Turkey Meatball Orzo Soup

Soup in the fall is the best and this is one of my favorites!

• 1 large egg

• 2 tablespoons water

• 1/4 cup plain dried breadcrumbs

• 1 lb. ground turkey
• 
1/4 cup freshly grated Parmesan cheese
• 
2 tablespoons chopped fresh Italian parsley
• 
2 garlic cloves, minced

• 3/4 teaspoon salt

• 1/4 teaspoon ground black pepper
• 10 cups chicken broth
1 cup chopped peeled carrots
• 
3/4 cup orzo
• 
1 bag of baby spinach

Whisk egg and 2 tablespoons water in medium bowl to blend and mix in the breadcrumbs. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper. Shape turkey into small meatballs. Brown meatballs in sauté pan and set aside. 

Bring chicken broth to boil in large pot. Add carrots and orzo; reduce heat simmer for about 10 minutes. Add turkey meatballs and return to a boil and cover and then reduce the heat to simmer. Stir in the orzo, and the spinach and cook until the orzo is tender. Season soup to taste with salt and pepper. 

Serve with additional parmesan cheese.

Split Pea and Ham Soup

You asked for it - you got it! A very delicious soup recipe that tastes even better the next day!

• 1 lb. dried split peas
• 1 lb. thick sliced smithfield ham cubed
• 3 tablespoons unsalted butter
• 1 cup finely chopped white onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrots
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 8 cups water
• 1 bay leaf
• 2 teaspoons Italian seasoning
• 1 tabl. apple cider vinegar

Buy the split peas in the bag that do not need to be soaked. I also go to the deli counter and have them cut 4 thick slices of smithfield ham that I cube and use for the soup. You can use a ham hock, but I like to find pieces of ham with every spoonful!

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the cubed ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and Italian seasoning, and cook, stirring occasionally, until the peas are tender, about 1 hour to an hour and a half. 

Remove the bay leaf and adjust the seasoning, to taste. Stir in 1 tablespoon of apple cider vinegar and serve immediately.

Roasted Sausage with Peppers, Onions and Sweet Potato

I happened upon this recipe accidentally because I ran out of white potatoes and decided to use the sweet potatoes instead. I will make this dish often - that's how good it is!

• 1 each large green, yellow and orange pepper
• 
2 large sweet potatoes
• 
16 oz. of your favorite sausage (pork or turkey)

• 1 medium onion white
• 1 medium onion red
• 2 garlic cloves, minced
• 
2 Tablespoons olive oil

• 1 1/2 teaspoon Italian seasoning
• 
1 teaspoon kosher salt

• 1/2 teaspoon freshly ground pepper

Preheat oven to 375 degrees F.
Slice the bell peppers and onion into strips or pieces. Set aside.
Place sausage on a large baking sheet sprayed with nonstick cooking spray. Drizzle with olive oil. Toss until well coated. Roast for 40-45 minutes, or until sausage is cooked through and browned.

While sausage is cooking, prepare the vegetables by stir frying in a large skillet starting with the onions and let them sweat for 10 minutes. Then add the peppers and cook until soft. Sprinkle with Italian seasoning, salt and pepper. 

Partially cook the sweet potatoes in the microwave until just tender. Cool down enough to peel. Cut into pieces and add to the skillet on medium high with the rest of the veggies. Cook until all of the ingredients are browned.

Enjoy!

Cinnamon Roll Apple Pie

I usually post original recipes, but this Pillsbury™ recipe was worth sharing!

• 2 cans (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing
• 6 medium Granny Smith apples, thinly sliced
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 1/4 teaspoons apple pie spice
• 2 tablespoons lemon juice

Heat oven to 350°F

Separate dough into 8 rolls. 

In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to flatten and seal together in bottom and up side of pie plate to form crust. 

In large bowl, gently mix filling ingredients. Spoon filling into cinnamon roll-lined pie plate. 

For the Lattice top crust. Using the 2nd can of cinnamon rolls unravel each roll to form long strands of dough. Lay across top in 2 different directions weaving in and out to form lattice design. Tuck ends underneath edges of bottom crust.

Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.

Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.

Mixed Greens with Goat Cheese, Cranberries, and Walnuts

A delicious salad - and very easy to make!

• 16 cups mixed greens
• 1 cup sweetened dried cranberries
• 1 cup toasted walnut halves
• Your favorite Vinaigrette
• 1 (11-ounce) package goat cheese, crumbled

Combine greens, cranberries, and walnuts in a large bowl. Just before serving, toss with 2/3 cup of your favorite Vinaigrette, and top with goat cheese.

Stuffed Pork Loin with Spinach and Parmesan

I made this pork loin one evening and it was a big hit. I will definitely serve this to company!

• 3-4 lb. pork loin, trimmed of excess fat
• 2 soft rolls, processed into crumbs
• 1 cup chopped spinach (thawed and drained if using frozen)
• Butter
• 1/4 cup Parmesan
• 1/2 cup shredded mozzarella
• 2/3 cup vegetable broth
• Salt and pepper to taste
• 1 teaspoon Italian seasoning

Combine bread crumbs with all of the remaining ingredients and 2/3 cup of vegetable broth. Set the pork on a cutting board and slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat to lay flat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper, and set aside. 

Spread the stuffing over the pork. Gently roll the pork being careful not to make the roll tight enough to squeeze out the stuffing. Start at one end and wrap with string to secure the roll.

Sprinkle the stuffed pork loin with salt and pepper. Bake at 350 degrees for 1.5 hours or until internal temperature reaches 160.

Mozzarella Stuffed Meatloaf

Meatloaf made with beef, pork, cheese, eggs, soup mix and bread crumbs with Mozzarella cheese inside!

• 1 pound ground beef
• 1 pound ground pork
• 1 envelope dry onion soup mix
• 2 eggs, beaten
• 1 1/2 cups dry italian bread crumbs
• black pepper to taste
• 3/4 cup water
• 2 cups shredded mozzarella cheese

Preheat oven to 350 degrees

Combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water in a bowl. Stir in 1/2 cup of the cheese. Mix well and spread mixture into a cookie sheet. Spread remaining 1 1/2 cups cheese over meat and roll up like and egg roll. Shape the meatloaf a little after it is rolled.

Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.