Tag Archives: AllstarsJville

Tasty Tailgating Treats

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One of my favorite seasons is fall.  That hasn’t always been the case.  However, when my husband and I first started dating, I quickly learned that he enthusiastically waits all year for fall (and Christmas as well), and his passion quickly converted me to a fall-lover.  It might be that first bite into the crisp, tart Granny Smith while navigating between neat rows of an apple orchard set against the backdrop of a valley of auburns and golds, crimsons and ochres.  It might be the steaming mug of hot cocoa embraced by cool fingers, warming the body as much as a loved one sharing a quilt by the fireplace.  It could even be the pleasant tinkling of glasses and laughter ringing through an open window as friends exchange stories and tease each other over apple pie.  Whatever form fall takes each year, I’ve always enjoyed it.  One of life’s great joys is to find mystery and pleasure in even the smallest of things: a friend’s shining smile, the leaves turning colors, a warm touch, a nostalgia-inducing scent.  All of these gifts come at no cost, yet they are indeed gifts, and we must learn to appreciate them.

So, it was with great excitement that I joined my husband in anticipating fall, looking for small ways to appreciate the gifts we were given with the season.  We made apple pie and watched scary movies and went for walks around our village on crisp evenings.  To compliment all of the activities we had planned, I looked up some comfort food recipes, and I would like to share a few here that are perfect for tailgating.  In fact, I made the chili for my husband, my dad, and their friends when they all went to a college football game at West Point.  It got rave reviews and was counted as the “best chili” they ever had.  It’s so easy to make; I just put it in the slow cooker the night before, let it cook all night, and then transport it in a large bowl in a thermal bag to hold in the warmth.  Don’t forget the plastic spoons, styrofoam bowls, and napkins!

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Debdoozie's Blue Ribbon Chili*

  • Servings: 6-8
  • Difficulty: easy
  • Print

INGREDIENTS:

    • 1 pound ground beef
    • 1 pound Johnsonville® ground sausage
    • 1/2 onion, chopped
    • 3 cloves garlic, minced
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon garlic salt
    • 1 (14oz) jar tomato sauce
    • 1 (8 ounce) jar chunky medium salsa
    • 4 tablespoons chili seasoning mix*
    • 1/4 teaspoon cinnamon
    • 1/2 tablespoon dark brown sugar
    • 1 (10oz) can diced tomatoes w/ diced jalapeños
    • 1 (15oz) can of whole kernel corn, drained
    • 1 (15 ounce) can light red kidney beans, drained
    • 1 (15 ounce) can dark red kidney beans, drained
    • 1 cup crumbled, cooked bacon
    • 1 (8oz) package shredded cheddar cheese (optional)
    • 1 pint sour cream (optional)

DIRECTIONS:

  1. In a large saucepan over medium heat, combine the ground beef, sausage, minced garlic, and onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired and spoon into slow cooker.
  2. Add the rest of the ingredients (except cheese and sour cream). Mix well and heat on low for 3-10 hours.
  3. Top with cheddar cheese and sour cream and serve with cornbread.

*Adapted from this chili recipe and this chili seasoning recipe. 

Mazola_AllstarsProgramGuidelines_March2014

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on Trickle of Consciousness. The reviews, content and opinions expressed in this blog are purely the sole opinions of Jacolyn.

 

 

 

 

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Another Look at Easy Meals…

This past month, I decided to take on Johnsonville’s challenge to substitute their sausage for any recipe that has six ingredients or less.  The recipe I found was so spectacular, I can’t believe it hasn’t been reviewed yet.  My husband said it was one of the best dinners he’s ever had, and I just had to agree!  Here it is:

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Apple and Sausage Grilled Cheese

Apple & Sausage Grilled Cheese*

  • Servings: 1
  • Difficulty: easy
  • Print

INGREDIENTS:

    • 2 slices rustic whole wheat bread
    • 2 thin slices aged Cheddar cheese
    • 2 thin slices Honeycrisp apple, or more to taste
    • 1/2 cup Johnsonville ground sausage, crumbled & cooked

DIRECTIONS:

  1. Preheat a sandwich/panini press according to manufacturer’s instructions.
  2. Set one slice of bread on a work surface. Top bread with 1 slice cheese, apple slices, sausage, and remaining 1 slice cheese. Place remaining bread slice on top.
  3. Cook sandwich in the preheated panini press until bread is lightly toasted and cheese begins to melt, about 5 minutes.

My Review: We loved this! I used this recipe for Johnsonville’s “6 Ingredients or Less” challenge. I used a rustic boule of whole wheat bread and replaced the bacon with crumbled, cooked sausage meat. I also served it with a honey mustard dipping sauce. So good! The flavors are perfect! If you don’t have a panini press, just heat a skillet on medium and when it’s hot, put your sandwich down with another, smaller pan on top of it to press it down. Then, just put a heavy can on it to hold it. Flip the sandwich after 2-3 minutes (after it’s toasted nicely).

*Adapted from this recipe

If you can’t find the ground sausage in stores, you can easily make it from regular sausage links.  Just slice the sausage link lengthwise and remove the skin.  Then, crumble the meat.  Easy peasy.  See the picture below for a visual…

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Another great recipe is the sausage muffin cups which I’ve listed below.  It’s tasty and simple.  We enjoyed them for dinner, but they obviously can be eaten for breakfast too.

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Amazing Muffin Cups*

  • Servings: 12
  • Difficulty: easy
  • Print

INGREDIENTS:

    • 12 links Johnsonville Original breakfast sausage
    • 3 cups frozen country style shredded hash brown potatoes, thawed
    • 3 tablespoons butter, melted
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 6 eggs, lightly beaten
    • 2 cups shredded 4-cheese Mexican blend cheese
    • 1/4 cup chopped red bell pepper
    • chopped fresh chives or green onion

DIRECTIONS:

  1. Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
  2. In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
  3. Bake at 400F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
  4. In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

My Review: These were delicious and very easy to make. The only change I made was to grate my own potatoes for the hashbrowns. They just need to be rinsed and wrung out once or twice, so that there isn’t too much moisture.

*Adapted from this recipe

Mazola_AllstarsProgramGuidelines_March2014

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on Trickle of Consciousness. The reviews, content and opinions expressed in this blog are purely the sole opinions of Jacolyn.