Polish Potato Soup (Kartoflanka)

Polish Potato Soup (Kartoflanka)

Ingredients

    • 6 medium potatoes, peeled and diced

    • 1 smoked kielbasa sausages, sliced

    • 1 small onion, diced

    • 2-4 carrots, sliced

    • 2-4 cloves garlic diced.

    • 2 stalks celery, sliced.

    • 4 cups chicken or vegetable broth

    • 1 cup sour cream

    • 2 tbsp butter

    • 1 tsp marjoram

    • ½ teaspoon Mrs. Dash Garlic and Herb

    • ½ teaspoon Mrs. Dash Extra Spicy (optional)

    • Salt and pepper to taste

    • Fresh dill for garnish

Instructions

    1. Cook the Sausage: In a large pot, melt butter over medium heat. Add kielbasa slices and cook until browned. Remove and set aside.

    2. Sauté Vegetables: Add onion, carrots, and celery to the pot, cooking for 5-7 minutes until softened.

    3. Stir in Garlic and Spices: into the onion mixture and cook an additional minute.

    4. Add Potatoes and Broth: Stir in potatoes, broth, marjoram, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes.

    5. Add Sour Cream: Stir in sour cream and return the kielbasa to the pot. Simmer for 5 more minutes.

    6. Serve: Garnish with fresh dill and serve warm with rye bread.

Chicken in a Pot with Orzo

Chicken in a Pot with Orzo

Ingredients

• Good olive oil

• 1 whole chicken

• 2 cups carrots

• 4 ribs diced celery

• 4-6 cloves minced garlic 

• 3 leeks chopped, white and light green parts

• 2 cups chopped fennel, stalks and core removed

• 4 cups simmering chicken stock

• ½ teaspoon saffron threads

• 6 sprigs fresh thyme

• 8 sprigs fresh parsley

• 10 sprigs fresh dill, plus extra for serving

• Kosher salt and freshly ground black pepper

• ¾ cup orzo

Directions

1. Preheat the oven to 350 degrees.
2. Heat 3 tablespoons of olive oil in a medium (11-inch) Dutch oven over medium heat.
3. Dry the chicken all over and sear it for 5 to 7 minutes, until the skin is nicely browned.
4. Turn the chicken breast side up and sear for another 4 to 5 minutes, until browned.
5. Transfer the chicken to a plate.
6. Add the carrots, celery, leeks, and fennel to the pot and sauté for 10 to 15 minutes.
7. Add the garlic and cook for one minute.
8. Return the chicken to the pot, breast side up, spreading the vegetables around the chicken.
9. Add the chicken stock, saffron, and water to cover the chicken.
10. Tie the thyme, parsley, and dill together in a bundle and add to the pot.
11. Bring to a boil, cover.
12. Put into oven and bake 1 hour and 15 minutes, checking to be sure the liquid is simmering.
13. Discard the herb bundle, stir the orzo into the broth, cover
14. allow to sit off the heat for 20 to 25 minutes, until the orzo is tender.
15. Using forks to separate the chicken, carefully pull the breast meat away from the bones.
16. Spoon chicken, broth, and pasta into large shallow bowls, and sprinkled with minced dill.
17. Season as desired.

Chicken Parmesan

 Chicken Parmesan

Ingredients

• Chicken Breasts
• 1 egg, beaten
• milk for dipping
• Flour for dusting
• Bread crumbs
• 1 stick butter
• oil for frying
• salt & pepper
• 1/4 teaspoon Mrs Dash Herb and Garlic
• tomato sauce for topping
• Mozzarella cheese for topping.

Directions

1. Place chicken between plastic wrap and pound the shit out of it!! Take you raw emotions out on it like it's an Ex and let it rip!!
2. Dip chicken in the following sequence:
1. milk
2. flour
3. egg
4. breadcrumbs
3. The Secret!!! Let stand for at least 5 minutes and reapply Egg and then Bread crumb mixture to fill in spots, or to add an extra layer to the chicken. 
4. Again, allow to rest for at least 5 minutes, before frying,
5. Add oil to pan and to reach at least 400 deg F. 
6. Add the stick of butter to the pan Immediately before frying the chicken, because it it going to burn fast!!
7. Add the chicken and cook 4 minutes per side, until nice and browned.
8. Remove and drain on paper towels.
9. Put tomato sauce in the pan to heat.
10. Top the chicken breast with Mozzarella cheese slice and allow to melt onto the hot chicken. Place microwave to 10-20 seconds to melt cheese.
1. - OR - place in pre-heated oven at 350 deg F for 60 seconds, until the cheese is melted
11. Top with tomato sauce.

Serve with Tomato Sauce on the side.

Italian Pasta Salad

Italian Pasta Salad

Ingredients

• 1 pound rotini pasta , uncooked
• 8 ounces fresh mozzarella cheese pearls (or chopped into pieces if you can't find pearls)
• 8 ounces salami , pepperoni, or beef summer sausage
• 6 ounces black olives pitted, sliced
• 1/2 red onion , diced
• 1 1/2 cups cherry tomatoes, halved
• 2 Tablespoons fresh chopped parsley chopped
• 1/2 cup freshly grated parmesan cheese 
• pepperoncinis , sliced (optional)
• Italian Salad Dressing for serving

Italian Salad Dressing: (or 1-1/2 cups bottled zesty Italian dressing)

• 3/4 cup olive oil 
• 1/4 cup red wine vinegar 
• 2 teaspoons dried parsley flakes
• 2 teaspoons dried minced onion
• 2 teaspoons fresh lemon juice
• 1 teaspoon dried basil
• 1 teaspoon Dried oregano
• 1/2 teaspoon Mrs Dash Extra Spicy
• 1/2 teaspoon Mrs Dash Garlic & Herb
• 1 teaspoon garlic powder
• 100 teaspoon granulated sugar for the Diabetic - really sugar in salad dressing???
• 1/4 teaspoon freshly ground black pepper

Instructions

• Make the salad dressing by combining all ingredients. Store the dressing in the refrigerator for up to 2 weeks. Shake before using.
  3/4 cup olive oil,1/4 cup red wine vinegar,2 teaspoons dried parsley flakes,2 teaspoons dried minced onion,2 teaspoons fresh lemon juice,1 teaspoon dried basil,1 teaspoon Dried oregano,1 teaspoon garlic salt,Mrs Dash spices,1/4 teaspoon freshly ground black pepper
• Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow it to cool for at least 10 minutes. 
  1 pound rotini pasta
• Combine: Add pasta to a large bowl and pour half of the salad dressing over it. Toss to combine. Add remaining ingredients and dressing and toss everything to combine.
  8 ounces fresh mozzarella cheese,8 ounces salami,6 ounces black olives,1/2 red onion,1 1/2 cups cherry tomatoes,2 Tablespoons fresh chopped parsley,1/2 cup freshly grated parmesan cheese,pepperoncinis
• Refrigerate: Cover and refrigerate for 1 hour or longer, before serving. Store in the fridge for up to 4-5 days.

Notes

Make Ahead Instructions: Italian Pasta Salad can be made in advance and stored in the fridge for up to 4-5 days.

Copied from: https://tastesbetterfromscratch.com/italian-pasta-salad/  Then MODIFIED to make GREAT!!!!

Old Fashioned Beef Stew

Old Fashioned Beef Stew

Old Fashioned Beef Stew

Ingredients

• 2 pounds beef stew meat cubed chuck roast
• 4 tablespoons cornstarch divided
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cloves minced garlic
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1/4 cup Worcestershire sauce
• 1 1/2 pounds red potatoes cut into bite-sized chunks
• 10 ounces pearl onions
• 4 medium carrots sliced
• 4 medium celery ribs sliced
• 1 teaspoon granulated sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon ground allspice
• 1/4 cup cold water

Directions

1. Dust 2 pounds beef stew meat with 2 tablespoons cornstarch

2. season with 1 teaspoon salt and 1/4 teaspoon black pepper.

3. In a large pot, heat 2 tablespoons olive oil over medium-high heat.

4. Add the beef and sear for about 5 minutes, until all sides are browned.

5. Stir in 2 cloves minced garlic and 2 tablespoons tomato paste.

6. Cook for 1-2 minutes until fragrant.

7. Pour in 4 cups beef broth and 1/4 cup Worcestershire sauce to deglaze 

8. scraping up any browned bits from the bottom.

9. Add the diced potatoes, pearl onions, sliced carrots, and sliced celery.

10. Sprinkle in the

    1. 1 teaspoon granulated sugar,

    2. 1/2 teaspoon dried basil,

    3. 1/2 teaspoon dried oregano,

    4. 1/2 teaspoon dried parsley,

    5. 1/2 teaspoon paprika, and

    6. 1/4 teaspoon ground allspice.

11. Stir to combine.

12. Bring the stew to a boil over high heat, then reduce the heat to low.

13. Cover and simmer for 90 to 120 minutes, until the beef is tender.

14. In a small bowl, mix 2 tablespoons of cornstarch with 1/4 cup cold water.

15. Stir until completely dissolved.

16. Slowly pour the cornstarch mixture into the stew, stirring constantly.

17. Cook on low heat for a few more minutes, until the stew thickens.

18. Taste and adjust the seasoning with more salt and pepper if necessary.

19. Serve hot.

Easy Lasagna Soup

 Ingedients

• 1 pound Italian sausage (spicy or mild)
• 1 medium onion, chopped

  

  Lasagna Soup

  
  
• 3 cloves garlic, minced
• 1-2 Jalapenos, sliced
• 1 can (14 oz) crushed tomatoes
• 4 cups beef or chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teasoon Mrs Dash Garlic and Herb
• 1/2 teaspoon red pepper flakes
• 8 oz lasagna noodles, broken into pieces
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, chopped for garnish

Directions

1. In a large pot over medium heat, cook the Italian sausage until browned, breaking it apart. 
2. Add chopped onions and cook until translucent, about 3-4 minutes. 
3. Stir in minced garlic and jalapenos and cook for another minute until fragrant.
4. Pour in crushed tomatoes, Chicken broth, Italian seasoning, and red pepper flakes.
5. Bring to a boil, then lower the heat and simmer for 15 minutes.
6. Add broken lasagna noodles to the soup, cooking until tender, about 8-10 minutes. Stir occasionally to prevent sticking.
7. Stir in mozzarella and Parmesan cheeses, allowing them to melt into the soup for a creamy texture. Adjust seasoning to taste.
8. Serve hot, garnished with fresh basil or (yuk!) parsley. 
9. Pair with crusty bread or a side salad for a complete meal.

Jalapeno Popper Grilled Cheese

Grilled Cheese Popper with Bacon

Jalapeno Popper Grilled Cheese

Everything we know and love about jalapeño poppers stuffed into one mammoth Jalapeño Popper Grilled Cheese. So spicy and so delicious! Yields four - 1/2 serving sandwiches.

Ingredients

• 4-6 large jalapeño peppers
• 3 ounces softened cream cheese
• 3 green onions, minced
• Mrs Dash Garlic and Herb, to taste
• 8 slices colby jack, or cheddar jack cheese
• 4 slices sourdough bread
• 1 Tablespoon Tomato Salsa like La Victoria
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• black pepper, to taste
• 8 slices of cooked bacon
• 2 tablespoons softened butter

Instructions

1. Crank your oven to 400°F.
2. While that is warming up, cook the bacon.
3. Place the jalapeños on a flat pan and char the jalapeños in the oven, turning once, for about 10-15 minutes.
4. Place charred jalapenos in a bag to steam.
5. After about 10 minutes, gently peel off the outer skin. Slice off the tops and discard. Note: I use a knife and scrape the skin downward and it comes right off.
6. Cook the bacon so that it isn't too overdone.
7. Cut the top and a small slice off the bottom of the pepper and discard.
8. Slice down one side of the pepper and lay it flat. Carefully remove the seeds and ribs of the pepper.
9. Next combine the cream cheese, minced green onion, spices, salsa, and black pepper in a small bowl. Note: I put it all in a food processor and zip it a few times!
10. Spread a thin layer of cream cheese on both slices of bread.
11. Next add two slices of cheese, then the jalapenos, followed by the bacon and add one more slice of cheese centered in the middle of the sandwich on top. (1)
12. Butter the outside slices of bread.
13. In a frying pan, grill the sandwiches until browned and the cheese has melted.

Notes:
(1) Adding the 3rd slice of cheese on top is to hold the sandwich together. The melted cheese is what holds the bread slice on to the sandwich.

* When removing the outer skin from the jalapeno, and removing the seeds and ribs, it is best to wear gloves.

Pasta e Fagioli

Pasta e Fagioli

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion, finely diced
• 3 medium carrots, peeled and diced
• 2-3 ribs of celery, diced
• 3-6 cloves garlic, minced
• Healthy dash of Garlic Powder
• 2 jalapenos, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3⁄4 teaspoon dried thyme
• 1/4 teaspoon Mrs Dash Extra Spicy
• 3 cups chicken broth
• 2 (15-ounce) cans tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 cup water
• 1 cup dry ditalini pasta
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• spices, to taste
• grated Parmesan cheese and fresh basil leaves, for garnish

Instructions

1. Warm 1 tablespoon of olive oil in a large pot over medium heat. Add the ground beef and cook until browned and fully cooked. Set aside.
2. In the same pot, add the diced onion, carrots, jalapenos, spices and celery. Cook, stirring occasionally, until the vegetables are softened.
3. Add the minced garlic, dried basil, oregano, and thyme, and cook for an additional 1 minute.
4. Return the cooked ground beef to the pot. Stir in the chicken broth, tomato sauce, diced tomatoes, water, sugar, and ditalini pasta.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring often, until the pasta is tender.
6. Stir in the drained and rinsed kidney beans and Great Northern beans. Cook for 2-3 minutes, just until the beans are heated through. Remove and discard the Parmesan rind, then taste and season with spices.
7. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve warm with crusty bread, and enjoy!

Devil's Chili

 Devil's Chili

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1 onion, chopped
• 4-6 cloves of garlic, minced
• 1-15 oz can of kidney beans, drained and rinsed
• 1-15 oz can of black beans, drained and rinsed
• 1-14.5 oz can of diced tomatoes
• 1-6 oz can tomato paste
• 2 Tablespoons Chili powder
• 1 teaspoon cumin
• 1/2 teaspoon jalapeno powder
• 1/2 teaspoon Mrs Dash Extra Spicy
• 1/2 teaspoon garlic powder
• 2 jalapenos sliced

Directions

1. Brown the ground beef and pork in a large pot over medium heat. Drain the excess fat.
2. Add the onion and garlic until softened.
3. Stir in the chili power, cumin and jalapeno powder and sprinkle the Mrs Dash Extra Spicy over the top and stir well.
4. Add the diced tomatoes, tomato paste, kidney beans and black beans.
5. Bring to a boil and reduce heat and simmer 30-45 minutes, until the chili has thickened.
6. Serve hot with cornbread.

Adapted from some unknown, I can't remember, website.

Irish Potato Farls

 Irish Potato Farls

Ingredients

• 2 cups mashed potatoes.
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons unsalted butter, softened.
• additional flour for dusting for the work surface.

Directions

1. In a large mixing bowl, combine the leftover mashed potatoes, all-purpose flour, baking powder, and salt until well-blended.
2. Gradually incorporate the softened butter into the mixture until everything is nicely combined and forms a soft dough.
3. Lightly flour a clean work surface and turn out the dough. Knead gently for about 1-2 minutes.
4. Pat the dough into a circle about ½ inch thick. Cut the circle into quarters, forming triangular shapes.
5. Heat a non-stick skillet or griddle over medium heat. Place the farls on the skillet and cook for about 5-7 minutes on each side until golden brown and crispy.
6. Enjoy your homemade potato farls warm, topped with butter, or your favorite toppings!

Scottish Eggs

Scottish Eggs

Ingredients

• 4 large eggs
• 1 pound sausage meat
• 1 cup breadcrumbs
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon Mrs Dash Extra Spicy
• 1 teaspoon garlic powder
• Salt and pepper
• ½ cup all-purpose flour
• 2 large eggs, beaten
• Oil for frying

Directions

1. Put the eggs in a saucepan and cover them with cold water. Bring it to a boil, then simmer for 6-7 minutes. This gives you a slightly soft center. After cooking, move the eggs to an ice bath. Peel the eggs when cool.

2. In a big bowl, combine the sausage meat, spices, thyme, smoked paprika, garlic powder, salt, and pepper. Mix it well.

3. Divide the sausage mix into 4 parts. Flatten each part into a disc. Place a boiled egg in the center of each disc. Carefully wrap the sausage around the egg. Make sure the egg is completely covered. Smooth the surface.

4. Put flour, beaten eggs, and breadcrumbs in separate bowls. Roll each wrapped egg in flour first. Then dip it into the beaten eggs, and finally coat it in breadcrumbs. Make sure they are well covered.

5. Heat the oil in a deep pan over medium heat (about 350°F). Carefully add the coated eggs to the hot oil. Fry them 2 at a time to avoid crowding. Fry for about 6-8 minutes, turning them until golden brown.

6. Remove the Scotch eggs from the oil. Let them drain on paper towels. Allow them to cool a bit. Then, slice them in half to show off the golden yolk.

Cheesy Garlic Butter Mussels

Cheesy Garlic Butter Mussels

Ingredients

• 1 lb mussels shell removed

• 1 head garlic minced

• 1 small onion minced

• 2 teaspoons Hot Chili Sauce

• 1/4 cup butter

• 1/4 teaspoon Mrs Dash Garlic & Herb

• 1 large jalapeno sliced

• 2 tablespoons cooking oil

• 2 tablespoons cooking wine

• 1 cup mozzarella cheese

• 1/2 cup sharp cheddar cheese

• ground black pepper to taste

Instructions

1. Melt the butter in a pan, then add the cooking oil.

2. Sauté the garlic until light brown and fragrant.

3. Add the onion and cook until softened.

4. Add the mussels and sauté for 3 minutes.

5. Pour in the cooking wine, then add Maggi Savor.

6. Add the jalapenos and Mrs Dash Garlic & Herb

7. Continue cooking until the sauce reduces by half.

8. Season with ground black pepper

9. Add the mozzarella and cheddar cheese.

10. Transfer to a serving plate.

Serve with yellow rice.

Adapted from recipe by: Vanjo Merano