Archive for February, 2010

It’s one of the staples of Italain cooking. And suprisingly, ricotta chesse is not that hard to make yourself!

We found this article on Five Minute Ricotta. We’re curious if it really only takes five minutes.

Did you try the recipe? Did it work?


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Just in time for Valentine’s Day, Frank Isernio shows us how to make an easy recipe for our sweetheart!

You can also find the recipe here.

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This recipes comes courtesy of Anne Nisbet, co-host of  “Table Talk” on 1150 AM.  

These easy-to-assemble biscuits are equally tasty at breakfast or dinner where they’d be delicious accompaniments to a soup and salad meal. Enjoy!

Isernio’s Spicy Breakfast Sausage Biscuits
Makes 12 – 2” biscuits

  • 1 Isernio’s Spicy Breakfast Chicken Sausage roll (1lb), browned and drained (or substitute Isernio’s Chicken Apple Sausage for a milder flavor)
  • 2 cups all purpose flour
  • 1 tsp. salt
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 5 T. cold butter
  • ¾ cup buttermilk

Preheat oven to 450 degrees F.  Spray a baking sheet with vegetable spray. Sift dry ingredients together in a large bowl. Using a pastry cutter or two knives, cut in the butter until well blended (dough should have a crumbly texture). Add the buttermilk and gently mix in, then gently fold in cooked sausage. Turn dough out onto a floured surface and gently pat dough ½” thick. Cut out biscuits with a 2” diameter cutter and place on baking sheet. Knead dough from cutting together and cut out biscuits until all dough is used. Bake in top third of oven for 10-12 minutes, until golden. Serve warm.

NOTE: Biscuits can be made one day ahead and refrigerated, unbaked, until ready to use.

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Need a quick dinner fix? Frank Isernio shows us how to make a fresh, wonderful family meal in minutes in this latest episode of “In the Kitchen with Frank.”

 You can also view the recipe on our website.


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Roll Testimonial


We received this email recently from Suzanne in Medina, WA. We thought we’d share her story about purchasing our new Italian Chicken Sausage Roll. Thank you, Suzanne!

“I am writing to compliment you on the new product, Italian Chicken Sausage Roll. I saw it at QFC tonight and I bought two of them. I have long used the regular Italian Chicken Sausage in pastas but the new product is so much easier and better I think when you are making a pasta sauce. I sauteed sweet onions and mushrooms, then added the sausage in another part of the pan. When it was mostly done I added a full jar of Rao’s Marinara (available at Whole Foods, it’s a fabulous sauce from a restaurant in NY). Served up over high quality Italian pasta, not to be beat. My somewhat picky brother in law from Manhattan said, ‘this is better than what is served in most restaurants!’ Nice.”

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This recipes comes from Craig Hetherington, Executive Chef at TASTE restaurant at the Seattle Art Museum. He says, “I love preparing this in the fall when the weather is still warm during the day and the hints of cool arrive in the evening.” However, we think it makes a pretty killer Super Bowl snack! What do you think?

Grilled Sausages w/Tomatoes, Onions & Peppers
Makes 10 servings

  • 10 Isernio’s Hot Italian Sausage links
  • ½ cup extra virgin olive oil
  • 3lbs. Walla Walla onions, julienned         
  • 6lbs. red, yellow, or purple peppers, thick julienned
  • 1 bulb garlic, rough chop
  • ½ teaspoon chili flake, more if you like it spicy
  • ½ cup capers
  • 4lbs.  tomatoes, large dice
  • 1 cup chopped rosemary, thyme, and basil
  • Salt & pepper to taste
  • Hoagie rolls of your liking

Pre-heat grill

In a large heavy bottom pan over medium heat, add olive oil, onions, and cook until slightly caramelized. Once browned the onions are the color you like (they will be sweeter the darker they get) add the bell peppers, garlic, and chili flake. Once the peppers start to get a little tender, add the tomatoes, capers, and herbs. If there isn’t enough liquid from the tomatoes, you can add a little water. Cook until the tomatoes are broken down and the mixture becomes like a stew. Season with salt and pepper to your liking. This can be made the day ahead.

Grill your sausages over a lower heat so the casing doesn’t split and they hold in their moisture. If you made the stew the day before, you can heat it up on the grill if there is room or just heat it up on the stove in a large sauté pan. When the sausages are done grilling, set them in the stew to keep them warm.

Brush your hoagie rolls with olive oil, salt and pepper, and while your grill is still warm, grill them to heat them up.

Drop the sausage on your hoagie roll, top with as many onions and peppers that will fit and enjoy!

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Here’s a simple recipe from Joseph Zavaglia, owner of the cooking school From The Heart of Italy. He says his creation is perfect for the upcoming Super Bowl or anytime you need a quick appetizer!


Sausage and Cheese Crostini
Serves 8-10

  • 1  package of Isernio’s Chicken Sausage (4 links with casings removed) or 1 Italian Chicken Sausage roll
  • 1/4lb Taleggio cheese – cut into bite sized pieces
  • 2 pinches of fennel seed crushed with your fingers to release the flavor
  • 1 loaf of Grand central Como bread sliced

Toast the bread in a toaster. Set your oven to 350 degrees.

Combine the chicken sausage, the Taleggio cheese pieces and the fennel seed. Spread the sausage, cheese and fennel mixture on the toasted bread pieces. Place the bread on a cookie sheet and cook for 15-20 minutes until the sausage is fully cooked and the bread is nicely toasted. Serve warm.

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