Skillet Chili Mac

• 1/2 tablespoon of cooking oil
• 1-1/2 cups of chopped onion
• 1/2 cup of chopped bell pepper
• 1 or 2 jalapenos, chopped
• 1 pound of ground beef
• 1 pound of raw breakfast sausage
• 1 tablespoon of minced garlic
• 2-1/2 tablespoons of chili powder, or to taste
• 1/2 teaspoon of cumin
• 1/4 teaspoon of dried oregano
• Kosher salt and black pepper, to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can of tomato sauce
• 1 (7 ounce) can green chilies
• 2 cups of water
• 1 (15.5 ounce) can pinto or red kidney beans, drained and rinsed
• 1-1/2 cups of dry medium cut pasta (like elbow macaroni or shells)
• 1 cup of shredded Cheddar cheese, divided, or to taste, plus more for garnish
• Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings

Instructions

Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.

Add the diced tomatoes, tomato sauce and green chilies; stir. Add the water, beans, pasta and half of the cheese. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency. Sprinkle remaining cheese on top, cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings. 

Read more: http://www.deepsouthdish.com/2013/04/skillet-chili-mac.html#ixzz2iKUhib69

Kielbasa for Meatballs

1 pound kielbasa sausage, sliced 1/4 inch thick

2 cups ketchup

1 cup packed dark brown sugar

1/2 cup red wine vinegar

1/2 cup water

1 tablespoon Dijon mustard

1 tablespoon Worcestershire

2 garlic cloves, minced

salt

Tabasco

about 70 3/4 inch meatballs (cooked)

 

Cook the kielbasa in a large Dutch oven over medium heat until lightly browned, about 5 minutes. Add the ketchup, brown sugar, vinegar, water, mustard, Worcestershire, and garlic. Bring to a simmer and cook for 15 minutes.

Add meatballs to the sauce and cook for 10 minutes. Season with salt and Tabasco. Transfer to a bowl and serve immediately or keep warm in a crockpot for up to 4 hours.

Serves 20 – 30 people

Sausage Biscuits

1/4 cup milk

2 cups Bisquick

1 egg

16 oz. ground sausage (uncooked)
12 oz. grated cheddar cheese

Combine the milk, Bisquick, and egg.  Add the raw sausage and grated cheese.  Mix well.
Drop onto ungreased cookie sheet and bake at 350 for 20 min.
Makes about 2 dozen.

This works wonderfully to freeze and reheat when you need something quick.

Zuppa Toscana

Serves 4-6

1 lb Italian sausage mild or hot

1 can evaporated milk (skim is fine)

6 red or russet potatoes cubed

2 cloves garlic or use garlic powder

1/2 onion diced

2 chicken bouillon cubes

2 cups chopped spinach

Salt and pepper

Brown sausage in bottom of soup pan. Drain grease. Add 6 cups of water. Add (potatoes leave skin on), garlic, onion, and bouillon. Bring to a boil and simmer until potatoes are done. Right before serving add spinach, when it is wilted, add evaporated milk. Add salt and pepper to taste.

Pizza Rolls

Favorite bread/roll dough or Rhodes Rolls
1 Jar Pizza sauce
2-3 cups Mozzarella cheese
Parmesan Cheese
Egg white
Favorite Pizza toppings: meat, veggies, olives, etc.
Mix sauce, cheese and favorite pizza toppings together.
Stretch dough into pizza like circles. If you’re using homemade dough, Pick up balls about the size of a Rhodes Roll. Put a scoop of toppings mixture into center of stretched dough. Fold dough over to make a p’zone or turnover type pocket. Brush with egg white and sprinkle
on Parmesan cheese. Bake at 350 for 15-20 minutes or until the pockets are turning brown. Make sure that if your dough is thick in spots that those places are done through. Serve warm! You can also dip in more pizza sauce.

Super Duper Chili

1 lb pork sausage
1 lb ground beef
2 15 oz cans hot chili beans
16 oz salsa
1 can (16 oz) pinto beans, drained
14 oz can diced tomatoes, undrained
1 can cream of mushroom soup
8 oz tomato sauce
8 oz processed cheese, cubed (like Velveeta)
1 1/2 tsp chili powder
1/2 tsp cayenne pepper, or less!

Cook sausage and beef over medium heat in skillet until no longer pink; drain. Transfer to a large pot. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until heated through and cheese is melted. Yields 14 servings or 3 1/2 quarts.