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KMGL's Magic Chef
"We want your MAGICAL recipes! We'll even bribe ya. If we use your recipe, you'll get a nights stay at the Grandison Inn Bed & Breakfast. This 1904 Victorian mansion will be the perfect romantic staycation for you & your special someone.
Send us your recipe by clicking the envelope."
Find out more about the Grandison Inn Bed & Breakfast by their clicking the logos below.
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1/15/2010
Tuscany Fiesta
1 pkg. Spicy Italian Sausage (I use Johnsonville)
2 quarts water
4 tablespoons chicken base
1 teaspoon chili powder
1 teaspoon cumin
4 medium potatoes, cut in half lengthwise and then cut into ¼ inch slices
1 pkg. Oscar Myer Real Bacon Bits
1 red onion, diced
2 cloves garlic, minced
1 can Mexicorn, drained
1 can black beans, drained & rinsed
1 cup heavy cream
4 cups kale leaves, cut in half, then sliced
Take sausage out of link wrappers and cook until done. Stir while cooking so that the sausage crumbles. Remove sausage and pat between paper towels to remove grease. Set aside.
Turn the crock-pot on low and add water, chicken base, chili powder and cumin. Stir until combined. Next, add potatoes, sausage, bacon bits, onion, garlic, Mexicorn and black beans. Stir to combine.
Cook on low for 7 hours or until ready to eat. Fifteen minutes before you are ready to eat, add the heavy cream and kale leaves. Stir.
Yields: 10-12 servings
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