Main Meal

Taco Soup

Yield: 8-10

Serving Size: 1 cup


·         1 teaspoon olive oil

·         1 lb organic, lean ground beef

·         1 small onion, minced

·         2 small carrots, diced

·         1 stalk celery, diced

·         2 cloves garlic, minced

·         1/2 jalapeño, seeded and diced (1 jalapeño if you like it spicier)

·         1 cup thickly shredded purple cabbage

·         1 teaspoon ground cumin

·         1 teaspoon chili powder

·         1 teaspoon dried oregano

·         1/2 teaspoon kosher salt

·         1-14oz can black beans, drained

·         1 can El Pato Mexican Tomato Sauce

·         28 oz can diced tomatoes

·         4 cups chicken stock

·         1 small zucchini, cubed

·         1 small yellow squash, cubed

·         2 cups fresh or frozen corn

·         juice of 1 lime

·         kosher salt to taste

·         optional toppings: fresh cilantro, shredded cheese, minced red onion, diced avocado, sour cream etc.


1.      In a large stock pot, heat oil over medium heat. Add ground beef and brown about 5 minutes breaking up big pieces. Add onion, carrot and celery. Cook until vegetables are tender about 5-7 minutes. Add garlic, jalapeño, cabbage, cumin, chili powder, oregano and salt. Stir to combine and cook about 5 minutes.

2.      Add drained black beans, El Pato tomato sauce, diced tomatoes, chicken stock, and summer squash. Turn heat to medium-high and bring to a simmer. Turn heat back to medium-low and simmer 20 minutes.

3.      Add corn and lime juice. Season soup with salt to taste.

4.       Serve soup in deep bowls and serve with desired toppings.

Oven Ready Lasagna


·         1 box Oven Ready Lasagna Barilla Pasta

·         2 large Jars of Kirkland Marinara Sauce (Comes in a 3 pack)

·         2 pounds of Italian Sausage (Mild)

·         4 Tablespoons Extra-Virgin Organic Olive Oil

·         Kirkland Brand No Salt Organic seasoning

·         1 cup White Wine (I use Chardonnay)

·         1- 15 0z Ricotta Cheese

·         1 pkg Tillamook 4 cup Shredded Mozzarella Cheese

·         1 cup Shredded Asiago Cheese

·         1 9X13 Baking dish. I buy the foiled one that comes with a lid for easy storage later in the fridge

·         PAM Spray







Preparation Instructions


1.       Spray your pan with PAM and set aside

2.        Preheat your Oven to 375 (I use an Oven thermometer to make sure my temperature is correct and adjust accordingly

3.       In a large skillet add preheat your olive Oil and sprinkle a small layer of the Kirkland No Organic Seasoning

4.       Place a small piece of sausage in to make sure it is not crackling but hot enough. Then over medium heat slowly adds and break apart your Italian sausage.

5.       Brown until the pink is slightly gone.

6.       Add one cup of wine and continue to break up your sausage (Just no big chunks) until it has nicely been reduced.

7.       In the meantime, in another clean large glass bowl add your ricotta cheese, 2 cups of shredded Mozzarella cheese, ½ cup Asiago cheese. Mix thoroughly with your hands YES your hands. Then set aside in the fridge till while you cook your sausage.

8.       Once your sausage is cooked then prepare a large serving platter and line with nice heavy absorbent paper towels and put your cooked sausage in this.

9.       Now you are ready to layer your Lasagna!





For the Layers starting with the first one:

·         1 cup of Marinara Sauce evenly spread on bottom of the pan.

·         Place three sheets of the pasta across the pan do not they will expand when cooked

·         Then dot ¾ cup of the cheese mixture all over the pasta.

·         Then sprinkle ¼ cup the shredded mozzarella cheese

·         Then spread 2/3 cups cooked sausage over the top (I do 1/3 cup at a time)

·         Then repeat but do not make your first layer sauce.

·         The last layer finishes up topping with the rest of the Mozzerral cheese and sprinkle ½ cup of Asisago.

·         I then take a stiff spatula and go around the sides to make sure the stack in even and centered in the pan.

·         Cover with foil.

·         I then place this pan in a larger baking pan and place in the oven.

·         Depending on your oven bake for 30 minutes.

·         Then remove the foil and bake until all the cheese is melted on top generally another 30 minutes.

·         Then take out and let sit at least 20 minutes before serving.

·         I serve with a green salad and warmed Italian multi Grain Artisan bread


Zuppa Toscana Soup




o    10 cups water

o    7 chicken bouillon cubes (not granules)

o    1 teaspoon salt

o    1 1/2 teaspoons crushed red pepper flakes

o    2 teaspoons garlic paste

o    1 lb white sweet potatoe , peeled and sliced ( Or cubed. About 3 large)

o    1 lb ground Italian turkey sausage

o    1 large sweet onion, diced

o    1 bunch fresh kale, torn in small pieces (you can also use a 16 oz. bag of prewashed and cut Kale. Discard stems)

o    1 cup heavy cream

o    6 tablespoons uncured Bacon bits (cook this up ahead of time)




1.    In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.

2.    Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.

3.    Add the cream and bacon bits, and simmer for about 10 minutes.

4.    Top with Fresh Shredded Asiago Cheese and serve

My Moms's classic Italian risotto

 (mom made this ALL the time!) SOOO GOOD

Yield: 4-6


2 tablespoons extra virgin olive oil
1 sweet onion, chopped
4 cloves garlic, minced
2 cups Arborio rice
1 cup white wine
8 cups real chicken broth, simmering hot
1 cup good quality Asiago, shredded
1 tablespoon (or so) of butter
a few sprigs of fresh thyme or any fresh herb, minced



Lightly simmer the chicken broth in one pot as you make the risotto in another pot.
Splash the oil into a medium saucepan over medium-high heat, then toss in the onions and garlic and sauté quickly until golden and fragrant, a few minutes. Add the rice and continue to cook and stir over medium high heat, coating the grains evenly with the oil, until the rice grains give off a toasty aroma and transform from pure white to almost entirely opaque.
Splash in the white wine and stir frequently as the rice quickly absorbs the liquid. Reduce your heat to low. Start adding the hot chicken stock in several additions, stirring frequently after each one and allowing the rice to absorb the broth. Continue to cook and stir the risotto until the rice is just tender or al dente (soft with an ever so slight bite to the center) and creamy. The Arborio rice will gradually release its starch and thicken the extra liquid into creaminess. Creamy is important if you’re going for authenticity! This will take about 20 minutes from when you start adding the liquid.

To finish stir in the Asiago cheese, butter and minced fresh thyme. Spoon into dishes piping hot . YUM!


Lamb Chops with Garlic and Rosemary

Yield:4 servings (1/2 cup sauce)


8 (6-ounce) loin lamb chops, fat trimmed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, smashed
1 cup dry red wine (merlot)
1 teaspoon minced fresh rosemary leaves
1 cup chicken broth, low-sodium canned fat free
2 tablespoons unsalted butter, cut into bits
2 teaspoons whole-grain mustard
2 tablespoons heavy cream


Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.

Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.

Serve 2 chops per person with the sauce.

Award Winning BBQ Pork Ribs in the oven (serving 15)


·         Ribs

22 1⁄2lbs pork ribs
11 1⁄4tablespoons salt
11 1⁄4tablespoons granulated garlic
11 1⁄4tablespoons pepper

·         Sauce

1(30 ounce) jar honey
3 3⁄4teaspoons paprika
3 3⁄4teaspoons chili powder
1 7⁄8teaspoons granulated garlic
11 1⁄4tablespoons Old Bay Seasoning
1 7⁄8teaspoons onion powder
1teaspoon celery salt
2 7⁄8cups dark brown sugar
1teaspoon fresh ground pepper
3 3⁄4onion, finely chopped
45ounces barbecue sauce, Jack Daniels

45ounces beer, Coors Light




1.   Season Ribs with Salt, Pepper, Granulated Garlic.

2.   Place ribs in the oven and cook bone side down for 1 hour @ 300 degrees.

3.   Place all sauce ingredients in a sauce pan and bring to a boil.

4.   Reduce heat and simmer for 15 minutes.

5.   After ribs have cooked for 1 hour baste with sauce.

6.   Repeat basting every 15 minutes.

7.   Cook for 3-4 hour or until done and tender.

8.   Enjoy.


Chipotle Chicken Chowder

Soup season is upon us and this rich spicy chicken chowder will warm you all the way down to your toes. The Jicama provides an interesting substitution for potatoes, but they do stay a little crunchier. Alternatively, you could use diced daikon radish, which softens more during cooking. And if you’re looking for a way to use up your leftover turkey, it would be an excellent Substitution for the chicken. 


6 slices bacon, chopped
1 medium onion, chipped
4 cups  Jicama, cubed OR 4 cups daikon radish, cubed
2 cloves garlic, minced
3 cups chicken stock (low sodium, preferably homemade)
1 1/4 lbs boneless, skinless pasture raised chicken thighs, cut into 1 inch chunks
1 tsp salt
1/2 tsp ground pepper
2 cups whole heavy cream
1 chipotle pepper in adobeo  sauce, minced
2 tbsp fresh cilantro, chopped



  • In a large saucepan over medium heat, cook bacon until crisp.  

  • Remove with a slotted spoon and drain on a paper-towel lined plate.

  • Add onion and jicama or daikon radish to bacon grease and cook until onions are tender, about 7 minutes.  

  • Add garlic and cook until fragrant, about 1 minute more.

  • Add chicken stock and chicken and bring to a boil.  

  • Reduce temperature and simmer 10 minutes, until chicken is just cooked through.  

  • Season with salt and pepper

  • Add cream and minced chipotle and simmer gently for another 5 minutes.

Sprinkle with chopped cilantro and reserved bacon bits.  


Philly Cheesesteak Stuffed Peppers


3 Green Peppers
2 lbs of thinly sliced Deli Roast Beef
1 tbsp olive oil
1 and 1/2 Walla Walla Sweet onions sliced
2 cloves of garlic
1 cup of beef broth
salt, pepper, spices to taste
1 pound of sliced Smoked Provolone cheese

First, I cut the peppers in half from the stem to the bottom. I pulled out the seeds and the stem.  I spray a baking dish with non stick spray and placed the peppers in the pan, open side up.  Place 1 slice of Smoked Provolone in the bottom of each pepper.

I sliced the onion and chopped the garlic while my olive oil was heating in a LARGE skillet over medium-med/high heat.  Once the oil was hot, I put the onion/garlic in the pan and sauteed it until the onions began to caramelize.  I like deliciously soft onions bursting with savory sweetness so I sauteed mine for about 10-15 minutes.  If you want yours firmer, lessen that time.  Don't let them burn, if they start to, turn the heat down. 

 I then add  the roast beef ( you can slice into chunks if you like or strips) to the onions and garlic then add the beef broth and seasonings .

Once most of the liquid from the beef broth has evaporated, the mixture should look like the filling for a Philly cheese steak.  Spoon some of the mixture into each pepper, filling them to the brim.  Place another slice of Smoked Provolone on top then Bake the peppers at 375 for about 20-30 minutes until the peppers are soft and cheese is melted.