Mexican Street Corn-Elote Recipe

Mexican Street Corn-Elote Recipe
cropped-elotecornblog3.jpg

Mexican Street Corn-Elote Recipe

MEXICAN STREET CORN-ELOTE RECIPE

One of our favorite thing to do is grilling. I usually have to wait for my husband to start the grill, but not anymore. We finally got a gas grill, and starting it is just like using a stove. I’m looking forward to doing a lot of grilling this summer.

MEXICAN STREET CORN (ELOTE)

Today I’m sharing my spin on Mexican street corn (ELOTE). The first time I had elote was in New York a few years ago, and it was amazing.

WHAT IS ELOTE?

In Mexico, corn on the cob is popular street food. Traditionally it is topped with mayo, lime, cotija cheese, chile powder, and cilantro and is typically eaten on a stick.

I love pairing this corn with any meal. It would be a hit for Memorial Day or the 4th of July.  I think the key to this recipe is to cook the corn properly.

 

COOKING TIP

I make sure the grill is properly heated so my corn cooks  evenly and gets the grill marks

 

COOKING TIP

I like to top the corn as soon as it comes off the grill. This allows the mayo and cheese mixture to get all gooey and yummy.

I mix equals cotija and parmesan cheese for the cheese mixture. I love the nutty flavor the parmesan cheese adds to the bite. I think this corn would be perfect to pair with grilled burgers, hot dogs, or even a delicious steak.

EASY MEXICAN STREET CORN-ELOTE
Yield: 4

EASY MEXICAN STREET CORN-ELOTE

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Looking for an easy treat when you are grilling. This corn is a perfect treat to eat whether relaxing by the pool or to serve along with any dinner. This is traditionally topped with cotija cheese. I added parmesan for an extra nutty flavor.

Ingredients

  • 4 ears of corn, husked
  • 1 Tbsp vegetable oil
  • 1/3 c mayo
  • 1 tsp lime juice
  • 1/4 c cotija cheese, crumbled
  • 1/4 c Parmesan cheese, grated
  • 2 tsp chili powder
  • 1/4 c cilantro, chopped

Instructions

  1. Heat grill to 400 degrees
  2. Mix mayo and lime together and set aside
  3. Coat corn in vegetable oil
  4. Place corn on grill and cook on each side for 2 minutes
  5. Remove corn from grill and brush with mayo mixture immediately
  6. Sprinkle generously with cheese
  7. Top with chili powder and cilantro (optional)
  8. Serve immediately

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1 ear

Amount Per Serving: Calories: 293Total Fat: 22gSaturated Fat: 5gCholesterol: 19mgSodium: 328mgCarbohydrates: 21gFiber: 3gSugar: 7gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Follow:
I earn commission from qualifying purchases.
Belle Omniley
Belle Omniley

Find me on: Web | Instagram

Share:

FRESH SPAGHETTI SALAD

FRESH SPAGHETTI SALAD
Fresh Spaghetti Salad
Yield: 12 servings

Fresh Spaghetti Salad

Prep Time: 15 minutes
Cook Time: 8 minutes
Additional Time: 4 hours
Total Time: 4 hours 23 minutes

Looking for a fresh and tasty salad for the spring and summer months. This mouth-watering crowd-pleaser takes less than 20 minutes to prepare. It's perfect to make a day ahead to free up your time for more entertaining.

Ingredients

  • 2 C cooked spaghetti
  • 1 container of cherry tomatoes, halved
  • 5 mini cucumbers, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 red onion, diced
  • For the sauce/dressing
  • 1 bottle of Italian dressing.
  • 1/2 C Parmesan cheese, grated
  • 1 Tbsp of sesame seeds, toasted
  • 2 tsp seasoning salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp of celery seeds

Instructions

  1. Cook pasta according to package and let drain.
  2. Add prepared vegetables to drained pasta; combine well, and set aside.
  3. Pour dressing into a bowl and add cheese, sesame seeds, seasoning salt, paprika, garlic powder, and celery seeds. Mix well.
  4. Lastly, pour sauce over mixed pasta and vegetables and toss well.
  5. Cover well and let chill in the refrigerator for at least 4 hours.

Nutrition Information:

Yield:

12

Serving Size:

1 Cup

Amount Per Serving: Calories: 187Total Fat: 3gSaturated Fat: 0.9gCholesterol: 3mgSodium: 533mgCarbohydrates: 37gFiber: 2.7gSugar: 12gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 

 

Follow:
Belle Omniley
Belle Omniley

Find me on: Web | Instagram

Share:

JENNIFER ANISTON SALAD

JENNIFER ANISTON SALAD

Greetings! I hope this post finds you well. I finally got around to adding my flair to the Jennifer Aniston’s Salad. I must admit I can tell what all the rave is definitely about. According to sources, Jennifer ate this salad religiously for 10 years on the set of F.R.I.E.N.D.S. So I did a little digging and a lot of sources refer to Jennifer Aniston salad as a Cobb Salad, but this salad is far from a Cobb Salad.

Now the original recipe calls for bulgur. What’s bulgur? That’s the same thing that I asked myself.

Bulgur. Parched cracked wheat, according to Webster Dictionary.

I was unable to locate bulgur, so I opted to use Seeds of Change Quinoa & Brown Rice with Garlic. I think it added a very tasty flavor to the salad. I will continue to look for the bulgur to compare the flavor profile and be sure to update you all.

Now let’s talk more about this salad. I’m always looking for a filling and hearty meal, so let me tell you this salad checks all the boxes. The garbanzo beans or chickpeas make this dish an entree on its own. I also used roasted and salted Pistachios and I don’t regret it a bit. I can definitely see why Jennifer Aniston ate this salad daily, it is the BOMB.com.

The Jennifer Aniston Salad is super versatile I had been eating it as an entree, but I can also see serving it as a side salad. If you have to have meat on your salad ground turkey or grilled chicken would be a great addition also. I would suggest trying the salads as it is and then deciding if you want to add more protein.  I can’t was to serve this at our next get-together and see how wowed everyone is by it.

If you make the salad I would love to know what you think of it. Be sure to come back and leave me a comment. Be Well-Omniley

Jennifer Aniston's F.R.I.E.N.D.S Salad
Yield: 4

Jennifer Aniston's F.R.I.E.N.D.S Salad

Prep Time: 5 minutes
Total Time: 5 minutes

A fresh hearty salad that is easy to make and taste great.

Ingredients

  • 1 C quinoa
  • 2 mini cucumbers, diced
  • 1 can of chickpeas, reduced-sodium drained, and rinsed
  • 1/2 C pistachios
  • 1/2 C feta, crumbled
  • 1/3 C red onion, finely diced
  • 2 Tbsp parsley, finely chopped
  • 1 Tbsp mint, finely chopped
  • 2 mini cucumbers, diced
  • Olive oil
  • splash of lemon juice
  • salt and pepper to taste

Instructions

  1. Add all ingredients to a large bowl and toss lightly.
  2. Serve immediately or store in an airtight container for up to 48 hours.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 321Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 17mgSodium: 323mgCarbohydrates: 34gFiber: 7gSugar: 8gProtein: 12g

The nutritional facts are estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]
Follow:
This post contains affiliate links.
Belle Omniley
Belle Omniley

Find me on: Web | Instagram

Share:

Autumn Cookie Board

Autumn Cookie Board

In the mood for a quick fall board. This cookie board is sure to please everyone in the mood for a sweet treat. This board would actually work year round by adding or removing the seasonal decor. I picked up the mini pumpkins in the produce section of our local grocery store and they really brought the board to life. The chocolate pairs well with the perfect glass of red wine. I hope this display inspires you to try your own seasonal board and any leftovers can be placed in a Ziploc bag for snacks throughout the week. Be Well-Omniley

Follow:
This post contains affiliate links and website owner receives commission.
Belle Omniley
Belle Omniley

Find me on: Web | Instagram

Share:

Football Entertainment Time

Football Entertainment Time

Greetings. I hope this post finds you well. My husband has been so happy since football season has started back up. This year his gatherings have been definitely been a little different. Even though we have been adjusting to the current times, that still won’t stop me from entertaining my boys.

I’m scaling back on portion sizes this year for the Big Game, but definitely not on taste. Working from home continues to come with changes and challenges. I love any meals with convenient options. Let me brag really quick about my Walmart+ membership. It provides me with the flexible of pickup, delivery or scan ’n’ go when shopping in the store. Also when I’m in a pinch they have an express delivery option, and it is awesome.

Now, back to a game time hack that can also double as lunch or dinner the next day. Queso Fundido one of our all-time favorites. Typically, I make a large batch of this for the guys and their friends but since our gatherings are smaller right now, I was smart about the amount I prepared. The best thing is that this recipe is so simple and tasty, if you have any leftovers you can place the mix over noodles or bake with tortillas and make a casserole.

I recommend using Walmart pickup or delivery if it is available in your area. Shopping at your fingertips. I also picked up some Dixie® To Go cups, which are great to keep hot drinks hot and are super convenient. Don’t forget the rest of your paper products, such as Sparkle Paper Towels (a great value!) and Dixie® Ultra Plates, so you can skip doing dishes after game time. Click here to pick up everything you need for the Big Game at Walmart.

Gather your ingredients and let’s get started.

Heat broiler. Crumble chorizo into skillet; cook on medium heat until done, stirring occasionally. Drain.

Sprinkle mozzarella onto bottom of 9-inch pie plate or cast iron skillet.

Top with chorizo, tomatoes and Velveeta cubes. Broil, on middle oven rack, 15-20 minutes or until heated through.

Serve with french fries and sliced veggies.

As always thank you for following along on this journey. Your support means the world to me. If you try this recipe, please leave me a comment below and let me know your thoughts. Also if you have a moment leave me a like if you plan on trying it or thought it was worth the read. Be Well– Omniley.

VELVEETA Queso Fundido

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 16 servings

Ingredients

  • 6 ounces Mexican chorizo
  • 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • 1 can (10 ounces) RO*TEL Diced Tomatoes & Green Chilies, drained
  • 8 ounces VELVEETA Queso Blanco, cut into ½ inch cubes
  • 1 (32 ounce) bag ORE-IDA Golden Crinkles French Fried Potatoes (for serving)
  • Sliced veggies (for serving)

Instructions

  • Heat broiler.
  • Crumble chorizo into skillet; cook on medium heat until done, stirring occasionally. Drain.
  •  Broil, 6 inches from heat, 15 to 20 minutes or until heated through.
  • Serve with french fries and sliced veggies.

Notes

Leftover dip can be used as fillings for tortilla pie or served over noodles for dinner.
Tried this recipe?Let us know how it was!

 

Follow:
This is a sponsored post for SheSpeaks/Kraft Heinz/Georgia-Pacific®.
Belle Omniley
Belle Omniley

Find me on: Web | Instagram

Share:

New Year’s Eve 2021 Celebration

New Year’s Eve 2021 Celebration

 

Greetings, I hope you all have been enjoying the holidays. I know everyone is anxiously awaiting the arrival of 2021 due to the eventful 2020 we’ve had thus far. I myself am learning to cherish every day. As I look back over 2020 it has been a year of learning and growing for me to say the least. 

In the midst of a pandemic, I was able to experience a ground-breaking career move and I feel like God has strategically placed me right where I am destined to be at this time. I want to thank him for 2020 and I am praying for those who experienced any losses in 2020. Remember God doesn’t make any mistakes.

Join me as I toast to a new year. Even during social distancing we can still celebrate and enjoy the moment. I’m sharing a simple appetizer and a perfect cocktail to help you bring in the new year with a bang. Here’s to an amazing new year 2021. Omniley

 

View this post on Instagram

 

A post shared by Belle Omniley (@omniley)

Cocktail recipe source: Forbes 

3 oz. Mumm Napa Brut Prestige

1/2 tbsp. apricot preserves

1.5 oz. rye whiskey (I used WhistlePig)

1/4 oz. lemon

1/4 oz. honey

1 dash Angostura bitters

Combine preserves, whiskey, lemon, honey, and bitters in a cocktail shaker with ice and shake until chilled. Fine strain into a rocks glass over one large ice cube. Top with Brut Prestige and garnish with dried apricot and a sprig of mint.

 

Honey Glazed Salmon Crostini

These simple but impressive honey glazed salmon crostini are one of the best crostini recipes. Perfect appetizer for holiday parties and gatherings.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Appetizer, holiday, Main Course
Cuisine: American
Keyword: crostini, salmon, salmon crostini, honey glazed salmon crostini
Servings: 2 people
Calories: 391kcal
Author: Belle Omniley

Ingredients

  • 1 lb salmon fillets
  • C balsamic vinegar
  • 1 tbsp honey
  • pinch salt
  • pinch pepper
  • oregano for garnish
  • French bread sliced thin
  • cheese wedge, laughing cow

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
  • Add honey, balsamic vinegar ,salt and pepper to medium saucepan. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
  • Arrange salmon fillets on foil-lined baking sheet. Brush fillets with sauce and cook for 12-15 minutes in preheated oven.
  • Once done brush again with sauce. Remove from pan using spatula and serve on top or toast or alone. Shown with toast topped with cream cheese and salmon.

Nutrition

Serving: 8oz | Calories: 391kcal | Carbohydrates: 16g | Protein: 45g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 110mg | Potassium: 1164mg | Fiber: 1g | Sugar: 15g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Follow:
This post contains affiliate links.
Belle Omniley
Belle Omniley

Find me on: Web | Instagram

Share:

Easy Convenient Meals by Innovasian

Easy Convenient Meals by Innovasian

Greetings, I hope this post finds you well. I am putting the final touches on my Christmas decor this week and preparing a home-cooked meal is the last thing on my mind. I’m all about convenience lately and have enjoyed my Walmart+ membership it has so many great time-saving features such as and pick-up and delivery services. I love the convenience of shopping from my home and browsing the app is so easy.

A couple of weeks ago when I was browsing the app I saw this Innovasian General Tso’s Chicken entree and immediately added a few of them to my cart. So I got a chance to try them out recently and am excited to share with you how simple and tasty they are.

There are a few ways to prepare them, but when my son walked in from work and said he was starving I opted for the microwave version. The chicken ended up super crispy and I was very impressed, as most microwavable items tend to lose their crispiness. I added in the warmed sauce and gave them a few tosses and voile.

I ended up with one satisfied teenager. I may have had my own plate too. Innovasian meals are filled with protein and such a great price. But most importantly they taste amazing. I recommend next time your in Walmart or doing curbside pick-up or delivery you snag a few and thank me later. Happy Holidays-Omniley

 

 

 

Follow:
This post is sponsored by Innovasian as always all thoughts are my own.
Belle Omniley
Belle Omniley

Find me on: Web | Instagram

Share:

Holiday Sprinkle Rolo Pretzels

Holiday Sprinkle Rolo Pretzels

 

Greetings. I hope this post finds you in the Holiday Spirit. I also pray you all had a safe and blessed Thanksgiving. If you happened to visit loved ones outside your home it is recommended that you try to quarantine for the next two weeks. Now that all the logistics are out of the way, I can’t wait to share this easy and festive holiday treat with you all.

I saw a display in Wal-Mart during one of my trips and it featured Rolos on a pretzel, so I decided to take it to another level and add a little holiday cheer. It also serves as a bribing snack for me to get some help with the remaining Christmas decor I have to get up.

If you try this recipe don’t forget to let me know what you think. Happy Holidays! Omniley

Holiday Sprinkle Rolo Pretzels

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Snack

Ingredients

  • 48 Snaps Pretzels
  • 12 oz white baking chips
  • 48 Rolo caramel candy
  • 1 container Holiday sprinkles

Instructions

  • Preheat oven to 250 degrees.
  • Line a baking sheet with parchment paper.
  • Unwrap Rolo candy.
  • Place Snaps pretzels on baking sheet, about ½ inch apart.
  • Place a Rolo candy on top of each, and bake in the oven for 3 minutes. Remove from oven, and top each Rolo pretzel with another pretzel, pushing down lightly
  • Place pan in refrigerator until chocolate is firm.
  • Once chocolate is firm, fill a pot with 1 inch of water. Place white chocolate in a heat safe glass bowl, and place on top of pot, making sure that the bowl doesn’t touch the water. Heat on medium/low heat, stirring often, until chocolate is melted.
  • Remove pretzel from refrigerator and start dipping them into the melted white chocolate, covereding about half the pretzel.
  • Place on parchment sheet, and top the visible white chocolate with sprinkles. Allow white chocolate to set before eating
Tried this recipe?Let us know how it was!

Follow:
This post contains affiliate links.
Belle Omniley
Belle Omniley

Find me on: Web | Instagram

Share:

The Easiest Southern-Style Cornbread Dressing

The Easiest Southern-Style Cornbread Dressing

Greetings. I hope this post finds you well. As you can tell, we are in full holiday mode in my home. I already have two trees up and am getting ready to start decorating them. The Holidays will definitely be different from those of years past for my family this season. Typically, around the Holidays, memories of my NaNa seem to flood my mind. I was always in awe of how she knew her way around the kitchen, and everything always tasted so delicious. This year, I will reflect on past celebrations with my family and friends because those memories have never been so necessary.

Most of the recipes I share with you all are made with memories of her. I know she is smiling down with this one today. She was known for her extraordinary cooking, and cornbread dressing was in her top 10. She made her delicious cornbread dressing every Thanksgiving and Christmas. I can remember my grandmother and auntie using Stove Top® Stuffing as their secret ingredient for years. So it’s only natural I continue the tradition. Stove Top® Stuffing reminds me of so many happy and grateful times around the dining table. After a year like this, comfort and familiarity will definitely play an integral part in my family celebrations.

This cornbread dressing recipe has been in our family for years. I’ve been hosting for the holidays for the last ten years and during that time I have tweaked this recipe, and now it seems to be even more of a crowd-pleaser.

What is cornbread dressing?

Cornbread dressing is such a simple dish, but it is packed with flavor when prepared with the right spices. Traditional dressing is typically made with cornbread, chicken stock, and a mix of spices. Belle’s Southern Cornbread Dressing is seasoned with sage, black pepper, cream of mushroom, and I love to add Stove Top® Stuffing to take the flavor profile to another level. I consider this dish a sweet and savory dish because I always use sweet cornbread. It brings back memories of my grandpa when he used to eat leftover cornbread and crumble it in a glass of buttermilk, and it was so good.

Because we know the holidays can be busy and stressful, multi-tasking and preparation are vital. After making this dressing for almost 10 years now, I’m happy to share with you Belle’s Southern-Style Cornbread Dressing holiday style. I had taken a lot of the prep work out of your traditional cornbread dressing recipe by using pre-made rotisserie chicken and cornbread. All of the flavor profile is still intact. I love shopping at Walmart for its one-stop-shopping, and I have been utilizing their pickup services since March, and it is such a time saver. You can thank me later. Now let’s get to it.

First, preheat the oven to 350°F degrees and cook your chorizo in a small saucepan on low-medium heat for 3-5 minutes until it is cooked thoroughly, then set it aside.

Crumble cornbread by hand into medium pieces in a large roasting pan.

Add in Stove Top® Stuffing mix (I choose this blend because it already contains perfect seasoning elements); pour 1-½ cups of the chicken broth. Mix well; try to avoid breaking up the cornbread completely.

 

 

Add cooked chorizo, cream of mushroom soup, cream of chicken soup, cooked rice, onion and pepper blend, and remaining ½ cup of chicken broth if the mixture is still dry.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next add in shredded chicken, poultry seasoning, creole seasoning, black pepper, and chopped egg. Mix well.

Grease 2 9” x 13” pans well and pour dressing mix evenly in each pan. Cover both pans with foil and bake for 35-45 minutes; remove foil. Slice the stick of butter into 1/4“ slices, place over the top of the dressing, and bake for another 20-30 minutes or until a thermometer reaches 165°F.

 

 

 

One of the important keys to tasty cornbread dressing is keeping it moist. I avoid my dressing drying out by adding slices of butter on top during the last 20 minutes of cook time. 

 

 

 

 

 

 

 

 

 

 

 

 

Now this recipe serves up to 14 people. I don’t normally have a gathering of that size, so when I prepare it for Thanksgiving I usually only bake one pan and place the leftover mixture in a  freezer-safe bag and place it in the freezer and use for Christmas. I hope this recipe becomes a family tradition of yours as it has become with my family. As always thank you for continued support. You all mean the world to me. Please don’t forget to Enter the #ShareTheHolidaySweepstakes by clicking here for a chance to win daily prizes of $100 Walmart gift cards and a grand prize trip to visit loved ones (a $2,500 value). Plus as a special gift from Walmart, you’ll be emailed a link to download a free digital cookbook of holiday favorites (including this recipe!).Happy Holidays-Omniley 

Belle's Southern-Style Cornbread Dressing

All time classic cornbread dressing. Looking for an easy version of an all time classic cornbread dressing recipe that is still tasty; well look no farther.
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Course: Main Course
Cuisine: American
Keyword: cornbread dressing, dressing, stuffing, cornbread stuffing
Servings: 16 people
Calories: 554kcal
Author: Belle Omniley

Ingredients

  • 4.5 ounces chorizo raw, beef
  • 6 cups rotisserie chicken shredded
  • 32 ounces cornbread prepared
  • 2 cups chicken broth
  • 10.5 oz cream of mushroom soup canned
  • 10.5 oz cream of chicken soup canned
  • 1 cup white rice cooked
  • 22 oz seasoning blend frozen, onion and pepper
  • 1 tbsp creole seasoning
  • 1 ½ tsp black pepper
  • 1 egg boiled, chopped
  • 1 stick butter unsalted

Instructions

  • Preheat oven to 350°F.
  • Cook chorizo in small saucepan on low-medium heat for 3-5 minutes until it is cooked thoroughly and set aside.
  • Crumble cornbread by hand into medium pieces in a large roasting pan; add in stuffing mix and1 ½ cups of the chicken broth. Mix well; try to avoid breaking up the cornbread completely.
  • Add cooked chorizo, cream of mushroom soup, cream of chicken soup, cooked rice, onion and pepper blend, and remaining ½ cup of chicken broth if mixture is still dry.
  • Next add in shredded chicken, poultry seasoning, creole seasoning, black pepper and chopped egg. Mix well.
  • Grease 2 9” x 13” pans well and pour dressing mix evenly in each pan. Cover both pans with foil and bake for 35-45 minutes; remove foil. Slice the stick of butter into ¼-inch slices, place over top of dressing and bake for another 20-30 minutes or until a thermometer reaches 165°F.

Nutrition

Serving: 1cup | Calories: 554kcal | Carbohydrates: 70g | Protein: 36g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1129mg | Potassium: 630mg | Fiber: 18g | Sugar: 11g | Vitamin A: 966IU | Vitamin C: 1mg | Calcium: 710mg | Iron: 16mg
Tried this recipe?Let us know how it was!

Follow:
This is a sponsored post for SheSpeaks/Kraft Heinz
Belle Omniley
Belle Omniley

Find me on: Web | Instagram

Share:

Cognac Glazed Sausages

Cognac Glazed Sausages

Cognac Glazed Sausages

This is a great meat for a charcuterie board or perfect for an appetizer.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Appetizer
Cuisine: American
Keyword: appetizer, cognac glazed sausages, sausages
Servings: 8 people
Calories: 242kcal

Ingredients

  • 16 oz pork sausage Manda, sliced
  • 1/2 C brown sugar
  • 1/4 C diet coke
  • 1/4 C cognac Martell or cognac of your choice
  • 1/4 tsp mustard sweet and spicy
  • 1/4 tsp crushed red pepper

Instructions

  • Brown 1 pack of sausage on both sides in skillet on medium-high heat.
  • Add diet coke and cook for 1 minute. Then add mustard and stir, then brown sugar. 
  • Cook brown sugar down for 3 minutes. Add in the pepper now.
  • Turn heat down and add in the cognac. Cook for about 3-5 minutes and serve.

Nutrition

Serving: 2oz | Calories: 242kcal | Carbohydrates: 14g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 368mg | Potassium: 161mg | Fiber: 1g | Sugar: 13g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Let us know how it was!

 

 

 

Follow:
Belle Omniley
Belle Omniley

Find me on: Web | Instagram

Share:
powered by chloédigital