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Go Big for the Big Game

February 5, 2011 By Leave a Comment

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.

Reuben Brat Hoagie

Ingredients

  • 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

Preparation

  1. Grill brats according to directions.
  2. When cool, cut into 1/4-inch bias slices.
  3. In skillet, sauté onion in butter until tender; set aside.
  4. In small bowl, combine salad dressing and mustard.
  5. Slice French bread lengthwise and transfer to baking sheet.
  6. Spread salad dressing mixture on inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and remaining cheese.
  7. Bake at 350°F for 10 minutes or until cheese is melted.
  8. Cut hoagie and serve hot.

Serves
6 @ $2.14 per serving

Notes, Tips & Suggestions
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

Preparation Time:
20

Grill Time:
35

Touchdown Italian Sausage Chili

Ingredients

  • 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

Preparation

  1. Grill Italian sausage according to package directions; cut into half moon slices and set aside.
  2. In soup kettle, sauté onion, celery, sweet pepper and garlic in oil until tender.
  3. Add sausage and remaining ingredients; bring to boil.
  4. Reduce heat; cover and simmer for 20 minutes or until flavors are blended.

Serves
12 @ $1.38 per serving

Notes, Tips & Suggestions
Serving Suggestions: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.

Preparation Time:
35 minutes

Cook Time:
20 minutes

PigTails & Fries

Ingredients

  • 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

Preparation

  1. Cut sausage links in half lengthwise. Cut each half into three long strips.
  2. 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.
  3. 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.

Serves
6 @ $1.69 per serving fried or $0.91 per serving baked

Preparation Time:
10

Cook Time:
20 to 25 minutes

Spicy Sausage Queso

Ingredients

  • 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

Preparation

  1. In skillet, cook and crumble sausage until no longer pink; drain. Place cheese in large microwave-safe bowl.
  2. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in salsa, seasonings and sausage.
  3. Microwave 2 minutes longer or until heated through. Serve with garlic toast.

Serves
24 @ $0.52 per serving

Notes, Tips & Suggestions
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.

Preparation Time:
25 minutes

SOURCE:
Johnsonville



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Smart Game Day Snacks

February 4, 2011 By Leave a Comment

Even armchair quarterbacks can fuel themselves like the pros. Mitzi Dulan, co-author of “The All-Pro Diet” (with Atlanta Falcon’s Tony Gonzalez), recommends keeping a bowl of almonds close by to provide sports fans with power throughout the game – whether on the sidelines or the field. A good source of energy, almonds can help keep fans going from kick-off to the final countdown, and they’re a great way to snack guilt-free without sacrificing flavor.

“Almonds are ideal for snacking because just one ounce – roughly one handful – is a tasty treat that helps crush cravings and provides hours of sustained energy that athletes and fans need,” says Dulan.

Game day snacks don’t have to be loaded with grease and calories to be tasty and satisfying, Dulan says. Instead, whip up a batch of smart snacks before kickoff that cover the flavor bases: Dulan’s Chocolate Almond Popcorn and Spicy End Zone Party Mix provide a sweet snack in one hand and a spicy, savory crunch in the other. Together they tackle any craving that comes along.

For fans of something a little heartier, try a grown-up version of a kids’ favorite: Mahi Mahi fish sticks with a crunchy almond coating provides a more substantial snack for a more sophisticated crowd. They’re fun, easy to put together and will combat any craving straight through to the post-game wrap-up.

Or keep it simple. A bowl of roasted almonds will meet the crunch craving football fans have on game day. Keeping a few favorite snacks while subbing out others for something healthier will keep everyone sated without feeling deprived.

Having worked with numerous NFL players like Tony Gonzalez, Dulan is no stranger to coaching athletes to keep their hunger in check and energy up.

“I tell my professional football clients that smart snacking is the key to maintaining optimal energy levels,” she says. “It’s easy to keep a bag of almonds and dried cherries in your gym bag for a quick pick-me-up, or to make your own power energy bars by mixing together almonds, almond butter, dried fruit, flaxseed and honey.  They’re great to have on hand after a workout or anytime you need an energy boost.”

Visit AlmondBoard.com for Dulan’s fun, football-ready snack recipes for athletes of any kind, as well as the Pro Snacker page for snacking tips and more.

Cocoa-Almond Popcorn

Ingredients

  • 6 cups air-popped popcorn
  • 2 cups whole almonds
  • 1 tablespoon butter, melted
  • 1/2 cup honey
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt

Preparation

  1. Combine the popcorn and almonds in a large bowl.
  2. In a medium saucepan, over high heat, combine butter, honey, cocoa, vanilla and sea salt. Boil 3 to 4 minutes; drizzle mixture over popcorn and almond mixture, stirring constantly until well-coated. Cool and serve.

Serves
Yield 12 servings

Calories: 210.70g Total Fat: 13.60g
Cholesterol: 2.54mg Protein: 5.97g
Carbohydrates: 20.30g Sodium:



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Kick Off Your Super Bowl Party Right

January 31, 2011 By Leave a Comment

Classic commercials, historic plays and close company are all quintessential elements to the perfect game-day get-together. The biggest obstacle for many Super Bowl shindigs is how to best tackle the menu. Ideal dishes need to be finger-friendly, universally appealing and well suited to feeding hungry groups. Here are six vital tips for sidelining game day stress, as well as a sumptuous all-American recipe guaranteed to be the MVP of your party planning playbook:

Game Plan Greatness: Plan ahead and prepare as much of the food as possible before the blitzing begins, so you don’t have to miss any of the pre-game fun shut-out in the kitchen.

Supe-up Team Spirit: Use colorful team jerseys, posters and pennants to create a festive field of decorations. Build a little friendly rivalry by decorating one side of the room for each team, or line table tops with green turf in place of coasters and table clothes.

Stock Your Roster With Reserves: Game day parties bring hungry crowds, so when planning for food quantities, think big to avoid a grocery store rush at fourth quarter. In addition to your starting line-up of dishes, you may also want to consider preparing items that you don’t bring out until half-time.

Avoid Penalties, Safety First: Make sure to offer a variety of “mocktails” (non-alcoholic beverages) for kids and designated drivers.

Be Replay Ready: Set up your digital video recorder (DVR) the night before the Big Game so you can be sure to capture close calls and commercials for a second look or laugh.

Simplify the Sideline Set-up: To save time and money, choose shareable favorites like pitchers and punches (rather than complicated cocktails) and bowl dips and finger foods like this hearty Cheeseburger Bowl Dip, provided courtesy of King’s Hawaiian Bakery:

For more bowl dip recipes, visit www.kingshawaiian.com/recipes.

Cheeseburger Bowl Dip

Ingredients

  • 2 16-ounce loaves King’s Hawaiian Original Hawaiian Sweet Bread
  • 1 pound ground beef, cooked and drained
  • 1/2 teaspoon black pepper
  • 1 teaspoon seasoning salt
  • 24 ounces American processed cheese
  • 7 slices bacon, cooked crisp and crumbled
  • 1 cup peeled cooked tomatoes, diced
  • 1/4 cup red onion, chopped
  • 1/3 cup hamburger dill slices, chopped
  • Thousand Island salad dressing

Preparation

  1. Carve out center core of bread within two inches of bottom and sides, keeping bread intact.
  2. Cut reserved bread and other loaf into 1-inch cubes for dipping.
  3. Cook ground beef, season with seasoning salt and pepper to taste.
  4. Cut American cheese into chunks and add to cooked beef and stir until melted.
  5. Add crumbled bacon and diced tomatoes, stir to mix well.
  6. Spoon warm mixture into carved bread bowl.
  7. Top with red onion and pickles (to taste).
  8. Drizzle with Thousand Island dressing (if desired).

Serves
Makes 8-10 servings

Notes, Tips & Suggestions
Options:

  • Ground turkey can be substituted for ground beef.
  • Bowl dip mixture can be spooned onto King’s Hawaiian rolls for a group meal alternative.



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    Super Treats for the Super Bowl

    January 27, 2011 By Leave a Comment

    While there’s a time and a place for elegant desserts, a Super Bowl party isn’t one of them. All the fun and action call for something easy for guests to handle and easy for hosts to make. So for this year’s party, I’ll be bringing some highly munchable bar cookies.

    In looking through my recipe “playbook,” I found so many good options that it was hard to narrow them down. But I finally made the call and want to share these championship recipes with you.

    Fans of chocolate and marshmallows will cheer for these Rocky Road Squares. By substituting evaporated milk for water, you get a super-rich texture and very fudgy flavor. And by using melted chocolate morsels as well as whole ones, these Easy Double Chocolate Chip Brownies score big on the taste meter. You may want to make an extra batch, because they’ll be scooped up in no time!

    For more ways to make you the MVP of the party, visit www.verybestbaking.com.

    Rocky Road Squares

    Ingredients

    • 1 package (19.5 to 21 ounces) fudge brownie mix
    • 1/2 cup vegetable oil, per package directions
    • 2 large eggs, per package directions
    • 1/2 cup Nestle Carnation Evaporated Milk
    • 1 cup (6 ounces) Nestle Toll House Semi-Sweet Chocolate Morsels
    • 2 cups miniature marshmallows
    • 1 cup coarsely chopped walnuts

    Preparation

    1. PREHEAT oven according to package directions. Grease 13 x 9-inch baking pan.
    2. PREPARE brownie mix according to package directions, using vegetable oil and egg(s) and substituting evaporated milk for water. Spread into prepared baking pan.
    3. BAKE according to package directions; do not over bake. Remove from oven. Immediately sprinkle with chocolate morsels. Let stand 5 minutes or until morsels are shiny. Spread evenly. Top with marshmallows and walnuts.
    4. BAKE for 3 to 5 minutes or just until marshmallows begin to melt. Cool in pan on wire rack for 20 to 30 minutes. Cut into squares using a knife dipped in hot water.

    Serves
    2 dozen brownies

    Calories: 230g Total Fat: 13g
    Cholesterol: 20mg Protein: 3g
    Carbohydrates: 27g Sodium: 80mg

    Preparation and Baking Time:
    35 minutes

    Easy Double Chocolate Chip Brownies

    Ingredients

    • 2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels, divided
    • 1/2 cup (1 stick) butter or margarine, cut into pieces
    • 3 large eggs
    • 1 1/4 cups all-purpose flour
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon baking soda
    • 1/2 cup chopped nuts

    Preparation

    1. PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan.
    2. MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.
    3. BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

    Serves
    2 dozen bars

    Calories: 190g Total Fat: 10g
    Cholesterol: 35mg Protein: 3g
    Carbohydrates: 23g Sodium: 50mg

    Preparation and Baking Time:
    28 minutes

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