SAUSAGE POTATO SOUP
This Creamy Sausage Potato Soup is made with hot or sweet Italian sausage with potatoes and vegetables. it's an easy soup recipe for the stove top or the Crock Pot!
Provided by Stephanie
Categories Soup
Time 1h15m
Number Of Ingredients 20
Steps:
- Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It'll take around 10-12 minutes total. Set the sausage aside and reserve 1 tablespoon drippings. (Butter can be used if you don't have drippings.)
- Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for 1 minute.
- Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to "clean" the bottom of the pot to add more flavor the soup. Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.
- Bring to a boil, then reduce to a simmer. Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer uncovered for about 40 minutes, or until potatoes are fork tender. Add the sausage back and stir to combine.
- Reduce heat to low and stir in the cheddar cheese (if desired).
- Garnish with red pepper flakes and parsley. Serve!
Nutrition Facts : Calories 359 kcal, Carbohydrate 13 g, Protein 14 g, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 86 mg, Sodium 862 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
LOADED POTATO AND BUFFALO CHICKEN CASSEROLE
Make and share this Loaded Potato and Buffalo Chicken Casserole recipe from Food.com.
Provided by internetnut
Categories Vegetable
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
- In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
- Add the potatoes and stir to coat.
- Add the potatoes to a greased baking dish.
- When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
- Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
- Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
- Once the potatoes are fully cooked add the marinated chicken.
- Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
- In a large bowl mix all the topping ingredients together.
- Top the raw chicken with the topping.
- Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
- Serve with extra hot sauce and/or ranch dressing.
BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, shredded cheddar cheese, shredded mozzarella cheese, cream cheese, shredded chicken, ranch seasoning, hot sauce, chive
Provided by Danielle Navish
Categories Appetizers
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F (200˚C).
- Thoroughly wash the potatoes and dry them completely. Pierce the potatoes with a fork.
- Add the potatoes to a baking sheet and bake for 60-70 minutes, until soft.
- Remove from oven and allow the potatoes to cool for at least 10 minutes.
- Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides.
- Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes.
- Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.
- While the potatoes are baking, add the cheddar cheese, mozzarella, cream cheese, shredded chicken, ranch seasoning and hot sauce in a bowl, and gently mix them together.
- Fill each potato skin with the mixture, and then top each potato with reserved sharp cheddar cheese.
- Bake the potato skins for about 15 minutes, or until cheese is browned and crispy.
- Remove from oven and garnish with your favorite white dressing and chives (optional).
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 20 grams, Sugar 2 grams
ITALIAN CHICKEN SAUSAGE SOUP
Bursting with fabulous Italian flavors, this hearty soup is sure to chase away winter's chills. Serve with some crusty rolls for a satisfying dinner.- Cheryl Ravesi, Milford, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook sausage and onion in oil until sausage is browned. Add garlic; cook 1 minute longer., Stir in the beans, tomatoes, zucchini, broth, mushrooms, water, pesto, wine, vinegar, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until vegetables are tender. Sprinkle with cheese.
Nutrition Facts : Calories 337 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 838mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 10g fiber), Protein 22g protein. Diabetic Exchanges
BUFFALO CHICKEN SAUSAGE AND LOADED POTATO SKIN SOUP
Can two favorite appetizers come together in a bowl of soup? They sure can.The flavors of Buffalo Chicken Wings and Loaded Potato Skins marry beautifully in this soup. Spicy, creamy and satisfying. I used Greenridge Buffalo Chicken Sausage, but any spicy cooked chicken sausage would work.
Provided by Mama D
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Coat a 13 X 9 pan with non-stick spray. Place the potato pieces in the pan. Drizzle with the olive oil and toss to coat.Bake 30 minutes or until the potatoes are browned and tender.
- While the potatoes are baking, heat a soup pot over medium heat and add the bacon and cook until browned. Remove the cooked bacon and set aside. Discard all but 1 tablespoon of the drippings.
- Add the sausage and cook 3-4 minutes until just stating to brown.
- Add the onions to the pot and cook, stirring occasionally until they are translucent.
- Add the peppers and garlic and continue to cook another 3 - 4 minutes.
- Add 1/4 cup of the chicken stock to the pan, stir to loosen any brown bits.
- Add the rest of the stock and bring the mixture just to a simmer. Continue to simmer uncovered for 10 minutes.
- Add the potatoes and bacon to the pot and simmer 5 more minutes.
- Add the cream and ranch dressing to the pot and heat gently.
- Add the Blue Cheese and Cheddar Cheese and stir until melted.
- Ladle into bowls and garnish with a sprinkling of smoked paprika, sliced green onions and a dollop of sour cream, if using.
Nutrition Facts : Calories 886.2, Fat 60.9, SaturatedFat 26.7, Cholesterol 221.6, Sodium 1849.4, Carbohydrate 52.5, Fiber 4.9, Sugar 9.9, Protein 33.7
BUFFALO CHICKEN PANINI
Make and share this Buffalo Chicken Panini recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine mayo and wing sauce.
- Spread top and bottom of inside of sandwich with this mayo mixture.
- Assemble sandwich layering chicken, onion, spinach, and cheese.
- Grill on panini press, George Forman, or skillet until heated through and cheese has melted.
- Serve with plenty of napkins.
Nutrition Facts : Calories 356.1, Fat 13.8, SaturatedFat 5.3, Cholesterol 77.7, Sodium 680.8, Carbohydrate 27.3, Fiber 1.4, Sugar 2.6, Protein 29
BUFFALO CHICKEN-SAUSAGE CASSEROLE
A simple yet deliciously flavorful casserole that pretty much invented itself one evening in my kitchen!
Provided by EveryoneLovesaSprin
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE RICE:.
- Bring 1 cup rice and 2 1/4 cups chicken stock to boil in medium saucepan.
- Once boiling, stir once, cover, reduce heat and let simmer 40-45 minutes.
- FOR ONION/GARLIC MIXTURE:.
- Saute onion in olive oil for 3-4 minutes on medium heat.
- Add garlic, cumin and cayenne pepper and cook an additional minute, stirring frequently.
- Preheat oven to 350 degrees.
- Mix cooked rice, onion mixture, chicken sausage, ranch dressing, soup, beans and cheese together in large casserole dish.
- Add 1-2 dashes hot sauce (or more to taste) and stir again. If desired, sprinkle top with additional cheese.
- Bake uncovered for 25 minutes.
- Top individual servings with dollop of sour cream and fresh salsa.
Nutrition Facts : Calories 426.7, Fat 20.5, SaturatedFat 6.5, Cholesterol 30.4, Sodium 704.2, Carbohydrate 45.9, Fiber 6.4, Sugar 3.4, Protein 15.2
SKIN-ON POTATO SOUP
I like potato skins so I figured, why not make a potato soup that incorporates the yummy skins!! This is what I came up with during a cold and lazy Sunday afternoon. It stores well. I have not frozen it (I imagine it would work for OAMC), but I did refrigerate the leftovers and reheated it twice for lunch and it turned out great! It's also low-fat if you eliminate the bacon :)
Provided by Mistress of Tea
Categories Potato
Time 47m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring about 6 cups of water to boil in a large pot.
- Put potatoes into boiling water and cover for about 12-15 minutes.
- Add onions and carrots (and garlic if using fresh) to water, turn down heat to medium and let cook for 6 minutes.
- Drain water and return vegetables to pot.
- Mash about half of the potatoes, I like mine chunky but if you want it smoother mash about 3/4.
- Add in cream of celery, chicken broth, milk (and garlic powder, if using).
- Let simmer until soup reaches desired thickness, about 10-12 minutes for me.
- Serve into bowls.
- Sprinkle with cheddar cheese, scallions and low fat bacon bits (my fiance uses fresh bacon and it does really add to the soup but also the calories lol!).
Nutrition Facts : Calories 503.6, Fat 5.3, SaturatedFat 1.8, Cholesterol 13.1, Sodium 628, Carbohydrate 100.8, Fiber 10.6, Sugar 11.4, Protein 14.3
BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE
This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.
Provided by mammak
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
- Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
- Reduce oven heat to 400 degrees F (205 degrees C).
- Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
- Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
Nutrition Facts : Calories 500.7 calories, Carbohydrate 33.8 g, Cholesterol 92.5 mg, Fat 25.5 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 10.1 g, Sodium 1244.8 mg, Sugar 2.1 g
LOADED POTATO SKINS
Make and share this Loaded Potato Skins recipe from Food.com.
Provided by PetsRus
Categories Lunch/Snacks
Time 40m
Yield 8 appetizers
Number Of Ingredients 13
Steps:
- Preheat oven to 475°F.
- Cut potatoes in half lengthwise, scoop out flesh (discard or save for another use) leave a ¼ inch shell.
- Place on a greased or lined baking sheet.
- Mix together the oil, salt, pepper and paprika and brush all over the skins.
- Bake in the oven for 7-8 minutes skin side up.
- Turn over and bake again for 7-8 minutes.
- In the meantime mix together: cheddar cheese, red pepper, and chives.
- Mix together in another bowl the garlic, mustard, hot sauce, sour cream and the egg, and then combine with the mix above.
- Divide this mixture into the skins, sprinkle with bacon, return to the oven and bake for about 4-5 minutes.
- Very nice served with more sour cream and green onions.
Nutrition Facts : Calories 242.6, Fat 15.7, SaturatedFat 6.8, Cholesterol 53.3, Sodium 221.7, Carbohydrate 17, Fiber 1.9, Sugar 1.8, Protein 8.8
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Ratings 52Calories 945 per servingCategory Dinner, Main Course, Soup
- SAUSAGE: Line a large plate with paper towels and set aside. Heat a very large pot (I recommend cast iron), over medium-high heat. Once hot, add in the sausage. Let stand without touching for 30 seconds to a minute. Then stir and chop the meat until you have sausage crumbles. Transfer to prepared plate and drain off any grease except for 1 tablespoon. If there is no grease, add 1 tablespoon olive oil to the pot.
- VEGGIES: In the same pot with 1 tablespoon sausage grease or olive oil, melt 1 tablespoon of the butter. Add the diced carrots, celery and onion and sauté 5-7 minutes or until tender (if not diced small, you may need 7-10 minutes). Add garlic and sauté 30 seconds more.
- POTATOES AND SEASONING: Stir in the chopped potatoes, dried basil, dried parsley, salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper, but add to preference and don't forget to taste and adjust at the end!). Stir. Add in chicken stock or broth. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15-20 minutes or until the potatoes are fork tender (easily pierced with a fork).
- CREAM SAUCE: Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. While whisking vigorously, slowly pour in milk (whisk well until smooth). Cook, stirring constantly, until mixture begins to gently boil and thicken; stir in the heavy cream.
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