Atomic Buffalo Turds

Fiesta Bridal Shower ~ via The EGGLast month I went to one of my best friend’s engagement party in California. I was asked to bring an appetizer, but not just any appetizer. They requested the little smokies wrapped in bacon. I am not much of a meat lover so these sounded totally boring to me. I am, however, a heat lover, so when I saw the recipe for bacon wrapped little smokies laying on a bed of spicy cream cheese stuffed inside of a jalapeno, I thought those were much more up my alley. Plus it was a fiesta themed engagement party, since they will be getting married in Mexico next year, so I thought the jalapeno version tied in a little better with the whole vibe of the event. They ended up being very easy to make and everyone, except my grandmother, seemed to like them as well. The only drawback of this recipe is the name. Atomic Buffalo Turds. I was slightly embarrassed/sort of excited when I had to tell people what they were called. Some people laughed and others looked at me like I was crazy and very unladylike, which for the most part they were spot on. I am definitely not the most prim and proper of gals, but saying the word turd to my best friend’s future mother-in-law is something I don’t ever want to do again. I still can’t decide if the name is based on what they look like or because of what they do to you if you eat one. Either way I think these poor little guys could use a revisit to the naming factory.


  • 12 fresh Jalapenos (You can use bell pepper for heat haters)
  • 12 slices of bacon
  • 24 little smokies
  • 1 package of room temperature cream cheese
  • 1 cup of grated cheese (I used 4 cheese blend)
  • 1 teaspoon of cayenne pepper
  • 2 shallots minced (I did not have shallots so I used regular onion to taste)


Atomic Buffalo Turds ~ via The EGGStep 1. Cut jalapenos in half length wise and take out the seeds and membranes. If you do not mind spicy leave some of the membranes in, but remember that your cream cheese filling will have cayenne pepper in it which will  add a kick as well so be careful.

Step 2. Mix together the cream cheese, shredded cheese, minced shallots, and cayenne pepper. Be sure to mix evenly.

Atomic Buffalo Turds ~ via The EGGStep 3. Spoon mixture into the jalapeno.

Atomic Buffalo Turds ~ via The EGGStep 4. Place a little smokey on each jalapeno bed.

Step 5. Cut bacon slices in half and wrap the jalapeno and smokey in bacon half. (Somehow I missed photographing this step, but you get the idea.) you may want to use a toothpick if you are having a hard time keeping the bacon around the jalapeno, but I did not. My bacon stuck pretty well on its own.

Step 6. Bake ABTs for about an hour at a low temperature until bacon is nice and brown. I think I cooked mine at 250 degrees, but others say you can cook them at 425 degrees for 20-30 minutes if you need them done quicker. I wanted my jalapeno to be very tender so I opted for low and slow, but next time I am going to try the higher temperature.

Step 7. Let sit for 5 or 10 minutes. Then stick them with toothpicks and serve.

Atomic Buffalo Turds ~ via The EGGI did not get a great picture of them when it was all said and done, because I was a little preoccupied with the party and the PHOTOBOOTH (see photos below).  All in all, I think they were a hit and so was the party, but next time I think I will jazz up the ABT’s cream cheese filling a little more. Maybe add some garlic powder, cumin, chili powder, or maybe some other herbs and minced veggies. I don’t think you can go wrong with this one.

Congrats Angela and Brock!

photo 4 (6)photo 4 (7)photo 5


Italian Breakfast Skewers


  • 8 bamboo skewers, soaked in water for 30 minutes
  • ½ pound sweet Italian sausage, cut into 2-inch pieces
  • 1 red pepper, cored and cut into 1-inch squares
  • ¼ pound pancetta, cubed
  • ½ cup pineapple cubes, fresh or canned


Preheat the oven to 375 degrees F.

Thread the skewers starting with the sausage, then the red pepper, then the pancetta, then the pineapple. Each skewer should have 2 of these sets. Continue with the rest of the skewers.

Arrange on a baking sheet and bake until golden brown on the edges and the pancetta is cooked through, about 25 minutes. Serve warm.

  • Source: Giada De Laurentiis
  • Prep Time: 20min
  • Inactive Time: 30min
  • Cook Time: 25min
  • Total Time: 1hr 15min
  • Recipe Yields: 4 to 6 servings

Rigatoni & Italian Sausage Bake

Last night I made a wonderful meal from my 500 Casseroles recipe book. I love this cookbook line, because the recipes are pretty easy and straightforward, and the book is compact but jammed packed with great recipes and even better pictures. I hate cookbooks that don’t have pictures. How do I know what the dish is supposed to look like, or if I even want to make it? Have no fear, this book has tons of pictures and my meal looked almost as good as the one in the book. Not to toot my own horn or anything, but mama did good. Toot toot! I served my rigatoni bake with a side Cesar salad and another one of my attempts to create my own garlic bread recipe. Ehhh the bread wasn’t bad, but I am still working on it and trying to find the right garlic/cheese ratio.


  • 1 ½ lb. mild Italian sausage
  • 1 medium yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • salt ad freshly ground black pepper to taste
  • ½ cup tomato paste
  • 2 (28 oz.) cans whole tomatoes with liquid
  • 1 lb. uncooked rigatoni
  • 2 cups provolone
  • ¼ cup finely chopped fresh Italian parsley


Remove sausage from casings to form small chunks. Brown sausage in large, heavy saucepan or Dutch oven over medium heat. Set browned sausage aside, and discard all but 2 tablespoons of fat. Sauté onion, garlic, herbs, salt, and pepper until onion is translucent, about 5 minutes. Stir in tomato paste and continue cooking for 3 minutes. Add tomatoes with liquid. Break up tomatoes into smaller pieces and bring sauce to a boil. Return sausage to sauce and reduce heat to low. Simmer, uncovered, for 45 minutes, until sauce thickens.

Preheat oven to 375°F. In large pot of boiling salted water, cook pasta for 6 minutes, until al dente. Drain and add to sauce. Add ¾ cup grated provolone and chopped parsley, and stir to combine. Transfer to a large (9×13-inch) rectangular casserole dish and top with remaining cheese. Cover casserole with aluminum foil and bake for 30 minutes, until hot and bubbly. Remove foil 10 minutes before the end of cooking to brown top of casserole.

Notes: This recipe could feed and army. Next time I will definitely cut the ingredients in half. However, it does keep very well and warms up perfectly.

Sausage Breakfast Casserole

Sausage Breakfast Casserole This was the first breakfast casserole I ever learned how to make and like most casseroles it feeds an army, but does not require any slaving away in the kitchen. Perfect for big families, or those holiday visitors.


  • 1 package (12 oz) bulk pork sausage
  • ⅓ cup chopped onion
  • ⅓ cup chopped green bell pepper
  • ⅓ cup chopped red bell pepper
  • 10 eggs
  • 1 cup shredded Cheddar cheese (4 oz) or as much as you like
  • 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits or crescent rolls


  1. Heat oven to 375 degrees F.
  2. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  3. In 10-inch skillet, brown sausage, onion and bell peppers and drain well.
  4. In large bowl, beat eggs. Stir in cheese and sausage mixture.
  5. Press biscuits into bottom of baking dish. (If you use crescent rolls, don’t separate, just roll them out along the dish)
  6. Pour sausage mixture over biscuit crust.
  7. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown.
  8. Cool 5 minutes before serving.

Notes: When I make this delowcious casserole I add jalapenos for a little kick of spice. If you are cooking for any youngins or any woosie adults, I would steer clear of the jalapenos and just stick with the onions and bell peppers. However, I have also made the dish sans vegetables all together. You can really do whatever you want to this thing and you won’t mess it up. Add some eggs, subtract some eggs… Tons of cheese, or different types of cheese… Lots of veggies, or non at all… biscuit crust or crescent roll crust. Honestly anything will work when it comes to this casserole.

  • Prep Time: 20min
  • Cook Time: 30min
  • Total Time: 50min
  • Recipe Yields:  8 servings

Sausage and Gorgonzola Stuffed Portobello Mushrooms


  • 2 tablespoons olive oil, plus ¼ cup
  • 12 ounces turkey sausage, casings removed
  • 2 cloves garlic, minced
  • ½ cup mascarpone cheese, at room temperature
  • 2 tablespoons freshly chopped thyme leaves
  • 2 tablespoons fresh chopped oregano leaves
  • ¾ cup plain bread crumbs
  • 1 cup (4-ounces) Gorgonzola
  • ½ teaspoon kosher salt, plus extra for seasoning
  • ½ teaspoon freshly ground black pepper, plus extra for seasoning
  • 6 large portobello mushrooms, stems removed


Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, ½ cup of Gorgonzola, ½ teaspoon salt and ½ teaspoon pepper. Stir until all ingredients are combined.

Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.

Notes: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

  • Source: Giada De Laurentiis
  • Prep Time: 20min
  • Cook Time: 20min
  • Total Time: 40min
  • Recipe Yields: 6 servings

Chicken Sausage Rigatoni


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pound chicken sausage, casings removed
  • ½ cup roughly chopped onion
  • 1 jalapeno, chopped
  • 3 cloves garlic, finely chopped
  • ½ cup roughly chopped green pepper
  • 1 teaspoon Hungarian hot paprika
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper
  • 1 (28-ounce) can whole tomatoes with basil
  • ⅓ cup vodka
  • 1 cup heavy cream
  • 1 pound rigatoni
  • 1 cup grated Asiago cheese
  • 3 tablespoons freshly chopped parsley leaves


Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.

Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.

Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.

  • Source: Sunny Anderson
  • Prep Time: 10min
  • Cook Time: 20min
  • Total Time: 30min
  • Recipe Yields: 4 servings