Olive Garden Specialty

Who doesn't love the soup, salad and bread sticks at the Olive Garden?  I sure do.  One of my favorite soups served there is the Zuppa Toscana.  My sister found this recipe and I have to say it might even be a little better than the original.  I like to add a little more chicken broth and less water than the recipe calls for.  Great for the cooler evenings this time of year.  It also freezes well.  So make ahead and pull out of the freezer for a quick meal.  

Zuppa Toscana

1 Lb Ground Italian Sausage

1/2 Lb Bacon - Cut into small pieces

4 Cups Water

2 Cans Chicken Broth -14.5 oz.

2 Lg Russet Potatoes - Cubed

2 Garlic Cloves - Crushed

1 Med Onion - Chopped

2 Cups Chopped Kale

1 Cup Heavy Whipping Cream

Salt and Pepper - to taste

Brown sausage in a pan, breaking up into small pieces as it cooks.  Drain sausage and set to the side.  Brown bacon in pan over medium-high heat. Be careful not to cook it crispy.  Drain bacon and set to the side too.  Lighted cook onion in dripping.  Remove onions.  Place broth, water, garlic, potatoes, and onion in a pot.  Simmer over medium heat until potatoes are tender.  Add sausage and bacon to the soup.  Simmer for 10 minutes.  Add kale and cream to pot.  Season with salt and pepper.  

A Thanksgiving Staple

Any Thanksgiving or Christmas meal for that matter just wouldn't be complete without it.  I was invited to a Thanksgiving meal with the option to bring a vegetable side dish.  And of coarse I choose this one.  It was a hit.  They were all glad that it was what I brought.  I think when most of us think about a holiday meal this definitely comes to mind as one of the key components.  It just wouldn't be the same without it!  I'm not a big fan of mushrooms, so I use cream of chicken or cream of celery soup, but you can use cream of mushroom if you like.

Green Bean Casserole

4 Cans French Cut Green Beans (Drained)
8 Oz. Velveeta Cheese
1 Can Cream of Chicken Soup
2 Tbsp Worcestershire Sauce
Fried French Onions

Microwave in a bowl the can of soup and Velveeta until melted and blended together.  Mix in green beans and Worcestershire sauce.  Pour into a 9x13 baking dish.  Bake at 350 degrees for 30 minutes.  Sprinkle onions over evenly and broil until golden brown about 3-5 minutes.

Easy Barbeque

This is a great easy recipe.  It takes no time at all.  You just throw all the ingredients into your crock pot and come back later and it's done.  I like to make this Sunday mornings and then you have lunch ready right after church.  It's also great for tail gate parties or any casual get together.  And the best part is you haven't got a big mess to clean up.  That's my favorite part.  :)

Slow Cooker Pulled BBQ Chicken

6 Chicken Breast - Skinless, Boneless (frozen or thawed)

1 ½ Cups Bottle Barbeque Sauce – I use Famous Dave’s

½ Cup Italian Salad Dressing

¼ to ½ Cup Brown Sugar

2 Tbsp Worcestershire Sauce

Place all ingredients in a slow cooker. Stir lightly to mix and cover the chicken thoroughly.  Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.  Serve on Buns or over baked potatoes.  

Breaking Bread

This will be the center of the party.  Everyone will be gathered around breaking off one piece after another.  It is so good you may want to make two.  I probably use a little more butter, cheese, ranch mix and of  coarse the bacon then what the recipe calls for depending on the size of the round you get.  This is another great recipes for all kinds of gatherings.  

Pull Apart Bacon, Ranch, & Cheddar Loaf      

1 Round Sourdough Bread - unsliced

8 to 12 Oz Cheddar Cheese, thinly sliced

3 Oz Bag Oscar Mayer Real Bacon Bits

1/2 Cup Butter, melted

1 Tbsp Ranch Dressing Mix

Using a sharp bread knife, cut the loaf in both directions in a checkerboard pattern.  Do not to cut through the bottom crust.  Place slices of cheese between cuts.  Sprinkle bacon bits on bread, making sure to get between cuts.  Mix butter with ranch dressing mix. Pour over bread.  Wrap loaf in foil and place on baking sheet.  Bake at 350 degrees for 15 minutes.  Unwrap. Bake for an additional 10 minutes, or until cheese is melted. 

Hidden Veggies

If you're looking for a great way to get your kids to have a little more veggies without them knowing it, or even yourself, you can't go wrong with this.  Zucchini bread has always been one of my favorite things.  This is a new twist from the traditional (which I'll be posting that recipe sometime too).  This bread makes a great addition to almost any meal.  Great to make when you have extra zucchini and freeze for later.  

Parmesan Zucchini Bread

3 Cups Flour

1/4 Cup Grated Parmesan Cheese

1 Tsp Salt

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

2 Eggs

1 Cup Buttermilk

1/3 Cup Sugar

1/3 Cup Butter, Melted

1 Cup Shredded Zucchini

1 Tbsp Grated Onion

Combine in a bowl the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion.  Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350 degrees for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. 

Good and Healthy

Now that doesn't happen too often where something is good and still good for you. I love this recipe.  It's quick, easy and goes with just about anything.  It's also great wrapped it aluminum foil on the grill.

Asparagus Parmesan

1 lb Fresh Asparagus Spears

1 Tbsp Extra Virgin Olive Oil

1 oz Shaved Parmesan Cheese

Ground Black Pepper to taste

1/4 Cup Balsamic Vinegar, or to taste

Preheat oven to 450 degrees.  Place asparagus on a baking sheet. Drizzle with olive oil.  Toss to coat.  Place asparagus spears in a single layer.  Sprinkle Parmesan cheese over asparagus, and season with ground black pepper.  Bake 12 to 15 minute until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.