Wednesday, November 13, 2013 | MyConnection 3
Recipe Connection
Pierogy Kebabs
(pictured on Page 1) Prep time: 15 minutes Cook time: 12 to 16 minutes Serves: 8 Wine pairing: Cabernet Sauvignon • 1 tablespoon olive oil • 1/2 teaspoon chili powder • 1 (12-ounce) box potato & cheddar mini pierogies • 1/2 pound boneless, skinless chicken breasts, cut into 1-inch pieces • 1/2 pound beef sirloin, cut into 1-inch pieces • 2 green bell peppers, peeled, cored, seeded and cut into 1-inch pieces • 2 red bell peppers, peeled, cored, seeded and cut into 1-inch pieces • 2 yellow and/or orange bell peppers, peeled, cored, seeded and cut into 1-inch pieces
Preheat broiler. Combine olive oil and chili powder in small bowl. Brush pierogies with chili mixture. Toss chicken chunks and beef chunks separately with salt and pepper to taste. Using six (6) 12-inch-long metal skewers, thread meat chunks, pierogies and bell peppers. Repeat with remaining ingredients. Broil skewers three inches from the heat source until meat, pierogies and peppers are cooked through (about 6 to 8 minutes per side). Serve with your favorite dipping sauce.
Pesto Pierogies Prep time: 5 minutes Cook time: 10 minutes Serves: 6 Wine pairing: Pinot Noir • 1 (8-ounce) package of cream cheese, softened • 1/4 cup prepared pesto • 1/4 teaspoon salt • 1 (12-ounce) box potato & onion mini pierogies • 1/3 cup roasted red pepper strips, well drained • 2 tablespoons pine nuts, toasted
In medium bowl, stir softened cream cheese, pesto and salt until well blended and smooth. Sauté pierogies as package directs. Arrange pierogies on large serving platter; top each pierogy with small dollop of pesto mixture. Top each with some roasted red pepper strips; sprinkle with pine nuts.
Buffalo Pierogies Prep time: 10 minutes Cook time: 18 minutes Serves: 4 Wine pairing: Pinot Grigio • 1 cup oil • 1/2 cup hot pepper sauce • 1/2 teaspoon chili powder • 1 (12-ounce) box potato & cheddar mini pierogies • Non-stick cooking spray • Blue cheese dressing • Carrot sticks • Celery sticks
Preheat oven to 400°F. Combine oil, hot sauce and chili powder; toss with frozen pierogies. Coat baking sheet with non-stick cooking spray and spread pierogies evenly on the baking sheet. Bake at 400°F for 16 to 18 minutes, or until pierogies are puffed and browned. For best results, turn over once halfway through bake time. Serve with blue cheese dressing, carrot sticks and celery sticks. Optional: Deep fry frozen pierogies in 350°F oil for 3 minutes or until golden brown, as directed on box.
Pierogies with Butter & Onions Prep time: 5 minutes Cook time: 10 to 15 minutes Serves: 4 Wine pairing: Chardonnay • 1 (16-ounce) box potato & cheddar pierogies • 1 cup sliced onions • 1/4 cup melted butter, margarine or olive oil
Place pierogies in boiling water; cook about 5 to 7 minutes. Meanwhile, sauté onions and butter in medium saucepan over medium heat. Place sautéed onions into large bowl. Add cooked pierogies and mix gently. Serve and top with sour cream, if desired.
Pierogies Pad Thai Prep time: 10 minutes Cook time: 15 minutes Serves: 4 Wine pairing: Chardonnay • 1 (12-ounce) box of potato & cheddar mini pierogies • 1 tablespoon butter or margarine • 2 large eggs, beaten • 1 tablespoon peanut oil • 1 large garlic clove, minced • 1 pound boneless, skinless chicken breasts, cut into thin slices • 1/2 teaspoon salt • 1/4 teaspoon crushed red pepper • 1/2 cup peanut sauce • 1 cup bean sprouts • 1/4 cup chopped peanuts • 2 scallions, thinly sliced
Boil pierogies according to package directions. Drain. Meanwhile, in 12-inch skillet over medium-high heat, melt butter; cook eggs until just scrambled, stirring constantly. Remove to bowl. In same skillet, heat peanut oil; over medium heat, cook garlic until lightly browned. With slotted spoon, remove garlic to bowl with eggs. In drippings remaining in skillet over medium-high heat, cook chicken until well browned and cooked through, stirring constantly. Add salt and crushed red pepper. Stir in egg mixture, peanut sauce, bean sprouts and cooked pierogies. Toss to mix well. Garnish with chopped peanuts and scallions.