Super-Delicious Zuppa Toscana (Allrecipes)

Original recipe makes 6 servings Change Servings 1 pound bulk mild Italian sausage 1 1/4 teaspoons crushed red pepper flakes 4 slices bacon, cut into 1/2 inch pieces 1 large onion, diced 1 tablespoon minced garlic 5 (13.75 ounce) cans chicken broth 6 potato, thinly sliced 1 cup heavy cream 1/4 bunch fresh spinach, tough stems removed Directions Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Peach Sangria

My brother just made this for his baby shower this past weekend. Mix tropicana peach punch with seltzer water until tasty. Add Peach Schnapps for a kick and some sliced peaches for infused flavor. Gonna try this for the Fourth of July!

Ugly Dip

Ugly  Dip

2 cups Real Mayo, lite works but not fat free

1 – 8oz. cream cheese softened

2 cans whole kernel corn drained

1 can Rotel tomatoes w/ chilis

1 can black beans – drained and rinsed

1 bunch green onions

2 cups shredded cheddar cheese

*Mix mayo and cream cheese until smooth

Drain and rinse black beans in strainer, add corn to strainer and drain

Add beans, corn, Rotel tomatoes, onions and cheese to mayo/cream cheese*for extra kick I added 3-4 shakes of Kroger Zesty Blend and Watkins Blazin Cajun seasoning (1 tsp.)

Chill and serve with tortilla chips

Grape Salad

Grape Salad

8 oz. cream cheese

8 oz. sour cream

½ cup sugar

1 tsp. vanilla

Mix ingredients together until smooth.  I'd use a mixer b/c it's very hard to get it smooth without one.

Add 4 pounds of seedless grapes (either red or green or mixture of both) to above ingredients

Put in 9x13 pan

Topping

¾ cup light brown sugar

1 cup chopped pecans

Sprinkle mixture on top, cover and refrigerate overnight

(I've also substituted graham crackers finely crushed for the pecans b/c of a guest with nut allergies.  Tasted very good also.) 

homemade parm tator tots

Ingredients
2 pounds marble potatoes (any baby potato will do)
Kosher salt
3 tablespoons olive oil
1/2 cup grated Parmesan
Cracked black pepper
Greek Ranch dressing, recipe follows
Greek Ranch:
1 cup 2-percent Greek yogurt
2 tablespoons buttermilk
1 tablespoon chopped fresh dill
1 teaspoon granulated garlic
1/2 to 1 teaspoon honey
Kosher salt and cracked black pepper
Directions
Preheat the oven to 425 degrees F.

In a pot, cover the potatoes with 1 inch of water. Add enough kosher salt to make the water taste salty. Bring to a boil, and then simmer until just barely softened, 10 to 12 minutes. Drain completely. Pour out the potatoes onto a sheet tray and, with another sheet tray, press to flatten and break the skins. Add a good amount of kosher salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.

Bake on a sheet tray until crisp, 25 to 30 minutes, flipping occasionally. Serve hot with a side of Greek Ranch dressing.

Greek Ranch:
In a bowl, mix together the Greek yogurt, buttermilk, dill, garlic and honey. Add salt and pepper to taste.

Another good sloppy joe recipe

Ingredients
2 tablespoons vegetable oil
1 1/4 pound ground turkey
1 carrot, grated
1/2 yellow onion, diced
One 6-ounce can pineapple juice
2 tablespoons tomato paste
1 cup chicken stock
1/2 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
One 15-ounce can tomato sauce
Kosher salt and freshly ground black pepper
8 whole wheat buns, buttered and toasted
Bread and butter pickles
Directions
Heat a large skillet over medium heat and add 1 tablespoon of the vegetable oil. Add the turkey to the pan and brown until it is no longer pink and the meat crumbles, 8 minutes. Remove the turkey from the pan and set it aside in a bowl or plate. Add the other tablespoon of oil to the pan, followed by the carrot, onion and 2 tablespoons of the pineapple juice, and cook until the onion becomes translucent, 8 to 10 minutes. Add the tomato paste and cook for 2 minutes. Next, add the chicken stock, ketchup, mustard, Worcestershire sauce, tomato sauce and the remaining pineapple juice. Bring to a boil, reduce to a simmer and cook uncovered until thickened and reduced by one third, 15 to 20 minutes. Add the cooked turkey to the sauce and stir to combine. Cook for 6 to 8 minutes, to warm through. Season with salt and pepper.

Scoop the sloppy lo mixture evenly onto the buns and top with the pickles. Serve with 14 napkins, preferably near a bathtub.

Lime Cilantro Rice-Chipotle style

Ingredients:

1 teaspoon vegetable oil or 1 teaspoon butter
2 teaspoons fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 lime

Directions:

1 In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.

2 Add rice and lime juice, stir for 1 minute.


3 Add water and salt, bring to a full rolling boil.


4 At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.


5 Add in the cilantro and fluff rice with a fork.