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Spicy Sausage Dip

Posted in Appetizers, Dip, Quick and Easy, tagged , , , , , , , , , on November 14, 2011| 7 Comments »

Spicy Sausage Dip

Thanksgiving, Christmas and New Years are coming up and there will be parties, family gatherings and potluck’s at work, so we need something that’s delicious of course, quick and easy to prepare such as a little side dish, snack or appetizer if you will.

This Spicy Sausage Dip is simply excellent! It is so easy and quick to make, perfect for potlucks or other gatherings and it always gets great reviews. I use 1/3 less fat cream cheese and it does not change the flavor of the recipe. The canned tomatoes with chilies that I use is the Rotal Original which is plenty spicy for me. 🙂 I think you will really enjoy this Spicy Sausage Dip.

Spicy Sausage Dip

Spicy Sausage Dip, 15-20 servings

Ingredients:

16 oz package spicy sausage

two 10 oz cans diced tomatoes with green chilies, undrained

12 oz cream cheese, 1/3 less fat – optional

Hot sauce, optional

Directions:

In a large pan over medium-high heat, cook the sausage until just starting to brown. Drain off excess fat. Reduce heat to medium and mix in canned tomatoes and cream cheese. Continue to heat stirring frequently until cream cheese has completely melted down and throughly warmed through with other ingredients. Add hot sauce if desired. Enjoy!

Source: adapted from Annie’s Eats

Candle holder is handmade by blacksmith Joseph Gentile at jganvil.com

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Chicken Chili

Posted in Chicken, Comfort food, Main course, tagged , , , , , , , on May 4, 2010|

Chicken Chili

Chicken Chili

My husband belongs to a Blacksmith Guild and periodically they get together at each others Forges to bust on each other oh I mean to do serious demos. I had made this Chicken Chili before, and it’s by far the best Chili I have ever had. I figured this would be a good choice for those big manly Blacksmiths, and it was. The Chicken Chili was a success. The way I made it here, it’s plenty spicy for me, but you can certainly add more red chili flakes, chipotle or the original recipe called for cayenne pepper. Enjoy.

Ingredients:

3 boneless, skinless chicken breasts

salt and pepper

1 1/2 large chopped yellow onions

2 tbsp. olive oil

2 garlic cloves, minced

3 chopped bell peppers (I used 3/4 orange, 3/4 yellow and 3/4 green)

2 tsp. chili powder

2 tsp. ground cumin

1/4 tsp. red pepper flakes

1/2 tsp. dried oregano

1/2 chipotle in Adobo sauce, finely diced

2 tsp. kosher salt

2 (28 oz.) cans diced tomatoes (I recommend San Marzano tomatoes if you can find them)

1 (16oz.) can pinto beans, drained and rinsed

Directions:

Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place the chicken breasts on the foil, and season both sides with salt and pepper. Fold the foil over the chicken breasts to make a “packet”. Roast 30-40 minutes, or until the chicken is cooked through. Allow to cool enough to handle, then shred or chop into bite-sized pieces.

Meanwhile, heat olive oil in a large stockpot or Dutch oven over medium heat. Saute’ the onions 10-15 minutes, or until tender and translucent. Add the garlic to the pot and saute’ just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, oregano, chipotle and kosher salt. Cook 5 minutes more. Place the canned tomatoes in the bowl of a food processor. Pulse 4-5 times to get a slightly smoother texture. Omit this step if you like it chunky. Add the tomatoes to the pot and bring the mixture to a boil. Reduce heat to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

Stir in the shredded chicken and the rinsed beans, and allow to simmer for another 20 minutes.

Source: adapted from Annie’s Eats, originally from Barefoot Contessa Parties.

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