HelloGiggles Team
March 24, 2016 5:45 am

Whether it’s girls’ night in or date night with your S.O., preparing a tasty and memorable meal is easier and more satisfying than ever thanks to Mrs. T’s Pierogies!

With creamy whipped potatoes and real, quality ingredients you love — like sharp Cheddar cheese and savory onions— folded into a delicious pasta shell, Mrs. T’s Pierogies are the perfect canvas for your favorite ingredients. Plus, they pair amazingly with a variety of vinos!

Since many of our casual get-togethers typically involve a glass (or two) of wine, we’ve teamed up with Mrs. T’s Pierogies to bring you four crave-worthy recipes and wine pairings for all kinds of occasions. They’ll soon become your favorite go-to-dishes to share any day & night of the week!

Reuben Pierogies

  • 1 (16 ounce) box Mrs. T’s Classic Cheddar Pierogies (or Traditional Sauerkraut Pierogies)
  • 2 tablespoons butter
  • 8 ounces pastrami
  • 4 ounces sauerkraut
  • 4 ounces Swiss cheese
  • 4 ounces Russian dressing
  • Pickles, for serving

Boil two quarts of water. Add frozen pierogies and cook for 5-7 minutes (until they float); drain. Set aside.

In a large skillet, sauté pierogies in butter. Turn occasionally until golden brown and crispy on the outside, approximately 8 to 10 minutes. Reserve pierogies.

In a large skillet warm up sauerkraut. Place slice of pastrami (folded) on a pierogy, then top piece of Swiss cheese and warm sauerkraut. Repeat for each pierogy. Top pierogies with Russian dressing. Serve with pickles.

Spinach Pesto Pierogies

  • 2 cups baby spinach leaves
  • 2 small garlic cloves
  • 1 cup pine nuts
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried basil leaves
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ½ cup extra-virgin olive oil
  • 1 tablespoon vegetable oil 1 (16 ounce) box Mrs. T’s Classic Cheddar Pierogies
  • ½ cup cherry or grape tomatoes, each cut in half

In food processor combine spinach, garlic, pine nuts, Parmesan, basil, salt and pepper; process until mixture is coarsely chopped. With motor running, slowly add olive oil in a steady stream; process until smooth.

Sauté pierogies in 12-inch skillet as box directs. Toss with spinach pesto and cherry tomatoes.

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Pierogies & Meatballs

  • 1 pound ground turkey or beef
  • 1 large egg
  • 1 cup seasoned Italian bread crumbs
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 (24 ounce) jar marinara sauce
  • 1 (16 ounce) box Mrs. T’s Savory Onion Pierogies
  • 1 tablespoon fresh chopped parsley
  • ¼ cup grated Parmesan cheese

Combine ground turkey, egg, bread crumbs and salt in a large bowl; stir until mixture is well combined. Shape mixture into 1½-inch-round meatballs.

Heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Cook half of the meatballs at a time until well browned on all sides, turning frequently; repeat with remaining oil and meatballs. Add marinara sauce; over high heat; heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until meatballs are cooked through.

Meanwhile, boil pierogies as package directs. Drain.

Toss pierogies with meatballs and sauce; mix well. Sprinkle with chopped parsley. Serve with grated Parmesan cheese.

Pierogies Carbonara

  • 1 (16-ounce) box Mrs. T’s Mini Four Cheese Medley Pierogies
  • 4 egg yolks
  • 3 ounces Parmesan cheese, grated
  • 2 tablespoons olive oil
  • 6 ounces thick cut slab bacon, diced
  • 1 small onion, thinly sliced
  • 2 teaspoons cracked pepper
  • 1 teaspoon parsley, finely chopped, for garnish

In a large bowl, whisk together egg yolks, Parmesan cheese and olive oil. Set aside.

In a large sauté pan or skillet, cook bacon over medium heat, turning as needed, until crispy. Remove the bacon from the pan then add onions to pan and cook in the rendered bacon grease over medium heat for about 20 minutes or until softened and brown. Return bacon to the pan and reduce heat to low.

Boil two quarts of water. Add frozen pierogies and heat for 3-5 minutes (until they float); drain, reserving ½ cup pierogy water for thinning the sauce. Working very quickly, add pierogies to the bowl with egg yolks, cheese and olive oil, toss continuously to coat the pierogies, thinning the sauce with the reserved water until the sauce reaches your desired consistency. Stir in bacon and onions. Top with cracked pepper and parsley. Serve immediately.

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