Friday, September 19, 2008

Pierogi Skillet Dinner!

This recipe is quick, quick, quick! You can have it on the table in 15 minutes. It also can be served out of the skillet but I put it in a bowl so I could take a pretty picture for all of you.

I found this recipe a few years ago in a Woman's Day magazine. Of course, I had to change it a little to fit my family. It actually called for frozen peas but the other humans in my family don't eat peas by themselves. I know. They are odd. It also called for 1 chopped medium onion. I've never used it because it slows down "the dinner on the table in 15 minutes thing" which is why I like this recipe. I really don't think it needs it. It has lots of flavor without adding the onion. If you try the recipe and put the onion in it, let me know how it turns out!


Make sure you read the directions through before you start. It may look long but is actually really easy. The clean-up is a breeze too. Any questions, please let me know!

Pierogi Skillet Dinner
Ingredients:
1 Tbsp. olive oil
1 lb. smoked sausage (I use lite. The WD recipe called for kielbasa)
1 box of mini pierogies (I use the potato and cheese but use what ever your family likes)
2 cups of frozen mixed vegetables.

Directions:
~Cut the smoked sausage diagonally into 1/2 inch thick slices.
~Put a large pot of water on high to start it boiling. Once boiling add the frozen vegetables. Stir to prevent sticking. Make sure you don't over cook the vegetables. You will be adding them to the skillet and they will continue to cook there. You'll want to bring the water back to a boil so you can add the pierogies into the same water with the vegetables.
~Heat oil in a large non-stick skillet over medium high heat.
~Add smoked sausage to oil and cook until browned.
~While the sausage is browning, it should be time to add the pierogies to the vegetables and water. Be careful...these cook quick.
~As soon as the pierogies float, strain the vegetables and pierogies.
~Add the vegetables and pierogies to the skillet and continue to cook until the pierogies brown a little.

This recipe serves 4. I do not add salt or pepper to this recipe. I think it's salty enough with the smoked sausage and I put a pepper shaker on the table for those who want it.

Thanks for visiting my kitchen!

2 comments:

Kristen said...

That looks like a perfect weeknight recipe! Thanks for sharing it.

craftyantoinette said...

This sounds SO GOOD! I thinking that this might also work really well for my monthly freezer meal exchange. Yummy!

LinkWithin

Related Posts with Thumbnails