5-6 jalapenos, chopped (keep the seeds in two; more if you like it really spicy)
1/2 C mayo
1/2 C sour cream
2 blocks cream cheese
1 C bread crumbs
1 C shredded cheddar cheese
Mix peppers, mayo, sour crean and cream cheese together. Top with bread crumbs. Bake at 400 for 20-25 min. Top with cheese, bake until cheese melts. Serve with chips!
Recipe from Natalie H.
Showing posts with label Spicy. Show all posts
Showing posts with label Spicy. Show all posts
July 16, 2011
November 19, 2010
Italian Mac N Cheese
1 pound ziti rigate, penne rigate or cavatappi
1 pound Italian bulk sweet sausage (choose level of spiciness - mild, hot)
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend
1 can diced tomatoes, drained well (if using RoTel, choose spiciness)
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls
Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
Preheat broiler to high.
To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.
Recipe from Erica
1 pound Italian bulk sweet sausage (choose level of spiciness - mild, hot)
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend
1 can diced tomatoes, drained well (if using RoTel, choose spiciness)
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls
Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
Preheat broiler to high.
To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.
Recipe from Erica
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