Ingredient: chicken stock

Buffalo Chicken Sausage and Loaded Potato Skin Soup

Buffalo Chicken Sausage and Loaded Potato Skin Soup
Print Recipe
The flavors of everyone's favorite appetizers in a creamy soup.
Servings
4
Servings
4
Buffalo Chicken Sausage and Loaded Potato Skin Soup
Print Recipe
The flavors of everyone's favorite appetizers in a creamy soup.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees. Spray a 13 X 9 baking pan with cooking spray. .Place potato pieces in pan. Drizzle wit olive oil and toss to evenly coat the potatoes. bake in oven until browned and cooked through, about 30 minutes.Set aside.
  2. While potatoes are cooking, heat a soup pot over medium heat . Add the chopped bacon and cook until browned. remove with slotted spoon and drain on paper towels. Leave about 2 tablespoons of the drippings in the pan and add the sausage. Cook 3 - 4 minutes until just beginning to brown.
  3. Add the onions to the pan and cook and stir until they become translucent. Add the peppers and garlic and continue to cook another 3 or 4 minutes. Add 1/4 cup chicken stock to pan. Scrape up any browned bits.
  4. Add the rest of the stock and bring the mixture to a simmer. Simmer uncovered 10 minutes. Add the potatoes and reserved bacon to the pot and simmer for 5 minutes or so. Add the cream, ranch dressing, and blue cheese to the pan and heat gently. Add the shredded cheese and stir until melted. Ladle into bowls and serve.
Share this Recipe
Powered byWP Ultimate Recipe

Artichoke and Italian Sausage Dressing/Stuffing

Artichoke and Italian Sausage Dressing/Stuffing
Print Recipe
A versatile and flavorful stuffing. Perfect with turkey or chicken. Ingredients can easily be changed to your taste. Bake it in a casserole to create a crisp top and almost creamy interior. it could even be a one dish meal...if your a stuffing fan like me.
Servings
8
Servings
8
Artichoke and Italian Sausage Dressing/Stuffing
Print Recipe
A versatile and flavorful stuffing. Perfect with turkey or chicken. Ingredients can easily be changed to your taste. Bake it in a casserole to create a crisp top and almost creamy interior. it could even be a one dish meal...if your a stuffing fan like me.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Heat olive oil in a large skillet. Crumble the sausage into the pan and cook until the sausage is no longer pink. Remove the sausage from the pan and drain on paper towels. Leave the drippings in the pan.
  2. Add the onion to the pan and cook over medium - low heat until the onions are turning golden (About 10 minutes). Add the garlic and artichokes, raise the temperature to medium and saute until everything is golden. (about 5 minutes). If things are getting too dry, add a little chicken stock.
  3. Add the kale and saute until it is wilted (3 - 4 minutes). Add the red pepper toss to combine and continue to cook for 5 minutes longer adding chicken stock to keep things moving. Remove from heat and let cool.
  4. In a large bowl combine the bread cubes, cooled vegetables, and the cheese. add the 2 cups of chicken stock and toss to combine everything The mixture will be quite wet.. Cover and refrigerate overnight. This will allow the bread to absorb the stock and the flavors to meld.
  5. Use this as a stuffing for a turkey breast, a casserole side dish or just a guilty pleasure.
Share this Recipe
Powered byWP Ultimate Recipe

White Bean and Kale Soup

White Bean and Kale Soup
Print Recipe
This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
White Bean and Kale Soup
Print Recipe
This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium heat. Add the olive oil and let it get hot. Add the bacon and cook stirring often until it is just crisp. Remove the bacon from the pan with a slotted spoon and drain on paper towels. Set this aside for later.
  2. Add the onions and garlic to the pot and cook until the onions begin to soften and the garlic is fragrant, stirring frequently. This should take 5 minutes or so. Add the kale and thyme and cook until the kale is wilted, another 5 minutes.
  3. Add the chicken stock, cover and bring to a boil. Remove the cover, add the cannellini beans and reduce the heat to simmer. Continue to simmer (about 20 minutes). Meanwhile cook the the pasta.
  4. In a seperate pot, bring 4 quarts of water to a boil. Salt the water and add the linguini. Stir occassionally as it returns to a boil. Cook the pasta until it is al dente, about 6 - 7 minutes. Drain the pasta, rinse it in cold water to stop the cooking and set it aside.
  5. Remove the thyme sprig (it should just be a stem) and the garlic cloves from the soup. Add salt and pepper to taste.
  6. To serve, divide the linguini into 4 bowls Ladel the soup on top of the pasta. Garnish each serving with the reserved bacon and the shaved cheese. Sprinkle with a few red pepper flakes if you'd like. Enjoy
Share this Recipe
 
Powered byWP Ultimate Recipe

Sausage and Cannellini Soup

Sausage and Cannellini Soup
Print Recipe
Quick Easy and Delicious. This hearty soup only needs some crusty bread.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Sausage and Cannellini Soup
Print Recipe
Quick Easy and Delicious. This hearty soup only needs some crusty bread.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. In a large skillet, heat olive oil until hot. Add the sausage and cook 5 minutes or so, until browned on all sides.
  2. Add carrots and peppers to the sausage and cook stirring often for 2 - 3 minutes Add the garlic and cook 1 minute more until ii is fragrent. Be careful to not let the garlic burn.
  3. Stir in the remaining ingredients into the pan and bring to a boil. Reduce the heat to low and simmer approximately 15 minutes. The soup should thicken slightly and the sausage should be cooked through completely.
  4. Serve with a generous sprinkling of Peccorino Romano cheese.
Share this Recipe
Powered byWP Ultimate Recipe

Slumgullion

Slumgullion
Print Recipe
Slumgullion is a skillet dish that has many interpretations...This is Mama D's version.
Servings Prep Time
6 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 15 minutes
Cook Time
30 minutes
Slumgullion
Print Recipe
Slumgullion is a skillet dish that has many interpretations...This is Mama D's version.
Servings Prep Time
6 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 15 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Heat Olive Oil in a large skillet (with a lid). Add the Potatoes and toss to coat with the oil. Arrange in a single layer, cover and cook at medium heat for 3-5 minutes.Turn the potatoes and rearrange in a single layer. Cover the pan and cook fo another 3-5 minutes. The potatoes should be starting to feel tender. You no longer need the lid.
  2. Add the onions to the potatoes in the pan and cook for another 5 minutes until the onions are beginning to soften and brown. Add all of the peppers and cook, stirring occasionally 5 minutes or so until the peppers begin to soften.
  3. Raise the heat to medium high and add the sausage and garlic. Cook and stir until the sausage is beginning to brown. Keep the garlic moving do it doesn't burn.This should take 6 minutes or so.
  4. Add the Chicken Stock to the pan. Stir to loosen any brown bits and to coat the Slumgullion. Heat another 2 - 3 minutes. Add Salt and Pepper to taste. Remove from heat and serve.
Share this Recipe
Powered byWP Ultimate Recipe