Atomic Buffalo "Poppers"

Indirect Grilling
Serves 10

Ingredients:

10 jalapeno peppers
1 pound bacon
1 package 'lil smokies'
1 8-oz package of cream cheese

Directions:

Wash the jalapenos and then cut them in half length wise.  Remove the seeds and veins.  I use an old fashion potato peeler to scrap the insides out of the jalapenos. Fill the jalapeno cavity with cream cheese.

Next, give the cream cheese a good dash of your favorite BBQ rub.  Take some lil smokies and cut them in half.  Add a piece of sausage to each jalapeno.  You can use a whole sausage if you want, but I find a half piece is enough.

Wrap each Popper in half a slice of bacon.  You can use thick bacon if you want, but I think the thin sliced works the best.  Secure the bacon with a toothpick. Another dash of the BBQ rub goes on next.  Now you’re ready to put them on the smoker.

I prefer to smoke my Poppers at 225 degrees until the bacon is almost done and then crank the heat up to about 300 degrees until the bacon gets good and crisp.  No sauce is necessary but I like to serve my Poppers with a little additional hot sauce or BBQ sauce for dipping if someone wants a little additional flavor.

You don’t need a smoker to make great Atomic Buffalo Poppers.  Just set your gas or charcoal grill up with indirect heat.  The bacon and sausage is going to drip so make sure they aren’t directly over the heat source and you’ll be just fine.
 

Italian Sausage Soup with Tortellini

~from the kitchen of my beautiful wife~

Serves 8

Ingredients:

1 lb. sweet Italian sausage, casings removed (include one spicy sausage to give it a nice kick)

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth

1/2 cup water

1/2 cup red wine

4 large tomatoes - peeled, seeded and chopped

1 cup thinly sliced carrots

1/2 tablespoon packed fresh basil leaves

1/2 teaspoon dried oregano

1 (8 ounce) can tomato sauce

1-1/2 cups sliced zucchini

8 ounces fresh tortellini pasta

3 tablespoons chopped fresh parsley

Directions:

In a 5-quart Dutch oven, brown sausage.  Remove sausage and drain, reserving 1 tablespoon of the drippings.

Saute onions and garlic in drippings.  Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage.  Bring to a boil.  Reduce heat; simmer uncovered for 30 minutes.

Skim fat from the soup.  Stir in zucchini and parsley.  Simmer covered for 30 minutes.  Add tortellini during the last 10 minutes.  Sprinkle with Parmesan cheese on top of each serving.

Cheesy Sausage and Egg Bake

~From the kitchen of my beautiful wife~

serves 8-10

Ingredients:

1 lb. bulk pork sausage (such as Jimmy Dean), cooked and drained

1-1/2 cups sliced fresh mushrooms (4 ounces)

8 medium green onions, sliced (1/2 cup)

2 medium tomatoes, chopped (1-1/2 cups)

1 cup shredded mozzarella cheese (8 ounces)

1-1/4 cups Original Bisquick mix

1 cup milk

1-1/2 teaspoons salt

1-1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

12 eggs

Directions:

Heat oven to 350 degrees F.  Grease rectangular baking dish, 13x9x2 inches.  Layer sausage, mushrooms, onions, tomatoes, and cheese in dish.  

Stir remaining ingredients until blended, pour over cheese.

Bake uncovered 30 to 35 minutes until golden brown and set.