Breakfast & Brunch 28 March 2019

A Savory Springtime Brunch

(Family Features) Warm breezes, blooming flowers, pretty pastels - when spring is in the air, there's plenty of reason to celebrate. It's the perfect time to bring family and friends together for a welcoming brunch.

When planning your menu, be sure to have plenty of savory dishes on hand to satisfy your guests. And rest easy, you don't have to spend hours in the kitchen to prepare your feast. Using ingredients already full of flavor, such as Johnsonville Breakfast Sausage, lets you create memorable brunch dishes without a lot of work.

These recipes are simple yet satisfying - and leave you plenty of time to enjoy the company gathered around your table.

For more savory brunch recipes, visit www.johnsonville.com.

Amazing Muffin Cups

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 12 servings

  • 3 cups refrigerated shredded hash browns
  • 3 tablespoons melted butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 links Johnsonville Original
  • Breakfast Sausage
  • 6 eggs
  • 2 cups (8 ounces) shredded 4-cheese
  • Mexican blend cheese
  • 1/4 cup chopped red bell pepper
  • Chopped fresh chives or green onions, for garnish
  1. Place 12 paper liners in a muffin pan; spray liners with cooking spray.
  2. In bowl, combine hash browns, butter, salt and pepper. Press hash brown mixture into the bottom and up the sides of the muffin cups.
    Bake at 400°F for 12 minutes or until lightly browned.
  3. Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.
  4. Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.

Sunrise Breakfast Casserole

Prep Time: 30 minutes
Bake Time: 70 minutes
Yield: 12 to 15 servings

  • 2 packages (12 ounces each) Johnsonville Breakfast Sausage Links
  • 9 eggs
  • 3 cups milk
  • 1 1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 packages (20 ounces each) refrigerated shredded hash browns
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup diced sweet red pepper
  • 1/3 cup thinly sliced green onions
  • 2 cups salsa or picante sauce, optional
  1. Place sausage on a 15 x 10 x 1-inch baking pan. Bake at 375°F for 15 to 20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins.
  2. In large bowl, combine eggs, milk, mustard, salt and pepper. Add hash browns, sausage, cheese, sweet red pepper and green onions; mix well. Pour into a greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 65 to 70 minutes or until set and golden brown.
    Let stand 10 minutes before serving.
  4. Serve with salsa or picante sauce if desired.

Blue Ribbon Skillet

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 3 servings

  • 7 links Johnsonville Original Breakfast Sausage
  • 3 tablespoons canola oil
  • 4 cups refrigerated shredded hash browns
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped orange bell pepper
  • 1 jalapeño pepper, seeded and chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded 4-cheese Mexican blend cheese
  1. In large skillet, cook sausage per package directions. Cut links into 1-inch pieces and set aside.
  2. In the same skillet, heat oil over medium-high heat. Add hash browns, onion, green and orange peppers, jalapeños, salt and pepper. Cook for about 10 minutes until hash browns are lightly browned and tender, turning occasionally.
  3. Return sausage to skillet and sprinkle with cheese. Cover skillet for 2 minutes until cheese is melted.

Option: This recipe can be doubled to make a "2-Skillet Breakfast." Cook sausage in one skillet and hash browns, onion and peppers in another skillet.

Easy Sausage Roll-Ups

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 16 roll-ups

  • 1 package (12 ounces) Johnsonville Breakfast Sausage Links
  • 2 containers refrigerated crescent rolls (16 rolls total)
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar
  1. Prepare sausage according to package directions. Drain and set aside.
  2. Unroll crescent roll dough according to directions on package. Place one cooked sausage onto one end of a dough triangle. Roll dough around sausage according to directions on dough package and place on jelly-roll pan with the seam side down. Repeat with remaining sausage and dough. (You will have 2 extra rolls. Bake and enjoy with jam.)
  3. Mix cinnamon and sugar together and sprinkle evenly over roll-ups. Bake according to directions on dough package. Serve hot.

Suggestion: Serve with warm maple syrup, honey or your favorite preserves for dipping.

Sausage Mushroom Quiche

Yield: 8 servings

  • 1 package (12 ounces) Johnsonville Original Breakfast Sausage Patties
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1 package (3 ounces) cream cheese, softened
  • 4 eggs
  • 1/3 cup half-and-half cream
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 1 pastry shell (9 inches), baked
  1. In skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces. Add mushrooms, onion and peppers. Cook and stir 5 minutes longer or until sausage is no longer pink and the vegetables are tender; drain well and set aside.
  2. In mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and cream.
  3. Stir in cheeses, salt, pepper, nutmeg and sausage mixture. Pour into baked pastry shell. Bake, uncovered, at 350°F for 40 to 45 minutes or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent over-browning. Let stand 10 minutes before serving.

Source: Johnsonville

Meal Ideas 15 March 2019

Enchiladas - Everyday Easy

(Family Features) The weeknight dinner meal can be a challenge...it must taste good, appeal to the family and be easy to prepare. Economical would also be a plus.

Sound like a tall order? Not when Salsa Verde Bean Enchiladas are on the menu. Just five ingredients...tortillas, prepared salsa verde, shredded Mexican cheese blend, cumin and canned Southwestern Bean Salad...are all that's needed for an easy Tex-Mex entrée.

The zesty bean salad, straight from the can, has just the right blend of chili powder and spices to provide a hint of heat to the black beans, kidney beans, corn and bell peppers. To make the filling, simply purée one can of the salad, and stir in a second can along with a dash of cumin. Spread onto corn or flour tortillas, roll up, and place in a baking dish. Pour on the salsa, sprinkle with the pre-shredded cheese blend and bake.

How easy is that? Add precooked chopped chicken or cooked ground beef or turkey to the bean filling if you like. Mixed greens and orange segments tossed with a vinaigrette would make a great accompaniment, or assorted favorite fruits would be tasty, too.

Southwestern Bean Salad is great to have in the pantry. It's equally delicious at room temperature or chilled. For a quick accompaniment, serve with grilled meats and poultry, burgers or sandwiches. Use it to top a mixed green salad, or add cooked pasta such as rotini or penne for a quick main dish pasta salad. Or, puree and serve as a zesty bean dip with tortillas.

For other great recipes made with READ salads, visit www.readsalads.com.

Salsa Verde Bean Enchiladas

Preparation Time: 20 minutes
Baking Time: 40 minutes
Standing Time: 10 minutes

  • 2 cans (15 ounces each) READ Southwestern Bean Salad
  • 1 teaspoon ground cumin
  • 12 soft corn or flour tortillas (6 to 8 inch diameter)
  • 2 cups prepared salsa verde
  • 1-1/2 cups shredded Mexican cheese blend

Optional Toppings:
Sour cream, chopped avocado, fresh chopped cilantro, lime wedges

  1. 1. Drain 1 can of salad; discard liquid. Place in food processor. Process until pureed but still slightly chunky.
  2. 2. In large bowl, stir together pureed salad, second can of salad with liquid, and ground cumin. Spoon mixture evenly down center of tortillas. Roll up and place seam-side down in 13x9-inch baking dish sprayed with nonstick cooking spray.
  3. 3. Pour salsa verde evenly over enchiladas. Top with cheese. Cover with foil. Bake at 350°F 30 minutes. Remove foil; continue baking 10 to 15 minutes until beginning to brown around edges. Let stand about 10 minutes before serving with optional toppings, if desired.

Makes 6 servings.

Nutrition information per serving (1/6 of recipe): 418 calories; 15 g protein; 53 g carbohydrate; 16 g fat; 1438 mg sodium; 27 mg cholesterol; 9 g dietary fiber; 15 mg iron; 0.06 mg thiamin; 1224 IU vitamin A; 3 mg vitamin C.

Source: Aunt Nellie’s Beets (Seneca Foods Corporation)

Meal Ideas 01 August 2018

Fast, Family-Friendly Recipes Make Dinner Doable

(Family Features) As the fall season begins, kids go back to school and schedules once again book up with activities.

Between work, the carpool line and shuttling kids to extracurriculars, the increase in family commitments often leaves little time in the kitchen or at the dining table. Although the drive-thru is an easy solution, healthier options can be scarce and the cost of takeout piles up. Instead, add some quick family meals to your arsenal.

Southwestern Bean Mexican Pizza made with READ Southwestern Bean Salad is a fun twist on the Italian favorite that pairs perfectly with fruit, carrot sticks or a salad for a complete, family-friendly meal.

For an easy make-ahead option, grab a jar of Aunt Nellie's Beets and make Beef, Beet and Horseradish Wraps. Both recipes can help you have dinner on the table in 30 minutes or less.

For more quick and easy dinner ideas, visit READSalads.com and AuntNellies.com.


Southwestern Bean Mexican Pizza

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 8-10

  • 2 cans (15 ounces each) READ Southwestern Bean Salad
  • 1 pre-baked pizza crust (10-12-inch diameter)
  • 4 slices bacon, cooked crisp and crumbled (about 1/4 cup crumbled)
  • 1/2-3/4 cup thin bell pepper strips (1/4-inch thick), any color or combination
  • 3/4 cup shredded Mexican cheese blend
  • 1/4 cup chopped fresh cilantro
  • chopped avocado (optional)
  • sour cream (optional)
  1. Drain bean salads. Place half of beans in bowl of food processor; process until pureed but chunky.
  2. Spread puree evenly over pizza crust. Spoon remaining drained beans over puree. Sprinkle with bacon, bell pepper and cheese.
  3. Bake as directed on pizza crust package until heated through and cheese is melted, about 10-12 minutes.
  4. Sprinkle with chopped cilantro. Serve with avocado and sour cream, if desired.

Nutritional information per serving: 276 calories; 11 g protein; 35 g carbohydrates; 10 g fat; 648 mg sodium; 14 mg cholesterol; 5 g dietary fiber; 11 mg iron; .02 mg thiamin; 575 IU vitamin A; 7 mg vitamin C.

Beef, Beet and Horseradish Wraps

Prep time: 30 minutes
Servings: 4

  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
  • 1/2 cup shredded carrots
  • 1 tablespoon prepared horseradish
  • 1/2 cup spreadable cheese (such as goat cheese or herb soft cheese)
  • 2 large soft flour tortillas (about 10-12-inch diameter)
  • 10 green onions (green parts only)
  • 10 thin slices deli roast beef
  1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, carrots and horseradish.
  2. Spread 1/4 cup cheese evenly over each tortilla, leaving 1-inch border. Arrange five green onions (do not chop) on each; press lightly into cheese. Place five slices roast beef on each tortilla to cover green onions then sprinkle beet mixture evenly over beef.
  3. Roll up tortillas in parallel direction of green onions. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
  4. To serve, remove plastic wrap; cut each tortilla into two pieces.

Substitution: If horseradish is too pungent, omit or replace with diced jarred roasted red peppers or Dijon mustard.

Nutrition information per serving: 300 calories; 17 g protein; 34 g carbohydrates; 10 g fat; 520 mg sodium; 35 mg cholesterol; 2 g fiber; 3.18 mg iron; .26 mg thiamin; 2963.87 IU vitamin A; 8.79 mg vitamin C.

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