Brrrr! It’s chilly outside! Time for something warm and welcoming to shake off that chill! Winter’s Night Skillet fits the bill and then some! Instead of your ordinary pasta, Winter’s Night Skillet builds its house of flavors on a bedrock of tender, butter-crisped pierogis. Now that’s hearty! Spicy, savory kielbasa and a cheesy, tangy, succulent sauce round out this magical meal! Banish the cold out the door and bundle up with a big plate of Winter’s Night Skillet!
Ingredients
- 2 (16-ounce) packages frozen cheddar and/or potato pierogi, about 24 total
- 2 tablespoons extra-virgin olive oil
- 2 large red, yellow, or orange bell peppers, thinly sliced
- 1 medium yellow onion, halved, thinly sliced
- kosher salt, to taste
- 1 (14-ounce) package cooked kielbasa, sliced into thin rounds
- 2 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 2 ounces cream cheese
- 1/2 teaspoon Dijon mustard
- 1 1/4 cup sharp cheddar, shredded, divided
- sour cream, optional, to taste, for serving
- 2 scallions, optional, thinly sliced, for garnish
Directions
Step 1 –Preheat the broiler.
Step 2 –In a large pot of boiling water, cook the pierogis according to the package directions.
Step 3 –Drain the pierogis.
Step 4 –In a large, straight-sided skillet over medium-high heat, add the olive oil.
Step 5 –Add the bell peppers, the onion, and the salt to the hot oil and cook, stirring occasionally, until the vegetables are just barely tender, about 4-6 minutes.
Step 6 –Add the kielbasa to the vegetable mixture and cook, stirring occasionally, until the kielbasa and the vegetables are golden in places, about 4-6 minutes.
Step 7 –Transfer the kielbasa mixture onto a plate.
Step 8 –In the same skillet over medium heat, melt the butter.
Step 9 –Add the pierogis and cook, tossing occasionally, until the pierogis are golden in places, about 4 minutes.
Step 10 –Transfer the pierogis to the plate with the kielbasa mixture.
Step 11 –Increase the heat to medium-high.
Step 12 –Add the broth, the cream cheese, and the Dijon and cook, whisking constantly, until the broth comes to a boil and the cream cheese is melted.
Step 13 –Continue to boil the broth mixture, while whisking occasionally, until thickened slightly, about 2 minutes.
Step 14 –Transfer the skillet from the heat.
Step 15 –Add the pierogis and the kielbasa mixture to the skillet and stir to coat.
Step 16 –Sprinkle 3/4 cup of the cheddar into the kielbasa mixture and stir to incorporate.
Step 17 –Sprinkle the top of the mixture with the remaining cheddar.
Step 18 –Broil until the cheese is melted, about 1-2 minutes.
Step 19 –Serve topped with the sour cream and garnished with the scallions.
