Zuppa Toscana Soup (just like Olive Garden)

I found this recipe and have made it a few times-- switched it up and it is now "perfect" according to Roarke (which means it is tested and ready for me to share with you). It's pretty easy to make and to me, it tastes just like the soup at Olive Garden (which is Roarke's favorite thing there) It has sausage and bacon, russet potatoes and greens in a light(not thick)creamy broth. Might be a tasty idea for conference weekend-- add Cesar salad and bread sticks and you are good to go.
Zuppa Toscana Soup
like Olive Garden's®
Roarke’s favorite soup…
Serves: 10
Prep. Time: 0:35
2 lb. ground sausage (1 lb of mild and 1 lb of Italian) cooked and crumbled
1/2 lb. smoked bacon - chopped
2 qt. water
(4) 14.5 oz. cans chicken broth
4 lg. russet potatoes - scrubbed clean, cubed
3 garlic cloves - peeled, crushed
1 lg. onion - peeled, chopped
3 cups chopped kale OR Swiss chard (I use the swiss chard) don't omit this step- it adds flavor, color and texture)
2 cup heavy whipping cream
salt and pepper - to taste
Grated Romano or parmesan cheese for garnish

-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.
You can substitute cauliflower in place of the potatoes and you can't even tell the difference. (low carb)

Tamale Pie

Filling:
1 lb lean gr. beef
1 c. chpt onion
1 green bell pepper, chopt
1 15 oz can tomato sauce
1 28 oz can chpt tomatoes
1 16 oz can corn, drained
1 small can sliced ripe olive
2 cloves minced garlic or equivalent
1/2 tsp salt, 2 tsp chili powder
1 c. grated Cheddar or Mexican blend cheese

Crust:
1 c. cornmeal
3 1/2 c. water
1 tsp salt
1/2 tsp chili powder (opt.)
2 Tbs butter

Brown groung beef w/onions and green pepper; drain well. Add the rest of the filling ingredients except the cheese. Heat to boiling; reduce heat and simmer, uncovered, until thickened...abt. 20 minutes. Stir in cheese until melted. Set filling aside.

In a saucepan, combine crust ingredients except butter. Cook over medium heat, s tirring constantly, until thick. Stir in butter. Spread half of the mixture into a greased baking pan (12x8"). Spoon filling over bottom crust, top with rest of cormeal mixture. Bake at 375 for 45 minutes. If desired, sprinkle 1/2 c. cheese over the cvrust about 5 minutes before the casserole is done. Remove from oven and let sit for a while. This is a "comfort food" which my mother used to make all the time. It is especially good the next day. In fact it is something that might be better to make the day ahead, then refrigerate and reheat a day or so later. The crust seems to set up better after being cold.
Serves about 6.

Avocado Relish

I got this recipe off the food network. It is supposed to be a relish that goes on top of your hamburger. I made it when we camped this weekend and there was barely any left for the hamburgers because everyone was eating it with chips like it was guacamole. Since I'm not a big guac fan, I didn't eat it but everyone LOVED it.

2 chopped Hass avocados

1/2 diced small onion

1 minced jalapeno

juice of 1 lime

3 tablespoons chopped cilantro

salt and pepper

Chocolate Zucchini Cake

Beat well:
1/2 cup margarine
1/2 cup oil
1 3/4 cup sugar
2 eggs

Stir in:
1 t. vanilla
1/2 cup sour cream
2 1/2 cup flour
4 T cocoa
1 T baking soda
1/2 t. baking powder
1/2 t. cinnamon
1/2 t. salt
2 cup grated zucchini

Pour in 9 x 13 pan or two 9 x 9 pans

Mix separately and spoon over top
1/2 cup chopped nuts
1/4 cup brown sugar
1 cup chocolate chips

Bake at 350 degrees for 35-40 minutes

Cowboy Caviar

We had this at a party a few nights ago. It was sooo good. Kind of hearty and I don't usually like avocado, but this was good.


Cowboy Caviar

2 T red wine vinegar
1 ½ tsp. hot pepper sauce
2 tsp. olive oil
1 clove garlic, minced
Ground black pepper to taste
1 firm, ripe avocado
1 (15 oz) can each of black & pinto beans, drained & rinsed
1 small (11 oz) can corn kernels, drained
2/3 cup sliced green onion
2/3 cup chopped fresh cilantro
½ lb. Roma tomatoes, coarsely chopped
Salt to taste
Tortilla chips for accompaniment

In large bowl mix vinegar, hot sauce, oil, garlic and pepper. Peel, pit and cut avocado into ½ inch cubes. Add to vinegar mixture and toss lightly.
Drain and rinse beans and corn. Add beans, corn, onion, cilantro, and tomatoes. Mix gently to coat. Add salt to taste. Refrigerate, well sealed.
Serve as an appetizer with tortilla chips or add 2 cups shredded lettuce and some shredded cheese to make a salad. Makes 12 appetizer portions or 6 salad portions.