Hot Kale Sausage And Mushroom Dip Food

HOT KALE, SAUSAGE, AND MUSHROOM DIP

Steps:

• Preheat oven to 375 degrees; butter a 1 1/2-quart baking dish and set aside.
• Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add kale and cook until tender, 4 to 5 minutes. Drain and rinse under cold running water to cool. Squeeze water from kale until completely dry. Finely chop; you should have about 2 1/2 cups chopped kale. Transfer to a large bowl and set aside.
• Place sausage in a large skillet and cook, stirring, until brown; drain fat from skillet and transfer sausage to a bowl with kale.
• Melt 1 tablespoon butter and oil in skillet over medium-high heat. Add mushrooms and cook, stirring, until lightly brown and tender, about 5 minutes. Add vinegar to deglaze and transfer mushrooms to bowl with kale and sausage.
• In a medium saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour and cook, whisking, until thick and bubbly, about 3 minutes. Whisk in milk and cream. Increase heat to medium-high; cook until mixture just begins to boil. Reduce heat to medium-low and simmer, whisking often, about 3 minutes. Remove from heat and stir in 1 cup Parmesan and 1 cup Gruyere; stir in lemon zest, 2 teaspoons salt, and pepper. Transfer cheese mixture to bowl with kale mixture and mix until fully combined.
• Transfer kale mixture to prepared baking dish; top with remaining 1/2 cup Parmesan and Gruyere. Bake until heated through, about 25 minutes.
• Preheat broiler. Transfer baking dish to broiler; broil until browned and bubbly, 1 to 2 minutes. Serve dip with tortilla chips or toasted baguette.

STUFFED MUSHROOM DIP

Steps:

• Preheat the oven to 400 degrees F. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking up into bite-size pieces with a wooden spoon, until browned and almost cooked through, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until softened, about 1 minute. Add in the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and the moisture has evaporated, 8 to 10 minutes.
• Add the cream cheese and stir until melted, about 1 minute. Add the Parmesan and half-and-half and cook, stirring occasionally, until bubbly 2 to 3 minutes. Pour the mushroom mixture into a 1-quart ramekin. Mix the butter with the panko and parsley and sprinkle on top of the mushroom mixture. Bake until the bread crumbs are golden brown and the dip is bubbly around the edges, 15 to 20 minutes. Let sit for 10 minutes then serve with toasted, sliced baguette.

SMOTHERED MUSHROOMS AND KALE

Steps:

• Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.

HOT SAUSAGE DIP

Steps:

• Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
• Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes.
• Blend cream cheese and sour cream into the sausage mixture. Season with crushed red pepper.

KALE, SAUSAGE AND MUSHROOM STEW

Steps:

• Put olive oil in large deep skillet or casserole, and turn heat to medium-high; a minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves.
• Stir sausage and let it brown a bit more. Remove it with a slotted spoon (don't worry if it isn't cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm.
• Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook about 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms.

SAUSAGE AND MUSHROOM DIP

Steps:

• brown sausage & drain well.
• cook next 3 ingredient in oil until tender.
• stir in the cream cheese & Worcestershire sauce.
• if dip is needed instead of spread add sour cream to desired consistency.
• sliced mushrooms are nice in the pastry cups but the chopped is better in the dips and spread.

WARM KALE-AND-ASIAGO DIP

Steps:

• Preheat oven to 350°.
• Cook bacon in a Dutch oven over medium-high heat, stirring often, 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoons drippings in Dutch oven.
• Sauté kale, onion, and garlic in hot drippings 7 to 8 minutes or until onion is tender. Add wine, and cook, stirring constantly, 1 to 2 minutes or until particles loosen from bottom of Dutch oven.
• Stir together cream cheese and mayonnaise in a large bowl until smooth.
• Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish.
• Bake at 350° for 25 to 30 minutes or until center is hot and cheese is melted. Let stand 5 minutes; top with bacon. Serve with crackers or toasted bread slices.
• Note: To make ahead prep recipe through Step 2. Cover and chill up to 24 hours. Let stand at room temp 30 minutes, then bake.