Sausage and Lentil Soup

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• Hearty soups are an absolute favorite for me in the wintertime. Throw in some crusty French bread and a warm fireplace to sit near and I am a very happy gal. This robust one-pot dinner packs in lentils, sausage and plenty of vegetables, including mushrooms, spinach, onions and garlic. I love beef broth and red wine in soup; they give the dish an amazing richness that compliments the meat wonderfully and allow the food to be oh-so-comforting. Adapted from a recipe from Whole Foods, this recipe is nutritious, filling, and delicious.  A loaf of crusty bread is the only accompaniment you need for a complete meal.
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• Yield: about 6 servings
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• Ingredients:
• 2 tablespoons extra virgin olive oil
• 1 cup chopped carrots
• 3/4 cup chopped celery
• 3/4 cup chopped yellow onion
• 2 tablespoons finely chopped garlic
• 1 pound sweet and/or hot Italian sausage, casings removed
• 1/2 pound mushrooms (such as white, cremini, shiitake, portobello and oyster), chopped
• 1 cup (about 7 ounces) dried French or brown lentils, picked through and rinsed
• 2 1/2 cups beef broth
• 2 1/2 cups low-sodium chicken broth
• 1 cup chopped tomatoes, with their juice
• 1 cup dry red wine
• pinch red pepper flakes
• 1/4 pound baby spinach, thinly sliced
• 1/2 teaspoon salt
• Ground black pepper
• 1 tablespoon chopped fresh thyme
• 6 tablespoons grated Parmesan cheese, for garnish

Instructions:

Heat oil in a large pot over medium heat. Add carrots, celery, onion and garlic and cook, stirring occasionally, until onions are translucent. Add sausage and cook, breaking into small chunks, until it begins to brown. Add mushrooms and continue to cook until mushrooms have released most of their liquid. Add lentils, beef broth, mushroom or chicken broth, tomatoes and their juice, wine and pepper flakes; cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30-45 minutes.

Add spinach and salt and pepper, stir well and simmer for 5 to 10 minutes more; stir in thyme.  Add salt and pepper to taste. Ladle soup into bowls and top with Parmesan. 

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(:

Sweet-and-Salty Tomato Chicken

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• This is the best chicken recipe I've ever made!  What I love the most about it is it's so unique; I've never tasted anything like it before.  It tastes like something prepared at a five-star restaurant.  The tomato sauce has the perfect amount of sweet and salty, and the red wine makes it oh-so savory.  It's light, but tastes rich and comforting all at the same time.  And the result is so incredibly tender.  It broke apart very easily; I didn't even need a knife!  Oh -- and the sauce is the best part.  The sauce is awesome dipped with bread, or poured over rice.  Mmmm...so yummy!  Add the amount of cayenne and red pepper flakes based on how spicy you like it.  I served this with a side of green beans and some crusty, french bread, and it was a phenomenal meal.
• Yield: about 4 servings
• Ingredients:
• 4 boneless chicken breasts 
• 1/4 cup flour
• 1/2 tsp salt
• 3 T butter
• 2 T Worcestershire sauce
• 1 tsp salt
• 2 tsp chili powder
• 1 tsp dry mustard
• 14.5 oz can plain, diced canned tomatoes, with liquid
• 1/4 cup red wine
• 1/4 cup chicken broth
• 1 1/2 T brown sugar
• 2 T white vineger
• 1/2 tsp celery seed
• 1 garlic clove, minced
• 1/4 tsp hot pepper flakes
• cayenne pepper to taste
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Directions

1. In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
2. In the same skillet, combine the tomatoes, wine, chicken broth, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper flakes. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 25 to 35 minutes, or until chicken is tender, no longer pink and juices run clear.

Chicken Piccata

I think this was the first time I actually liked chicken piccata.  I've tasted it in restaurants before, but I always thought it had too much wine, lemon, or caper flavor.  This chicken piccata is just right.  It has juicy, tender chicken swimming in a light, lemon-wine-butter sauce.  This is the perfect dish for the summer, and looks very impressive...not to mention incredibly easy to prepare!  I recommend serving it over rice or pasta, but it's so good any way you wanna have it.  It's also super yummy to dip some garlic bread or roasted potatoes in the tasty lemon sauce.  I would tell you how it tastes the next day after sitting in the sauce over night, but there weren't any leftovers (and I doubled the recipe).

Yield: about three servings

Ingredients:

• 3 large skinless, boneless chicken breast halves, pounded thin
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 1 tablespoons olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 cup low sodium chicken broth
• 1/4 cup white wine
• 1/2 lemon, thinly sliced
• 1/4 cup fresh lemon juice
• 2 tablespoons capers
• 3 tablespoons butter
• 2 tablespoons minced Italian (flat-leaf) parsley

Directions:

1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the olive oil and butter in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth and white wine. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes.  Remove lemon slices and discard. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Italian Sausage Soup

 

 

I made this for dinner tonight and it was a huge success.  It's very hearty and comforting; [perfect] on those chilly, winter nights.  I recommend using low sodium chicken broth and no salt added spinach, unless you like your soup really salty.  It's super quick to make; you don't need to cook it all day in a crock pot, like most flavorful soups.  It only took me about an hour to make.  If you're a fan of spicy foods, feel free to use all spicy sausage instead of the sweet.  You can substitute any flavors of sausage you'd like, but I prefer sweet and spicy.  This is fantastic served over small pasta (such as macaroni, rice, or orzo), and served with garlic bread (dunk it!).  I served it with garlic toasts (found here).  This was such a delicious and satisfying meal that I will make many more times.

Ingredients:

• 1 pound Italian sausage (I used 3 links of sweet, 2 links spicy)
• 2 cloves garlic, minced
• 3 (14 ounce) cans chicken broth
• 2 (14.5 ounce) can Italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great Northern beans, undrained
• 2 small zucchini, cubed
• 1 10-oz package frozen chopped spinach
• 1/4 teaspoon onion powder
• salt and pepper to taste
• Garnish: Grated Parmesan Cheese (optional)

Directions

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes, carrots, and onion powder, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after about 10 minutes, or when spinach is not frozen and distributed evenly throughout the soup. Garnish with cheese if desired.

Lucky Collard Greens

  

These were the best collard greens I have ever had!  I made these for my family's New Years Dinner for good luck, and oh my goodness they are sooo flavorful!!!  The reason they have so much flavor is because they soak up ingredients so easily.  All my collards barely even fit in the pot when I first put them in, but by the time they were wilted and done they were seriously ten times smaller.  I didn't think collards could taste so good before I tasted these.  The drumstick gives them an incredible smoky flavor.  My mom couldn't stop "MMMMMing".  It actually got really annoying...all she talked about all night were these collards.  I'm gonna make these every New Years for now on! Lets hope they really are lucky!

Yield: about 5 servings

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoons minced garlic
• 2 - 12oz. cans chicken broth
• 1 smoked turkey drumstick
• 2 big bunches collard greens - rinsed, trimmed and chopped
• salt and black pepper to taste

Directions:

1. Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken broth, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
2. Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
3. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, about 30 minutes. Drain greens, reserving liquid. Use liquid to reheat leftovers.

Apple, Sausage, and Cranberry Stuffing

I made this stuffing for Christmas dinner tonight, and it was phenomenal.  I know it's not exactly the best idea to test a recipe for the first time on the big day, but I couldn't imagine any stuffing possibly tasting that bad. The apples, spices, chicken soup, and cranberries give this stuffing the most delicious flavor.  I adapted this from the "Awesome Sausage, Apple, and Cranberry Stuffing" on allrecipes.com found here.  Based on the reviews, I changed it by using fresh herbs, adding an egg to make it hold and be less crumbly, using sage pork sausage instead of regular sausage for more flavor, and I used drained broth from chicken noodle soup instead of turkey stock.  The reason for my last substitution is because it was the only thing I had on hand.  I was actually planning on using chicken stock, but I didn't realize I didn't have it until the last minute.  So I used the chicken noodle soup stock, and I figured it would give the stuffing even more flavor since it had been sitting for so long.  And man was I right!  This stuffing was absolutely superb! Both my parents said it was their favorite dish of all the food we had today and yesterday..and we had some of the best food I've ever had.  I can't wait to try this stuffed in a turkey...my family all agreed that I'm making this for Thanksgiving next year.

Ingredients:

• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground sage pork sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 4.5 teaspoons fresh sage
• 1 tablespoon fresh rosemary
• 1 teaspoon fresh thyme
• 1 apple, cored and chopped (i used pink ladies)
• 3/4 cup dried cranberries
• 1/3 cup finely chopped, fresh parsley
• 1 egg
• 3/4 cup broth from can of chicken noodle soup (i used condensed)
• 4 tablespoons unsalted butter, melted

Directions:

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and egg.  Mix well. Drizzle with drained chicken soup and melted butter, and mix lightly. Spoon into lightly greased casserole dish and bake for 35-40 minutes, stirring halfway through.