Pasta e Fagioli Soup

1 lb ground beef

1 small onion, diced 

1 large carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced 

2 14.5oz cans diced tomatoes

1 15oz can red kidney beans, undrained

1 15o. can Great Northern Beans, undrained

1 Tbs white vinegar 

1 ½ tsp salt 

1 tsp oregano

1 tsp basil

½ tsp pepper

 ½ tsp thyme

½ lb. Ditali pasta

 

Brown the ground beef in a large stock pot over medium heat. Add the onion, carrot, celery, and garlic, and saute for 10 minutes, until vegetables are tender.  Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.  At 50 minutes into simmer time, cook the pasta according to package directions, until al dente. Drain the pasta and add to the pot of soup.  Simmer for 5-10 minutes.  Top with freshly grated Parmesan cheese.  Serve with garlic breadsticks.

 

Stovetop Christmas

It's beginning to smell a lot like Christmas....mmmm, heat this on your stove to fill your house with warmth and good tidings!

one whole orange or just the orange peel

1/2 cup cranberries

1 Tbsp. whole cloves

3 sticks of cinnamon or a small handful of small pieces of cinnamon

a bit of grated nutmeg if desired

Quarter the orange (a really ripe one is best) or just use the peel.  Add all ingredients to a pot, add water, simmer on low heat.  You can reheat this same mix everyday for weeks.  Don't let all the water evaporate though.

Crock Pot Chicken Noodle Soup

5 c. of chicken broth (boxed or can is fine)
1 can cream of chicken soup
1/2 c. onions, chopped fine
1/2 c. celery, chopped fine
1/2 c. carrots, chopped fine
1/2 c. green onions, sliced
1 can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped

Add everything but the noodles and cooked chicken to the crock pot.  Cook on low for 7 hours.  During the last hour, boil noodles as directed on package, drain.  Add chicken and cooked pasta to crock pot, stir, serve with crackers.

No Peek Beef Tips

2 lbs stew meat
1  can cream of mushroom soup
1  packet brown gravy mix
1 packet lipton dry onion soup mix
1 4 oz can mushrooms (I personally leave these out because we don't like mushrooms)
1 c. water

Preheat oven to 300 degrees.  Add cubed meat to a 9 x 13 inch pan.  In a large bowl mix the remaining ingredients together and pour over the meat.  Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.  No peeking!  Do not remove foil until done.  Serve over rice, mashed potatoes or egg noodles.

Spicy Sausage Pasta

1 tablespoon olive oil
1 14-ounce package smoked turkey sausage, sliced into rounds
1 1/2 cup diced onion
2 cloves garlic, minced
2 cups chicken broth
1 10-ounce can Ro-Tel Tomatoes and Green Chiles, Original Style
1/2 cup heavy cream
8 ounces uncooked penne pasta (about 2 1/2 cups)
1/2 teaspoon black pepper
1 1/2 cups Monterey Jack cheese, shredded
Thinly sliced scallions
Salt, to taste
Heat oil over medium-high heat in a cast iron skillet (or other oven-safe skillet) until smoking.

Add the sausage and onion, and cook until lightly browned, about 4 minutes. Add in the garlic, and cook for 30 seconds.

Add the broth, Ro-Tel, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking. Preheat the broiler while the pasta is cooking.

Remove the skillet from the heat, and stir in 1 cup of the cheese. Taste, and add salt as needed. Top with the scallions and remaining cheese. Broil until the cheese is melted and lightly browned - about 3 minutes.

Cheesy Taco Casserole

3/4 box of ziti noodles
1lb ground beef
1 pkg taco seasoning
1 c. water
4 oz cream cheese
2 c. shredded cheddar cheese

Preheat oven to 350 degrees.  Boil pasta as directed.  Set aside.  Brown ground beef and drain, mix in taco seasoning and water.  Simmer for 5 minutes, add cream cheese, stirring until melted.  Add to pasta, add 1 cup of cheese, gently mix.  Pour into casserole dish, top with remaining cheese.  Bake for 30 minutes.

Brussels Sprouts Gratin

About 1.5 pounds of Brussels sprouts, halved
2 Tablespoons butter
2 Tablespoons flour
1.5 cups milk
1 cup parmesan cheese, grated
1/2 teaspoon kosher salt
1/4 cup mayo
black pepper to taste

Pre-heat oven to 350
Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves that fall off. Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts, stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediately drain. Do not cook Brussels sprouts and make them soft!
In large pan melt butter, then add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.
Add milk, salt, cheese, mayo and black pepper. Stir until cheese is melted.
Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 30-45 minutes or until Brussels sprouts are tender.
For extra cheese crust, sprinkle cheese on about 10 minutes before Brussels sprouts are finished.