"Olive Garden's" Sausage Potato Soup

Melvin is not a big soup lover but this warmed us up tonight. It's very cheap to make and I had mine ready in just over half hour. Perfect for weeknight cooking. This is about enough for 3 or so people, so just double it if you're feeding more or want leftovers. To me it tastes like the soup they serve at Olive Garden!

Sausage Potato Soup

1lb sausage (breakfast or italian)
1 small onion, diced
14 oz. can chicken broth
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1 large potato, diced in small bite size pieces (leave skin on)
8oz evaporated milk
1-2 handfulls shredded cheddar cheese

In a large sauce pan or dutch oven brown sausage and onion. Drain and add back to pain.

Add chicken broth and spices, and bring to a boil.

Add potatoes, and simmer medium heat for about 20 minutes or until potatoes are very soft and some skins fall off.

Take off heat, stir in milk and cheese. Serve.

SO FREAKIN EASY!

Sweet and Spicy Pumpkin Seeds

It's Halloween time again!! I was in full force pumpkin mode today. I made these amazing seeds (thought up the recipe as I went along), carved 2 pumpkins, and also made a pumpkin cheesecake. I was really happy with my "old man with a mustache" pumpkin then I made the mistake of going fast with the little carving knife and I cut the swirl off one side of his mustache. I was so sad... there was no going back!!

Shhhh heeheee, I'm eating the seeds as I blog! Oh, also this recipe is for the pumpkin seeds of two regular sized carving pumpkins. I know each pumpkin is different, but just go by what you think is the right taste for your family. And from what I've learned, bigger pumpkins don't have more seeds, they just have bigger seeds!

Sweet and Spicy Pumpkin Seeds

Once you have all the seeds out of your pumpkin, place in a large bowl. Fill bowl with warm water. All the pumpkin guts and stringy stuff will sink to the bottom, and all the seeds will float to the top. Take out seeds with hands or a slotted spoon place into another clean bowl. If there is a little bit of the guts still on the seeds, it's ok.

Boil a pot of water. You want about 2 cups of water for each 1/2 cup of seeds. Once boiling, add about 1/8th cup of salt. Add seeds and boil for 10 minutes, stirring constantly. Watch, or they will boil over. Very important to keep stirring. Preheat oven to 350.

Once 10 minutes is up, pour seeds and water into a colander and shake all excess water off. Put your clean, boiled seeds back into the bowl without the pumpkin gunk. Add the following to the bowl, and mix well with a large spoon:

2 tablespoons olive oil

1 tablespoon worcestershire sauce (mix, then add spices)

1 tablespoon cajun seasoning

few dashes cayenne pepper

1 teaspoon seasoning salt

1 teaspoon pumpkin pie seasonings

Mix well. Coat a large cookie sheet with foil. Spread pumpkins out as much as possible. Bake in 350 oven for 20 minutes. Stir. Bake another 20 minutes. Stir. Bake another 10 minutes and eat one. If they are done, great! If not, bake another 10 minutes. Seeds should be perfectly crunchy (you eat the shell and all) at about 50-60 minutes total baking time.

Store in an air tight container or zip lock bag. Yum!

Homemade Thin Crust Pizza

I used to buy the Boboli pizza crusts but the economy is bad right now and they are expensive! Might as well order a pizza for the cost of those! So I use this homemade, super simple and easy thin crust pizza and we really enjoy it. We love sausage but you can do whatever pizza toppings you like... sky is the limit!

Thin Crust Homemade Pizza

In a bowl mix the following:

1 cup flour

1 egg

2/3 cup milk

1/2 teaspoon salt

1 teaspoon dried basil

Mix well with a spoon. Preheat oven to 400 degrees. Use parchment paper for easy clean up. Put paper (this is not a must) on a large cookie sheet. Spoon the dough out evenly all over the cookie sheet. It looks like it will stick bad to the pan, but once it cooks, it won't! I usually use a spatula to spread it all evenly.

Do not put any toppings on yet. Bake for 20 minutes by itself.

While the dough bakes, open a can of tomato sauce and put it into a small sauce pan. Add italian spices to taste. I use a combo (without measuring) of basil, thyme, oregano, herbes de provence, salt, pepper, and red pepper flakes. Let simmer while the dough bakes. If you don't to do this step, just buy pre made pizza sauce.

Once the dough is done (just the edges should be getting brown) take out of the oven. Spread the sauce all over. Top with your favorites. In the picture, I have diced onions, sliced olives, cooked italian sausage, and colby jack shredded cheese. Put your toppings on, top with shredded cheese, and put back in the 400 degree oven for 10 minutes.

Your cheese should be nice and melted, and your pizza should be thin and crispy. Enjoy!

Succulent Melt in Your Mouth Croutons

Sadly I love carbs. Way too much. I also love croutons, which are good for the tastebuds, but bad for the waistline. Oh well :) Here is my recipe for croutons, on which are amazing on salads, soups, gumbos, or just as a snack. They are so easy too, and very affordable to make. I keep a couple bags of cheap hot dog buns in my freezer for whenever I need these!

Succulent Croutons

4 hot dog buns

6 tablespoons butter or margarine

2 tablespoons olive oil

1/2 teaspoon seasoning salt

1 teaspoon garlic salt

1/2 teaspoon pepper

1 tablespoon hot sauce (tabasco, cholula, or whatever you have)

• In a large microwavable bowl, comebine butter and dry spices. Microwave 30-45 seconds or until melted.


• Stir together, then add olive oil and hot sauce. Stir again until everything is well blended.


• Cut up hot dog buns (I cut mine up straight from the freezer) into crouton size squares and put into the bowl.


• Stir until squares are all coated with butter/spice mix.


• Line large cookie sheet with foil and bake for 8 minutes at 450 degrees. Flip/stir, and bake for another 4-5 minutes but watch very closely as they brown super quick!


• Take out and give one final stir and let cool. Store in a air tight space like a large ziplock or tupperware once they are cool.

Lime, Cilantro, and Garlic Roasted Chicken

So I was so happy with my Blasted Roasted Chicken from last week I decided to do it again this weekend! This time I used the same method, just changed up the spices. I used a whole chicken this time instead of 2 halves and it turned out so moist and delicious. I seriously hate skin, but with this method and these flavors it's not not to eat a bit of it!

Lime Cilantro, and Garlic Roasted Chicken

Basically you want to use the method in the post below for Whole Blasted Chicken. Instead of the spices there, I do the following:

• Wash/dry the chicken. (Remove innards) Rub all over with a bit of olive oil.


• Squeeze lime juice all over chicken. Place empty lime remains inside the chicken.


• Smash 3 garlic cloves, and put inside the chicken.


• Cut up one cup fresh cilantro and stuff inside the chicken.


• Cut up 2 tablespoons fresh cilantro and sprinkle onthe top of the chicken.


• Sprinkle chicken with fresh cracked pepper and coarse salt.

Roast at 450 for 20 minutes and then 400 for an hour! Do not baste! Once chicken is out of the oven, let sit for 15 minutes before carving. Delicioso!

Whole Blasted Roast Chicken

Well you can probably tell by now, but we love our chicken! Often times I find whole chickens at a super duper low price, or, in this case, split whole chickens for a cheaper price. This is a great way to prepare a chicken, and it's even better than the $6 rotisserie chickens you get at the grocery store.

Once the chicken is finished, you can just pick the chicken apart and do as you wish.

• Eat it alone, straight off the bone!
• Chicken sandwhiches - Mayo and onion slices are all you need!
• Chicken Noodle Soup
• Chicken Salad
• Chicken tacos, burritos, enchiladas

Basically any recipe you have that calls for pre cooked chicken, here you go! Tonight I had the pleasure of making this chicken for 2 reasons. One is going to be stored in the fridge and used for later in the week. I will also be using one tonight in a new recipe from my friend Kerri. I'm going to make her Paella! Here is a link if you want to check it out. Sounds delish!!

Chicken and Chorizo Paella http://myyummyeats.blogspot.com/2008/10/chicken-and-chorizo-paella.html

Ok so now you're wondering how I make this whole blasted chicken? The skin is crispy, the chicken is moist and full of flavor. Here is the recipe!

Whole Blasted Roast Chicken

1 whole chicken, or 2 split chickens (equal to one chicken!) with skin on, bone in.

2 tablespoons melted butter

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon seasoning salt

1/2 tablespoon rosemary

1/2 tablespoon garlic powder

1 teaspoon pepper

1/8 teaspoon ground cayenne pepper (adjust to taste)

1 small onion, quartered

(This is just a very basic seasoning mix. Create your own, mix and match. Any thing will work great. This is more about the method of cooking the chicken.)

Directions: Preheat oven to 450. Now that's blasting heat!

Remove innards from the cavity of your chicken. Wash and pat dry your chicken. Place chicken in a roasting pan or glass baking dish. Mix liquids together and rub all into chicken. I use a cooking brush but your hands will work too.

Mix together in a small bowl your seasoning mix. Rub dry seasonings all into chicken. Make sure to lift up the skin and get it under the skin, but don't take the skin off! This will result in dry chicken.

Stuff the cavity with the onion quarters. If you are using split chicken like I did, put half the onion under each piece. Do not cover in foil.

Roast for 20 minutes at 450. Then, roast for 1 hour at 400 degrees. Take out of the oven and cover with foil for 15 minutes. Cutting into the chicken before the 15 minutes is up will result in all the wonderful juices running out of the chicken instead of redistributing back into the meat.

Once your 15 min is up (perfect time to wash dishes!) slice the chicken, dice it, shred it, or do whatever you need to do. If you are saving some for the next day, or later, let chicken cool completely before storing it in the fridge. Enjoy!

Carmelized Chicken Thighs

I'm not always a fan of the dark meat (well, when it comes to food - Heehee) but this chicken thigh recipe is a WINNER!!

I make it up in the morning, or even the night before. I toss the chicken thighs in a big ziplock bag along with the marinade and the onion rings, and then when I get home (or even DH can do this simple task!) I pop it in the oven. Make up a pot of rice, boil a veggie, and dinner is ready. Make sure to wash your hands before you eat because you will be licking your fingers :) Let marinate anywhere from 4-24 hours. The longer, the better. This marinade really tenderizes the chicken. Yummers.

Carmelized Chicken Thighs

6 -10 skinless, boneless chicken thighs (6 feeds about 3 people)

1/2 small onion, sliced into rings, and separated

2 tablespoons olive oil

3 garlic cloves, minced

1/4 cup ketchup

1/4 cup yellow mustard

1/3 cup cider vinegar

1/3 cup brown sugar

2 tablespoons worcestershire

1/2 cup water

1 tablespoon chili powder

1 pinch cayenne pepper

salt/pepper to taste

Put chicken and onion rings into a large ziplock bag.

Mix remaining ingredients in a bowl, this is your marinade.

Dump marinade into bag with chicken and onions.

Marinade 4-24 hours. Shake it once or twice to mix it all in good!

When you are ready to prepare your chicken, Preheat oven to 375. Dump everything out of the bag, including all the marinade. Roast for 1 hour, uncovered. Personally, the carmelized onion rings are just as delicious as the chicken! Serve over white rice with a vegetable on the side.