Sweet Italian Chicken Sausage and Tortellini Soup

This is the recipe that got my mom into liking chicken sausage.  I had tried it once at Trader Joes and loved it, but my mom said she only like sausage with pork or turkey.  "Chicken is definitely not sausage," she would say.  However, she caved and said yes when I asked if I could make this recipe, and she definitely did not regret it once she tasted this wonderful soup.  It's very hearty, filled with lots of veggies, cheesy tortellini, and flavorful chicken sausage (which is also healthier than pork).  The broth is very flavorful as well, with tomato juice, white wine, and chicken broth.  I recommend (just like any other one of my soup recipes, really) enjoying this soup with some [garlic bread] on the side for dipping. Yum(: If you like spicy things, feel free to add as much red pepper flakes as you want.  This is is such a great recipe for a chilly night, not to mention its easy and economical.

Ingredients:

1 8-ounce package sweet Italian chicken sausage links (mine had roasted peppers in them)

2 tablespoons olive oil

1 cup sliced carrots 

1 cup chopped onion

3/4 cup sliced mushrooms

3 garlic cloves, finely chopped

1/4 cup white wine

4 ounces canned, petite diced tomatoes (with juice)

2 14-oz cans low sodium chicken broth

9 ounces refrigerated cheese tortellini (I used half an 18-ounce bag)

3/4 cup fresh, chopped red tomatoes

8 ounces spinach leaves

1 tablespoon unsalted butter

Freshly ground black pepper and red pepper flakes to taste

Garnish: Parmesan cheese

Instructions:

1. Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and just cooked through. Remove from pan, let cool slightly, slice into small slices (about 1/2 inch thick) and set aside.
2. Heat remaining oil in pan, add carrots and saute for about 4 minutes.  Add onions and mushrooms, and saute about 8 minutes more, or until the carrots are tender.  Add garlic and saute for 30 seconds, stir in wine, broth, and canned tomatoes and bring to a boil. Cook for about 2 minutes, then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes.
3. Return sauteed sausage pieces to the soup, cook for an additional 5 minutes, add the butter, black pepper, and red pepper flakes to taste and serve when butter is melted. Garnish with Parmesan if desired.

Cheesy Potato and Corn Chowder

This takes comfort food to a whole new level.  That's what I love about chowder recipes...they're easy, yet incredibly rich and literally the definition of true soul-food.  This is rich, creamy (yet chunky!), cheesy, and full of fabulous flavor.  It's also incredibly perfect for those cold, winter nights.  I wouldn't change anything about this recipe...it's just too perfect.  The only thing I may experiment with is trying it with different meats, like chicken, ham, or - I think this would taste best - sausage. My family and I gobbled it up and we all agreed that this is one of my best chowder recipes of all time.  I served it with crusty french bread for dipping, and it was a wonderful, southern, comforting meal.

Yield: about 6-8 servings

Ingredients:
2 tablespoons butter
1 cup chopped celery
1 cup chopped onion 
2 14.5 ounce cans chicken broth
3 cups peeled and cubed potatoes
1 15-ounce can whole kernel corn
1 15-ounce can creamed corn
1 4-ounce can diced green chiles
1 2.5 ounce package country style gravy mix
1 cup milk
1 cup heavy cream
1 1/4 cup shredded, Mexican-style blend cheese
Garnish: crumbled bacon, sliced green onions, and/or extra cheese (optional)

Instructions:

1. In large saucepan, melt butter over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in both corn cans and chiles; return to boiling. Combine milk and heavy cream, and dissolve gravy mix in the milk/cream mixture; stir into boiling mixture.  Let simmer over low heat for about 10 minutes. Add cheese; cook and stir over low heat until cheese is melted.  Garnish (if desired) and serve hot.

***If you love spicy, feel free to add some hot sauce to your bowl(:

Grilled Bell Peppers With Cheese

Yield: about 4 servings

Peppers and cheese?  Umm.....yum!  This is such an easy, quick recipe that's nearly impossible to mess up.  They are tangy with the cheese, and the tart lemon pepper with the charred grilled pepper is to die for. Don't let the simplicity of this recipe scare you.  And do not skimp out on the lemon pepper!  My dad says he hates lemon pepper, but he absolutely LOVED this dish!  The flavors pair so incredibly well together.  I served this as a side to turkey brautworst and chicken sausage.  Mmm...such a good pairing!

Ingredients:

• 2 green bell peppers
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1/2 cup crumbled goat cheese, feta cheese, and/or blue cheese
• 1 tablespoon lemon pepper seasoning

Directions:

1. Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the cheese and lemon pepper seasoning together in a small bowl; set aside.
3. Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes.

Pizzadillas (Pizza Quesadilla!)

   

Don't you just love my creative little name?  Half pizza + half quesadilla = PIZZADILLA! This is such a quick and yummy dinner/lunch/snack/appetizer that you can whip up in no time at all. The next time your family is having an argument about whether they want pizza or Mexican food for dinner, why not get a little creative in the kitchen and find a way to blend the two?  This recipe is so versatile. Whatever you want to add to your pizzadilla, it will always turn out awesome.  So experiment!  Use different types of cheeses, pizza sauces (or no sauce, if you want...for a white pizza), vegetables, and meats!  Be sure not to use too much sauce (no more than a tablespoon and a half) or else it will ooze out and be very messy (I made this mistake once and found myself eating a plain tortilla, while a hot, cheesy, marinara mound was sitting on my plate after falling out).  Sprinkling cheese on the tortilla before and after adding the toppings assures a "seal" - since cheese is sticky...it acts like glue - so the toppings won't fall out of the tortilla.  Now your family won't have to argue between pizza or Mexican food...you can thank me later.

Yield: 8 servings

Ingredients:

• 2 tablespoons margarine, softened
• 8 (10 inch) flour tortillas
• 16 ounces cheese (your choice of type(s))
• 1/2 cup pizza sauce
• 4 ounces sliced pepperoni, sausage, vegetables, or other desired toppings

Directions:

1. Heat a large skillet over medium-low heat. Spread margarine (about 1 teaspoon) over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla. Sprinkle 1/4 cup of shredded cheese over the sauce, top with desired toppings, and sprinkle another 1/4 cup of shredded cheese over the toppings. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas.  Serve with your choice of sauce (garlic, marinara, etc.) if desired.

Ham and Cheese Scones

These were just too good.  I don't even know what else to say.  These scones literally melt in your mouth, and remind  me of my Cheddar Parmesan Biscuits (found here) but these have more Cheddar than Parmesan and have ham and no garlic.  I wouldn't change anything about these scones, though. They are so darn good!  I think using heavy cream instead of milk/buttermilk makes a big difference...it makes these scones so much richer...just the way I like it.  The cream is definitely the cause of the melt-in-your-mouth effect.  But the ham is probably the star of this savory scone.  I insisted on getting fresh Virginia Ham from the deli in our grocery store because I had been wanting to make this ham and cheddar scone recipe. One thing I love about ham is how versatile it is.  They can jazz up omelets, be built into sandwiches, mix in a casserole, or star in this soft and buttery scone. Scones are generally sweet, not salty, but these savory scones are now my favorite. They are little triangles of buttery bread goodness, packed with the salty flavor of ham and cheddar cheese and the mild flavor of green onion. They're easy to prepare and work as either a side dish or a breakfast.  These seriously lasted minutes in my house.  I was actually really angry at my parents because they ate them all when I wasn't looking before I could grab a third.  My new rule: the cook gets the last one!

Yield: about 8 scones

Ingredients:

2 cups (8 1/2 ounces) All-Purpose Flour
3/4 teaspoon salt
1 tablespoon baking powder
2 teaspoons white sugar
4 tablespoons (1/2 stick, 2 ounces) cold  butter
3/4 cup shredded cheddar cheese
1/4 cup shredded Parmesan chese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the green part, 3/4 ounce)
1 cup cooked ham pieces - about 1 inch, torn from the slices
3/4 cup + 2 tablespoons heavy cream or whipping cream, or enough to make the dough stick together

Instructions:

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

1) Whisk together the flour, salt, baking powder, and sugar.
2) Work the butter into the flour until the mixture is unevenly crumbly.
3) Mix in the cheese, chives, and ham till evenly distributed.
4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.
6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
7) Brush the scones with a bit of cream; this will help their crust brown.
8) Bake the scones for 15-17 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature. 

adapted from Heat Oven to 350

King Ranch Mac and Cheese

I first spotted this recipe on the cover of a Southern Living Magazine, and I knew I had to make it.  This takes comfort food to a whole new level.  It's cheesy, creamy, slightly sticky, and filled with different flavors that make this way more unique than the classic macaroni and cheese.  There are peppers, chicken, and lots of tex-mex spices that give this so much wonderful flavor.  It tastes just like cheesy chicken enchiladas!  I absolutely LOVE the crispy, cheesy crust that forms on top of this dish too.  My family and I ate so much of it in one sitting, and my friend and I gobbled the rest of it up a few days later as leftovers.  My friend said it was one of the best macaroni and cheeses she'd ever had and loved how there was chicken in it.  The next time I make this, I think I'm gonna try substituting other things for the chicken, like crab or - omg! ----> lobster!!!  Mmmm.  I'll let you know how it tastes!  This also makes amazing left overs...it tastes just as delicious a few days later.  This is such an easy, quick, super yummy dish that will definitely be a regular on your weekly dinner menu.

You can find this recipe here.

Philly Cheese Steaks

Jersey Mikes's Philly Cheese Steak:

And mine:

so tender...so juicy...so cheesy...

Have you ever had Jersey Mikes's legendary Philly Cheese Steak??  If you haven't, then you have no idea what you're missing.  That sandwich (ordered with just steak and cheese, and some mayo if you like mayo...I don't like it with the added peppers and mushrooms) is definitely one my top 3 best sandwiches I've ever had (I can't decide if it's first, 2nd, or 3rd compared to my triple decker flutternutter found here and my classic flutternutter found here).  I received an email from America's Test Kitchen with some recipes, and this Philly Cheese Steak recipe was one of them.  I'd been wanting to make this amazing sandwich ever since my first bite into Jersey Mikes's four years ago.  Of course, there was no doubt in my mind that the America's Test Kitchen one wouldn't be incredible, since they test it so many times.  And I was right....this recipe is the bomb.  It tastes so much like the philly cheese steak at Jersey Mikes!  They only difference is the meat.  The Jersey Mikes meat is a little more tender, probably because it's marinated much longer.  This recipe has thicker cuts of meat, but it's super juicy and every bite is filled with the cheesy goodness from the white american cheese - my favorite cheese of all time.  A Philly Cheese Steak has to have white american cheese for it to be good...trust me.  I also wrapped up a left over sandwich and stuck it in the fridge to have for lunch cold the next day, and it was sooo tasty.  I know...a philly cheese steak cold???  Yeah.  It's just that good.

SERVES 4

If skirt steak is unavailable, substitute sirloin steak tips (also called flap meat). Top these sandwiches with chopped pickled hot peppers, sautéed onions or bell peppers, sweet relish, or hot sauce.

INGREDIENTS

• 2pounds skirt steak , trimmed and sliced with grain into 3-inch-wide strips
• 4(8-inch) Italian sub rolls , split lengthwise
• 2tablespoons vegetable oil
• 1/2teaspoon salt
• 1/8teaspoon pepper
• 1/4cup grated parmesan cheese
• 8slices white American cheese (8 ounces)

INSTRUCTIONS

1. 1. Place steak pieces on large plate or baking sheet and freeze until very firm, about 1 hour.
2. 2. Meanwhile, adjust oven rack to middle position and heat oven to 400 degrees. Spread split rolls on baking sheet and toast until lightly browned, 5 to 10 minutes.
3. 3. Using sharp knife, shave steak pieces as thinly as possible against grain. Mound meat on cutting board and chop coarsely with knife 10 to 20 times.
4. 4. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until smoking. Add half of meat in even layer and cook without stirring until well browned on 1 side, 4 to 5 minutes. Stir and continue to cook until meat is no longer pink, 1 to 2 minutes. Transfer meat to colander set in large bowl. Wipe out skillet with paper towel. Repeat with remaining 1 tablespoon oil and sliced meat.
5. 5. Return now-empty skillet to medium heat. Drain excess moisture from meat. Return meat to skillet (discard any liquid in bowl) and add salt and pepper. Heat, stirring constantly, until meat is warmed through, 1 to 2 minutes. Reduce heat to low, sprinkle with Parmesan, and shingle slices of American cheese over meat. Allow cheeses to melt, about 2 minutes. Using heatproof spatula or wooden spoon, fold melted cheese into meat thoroughly. Divide mixture evenly among toasted rolls. Serve immediately.

Quickest and Tastiest Chicken Alfredo

I can't believe how easy this was!!  Wanna know the secret ingredient? Cream cheese.  Whoever first thought of using this magnificent ingredient in Alfredo Sauce was pure genius. You can't tell it's in there at all!  The result is cheesy...rich....smooth...and just perfect.  Not to mention it's super creamy and comforting.  It's everything you love about the perfect Alfredo dish.  I don't usually like the Alfredo Sauce you buy in the jar, but I like what most restaurants have and I absolutely LOVE this!! The next time I make this, I'm adding chopped asparagus, sun dried tomatoes, and mushrooms.  If you'd like to make this even richer (you totally don't need to, but some people think the richer the better), you can substitute cream in place of the milk.  


Yield: about 6 servings

Ingredients:
1/2 cup butter
1 teaspoon minced garlic
1 (8 ounce package cream cheese
1/2 teaspoon garlic powder
1 1/3 cups milk
6 ounces grated Parmesan cheese
1/4 teaspoon ground black pepper
1 pinch of nutmeg
salt to taste



1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves, cut into bite sized pieces
salt and pepper to taste

Directions:

1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese, garlic, and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan, pepper, and nutmeg. Add salt to taste. Remove from heat when sauce reaches desired consistency. Set heat to the lowest setting, and place sauce over that when it reaches the low temperature to stay warm while you make the chicken.  Sauce will thicken rapidly, thin with milk if cooked too long.  
2. Meanwhile, heat oil in a medium skillet over medium heat.  Cook chicken until it's no longer pink in the center and juices run clear.  Drain excess fat.  
3. Stir chicken into prepared sauce.  Toss with hot pasta to serve.

Favorite Meatloaf

I know what you're thinking...."ewww, mealoaf!!"  The name isn't exactly the most appetizing thing, but it's one of my favorite dinners.  My mom and I made this recipe last night, adapted from a recipe on Allrecipes, and it was sooooo delicious!  The best meatloaf I've ever had.  The recipe is incredibly easy, and took us no time at all to whip up.  I've made many meatloaf recipes, usually the ones with a ketchupy glaze on top, and I've been looking for the perfect one for a while.  Well..this is it.  It is not as sweet as most meat loaf recipes I've had, because it has a small amount of ketchup (compared to the amount of salt) and no brown sugar.  However, it has a richer, moister, saltier, cheesier, and buttery flavor...which I love.  It also makes fabulous meatloaf sandwiches for the next day.  I recommend serving this with mashed potatoes and veggies for a delicious, comfort-food-for-the-soul meal.

Ingredients:

1 slice of bread, torn in half

• 1 1/2 pounds lean ground beef
• 1/2 cup crushed buttery round crackers
• 3/4 cup shredded Cheddar cheese
• 1 (1 ounce) package dry onion soup mix
• 2 eggs, beaten
• 1/4 cup ketchup
• 2 tablespoons steak sauce
• 
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the bread halves in one layer on the bottom of a 9x5 loaf pan (this soaks up any leftover grease form the meat).
3. Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into the 9x5 inch loaf pan, on top of the bread slices.
4. Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.  Discard the bread pieces that are cut out.

Cheesy Garlic Chicken

   

Who doesn't love cheesy, buttery, chicken?  This is a perfect comfort food recipe: chicken breasts dipped in garlic butter and cheddar bread crumbs, then drizzled with more butter and sprinkled with crushed croutons.  Mmmmmm.  I served this a few days ago with my cucumber tomato salad recipe, found here.  The combo was so delicious together and my parents wouldn't stop telling me how amazing the meal was.  I can't wait to experiment with this recipe by using different cheeses, breadcrumbs, and crackers/croutons.  I want to try it with Ritz crackers and white cheddar cheese next(:

Ingredients:

• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry, italian seasoned bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups shredded Cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/2 cup crushed croutons
• 8 skinless, boneless chicken breast halves - pounded thin

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
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, Cheddar cheese, parsley, oregano, and pepper.  Sprinkle some breadcrumbs (not from the mixture) onto the bottom of a 9x13 inch baking dish in a thin layer.
4. Dip each chicken breast in the garlic butter to coat, then press into the cheddar bread crumb mixture. Arrange the coated chicken breasts in the 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.  Sprinkle crushed croutons on top, lightly pressing them onto the chicken to keep from falling off.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Balsamic Cucumber-Tomato-Feta Salad

My cross country/track coach sent me this recipe this past weekend, so I decided to try it.  It seemed way too simple and easy to throw together. And I was really skeptical before making it because of the mint...I'm not really a big fan of mint because it reminds me of toothpaste. I haven't had mint in many dishes either.  However, this salad turned out incredible!! The mint is very subtle and not overpowering at all.  It gives the salad an amazingly refreshing flavor.  I highly recommend using cucumbers and tomatoes that are in season for best flavor.  Refrigerating the dish brings all the flavors together and marinates the ingredients wonderfully.  My favorite ingredient that makes this salad different than other cucumber tomato salad recipes is the feta cheese.  It adds a little oomph of flavor, and pairs so well with the other ingredients. Another thing I love about this salad is that it goes well with almost every main dish.  I served it with my Cheesy Garlic Chicken, found here.  My parents and I love this salad and is now a favorite in our family.  So Coach Collins, if you're reading this, thank you!!!


Ingredients:
3 cucumbers, skinned and sliced

2 tomatoes, diced,

1 onion, chopped

1/4 cup of chopped cilantro

1/4 cup of chopped mint

1/2 cup of crumbled feta cheese

Directions:

Combine all ingredients with a blend of olive oil and balsamic vinegar (good quality for each).  Refrigerate for at least 2 hours before serving, stirring after 1 hour.

Rich and Creamy Au Gratin Potatoes

   

  

This is now one of my favorite side dishes. And I'm very proud to say that I created the recipe myself(:  It's the perfect comfort food addition to any meal.  The white cheddar in the sauce makes it so full of cheesy, delicious flavor, and the milk gives it an amazing creaminess.  I can't wait to experiment with different cheeses! I made this for my family's Easter dinner this year, served with roast beef and broccoli, and it was incredible.  It made the meal so perfect.  My dad insisted that we have the meal as an Easter tradition each year...and my mom and I definitely agree.

Yield: about 10 servings

Ingredients:

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, chopped into medium/big chunks
• salt and pepper to taste
• 4.5 tablespoons unsalted butter
• 4.5 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 3 cups milk
• 2 1/4 cups shredded sharp white cheddar cheese
• 1 cup Italian breadcrumbs 

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 2 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the chopped onion, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven, removing the aluminum foil for the last 20 minutes.