Copy Cat Zuppa Toscana

 This soup is absolutely delicious and one of my family's favorite soups!  I have some picky eaters, but no one complains about this soup EVEN with the kale!  

A few notes when making this soup:  

This soup is very easy to make and I don't think you can go wrong making changes to it.  For example, sometimes when I'm in a hurry and don't feel like cooking bacon, I just use some Kirkland brand bacon crumbles.  Put as much as you want in it.  If I cook bacon, I usually cook a regular package of it and add it to the soup.

I also like my soup a little more spicy so I add half mild and half hot Italian sausage.  To me it gives it just the right spice it needs but not too much that even my three year old eats it just fine.

You can substitute red potatoes instead of the russet potatoes (if you do, don't even bother peeling them, I don't)

You love kale?  Well add some more, why not!

Seriously, give this soup a try, you will love it!

INGREDIENTS:

1 lb Italian sausage (I like to add half mild and half hot)
1 large onion, chopped
1 tbsp minced garlic
salt to taste
1/4 tsp black pepper
1/2 tsp red pepper flakes
6 medium size russet potatoes (peel, wash, and dice into small chunks)
3 (14.5 oz) cans of chicken broth
1 quart water
2 tsp flour or cornstarch (mix with a little water to make a soft paste)
1/2 lb bacon, cook and chop
1 bunch kale, chopped (about 2 cups packed in a measuring cup)
1 cup heavy whipping cream (heat in microwave for 1 minute)

Place the Italian sausage in a pot and cook until brown, with a wooden spoon, break the meat apart as it cooks.  When the sausage is almost cooked, add onion, garlic, and red pepper flakes and continue cooking.  When the sausage is cooked, add the potatoes, chicken broth, water, salt, and black pepper.  Cook on medium heat until the potatoes are tender.  Add the flour mixture and simmer for about ten minutes.  At this point you add the cooked bacon, the chopped kale, and the whipping cream.  Cook for about five minutes longer and that's all, your soup is done.  Enjoy!

Strawberry Cottage Cheese Salad

INGREDIENTS:
48 oz Cottage cheese
1 small package strawberry jello
1 tub (16oz) whipped cream
Strawberries, cut into slices

Add the cottage cheese and strawberry jello into a bowl, mix well.  Fold the whipped cream into your mix, and add strawberries.  Stir until all the ingredients are well combined.  Keep refrigerated until ready to serve.  Enjoy!

Pumpkin Spiced Pizzelles

You will need a pizzelle iron to make these yummy Italian cookies.

INGREDIENTS:

1/2 c butter (one stick/8 tbsp)

2 eggs 

1/2 c pumpkin puree

1 c sugar

2 tsp vanilla

2 c flour

2 1/2 tsp baking powder

2  tsp pumpkin pie spice

dash of salt 

Preheat pizzelle iron according to manufacturer's instructions.  

In a bowl, mix the first five ingredients well, and then incorporate the rest of the dry ingredients.  

Drop a tablespoon of batter at a time on the preheated iron, and cook at desired temperature for about 30-40 seconds.  Remove cookie from pizzelle iron and cool.  You can eat the cookies like that or drizzle some melted chocolate over them.  Enjoy!

Arroz con Pollo (Rice with Chicken)

 

INGREDIENTS:

*  8-10 skinless pieces of chicken (I like to use chicken thighs)

*  "Goya" brand, Adobo all purpose seasoning with pepper (or your favorite chicken seasoning).  You can find this seasoning in the Latin aisle of your grocery store.

*  2 tbsp olive oil

*  1 large green (bell) pepper, finely chopped

*  1 red pepper, finely chopped

*  1 medium onion, finely chopped

*  1 tsp minced garlic

*  3 cups of rice 

*  2 small envelopes of "Sazon Goya con Azafran"

*  1 tsp chicken bouillon

*  6 and 1/2 cups cups water

*  1 cup frozen peas

*  salt to taste

Pour the olive oil in a large pan/skillet and brown the seasoned chicken (using Adobo all purpose seasoning with pepper) for about 5 minutes on each side.  I usually cook about 5 pieces at a time.  When ready, pull those chicken pieces out and continue with the rest of the chicken until all of the chicken is done and out of the pan.  In the same pan/skillet, sautee the chopped red and green peppers, onion, and minced garlic.  Add the rice, the contents of the 2 "sazon goya con azafran" envelopes, and the chicken bouillon.  Stir until all the ingredients are well mixed.  Add the water, salt, and frozen peas, stir well.  Place all of the chicken thighs on the top of the rice.  Cover, reduce heat, and simmer for about 25 minutes for the rice and chicken to finish cooking.  Enjoy!

Buckeye Brownies

 I first tried these brownies last year in October.  Someone "booed" us and left a plate with this yummy treat outside our door.  They were delicious and I was determined to find out who had brought the treat so I could get a recipe.  I actually just barely found out last week who had brought it and she said that you can get a mixture for these at the store.  Who knew!

Anyway, I did a search online and the majority of recipes out there were pretty similar.  Definitely make these, they are delicious!!

Notes:  The layer of peanut butter is on the thick side.  If you don't want them like that, you can either double the brownie recipe or reduce the peanut butter mixture recipe.

If you want the little squares to look nicer, place the finished buckeye brownies in the refrigerator to completely cool and get firmer.  This will facilitate cutting them more perfectly later.

INGREDIENTS:
1 box of your favorite brownie mix (I used fudge brownies), plus the ingredients to make them (eggs, oil, water)
1 stick of butter (1/2 cup), softened
1 cup peanut butter
2 cups powdered sugar
1 cup milk chocolate chips
6 tbsp butter

Bake the brownies according to the directions in the box.  When done, set aside to cool.  In a small mixing bowl, mix the peanut butter, 1/2 cup of softened butter and powdered sugar.  Spoon the peanut butter mixture on top of the brownies.  Use your fingers to spread it evenly over the brownies, set aside.  In a small saucepan (or use the microwave), melt the milk chocolate chips and the remaining butter together.  When ready,  pour the chocolate topping on top of the peanut butter layer, spread it evenly and let it set.  Enjoy!

Easy Salsa

Super easy and quick to prepare.  You are going to LOVE this salsa!

INGREDIENTS:

2 cans (14.5 oz) whole canned tomatoes

1-2 jalapeños

1 bunch of cilantro

1 garlic clove (or 1 tsp minced)

salt to taste

1-2 tomatoes (finely diced)

1 bunch of green onions (finely sliced)

Throw the first five ingredients in a blender and blend well.  I suggest you start out with one jalapeño and then taste and see if it's spicy enough for your liking, if not, add more jalapeños.  When the spiciness level is right for you, pour salsa in a bowl.  You could actually just eat your salsa like this, but I like to add the diced tomatoes and green onions at this point to make the salsa more chunky.  If you do not have green onions on hand, white or yellow onions finely chopped will work just as well.

Note**  If your salsa ends up more spicy than you would like (when you first blend it), just add an extra can of tomatoes.