Category Archives: Recipes

Zuppa Toscana

A friend posted a recipe for Zuppa Toscana on Facebook, so I’m reposting it here, lest I forget. Zuppa Toscana is my favorite soup at Olive Garden and I order it nearly every time I dine there. Yum!

Zuppa Toscana

Zuppa Toscana

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sautรฉ pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream, kale, and bacon to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.

Eggvocado

So, here we are again, uploading another recipe from the Facebook. Not that I necessarily want this to become a food blog or anything, but as it is a blog about life and adventure … sometimes trying out new recipes fits right in! ๐Ÿ™‚

Eggvocado

Doesn’t it look good?

Okay, so here’s the recipe:

Avocado
Egg
Cayenne pepper (or spice of your choosing)
Cheese (optional)

Remove the seed/pit from the avocado. Scoop out a little more avocado to make the hole larger. Crack an egg into the hole. Sprinkle with spices and cheese as desired. Bake in the oven at 180 degrees until the egg is cooked to your preference.

Pro Tip: Cut a little off the back of the avocado so it doesn’t roll around in the oven.

Perhaps I’ll buy an avocado and some eggs and try this out this weekend. Perhaps…. ๐Ÿ™‚

Cheesy Crispy Chicken

The latest “trend” is for people to share recipes on Facebook.

I love FB, don’t get me wrong, but I find it near-to-impossible to be able to go back and look something up — whether on your wall or someone else’s.

And I can guarantee you that I won’t be making that delicious-looking recipe tonight!

If it’s on FB, it might not have a link to a site. Which means that I can’t Pinterest it (where I keep most of my suggested recipes). And I don’t want to pay membership fees for one of the recipe sites to be able to upload the recipe there.

So…

Unless you suggest a better way (please!), I guess I will post them here, for future reference. ๐Ÿ™‚

Doesn’t this just look delicious?!
Cheesy Crispy Chicken

And here’s how you make it:

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9ร—13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

So… Who wants to come over and try this with me?! ๐Ÿ™‚