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Tag Archives: Yum

Shrimp, Potato & Kale Tuscan Soup

This soup is kind of on the line of Olive Garden’s Zuppa Toscana Soup… except it doesn’t have sausage in it…but if you like sausage you could certainly add that.

Ingredients:

1 large onion, chopped

1 package (1 lb) peeled & devined shrimp (chopped into smaller pieces)

3-1/2 teaspoons Italian seasoning, 1 tsp basil & 1 tsp oregano

1 TBLS olive oil

64 oz vegetable broth

2 cans (15 ounces each) cannellini beans, rinsed and drained

6 Russet Potatoes (washed and cut in half lengthwise and then sliced 1/4 inch thick)

1 – 2 sweet potatoes, peeled and cubed

6 cups chopped fresh kale (chopped)

12 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

2 Bay leaves

1 TBLS flour

1 cup heavy whipping cream

Heat oil in a large pot, add shrimp, or if your using Italian sausage here’s where you’d add 1 lb of it. However, if you are using sausage – completely eliminate the oil!! Cook shrimp (or sausage, or both) until it’s almost cooked, then add the onion & garlic. Cook until onion turns translucent.

Sprinkle flour over the mixture and stir to combine. Add vegetable broth and bring to a boil. Then add potatoes, cook for approx 20 minutes or until potatoes are tender.

Reduce heat to low and stir in the heavy cream and kale. Cook for 5 minutes, stirring occasionally. Serve with toasted French bread or hard rolls!


Enjoy!

 
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Posted by on October 29, 2016 in Comfort Food, food, potatoes, shrimp, soup, veggies, Yummy

 

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Southwestern Spring Rolls

Southwestern Spring Rolls

In honor of National Taco Day, I made these for supper last night. They were super yummy. I made the vegetarian version of these and made a dipping sauce out of sour cream, taco bell brand southwestern ranch dressing & salsa. I fried these briefly in a little vegetable oil and olive oil mixed, but I want to experiment with them and bake them to see if that will give a similar result of crunchiness without the oil.

Enjoy & Happy National Taco Day!!

 

Ingredients:

16 oz. black beans (rinsed and drained) – I used seasoned black-eyed peas, rinsed & drained.

16 oz. organic corn (you can find it ­čÖé )

2 cups fresh washed & drained spinach

1-2 fresh jalapenos, de-seeded and chopped

2 garlic cloves, pressed & minced

1/4 cup fresh cilantro, chopped

1/4 cup onion, minced

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp salt

1/4 tsp fresh ground black pepper

2 cups grated Mexican cheese blend

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15 large soft flour tortillas

Cooking oil

Salsa of your choice

Sour Cream

Directions:

1 . Combine & mix well all ingredients except oil, tortillas, sour cream & salsa.

2. Put approximately 2 TBLS of mixture on the end of each tortilla and roll tortilla into a thin tacquito.

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3. Heat a dry frying pan to med/high heat.

4. Add 1 TBLS oil per 2-3 taquito’s and shallow fry the taquitos just until browned on the outside….drain on paper towels.

Dipping Sauce:

I combined sour cream, Taco Bell brand southwestern ranch dressing & Salsa to make a dipping sauce.

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  • As I mentioned these were vegetarian rolls but all you’d need to do if you want to add meat is marinate some chicken breasts in a Mexican seasoning and cook them on a foreman grill or in the fry pan. Then thinly slice or shred your chicken and add to your tortilla mixture

ENJOY!!!

 
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Posted by on October 5, 2016 in food, Mexican food, Tacos, vegetarian

 

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Jenny’s Create a Pasta Dish…

Jenny’s Create a Pasta Dish…

This was a dish that Jenny created one night when we didn’t have much food in the house. She created it using what we had in the cabinet and leftover veggies in the frig. It is one of our favorite dishes.

The really cool thing about this dish is that you can use it as a main course by adding a meat, or you can use it as a side dish by eliminating the meat and cooking the meat on its own.

You can also adapt it to your own taste…and add whatever veggie you want to experiment with.

Well, here’s your ingredients…

or a pasta or your choice…

First Step….

– Boil your pasta to the the softness of your choice…drain.

Second Step…

– Cook your bacon…

Then just start dumping it all together…

While the pasta is still piping HOT (very important), stir in the raw spinach. The heat from the pasta will wilt the spinach perfectly. (However, if you prefer to saute your spinach first – go for it! :))

Heat the jar of rosa alfredo in the microwave before you dump it in

(that will help to wilt the spinach as well)…

Bacon, Bacon, Bacon Baby!! If you don’t like bacon (whoa, is there anyone that doesn’t like Bacon?) … ­čśë Then you can pick another meat (Chicken, ham, beef…probably even Tuna, shrimp or crab)…. we LOVE the bacon!!

or you can just skip the meat all together ­čÖé

Parmesan cheese….yum…mix in..

Here’s the final product….

Oh Yum!!

Now Eat! Enjoy ­čÖé

Thanks for coming up with this recipe meine kleine Liebchen Jenny), it’s one of our favorites!! I love you! ÔŁĄ

 
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Posted by on February 7, 2012 in Bacon, Comfort Food, Jenny's dish, Pasta, Yummy

 

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Chicken Pot Pie

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Yum! This is one of those Fall dishes that reminds me of home…even though my mom never made it :). But let’s face it…it’s pie! Who doesn’t love pie. Now there is one frozen pie that is definitely worth a second look for those days when you want a chicken pot pie, but just don’t have the time or energy to make one. That frozen pot pie is by Marie Callender…and it really is quite good! But honestly this recipe is so easy that you’ll probably never buy a frozen pie again….give it a try, you won’t be sorry…it’s easy and delish!

INGREDIENTS:
3/4 pound skinless boneless chicken (cubed)

– or you can use leftover already cooked chicken.

3/4 cup sliced or chopped carrots

3/4 cup frozen green peas
1/4 – 1/2 cup chopped celery
1/4 cup butter
1/4 cup chopped butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery flakes
1 1/4 cups chicken broth
1/2 cup milk
2 (9 inch) unbaked pie crusts
(I use Pilsbury prerolled crusts in a box)

DIRECTIONS:
-Preheat oven to 425 F. (220 C.)
-heat 2 TBLS Olive oil in fry pan…sautee chicken until pink is gone. (of course if using leftover precooked, skip ┬áthis step.
– In saucepan, combine carrots, peas and celery, cover with water and cook on medium heat for ~15 minutes. ┬á ┬áDrain off water, add chicken to the vegetable mixture and set aside.
-cook onion in butter until translucent. Stir in flour, slowly. Slowly stir in chicken broth and milk. Simmer over  medium heat until thickened. Season with salt, pepper and celery flakes.
– roll out bottom pie crust and place on pie plate. Put chicken/vegetable mixture in bottom of pie crust. Pour ┬áthickened liquid over. Cover with top crust. Seal and flute edges. Cut several slits in top pie crust to allow ┬ásteam to escape.
– bake in preheated oven for 30 minutes or until pastry is golden brown and filling is bubbly. Cool 10 minutes ┬ábefore serving. Serves 4 – 6 people.

I forgot to take a picture after it was cooked because everyone was hungry and dug in…but I can tell you it was nice and golden brown and very delicious!

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Posted by on October 12, 2011 in Chicken Dishes, Comfort Food, Yummy

 

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