Cheesy fontina chorizo + caramelized onion and artichoke dip

Ingredients

• 1 large sweet onion
• 2 tablespoons olive oil
• 1 teaspoon brown sugar
• salt and pepper
• 8 ounces fresh chorizo sausage, remove casing if the sausage is from links
• 2 cloves garlic
• 1 jalapeno, seeded and chopped
• 1-2 chipotle chilies in adobo, minced
• 12 ounce marinated artichokes, chopped
• 1/4 cup fresh cilantro, chopped
• 8 ounces cream cheese
• 4 ounces fontina cheese, shredded
• green onions, sliced for garnish
• warm tortillas, for serving
• tortilla chips or other crackers, for serving

Instructions

1. In a large skillet, add the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.
2. Stir in the brown sugar and cook more, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove the onions and place on a plate, set aside.In a large skillet, add the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.Stir in the brown sugar and cook more, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove the onions and place on a plate, set aside.
3. Preheat the oven to 425 degrees F.To the same skillet you caramelized the onions in, add the chorizo and brown all over, about 5 minutes. Once the chorizo is browned, add the garlic chipotle chilies, cook another minute or so. Stir in the chopped artichokes until combined. Remove from the heat and stir in the cilantro.
4. Add the cream cheese to a microwave safe bowl and microwave for 30 seconds to 1 minute or until the cheese is soft and stir-able. Stir in the fontina, reserving a 1/4 cup of fontina for topping. Now stir the chorizo mixture into the cheese mixture. Try not to over stir the mixture or the colors will get all wacky looking. Mine kind of did, but it was still good!Spoon the mixture into your desired baking dish or dishes and place on a cookie sheet. Bake for 15 to 20 minutes or until hot and bubbly. Remove from the oven and garnish with sliced green onions. Serve with tortillas, Naan, Pitta or tortilla chips.
5. Preheat the oven to 425 degrees F.
6. To the same skillet you caramelized the onions in, add the chorizo and brown all over, about 5 minutes. Once the chorizo is browned, add the garlic chipotle chilies, cook another minute or so. Stir in the chopped artichokes until combined. Remove from the heat and stir in the cilantro.
7. Add the cream cheese to a microwave safe bowl and microwave for 30 seconds to 1 minute or until the cheese is soft and stir-able. Stir in the fontina, reserving a 1/4 cup of fontina for topping. Now stir the chorizo mixture into the cheese mixture. Try not to over stir the mixture or the colors will get all wacky looking. Mine kind of did, but it was still good!Spoon the mixture into your desired baking dish or dishes and place on a cookie sheet. Bake for 15 to 20 minutes or until hot and bubbly. 
8. Remove from the oven and garnish with sliced green onions. Serve with tortillas, Naan, Pitta or tortilla chips.

GOAT CHEESE, TOMATO AND SAUSAGE TART

Ingredients

• 1 bunch spinach, washed
• 1 clove garlic
• ½ cup pitted kalamata olives
• ¼ cup sundried tomatoes
• 2 tablespoons extra virgin olive oil
• 1 sheet puff pastry, thawed but still chilled
• 3 ounces goat cheese
• 2 large tomatoes, sliced
• Handful cherry tomatoes, halved
• 1 link sweet Italian sausage
• Salt & pepper to taste

Instructions

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• Combine the spinach, garlic, olives and sundried tomatoes in a food processor. Process until finely chopped. With the processor running, drizzle in the olive oil. Scrape down the sides and process again for a few seconds until a pesto/paste forms. Set aside.
• Lay the puff pastry sheet on the parchment paper lined baking sheet. Using a rolling pin, roll it out a few times to flatten and even it out.
• Spread the pesto on the puff pastry covering the entire sheet except a 1 inch border around the sides.
• Dot the goat cheese on top of the pesto.
• Layer the tomato slices on top of the goat cheese in rows. Use the cherry tomatoes in between the larger slices.
• Lastly, crumble the sausage on top of the tomatoes and season the whole thing with salt and pepper.
• Bake for about 20-22 minutes until puffed and golden around the edges.
• Remove from the oven and let cool for 5-10 minutes before slicing.

Saucy, Italian “drunken” noodles with spicy Italian sausage

Ingredients

• Olive oil
• 4 spicy Italian sausage links, casings removed
• 1 large onion, quartered and sliced thinly
• 1 ½ teaspoons salt
• 1 teaspoon Italian seasoning
• ½ teaspoon cracked black pepper
• 1 red bell pepper, cored and thinly sliced
• 1 yellow bell pepper, cored and thinly sliced
• 1 orange bell pepper, cored and thinly sliced
• 4 cloves garlic, pressed through garlic press
• ½ cup white wine
• 1 can diced tomatoes with juice
• 2 tablespoons flat-leaf parsley, chopped
• ¼ cup fresh basil leaves, julienned, divided use
• 8 ounces Pappardelle noodles, uncooked

Instructions

1. Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks, allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning, once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
2. Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
3. Serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

SUPER-EASY RAVIOLI LASAGNA

INGREDIENTS

• 1 pound ground Italian sausage
• 12-ounce roasted red peppers, drained and diced
• 28-ounce marinara pasta sauce
• 30-ounce frozen cheese ravioli, unthawed
• 8-ounce shredded part-skim mozzarella cheese
• 1/2 cup freshly-grated Parmesan cheese
• 1/2 cup chopped or julienned fresh basil leaves, loosely-packed

DIRECTIONS

1. Heat oven to 400°F.  Grease a 9 x 13-inch baking pan with cooking spray, and set aside.
2. In a large saute pan, cook sausage over medium heat until browned and no longer pink, stirring and breaking up the sausage with a metal spatula or spoon while it cooks.  Drain off the excess grease, then stir the diced roasted red peppers in with the sausage.  Set aside.
3. To assemble the lasagna, spread half of a jar of marinara sauce evenly across the bottom of the baking dish.  Spread the contents of 1 package of ravioli in an even layer on top of the sauce.  Spread half of the sausage and red pepper mixture evenly on top of the ravioli, followed by the remaining half of a jar of marinara sauce, half of the mozzarella, and half of the Parmesan cheese.  Repeat each of these layers, minus the Parmesan.
4. Cover the dish with aluminum foil and bake for 35 minutes.  Uncover and bake for a final 15 minutes, or until the cheese is melted and the sauce is bubbly.  Remove, and garnish with the remaining Parmesan cheese and fresh basil, if desired.

JAMBALAYA

INGREDIENTS

• 3 Tbsp. olive oil
• 2 ribs celery, chopped
• 1 white onion, diced
• 1 small red bell pepper, cored and diced
• 1 small yellow bell pepper, cored and diced
• 1 small green bell pepper, cored and diced
• 1-2 jalapeno peppers, seeded and finely chopped
• 4 cloves garlic, minced
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 lb. andouille sausage, thinly sliced into rounds
• 3 cups chicken stock
• 1 (14 oz.) can crushed tomatoes
• 1 1/2 cups uncooked white or brown rice
• 2 Tbsp. Cajun or Creole seasoning
• 1 bay leaf
• 1 tsp. thyme, crushed
• 1/4 tsp. cayenne pepper
• 1 lb. raw shrimp, peeled and deveined
• (optional) 1 cup thinly-sliced okra
• salt and pepper

Garnishing

• Chopped fresh parsley, thinly-sliced green onions, hot sauce

DIRECTIONS

1. Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.
2. Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally.
3. Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.