Something tasty to do with Perogies?!
Answers: I'm trying to plan out a valentines dinner for my hubby. Something simple, but really good. He loves Perogies, but I'm looking for some kind of light sauce or seasoning or some way to make them a little bit better than normal. Maybe a light sauce, something that would be good lightly drizzled over a steak or chicken too. And a veggie side dish of somekind. Also looking for a neat tasty appitiser that's not too filling. Any ideas, recipes, or tips would be much appreciated! Thanks!
Garlic Butter would be good over peirogies and your meat... as far as a side dish, pick something that a little garlic butter getting on would enhance the flavors, like broccoli, carrots, lightly sauteed cabbage, squahs and zuchhinie matchsticks, etc.
Not too filling appetizer..... hmmmm.... how about some small baked shrimp or crab appetizers, and only make 6-8 of them, just enough for you to have 3-4 a piece. When they're gone, they're gone, and you won't be stuffed from them! (coupel recipes below)
Festive Shrimp Pinwheels
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1/3 cup garlic-and-herb spreadable cheese (from 5.2- to 6.5-oz container)
1/2 cup coarsely chopped cooked shrimp
2 tablespoons chopped green onions
Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
Spread cheese over each rectangle. Sprinkle each with shrimp and onions; press in lightly.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
--Pillsbury website
--------------------------------------...
Creamy Shrimp & Dill Puffs
1/3 cup whipped cream cheese
1/2 tsp Dill Weed, divided
1/4 tsp Ground Ginger
1 Tbsp. chopped green onions
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped precooked shrimp
1. Preheat oven to 375°F. Mix cream cheese, 1/4 teaspoon dill, and ginger in a small bowl. Stir in green onions. Set aside.
2. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place crescent triangles into standard-size muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside the cup.
3. Divide shrimp evenly into cups (about 1 heaping teaspoon per cup). Top each cup with 1/2 teaspoon of the cream cheese mixture. Loosely fold dough corners into center; pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 teaspoon dill. Bake, uncovered, 15-17 minutes or until crisp and golden-brown.
Make-Ahead Tip: We recommend baking the day of serving, but if you prefer to make ahead, cover well and freeze unbaked puffs up to 1 week. Bake as directed above (do not thaw before baking).
--McCormick Spices
--------------------------------------...
Bacon-Wrapped Shrimp
8 large shrimp, shelled and deveined, tail on
4 slices bacon, cut in halves
Spicy Orange Sauce:
3 Tbsp. orange marmalade
1 hot chile pepper, seeded and chopped
2 green onions, chopped (both white & green parts)
2 Tbsp. chopped fresh cilantro
2 Tbsp. EVOO
Slat & Pepper to taste
1. Preheat the broiler.
2. Combine all sauce ingredients in a small bowl, whisking well.
3. Wrap each shrimp in a slice of bacon and secure w/ toothpick.
4. Place shrimp on broiler pan, and broil 2-3 minutes on each side, turning once, until bacon is crisp and shrimp is opaque.
5. Arrange shrimp on a platter and serve immediately with sauce.
--Costco cookbook
--------------------------------------...
Crab Rangoon
1 (8 oz) package cream cheese
1 (6 oz) can crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 tsp. Worcestershire sauce
? tsp light soy sauce
1 package of 48 won ton skins
vegetable spray coating
In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two Rangoon at a time. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating. Arrange Rangoon on sheet and lightly spray to coat.
Bake in 425oF oven for 12 to 15 minutes, or until golden brown. Serve hot with sweet sour sauce or mustard sauce. Alternately the Rangoon can also be fried in oil.
How about toss them with some italian dressing? Maybe with some brocoli florets...
For the pierogies I would saute them in olive oil that has had garlic, salt and pepper added. You want them browned on the edges. Adding some fresh parsley would be good, but dried would be OK,.
Steamed asparagus would go well as a side dish, but grilled asparagus would be great too. The olive oil from the pierogies could be drizzed over the asparagus for added flavor.
For an appetizer, this cheese log was devoured by my family at Christmas, they could not get enough of it.
Cheese Logs
1 – 8 ounce package cream cheese – softened
1 jar cheddar cheese spread – softened
2 teaspoons red wine vinegar
? teaspoon garlic salt
1 cup finely chopped pecans
Mix 1st 4 ingredients thoroughly, roll in chopped pecans. Wrap in waxed paper and chill until serving.
The best perogies I've had came with bacon on top and caramelized onions. They diced and cooked the bacon first, then onions until they started to brown and breifly pan seared the cooked perogies before serving with the bacon and onions on top with a side of sour cream some pan fried potatoes(in the bacon grease) and some homemade kielbasa, also fried.
I think they called it a heart attack on wheels...
we like our peirogies served with carmelized onions, heaped on top of them, and then a generous dollop of sour cream. sometimes I sprinkle on shredded cheddar and crumbled bacon and a garnish of chopped green onion.