Pierogies from Heaven Blog

where to find us/ event calendar

Administrator — Tue, 25 May 2010 15:02:54 +0000

posh pierogi picnic

We have updated the poshpierogies.com site with new info on where to find us (your favorite pierogies) and an up to date calendar, so you’ll now when we are coming to an event close to you. Stop out at any of the Farmers Markets, we will cook fresh pieroiges for you. We usually have four of our flavors available hot. Potato with Cheese & Chicken Paprikash are always on our menu. Plus we have all of our flavors frozen and ready for you to take home.We Hope to see everyone at the Farmers Markets this year.

Jennifer & Autumn

Our First Farmer’s Market

Administrator — Wed, 05 May 2010 13:20:48 +0000

Our First Farmers Market was great. It was sunny, warm and breezy, great vendors and nice people. It was our first time participating in a farmers market, we had all the normal worries and woes. Did we remember to pack everything, did we pack enough pierogies, did we pack to many pierogies(as if), would the stove’s work, would the canopy blow away(impossible with the massive weights that where attached to it, we are going nowhere, if a tornado springs up in Ohio you can hang onto our canopy as an anchor). We set up in about an Hour and a half, we were ready for business. It looked like we remembered everything.

So it was time to cook, Autumn and I where both starving, we figured we had time to eat a couple Potato and Cheese Pierogies before the market opened. We’ll we figured wrong. As soon as the pierogies started cooking and the air was filled with the aroma of onions and pierogies cooking in butter, the sales started. Our precious pierogies were quickly devoured by everyone that passed by. For this first market we offered five of our flavors to be served hot on the spot. The Flavors were Potato & Cheddar Cheese, Spinach & Mushroom, Chicken Paprikash, Carnitas(May Pierogi of the month), Gluten Free Potato & Cheddar Cheese. We also carried about 10 of our flavors frozen for take home.

Our first market was a lot of fun and a great success we look forward to a great farmer’s market season. Currently are farmers market schedule includes Tremont Farmers Market every Tuesday through October, Haymakers Farmers Market on Saturday mornings starting Memorial weekend and running through October.

We will always bring as many pierogies as we can fit in our freezer, however we have over twenty flavors, and they don’t all fit. So our selection at the Markets will be limited. The best option to get the pierogies that you really want is to call us ahead of time(330-608-0683) and place an order. We can then bring your order to the farmers market with us. If you place your order on the website choose the shipping option ”pick up from posh pierogies kitchen” this way you won’t be charged shipping, and in the comment section pleases put which farmers market you would like to pick your order up from.

Thanks to everyone for making our first Farmers Market a Success!

Jennifer

Nutty Chicken with Pierogi

Administrator — Thu, 04 Mar 2010 13:08:26 +0000

Creamy Nutty Chicken topping for your favorite Posh Pierogi

Nutty Chicken Pierogi

• 1/4 cup all-purpose flour
• 2 tablespoons ground walnuts
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• 1 1/2 pounds skinless, boneless chicken breast halves – cut into very thin strips
• 1 medium sweet red pepper, julienned
• 1/4 cup chopped onion
• 3 tablespoons olive oil
• 12 Potato Posh Pierogies
• 1 cup milk
• 1 (8 ounce) package cream cheese, cubed
• 1/2 cup shredded Parmesan cheese
• Pepper to taste
• Salt to taste
• 1/3 cup chopped walnuts, toasted

Directions

1. In a large resealable plastic bag, combine the first six ingredients. Add chicken in batches; toss to coat. In a large skillet, sauté the chicken, red pepper and onion in oil for 6-8 minutes until chicken juices run clear and vegetables are crisp-tender.

2. Meanwhile, cook thawed Pierogi in a frying pan with lots of butter until the internal temperature reaches 140 degrees f.

3. In a saucepan, combine the milk, cream cheese, Parmesan cheese, salt and pepper; cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is smooth.

4. Place Pierogies on a plate and top with chicken mixture and sauce. Sprinkle with toasted walnuts.

february 2010 pierogi of the month

Administrator — Wed, 17 Feb 2010 12:20:14 +0000

Delicious Jambalaya stuffed Pierogi.

Fabulous for Fat Tuesday or to show your support for the Saints during your superbowl party.

Our Jambalaya Pierogi is a mix of chicken, ham, andouille sausage, veggies and Cajun seasoning all stuffed into our traditional pierogi dough

how to cook pierogi

Administrator — Sun, 10 Jan 2010 17:01:48 +0000

Pierogies with Cabbage, Bacon and Onions

Administrator — Sat, 09 Jan 2010 15:16:53 +0000

Serves 4

20 thawed Potato and Cheese Posh Pierogies
3 Tablespoons olive oil
6 bacon slices (6oz), chopped
1 large onion, thinly sliced
4 garlic cloves, chopped
1 ½ lb. Savoy cabbage, halved cored and thinly sliced (8 cups)
½ cup water
½ tsp salt
1½ cup chopped dill
Sour cream

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of pierogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and keep warm, loosely cover with foil. Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transfer to platter.

Cook bacon in same skillet over moderately high heat, stirring occasionally, until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain.

Pour off all but 1 tablespoon fat from skillet, then add remaining tablespoon oil and sauté onion over moderately high heat, stirring, until golden, about 8 minutes. Reduce heat to moderate, and then stir in garlic, cabbage, water and salt and cook covered, stirring occasionally, until cabbage is tender, 5 to 7 minutes. Transfer to platter with pierogies and sprinkle with bacon and dill. Serve with sour cream on the side.