I’ve decided to dedicate all future Friday posts to guys – and cooking for guys. This came after a good guy friend told me he didn’t know how to make scrambled eggs, so he always hard boils his eggs. I wanted to give him some easy recipes that will also be delicious and can provide more than one meal for him. However, before we jump into meal #1, I am DYING to tell you about the next giveaway to raise more funds for the Pretty in Pink Wishes fundraiser and to help those ladies cross more items off their bucket lists.
Some super amazing folks have committed to donating FABULOUS items in order to help raise more money. I won’t tell you what exactly we have so far but I will tell you that we have items from Evelyn Henson, Fiber & Water, Jen Yamzon, Lori Wells, LH Calligraphy and Carolyn Leona (and hopefully more to come!). Go ahead and start donating, anyone who donates $10 or more from today through the end of the giveaway (I’m thinking 12/15 so you can have your items by Christmas??) will be entered! Come back here and comment that you donated!
I decided on Zuppa Toscana for this week’s recipe since the polar vortex has hit us and the weather is below freezing. A bowl of this will warm you right up! I got the recipe originally from my mother-in-law (who is also one of the best cooks I know!) and I’ve doctored it a little to make it my own.
1 lb. Italian Sausage (I like hot, choose mild if your tastebuds aren’t in the mood for spicy)
(2) 32.5 oz cartons of chicken broth (or vegetable. Also, I get the lower sodium, organic kind)
1 TBS. pepper flakes
8 oz. of heavy cream (buy the small carton)
9 medium potatoes
1 red onion
4 slices of bacon (optional – I don’t use it personally but if you’re a bacon lover, go for it!)
1 tsp. Garlic (buy the minced garlic in a jar)
1 bunch of kale
1 handful of spinach
Directions: (1 hour prep/cook time)
In a large skillet, brown the sausage and red pepper flakes (should take about 10-15 minutes)
While the meat is cooking, chop the onion and potatoes.
If using bacon, set aside the sausage and cook the bacon in the same skillet until crisp (about 10 minutes). Drain the grease (leaving a couple tablespoons).
Whether you used just the sausage or the bacon, add in the diced red onion and garlic to your meat and cook for about 5 minutes, stirring occasionally.
In a large pot, mix the broth, peeled and chopped potatoes and bring to a boil. Boil for about 20 minutes, or until potatoes are tender. Mix in the meat, cook on medium for 5 more minutes.
Stir in the heavy cream and cook through (about 5 more minutes).
Mix in the spinach and kale and let cook for 2 more minutes before serving. Serve immediately.
This should make dinner/lunch for at least a few days and keep you warm and full at the same time. Plus, it’s easily reheated so you can take it to work with you (I LOVE one-container lunches!). It’s super easy and super delicious. Can’t wait to hear what you think!
Hoping everyone has an AMAZING weekend that’s full of so much joy, oh, and that you stay warm! We’ll be bundled up and rooting on our Hokies (sad face for this season!). At least we’ll have good company at the game!