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Our neighbors invited us down for dinner one evening and made a soup similar to this. It tasted so good I had to recreate it on my own. I added a few extra ingredients to make it more me, but it taste just as delicious as theirs did.  2 Tbsp Olive Oil
1 c Diced Smoked Turkey Sausage 1/2 Onion - Diced 1/2 Carrot - Diced 1 Celery Stalk - Diced 2 Large Russet Potatoes - Peeled and Cubed 1 Bay Leaf 1 Tbsp Fresh Thyme - chopped 3 c Chicken Stock 1 c Shredded Kale 1 c Shredded Chicken 1/2 c Heavy Cream Kosher Salt Fresh Ground Black Pepper In a large stock pot or dutch oven heat the olive oil over medium high heat and then add the diced turkey sausage. Brown the sausage, stirring occasionally, for about 8 - 10 minutes. Remove the sausage from the pot and set aside. Reduce the heat to about medium. Leaving the oil and any rendered fat in the pot add the onion, carrot and celery. Add a big pinch of salt and a few grinds of pepper. Stir to combine. Let the mixture sweat for about 5 minutes. Add the potatoes, bay leaf, thyme, and chicken stock. Bring the mixture up to a boil. Reduce to a simmer and cover. Let it cook for about 15 minutes. Turn off the heat and let the mixture cool a bit. Remove the bay leaf. Using an immersion blender puree the mixture. Return the soup to the stove top and bring back up to a simmer. Let it simmer, half covered, for another 15 minutes. Add the sausage, kale, chicken and heavy cream to the soup, stirring to combine it all. Let it simmer for another 10 minutes uncovered. Turn off the heat and taste to see if any additional salt and pepper is needed. Let cool slightly and then serve. Serves 6 - 8 people Don't have an immersion blender? Feel free to use a regular blender, but only fill it half way full. The hot liquid can expand and the last thing you want to do is burn yourself. Blend the mixture in batches and then transfer it back to the pot.
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These potatoes are a quick and easy side that work great with breakfast, lunch or dinner. Give them a try!  2 lbs Mixed Potatoes (Purple, Red and Yukon)
1 Tbsp Ghee - Melted 2 Tbsp Garlic Flavored Olive Oil 3 Cloves Garlic - Roughly Chopped 1 Tbsp Rosemary - Chopped Kosher Salt Fresh Ground Black Pepper Pre-heat oven to 425 degrees. In a large bowl melt the Ghee and add the garlic flavored olive oil. Roughly chop the garlic and rosemary and add it to the ghee and olive oil mixture. Halve the potatoes, or quarter the really large ones, and add to the ghee and olive oil mixture. Add a good big pinch of salt and a few grind of pepper. Toss everything to cover the potatoes in the ghee and olive oil mixture. Transfer the potatoes to a baking sheet and evenly spread them out. Sprinkle the potatoes with another big pinch of salt and a few more grinds of pepper. Bake them in the oven for 20 minutes. Toss the potatoes and evenly spread them out again and bake them for an additional 10 - 15 minutes. Remove from oven and serve. Serve 4 side dishes. I love popovers!!! They are like an arm workout and a beyond happy taste in my belly all in one.  3 Eggs
1 c Whole Milk 1/4 tsp Kosher Salt 1/4 tsp Fresh Ground Pepper 1/2 tsp Dried Thyme 1 Tbsp Fresh Chopped Parsley 3/4 c Flour 3/4 c Grated Parmesan Cheese Non-stick Cooking Spray Pre-heat oven to 400 degrees. While the oven is pre-heating place the cupcake pan in the oven to pre-heat as well. In a large mixing bowl combine the eggs, milk, salt, pepper, thyme and parsley. Whisk the items together vigorously for about 2 minutes, or until nice and foamy. Add the flour and parmesan cheese and whisk to combine. Remove the "screaming hot" cupcake pan from the oven. Spray the pan liberally with the non-stick cooking spray. Pour the batter into the cups, about 3/4 of the way full. Carefully put the pan back into the oven and bake for 20 - 25 minutes. Do not open the oven during this time, the release of steam will deflate your popovers. Once the popovers are golden brown and puffed remove them from the oven. Transfer the popovers to a wire rack. Serve the popovers while still warm with a pat of butter. Makes approx. 10 popovers I love mac and cheese!!! By using the chicken or veggie stock it adds a depth of flavor that you just can't get from milk. It also makes me feel like it is a little bit better for me that it probably is.  16 oz Medium Shell Pasta (or whatever shape you have)
2 Tbsp Butter - Unsalted 2 Tbsp Flour 1 tsp Dry Mustard 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1 c Chicken or Veggie Stock 1 c Milk 2 c Triple Cheddar Blend Shredded Cheese 1/2 c Panko Bread Crumbs Butter Flavored Cooking Spray Kosher Salt Fresh Ground Black Pepper Pre-heat your oven to 400 degrees. Bring a large pot of water to a boil. Add a few good pinches of salt to the water (you want it to taste like the sea). Give the water a stir to dissolve the salt. Add the pasta and give it stir. Cover the pot and let it cook about 3 - 4 minutes less than the package directions. You will want the pasta to still be slightly firm so it can finish cooking in the cheese sauce. In a medium size pot melt the butter over medium heat. Once the butter is melted add the dry mustard, garlic powder, onion powder, a pinch or two of salt and a few grinds of black pepper. Whisk the ingredients together. Add the flour and whisk it to combine it with the butter mixture. Continue whisking the butter and flour while you let it cook for 3 - 4 minutes. Continue whisking and add the chicken or veggie stock and the milk. Once the liquids are blended in with the butter and flour reduce the heat to medium low and let it come up to a simmer, stirring occasionally. Let the mixture simmer for about 5 minutes in order for it to thicken. Once the sauce has thickened slow add the cheese in batches, whisking it in fully melting each batch of cheese before adding more. Once all the cheese has been added taste the sauce. Add any additional salt and pepper if needed. Keep the sauce on low heat until the pasta is ready. When the pasta is ready drain it. Add it in batches to the sauce. Don't ask me why, but you will have days where you just don't have enough sauce to cover all that pasta. Refrigerate the unused pasta. You will want the mixture to look like you have a little bit too much sauce for the pasta. Spray and 8"x10" casserole dish with the butter flavored cooking spray. Add the mac and cheese to the dish. Top the mac and cheese with the panko bread crumbs. Gently spray the panko bread crumbs with the butter flavored cooking spray to help them brown. Place the dish in the oven and let it cook for 15 - 20 minutes. If after the cooking time the bread crumbs are not brown enough, place the dish under the broiler for a minute or two. Be very careful doing this. You can go from pale bread crumbs to burnt bread crumbs in just a few seconds. Once the bread crumbs are to your liking, remove the mac and cheese and let it stand for at least 5 minutes before serving. Serves 6 - 8 people. Smashed potatoes have become one of my quick and full of flavor side dishes. Ghee can be found at specialty stores, including Trader Joe's, and tastes just like butter, but without all the milk fat. If you can't find Ghee feel free to substitute melted butter or make your own clarified butter.  4 lbs Baby Yukon Gold Potatoes 2 Tbsp Ghee (Clarified Butter) 1 Tbsp Garlic Infused Olive Oil 1 Tbsp Freshly Chopped Chives Kosher Salt Fresh Ground Black Pepper Pre-heat oven to 400 degrees. Rinse any dirt off of the potatoes. Place the potatoes in a pot with about 1 Tbsp salt and cover with water. Place a lid on the pot and bring it to a boil. Reduce it to a simmer and let it cook for approx. 8 minutes or until the potatoes are tender. Drain the potatoes and let them cool until you are able to handle them, about 5 - 10 minutes. In a large bowl combine the ghee, garlic infused olive oil, chopped chives, a pinch of salt and a few grinds of pepper. Add the cooled potatoes and toss to coat them in the ghee/olive oil mixture. Place the potatoes on a baking sheet, even spaced out. With a large wooden spoon, meat mallet, or your fist, flatten the potatoes to about 1/2 inch thickness. Drizzle the remaining ghee/olive oil mixture onto the smashed potatoes and sprinkle with a bit of salt and pepper. Bake for 20 minutes. Remove the potatoes and let rest a few minutes. Serve and enjoy! Serves 4 people, or 2 starving boys. A side dish that is quick, easy and delicious... Who could ask for more!!  1 lbs Green Beans - Trimmed 2 Tbsp. Garlic Infused Olive Oil Kosher Salt Fresh Ground Black Pepper Add about an inch of water to wide, shallow pot, and bring to a boil. Once the water is boiling add a few big pinches of salt; stir to combine. Add the green beans and cover the pot. Cook for 5 - 7 minutes. Remove the beans from the water and place in a serving dish. Drizzle the green beans with the garlic olive oil, a few pinches of salt and a few grinds of pepper and toss to combine. Serve immediately. Serves 4 My sister asked me to make a pasta salad that my 4 year old niece would like, so I came up with this. Everyone, including my niece loved it and I think you will love it too!  For the Dressing: 1 .07 oz Pouch of Good Seasons Italian Salad Dressing Mix 1/4 c Red Wine Vinegar 3 Tbsp Water 1/2 c Extra Virgin Olive Oil For the Salad: 8 oz Fusilli Pasta 1 1/2 c Fresh Green Beans - Cut in 1 Inch Pieces 1 6 oz can Large Black Pitted Olives - Drained 1 8 oz can Quartered Artichoke Hearts - Drained 3/4 c Orange Bell Pepper - Diced 1 c Grape Tomatoes - Halved 4 oz Salami - Sliced and Diced 2 oz Pepperoni - Sliced and Diced 4 oz Smoked Mozzarella - Cubed 1/4 c Grated Parmesan Cheese - Plus Extra to Top 2 Tbsp Fresh Basil - Chopped Kosher Salt Fresh Ground Pepper In a seal tight container, combine the ingredients for the dressing; Italian dressing mix, red wine vinegar, water and extra virgin olive oil. Shake well to combine all the ingredients. Set the container aside. Bring a large pot of water to a boil. Season the water with a couple big pinches of salt and add the pasta. Bring the water back up to a boil. Reduce to a hard simmer and let the pasta cook for about 8 minutes or until al dente. During the last minute or so of cooking add the green beans. Drain the pasta and green beans and rinse immediately with ice cold water until the pasta and beans are cool to the touch. Transfer the pasta and green beans to a large bowl. Add about half the dressing mixture and stir to combine it with the pasta. Add the olives, artichoke hearts, bell pepper, salami, pepperoni, smoked mozzarella, parmesan cheese, fresh basil and a few grind of pepper. Stir to combine it all. If need be add a bit more of the salad dressing, the pasta salad should be moist, not drenched in dressing. Taste to see if any additional salt or pepper is needed. Cover and refrigerate the pasta salad for at least an hour before serving. When ready to serve give the salad another good toss and top with an additional sprinkle of parmesan cheese. Serves 6 - 8 people as a yummy side. I have seen a few variations of this out there, but I wanted something a bit more savory so I came up with this. This will be one of the easiest (and yummiest) things you make.  1/2 c Butter - Melted & Cooled
2 Eggs - Beaten 1 c Sour Cream 1 15 oz can Corn - Drained 1 15 oz can Creamed Corn 1 8.5 oz box Cornbread Mix 1 Tbsp Olive Oil 1 Medium Shallot - Finely Diced 1 Clove Garlic - Crushed 1 tsp Thyme - Finely Chopped 1 tsp Oregano - Finely Chopped 1 Tbsp Parsley - Finely Chopped 1/4 c White Wine Kosher Salt Fresh Ground Black Pepper Pre-heat oven to 350 degrees. Spray a 9 x 9 baking dish with non-stick cooking spray. In a skillet over medium heat, add the olive oil and finely diced shallot. Let it cook for 3- 4 minutes. Add the garlic, thyme and oregano. Season it all with a pinch or two of salt and a few grinds of pepper. Stir to combine and let it cook another 4 minutes. Add the wine and let it reduce for about 5 minutes. Turn off the heat and set aside. In a large bowl combine the butter, sour cream and beaten eggs. Season with a bit of salt and pepper. Add in the corn, creamed corn, half of the chopped parsley and the shallot and herb mixture. Stir to combine. Slowly stir in the cornbread mix until it is well combined. Pour the mixture into the baking dish. Sprinkle the rest of the parsley on top of the mixture. Bake for 30 - 40 minutes or until it is a light golden color and not jiggly in the middle. Serves 4 to 6 people. I don't know about you, but every time I make mashed potatoes I make enough for a small army. This is a perfect way to use up the leftovers and they are super tasty as well.  2 c Leftover Mashed Potatoes
I make mashed potatoes like this: Peel 4 -6 Yukon Gold Potatoes, Cut into large chunks and place in a pot with 1 Tbsp of Kosher Salt and cover with water. Bring to a boil, reduce to a simmer and cook for 10 to 15 minutes. Drain potatoes and mash using a potato ricers. Combine the mashed potatoes in a pot over low heat with 2 - 3 Tbsp Butter, 1/3 c Milk, 1/4 c Sour Cream. Add a bit more milk if needed. Season with Kosher Salt and Fresh Ground Black Pepper. Yum!) 1 egg 1 c Gouda Cheese - Grated Black Lava Sea Salt For Garnish (or other course salt) Pre-heat oven to 400 degrees. Line a cookie sheet with parchment paper. In a bowl mix together room temperature mashed potatoes, egg and Gouda cheese. Either scoop tennis ball size mounds of potatoes or pipe using a large star tip onto the cookie sheet. Sprinkle with a pinch or two of Black Lava Sea Salt or other course salt. Bake for 20 – 30 minutes or until outside starts to turn golden brown and crispy. Makes about 6 tennis ball size servings. When I was growing up there was a restaurant called The Farmhouse. They made the BEST minestrone soup ever! Unfortunately they closed and the recipe went with them. This is my version of their soup.  2 Tbsp Olive Oil 4 oz Pancetta - Diced 1 Medium Onion - Diced 1 Stalk of Celery - Chopped 1/2 Carrot - Chopped 2 Cloves Garlic - Finely Diced 1 lb Turkey Sausage - Hot, Mild or Mix 1/2 c Red Wine 1 14.5 oz Can Petite Diced Tomatoes 5 c Beef Stock 1 c Water 1 Bay Leaf 1 Tbsp Italian Seasoning 1 15 oz Can Canellini Beans 1/2 c Chopped Kale or Spinach - Loosely Packed 1/2 c Small Shell Pasta 1/2 c Frozen Corn 2 Tbsp Fresh Chopped Parsley 2 Tbsp Fresh Chopped Basil Kosher Salt Fresh Ground Pepper Grated Parmesan Cheese Pre-heat a large stock pot with the olive oil. Remove the sausages from the casing and add to the stock pot. As the sausages cook break them up into bit size pieces. Let the sausage cook for about 8 minutes. Add the pancetta, onion, celery and carrot to the pot. Season with a pinch or two of kosher salt and a few grinds of pepper. Let the mixture cook for another 5 - 8 minutes. Add the garlic and let it cook for another minute or two. Add the red wine and let it reduce, cooking for about 5 minutes. Add the diced tomatoes, beef stock, water, bay leaf and italian seasoning. Stir to combine it all. Bring the mixture to a boil. Cover and reduce to a simmer for 20 minutes. Add the beans, kale or spinach, corn and pasta to the pot. Stir to combine. Check the seasoning and add additional salt and pepper if needed. Cover and simmer for another 15 minutes or until the pasta is cooked. Turn off the heat and add the fresh parsley and basil. Serve topped with grated parmesan cheese. Serves 4 - 6 people Feel free to use pork sausage instead of the turkey if that is what you have on hand. I just like the lightness the turkey sausage gives it... then I don't feel so bad when I have a second bowl.
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Dawn GreenblatWhat's Cooking With Dawn Archives
July 2022
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