Olive Garden Zuppa Toscana Soup

Ingredients
1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.

Source: http://plainpoor.wordpress.com/2013/08/20/olive-garden-zuppa-toscana-soup/

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Cheesy Bacon Chicken Casserole

Chicken, bacon, and creamy Monterrey Jack cheese come together for this delicious and easy casserole.

Ingredients

• 4-5 boneless, skinless chicken breasts
• 6 strips of quality bacon – cooked and crumbled
• 2 cans cream of chicken soup
• 2 cups shredded Monterrey Jack cheese
• 1 box (16 ounces) dried spiral pasta
• 1 tablespoon garlic powder
• Salt and pepper to taste

Instructions

• Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks.
• Set cooked bacon aside for later use.
• In the same pan, cook chicken in bacon drippings.
• Add garlic powder and salt and pepper to taste.
• While chicken is cooking, prepare pasta according to directions.
• Spray a 9×13 baking pan with non-stick cooking spray.
• Drain pasta, return to pot.
• Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well.
• Pour into prepared baking dish.
• Top with crumbled bacon.
• Top with remaining cup of Monterrey Jack cheese.
• Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Source: thecoersfamily

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Holiday Bourbon Whiskey Meatballs

Ingredients

• 1 pound Bag Frozen Meatballs
• ½ cups Ketchup (Heaping)
• ½ cups Brown Sugar, Packed
• ¼ cups Bourbon Whiskey
• 1 teaspoon Fresh Lemon Juice
• 1 teaspoon Worcestershire Sauce

Preparation Instructions

• NOTE: 1 bag of (1 pound) frozen meatballs is only about 18 to 20 larger size meatballs. That is perfect for a small get-together. But if you’re going to a larger party, you might want to get TWO bags of meatballs, and in that case you would then DOUBLE the above recipe.
• In a medium bowl, combine all ingredients except your meatballs. Mix up really well.
• Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.
• Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.
• Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low.
• You don’t want to burn all that wonderful whiskey sauce! That’s the best part!
• Boy these are so good! Now I know where whiskey-a-go-go came from!

Source: tastykitchen

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Home-Style Chicken Potpie Recipe

Source: tasteofhome

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Oven-Fried Chicken Legs

Ingredients:

• 12 chicken legs
• 1 cup flour
• 1 TBSP salt
• 1 tsp garlic powder
• 1 tsp curry powder
• 1 tsp onion powder
• 1 tsp ground pepper
• 1 stick of butter

Steps:
Preheat oven to 450.
Place 1/2 stick of butter in each of 2 8/13 pans, place in oven to melt butter
In a big Ziploc bag, combine flour, salt, pepper, & seasonings.
Add chicken legs, 3 at a time, to the flour mixture to coat each leg.
Once all legs are coated with flour, place them in the heated pans
Bake for 30 minutes
Flip legs over
Back for another 20-30 minutes
& enjoy!

Source: http://ketoews.blogspot.it/2013/03/50-recipes-oven-fried-chicken-legs.html?m=1

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Oven Baked Chicken Fajitas

makes about 4 servings

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp extra virgin olive oil
• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp salt
• 1 (15 oz) can diced tomatoes - no salt added
• 1 small can diced green chiles
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)

Directions:

• Preheat the oven to 400 degrees. Slice chicken and veggies into strips. 
• Place chicken strips in a greased 13×9 baking dish.
• In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
• Drizzle the spice mixture over the chicken and stir to coat.
• Mix diced tomatoes and green chiles in a bowl. You could also buy a can of diced tomatoes with green chiles already added, but I wanted to be sure my tomatoes had no salt added. 
• Next add the tomatoes, peppers, and onions to the dish and stir to combine.
• Bake uncovered for 30-35 minutes or until chicken is cooked through and the vegetables are tender. 
• Serve on tortillas with desired toppings. I used the La Tortilla Factory Soft Wrap minis, along with nonfat greek yogurt and mashed avocado!

Source: http://alexaeatsclean.blogspot.it/2013/11/recipe-oven-baked-chicken-fajitas.html

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Crawfish Cornbread

• 2 cups yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• ¼ teaspoon Creole seasoning
• 6 eggs
• 2/3 cup vegetable oil
• 1 yellow onion, finely diced
• 8 ounces cheddar cheese, grated
• 1 (12-ounce) bag frozen corn, thawed
• 2 pounds crawfish tail meat, finely chopped
• 1 (4-ounce) can diced jalapenos

Preheat the oven to 350°. Grease a 9 by 13 inch baking dish.

Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl.  Stir in the eggs and oil and mix thoroughly.  Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.

Spread the cornbread into the prepared pan, smoothing out the surface.  Bake for 45 – 50 minutes until golden and firm and a tester comes out clean.  Let rest for about 10 minutes before slicing and serving warm.

Serves 8 – 10

Source: therunawayspoon

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