This is a relatively new recipe to me. I had this soup at a ladies meeting in Southern Ohio last November. It was delicious. This is not that exact recipe, but a combination of one I found on the internet. It's another eye ball recipe. My daughter Maddie loves this soup. I love this soup. I love that it has "green" in it. It makes me think it's healthy. LOL :-D
Italian Wedding Soup
Meatballs-I buy the frozen bag at Sam's, but you could make your own homemade meatballs. (Maybe someday I will try that)
8 cups chicken or beef broth
2 Cups of escarole or spinach chopped (I use the Pampered Chef chopper and really chop it up because of my picky family, but you could leave it in bigger pieces to wilt into the soup.
1/3 C. grated carrot
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1 cup uncooked orzo pasta
Heat broth...add meatballs and heat through. Then add the rest of the ingredients except orzo. Let flavors mingle together over heat. Bring to a boil and cook orzo. Cook until it's al dente. The orzo will continue to cook from the heat of the soup. Stir frequently.
You could add some chopped up chicken to this too. I've done that before. Just experiement!
Enjoy!
Thursday, February 4, 2010
Tuscan Soup/ Cabbage Soup
Tuscan Soup/ Cabbage Soup
So our friend from high school band, is following our blog, and we are following her blog. :-D
She recently posted some excellent and yummy soup recipes. We have gained permission to post them here. Enjoy!
Tuscan Soup
2 lbs. sausage chunks
Diced potatoes and carrots
Beef broth
Minced celery and onion
Can of cream corn
Garlic, salt, pepper, and parsley to taste
TIP-When our friend, Michelle made this recently she sauteed the ingredients in some left over from breakfast bacon grease (more flavor)
Another TIP from Michelle: You can mix a slurry to thicken the soup or use her secret ingredient: flaked instant potatoes. They work perfect for any chowder type soups. This gives a creamy texture.
Cabbage Soup
1 head of cabbage diced
2 boxes of beef broth
2-3 cans of tomato soup
2 lbs. ground sausage (She recommends 1 lb spicy, 1 lb. mild)-browned and drained
2 cans diced tomatoes with green chili peppers
chopped celery and onion to taste
Put in crock pot and cook all day long until cabbage is tender. Season with garlic and parsley.
Thanks Michelle, for letting us post these great soup recipes!
So our friend from high school band, is following our blog, and we are following her blog. :-D
She recently posted some excellent and yummy soup recipes. We have gained permission to post them here. Enjoy!
Tuscan Soup
2 lbs. sausage chunks
Diced potatoes and carrots
Beef broth
Minced celery and onion
Can of cream corn
Garlic, salt, pepper, and parsley to taste
TIP-When our friend, Michelle made this recently she sauteed the ingredients in some left over from breakfast bacon grease (more flavor)
Another TIP from Michelle: You can mix a slurry to thicken the soup or use her secret ingredient: flaked instant potatoes. They work perfect for any chowder type soups. This gives a creamy texture.
Cabbage Soup
1 head of cabbage diced
2 boxes of beef broth
2-3 cans of tomato soup
2 lbs. ground sausage (She recommends 1 lb spicy, 1 lb. mild)-browned and drained
2 cans diced tomatoes with green chili peppers
chopped celery and onion to taste
Put in crock pot and cook all day long until cabbage is tender. Season with garlic and parsley.
Thanks Michelle, for letting us post these great soup recipes!
Tuesday, February 2, 2010
Panko Chicken
I love this recipe and so do all of my kids and Mickey. Mickey is not a big chicken eater, so when I find a chicken recipe that he likes, it's like kicking the winning field goal for me. :-)
This is one of those recipes that I eyeball. I have adapted it over the years of making it. Experiment with it.
Panko bread crumbs are Japanese bread crumbs. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of breading found in Western cuisine. I buy my Panko crumbs at our Air Force commissary. Any ethnic store should carry them, and I just recently saw that Progresso has their own line of Panko crumbs. (Although, I bet the Japanese ones are the best) :-D
When we eat chicken we prefer thighs. I buy boneless skin-less thighs because they are so much more moist than chicken breast. Last night I made panko chicken and threw in some breast tenderloins and it just wasn't as moist. So definately use thighs! :-D
Here goes:
Ingredients:
Panko crumbs
2 1/2 to 3 lbs. Chicken pieces (we always use thighs)
Butter (1 or 2 sticks)
garlic (I mince two or three or even four cloves)
1 pkg. panko crumbs
parsley flakes (eyeball it... they are more for color than flavor)
1/3 to 1/2 Cup parmesean cheese
Salt and pepper to taste (I'd use about 1 tbsp. salt to 1 tsp. pepper)
Melt butter and put the minced garlic in with it.
In another dish, mix panko crumbs, parm cheese, salt, pepper, and parsley flakes.....the last three ingredients are just, well...to your taste.
Then you dip the chicken pieces into the butter/garlic mixture, then into the panko mixture. Place these on a baking sheet. Bake for 25-30 minutes @ 350. (Our chicken is always boneless)
That's it, I think. It's very easy, but yummy, I mean....anything with butter and garlic has got to be good. :-)
This is one of those recipes that I eyeball. I have adapted it over the years of making it. Experiment with it.
Panko bread crumbs are Japanese bread crumbs. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of breading found in Western cuisine. I buy my Panko crumbs at our Air Force commissary. Any ethnic store should carry them, and I just recently saw that Progresso has their own line of Panko crumbs. (Although, I bet the Japanese ones are the best) :-D
When we eat chicken we prefer thighs. I buy boneless skin-less thighs because they are so much more moist than chicken breast. Last night I made panko chicken and threw in some breast tenderloins and it just wasn't as moist. So definately use thighs! :-D
Here goes:
Ingredients:
Panko crumbs
2 1/2 to 3 lbs. Chicken pieces (we always use thighs)
Butter (1 or 2 sticks)
garlic (I mince two or three or even four cloves)
1 pkg. panko crumbs
parsley flakes (eyeball it... they are more for color than flavor)
1/3 to 1/2 Cup parmesean cheese
Salt and pepper to taste (I'd use about 1 tbsp. salt to 1 tsp. pepper)
Melt butter and put the minced garlic in with it.
In another dish, mix panko crumbs, parm cheese, salt, pepper, and parsley flakes.....the last three ingredients are just, well...to your taste.
Then you dip the chicken pieces into the butter/garlic mixture, then into the panko mixture. Place these on a baking sheet. Bake for 25-30 minutes @ 350. (Our chicken is always boneless)
That's it, I think. It's very easy, but yummy, I mean....anything with butter and garlic has got to be good. :-)
Ice Cream Bucket Lasagna
This is a copy of a post I did on my other blog. (Which is mostly inactive right now.)
I make this recipe and rely on it frequently. I can't remember the name of the lady who originally made this recipe, but if you google it, you can find her.
Our family likes lasagna. My sister in law Susan, calls the cottage cheese and sauce part: "The guts". That's the best part of lasagna. Well, we like to eat lasagna, but it can be tedious to make and while this isn't always the method I use when making lasagna, this is the method I use for those quick everyday type meals. :-D I got this recipe off a freezer meal yahoo group that I frequent. If your family will eat things from the freezer and then things that have been cooked in the crockpot, you may want to try it.
The kids always help me put it all together in assembly line fashion. Usually Maddie and Marcus help, but today Michael got to help since Maddie was gone. Marcus felt good, because he knew the routine, and he was telling Michael what to do next. :-D
Enjoy! :-D
Ice Cream Bucket Lazagna
~
5 lbs hamburger (I don't use this much hamburger...and also sausage is a nice variation)
tomato sauce spices, whatever you normally prefer
2 containers large size cottage cheese (I use more of this)
4 eggs salt pepper
mozzarela cheese, shredded, at least 4-6 cups (I use the big bag of monz, cheddar, and provolone from Sam's Club)
2 packages lasagna noodles ( I end up using about 3 boxes instead of two)
6 ice cream buckets (good for 5qt.size crockpots, or any freezer/crockpot compatable one gallon containers
Cook a large package of hamburger (approx 5 lbs), drain.
Place it back in the pan you cooked it in, (don't dirty another pan)
Add tomato sauce and spices as you like it.
In another large bowl, mix two large containers of cottage cheese, four eggs, and salt and pepper. A third bowl has a large quantity of shredded mozzarella. (I don't dirty a bowl for this, but just use a measuring cup and get the cheese directly from the bag.)
Open two packages of lasagna noodles, cook as directed on box. (I don't pre cook the noodles, this saves time)
Place all the ingredient bowls and pans in a row on the counter.
Then take 6 (one gallon) ice cream buckets or similar container.
Layer as follows: noodles, sauce, cheese and repeat til done.
That is it! You end up with six lasagnas, and only 3 dirty pans.
Freeze until completely solid.
Then slip from the ice cream bucket and place in gallon Ziploc bags.
Then store back in the freezer, this way takes up much less space.
Using the ice cream bucket makes it the exact size and shape for a round 5 quart crockpot.
You might find another container that works better for you. When you decide to cook, just pop it in the crockot on LOW all day.
I make this recipe and rely on it frequently. I can't remember the name of the lady who originally made this recipe, but if you google it, you can find her.
Our family likes lasagna. My sister in law Susan, calls the cottage cheese and sauce part: "The guts". That's the best part of lasagna. Well, we like to eat lasagna, but it can be tedious to make and while this isn't always the method I use when making lasagna, this is the method I use for those quick everyday type meals. :-D I got this recipe off a freezer meal yahoo group that I frequent. If your family will eat things from the freezer and then things that have been cooked in the crockpot, you may want to try it.
The kids always help me put it all together in assembly line fashion. Usually Maddie and Marcus help, but today Michael got to help since Maddie was gone. Marcus felt good, because he knew the routine, and he was telling Michael what to do next. :-D
Enjoy! :-D
Ice Cream Bucket Lazagna
~
5 lbs hamburger (I don't use this much hamburger...and also sausage is a nice variation)
tomato sauce spices, whatever you normally prefer
2 containers large size cottage cheese (I use more of this)
4 eggs salt pepper
mozzarela cheese, shredded, at least 4-6 cups (I use the big bag of monz, cheddar, and provolone from Sam's Club)
2 packages lasagna noodles ( I end up using about 3 boxes instead of two)
6 ice cream buckets (good for 5qt.size crockpots, or any freezer/crockpot compatable one gallon containers
Cook a large package of hamburger (approx 5 lbs), drain.
Place it back in the pan you cooked it in, (don't dirty another pan)
Add tomato sauce and spices as you like it.
In another large bowl, mix two large containers of cottage cheese, four eggs, and salt and pepper. A third bowl has a large quantity of shredded mozzarella. (I don't dirty a bowl for this, but just use a measuring cup and get the cheese directly from the bag.)
Open two packages of lasagna noodles, cook as directed on box. (I don't pre cook the noodles, this saves time)
Place all the ingredient bowls and pans in a row on the counter.
Then take 6 (one gallon) ice cream buckets or similar container.
Layer as follows: noodles, sauce, cheese and repeat til done.
That is it! You end up with six lasagnas, and only 3 dirty pans.
Freeze until completely solid.
Then slip from the ice cream bucket and place in gallon Ziploc bags.
Then store back in the freezer, this way takes up much less space.
Using the ice cream bucket makes it the exact size and shape for a round 5 quart crockpot.
You might find another container that works better for you. When you decide to cook, just pop it in the crockot on LOW all day.
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