Lasagna Soup

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper                                                                                      2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not overcook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

Grilled Pork Chops with Chipotle Sauce

Prep 40 min.

2 tbs. oil

1 chopped onion

Salt and pepper

2 c. chopped tomatoes

½ c. water

3 dried chipotle peppers

¼ c. chopped fresh cilantro

4 pork chops

Chopped cilantro for garnish

4 lime wedges

Put oil in skillet, med. Heat. Add onion and cook until onion begins to brown, 5-10 min. Add the chilies, tomatoes, and ½ c. water, and adjust the heat so that the mixture simmers steadily but not violently. Cook about 15 min, stirring occasionally, until chilies are soft and tomatoes are broken up. When sauce is ready, taste, adding salt and pepper to taste. Cool for a few min, then remove the stems from the chipotles. Put the mixture in a blender and puree. Season pork with salt and pepper and grill 5 min per side. Brush with chipotle sauce on both sides. Serve pork garnished with cilantro and lime, and pass remaining sauce on the side.

Chicken Fajitas

1 ½ lb. chicken breasts, cut into strips

1 c. sliced onions

2 sliced green peppers

2 sliced red peppers

Marinade:

1/3 c olive oil

2 tbs soy sauce

1/3 c lime juice

¼ c. tequila

1 tsp oregano

½ tsp cumin

½ tsp crushed red pepper flakes

1 tsp garlic powder

Mix and put in Ziploc bag-add add the chicken and vegetables and marinate for 2-4 hrs.

Condiments:

Flour tortillas

Sour cream

Guacamole

Diced tomatoes

Salsa

Mexican cheese

Chopped cilantro

Chopped green chilies

Take the food out of the marinade and sauté until cooked. Serve in a bowl beside fajita fixings-sour cream, guacamole, tomatoes, salsa, cheese, chopped cilantro, heated flour tortillas, and chilies. Wrap in a heated flour tortilla. Serve w/ refried beans.

Chicken Fajita Pizza

¼ c. fresh lime juice

2 tbs. olive oil

1 tsp. minced garlic

1 or 2 pizza crusts

1 lb. chicken, diced

16 oz. jar salsa

2 c. Mexican blend cheese

1 diced red bell pepper

Sour cream

2 tbs. sliced scallions

2 tbs. chopped cilantro

Combine lime juice, oil and garlic in a bag and add chicken. Marinate 15 min. Saute chicken for 5 min-drain. Place crust on baking stone. Spread salsa on crust, top with chicken, cheese and red bell pepper. Bake in 400 degree oven 15-20 min. or until cheese is melted. Sprinkle with scallions and cilantro.

Turkey Cutlets in Tomato and Caper Sauce

1/2 tsp salt

½ tsp pepper

½ c flour

½ tsp dried rosemary

Mix above ingredients.

1 lb thin turkey or chicken cutlets

¼ c. olive oil

1 onion, sliced in vertical slivers

3 diced tomatoes

2 tbs. capers

Dredge chicken in dry ingredients and sauté in olive oil, 3 min per side. Platter and keep warm. To the pan drippings, add the tomatoes and onion slices. Cover and cook 8-10 min on low heat. Stir in capers and serve immediately, spooning the sauce over the cutlets.

Rigatoni with Pepperoni

1 crushed garlic clove

2 tbs. olive oil

1 diced onion

2 or more diced tomatoes

½ lb. sliced pepperoni

¼ c. cream

Salt and pepper

½ lb. cooked rigatoni

Grated romano or parmesan cheese

Saute garlic and onion in olive oil until clear. Add tomatoes and pepperoni, sauté until tomatoes cook down a bit. Add cream, salt and pepper. Toss with rigatoni and top with cheese.

Southwest Chicken Pizza

1 tbs. oil

1 chopped onion

1 lb. small diced chicken breast

2 chopped red bell peppers

1 tsp chili powder

¼ tsp salt

2 pizza crusts, ready to bake

1 c. salsa

2 large diced tomatoes

Sliced avocado or guacamole

Sour cream

Heat oven to 400 degrees. Heat oil and cook chicken, pepper, onion, chili powder and salt, about 8 min, until chicken is not pink.

Place pizza shells on stone, spread with salsa and sprinkle with tomato. Top with chicken mix and bake 8-12 min. or until hot.

Top with guacamole and sour cream. Great with a hearty salad.