Tag Archives: Pierogies

Meatless Monday: Southwestern Pierogi Bake

I participated in a campaign on behalf of Millennial Central for Mrs. T’s Pierogies. I received a product sample to facilitate my review and a promotional item as a thank you for participating.

I’m aware that the title of this blog post may seem a bit confusing; pierogies are typically Polish… so how could I use them in a Southwestern dish?! Well, I’m completely obsessed with Southwestern and Mexican food, so I’ll make it any chance I can. When I was selected to participate in this Mrs. T’s Pierogies campaign, I knew I wanted to do more with them than just serve them as-is with dipping sauce, or with sautéed cabbage. And with 11 different varieties, there’s something for (almost) everyone. Being that I love bakes (who doesn’t like to throw everything into a dish and put it in the oven?) and Southwestern flavors are my favorite, I decided to run with it.

I had visions of this meal the entire time I was running my 15 miler on Saturday, and couldn’t wait to put it all together. It was easy to prepare, and really hit the spot for dinner. Of course I was pretty wiped out after my long run, so I spent the rest of the afternoon and evening on the couch; though I may have even taken a pancake induced nap in the early afternoon. Conveniently, Mean Girls was on (can you believe the 10 year anniversary is coming up?!), so I enjoyed my pierogi bake while watching one of the greatest movies of all time (yes, I said it).

This Southwestern Pierogi Bake is perfect for any night of the week, and can easily be transported for a potluck dinner or party. Plus, it can be made with real chorizo or soy chorizo, so it’s easily adaptable to everyone’s meat preference. I’ve really enjoyed the opportunity to think outside of the box when it comes to pierogi meals. While I love a good pierogi and cabbage mix, this may be my new favorite way to enjoy Mrs. T’s Pierogies!

Southwestern Pierogi Bake | FoodosaurusRex.com

Southwestern Pierogi Bake
– Serves 4 – 

Ingredients: 
1 box Mrs. T’s Pierogies, any variety [I used potato + cheddar]
1 red onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1 jalapeño, diced [you can use less/de-seed it if you don’t like spice]
6 oz. (soy) chorizo [I used soy chorizo to make it vegetarian, but you can use the real-deal, too]
1/2 cup black beans, drained and rinsed
1/3 cup of chunky salsa
1 cup shredded cheese blend
2 Tbsp oil
2 Tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp oregano
salt + pepper to taste

Directions:
1. Preheat oven to 400 degrees
2. Spray a baking sheet with non-stick cooking spray, and cook the pierogies for 10 minutes
3. Meanwhile, heat the oil over medium-high heat, and sauté the onion and peppers for 10 minutes until they begin to soften. 
4. Add the chili powder, cumin, paprika, and oregano, and cook for an additional 2-3 minutes, until combined and fragrant.
5. Turn the heat down to medium, add the chorizo and beans, and cook for another 5 minutes.
6. In a 9×11 baking dish, pour the salsa and layer the cooked pierogies, followed by the sautéed mixture. Top with shredded cheese.
7. Bake an additional 12 minutes, until the cheese is bubbly and golden brown.

Feel free to check out Mrs. T’s WebsiteFacebook, or Twitter for more information and to see all the different kinds of pierogies they offer!

Tell me…
Are you a pierogi fan? What’s your favorite combination? 

4 Comments

Filed under Food Blogging, Home Cooking, Recipe, Vegetarian/Vegan

Pierogi Party

I participated in a campaign on behalf of Millennial Central for Mrs. T’s Pierogies. I received a product sample to facilitate my review and a promotional item as a thank you for participating.

Today’s post is just in time for that little football game scheduled for Sunday. You know the one I’m talking about, right? The SUPERBOWL! It’s in my home state (New Jersey, not to be confused by all of the advertisements that reference New York, which ironically is the state I was born & grew up in, at least the first few years), and while I’m not a huge football fan, I am a big food fan, and the Superbowl is the perfect excuse to indulge in some of my favorites. One thing I hadn’t thought about including in my Superbowl spread until recently, though, is pierogies!

Sweet Potato Pierogis? Yes please.

Sweet Potato Pierogis? Yes please.

When I was given the opportunity to try out Mrs. T Pierogies, I jumped at the offer. I absolutely love pierogies and have enjoyed Mrs. T’s for years as a convenient and easy addition to weeknight meals. My favorite way to prepare them has been with some sauteed onion and cabbage, but before I was a vegetarian I also loved them alongside some kielbasa! I’m yet to meet a combination I don’t like, though the classic potato and onion is my favorite. They’re really quick and easy to make; you can bake, boil, or pan-fry them which gives you a lot of different options. I try to keep some in my freezer just in case I can’t come up with a weeknight meal idea, a recipe doesn’t work out, or I just don’t feel like cooking. I’m even in the process of trying to come up with a pierogi bake of sorts for a later post. But back to Superbowl snacks…

In addition to making (veggie) chorizo & caramelized onion cheesy dip, Irish nachos, and buffalo cauliflower, I’m also planning on baking some Mrs. T Pierogies that will basically act as stuffed chips – perfect for dipping into the chorizo dip, guacamole, mustard, or just eaten on their own. I know they’ll be a great addition to a wine and cheese night I’m planning later in the month with a bunch of my girlfriends, too… everyone needs foods with sustenance when they’re sampling wines, and these will be perfect. Who knew that pierogies could be so versatile?!

Feel free to check out Mrs. T’s WebsiteFacebook, or Twitter for more information and to see all the different kinds of pierogies they offer!

Tell me…
Are you a pierogi fan? What’s your favorite combination? 

1 Comment

Filed under Food Blogging, Food Review, Vegetarian/Vegan

Pretty Pierogis

When I was in college, sometimes the cafeteria would have pierogies at lunch, or even dinner. They were always plain ‘ole potato filled, and swam in a sauce of butter, oil, and sautéed onions. Now don’t get me wrong, they were delicious, but I just couldn’t bring myself to get them most of the time. I knew that if I did, I would likely be spending the rest of the day with stomach pains, as I really can’t handle a lot of grease. For awhile when I was in elementary school, I couldn’t eat pepperoni pizza, and had to blot my pizza while all my classmates looked at me as though I had three heads. But if I didn’t, I was sure to spend the rest of my night in the bathroom – it was no fun.

Thankfully, growing up my parents always baked pierogies when they were made. Though, they were usually served alongside kielbasa, which is pretty greasy in itself (which is why I barely ate it). In cooking them a few times myself (always the frozen kind, though, I haven’t branched out to make my own), I’ve mastered the art of baking them first, and then just throwing them in a pan with already sautéed onions and cabbage just for a few minutes to mix everything together, leaving it still pretty grease-less (though I’ll admit there is a little).

Apparently mother nature has been confused, and even though it was in the high 70’s last Friday, there has been a snow/rain/hail mixture going on since Monday. So, these pierogies were a great warm and hearty dish to have while it was thundersnowing outside on Wednesday night! While I would like to at some point try and tackle making my very own pierogies (or at least a somewhat passable version of them), for now I’ll just stick to the frozen kind. At least this meal is semi-homemade?

Pierogies with Onions & Red Cabbage
– Serves 2 –

Ingredients:
1 box of frozen pierogies, any flavor (I used 4 cheese)
1 medium sized yellow onion, sliced
1/3 cup shredded red cabbage
2 Tbsp cooking oil
2 tsp salt

Directions:
1. Preheat oven to 400 degrees. Add pierogies and cook for 15 minutes.
2. In a skillet, heat oil and add sliced onion. Sautee for 5 minutes. Add salt and cabbage, and continue to cook for another 5 minutes until onions and cabbage are soft.
3. Once pierogies are done in the oven, transfer them to the skillet. Combine all the ingredients, and cook together for an additional 5 minutes before serving.

2 Comments

Filed under Recipe, Vegetarian/Vegan