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Sausage and Kale Soup

Monday, March 25, 2013


I love making soups for lunch.This one is one of my favorites.I use turkey sausage, turkey bacon and milk to lighten it up a bit,but the regular version is wonderful.Tastes like the zuppa toscana you get at the Olive Garden Restaurants.

Sausage and Kale Soup
1  lb package hot  italian  sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream



DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
Remove bacon and crumble. Set aside.
Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Spring Door Wreaths

Friday, March 22, 2013

 
 






 love wreaths. I have purchased or made wreaths for every holiday or occasion you can think of. And our old house has 3 doors.Lucky me. I love creating wreaths that reflect what I am feeling at the moment. And I always like to make them with little to no money spent. Just using what I have around the house. Every time I am at the dollar store I pick up those round wreath forms. There are about half a dozen on my craft room floor. For spring I wanted something feminine and colorful. I found these wood bird forms in my stash and a skein of yarn. So I wrapped a couple of wreath forms with the yarn. Not hard to do, just a bit time consuming. I covered the bird with a bit of material and fabric flower cut outs and hot glued everything to the wreath. I like the way they turned out , but I think they need a little something more. So tomorrow I am off to the store to stock up on burlap. I will add a burlap bow to the top of the wreath and see how it looks then. I might even add a few rounds of pink or red yarn to give them a bit more color. But all in all I like them. Next time I will find bigger wreath forms. They look so small on my doors. I think a size or two larger would be perfect. Another work in progress. As for the third door, I think I am going to attempt a live herb wreath. An early mother's day gift for myself!



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Baked Beef Enchiladas

Wednesday, March 13, 2013




I buy ground beef  in  bulk and cook it all at once and freeze it into individual portions. That way I can pull out what I need to add to soups, sloppy joes, tacos and enchiladas. My kids seem  to gravitate towards mexican food,  so I try to put something on the menu every week that will satisfy their craving for tacos! These enchiladas are so good. But I warn you, they are a it time consuming, so you might want to take that into consideration when you make these. Definitely not a throw and go recipe.Serve with mexican rice and black beans and you have a meal that will make your family very happy!

Baked Beef Enchiladas

Enchilada Sauce

    * 1/4 cup shortening
    * 1/4 cup  flour
    * 2 tablespoons chili powder
    * 1/2 teaspoon  oregano
    * 1/2 teaspoon  cumin
    * 1/2 teaspoon  garlic powder
    * 1/2 teaspoon  salt
    * 2 cups water
    * 2 (8 ounce) cans  tomato sauce
    * 3 teaspoons beef boullion granules


Enchiladas

    * 1 1/2 lbs  ground beef
    * 1 onion, chopped
    * salt
    * pepper
    * 1/2 cup oil
    * 1 dozen corn tortilla
    * 3 cups cheddar cheese, grated

Directions:


   1. In skillet put in shortening and melt, add flour and cook just until lightly browned.
   2. Add seasonings making a paste.
   3. Add water gradually then add tomato sauce and add beef granules.
   4. Cook until thick stirring constantly.
   5. In separate skillet, cook ground beef and onions until done; drain.
   6. Salt and pepper to taste.
   7. Place 1/2 cup oil in pan and heat.
   8. Heat the tortillas in oil, one by one.
   9. Dip the tortillas in the sauce.
  10. Add 2 or 3 tablespoons ground beef mixture to each tortilla and a little sprinkle of cheese.
  11. In a 9x13 pan spread a thin layer of sauce on bottom.
  12. Roll up enchiladas and place in pan.
  13. Cover enchiladas with remaining sauce and cheese
  14. Bake in oven at 350°F degrees for 30 minutes.