Cheese Tortellini And Sausage Soup

Ingredients:

1 tablespoon olive oil

1 pound Italian sausage (mild or spicy)

1-2 cloves garlic minced

2 teaspoons red pepper flakes (if using spicy sausage, you may want to use less)

1 teaspoon onion powder (I have picky eaters, but you could use 1/2 onion diced)

1 tablespoon oregano

1 tablespoon parsley flakes

4 cups chicken broth (or 4 cups of water plus 6 chicken bullion cubes)

1 cup heavy whipping cream (could sub milk or half & half for a thinner base)

1 bag frozen cheese tortellini (mine was 19 oz.)

2 cups kale (chopped)

Salt and pepper to taste (I like white pepper, but black pepper is fine)

Directions:

In a large saucepan add the olive oil, garlic, red pepper flakes, onion powder and sausage. Brown the sausage completely, then drain and return to pot. Add oregano, parsley flakes, broth and cream. Simmer for about 10 minutes, but do not let it come to a full boil. Add tortellini, kale, salt and pepper. Simmer for 3-5 minutes (until tortellini is done).

 

Macaroni and cheese

Ingredients

§                     4 cups Dried Macaroni

§                     1 whole Egg Beaten

§                     1/4 cup (1/2 Stick Or 4 Tablespoons) Butter

§                     1/4 cup All-purpose Flour

§                     2-1/2 cups Whole Milk

§                     2 teaspoons (heaping) Dry Mustard, More If Desired

§                     1 pound Cheese, Grated

§                     1/2 teaspoon Salt, More To Taste

§                     1/2 teaspoon Seasoned Salt, More To Taste

§                     1/2 teaspoon Ground Black Pepper

§                     Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Fettucine alfredo

12oz cream cheese
1 cup grated parmesan cheese
1/2 cup butter
1 cup milk (added slowly)
1/2 tsp garlic powder

cooked fettucine pasta


In a large sauce pan, melt butter,
add cream cheese, parmesan cheese,
milk, and garlic powder. Stir sauce
until smooth. Pour over cooked fettucine.
More or less milk may be used, depending
on desired thickness. Top with grilled
chicken if desired