OG's Zuppa Toscana Soup

 

Rainy days are the best days for a bowl of nice hot soup. This is one of my fave and the sole reason why I go to Olive Garden. Now all I need to make are the bread sticks.

(Olive Garden's) Zuppa Toscana Soup

(adapted from many variations)

ingredients

• 1 lb. spicy Italian sausage, casing removed
• 3 bacon
• 2 (32 oz) chicken stock
• 2 lg. red potatoes, sliced  (you can also use Russet Potato, peeled and diced)
• 3 garlic cloves, minced
• 1 onion, chopped
• 1 bunch of kale, cut into bite sized
• 2/3 cup cream
• 6 cups water
• pinch of fennel
• a dash of red pepper flakes
• salt and pepper

directions
1. Bring chicken stock and water to a light boil and add potatoes.
2. In a skillet cook bacon until somewhat done and remove bacon.
3. Sauté the onion in the bacon rendering until almost caramelized (golden color). Remove and put in boiling stock.
4. In the same skillet add olive oil and cook Italian sausage (with casings removed).
Add garlic with the sausage and cook until sausage is done and the consistency of ground hamburger meat. Drain the oil then add mixture to the stock.
5. By this time check to see if potatoes are cooked, when they are done reduce heat and add cream and kale, salt, fennel, red pepper, black pepper.

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Olive Oil Cake with Lemon Glaze

Inspired by my friend, I recently purchased a mini bundt cake pan and was looking for a healthier cake recipe.  Since our lemon tree is still producing like crazy, I was immediately drawn to this recipe...


Olive Oil Cake with Lemon Glaze
(adapted from foodnetwork.com)


ingredients
For the Cakes:

• 1 tbs unsalted butter, melted
• 1 cup flour
• 1 1/3 cups granulated sugar
• 2 tbs grated lemon zest
• 2 large eggs
• 1/4 cup evoo
• 2/3 cup milk
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp finely minced fresh thyme, plus sprigs for garnish

For the Glaze:

• 1 1/2 cups confectioners' sugar
• 3 tbs lemon juice
• 2 tbs melted butter

directions

1. Preheat to 350 degrees. Brush a 12-cup mini Bundt pan with the melted butter and lightly dust with flour and shake out the excess.

2. Pulse the granulated sugar and lemon zest in a food processor until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds.
3. Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined. 
4. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, about 22 to 25 minutes.
5. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.

6. Prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.

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Turkey Meatloaf - v1

Occasionally I get hit with this crazy craving for meatloaf and mashed potatoes. I've attempted numerous variation of meatloaf before, but for some reason they always ended up dry, salty or just mediocre. The other night I was craving meatloaf again, but my favorite place was far and my taste buds needed satisfaction NOW! With limited pantry content and strong determination I started to research meatloaf recipes.  After reading through 20 different variations, I was ready to test out my short-short version. The result, tender, flavorful meatloaf in under an hour. It's a good base recipe, definitely something I can build on.  Watch out Joan's, I'm gonna steal your turkey meatloaf recipe soon!

Your Basic Cheesy Turkey Meatloaf
(makes enough for 2, plus a small lunch for the next day)

ingredients

• 1 lb ground turkey
• 1/2 cup milk
• 1/2 cup Italian seasoned bread crumbs
• 1 egg
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 slices america cheese, folded so it looks like cubes
• ketchup for brushing  
• Worcester sauce, a few dash

directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. Season with salt, pepper and worcester sauce. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and brush the top with ketchup.
3. Bake 40-45 minutes in the preheated oven, to an internal temperature of about 180 F 

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grill-less babyback ribs

While grocery shopping, I found a nice rack of baby backs ribs on sale and I just couldn't pass it up.  When I got home, I realized I had a few problems...1) I never made ribs before, 2) we had no coals for the grill and 3) I didn't want to marinate overnight or wait 3-4 hours to eat ribs! I want my ribs now! Tonight!

Lucky for me I have a great friend who knows meats or at least his father does so I asked him for his dad's "secret" oven-roasted rib recipe.  I did a little research online and found a similar recipe, combined the two and created what I think is a very successful recipe. The result... quite a delicious rack of ribs. They're not fall of the bone and the sauce isn't so saturated that you can't taste anything but sauce. Total cook time: 1 hour and 30 minutes.  You really can't beat that!

Grill-less Baby Back Ribs
(loosely adapted from Delicious House)

ingredients

• 1 Rack of baby back pork ribs (about 3lb)
• Garlic Salt
• Pepper
• Paprika (or Cayenne pepper, if you want a slight kick)
• Favorite BBQ Sauce - for us, it's Lucille's or Trader's Joe's

directions
1. Preheat oven to 400 degrees. Place 1 rack of baby back pork ribs on a large piece of foil.
2. Sprinkle liberally with garlic salt, black pepper & paprika. Place fat side up on the foil.
3. Cover ribs with a second piece of foil and fold each edge tightly so moisture is sealed in. It's really important to make sure the ribs are sealed up. Bake in preheated over for 1 hour.
4. Remove ribs from oven and unwrap foil. Brush with your favorite BBQ sauce and place fat side down. Return ribs to oven, foil still open. Cook 20 minutes.
5. Cut and serve. If you prefer having more flavor, just serve it with your favorite BBQ sauce on the side.

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Beef Chili with Corn

The husband loves chili so I'm always on a search for a healthy & hearty chili to satisfy his cravings.  Up until now, my favorite chili recipe was the slow cooker chili.  You just put everything in the pot and let it simmer for 7 hours.  The only problem with the slow cooker chili was, I always had to plan ahead and make sure it starts cooking while I'm away at work. Here our chili recipe for when we want it now!

Southwestern Beef Chili with Corn
adapted from Real Simple, makes 4 servings.
(unless you're a chili lover like my husband, then it makes 2 servings)

ingredients

• 1 tablespoon olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 bell pepper, chopped
• 1/2 pound ground beef
• 2 tablespoons tomato paste
• 2 (15oz) cans black beans, rinsed
• 1 tablespoon chili powder
• kosher salt and black pepper
• 1/2 cup corn kernels
• 1/2 cup grated Cheddar
• 2 scallions, sliced

directions

1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and bell pepper and cook, stirring, for 3 minutes.
2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
3. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
4. Stir in the beans, chili powder, 1 cup water, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Simmer over medium heat until the vegetables are tender. Stir in the corn.
6. Divide the chili among bowls and top with the Cheddar and scallions.

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Puff!

i love beard papa, but i can't afford to eat it everyday, pocket-wise and waist-wise, nonetheless they are one of my guilty pleasures. since my lemon tree has been growing like crazy, it was time to make my own puffs...lemon cream puffs.

ingredients

• 1/2 cup water
• 1/4 cup butter, cubed
• 1/2 cup all-purpose flour
• 2 eggs

 lemon filling

• 1 egg, beaten
• 1/3 cup sugar
• 4 tablespoons lemon juice
• 2 tablespoons butter, cubed
• 1 cup heavy whipping cream
• 2 teaspoons sugar
• confectioners' sugar

directions
1. in a saucepan, bring water and butter to a boil. add flour all at once, stirring until a smooth ball forms. remove from the heat; let stand for 5 minutes. add eggs, one at a time, beating well after each addition. continue beating until mixture is smooth.
2. drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400F for 30-35 minutes or until golden brown. remove to wire racks. when cool, split puffs.

for filling
3. in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
4. remove from the heat. cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. transfer to a bowl; press plastic wrap onto surface of filling. chill for 1 hour or until partially set.
5. in a mixing bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. fill cream puffs & dust with confectioners' sugar.


note: for a stronger lemon flavor, add a little lemon zest to the filling and dough

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