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Happy HUMP! You hungry yet??? Even tho I’ve only juuuust about finished my first cuppa joe, I’ve already got lunch on my mind…and dinner after that. Something we’ve talked about a lot together are *easy* recipes – because in case ya haven’t noticed, I ain’t no Martha Stewart over here. 😉 Life is running at 100 mph basically always, and I went right from flying through high school to flying through college to flying into married life and running a household. Girlfriend never had time to ~breathe~, let alone learn mad skillz in the kitchen. I’m still over here trying to get wine stains out of clothes correctly and not turn our white towels pink – “become a gourmet chef” just never made the to-do list. I know so many of y’all feel me, because we’ve talked about it on Instastories a LOT – sometimes, ain’t nobody got time for the Food Network. But while we aren’t exactly Pioneer Woman level, we also aren’t scraping pennies for ramen noodles or living off of microwave pizza (always 😉 ). So…I hope you’re hungry! I’ve got 5 easy pierogy recipes that are SO yum, all using Mrs. T’s Pierogies!
While this post IS in partnership with Mrs. T’s, you might remember I’ve been loveloveloving pierogies since literally the beginning of my time (and shared them last year, too!). I’m half Polish, so pierogies are basically my lifeblood. I’ve grown up on them, they’re one of my all-time favorite foods, and there is ALWAYS a box in our freezer. I’m *so* excited for today’s post with Mrs. T’s, because it’s actually a life-changing one. I kid you not. Even tho I’d consider myself a pierogy connoiesseur of sorts, I never really considered multiple ways to actually MAKE pierogies. There was always your classic easy pierogy recipe with butter + onions, but beyond that, the most I had “experimented” with my pierogies was different fillings inside (pierogies are typically a cheese/potato inside, but can also have, broccoli, feta, jalapeno, spinach, the works!)
Boy, was I missing out.
Turns out, there are SO MANY WAYS to make your pierogies. There is such a plethora of easy pierogy recipes on Mrs. T’s website, I just about flipped. It’s like a fun game of grab a box of pierogies in the freezer aisle, then see what you’ve got in your fridge + cabinets at home to figure out the rest of the meal! There are PAGES of different recipes to choose from, all doable in basically half an hour or less. Which is HELLA good news for a busy chica like me (and I’m sure to you, too, busy mama bees + busy bossbabes in the house!). For whatever you’re craving, there’s an easy pierogy recipe for that. Also, Mrs. T’s Pierogies are available in more than 15 varieties – including mini pierogies, so cute! They’re so perfect served alone (as we do often for a quick bite), or as part of your favorite recipes.
The 5 easy pierogy recipes I’ve got below are ~perfect~ get-together foods, too – we’re already planning a full-on pierogy festivity now because every. single. one makes for a fabulous + fun app! Also SO good because they’re a.) easy, b.) unique, and c.) did I mention EASY??? Total crowd pleaser over here, peeps. Let’s get into the pierogies!
5 Easy Pierogy Recipes
When you’re craving Chinese…
General Tso’s Pierogies
Total time: 20 minutes
- 1 (12.84 oz.) box Mini Four Cheese Medley Pierogies or your favorite variety of Mrs. T’s® Mini Pierogies
- 2 tablespoons butter
- 1/3 cup General Tso’s sauce
- 2 tablespoons sesame seeds (optional)
- Scallions (optional)
- Heat butter in a 12-inch skillet and sauté pierogies for 6 minutes on either side, turning occasionally.
- Add the General Tso’s sauce, cook an additional 2 minutes to heat sauce and coat pierogies.
- Sprinkle with sesame seeds before serving.
- Deep-fry pierogies in 350°F oil for 3 minutes or until golden brown.
- Toss pierogies with General Tso’s sauce.
- Sprinkle with sesame seeds and scallions before serving, if desired.
When you’re craving Italian…
Total Time: 30 minutes (15 in oven)
- 1 box (12.84 oz.) Mini Four Cheese Medley or your favorite variety of Mrs. T’s® Mini Pierogies
- 2 cups plain breadcrumbs
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 2 teaspoons garlic powder
- 1 tablespoon paprika
- Salt and pepper
- 3 eggs
- Cooking spray
- Marinara sauce or ranch dressing, for serving
- Preheat oven to 425°F. Grease a baking tray with cooking spray. Set aside.
- In a large bowl, combine breadcrumbs, dried parsley, dried basil, garlic powder, and paprika. Add salt and pepper to taste. In another bowl, beat eggs together.
- One by one, coat each pierogy in egg wash, then in breadcrumb mixture. Make sure they are fully coated! Lay pierogies flat on the greased baking sheet.
- Bake for 15 minutes or until pierogies are golden brown.
- Serve with marinara sauce, ranch dressing or both! Enjoy!
When you’re craving fresh…
Garden Fresh Pierogy Primavera
Total time: 35 min
- 1 (16 ounce) box Feta & Spinach or your favorite variety of Mrs. T’s® Pierogies
- ¼ cup olive oil, divided
- 2 cloves garlic, sliced
- 2 green onions, diagonally sliced (⅓ cup)
- 2 small carrots, thinly sliced (⅓ cup)
- ½ pound thin asparagus, trimmed and diagonally sliced into 2-inch pieces
- ¼ pound sugar snap peas, trimmed
- ½ cup chicken broth
- ½ (10 ounce) container cherry tomatoes, halved
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Heat 2 tablespoons of olive oil in 12-inch skillet over medium heat. Add pierogies and cook 8 minutes or until golden brown, turning occassionally. Remove from skillet.
- In same skillet, heat remaining 2 tablespoons of olive oil over medium heat. Add garlic and green onions and cook 2 minutes or until garlic is lightly browned. Add carrots, asparagus and sugar snap peas and cook 4 to 5 minutes or until vegetables are almost tender.
- Add chicken broth, cherry tomatoes, lemon zest and pierogies. Continue cooking 3 to 4 minutes or until pierogies are heated through and cherry tomatoes soften. Season with salt and pepper to taste.
When you’re craving Mexican…
Total time: 21 min
- 2 (16 ounce) boxes Spicy Jalapeño & Sharp Cheddar or your favorite variety of Mrs. T’s® Pierogies
- 2 tablespoons butter
- 1 ½ cups canned black beans, drained and rinsed
- ¾ cup shredded Monterey Jack cheese
- Sour cream (optional)
- Pickled or fresh jalapeño peppers (optional)
Pico de Gallo:
- 2 Roma tomatoes, seeded and diced
- 1 small diced red onion
- 2 tablespoons chopped cilantro
- 1 ½ teaspoons lime juice
- ¼ teaspoon salt
- 1 small ripe avocado
- 1 seeded and minced jalapeño
- ½ Roma tomato, seeded and chopped
- 2 tablespoons thinly sliced green onion
- 1 tablespoon chopped cilantro
- 2 teaspoons lime juice
- Salt and pepper to taste
- Sauté pierogies in butter over medium heat, approximately 8 minutes on both sides; arrange hot pierogies on large oven-safe plate.
- Sprinkle with black beans and Monterey Jack cheese.
- Preheat broiler; broil oven-safe nacho plate until cheese is melted and bubbly.
- Top with Pico de Gallo, guacamole, sour cream, and pickled jalapeño peppers if desired. In a hurry? Use prepared salsa and guacamole to top your pierogy nachos!
- Preheat oven to 400°F. Coat a baking sheet with non-stick cooking spray.
- Spray pierogies with non-stick cooking spray and arrange pierogies on the baking sheet.
- Bake for 18 to 20 minutes, turning halfway through bake time. Pierogies should be golden brown. Proceed as directed above.
When you’re just craving pierogies PERIOD…
Total time: 17 min
- 1 (16 ounce) box Classic Onion or your favorite variety of Mrs. T’s® Pierogies
- 1 cup sliced onions
- ¼ cup melted butter, margarine or olive oil
- Place pierogies in boiling water until hot, about 5 to 7 minutes.
- Sauté onions in butter over medium heat.
- Place sautéed onions in large bowl; add cooked pierogies and mix gently to combine.
My personal favorite of the above is probably the General Tso’s. J helped out as Official Taste-Tester In-Chief and said he’s always a fan of classic first + foremost, but General Tso’s second. And my mom – who was also there as Official Taste-Tester In-Command – said the Pierogy Nachos were her favorite “because they’re a great base for the other flavors and blended very well,” or the Pierogy Primavera “because all the different veggies blend well, but are still light and fresh.”
Which of these easy pierogy recipes sounds yummiest to you?
Are you a big pierogy person like me?
I hope all of the above recipes help lighten your weekly meal load a bit this week – just pick up some Mrs. T’s on your next grocery run and stock your freezer. You’ll be golden!
*Thanks to Mrs. T’s Pierogies for sponsoring this post. As always, all opinions + thoughts presented are entirely my own. Thank YOU for supporting the brands that support Coming Up Roses!