Kale Soup

Made this soup for dinner today. It was delicious. I made a couple changes that I indicate below. 


Ingredients 
2 tablespoons olive oil
1 pound fresh chorizo (I used fresh kielbasa removed from its casing - Italian sausage would be good too)
4 Yukon Gold potatoes, cubed
1 medium onion, finely chopped
4 cloves garlic, minced
8 cups chicken broth (I also added 2 cups of water) 
1 pound kale, stems removed, leaves torn into 1-inch pieces
1/2 cup grated Parmesan
Kosher salt and black pepper


Directions
Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.

Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.

Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.



Recipe courtesy: Trisha Yearwood 

Italian Sausage and Potato Soup

 

 

 

Wow! This soup was delicious. It smelled so good as it was cooking.

 

Ingredients

1 lb Italian sausage (can be sweet, mild or hot, link or ground)

1 onion, chopped

1-2 tbsp minced garlic

4 medium potatoes, cubed

2 c chicken broth

4 c water

1 bag of baby spinach

1 c heavy whipping cream

Salt and pepper

Red pepper flakes (optional)

Parmesan cheese

 

Directions

Brown sausage in pan until cooked. If using the links, cut into bite size pieces. Place sausage, onion, garlic, potatoes, chicken broth and water in crock pot. Add a little salt and pepper. Add red pepper flakes if you desire a little more heat. Cook on high for 3-4 hours. Turn the crock pot off and add the spinach. Wait 5 minutes. Add the whipping cream and stir well. Serve in bowls sprinkled with Parmesan cheese.

 

Parmesan Chicken with Bow Ties

Five stars!!! The family loved this & so did I. I guess we were so in love with it that I forgot to even take a picture.

Ingredients
12 oz bow tie pasta
Salt & pepper
2 c small broccoli florets
2 tbsp olive oil
1 1/2 lb chicken breast, cut into bite size pieces
1 small onion, finely diced
2 cloves garlic, minced
1 c petite diced tomatoes, drained
1/2 c Parmesan cheese

Directions
Cook chicken, onion & garlic in 1 tbsp of olive oil. Sprinkle with salt & pepper. Saute for 5 minutes. Add tomatoes; saute for 2 minutes. Cook pasta according to package directions. Add broccoli for last 3 minutes of cooking. Drain, reserving 1 cup of the cooking liquid. Toss pasta & broccoli with 1 tbsp of olive oil. Once chicken is done, toss in the pasta, broccoli, Parmesan & half of the cooking liquid (add more if dry).


Recipe adapted from All You

Gluten Free Asparagus Ham Casserole

Ingredients

3-3/4 c uncooked gluten free pasta (your choice, I used Fusilli)

2-1/2 c asparagus, sliced

1/4 c cornstarch

1/4 tsp dried thyme

1/4 tsp salt

1/8 tsp pepper

1 c milk

1 c gluten free chicken broth

1 tbsp butter

1 c onion, chopped

1-1/2 c gluten free ham, chopped into 1/2-inch pieces

1/4 c parsley, chopped

1/2 c Parmesan cheese, grated

2 c cheddar cheese, grated

Directions

Preheat oven to 450 degrees. Cook pasta in boiling water until almost done. Add asparagus and continue to boil for 1 minute; drain and set aside. Place cornstarch, thyme, salt and pepper in a medium bowl and add milk and broth stirring until well blended. Melt butter in a medium saucepan over medium heat. Add onion and saute until softened. Add milk mixture and cook until thickened, stirring constantly. Remove from heat. In a large bowl, combine pasta & asparagus, milk mixture, ham, parsley and cheddar cheese; gently mix together. Transfer to a 2 quart casserole dish and sprinkle with Parmesan cheese. Bake for 20 minutes until bubbly and golden on top.

Recipe courtesy - Lisa B of Tennessee

Buttered Noodles

I think these noodles need a better name than just buttered noodles. The addition of both Parmesan and Mozzarella made them scrumptious. So much more than a buttered noodle.

Ingredients

2-1/4 c uncooked egg noodles

1/4 c shredded part-skim mozzarella cheese

2 tbsp butter, melted

2 tbsp grated Parmesan cheese

2 teaspoons minced fresh parsley

1/4 tsp salt

1/4 tsp garlic powder

1/8 tsp pepper

Directions

Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.

Recipe courtesy - Simple and Delicious

Quinoa with Tomatoes and Parmesan Cheese

Thanks to Lisa for sending this gluten free recipe. I have never eaten Quinoa, but this looks delicious. Quinoa is a grain-like crop that is harvested primarily for its edible seeds.

Ingredients

1 c Quinoa

2 c chicken broth

1 can diced tomatoes with basil, oregano and garlic

Parmesan cheese

Italian flat leaf parsley, chopped

Directions

Cook Quinoa according to package directions, substituting the water for chicken broth. Once cooked, add can of diced tomatoes with herbs and Parmesan cheese. Top with Italian flat leaf parsley when serving.

Recipe courtesy: Lisa B. of Tennessee

Gluten Free Croutons

Ingredients

1/2 c extra virgin olive oil
3 tsp fresh herbs (use what will compliment your entree)

3 cloves minced garlic

freshly ground pepper to taste

salt to taste

1/2 c grated Parmesan cheese

5-6 slices gluten free bread, cut into small cubes

Directions

Preheat oven to 275 degrees. In a small bowl, combine olive oil, herbs, garlic, pepper, and salt. Stir to mix. In a large bowl, toss the bread crumbs and Parmesan cheese. Add the herbed oil mixture a little at a time, tossing to coat after each addition. Line a baking sheet with parchment paper and spread the bread cubes evenly on top. Place in the oven and bake for 45 minutes - or until the bread looks lightly browned. Remove from the oven and let sit to harden for another 1/2 to 1 hour before serving.

Note - store in zipper bag or air tight container if not using immediately.

Recipe courtesy: Lisa B of Tennessee

Parmesan Cayenne Baked Cod

Another great gluten free recipe from Lisa B. This one would be great even for those who don't have to watch for gluten. Thanks for sending it to us.

Ingredients
1 lb of cod fillet (or similar fish)
1 tbsp olive oil, or enough to lightly coat a baking dish
3 tbsp mayonnaise (make sure G/F)
1 1/2 tsp Dijon mustard (make sure G/F)
1 tsp Worcestershire sauce (make sure G/F)
1 tbsp minced onion
Dash of ground cayenne pepper (or more to your liking)
2 oz grated Parmesan cheese
1 tsp paprika
salt and pepper to taste

DirectionsPreheat oven to 350 degrees. Wash and pat dry the fish. Coat the baking dish with olive oil and set the fish inside. In a small bowl, combine the mayonnaise, mustard, Worcestershire sauce, cayenne and the onion. Mix well and spread over fish. Sprinkle the Parmesan cheese. Season with paprika, salt and pepper. Bake uncovered, for about 30 minutes or until fish becomes flaky and top is crisp.


Recipe Courtesy: Lisa B. of Tennessee

Spinach Lasagna Rolls

My husband and I loved these. They were so easy, but had a big taste. My kids are not big fans of lasagna so I just took extra spaghetti sauce and made them rigatoni. And since the recipe only makes 6 it was perfect for our dinner - with leftovers for lunch the next day.

Ingredients
4 oz cream cheese, softened
10 oz frozen spinach, thawed and drained
1 1/4 c shredded mozzarella cheese
1/4 c Parmesan cheese
Salt and pepper, to taste
6 cooked lasagna noodles
2 1/4 c spaghetti sauce (click here for my recipe)

Directions
Mix cream cheese, spinach, 1 cup of the mozzarella cheese, Parmesan cheese, salt and pepper. Spread mixture onto lasagna noodles, roll up tightly. Spread 1/4 cup of the spaghetti sauce in the bottom of a 9-inch square baking pan. Place lasagna rolls, seam-side down into the pan. Top with 2 cups of spaghetti sauce and 1/4 cup of mozzarella cheese. Bake at 375 degrees for 30 minutes.

Freezer Directions
Make as directed in a foil pan and cover with heavy duty foil. To serve, thaw and bake as directed for 30-45 minutes.  Often times, freezer meals take a little longer in the oven since all the ingredients start out cold.

Red Sauce with Meat (aka Meat Sauce)

Ingredients
2 lb ground chuck
1 1/2 tbsp minced garlic
Olive oil
2 large cans Hunt's Tomato Sauce
2 large cans water
4 small cans Contadina Tomato Paste with Italian Herbs
1 1/2 tbsp oregano
2 bay leaves
1 tbsp basil
2 tbsp parsley
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp crushed red pepper flakes
1 c Parmesan cheese

Directions
This sauce can be made on the stove or in a crock pot (after you have browned your meat). Pour olive oil in a pan over medium heat. Add ground chuck and garlic. Cook meat until browned. Once the meat is brown, I start adding the sauce ingredients. If I use the crock pot, I transfer the meatballs & pan drippings to the crock. If I am using the stove I just leave them in the pot. Pour tomato sauce, water & tomato paste into the pot/ crock. Stir until paste is dissolved. Add all of the spices. Do not add the Parmesan cheese. Stir well. Bring to a slow boil. Simmer for 1 hour on the stove or 2-3 hours in the crock pot. Stir in Parmesan cheese. Simmer for 1 more hour on the stove or 2-3 hours in the crock pot. Serve with your favorite pasta. We use whole wheat pastas. The sauce can also be used for lasagna, stuffed shells, baked ziti, etc.


Note: The sauce freezes perfectly for other meals.

Garlic Parmesan Chicken

Ingredients
1/2 c butter
4 cloves garlic, minced
3/4 c dry bread crumbs
1/2 c Parmesan cheese
1/4 tsp dried parsley
1/4 tsp dried oregano
1/4 tsp ground black pepper
1/8 tsp salt
8 boneless, skinless chicken breast halves- cut in half lengthwise

Directions
Preheat oven to 350 degrees.

Melt the butter over low heat and cook the garlic until tender, about 5 minutes.

In a shallow bowl, mix the bread crumbs, Parmesan cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture.  Arrange the coated chicken breasts in a 9 X 13 inch baking dish.  Drizzle with any remaining butter and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is cooked through.

NOTE:  This recipe can also be frozen. Make as directed until baking. Freeze flat on foil lined baking sheets; transfer to freezer bags when frozen. To serve: Bake as directed increasing the bake time to 45 minutes and 400 degrees. Cover the dish with foil, uncovering the last 10 minutes to "crisp."

Parmesan Squash Saute

I love summer veggies especially zucchini and squash. I created this as one way to enjoy them as a fresh, yummy side dish.

Ingredients
Zucchini, sliced
Squash, sliced
2 tbsp Olive oil
Parmesan
Salt and pepper

Directions
In a large skillet, heat olive oil. Add sliced veggies and saute until crisp tender. Sprinkle with salt, pepper and Parmesan to taste.

Garlic Parmesan Chicken

Here is a new recipe from my friend Michelle. She said her kids loved it (even her one daughter who usually hates meat). Looks yummy!

Ingredients
1/2 c butter
4 cloves garlic, minced
3/4 c dry bread crumbs
1/2 c freshly grated Parmesan cheese
1/4 tsp dried parsley
1/4 tsp dried oregano
1/4 tsp ground black pepper
1/8 tsp salt
8 skinless, boneless chicken breast halves

Directions1.Preheat oven to 350 degrees F.
2.Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3.In a shallow bowl, mix the bread crumbs, Parmesan cheese, parsley, oregano, pepper, and salt. 4.Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5.Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Recipe courtesy: Michelle R of Ohio

Skinny Pasta Al Burro

I really love the recipes found in the Skinny Italian cookbook. They are so easy and delicious. This pasta recipe is almost too easy to believe it tastes as good as it does.

Ingredients
3 tbsp olive oil
2 tbsp unsalted butter, room temperature
1 lb fettuccine
1/4 tsp salt
1/4 tsp black pepper
Large pinch of fresh parsley, minced
1/2 c freshly grated Parmigiano-Reggiano (aged 24 months is best)

Directions
Bring a large pot of lightly salted water to boil over high heat. Meanwhile, heat the oil & butter together in a large saucepan over medium heat until butter is melted. Remove from heat. Add the fettuccine to the water & cook according to the package directions until cooked al dente. Drain & reserve 1/4 cup of the pasta water. Transfer the fettuccine to the saucepan with the butter mixture. Add the salt, pepper & parsley. Return the saucepan to low heat. Toss, adding enough of the pasta water to make a glossy sauce that isn't watery or gluey. Remove from heat, sprinkle with the cheese & serve immediately.

Recipe courtesy: Skinny Italian by Teresa Giudice

Lasagna or Stuffed Shells

This is the recipe as passed on to me from my mother. I have been making this for 15 years. I love stuffed shells but you can use this same recipe for lasagna or even manicotti. This recipe make a very large pan of lasagna or two pans of stuffed shells. You can also freeze a pan (before baking it) for up to 3 months. Be sure to wrap tightly in heavy foil.

Ingredients
1 lg container Ricotta cheese
1 sm container cottage cheese
3 c shredded mozzarella cheese
2 eggs
1/2 - 1 c Parmesan cheese
Dried parsley flakes
Salt & pepper
Lasagna noodles or shells (cooked according to package directions)
Your favorite pasta sauce (click here for my recipe)

Directions
Mix all cheeses, eggs, parsley, salt & pepper. Spoon mixture onto lasagna noodles or stuff the shells with the mixture. For lasagna, layer in the following order: sauce, noodles, cheese mixture; repeat until pan is full & noodles are on top. Cover the noodles with sauce & sprinkle with Parmesan cheese. For stuffed shells, cover the bottom of the pan(s) with sauce, then lay the stuffed shells on top. Once the pan is full, cover with sauce & sprinkle with Parmesan cheese. Cover pan with foil. Bake either variation at 350 degrees for one hour. Allow to rest 25-30 minutes before serving.

Flat Bread Pizza

This is a great way to get the kids involved in making their own dinner. I let my kids make their own pizza. I put out all the ingredients & let them go to town making their own little pizza. It's fun, easy & inexpensive. I have also done the same thing with pita bread (click here for recipe).

Ingredients

1-2 pkgs flat bread

1 jar pizza sauce

1 pkg shredded mozzarella cheese

Favorite pizza toppings (pepperoni, onions, green peppers, olives, etc)

Directions

Put toppings on flat bread. Place flat bread pizzas on a baking sheet. Baking at 425 degrees for 8-10 minutes or until cheese is melted.

To make a pizza without the red sauce (as pictured above), drizzle flat bread with olive oil. Sprinkle with garlic salt, Italian seasonings, Parmesan cheese, shredded mozzarella cheese, banana peppers & diced tomatoes (You can also add feta cheese, black olives & just about anything else you like). Bake as directed above.

Busy Day Baked Fish

My best friend from high school sent this recipe to me. She is a busy mother of 3 girls so she really likes the quick, easy meals. Pair this with your favorite vegetable side dish & dinner is served.

Ingredients
1 c sour cream
2 tbsp onion soup mix
1-1/2 c seasoned bread crumbs
2-1/2 # fish fillets
1/4 c butter
1/3 c shredded Parmesan cheese


Directions
In a shallow bowl, combine sour cream & soup mix. Place bread crumbs in another bowl. Cut fish in to serving sized pieces. Coat the pieces with sour cream mixture, then roll in crumbs. Place in 2 greased 9 X 13 baking dishes. Drizzle with melted butter. Bake, uncovered at 425 for 12 minutes. Sprinkle with cheese; bake 2-6 minutes longer or until fish flakes easily with a fork.

Yield:6-8 servings

Recipe courtesy: Michelle R. of OH

My Red Sauce (aka Spaghetti Sauce)

My mom taught me, my brother & my sister to make "red" sauce better known as spaghetti sauce. She learned from one of her Italian friends many, many years ago. The funny thing is that we all make the same sauce yet they all taste different. They are all delicious, but it goes to show that the cook truly influences the food they make. I've had so many people ask for my recipe but I never measure things so it can be a little hard for people who want measurements. So I finally took the time to measure ingredients. Here they are:

Ingredients

Meatballs (click for recipe) or other meat (ground chuck if you like meat sauce, also can use a chicken breast or pork chop)

Olive oil

1 large can Hunt's Tomato Sauce

1 large can water

2 small cans Contadina Tomato Paste with Italian Herbs

3/4 tbsp oregano

1 bay leaf

1 1/2 tsp basil

1 tbsp parsley

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1/4 tsp crushed red pepper flakes

1/2 c Parmesan cheese

Directions

This sauce can be made on the stove or in a crock pot (after you have browned your meat). I always make meatballs with my sauce. So after rolling the meatballs, I pour olive oil in my pan over medium heat. I brown the meatballs on all sides. Once they are all brown I start adding the sauce ingredients. If I use the crock pot, I transfer the meatballs & pan drippings to the crock. If I am using the stove I just leave them in the pot. Pour tomato sauce, water & tomato paste into the pot/ crock. Stir until paste is dissolved. Add all of the spices. Do not add the Parmesan cheese. Stir well. Bring to a slow boil. Cook for 1 hour on the stove or 2-3 hours in the crock pot. Stir in Parmesan cheese. Cook for 1 more hour on the stove or 2-3 hours in the crock pot. Serve with your favorite pasta. We use whole wheat pastas.

Note: Recipe can be doubled for a very full pot of sauce. For our family (2 adults, 2 children) I make the single recipe. We eat 2 meals from the single recipe. The sauce freezes perfectly for another meal.

Wedding Soup

This will be the best wedding soup you have ever tasted. If you have never had wedding soup then I recommend you make it today. This recipe makes a very large pot but it can be cut in half for a smaller pot.

Ingredients
2 32oz chicken broth
1 32oz vegetable broth
6 c water
2 c celery
2 c onions
2 c carrot
2 bay leaves
3 fresh basil leaves
1 bag fresh spinach, chopped
2 c of orzo pasta

Meatballs
1# lean ground beef
1# ground pork
2 eggs
1/2 c Italian bread crumbs
1/8 c Parmesan
Handful fresh parsley, chopped

Directions
Bring broth & all vegetables (except spinach) to boil. Boil for 15 minutes. Mix all meatball ingredients together & form very small meatballs. Drop meatballs into boiling soup. Cook on a slow boil for 30 minutes. After 30 minutes add spinach & orzo. Cook 10 to 15 minutes or until orzo is cooked. Stir frequently. Serve with grated Parmesan cheese. Enjoy!!

All the little meatballs ready for the pot

Baked E-Z Ziti

Just like it says.... E - Z !!!


Ingredients
3-4 c Spaghetti sauce (I use my homemade sauce, but your favorite jar sauce will work just fine)
15 oz Ricotta cheese
16 oz Ziti, cooked & drained
4 c Shredded Mozzarella cheese, divided
Salt & pepper to taste
1/4 c Parmesan cheese

Directions
Mix sauce & ricotta cheese in a large bowl. Add ziti, 3 cups of the mozzarella cheese, salt & pepper. Toss to mix well. Pour into a lightly greased 9x13 baking dish. Sprinkle with remaining mozzarella & Parmesan cheeses. Bake at 350 degrees for 40 minutes or until heated through.