Pizza Style Spuds

Ingredients

3.5 oz sliced pepperoni

1 lb hot Italian sausage

6 tablespoons butter

1 small onion, diced

2 cloves garlic, minced

6 tablespoons flour

2 teaspoons kosher salt

3 cups milk

½ pound sharp cheddar cheese, grated

1 ½ pounds potatoes, frozen shredded

Method

Cook the sausage (without the casings) in a pan. Remove as much grease as you can and set aside.

While the oven is preheating to 375, melt the butter in a pan. Add the onions and cook for about 5 minutes. Add garlic and cook for another minute.

Whisk in the flour and salt and cook for 1 minute. Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly.

Reduce heat to low, and stir in cheese until melted.

Put your shredded potatoes in a baking dish and pour the cheesy liquid over the top. Add the cooked sausage and stir it all together.

Bake, covered for 35 minutes. Uncover, top with pepperoni, and bake 25 minutes longer or until potatoes are tender and pepperoni is crisp.

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Perfect Baked Potato

Ingredients

• Medium to large Russet potatoes
• Olive oil
• Coarse kosher salt
• Canned Parmesan cheese

Method

Wash and dry the potatoes. Preheat the oven to 350.

Coat the potatoes with a very thin sheen of olive oil, then rub them generously with salt and Parmesan.

Bake for an hour (or longer for larger potatoes) directly on the oven rack until the outside just starts to crisp up. It's a good idea to place a drip pan on the rack below the spuds.

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Best Turkey Gravy Ever

Ingredients

• 32 oz liquid (drippings and chicken stock)
• 1/8 cup red wine
• 2 tablespoons & 1 teaspoon butter
• 2 tablespoons & 1 teaspoon flour
• 3 teaspoons brown gravy mix
• 3 teaspoons onion gravy mix
• 1/2teaspoon fresh ground black pepper

Method

Make a roux with the butter and flour.

Remove the turkey from the pan, and deglze with the wine.

Seperate the drippings from the oil, then add the drippings to a measuring cup. Top the measuring cup off with enough chicken stock to make 32 ounces of liquid.

Slowly add the liquid to the roux, whisking all the while.

Add the rest of the ingredients and whisk like a mofo. Bring to a boil, then reducing to a simmer. Cook until desired consistency is reached.

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Baked Beans

Ingredients:

• 1 lb. Bacon, cut into 1/4" slivers and fry
• 15 ounces Black beans, drained, rinsed and air-dried
• 15 ounces Dark red kidney beans, drained, rinsed and air-dried
• 43 ounces Bush's Original Baked Beans
• 1 Large sweet onion, finely chopped
• 1 Anaheim chilie, blistered, peeled and finely chopped
• 1 Poblano chilie, blistered, peeled and finely chopped
• 5 cloves Garlic, minced
• 2 cup Sweet Baby Ray's BBQ sauce
• 1 ½ cups Firmly packed light brown sugar
• ½ cup Dijon mustard

Method:

Stir everything up in a large turkey pan, cover in foil, and cook at 350° for 1 hour.

Variations:

As is, this dish is very sweet and very mild. For spicier beans, add some diced chipotle chilies, or use substitute half the BBQ sauce for a spicier variety.

If you own a smoker, try cooking them with a little pecan for 10 minutes before moving them to the oven.

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