This is comparable to the soup you can eat at Olive Garden.
1 lb Italian sausage
2-3 cans chicken broth
equal parts milk
3-4 potatoes
1 stalk of kale
Fry sausage, breaking it up as you cook. When done Drain and place in large soup pan.
Add chicken broth and equal parts milk
Dice potatoes and add to soup. Bring to a boil, then lower hear to med/hi and simmer.
When potatoes are soft shred Kale and add to soup. Cook 2-3 min.
Serve hot
Tips: Parmesan or cheddar cheese sprinkled over the top and bread sticks are the perfect things to complete this dish. Hope you enjoy it!
Friday, February 3, 2012
Tortellini Toss
Our oldest brought this home and we quickly embraced it as a fave.
2 chicken breast, cubed
1 clove of garlic, minced
olive oil
In large fry pan brown chicken.
Add
1 t. salt
2 t. basil
1 t. lemon pepper
Blend together
Add
1 bag of fresh snow peas
Put aside. cook 1 16 oz. pkg of tortellini cooked as instructed on bag.
When Pasta is done, add chicken mix.
Add
+/- 1 1/2 c. fresh shredded parmesan cheese (usually located by the cream cheese)
1/4 c. water for moisture an serve warm.
MMM! So good!
2 chicken breast, cubed
1 clove of garlic, minced
olive oil
In large fry pan brown chicken.
Add
1 t. salt
2 t. basil
1 t. lemon pepper
Blend together
Add
1 bag of fresh snow peas
Put aside. cook 1 16 oz. pkg of tortellini cooked as instructed on bag.
When Pasta is done, add chicken mix.
Add
+/- 1 1/2 c. fresh shredded parmesan cheese (usually located by the cream cheese)
1/4 c. water for moisture an serve warm.
MMM! So good!
Enchilada Soup
This is my husbands specialty, and a family favorite!
1 lb chicken breast cubed
1 T. oil
1/2 c. chopped onion
1 clove garlic minced
Saute together
Add:
1 qt chicken broth
1 c. mesa hernia
3c. water
1 can enchilada sauce
2 c. shredded cheddar
1 t. salt
1 t. chili powder
1/2 t. cumin
Allow to simmer then serve with the following or whatever you choose:
tortilla chips
pico de gallo
shredded cheese
sour cream
diced tomatoes
cilantro
chopped olives
etc.
1 lb chicken breast cubed
1 T. oil
1/2 c. chopped onion
1 clove garlic minced
Saute together
Add:
1 qt chicken broth
1 c. mesa hernia
3c. water
1 can enchilada sauce
2 c. shredded cheddar
1 t. salt
1 t. chili powder
1/2 t. cumin
Allow to simmer then serve with the following or whatever you choose:
tortilla chips
pico de gallo
shredded cheese
sour cream
diced tomatoes
cilantro
chopped olives
etc.
Moist Corn Bread
A friend of mine made this when I had a baby and it was delicouse!
1/2 c. butter
1 c. sugar
2 eggs
1 c. cornmeal
1 1/2 c. flour
1/2 t. salt
2 t. baking powder
1 1/2 c. milk
9x13" pan/ 350 degrees F/ 30min.
1/2 c. butter
1 c. sugar
2 eggs
1 c. cornmeal
1 1/2 c. flour
1/2 t. salt
2 t. baking powder
1 1/2 c. milk
9x13" pan/ 350 degrees F/ 30min.
Dad's Chili
My Dad used to make this for us as kids for a Sunday dinner. We didn't have a lot of money back in the day so he would add potatoes to make it more filling. We LOVED it as kids! now when my dad shares the recipe he skips the potatoes(he thinks they ruin it) however I make it that way as do my siblings and we still love it.
1 can kidney beans, rinsed
1 can chili beans
2 cans diced tomatoes
1 lb hamburger
3 cans tomato sauce with equal parts water
3-4 potatoes, diced
Seasonings to your likings:
garlic' onion, chili powder, cayenne, bell peppers(my brother goes as far as to add jalapeno peppers)
Cook hamberger and onions together. Add other ingredients and simmer aprox. 2 hours. Add water as you desire. Then eat it up yum!
1 can kidney beans, rinsed
1 can chili beans
2 cans diced tomatoes
1 lb hamburger
3 cans tomato sauce with equal parts water
3-4 potatoes, diced
Seasonings to your likings:
garlic' onion, chili powder, cayenne, bell peppers(my brother goes as far as to add jalapeno peppers)
Cook hamberger and onions together. Add other ingredients and simmer aprox. 2 hours. Add water as you desire. Then eat it up yum!
Cheese Log
I love the flavors of this Cheese Log! My aunt used to make it for me all the time, I think she found it in a magazine.
1/4 c. mayo
2 oz. chipped beef chopped
1 t. horseradish sauce
1 T pimento
8 oz. cream cheese
2 oz. shredded Swiss cheese
Cream together cream cheese, mayo, and horseradish. Add in beef, pimento and Swiss cheese. Chill 2 hours after shaping into log. When set, roll into chopped fresh chives. Wrap with plastic wrap and and chill until ready to serve.
1/4 c. mayo
2 oz. chipped beef chopped
1 t. horseradish sauce
1 T pimento
8 oz. cream cheese
2 oz. shredded Swiss cheese
Cream together cream cheese, mayo, and horseradish. Add in beef, pimento and Swiss cheese. Chill 2 hours after shaping into log. When set, roll into chopped fresh chives. Wrap with plastic wrap and and chill until ready to serve.
Pumpkin Roll
I loved this growing up, it was one of my favorite treats!
1/4 c. powdered sugar (to sprinkle on towel)
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground Cinnamon
11/2 t. cloves
1/4 t. salt
3 large eggs
1 c. sugar
2/3 c. Libby's pure pumpkin
1c. chopped walnuts (optional)
1 8oz pkg cream cheese softened
1 c. powdered sugar, sifted
6 T. butter, softened
1 t. vanilla
1/4 c. powdered sugar (optional)
Preheat oven to 375 degrees F. Grease 10x15" jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving if desired.
1/4 c. powdered sugar (to sprinkle on towel)
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground Cinnamon
11/2 t. cloves
1/4 t. salt
3 large eggs
1 c. sugar
2/3 c. Libby's pure pumpkin
1c. chopped walnuts (optional)
1 8oz pkg cream cheese softened
1 c. powdered sugar, sifted
6 T. butter, softened
1 t. vanilla
1/4 c. powdered sugar (optional)
Preheat oven to 375 degrees F. Grease 10x15" jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving if desired.
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