Zuppa Toscana Soup

This recipe is very much like the Zuppa Toscana you might find at Olive Garden.

Ingredients:

1 pound Italian sausage
½ lb. cooked bacon
4 c. water
2 cans (29 oz. total) chicken broth
2 large potatoes
2 cloves garlic
1 medium onion
2 c. kale
1 c. heavy whipping cream

Directions:

1. In a skillet, over medium-high heat, brown Italian sausage, breaking into small pieces as you fry it; drain, set aside.
2. In a skillet, over medium-high heat, brown bacon; drain, set aside.
3. Place water, broth, cubed potatoes, crushed garlic, chopped onion in a pot; simmer over medium heat until potatoes are tender.
4. Add sausage and crumbled bacon to pot; simmer for 10 minutes.
5. Add chopped kale and cream to pot; season with salt and pepper; heat through. 

Focaccia Bread

Ingredients:

2¾ cups all-purpose flour
1 t. salt
1 t. white sugar
1 T. active dry yeast
1 t. garlic powder
1 t. dried oregano
1 t. dried thyme
½ t. dried basil
1 pinch ground black pepper
1 T. vegetable oil
1 c. water
2 T. olive oil
1 T. grated Parmesan cheese
1 c. mozzarella

Directions:

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper.  
2. Mix in the vegetable oil and water.
3. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.  
4. Lightly oil a large bowl, place the dough into the bowl, and turn to coat with oil.  Cover with a damp cloth, and let rise in a warm place for 20 minutes.
5. Preheat oven to 450° F (230° C).  
6. Punch dough down; place on greased baking sheet.  
7. Pat into a ½-inch thick rectangle.  
8. Brush top with olive oil.  
9. Sprinkle with Parmesan cheese and mozzarella cheese.
10. Bake in preheated oven for 15 minutes, or until golden brown.  Serve warm.

Alternative Suggestion:
This make a great pizza crust.

Chicken Sausage and Tortellini Soup

Ingredients:

4 t. olive oil
1 pkg. Italian Chicken Sausage Links
5 cloves garlic, minced
½ C. white wine (optional)
3 - 14 oz. cans low-fat, low-sodium chicken broth
18 oz. refrigerated cheese tortellini
6 oz. baby spinach leaves
1 can (15 oz.) diced tomatoes
1 T. unsalted butter
Shredded Parmesan cheese for garnish (optional) 

Directions:

1. Heat ½ teaspoon oil in a Dutch oven and sauté chicken until browned (safe internal temperature of 165° F). 
2. Remove from pan and carefully slice into small pieces; set aside.
3. Heat remaining oil in Dutch oven; sauté garlic for 30 seconds.
4. Stir in wine and broth; bring to a boil.
5. Cook for about 2 minutes, then add tortellini.
6. Cook for another 3 to 4 minutes, then stir in spinach and tomatoes.
7. Cook until the spinach wilts, approximately 2 minutes.
8. Return sautéed sausage to the soup; heat throughout.
9. Melt butter into soup.
10. Refrigerate any leftovers

Serving Suggestion
Shredded Parmesan cheese and pieces of crusty bread are the perfect accompaniments.

Serves 6

Salsa Chicken Rice Casserole

Ingredients

1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa
 

Directions

1. Place rice and water in a saucepan, and bring to a boil.  Reduce heat to low, cover and simmer for 20 minutes.
2. Meanwhile, place  chicken breast halves into a large saucepan, and fill the pan with water.  Bring to a boil, and cook for 20 minutes, or until done.  Remove chicken from water.  When cool enough to handle, cut meat into bite-size pieces.
3. In a small skillet, cook onion until opaque.
4. Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a 9x13-inch baking dish.
5. In a medium bowl, combine Monterey Jack and Cheddar cheeses.
6. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. 
7. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in a prepared dish.
8. Repeat layers, ending with cheese.
9. Bake in preheated oven for about 40 minutes, or until bubbly.

Vanilla French Toast

Ingredients:

2 eggs
½ C. 2% Milk
1 T. sugar
1 t. vanilla extract
Pinch salt
6 slices day-old bread
Maple syrup or cinnamon-sugar

Directions:

In a shallow bowl, beat eggs. Add milk, sugar, vanilla, and salt.
Soak bread for 30 seconds on each side.
Cook on a greased hot gridle until golden brown on both sides and cooked through.
Serve with syrup or cinnamon-sugar.

Serves 2

 

 

Nuoc Mam Pha (Mixed Fish Sauce Recipe)

Ingredients

60 ml water
1 t.  Rice vinegar
2 t. Sugar
1 Red Chili, seeded and finely chopped
2 cloves Garlic, peeled and crushed
1 t. Lime juice
2 T. Fish sauce

Directions

Mix ingredients together and serve as a dipping sauce.
If making in larger amounts however, bring water, vinegar and sugar to a boil then allow to cool before adding chili, garlic and lime juice.
Stir in fish sauce before serving.
 

Goes well with Spring Rolls.

Beer-Battered Shrimp

Ingredients:

1 c. Bisquick mix
½ t. garlic powder
½ c. beer
1 egg
1 lb. uncooked peeled deveined large (16 to 20 count) shrimp, thawed if frozen, tail shells removed
3 to 4 T. Bisquick mix
Vegetable oil for frying
½ c. sweet-and-sour sauce 

Directions:

1. In a deep 10-inch skillet, heat 1½-inches of oil over medium heat to 375° F
2. In a medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth.  (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency).
3. Lightly coat 6 shrimp with ¼ cup Bisquick mix.  
4. Dip shrimp into batter, letting excess drip into bowl.  
5. Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels.
6. Repeat with remaining shrimp. 
7. Serve hot with sweet-and-sour sauce.

Prep Time:  25 minutes
Serves 4

Chicken Tortilla Soup

Ingredients:

1 (16-oz.) jar Pace Picante Sauce

2 cans Campbell's Condensed Cream of Chicken Soup

1½ lbs. skinless, boneless chicken breasts, cut into ½-inch pieces

1 (16-oz.) bag frozen whole kernel corn

1 (15-oz.) cans black beans, rinsed and drained

3 soup cans of water

2 t. ground cumin

6 corn tortillas (6-inch), cut into thin strips

1 C. shredded cheddar cheese

⅓ C, fresh cilantro, chopped

Additional shredded cheddar cheese for topping (optional)

Sour cream for topping (optional)

Directions:

1. Stir together picante sauce, soup, chicken, corn, beans, water and cumin in a 5-quart. or larger slow cooker.
2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2½ hours, until chicken is cooked through.
3. Stir the tortillas and cheese into the soup and cook for an additional 15 minutes. 
4. Stir in cilantro right before serving.
5. Serve with additional shredded cheddar cheese and sour cream for topping. 

Spicy Thai Beef and Rice

Ingredients:

¾ lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
½ t. crushed red pepper
2 carrots, thinly sliced
¾ C. Jasmine rice
2 T. soy sauce
⅓ C. chopped fresh mint leaves
⅓ C. chopped fresh cilantro

Directions:

1. Heat large frying pan over high heat.
2. Add beef; stir-fry 3 to 4 minutes or until browned.
3. Add onion, garlic and crushed red pepper; stir-fry 1 minute longer.
4. Mix in carrots, rice, 1½ cups water, and soy sauce. 
5. Bring to a boil.
6. Reduce heat to low.
7. Cover and simmer 20 minutes, or until liquid is absorbed.
8. Mix in mint and cilantro.
9. Remove from heat.
10. Let stand, covered 10 minutes before serving.

Makes 4 servings, about 1¼ cup each.

Homemade Spaghetti Sauce

Ingredients:

3 ¼ lbs. Roma tomatoes
10 garlic cloves
1 large yellow onion, diced
8 oz. mushrooms, diced
1 T. dried oregano
1 T. dried basil
1 t. pepper
1½ T. salt
3 T. Splenda
1¾ c. water
⅛ c. olive oil

Directions:

1. Blend tomatoes in blender. 
2. Peel and chop onion and garlic.
3. Wash and chop mushrooms.
4. In a large pot combine all ingredients and stir to mix.
5. Bring to a boil and then turn down to lowest setting.
6. Simmer for at least 6 hours.
7. The mushrooms should be very slightly firm when done.

Makes about 6-8 servings.
Can be frozen in serving size portions.

Note:  The longer it sits, the better it is.  Should be made at least 2 days before using to let the flavors blend.

Salisbury Steak

Ingredients:

1 egg

3 T. crushed butter-flavored crackers

1 T. onion, finely chopped

½ t. salt

¼ t. pepper

¼ t. rubbed sage

¾ lb. ground beef

1 can (4 oz.) mushroom stems and pieces, drained

2 T. butter

3 T. all-purpose flour

1¾ C. water

2 beef bouillon cubes

¼ t. browning sauce, optional

Hot mashed potatoes

Directions:

1. In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage.
2. Add beef and mix well.
3. Shape into patties.
4. In a medium skillet, cook patties for 4-5 minutes per side or until browned; drain.
5. Remove to a platter and keep warm.
6. In the same skillet, sauté mushrooms in butter for 2 minutes.
7. Stir in flour; blend well.
8. Add water and bouillon; cook and stir until smooth and thickened.
9. Stir in browning sauce if desired.
10. Return patties to gravy and cook, uncovered, over low heat for 10 minutes, stirring occasionally.
11. Serve with mashed potatoes.

Yield: 2 servings (or 3, depending on your preferences)

Buttercream Frosting

Ingredients:

½ c. solid vegetable shortening
½ c. butter or margarine
1 t. vanilla extract
4 c. sifted confectioner's sugar
2 T. milk

Directions:

1. Cream butter and shortening with electric mixer.
2. Add vanilla.
3. Gradually add sugar one cup at a time, beating well on medium speed.
4. Scrape sides and bottom of bowl often.
5. When all sugar has been mixed in, icing will appear dry.
6. Add milk and beat at medium speed until light and fluffy.
7. Keep icing covered with a damp cloth until ready to use.

Yield:  3 cups
Refrigerate in an airtight container, can be stored 2 weeks.

Sausage Quiche

Ingredients:

1 lb. sausage or pork
2½ C. hash brown potatoes
1 C. shredded cheese (I use Mozzarella)
1¾ C. milk
1 C. Bisquick mix
4 eggs
¼ t. salt
⅛ t. pepper

Directions:

1. Save ¼ cup cheese for top.
2. Grease 10-inch pie plate.
3. Cook and stir sausage until well done, drain off grease.
4. Mix hash brown potatoes, sausage, and cheese in pie plate.
5. Beat remaining ingredients except ¼ cup cheese.
6. Pour into pie plate.
7. Sprinkle remaining cheese on top.
8. Bake until golden brown, 40 minutes at 400° F.