Zuppa Toscana (copycat recipe)

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Zuppa Toscana recipes are all over pintrest. There are so many that I probably have about 6 different variations pinned in my “recipes to try” board because I cannot decide which one could be better. This winter my Zuppa Toscana recipe problem was solved. My brother-in-law’s wonderful girlfriend, Leah, told me about this amazing soup she and her sister made. I looked at the recipe on her facebook page and thought, “Alright this is it! If Leah thinks this one is the best then it must be the best.” I promptly deleted the other pins so as to not get confused with all the recipes. A few weeks later I made the soup. You guys, I cannot say it enough, this recipe is amazing! What is even more crazy is that we made it without bacon. The plan was to make a big pot of soup and take it over to my father-in-law’s house for dinner. Since he was eating with us I tried to subtract as much sodium as possible which meant the bacon had to go. I would describe this dish as creamy, hearty, spicy, and comforting. There is something to be said about a big ol’ bowl of soup that really does warm the soul.

Serves: 10     Calories: 290 per serving     Time: 1 hr

Ingredients:

  • 1 lb Italian sausage, we used the spicy stuff
  • 1 tsp crushed red pepper flakes, less if you do not like it too hot
  • 3 large russet potatoes, cubed (skin is optional)
  • 1 large onion, diced
  • 5 cloves of garlic, minced
  • 3 cups of kale, chopped
  • 64 oz of chicken broth, we used less sodium
  • 2 cups of water
  • 1.5 cups of whipping cream
  • 1 hearty tsp of white pepper

Directions:

  1. In a large pan, brown the sausage and stir in the pepper flakes. Transfer to a dish and set aside
  2. To the same pan add the onions and garlic and sauté for 10 minutes, until onions are tender.
  3. Stir in chicken broth and water. Bring to a boil.
  4. Add the potatoes and cook until soft (approximately 20-30 minutes)
  5. Once potatoes are cooked, add the whipping cream, cooked sausage and white pepper. Cook until heated through.
  6. Add kale just before serving.
  7. Dish and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.bigoven.com 

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Pineapple Baked Chicken

11008513_10205998715465070_8853942480179284495_nIt is no secret that I love savory sweet, and this recipe delivers just that. This chicken dish is baked so the meat came out really juicy and tender with the pineapples perfectly soft. I found it to be an easy, quick and delicious recipe that had us coming back for seconds. I honestly ate a heaping second plate of just the pineapple for desert, that is how tasty it was. We added extra pepper flakes for more heat and I think that took it to a whole new level of yummy. I’m falling in love with Dijon mustard after the saucy pork chops I made a few weeks ago, and I must say I think that is what holds all the flavors in this recipe together.

Serves: 4     Calories: 350 per serving     Time: MARINATE 3 hrs  COOK: 30 minutes

Ingredients:

  • 4 chicken breasts, trimmed
  • 2 (20 oz.) cans of pineapple chunks, if you can get the ones in pineapple juice not syrup
  • 3 garlic cloves, minced
  • Salt and pepper to taste
  • 1 tbsp. lemon juice
  • 1 tbsp. lemon zest
  • 1/8 tsp paprika
  • 2 tbsp. butter
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • Crushed pepper flakes (optional)

Directions:

  1. To marinade, combine chicken, pineapple juice (drain from the canned stuff and keep pineapple chunks aside), garlic, salt, pepper, lemon juice, lemon zest and paprika. Place in a large bowl or ziplock bag and refrigerate for 4 hours.
  2. Pre heat oven to 400 degrees Fahrenheit.
  3. Spray 9×13 cooking dish with cooking spray.
  4. Remove the chicken from the marinade and put into the baking dish and set aside. Discard of the marinade.
  5. In a large pan melt the butter. Once butter is melted add the Dijon, honey, and pineapple chunks stirring for a few minutes until bubbly. Remove from heat
  6. Pour the saucy pineapple chunks over the chicken and bake for 35-40 minutes.
  7. If you are into spicy, sprinkle pepper flakes on top before serving.
  8. Serve and enjoy!

*Photo is an original belonging to me

**Recipe adapted from http://www.diethood.com