Olive Garden’s Zuppa Toscana March 15, 2009

When we go to Olive Garden, Justin always gets this soup.  It’s really good.

 

salt and pepper to taste

3/4 c onions, diced

1 slice bacon, diced

1 1/4 t garlic cloves, minced

4 cans chicken broth

2 med potatoes, cut in half lengthwise, then cut into 1/4 inch slices

2 c cavallo greens or kale, cut in half lengthwise then slice into 1/16 inch strips

1 1/2  c sausage link, spicy and precooked, cut in half lengthwise then cut at an angle into 1/2 inch slices

3/4 c heavy whipping cream

1/4 c Parmesan cheese

flour and butter to make roux.

 

Place sausage link onto sheet pan and bake at 300* for 15-20 minutes or until done.  Place onion and bacon into a 3-4 qt saucepan and cook over medium heat until onions are almost clear.  Add garlic and cook 1 minute.  Make a roux with flour and butter.  Add chicken broth and potatoes.  Bring to a boil and simmer for 15 minutes.  Add kale and cooked sausage and cook for 5 minutes.  Turn off heat and add Parmesan cheese and heavy whipping cream.  Salt and pepper to taste.  Stir and serve.

Steak Piccata December 29, 2007

Another one of Rhonda’s delicious recipes

2 pounds cut up steak

oil

butter

8 oz can tomato sauce

1/4 onion, chopped

6 carrots, chopped

6 potatoes, chopped

1/4 bell pepper, chopped (yellow, red, or a mixture is best)

water

seasoning to taste*

Season meat.  Fry in oil and butter mixture till browned.  Add tomato sauce, onions, carrots, potatoes, and bell pepper.  Add 2 cups water or enough to cover potatoes.  Bring to a boil, then reduce heat to medium, and cook, covered, 25 minutes or until potatoes are soft.  Serve with Spanish rice.

*garlic, cumin, cilantro are good.

Chicken Enchiladas December 29, 2007

This is a favorite at Justin’s house whenever Rhonda (Justin’s mom) makes it.

2 cups cooked and shredded chicken (they use 1 whole rotisserie chicken)

3 Tbs plus .5 cup oil, divided (or you can use butter)

1 Tbs flour

.25 cup chili powder (they use New Mexican)

16 oz chicken stock

10 oz tomato puree

1 tsp dried oregano

.5 tsp ground cumin

salt

3 cups grated cheddar cheese

1 onion, chopped

corn tortillas

1 cup sour cream

.5 cup chopped green onions

garlic

cilantro

Preheat oven to 350.  Heat 3 Tbs oil.  Add flour and brown, whisking 1 minute.  Add chili powder and cook 30 seconds.  Stir in stock, tomato puree, oregano and cumin and bring to a boil.  Reduce heat and simmer 15 minutes until flavors are well-blended.  Season to taste with salt.  You can add onions, garlic and cilantro to the sauce, then strain it so it’s smooth.

Spoon some sauce into a baking dish to coat.  Combine cheese, chicken and onion for filling.  Heat remaining .5 cup oil in a skillet until hot.  Using tongs, dip in tortillas, one at a time, to soften.  Drain on paper towels.  Dip each tortilla in sauce.  On a plate, fill with a generous spoonful of filling and roll up.  Place enchiladas seam side down in baking dish.  Bake 30 minutes.  Top with sour cream, scallions, and cilantro.