Rustic Tuscan Soup

It has been quite awhile since I posted any new recipes. As we are having some very cool rainy weather after highs in the 90's this past weekend, have decided to make some soup today.

 Here's a recipe that I got from one of the local wineries in our area. It is so good, so thank you D'Art Winery. I've also added carrots, zucchini and squash.

RUSTIC TUSCAN SOUP:
Ingredients:
1 Medium Onion 1 Package of Sweet Italian Sausages
2 Regular Size Bottles of Marinara/Spaghetti Sauce
1 10oz can Kidney Beans
1 10 oz can White Beans
1 - 10oz can Fire Roasted Tomatoes
1 - 10oz bag Frozen Tiny Whole Green Beans or 1/2 Package of Fresh Green Beans cut into quarters
2 Tablespoons Italian Seasoning
2 Cloves Garlic
3 Tablespoons Minors Beef Broth Paste or 1/2 Can of Low Sodium Beef Broth
1 Tablespoons Olive Oil
2 Cups of Cooked Penne Paste

Directions:
Dice onion, Sauteʼ in Olive Oil and add the Italian Seasoning.  Then add the Garlic along with the Sausages and cook until done.
Drain and transfer over to a Crock Pot. Next add Marinara/Spaghetti Sauce, veggies, broth paste and water if you are using Minor's Beef Broth Paste. If using a liquid beef broth, you do not need to add water.
Add the veggies (except canned beans) and cook for about 1-2 hours on High.  If you are using fresh vegetables make sure they are cooked (ie carrots, celery, etc).   Then add the canned beans and cook on Medium about 1-2 hours.

Cook the pasta according the package directions. Add a little bit of pasta to a bowl and then add soup and sprinkle some cheese over the top.

Serve with some bread and Enjoy!!!

Pumpkin Turkey White Chili

Here is a new one that tried. It is great for the crock pot.

1- 1-1/2 lbs of ground turkey
1/2 onion chopped
1 garlic clove chopped
4 celery stalked chopped
3 Anaheim peppers cleaned and chopped
2 Bay Leaves
2-3 tsps of Chili powder (try 1-2 tsp first and then add more after it has cooked awhile, if you think it needs it)
1 (15 oz) Can Pumkin Puree (do not use pie filling mixture), if it doesn't say puree or pie filling that is what you use
1 Can of White Beans with the juice
1 Can Vegetable Broth
1 Can of Ro-tel Original
2 tsp of Oregano
Saute onion, celery, garlic and peppers in a large pan w/a little bit of olive oil for about 5-6 minutes on medium heat. Add in ground turkey and cook until ground turkey is just about done.

Then add the meat and vegetable mixture into the crock pot and add the rest of the ingredients. Cook on low for about 3-4 hrs. Remove the bay leaves before you serve.

Serve with bread and/or cornbread.

You will be surprised you cannot taste the pumpkin.

Pecan Crusted Chicken Breasts or Salmon (Updated)

4 Boneless/Skinless Chicken Breasts
1 1/2 Cups of Panko Break Crumbs
3/4 Cup of chopped Pecans
1/4 Cup Maple Syrup
1/2 tsp. salt
2 TBL of Mayonaise

Preheat oven to 400 degrees
Pound chicken breasts until they are about 1/2" thick
In a small bowl mix together syrup, mayonaise, salt together and put aside. In another bowl mix together pecans and panko bread crumbs.

Take each chicken breast and first dip into liquid mixture and then dip into panko/pecan mixture.

Spray a little bit of Pam over a cookie sheet. Lay all of the breaded chicken breasts in the cookie sheet pan and then spray the top of the chicken breasts with Pam as well.

Bake in oven for a total of about 20 minutes, turning once. Check to make sure the chicken is cooked.

*******NOTE: I used this recipe for Salmon and it was so good**** Followed the recipe, except, turned the salmon after about 4 minutes and then cooked again for another 5 minutes. I prefer my salmon a little undercooked so it is not well done and dry.

Serve with either Rice and/or Noodles.

Mustard-Ranch Chicken Marinade for the Grill

Well I tried this recipe that I found on the back of the Mustard container. It is pretty good so wanted to share:

Mustard-Ranch Chicken
1/3 C of Mustard (I used plain old yellow, next time I will try Dijon style)
2/3 C of Ranch Dressing
3 tablespoons of Borwn Sugar
4 Boneless Chicken Breasts (I am sure you could also use the Chicken with the rib bone in)

Mix the mustard, ranch dressing and brown sugar in a bowl. Put the chicken (thawed) into a plastic baggie (1 gal size) and add in the mustard-ranch-bs mixture. Zip close the bag and mix around.

Let this marinate in the refrigerator for a couple of hours.

Remove the chicken from the mixture and grill until cooked.

This received some good reviews. Had some left over, so I used the left over chicken and made a salad with it. This was good as well.

Too Much Time Has Past

Well, I started this blog with good intentions but then I got side tracked with other projects and hobbies.

With summer here, I am trying out some new recipes and I promise to start posting them on here.

Look for a new recipe later on today.

Cucumber Mediterrranean Salad

A couple of weeks ago I drove over to my Son's place to pick up my granddaughter Chloe who was going to spend a couple of days with Grandma (me) and Grandpa. My wonderful daughter in-law Noelle (she is a great cook herself) made this delecious salad and I wanted to share with you. It is a great way to use cucumbers and a great tasting summer salad.

Cucumber Mediterranean Salad
Ingredient's:
2 Cucumbers, peeled and cut up into small chunks
2 Sweet Peppers (I used orange and yellow to give it some color)
8-10 Kalamata Olives diced
1 small sweet onion sliced up
10-12 Cherry tomatoes cut up
5-6 Basil Leaves cut up and diced
1 Lemon
1/2 C olive Oil (or Canola Oil)
1 tablespoon Mediterranean spice seasoning
Salt and Pepper to Taste
1/4 C of Feta Cheese (or a little more if you wish), I used the Feta Cheese with tomato and basil spices

Put all of the ingredients (cucumbers, peppers, olives, onions, tomatoes and basil) into a medium size bowl, adding in the Mediterranean spice and mixed it all up.

Take the lemon, slice up into quarters and squeeze the lemon juice over the salad mixture and then add the olive oil and mix together.

Salt and pepper to taste and then add the Feta Cheese and serve up for dinner, otherwise put into the Refrigerator to chill. You can make up the night before and/or a couple of hours before you serve.

I made this up the day before and it tasted great with having the seasonings have some time to blend in with all of the ingredients.

Meatballs in BBQ

Well I have now made this dish twice and it has been a big hit so I decided to share, it is so easy to make

Ingredients:
1 Bag of Frozen Meatballs (w/at least 48 in the bag)
1 Small Can of Crushed Pineapple w/the juice
1 Bottle of Kraft Sweet and Tangy BBQ
3-4 Tablesppons of Honey
1/2 Cup of Brown Sugar

Put everything in a crock pot and put on High for about 1 hour, then turn the dial down to Low for about 2 hours.

When your party gets started just put on simmer

Now you can add a little more BBQ sauce if you wish and would say to mix in regular BBQ sauce.

Try it and you and your friends/family will enjoy it.......