2Rivers Catering and Food Truck Brisket Chili Recipe

Temperatures are beginning to drop and fall is approaching. Try this delicious, heart-warming Texas "Nuff Said" Brisket Chili recipe! http://bit.ly/1r6VTR3

Dickey's Chicken and Potato Soup

Chicken Potato Soup

2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
2 Dickey's Chicken Breast (cubed)
1/2 regular package uncooked bacon, finely diced (set 1/4 cup for garnish)
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

Optional Garnish
Shredded cheese, fried diced bacon, chopped green onions

Directions: In large pot, boil potatoes in water 10 minutes. Drain and set aside. In fry pan, cook bacon until crisp. Drain bacon fat. Add chicken, onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
In large pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.
While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.
Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Skillet Cabbage with Polish Sausage

Skillet Cabbage with Smoked Polish Sausage

1 stick butter 
1 head of cabbage, chopped
1 small yellow onion, chopped
1 pound 2Rivers Catering smoked sausage, sliced into round pieces
1 (15 oz.) can diced tomatoes
Optional salt & pepper to taste 

Melt butter in large skillet. Add cabbage, onion, and sauté 5 minutes. Add already cooked sausage  and tomatoes cover and simmer until warmed.  Enjoy!

Zuppa Toscana Soup with Dickey's Sausage

Warm up today with this heavenly soup...

Zuppa Toscana Soup

1 pound Dickey's Polish or Spicy Cheddar Cheese Sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions
Using a large soup pot over medium-high heat, warm sausage and set aside.
In the same pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot.
Simmer until the potatoes are tender. Enjoy!

Dickey's Barbecue Pit, 1190 South Sage Drive, Ste. D&E, Cedar City, Utah