Food

Kale Sausage Soup

Kale Sausage Soup

I know Spring is not soup season, but I love soup year round.  After spending some time on Pinterest I was in the mood for a Kale Sausage Soup, preferably with beans. I found a few recipes,  but most of them lacked the spice so I came up with my own version of Kale Sausage Soup. It’s similar to many that I found, however I added the carrots and the extra seasoning for a little spicy Kale Sausage Soup.

At least once a week, we have soup for dinner.  I’m a huge fan of broth soups.  While I still love cream soups, the broth soups are much healthier. Plus, if they have any kick to them I will love it!  Anything with a little spice is right up my alley.

The Kale Sausage Soup was a hit at this house.  It combines some of our favorite foods of sausage, beans, and spices.  It’s the perfect combination while also being light.  Please check it out.

Kale Sausage Soup

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients:

  • 1 lb. of Andouille Sausage (chopped and quartered)
  • 3-4 Medium Carrots (chopped thin)
  • 3 Cups of low sodium Chicken Broth
  • 1 Can of Diced Tomatoes (undrained)
  • 6 cups of coarsely chopped Kale (about 8 ounces)
  • Jalapeno Salt (as needed but not necessary)
  • 1 Teaspoon of Cayenne Pepper or more as needed
  • Salt and Pepper to Taste

Directions:

  1. Heat a large saucepan over medium heat.  Add the sausage and carrots. Cook for 4-6 minutes, stirring frequently. Add chicken broth, tomatoes undrained, seasonings, and bring to boil over high heat.
  2. Stir in kale. Reduce heat and simmer until kale is tender.
  3. Stir in beans and cook for 8-10 minutes or until soup is cooked through.

I doubled this recipe so we could have left overs. My kids enjoyed this soup with some of their favorite toppings such as shredded cheese, and tortilla chips.  There is a ton of options with this one. Enjoy!

Food

Bacon Cabbage Delight

Bacon Cabbage 2

What happens when you combine cabbage, that not so popular vegetable, with bacon? You end up with a pretty amazing result called Bacon Cabbage Delight. As a kid, I ate cabbage on St. Patrick’s Day, and only on St. Patrick’s Day.  As an adult, I’ve grown quite fond of cabbage.  I love cabbage mixed with other vegetables and in soups. Most recently, my husband made this wonderful cabbage dish with bacon, hence the name Bacon Cabbage Delight.  It is so good, but anything with bacon is good in my opinion. This dish does not disappoint.  I could eat this Bacon Cabbage Delight every night and with every meal. Whether or not you are a fan of cabbage, this side dish is a must try. With St. Patrick’s Day upon us, I thought it would be a great idea to share this recipe.  Bacon Cabbage Delight is guaranteed to keep your Irish eyes smiling. Not only is it good, but it is super easy too. Check it out!

Bacon Cabbage Delight

  • Servings: 6-8
  • Difficulty: easy
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INGREDIENTS:

  • 8 slices of Bacon, chopped (we use the Costco Kirkland think cut)
  • 1 large Onion, chopped
  • 3 cloves of Garlic, minced
  • 1 large head of Cabbage, cored and sliced
  • 1 Teaspoon ground Black Pepper
  • 1/2 Teaspoon of paprika
  • Dash of ground Cayenne Pepper for a little kick
  • Salt if you wish but we did not need it

DIRECTIONS:

  1. Place the bacon in a large pan and cook over medium-high heat until crispy, about 10-12 minutes.  I like my bacon cooked well.
  2. Add the onions and garlic.  Cook for about 5 minutes
  3. Next, add the cabbage and stir for 10 minutes.  Season with black pepper, paprika, and cayenne pepper.  Reduce heat to low, cover, and simmer about 15 minutes while stirring occasionally.

Enjoy!

Food, Garden

Italian Garden Breakfast Casserole

Italian Garden Casserole (1)

It was a cold Sunday morning in January.  We didn’t have any games. We went to mass the night before, and we were in the mood for a big breakfast, a big Italian Garden Breakfast Casserole. I checked the refrigerator.  I had a ton of eggs and some bulk Italian sausage. Next I found some green and red peppers. I always have cheese in the house…always!  A bag of hash browns were in the freezer so it was then, the making of the Italian Garden Breakfast Casserole came to fruition.

Growing up, I never cared much for breakfast unless it was pancakes, french toast, or cereal.  Of course, I loved the sweeter side of breakfast as a kid.  I didn’t eat eggs…any kind of eggs. My Dad loved eggs…any kind.  He liked them prepared any way.  In fact, everyone in my house liked eggs, but me. Finally in my twenties, I slowly started to try some egg casseroles and omelets. I figured the cheese, veges, and meat must help with the taste. Well, I was right. I liked it. I married my husband, who, by the way, loves eggs…any kind, so I started to cook them.  I still do not eat eggs over easy, scrambled, or poached.  But, I have definitely grown quite fond of omelets and casseroles. On this particular weekend, I decided to make a casserole without the bread and use the hash browns as a base.  It really worked out well.  The Italian Garden Breakfast Casserole was a huge hit.  Plus it can be a Make Ahead Italian Garden Breakfast Casserole. Check it out!

Italian Garden Breakfast Casserole

  • Servings: 10-12
  • Difficulty: easy
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Ingredients:

  • 1 pound of bulk Italian Sausage
  • 1 1/2 cups of chopped Onion
  • 2 cloves of fresh garlic
  • 3-4 cups of Frozen Shredded Hash Browns (country style)
  • 3 cups of Shredded Cheese (I use the Kirkland Costco Mexican blend)
  • 1 cup of diced Green Pepper
  • 1 cup of diced Red Pepper
  • 1/2 cup of diced Green Onions (from about 6-8)
  • 12 Eggs
  • 1 3/4 cup of Nonfat Milk
  • 1 1/2 teaspoons of Dried Parsley
  • 1 teaspoon of Salt
  • Add Pepper and Crushed Red Pepper
  • Bacon Bits (Kirkland Costco brand – best bacon bits around)

Directions:

  1. In a large nonstick skillet over medium heat, cook the sausage, onion, and garlic.  Stir the mixture to break up the sausage into smaller pieces.  Cook until sausage is no longer pink about 10-12 minutes. Drain any liquid.
  2. Coat a 9×13 glass pan with cooking spray. Layer potatoes (unthawed), sausage mixture, 1 1/2 cups of cheese, green/red peppers, and green onions.
  3. In a medium bowl, whisk the eggs, milk, parsley, salt and pepper. Pour egg mixture evenly over casserole.  Season with pepper and crushed red pepper if you like. Sprinkle the top with some of Costco’s bacon bits. If you are planning to make this in the morning, cover with plastic wrap and refrigerate over night.
  4. Ready to bake casserole immediately or in the morning, preheat oven to 375 degrees.
  5. Bake casserole for 70-80 minutes or until egg mixture is set in the middle and the edges are lightly golden brown.
  6. Remove from oven and allow to cool for 10 minutes before cutting.

Enjoy!

Food

Asparagus Wrapped in Prosciutto

Asparagus wrapped Prosciutto

My newest addiction is grilled asparagus wrapped in prosciutto.  It’s the perfect side dish, snack, and appetizer.  I usually make the asparagus wrapped in prosciutto on the grill stove top, but of course you can do these asparagus wrapped in prosciutto right on the grill outside.  I add a little brown sugar for that sweet and salty taste.  They can be wrapped individually or in pairs as I did this time.  Sometimes it all depends on the size. The thicker asparagus work better wrapped as individuals while the smaller ones are better wrapped in bundles of two, three, or four.

Going to a party, bring these grilled asparagus wrapped in prosciutto and you will be the hit at the party! They are so darn good and so easy to make! Check it out!

Asparagus Wrapped in Prosciutto

  • Servings: 6
  • Difficulty: easy
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Ingredients:

  • 16-20 Asparagus Spears (1/2 to 3/4 thick) with ends trimmed – I like Costco’s asparagus
  • 16-20 Slices of thin Prosciutto – I like Costco’s
  • 2 Tablespoons of Olive Oil
  • 3/4 Tablespoon of Brown Sugar
  • Salt and Pepper

Directions:

  1. Trim off the ends of the asparagus spears, wash thoroughly and pat dry with a paper towel.
  2. Wrap asparagus with thin prosciutto either as doubles or singles depending on the size of your asparagus. Place on a cookie sheet.
  3. In a small mixing bowl, add the olive oil, brown sugar, salt and pepper to taste.  Mix together.
  4. Brush the olive oil/brown sugar mixture over both sides of the asparagus spears.  Add more salt and pepper as desired.
  5. Over medium/high heat add the asparagus bundles to the stove top grill.  Flip the asparagus at least once and cook until prosciutto is crisp and asparagus is tender.  Be careful not to over cook the asparagus.

Enjoy!

Family, Food

Roasted Red Potatoes

Roasted Red Potatoes I never met a potato I didn’t like really it’s true.  I love potatoes! Did you know there are over 100 different varieties of potatoes sold in the US?  I had no idea.  Potatoes fall into the usual categories of russet, red, white, yellow, purple/blue, fingerling, and petite.  We cook a lot with russet and white/yellow potatoes.  Tonight it was time to bring back the cute little red potatoes.  I went for something basic – roasted red potatoes.  I’m really into roasting all my vegetables right now so why not try some roasted red potatoes!

Sometimes the best recipe for success is plain and simple.  These roasted red potatoes are so good and so easy.  In the past, I’ve used the Lipton onion soup mix recipe for my roasted red potatoes.  It’s a great one too but if you don’t have that soup mix and you just want simple, try these roasted red potatoes. This is a great side dish that will compliment any meat or fish. Check it out!

Roasted Red Potatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 3 pounds of Red Potatoes – cut in half or quartered
  • 1/4 cup of Olive Oil
  • 1 Teaspoon of fresh ground Pepper
  • Sea Salt to your liking
  • 1 Tablespoon of Italian Seasonings (Basil, Oregano, Parsley)

Directions:

  1. Preheat oven to 430 degrees. Meanwhile, clean and cut all potatoes in half.  Some larger ones might be best quartered.
  2. Put potatoes in a large mixing bowl. Toss the potatoes with the olive oil and all seasonings. Arrange the potatoes, cut side down, on a large lipped baking sheet.
  3. Roast until tender and golden brown approximately 30 minutes.  Stir and flip potatoes halfway through cooking time.

Enjoy!