Champion's Zuppa Toscana

Yesterday I entered into my ward chili and soup cook-off. As I was contemplating which soup to make I had forgotten about this wonderful gem, but when I remembered it I KNEW it would WIN! So I made it, took it to the event, and confidently told my fellow ward members that my soup would win... and it did! I got a special little certificate saying my soup was "desirable above all others" and a clean white apron with the cook-off info, an image of hot soup, and the words "SOUP CHAMPION" embroidered onto it. I wear it with pride! This really is the best soup OF ALL TIME.
I will admit that the only thing remotely healthy about this soup is the kale you add at the end. Otherwise it is full our our most favorite guilty pleasures: sausage, bacon, and cream. Make this when you want to indulge in something sinfully spicy, savory, and satisfying.

Champion's Zuppa Toscana

• 4 slices bacon, diced
• 1 lb ground hot Italian sausage
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups (32 oz) chicken stock
• 3 cups russet potatoes, cubed
• 3/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups kale, in bite size pieces
• 1 cup heavy whipping cream
• parmesan cheese, grated

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.

Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.

Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.

Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving. 

http://steaknpotatoeskindagurl.blogspot.com/2011/10/best-soup-of-all-time.html

Anniversary Salmon

Salmon is my favorite food! For our first anniversary I made Myles a special invitation for a special dinner at the best restaurant in town (our kitchen). I gave him a few options of foods to choose from including steak and fried shrimp (both of which he LOVES) but he chose this instead! The first time I ever made it for him he thought he wouldn't like it because he had never really enjoyed salmon before, but he loved it! I think it's pretty delicious too! I got this recipe from my laurel advisor when I was about to graduate.

Teriyaki Brown Sugar Salmon

2 salmon fillets
1/4 c. soy sauce
4 tbsp. brown sugar
1 1/2 tsp. Montreal Chicken Seasoning (or other herbed spice)

In a large zip-lock bag, combine soy, brown sugar, and Montreal Chicken Seasoning, close bag, and mix well squishing it with your hand. Place salmon fillets in the marinade, and let sit for 15 minutes or up to 30 minutes. Cover broiler pan, or cookie sheet with foil, place broiler temp on low, and position oven rack right under the broiler. Broil salmon on each side for about 6-7 minutes, or until the thickest part of the fish flakes. Avoid turning the fish more than once, as it will fall apart. (Oven broilers vary, adjust cooking time/temp according to what you have)

About this Blog

Hello Family!
I wanted to explain a few things about this blog. I started this blog as a school assignment for my family meal management class and it is a collection or recipes from our family so they can be recorded and preserved and shared with the family as it grows. I wanted to share all of the recipes with the family so you could all use the ones you remember from your childhood. (Just a note for those of us in high elevation now, when baking, you will need to reduce the sugar by about 1 or 2 tablespoons, and reduce the baking powder by a half teaspoon. For more details just google "high elevation baking") You are also free to add any recipes you would like, especially recipes that have a good story associated or that have become traditional for certain occasions. If we get enough recipes I might organize a way to print them all into a book or something! Please share as many recipes as you can, if you can only think of 1 or 2 to share, that's great, but ten is even better! Go crazy!
Love,
Melodie

Dad's Pancakes

Dad would make these pancakes on weekends to give the kids incentive to get out of bed. They are so good! I remember as kids we always liked them doughy in the middle... I wouldn't eat them that way now! I remember watching him just pour the ingredients into his hands and throwing them in. He would as few measuring cups and spoons as possible cause he didn't want to get too many dishes dirty. He just eyeballed most of the measurements.

Dad's Pancakes

1/2-3/4 c. Milk (depending on how thick or thin you like your pancakes)
2 T. Melted butter
1 egg
1 c. White Flour
2 t. Baking Powder
2 T. Sugar
1/2 t. Salt

Beat the milk, butter, and egg lightly in a mixing bowl. Mix the flour, baking powder, sugar, and salt and add them all at once to the first mixture, stirring just enough to dampen the flour. Lightly butter or grease a griddle or frying pan and set over moderate heat until a few drops of cold water sprinkled on the pan produce rapidly-moving globules. If you wish small pancakes, drop about 2 Tablespoons of the batter onto the pan, or pour about 1/4 cup from a measuring cup if larger pancakes are desired. Bake on the griddle until the cakes are full of bubbles on the top and the undersides are lightly browned. Turn with a spatula and brown the other sides. Place finished griddlecakes on a warm plate in a 200 degree F oven until you have enough to begin serving.

Chocolate Mousse

Mom would make this dessert for special occasions. every woman in our family loves chocolate and this is no exception! This is especially delicious when prepared during the hot Arizona summer, and you don't have to heat up the oven!

Frozen Chocolate-Pecan Mousse Ring

2 eggs, separated
1/4 t. salt
1/2 c. sugar
1 t. Vanilla
1 c. heavy cream, whipped
3/4 c. chopped pecans, toasted
1 oz milk chocolate, finely chopped
2 t. oil
3 oz semi-sweet chocolate, melted

In small bowl with mixer at medium speed beat egg whites until soft peaks form. Gradually beat in sugar until mixture is glossy and stiff peaks form. Set aside. In large bowl, beat egg yolks and vanilla with a fork until well blended. Fold in about 1/3 of egg white mixture until well blended. Add remaining egg white mixture, whipped cream, pecans, and chopped chocolate. Fold in until well blended. Line 4-cup ring mold or mixing bowl with plastic wrap. Fill with mixture, smooth top, cover and freeze until firm (or overnight). Blend oil into melted chocolate. Cool. Run small spatula around the mousse in the mold. Invert mousse onto a chilled serving plate. Peel off plastic wrap. Drizzle chocolate-oil mixture over mousse. Return to freezer until serving time. Decorate with pecan halves if desired. Makes 8 servings.

Sunday Roast

Mom would make this easy roast on Sundays so it would be done when we got home from church. She especially liked to make it on fast Sunday when no one wants to wait for dinner. The beef is so good and moist when it is slow cooked. It just falls apart! I liked to eat it just sprinkled with salt. The vegetables also turn out moist and flavorful. Delicious!

Sunday Roast

1 Chuck roast (or whatever beef roast is on sale)

3 Carrots cut into thick coins

3 Potatoes cut into chunks

2 onions, sliced into half moons

1 can of condensed Cream of mushroom soup

Place beef roast in bottom of slow cooker then surround it with the vegetables and pour cream of mushroom over the top. Salt and Pepper to taste. Cook 8 hours on low or until the meat easily falls apart. 

Potato Salad

This is a recipe that my mom got from her mom. It is a favorite in our family and with my husband as well. This is especially popular for picnics and potlucks because it tastes good any any temperature and it's very inexpensive. 

Potato Salad


6 large potatoes
6 large eggs, hard boiled
1 cup pickles, chopped
1 bunch green onion, chopped (optional)
1 can olives, chopped or sliced (optional)
1/2 Cup Mayonnaise
1/4 cup prepared mustard
1 T. Pickle Juice
Salt and Pepper to taste


Boil the potatoes 20 minutes or until soft. Cube the potatoes and hard boiled eggs. Combine all ingredients in a large bowl and serve warm, or chill covered until ready to serve.