Zuppa Toscana

Olive Garden inspired soup... Creamy, rich, and hearty!

12oz Nitrate free bacon, cooked, fat drained, crumbled
1lb Spicy Italian Sausage, casing removed
1tbsp EVOO
3 cloves of garlic, minced
1 small yellow onion, diced
4-5c low sodium chicken broth
4 small or 2 large Russet potatoes, thinly sliced
3c baby spinach, roughly chopped
2c heavy cream
1 handful basil leaves, roughly chopped
1tsp crushed red pepper flakes
Kosher salt and freshly ground pepper to taste
1/2-1c freshly grated parmesan cheese

Heat large skillet to medium high heat and cook sausage, crumbling as you cook.  Remove and drain fat.  Set aside.  Heat EVOO in a large stockpot/soup pot or Dutch oven.  Cook garlic and onion, cooking until translucent.  Stir in 4c chicken broth and bring to a boil.  Add sliced potatoes and cook until tender (8-10 minutes), stirring occasionally.  Add additional broth if needed.  Stir in sausage, spinach, and basil, stirring until spinach and basil wilt.  Stir in heavy cream and red pepper flakes, reduce heat to low and cook additional 10-15 minutes.  Season with salt and pepper to taste and serve immediately with bacon and parmesan cheese.

Tomato Basil Chicken Stew

Not always a fan of tomato based soups and stews but this was a winner especially as left overs after a day or two!

1lb cooked, shredded chicken
1-2tbsp EVOO
4 carrots, peeled, diced
1 yellow onion. diced
4 stalks celery, diced
4 cloves of garlic, minced
2 14.5oz cans of fire roasted diced tomatoes with garlic
1 14oz can of cannelinni beans, rinsed
3 c low sodium chicken broth
1 c tomato juice or soup
2 handfuls of spinach, roughly chopped
1 handful of basil, roughly chopped
Kosher salt and freshly ground pepper to taste
1/4 tsp cayenne pepper
pinch of crushed red pepper flakes
freshly grated parmesan cheese

Heat oil in a large stockpot/soup pot over medium high heat.  Add carrots, onion, and celery.  Cook until onion is translucent.  Add garlic and cook additional minute.  Add in tomatoes, beans, broth and tomato juice/soup.  Bring to a boil and add chicken, spinach, basil, and seasonings. Reduce to heat to low, cover, and simmer for 10-15 minutes.  Stir occasionally.  Serve immediately with grated parmesan cheese.

Chicken Parmesan Meatballs

Oh. My. God.  Eric and I have found a new love.  Chicken Parmesan Meatball Sandwiches!

1lb ground chicken breast
1 onion, finely diced
5 cloves of garlic, minced
1 egg, whisked
3/4 c Italian style panko bread crumbs
2tbsp chopped fresh parsley
1/4c chopped fresh basil
1/4-1/2c freshly grated parmesan cheese (to taste)
salt, pepper to taste
Favorite tomato sauce (I used Prego Roasted Garlic)
Mozzarella and parmesan cheese for topping
Long Kaiser rolls

Preheat oven to 375.  Line 2 baking sheets with foil and spray with cooking spray.  In a large bowl, combine chicken, onion, garlic, egg, panko, parsley, basil, parmesan cheese, salt and pepper.  Scoop 1oz of the chicken combo (about the size of a golf ball) and mold into a ball.  Place on prepared baking sheet.  Brush all of the meatballs with tomato sauce and bake for 30 minutes.  Once meatballs are cooked, heat broiler to high.  Heat remaining tomato sauce.  Place meatballs on Kaiser roll, top with sauce and cheese.  Place sandwiches on the second baking sheet and place under the broiler for 1-2 minutes, watching to ensure you don't burn your roll.

Chicken Enchilada Soup

Serves 8*

Ingredients

1lb chicken, cooked & shredded
2-4 tbsp. EVOO
1 onion, chopped
3 cloves of garlic, minced
1 jalapeno pepper, seeded and chopped
1 red sweet pepper, chopped
1 28oz can of diced tomatoes (I used fire roasted tomatoes with zesty chiles, onion, etc)
1 10oz can Enchilada sauce, medium heat
2 c chicken stock
2 c vegetable stock
1 tsp cumin
1/2 tsp pepper
1 1/2 c Ditali pasta

Toppings

shredded Cheddar cheese
chopped green onion
toasted Tortilla strips or crushed tortilla chips
chopped fresh Cilantro

Directions

In a large pot, heat 2 tbsp of EVOO over medium heat.  Cook garlic, onion, and peppers until onions are translucent, adding additional EVOO if needed.  Stir in cumin and cook 1-2 minutes.  Stir in diced tomatoes and stocks.  Bring to a boil and stir in Enchilada sauce and shredded chicken.  Reduce to heat to a simmer and stir in pasta and black pepper.  Simmer until pasta is cooked. 

*Serve with shredded cheese, green onion, cilantro, and Tortilla strips with a salad for a complete meal.

S'mores Cupcake

Graham cracker bottom crust, chocolate cupcake filled with milk chocolate ganache and a mini marshmallow, topped with toasted marshmallow buttercream (adapted from Cookies & Cups), graham cracker crumbs, and a Hershey's square. 

Makes 24 S'mores cupcake (but enough left over batter to make 4-6 plain chocolate cupcakes!)

Graham Cracker Crust

6 tbsp butter, melted
1 c graham cracker crumbs
4 tbsp sugar

Cake

2 1/4 c all purpose flour
3/4 c cocoa powder
1 3/4 c + 2 tbsp granulated sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3 eggs
3/4 c canola oil
2 tsp vanilla extract
1 c + 2 tbsp milk
1 c + 2 tbsp hot water

Milk Chocolate Ganache

1 1/4 c milk chocolate morsels
1 c heavy whipping cream
1 tsp vanilla extract
25-30 mini marshmallows

Toasted Marshmallow Buttercream

10.5oz package mini marshmallows
2 sticks butter, room temperature
3-5 tbsp heavy whipping cream
1 tsp vanilla extract
4-5 c powdered sugar

Toppings

Hershey's squares
graham cracker crumbs


Cake & graham cracker crust

Preheat 350 F. Line cupcake tins with paper liners.  In a medium bowl, combine graham cracker crumbs, butter, and sugar.  Divide evenly among cupcake liners and using a small glass (shot glass and then you can drink Adult S'mores while you bake these up!) press the crumbs into the liner.  Set aside.

In a large mixing bowl, combine flour, sugar, baking powder, and baking soda.  Whisk to combine.  Using a hand mixer on medium speed, beat in eggs, oil, extract, and milk.  Once well combine, heat in hot water. Batter will be thin. Nearly fill lined cupcake tray.  Bake for 18 mins, with trays side by side, rotating once mid baking.  Tops should spring back.  Let cool.

Milk Chocolate Ganache

Make once cupcakes have baked and cooled.  Place chocolate morsels in a medium, heat safe bowl.  Heat whipping cream over medium heat until boils, stirring occasionally.  Let boil up for one minute, stirring.  Remove from heat and pour into bowl of chocolate, stirring constantly until all chocolate has melted.  Add in vanilla extract.  Let cool a few minutes while using a sharp knife, you remove a one inch square of each cupcake.  Place a mini marshmallow inside each cupcake.  Spoon in slightly cooled ganache and top with cut out cake piece.

Toasted Marshmallow Buttercream

In large mixing bowl, beat butter to pale yellow.  Add in powdered sugar, one cup at a time, beating on high after each addition.  Beat in vanilla.  Add in heavy whipping cream, one tablespoon at a time until you have reached desired consistency.  Set aside.

Heat broiler to high.  Place mini marshmallows on a parchment lined baking sheet in a single layer (may need to do in two batches if you don't have large baking sheets).  Place sheet of marshmallows on highest rack in oven and brown under the broiler.  This should take long so do not walk away.  Watch it the entire time.  I actually opened the oven and moved the sheet around, holding it close to the broiler.  I actually wish I had browned them more but as you can imagine, these could make a real mess of your oven if left unattended.  Immediately, scrape "toasted" marshmallows into buttercream and beat on high while warm until smooth.  Let cool or refrigerate until buttercream stiffens.

Assemble

Assemble cupcakes day of serving.  Keep cupcakes in airtight container, not refrigerated.  Refrigerate ganache and buttercream if making ahead.  Let buttercream come to room temperature before frosting for easier handling.  Heat ganache in microwave for 10 secs at a time till easier to handle.  Top with graham cracker crumbs and Hershey's square.

Strawberry Shortcake Cupcakes

Vanilla cake filled with strawberry filling, topped with whipped topping and a strawberry slice.  Recipe from Sally's Baking Addiction.

Makes 24 cupcakes

Cupcake

3 1/3 c all purpose flower
1 tsp baking powder
1/2 tsp baking soda
2 c sugar
1 c salted butter
4 egg whites
1/2 c vanilla Greek yogurt
1 1/2 c whole milk
1 tbsp. vanilla extract

Strawberry filling

1lb strawberries, diced
3/4 c sugar
3 tbsp cornstarch

Whipped topping

3 c heavy whipping cream
4 tbsp. sugar
3 tsp vanilla extract

Topping

Thinly sliced strawberries (optional)

Cake

Preheat oven to 350 F.  Line 2 cupcake tins with paper liners.  In medium bowl whisk flour, baking powder, and baking soda together.  Melt butter in a large microwave safe bowl and stir in sugar.  The mixture will be gritty.  Stir in egg whites, yogurt, milk and extract until well combine.  Mix the dry ingredients into the wet.  Batter will be thick.  Divide evenly among the cupcake liners.  Bake 18-20 mins side by side, rotating once mid baking.

Strawberry filling

Place the strawberries in a small saucepan over medium heat until the juices start to release.  Add sugar and corn starch and cook for additional 3-5 minutes.  The mixture should thicken up.  Allow to cool.

Whipped topping

Combine heavy cream, sugar, and vanilla in a large bowl.  Using hand mixer on high, whip until stiff peaks form, at least 5 minutes.

Assemble

Assemble day of serving.  Once cooled, using a sharp knife, cut out an inch or so from the cupcake.  Fill with strawberry filling and replace removed cake piece.  Frost with whipped topping and add a strawberry slice for garnish.  If making ahead, store cupcake in airtight container unrefrigerated.  Store strawberry filling and whipped topping in refrigerator for up to one day prior to serving.

Key Lime Pie Cupcakes

A light lime cake filled with a key lime "pie" filling and a key lime buttercream adapted from The Nifty Cupcake. 

Makes 24 cupcakes


Lime Cake

2 1/4 c all purpose flour
1 tbsp baking powder
1/2 c salted butter, softened
2 eggs whites
2 eggs
1 1/2 tsp vanilla extract
1/2 c milk
1/2 c buttermilk
zest of 2 limes

Graham cracker crust (Reserve 2 tbsp for topping)

1 1/4 c graham cracker crumbs
6-8 tbsp butter, melted
4 tbsp sugar

Key Lime Pie Filling

1 9 oz can of sweetened condensed milk
5 oz cream cheese, softened
1/2 c + 2 tbsp key lime juice (Make sure it is KEY LIME juice and not just lime juice-you can now find this usually in your produce dept in one of those plastic limes that is smaller and lighter and will be labeled 'Key Lime' or I have bought this off of Amazon)
1 tsp vanilla extract

Key Lime Buttercream

2 sticks butter, softened
6-8 c powdered sugar
3-6 tbsp key lime juice
1 tsp vanilla extract

Toppings-optional

Reserved graham cracker crust
thinly sliced lime
toasted coconut flakes*



Graham cracker crust

Line 2 cupcake tins with liners.  In a medium bowl, combine graham cracker crust ingredients, starting with 6 tbsp of butter.  If it appears too dry, add additional melted butter.  Divide evenly among cupcake liners and press firmly into liner.

Cake

Preheat oven to 350 F.  Whisk flour and baking powder in a medium bowl.  In a large bowl, beat butter and sugar with hand mixer until light and fluffy.  Beat in egg whites, one at a time, beating after each addition.  Beat in eggs, one at time, beating well after each addition.  Beat in lime zest.  In a large liquid measuring cup, combine milk, buttermilk, and vanilla extract.  With hand mixer on low speed, alternate beating in flour mixture and milk mixture into butter mixture, starting and ending with flour mixture.  Distribute batter evenly over graham cracker crust.  Bake trays side by side, alternating once mid baking, for 18-20 minutes.  Let cool. 

Key Lime Pie Filling

In a large bowl, combine all ingredients, adding additional key lime juice to reach desired taste.  Refrigerate till ready to fill cupcake.

Key Lime Buttercream

Beat butter and vanilla extract till combined.  Beat in powdered sugar 1 cup at a time until you reach desired sweetness.  Add key lime juice 1 tbsp at a time till you reach desired consistency.

*To toast coconut flakes, preheat oven to 325 F, spread a 1/2 c of coconut flakes onto a parchment paper lined baking sheet and bake for 5-10 minutes, watching closely so not to burn or toast too dark.

Assemble

Using a sharp knife, cut out a 1 inch section from the cupcake.  Fill with key lime pie filling and top with part of removed cake.  Frost with key lime buttercream and sprinkle with reserved cracker crust, lime slice and toasted coconut.