That was LAST may.
I gross myself out.
I thought, though, that it was high time that I eat said old frozen pierogi, so I cooked them with butter and capers and tomatoes and white wine.
The entire meal took 25 minutes, was insanely delicious, and NOTHING tasted like freezer. I'm serious, kids. This was a huge winner and I'm mildly ashamed that I let those little guys sit in the cold for all that time. It was probably a long, weird year with all the random things that go in and out of my freezer.
Don't abandon random pierogi, is what I'm trying to say. They can be made into an entire dinner quickly and deliciously!
Stir the wine around a little bit to combine everything with the remaining butter in the pan from the pierogi, and let the sauce reduce by half or more to thicken - the wine should bubble pretty quickly.
- 1 pound frozen pierogi, flavor your choice
- 3 tablespoons butter
- 1 scallion, thinly sliced
- ½ pint cherry tomatoes, halved
- 1 tablespoon capers, drained
- ½ cup feta cheese
- 1 cup white wine
- 3 cups baby arugula
- Heat a large skillet to medium heat with the butter. Add the frozen pierogi and cook for 8 - 10 minutes, flipping every 3 minutes or so, until the pierogi are browned on the outside and hot through the middle. Remove to a serving plate, leaving any remaining butter in the pan.
- To the hot pan, add the scallion and tomatoes. Add the white wine and stir. Let the wine reduce by half or more, for about 3 minutes.
- Stir in the capers and feta cheese. Taste, and add salt and pepper to the sauce if you'd like.
- Serve the pierogi drizzled with the tomato sauce over a bed of arugula. Enjoy!
- Prep Time: 5
- Cook Time: 15
- Serving Size: 3
Submitted to Weekend Potluck, my favorite ever recipe sharing gig, hosted by: