Shotgun Shells

This is my newest Super Bowl favorite - Shotgun Shells!  This is a hearty appetizer that delivers a savory blend of beef and sausage then wrapped in bacon!  What's not to LOVE about that combination!

You'll need:

1 lb lean ground beef
1 lb sweet Italian sausage (casings removed)
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
1 7 oz can diced green chilis (drained)
1/4 cup of your favorite bbq seasoning (Honey Hog BBQ from Meat Church is my fav)
2 8 oz boxes of manicotti shells (dry and uncooked)
4 cups of your favorite bbq sauce (I use Patti's BBQ or Sweet Baby Rays)
1 lb bacon

Blend the ground beef, Italian sausage, cheeses, chilis and a hand of bbq seasoning.  Blend well to combine all ingredients.  Use a piping tool (or your hands) to stuff each manicotti shell then wrap each shell tightly with a slice of bacon.  Place each stuffed shell on a bacon baking rack and then sprinkle all the stuffed shells with another dusting of bbq seasoning.

Baste each shell with a generous amount of bbq sauce.  Cover and refrigerate for at least 4 hours or overnight (this process will help soften those shells).  When you are ready to bake these, uncover them and bake in a 350* oven for 40 minutes.  Remove and baste each shell with additional bbq sauce and sprinkle with your bbq seasoning then return them to the oven for an additional 15-20 minutes.

You can amp this up with jalapeños peppers or add scallions if you like it hotter.  You could adjust the cheese as well to all pepper cheese for the spicy fans or for a milder version use a half a block of cream cheese with the cheddar.

That's all there is to it!  Plate these and serve them warm!  This will be a great center to your tailgate party or compliment all your other halftime goodies!

Sweet Potato and Sausage Soup

 

Oh My Goodness!  I'm not sure which I love more, my crockpot or my soup pot!  This soup is such a hit and so easy to put together in one pot!  This recipe easily feeds 10-12 hungry people!  If you have a small family or just cooking for yourself, this recipe is easily adjustable to using half of each ingredient listed below.  Better yet, make a big pot and share this with your friends and family!  Everyone likes a dinner that they don't have to cook! This soup is super rich in vitamin content with carrots, celery, sweet potatoes, diced tomatoes and fresh baby spinach!  Cook time including prep about 50 - 60 minutes.  This soup can be made ahead and refrigerated for a day or two but I would not recommend freezing this one.

You'll need:

2 lbs Italian sausage - hot, mild, sweet or a mix of your choice
1Tbsp olive oil
1 large onion, finely chopped
3 stalks celery, thinly sliced
3 large carrots, peeled, halved and thinly sliced
6 large cloves of garlic
2 large sweet potatoes
2 15 oz cans of petite diced tomatoes
1 tsp basil
1 tsp salt
1/4 tsp pepper
10-12 cups of chicken or veggie broth (you may need to add a cup or two of water)
19 oz frozen cheese tortellini
3 cups fresh spinach, chopped

1/2 tsp red pepper flakes
freshly grated Parmesan for garnish before serving

In a large soup pot, heat olive oil and add your sausage.  Cook to the half-done point and add the carrots, celery onion and garlic.  Finish browning the meat and the veggies have started to tender.  Add the sliced sweet potato and simmer another 5 minutes, stir frequently.  

Add salt, pepper and basil along with the diced tomatoes and stir well.  Add broth and bring the soup so a low boil for about 15-20 minutes or until the sweet potatoes begin to break apart when pressed with a spoon.

Add the tortellini and cook for 5 minutes until the pasta is tender.  The longer you cook will make your pasta softer.  Cook to your preference.  Add the chopped fresh spinach and let this simmer for 5 minutes.  If your pasta has soaked up too much of your broth, you can add more broth or thin with a cup or two of water.  If you add water be sure to add another pinch of salt to bring your flavor profile back up to point.  Add red pepper flakes and let this sit for 5 minutes and serve.

Garnish your servings with fresh parmesan and serve this with a crusty baguet.  

Cooks notes: 

Low sodium broth is certainly an option if you're concerned about that.

I browned and drained my sausage and then returned it to the pot with a few cups of chicken broth to cook my initial veggies.  

I used petite carrots as they are already peeled and easy to chop into small slices.  While my veggies are simmering, 

I trim my spinach to remove any stems or spines.  I don't like that tough texture, and I think they make the spinach bitter.  Rinse the spinach then roughly chop the leaves.

Adjust spices to your taste pallet.  I used more salt and pepper but just the required basil and garlic.