Zuppa Toscana Soup

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

Ingredients

1 pound Italian sausage
1/2 pound cooked bacon
4 cups water
2 cans (29 oz. total) chicken broth
2 large potatoes
2 cloves garlic
1 medium onion
2 cups kale
1 cup 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

2 3/4 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
1/2 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.  Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.  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.
3. Preheat oven to 450 degrees F (230 degrees C).  Punch dough down; place on greased baking sheet.  Pat into a 1/2 inch thick rectangle.  Brush top with olive oil.  Sprinkle with Parmesan cheese and mozzarella cheese.
4. 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 tsp. olive oil
1 pkg. Italian Chicken Sausage Links
5 cloves garlic, minced
1/2 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 Tbsp. unsalted butter
Shredded Parmesan cheese for garnish (optional)
 

Directions

1. Heat 1/2 teaspoon oil in a Dutch oven and saute chicken until browned (safe internal temperature of 165 degrees F). 
2. Remove from pan and carefully slice into small pieces; set aside.
3. Heat remaining oil in Dutch oven; saute 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 sauteed 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
1/2 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 cup Bisquick mix
1/2 tsp. garlic powder
1/2 cup beer
1 egg
1 lb. uncooked peeled diveined large (16 to 20 count) shrimp, thawed if frozen, tail shells removed
3 to 4 Tbsp. Bisquick mix
Vegetable oil for frying
1/2 cup sweet-and-sour sauce
 

Directions:

1. In a deep 10-inch skillet, heat 1 1/2 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 1/4 cup Bisquick mix.  Dip shrimp into batter, letting excess drip into bowl.  Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels.
4. Repeat with remaining shrimp. 
5. Serve hot with sweet-and-sour sauce.

Prep Time:  25 minutes
Serves 4