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Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts

Wednesday, October 29, 2014

Double Cheese Tuna Casserole

A casserole?  On day 29 of Soup Month 2014?  That's not a soup, stew or chili!  Well, when life gets crazy busy, and you are the chief mode of transportation for 3 teenagers, AND you have a new puppy who is driving you insane...well, sometimes you have to give up and make a quick casserole in place of a soup.  On the good side, I have been craving tuna casserole and this new twist turned out great!


This casserole incorporates creamy ricotta cheese with an extra sharp cheddar cheese that adds lots of flavor to this classic dish.  The ricotta adds such a nice creamy texture and then there are the Durkee onions!  These little onions are everyone's favorite at Thanksgiving time when they make Green Bean Casserole, and we use them in our own version of Asparagus Casserole.  But these little onions can add flavor to many dishes all year long, so I always keep some on hand.  And they were the perfect crunchy topping to this casserole.

This casserole only takes about 25 minutes to prepare and everyone loved it, including our picky eater, which is a true sign of a successful meal.  Enjoy!!

4 cups  Dry Pasta Twists (or another shape)
8 oz  Part-Skim Ricotta Cheese
1 10-3/4 oz can  Campbell's Cream of Celery Soup
3/4 cup  Milk
1 cup  Frozen Peas
3 5-oz cans  Tuna in Water, drained
2 cups  Durkee French Fried Onions
8 oz  Extra Sharp Cheddar Cheese, shredded
Salt and Black Pepper to Taste

Preheat oven to 375 degrees.

Cook the pasta in salted water until just al dente, but not fully cooked.  Drain the pasta and place in a deep ovenproof casserole dish.  Add the ricotta cheese to the pasta and stir gently to coat the pasta.

In a medium saucepan, combine the celery soup, milk, and peas and cook over medium heat until warm, about 6 minutes.  Add the tuna and 1 cup of Durkee onions and stir to combine.

Pour the mixture over the pasta and stir to combine, then sprinkle the top with grated cheddar cheese and the additional 1 cup of Durkee onions.  Bake for 12 - 15 minutes until golden on top and serve.  Makes about 8 servings.

Sunday, October 12, 2014

Slow Cooker Italian Tomato Tortellini Soup

For day 12 of Soup Month 2014 we used our handy slow cooker to make this hearty Italian Tomato Tortellini Soup and the results were delicious.  If you're in need of a fast and easy "go-to" recipe for a weeknight dinner, this is the one.


With just a couple of simple ingredients, and a few hours to slow cook all of the flavors together, this soup tastes like something that must have taken hours to prepare, and it did, but the slow cooker does all of the work for you!

The slow cooking allows the vegetables and spices to blend into a delicious and flavorful broth, then the only thing left to do is add the frozen tortellini during the last hour of cooking and dinner is ready. Serve with a loaf of crunch bread and a side salad for a complete dinner.  Enjoy!!

1 28-oz can  Diced Tomatoes with Garlic, Basil and Oregano
32 oz  Chicken  or  Vegetable Broth
3  Green Onions, chopped
1  Green Pepper, chopped
1  Yellow Onion, chopped
1 tsp  Dried Oregano
1 tsp  Garlic Powder
19 oz bag  Frozen 3-Cheese Tortellini

Combine the tomatoes, broth, green pepper, green and yellow onions, oregano and garlic powder in the slow cooker.  Heat on HI for 1 hour, reduce heat to LOW and cook for 3 - 4 hours.  (For all day cooking, set the slow cooker to LOW and cook for 6 hours.)

During the last hour of cooking, add the tortellini to the pot, cover and cook until the tortellini are tender, about 60 minutes, stirring once after 30 minutes.   Enjoy!!

Tuesday, April 15, 2014

Chicken & Linguine with Spinach-Parmesan Sauce

Getting a healthy dinner on the table in a hurry is always a challenge, and some nights it's nearly impossible.  But this meal is sure to please everyone in your family and you can have it cooked and ready to serve in less than 30 minutes.

For this recipe we started with boneless and skinless chicken breasts that are thinly sliced, which will allow them to cook very quickly.  Next we made a creamy sauce of spinach and Parmesan cheese that reminds me of a rich, old-fashioned creamed spinach.  And for some extra color and nutrients, we added strips of sweet red bell pepper.  A dash of lemon juice adds just a touch of citrus to bring all of those flavors together.


For this dish we used whole wheat linguine and my kids said they actually like it better than the regular pasta.  With lots of fiber and protein, this is delicious pasta.

3/4 cup  Flour
2 tsp  Kosher Salt
1/2 tsp  Black Pepper
1/2 tsp  Dried Basil
1 tsp  Dried Oregano
2 tsp  Garlic Powder
3  Boneless Skinless Chicken Breasts (about 1-3/4 lbs)
Juice of 1/2 a Lemon
3 TB  Olive Oil, divided
1 TB  Minced Garlic
1  Medium Red Bell Pepper, sliced into strips
8 oz  Frozen Chopped Spinach, defrosted and drained (or use fresh, cleaned spinach)
3 TB  Flour
1/2 cup  Chicken Broth
1/2 cup  Heavy Cream  or  Half and Half
1  cup  Milk  (we used 1%)
1/2  cup  Freshly Grated Parmesan Cheese
1  13.25 oz Box  Linguine (or pasta of your choice)
Extra Grated Parmesan Cheese for Garnish

Slice each of the 3 chicken breasts horizontally, so you have 6 thin fillets.  By cutting the chicken this way the meat will cook very quickly and allow the meat to be nice and juicy inside.

Preheat the oven to 325 degrees.  In a shallow dish combine the flour, salt, pepper, basil, oregano and garlic powder.  Stir mixture to combine. 

Heat a large pot of water and cook the linguine according to package directions until al dente, about 8-9 minutes.  While the water is heating you can get the chicken started.

In a large skillet, heat 2 TB of olive oil until hot, over medium-high heat.  Coat each of the chicken fillets in the flour mixture, place the chicken in the pan and cook about 4 minutes on each side or until golden brown.  When chicken is nearly finished cooking, drizzle with the juice of 1/2 of a lemon, and let sizzle for 1 minute.  Remove the cooked chicken to a baking dish, cover with foil and keep warm in the oven until the pasta and sauce are ready.

Using the same skillet the chicken was cooked in, heat 1 TB olive oil over medium heat.  When the oil is hot, add the garlic and red pepper to the pan and saute for about 4 minutes until veggies are softened, then add the spinach to the pan and saute for 2 minutes longer.  Sprinkle the vegetables with the flour and stir to evenly coat.  Increase the heat to medium-high and add the chicken broth, stirring constantly until slightly thickened, about 4 minutes, then add the cream (or half and half), milk and 1/2 cup of Parmesan cheese to the pan and stir.  Reduce heat to medium-low until ready to serve.

When the pasta is cooked, drain and place a portion of pasta on each plate, top with a spoon of sauce, then top with a sliced chicken fillet and a sprinkle of Parmesan cheese.  Serves 6.  Enjoy!!

Friday, March 28, 2014

Tuscan Peperoncini Chicken with Mushrooms

Peperoncini peppers are a great addition to sandwiches, salads or even pizza, and they are a must for any antipasto platter.  The peppers are not overly hot or spicy, but have a mild flavor and a slight crunch. With those things in mind, I've always wanted to incorporate them into a main entree, and the results were excellent.

We wanted to keep the meal light so we started with boneless and skinless chicken breasts.  By slicing the chicken in half horizontally you get 6 equal portions that will cook quickly, in just a few teaspoons of olive oil.

Next we added lots of veggies.  Onions, green peppers, mushrooms and garlic were cooked until tender, then seasoned with a generous amount of Italian spices, which gives the sauce its rustic flavor.  Next, the peperoncini peppers are added with a little white wine for acidity.   The sauce is completed with a mixture of cornstarch and chicken broth which thickens the sauce just a touch, without making the sauce too thick.  The combination of thyme, oregano and the peppers add a remarkable amount of flavor to this dish while keeping the whole meal light.


We used 8 whole peperoncini peppers for this recipe but add more or less to suit your own taste.  You could also use red or yellow peppers if you have those on hand.  The chicken and veggies were served with a spoonful of sauce over vermicelli noodles, but any type of pasta would work.  Requiring just 30 minutes to prepare, this makes a quick weeknight meal that your family will love.   As a bonus, if you have any leftovers they make a great cold lunch.  Just cut leftover chicken into bite sized pieces, add a serving of pasta and a few spoonfuls of sauce and lunch is ready.   Enjoy!!

3 large  Boneless and Skinless Chicken Breasts (about 1-1/2 lbs)
2 tsp  Olive Oil
1 large  Yellow Onion, sliced
1 large  Green Pepper, sliced
8 oz  Portobello Mushrooms, cleaned and quartered
1 TB  Minced Garlic
8 (or more)  Peperoncini Peppers, coarsely chopped
2 tsp  Dried Oregano, crushed
1 tsp  Dried Thyme, crushed
1 tsp  Salt
1 tsp  Ground Black Pepper
3/4 cup  White Wine
2 TB  Cornstarch
2 cups  Chicken Broth
Cooked Pasta of Your Choice

Lay the chicken on a cutting board and slice each piece horizontally so you have 6 equal portion of chicken.

In a large skillet, heat olive oil over medium-high heat.  Season the chicken with salt and pepper, add the chicken to the skillet and brown for 3 or 4 minutes on each side until the meat is just cooked through.  Transfer the chicken to a platter and cover with foil to keep warm.

In the same skillet saute the onions, green pepper, mushrooms and garlic until soft, about 5 minutes.  Add the peperoncini peppers, oregano, thyme, salt and pepper to the pan and stir.  Add the white wine to the pan and bring the mixture to a low boil.

In a small bowl combine the cornstarch and chicken broth stirring until smooth.  Add the mixture to the skillet and cook until the sauce thickens slightly and comes to a low boil.  Add the chicken and any accumulated juices back to the skillet and heat 5 minutes or until warm.

Serve over vermicelli or angel hair pasta with a sprinkle of red pepper flakes if you like a bit of extra heat.  Enjoy!!

Monday, February 10, 2014

Chipotle Gouda Mac and Cheese

Is it ever going to be Spring?  Although it's warmed up a little here in Florida, this has been one chilly Winter, and I'm ready for it to be over.

Since it still feels bit like Winter we wanted a little comfort food for dinner tonight.  We started with a couple of grilled New York Strip steaks, and mac and cheese sounded like just the right thing to compliment the steaks.  But what kind of mac and cheese?  Something with lots of flavor and maybe a little kick of heat to go along with the steaks sounded great.


A while back we made a Penne Pasta with Gouda and Prosciutto that was delicious, but tonight we wanted something a bit different.  So, when I found this Chipotle Gouda Cheese from Boar's Head, I knew this was going to be good.

Gouda is very easy to shred on a grater and it melts almost instantly.  Combining the Gouda with a little montery jack was the perfect amount of spice and flavor I was looking for, and adding the poblano gave the pasta a little extra boost of flavor without a lot of heat.  This was perfect because the Chipotle Gouda has a nice amount of heat on its own and I wanted that chipotle to come across in the sauce.  A sprinkle of panko and Parmesan on top adds just a little crunch to the creamy sauce and a couple of minutes under the broiler will brown the top to perfection.

  

This recipe is super easy and takes less than 30 minutes to prepare.  If you want to make a really special pasta dish, skip the box of mac and cheese with the packet of orange powder and make this instead.  You will never want the packaged stuff again!  Enjoy!!

1 TB  Salted Butter
1  Poblano Pepper, seeds removed, diced
2 cups  Half and Half
12 oz  Shell Pasta, or other shape
1 tsp  Kosher Salt
1/2 tsp White Pepper
8 oz  Chipotle Gouda Cheese, shredded
4 oz  Monterey Jack Cheese, shredded
3 TB   Grated Parmesan Cheese
3 TB  Panko Bread Crumbs

Place 1 quart of water in a large pot and bring to a low boil.

In a large deep ovenproof skillet, melt the butter over medium-high heat.  Add the diced peppers and saute for 4 minutes until tender.

Dip 2-1/2 cups of water from the pot and pour into the skillet, along with the half and half, salt and pepper and bring to a simmer.  Add the pasta and boil for 10 minutes if using the shell pasta (maybe a few minutes less for smaller pasta) or until the pasta is just al dente.

Reduce heat to medium-low and add both shredded cheeses to the skillet and stir to combine.  If the mixture is a little too thick, add about 1/4 cup of hot water to the pasta and stir.

In a small bowl combine the Parmesan cheese and panko crumbs and sprinkle the mixture over the pasta.  Place the skillet under the broiler for 3 to 4 minutes or until the top is golden and serve immediately.   Makes 6 - 8 servings.

Tuesday, October 29, 2013

Sundried Tomato Chicken Sausage and Pasta Soup

For day 29 of Soup Month 2013, we tried a new Sundried Tomato Chicken Sausage with Basil from Al Fresco, and it was a great addition to this soup.  This sausage is pretty tasty, and has just the right balance of tomato and basil flavor.  When combined with onions, green pepper, tomatoes and some whole wheat pasta, you've got a healthy meal ready to serve in about 30 minutes.  The sausage is also a much healthier choice than standard sausage.  With just 140 calories and 7 grams of fat per link, each link provides 15 grams of protein.


Cooking the pasta in the broth and tomatoes allows all of those flavors to absorb into the pasta, and blends the spices throughout the soup.  This is also a great way to introduce your kids to whole wheat pasta.  With all of those flavors working together, the pasta will taste great! 

The last step of this soup is to blend in the ricotta cheese, which gives the soup a silky, cheesy texture, and thickens the soup at the same time.  I really like the way the ricotta turns this soup into almost a stew-like consistency, but, if you like your soup a bit thinner, you can skip the ricotta or add 1/3 cup more chicken broth.  Even without the ricotta, the soup is excellent.  Enjoy!!

1 small  Onion, chopped
1 small  Green Pepper, diced
2 tsp  Olive Oil
1 TB  Minced Garlic
Basil Cubes  (or 1 TB Fresh Minced Basil)
1 12 oz pkg  Alfresco Chicken Sausage with Sundried Tomatoes and Basil, casing removed and sausage sliced into 1/2-inch pieces
14 oz can  Diced Tomatoes with Italian Seasonings
3 cups  Chicken Broth  or  Italian Flavored Broth
2 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
8 oz  Dry Pasta (regular or whole wheat, any shape will work)
6 oz  Low-Fat Ricotta Cheese

In a medium soup pot, sauté the onion and green pepper in olive oil until softened, about 5 minutes.  Add the garlic and basil cubes (or basil) and cook 3 minutes, stirring frequently, then add the sausage to the pan, stirring so the sausage browns slightly on the edges. 

Next, add the tomatoes, chicken broth, salt and pepper to the pot and heat to boiling.  When the broth boils, add the pasta, return to a boil, then reduce to a simmer for 15 minutes or until the pasta is just tender.

When the pasta is cooked, stir the ricotta cheese into the broth, stirring to blend the cheese into the soup.  Ladle the soup into bowls and sprinkle with shredded Parmesan cheese and serve.  Makes about 6 servings.

Thursday, October 17, 2013

Creamy Sun-Dried Tomato and Italian Sausage Soup

For day 17 of Soup Month 2013, we made a creamy Sun-Dried Tomato Soup with Italian Sausage.  This soup gets a nice dose of smoky flavor from the sun-dried tomatoes and a bit of smoked paprika, and the tomatoes add an incredible aroma to the soup.  The tomatoes are quite inexpensive and can be found in the produce department, and they are a wonderful addition to lots of recipes.


To make this soup more of a one-pot-meal we added some gnocchi pasta, which are cute little half-shell shaped pasta.  This shape helped the pasta hold onto the sauce really well, but any pasta shape, such as penne or farfalle, would work fine.

To make the sauce we started with a Tuscany-style broth, added seasoned diced tomatoes, and a few spices, then finished the sauce with a little half and half and ricotta cheese.  The ricotta adds a nice texture to the soup and, even though we used the low-fat ricotta, it added a nice richness to the soup and helped thicken the broth.

This soup is pretty quick to prepare.  Since the three components of the soup are cooked separately and then combined, this meal was ready to serve in under 30 minutes.  Serve with a green salad and crunchy garlic bread, an maybe a glass of Rioja wine.  Enjoy!!

1 cup  Smoked Sun-Dried Tomatoes, chopped
3 cups  Progresso Tuscany Broth
6 oz  Dry Pasta, any shape
1 lb  Italian Sausage, casings removed and meat crumbled
1 small  Onion, diced
2 tsp  Minced Garlic
14 oz can  Diced Tomatoes Seasoned with Garlic, Basil and Oregano
1-1/2 tsp  Garlic Powder
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1/4 tsp  Smoked Paprika
3/4 cup  Half and Half  or  Heavy Cream
3/4 cup  Low-Fat Ricotta Cheese
Grated Parmesan-Romano Cheese for Garnish
Chopped Fresh Parsley for Garnish

In a medium soup pot, over medium heat, add the tomatoes and broth and simmer for 10 minutes to soften the tomatoes.

While the tomatoes and broth simmer you can prepare the pasta and sausage for the soup.

In a medium saucepan, cook the pasta in salted water until just al dente.  Drain and set aside.

In a medium skillet, brown the sausage over medium-high heat.  Add the onion and garlic to the sausage and cook until tender.

When the pasta is cooked add it to the soup pot with the broth, then add the sausage mixture to the pot when it has finished cooking.

Add the canned tomatoes and remaining dry spices to the soup, stir and cook over medium heat for 5 minutes or until the soup simmers.  When the soup comes to a simmer, add the half and half and ricotta to the pot, stirring to blend in the ricotta.  Continue to simmer for 10 minutes or until the soup thickens slightly.

Ladle the soup into bowls and top with a sprinkle of Parmesan-Romano cheese and fresh chopped parsley.

Thursday, October 10, 2013

Garlic Egg Drop Soup with Spinach

For our 10th day of Soup Month 2013 we prepared a light and easy to make, Garlic Egg Drop Soup with Spinach.  This meat-free soup is full of bold garlic flavor and it would be delicious served as a first course with baked chicken or served with Shrimp Egg Rolls, and would even taste great served with a simple salad. 


This is a wonderful old fashioned Italian soup that has several variations.  Some people like to add shredded leftover chicken or sausage to the soup, while others prefer the clear, chicken infused broth.  And some people choose to add the Parmesan cheese only as a garnish and not in the soup pot.  Either way, this mild soup makes a quick and healthy dinner that you can have ready in about 20 minutes.

If you have the extra time, homemade stock gives this soup a deep, rich flavor.  Just boil a few chicken quarters or a whole chicken, and save the stock to use for this soup and you have an extra meal almost ready to go.   Enjoy!!

1 cup  Ditalini Pasta, or other small pasta
6 cups  Chicken Stock, homemade or packaged
5 cloves  Garlic, sliced
5 oz  Fresh Spinach, washed and stems removed
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
4  Eggs, beaten
1/3 cup  Grated Parmesan Cheese, plus more for garnish

In a small saucepan, cook the pasta in salted water until al dente.

In a medium soup pot, bring the stock and garlic to a simmer and cook 3 minutes.  Add the pasta and fresh spinach and cook over medium heat until the spinach is wilted, about 5 minutes.  Add the salt and pepper and adjust to taste.

Slowly drizzle the eggs into the hot soup, stirring to create long strips of egg and cooking for 2 minutes.  Add the Parmesan cheese and stir.  Remove the soup from the heat and ladle soup into bowls, topping each bowl with a sprinkle of more grated Parmesan cheese.  Serve with Shrimp Egg Rolls for a quick and easy meal.  Makes 6 - 8 servings.

Wednesday, October 9, 2013

Asian Chicken Noodle Soup

For day 9 of Soup Month 2013 we made a delicate Asian version of Chicken Noodle Soup.  This soup can be prepared in less than an hour, it's a great way to use up leftover chicken and tastes great with Shrimp Egg Rolls.

This soup begins with a light sesame-infused stock, cooked chicken and a generous amount of mushrooms, sugar snap peas and green onions.  Other vegetables such as broccoli, red pepper, or carrots would also work well in this broth, and you could even replace the chicken with tofu, if you prefer, so the possibilities are endless.


We served the soup over a ladle of whole wheat angel hair pasta that worked really well with the broth.  The combination of sesame oil, mushrooms and pasta produced a nice earthly flavor.

Although my daughter and I loved the mild broth, my husband chose to add a squirt of Sriracha sauce to his soup and even a sprinkle of red pepper flakes can be used for a little extra amount of heat.  We served this soup with homemade Shrimp Egg RollsEnjoy!!

5 oz  Uncooked Angel Hair Pasta
4 tsp  Canola Oil, divided
1 cup  Onion, chopped
2 TB  Minced Garlic, divided
2 TB  Minced Garlic, divided
1/2 tsp  Red Pepper Flakes
4 cups  Chicken Stock
1 cup  Water
2 tsp  Sesame Oil
2 cups  Cooked Chicken, dark or white meat
8 oz  Mushrooms, cleaned and quartered
1 TB  Soy Sauce
1 tsp  Sugar
1 cup  Sugar Snap Peas, cut into 1-inch pieces
3  Green Onions, cut into 1-inch pieces
Sriracha Sauce or Red Pepper Flakes for Garnish

Cook pasta according to package directions, and keep warm.

To make the stock:  Heat a large saucepan over medium heat.  Add 2 teaspoons canola oil then the onion, 1 tablespoon ginger, 1 tablespoon garlic and red pepper flakes, stir and cook 4 minutes.

Add the chicken stock and water and bring to a boil.  Reduce heat to a simmer and cook for 15 minutes.

Pour the stock through fine mesh strainer and into a bowl; discard solids.  Return the stock to the pan and keep warm.

In a large skillet over medium-high heat, add the sesame oil and heat 1 minute.  Add the cooked chicken and mushrooms to the pan and sauté for 5 minutes, stirring.  Add 1 tablespoon ginger and 1 tablespoon garlic and cook for 3 minutes.

Pour the chicken and mushroom mixture into the stock, then add the soy sauce, sugar, snap peas and green onions.  Reduce heat to a low simmer for 5 minutes, then remove the pot from the heat.

Divide pasta evenly between 4 soup bowls and ladle the soup over the pasta.  Garnish with red pepper flakes and a dash of Sriracha sauce for extra heat.  Serves 4.

Tuesday, October 8, 2013

Andouille Sausage and Tortellini Soup

For day 8 of Soup Month 2013, we have a super fast, super easy soup that you can have ready for dinner in just about 30 minutes.  Even better it's a whole meal in one pot.

This soup uses dry pasta and prepared sausage, and we added a few cups of fresh spinach and, for a boost of color and lots of nutrition, a jar of flame roasted red peppers.  The peppers add a delicious smoky flavor to the soup, but they're not spicy, so your kids will love them.

 
The Andouille sausage adds a bit of spice to the soup, and a touch of half and half finishes the creamy broth.  (If you prefer a mild sausage you could substitute kielbasa or smoked sausage, either would work fine.)  Top each bowl with a sprinkle of grated Parmesan cheese, add some crunchy garlic bread on the side and you're ready for dinner.  Enjoy!!

1 pkg  Johnsonville Andouille Sausage, cut into 1/2-inch slices
1 TB  Minced Garlic
1 14-oz jar  Vigo Roasted Red Peppers, drained and diced
5 cups  Chicken Broth
3 cups  Fresh Spinach, washed and stems removed
12 oz pkg  Dry Tortellini, any flavor (we used spinach and cheese)
3/4 cup  Half and Half
1/2 tsp  Ground Black Pepper, or more to taste

In a medium soup pot, cook the sausage over medium-high heat for 5 minutes, or until it begins to brown on the edges.  Add the garlic, stir, and cook for 2 minutes.  Add the peppers, stir and cook for 2 minutes longer.

Add the broth to the pot and bring the mixture to a boil.  Reduce heat to medium and cook for 5 minutes.  Add the spinach, stirring and pushing the spinach down into the broth, and cook 5 minutes longer.  Add the half and half and pepper to the soup, stir, and taste test, adding more pepper if desired.

Ladle into soup bowls and serve with a sprinkle of grated Parmesan cheese.

Wednesday, September 4, 2013

Red Pepper Pasta Sauce

Now that the kids are back in school, dinnertime has again become a race against the clock.  Between travel time between the schools, then homework and this huge pile of papers that have to be signed right away (gee thanks teachers), getting dinner on the table fast is a challenge.

Well, tonight we have a solution for you.  This is a delicious and easy to make Italian dinner that everyone in your family will love. Even the picky kids!  Add some crunchy garlic bread and you can have dinner on the table in about 45 minutes.

 
Since my daughter is allergic to tomatoes, but she really likes spaghetti, we created this sauce using roasted red peppers that come in a jar.  The peppers already have that nice bright roasted flavor, so most of the seasoning is already there, just add some dried Italian spices, a bit of half and half and cream cheese to create a rich, creamy sauce.  We also added some spicy-hot Italian sausage and balanced the sauce with a dash of white wine.  For a little extra heat add a sprinkle of crushed red pepper flakes.

5 links  Hot Italian Sausage, casing removed and cut into 1/2-inch pieces
1 large  Green Pepper, chopped
1 medium  Yellow Onion, chopped
1 TB  Minced Garlic
6 oz  Mushrooms, cleaned and chopped
1/2 cup  Dry White Wine
2 tsp  Dry Italian Seasoning
1-1/2 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
2 jars  Mezzetta Roasted Red Peppers, half of liquid drained then pureed
1/2 cup  Half and Half
4 oz  Cream Cheese
2 oz  Grated Parmesan Cheese
Grated Parmesan Cheese for Garnish
Red Pepper Flakes for Garnish
Cooked Whole Wheat Spaghetti or Pasta of Your Choice

In a large skillet, brown the sausage pieces over medium-high heat, about 8 minutes, stirring occasionally.  When the sausage is no longer pink add the peppers, onions, garlic and mushrooms and cook until the vegetables have softened, about 5 minutes. 

Add the wine to the skillet to deglaze the bottom, stirring to loosen and browned bits from the pan.  When the wine has reduced by half, add the remaining ingredients to the pan, stir and simmer for 15 to 20 minutes or until the cream cheese has melted.

Spoon the sauce over cooked pasta and serve with a sprinkle of grated Parmesan cheese and red pepper flakes.  Enjoy!!

Tuesday, July 16, 2013

Chicken, Poblano and 3 Cheese Lasagna

Tonight we found a tasty way to use a few more poblano peppers from our garden.  Although this is far from any traditional lasagna, the combination of provolone cheese, Monterey jack cheese and just a bit of Parmesan gave the lasagna a rich flavor, and it was a surprisingly easy meal to put together.

We used the Dreamfield's low carb lasagna noodles and they tasted great.  The poblano peppers can be roasted ahead of time, if needed, and the instructions for roasting the peppers can be found here.  The process is very easy and the flavor released from the peppers adds a nice pop to the meal.

Since I found them on sale, we used chicken drumsticks, but you could also substitute cubed chicken breasts.  The main benefit of the drumsticks is the dark meat will have much more flavor versus white meat.

Thanks to a generous amount of mushrooms, this dish had almost a stuffed-mushroom quality that I loved.  A nice poblano and chicken taste, with the earthy mushrooms and cheesy backdrop.  So yummy.  This was an instant hit with the family, and I'm sure it will be added to the most-requested list.  Enjoy!!


3 lbs  Chicken Drumsticks, boiled off and meat pulled off the bone
1 TB  Olive Oil
1 medium  Yellow Onion, finely chopped
8 oz  Portabella Mushrooms, cleaned and quartered
1 TB  Minced Garlic
1/4 to 1/2 tsp  Crushed Red Pepper Flakes (use 1/2 tsp for more spice)

In a large skillet, heat olive oil over medium-high heat until shimmering.  Add the onions and sauté 2 minutes.  Add the mushrooms, garlic and red pepper flakes to the skillet and sauté about 5 minutes over medium heat, until the mushrooms are tender but not mushy.  Add the cooked chicken to the pan, stir and sauté 2 minutes, then cover the pan and remove from the heat.  Set aside while you make the sauce and noodles.

8  Whole Wheat or Regular Lasagna Noodles, cooked al dente

3  Fresh Poblano Peppers, roasted, peeled and deseeded, then cut into strips
1 TB  Olive Oil
2 TB  Salted Butter
1/2 medium  Yellow Onion, chopped
2 tsp  Minced Garlic
1/3 cup  Flour
1-1/4 cups  Chicken Broth
1/2 cup  Milk
1/2 cup  Half and Half
Salt and Pepper to Taste
6 slices  Smoked Provolone Cheese
6 slices  Monterey Jack Cheese
Grated Parmesan Cheese

In a medium skillet, heat olive oil and butter over medium heat.  Add the onion and garlic and sauté 4 minutes until tender.  Add the flour and stir until fully incorporated into a smooth roux.  Slowly add the chicken broth to the pan, a little at a time, stirring to combine.  When the mixture is smooth, add the milk and half and half to the pan and stir.

Add the poblano peppers to the pan and bring the mixture to a low simmer over medium heat.  Add salt and pepper as needed, then remove the pan from the heat once the sauce has thickened slightly.

Pour the sauce into a blender and pulse several times if you prefer a chunky sauce, or puree for a smooth sauce.  (I did not puree the sauce completely and it was very tasty with little bits of poblano.)

 

In a large non-stick baking pan, pour a 1/2 cup of sauce and about 1/3 of the chicken/mushroom mixture into the pan in an even layer.  Add a layer of cooked lasagna noodles, then a layer of provolone cheese slices.  Next add another 3/4 cup layer of sauce, and the remaining chicken mushroom mixture.  Add the second layer of noodles, the rest of the sauce and top with the sliced Monterey jack cheese, a sprinkle of grated Parmesan cheese.  Bake for 15 minutes at 350 degrees, then turn the oven to broil for 3-4 minutes or until the top is golden brown.  Enjoy!!

Friday, June 28, 2013

Penne Pasta with Chicken and Spinach

This delicious Italian dish was inspired by a recipe on Jacques Pepin's television show.  His recipe called for eggplant and escarole as the main focus of the dish, which was a yummy vegetarian choice, but we switched it up a bit by using chicken breast and baby spinach.  The results we so good, even our picky eater gave this dish a thumbs up. Yay!


The ingredients in this dish are things you probably already have on hand.  You could use just about any regular or whole wheat pasta shape including fettuccine or linguine noodles.  The one secret ingredient in the sauce is a small can of anchovies.  (Don't tell my daughter!)  I know many people don't like anchovies, but I hope you give them a try in this recipe.  Anchovies add lots of flavor and really make this sauce something special.

What makes this meal even better is that it's cooked in one pot, and for me, that is a major time saver.  This made a really light summer meal, focusing more on the chicken and spinach and going a little light on the pasta.  A glass of Chardonnay wine adds the final touch.  Enjoy!!

2 TB  Olive Oil
2 lb  Boneless Skinless Chicken Breasts, cut thinly into 1-inch diameter slices
Kosher Salt and Freshly Ground Black Pepper
2 TB  Minced Garlic
1 tsp  Red Pepper Flakes
3 oz can  Anchovies, chopped, oil reserved
2  6-oz bags  Baby Spinach, rinsed and large stems removed
1 lb  Pasta of Your Choice, such as Whole Wheat Penne Pasta

In a medium pot, cook pasta according to package directions.  Keep warm.

In a large deep skillet, heat the olive oil over medium-high heat.  Add the chicken to the pan and season with salt and pepper.  Cook the chicken for 4 minutes, turning several times, then add the garlic and red pepper flakes to the pan, stir and cook 4 minutes longer, or until the chicken is no longer pink, then reduce heat to medium.

Remove the chicken from the pan and place on a platter;  cover with foil to keep warm.

Add the anchovies along with any oil from the container to the pan and stir, then add the spinach and stir again.  Cover the pan with a tight fitting lid and cook over medium heat for about 4 - 5 minutes or until the spinach has reduced.

Return the chicken and any collected juices to the pan and stir, then drain the pasta and add it to the pan, stirring well to combine.  Cook for 2 - 3 minutes longer while the sauce thickens.  Serves about 8.

Monday, May 6, 2013

Greek Pasta Salad

This is the second installment in our series of Salad Sunday dinners.  Throughout the summer months, we are going to try a new dinner salad each and every Sunday night, and we have lots of new recipes coming up.  Dinner salads are a great way to try new vegetables, vinaigrettes and dressings, or even a couple of new salad toppings.

 
Tonight we made a salad that can be served as a side salad or as a main dish for those warm summer evenings that are fast approaching.  This Greek Pasta Salad has a delicious mix of pasta, kalamata olives, fresh cucumbers and tomatoes, a light olive oil and red wine vinegar dressing, and is topped off with a sprinkle of feta cheese.  If you want to increase the protein in this salad, you could easily add one cup of diced cooked chicken and it would taste great.

This is a very simple to prepare salad and it can actually be made several hours in advance.  The longer the salad has to marinate, the better the dressing will taste, so you could easily make the salad in the early afternoon and serve it for dinner.  Enjoy!!

8 oz  Dry Pasta, such as Mostaccioli Rigati or Penne, regular or whole wheat
1-1/2 cups  Grape Tomatoes, whole or halved
1 medium  Cucumber, peeled and cut in half lengthwise, seeds removed
1 or 2  Green Onions, chopped
1/2 cup  Pitted Kalamata Olives, cut in half
1/3 cup  Olive Oil
2 TB  Red Wine Vinegar
1 tsp  Dried Basil (or 1 TB fresh, chopped)
1 tsp  Dried Greek Oregano (or 1 TB fresh, chopped)
1/2 tsp  Kosher Salt
1/2 tsp  Freshly Ground Black Pepper
4 oz  Feta Cheese, crumbled

In a medium pot, cook pasta according to package directions.  Drain the cooked pasta, then rinse under cool water.  Transfer the pasta to a large serving bowl.

Add the tomatoes, cucumber, green onions, and olives to the pasta.

In a small bowl combine the olive oil, vinegar, basil, oregano and salt and pepper.  Whisk to combine then add to the pasta and stir gently to coat.  Refrigerate for 1 hour, if possible, and sprinkle with crumbled feta cheese just before serving.

Monday, April 15, 2013

Chicken and Asparagus with Tarragon Cream Sauce

After a busy day, it's nice to have a delicious go-to dinner that can be put together quickly, without too much prep, and can be served in one dish.  A meal that's something better than a salty, hamburger-and-pasta-in-a-box type of dinner would be even better.  This recipe is just that type of meal and it doesn't require lots of pots and pans to prepare.  Just one sauté pan for the main course and one pot to cook some noodles and dinner is served. 

 
This dish is assembled in three basic steps.  First sauté the chicken, then sauté some asparagus and mushrooms, then make a quick sauce of white wine, chicken stock, cream and mustard with a sprinkle of tarragon** to infuse a layer of elegant flavor.  Mix everything together, pour over noodles and dinner will be on the table in about 30 minutes.  This dish is fast and easy, but the tarragon cream sauce makes it nice enough to serve guests. Enjoy!!

2 TB  Olive Oil, divided
2 lbs  Boneless Skinless Chicken Breasts, thinly sliced into 1-inch pieces
Salt and Freshly Ground Black Pepper
1/2 lb  Fresh Baby Asparagus Spears, peeled, with ends removed, cut into 1-inch pieces
8 oz  Portobello Mushrooms, cut into thick slices
1 large  Shallot, minced
3/4 cup  Dry White Wine
1 cup  Chicken Broth
1/2 cup  Heavy Cream
2 TB  Coarse Grain Mustard
1 TB  Cornstarch plus 1 TB  Heavy Cream (if needed for thickening)
1 TB  Chopped Fresh Tarragon ( or 1/2 tablespoon dried Tarragon)
Prepared and Buttered Noodles

In a large skillet, heat 1 tablespoon olive oil over medium-high heat.  Season the chicken with salt and pepper and add to the skillet in a single layer.  Cook the chicken for 3 minutes, turn and cook 2 minutes longer, until the chicken is beginning to brown but is not fully cooked through.  Use a slotted spoon to transfer the chicken to a platter.  Cover and keep warm.

Add 1 tablespoon olive oil to the pan, then add the asparagus and sauté for 3 minutes over medium-high heat, then add the mushrooms and shallot and cook 3 minutes longer.  Add the wine and cook until the wine has reduced, about 2 minutes.  Add the chicken stock, cream and mustard to the pan, stir and bring the sauce to a low boil.  Simmer until the sauce has reduced by half, about 6 - 7 minutes.  If the sauce is too thin, combine the cornstarch and 1 tablespoon heavy cream in a small bowl until smooth.  Add this mixture to the sauce and stir until thickened.

Return the chicken to the pan, including any of the collected juices, stir and simmer over medium heat until the chicken is cooked through, about 4 minutes.  Season with salt and pepper to taste, then sprinkle with the tarragon and stir to combine.  Serve over buttered noodles or rice.

** Note:  If you are not familiar with Tarragon, here is a little information on this tasty herb.  Tarragon is a slightly sweet, anise-flavored herb that is used in béarnaise sauce and is known as one of the four fine herbs of French cooking, along with parsley, chives and chervil.  Tarragon plants can be difficult to find.  When shopping for Tarragon plants, remember to purchase only the French variety.  Most local stores carry Russian Tarragon, which is a very mediocre substitute, or Mexican Tarragon, which is actually a very bitter weed.  In my opinion, neither of these should be used for cooking, but they are unfortunately sold and marketed for cooking purposes.  If you cannot find fresh Tarragon, substitute a 1/2 tablespoon of the dried variety.  Also, some markets now carry fresh Tarragon is small packages in the produce department.

Saturday, March 23, 2013

Shrimp and Blue Cheese Noodles

Tonight we revisited a favorite family recipe, Shrimp and Blue Cheese Noodles.  This is probably my favorite seafood and pasta meal because the flavors are just a really unique combination. We used to make this dish years ago when my kids were very young and I wasn't sure if they would even remember having eaten this dish before.  But once they smelled the garlic, shrimp and blue cheese aromas filling the kitchen, they were excited to try this again.


Once again the combination of a few simple ingredients come together in an easy to fix dinner that can be ready in about 30 minutes.  Serve with a side of steamed spinach or asparagus and a few stuffed clams shells and you have a tasty meal on the table in no time. 
      
 
1 lb  Raw Shrimp, about 30, peeled and deveined 
2 tsp Minced Garlic
2 tsp Olive Oil
3 oz Cream Cheese, sliced
4 oz Blue Cheese Crumbles at room temp (or Gorgonzola)
1/3 cup Milk
Kosher Salt
Fresh Ground Black Pepper
1 lb  Regular or Whole Wheat Linguine
Grated Parmesan and Romano Cheese

In a large pot, heat water for the pasta, adding pasta when water boils. When pasta is to an al dente stage, turn off the heat and keep warm, but do not drain yet.

While the pasta is cooking, using a large skillet, heat the olive oil until shimmering, then add the garlic. Lightly saute the garlic over medium heat for 3 minutes.

Add the shrimp to the garlic in a single layer, and sprinkle with salt and pepper to taste. Cook about 2 to 3 minutes over medium heat just until shrimp begins to turn pink, then turn the shrimp over.

As soon as you turn the shrimp, add thin slices of the cream cheese on top of the shrimp and reduce heat to medium-low.

Once the cheese starts to melt, drain the pasta and add the pasta to the shrimp mixture.  Add half of the blue cheese to the pan and fold mixture over gently. Add the milk and the remaining blue cheese and stir until the cream cheese is fully melted and all of the noodles are coated. 

Portion noodles and shrimp out onto warm plates, top with a sprinkle of fresh Parmesan and Romano cheese and serve.  Serves 4.

Wednesday, February 27, 2013

Penne Pasta with Gouda and Prosciutto

Tonight's recipe is something that came together as a bit of a surprise.  We wanted to make salads for dinner with a little something on the side, and I had a few requests for mac n cheese.  But if I was going to make pasta, I wanted it to be special.  Not only did this dish taste great for dinner, the kids grabbed the leftovers the next day for lunch.  My youngest (a.k.a. - the picky eater) has even requested I make this again soon.  That's the ultimate compliment!


  
After a little fridge investigation, I found a wheel of smoked Gouda cheese and some prosciutto ham that I had picked up at Trader Joe's, and those became the base for this dish.  Although macaroni and cheese is not a difficult dish to make, there are a few ingredients that elevate simple pasta into more of a grown-up dish.  The key to really great macaroni and cheese is, dry mustard.  Regardless of which cheese or meat you choose to include, that little touch of dry mustard is what brings all of the other flavors together.

Another great seasoning to add to a creamy cheese sauce is white pepper.  Using ground black pepper is an option, but white pepper adds a mild, subtle flavor and it eliminates the little black specks in the beautiful white sauce.

The balance of flavors from the Gouda and prosciutto were amazing in this dish. Each bite had the salty, sweet edge of Gouda, but also the bits of slightly salty prosciutto.  This dish would be great served with steaks, a baked ham or is even suitable for Thanksgiving dinner.  It's that good!  Give this recipe a try and Enjoy!!

2 quarts  Water
2 tsp  Kosher Salt
1 lb  Dry Penne Pasta
4 oz  Prosciutto Ham Slices, chopped into small pieces
2 TB  Butter
2 TB  Flour
1 cup  Half and Half
1 1/2 cups  Milk
1 tsp   Kosher Salt
1/4 tsp  Dry Mustard
1/4 tsp  White Pepper
5 oz  Smoked Gouda Cheese, grated
1/2 cup  Grated Parmesan Cheese

Preheat oven to 375 degrees.  Lightly grease a medium casserole dish with butter and set aside.

In a large saucepan bring the water and 2 tsp salt to a boil.  Add the pasta and cook until almost al dente, but not fully cooked.  Drain the pasta in a colander and set aside.

Add the prosciutto to the same pot and pour the pasta over the prosciutto.  Stir to combine and set the pasta aside.

While the pasta is cooking you can prepare the cheese sauce. 

In a small saucepan, melt the 2 TB butter over medium heat.  Add the flour, stir and cook for 2 minutes.  Slowly add the half and half, followed by the milk, whisking constantly to blend.  Add the salt, dry mustard and white pepper, and continue to whisk until the sauce is smooth and is thick enough to coat the back of the spoon, about 10 minutes.

Remove the sauce from the heat and stir in the cheese a little at a time.  Continue to stir until the cheese is melted into the sauce.  Pour the cheese sauce over the pasta and mix well to coat the pasta, then pour the pasta into the casserole dish.  Sprinkle with Parmesan cheese and bake until the golden on top, about 20 minutes.

Friday, November 9, 2012

Chicken and Mushroom Saute with Dijon-Wine Sauce

Most Moms will agree, any time you can put together a delicious meal and only use one pan, that's a great meal!  And that was the case for this dinner.  This is a quick and easy meal that we threw together tonight that combines the rustic flavors of sauteed fresh mushrooms with a creamy Dijon mustard sauce and thin slices of chicken. 

We used a mushroom trio of Oyster, Shiitake and Portabello mushrooms that are actually sold as a "gourmet" mixture at out local Publix store.  I love the flavor that this blend of mushrooms delivers and they only take a few minutes to saute.  Better yet, they were already sliced and ready to use.


The delicate cream sauce is a mixture of chicken broth, white wine and Dijon mustard that is finished off with cream and Parmesan cheese.  By reducing the sauce in stages you get the full flavor of the ingredients, and the end results is a quick sauce that tastes like it's been simmering for much longer.

Lastly, the chicken breasts are cut into thin medallions, or silver-dollar sized slices, and this is very important to make this meal in a flash.  Slice the chicken breast down the center lengthwise, then hold your knife at an angle as you slice pieces off the end of each strip. Try to cut the slices the same thickness and they will cook evenly.  This is also a great way to slice chicken for a stir-fry dish.

This was a great dinner and I hope you enjoy it as much as we did.  Enjoy!!

2 lbs  Boneless Skinless Chicken Breasts, cut into thin medallions
1 TB  Olive Oil
2 tsp  Minced Garlic
4 oz  Mixed Mushrooms, sliced (I used Shiitake, Oyster and Portabello)
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
2/3 cup  White Wine
1 cup  Chicken Stock
2 - 3 TB  Dijon Mustard, to taste
3/4 cup  Heavy Cream
1/3 cup  Grated Parmesan Cheese
Cooked Whole Wheat Pasta

Heat oil in a large skillet over medium-high heat.  Season chicken with salt and pepper and add to the skillet, stirring to quickly saute for about 5 minutes, or until the edges begin to brown.

Add the garlic to the skillet, stir and cook for 2 minutes.  Then add the mushrooms, salt and pepper,  and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.  Remove the chicken and mushrooms from the skillet to a warm plate and keep warm.

Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.  Add 2 TB mustard and the cream to the skillet, stir to combine and return the chicken and mushrooms to the pan.  Cook for 3 - 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.  Taste test the sauce and add the additional 1 TB mustard, if desired.
 
(Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)

Serve over cooked linguine pasta and a top with additional Parmesan cheese.  Serves 6.

Saturday, October 27, 2012

Chicken Vegetable and Tortellini Soup

For day 27 of Soup Month 2012, we have a hearty Chicken, Vegetable and Tortellini Soup.  This soup is packed with veggies and tender tortellini pasta and has a lightly creamy broth with just a hint of lemon juice.  With cold and flu season fast approaching, this will be a great recipe to have on hand. 

We used chicken quarters for this recipe (leg and thigh piece) to get the most chicken flavor into the soup, and we prepared the stock and chicken at the same time.

To make your own stock:  Place the 4 chicken quarters in a large pot and cover them with about 8 cups of water, then add a teaspoon each of salt and pepper, one cup of chopped celery and half of a sliced onion. 
 
Bring the chicken to a full boil over high heat, lower heat to medium and boil for about 40 minutes, or until chicken is cooked through.  (The leg and thigh will easily pull apart at this point.)  Remove the chicken from the pot to cool and measure 6 cups of the stock to use for the soup. 
 

This soup is so easy to make and the flavor is wonderful.  Once the chicken is cooked, the soup can be prepared in about 15 minutes, so it's perfect for a weeknight meal.  Enjoy!!

4  Chicken Legs Quarters, cooked and deboned
6 cups  Chicken Stock (homemade or canned)
2 tsp  Salt
1 tsp  Ground Black Pepper
1 TB  Chicken Base
1-1/2 cups  Frozen Peas and Carrots
16 oz  bag  Frozen Cheese Tortellini Pasta
1 cup  Fresh Spinach, rinsed and stems removed
2 TB Cornstarch
1 TB  Cold Water
1 TB  Lemon Juice

Using a medium soup pot, bring broth to a simmer over medium heat.  Add the salt, pepper, chicken base and frozen peas and carrots.  Simmer for 3 minutes.

Add the chicken and tortellini to the pot, increase heat to medium-high and cook for about 3 minutes until the pasta is just barely tender.

Add the spinach to the top of the soup, cover and cook for 5 minutes over medium-low heat to allow the spinach to wilt.  In a small bowl combine the cornstarch, water and lemon juice and stir to combine.  Add the mixture to the soup, stirring constantly until the soup thickens slightly.

Adjust salt and pepper to taste and serve.  Serves about 6-8.

Thursday, October 25, 2012

Pasta e Fagioli with Italian Sausage and Ham

For day 25 of Soup Month 2012, we have a meaty version of the classic Italian Pasta e Fagioli, which translates simply into pasta and beans.  This hearty soup started with a package of Hurst's brand pasta and bean mix, which is a mixture of navy beans and tiny pink beans with the ditalini pasta already included.  After cooking the bean mixture about halfway, we added a few spices, some cooked hot Italian sausage and a cup of diced ham.  This gave the soup a wonderful blend of flavors.


This soup does takes some time to prepare so it's a great soup to prepare on the weekend. By cooking it low and slow the flavors have time to meld into a delicious meal, and it's definitely worth the wait.  If possible, try to add the fresh basil near the end of cooking time, as it does add a remarkably fresh flavor to the soup.

6 cups  Water
1-1/2 cups  Hurst's Pasta and Bean Soup Mix, rinsed
2 medium  Carrots, peeled and chopped
2 stalks  Celery, chopped
1 medium  Onion, chopped
1 TB  Minced Garlic
2  Hot Italian Sausage Links, casings removed, cooked and broken into bite-sized pieces
1 cup  Cubed Cooked Ham
2  Bay Leaves
1 tsp  Garlic Powder
2 tsp  Dried Oregano
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1 TB  Fresh Basil, chopped

Heat water in a medium soup pot and bring to a boil.  Add the rinsed bean and pasta mix to the pot, boil for 10 minutes, then reduce heat to a simmer for 90 minutes.

Add vegetables, sausage and ham to the pot and stir.  Then add the bay leaves, garlic powder, oregano, salt and pepper.  Cook over low for 45-60 minutes or until the beans and vegetables are tender.

During the last 15 minutes of cook time, add the chopped basil to the pot and stir.  Ladle soup into bowls and serve with a sprinkle of Parmesan Romano cheese and a loaf of warm crusty bread.  Enjoy!!