This recipe is down right amazingly yummyy! A light healthy soup pairs perfectly with a side sandwich! Original recipe credit goes to Food Network https://www.foodnetwork.com/recipes/ellie-krieger/tuscan-vegetable-soup-recipe-1957503
I did make a couple changes to the original recipe, being a budget friendly household, i cant get myself to spend $3+ on fresh herbs that will get tossed after. So i did skip those ingredients.
- 1 can of Canellini Beans
- Olive Oil
- 1/2 Diced Onion
- 1 C. Frozen Carrots
- 3 Stalks of Chopped Celery
- 2 Small Zucchinis
- 1 Clove of Garlic Minced
- Salt & Pepper
- 2 Cups of Chopped Baby Spinach
- 32oz of Chicken broth (i use bullion paste)
- 1 Can of Hunts Diced Tomato, Basil Garlic & Oregano Flavored
- Shredded Parmesan Cheese for topping
Drizzel about 1tbs of oil in soup pot, cook zucchini, garlic, celery, carrots & Onion until tender
Add Broth, Beans, Spinach, & Tomatoes. Bring to Boil. Season with Salt & Pepper! To serve top with fresh Parmesan.
This EASY recipe was not exactly my favorite. But my husband loved it! He has a very plain pallet but loves a good kick!
- Flour Tortillas
- 1 Block of Cream Cheese
- 3 Chicken Breasts
- 1 Jar of Franks Buffalo Sauce
- 2 cups shredded cheddar cheese
Boil the chicken breast until fully cooked. Mix together the cream cheese and buffalo sauce, i used about 3/4 buffalo sauce but you can use how ever much you like to taste. I used a food processor to blend the ingredients evenly.
Once the chicken is cooked, shred and combine with sauce mixture. Roll chicken into each tortilla. Place the tortillas in a 8x11in pan. Sprinkle about 2 cups of shredded cheese on top. Bake for about 20 minutes. I ended up leaving mine in quite a long time time after on the lowest oven setting since my husband came home late! So it got a nice crisp on the top!
Since my husband is a goose hunter we have made goose two different ways both are very similar; pulled goose in a crock pot or grilled like stakes. Its seriously all about how you clean the goose prior. Goose has a stigma for being a gamey bird but it takes the right preparation to make to make it taste good. The worchester garlic and salt are key ingredients, they really knock out that gamey taste.
This goose breast recipe seriously tastes like pull beef. No Joke. It does take a full day to cook, so I recommend preparing it in the early morning.
- 4 Goose Breasts
- 2 Cups Water with Beef Bouillon paste
- 1 can Cream of Onion Soup
- Large Chunk Salt
- 3 Cloves of minced garlic
- Ground pepper
- 1 Tbs Worcester Sauce
- Fresh Bakery Buns
Start by throughly cleaning chilled goose breasts. Its much easier to clean when there cold, a fishing flay knife works very well. Cut out any silver pieces in the breast. There will be a silver piece on the outside of the breast that will follow into the middle, flay into that piece to be sure to remove it all. There will be what I want to call a blood vessel, I’m not a medical whiz, but be sure to remove that also. (When you see it you will know what I’m talking about! ) You can leave what appears to be a thin film/membrane that’s on the exterior of the entire breast. It will not effect the taste.
Once you have all the silver cut out. Cut the breasts into smaller pieces so it cooks quickly. About 1x3in chunks. Rinse the breast and place in medium size crock pot. Massage the large chunk salt into the breasts about 2 tablespoons. In a separate bowl mix together 1-2 tablespoons of worcester sauce, garlic, pepper, cream of onion, and beef broth. Cover the goose half way with the mixture.
Cook on High for 6 Hours. Then Stir Low for 3 Hours. Goose should absorb most or all the liquid in the crock pot and fall apart very easy once cooked. Serve the warm shredded goose breasts on fresh buns.
This soup recipe has some kick! The heat is coming from the chipotle peppers in adobe sauce. I saved the extra peppers from the can and froze it, I later added it to a batch of chili! Yum! I did of course make some changes to the recipe like I always do!
2 1 large onion, chopped
- 2 teaspoons
canola oil Olive Oil
- 4 cups
chicken broth Water & Boullion Paste
- 3 cups frozen corn
2 cups 4 cups cubed peeled potatoes
- 1 cup heavy whipping cream
1 to 3 teaspoons minced chipotle pepper in adobo sauce
- 1/4 teaspoon salt
In a large saucepan, saute onions in oil until tender. Add the broth, corn, potatoes, cream, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Note: I found the canned Chipotle Peppers in Adobo Sauce in the Hispanic aisle
I did make cornbread on the side to serve with the soup, I just used the recipe on the back of a cornmeal container!
Source : http://www.tasteofhome.com/recipes/cassoulet-for-the-gang
This Soup is absolutely one of my favorites right now! I found this recipe in my Taste of Home Soup Recipe book. My husband purchased the book at barns and noble, despite him NOT like liking soups! He does make exceptions when there is some sandwiches on the side!
There are a few changes I did make to original recipe, here’s my take.
- 1 pound smoked turkey kielbasa, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 bag of Frozen Carrots
- 1 large onion, cut into wedges
- 4 garlic cloves, minced
- 2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, cut up
- 4 Cups of Water mixed with chicken bouillon paste
- 3 teaspoons herbes de Provence
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
- 3/4 cup white wine or additional chicken broth, divided
In a Dutch oven saute kielbasa in oil until lightly browned. Add Frozen carrots and onion; saute 4 minutes longer. Add garlic; cook for 1 minute longer. Stir in the tomatoes, broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Place 2 cans of beans in a food processor; add 1/4 cup wine. Cover and process until pureed. Combine Beans in dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender.
Note: I found the Herbs De Provience In the organic bulk section. It seriously smells amazing. I looked up the ingredients of what makes Herbs De Provence.
- 2 teaspoons dried thyme
- 2 teaspoons dried savory
- 1 teaspoon dried marjoram
- 1 teaspoon dried lavender
- ½ teaspoon dried rosemary
- ½ teaspoon fennel seeds
- 1 crushed bay leaf
I hope you love this one as much as I do!
Hello! My first ever blog post! I love cooking, I always have! One of my most traumatic experience cooking was when i was 13! Two of my girlfriends and i got together to make chocolate chip cookies. Pretty basic right? They turned out absolutely terrible! Some how the cookies had way too much salt in them! Even my dad the “garbage can” couldn’t eat them! Our Pig & Horses didn’t like them either. My mom wouldn’t let me bake/cook in the kitchen for months after!
The Goal of my site is to show you don’t need to be an amazing cook to make good food. You just need a little know how here and there. That helps to make the recipe fit yours and your families tastes buds! Be brave when you cook, if you think it needs something open your spice drawer and smell them all. I’m serious all of them! Just picture in your mind what you want your food to taste like. Fare warning as you read my posts i will promise you will see grammatical errors. Its a curse i swear. Don’t be afraid to ask me about your cooking questions!
This Base for this recipe i got from the amazing blog Abby’s Blended Nest! Her Original Recipe Link is Here ->http://abbysblendednest.com/quick-dinner-idea-one-pot-kielbasa-pasta
I did make changes to the recipe based on what ingredients i had in hand and what ingredients my husband wouldn’t like. He is the picky eater! I striked through what i didn’t use and italicized/bold what i added to fit our families desires.
Beer Kielbasa Recipe
1 tbsp Olive Oil
1 lb Kielbasa, Sliced
1 cup Onion, Chopped
½ cup Green Onions
2 tbsp Fresh Minced Garlic
2 cups Low Sodium Chicken Broth 3 Cups of Chicken broth, We used Bouillon Paste
½ cup Milk or
Heavy Cream 11 oz Can Diced Tomatoes
1 cup Cheddar Cheese (or your choice of cheese)
8 oz Dry Pasta 1 Box of Dry Bow Tie Pasta
½ tsp Salt and Pepper
1/3 Can of Light Beer
About 2 tsp of All Purpose Seasoning & Dill
Add the oil to a large pan and saute the onion, garlic and sausage.
Add in the chicken broth/bouillon, pasta, milk/cream, and Spices. If your pasta is not covered in liquid use tap water to just cover the pasta. Stirring occasionally on simmer until pasta is cooked. The longer the pasta cooks the thicker the liquid will get and noodles will absorb. Dont forget to taste a noodle or liquid. See if you like the flavor. Add more if you think it needs more. Is it not salty enough? Do you need a kick? Maybe more pepper? Dont be afraid to experiment.
Top with 1/2 cup of cheese and stir well. Sprinkle the remaining 1/2 cup of cheese over pasta.