Zuppa Toscana

My family enjoys a hearty soup during the winter and this OLIVE GARDEN knock off hit the spot on a cold Sunday afternoon this week.  It's quick and easy to make.  Enjoy it with a crusty loaf of Italian bread and a nice glass of Chianti. 

1 lb. cups spicy Italian sausage-cooked until no longer pink
4 medium potatoes, cut in half and then sliced
1 onion, diced
6 slices of bacon, cut into pieces
2 cloves garlic, minced
3 cups Kale leaves, torn into bite size pieces, stems discarded
2 T chicken base
1 quart water
1/2 cup heavy cream (or more to taste)

Cook the sausage leaving it in fairly large chunks.  I cook the sausage ahead of time and freeze to make this an even quicker meal.

 

Place the bacon in a large saucepan and cook until about 3 minutes.  Add onions and cook until onions are translucent.  Add garlic and continue to cook until bacon is done.  Remove from pan, reserving bacon grease.  Add chicken base, water and potatoes.  Simmer until potatoes are near done.  Add kale, sausage and bacon/onion/garlic mix and continue to simmer for 4 minutes or until potatoes are done.  Add cream, stir and serve.  ENJOY!

Gibs Cajun Pasta

It was Dear Husbands 60th birthday last night so I made him one of his favorite recipes-Cajun Pasta

It's easy to make but a little time consuming-but so worth it!
This recipe feeds 4

1 pound linguine, cooked according to package directions
12 large shrimp, peeled and deveined
4 sea scallops (try to get them all about the same size)
1/3 pound craw fish tails (frozen are OK)
1/2 pound andouille sausage, browned
2 tablespoons each diced onion, red and green peppers and celery
a few small pieces of broccoli-heads only (I get from the salad bar, and use about 8-12)
Bay or Cajun seasoning to taste (2 tablespoons)
one pint heavy cream

Slice sausage and brown, remove from pan and drain off any large amount of grease (if any).  Add 2 tablespoons ob butter and saute the onion, peppers and celery until just wilted.  Saute scallops until nicely browned on both sides,  add sausage back into the pan, add craw fish tails and sprinkle liberally with seasoning.  Add broccoli and shrimp and saute until just done (DO NOT OVER COOK)
Add cream and turn up the heat to reduce.  Meanwhile, cook the pasta.  When pasta is done, cream should be nicely reduced to a thick sauce. 

Place a serving of pasta on the plate, top with a generous helping of sauce and some slices of red onion and ENJOY! Serve with a salad and garlic bread for a very filling meal!

This is nice with a hearty red wine!

Kara made these cupcakes for Dessert!

Pumpkin WHoopie Pies

What You Need

1 pkg. (2-layer size) yellow cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 tsp.pumpkin pie spice

1 cup canned pumpkin

1/3 cup oil

1/3 cup water

3 eggs

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1/3 cup finely chopped crystallized ginger

1/4 tsp.ground cinnamon

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/2 cup Halloween sprinkles

Make It

HEAT oven to 350ºF.

BEAT first 7 ingredients with mixer until well blended. Scoop into 32 mounds, 3 inches apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp. for each.

BAKE 12 to 14 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

BEAT cream cheese, marshmallow cream, ginger and cinnamon in large bowl with mixer until well blended. Whisk in COOL WHIP. Spread 3 Tbsp. onto flat side of 1 cake; top with second cake, flat-side down. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated.

http://www.kraftrecipes.com/recipes/pumpkin-spiced-whoopie-pies-ginger-119258.aspx?cm_mmc=eml-_-rbe-_-20111103-_-1014&cm_lm=B8CEAD05A76A71C2C76CDA63B6608CA6

Belgian Waffles

Just in time for the weekend! 

Ingredients

• 2 egg yolks
• 5 tablespoons white sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup butter, melted
• 1 teaspoon salt
• 2 3/4 cups self-rising flour
• 2 cups warm milk
• 2 egg whites

Directions

1. In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
2. In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.
3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

Football and Chili

The weather has finally changed and instead of being in the 80s we are in the 60s...so I made a pot of chili and we'll enjoy (relative since we are 2-4 this season with not much hope) some Louisville Cardinal Football tonight (against Rutgers)

 Diana's Chili

Brown about 1 1/3 pounds of ground beef
Add some diced onions to the pan and cooking until translucent.
Drain grease
Add 4 cans kidney beans (I like both dark and light for the color contrast)
Add one large can petite diced tomatoes and one large can tomato sauce (28 ounce cans)
Season with salt and pepper, cayenne pepper and a liberal sprinkling of chili powder.
Allow to simmer (not boil) for a couple of hours
Enjoy with cooked spaghetti, diced onions, grated cheese and sour cream plus some oyster crackers.


GO CARDS!

Tortilleni Diablo

I made this last night after cross country practice and had it on the table on 40 minutes.

1 package fresh cheese tortellini, cooked according to package direction, drained

3 Tbs butter
2 small boneless chicken breasts, sliced
3 links Johnsonville andouille sausage
package mushrooms, sliced
1 tsp minced garlic
1/4 cup sun dried tomatoes, sliced
2 cups heavy cream
red pepper flakes to taste, salt and pepper to taste

Heat a large skillet and melt 4 TBS butter
saute one package of sliced mushrooms until tender and beginning to brown. Add a teaspoon of minced garlic.  Add 3 links Johnsonville andouille sausage, sliced and allow to begin to brown.  Add 2 small boneless chicken breasts, which you have sliced.  Add 1/4 cup sliced dehydrated sun dried tomatoes (sliced and rehydrate according to package directions)
Add 2 cups heavy cream and heat to reduce. 
Add tortellini and 1/4 tsp cayenne pepper flakes & salt and pepper to taste.  Allow sauce to thicken and coat the pasta.  Top with Parmesan cheese and sliced green onions (if desired)
Serve immediately.  Yummy!

This makes a nice lunch and can be served cold if desired.

Beef Stroganoff

It's been cold and rainy here (cold is relative, since it was 103 degrees a week ago) 63 degrees feels cold!
So I pulled out the trusty crock pot and we'll have beef stroganoff for dinner tonight

Cubed steak, at least 1 cutlet per person (Frozen works well for this dish!)
Package, dry onion soup mix (I use Lipton or Walmart brand)
2Tablespoons water
salt and pepper to taste
i cann mushroom pieces
1 container sour cream
1 package egg noodles

Salt and pepper frozen cubed steak cutlets
Place in crock-pot
sprinkle with dry onion soup mix
add drained mushrooms
Cook for 6-8 hours on low

Turn up to high
add container of sour cream and mix well allow to warm up

Meanwhile, prepare noodles according to package directions, when done, drain well
Top with meat mixture.  Delicious!