INGREDIENTS
1 lb hot sausage
32 oz Velveeta cheese
8 oz Pepper Jack Cheese
4 oz cream cheese, cubes
1 can (10 oz) Rotel
1 can (15 oz) corn, drained (I used frozen)
1 can (15 oz) black beans, drained
1 cup Milk
Optional top with cilantro before serving
Brown sausage. Add ingredients. Simmer until melty and creamy.
Sauce
1 Tbsp Olive Oil
1/2 diced sweet onion
2-3 cloves of garlic
2 lbs Italian sausage
Italian seasoning
1 can fire roasted tomatoes
3/4 jar of spaghetti sauce
Cheese mixture
2 cups cottage cheese
1/2 cup grated Parmesan cheese
2 eggs
1 tsp garlic salt
Salt and pepper
1 pkg lasagna noodles
1 lb mozzarella cheese (shredded)
Boil water and cook the lasagna according the directions.
Add olive oil, onion, and garlic to the pan. Sauté until the onions are translucent. Add the Italian sausage- brown until the pork has crispy edges. Add fire roasted tomatoes and reduce. Add spaghetti sauce and let simmer.
In a separate bowl combine cottage cheese, Parmesan cheese, eggs, garlic salt, salt, and pepper. Whisk with a fork until well combined.
Layer lasagna starting with sauce in the bottom. Sauce- noodles- cheese mixture- mozzarella- repeat- end with sauce and mozzarella on top.
Bake covered at 375 for 45 minutes. Uncover and bake for 15 more minutes.
1 pound mozzarella cheese (Get a block from the deli; it's harder, cheaper, and easier to shred than the softer packaged balls.)
1 pound Colby Jack cheese
8 ounces sharp cheddar (yellow preferred)
1 1/2 pound cavatappi pasta
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon coarse salt
½ teaspoon ground black pepper
3 tablespoons salted butter
3 tablespoons all-purpose flour
1 (12 oz.) can evaporated milk
2 cups heavy cream
1 tablespoon Dijon Mustard
Preheat the oven to 350°F.
Shred the blocks of cheese: 1 pound mozzarella cheese, 1 pound Colby Jack cheese, and 8 ounces sharp cheddar into a large mixing bowl, then toss together and transfer half to a separate bowl.
Cook 1 pound cavatappi pasta in salted water according to package directions for al dente. Drain and set aside.
While the pasta is cooking, combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon coarse salt, and ½ teaspoon ground black pepper in a small prep bowl and set aside.
Melt 3 tablespoons salted butter in a skillet, then add half the seasoning mix and stir.
Add 3 tablespoons all-purpose flour and immediately whisk and cook for 1 to 2 minutes, the butter/flour mixture should be bubbling.
Add the 1 (12 oz.) can evaporated milk and whisk constantly. Once it begins to thicken and bubble in the middle of the pan, add 2 cups heavy cream, the remaining half of the seasoning, and 1 tablespoon Dijon mustard and whisk until thickened.
Add half of the shredded cheese mixture to the skillet a handful at a time and stir until completely melted and thick.
Add the cooked pasta to the cheese sauce and stir to coat.
Transfer half the pasta mixture to a 9x13-inch baking pan and layer with a third of the remaining cheese. Add the rest of the mac and cheese on top then finish with the rest of the cheese.
Bake for 25 to 30 minutes, then broil for 1 to 2 minutes to give the mac and cheese a nice bubbly, golden brown top.
Garnish with fresh chopped parsley.
5 lbs Russet Potatoes
2 cups mayonnaise ((your favorite brand))
1 cup refrigerated dill pickle relish
2 tablespoons yellow mustard, (or 1 part yellow + 1 part dijon)
1 tablespoon apple cider vinegar
1 tablespoon celery seeds
1/2 teaspoon paprika
12 hard boiled eggs, (peeled and chopped)
3 celery stalks, ( diced)
1 cup sweet onion, ( diced)
1/2 cup dill pickles (diced)
1 tablespoon fresh chopped dill
Salt (and pepper)
Cut and peel the potatoes into bite size pieces and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
Meanwhile, in a medium bowl mix the mayonnaise, dill pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, pickles, olives, and dill.
Once the potatoes are very tender, drain off all the water. They should be soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, pickles, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
1 3-pound cooked rotisserie-style chicken, and chopped into small pieces, bones and skin removed
½ cup mayonnaise
½ cup sour cream (for dairy-free diets, use a dairy-free version)
1 tablespoons white wine vinegar
½ lemon, juiced (about 1 tablespoon)
½ teaspoon sea salt
2 teaspoons sugar (leave out for sugar-free diets)
6 celery ribs, finely diced
1 white onion, finely diced
1/4 cup green onions, diced
1/2 cup grapes diced
1/4 cup chopped pecans
Place the finely shredded or chopped chicken in a large mixing bowl. Set aside.
Then, in a medium bowl, combine the mayonnaise, sour cream, vinegar, lemon juice, onion, salt, and sugar. Stir to combine until smooth.
Pour the mayonnaise mixture over the chicken. Add the celery, sweet onion, green onion, grapes, and pecans, then stir to combine.
Serve immediately, or cover and chill until you’re ready to serve.
