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Recipes
Zesty Sausage Pasta
By Storie
Prepare sausage according to directions
- 1 pkg. (19.76 oz) Johnsonville Italian Mild sausage links shopping list
- 1 pkg. (6 oz) of Linguini
- 3 Tbsp. olive oil
- 4 oz. cipollini onions, cleaned and sliced in half
- 1 cup of braccolini
- 1 tsp. diced garlic
- 1 can (14.5 oz.) diced Italian tomatoes
- 1 can (10 1/4 oz chicken stock
Light Loaded Potato Soup
By Storie
1. Scrub and dry the potatoes, and prick them all over with a fork
- 4 (6-ounce) red potatoes
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk, divided
- 1/4 cup reduced-fat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, halved
- 1/3 cup shredded cheddar cheese
- 4 teaspoons thinly sliced green onions
Shrimp Pasta with Creamy Chipotle Sauce
By Storie
Try this delicious Shrimp Pasta with Creamy Chipotle Sauce that has just a hint of spiciness in the sauce
- 8 ounces dried pasta, linguine, fettuccine, etc.
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, peeled and minced
- 1 small bell pepper, cored, seeded, and sliced
- 1/2 teaspoon ground cumin
- 4 to 5 small fresh plum tomatoes or 10 cherry tomatoes, stem ends and seeds removed and sliced
- 2 to 3 canned chipotle peppers
- 1 teaspoon adobo sauce
- 1 pound peeled large shrimp
- 2 teaspoons fresh lemon juice
- 1 1/2 cups half-and-half, light cream, or evaporated milk
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- 1/3 cup grated Parmesan cheese, optional
Stuffed Mushrooms
By Storie
1. Heat oven to 425 degrees
- 1 1/2 lb cremini mushrooms (~ 35 mushrooms)
- 4 shallots, diced
- 6 slices or 1 1/2 ounce of pancetta, diced
- 1 1/2 Tablespoons thyme, chopped
- 2/3 cup panko bread crumbs
- 1/4 cup grated Parmigiano-Reggiano
- 1 1/2 Tablespoons butter
- 1/2 teaspoon salt
- 2 Tablespoons extra-virgin olive oil for drizzling
Pasta Peperonata
By Storie
When you slow cook a bunch of sliced up peppers and red onions, magic happens
- • 2 red peppers, deseeded and sliced
- • 2 yellow peppers, deseeded and sliced
- • extra virgin olive oil
- • sea salt and freshly ground black pepper
- • 2 red onions, peeled and finely sliced
- • 2 garlic cloves, peeled and grated
- • 2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
- • 2 tablespoons red wine vinegar or balsamic vinegar
- • 2 handfuls of grated Parmesan cheese
- • 500g rigatoni, penne or spaghetti
Oreo and Peanut Butter Layered Baby Lattice Pies
By Storie
1. Preheat oven to 350 degrees F
- Two refrigerated 9 inch pie crusts
- 16 Oreo Cookies
- 1 cup creamy peanut butter
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
Beef Taco Skillet
By Storie
The bold flavors of the Southwest come alive in this easy skillet supper featuring Campbell's® Condensed Tomato So...
- 1 lb. ground beef
- 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
- 1/2 cup salsa
- 1/2 cup water
- 6 flour tortillas (6-inch) , cut into 1-inch pieces
- 1/2 cup shredded Cheddar cheese
Sausage Pastry Bake
By Storie
Cook sausage according to package directions
- 2 pkgs. (12 oz. each) Johnsonville® Original Breakfast Sausage Links
- 4 cups frozen shredded hash browns
- 1 medium red onion, chopped
- 2 Tbsp. butter
- 1 cup (4 oz.) cheddar cheese, shredded
- 1 cup (4 oz.) Swiss cheese, shredded
- 1/4 cup fresh parsley, minced
- 10 large eggs
- 1 cup milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 sheet frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 1 tbsp. water
Orange Creamsicle Jello
By Storie
The classic flavor of orange creamisicles in Jello form! Cool Whip stirred into Jello will separate and condense in...
- 2 cups boiling water
- 1 (6-ounce) box Orange Jello or 2 (3-ounce) boxes
- 1/2 cup cold water
- 2 cups Cool Whip, thawed
- 8-inch square pan
Whole-Grain French Toast
By Storie
A healthier version of the breakfast fave
- 4 egg whites
- 1 tsp. real vanilla extract
- 1 tsp. maple syrup
- 4 slices whole grain bread (preferably stale)
- Topping: real maple syrup and fresh fruit