Italian Sausage Tortellini Soup

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INGREDIENTS:

  • 16 ounces Italian sausage see note
  • 1/2 medium onion chopped finely
  • 2 sticks celery chopped finely
  • 2 tablespoons flour
  • 3-4 cloves garlic minced
  • 4 cups chicken broth
  • 1 (28 ounce) can diced tomatoes with juices
  • 1/4 teaspoon Italian seasoning
  • 2 generous cups refrigerated cheese tortellini
  • 1 cup heavy/whipping cream
  • 2 cups (packed) fresh baby spinach optional
  • Salt & pepper to taste

DIRECTIONS:

  • Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
  • Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
  • Add the onion and celery to the pot and cook for 4-5 minutes.
  • Add the flour and garlic and cook for a minute, stirring constantly. 
  • Slowly add the chicken broth and stir until the flour has completely dissolved. 
  • Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil. 
  • Once it’s boiling, add the tortellini and reduce the heat so it’s gently simmering. Cook for 5 minutes.
  • Stir in the cream and cook for another 5 minutes.
  • Stir in the spinach and season with salt & pepper to taste.

Original recipe is here. Crockpot version is available here.

Cinnamon Sugar Dutch Oven Crusty Bread

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INGREDIENTS:

  • 3 cup flour (360 grams)
  • 1.5 tsp instant yeast
  • 1 tsp salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons brown sugar
  • 1.5 cup warm water

DIRECTIONS:

Day One:

In a large mixing bowl, whisk together flour, yeast, salt, cinnamon, and brown sugar. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.

Day Two:

Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.

Jalapeño Cheddar Dutch Oven Crusty Bread

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INGREDIENTS:

  • 3 cup flour (360 grams)
  • 1.5 tsp instant yeast
  • 1 tsp salt
  • 1 finally diced fresh jalapeño
  • 1 cup shredded cheddar
  • 1.5 cup warm water

DIRECTIONS:

Day One:

In a large mixing bowl, whisk together flour, yeast, salt, jalapeños, and cheddar. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.

Day Two:

Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.

Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.

Cranberry Orange Dutch Oven Crusty Bread

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INGREDIENTS:

  • 3 cup flour (360 grams)
  • 1.5 tsp instant yeast
  • 1 tsp salt
  • 1 cup dried cranberries
  • zest of two oranges
  • 1.5 c warm water

DIRECTIONS:

Day One:

In a large mixing bowl, whisk together flour, yeast, salt, cranberries, and zest. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.

Day Two:

Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.

Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.

Meatball Subs

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Ingredients:

  • 1 pound of ground turkey
  • ½ pound of ground sausage 
  • ½ onion, chopped
  • 2 garlic cloves minced
  • 1 teaspoon of Italian Seasoning 
  • 1 egg
  • ⅓ cup of Italian breadcrumbs
  • ½ teaspoon salt
  • 1/4 teaspoon of pepper
  • 1 pound of mozzarella cheese, shredded
  • 1 jar marinara sauce

Directions:

  • Preheat the oven to 400° degrees.
  • Cook chopped onions, a pinch of salt and pepper and Italian seasoning over medium heat until onions are translucent (about 5 mins).
  • Then add minced garlic and cook for 30 seconds. Take off heat and add to a large bowl to cool. 
  • Once the above mixture is cool, add ground turkey, sausage, egg, breadcrumbs, salt and pepper. Mix to combine. (I use my clean hand 🙂 
  • Form into meatballs, I normally use a cookie scoop. 
  • Bake on a sheet pan for 20 mins. 
  • Add marinara in a 9×13 pan and add meatballs once they are done cooking. Add shredded cheese on top and cook in the oven for an additional 20-25 mins. You can cover it or leave it uncovered if you prefer cheese to get a little brown. 
  • Enjoy as is or make sandwiches with some good rolls. 🙂

Philly Cheesesteak

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Ingredients

  • 2 pound of ground beef
  • 2 bell peppers
  • 1 onion
  • 2 garlic cloves minced
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • ½ C cream cheese
  • ½ heavy cream
  • 6 slices of provolone 
  • Rolls

Directions

  • Preheat the oven to 350° degrees.
  • Slice peppers and onion into thin strips. I use my food processor and use the shave setting to get them very thin. 
  • Cook ground beef on medium heat with a pinch of salt and pepper. Once cooked through add peppers and onions. Cook until softened (about 5 mins). Add minced garlic and cook for 1 more minute.
  • Take off heat and add cream cheese, heavy cream, salt and pepper. And mix well.
  • Add to a 9×13 pan and cover with cheese slices. Bake for 15-20 minutes uncovered until the cheese is nice and melted on top. 
  • Enjoy as is or make sandwiches with some good rolls. 🙂

Zucchini Pasta Alfredo

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INGREDIENTS

  • 1 pound linguine or fettuccini
  • 4 tablespoons salted butter
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 zucchini or yellow summer squash, very thinly sliced
  • 1 teaspoon basil (or ½ cup fresh basil)
  • 2 tablespoons fresh thyme leaves
  • salt and black pepper
  • 1 cup heavy cream
  • 1 ½ cups grated parmesan cheese

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Remove 1/2 cup pasta cooking water. Drain.
  2. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and cook until caramelized, 8-10 minutes.
  3. Stir in the garlic, zucchini, thyme, basil, and season with salt, pepper. Cook another 5 minutes until golden. 
  4. Add 1/2 cup pasta cooking water and the cream, stirring until smooth. Bring the sauce to a gentle simmer and cook for 5 minutes, until slightly thickened.
  5. Stir in the parmesan, then toss in the pasta. Cook for 2 minutes.
  6. Remove from the heat. 
  7. Twirl the pasta up with the sauce and zucchini. EAT and ENJOY!

Original recipe available here.

Muffin Brownies Recipe

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Yield: 12 muffins 

Ingredients

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Line Muffin Pan with cupcake liners 
  2. Stir sugar, eggs, and 1 teaspoon vanilla in the melted butter. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder by hand.
  3. Use cupcake liners and fill ¾ full of batter
  4. Bake in preheated oven for 8 to 10 minutes.

Fruit Pizza

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INGREDIENTS

Crust:

  • 1/2 cup oil
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1/2 cup butter
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 2 1/4 cup flour
  • 1/4 tsp salt

Topping:

  • 8oz cream cheese
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 container of cool whip
  • Assorted fruit: strawberries, raspberries, blueberries, kiwi,

DIRECTIONS:

  • Preheat oven to 375 degrees
  • Prepare crust: Combine oil, sugar, powdered sugar, butter and mix well. Add egg.
  • Add dry ingredients: baking soda, cream of tartar, flour, salt.
  • Spread on rectangle baking stone and cook for 10-12 minutes.
  • Let cool completely.
  • Prepare topping: blend cream cheese, sugar, vanilla, cool whip.
  • Spread on cooled crust. Add fruit.

Best prepared one day in advance and stored in fridge overnight before serving.

Texas Queso Dip

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INGREDIENTS:

  • 1lb breakfast sausage
  • 16oz pepper jack cheese
  • 32oz velveeta
  • 8oz cream cheese
  • 2 cans rotel
  • 1 cup chopped cilantro
  • 2 tbsp taco seasoning
  • 8oz beer (optional)

DIRECTIONS:

1. Brown the breakfast sausage in a pan, then set to the side to cool.

2. Chop the pepper jack cheese & velveeta into cubes about 1” wide.

3. Add the cubes of cheese to the bottom of crock pot & place the block of cream cheese on top.

4. Pour in both cans of rotel, then add the crumbled breakfast sausage.

5. Sprinkle the chopped cilantro over the top and season with the taco seasoning, then pour in 8oz of beer.

6. Melt on high at least one hour to fully melt. Serve and enjoy!