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Buffalo Chicken Sausage and Loaded Potato Skin Soup

Buffalo Chicken Sausage and Loaded Potato Skin Soup
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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.
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Barbecue Pork Freid Rice

Barbecue Pork Freid Rice
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A hearty and savory one dish meal. It's a great way to use leftover pork (or any other leftover meat).
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Barbecue Pork Freid Rice
Print Recipe
A hearty and savory one dish meal. It's a great way to use leftover pork (or any other leftover meat).
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Mix the Asian Dressing, 1 Tablespoon Chili Garlic Sauce,1 Tablespoon Sesame Oil, 1/4 Cup Hoisin Sauce, and 1 Teaspoon 5 Spice Powder together. Place Pork cubes in a zip top bag. Add the combined marinade ingredients. Seal the bag and toss and knead to coat the the pork with marinade. Marinate in refrigerator overnight.
  2. When you are ready to prepare the rice, heat a wok or very large fryi pan over medium high heat. Add the canola oil and the remaining tablespoon of sesame oil to the pan. Heat for 1 minute then add the rice. Toss until all of the rice grains are coated. Fry tossing occasionally 5 minutes. or until rice is just taking on some color.
  3. Add soy sauce and remaining 5 Spice Powder to the rice. Toss to mix and continue to cook 5 minutes or so, stirring occasionally. The rice should become light golden and have some crusty bits.
  4. Add the pork and marinade to the pan and toss to combine. (It is okay to add the marinade since the meat is already cooked and has been in the refrigerator.) Add the remaining Chili Garlic Sauce and Hoisin sauce to the pan. Cook the rice and meat 5 - 8 minutes more tossing frequently The rice should get a little darker and the pork should begin to caramelize.
  5. Add the thawed peas and carrots to the pan. Stir to incorporate. Heat for 2-3 minutes. Add the green onions and heat for 1 - 2 minutes more. Serve in pasta or soup bowls as you wish.
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Oatmeal Brownies

Oatmeal Brownies
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This is a brownie with a bit of crust, in a good way. Rich brownie is sandwiched between a buttery oatmeal crust. The ingredients are for two parts of the recipe. The first five are the crust; the rest are the brownie.
Servings
36 Brownies
Servings
36 Brownies
Oatmeal Brownies
Print Recipe
This is a brownie with a bit of crust, in a good way. Rich brownie is sandwiched between a buttery oatmeal crust. The ingredients are for two parts of the recipe. The first five are the crust; the rest are the brownie.
Servings
36 Brownies
Servings
36 Brownies
Ingredients
Servings: Brownies
Instructions
  1. Heat oven to 350 degrees. Spray a 13 X 9 pan with cooking spray.
  2. In a large bowl, mix the first 5 ingredients until blended. This will be very crumbly. Set aside 3/4 Cup of the mixture. Press the rest of the mixture into the bottom of the prepared pan.. Press this down firmly. Use wax paper to help get an even layer. Bake for 10 minutes. Let cool for 5 minutes.
  3. Meanwhile, heat chocolate and 2/3 cup butter in a saucepan over low heat until melted, stirring occasionally. Remove from heat and cool slightly. Stir in Granulated sugar, eggs and vanilla.
  4. Combine the 1-1/4 cup flour, baking powder, and salt with a wire whisk to aerate and mix. Add these dry ingredients to the chocolate mixture. Stir until blended.
  5. Spread the batter over the oatmeal base, spreading to create an even layer. Sprinkle the reserved oatmeal mixture on top of batter. Bake 30 minutes or until the center is set. (toothpick test does not work) and the oat topping is golden brown.
  6. Cool completely, at least 2 hours. Cut into bars as large or small as you desire. Store covered for up to 4 days. They won't last that long.
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Artichoke and Italian Sausage Dressing/Stuffing

Artichoke and Italian Sausage Dressing/Stuffing
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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
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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.
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White Bean and Kale Soup

White Bean and Kale Soup
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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
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