(Family Features) When your friends and family gather around the big screen for the big game, only BIG FLAVOR will do! Earn MVP status with quick and easy Johnsonville recipes featuring sausages that are big on flavor when served by themselves, or when they're included in these traditional sports-fan favorites.
Visit www.johnsonville.com for great recipes to flavor up any get-together.
Touchdown Italian Sausage Chili
Prep: 35 minutes
Cook: 20 minutes
- 1 package (19.76 ounces) Johnsonville Italian Sausage Links
- 1 cup onion, chopped
- 3 celery ribs, cut into 1/2-inch pieces
- 1 large sweet red pepper, cut into 1-inch pieces
- 1 tablespoon garlic, minced
- 3 tablespoons olive oil
- 1 large yellow pepper, cut into 1-inch pieces
- 1 large green pepper, cut into 1-inch pieces
- 3 cans (14-1/2 ounces each) Italian recipe stewed tomatoes
- 1 can (16 ounces) dark red kidney beans, rinsed and drained
- 1 can (15 ounces) butter beans, rinsed and drained
- 1 can (6 ounces) tomato paste
- 3/4 cup black olives, sliced
- 1/4 cup cream sherry (optional)
- 1 tablespoon fresh basil, chopped
- 1-1/2 teaspoons baking cocoa
- 1/2 to 1 teaspoon pepper
- Grill Italian sausage according to package directions; cut into half moon slices and set aside. In soup kettle, sauté onion, celery, sweet pepper and garlic in oil until tender. Add sausage and remaining ingredients; bring to boil.
- Reduce heat; cover and simmer for 20 minutes or until flavors are blended.
Serving Suggestions: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.
PigTails & Fries
Prep: 10 minutes
Cook: 20 to 25 minutes
- 1 package (13.5 to 16 ounces) Johnsonville smoked sausage (Polish, New Orleans, Smoked Turkey, BOLD Beef Hot Links or Beef Franks)
- 1 package (28 ounces) frozen curly french fries
- Oil for deep-fat frying
- Cut sausage links in half lengthwise. Cut each half into three long strips.
- TO FRY: In deep-fat fryer, heat oil to 375°F. Fry french fries in batches for 3 to 6 minutes or until golden brown. Drain on paper towels. Place sausage strips in single layer in fryer basket. Fry for about 1 minute or until they curl. Drain on paper towels. Serve with fries.
- TO BAKE: Spread fries in single layer on baking sheet. Bake at 450°F for 17 to 20 minutes, turning once. At the same time, arrange sausage strips in single layer on separate baking sheet. Bake at 450°F for 12 to 14 minutes or until they curl. Serve with fries.
Reuben Brat Hoagie
Prep: 20 minutes
Grill/Bake: 35 minutes
- 1 package (19.76 ounces) Johnsonville Original Bratwurst
- 1 large onion, sliced
- 1 teaspoon butter
- 1/3 cup Thousand Island salad dressing
- 1/3 cup coarse ground mustard
- 1 loaf (1 pound) French bread
- 12 slices Swiss cheese, thinly sliced
- 1 can (14 ounces) sauerkraut, drained
- Grill brats according to directions. When cool, cut into 1/4-inch bias slices. In skillet, sauté onion in butter until tender; set aside. In small bowl, combine salad dressing and mustard. Slice French bread lengthwise and transfer to baking sheet. Spread salad dressing mixture on inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and remaining cheese.
- Bake at 350°F for 10 minutes or until cheese is melted. Cut hoagie and serve hot.
Serving Suggestions: To grill hoagie, assemble sandwich on a large sheet of heavy-duty foil. Wrap in foil. Grill, covered, over medium-low heat for 10 minutes or until cheese is melted.
Spicy Sausage Queso
Prep: 25 minutes
- 1 package (16 ounces) Johnsonville All Natural Ground Italian Sausage
- 2 pounds Velveeta cheese, cubed
- 1 jar (16 ounces) chunky salsa
- 1 tablespoon fennel seed, crushed
- 2 teaspoons garlic powder
- 1 teaspoon anise seed, crushed
- 1/4 teaspoon dried basil
- Garlic toast
- In skillet, cook and crumble sausage until no longer pink; drain. Place cheese in large microwave-safe bowl. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in salsa, seasonings and sausage. Microwave 2 minutes longer or until heated through. Serve with garlic toast.
Serving Suggestions: Add 1/4 teaspoon cayenne pepper for a spicier dish. Serve garlic toast with diced tomatoes and chopped black olives. To serve in a bread bowl, cut off the top of a round loaf of bread; carefully hollow out bottom, leaving a 1-inch shell. Cube removed bread. Spoon cheese dip into bread shell. Serve with bread cubes.
(Family Features) When deciding which dishes to serve this year at holiday gatherings, consider going beyond traditional recipes and use beloved seasonal ingredients in new ways.
For example, while pecan pie is top of mind for many dessert-makers, it’s also a perfect time to make new dishes with an ingredient like pecans, also known as The Original Supernut. Naturally sweet and nutritious, the pecan lends itself to nearly endless holiday menu inspiration.
It hasn’t been an easy year for the pecan industry, but you can support American pecan growers and #PledgePecans – that’s a promise to add one more pecan-friendly recipe beyond the pie to your table this holiday.
To pledge, visit Americanpecan.com/PledgePecans and click on seasonal recipes or watch the Pecan-A-Thon, an entertainment variety show spotlighting the growers behind the Supernut and showcasing ways pecans can be enjoyed this holiday season.
Pecan-Crusted Prime Rib with Horseradish Cream Sauce
Horseradish Cream Sauce (optional):
- 1 cup low-fat sour cream
- 1/4 cup horseradish, grated
- 1 tablespoon Dijon mustard
- 1/2 lemon, juice and zest only
- 2 tablespoons fresh chives, finely sliced
- kosher salt, to taste
- fresh black pepper, to taste
- 1 boneless prime rib roast (8-10 pounds)
- 1 tablespoon, plus 1/4 teaspoon, kosher salt
- 2 teaspoons fresh black pepper, plus additional for pecan topping
- 1 cup raw pecan pieces
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons fresh thyme, chopped
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 8 garlic cloves, divided
- 2 tablespoons Dijon mustard, divided
- To make Horseradish Cream Sauce: In small bowl, combine sour cream, horseradish, mustard, lemon juice and zest, and fresh chives; add salt and pepper, to taste. Sauce can be prepared 1 day ahead of time and refrigerated.
- Season prime rib with 1 tablespoon salt and pepper; let sit at room temperature 1 hour.
- To make pecan topping: Heat oven to 325° F. In food processor, process pecans, rosemary, thyme, breadcrumbs, butter, 2 cloves garlic, 1 tablespoon mustard, remaining salt and pepper until combined. Set aside.
- Cut small slits in fatty side of prime rib; stuff with remaining garlic. Rub remaining mustard over top of prime rib and apply pecan topping, making sure to press firm.
- Transfer prime rib to roasting pan. Place rib roast in lower-third of oven, insert digital probe thermometer in middle and loosely cover top of prime rib with foil so pecans don’t burn. Cook 1 1/2 hours, remove foil and continue cooking until internal temperature reaches 120° F.
- Allow prime rib to rest covered 30 minutes so juices can redistribute. Serve with Horseradish Cream Sauce, if desired.
Pecan Apple Stuffing
- Nonstick cooking spray
- 1 pound mild Italian sausage
- 1 tablespoon olive oil or pecan oil
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 12 ounces herb-seasoned cubed stuffing
- 2 cups tart apples, chopped
- 1 1/2 cups pecan halves
- 1 cup chicken broth, plus additional (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Heat oven to 350° F. Grease large casserole dish or 9-by-13-inch pan with nonstick spray. Set aside.
- In large skillet, brown sausage, breaking into crumbles. Drain on paper towels. Discard excess grease.
- In same pan over medium heat, add olive oil. Saute onions, celery and garlic 2-3 minutes, or until starting to soften and fragrant.
- In large bowl, mix sausage, onion mixture, stuffing cubes, apples and pecans.
- Add broth and stir to combine. If stuffing mixture remains dry, add additional broth as desired. Season with salt and pepper; stir to combine.
- Transfer stuffing to prepared baking dish. Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes.
Source: American Pecan Council
(Family Features) Making the decision to eat better doesn’t mean you have to stock your fridge exclusively with carrot sticks and lettuce leaves. There are plenty of healthy and delicious meal options that will have your taste buds cheering.
Fill up your fridge
How many times have you raided the fridge, only to eat the first thing you could find? Arrange your fridge so everything at eye level is packed with nutritional benefits. The top shelf is prime space for fresh fruits, berries, vegetable sticks, string cheese and hard boiled eggs.
Keeping lean proteins on hand is another way to take proactive steps towards creating healthy meals. Lean proteins, like the protein found in soy, can help families feel fuller longer and can also help lower the chances of childhood obesity.
Pick the perfect protein
During dinnertime, entrées featuring beef, pork or chicken are often the star of the plate. However, meat proteins can supply your recipes with unwanted saturated fats and cholesterol. Instead of asking your family to forego their favorite meat dishes, try swapping out meat proteins with meat alternatives, using soy protein. Soy is a high-quality vegetable protein that is easy to incorporate into your family’s diet. It can support muscle strength and is an especially good choice for managing healthy weight for the entire family.
MATCH® premium meat alternatives provide the taste, texture and nutrition meat lovers want, without the saturated fats and cholesterol. Look for great flavor matches like ground pork, Italian sausage, ground chicken, crab and ground beef at www.matchmeats.com.
Find recipes for family favorites
Quick, easy and delicious have to be a part of every family’s meal on busy weekdays. Breakfast Burritos are sure to be a family favorite. Simply fill tortillas with MATCH® Italian Sausage, eggs, cheese, salsa and fresh herbs for a hot, tasty start to your morning. Another sure crowd pleaser is Beef Tacos. Just swap out traditional ground beef for MATCH® Ground Beef and spoon your favorite taco ingredients into soft or hard shells. Homemade Beef Sloppy Joes are equally as easy to make. This recipe is a tasty way to get your whole family fed and out the door in time for evening activities.
Once you’ve picked the perfect recipes and filled your fridge with lean proteins, like soy protein, eating well will become a healthy habit the whole family will love.
Makes: 6 to 8 tacos
- 1/2 cup extra virgin olive oil
- 2 cups yellow onion, diced
- 2 tablespoons fresh garlic, chopped
- 1 pound MATCH® Ground Beef
- 4 tablespoons taco seasoning
- 1 tablespoon ground cumin
- 2 cups canned black beans, drained and rinsed
- 1 jalapeno, diced with seeds
- 6 to 8 hard or soft taco shells
- Shredded lettuce, chopped tomatoes, sour cream, guacamole, cheese, taco sauce or your other favorite toppings
- Add olive oil to saucepan over medium heat. Add onion and sauté for 2 to 3 minutes until clear but not brown. Add garlic. Sauté for one minute.
- Add MATCH® ground beef and break apart with fork. Sauté for 1 to 2 minutes.
- Add taco seasoning and cumin. Increase heat to medium/high and continue browning MATCH® ground beef until outside is crispy.
- Add black beans and reduce heat to medium. Add jalapeno.
- Serve with your favorite taco shells and your favorite toppings.
Beef Sloppy Joes
- 3 tablespoons canola oil
- 1 pound MATCH® Ground Beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup zucchini, chopped
- 1 cup fresh mushrooms, sliced
- 3/4 cups green pepper, chopped
- 1 (16-ounce) can tomato sauce
- 1 teaspoon basil, dried
- 1 teaspoon thyme, dried
- Salt and pepper, to taste
- 8 buns
- Heat oil in large skillet. Sauté MATCH® ground beef, onion and garlic over medium-high heat until browned.
- Add zucchini, mushrooms and green pepper. Cover and simmer for 5 to 7 minutes until vegetables are tender.
- Stir in tomato sauce, basil, thyme, salt and pepper. Simmer uncovered until most of the liquid has evaporated.
- Serve on toasted buns. Can freeze for future use.
Italian Sausage Breakfast Burrito
Makes: 6 burritos
- 2 tablespoons canola oil
- 1 pound MATCH® Italian Sausage
- 4 eggs
- 1/2 cup green onion, chopped
- Salt and pepper, to taste
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup cheddar cheese, shredded
- 6 to 10 flour tortillas
- 3/4 cup salsa
- Sour cream (optional)
- In non-stick skillet, heat canola oil. Sauté MATCH® Italian sausage and break up as you cook. Cook until golden.
- Add whipped eggs, green onion, salt and pepper. Cook eggs through.
- Sprinkle with cilantro and cheddar cheese.
- Fill tortillas with egg mixture, spoon salsa over filling and wrap. Serve with side of sour cream.
Prep time: 50 minutes
Cook time: About 2 3/4 hours
Yield: 16 servings
- 1 16-rib pork rib crown roast (about 8 pounds)
- 4 tablespoons dried Italian herb blend, divided
- Salt and pepper
- 1 1/2 pounds sweet Italian sausage, casings removed
- 8 tablespoons unsalted butter, divided, plus more for casserole dish
- 2 red bell peppers, cored, seeded, cut into 1/2-inch dice
- 2 onions, cut into 1/2-inch dice
- 1 pound crusty Italian bread, cut into 3/4-inch pieces
- 1 cup shredded Parmesan cheese
- 4 1/2 cups chicken broth, divided
- 1 cup dry red wine, preferably Italian
- 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
- Preheat oven to 350°F.
- Place pork in shallow roasting pan. Sprinkle with 2 tablespoons herb blend; season with salt and pepper. Roast until temperature towards interior of crown reaches 145°F, about 2 1/4 hours.
- While pork is roasting, make dressing: In large skillet over medium heat, cook sausage, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Use slotted spoon to transfer sausage to large bowl.
- Add 2 tablespoons butter to skillet; melt over medium heat. Add bell pepper and onion. Cook, until very tender, 10 to 12 minutes. Transfer mixture to bowl with sausage. Add bread, cheese and remaining 2 tablespoons herb blend to bowl. Add 1 1/2 cups broth, stirring to evenly moisten. Season with salt and pepper. Spoon mixture into buttered 2 1/2-quart casserole dish. Cut 2 tablespoons remaining butter into pea-sized pieces; dot them over the top.
- About 30 minutes before pork is done, cover dressing with foil and bake 30 minutes.
- When pork is done, transfer to cutting board; rest 20 minutes. Remove foil from dressing; continue cooking until top is crisp and golden, about 20 minutes.
- Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add wine and remaining 3 cups broth. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add remaining 4 tablespoons butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.
- Slice roast. Serve with dressing and pan sauce.
Source: National Pork Board