Thursday, March 5, 2015

Arroz con Bilinski Kale Balsamic Chicken Sausauge and Corn

Arroz con Bilinski's Kale Balsamic Chicken Sausage and Corn
by Carlos

3 Tablespoons extra virgin olive oil
1 package Bilinski's Kale Balsamic Chicken Sausage, cut into 1/2-inch slices
1/4 cup sofrito (recipe below)
1 Tablespoon tomato paste
1/4 cup Goya Pitted Alcaparrado (Spanish olives, pimientos, and capers)
1 package Goya Sazon con Culantro y Achiote
1 Tablespoon of cumin
1 bay leaf
1 Tablespoon sea salt
2 cups long-grain rice
1 can yellow corn drained
4 cups heated chicken broth

Heat the olive oil in a dutch oven. When oil is heated add sliced chicken sausage and brown for a few minutes. Then add sofrito, tomato paste, alcaparrado, sazon con culantro y achiote, cumin, bay leaf, and sea salt. Saute for a few minutes. Add rice and stir to coat and color. Next add the corn, and mix well. Add the chicken broth. Heat to a medium boil. When the liquid meets just above the level of the rice, give it a good stir, lower heat to low and cover. Continue cooking for 20 minutes. Fluff the rice with a fork before serving.

Sofrito
by Carlos

2 green peppers, seeded and chopped
2 red peppers, seeded and chopped
12 ajices dulces, tops removed
4 large plum tomatoes, chopped
2 large onions, chopped
1 head of garlic, peeled
1 large bunch of cilantro, do not remove stems
12 recao leaves (culantro) if you can’t find this, just use another large bunch of cilantro
1 Tablespoon sea salt
1 Tablespoon pepper

Mix each ingredient one at a time into a food processor. Process to a chunky consistency, not watery.

Wednesday, March 4, 2015

Kale Balsamic Chicken Sausage and Black Bean Soup

One of the things I love most about being a part of 37 Cooks (besides the great friends I've made) is the opportunity to cook with some wonderful products, and this challenge did not disappoint! When the generous folks at Bilinski's sent each of us a package of their Kale Balsamic Chicken Sausage, I knew immediately that I wanted to incorporate it into a warm, cozy and healthy soup. I don't normally cook with a lot of sausage because it can be so rich and heavy. I can say without hesitation that I really loved Bilinski's sausage. It was mild, yet so full of great flavor. It's organic, low in fat, light and healthy. It was a perfect addition to this soup! Be sure to check out Bilinski's website...you won't believe all of the delicious sounding products they offer!

Kale Balsamic Chicken Sausage and Black Bean Soup
by Susan

1 1/2 Tablespoons olive oil
1 medium onion, chopped
1 cup celery, diced (about 3-4 stalks)
1 1/2 cups carrots, sliced (about 3-4)
1/2 cup red bell pepper, diced
3 cloves garlic, minced fine
4 cups chicken stock
1 can petite diced tomatoes with juice
2 cans black beans, drained and rinsed well
1 teaspoon dried basil
1 teaspoon dried oregano
1 1/2 teaspoons Italian parsley, minced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon sugar
1 bay leaf
1 package Bilinski's Kale Balsamic Chicken Sausage

In a large pot or Dutch oven heat olive oil over medium-high heat. Add onion, celery and carrots. Saute about 7 minutes. Add red bell pepper and garlic to pot. Saute about 2 more minutes. Add stock, tomatoes, black beans and spices, stirring well. Bring to a slow boil. Cover, reduce heat and simmer until veggies are tender (about 45 minutes.) Taste and adjust seasonings if needed.

Slice chicken sausage into 1/4-inch slices and add to soup. Keeping soup on simmer, heat through (about 15 minutes.) Since the sausage is already cooked right out of the package, it's very important not to add it to the soup until the end. You don't want it to over-cook.

Serve with a nice crusty bread and enjoy!

Tuesday, March 3, 2015

Kale Balsamic Chicken Sausage with Shrimp, Peppers and Caramelized Onions over Creamy Polenta

The Bilinski's sausage challenge presented a few firsts for me. This was the first time that I tried Bilinski Sausage Company's sausage, the first time that I caramelized onions and the first time that I made polenta. Have I been missing out! After this challenge, I will be seeking out other Bilinski's sausages to try. All of their sausages are antibiotic-free, soy-free, gluten-free, wheat-free, casing-free, and preservative-free. Yet, they are full of flavor and packed with healthy chicken and organic herbs and spices. What a perfect product to add to my family's meals.

We were challenged to create a dish to pair with the Bilinski's Kale Balsamic Chicken Sausage. The sausage was delicious on it's own, with a hint of sweetness from the balsamic vinegar. I knew that it would pair well with shrimp, peppers and caramelized onions.

Kale Balsamic Chicken Sausage with Shrimp, Peppers and Caramelized Onions over Creamy Polenta
by Tonda

For the onions:
3 teaspoons butter
Olive oil to coat the pan
3 large yellow sweet onions, sliced

For the polenta:
2 cups milk
2 cups water
1 teaspoon salt
1 cup polenta
1 cup shredded Italian 4 cheese blend

For the sausage and shrimp mixture:
1 pound large shrimp, peeled and deveined
1/4 teaspoon Slap Ya Mama Original Blend Cajun Seasoning
Cooking spray for grill pan
1 green pepper, sliced
1 red pepper, sliced
1 orange pepper, sliced
6 Bilinski's Kale Balsamic Chicken Sausages
Italian flat leaf parsley, minced

Let's start by caramelizing the onions as they need to cook low and slow. Coat the bottom of the saute pan with olive oil and butter. Heat the pan on medium-high until the oil starts to shimmer. Add the onions and toss to coat them with oil. Saute the onions until golden, stirring occasionally. After 10 minutes, reduce the heat to medium-low to prevent the onions from burning and/or drying out. If they do start to dry, add a little bit of water to the pan. Let the onions cook for approximately 30 minutes, stirring every few minutes. Keep the onions evenly spread over the pan. As you get closer to the 30 minute mark, you may need to turn the heat down a little and stir more often. The end result is sweet and bursting with flavor. Set the onions aside.

Next let's preheat the grill to a medium-high temperature before we start the polenta.

Now, for the polenta...Add the milk, water and salt to the top of a double boiler. Heat the mixture to a boil. Gradually add the polenta, stirring constantly until thickened. Cook, stirring frequently, for approximately 25 minutes. Blend in the cheese when the polenta is cooked and tender.

Back to the grill...Sprinkle the shrimp with the seasoning. Spray the grill pan with cooking spray and let it heat up on the grill. Turn the heat down to medium and add the peppers. Cook for approximately 10 minutes. The skin will start to blister. Add the sausage to the grill halfway through the cook time of the peppers. Grill the sausage 4 minutes per side. After 10 minutes, add the shrimp to the peppers in the grill pan and cook for approximately 5 minutes, until done.

Assemble the plate with polenta, caramelized onions, peppers, shrimp and one link of sausage, sliced. Sprinkle with parsley.

Enjoy!

Monday, March 2, 2015

Chicken Sausage and Cheddar Biscuits – breakfast to go!

I love breakfast. During the week, if I don't have something ready to grab as I go out the door, I will stop on the way to work and pick up something. It’s definitely healthier to make something myself. I especially like sausage and cheese biscuits. The Bilinski's Kale Balsamic Chicken Sausage are a perfect substitute for my regular sausage. I can heat one in the microwave and hit the road, breakfast in hand. On the off chance I have a few extra minutes, a fried egg would make this a great breakfast sandwich.

Chicken Sausage and Cheddar Biscuits - breakfast to go!
by Sharyl
Adapted from Brown Eyed Baker Sausage-Cheddar Biscuits

3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, cut into cubes (1 stick)
8 ounces shredded sharp cheddar cheese
1 pound Bilinski's Kale Balsamic Chicken Sausage, chopped
1 cup buttermilk
2 Tablespoons unsalted butter, melted - to brush top of biscuits

Preheat oven to 425°F.

In a large bowl, add the flour, baking powder, baking soda and salt and mix. Add the cubed butter and use a pastry cutter to work the butter into the flour mix. Add the cheese and sausage to the bowl and mix to combine. Add the buttermilk and use your hands to bring dough to a ball. If mixture is a little dry, add a little more buttermilk (I added about 1/4 cup more to my dough.) Roll out dough on flour covered cutting board. Roll so that dough is about 3/4-inch thick. Using a biscuit cutter, cut out the biscuits and move to a parchment-covered cookie sheet for baking. Space about 2 inches apart and brush tops with melted butter. Bake for about 20 minutes, until golden brown. Enjoy your breakfast for the road!

Thursday, February 26, 2015

Stuffed Belgian Endive


Here is a simple recipe that is a crowd-pleaser. You can serve them up on a cocktail buffet, or as first course. If you manage to have any leftovers, put the filling in a pita and stuff with some spinach for a tasty healthy sandwich.

Stuffed Belgian Endive
by Tracy

4 ounces feta cheese, crumbled
2 links Bilinski's Kale Balsamic Chicken Sausage, diced
1/2 cup Granny Smith apple, diced
1 cup chopped pecans, toasted and cooled
1/4 cup parsley chopped
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 Tablespoon mayonnaise
1 teaspoon dried thyme
1/2 teaspoon kosher salt
4-6 Belgian Endives, washed, ends trimmed and leaves separated

Garnish
4 Tablespoons pomegranate seeds
2 Tablespoons feta cheese, crumbled
2 Tablespoons parsley, chopped

In a medium bowl, combine the feta, sausage, apple, pecans and parsley, set aside. In small bowl, whisk together the vinegar, olive oil, mayonnaise, thyme and salt. Pour the whisked ingredients over the sausage mixture and toss to coat.

Using a Tablespoon, scoop the mixture into the endive leaves. Sprinkle with pomegranate seeds, crumbled feta and parsley. Serve.

Wednesday, February 25, 2015

Pancit "Bi"hon

As you might know, I was in the military and one of the best benefits ever to serving our country was traveling to others. My travels included some fantastic places where I learned to love other cultures and FOOD! I have a lot of recipes that I make and try to re-make almost weekly. One of my loves is for Filipino food. I am enamored by rice noodles and fresh vegetables. That is why this dish came to mind instantly. Pancit Bihon is made with rice noodles, any vegetables you want and basically any protein or seafood you can imagine. I, of course, would love for you to try it with Bilinski's Kale Balsamic Chicken Sausage, but to be honest, they have a multitude of wonderful all-natural, casing-free and gluten-free sausage that would be absolutely perfect with this dish.

Pancit Bihon
by Traci
Adapted from my travels

6.75 ounces rice stick noodles
Warm water
2 Tablespoons oil, divided
1 12-ounce package Bilinski's Kale Balsamic Chicken Sausage, sliced into rounds
1/2 cup carrot sticks
1 cup medium sliced celery
2 medium cloves of garlic, minced
4 green onions, medium-sliced
1 1/2 cups vegetable stock or chicken stock
2 Tablespoons soy sauce
1 to 1/2 Tablespoons sesame oil (personal taste)
1 cup julienned cabbage

In a large container, place the noodles in warm water to soak while you start the rest of the dish. They will loosen up and you will need to move them around a bit.

In a small frying pan with 1 Tablespoon of oil, add your sausage and cook until just heated through. Set aside.

In a large frying pan on medium heat, add remaining 1 Tablespoon of oil. Add carrots and celery. Cook for about 2 minutes. Add in your garlic and half the green onion. Let it just cook through. Add stock, soy sauce and sesame oil. Bring to a simmer.

Drain your rice noodles.

Add cabbage, rice noodles and Bilinski's sausage. Toss to combine all ingredients. When the cabbage has wilted down a bit you are complete.

Plate with extra green onions on top. I also roasted some kale chips as a side...you should ask the other 36 about their ideas for kale chips. They are amazing.

You are going to be so excited about this dish. Try it with the other varieties of Bilinski's sausages. I know I am!!

#beewell