Jimmy Dean's Hearty Sausage & Potato Soup

3 medium potatoes, baked, peeled and cut into 1" cubes
1 lb Jimmy Dean Hot Sausage
4 tablespoons butter
1 onion, chopped
1/4 cup flour
3 cups chicken broth
3-4 sprigs fresh thyme (or 1/2 tsp dried thyme)
1 1/2 cups milk
1 cup half and half
3/4 cup grated Parmesan cheese
Salt and Pepper

Melt the butter in a large saucepan over medium-high heat.  Add the sausage and onion and cook, stirring occasionally, until the meat is browned and crumbled.  Sprinkle in the flour and cook for 1 minute.  Gradually stir in the chicken broth and bring to a boil, stirring frequently until the mixture begins to thicken.  

Stir in the thyme and baked potato cubes and boil for about 5 minutes.  Reduce heat to low and stir in the milk, half and half and Parmesan cheese.  Cook 5-10 minutes, stirring often, until hot through. Season with salt and pepper, as needed.

Very good soup!!  

English Muffin Pizzas

The first time I ever had this for dinner was in 1981 at my sister Donna's apartment.  This is my take on her recipe and I've been making it for years.  It's fast, easy and very tasty and there are endless combinations for toppings so you can make your favorite very easily.  This version is very meaty!

ENGLISH MUFFIN PIZZAS - SAUSAGE, PEPPERONI & EXTRA CHEESE VERSION

1 package English Muffins (6 of 'em)
16 ounce package Jimmy Dean sausage
Grated Parmesan Cheese
1/2 jar Pizza Sauce (more or less)
8 ounce package shredded Mozzarella cheese
Sliced Pepperoni

Preheat the oven to 425^F. and line a baking sheet with some aluminum foil.

Split the English Muffins in half and arrange them on the baking sheet.  Bake in the hot oven for about 10 minutes or until they begin to look a little toasted.  Remove from the oven and sprinkle with some grated Parmesan cheese.

Meanwhile, crumble the sausage in a large skillet and cook, stirring occasionally, until well browned. Drain any grease (Jimmy Dean won't have much!)

Spread a heaping tablespoon of pizza sauce on each muffin half.  Spoon the cooked sausage onto each one.  Pile the mozzarella cheese on top of the sausage and arrange the sliced pepperoni on top of the cheese.

Bake in the hot oven for about 12 to 15 minutes or until the cheese is melted and begins to brown a little bit on top.

Good served with a nice Salad!  Feeds 4 to 6 people.

Sausage-Veggie Roast

Sausage-Veggie Roast

4 medium-sized potatoes, peeled and quartered
4 carrots, peeled and cut into chunks
1 onion, quartered
1 fennel bulb, cut into wedges
1/2 red bell pepper cut into strips
Salt and Pepper
1/2 cup chicken broth (or 1/2 cup boiling water + 1/2 tsp chicken bouillon granules)
2 Tbsp olive oil
1 1/2 tsp Italian herbs
5 Italian sausages
4 Tbsp balsamic vinegar

Preheat the oven to 450^F.

Place the potatoes, carrots, onion, fennel and bell peppers in a large baking dish.  Combine the olive oil, Italian herbs and chicken broth and drizzle over the veggies.  Cover with foil and bake for 40 minutes.

In the meantime, brown the sausages in a skillet.  You don't have to completely cook them, just get them nice and brown.  Cut them in half and after the veggies have baked for 40 minutes, place the sausage pieces on top of them and return, uncovered, to the oven for another 20 minutes or so.

Drizzle the balsamic vinegar over all and serve.

This was good....and John raved about it!  I'd add the whole bell pepper next time though.

Original recipe found on Pinterest.  

Sunday Gravy and Macaroni (Spaghetti, Really)

1 pound spaghetti
3 Tbsp extra-virgin olive oil
2 thin cut pork loin chops, 1/2-inch thick
Salt and pepper
2 each sweet and hot Italian sausage links
1/2 to 1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 small onion, minced
1 1/2 cups beef broth
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1/4 cup chopped flat-leaf parsley
1 tsp dried basil
2 tsp sugar
1/2 cup Marsala
1 pound meat loaf mix, ground beef, pork and veal combined
1 Tbsp mayonnaise
1/4 cup grated Parmigiano-Reggiano, plus extra for tossing pasta and to pass at table
1 loaf crusty Italian bread, heated just before serving to crisp crust

Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Remove skin and cut sausages into 1" chunks. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce over a very low heat for a couple of hours, gently stirring every once in a while.

Preheat oven to 425 degrees F.

Lightly mix the ground meat, mayo, garlic salt, 1/4 cup cheese and some black pepper. Gently roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce.

In the meantime, heat water for pasta to a boil. Salt and cook pasta 7 to 8 minutes, to al dente.

To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

Adapted from the Rachael Ray recipe. This stuff is GOOD!

Bowties with Sausage, Tomatoes and Cream

Bowties with Sausage, Tomatoes and Cream

1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 tbsp chiffonade of fresh basil
1 cup heavy cream
Garlic salt to taste
12 oz pkg bowties, cooked al dente and drained
Grated Parmesan and minced fresh parsley top garnish

In a heavy skillet, cook the sausage, pepper flakes and onions in a little bit of water until browned and cooked through. Add garlic and cook, stirring 1 minute. Stir in tomatoes and basil and simmer aout 8 minutes. Add cream and garlic salt to taste and continue cooking, stirring occasionally over low heat for about 10 minutes. Stir in cooked bowties and sprinkle with parmesan and parsley, if desired.

Very good! Adapted from allrecipes.com

Sausage & Red Beans with Cajun Rice

Sausage & Red Beans with Cajun Rice

2 cups long-grain white rice
4 cups water
1 tbsp instant chicken bouillon
1 tsp Cajun seasoning
1 tbsp olive oil
1 lb smoked sausage, cut into 1/2-inch slices
1 onion, chopped
1 red bell pepper, chopped
1 tsp roasted minced garlic
1 Tbsp Worcestershire sauce
1 Tbsp tomato paste
1 can sliced stewed tomatoes
2 cans light red kidney beans
1 can dark red kidney beans
2 splashes hot sauce

Combine rice, water, bouillon and cajun seasoning and cook in a rice cooker until done. Keep hot.

In a large skillet, brown the sausage slices in hot olive oil. Remove from pan and drain on paper towels. Keeping only 1 tbsp oil in the pan, add onion and bell pepper and cook about 5 minutes, stirring often. Add garlic and worcestershire sauce and stir well. Add remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes. Return sausage slices to the mixture and cook 10 minutes more. Serve over Cajun Rice.

This was a spur of the moment creation and it was REALLY good! I'll be making this again.

Roasted Smoked Sausage with Mustard Sauce

Roasted Smoked Sausage with Mustard Sauce

1/2 cup sour cream
2 tbsp Grey Poupon Spicy Brown Mustard
1 tbsp yellow mustard
1 tbsp horseradish sauce
1 tsp Montreal Steak seasoning
1 tsp honey
1 splash Hot Pickled Pepper juice
1 tsp lemon juice
1 large sweet onion, cut into 1/2-in.-thick wedges
3 carrots, cut in 1 1/2-in. pieces (or 2 cups baby carrots)
4 medium Yukon gold potatoes, cut lengthwise in quarters, then halved crosswise
Salt & Pepper to taste
2 tbsp olive oil
14-oz pkg smoked sausage, cut into 2" pieces

Combine the first 8 ingredients and whisk until well blended. Cover and refrigerate until ready to serve.

Preheat the oven to 450^F. Place the onion, carrots and potatoes in a 9x13" baking dish. Season with salt and pepper and drizzle with olive oil. Toss to coat. Roast for 15-20 minutes. Add sausage pieces to vegetables and return to oven. Roast another 15 minutes or until vegetables are completely cooked. Serve with Mustard Sauce .

This tasted good, but was way too greasy! Probably won't make it again.

Adapted from a Woman's Day magazine recipe.

Tamale Soup

Tamale Soup

1 lb sausage
1 onion, chopped
1/4 cup water
2 tsp Hot Mexican-Style chili powder
1 tsp cumin
1 tsp dried cilantro
10 oz can Medium Enchilada Sauce
15 oz can Fire-Roasted Diced Tomatoes
32 oz carton Beef Broth
15 oz can Chili Beans with Sauce
16 oz can Black Beans, drained and rinsed
15 oz can Fiesta-style Corn
15 oz can Hormel beef flavored tamales, wrappings removed and sliced into 3/4" chunks
Sour Cream and Shredded Mexican Style Cheese to garnish
Tortilla Chips


Cook the sausage, onion and water in a Dutch oven until browned and crumbly and until all the water evaporates. Drain if necessary. Add chili powder, cumin and cilantro and cook 1 minute, stirring. Add Enchilada Sauce, diced tomatoes, beef broth, chili beans and drained black beans and bring to a boil. Reduce heat and simmer 30 minutes. Add the corn and cook 10 more minutes. Stir in tamale chunks and cook just until tamales are hot through. Serve in bowls topped with sour cream and cheese with chips on the side.

Yummy!

Sausage with Garlic Lentils

Sausage with Garlic Lentils

14 oz lentils
1 tsp dried basil
1 small onion, peeled and sliced
1 carton chicken broth
Water, if needed
4 large cloves garlic, grated or minced
1/3 cup extra-virgin olive oil
1 pkg Mild Italian Sausages
1/4 cup fresh flat-leaf parsley, a generous handful, finely chopped
Salt and freshly ground black pepper

Cover lentils by 2 inches with chicken broth and water, add basil and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.

In a small shallow bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.

Place sausages in a small skillet and add 1/4-inch water and 2 teaspoons extra-virgin olive oil. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.

Drain any excess liquid from the lentils and toss them with garlic oil, parsley and salt and pepper. Serve with sausages on top.

This was my first time cooking or eating lentils. They were pretty good...a bit bland but not bad at all! John loved them!

Adapted from Rachael Ray recipe.

Ravioli Alfredo

Ravioli Alfredo

12 oz Jimmy Dean Sage sausage
1 small onion, diced
1 tsp Italian seasoning
1 can cream of mushroom soup
3/4 soup can water
1 cup heavy cream
1/4 - 1/3 cup grated parmesan
1 cup sour cream
1 pkg frozen cheese ravioli, cooked as instruced on package

Crumble and brown the sausage and onion in a large, heavy skillet until completely cooked. Stir in italian seasoning, mushroom soup and water and bring to a boil. Reduce heat to low and simmer 5-10 minutes. Stir in cream and parmesan and cook gently until cheese is melted and the sauce is smooth. Add sour cream and continue cooking and stirring until hot through. Serve over the cooked ravioli.

This sauce was delicious but I didn't care for it over the ravioli. I will serve it again though with pasta!

Adapted from a Semi-Homemade recipe (Ravioli Stroganoff).

World's Best Lasagna My Way

World's Best Lasagna

1 lb lean ground chuck
6 oz hot Italian sausage
6 oz mild Italian sausage
1 onion, minced
2 tsp minced garlic
Garlic Salt & Pepper to taste
28 oz can crushed tomatoes
2 (6 oz) cans tomato paste
2 (8 oz) can tomato sauce
1 cup water
1 Tbsp white sugar
1 1/2 tsp dried basil
1/2 tsp fennel seeds
1 tsp Italian seasoning
2 tsps salt
4 Tbsp dried parsley flakes
1/2 tsp crushed red pepper flakes
1 lb lasagna noodles, cooked and drained
2 lbs ricotta
1 egg
6 slices provolone cheese
8 oz pkg shredded mozzarella cheese
8 oz pkg shredded Italian blend cheese
5 oz pkg shredded parmesan and romano cheese

In a Dutch oven, cook ground chuck, sausages, onion, and garlic over medium heat until well browned and crumbled. Stir in garlic salt and pepper to taste. Add cruched tomatoes, tomato paste, tomato sauce, water, sugar, basil, fennel, Italian seasoning, salt, parsley flakes and red pepper flakes and simmer for 2 hours, stirring occasionally.

Cook the lasagna noodles al dente and drain. Beat the ricotta and egg until well blended.

Preheat the oven to 350^F. Spread 1 1/2 cups meat sauce in the bottom of a lasagna pan (I used one of those cool new ones with 3 separate channels for the first time today, but a 9x13 or thereabouts is fine too!) Arrange a layer of noodles over the sauce, spread with a layer of ricotta, and then the provolone slices. Spoon more sauce over the provolone, then a layer of noodles, ricotta, shredded mozzarella and some of the parmesan blend. Repeat layers until the pan is full, ending with noodles, sauce, shredded Italian blend and finally the parmesan/romano.

Cover with foil sprayed with Pam to prevent it sticking to the cheese and bake for about 35 minutes. Remove foil and bake another 15-20 minutes or until the cheese is all melted and starting to brown a bit on top. Cool 15-30 minutes before serving.

This recipe (from allrecipes.com) makes enough for a full lasagna pan plus a 9x5 pan to freeze for another day!

I loved this Lasagna. Jen & Mom both thought it was a little too sweet (even though I used half the amount of sugar the original recipe called for). This is very similar to the way I make my Lasagna...only difference is I use a large jar of Ragu (instead of the crushed tomatoes, tomato paste & sauce) and then add the spices/herbs and only a pinch of sugar. However, this was the best Lasagna I've tried other than my own!

Sausage Enchilada Soup

Sausage Enchilada Soup

1 lb sausage
1 tbsp dehydrated minced onions
1 pkg McCormick's Chili Seasoning
8 oz Chile Verde
10 oz can Enchilada Sauce
32 oz carton chicken broth
1 can Rotel tomatoes & green chiles
15 oz black beans, rinsed and drained
16 oz can pinto beans
15.5 oz can whole kernel corn, drained
1/2 tsp dried cilantro

Brown and crumble the sausage in a Dutch Oven with a little water (1/2 cup or so) and the dehydrated onions. Stir in the remaining ingredients and simmer until hot and cooked through.

Fast, easy and tasty on a cold night!

Italian Sausage Nuggets in Spaghetti Sauce

Italian Sausage Spaghetti Sauce

1 pkg (5-6) Italian sausage links
2 tbsp olive oil
1 lb ground chuck
1 medium onion, diced
Garlic salt and pepper
2 tsp minced roasted garlic
1 tsp Italian seasoning
15-oz can petite diced tomatoes with garlic and olive oil
26 oz jar spaghetti sauce
Water
Hot, cooked spaghetti
Grated parmesan

Remove the skins and cut the sausages into 1 inch chunks. Heat the oil in a large, heavy skillet and brown the sausage chunks until completely cooked. Remove to a paper towel lined plate. Crumble the ground chuck into the same skillet. Add the onion, garlic salt and pepper to taste and cook, stirring and smashing the meat until finely crumbled and beginning to brown. Add the garlic and italian seasoning and cook until meat is well browned. Drain. Stir in the diced tomatoes, the spaghetti sauce and enough water to thin the sauce down just a bit. Stir in the sausage chunks, cover and simmer about 1 hour. Serve over hot spaghetti with parmesan grated over the top.

Delicious!

Spaghetti, Camp David Style

Spaghetti, Camp David Style

1 pkg (abt 5) Italian sausage links, casings removed
1 tbsp olive oil
1 1/2 lbs ground chuck
Garlic salt and pepper to taste
1 onion, chopped
1 tsp minced roasted garlic
24-oz jar Gia Russa's Hot Sicilian pasta sauce
15-oz can stewed tomatoes
1 tsp Italian seasoning
16-oz hot cooked spaghetti
Grated Parmesan cheese

Slice the sausages lengthwise, leaving them attached along one side. Spread them out flat in a large skillet in the olive oil. Cook over medium heat for 15 minutes, turning once, until the sausages are browned and cooked through. Remove from skillet and set aside. Place the ground chuck, garlic salt, pepper, onion and garlic into the skillet and stir over medium-high heat for about 10 minutes until the onion is translucent and the beef is browned and crumbly. Drain off fat. Stir in pasta sauce, stewed tomatoes and italian seasoning, cover, reduce heat to low and simmer for about 45 minutes to blend flavors. Preheat oven to 350^. Mix the hot cooked spaghetti into the sauce and place on oven safe plates. Place a cooked, opened sausage over each serving, and sprinkle with Parmesan cheese. Place the plates in the hot oven for 5 to 10 minutes until cheese has melted and begun to brown. This was very good! I especially liked the parmesan crusted sausage. Adapted from allrecipes.com "Camp David Spaghetti with Italian Sausage".

Quick Hoppin' John Soup

Quick Hoppin' John Soup

1 lb Jimmy Dean sausage
1/2 cup chopped red onion
1 (4.5-oz) box Rice a Roni Long Grain & Wild Rice
1/2 cup long-grain white rice
2 (15-oz) can black-eyed peas
1 (15-oz) can diced tomatoes with garlic & oregano
1 (15-oz) can stewed tomatoes
32-oz carton chicken broth

Crumble and brown the sausage and onion in a Dutch oven over medium heat until browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until rice is tender.

This was good...next time I'll only use half the sausage though. Adapted from allrecipes.com

She-Man Chili

She-Man Chili

Inspired by Monica's He-Man Chili at allrecipes.com, I've had to change the name because a "He-Man" would have used beer - not wine!

2 tbsp bacon fat
1 lb smoked sausage, cut into 1/2" slices
1 1/2 lbs ground chuck
Garlic salt and pepper to taste
1 red onion, chopped
1/2 yellow bell pepper, chopped
3 tbsp chili powder
1 tsp cumin
1/4 tsp cinnamon
1 tbsp beef bouillon granules
1/2 cup red wine
28-oz can crushed tomatoes
11.5 oz can V-8
1 tsp honey
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can dark red kidney beans

Melt the bacon fat in a large Dutch oven and saute the sliced sausage until lightly browned. Remove sausage and set aside. Drain off the fat, and crumble the ground chuck into the same pot. Season with garlic salt and pepper and brown well, stirring occasionally. Add the red onion and bell pepper and cook until the onions are translucent. Add the remaining ingredients and bring to a simmer. (If you want thinner chili add some water) Cook, uncovered for 1 hour. Add the sausage to the chili and continue to simmer for another hour.

This was pretty good chili...but in my opinion, beer would have been better than the wine.

Smoked Sausage & Egg Salad Sandwich

Smoked Sausage and Egg Salad Sandwich

5 hard boiled eggs, peeled and finely chopped
1 tsp minced dried onion
1 heaping tablespoon soft cream cheese (plain or Chive & Onion flavored)
2 tsp yellow mustard
Mayonnaise
1 lb Hillshire Farms Smoked Sausage
Toasted Hot Dog Buns

Combine the chopped eggs, onion, cream cheese, mustard and enough mayonnaise to bind. Chill until ready to make the sandwiches.

Cut the sausage into bun-sized pieces and broil or grill until hot and lightly browned. Spread some egg salad on the toasted buns and top with a piece of sausage. Yummy good, fast and easy!

Apple Roasted Kielbasa and Potato Pancakes

Apple Roasted Kielbasa

2 lbs Kielbasa or Smoked Sausage
3-4 apples, peeled and quartered
1 large sweet onion, sliced
1/4 cup apple juice
1/4 cup brown sugar

Cut the sausage into serving sized pieces and poke the skins with a fork in a few places. Put in a large roasting pan with the apples and onions. Pour the juice over all and sprinkle the apples with brown sugar. Bake at 350^ until sausage is hot and apples are tender.



Potato Pancakes

2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded with all the moisture squeezed out
1/2 cup finely chopped onion
1/4 cup vegetable oil (I use olive oil)


In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.

Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

The original recipe (from Fannie Farmer) called for 2 tbsp heavy cream beat in with the eggs, but it is fine without that! John will stand in the kitchen and try to eat these as they come out ot the pan! I have to smack his hand and chase him out of the room! I love these with applesauce and sour cream.

Zuppa Toscana

Zuppa Toscana

12 oz italian sausage
1 tsp crushed red pepper flakes
1 onion, diced
2 tsp minced roasted garlic
48 oz carton chicken broth
2 large potatoes, thinly sliced
1 cup heavy cream
1 colander full fresh kale, rinsed and drained

Cook the sausage, pepper flakes, onion and garlic in a Dutch oven until browned and crumbled into bite-sized chunks. Drain well. Stir in the chicken broth and potato slices. Bring to a boil and cook until pototoes are fork tender, about 20 minutes. Stir in the cream and heat through. Add the kale just before serving.

Yummy!

Baked Piccolini Alfredo

Baked Piccolini Alfredo

12 oz italian sausage
1 lb ground chuck
Garlic salt and pepper
1 onion, chopped
26 oz jar spaghetti sauce
1 tsp dried basil
Pinch sugar
2 tbsp butter
1 tsp minced roasted garlic
2 cups heavy cream
heaping 1/2 cup grated parmigiano reggiano
Salt and pepper if needed
1 cup shredded mozzarella
1 lb piccolini (or ziti), cooked al dente and drained
2 cups shredded mozzarella-provolone mix

Brown and crumble the sausage, chuck and onion until completely cooked. Drain. Season with garlic salt and pepper to taste. Stir in spaghetti sauce, basil and sugar and simmer a half hour.

Meanwhile, melt the butter in a saucepan. Add the garlic and cream and heat over medium heat, stirring frequently until hot. Stir in parmigiano reggiano and continue stirring until the cheese is melted and the sauce has thickened. Taste and adjust seasoning. Remove from heat, pour over hot, cooked piccolini and stir to combine.

Spoon about 1 1/2 cups meat sauce into bottom of a 9x13" pan. Spoon piccolini and alfredo sauce over the meat mixture. Top with 1 cup shredded mozzarella. Spoon remaining meat sauce over all. Top with 2 cups shredded mozzarella-provolone mix and cover pan with foil.

Bake at 350^ for 35 minutes. Remove foil and bake 10-15 minutes more until cheese on top is lightly browned and bubbly. Let stand for at least 15 minutes before serving.

This was awesome, if I do say so myself!