Creamy Italian Sausage and Potato Soup

This is a easy soup, so creamy and full of flavor and so good. It really doesn't take long at all.

Please be sure to follow Me

My Instagram Follow me https://www.instagram.com/craftywitchywoman13

https://cherylstastyhomecooking.blogspot.com/

My tiktok.com/@witchymoonwoman

My Youtube https://youtube.com/user/cheriluv1

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

My Crafty Blog https://cherylscreationsblog.blogspot.com/

Please be sure to follow Me Thanks

Serves 6

INGREDIENTS
1 pound mild Italian sausage

1 small onion diced

3-4 cloves garlic minced
2 pounds Russet potatoes, diced slightly cooked first
6 cups low-sodium chicken stock
3 cups chopped kale or spinach
1 cup heavy cream
½ cup parmesan cheese, shredded
Kosher salt and black pepper, to taste
Olive oil, for garnish

How to Make it:

Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon from pot. Next cook your onions and garlic till slightly golden. Then you can drain the oil if there is a lot or you want, if there isn't much I leave it for flavor.

Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.

Use a slotted spoon to remove ½ of potatoes from pot. In a separate bowl, mash potatoes then return them to the pot. Stir in kale or spinach leaves, heavy cream, and more salt and pepper, to taste. Cook until kale is tender, about 2-3 minutes.

To serve, garnish with shredded parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil.

Make sure to try my recipe, join me on the links above thanks for watching

Parmesan Chicken Breasts

 

This casserole comes together in no time and is packed with amazing flavor! I served this chicken with Roasted Garlic tomatoes too

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My tiktok.com/@witchymoonwoman

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/craftywitchywoman13

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

My Crafty Blog https://cherylscreationsblog.blogspot.com/

Please be sure to follow Me Thanks

Servings: 6

What you Need:

6 boneless, skinless chicken breasts(patted dry)

1 cup mayonnaise (or Greek yogurt)

1 cup shredded Parmesan cheese

1 teaspoon seasoning salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon cayenne seasoning(optional)

How to Make it:

In a small bowl, combine the mayonnaise, 3/4 cup Parmesan, seasonings Set aside.

Place diced chicken into a greased 9x13 baking pan.

Spread mayonnaise mixture evenly on top of the chicken.

Sprinkle remaining Parmesan cheese on top of mayonnaise mixture.

Place baking pan in preheated oven, 375 degrees, and bake for 30-35 minutes.

Remove from oven and serve over pasta, rice, or by itself.

Notes

*Remove chicken with slotted spoon to drain off the juices.

Southwest Potato Salad

 

Southwest Potato Salad is a great twist on old fashioned potato salad, with just a little spice but not too much, you can spice it more if you like it hot. The dressing for this is amazing, it also would be good on tacos, pitas, sandwiches and more.

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My tiktok.com/@witchymoonwoman

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/craftywitchywoman13

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

My Crafty Blog https://cherylscreationsblog.blogspot.com/

Please be sure to follow Me Thanks

Serves about 6-8

What you need:

6 medium potatoes, peeled and cubed

2 celery ribs, chopped(I like to use the ones with the tops chopped)

4 hard-cooked eggs, chopped(I save half for the top)

4 green onions diced fine(I save half for top)

1/2 cup chopped onion(I used red)

1 small jalapeno pepper, seeded and chopped

2 small mini sweet peppers, seeded and chopped

1/2 dill pickle or sweet pickle(optional if using sweet pickles I use 2)

1/2 cup mayonnaise

3 tablespoons spicy brown mustard

2 teaspoon sugar(optional but it really boosts the flavor)

3 teaspoons hot pepper sauce(I use Franks, it's the best)

1/4 teaspoon dill

1/4 teaspoon parsley(dried or fresh chopped fine)

1/4 teaspoon cumin(optional)

1/4 teaspoon bbq seasoning(like big country or your favorite)

1/4 teaspoon garlic powder and 1/4 teaspoon onion powder

1/4 teaspoon cracked pepper

How to make it:

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature.

Also boil your eggs now rinse and let cool, peel

In a large serving bowl, combine the potatoes, celery, eggs, onion, jalapenos, mini bell peppers, half the green onions

In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, sugar, and seasonings. Pour over potato mixture and toss gently to coat. Top with the rest of the eggs and green onions Sprinkle with Paprika  Cover and refrigerate at least an hour or overnight. 

Tomato, Onion & Cucumber Salad

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My Tiktok @craftykitchenwitch13

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/mscheriluv/

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow Me Thanks

***

Fresh garden vegetables or store bought this salad is an easy quick summer salad and so healthy

What you Need:

5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced

1/4 red onion, peeled, halved lengthwise, and thinly sliced

1 Kirby cucumber, halved lengthwise and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 splashes red wine vinegar

Coarse salt and black pepper

How to make it:

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Stuffed Mushrooms

 

Please be sure to follow my blog

https://cherylstastyhomecooking.blogspot.com/

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

Stuffed Mushrooms are so good they get asked for often here, so here is my recipe for really good ones.

What you Need:

20 large mushrooms (scrubbed clean and stems separated)
1 tablespoon Olive oil
2 tablespoon Minced shallots or minced onion
1 Large garlic clove (minced)
Salt
3 tablespoon Chopped parsley
1 teaspoon dried thyme
2 tablespoon breadcrumbs
2 tablespoon Vegetable stock
2 tablespoon Olive oil
2 tablespoon Grated parmesan cheese

Any Shredded cheese you prefer for topping before baking

How to Make them:

Preheat oven to 375 degrees F.

Finely chop mushroom stems. Heat 1 tablespoon olive oil in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often.

Add the garlic and almonds and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, herbs and breadcrumbs.

Pour the vegetable stock into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

Fill each mushroom with the stuffing. Sprinkle grated parmesan and a little shredded cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.

Try my recipe for Teriyaki Steak Rolls

https://cherylstastyhomecooking.blogspot.com/2022/01/teriyaki-steak-rolls.html