Zuppa soup

INGREDIENTS

  

• 1 lb ground spicy Italian sausage - (mild can be substituted)
• 8 slices bacon, diced - (divided)
• 1 medium yellow
• onion, peeled and diced
• 2 cloves garlic - minced
• 2 Tbsp flour - (cornstarch can be substituted)
• 32 oz chicken stock
• 4 large russet potatoes, peeled and diced into 1/2 inch pieces
• 1 cup heavy cream
• 1/2 bunch kale (a couple of handfuls) - de-stemmed and torn into bite sized pieces
• Salt and pepper, - to taste
• Pinch of red pepper flakes. - optional

INSTRUCTIONS

 

• Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat.  Add a small drizzle of oil, then brown sausage, crumbling as it cooks.  Drain well, then remove to a plate.
• Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage.  Drain all but 1 - 1 1/2 Tbsp of bacon grease.
• Add onion to pot and cook 5 minutes, adding garlic the last minute.  
• Sprinkle flour over onion and garlic in pot, then stir to combine.  Pour in chicken stock, stirring as you pour.  Add in potatoes and bring to a boil.
• Gently boil about 15 minutes, or until potatoes are fork-tender.  Add in cooked sausage, most of the bacon, heavy cream and kale.  Stir and cook 5-10 minutes until kale is wilted.
• Taste and season with salt, pepper and red pepper flakes if desired.  Top with remaining bacon and enjoy!

Red potato salad

 

Ingredients

• 17-18 red potatoes, skins left on
• 2 cups mayonnaise to 
• 2 Tbs yellow mustard
• 4 large dill pickles, sliced and cubed into small pieces
• 6 hard-boiled eggs, peeled and chopped
• 1 teaspoon of dill
• 1/2 cup of sour cream
  
• 1/2 cup red onion, finely chopped
• 2 tsp seasoned salt
• 1 tsp pepper
• Optional: green onions, sliced for garnish

Instructions

1. In a large saucepan, cover potatoes with water, bring to a boil and cook on medium flame until fork tender. About 20 minutes.
2. Once cooked, drain water and set pan back on the stove to let potatoes cool a while.
3. Boil eggs while potatoes are boiling. Drain and rinse with cold water. Cover with cold water to continue cooling the eggs until ready to use.
4. In a large mixing bowl, place chopped pickles, onions, mayonnaise, mustard, sour cream salt and pepper. Stir.
5. Add chopped eggs into mayonnaise mixture, stir until combined.
6. Cut each potato into small bite size pieces and place in mixing bowl. Gently mix until well coated.
7. Place in refrigerator until chilled completely.

Stuffed Peppers

 

Ingredients

• 1 pound ground beef

• 1/2 cup long grain white rice (uncooked)

• 1 cup water

• 6 green bell peppers

• 2 (8 oz) cans tomato sauce

• 1 tablespoon Worcestershire sauce

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• salt and pepper to taste

• 1 teaspoon Italian seasoning

Directions

• 
  
• Preheat oven to 350 degrees 
• Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
• In a skillet, cook the beef over medium heat until browned.
• Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
• In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
• Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
• Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.

Banana crumb cake

 

Ingredients

• 1/2 cup butter {softened}
• 1 cup sugar
• 3 ripe bananas {mashed} or about 1 1/4 cups
• 2 large eggs
• 1 tsp vanilla
• 2 tbsp sour cream
• 1 1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt

Crumb Mixture

• 1/2 cup butter {softened}
• 1 cup brown sugar
• 1 cup flour
• 3/4 tsp cinnamon

Instructions

1. Preheat oven to 350 degrees and lightly spray a 9x13 pan with non-stick spray. Set aside.

2. Combine softened butter and sugar in a bowl and beat until well combined.  I used a hand mixer but you can mix it by hand or with a stand mixer.  Add mashed bananas, eggs, vanilla and sour cream, mix to combine.  

3. Add flour, baking powder, salt and stir until just combined {don't over mix}.  Pour into the bottom of the greased 9x13 pan.

4. In a small bowl combine all of the crumb mixture ingredients.  Work the mixture together into small crumbs using a fork.  Don't over work the mixture or you will get a paste and it will change the texture of the bread.  Sprinkle the crumbs in an even and thick layer over the top of the banana bread batter.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs or is clean.  Serve warm or cool and cover.  Store at room temperature for up to 3 d

Sheet pan Fajita

 

Ingredients

• 1 1/2 pounds of chicken breast tenders
• 1 yellow bell pepper sliced into 1/4 inch slices
• 1 red bell pepper sliced into 1/4 inch slices
• 1 orange bell pepper sliced into 1/4 inch slices
• 1 small red onion sliced into 1/4 inch slices
• 1 1/2 tablespoons of extra virgin olive oil
• 1 teaspoon of seasoning salt
• several turns of freshly ground pepper
• 2 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of paprika
• lime
• fresh cilantro for garnish
• tortillas warmed

Instructions

1. Preheat oven to 425 degrees.
2. In a large bowl, combine onion, bell pepper, chicken tenders, olive oil, salt and pepper and spices.
3. Toss to combine.
4. Spray baking sheet with non stick cooking spray.
5. Spread chicken, bell peppers and onions on baking sheet.
6. Cook at 425 degrees for about 20 minutes, until chicken reaches 165 degrees. Then turn oven to broil and cook for additional 1-2 minutes just letting the veggies pick up some color. Watch carefully to make sure they don't start to burn.
7. In the last five minutes of cooking,not while the broiler is on, let tortillas wrapped in foil warm in the oven.
8. Squeeze juice from fresh limes over fajita mixture while hot and top with fresh cilantro.
9. Serve in warm tortillas.

Cookie Monster Dessert

 

Ingredients

• 1 1/2 sticks melted and cooled until warm
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups + 2 Tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips 

Instructions

• Heat oven to 325 degrees F.
• Add butter to a microwave safe bowl and microwave for about 45 seconds, or until most of it has melted. Allow it to cool for a few minutes.
• Add melted butter, granulated sugar and brown sugar to a medium bowl and beat with an electric mixer until well blended. 
• Add the egg, egg yolk, and vanilla and mix until combined. 
• Stir in the flour, baking soda, and salt, just until combined. Gently stir in the chocolate chips.
• Press the cookie dough into a 10’’ or 12’’ cast iron skillet (or a dropping spoonfuls of dough on a cookie sheet would work). 
• Bake for 10 minutes or until it looks just barely golden. Don’t over-bake it, especially since it will continue to cook in the hot skillet when you take it out of the oven. 
• Allow to cool for at least 2 minutes .
• Slice cookie into pieces and serve warm with a scoop of vanilla ice cream, if desired drizzle with caramel. YUM !!

Jambalaya Pasta

 

INGREDIENTS

• 2 Tbl Olive Oil
• 1 lb. Boneless/Skinless Chicken Breasts, cut into 1" pieces
• 2 Tbl Cajun Spice Blend
• 4 oz. Red, Yellow, Green Peppers, cut into thin strips
• 4 oz. Red Onions, cut into thin strips
• 6 oz. Shrimp (shells, tails, and veins removed)
• 1 Tbl. Blanched Garlic, minced
• 2 tsps. Cajun Spice Blend
• 1/2 tsp. Salt
• 1/4 tsp. Ground Black Pepper
• 4 oz. Roma Tomatoes, diced 1" pieces
• 1-1/2 cups Chicken Broth
• 1 Tbl. Chopped Parsley
• 1 lb. Linguini Pasta (
• 
  

INSTRUCTIONS

1. Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.
2. Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done. Add the garlic into the pan. Season all of the ingredients with salt, ground black pepper, and a little more Cajun spice.
3. Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done, and the vegetables are tender.
4. Drop the pasta into boiling salted water, and cook until “al dente.”
5. Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.

Cajun shrimp pasta

Ingredients

• 1 lb. large shrimp (peeled and deveined)
• Kosher salt and fresh cracked black pepper (to taste)
• 1 teaspoon Cajun seasoning (or Creole seasoning)
• 1/2 teaspoon dried Oregano
• 2 tablespoons Olive oil
• 6 oz andouille sausage or smoked sausage(thinly sliced)
• 10 ounces fettuccine pasta
• ½ yellow onion (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 4 teaspoons Cajun seasoning (or Creole seasoning)
• 1 teaspoon brown sugar
• 2-3 cloves garlic (chopped)
• ½ cup crushed tomatoes
• 1 cup chicken broth sodium free
• 1 cup heavy cream
• 2/3 cup Grated Parmesan
• 1 tbsp parsley (chopped)

Instructions

• Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. 
• Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
• Add pasta to salted boiling water and cook until al dente.
• Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
• Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes. 
• Once simmering, add Parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2 - 3 minutes. Salt and pepper to taste and then lastly, add shrimp.
• Serve with chopped parsley.