Friday, November 18, 2011

Recipe Swap: Pierogi and Kielbasa Bake

The Recipe Swap category this time was one-dish meals. When I read that, I realized I don't make very many one-dish meals. I have no idea why. When I think of a one-dish meal, I think of something that can be easily popped into the oven or cooked over the stove on a weeknight after work. I'm assuming this appeals to quite a few people. So, if you're interested in one dish meals, could you comment and let me know? Or actually just comment on anything you'd like me to make. I'm curious!

Anyway, the recipe I received for this swap was Pierogi and Kielbasa Bake from Christine of Christine's Kitchen Chronicles. She adapted her recipe from Lemons and Love. When I saw this recipe it immediately reminded me of the Bacon Pierogi Bake recipe that was all over the blog world a couple of months ago. A minute or two of research made me realize that duh, it was the same recipe. Which then confused me a bit because I remember making the recipe and I could have sworn I blogged it, but its no where to be found. Strange...

Pierogi and Kielbasa Bake 
Slightly Adapted From: Christine's Kitchen Chronicles, via Lemons and Love, from Cooking Light
Serves 3-4
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Ingredients:
    • 1 32 oz. bag frozen pierogies
    • 1 lb. kielbasa, cut into bite sized pieces
    • 1 red pepper, chopped
    • 1 cup green beans, chopped
    • 2 cloves garlic, minced
    • 4 oz. cream cheese
    • 3/4 cup chicken broth
    • 3/4 cup shredded cheddar cheese
    • 1/2 tsp. cayenne pepper
    • 1 tsp. olive oil 
    • salt and pepper to taste
Directions:
1. Preheat the oven to 400. Spray two 9x13 baking dishes with non-stick cooking spray. Divide the pierogi between the dishes in a single layer.
2. In a medium sized skillet, heat the olive oil over medium heat. Once hot, add the kielbasa, red pepper and green beans. Cook for 5-7 minutes, until the vegetables are slightly soft and the kielbasa is browned. Add the garlic and cook for another minute.
3. Add the cream cheese and stir constantly until it has melted. Add the chicken stock, salt and pepper and stir until combined.
4. Pour the mixture over the pierogi and sprinkle the cheese on top.
5. Bake for 20-25 minutes until heated through and the cheese has melted.

Yum! This was a really filling meal. Usually I can eat about 6 pierogi if I boil then brown them. With the added veggies and cheese, I could barely eat 4! And the real shocker - Tom said he really liked it with the veggies included!

2 comments:

  1. Glad you enjoyed it and finally got to blog this great recipe. Too funny that your husband enjoyed the veggie version better ;). Next time if you get the chance, try it with the tomatoes and wine. It really takes this dish to the next level!

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  2. I've made this recipe with bacon instead of kilebasa, but I love the added veggies in this version.

    Thanks for being part of the recipe swap!

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