Zuppa Toscana ( Tuscan Soup)

Ok, so my friend Cindy Knight -Shrader introduced me to this a few days ago. After Googling it I found it absolutely necessary to make a pot.
 I guess it comes from Olive Garden, but since we haven't been there in quite some time, I had no clue of how it should taste. If theirs is anything like this, I will be making a trip there VERY soon.
Thanks Cindy, for the inspiration!

1 lb Italian sausage (  I used hot)

2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices

1 large onion, chopped

1/4 cup bacon lardons ( crumbled cooked bacon)

2 garlic cloves, minced

2 cups kale or 2 cups swiss chard, chopped ( I used spinach with lovely results)

2 (8 ounce) cans chicken broth 

1 quart water

1 cup heavy whipping cream

Chop or slice uncooked sausage into small pieces.

Brown sausage in your soup pot.

Add chicken broth and water to pot and stir.

Place onions, potatoes, and garlic in pot.

Cook on medium heat until potatoes are done.

Add sausage and bacon.

Salt and pepper to taste.

Simmer for another 10 minutes.

Turn to low heat.

Add kale and cream.

Heat through and serve.

*recipe courtesy of Food.com

Caramelized Sausages and Apples with Pumpkin Angel Hair and Cider Sauce

I'd like to say this recipe was mine all  mine, but I can't. The lovely people over at MyDeliciousRecipe.com encouraged me to check out their site yesterday when I was having a bit of a "Food Block". You know what it is... all of us are guilty of it at one time or another. Eating the same thing and just tired of "chicken, pork, and beef". Not that there is anything wrong with those things...
Anyway as the description of this recipe they talk about it being a great dish for those cold and cozy nights, which is perfect for us in New Hampshire at the moment. It has been below zero and quite bitter for my taste!
Here are a few photos taken this past week.

See what I mean? Definately time for some warm comfort food!
The recipe for the sausages and apples is their basic RECIPE, which smells wonderful when roasting in the oven.
12 Italian sausage links ( we chose hot)
3 large Granny Smith apples peeled, cored , and quartered.
3 large sweet onions, peeled and sliced thin.
6 cloves garlic, minced
3 Tablespoons maple syrup ( I was out, *gasp* so I used Apricot syrup with superior results)
3 Tablespoons olive oil
Roast at 375 for about 25 minutes.
Meanwhile make sauce .. theirs calls for creme freche, reduced cider , and dijon mustard.
I changed it a bit by using

1 can  apple juice concentrate, simmered till reduced by half
2-3 Tablespoons dijon mustard
1/4 cup pumpkin puree
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon cinnamon
2 Tablespoons basalmic vinegar
3 Tablespoons apricot sauce ( you can use whatever sweetener you used in the sausage mixture)
1/2 teaspoon ground sage
salt and pepper to taste.
Reduce apple juice. Whisk in next 3 ingredients till smooth.  Add remaining ingredients and keep warm.

This can be served over mashed potatoes, or pasta.
I made my own pasta since I hadn't tested out my "gently used" pasta maker a friend gave to me.
                        ~~~~~~~~~~~Pumpkin Angel Hair~~~~~~~~~~~~~

 4 1/2 cups of flour
 2 eggs
1 Tablespoon olive oil
1 cup of  pumpkin puree
Mix all ingredients in pasta maker.Follow instructions.

  Finally, here is the finished dish. I now it is "beige", I didn't have much on hand for colorful garish... the flavor profile well than makes up for the color. The salty and possibly spicy sausage, crunch of apples and onion, the sweetness of the sauce, the texture of the noodles.

I know it was a long one but I hope you enjoyed and will give it a shot!
Thanks again to MyDeliciousRecipe.com for the inspiration!!

Becky’s Sausage and Cheese Muffins

I have to thank my friend, Becky Cline Carver, on Facebook, for this recipe. The minute she posted the photos of these, i was salivating and knew it was something we would like very much. They did not disappoint by any means. The only thing done differently was an addition of  some fresh sage and smoked paprika to the batter. The only cheese we have on hand is Colby-Jack, and it worked just fine!
Thanks to Becky we had a very hearty  lunch and it was a snap to make!
Lets give her a big congratulations for being Chef of The Day on mydelishousrecipe.com


1/2 lb sausage(any flavor you like) cooked & drained
2 cups flour
2 tsp baking powder
1 tsp salt
2 eggs
1/4 cup vegetable oil
1 cup milk
1 1/4 cup shredded cheese(i like cheddar,jack or hot pepper the best)
Preheat oven to 350 & spray muffin tins with Pam. Put dry ingredients in a large bowl & mix together then add eggs, oil & milk to that to make a batter. Add sausage & cheese to batter & fill tins. Bake 22-25 mins or till the tops are golden brown.