Whether you’re gluten free or not, we can all agree that most gluten free dishes don’t frequently taste very good and it’s not fair to anyone! Why should you be punished just because you have Celiac, gluten intolerance, or avoid gluten? And even though you’ve probably found yourself sucking it up and powering through those awful gluten free meals, your friends and family (who LOVE gluten) aren’t. So once again, your stuck making and eating “special” dishes – that don’t even taste good. It’s just not fair! So we set out on a mission to craft a series of completely Gluten Free dishes that everyone will enjoy, gluten free or not. To do this, we partnered with Boulder based Pieno Pasta – a shelf stable gluten free pasta. Give it a try and be the talk of the neighborhood at your next potluck with this mouthwatering dish, that’ll have everyone questioning if it was even gluten free.
1. Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.
2. Wipe down the skillet to dry, then add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes.
3. Add sausage, breaking it down into smaller chunks as it cooks. Stir into the onions and peppers.
4. Stir in the potatoes, garlic, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.
5. Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.
This recipe is based off one we found at Foodnetwork.com,We changed it up slightly by adding our delicious green chile breakfast sausage.
Stouthwestern Dirty Rice
1 pound Boulder Sausage Green Chile breakfast Sausage
1 bay leaf
1 1/2 cups long-grain rice
1 tablespoon Vegetable oil
1 medium onion, chopped
1 celery rib, chopped
1/2 red bell pepper, seeded and chopped
1 can black beans drained
1/2 cup diced green chiles
2 cloves garlic, minced
1/2 teaspoon salt
2 teaspoons Cajun Seasoning, like Tony Chachere’s
1/4 teaspoon dried thyme
1. Heat olive oil over medium high heat in a dutch oven or heavy bottomed pan. Add onion, red pepper, celery and garlic, stirring often, until softened (about 5 minutes)
2. Add sausage and cook until no pink remains.
3. Add black beans and green chiles.
4. Add rice, broth and bay leaves. Bring to a boil, reduce heat and simmer covered about 20-23 minutes or until rice is cooked.
5. Garnish with green onions and serve.
This is a variation of a classic dirty rice recipe found on spendwithpennies.com
Green Chile Sausage Pinwheels
1 package Hatch Green Chili sausage
1 onion, finely chopped
2 stalks celery, finely chopped
1 tablespoon chopped fresh parsley
Ground black pepper to taste
1/2 (17.5 ounce) package frozen puff pastry, thawed
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.
- Roll one pastry sheet into an 8×12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.
- Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.
Green Chile Sausage and Rice Casserole
1 lb. Boulder Sausage green chile sausage (uncooked)
1 tablespoon olive oil
1/4 cup chopped onions
2 chopped garlic cloves
1 cup white rice, rinsed
2 cups water
1 cup corn kernels
3/4 teaspoon salt
2 poblano chiles, charred/roasted, peeled, stemmed, seeded and chopped
1/4 cup chopped cilantro
1 cup sour cream
10 to 12 ounces cheddar cheese
1. Heat the oil in a medium skillet over medium-high heat. Add the onions and saute until soft and translucent, about. Add the garlic and sauté for about 2 minutes, stirring frequently. Add the rice and cook for about 5 minutes, stirring frequently. You want the rice to turn opaque without toasting.
2.Add water, corn kernels and salt. Bring the mixture to a boil. Reduce the heat to low, cover and simmer until the rice is tender (about 15 – 20 minutes).
3.While Rice is cooking saute sausage in a pan until golden brown. Remove from heat.
4.Preheat the oven to 400 degrees Fahrenheit.
5.When the rice is cooked, fluff it with a fork and transfer it to a bowl to cool for a few minutes.
6.Mix the sausage and rice with the roasted poblano chiles, cilantro, sour cream and cheese until well combined.
7. Pour the rice mix into a 8 x 10 baking dish. Sprinkle the top with about 8 ounces of cheese and bake for 20 minutes or until the top is melted and golden brown.
8. Remove from the oven and top with the rest of the cheese. Let sit for 5 to 10 minutes and serve.
Thanks to LemonBlossoms.com, for their delicious recipe. But we upgraded it from a side dish to the main course by adding Boulder Sausage green chile sausage.
Green Chile Stew with Sausage
1 lb BOULDER SAUSAGE Hatch Green Chile Breakfast sausage
1 medium yellow onion, chopped
1 cup diced celery
1 cup diced carrots
(1)14 ounce can white beans
4 cloves garlic, minced
2 cups roasted green chiles, chopped
(1)14 once can diced tomatoes
4 cups chicken stock
4 cups chopped red potatoes
1 teaspoon dried oregano
Salt and Pepper to taste
- Cook onions, celery and carrots over medium high heat in the bottom of a large pot until onions are translucent. Add the garlic and sausage and cook through, drain off any additional grease from pot.
- Add all remaining ingredients and bring to a boil. Reduce the heat to medium low and simmer for 10-15 minutes, or until the potatoes are tender. Season to taste. Enjoy!