I just love a warm bowl of soup on a cold winter day! Jim and I really enjoyed this soup. Robby had a little different review of it. Robby did not like the kale in it at all BUT he loved the broth it made and had plenty of it! I made this using ground “HOT” sausage but I think next time I will buy the spicy links and cut those into bite size pieces and use that instead. I think Robby might like that a little better. I may even throw in some sweet sausage links too! No matter how you make it… it will be delicious!!! I will definitely be making this again.
INGREDIENTS
1 Tablespoon olive oil
1 large onion
3 garlic cloves, minced
1 pound spicy pork sausage
1 pound small new potatoes, cut into bite size pieces
1 bunch of kale, trimmed and chopped (remove stems)
8 cups chicken stock
1 cup dry white wine
1/2 teaspoon crushed red pepper (or less )
1/3 cup heavy cream
3/4 cup shredded Parmesan cheese
salt to taste
pepper to taste
DIRECTIONS
Heat large saucepan over medium high heat and add oil, onion and garlic. Sauté for two to three minutes then add the sausage to the pot and brown sausage breaking it up into small pieces as you go. Once the sausage is brown add the potatoes, chopped kale, chicken stock, wine and crushed red pepper. Bring to a boil reduce heat and simmer for 15 minutes. When ready to serve stir in the cream and Parmesan cheese, taste and add salt and pepper if needed.
Serve warm.
Enjoy,
This recipe was inspired by a recipe from www.aspicyperspective.com
I love a good , hearty, easy, tasty dish that can feed a crowd! This casserole hit ALL of those marks and I LOVE it! This can also be changed up anyway you want, you can use almost any cheese you like or sausage links (sweet or spicy) instead of kielbasa. Be warned this makes a TON but don’t worry your friends and family will all enjoy it!
INGREDIENTS
12 ounces of cooked smoked kielbasa, sliced in rounds
1 pound spiral pasta
1 1/2 jars of pasta sauce (I used Ragu onion and garlic 24 ounce jars)
2 jars roasted garlic parmesan Alfredo sauce ( 14.5 ounce jars)
1 1/2 cups sharp cheddar cheese grated
1 1/2 cups Monterey jack cheese grated
DIRECTIONS
Preheat oven to 350 degrees. Cook the pasta according to package directions. Heat the sliced kielbasa in a medium saucepan until lightly browned on both sides. Spread 1/2 cup of the spaghetti sauce on the bottom of a 9×13
pan. Layer half of the pasta , then half of the kielbasa, half of the remaining spaghetti sauce, half of the Alfredo sauce and half of the cheeses. Repeat with all of the layers ending with the cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional ten minutes or until cheese is melted and bubbly. Serve with a side salad and garlic bread.
Enjoy,
Are you tired of the same old chicken dishes? Me too! This is so simple with a little different flavor that has some heat! If you don’t like heat this is not the dish for you! We love bold flavors in our house and I can’t wait till the weather gets a little warmer and make this on the grill!
INGREDIENTS
2 Tablespoons olive oil
6 boneless, skinless chicken thighs or breasts (or combo)
3/4 cup of vidalia onion BBQ sauce (or your favorite)
2 Tablespoon of sriracha sauce
salt to taste
pepper to taste
DIRECTIONS
Preheat oven to 400 degrees. Season both sides of chicken with salt and pepper. Stir together BBQ sauce and sriracha sauce and set aside. Heat oil in a large oven proof skillet over medium/ high heat. (If you don’t have an oven proof skillet just transfer the chicken to a baking dish before placing the chicken in the oven). Add the chicken to the skillet and brown the chicken three to four minutes on each side, brush the chicken with the sauce covering both sides of the chicken. Place the oven proof skillet or the baking dish in the oven to finish cooking. Bake until juices run clear, mine took about 15 minutes.
Enjoy,
This recipe comes from www.foodyschmoodyblog.com
When I was little, pierogi’s were a huge part of each and every holiday thanks to my grandmother. She was an amazing cook and baker but her pierogi’s and chicken noodle soup are my absolute favorite things she would make. I remember when I would be with her when I was very young. I would sit on her kitchen counter watching and “helping ” her make these and getting ready for the holidays! I am sure I was not much help but it did not matter as she would still let me take part in making anything she was doing! She is no longer with us but some of her recipes and all of the memories still are! Another memory with this recipe was sitting at the dining room table with all of my family including my aunt Rosemary, uncle Bob and cousin Janie. Janie and my older brother John would have a pierogi eating contest each and every time. The pierogis were everyone’s favorite but John and Janie took it to the next level. Grandma always made these for Easter and Christmas. These were made and boiled for the first meal and the next time (if there were any left) were fried in the melted butter. My grandmother served these with melted butter, sour cream, and chicken gravy on the side. I make these after each holiday as I like to use my leftover mashed potatoes for this recipe. If you don’t have a favorite mashed potato recipe you can find mine on this blog.
This is me with my Grandmother, Anne Andrusyk …and of course
my cat, Velvet!
INGREDIENTS
Mashed Potatoes (left over or your favorite)
1 stick of butter
salt
pepper
2 2/3 cup flour plus more for dusting
1 egg
1 cup sour cream
Chives optional for garnish
DIRECTIONS
Bring your leftover potatoes to room temperature. In a large bowl combine the flour salt and pepper. Make a well in the center of the flour, add the egg and sour cream stirring into the flour. Let the mixture rest for ten minutes then transfer to a work surface that has been dusted with flour. Knead until a smooth stiff dough forms. Cut the dough into four quarters and wrap each ball in plastic wrap and refrigerate for 30 minutes.
After 30 minutes take one dough out at a time and on a floured work surface roll out each dough ball into an 11 inch circle. Using a four inch biscuit cutter or the top of a glass, cut the dough into rounds. Place a tablespoon of potato filling slightly off center of each circle, moisten the edge of the dough and fold the dough over the filling and press edges to completely seal.
In a large saucepan, add your stick of butter and melt over medium heat until butter is melted and brown.
Bring a large pot of water to a boil add salt and add 7-8 pierogi’s at at time into the boiling water, stirring once in a while until the pierogi’s float to the top, once they float they are done. Remove them from the water using a spider if you have one and put the boiled pierogi’s into the melted butter until you have all of the done. Serve warm and with sour cream on the side and a sprinkle of chives!
Enjoy,
If you’re looking for another way to use up those holiday mashed potatoes, this just might be it. This is not your average shepard’s pie.This has ground beef and sausage you could also add some sliced zucchini as well, I did not add them as I did not have them on hand but next time I will! I added extra sausage for this one! This is a recipe that needs to be made ahead of time. I made this the night before I was going to bake it and it made for a very easy dinner, add a salad and you’re done!
INGREDIENTS
3/4 cup shredded italian cheese blend cheese
2 cups mashed potatoes
8 ounces lean ground beef
8 ounces ground sweet italian sausage
1/2 cup chopped onion
1 14.5 ounce can of diced tomatoes undrained
1/2 of a 6 ounce can of tomato paste
ground pepper
paprika optional
DIRECTIONS
Stir half of the cheese into the mashed potatoes and set mixture aside. In a large skillet cook ground beef, sausage and onion until meat is browned and onion is tender. Drain off any fat. If you were going to use zucchini now would be the time to add it (about two cups). Add tomatoes, tomato paste and pepper into meat mixture and bring to a boil and simmer about 5-10 minutes.
Put the meat mixture in to your round baking dish and spoon mashed potatoes over the top, sprinkle with the remaining cheese and paprika if desired. cover with plastic wrap and chill for at least 4 hours but up to 48 hours.
Preheat oven to 375. Remove plastic wrap, cover with aluminum foil and bake for 35 minutes. Remove foil and bake uncovered for 5 more minutes. Let stand for five minutes before serving.
Enjoy,