Recipes

Sweet Heat Louisiana Chili

Sweet heat louisiana Chili

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 1-1½ lbs Chisesi Bros ground beef
  • 4 cups beef broth
  • 3 bay leaves
  • 1 tsp dry mustard
  • 1 tsp cayenne pepper
  • 2 cans (28 oz each) whole stewed tomatoes
  • 1-2 cups chopped sun-dried tomatoes
  • ¼ cup brown sugar
  • 1 tbsp creole or cajun seasoning
  • 2 tbsp balsamic vinegar

Recipe

  1. Heat olive oil in a pot over medium heat until hot and rippling. Add onion, bell pepper, celery, and garlic. Cook for 3-4 minutes until onions soften.
  2. Add ground beef and cook until no longer pink, about 5-6 minutes. Drain excess grease.
  3. Pour in beef broth, add bay leaves, dry mustard, and cayenne pepper. Simmer until liquid reduces by about half, around 25 minutes.
  4. Puree stewed tomatoes and add to the pot with sun-dried tomatoes, brown sugar, creole seasoning, and balsamic vinegar. Stir well.
  5. Simmer over medium-low heat for 2 hours, stirring occasionally. Adjust seasoning with salt as needed. Serve hot or store for later enjoyment.
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Sheet Pan Smoked Sausage and Peppers

Sheet pan smoked sausage and peppers

Ingredients

  • 2 Chisesi Smoked Sausage links (12 to 15 ounces total), sliced lengthwise
  • 1/4 cup BBQ sauce (use your favorite!)
  • 1 red bell pepper, sliced or chopped
  • 1 orange bell pepper, sliced or chopped
  • 1/2 red onion, sliced
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon balsamic glaze
  • 2 garlic cloves, minced
  • Pinch of salt and pepper
  • 2 tablespoons fresh oregano, chopped

Instructions

  1. Preheat the oven to 425°F (220°C). Spray a baking sheet with nonstick spray or mist with olive oil.
  2. Slice the smoked turkey sausage lengthwise and brush the open sides with BBQ sauce. Then cut them into roughly 2-inch long pieces.
  3. Place the sliced peppers and onions on the prepared baking sheet. Toss with olive oil, balsamic glaze, minced garlic, salt, and pepper. Add the sausage pieces to the sheet.
  4. Roast in the oven for 25 to 30 minutes, until the vegetables begin to caramelize and the sausage turns golden brown.
  5. Remove from the oven and sprinkle with fresh oregano. Serve immediately and enjoy!
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Ultimate Roast Beef Sandwich

Ultimate roast beef sandwich

Ingredients

  • 6 thin slices of Chisesi Brothers roast beef
  • 2 slices of whole grain bread
  • 2 tomato slices
  • 2 thin slices of red onion
  • 2 lettuce leaves
  • 2 slices of provolone cheese
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon horseradish (optional for extra kick)
  • Salt and pepper to taste
  • Olive oil for toasting

Recipe

  1. In a small bowl, mix together mayonnaise, Dijon mustard, and horseradish (if using). This zesty spread will add a flavorful kick to your sandwich.
  2. Lightly toast the whole grain bread slices in a toaster or on a griddle with a touch of olive oil until they are golden brown.
  3. On one slice of bread, lay down 2 slices of provolone cheese. Spread half of the prepared sauce. Layer the roast beef, tomato slices, red onion slices, and lettuce leaves.
  4. Sprinkle salt and pepper to taste.
  5. Place the second slice of whole grain bread on top to create the ultimate sandwich. Enjoy your masterpiece!
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Sausage Pasta Skillet

sausage pasta skillet

Ingredients

  • 5-6 Chisesi Brother’s Sausages
  • 1 lb Penne
  • 1 Red Bell Pepper
  • 1 Sweet Onion
  • 4 Large Tomatoes
  • 1/2 cup Chicken Broth
  • 1 tsp Italian Seasoning
  • Freshly Chopped Basil & parmesan cheese, garnish
  • Salt & Pepper

Recipe

  1. Cook pasta according to package directions to al dente.
  2. Heat skillet over medium heat and brown sausages in oil on all sides. Transfer sausage to cutting board.
  3. Sautee onion and red bell pepper with Italian Seasoning, salt & pepper. Once tender, add diced tomatoes, without seeds.
  4. Slice sausage into 1/4 inch pieces and add back to skillet while stirring.
  5. Once all ingredients are cooked through, add pasta to skillet and continue stirring.
  6. Enjoy topped with freshly chopped basil & parmesan cheese as garnish. Yum!
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Chisesi Bros. Chili Mac & Cheese

chili mac and cheese

Ingredients

  • 1 cup dry elbow pasta
  • 2 cups Chisesi’s Pride Schott’s Beef Chili
  • ⅓ cup shredded cheese (or more to taste)

Recipe

  1. Cook elbow pasta according to package directions, then drain and set aside.
  2. Prepare Chisesi’s Pride Schott’s Beef Chili as directed on the package. We recommend adding beans for extra heartiness.
  3. In a skillet, combine the cooked pasta with the chili and heat through.
  4. Stir in shredded cheese until melted and well-blended. Enjoy!
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Chisesi Ham and Cheddar Biscuits

Ingredients

  • 6 biscuits, halved
  • 2 tablespoons butter, room temperature
  • 4 tablespoons Black Mission fig jam
  • 12 ounces Chisesi Ham
  • 6 Sharp Cheddar Cheese, sliced

Directions

  1. Preheat broiler. Use a serrated knife to cut each biscuit in half horizontally. Spread the room-temperature butter over the top halves of each of the biscuits. Broil until butter melts and biscuits brown at edges, about 1 minute. Transfer to work surface; keep broiler on.
  2. Spread the bottom halves of biscuits with fig jam. Top each biscuit with 2 slices of ham, then one slice of cheese. If desired, broil until cheese is melted and ham is heated through, about 1 minute. Crown with the biscuit tops and serve warm.
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Grilled VIP Ham and Cheese Waffle Sandwiches

“Sliced VIP ham, Swiss cheese, and arugula sandwiched between cheesy toasted waffles are grilled until melty make a delicious twist on a classic sandwich.”

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon chopped fresh basil
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup milk
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup vegetable oil
  • 2 tablespoons Dijon-style mustard
  • 1 (16 ounce) VIP Sliced Ham
  • 4 slices Swiss cheese
  • 1/2 cup arugula or spinach leaves
  • 2 tablespoons butter

Directions

  1. In a medium bowl stir together the flour, sugar, basil, baking powder, and salt. Add egg, milk, shredded cheese, and oil. Stir just until moistened. Add batter to a preheated, lightly greased waffle iron and bake according to manufacturer’s directions. When done, use a fork to lift waffle off waffle iron. Repeat with remaining batter. You should have 8 4-inch waffles.
  2. For each sandwich, spread waffles with mustard. Layer ham, sliced cheese, and arugula on half of the waffles. Top with remaining waffles, spread side down.
  3. Heat a griddle or 12-inch skillet over medium heat. Add butter until melted. Add sandwiches. Cook for 4 minutes or until cheese is melted, turning once.
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Ham Pineapple Sandwiches

Ingredients

  • 1 (15 ounce) can crushed pineapple, drained
  • 1 cup white sugar
  • 1 cup chopped walnuts
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons milk
  • 24 slices whole-grain bread
  • 60 thin slices Chisesi VIP Ham

Directions

  1. In a saucepan, combine the pineapple and sugar. Bring to a boil, then cook over medium heat, stirring constantly, until thickened, 5 to 10 minutes. Remove from the heat and cool. When cool, stir in the walnuts.
  2. In a medium bowl, stir cream cheese to soften, then stir in enough milk to make it easy to spread. Blend in the pineapple mixture. This part can be made the day before if you like.
  3. Spread about 2 tablespoons of the pineapple mixture onto one side of 1 slices of bread. Top each one of these with 5 thin slices of ham. Top with remaining bread slices.
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Chisesi Green Onion Smoked Sausage and Tuscan White Bean Soup

  • Prep 20 m
  • Cook 55m
  • Ready in 1h 30m

“Grab your programmable pressure cooker and make this hearty smoked sausage and vegetable-loaded soup.”

Ingredients

  • 1-pound dried great Northern beans, rinsed and sorted
  • 6 cups water
  • 1 tablespoon olive oil
  • 1 lb. Chisesi Green Onion Smoked Sausage, halved lengthwise and cut into 1/2″ half-moons
  • 1 1/2 cups chopped yellow onions
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh thyme
  • 8 cups unsalted chicken stock
  • 2 teaspoons kosher salt
  • 5 cups thinly sliced kale
  • 4 ounces uncooked small shell pasta
  • 1 teaspoon lemon zest
  • 1/2 teaspoon crushed red pepper
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1/2 cup grated Parmesan cheese

Directions

  1. Set programmable pressure cooker to SAUTE. Add rinsed and drained beans and 6 cups water. Bring to a boil and fasten and lock lid. Switch cooker to HIGH PRESSURE for 1 minute. Release pressure manually and carefully drain beans. Transfer beans to a bowl and set aside.
  2. Place cooker insert back into the programmable pressure cooker and set to SAUTE. Add oil and sausage; cook 7 to 8 minutes, stirring occasionally, until sausage begins to brown. Add onions, garlic, and thyme; cook 4 to 5 minutes, stirring occasionally, until onions are translucent. Add beans, stock, and salt. Cover programmable pressure cooker and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE and cook until beans are tender, 10 minutes. Release pressure manually.
  3. Uncover programmable pressure cooker. Stir in kale, pasta, zest, crushed red pepper, and tomatoes. Fasten and lock lid, set cooker to HIGH PRESSURE and cook for 5 minutes. Release pressure manually. Serve in bowls topped with cheese.
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VIP Ham Monte Cristo Sandwich

“Slices of ham, turkey, and Swiss cheese are layered between soft slices of bread, then deep fried with a crispy crust of panko bread crumbs.”

Ingredients

  • 12 slices sandwich bread, crusts removed
  • 8 slices Swiss cheese
  • 8 slices Chisesi VIP ham
  • 8 slices Chisesi Cajun turkey
  • 3/4 cup flour
  • 3 eggs, beaten well
  • 3 cups Kikkoman Panko Bread Crumbs
  • Vegetable oil for deep-frying
  • Confectioners’ sugar for dusting, if desired

Directions

  1. Assemble sandwiches starting with one slice of bread, then 1 slice of ham, a slice of cheese and then a slice of turkey; place one slice of bread and repeat with ham, cheese and turkey, top with a slice of bread. Cut into quarters and secure with toothpicks. Cover sandwiches with plastic wrap and refrigerate overnight.
  2. Heat oil in deep fryer to 365 degrees.
  3. Dust each quarter sandwich with flour until all sides are coated; dip into beaten egg and toss into panko and cover completely.
  4. Carefully lower sandwich quarters one at a time into deep hot oil; fry until golden brown on all sides. Drain; remove toothpicks before serving.
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