Spicy Italian Sausage Stuffed Dates with Feta & Basil

 Spicy Italian Sausage Stuffed Dates with Feta & Basil

1 (14.5 oz) can Don Pepino Pizza Sauce 

12 whole Medjool dates, pits removed

½ pound spicy Italian sausage

2 Tablespoons crumbled feta cheese

2 Tablespoons chopped basil

 

Preheat your oven to 400°F.

Pour Don Pepino Pizza Sauce into a 10 inch oven-safe dish.

Stuff each date with about 1 Tablespoon of the sausage (the dates will look overstuffed, that’s ok!) and arrange them nestled in the prepared baking dish.

Place the dish in the oven for 20 minutes, or until the sausage is completely cooked through.

Remove from the oven, sprinkle with feta, and basil and serve warm with crostini or baguette slices.

 

You can follow Don Pepino on Facebook, Instagram or their Website  

#TheSauceBehindTheSlice #MadeWithDonPepino #DonPepinosRecipeChallenge

Harissa Shakshuka with Feta & Herbs

I am team savory when it comes to breakfast and Shakshuka is one of my favorites. Savory, one skillet and best served with warm bread on the side? Sign me up! 

Harissa Shakshuka with Feta & Herbs

2 Tablespoons butter

1 large shallot, diced

¼ cup harissa (jarred Moroccan red pepper sauce)

1 (14.5 oz) can Don Pepino Pizza Sauce 

¼ teaspoon salt

4 eggs

¼ cup crumbled feta

1 Tablespoon chopped mint

1 Tablespoon chopped cilantro

1 warm baguette

 

Pre-heat oven to 375 degrees.

In a medium, oven proof sauté pan heat the butter over medium heat. Sauté the diced shallot until softened, about 5-8 minutes. Add the harissa and allow the mixture to come up to a simmer. Stir in the Don Pepino Pizza Sauce and half the salt and continue to cook until the sauce has thickened slightly.

Using a spoon, create four wells evenly across the surface of the sauce. Crack the eggs and gently place one in each well. Sprinkle the eggs with the remaining salt and transfer the skillet to the oven.

Cook until the whites are cooked through, about 10- 15 minutes.

Remove the pan from the oven, sprinkle with the feta, mint and cilantro. Serve with warm baguette, for dipping.

Serves 2- 4

 
You can follow Don Pepino on Facebook, Instagram or their Website  

#TheSauceBehindTheSlice #MadeWithDonPepino #DonPepinosRecipeChallenge

Italian Braised Beef with Creamy Polenta

Beef Daube is a classic dish in South Louisiana that is the perfect example of how New Orleans cooks have a habit of combining French and Italian cooking together to create an absolute dream. When I started brainstorming to create a recipe using Don Pepino Pizza Sauce in an unexpected way this was at the top of my list!

 This fall apart, slow cooked, braised beef in a rich tomato gravy served on top of creamy polenta is bound to be your new favorite fall dinner!

Italian Braised Beef with Creamy Polenta

 2 ½ pounds beef chuck shoulder roast, cut into 2-3 inch cubes

1 ½ Tablespoons cajun seasoning

2 Tablespoons vegetable oil

1 (14.5 oz) can Don Pepino Pizza Sauce

1 large sprig rosemary

1 cup beef broth

½ cup water

 

2 cups chicken broth

2 cups milk

1 cup stone ground yellow cornmeal

1 tsp salt

2 Tablespoons butter

 

2 Tablespoons minced fresh parsley

1 french baguette

 

Pre-heat oven to 350°.

Sprinkle the beef cubes evenly with cajun seasoning. Heat the vegetable oil over medium high heat in a dutch oven and, working in batches, sear the meat until well browned on all sides.

 Once the meat is seared, place it all back in the dutch oven along with the Don Pepino Pizza Sauce, rosemary, beef broth and water. Stir, cover and place in the oven for 1 ½ hours.

 Remove the pot from the oven, give the mixture a stir and scrape the sides of the pot. If needed, add a little water to be sure the meat is covered in sauce. Cover and place back in the oven for another hour or until the meat is fall apart tender.

 In a large sauce pot bring the chicken broth and milk up to a boil. Whisk in the cornmeal and salt and continue to whisk, until the mixture is smooth and thickened, about 10 minutes. Stir in the butter and whisk until melted.

 To serve, ladle the polenta into bowls and spoon the stewed beef on top. Sprinkle with parsley and serve with baguette pieces.

You can follow Don Pepino on Facebook, Instagram or their Website  

#TheSauceBehindTheSlice #MadeWithDonPepino #DonPepinosRecipeChallenge

Jalapeno Popper Pot Pies

Pot Pie is the kind of dish that feels made for a Sunday Supper and this one is no exception. It’s creamy, comforting, and a little spicy – a fun twist to the classic that we all know and love! 

Jalapeno Popper Pot Pies

8 large jalapenos

¼ cup butter

2 cups diced onion

4 large cloves garlic, minced

2 tsp Cajun seasoning

¼ cup flour

2 cups whole milk

8 ounces chive & onion cream cheese spread

6 cups chopped, cooked turkey breast

1 cup crumbled cotija cheese

6 Wick’s 6” Pot Pie Shells

 

4 Wick’s 6” dough circle sheets

2 Tablespoons heavy cream

1 tsp ranch seasoning

1 tsp garlic salt

 

Pre-heat broiler to high.

 

Slice jalapenos lengthwise, remove the seeds and stems. Place cut side down on a baking sheet and place under the broiler for 3-5 minutes, flip all of the jalapeno halves over and broil the other side for an additional 3-5 minutes. When cool enough to handle, chop and set aside.

 

Set oven to 375 degrees.

 

Melt the butter in a large skillet over medium high heat. Add the onion and garlic and sauté until softened, about 5 minutes. Sprinkle the flour and Cajun seasoning over the mixture and cook for about 3 minutes for the flour to absorb any extra liquid. Whisk in the milk and stir until smooth. Turn the heat to low, add the cream cheese, and stir until it is completely melted and smooth. Remove the skillet from the heat and stir in the turkey and cotija cheese.

 

Lay the dough circle sheets on a large piece of parchment. Brush with heavy cream and sprinkle with ranch seasoning and garlic salt. Using a pizza cutter or sharp knife, cut into strips.

 

Place the Pot Pie Shells on a large cookie sheet and fill evenly with the filling mixture. Top with prepared crust topping pieces and bake for 35-40 minutes or until the crust is golden brown.

You can follow Wick’s Pies here for more recipes and ideas:  Wick's, Facebook , Instagram, Twitter 

 #BakeWithWicks #WicksPieCreations #WicksRecipeChallenge

Pecan Praline Pie Crust Chips with Whipped Toffee Mascarpone

 I am so excited to share my latest recipe contest entry and to be one of the 30 food bloggers chosen to compete in the Wick's Pies contest. The challenge was to come up with creative, inspiring dessert recipes that showcase Wick’s Pies in a unique way and I think this one did exactly that.

You know a girl from New Orleans is always going to put a praline spin on any dessert she can and this one brings all the sweetness and crunch and nuttiness of pralines without all of the stovetop candy making mess. Seriously, who wants to stand over a pot of boiling sugar for an hour during the summer? Not me!

 Served with a whipped mascarpone cream that’s loaded with toffee bits; you have a dessert that will be requested for all your summer parties!

 

Pecan Praline Pie Crust Chips with Whipped Toffee Mascarpone

1 egg, beaten

4 Wick’s unbaked pie shell

¼ cup turbinado sugar

½ cup toffee bits

¾ cup finely chopped pecans

 

4 oz cream cheese, at room temperature

1 cup powdered sugar

4 oz mascarpone cheese

1 cup heavy cream

¼ teaspoon almond extract

½ cup plus 1 Tablespoon toffee bits

 

Pre-heat oven to 400° and line 2 large cookie sheets with parchment.

 Working in batches, lay an unbaked pie shell onto a large piece of parchment paper.

 Using a fork, prick holes all over the crust. Brush with egg then sprinkle evenly with ¼ of the turbinado sugar, then toffee bits, then chopped pecans. Lightly press the toppings into the crust to stick and use a pizza cutter or sharp knife to cut the crust into 3 inch by 2 inch crackers. Lay the pieces evenly spaced on the prepared cookie sheets and bake for 10-12 minutes, or until golden brown. Set aside to cool completely.

Combine the cream cheese and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Add the mascarpone and slowly mix until well blended. Replace the paddle attachment with the whisk attachment and slowly pour in the cream and almond extract. Whip mixture at medium-high speed until thickened and mousse like. Stir in ½ cup of the toffee bits and scoop the mixture into a serving bowl. Top with the remaining toffee bits and place in the fridge to chill until ready to serve.

 

You can follow Wick’s Pies here for more recipes and ideas:  Wick's, Facebook , Instagram, Twitter 

#BakeWithWicks #WicksPieCreations #WicksRecipeChallenge