Tags: Beans and Smoked Turkey Sausage, Beans and Weenies, BUSH'S® CANNELLINI BEANS, Butterball Hardwood Smoked Turkey Sausage, Cooking, Dinner, Food, Leftovers, recipes
Today’s Menu: Beans and Smoked Turkey Sausage (Beans and Weenies)
The hot and humid weather has settled back in for at least the next 5-6 days, and it is very humid out there this morning. After Breakfast I went to Kroger, I was all out of Apples. The Honey Crisp Apples are back in stock! The first batches they are getting in are huge and taste fantastic! Love it when they are in season. Late afternoon I had to go back to the optometrist for one last check for Glaucoma. Glad that’s over! For dinner tonight frozen leftovers. I reheated Beans and Smoked Turkey Sausage (Beans and Weenies).
I had made this about 4 days ago and froze the leftovers. And while checking the freezer out for something to prepare for dinner I thought why not the Beans and Sausage again. I love this dish; easy to prepare and nothing but good! So I sat it in the fridge overnight to thaw. Then at dinnertime added the Beans and Sausage to a small sauce pan and reheated on low until heated through. The dish freezes and reheats perfect. Excellent Dish! Also baked a loaf of Pillsbury Rustic French Bread to go with it. I reposted the original post from the other day below which has the recipe.
While growing up who didn’t like the old-fashioned Campbell’s Beans and Weenies! So tonight it’s Beans and Weenies, but I kicked this version up a bit. I used 1 Butterball Hardwood Smoked Turkey Sausage (sliced into thin bite size pieces), 3 slices of Jennie – O Turkey Bacon, 1 can of Bush’s Cannellini Beans, 1 can Joan of Arc Spicy Chili Beans, 1/4 cup of Red Onion (Chopped), 1 teaspoon Ground Cinnamon, 1 teaspoon Ground Mustard, 1 tablespoon Splenda Brown Sugar, Liquid Smoke (Optional and to taste), a couple of shakes (or more) of Frank’s Red Hot Sauce, and 2 cups of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).
Plus it’s another one of those delicious one pot meals. I used a small size Dutch Oven that I had sprayed with Pam Cooking Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let simmer. Another set it and forget recipe! After I got the Beans started I fried up 3 slices of Jennie – O Turkey Bacon, actually I fried 5 slices. Always remember when preparing Bacon to always add 2 extra slices. Because you know you’ll grab a couple of slices, it’s called the Bacon Factor or bacon Math. I fried it up nice and crisp and when done crumbled it up into small pieces and added it to the Beans. Bacon and beans are such a natural combo, Bacon gives it that wonderful smoky flavor.
You could make this in a crock pot on low and let it go all day or by using a medium size sauce pan and get done even quicker. I love dishes that you can set low and let them simmer. After a couple of hours I sliced up one of the Butterball Hardwood Smoked Turkey Sausages and added it to the Beans. I then increased the heat to medium for about another 1/2 hour and then reduced it back down to medium low until it was time for dinner. A good Hearty Meal tonight. You have the smokiness of the Bacon and Liquid Smoke, the Sweetness and Tang of the BBQ Sauce, the Spices, along with the Smoked Turkey Sausage and Beans. I just love all the flavors, a real comfort food favorite of mine! Another plus is the cleanup, just one dutch Oven to clean. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Skinny Cow Chocolate Truffle Ice cream Bar.
BUSH’S® CANNELLINI BEANS
Originally from Italy, cannellini beans are quite popular in the U.S. Their silky texture and nutty flavor make them a go-to bean for pasta dishes, tuna salads and, of course, minestrone. We pick large, smooth beans with a shiny finish to ensure hearty flavor. Try them in Reduced Sodium!
BUSH’S® Cannellini Beans add 7 g of protein and 6 g of fiber per serving to your favorite recipes, like tuna and pasta salads.
Eating less meat and more grains, beans, fruits and vegetables means you’ll be consuming fewer calories and less saturated fat. People who eat less meat are healthier, less prone to cancer, especially colorectal cancer, and suffer from fewer heart problems. Another benefit is that you’ll save money. Meat costs more per pound than most foods and it can be challenging to serve healthy meals on a budget.
Committing to a 100% vegetarian diet isn’t necessary to achieve the health benefits that vegetarians enjoy. There aren’t specific guidelines to exactly how much meat to cut out to achieve these benefits, but cutting back even slightly is a positive change. A national health campaign known as “Meatless Monday” promotes cutting out meat one day each week, but you could try meatless lunches during the week for the same effect. Going meatless once a week may reduce your risk of chronic preventable diseases and it…
View original post 1,731 more words
When I was in college my mom sent me a DVD of a movie called Tortilla Soup, and to this day I still don’t really know why.
I was really into cooking even then, and I was taking a few culinary courses for my degree, but as far as I understand it my love of cooking was reason enough for Mom to think I’d LOVE a movie about soup. She’d apparently rented it, liked it, and since it was about cooking, thought I’d like it too. Rather than telling me to rent it for myself though, she bought a copy and mailed it to me.
I’d never heard of the film, and having lived a pretty culturally sheltered life, I’d never heard of the soup either. It took me a while to get around to actually watching it, and when I did I found it pretty unremarkable. I liked it okay, and I told mom…
View original post 616 more words
Tags: Cooking, Food, Meatless Monday, Pancakes, PBS, recipes, Sweet Corn Pancakes, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is Sweet Corn Pancakes. From the CooksRecipes website, which has recipes for all your meal Courses, Cuisines, or Ocasions. Check it out soon, enjoy! http://www.pbs.org/food/recipes/
1 ear of sweet corn, kernels cut off the cob
1 tablespoon unsalted butter
For the Batter:
1 cup all-purpose flour
1/2 cup corn flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
Maple syrup, for serving
Butter, for serving
1 – In a small sauté pan, set over medium heat, melt the unsalted butter. When melted, add the corn kernels and cook for about 2 to 3 minutes, until slightly softened. Turn off the heat and set aside.
2 – In a large bowl, mix together the flour, corn flour, baking powder, baking soda and salt. In a measuring cup or medium bowl, whisk together the buttermilk, egg and melted butter. In one batch, pour the wet ingredients into the dry and mix just until combined. Lastly, fold in the corn kernels and give it one last mix, being sure not to over combine, which will result in tough pancakes.
3 – Set a griddle or non-stick pan over medium heat. When warm, grease with a bit of oil or butter. Drop mounds of batter, using a 1/4 measuring cup, onto the griddle and cook for about 1 to 2 minutes. Bubbles should form on the surface of the pancake. Check for brownness and flip. Don’t be shy to re-adjust the heat; you may need to turn it down a bit. Transfer the cooked pancake to a baking sheet inside of a preheated 200 degree oven to keep warm. Repeat until you’ve worked your way through all of the remaining batter. Serve with maple syrup and a pat of butter.
Tags: Cooking, Cooking Tips, Food, Garlic, Kitchen Hints, recipes
Chopping your own garlic instead of buying it pre-minced can be a real pain but a huge money saver. Use this simple trick to make it a little easier on yourself: microwave the garlic for about eight seconds to make it easy to peel. Once the cloves are peeled, drizzle a small amount of oil over them to make them less sticky when you’re trying to chop them.
Tags: Baking, Casseroles, Cooking, Deep Dish Pizza Casserole, Dinner, Food, Hormel Turkey Pepperoni, Jennie O Ground Breakfast Sausage, Mushrooms, Olives, Pillsbury, Pillsbury Classic Pizza Crust, Pizza, recipes
Today’s Menu: Deep Dish Pizza Casserole
We have the hazy, hot, and humid weather back! Awfully humid out there today. Had a bowl of Kroger Brand Bran Flakes for Breakfast. Ran a quick errand for Mom and back home for the day. Finished up some laundry for her and did some outside cleaning before it got too humid out. After that it was “Sofa City” after that, just my easy chair and remote for the afternoon. For dinner tonight I prepared a Deep Dish Pizza Casserole.
I had made this a couple of weeks ago and everybody loved it! So I’m preparing it again for dinner tonight. To make this Pizza I’ll need the following: 1 (13 ounce) Pillsbury™ Refrigerated Pizza Crust, 1 1/2 cups Ragu Pizza Sauce, Jennie – O Lean Ground Turkey Breakfast Sausage ( 1 lb. package and precooked) , Sliced Black and Green Olives, Sliced Mushrooms, 2 1/2 cups of your favorite cheese (I like using Sargento Reduced Fat Shredded Italian Blend Cheese or Sargento Reduced Fat Shredded Mozzarella Cheese), Hormel Turkey Pepperoni, and 1/3 cup Kraft Reduced Fat Grated Parmesan Cheese.
To start I fried the Ground Turkey, till no longer pink, and sliced the Olives. Then to prepare the dish I preheated the oven to 425°F. Greased a 9×13 inch baking dish with Pam Cooking Spray w/ Olive Oil and sprinkled Corn Meal across the bottom of the dish. I like using the Corn Meal when making Pizza, the Corn meal on the bottom of the crust gives it nice texture and helps keep it from sticking to the dish or pan. I unrolled the Pillsbury Pizza Dough, and pressed it into the bottom and halfway up sides of prepared baking dish. Then spread the dough with the Ragu Pizza Sauce, and then sprinkle the cooked Jennie – O Ground Turkey and Sliced Mushrooms, and the Sliced Olives over the top. Cover the Pizza with Cheese and then top with Turkey Pepperoni. Sprinkle the Parmesan over top. Bake for 15-20 minutes or until crust is golden brown and the Cheese is melted. Remove from the oven and sprinkle with more Parmesan. And we have a Deep Dish Pizza Casserole. I’ll start off by saying this is one of those Keeper Recipes and already a family favorite! The crust came out a perfect golden brown. And all the toppings combined to make it one delicious Pizza. Plus you can use what ever toppings you want for this. Mom and Dad both said it was one of the best Pizzas they had ever had, so it’s Parent Approved! For dessert later a Jello Sugar Free Dark Chocolate Pudding.
1 (13 ounce) Pillsbury™ refrigerated pizza crust
1 1/2 cups pizza sauce
2 1/2 cups of your favorite cheese (I like using a mix of provolone, mozzarella and cheddar)
1/3 cup Parmesan cheese, grated
12 whole pepperoni (optional)
1/2 pound cooked ground spicy Italian sausage (optional)
1 – Preheat oven to 425°F. Grease a 9×13 inch baking dish with cooking spray or olive oil.
2 – Unroll the pizza dough, and press it into the bottom and halfway up sides of prepared baking dish.
3 – Spread the dough with some pizza sauce and, if using, sprinkle the cooked spicy Italian sausage over the top. Cover the pizza with cheese and then top with pepperoni (if using). Sprinkle the Parmesan over top.
4 – Bake for 15-20 minutes or until crust is golden brown and the cheese is melted. Remove from the oven and sprinkle with more Parmesan if desired. Serve immediately.
This is a great way to turn a cheap humble shoulder of pork into a mouth zippingly tasty dish! My piece of pork weighed a kilo and a half and only cost just under £4 but it easily fed 4 hungry adults with a little left over for a sandwich tomorrow. I am indebted to a great blog dishnthekitchen for this idea which I have tinkered with in my own English way. Please visit her site – she has some terrific ideas and recipes on there. Anyway – my version is as follows!
Pork Shoulder – 1.5 kg is fine for 4
1 large white onion diced
4 cloves of garlic chopped
2 red peppers, topped tailed, deseeded and sliced
1 red chilli deseeded and cut into strips
About 10 mushrooms of choice sliced – I used chestnut mushrooms
1 tbsp of dried oregano
1 tbsp of cumin seeds
View original post 423 more words
Tags: Baking, Cheddar cheese, Cooking, Food, Mozzarella, Parmesan Cheese, Pasta, Pizza, recipes, Sunday Pizza, Three Cheese Pasta Pizza
Pasta, Pizza, and Mozzarella team up to make this week’s Sunday Pizza – Three Cheese Pasta Pizza. It’s from the CooksRecipes website which is home a fantastic selection of all recipes, check it out soon! http://www.cooksrecipes.com/index.html
Three Cheese Pasta Pizza
Three Cheese Pasta PizzaTwo popular foods, pasta and pizza, team up to create an irresistible combination.
1/4 cup melted butter
2 cups bread crumbs
1/4 teaspoon each dried basil, dried oregano, dried parsley and garlic salt
2 tablespoons grated Wisconsin Parmesan cheese
1/2 cup sour cream
1 large egg
1/2 teaspoon each dried basil and dried oregano
1 teaspoon dried parsley
1/2 cup grated Wisconsin Parmesan cheese
1 cup shredded Wisconsin Mozzarella cheese
1/2 cup shredded Wisconsin Cheddar cheese
2 cups cooked spaghetti pasta
1 (14.5-ounce) can pasta-style tomatoes, drained or 2 large fresh tomatoes, sliced
1 (3-ounce) package sliced pepperoni
1/2 cup sliced mushrooms
2 tablespoons each chopped green onions and red or green bell pepper (optional)
1 (8-ounce) can tomato sauce
1 cup shredded Wisconsin Mozzarella cheese
1 – Mix crust ingredients in 11-inch deep dish pizza pan or a 12×8 inch baking dish at least 1 1/4 inches deep. Firmly press into bottom of dish, forming crust.
2 – Mix all ingredients for pasta layer.
3 – Arrange half of tomatoes and half of pepperoni on top of crust mixture. Top with pasta mixture. Top with mushrooms, onions and pepper. Cover with tomato sauce, remaining tomatoes, pepperoni and mozzarella cheese.
4 – Bake in a preheated oven at 375°F (190°C) for 30 to 40 minutes.
Makes 4 servings.
Tip: For more flavor, substitute asiago or Romano cheese for Parmesan cheese. Substitute provolone or Gruyère cheese for mozzarella and cheddar cheese in pasta layer for a stronger flavor.