Review on Johnsonville Chicken Sausage

I love food, I love to cook and I love to eat. So as a BzzAgent I had the opportunity to try Johnsonville Chicken Sausage.

Since I am not a sausage fan my husband requested we try it with eggs.

So this is what we had for breakfast. I was really surprised that it had very little grease, usually I find sausage to have a high grease factor, in cooking and taste.

However, this Johnsonville Chicken Sausage was very low in grease during the cooking and did not have that greasy feeling or taste.

This is a sausage I will now add to our rice meals as well as occasionally for breakfast.

The only thing I did not like about this product is the high sodium content.

I also found recipes at allrecipes.com for this product and this is what I will be trying with my next purchase -

                        Johnsonville-three-cheese-italian-style-chicken-sausage-skillet-pizza

Salsa Recipe

Here is a recipe I will def be trying! We have tomatoes and hot peppers in our garden this year just for Salsa making !!

Fire-Roasted Salsa

From EatingWell

About 2 cups

Active Time: 20 minutes

Total Time: 20 minutes

INGREDIENTS

• 2 large ripe tomatoes (see Canned-tomato Variation)
• 1 large jalapeño pepper
• 2 small cloves garlic, chopped
• 1/2-1 teaspoon salt

PREPARATION

1. Preheat grill to high (or preheat broiler).
2. Grill tomatoes and jalapeño, turning frequently, until charred, 10 minutes for the tomatoes, about 5 minutes for the jalapeño. (To broil, place on a baking sheet and broil about 4 inches from the heat, turning once or twice, until charred, 8 to 10 minutes total.)
3. When cool enough to handle, core the tomatoes and remove the stem from the jalapeño. Place in a food processor along with garlic; pulse to form a chunky mixture. Season with salt to taste.

TIPS & NOTES

• Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 3 months.

• Canned-tomato Variation: No fresh tomatoes? Drain two 14-ounce cans of fire-roasted tomatoes. Roast jalapeño in a small dry skillet over medium heat, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Pulse the drained tomatoes, jalapeño and garlic in a food processor until chunky.

NUTRITION

Per 1/4-cup serving: 10 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 2 g carbohydrates; 0 gadded sugars; 0 g protein; 1 g fiber; 148 mg sodium; 115 mg potassium.

Nutrition Bonus: Vitamin C (16% daily value).

Carbohydrate Servings: 0

Visit www.eatingwell.com for more recipes

Do you have a favorite Salsa Recipe? 

Cranberry Compote

I'll be trying this one!!

Cranberry Compote
This recipe serves: 8

2 cups tangerine or orange juice
3 cups sugar
zest of 3 tangerines or oranges
4 cups cranberries
1 teaspoon cinnamon
1/4 teaspoon cloves


1. Place the juice and sugar in a deep saucepan and bring up to a boil. Add the zest and simmer for 20 minutes.
2. Add cranberries and spices and simmer until thickened. Cook until big bubbles appear and mixture is very thick. Cool slightly.

3. Pour into a serving bowl.

Serving Size: 1/2 cup

You can find this and other awesome recipes here
http://www.foodfit.com/recipes/recipe.asp?rid=647