1 Package Cocktail Franks/mini hot dogs
1 Ball Pizza Dough
5 Cups Water
1/4 Cup Baking Soda
1 Egg – beaten
Bring pizza dough to room temperature. Cut the dough into strips and stretch/roll out. Roll up mini hotdogs in pizza dough so the dough wraps around twice – leaving the ends sticking out and cutting off any excess. Place on a lightly greased baking sheet until ready to boil.
Bring 5 Cups of water to a light boil. Add in 1/4 cup of Baking Soda. Once dissolved – boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches). Remove and place back on baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.
Bake in a preheated oven at 425˚F (220˚C) for 15-20 minutes – until the dough is nicely browned.
1 pound linguine
3 tablespoons butter (divided as 2 and 1)
2½ tablespoons Cajun seasoning (divided as 1½ and 1)
1 pound peeled and deveined large shrimp
½ cup diced yellow onion
½ cup diced green pepper
1 pound kielbasa sausage, sliced
2 cloves garlic, minced
1 teaspoon salt
2 teaspoons red pepper flakes
1 teaspoon dried thyme
½ cup chicken stock
½ cup heavy cream
Cook the linguine in boiling water until al dente. Drain and set aside.
In the same pot, heat the butter, then add 1½ tablespoon cajun seasoning and mix the spice with the butter. Add in shrimp. Cook until the shrimp turn pink. Take the shrimp out and set aside.
Keeping the heat on, add in butter until it’s melted, then add in diced yellow onion and green pepper. Cook for 3-5 minutes, until the onion is translucent. Add in kielbasa sausage and cook for another minute, then add minced garlic, salt, Cajun seasoning, red pepper flakes, and dried thyme. When everything is cooked and mixed well, pour in chicken stock and heavy cream. Mix well, and cook for about 3 minutes.
When the sauce is thickening, add the shrimp and pasta back into the pot. Mix until everything is well-combined.
To serve, sprinkle with chopped parsley. Enjoy.
1 lb of cooked breakfast sausage (hot or mild), crumbled
2 c cheddar cheese
3 c Bisquick®
1 1/2 c milk
1/2 cup each sautéed onions, green peppers (optional)
Preheat oven to 450℉
Cover a cookie sheet with parchment paper.
Mix all the ingredients together until well blended.
Drop tablespoonfuls onto the parchment paper and cook for 8-12 minutes until they start to brown.
If freezing, let cool completely then freeze them on a cookie sheet and then put in freezer bag after they are completely frozen.
2 tablespoons olive oil
1 sweet onion, diced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
6 cups low-sodium chicken stock
1 pound spicy italian turkey sausage
1 cup whole wheat orecchiette pasta
4 cups fresh kale, remove from stems and torn into pieces
1/4 cup freshly grated parmigiano reggiano cheese, plus more for sprinkling
Heat a large pot over medium-low heat and add the olive oil. Add the onion with the salt, pepper and red pepper flakes and stir. Cook until onions soften, about 5 minutes, stirring occasionally. Add in the garlic and cook for 1 more minute, then add the chicken stock, increase the heat to medium-high and bring the liquid to a boil.
While the stock is heating up, heat a large non-stick skillet over medium-high heat. Remove the sausage from the casing (if it’s in casing) and add it to the skillet with a pinch of salt and pepper. Cook until the sausage is browned, about 6 to 8 minutes, breaking it into smaller pieces (or whatever size you desire) with a wooden spoon. Turn off the heat.
When the stock is boiling, add the pasta and cook for 8 to 10 minutes, just until it’s al dente. Add the kale and stir well, cooking for 2 more minutes. Stir in the cheese, then taste and season with more salt and pepper if desired. You can add all of the sausage into the soup or serve the soup into bowls and add the sausage on top per serving. Serve with extra cheese for grating. Make sure to turn the heat off underneath the soup to prevent the noodles from getting super soggy.