Italian Sausage and Ricotta Stuffed Shells

I discovered this recipe watching social media reels.  It is delightfully filling and wonderfully flavored.  Great for family dinner or to bring over to a someone as a meal train dinner.  Wonderful as a meal with a side salad and bread.

2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

16 ounces Italian sausage

14 ounces jumbo shells

15 ounces whole milk Ricotta

1 large egg

2/3 cup Parmesan, finely shredded

1/3 cup fresh basil, finely chopped

2 cloves of garlic, minced

salt and black pepper

24 ounces marinara

12 ounces Mozzarella, shredded

fresh parsley, finely chopped (garnish)

Preheat your oven to 350 degrees
Add 2 tablespoons of olive oil, 1 chopped yellow onion and 16 ounces of ground Italian sausage into a large skillet and place it over medium heat
Break up the sausage into very small pieces as it cooks 
Once the sausage is cooked through and the onions have softened, transfer them into a large bowl and set aside for now
Bring a large pot of water up to a rolling boil
Once the water is boiling, add a large pinch of salt and 14 ounces of jumbo shells and cook according to the instructions on the box
Drain the shells and set them aside
Add 15 ounces of whole milk ricotta, 1 large egg, 2/3 cup of finely shredded parmesan, 1/3 cup of finely chopped basil and 2 cloves of finely minced garlic to the Italian sausage and onions and mix until everything is fully incorporated
Transfer the filling into a pastry bag or gallon zip lock bag (optional)
Add a layer of marinara into the base of a 9"x13" baking dish
Fill the shells about halfway with the Italian sausage and ricotta filling and arrange them in the baking dish in a single layer
Once the dish is filled, spoon additional marinara over the shells 
Cover the entire dish with shredded mozzarella
Cover the baking dish with foil and place it in a 350 degree oven
Bake for 35 minutes covered, remove the foil and bake for an additional 15 minutes or until the cheese is melted and browned to your liking
Garnish with finely chopped parsley (optional)

Cabbage Soup

I owe this recipe to the internet.  I have seen and read a few versions of cabbage soup/stew and this is my way of doing it.  Great on a cool or cold night with a couple of cornbread muffins.

1 small head of cabbage, cut in 1 inch pieces

1/2 pound of bacon, cut in 1 inch pieces

1 pound Conecuh sausage or smoked sausage of your choice, cut into 1/2 inch slices

1 large onion, diced

3-4 carrots, peeled and sliced to make 1 cup

2 Tablespoons minced garlic

5 medium russet potatoes, peeled and diced into cubes

2 Tablespoons Tony's Creole seasoning

1 tsp black pepper

6 cups of chicken broth

1-2 cans cream of celery soup--you decide how thick you want it

In a large stock pot over medium high heat, add bacon and cook down to lightly brown and throwing off grease.  Add sausage and cook until brown.  Add onions and carrots.  Cook until onions are translucent.  Add garlic and cook 2-3 minutes.  Add cabbage and seasonings.  Stir frequently until cabbage is wilted.  Pour in broth and add potatoes.  Bring to a boil, reduce heat, cover, and let simmer 30-40 minutes or until potatoes are cooked through.  Taste for season and add more if needed.  Add one can of cream of celery soup and mix well.  If you would like your soup/stew thick, add an additional can of soup. 

Kay's Tuscan Chicken and Tortellini Bake

Found a recipe online that used many of these ingredients, but I made several changes and we think it is very tasty.  Hope you enjoy it.

2 cups of cooked chicken

2 cups of fresh spinach

19 ounces of cheese tortellini, cooked 

al dentel (2 minutes less than product instructions)

1 cup of grape tomatoes, cut in half (I used Constellations because they are so colorful)

1 cup of chicken broth

1 cup of heavy cream

2 Tablespoons of Italian seasoning blend

1 medium onion, diced

2 Tablespoons garlic, diced

2 Tablespoons olive oil

2 cups grated mozzarella

1 cup grated Parmesan cheese

1 cup fried onions (optional)

Salt and pepper

Preheat oven to 350 degrees.   Spray a 9x13 casserole dish. In a large skillet, heat olive oil, add onions and cook for about 5 minutes.  Add garlic and continue to cook 3 minutes. Add chicken and spinach.  Stir until spinach begins to wilt.  Toss in tomatoes.  Cook for 2 minutes.  Add broth, heavy cream, seasonings.  Bring to light boil.  Let mixture cook for 4-6 minutes, stirring frequently.  Add tortellini.  Stir in one cup of Mozzarella.  When cheese is melted, pour mixture into casserole dish.  Top with remaining cheese.  Cover with foil and bake for 25 minutes.  Remove foil and return to over to cook 10 minutes.  Top with fried onions and enjoy.

 

One Pan Chicken and Rice by Barefoot Neighbor

 I love watching cooking reels and this is one by the Barefoot Neighbor.  It is quick and easy and so tasty.  I only changed one thing from his recipe.  I put a little pepper in the sauce mix before pouring on the rice.  I love pepper!

1 cup instant rice

1 cup water

1 cup milk

1 can condensed Cream of Celery soup

1 package of chicken gravy

1-2 pounds of boneless/skinless chicken tenders or thinly cut boneless/skinless chicken breasts

1 package of onion soup mix

Preheat oven to 350 degrees.  Pour 1 cup rice in the bottom of an 8x11 baking dish.  In a small bowl, add water, milk, and condensed soup.  Whisk together, making sure to get any lumps from soup.  Then add gravy mix (Here is where I added a little black pepper) and whisk again.  Pour over rice and stir until  all the rice is covered in the mixtures.  Lay your chicken pieces on top and then sprinkle with the dry onion soup mix.  Cover the pan with foil and bake for one hour.  

Creamy Chicken Noodle Soup

I found this recipe via the internet.  It is very tasty and perfect for cool weather.

3 tbsp unsalted butter

1 medium onion, diced (optional)

2-3 cloves minced garlic

2 medium carrots, sliced or cubed

2 stalks celery, sliced

6 cups low-sodium chicken broth (or more for a thinner soup)

1 lb cooked chicken, shredded or diced

2 cans (10.5 oz) cream of chicken soup

1 ½  cup half-and-half (or heavy cream)

1 package (12 or 16 oz) frozen Reames egg noodles

½  tsp dried thyme (optional)

1 tbsp dried parsley

½ tsp paprika

½ tsp

1 bay leaf

Additional Salt and black pepper to taste

 

Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.  Add parsley, pepper, and thyme and continue to saute for 2 minutes. 

Into 1 cup of the chicken broth stir in paprika.  Then pour that cup and the other cups into the pot. Add canned soups and whisk together well. Add bay leaf.  Bring the mixture to a boil.  

Stir in the frozen Reames noodles and chicken Reduce the heat to a simmer and cook according to the package directions or around 25 minutes or until the noodles are tender, stirring occasionally. 

Stir in half and half and simmer for 15 minutes. Do not bring a full boil after adding the cream.  Remove bay leaf and serve. 

No Knead Rustic Cheese Bread

This is the viral no knead bread that has been all over the internet for about a year.  It is great.  I have included a few add-ins at the bottom.

1 ½ cups warm water

2 1/4 teaspoon of dry yeast

• 3 ¼ cups all-purpose flour
• 1 tsp salt
• 2 cups shredded cheese (cheddar or mozzarella are common)

Optional: Garlic powder and onion powder 

1. Mix: In a large bowl, combine warm water, yeast, flour, salt, and optional seasonings until a shaggy dough forms. Stir in the cheese.
2. Rise: Cover the bowl and let the dough rise at room temperature for 1 to 1.5 hours.
3. Shape & Bake: Place the dough on parchment paper, flour your hands, shape it into a round loaf, and place it still on top the parchment paper in a Dutch oven or on a baking sheet. Bake covered at 450°F (230°C) for 20 minutes, then uncovered for another 5-10 minutes until golden brown.

Great add-ins:  sliced pickled jalapeños, sliced green or black olives, sun-dried tomatoes, pickled artichoke hearts.  Make sure to pat all dry before adding to the dough.  Add when tossing in the cheese.

White Chicken Lasagna Soup

This is not my original recipe.  I found it online and make a few adjustments.  This is a very filling soup:  very rich and creamy and not to forget very tasty.  

2 boneless skinless chicken breast, cut in half

1 Tbsp olive oil

6 Tbsp butter

1 onion, diced

2 large carrots, diced

2 ribs celery, diced

6 cloves garlic, minced

1/3 cup all-purpose flour

6 cups chicken broth

2 cups heavy cream

1/2 tsp salt 

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

2 Tbsp Italian Seasoning blend

2 cups fresh chopped broccoli

10 lasagna noodles, broken into1-2 inch pieces

5 ounces shredded Parmesan cheese

Kinders Blend or seasoned salt, pepper and garlic powder (not included in the amounts above)

Season the four pieces of chicken breasts with seasoned salt, pepper, and garlic powder.  In a large stock or soup pot heat 1 tablespoon of olive oil and 2 tablespoons of butter until fully melted and mixed.  Cook the breast pieces until fully cooked. Remove to a plate. Cut chicken into small pieces and let it rest will cooking the broth.  To pot add 4 tablespoon butter to remaining oil and chicken drippings mixture. At medium high heat, add diced onion, diced carrots, and garlic. Cook vegetables for 4-5 minutes, add garlic and continue to cook, stirring often and continue to cook 3 more minutes.  Sprinkle in flour, stirring completely.  Continue to cook for another minute or two to eliminate the raw flour taste.  Slowly add chicken broth and heavy cream, continuing to stir. Add garlic powder, pepper, onion powder, salt, and Italian seasonings.  Bring to a boil and add chopped broccoli and the 10 broken lasagna noodles. Simmer for 15 minutes or until noodles are tender. Stir in Parmesan cheese and cooked chicken. Stir well and taste.  Add more seasonings if needed.  Let simmer for 10 more minutes.  Serve warm and enjoy.