Sausage Chips and Honey Mustard Dip
1 package (13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Smoked Sausage Rope or JOHNSONVILLE® Premium Fully Cooked Andouille Split Rope Sausage Rope or JOHNSONVILLE® Premium Fully Cooked Polish Kielbasa Sausage Rope 1/3 cup mayonnaise 1/4 cup spicy brown mustard 2 tablespoons honey Preheat oven to 300°F. Place sausage in the freezer for 25 to 30 minutes. When sausage is firm, but not completely frozen, carefully cut, on a diagonal, into very thin slices. Line two baking sheets with parchment paper. Arrange sausage slices in a single layer on baking sheets. Bake for 15 minutes. Using tongs, turn slices over. Bake 10 to 15 minutes longer or until lightly browned. Drain on paper towels. In a small bowl, combine the mayonnaise, mustard and honey. Serve with sausage chips. Yield: 6 servings
Garlic Tomato Bruschetta
1/4 cup olive oil 3 tablespoons chopped fresh basil 3 to 4 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon pepper 4 medium tomatoes, diced 2 tablespoons grated Parmesan cheese 1 loaf (1 pound) unsliced French bread In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately. Yield: 12 servings.
10 fresh asparagus spears, trimmed 1/8 teaspoon pepper 5 Bacon strips, halved lengthwise Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings.
1 package (13-1/2 ounce) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch slices 8 ounces raw shrimp, peeled and deveined or 8 ounces boneless skinless chicken breast, cut into 1-inch pieces 2 teaspoons Cajun Creole seasoning 1 tablespoon olive oil 1 box (8 ounces) Jambalaya rice mix 1 can (14.5 ounces) diced tomatoes, drained and divided 1 teaspoon Worcestershire sauce 1 teaspoon hot pepper sauce 2 tablespoons chopped fresh parsley In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat. In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes. In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation. After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley. Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through. Serve Yield: 6 servings.
Breaded Pork Chops
1 egg, lightly beaten 1/2 cup 2% milk 1-1/2 cups crushed saltine crackers 6 boneless pork loin chops (1 inch thick) 1/4 cup canola oil In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
1/2 JOHNSONVILLE® Premium Fully Cooked Andouille Sausage Rope, coin sliced 1/2 cup onion, sliced 1 teaspoon garlic, minced 1 cup chicken stock 1 pouch (8.8 ounce) Spanish Style Ready Rice 1 pouch (8.8 ounce) Garden Vegetable Ready Rice (or other flavor) 1/2 cup peas, frozen 4 ounces pre-cooked, cleaned shrimp, defrosted roasted red pepper, if desired Saute sausage and onion in 1 tablespoon olive oil until lightly browned. Add garlic and cook 1 more minute. Add stock, rice and peas and cook 5 minutes. Add shrimp and cook until warm, 2 minutes. If desired, garnish with roasted red pepper. Yield: 4 servings
Grown Up Mac & Cheese
2 cups uncooked whole grain elbow macaroni 2 tablespoons olive oil 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup fat-free milk 1 cup panko bread crumbs 1 tablespoon chopped parsley 8 ounces processed American cheese, cubed 1 link (half of 13.5 ounce package) Johnsonville® Smoked or Three Cheese Italian Style Premium Cooking Sausage, quartered and sliced Cook macaroni according to package directions; drain. Mix panko, parsley, and olive oil together in a bowl. Meanwhile, in another saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Add cheese; cook and stir until melted. Stir in macaroni and sausage. Spread panko mixture on top and bake at 350?F for 25 minutes.
Spiral Pasta Salad
1 package (12 ounces) tricolor spiral pasta 4 cups fresh broccoli florets 1 pint grape tomatoes 1 can (6 ounces) pitted ripe olives, drained 1/8 teaspoon salt 1/8 teaspoon pepper 1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water. Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving. Yield: 14 servings (3/4 cup each).