Yummy!

Here are a few more recent dishes that I cooked this week.

Mexicana night at home.

Deviled eggs.

Green bean casserole.

Christmas ham.

Bowtie alfredo and PERFECT soup!

Since I'm getting into cooking more and being more domesticated (I know!!) I thought I'd start trying some new recipes at home.  I've been wanting to a recipe for Zuppa Toscana Soup from The Olive Garden.  I LOVE this soup so we decided to fix it tonight and WOW.  I have to say this is dead on for the actual Olive Garden soup.

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Ingredients

• 1 lb Italian sausage (I like mild sausage)
• 2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
• 1 large onion, chopped
• 1/2 can oscar meyer bacon bit
• 2 cloves garlic, minced
• 2 cups kale or swiss chard, chopped
• 2 cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream

Directions

1. 
   
   Cook sausage in a 300°F oven for approximately 30 minutes.
   
2. 
   
   Drain sausages on paper towels and cut into slices.
   
3. 
   
   Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
   
4. 
   
   Add sausage and bacon.
   
5. 
   
   Salt and pepper to taste.
   
6. 
   
   Simmer for another 10 minutes.
   
7. 
   
   Turn to low heat.
   
8. 
   
   Add kale and cream.
   
9. 
   
   Heat through and serve.
   

I also decided to fix some chicken (bowtie) alfredo.  It was very restaurant-ish, and the cracked black pepper made it spicy!