What a flavorful combination of goodness here! 

Minimal ingredients and easy prep too - enjoy!

SWEET POTATO AND CHORIZO HASH

Ingredients

2 TBSP Olive Oil

2 medium sweet potatoes, peeled and cut into ½-inch cubes

1 tsp chopped fresh rosemary

Salt and ground black pepper to taste

1 medium onion, diced

½ tsp ground cumin

1 lb Jensen Reserve Chorizo sausage, cooked and drained

Directions

1.     Heat oil in skillet.  Add sweet potato.  Cook and stir, lowering heat, if necessary to prevent burning,  for about 5 minutes.

2.    Season with Rosemary, salt and pepper. Cook until potato is soft, for about 5 more minutes.

3.    Stir in onion and cumin.  Cook until the onion is soft, 5-7 more minutes. 

4.    Add Chorizo.  Increase heat to medium-high.  Cook and stir until potato is tender (not mushy) and brown, and chorizo becomes crisp, 1 – 2 minutes.

Our Skinny, AKA Dinner Sausage is a great addidtion to your favorite meals. We've encorprated it into a quiche in this recipe. 

SKINNY CRUSTLESS QUICHE

INGREDIENTS

1 dozen eggs

1 pound skinny sausage

8 oz sharp cheddar cheese

Possible add – ins

Salt / Pepper

Onions

Sun-Dried Tomatoes

Scallions

Kale

Directions

Cook sausage through in a skillet

Grease bottom of a casserole pan

Mix all ingredients in a bowl

Pour into the pan

Bake at 350 for 30 minutes

If you enjoyed our in store sample or are just looking for a great new use for your Jensen Reserve Italian Sausage, give these stuff shells a try!

 ITALIAN SAUSAGE STUFFED SHELLS

Ingredients:

1  12 oz package of Jumbo pasta shells

3 teaspoons vegetable oil, divided

1 pound of bulk Jensen Reserve Italian Sausage

1  8 ounce package of finely shredded mozzarella cheese, divided

1  8 oz pack of Havarti Cheese, sliced

1 TBSP Jensen Reserve dry Italian seasoning, plus more for garnish, if desired

1 24oz jar of prepared marinara sauce

DIRECTIONS

Step 1: Preheat oven to 350 deg F.  Lightly oil 9 X 13 baking dish.

Step 2: Cook Shells in a large pot of boiling water, stirring occasionally until tender yet firm, about 10-12 minutes.

Lightly oil a rimmed baking sheet.

Place drained pasta on baking sheet to cool.

Step 3: Cook and crumble sausage in 2 teaspoons of vegetable oil until brown.  Drain grease.  Stire the mozzarella cheese and Italian seasoning into the browned sausage.

Step 4: Spoon sausage mixture into pasta shells.  Arrange stuffed shells in baking dish.

Step 5: Pour marinara sauce over the shells.  Top with Havarti Cheese and cover tightly with aluminum foil

Step 6: Bake in preheated oven for about 30 minutes, until bubbly.  Remove foil and bake another 5 – 10 minutes to brown.

Ground beef is a utility grind, in my opinion. 

What's that mean? 

It's one of the most versatile cuts period that's a staple in our meal plans. 

This week, we've been reminded of how clean ours is...

Did you know that those mass produced kinds can come from cows from different countries? All ground into that other ground beef?

MAJOR EWWWW!!

Not here - that's not what we do. 

Ours is a single source grind that you'll taste the difference for yourself. 

We package our Black Angus Ground Beef in 2 pounds packs. 

And here's my Top 4 Meals to Make with it:

1. Burgers! There are endless combinations here. My family is currently in love with smash burgers. I'll talk more about that in another post. 
2. Go Mexican! Tacos/ Burritos/ Enchiladas/ Nachos.....am I even covering all the ways? I love prepping the 2 pound batch with our Taco Seasoning and then making 2 meals out of it - 2 diiferent ones, same great beef!
3. SlumGullion - I know - everyone says....what's that? Because every family has their own name for it. This is your 'go-to' Pasta/ Spaghetti Sauce/ Seasoned Ground Beef and Cheese meal that feeds and army and is great left over.....what do you call yours?
4. Meat Loaf! I have a new appreciation for this old school recipe when i add my Meishan Ground Pork. I prepare it 1:1 meaning 1 pound of pork for every pound of ground beef. [Pro tip: This makes an AMAZING burger blend too.....2 meals in one here too? Maybe!]

What do you think? Do these ideas match yours? I'd love to hear from you! 

Email me at laura@jensenreserve.com and lets compare!

If you're looking for that simple dish that wows the crowd....

or...

Makes phenomenal left overs for the week...

Our Breakfast Casserole is the BEST!!!

The base is this: 

• 1 dozen eggs
• 1 pound sausage (We prefer Meishan Mild)
• 1/2 pound shredded cheese

You'll need a 9x11 pan and a little lard or butter to grease the bottom of your pan. 

Possible Add ins:

• Salt / Pepper
• Onions
• Sun dried tomatoes 
• Scallions
• Kale or....
• This list is long!

Here's how you make it:

• Cook sausage through in a seperate pan
• Then, grease bottom of casserole pan
• Mix all ingredients in a bowl
• Pour into the pan
• Bake at 350 for 30 minutes

That's IT! How Simple!!!

Our social media maven, Denise, created this after an event last year and it's my FAV! I love to have this in the fridge to reheat. 

Here's what ours looked like yesterday - we did not grease the pan - oops!

There's a huge stigma that Prime Rib is difficult to cook....

It's NOT!

Follow my recipe AND invest in a meat thermometer.....that's it!

Here's how the hubs and I cooked ours this past weekend.....on our grill.....for a Christmas gathering with friends. 

We cooked an 8 pound one.....If you're cooking smaller, adjust total cook time down - if you're going with the 20 pound beast, allow at least an additional 30 mins on total cook time....

What you'll need:

1. Prime Rib - right! lol
2. Pan that Prime Rib fits into (I prefer disposable)
3. Meat Thermometer - this is a MUST
4. Spice Blend or Rub, see my choice below....

Now for the Cook:

• Remove Prime Rib from the fridge 2 hours before cooking. 
• Coat with JR Signature Blend Spice & a little Mushroom Salt. Let sit. 

Now it's time for your cook time plan....

• Plan for an actual cook time of 2 hours as well for an 8-10 pound roast
• Meaning you will turn your oven, or grill, on about 30 mins ahead of the start of your cook so it will be at temp. 
• Ideal Grill or OvenTemp is 350 degrees
• Place Prime Rib in oven in pan OR on grill without pan initially (just to sear it....caution of the fat rendering here!) *Don't place in oven without pan*
• Once Prime Rib is cooking - check it in about an hour for internal temp
• Internal temp end goal is 125 degrees in the center for Finished product 
• Ours took about 1. 45 - 2 hours to reach that temp....smaller would take less time, larger will take more. 

Now, Let Rest 10-15 mins, cut strings, slice or shave and ENJOY!