Monday, October 30, 2017

{soups-salads-and-salad-dressings} BONUS RECIPE: Cabbage, Sausage and Potato Soup

 

I’m sending you a bonus recipe today because I feel bad about none on Friday.  I worked at the ice cream store Friday, then went to help the men’s Optimist club at Bingo.  I was coughing so badly by that night, I went straight to bed.  I slept very little because of the cough.  I continued to get worse all weekend that this morning my back ached where my lungs are.  I was so scared that I’d developed pneumonia.  It started about 10 days ago with bad allergies, but then we live in the woods, have five indoor cats, plus some carpeting.  It kept getting worse until I developed an upper respiratory infection.  I already have asthma, so this wasn’t good.  When I woke up this morning thinking I might have pneumonia, I was worried that I’d have to reschedule my cervical fusion done Nov. 13!

I went to work.  As soon as lunch was over, I went to the prompt care facility here in town and they took a chest X-ray.  Turns out (Thank God) I don’t have it, but I do have an extreme case of a COPD infection.  The DR gave me a strong antibiotic, told me I was not contagious, and sent me back to work.  We are closing the store this weekend for the season, and I’m working every day until we close so it’s great that I’m not contagious.  I just wish I could get some sleep at night.  Hopefully, the Levaquin will help. 

Yes, I know most of you couldn’t care less about this.  But a blessed few do care and ask about my health issues.  Those who don’t care, just forward the recipe to yourself (If it interests you), deleting my sob story.

 

Another share from Susan’s sister.

Cabbage, Sausage and Potato Soup

This Cabbage, Sausage and Potato Soup recipe is nice and hearty and comforting; it’s full of the best savory flavors, and it’s guaranteed to warm you right up. A perfect fall and winter go-to soup recipe, especially when you are retired!

1 pound kielbasa sausage, sliced into bite-sized pieces

2 tablespoons extra-virgin olive oil

3 medium leeks, sliced into 1/8 -inch rounds, white and pale green parts only

2 medium carrots, peeled and diced

1 rib celery, diced

1 small green cabbage, chopped into bite-sized pieces

3 cloves garlic, minced

6 cups chicken or vegetable stock

1 pound red potatoes, diced

1 teaspoon Italian seasoning

1 bay leaf

Kosher salt and freshly-cracked black pepper

 

Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.

Add the olive oil, leeks, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.

Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed.

Serve warm, or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.

You can also use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you’d like.  (Bratwurst also works!)

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Wednesday, October 25, 2017

{soups-salads-and-salad-dressings} Amish Church Soup

 

Amish Church Soup

By: The Home-style Amish Cookbook, 2010. Published by Harvest House Publishers. Used by permission.

 This simple soup recipe is one of the best quick and easy Amish recipes you can find. Try this Amish Church Soup for lunch or alongside dinner. It's perfect for anyone who's on a budget, too. It calls for only five ingredients! This one pot recipe is an awesome 30 minute meal that you'll turn to again and again. It doesn't get any easier than this.

Ingredients

1 onion, chopped

1/2 stick of butter

3 cups cooked navy beans

4 cups milk

bread, cut into bite sized pieces

salt and pepper to taste

 

Instructions

1. In a large pot brown chopped onion in butter. Add beans and milk.  

2. Bring just to the boiling point. Add bread cubes and salt and pepper to taste.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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{soups-salads-and-salad-dressings} RAFFERTY'S HOT BACON DRESSING

 

Blogger’s entry.

Rafferty’s has always been mine and Stephen’s date night restaurant. It is a little on the pricey side, so we use it as a special place to go for just the two of us when we want to be alone and enjoy a fabulous steak dinner.

With my steak dinner, I get a salad with this hot bacon dressing that will cause you to blow your top! No. . .it’s not hot with spices, but it is warm, gooey, and filled  with bacon. I am telling you, it is the ultimate salad dressing. It’s not very healthy because it is full of sugar, but drizzled over a plate of greens, it becomes pure heaven!

RAFFERTY’S HOT BACON DRESSING

INGREDIENTS

8 slices of bacon cooked and crumbled

1 and 1/2 cups of sugar

3 teaspoons of cornstarch

1 teaspoon salt

1/4 cup water

1/4 cup white vinegar

 

INSTRUCTIONS

In a saucepan, mix together the sugar, cornstarch, salt, water, and vinegar. Bring all the items to a boil until it thickens.

Mix in cooked and crumbled bacon. Drizzle over salad greens and enjoy!

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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Tuesday, October 24, 2017

{soups-salads-and-salad-dressings} Oven Roasted Barbecue Potato Salad

 

Oven Roasted Barbecue Potato Salad

 

Ingredients

·                               5 lbs. yellow or russet potatoes, scrubbed and cut into a 1" dice

·                               1 tablespoon salt

·                               1-1/2 teaspoon fresh ground black pepper

·                               2 tablespoons olive oil

·                               1 lb. bacon, cooked and chopped

·                               2 cups diced celery

·                               1/2 cup scallions, chopped

Dressing

·                               1 cup mayonnaise

·                               1 cup Head Country Chipotle BAR-B-QUE Sauce

·                               1 tablespoon Dijon

·                               2 tablespoons chopped parsley

·                               1/2 teaspoon salt

·                               1/4 teaspoon pepper

 

Instructions

Preheat the oven to 400 degrees.

Toss the potatoes in a large bowl with the salt, pepper and olive oil then spread out onto 2 baking sheets that have been sprayed with cooking spray.

Bake for 45-50 minutes, tossing twice in between cooking, until the potatoes are tender and lightly browned.

Remove the potatoes from the oven to cool.

Make the dressing by adding the barbecue sauce, mayonnaise, Dijon, parsley, salt and pepper to a bowl and whisking together.

Add the roasted and cooled potatoes to a large bowl along with the scallions, celery and bacon. Pour the dressing over the ingredients in the bowl and toss together until well combined.

Garnish with more chopped parsley.

Serve at room temperature or chill and serve when needed.

This post has been brought to you by our friends at Head Country Bar-B-Que Sauce, all opinions here are mine.

Head Country has a lot of great varieties like these here, so I’m thinking I’m going to need to try this Oven Roasted BBQ Potato Salad with a few more of their sauces since the first one worked out so well…

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} Crab Cake Chowder

 

Crab Cake Chowder

 

Ingredients

·                               1 lb. crab meat (I used claw meat instead of lump)

·                               2 Tbsp. olive oil

·                               1-1/2 cup onion, chopped

·                               1-1/2 cup celery, chopped

·                               1-1/4 cup bell peppers, chopped (any color, I used red and orange)

·                               1 lb. Yukon gold potatoes, washed and chopped into a small dice

·                               1-1/2 tsp. salt

·                               1/2 tsp. fresh ground black pepper

·                               1/4 tsp. cayenne

·                               2 tsp. Old Bay seasoning

·                               2 tsp. Worcestershire sauce

·                               1/4 cup heavy cream

·                               2 cups 2% milk

·                               3 Tbsp. flour

·                               4 cups chicken stock

·                               1/2 cup white wine

For the Topping

·                               2 Tbsp. butter

·                               1 cup panko bread crumbs

·                               1 Tbsp. fresh thyme, chopped

·                               1/4 tsp. Old Bay seasoning

 

Instructions

Add the olive oil to a large pot over medium heat.

Add in the potatoes, onion, celery and bell peppers and stir.

Season with salt, pepper, cayenne and the Old Bay.

Let cook, stirring occasionally, for 15 minutes until the potatoes begin to get soft.

Carefully pour in the wine and let it cook down for a minute.

Next add in the chicken stock and the Worcestershire sauce, stir and let simmer with the lid partially covered for 20 minutes.

In a large bowl or measuring cup, combine the milk and the cream.

Whisk the flour into the milk and cream mixture until it's well combined and there are no lumps.

After the 20 minutes are up, remove the lid from the pot and stir.

Slowly pour in the milk and cream mixture, whisking as you go.

Bring the chowder back up to a boil and simmer, uncovered, for 15 minutes.

While the soup is simmering, make the panko topping.

Melt the butter in a skillet and then add the panko breadcrumbs, stirring to combine them with all the butter.

Add in the fresh thyme and the Old Bay Seasoning and stir.

Let cook for about 5 minutes, stirring, until the breadcrumbs toast and get brown in color.

Remove to a bowl to cool.

To serve, add a couple of large ladles of chowder to a bowl and top with the crispy panko topping.

Serves: 6 Calories: 402 Fat: 12g Saturated Fat: 5g : 5g Carbs: 45g Sugar: 12g1352mg Fiber: 4g Protein: 25g Cholesterol: 102mg

 

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

from_the_kitchen-subscribe@yahoogroups.com  

recipes_sharing-subscribe@yahoogroups.com

TheKittyKonnection-subscribe@yahoogroups.com

lindasplaceincyberspace-subscribe@yahoogroups.com 

 

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Posted by: "Jodi Thompson" <tigger63755@charter.net>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)

Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

Another Great Group of *~ Beth ~*

.

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