Skillet Pizza Pasta Bake
 


Prep time
15 mins


Cook time
15 mins


Total time
30 mins

 


Author: This Gal Cooks
Recipe type: Dinner, Casserole
Cuisine: American Italian
Serves: 6


Ingredients
3 hot chicken Italian sausage links, casings removed
4oz baby bella mushrooms, sliced
½ green pepper, chopped
½ red pepper, chopped
½ sweet onion, chopped
1 tbsp olive oil
13.5 oz jar of all natural pizza sauce (I used Delgrosso Pizza Sauce)
½ tbsp Italian seasoning
8oz of gluten free elbow macaroni
2 tbsp grated parmesan cheese
1 C shredded mozzarella cheese
Parsley for garnish


Instructions
Cook the pasta according to package directions then set aside.
Heat the olive oil over medium heat in a large oven-safe skillet. Season the veggies with the Italian seasoning and then add them to the skillet. Cook until tender. Remove from the skillet and set aside.
Add the italian chicken sausage to the skillet and cook until browned. Be sure to break it up/crumble it as it is cooking.
Add the veggies back to the skillet. Then add the pasta and pizza sauce and mix well. Sprinkle with the parmesan and mozzarella cheeses, reserving 1 tbsp of the mozzarella cheese. Top with the pepperoni and then remaining mozzarella cheese.
Bake at 350 for 10 minutes. Then turn on the broiler and broil for 3-4 minutes or until the cheese is browned.

Nutrition Information
Serving size: 1.5 C Calories: 300 Fat: 10g Carbohydrates: 36g Sugar: 5g Sodium: 572mg Protein: 14g
Skillet Pizza Pasta Bake
 
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Author: This Gal Cooks
Recipe type: Dinner, Casserole
Cuisine: American Italian
Serves: 6
Ingredients
  • 3 hot chicken Italian sausage links, casings removed
  • 4oz baby bella mushrooms, sliced
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • ½ sweet onion, chopped
  • 1 tbsp olive oil
  • 13.5 oz jar of all natural pizza sauce (I used Delgrosso Pizza Sauce)
  • ½ tbsp Italian seasoning
  • 8oz of gluten free elbow macaroni
  • 2 tbsp grated parmesan cheese
  • 1 C shredded mozzarella cheese
  • Parsley for garnish
Instructions
  1. Cook the pasta according to package directions then set aside.
  2. Heat the olive oil over medium heat in a large oven-safe skillet. Season the veggies with the Italian seasoning and then add them to the skillet. Cook until tender. Remove from the skillet and set aside.
  3. Add the italian chicken sausage to the skillet and cook until browned. Be sure to break it up/crumble it as it is cooking.
  4. Add the veggies back to the skillet. Then add the pasta and pizza sauce and mix well. Sprinkle with the parmesan and mozzarella cheeses, reserving 1 tbsp of the mozzarella cheese. Top with the pepperoni and then remaining mozzarella cheese.
  5. Bake at 350 for 10 minutes. Then turn on the broiler and broil for 3-4 minutes or until the cheese is browned.
Nutrition Information
Serving size: 1.5 C Calories: 300 Fat: 10g Carbohydrates: 36g Sugar: 5g Sodium: 572mg Protein: 14g
Creamy Baked Double Cheese and Sweet Onion Dip

Ingredients:

8 ounces cream cheese, softened (light is okay, I used TJ’s Soft Spreadable Light) 1 cup mayonnaise (light is okay, I used Best Foods Light Mayo) 6 to 8 ounces grated cheese, divided (I used 7-ounces Blarney Castle Gouda, use your favorite cheese) 1 medium/large sweet Vidalia onion, peeled and diced (about 1 heaping cup) 1 tablespoon ground black pepper 1/4 teaspoon cayenne pepper, optional and to taste
Serving Suggestions - chips, bread, crackers, bagel chips, pita chips, Fritos Scoops, mini toasts, carrot sticks, celery sticks, cucumber sticks, zucchini sticks, jicama, bell pepper wedges, mushrooms, your favorite crudites, or eat by the spoonful



Directions:
Preheat oven to 350F. Spray a 9-inch pie dish (or 1o-inch, or similar-sized oven-safe baking dish) with cooking spray; set aside.
In a large bowl, add all ingredients (except reserve about 1/2 cup cheese to be sprinkled on top) and stir to combine.
Turn mixture out into prepared dish, smoothing the top lightly with a spatula.
Evenly sprinkle reserved 1/2 cup cheese over the top.
Bake for about 45 to 50 minutes, or until top is golden browned, bubbly, and dip is done to your liking (I baked for 47 minutes). Allow dip to cool momentarily before serving. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. Read product labels to ensure all products are gluten-free if that’s a consideration for you.

Creamy Baked Double Cheese and Sweet Onion Dip

Ingredients:

8 ounces cream cheese, softened (light is okay, I used TJ’s Soft Spreadable Light)
1 cup mayonnaise (light is okay, I used Best Foods Light Mayo)
6 to 8 ounces grated cheese, divided (I used 7-ounces Blarney Castle Gouda, use your favorite cheese)
1 medium/large sweet Vidalia onion, peeled and diced (about 1 heaping cup)
1 tablespoon ground black pepper
1/4 teaspoon cayenne pepper, optional and to taste

Serving Suggestions - chips, bread, crackers, bagel chips, pita chips, Fritos Scoops, mini toasts, carrot sticks, celery sticks, cucumber sticks, zucchini sticks, jicama, bell pepper wedges, mushrooms, your favorite crudites, or eat by the spoonful

Directions:

  1. Preheat oven to 350F. Spray a 9-inch pie dish (or 1o-inch, or similar-sized oven-safe baking dish) with cooking spray; set aside.
  2. In a large bowl, add all ingredients (except reserve about 1/2 cup cheese to be sprinkled on top) and stir to combine.
  3. Turn mixture out into prepared dish, smoothing the top lightly with a spatula.
  4. Evenly sprinkle reserved 1/2 cup cheese over the top.
  5. Bake for about 45 to 50 minutes, or until top is golden browned, bubbly, and dip is done to your liking (I baked for 47 minutes). Allow dip to cool momentarily before serving. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. Read product labels to ensure all products are gluten-free if that’s a consideration for you.
Cinnamon Roll Cupcakes [Printable Version] Makes 12 cupcakes
Ingredients
FOR THE SWIRL 1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted) 1/3 cup (85 grams) brown sugar 1 teaspoon cinnamon
FOR THE CUPCAKES 1 1/2 cups (190 grams) all-purpose flour 1/2 cup (100 grams) sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature 1/2 cup (113 grams) sour cream 2 eggs, at room temperature 1 teaspoon vanilla extract
Coffee Icing [Printable Version]
Ingredients
2 tablespoons (28 grams) unsalted butter, softened 1 cup (125 grams) confectioner’s sugar 1/2 teaspoon vanilla extract 1 to 2 tablespoons (15 to 30 ml) brewed coffee
1/2 recipe of Cream Cheese Frosting
To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.
To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).
Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.
Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.
Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.

Cinnamon Roll Cupcakes [Printable Version]
Makes 12 cupcakes

Ingredients

FOR THE SWIRL
1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted)
1/3 cup (85 grams) brown sugar
1 teaspoon cinnamon

FOR THE CUPCAKES
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract

Coffee Icing [Printable Version]

Ingredients

2 tablespoons (28 grams) unsalted butter, softened
1 cup (125 grams) confectioner’s sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons (15 to 30 ml) brewed coffee

1/2 recipe of Cream Cheese Frosting

To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.

To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).

Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.

Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.

Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.

Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.


Description
These wings have a sweet Asian flavor to them, with just the right amount of crushed red pepper to bring a little heat. These wings are baked, which is a great alternative to higher calorie fried wings, and the flavor doesn’t suffer at all.



Ingredients
FOR THE WINGS:
5 pounds Chicken Wings
2 Tablespoons Salt
1 Tablespoon Pepper
3 Tablespoons Olive Oil
2 Tablespoons Garlic Powder
2 Tablespoons Sesame Seeds
2 whole Scallions, Chopped
FOR THE GLAZE:
2 cups Orange Juice
1 cup Pineapple Juice
½ cups Sugar
½ cups Soy Sauce
½ cups Mirin
2 Tablespoons Garlic, Minced
2 Tablespoons Fresh Ginger, Minced
2 whole Scallions, Chopped Fine
1 Tablespoon Sesame Oil
1 teaspoon Crushed Red Pepper
½ teaspoons Cayenne Pepper
1 Tablespoon Wondra Flour, Optional


Preparation
Preheat oven to 425ºF.
Season the wings with the salt, pepper and garlic powder. Place wings on a baking sheet sprayed with cooking spray. Drizzle with olive oil. Roast in the oven for 35 minutes, turning halfway through cooking time.
While the wings are roasting, make your glaze. In a small saucepan, combine the orange juice, pineapple juice, sugar, soy sauce, mirin, garlic, ginger, minced scallions, sesame oil, crushed red pepper and cayenne. Bring to a simmer and let reduce for 30 minutes. After the 30 minutes is up, if you still want a thicker sauce, add the Wondra® flour and whisk until the desired consistency.
When the wings are done, remove them from the oven and place into a large bowl. Lower the oven temperature to 350ºF.
Toss the wings in about half of the glaze and place onto a clean baking sheet, also sprayed with cooking spray. Place back into the oven for 20 minutes, turn and brush with more glaze, and cook an additional 15 minutes.
Place the wings on a platter and garnish with sesame seeds and chopped scallions. You can either drizzle more glaze over the wings at this point or serve with the remaining sauce on the side.

Description

These wings have a sweet Asian flavor to them, with just the right amount of crushed red pepper to bring a little heat. These wings are baked, which is a great alternative to higher calorie fried wings, and the flavor doesn’t suffer at all.

Ingredients

  • FOR THE WINGS:
  • 5 pounds Chicken Wings
  • 2 Tablespoons Salt
  • 1 Tablespoon Pepper
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Sesame Seeds
  • 2 whole Scallions, Chopped
  • FOR THE GLAZE:
  • 2 cups Orange Juice
  • 1 cup Pineapple Juice
  • ½ cups Sugar
  • ½ cups Soy Sauce
  • ½ cups Mirin
  • 2 Tablespoons Garlic, Minced
  • 2 Tablespoons Fresh Ginger, Minced
  • 2 whole Scallions, Chopped Fine
  • 1 Tablespoon Sesame Oil
  • 1 teaspoon Crushed Red Pepper
  • ½ teaspoons Cayenne Pepper
  • 1 Tablespoon Wondra Flour, Optional

Preparation

Preheat oven to 425ºF.

Season the wings with the salt, pepper and garlic powder. Place wings on a baking sheet sprayed with cooking spray. Drizzle with olive oil. Roast in the oven for 35 minutes, turning halfway through cooking time.

While the wings are roasting, make your glaze. In a small saucepan, combine the orange juice, pineapple juice, sugar, soy sauce, mirin, garlic, ginger, minced scallions, sesame oil, crushed red pepper and cayenne. Bring to a simmer and let reduce for 30 minutes. After the 30 minutes is up, if you still want a thicker sauce, add the Wondra® flour and whisk until the desired consistency.

When the wings are done, remove them from the oven and place into a large bowl. Lower the oven temperature to 350ºF.

Toss the wings in about half of the glaze and place onto a clean baking sheet, also sprayed with cooking spray. Place back into the oven for 20 minutes, turn and brush with more glaze, and cook an additional 15 minutes.

Place the wings on a platter and garnish with sesame seeds and chopped scallions. You can either drizzle more glaze over the wings at this point or serve with the remaining sauce on the side.

Ingredients
1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
Instructions
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
Serve immediately.
Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Ingredients

  • 1/2 cup vegetable oil
  • 1 cup Panko*
  • 1/2 cup grated Parmesan cheese
  • 2 zucchinis, thinly sliced to 1/4-inch thick rounds
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten

Instructions

  • Heat vegetable oil in a large skillet over medium high heat.
  • In a large bowl, combine Panko and Parmesan; set aside.
  • Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  • Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
  • Serve immediately.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Snickers Chocolate Cookie Cups


Yield: 36-40 cookie cups



Ingredients
For the cookie cups:
3/4 cups butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup milk
1 egg
1/2 tsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
1/4 cup cocoa
1 tsp cornstarch
48 mini Snickers bars
For the icing and caramel:
1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
1/8 cup cocoa
1/8 cup peanut butter
1-2 tbsp water
caramel sauce (I used this one)
Instructions
Cream butter and sugars together until light and fluffy, 3-4 minutes.
Add milk, egg and vanilla extract and mix until well combined.
Add dry ingredients and mix thoroughly. Dough will be thick.
Grease a mini muffin tin.
Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make an indention, where you’ll add the mini snickers later. You want each cup to only be about 3/4 full.
Bake at 350 degrees for 8-9 minutes.
Remove from oven (the centers may look a little undone, but they will cook more as they sit) and press mini snickers into the center of the cookie cups.
Allow to cool for 3-4 minutes in the muffin tin. The mini Snickers will start to melt.
Remove cookies to a cooling rack to finish cooling.
To make the icing, beat the butter and shortening together until smooth.
Add the powdered sugar to the butter mixture, one cup at a time, and mix until smooth.
Add peanut butter and cocoa and mix until smooth.
Add 1-2 tbsp of water until the icing is the right consistency.
Top the cookie cups with the icing, then a little bit of caramel sauce.
Snickers Chocolate Cookie Cups

Yield: 36-40 cookie cups

Ingredients

  • For the cookie cups:
  • 3/4 cups butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 1 egg
  • 1/2 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1 tsp cornstarch
  • 48 mini Snickers bars
  • For the icing and caramel:
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/8 cup cocoa
  • 1/8 cup peanut butter
  • 1-2 tbsp water
  • caramel sauce (I used this one)

Instructions

  1. Cream butter and sugars together until light and fluffy, 3-4 minutes.
  2. Add milk, egg and vanilla extract and mix until well combined.
  3. Add dry ingredients and mix thoroughly. Dough will be thick.
  4. Grease a mini muffin tin.
  5. Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make an indention, where you’ll add the mini snickers later. You want each cup to only be about 3/4 full.
  6. Bake at 350 degrees for 8-9 minutes.
  7. Remove from oven (the centers may look a little undone, but they will cook more as they sit) and press mini snickers into the center of the cookie cups.
  8. Allow to cool for 3-4 minutes in the muffin tin. The mini Snickers will start to melt.
  9. Remove cookies to a cooling rack to finish cooling.
  10. To make the icing, beat the butter and shortening together until smooth.
  11. Add the powdered sugar to the butter mixture, one cup at a time, and mix until smooth.
  12. Add peanut butter and cocoa and mix until smooth.
  13. Add 1-2 tbsp of water until the icing is the right consistency.
  14. Top the cookie cups with the icing, then a little bit of caramel sauce.
Ingredients
1 cup vegetable oil
3 avocados, halved, peeled and seeded
1 roma tomato, diced
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
8 egg roll wrappers
For the cilantro dipping sauce
3/4 cup fresh cilantro leaves, loosely packed
1/3 cup sour cream
1 jalapeno, seeded and deveined, optional
2 tablespoons mayonnaise
1 clove garlic
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
Instructions
To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined plate.
Serve immediately with cilantro dipping sauce.

Ingredients

    • 1 cup vegetable oil
    • 3 avocados, halved, peeled and seeded
    • 1 roma tomato, diced
    • 1/4 cup diced red onion
    • 2 tablespoons chopped fresh cilantro leaves
    • Juice of 1 lime
    • Kosher salt and freshly ground black pepper, to taste
    • 8 egg roll wrappers
For the cilantro dipping sauce
  • 3/4 cup fresh cilantro leaves, loosely packed
  • 1/3 cup sour cream
  • 1 jalapeno, seeded and deveined, optional
  • 2 tablespoons mayonnaise
  • 1 clove garlic
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
  • Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  • In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
  • Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
  • Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with cilantro dipping sauce.
Ingredients
10 NatureRaised Farms Chicken Drumsticks
salt and pepper
Chipotle Honey Barbecue Sauce
1/2 cup yellow onion, diced
4 Tbls unsalted butter
2 cloves garlic, minced
1 cup ketchup
1/2 cup brown sugar
1/4 cup apple-cider vinegar
1/2 cup orange juice
2 tsp Worcestershire sauce
1/2 cup honey
1-3 chipotle peppers in adobo sauce (depending on how spicy you want it)
28 oz can diced tomatoes
1 tsp chile powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Instructions
Chipotle Honey Barbecue Sauce
Sweat the onions in butter until soft and translucent in a saucepan over medium heat
Add garlic and cook for 1-2 minutes.
Add remaining ingredients.
Let simmer for 60-75 minutes until sauce has thickened.
Puree with an immersion blender or let cool and puree in a food processor.
Sauce can be stored in the fridge for up to 30 days.
Chicken
Preheat grill or barbecue.
Dry chicken and season with salt and pepper.
Cook chicken on grill over low heat until internal temperature reaches 165 degrees.
Brush with sauce, cook for a minute, turn chicken.
Repeat 2-3 more times.
Remove chicken from grill and serve.

Ingredients

    • 10 NatureRaised Farms Chicken Drumsticks
    • salt and pepper
Chipotle Honey Barbecue Sauce
  • 1/2 cup yellow onion, diced
  • 4 Tbls unsalted butter
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup apple-cider vinegar
  • 1/2 cup orange juice
  • 2 tsp Worcestershire sauce
  • 1/2 cup honey
  • 1-3 chipotle peppers in adobo sauce (depending on how spicy you want it)
  • 28 oz can diced tomatoes
  • 1 tsp chile powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

Chipotle Honey Barbecue Sauce
    1. Sweat the onions in butter until soft and translucent in a saucepan over medium heat
    2. Add garlic and cook for 1-2 minutes.
    3. Add remaining ingredients.
    4. Let simmer for 60-75 minutes until sauce has thickened.
    5. Puree with an immersion blender or let cool and puree in a food processor.
    6. Sauce can be stored in the fridge for up to 30 days.
Chicken
  1. Preheat grill or barbecue.
  2. Dry chicken and season with salt and pepper.
  3. Cook chicken on grill over low heat until internal temperature reaches 165 degrees.
  4. Brush with sauce, cook for a minute, turn chicken.
  5. Repeat 2-3 more times.
  6. Remove chicken from grill and serve.
Gruyere Bacon Mac and Cheese


Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Yield 4 servings





Mac and cheese is always better when crisp bacon goodness is involved, especially in this easy stovetop, no-fuss 30 min dish from start to finish!


Ingredients
8 ounces elbow macaroni
6 slices Jones Dairy Farm Sliced Bacon, diced
2 1/2 cups heavy cream
2 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1 1/4 cups shredded gruyere cheese
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste
Instructions
In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a medium saucepan, combine heavy cream, garlic and thyme over medium heat. Bring to a slight boil and reduce by half, about 4-5 minutes. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Stir in pasta and bacon until well combined.
Serve immediately, garnished with bacon, if desired.
Gruyere Bacon Mac and Cheese

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

Mac and cheese is always better when crisp bacon goodness is involved, especially in this easy stovetop, no-fuss 30 min dish from start to finish!

Ingredients

  • 8 ounces elbow macaroni
  • 6 slices Jones Dairy Farm Sliced Bacon, diced
  • 2 1/2 cups heavy cream
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1 1/4 cups shredded gruyere cheese
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  • In a medium saucepan, combine heavy cream, garlic and thyme over medium heat. Bring to a slight boil and reduce by half, about 4-5 minutes. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Stir in pasta and bacon until well combined.
  • Serve immediately, garnished with bacon, if desired.

Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
Makes about three dozen bites
1 pound small or medium red potatoes2 1/2 teaspoons salt, divided1 1/2 teaspoons minced fresh rosemary1 tablespoon olive oilFreshly ground pepper12 ounces to 1 pound thick-cut bacon1 cup (8 ounces) sour cream1-3 teaspoons hot sauceSalt and pepper
Preheat the oven to 400°F.
Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.
Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.
Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.
Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

Makes about three dozen bites

1 pound small or medium red potatoes
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
Freshly ground pepper
12 ounces to 1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1-3 teaspoons hot sauce
Salt and pepper

Preheat the oven to 400°F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.