Spicy Italian Meatball soup

I love soup, every kind of soup.  However my husband doesn't like soup.  He says they aren't filling enough. I have been wanting to find one he would be willing to tolerate so I made this one because it sounded and looked delicious and then crossed my fingers.  He ended up loving it!  It was so delicious!!!!



Ingredients Meatballs:
1/2 lb ground beef
1/2 lb spicy Italian sausage
2 eggs, beaten
1/4 c bread crumbs
2 Tbsp grated Parmesan cheese
1 tsp basil
1/2 tsp parsley
1/4 c dehydrated onion
1 clove garlic, minced
1 tsp kosher salt
1/2 tsp pepper

Directions Meatballs:
Line a baking sheet with foil and spray with non-stick cooking spray.
Combine all ingredients in a medium bowl.  Shape into 1in meatballs.  Place on prepared baking sheet.
Broil for 7-10 min or until the meatballs become brown and fragrant.  (they will finish cooking in soup)

Ingredients Soup:
Prepared Italian meatballs
1-2 Tbsp olive oil
1 onion chopped
4-5 cloves of garlic, minced
5 (14 oz) cans chicken broth
1 cup water
1 (28 oz) can crushed tomatoes
1 Tbsp Italian seasoning
2 carrots, pealed and diced
2 cups small pasta (macaroni, diti, rotini, penne)
2 cups spinach

Directions Soup:
While meatballs are cooking, heat oil in large pot.  Saute onions and garlic until translucent.  Add broth, water, tomatoes and Italian seasoning.  Heat to boiling.  Gently add the meatballs, carrots, pasta and spinach.  Reduce heat to simmer and cook for 10 minutes or until the meatballs are cooked through, carrots are tender and pasta is soft. 

Top with freshly shredded Parmesan cheese!  YUMMY

Garlic Breadsticks

If you love the Olive Garden's breadsticks as much as I do, you need to make these right now!  They are soooo good!

Do you want to know the very best thing about them?  They are super easy to make!  No need for a mixer, and they're ready in about an hour.

We have made these quite a few times in the last year.  I tried them once without the garlic, just for a change and they were still very good.  However, my family has voted they like the garlic ones best.

Ingredients:
2 1/2 tsp rapid rise yeast
2 TBS sugar
1 1/2 cups warm water
4 1/4 cups flour
2 1/2 tsp salt
4 TBS butter or margarine, melted

Topping:
1/2 cup butter (8 TBS), melted
1 1/2 tsp garlic powder
1/2 - 1 tsp salt
oregano (I just sprinkled some in)

Directions:
In a large bowl, dissolve yeast and sugar in warm water.  Let sit until frothy, about 5 minutes.

Add flour and salt to yeast mixure, stir.  Add melted butter and knead with hands until well combined.  Add a little flour if dough is too sticky.  Do not over-knead.

Oil palms and divide the dough into 16 pieces.  (I just break dough in half, then keep dividing in halves until I have about 16 fairly similar-sized balls.)

Roll dough into long strips.  Place on cookie sheets lined with parchment paper.  Cover and let sit in a warm place until breadsticks rise slightly, about 45 minutes.

Preheat oven to 400 F.  Bake for about 6 minutes. 

Meanwhile, combine topping ingredients in a small bowl.

Remove breadsticks after 6 minutes, brush with topping mixture. Continue to bake an additional 5-6 minutes, or until golden. (Watch closely.)

Remove from oven and brush with more topping mixture.

Enjoy!

Slowcooker Spaghetti Sauce

It's that time of year again when I get completely smothered in TOMATOES!!  I am the only one in my house that even likes them, which is just sad really.  They are sooo good! 

A couple of years ago, I decided to try to can spaghetti sauce with all my extra tomatoes.  (My first ever experience with canning.)  It worked out so good that I now plant extra tomatoes and onions just so I can do lots of sauce! My family really loves this recipe - but sometimes we mix it with a can of store-bought sauce, too.   

I love the fact that I made it myself (yay me!), it's great for storage - and it smells so good while it's cooking.

Ingredients:
2 TBS canola oil
1 onion, diced
1 clove garlic, minced
1/4 green pepper, diced

4 cups chopped tomatoes (I blend mine so they aren't so chunky)
1 (6oz) can tomato paste
1 1/2 tsp oregano
1 1/2 tsp basil
1 TBS parsley
1 TBS sugar
1 1/2 tsp salt
1/4 tsp pepper

Directions:
Add oil to bottom of slowcooker or large saucepan.  Add onion, garlic and green pepper.  Saute until onion is transparent.

Add chopped tomatoes, paste and spices, stir until combined.

Cook on low about 4 hrs.

Serve, or pour into jars to can.  (You can also freeze this recipe, just make sure to leave room at the top of the jar for expansion.)


Serves: 8

note:  I usually double the recipe, and have 2 slowcookers going at once.  Usually I get about 3 quart-size jars full from a double batch.

Pasta e Fagioli Soup

I have been wanting to make this recipe for awhile now, but the weather was too nice for soup.  Then yesterday it was cold and windy, so I thought I'd better hurry up and make it before I lose my chance!

This soup is really hearty, and spicy.  I put waaay too much pasta in it, but everyone liked it anyway, so it worked out. :)

Ingredients:
2 tsp olive oil
1 lb Italian sausage
1/2 - 1 onion, diced
1/2 - 1 cup celery, diced
1/2 - 1 cup matchstick carrots
2 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney or white beans, drained
4 cups chicken broth
1 tsp oregano
1 tsp basil
1/2 tsp red pepper flakes
salt and pepper, to taste
1 cup small pasta (I put at least 2 cups in!)
1-2 cups baby spinach, chopped (optional)
freshly grated parmesan cheese, garnish (optional)

Directions:
Heat olive oil in large soup pot over medium heat.  Add onion, celery and carrots.  Saute for a few minutes until onions are translucent. 

Add sausage and cook until browned and crumbled.  Add garlic and chicken broth.  Pour tomatoes and their juices into the pot.  Drain the beans and add to soup along with the seasonings. 

Simmer partially covered for 1-2 hrs.  When almost ready to serve, bring soup to boil and add in the pasta.  Cook until noodles are soft.  Add more seasonings if necessary.  Add spinach if you want. (I didn't, and it was still excellent!)

Serve with parmesan cheese.

Baked Chicken Parmesan

I got this little baby off Pinterest!  Super easy takes about 3 min prep time, and bakes in 35 min.  YUMMY!! 

Ingredients: 

2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Directions:

Using a 9x13 baking dish spread olive oil and crushed garlic on the bottom.  Sprinkle to taste red pepper flakes.  Place chicken in bottom of pan (if you are using smaller chicken you will probably be able to fit 7 or 8).  Spread 2 cups marinara sauce over chicken.  Sprinkle with fresh basil.  Add 1/2 mozzarella and 1/2 Parmesan cheese.  Cover the top with 1 package garlic croutons (don’t crush).  Sprinkle the other half of the cheese.  Bake uncovered for 35 min at 350*.  (It may take longer depending on how thick your chicken is)

Baked Pizza Dip

I've been wanting to try this recipe for awhile now, and last night I finally did.  It was really good! 
It was super cheesy, with a nice Italian flavor.  We tried dipping in tortilla chips and breadsticks, and they were both good. 

I made some ravioli to go with it, so we ended up just scooping the dip right on top of the ravioli with a little extra sauce. Yum!

Tomato sauce ingredients:
(I doubled this, and used it with the pasta - it's great by itself.)

2 TBS olive oil
1 clove garlic, minced
1 (14 oz) can chopped tomatoes (I blended mine, because we don't like tomato chunks)
 3 TBS tomato paste
1/2 tsp dried Italian Herb Seasoning
1/2 tsp sugar
1/4 tsp salt
1 pinch black pepper

Preheat oil in saucepan over medium heat.  Add garlic and cook about 1 minute.  Add remaining ingredients and cook about 5 min, stirring frequently.

Dip ingredients:
1 cup tomato sauce recipe (above) or just use pizza sauce
8 oz cream cheese, softened
1 cup Ricotta cheese
2 cups shredded Mozzarella cheese, divided
1/2 tsp dried Italian Herb Seasoning
1/4 tsp salt
1/4 tsp garlic powder
mini or regular pepperoni (optional)
dried Basil (for top)

Preheat oven to 400 F.  Grease bottom and sides of pie plate or small casserole dish.

Mix together cream cheese, 1/2 cup Mozzarella, Ricotta, seasoning, salt and garlic powder together in large bowl. 

Spread into prepared dish. Spread 1 cup tomato sauce recipe on top, and sprinkle on remaining Mozzarella cheese. Add pepperoni and sprinkle basil on top.

Bake uncovered 25-30 minutes or until bubbly and golden.

Easy Bistro Chicken

Ingredients:

2 tsp. oil
1 cup sliced fresh mushrooms
1 onion, chopped
1 can (15 oz) stewed tomatoes, undrained
1/4 cup zesty Italian dressing
3 Tbsp. tomato paste
4 small boneless skinless chicken breasts
1 cup shredded mozzarella cheese
2 slices fully cooked bacon, crumbled

Directions:

Heat oil in large skillet on medium-high heat. Add mushrooms and onions; cook 5 min, stirring occasionally. Stir in tomatoes, dressing and tomato paste.

Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done.

Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

Serve with your favorite pasta and bread!

Lentil & Sausage Soup (Just like Carabba's)

Beth got me in the mood for soup. So here are my favorites!!Lentil & Sausage Soup

Ingredients:
1/2 pound sweet Italian sausage (I use spicy)
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 oz) pkg dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 oz) cans chicken broth
1 (28 oz) can diced tomatoes
1 tbsp garlic powder
1 tbsp chopped fresh parsley
2 bay leaves
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1 tbsp salt (or to taste)
1/2 tsp black pepper
1/2 lb ditalini pasta (optional)

Directions:
Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil then reduce heat. Cover and simmer for 2 1/2 to 3 hours, or until lentils are tender.
Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.
Top with freshly shredded mozzarella cheese. Serve!

This soup is fantastic! It is almost exactly like Carabba's lentil & sausage soup.

CREAMY BOLOGNESE AND SPAGHETTI

Oh my yumminess!!! Okay, I don't even think that's a word - but this recipe is soooo delicious! It is very company worthy, not the same old boring spaghetti. And when you pair it with the Macaroni Grill Bread recipe I posted on here - it tastes like you're eating at Johnny Carino's, no kidding!

Ingredients:
1 yellow onion, chopped
2 cloves garlic, minced
1 lb. Jimmy Dean sausage
1-2 c. spaghetti sauce
1 can (14 oz) diced tomatoes, undrained
4 oz cream cheese
2 tsp basil (dry or fresh)
1 tsp Italian seasoning
1/4 c. Italian salad dressing
pasta
parmesan cheese

Saute onions and garlic in large skillet on med heat until they begin to be translucent. Add sausage and cook until done, stirring frequently, drain. Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat to med-low and simmer 15 min. Remove from heat and stir in cream cheese, seasonings and Italian dressing. Serve hot over cooked and drained pasta. Garnish with parmesan cheese.

Don't forget the Macaroni Grill bread and a nice big salad! ;)

Easy Lasagna

* This recipe is way easy, especially with the noodles you don't have to cook. I was nervous about trying them at first, but that's all I ever use now.





1 Package No-Cook lasagna noodles
1 can (26 oz.) Hunt's Traditional spaghetti sauce *
16 oz. shredded mozzarella cheese (plus another handful of mozz. for the top) *
1 tub (16 oz. I think) Ricotta cheese
1 Tb parsley flakes
Parmesan cheese

Preheat oven to 350 degrees
MIX in large bowl Ricotta Cheese, Mozzarella Cheese, and Parsley flakes until well blended.
In 9x13 deep baking pan spread a few tablespoons of sauce to cover the bottom of the pan. Divide cheese mixture into 3 even amounts. On top of the layer of sauce lay 3 or 4 noodles. (depending on the shape of you pan or which direction you place your noodles) On top of noodles spoon cheese mixture and try to spread it out with the spoon a bit. (it will all melt together in the oven anyway so it does not have to be perfect) On top of the cheese layer spoon 1/3 of the spaghetti sauce. Then start the next layer over again with the noodles.
After the last layer of spaghetti sauce, top with a handful of Mozzarella Cheese.
BAKE for 35 to 40 mintues or until the cheese on top is starting to brown.
SPRINKLE with Parmesan Cheese when it comes out of the oven.

* I use Hunts Traditional spaghetti sauce, its the flavor we like best at my house, but you could use any kind you like.
* the Mozzarella cheese you can use more or less depending on how cheese you want your lasagna.