As the weather starts to change, so does my cooking. Warm hearty soups replace summer’s repertoire of grilled and barbecued fare. This cozy soup recipe will warm you up this fall. It’s both satisfying and comforting.
Italian Sausage Soup
Yield: 6-8 servings
Prep Time: 20 minutes
Total Time: 1 hour and 20 minutes
1 lb. Italian sausage – mild or spicy (broken up out of skin or sliced with skin on) 1 large onion (cut into ½ inch dice) 4 cloves minced garlic (or more if you like) 1-16 oz. can crushed Italian tomatoes (or plain crushed tomatoes with a few shakes of Italian seasonings) 32 oz. chicken broth (Homemade if you can. See my favorite recipe here) 2 large (or 3-4 medium) zucchini (cut into a ½ inch dice) 2 T fresh basil (Use just 1 T if using dried Basil) 1/4 cup pasta noodles (like elbow macaroni) salt and pepper to taste
1. Brown sausage with onion and garlic in a medium frying pan (drain fat). 2. In a large pot, add crushed tomatoes, chicken broth, zucchini, basil, and pasta noodles. 3. Add sausage, onion and garlic mixture to the pot. 4. Simmer slowly for 1 hour. Enjoy!
Psst! Soup can be frozen for up to 2 months and then reheated for a quick weekday meal.
My sister Tomi is a great cook and has the gift of hospitality. One Christmas she and her family were visiting us from the east coast and we decided to throw a cocktail party to introduce them to several of our neighbors and friends. At about 8pm the cocktail party turned into a dinner party and we looked at each other saying “What can we make for a party of 12?” Tomi quickly offered to whip up a hearty pasta dish sure to satisfy the hungry bunch. Sure enough, the super easy and delicious pasta was a hit.
I now make it for Sunday night dinner and always think of my sister when I make it. D-E-L-I-C-I-O-U-S! The recipe below is modified for 6-8 people.
This easy-peasy appetizer is so simple but the flavor combination is devine.
Cooking Time: 30 Minutes
1 package Trader Joe’s Party Size Mini Meatballs
1 jar Trader Joe’s Masala Simmer Sauce
1 jar Trader Joe’s Mango & Ginger Chutney
In a slowcooker, heat the meatballs and simmer sauce for about 2-3 hours on high until heated through.
Preheat oven to 350°. Place meatballs on a jellyroll pan and cover with masala sauce. Place in oven and let cook for about 20-30 minutes, or until meatballs are heated through and sauce is hot.
Serve warm alongside a small dipping bowl of Mango & Ginger Chutney. What could be simpler?
Pick the basil leaves off the stems; discard the stems. Wash and dry the basil leaves. Thinly slice the cheese into large pieces.
Assemble the sandwiches:
Lay the bread slices on a clean, dry work surface. Divide the cheese slices and half of the basil between 2 of the bread slices; Complete the sandwiches with the remaining bread slices. Spread 1/4 of the butter on each of the top slices of bread.
Cook the sandwiches:
Heat a griddle or fry pan on medium until hot. Add the sandwiches (butter side down) and cook 3 to 4 minutes on the first side, or until golden brown and crispy. Add the remaining butter on the unbuttered bread and carefully flip the sandwiches. Cook 3 to 4 minutes, or until the cheese has melted. Transfer to a clean, dry work surface. Plate your Dish:
Cut the cooked sandwiches in half and divide between 2 plates. Serve with Easy Tomato Soup on the side. Enjoy!
My daughter says, “There is nothing like coming home to Mom’s Macaroni and Cheese on a chilly day. Comfort food like this warms up the soul as well as the belly. I like to add a little variety by using different cheeses. We used french gruyere this time. Enjoy!
Mom’s Macaroni and Cheese
Yield: 4 servings
½ cup butter (divided)
4 T. flour
1 tsp. salt
¼ tsp. pepper
2 cups milk
1 ½ cups of your favorite hard cheese, sharp cheddar, gruyere, etc (shredded or cut into ½ inch cubes)
1 tsp Worcestershire sauce
1 ¼ tsp. prepared mustard
1 T. onion (chopped)
8 saltine crackers, crushed (optional)
2 cups elbow macaroni (cooked and drained)
Growing up as a kid, the definition of chili was both a small pepper with a very hot flavor and a spicy stew of ground beef usually with beans too. Both meant yummy goodness. Now chili in our family seems to be synonymous with Monday Night Football. Our version is a chicken variety with savory mexican spices. It’s always a hit, even when our team doesn’t win.
Spicy Mexican White Chicken Chili
2-3 cups shredded chicken (I use rotisserie chicken from the deli section at Sprouts)
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
2 cups roasted corn (I use frozen from Trader Joe’s)
1-2 ounces taco seasoning mix (I use part of the envelope from Trader Joe’s)
1 (7 1/2 ounce) can of chopped green chilies (use less if you like a milder chili)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can low sodium chicken broth
1/2 cup sour cream
chopped green onion (optional)
Monterey jack cheese (optional)
Pour beans, corn and chicken in large pot.
In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth.
Pour over top of ingredients and stir together over medium heat.
Simmer for 15-30 minutes.
Serve topped with green onions, sour cream, and jack cheese, if desired.
Blue Apron* impressed me and my family once again. This time with the ultimate comfort food. This hearty meal brings back fond memories for my husband as his mother made a similar dish she called Chicken and Dumplings when he was a child.
I love trying unique ingredients; purple top turnip, chicken demi-glace and fresh sage give this meal depth of flavor and the mouthwatering sage-infused biscuits are addictive. Enjoy!