No need to explain this one! A simple soup recipe that comes together fast and has ALL the flavors of a fresh baked lasagna. Enjoy! Diane
1 pound Italian sausage, mild or hot
1 small onion, diced
4 cloves garlic, minced
1 (28 ounce can) crushed tomatoes
1 (10 ounce bag) fresh spinach
4 cups beef broth
1 1/2 cups water
2 teaspoons dried Italian seasoning
8-10 uncooked lasagna noodles broken into smaller pieces
1 teaspoon dried basil
Salt & pepper to taste
Toppings: ricotta, shredded mozzarella and parmesan cheeses; to taste.
This simple dish is a great main or side dish. Choose the vegetables you like but, keep in mind that the tougher vegetables will have to cook longer before finishing off with adding in the couscous. I use golden couscous for this recipe. Couscous cooks up like instant rice. Has a 1:1 liquid to product ratio and overall is healthier for you and lower in carbohydrates then rice. I prefer cooking my couscous in a stock - be it vegetable stock or chicken stock in this case. I first saw this quick recipe made by Chef Jacques Pepin. Chef Pepin used mushrooms with the onions which I had to swap out due to allergies. I hope you try this easy dish - its tasty and versatile! This is great served with my Baked Salmon. Enjoy! Diane
1 Tablespoon butter
1 Tablespoon olive oil
1 small onion (1/2 cup), diced.
1/2 cup zucchini, diced
1 Cup tomatoes, cubed or 1 Cup sliced cherry tomatoes
1 Cup chicken broth or stock, divided
2 Cups loose packed fresh spinach, washed
1 Cup Golden Couscous
salt & pepper, to taste
*optional sprinkle of fresh grated parmesan
Place butter and olive oil in a small dutch oven. Add in diced onion and zucchini.
Let these vegetables cook down a good 5-7 minutes (this is the only time the vegetables will have a chance to truly cook down so, before proceeding on, make sure any vegetables you've added into this mixture are cooked.) Next add in your fresh spinach and cut tomatoes along with 1/4 cup of your broth or stock. Let this cook 3-4 minutes at a simmer. Season with salt & pepper. Stir in your couscous. Add in the remaining stock and bring to a boil, turn off heat Cover and let sit for 5 minutes. Fluff with fork once your time is up and serve sprinkled with some grated Parmesan.
Recipe adapted from: Jacques Pepin
If you're going to fry up some cream cheese wontons - why not add in some cowboy candy into the filling! It's a great little surprise! These are fun and easy to make. My most important recommendation is to not overstuff the wontons with filling or they can open up while frying. Always use egg wash along all sides of the wonton which helps seal all the edges. The fillings are endless - you can make these without the cowboy candy - just add a touch more cream cheese filling. Enjoy! Diane
Homemade Cream Cheese Wonton
*with cowboy candy
Love these scones. They held a nice flavor through the baking process. I used my mixed berry jam which is a jam I make every year around Christmas time. You can use any jam but, raspberries in my mixed berry jam really lent a lot to the end result. Enjoy! Diane
Homemade Mixed Berry Jam Scones
makes 16 scones
1/2 Cup Mixed Berry Jam (my Christmas Jam)
2 cups all-purpose flour, plus more if needed
2 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 Tablespoons unsalted butter
2/3 cup milk
1 egg, whisked for egg wash
3 Tablespoons demerara sugar
Preheat oven to 400 F degrees.
Kitchen Tip: The butter in scones needs to be super COLD. IF you've handled your dough too much, you will want to set your scones in the freezer for at least 15 minutes before baking. In the Winter, its cold enough here that can I set my baking tray, covered in saran, outside on our patio table to chill before baking.
We LOVE Chicken Fajitas. Even more so, the chicken fajita Protein Bowls from Qdoba. We don't love their price and most times don't have the time to drive into town to get them. Add in the stress of pandemics and our decision was to make them ourselves!! You can make up a huge batch of the chicken at home and then add what you want to your own bowls through the week. Great for lunches or dinners! Just assemble and enjoy! Diane
Chicken Fajita Protein Bowl
(for the Fajita Chicken)
1 large yellow onion, sliced long and thin
1 large green, yellow or orange bell peppers, seeded and sliced long
1 large red bell pepper, seeded and sliced long
3 large cloves garlic, minced
1 1/2 pounds chicken breast, sliced into thin strips
2 Tablespoons canola or olive oil
For Homemade Mexican Spice Mix **:
(for the fajita chicken)
2 tsp. chili powder
1 1/2 teaspoons smoked paprika
1 teaspoon granulated onion
1/2 teaspoon garlic powder
2 teaspoons cumin
1/8 teaspoon of cayenne
1/8 teaspoon ground black pepper
1 teaspoon salt
1 Tablespoon cornstarch
Preheat oven to 400°F.
Place sliced onion, peppers, and garlic with chicken in a 9x13 baking dish together.
In a small bowl, mix all dry seasoning mix and spread over chicken and veggies. Drizzle oil over all and mix everything together until all ingredients are well seasoned. Bake uncovered for 25 minutes and then give the entire mixture a good stir. Finish baking the remaining 10 minutes.
Assemble your protein bowl with all your favorite toppings too: My Bowl shown has shredded lettuce carrot and cabbage on the bottom (some people add brown or white steamed rice or a cilantro lime rice) then top with baked fajita chicken, salsa, black beans, green onion and toasted sesame seeds along with a light mexi-ranch dressing.
Optional additions: your favorite dressing, sour cream, guacamole, avocado, ranchera or green chile sauce or salsas, shredded cheese, tomato, shredded lettuce, fresh cilantro, sour cream, salsa, crushed roasted peanuts, toasted pepita seeds, lime rice, black or pinto beans and green onion.