COPYCAT RECIPE FOR OLIVE GARDEN'S ZUPPA TOSCANA SOUP I

If you love this soup at the Olive Garden, try making it at home.

• 4 slices bacon, diced
• 1 pound spicy Italian sausage, casing removed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 4 cups chicken broth
• 3 russet potatoes, peeled and thinly sliced
• 3 cups baby spinach
• 1 1/2 cups heavy cream
• Kosher salt and freshly ground black pepper, to taste

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
• Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
• Serve immediately, garnished with bacon.

Yield: 6 servings

NOTES

Adapted from The Recipe Critic

I got this recipe from Damn Delicious

FILE PHOTO

SMOKED SALMON PASTA SALAD

 2 cups cooked bow tie pasta

1 1/2 cups sliced asparagus

1 pkg (4-oz) smoked salmon

1 1/4 cups grape tomatoes

1/3 cup crumbled feta cheese with basil and sun-dried tomatoes

1/2 cup reduced-fat olive oil vinaigrette

1/4 tsp salt, optional

1/4 tsp freshly ground black pepper

Cook pasta in boiling water for 7 minutes, omitting any salt and fat. Add the asparagus and cook an additional 4 minutes; drain. Rinse with cold water and drain well.

Cut salmon into 1/2" wide strips.

Toss pasta mixture, salmon strips. tomatoes and remaining ingredients together in a large bowl, tossing well.

Yield: 4 servings of 1 1/2-cup each.

a file photo for reference only

not this exact recipe

MASHED POTATOES AND CARROTS

2 lbs potatoes, peeled and chunked

2 medium carrots, scraped and chunked
1 1/2 - 2 tbsp butter*
1/4 - 1/2 cup cream*
salt to taste
freshly ground black pepper to taste

Place the potatoes and carrots into a large saucepan; cover with water. Bring mixture to a boil and boil until tender, approximately 15 minutes. Drain in a colander.

Place the potatoes and carrots in a large mixer bowl; add butter and cream. Beat on low speed 1 minute then increase speed and beat until well blended.

Season with the salt and pepper to suit your taste.
Garnish as desired.
*According to your preference.

Note: File Photo

CHICKEN SALAD FROM HIDDEN VALLEY

As all of you know if you follow my blogs, I do not each chicken. However, I know many of you (including my family) do so here is what I am told is a tasty chicken salad from the folks at Hidden Valley.

• ½ cup sliced almonds toasted
• ¾ cup Hidden Valley® Original Ranch® Dressing
• 1 can (8.5 ounces) petite peas
• 1 medium shallot finely chopped
• 2 ribs celery
• 2 cups cooked chicken diced
• 1 juice of lemon

• In a large bowl, combine all the ingredients and toss until well coated. Chill covered for 1 hour before serving.

Yield: 5 servings

DOUBLE CHEDDAR BISCUITS

5 cups unbleached all-purpose flour, sifted before measuring

1 tbsp + 1 tsp baking powder
2 1/2 tsp kosher salt
1 tsp granulated sugar
1/8 tsp cayenne pepper
4-oz (about 1 cup) shredded extra-sharp white cheddar cheese, room temperature
4-oz (about 1 cup) shredded sharp orange cheddar, room temperature
6 tbsp cold unsalted butter, cut into 1/2-inch pieces
2 cups heavy cream
1/4 cup buttermilk

Preheat oven to 425 degrees.
Line a baking sheet with foil and grease foil lightly; set aside.

In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and cayenne; add grated cheeses then work in well using your fingers. Add the cold butter. Working quickly, rub butter into the flour mixture using your fingers until the mixture resembles the texture of oatmeal with some large marble-size pieces.

Stir in the cream; add buttermilk and stir just until liquid is absorbed. Dough will be in chunks and pieces. Turn out onto a lightly floured board. Press with hand and knead firmly until it forms a cohesive dough.

Roll dough out to a half-inch thickness. With a fork dipped in flour, pierce the dough all the way through at 1/2-inch intervals. Cut out 2 1/2-inch rounds and place 1/2-inch apart on the prepared baking sheet. Gather scraps and repeat process. (It is okay to do up to this step ahead and refrigerate, covered, for up to 1 hour.)

Bake on center rack of oven for 16 to 18 minutes until well browned.

Yield: Approximately 2-dozen biscuits.

Note: I got this recipe some years ago from a Better Homes and Gardens magazine.

RASPBERRY PRETZEL SALAD

I love raspberries and I love pretzels so this, to me, is a perfect salad.

1¾ cup crushed pretzels
¾ cup butter, melted
3 Tbls sugar
8 oz light cream cheese
¾ cup granulated sugar
2 8 oz containers Cool Whip (I used lite)
1 5.9 oz package Raspberry Jello
2 cups water
16 oz frozen raspberries
additional pretzels to crush for topping

Preheat oven to 350 degrees.

Mix pretzels, melted butter and sugar together. Press into a lightly greased 9x13 baking dish and bake for 10 minutes. Let cool.

Whip cream cheese until light and fluffy; beat in sugar. Stir in one 8 oz container of Cool Whip until thoroughly combined; spread over cooled pretzel crust.

Bring two cups of water to a boil. Dissolve Jello in water. Stir in frozen raspberries. Let mixture become partially jellied before pouring over cream cheese mixture.

Chill until firm and set.

Top with remaining Cool Whip.

Sprinkle on crushed pretzels and serve.

Note: Now that I am diabetic I make the following changes for a diabetic-friendly salad:

• substitute Splenda granulated for the sugar
• Use sugar-free Cool Whip
• Use sugar-free raspberry jello
• Be sure raspberries are frozen without any sugar

I got this recipe and photo from Food Lion years ago.

GRILLED CHICKEN CAPRESE

1 tbsp red wine vinegar

3 tbsp + 2 tsp olive oil

kosher salt and black pepper

1 small shallot, finely chopped

1 cup corn kernels

1 pint grape or cherry tomatoes, halved

4 6-oz each boneless, skinless chicken breasts halves

2 lb tomatoes, sliced

6-oz fresh mozzarella, sliced

1/4 cup fresh basil leaves

Heat grill to medium-high and lightly oil.

In a medium bowl, whisk together the vinegar, 3 tbsp olive oil, 1/2 tsp each salt and pepper; stir in shallot. Add corn and small tomatoes; toss to combine and set aside.

Rub chicken with remaining olive oil, season with salt and pepper; grill until cooked through, 4 to 6 minutes per side.

Arrange sliced tomatoes, mozzarella, and chicken on a platter. Spoon corn mixture and any juices from bowl over the top. Sprinkle with the basil.

Yield: 4 servings

recipe and photo are from old BGTV

ITALIAN SAUSAGE AND SPINACH FUSILLI

12-oz fusilli or other short pasta

1 tbsp olive oil

1 lb Italian sausage, casings removed

2 cups marinara sauce

1 bunch spinach, thick stems discarded

Kosher salt and black pepper

Cook pasta according to package directions.

Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking up into small pieces with a spoon, until it begins to brown, 6 to 8 minutes.

Add marinara sauce and continue to cook until sausage is cooked through, about 3 minutes. Add spinach, season with 1/4 tsp of the salt and pepper each. Cook, tossing until spinach begins to melt, about 1 minute. Toss with the cooked pasta.

recipe and photo HGTV 2019

SWEET AND CREAMY CORN

Note: This recipe goes together quickly and easily but it does require 2 to 5 hours in a slow cooker.

2 bags (16-oz each) frozen whole-kernel corn
1 brick (8-oz) cream cheese
1/4 cup butter, cut-up
2 tbsp sugar
chopped fresh parsley for garnish, optional

Combine all ingredients except parsley in a 4-quart slow cooker. 

Cook on high, stirring a couple of times, for 2 to 2 1/2 hours or on low for 4 to 5 hours until cream cheese is melted and flavors are blended.

Note: Recipe and picture are from Land 'O Lakes butter.

BEEF TOSTADAS WITH MANGO SALSA

 1 mango, diced

1/2 small red onion, finely chopped

1/4 cup chopped fresh cilantro, plus more for topping

Juice of 1 lime + wedges for serving

Kosher salt and freshly grated black pepper

1 tbsp olive oil

1/4 lbs lean ground beef chuck

1 can (15-oz) diced fire-roasted tomatoes with chilies

1/2 to 1 tsp ancho chili powder + more for topping

8 corn tostadas

Shredded iceberg lettuce, for topping

2/3 cup sour cream

Combine mango, red onion, cilantro, lime juice, 1/4 tsp salt, a few grinds of pepper together in a medium bowl. Set mixture aside.

Heat olive oil in a large nonstick skillet over medium-high heat. Add the meat and cook, stirring to break up, until it starts browning, about 2 minutes. Stir in the tomatoes, chile powder, and 3/4 tsp salt. Continue cooking until the meat is cooked through and sauce is slightly reduced, about 2 minutes.

Divide beef mixture evenly over the tostadas; top with lettuce, mango salsa, sour cream and cilantro. Sprinkle with chile powder, if desired. Serve with lime wedges.

Yield: 4 servings of 2 tostadas each

file photo