New England Pierogies Dinner Food

NEW ENGLAND PIEROGI DINNER

Steps:

• Bring 1 cup water and the seasoning to a boil in a Dutch oven. Add cabbage, corn, kielbasa and 1/2 Tbsp butter. Cover and cook 10 minutes, turning ingredients once or twice, until cabbage and corn are tender
• Add pierogies and remaining Tbsp butter; toss to mix. Garnish with parsley.

NEW ENGLAND PIEROGIES DINNER

Steps:

• Bring 1 cup water and Old Bay seasoning to a boil in a Dutch Oven.
• Add cabbage, corn, kielbasa and 1/2 tablespoon butter to Dutch Oven when water is boiling.
• Cover and cook 10 minutes, turning ingredients once or twice to avoid sticking. Cabbage and corn should be tender.
• Meanwhile, defrost pierogies in the microwave (about 2 minutes).
• Add pierogies and remaining 1 tablespoon butter; toss to mix.
• Garnish with parsley.

CHICKEN & PIEROGIES CASSEROLE

Steps:

• Preheat oven to 350ºF.
• Butter a 2 qt casserole dish.
• Place pierogies in bottom of dish.
• In a large bowl, combine soup, milk, mushrooms, peas and chicken.
• Pour over pierogies.
• Bake for 45 minutes or until heated through.
• Note: I have used unthawed pierogies and just added 15 additional minutes to the baking time.

SHEET-PAN PIEROGIES WITH BRUSSELS SPROUTS AND KIMCHI

Steps:

• Set a rack in the lower third of the oven and heat oven to 400 degrees. Add the brussels sprouts and kimchi to a rimmed sheet pan. (A small amount of kimchi juice is fine and adds lots of flavor.) Drizzle with 2 tablespoons oil and season with salt and black pepper, and toss to combine.
• Prepare the dill sour cream: Combine the sour cream, dill, oil, lemon and salt in a small bowl and whisk to combine. If the cream is too thick, add a tablespoon of water. (You are looking for the consistency of heavy cream.)
• After 15 minutes, remove the pan from the oven and add the pierogies. Drizzle everything with the remaining 3 tablespoons oil, and, using a spatula, toss everything together. Return to the oven, and roast until the brussels sprouts are tender, and the pierogies are puffed and golden, another 20 to 25 minutes. (Don't flip the pierogies.)
• Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.