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.
Another one of Rhonda’s delicious recipes
2 pounds cut up steak
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)
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.
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
3 cups grated cheddar cheese
1 onion, chopped
1 cup sour cream
.5 cup chopped green onions
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.