Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (10 ounces each) mild enchilada sauce
• 8 small corn tortillas (6-inch diameter)
• 3/4 cup (3 ounces) shredded jalapeño pepper cheese
• 1 tablespoon chopped fresh cilantro
• Dairy sour cream (optional)

Preparation

1. Heat oven to 350°F. In large nonstick skillet, brown ground beef, onion and garlic over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2 cup enchilada sauce from one can. Set aside remaining sauce from that can.
2. Pour second can enchilada sauce into shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down centers of each tortilla; roll up. Place seam-side down in 12- x 8-inch baking dish.
3. Cover with aluminum foil. Bake in 350°F oven 15 minutes. Remove aluminum foil. Spoon reserved enchilada sauce over enchiladas; sprinkle with cheese. Continue baking, uncovered, 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream, if desired.

Preparation and Cooking Time

45 minutes

Serves

Makes 4 servings (serving size: 1/4 of recipe)

Source

National Cattlemen's Beef Association

Ingredients

• 1 10 3/4-ounce can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup sour cream
• 1 tablespoon butter
• 1 medium onion, chopped (about 1/2 cup)
• 1 teaspoon chili powder
• 2 cups chopped cooked chicken or turkey
• 1 4-ounce can chopped green chilies
• 8 8-inch flour tortillas, warmed
• 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)

Preparation

1. Stir soup and sour cream in small bowl.
2. Heat butter in 2-quart saucepan over medium heat. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
3. Spread 1/2 cup soup mixture in an 11- by 8-inch (2-quart) shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up tortillas and place seam-side down in baking dish. Spoon remaining soup mixture over filled tortillas. Top with cheese.
4. Bake at 350°F for 25 minutes or until enchiladas are hot and bubbly.

Preparation Time

20 minutes

Bake Time

25 minutes

Serves

Makes 4 servings

Source

Campbell's Cooking Soups

Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.

Ingredients

• 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
• 2 cups cooked, shredded boneless, skinless chicken breast meat
• 1 cup Mexican blend or Monterey Jack cheese, divided
• 1 can (4 ounces) diced green chiles, drained
• 8 (6-inch) corn tortillas, warmed

Preparation

1. PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
2. SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
3. BAKE 15 to 20 minutes or until heated through and cheese is melted.
4. Top with sour cream and chives, if desired.

Preparation Time

15 minutes

Cook Time

30 minutes

Serves

Serves 4

Source

Las Palmas

Gorgonzola Mustard
Southern Roadhouse Barbecue Topping
Sweet and Hot Tropical Salsa for Brats

(Family Features) - We all seem to thrive on competition these days. Any channel surfer can find reality shows in which folks are trying to be the next survivor on a deserted island, rock star, celebrity chef or TV design guru. But nothing can beat the real life drama in your own backyard when brats vie for "top brat" awards.

First of all, choose the brat that consumers found to be the tastiest of all grillable meats in a recent taste test. Served hot and plump off the grill, alone on a bun or tortilla, this brat's robust flavor is more than delicious all by itself. But when you're in the mood to play with your food, top your brat with a favorite condiment, relish, salsa or slaw.

Top that juicy grilled brat with pickles and onions, mustard or ketchup. Go German with sauerkraut, Southern with a tangy barbecue topping, or even Hawaiian with pineapple and papaya. As long as you grill your brat so that it's plump and juicy, the topping you choose is only going to add style points. So, top that!

Check out johnsonville.com for great recipes and more!

Are You a Grillin' Guru?

You can be, by following Johnsonville's Tips for Grilling Success.

1. Use a clean grill. Repeated grilling causes excessive residue buildup on the grill rack and hull. An occasional cleaning will help to reduce flare-ups. Besides, your grill is a special gathering place for friends and family. Got to keep up appearances.
2. It's OK to pre-cook. Know that it's OK to pre-cook brats. One may simmer the links in a pan of broth, or a beer and onion blend, for 8 to10 minutes prior to placing them on the grill (it's okay to dump the beer when you're done ... really, it is).
3. Cook slow, on low heat, keeping grill covered. If you're using a charcoal grill, spread out the gray/white, hot coals in a single layer. Your charcoal grill is perfect for brats if you can hold your palm near the grill for 5 to 6 seconds before it gets uncomfortable. On a gas grill, start the flame at a medium setting, and when the sausage juices start to flow, reduce heat to low. A lid on the grill helps to minimize the flame, too.
4. Avoid high flames! First, move the brats to safety. Raging blazes cause injury to sausage and your neighbors probably won't enjoy the sirens. Keep a spray-bottle filled with water handy to douse small flames while grilling. A garden hose would be overkill.
5. Turn the brats every five minutes or so. Use tongs, never a fork ... EVER! A fork can puncture a link and release that great taste and savory flavor. Tongs keep the links intact, and make 'em easier to turn.

Know when your brats are done cooking, which is:

• about 25 to 30 minutes using the above guidelines.
• when they're golden-brown and look appetizing, not charred to a crisp. "Burning" is not "grilling"!
• when a meat thermometer probe inserted into the link reads 160°F. (Of course, a Master Griller would never be seen doing this.)

Gorgonzola Mustard

Ingredients

• 1 tablespoon butter
• 3 garlic cloves, finely minced
• 1 tablespoon coarsely cracked black pepper
• 1 bottle (12 ounces) dark beer
• 4 ounces Gorgonzola cheese, crumbled
• 1 cup stone ground mustard

Preparation

1. In skillet, melt butter.
2. Add garlic and sauté over low heat until tender. Add pepper and beer; bring to boil.
3. Reduce heat and gradually add cheese; stirring until melted. Continue to cook and stir until mixture is reduced by 1/3.
4. Remove from heat. Add mustard; stir until blended. Pour into storage container. Refrigerate until ready to serve as a condiment to grilled brats.

Serves

Yield: 2 cups.

Notes, Tips & Suggestions

Grilling suggestion: Blend 1 cup Gorgonzola mustard with 1/3 cup dark beer. Use as brushing or basting sauce for brat kabobs, whole brats or vegetables when grilling.

Southern Roadhouse Barbecue Topping

Ingredients

• 3 tablespoons olive oil
• 1 large onion, cut into 1/4-inch slices
• 3 garlic cloves, thinly sliced
• 1 cup barbecue sauce
• 1 cup prepared coleslaw dressing
• 1 package (16 ounces) cabbage slaw

Preparation

1. In skillet, heat oil. Sauté onion and garlic until translucent and slightly brown. Remove from heat, cool slightly.
2. In small bowl, combine onion mixture with barbecue sauce and coleslaw dressing. Pour over cabbage slaw and toss lightly to coat.
3. Refrigerate until ready to serve as topping with grilled brats.

Serves

Yield about 5 cups

Sweet and Hot Tropical Salsa for Brats

Ingredients

• 1/2 cup cider or rice vinegar
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 garlic cloves, finely minced or pressed
• 1 1/2 teaspoons crushed red pepper flakes
• 3/4 cup diced papaya
• 1/2 cup diced sweet onion
• 1/2 cup diced mango
• 1/2 cup unsweetened pineapple tidbits, drained
• 1/2 cup diced sweet red roasted peppers, drained
• 2 green onions, finely sliced
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon hot pepper sauce
• 1/8 teaspoon Chinese 5 spices

Preparation

1. In small saucepan, combine vinegar, sugar and salt; bring to boil.
2. Reduce heat, add garlic and pepper flakes; continue to simmer 1 minute. Remove from heat, cool to room temperature.
3. In bowl, combine remaining ingredients. Pour vinegar mixture over fruit; toss lightly. Refrigerate until ready to serve as condiment to grilled brats.

Serves

Yield 3 cups

Source

Johnsonville

Ingredients

• 1 pound Bob Evans Original roll sausage
• 1 can (16 ounces) refried beans
• 1 can (4.5 ounces) chopped green chiles
• 1 package (1.25 ounces) taco seasoning mix
• 1 container (16 ounces) sour cream
• 1 jar (11 ounces) salsa
• 1 can (6 ounces) sliced black olives
• 1 large tomato, diced
• 1 bunch green onions, chopped
• 2 cups (8 ounces) shredded Mexican cheese blend
• Tortilla chips

Preparation

1. In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
2. Spread sausage mix into 7 x 11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
3. Serve immediately with chips. Refrigerate leftovers.

Preparation Time

15 minutes

Cook Time

10 minutes

Serves

8 servings

Notes, Tips & Suggestions

Whether you're hosting a watch party, or headed to a tailgate, having the right foods for the big game is crucial. Use these appetizer, side dish and dessert ideas to kick game time up a notch and try this recipe for a delicious dip that will be the hit of the season.

Source

Bob Evans

Ingredients

• 1 package (16 ounces) Johnsonville Italian All Natural Mild Ground Sausage
• 1 loaf (1 pound) frozen white bread dough, thawed
• 4 ounces cream cheese, softened
• 2 garlic cloves, minced
• 1 jar (7 ounces) roasted red peppers, well drained and sliced
• 1/3 cup Kalamata olives, pitted and sliced
• 2 cups (8 ounces) Swiss cheese, shredded
• 1 teaspoon poppy seeds

Preparation

1. In skillet, brown sausage until no longer pink; drain.
2. On lightly floured surface, roll bread dough to 16 x 12-inch rectangle.
3. Transfer dough to greased baking sheet. Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with sausage, peppers, olives and cheese.
4. Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds.
5. Bake at 400°F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing.

Serves

Yield 16 appetizer servings

Source

Johnsonville

Ingredients

• Non-stick cooking spray
• 1 medium onion, halved and thinly sliced
• 1 1/2 pounds Yukon gold potatoes, very thinly sliced
• 1 1/3 cups shredded low-fat sharp cheddar cheese
• 1/3 cup real bacon bits
• 1/3 cup chopped bell pepper (any color)
• 1/2 teaspoon garlic salt

Preparation

1. Spray 9 x 9 x 2-inch foil pan liberally with nonstick cooking spray.
2. Place half the onions, potatoes, cheese, bacon bits, bell pepper and garlic salt in pan. Repeat layers.
3. Cover tightly with foil; grill over medium heat for 1 hour, rotating pan occasionally to avoid hot spots.

Preparation Time

30 minutes

Grill Time

60 minutes

Nutrition

Calories: 140
Total Fat: 2.5g
Cholesterol: 10mg
Protein: 10g
Sodium: 370mg

Serves

Servings 8

Source

Wisconsin Potato & Vegetable Growers

Ingredients

Sun-Dried Tomato Salad Dressing

• 3/4 cup sun-dried tomatoes, drained or rehydrate if dry
• 2/3 cup olive oil
• 1/4 cup fresh basil, chopped
• 2 tablespoons capers
• 3 cloves garlic
• 3 tablespoons Kikkoman Rice Vinegar

Salad

• 1/4 cup Kikkoman Thai Style Chili Sauce
• 4 cups rotini pasta, cooked
• 1/2 cup cucumber, peeled and seeded
• 1 cup cherry tomatoes
• 1 cup green bell pepper strips
• 1 4-ounce package feta cheese, crumbled
• 1 3.8-ounce can black olives, sliced and drained
• 3/4 cup chopped green onions
• 1/2 tablespoon chopped dill weed

Preparation

1. For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
2. For salad, whisk together 1 cup salad dressing and chili sauce, set aside. In large bowl, combine pasta and remaining ingredients, tossing to combine. Serve with salad dressing.

Serves

Servings 6

Source

Kikkoman

Ingredients

• 3 packages (13.5-14 ounces each) Johnsonville Smoked Sausage (such as Beddar with Cheddar, Jalapeño & Cheddar, Turkey with Cheddar or Chipotle Monterey Jack Cheese Chicken Sausage)

Spicy Hot Buffalo Sauce

• 1/2 cup butter, cubed
• 1 bottle (12 ounces) hot sauce
• 1 bottle (16 ounces) blue cheese salad dressing

Orange Bourbon Barbecue Dip

• 1 cup original or bourbon barbecue sauce
• 1/4 cup orange marmalade

Chinese Dipping Sauce

• 1 jar (7 ounces) hoisin sauce
• 1 jar (7 ounces) plum sauce

Creamy Mustard Dip

• 1 cup spicy brown mustard
• 1/4 cup sour cream
• 2 tablespoons horseradish

Cajun Mustard Dip

• 1 cup spicy brown mustard
• 1 teaspoon Cajun seasoning
• Hot pepper sauce, to taste

Preparation

1. Cut sausage links into 1-inch pieces
2. In large skillet, cook sausage over medium-high heat until lightly browned and heated through.
3. Serve with toothpicks and dipping sauces.
4. Spicy Hot Buffalo Sauce: In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted.
5. Stir until smooth.
6. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl. Makes: 2 cups buffalo sauce plus 2 cups blue cheese dressing
7. Orange Bourbon Barbecue Dip: In microwave-safe bowl, combine barbecue sauce and orange marmalade.
8. Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/4 cups servings

Chinese Dipping Sauce
In microwave-safe bowl, combine hoisin sauce and plum sauce.
Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/2 cups

Creamy Mustard Dip
In bowl, combine mustard, sour cream and horseradish. Makes: 1 1/3 cups

Cajun Mustard Dip
In bowl, combine mustard, seasoning and hot pepper sauce. Makes: 1 cup

Serves

Makes 18 servings

Source

Johnsonville

The warmer temperatures call for a menu that's light and healthy, but with a uniquely tropical flavor. For an easy, casual entrée with a beachy feel, Baja Fish Tacos and Mango Salsa are sure to please.

Mango Salsa

• 2 large ripe mangos, peeled, pitted and chopped
• 1/4 cup minced red bell pepper
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 2 green onions, sliced (green tops only)
• 1 small jalapeño pepper (stem, seeds and membranes removed)

Tacos

• 1 pound cod fillets, rinsed and patted dry
• 1 teaspoon chili powder
• 1/2 teaspoon each: ground cumin, Mexican oregano and garlic salt
• 8 corn tortillas, warmed
• 2 cups shredded green or red cabbage
• 1/2 cup crumbled Cotija cheese (may substitute shredded Monterey Jack)

1. Preheat oven to 425° F.
2. Stir together all salsa ingredients in medium bowl; set aside.
3. Place cod on 2 large sheets of parchment paper.
4. Stir together dry seasonings in small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on baking sheet and bake 15 to 18 minutes. Open packets carefully to let steam escape.
5. Place equal amounts cod in each tortilla and top with cabbage, cheese and mango salsa.

Preparation Time

20 minutes

Cook Time

15 to 20 minutes

Serves

Makes 4 to 6 servings

Notes, Tips & Suggestions

Pair with Mirassou Monterey County Riesling

Source

Mirassou Winery
National Mango Board