Recipe: Sausage and Pineapple Quesadillas

Estimated Cost:  $11.00

Prep Time:  10 minutes

Cooking Time:  25 minutes

Serves:  8

Quesadillas have always been one of my favorite finger foods to serve when entertaining friends.  Their ingredients are very affordable, they’re easy to prepare, taste delicious, and are, oftentimes, something your guests haven’t had at a party before.  All together a winning combination for your next soiree!

1 pkg. (16 oz.) rolled smoked sausage
8 large (10 in.) flour tortillas
1 Tbs. vegetable oil
1 pkg. (16 oz.) shredded Monterey Jack cheese
1 can (20 oz.) pineapple tidbits, drained
1/2 cup green onions, sliced
1/2 cup pitted ripe black olives, sliced
salsa and sour cream

1. Cut sausage into 1/4-inch slices. Preheat a large sauté pan over medium heat for 3 minutes. Add sliced sausage and cook, stirring frequently, about 3-4 minutes or until lightly browned. Remove sausage and drippings from pan.

2. Lightly brush ONE side of each tortilla with vegetable oil.

3. Place 1 tortilla in pan. Top with one-fourth each of cheese, sausage, pineapple, green onions, and black olives. Place another tortilla on top.

4. Cook quesadilla 1-2 minutes or until bottom is crisp and lightly browned. Carefully flip quesadilla and cook second side 1-2 minutes until lightly browned and cheese is melted. Remove quesadilla from pan and repeat with remaining ingredients.

5. Cut each quesadilla into 8 wedges and serve with salsa and sour cream.

Mike’s comment’s:

If you have an electric skillet large enough to let you prepare more then one quesadilla at a time, go for it. Simply set the electric skillet on medium-high and do your thing. When entertaining it’s nice to bring these succulent treats out while they are warm, as opposed to waiting for all of them to be done and then serving.

Source: The Hillshire Farm Cookbook.

Recipe: Sausage and Tortilla Chip Lasagna

Estimated Cost:  $12.00

Prep Time:  15 minutes

Cooking Time:  25 minutes

Serves:  6

Very easy to put together with terrific results.  Kids of all ages love this lasagna.

1 pkg. (16 oz.) Hillshire Farm Smoked Sausage
1/2 cup onion, chopped
2 cans (8 oz. each) tomato sauce
1/2 tsp. dried oregano
1 can (15.5 oz.) pinto beans, drained
3 cups lightly crushed tortilla chips
2 cups shredded Monterey Jack cheese
1 can (3.8 oz.) sliced black olives, drained
shredded lettuce, sour cream, chopped tomato as optional toppings

1. Preheat oven to 350°F.

2. Cut sausage into 1/4-inch slices. Heat a large non-stick sauté pan over medium heat for 3 minutes. Add sausage and onion; cook, stirring frequently, 3-4 minutes, or until sausage is lightly browned.

3. Add tomato sauce, oregano, and pinto beans to browned sausage mixture. Bring to a boil; reduce heat to medium-low and cook 5 minutes, stirring occasionally.

4. Place 2 cups of crushed tortilla chips in the bottom of a lightly greased 13×9-inch baking dish. Sprinkle 1 cup of cheese and half of the olives over the chips. Pour sausage mixture over top; spread evenly. Sprinkle with remaining 1 cup of chips and 1 cup of cheese.

5. Bake at 350°F for 12-15 minutes or until heated through and cheese is lightly browned. Cut into squares and serve with remaining olives, shredded lettuce, sour cream, and chopped tomato if desired.

Mike’s comments:

I always have a bottle of Sriracha hot sauce on hand as the perfect condiment for this lasagna for those who prefer to bring a little heat!

Recipe: Wisconsin Cheese Sausage Soup

Estimated Cost:  $10.00

Prep Time:  10 minutes

Cook Time:  20 minutes

Serves:  8

I’m “lifting” this recipe directly from my groovy “Hillshire Farm Cookbook” that was published to recently celebrate their 75th year of business.  I love their products and this soup is incredible.

 

1 pkg. (13 oz.) Hillshire Farm Beef Smoked Sausage
1/2 cup butter
1 med. onion, chopped
2 carrots, chopped
1 tsp. garlic powder
1/4 cup all-purpose flour
2 cups chicken broth
2 cups milk
3/4 cup beer
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dry mustard
1 bay leaf
2 cups (8 oz.) shredded Cheddar cheese
1 cup (4 oz.) shredded Swiss cheese

1. Cut sausage into 1/2-inch cubes. Cook sausage in a 3-qt. saucepan over medium-high heat for 4-5 minutes or until lightly browned. Drain sausage on paper towels and set aside.

2. In same pan, melt butter over medium heat. Add onion, carrots and garlic; cook, stirring occasionally, 3-4 minutes or until tender. Add flour and cook, stirring continuously, 1 minute.

3. Add chicken broth, milk, beer, Worcestershire sauce, salt, mustard, and bay leaf. Bring to a boil stirring constantly. Cook and stir 1 minute. Remove and discard bay leaf.

4. Slowly add both cheeses, stirring until melted and smooth. Stir in cooked sausage and heat through, about 3 minutes.

Mike’s comments:

Just before serving, sprinkle just a little more shredded Cheddar cheese on top of each bowl of soup. Serve with the rest of the beer!