When it comes to pierogies, I usually just eat the frozen ones with a bit of sour cream and maybe some black pepper, which is a pretty boring meal.
For National Pierogi Day, I explored quick ways to make store-bought pierogies a little more fancy & customized.
First off, I fried up some garlic, onion and bell pepper and added bacon and cubed sausage. This quick fry can be done in a limited amount of time with endless possibilities of what meat and veggies you prefer / you have on hand. Plus, it adds protein and vegetables to the dish. Not to mention a little color!
The next garnish was seasoned sour cream. I mixed salt, pepper, paprika and chives into sour cream. Again, this allows you to add your own flare to the dish! Whatever flavors you prefer can be mixed right in.
I love tomatoes, so fresh cubed tomatoes were my final garnish.
It’s great to learn how to play around with your spice cupboard and basic fridge ingredients! Adding an original, made-up touch to a dish is one of my favorite parts of cooking 🙂
As tasty as it is on it’s own (mushrooms, garlic and paprika is my fave combo!), it doesn’t have much nutritional value, so I often add vegetables such as broccoli and bell peppers.
This time, instead of baking it in a casserole dish, I made the sauce with the chicken and vegetables and served it on top of pasta, then topped it with a bit of grated cheese. Both options are scrumptious but eliminating the baking time makes this one quicker.
This is such a great meal to make in advance then toss into the oven when it comes dinnertime. My super picky little brother even ate this, which was a miracle!
A simple, delicious recipe to have in your back pocket!