Recipe
Preparation15 minutes
Cook time30 minutes
ServingsServes 4
Episode1781
Ingredients
- 16 oz box (or bag) of Classic Potato and Cheddar Pierogis
- 7 oz of Kielbasa, cut into coins
- 1 Yellow Onion, thinly sliced
- 1 cup of Chicken Stock
- 3oz of Softened Cream Cheese
- Pinch of Garlic and herb Seasoning
- 4 oz of Shredded Sharp Cheddar
- Fresh Chopped Parsley
- 2 Scallions, sliced
Preparation
-
1) In a large skillet (big enough to hold everything in) add a touch of olive oil and the kielbasa and sauté until the little coins begin to cook and develop some color on both sides, remove to a plate.
2) Add a good drizzle of olive oil to the skillet, add the onions, cook until tender and some color develops, then add teh stock, whisk i the cream cheese, let it bubble and reduce a couple minutes then add i the pierogies (its ok if they are frozen) and scatter over the kielbasa, cover and cook 5-6 minutes or until tender but don't overcook.
3) Scatter the cheese evenly over the top, put the lid on and cook a couple minutes or until melted, sprinkle over the parsley and scallions, allow it to sit a few minutes before serving.
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