Rania's Recipes: Pierogies 2 Ways

If you love pierogies, but you're looking for some new ideas on how to jazz up the dish, look no more! Rania Harris stopped by Pittsburgh Today Live Wednesday to show off two great recipes for pierogies.

Pierogies with Gorgonzola and Walnut Sauce

2 tablespoons butter
5 green onions, finely chopped
2 teaspoons chopped fresh thyme
2 cups whipping cream
8 ounces Gorgonzola cheese, crumbled
Freshly ground pepper to taste

1# box Mrs. T's Potato and 5 Cheese Blend Pierogies with Whole Grain

1 cup lightly toasted walnuts, coarsely chopped
½ cup freshly grated Parmesan cheese
Chopped fresh Italian parsley

Directions:

Melt butter in a heavy medium skillet over medium heat. Add green onions and sauté until translucent, about 5 minutes. Stir in thyme. Add the cream and the Gorgonzola and stir until cheese melts and sauce thickens slightly. Season with pepper and keep warm while sautéing the Pierogies.

Sauté the Pierogies according to the package directions.

Just before serving, add the toasted walnuts to the sauce.

Place 2 Pierogies on 6 individual small plates. Spoon the hot sauce over the Pierogies. Sprinkle with freshly grated Parmesan cheese and chopped parsley. Serve immediately with a cocktail fork.

Serves: 6 as an appetizer

Pierogies with Shrimp and Roasted Red Peppers

6 tablespoons olive oil
1½ # shrimp (18 – 20 count) - shelled and deveined
4 large garlic cloves - minced
½ teaspoon dried hot red pepper flakes
2 Vidalia onions - sliced
1½ cups dry white wine
1½ cups chicken broth
¾ cup heavy cream
4 ounces goat cheese
6 ounces roasted red peppers - julienned
1 – 8 ounce bag baby spinach
¼ cup minced fresh basil
2 - 1# boxes Mrs. T's Potato and 5 Cheese Blend Pierogies with Whole Grain

Directions:

In a heavy skillet heat the oil over moderately high heat and sauté the shrimp, the garlic, and the pepper flakes - until the shrimp are pink and almost cooked through. Transfer the shrimp to a bowl with a slotted spoon. To the skillet, add the onions and salt and pepper to taste. Cook the mixture over moderate heat, stirring, until the onions are softened. Add the wine and boil the mixture until it is reduced by half. Add the broth and boil the mixture until the liquid is reduced by half. Stir in the cream and simmer the sauce until it is thickened slightly.

Boil the Pierogies according to package directions and keep warm while finishing the sauce.

Add the shrimp to the sauce and simmer the sauce for 1 minute, or until the shrimp are cooked through. Add the goat cheese, roasted red peppers and baby spinach to the sauce and heat just until the cheese melts and the spinach is slightly wilted, but still maintains it's bright green color.

Stir in the basil and season with salt and pepper to taste.

Divide the Pierogies on 6 individual dinner plates. Spoon the hot sauce over the Pierogies. Serve immediately.

Serves: 6