Veggie Boats: Sausage-Stuffed Zucchini

Zucchini boats, anyone? This veggie can be a vessel for all kinds of different meals, though this version calls on sausage and cheese for a hearty topping that packs a lot of flavor.

Not into sausage? Try ground chicken, ground beef, or even veggie crumbles – in fact, you could skip the meat all together and simply top the zucchini with other veggies and cheese. And if you really love marinara, you can pour some extra over the boats before topping them with cheese and tomatoes. This recipe’s versatile! 

Sausage-Stuffed Zucchini

(makes 8 zucchini boats)

Ingredients:

• 4 medium zucchini
• 1/4 cup marinara sauce
• 1 teaspoon oil
• 1/2 small onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup diced red bell pepper
• 2 Roma tomatoes, diced 
• 14 ounces Italian sausage, removed from casing 
• 1/2 cup shredded mozzarella 
• 2 tablespoons grated Parmesan cheese
• Salt and pepper, to taste

Directions:

1. Bring a large pot of water to boil while also preheating the oven to 400 degrees F.
2. Cut the zucchini in half lengthwise and scoop out the flesh using a spoon, so each “zucchini boat” is about 1/4-inch thick.
3. Put the zucchini in the boiling water and let them cook for a minute, then remove them from the water. Lightly grease a 9x13 baking dish, then add the marinara sauce so it covers the bottom of the pan.
4. In a large sauté pan, brown the sausage and break it up into smaller pieces while it is cooking. Once browned thoroughly, set it aside. Add the oil to the pan and add the onion, garlic, and bell pepper and let them cook on medium-low heat for 2-3 minutes. Add the sausage and some salt and pepper to the pan, letting everything cook together for another 2-3 minutes.
5. Use a spoon to scoop the sausage mixture into the zucchini (each should hold about 1/3 cup of sausage). Top each zucchini with a sprinkle of tomatoes, a tablespoon of mozzarella, and a sprinkle of Parmesan cheese.
6. Cover the dish with foil and bake for about 35 minutes, or the cheese is melted. 
7. Enjoy!

Appetizer Recipe: Smokey Chorizo and Potato Croquettes

Want to really impress guests? Set some of these chorizo and potato croquettes out as an appetizer, and you’ll have everyone asking for the recipe – and for seconds.

Chorizo and your classic pork sausage aren’t identical – chorizo has a smokier flavor, often made with paprika and other spices so its taste is definitively different. If you can’t find chorizo, then spicy Italian sausage is a good substitute -- but the real deal is ideal.

If you’d prefer to bake them instead of frying them, no problem – just lightly grease a baking sheet and bake them at 450 degrees for about 15 minutes (or until golden-brown).

Chorizo and Potato Croquettes

(Makes 12 croquettes)

Ingredients:

For the croquettes:

• 4 chorizos, diced (or substitute spicy Italian sausage)
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon of ground cumin
• 3 eggs, beaten and divided
• 2 tablespoons of milk
• 2 cups panko bread crumbs, divided
• 1 cup of grated Monterey Jack or Gouda cheese
• 2 cups cold mashed potatoes
• Salt and ground pepper, to taste
• Canola or vegetable oil for frying

For the avocado aioli:

• 1 garlic clove, minced
• 1/2 cup mayonnaise
• 1 avocado, peeled and pitted 
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro leaves
• Salt to taste

Directions: 

1. Heat a large skillet to medium heat and add the chorizo, cooking and stirring it for about 5 minutes, until it is crispy. Then add the onion, garlic, cumin, salt, and pepper and cook/stir for 5 more minutes.
2. In a medium bowl, mix the cold mashed potatoes with the milk, salt, pepper, two of the beaten eggs, cheese, and one cup of the breadcrumbs.
3. Add the chorizo to the potato mixture and mold into small balls (whole mixture should make about 12 croquettes).
4. Dip each ball into the other beaten egg, then the breadcrumbs.
5. In a heavy pan over medium-high heat, pour about 2 to 3 inches of oil and heat to about 365 degrees F.
6. Gently place 4 croquettes into the hot oil at a time, cooking and turning as needed until they are golden brown (about 4 minutes). Repeat until all the croquettes are cooked -- cooking in small batches keeps the croquettes from crumbling while they're frying. 
7. For the avocado aioli, put all the ingredients into a blender and puree until smooth.
8. Enjoy! 

Appetizer Recipe: Smokey Chorizo and Potato Croquettes

Want to really impress guests? Set some of these chorizo and potato croquettes out as an appetizer, and you’ll have everyone asking for the recipe – and for seconds.

Chorizo and your classic pork sausage aren’t identical – chorizo has a smokier flavor, often made with paprika and other spices so its taste is definitively different. If you can’t find chorizo, then spicy Italian sausage is a good substitute -- but the real deal is ideal.

If you’d prefer to bake them instead of frying them, no problem – just lightly grease a baking sheet and bake them at 450 degrees for about 15 minutes (or until golden-brown).

Chorizo and Potato Croquettes

(Makes 12 croquettes)

Ingredients:

For the croquettes:

• 4 chorizos, diced (or substitute spicy Italian sausage)
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon of ground cumin
• 3 eggs, beaten and divided
• 2 tablespoons of milk
• 2 cups panko bread crumbs, divided
• 1 cup of grated Monterey Jack or Gouda cheese
• 2 cups cold mashed potatoes
• Salt and ground pepper, to taste
• Canola or vegetable oil for frying

For the avocado aioli:

• 1 garlic clove, minced
• 1/2 cup mayonnaise
• 1 avocado, peeled and pitted 
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro leaves
• Salt to taste

Directions: 

1. Heat a large skillet to medium heat and add the chorizo, cooking and stirring it for about 5 minutes, until it is crispy. Then add the onion, garlic, cumin, salt, and pepper and cook/stir for 5 more minutes.
2. In a medium bowl, mix the cold mashed potatoes with the milk, salt, pepper, two of the beaten eggs, cheese, and one cup of the breadcrumbs.
3. Add the chorizo to the potato mixture and mold into small balls (whole mixture should make about 12 croquettes).
4. Dip each ball into the other beaten egg, then the breadcrumbs.
5. In a heavy pan over medium-high heat, pour about 2 to 3 inches of oil and heat to about 365 degrees F.
6. Gently place 4 croquettes into the hot oil at a time, cooking and turning as needed until they are golden brown (about 4 minutes). Repeat until all the croquettes are cooked -- cooking in small batches keeps the croquettes from crumbling while they're frying. 
7. For the avocado aioli, put all the ingredients into a blender and puree until smooth.
8. Enjoy! 

Tasty Bite-Sized Treats: Brown Sugar and Bacon-Wrapped Smokies

Are you ready for some easy entertaining? These Bacon-Wrapped Smokies (wrapped sausage, pork, chicken, beef…your choice) are so straightforward and an absolute crowd favorite! Great for children and adults alike, all you need are three ingredients to get the party started. If you have kids, this is the perfect cooking activity to engage your little helpers and then you’ll have the yummy treat to reward them for their help; if not, more savory, sweet goodness for you! Either way, you should probably try them out and see how simple and delicious it really is…

Bacon-Wrapped Smokies

(Makes 16 servings)

Ingredients 

1(16 oz) package of bacon, cut into thirds

1 (14 oz) package of mini sausages or cocktail wieners

3/4 cup brown sugar (for extra smokiness use dark brown sugar)

Directions

1. Preheat oven to 350º F and cover a baking sheet with aluminum foil.
2. Cut bacon slices into thirds. It’s easier to wrap the smokies with cold bacon, so refrigerate majority of the slab when you start wrapping.
3. Take a piece of bacon (1/3 of full slice) and wrap it around your sausage. Secure it in place with a toothpick. Continue wrapping.
4. Place your finished smokies on the baking sheet and sprinkle them liberally with brown sugar.
5. Bake sausages for 40-45 minutes or until the sugar is bubbly and has melted and the bacon is crispy.

Hearty Cajun-Inspired Dish: Andouille Sausage Rice and Beans

Louisiana and Creole flavors inspired us for this filling recipe; different variations of which are popular down south. While they’re prepared in different ways (some strictly adhere to cooking the rice separately and topping it with the rice and sausage), all of them are flavorful and tasty, leaving you asking for more. This one-pot meal is simple and straightforward, and it allows for you to kick back and relax while it simmers away; we think everyone deserves a warm, satisfying meal with built-in relaxation time!

Smoked Sausage Rice and Beans

Serves 8

Ingredients

• 1 pound andouille sausage, sliced
• 1 (14 oz.) can kidney (red) beans, rinsed and drained
• 4 cups chicken broth
• 2 cups long grain white rice
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 2 bay leaves

Directions

1. In a large pot, heat olive oil over medium heat and lightly brown the sausage slices, adding in the garlic and beans.
2. Pour in chicken broth, Cajun seasoning, bay leaves and rice, and bring to a boil.
3. Reduce heat and cover, simmering on low for 20-25 minutes, or until rice has absorbed most of the liquid.
4. Remove from heat and fluff rice with a fork, mixing everything again. Discard bay leaves and serve hot.