Tag: sausage

Campground Sausage Dip

 

Campground Sausage Dip

I am sure you are familiar with the quote, “Life happens while you are making other plans.” Unfortunately, sometimes we aren’t fully aware of this until “life happens.”

I am not complaining, but for almost a year now, that’s exactly how it’s been for me. It seems like it has been one thing after another, after another, after another. Thankfully, I have an incredible support team of family and friends. And, I think that maybe I can finally see the light at the end of the tunnel.

With all the madness slowing down a bit, Greg and I could finally get away for a few days. We took the camper, met some friends at a nearby park, and just relaxed. Greg reminded me of how I typically obsess over menus, recipes, and groceries for trips like this, but I even surrendered that. It could have been the most relaxing camping trip to date.

One afternoon at camp, we whipped up this fantastic warm dip. It was packed with delicious flavors, and we could cook everything on the grill. I am calling this Campground Sausage Dip. You can add various ingredients to this dish; we used what we had on hand. We served the dip with corn chips and carrot sticks for a great afternoon treat.

Campground Sausage Dip
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Campground Sausage Dip

Course Appetizer
Author Amye Melton

Ingredients

  • 1 pound hot breakfast sausage cooked, crumbled, and drained well
  • 2 8-ounce packages cream cheese room temperature
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 10-ounce package frozen sweet corn thawed and drained
  • 1 10-ounce can Rotel diced tomatoes and green chiles
  • 1 4-ounce can diced green chiles
  • 2 large fresh jalapeño peppers seeds removed and diced
  • 1/2 cup sliced green onions plus additional to garnish top
  • kosher salt and black pepper to taste

Instructions

  • Preheat oven to grill to 350℉.
  • Add the sausage, corn, Rotel, chiles, jalapeños, onions, salt and pepper and mix well. Taste for seasoning. At this point you could always stir in additional salt and pepper, or add some taco seasoning, cumin powder, or maybe some cayenne pepper.
  • Spray a serving dish or skillet with cooking spray. Pour mixture into the dish. Bake in preheated oven or grill until hot and bubbly.
  • Top with additional sliced green onions and serve with corn chips.

Notes

This would be great garnished with fresh, chopped cilantro.  

Instant Pot Egg Bites


Many parents are looking for quick and easy breakfast ideas for the school year. I know this year will look a bit different for some of you. However, no matter how they are attending school, they need a good breakfast.

We love these egg bites! They are delicious and velvety smooth when cooked in the Instant Pot. No Instant Pot, no problem. Pour the mixture into muffin tins, sprayed with nonstick cooking spray, and bake in the oven.

I like to make them up on Sunday afternoon and have them in the refrigerator to heat and go. Make a variety by adding the ingredients that you and your kiddos enjoy.

You can find the Instant Pot silicone egg mold online or at Walmart. Oh, and while you have your Instant Pot out, try making boiled eggs. The Instant Pot is the easiest and ONLY way I boil eggs these days. Add 1 cup of water to the Instant Pot, place the trivet that came with your Instant Pot inside. Gently place 6 to 12 raw eggs on the trivet. Place the lid on the Instant Pot and be sure the vent is set to seal. Select the manual setting; adjust the pressure to high, and set time for 5 to 7 minutes. When cooking has finished, quick-release the pressure, according to the manufacturer’s directions. Place the eggs in a bowl of ice water to cool—drain, dry, and peel.

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Instant Pot Egg Bites

Course Breakfast
Author Amye Melton

Equipment

  • Instant Pot

Ingredients

  • 4 large eggs
  • 1/2 cup shredded Pepperjack cheese (or your favorite cheese)
  • 1/2 cup cottage cheese
  • 1/4 cup cooked sausage chopped
  • 1/4 cup chopped green chiles

Instructions

  • Add 1 cup water to the 6-quart Instant Pot. Place trivet inside.
  • Add eggs, shredded cheese, and cottage cheese to a blender or food processor. Pulse to combine about 30 seconds.
  • Add meat and green chiles and give it a quick pulse.
  • Divide the mixture evenly in the silicone mold. Cover tightly with aluminum foil.
  • Gently place the silicone mold into the Instant Pot.
  • Place the lid on the Instant Pot. Make sure the vent it closed to seal. Press the steam button and set the timer for 10 minutes.
  • Once the cooking is complete, allow the pressre to relase naturally for 10 minutes, then release any remaining pressure.
  • Remove the silicone mold from the Instant Pot and cool for five minutes.
  • Serve or refrigerate.

Notes

Suggestions:  Shredded cheddar, shredded Swiss, shredded Gruyere, or crumbled feta.  Bacon, spinach, roasted red peppers, mushrooms, green onions.  

Low-Carb Biscuits and Gravy (Keto, GF)

Where did the phrase “fat and happy” come from? From where I stand, I can tell you that it’s not true. I know that I am not alone in saying I have spent this pandemic baking, cooking, and eating anything my heart desired. Quite frankly, I feel miserable!

Last week I cleaned out the cabinets and the refrigerator! I am taking control of this madness! Of course, I turned to the way of eating that I can rely on best, and that is low-carb.

Growing up in the south, I have had my share of homemade biscuits and gravy. That has always been one of those things I want my mom to make when I go home. Biscuits and gravy are one of those comfort foods that makes all with the world right again.

This recipe comes from the very first Keto cookbook I ever bought, Simply Keto by Suzanne Ryan.  She did a jam-up job creating this recipe!  These Keto Gravy and Biscuits are one of my favorite “good for me” breakfasts! The biscuits alone are nothing to write home about but topped with this tasty gravy, they are incredible. I have never had anyone turn down these biscuits and gravy, health-conscious or not.

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Low-Carb Gravy

Course Breakfast
Servings 2
Author Amye Melton

Ingredients

  • 4 ounces breakfast sausage
  • 3 ounces cream cheese softened
  • 1/3 cup half-and-half
  • Salt and black pepper
  • 1 batch 60-Second Mug Biscuits recipe follows

Instructions

  • In a small skillet over medium heat, brown the sausage, breaking up as it cooks.
  • When the sausage has browned, add the cream cheese and stir until blended.
  • Add the half-and-half and mix well.
  • Allow the gravy to reduce and thicken slightly over medium heat then remove from heat.
  • Season with salt and lots of black poepper.
  • Serve over biscuit.

Notes

Nutritional Info:
Calories: 518
Fat:  46 g.
Net Carbs:  6 g.
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60-Second Mug Biscuits

Course Breakfast
Servings 2
Author Amye Melton

Ingredients

  • 1 large egg
  • 3 tablespoons blanched almond flour
  • 1 tablespoon coconut flour
  • 1 tablespoon unsalted butter softened
  • 1 teaspoon avocado oil
  • 1/4 teaspoon baking powder
  • Pinch of salt

Instructions

  • Place all the ingredients in a microwave-safe mug and mix with a fork until smooth. Use the back of a spoon to smooth the top.
  • Microwave for 1 minute (you may need to adjust the cook time based on your microwave).
  • Carefully remove the mug from microwave (it will be hot), cover with a plate, and turn upside down to allow the biscuit to slide from the mug onto the plate.
  • Set the muffin on its die and cut into 4 even slices.

Notes

Nutrition: 
Calories:  182
Fat:  16.5 g.
Net Carbs:  2 g.

Sausage Cheese Balls (Keto, Low-Carb, GF)

 

Sausage Cheeseballs (Keto, Low-Carb, GF)

Times, they are a-changin’ for my little family!

I am one proud mama. I have two great kids, and they are both moving on to bigger adventures in June. Oh, I knew they would spread their wings and fly, I just never imagined it would be within days of each other.

Wes is marrying the love of his life in June. He has lived at home throughout college and early career. Wes is a teacher and a coach and has a passion for both that I never imagined he would when I was struggling with him to get homework done or study for tests. He has found a perfect mate, and I wish them nothing but happiness forever.

Savannah does not live at home and has only lived here on and off while in college. She is graduating with her master’s degree in May and starts a new job in Atlanta on June 3rd. She is a go-getter, and I know she will be a fantastic CPA, running her own company in no time. However, it’s one thing for her to live just down the road a bit, but this move will put her hours away. No more going to lunch or dinner together on a whim. I hope all her dreams come true.

Savannah recently shared this Low-Carb Sausage Cheese Ball recipe with me. She is a great cook and takes more risk than I ever have in the kitchen. They are delicious with only one net carb per cheese ball. Refrigerate any leftovers.

 

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Sausage Cheese Balls (Keto, Low-Carb, GF)

Course Appetizer, Breakfast, Keto
Author Amye Melton

Ingredients

  • 1 lb. breakfast sausage cooked, crumbled & drained
  • 4 oz. cream cheese softened
  • 3 lg. eggs beaten
  • 1 c. shredded Cheddar or Monterey Jack cheese
  • 1/3 c. coconut flour
  • 1/2 tsp. baking powder

Instructions

  • Preheat oven to 350℉.
  • While breakfast sausage is still warm add the cream cheese and mix to combine, until there are no cream cheese clumps left.  Allow to cool slightly.
  • Add eggs, one at a time, blending well after each.  
  • Stir in cheese, coconut flour and baking powder until well incorporated. 
  • Set aside for 5 minutes.  The coconut flour will continue to absorb moisture so if it seems runny at first, it won't be.  
  • Line a baking sheet with parchment paper.  Using a small scoop place the sausage balls on the baking sheet.  
  • Bake for 18 to 20 minutes.  

Notes

Makes 28 cheese balls.
Net Carbs:  1 g.; Fat:  10 g.; Protein:  4 g.;  Calories:  115 

Hissy Fit Dip

hissy fit dip

 

One of my all-time favorite dips and a recipe that I originally posted on NJSD back in 2012, this Hissy Fit Dip is a hit everywhere I take it.  I’m not a huge fan of curry, but the small amount in the recipe really works.

This is best served warm but believe me, if it lasts until it cools down people will still eat it.  You can serve the dip with crackers and chips, but I think it is best with fresh vegetables.  I have literally witnessed people putting Hissy Fit Dip on their hot dogs and hamburgers though.  I’m telling you, it’s that good!

I typically pick up white American in my supermarket deli department.  Hissy Fit Dip is not a budget friendly dip to make but it is worth every penny!

Hissy Fit Dip
 
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Ingredients
  • 6-oz. sour cream
  • 8-oz. cream cheese, softened
  • 8-oz. Velveeta cheese, cubed
  • 1 c. white American cheese, shredded
  • ½ - 1-lb. pork sausage, crumbled, cooked and drained
  • ¼ c. green onions, finely chopped
  • 1 tsp. worcestershire sauce
  • 1 tsp. onion powder
  • ½ tsp. ground sage
  • ¼ tsp. curry
  • ⅛ tsp. cayenne pepper
  • dash of garlic powder
  • sea salt and fresh cracked pepper, to taste
Instructions
  1. In a mixing bowl, combine all ingredients; stirring until well blended. Place in a baking dish that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 1 hour. Serve with crackers, chips or veggies.