This is one of the easiest hearty soups I know. We took a family favorite and put a Louisiana spin on it by using hot links. Feel free to substitute in a milder sausage if you like.
1 lb Hot Links (pre-cooked)
4 c Chicken Stock
14 oz. can Diced Tomato
1/2 c Onion, diced
2 Garlic Cloves, minced
2 Medium Potatoes, cubed
2 Carrots, sliced
2 tsp Dried Basil
1 Tbs Dried Parsley
1 Tbs Demerara Sugar
2 Tbs Worcestershire Sauce
1 c Pasta
1/3 c Parmesan Cheese
Combine everything except pasta and Parmesan cheese in a large stock pot. Bring to a boil, then reduce to a simmer. Let simmer for around 2 hours. 30 minutes before your soup is done, toss in your pasta. Serve topped with Parmesan cheese.
Meatloaf has a love/hate relationship with many people. There are plenty of recipes out there for meatloaf and while some are good, some are not. I’ve tried many recipes for meatloaf over the years and this is the one I’ve fallen in love with. So share the meatloaf love and bake some up tonight! This recipe makes 8 servings. Great served up with some homemade mashed potatoes!
Also, you can cut this recipe in half if you want. You’ll end up with a half height meatloaf but remember that the topping is for the surface area of the meatloaf, so that has to remain the same unless you also cut down the size of the pan you bake it in.
Pre-heat your oven to 350°. In a large bowl, whisk together eggs, milk, and pepper. Add in your bread cubes and mix until they’ve soaked up some liquid. Toss in your carrots, onion, and Worcestershire sauce. Mix well and then add in your cheese and ground beef. Mix only until the ingredients are dispersed somewhat evenly. Place your meatloaf mixture into a 9×5 pan and pack it well. Bake for 30 minutes. While that’s baking, make your topping by mixing together the ketchup, mustard and sugar. Once it’s done baking for the first 30 minutes, pull it out of the oven and spread the topping on top. Stick it back in the oven for another 30-45 minutes or until your thermometer reaches 160°. No one wants an undercooked meatloaf. We also don’t want an overcooked brick. Once it’s all nice and done, bring it out of the oven and let it sit for 5-10 minutes before you slice into it.
Melt butter in a stock pot, saute onion, whisk in flour to make a roux. Whisk in milk so no lumps form. Add in stock and carrots. Add in spices (parsley, basil, cayenne pepper, garlic, black pepper). Bring to a boil, then let simmer, covered, for 20 minutes. Purée with an immersion blender. Serve topped with sour cream and shaved carrot or cheese.
If you like my carrot soup, you’ll love my other recipes!
This is one of those ultimate comfort foods! You can make this dish with turkey or chicken. I’ve used turkey this time and I’d almost forgotten how amazingly delicious this is. Make sure that you top it with a homemade crust!
3 c Turkey, diced
¾ c Chopped Onion (3 tbs Dried Chopped Onion)
1 Carrot (cut ½” cubes)
2 Celery Stalks (cut ½” cubes)
2 oz. Green Peas (frozen)
1 Medium Potato (cut ½” cubes)
3 tbs Vegetable Oil
6 tbs Flour
4 tbs Butter
1 ½ c Half & Half
4 c Chicken Stock
Dice the onion, carrot, celery, and potato into ½” cubes. Dice the turkey into ½” cubes. Heat oil in a large high sided skillet over medium heat. Sauté the vegetables. Add the turkey, season with salt and pepper, sauté. Once turkey is cooked, melt the butter in the pan and add the flour. Reduce heat to
low and stir until it’s all mixed. Add chicken stock, bring to a boil, skim off any foam that has formed on the surface (this really reduces the amount of liquids!), reduce heat to low. Simmer for 15 minutes stirring occasionally until liquid has been reduced to half the original amount. Add ½ and ½, increase to moderate heat. Bring to simmer, once thickened add peas, and season with salt and pepper. Turn off heat hand remove from stove. Preheat the oven to 400` F. While preheating, let the filling cool and make the homemade crust! Put filling into 9×13 pan, cover with dough, brush dough with egg, bake at 400 degrees for 30 to 35 minutes (golden brown crust), cool for 20 minutes (under aluminum foil).
If you liked my turkey pot pie, you’ll love my other recipes!
*Thanks to my wonderful husband who helped take pictures of me rolling out the pie crust over the pot pie!
This soup was introduced to me through the much-loved TV show, Seinfeld, in the episode about the “Soup Nazi”. I had never had this famous soup before so when my husband asked for an Indian dish for dinner, I dove right in to try my hand at Mulligatawny. We were blown away by how great it turned out. While you could serve 6 people with this recipe, there were no leftovers at our house as my husband went back to eat 3 huge bowls of it! So, I give you, Mulligatawny…
1/4 c Butter
2 Tbs Dried Minced Onion (1/2 c fresh onion, diced)
2 Stalks Celery, diced
2 Carrots, diced
5 tsp Flour
1 1/2 tsp Curry Paste
4 c Chicken Stock
1 Apple, shredded
1/2 c Jasmine Rice
1 Chicken Breast, cooked and shredded
1/8 tsp Salt
1/8 tsp Pepper
1/8 tsp Dried Thyme
1/2 c Milk
Melt butter in a stock pot. Saute onion, celery, and carrot in butter. Add flour and curry paste. Mix well and cook about 5 minutes. Add chicken stock and bring to a boil. Reduce heat, simmer for 30 minutes stirring occasionally. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 20 minutes stirring occasionally. Add milk and heat through, about 5 minutes. Enjoy!
If you like my mulligatawny, you’ll love my other recipes!
1 lb Sausage (ground or links)
2 c Carrot
2 Tbs Dried Minced Onion (1 small onion diced)
1/4 c Flour
1 3/4 c Chicken Stock (1-14oz. can)
1 1/2 c Milk
2 c Sharp Cheddar, shredded
2 c Provolone Cheese, shredded
If you are using sausage links, cook them first in large stockpot with some oil. Once they have cooked, dice them up and return them to the pot. If you are using ground sausage, lightly brown the sausage in a large stockpot with some oil.
Add carrot and onion to the sausage turning often. Cook until the carrot is tender. Add flour and toss to coat everything in flour. Cook about 1 minute. Add your chicken stock and milk, bring to a boil. Turn off the heat and add your cheese. Stir until the cheese is melted. Dish up and enjoy!
If you like my sausage cheese soup, you’ll love my other recipes!