Tonight we had Pierogis with Ham and Broccoli for dinner. It looked really good when I came across it in the October 2014 issue of Food Network magazine.
Melt 3 tablespoons of butter in a large broiler-proof skillet over medium-high heat. Add 1 thinly sliced red onion and cook, stirring occasionally, until softened, about 3 minutes. Add 4-5 ounces of sliced ham and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally until the onion starts browning, about 2 minutes. Add 1/2 cup of chicken broth and bring to a simmer. Cook for another 3 minutes.Reduce the heat to medium low and stir in 1 16-ounce package of pierogis and 1 head of broccoli that was cut into florets. Cover and cook until the pierogi are warmed and the broccoli is tender, about 15 minutes.
Meanwhile, combine 1/2 cup of sour cream, 2 tablespoons of chopped chives and 1/2 teaspoon of paprika in a small bowl and set aside.
Preheat the broiler.Uncover the skillet and sprinkle with 3/4 cup of shredded Monterey Jack cheese. Transfer to the broiler and cook until the cheese is melted and the pierogi are slightly golden, about 2 to 3 minutes. Serve with the sour cream sauce.