:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

I got this recipe from my lovely friend Kristen Davis and it is a regular in our house now! It is easy, delicious and full of vitamin rich goodies and perfect for any type of weather! I only made a few changes to her original recipe and the beauty of this soup is that you can add anything you want!

Kale and Kielbasa Soup

* 16 oz. kielbasa sausage, sliced (we usually use the smoked turkey - leaner but still really good)
* 1 roll medium italian sausage (I use the roll from Nob Hill)

* 2 - 3 sliced carrots

* 3 - 4 garlic cloves, minced

* 1 yellow onion, diced

* 1 - 2 leeks sliced (sliced up to the green leaves)

* 2 large russet potatoes (any potatoes would work), cubed

* 3 - 4 Cups chopped kale (I typically use the whole head of kale, be sure to cut leaves from stem)

* 6 Cups chicken stock, low-sodium

* 1 Tbsp. fresh rosemary

* 1 teaspoon dried thyme (we use fresh since we have it in our garden)

* freshly ground pepper

* salt

Directions

In separate skillets, brown sliced and Italian sausage. In large pot, sauté the onions and garlic in a little butter (1 Tbsp.) until onions are translucent (about 3 minutes). Add the leeks, carrots and sausage and sauté for about 3 minutes. Add the chicken stock and bring to a boil. Add herbs to taste (fresh if possible!), pepper and salt.

Add the potatoes and bring to a boil. Lower heat and let simmer 10 - 15min (or until potatoes are tender – the longer the potatoes cook, the more mushy they will become). Add kale and cook for an additional 3 - 5min. Enjoy!

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!

Click here for a printable version of Kale and Kielbasa Soup

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

I posted this recipe last year, but for some reason my 'search this blog' box won't bring it up...and it just so happens to be on of my most requested recipes. It should show up in the search engine from now on. So, without further ado...in case you missed, get your taste buds ready for this delicious soup.

Nini's Italian Sausage Minestrone Soup

* 1 lb. Italian Sausage (I buy mild - It comes in a roll)
* 2 Tbsp. Olive Oil
* 1 Cup white onion, chopped (about one small/medium onion)
* 1 Cup zucchini, sliced in rounds (1-2 zucchini)
* 1 Cup summer squash, sliced in rounds (1-2 squash)
* 1/2 Cup celery, chopped
* 4 cloves garlic, minced
* 1/2 Cup carrots, sliced in rounds
* 4 Cups vegetable broth (do not use chicken broth - one container from Traders Joes is the perfect amount)
* 1 can red kidney beans, drained
* 1 can white kidney beans, drained
* 1 can diced tomatoes
* 2 Tbsp. minced fresh parsley (or 2 tsp. dry parsley)
* 1 ½ tsp. dried oregano
* 2 tsp. salt
* 1 tsp. ground black pepper
* 1 tsp. dried basil
* ½ tsp. dried thyme
* 1 1/2 Cups hot water
* 1 1/2 Cups red wine
* 4 Cups fresh baby spinach (or a few good handfuls-to your liking)
* ½ - 1 Cup pasta (any kind will do such as corkscrew or shells)

Directions

In skillet or pan brown Italian sausage. In large soup pot, saute onion, garlic, carrots, zucchini, squash and celery in the oil for a few minutes until onions become translucent. Add vegetable broth, tomatoes, kidney beans, white beans, browned sausage, hot water, wine and spices. Bring soup to a boil then reduce heat and simmer for 20 minutes. Add spinach and pasta and simmer for an additional 20 minutes or until pasta is at desired consistency. Enjoy! If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments! Click here for a printable version of Nini's Italian Sausage Minestrone Soup

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Side Dish

I found this recipe on a great website I have been frequenting lately (she even lists WW points for those that are counting). We eat broccoli quite often, yet I hardly ever think to get cauliflower. In fact, until I found this recipe, I do not think I had ever even prepared cauliflower in any way other than putting together a veggie platter. A few friends had told me about this recipe so I decided to give it a try. We have made it almost every week since the first batch and what do you know, it is Markus' new favorite side dish. He even requested it for his birthday meal! So, be brave. Buy cauliflower and make this recipe -- you won't be disappointed!

Oven Roasted Cauliflower

* 6 cups cauliflower florets (1 large cauliflower) cut small
* 3 garlic cloves, chopped
* 1/4 cup olive oil
* kosher salt and fresh pepper
* juice of 1/4 lemon
* 1/4 cup Parmigiano Reggiano, freshly grated

Directions

Preheat oven to 450 degrees.

Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven.

Roast for about 25-35 munites, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed. Enjoy!

Click photo for credit

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Oven Roasted Cauliflower

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

A chill has finally appeared in the fall air which of course, makes me crave warm hearty soups. Markus specifically requested that I make this soup tonight and that it be served in a bread bowl. I adapted this recipe to our own liking from a Cooking Light recipe I found a few years ago. It is light and hearty at the same time and ridiculously delicious!

Wild Mushroom and Beef Stew

* 3 1/2 cups water
* 3 cups fat-free, less-sodium chicken broth
* 1 cup dried porcini mushrooms (about 1 ounce)
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 4 garlic cloves, minced
* 2 pounds beef stew meat
* 3 teaspoons canola oil
* 2 (8-ounce) packages pre-sliced button mushrooms
* 1 pound Cremini mushrooms, sliced
* 1/4 cup tomato paste
* 1 cup red wine
* 1 medium red onion, coarsely chopped
* 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
* salt and pepper to taste

Directions

Bring water and broth to a boil in a saucepan. Add porcini mushrooms; remove from heat, and let stand 15 minutes. Drain in a colander over a bowl, reserving liquid. Chop porcini and set aside.

Combine flour, salt, pepper, garlic, and beef, tossing well to coat. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat and add beef mixture. Saute about 4-5 minutes or until beef is browned. Remove beef to separate bowl and then add button and cremini mushrooms; cover, reduce heat to medium, and cook 10 minutes or until mushrooms release liquid. Stir in the reserved porcini liquid, chopped porcini, beef mixture, wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Meanwhile, preheat oven to 450 degrees. Combine 1 teaspoon oil and onion on a foil-lined jelly-roll pan; toss well to coat. Bake at 450° for 25 minutes, stirring twice.

Add roasted onion, rosemary, and pepper to stew. Cover and simmer stew an additional 30 minutes or until beef is tender. Sprinkle with parsley. We often enjoy this stew in a sourdough bread bowl. Enjoy!Click picture for photo credit

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Wild Mushroom and Beef Stew

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Seasonal Sweets

I keep saying it, and I will say it again -- Fall is here! Fall is here! Having had the pleasure of growing up in a small town on the East coast has given me an affinity for this season like no other. As a child, the crisp clear skies mixed with the crimson, auburn and bright yellow leaves ushered in some of the best outside-maple-leaf-hunting-raking-leaf pile-diving days. Along with the fun that the fall season brings, comes some of the most delightfully delicious treats! Don't get stuck in a rut thinking that the only fall treat is pumpkin pie! If you like pumpkin treats, try these pumpkin chocolate chip cookies!

Pumpkin Chocolate Chip Cookies

* 1 cup canned pumpkin
* 1 cup white sugar
* 1/2 cup vegetable oil
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon all spice
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon milk
* 1 tablespoon vanilla extract (yes, you read that right - 1 TABLESPOON, trust me)
* 2 cups semisweet chocolate chips

Directions

Combine pumpkin, sugar, vegetable oil, egg and vanilla. Dissolve the baking soda with the milk and stir in.  In a separate bowl, stir together flour, baking powder, ground cinnamon, nutmeg, allspice and salt. Add flour mixture to pumpkin mixture and mix well. Add chocolate chips. Drop by spoonful on greased cookie sheet (or silpat) and bake at 350 degrees F for approximately 9-11 minutes or until lightly brown and firm. Enjoy!
If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Pumpkin Chocolate Chip Cookies

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

I wanted to make use of the tomatoes that we had and came across a great recipe for tomato bisque on this website. I love tomato soup, especially on a cool autumn night. This recipe is delicious, relatively easy to make, and very healthy. We made grilled cheese sandwiches to go with it and it was the perfect pairing! The only thing I may do differently next time is to add a bit more sour cream to enhance the creaminess.

Fresh Tomato Bisque

* 1 tbsp butter
* 1 medium onion
* 1 cup chopped carrots
* 1 celery stalk
* 3 cloves garlic
* 30 oz fresh plum (Roma) tomatoes, peeled (I cut an X on the end and blanch them for easy peeling)
* 32 oz fat free chicken broth (I use Trader Joe's low sodium)
* 3 sprigs parsley
* 10 basil leaves
* 2 bay leaves
* 2 tbsp reduced fat sour cream
* salt and pepper, to taste (definitely needs a fair amount of salt)
* Parmesan cheese for serving (optional)

Directions

Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.

Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.

Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn't explode on you). Ladle into bowls and top with freshly grated cheese and fresh basil. Enjoy!
If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Fresh Tomato Bisque

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Dessert

The other day, out of the blue, Markus said, "I want carrot cake." I had never made a carrot cake before, so I thought I would give it a go. I had most of the ingredients on hand and only had to pick up a few things at the store. This recipe is adapted from one I found on AllRecipes.com. I wasn't too excited about the amount of oil that the recipe called for, so I substituted applesauce for some of it and changed some other ingredients as well. This cake came out moist, delicious, and it was the perfect treat to usher in my favorite season! Happy first day of Fall!

Carrot Cake

* 4 eggs
* 3/4 cup vegetable oil
* 1/2 cup applesauce
* 1 cup white sugar
* 1 cup brown sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 1/4 teaspoon nutmeg
* 3 cups grated carrots

* 1/2 cup (1 stick) butter, softened
* 8 ozs. cream cheese, softened
* 2 cups confectioners' sugar
* 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan or two 9" rounds.

In medium bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. In a large bowl, beat together eggs, oil, applesauce, white sugar, brown sugar and 2 teaspoons vanilla. Slowly add flour mixture. Stir in carrots. Pour into prepared pan(s).

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a cooling rack and cool completely.

To make frosting: In a medium bowl, combine butter, cream cheese and 1 teaspoon vanilla. Slowly add confectioners' sugar to desired sweetness. Beat until mixture is smooth and creamy. Frost the cooled cake. Enjoy!

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!

Click here for a printable version of Carrot Cake

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Light and Easy

I often get stuck in a rut with our 'meal rotation', so this week I have been making new meals for dinner. Not only new meals, but healthy meals -- meals I have never made before. I noticed that the jumbo shrimp was on sale this week, so googled some shrimp recipes and came across a fantastic one! I had all of the ingredients in the house already with the exception of the shrimp and snow peas. This recipe is very easy, delicious and it is now a big winner in this house! Now, head on down to the market, get some fresh shrimp and snow peas and try this recipe! You won't be sorry you did!


Shrimp with Snow Peas

* 1 Tablespoon salt
* 2 Cups cold water
* 1 pound shrimp, peeled and deveined
* 1/3 Cup chicken broth (I use low sodium)
* 2 teaspoons rice wine
* 1 1/2 teaspoons soy sauce (I use low sodium)
* 1 1/2 teaspoons corn starch
* 3/4 teaspoons sugar
* 1/8 teaspoon ground pepper
* 1 Tablespoon sesame oil
* 2 Tablespoons minced garlic
* 1 teaspoon minced fresh ginger root
* 6 ozs+ snow peas, strings removed
* 2 Tablespoons chopped fresh chives
* 1/4 teaspoons salt

Directions

**Be sure to prep everything first (garlic, ginger, sauce, etc.). Once the cooking begins, it only takes minutes to complete the dish. To ensure that you don't overcook the shrimp, follow cooking times.**

In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside for 5 minutes. Rinse shrimp and dry on paper towels.

In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.

Heat 1 tablespoon sesame oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger and 2 teaspoons vegetable oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.

Stir broth mixture into wok, and continue cooking until sauce thickens. Serve immediately. We served over rice. The only thing I may do differently next time is to double the sauce (broth) mixture. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Shrimp with Snow Peas

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Appetizer/Salad

After a few busy weeks and our first family vacation I am back to posting recipes. Summer has finally arrived here in Santa Cruz and with it comes my desire for easy, light, flavorful foods. I think many people would agree that you can't beat a combination that includes olive oil and balsamic vinegar. Add some fresh tomatoes, basil, and fresh mozzarella in there and you have yourself a perfect appetizer or light main dish to enjoy!

Caprese Salad

* 2 - 3 Fresh tomatoes - (I typically try to use garden fresh and the most flavorful)
* 1/2 pound or one ball fresh mozzarella, drained and sliced or cubed (Costco has the best deal!)
* 15-20 fresh basil leaves, whole or chopped
* 2-3 Tablespoons extra virgin olive oil
* 1-2 Tablespoons balsamic vinegar
* salt and pepper

Directions

There are many ways to prepare caprese salad however, we typically do in two different ways, depending up on our mood - slices or diced. If preparing sliced, simply slice tomatoes and fresh mozzarella in 1/4" thick slices. Alternate tomato slices, mozzarella slices, and whole basil leaves. Generously cover with olive oil and balsamic vinegar. Add salt and pepper to taste. If you use small tomatoes such as grape or cherry, simply slice in half. Dice mozzarella, chop basil and mix with tomatoes. Generously cover with olive oil, balsamic vinegar, salt and pepper. Stir gently and enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for printable version of Caprese Salad

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Salad

I apologize for the lack of a recipe last week. It was a tough week walking through the loss of a dear friend. With that said, not much cooking was done, however we did eat quite a few large salads. My friend Staci makes some of the best salads, so I tried to re-create one that she makes often. I typically don't make my own salad dressing, as the idea of making my own totally intimidates me. It really does, but with a bit of guidance from Staci and a lot of guessing on my part I finally got it right. This salad dressing is easy, delicious and compliments so many different salad toppings.

Dijon Vinaigrette

* 1 teaspoon Dijon mustard
* 1/3 Cup red wine vinegar
* 1/4 Cup vegetable oil
* 1 garlic clove, crushed
* salt and pepper

In small bowl, mix mustard, red wine vinegar, and garlic. Whisk in oil slowly to incorporate. Add salt and fresh ground pepper to taste.

I prefer to serve this vinaigrette over spinach salad with hard boiled eggs, bacon and freshly grated Parmesan cheese. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Dijon Vinaigrette

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: South of the Border

Memorial Day is just around the corner which means summer is on it's way! Spring and the arrival of summer make me crave light, colorful, zingy foods. If you're looking for something to make for a gathering or to devour on your own, try this mango salsa. My taste buds are buzzing just thinking about it. It is fabulous as an appetizer with chips or crostini. It is also perfect to pair with grilled chicken, steak or fish. Enjoy the onset of summer with some of this delicious mango salsa.

Avocado, Tomato and Mango Salsa

* 1 mango, peeled, seeded and diced
* 1 avocado, diced
* 4 medium tomatoes, diced (I remove the juices and seeds before dicing)
* 1 jalapeno pepper, seeded and minced
* 1/2 Cup cilantro or parsley (which ever you prefer)
* 3 cloves garlic, minced
* 1 teaspoon salt
* 2 Tablespoons fresh lime juice
* 1/4 Cup chopped red onion
* 2 Tablespoons olive oil

Directions

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Avocado, Tomato and Mango Salsa

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Appetizer or Side Dish

Living twenty minutes away from the 'Artichoke Capital of the World' has it's benefits. Huge, fresh artichokes are available year round, and since spring is their best growing season, we have been partaking quite a bit as of late. Markus made these artichokes a while back and they were delicious. This Giada De Laurentiis recipe is easy to make and perfect for an appetizer or a side dish and is a great dish to set out for dinner guests. So, get a little daring and try something new!

Baked Artichokes with Gorgonzola and Herbs

* 4 artichokes
* 3 lemons
* 10 ounces MILD Gorgonzola cheese, room temperature
* 2 Tbls. cream (I use milk instead)
* 2 tsp. fresh thyme, chopped
* 2 tsp. fresh parsley leaves, plus 1 Tablespoon, chopped
* 1 clove garlic, minced
* 1/2 tsp. fresh ground black pepper
* 3 Tbls. bread crumbs
* 1 Tbls. olive oil

Directions

Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears (or scissors), trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.

Meanwhile, in a small bowl stir together the Gorgonzola, cream (or milk), thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley. You can also use Italian style breadcrumbs in place of the extra parsley.

Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish (I spray the dish first). Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve. Enjoy!

Picture courtesy of Food Network

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Baked Artichokes with Gorgonzola and Herbs

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Roundup: Kid Friendly

My friend Shelley mentioned that it would be good to get some recipes on here that are kid friendly. I suppose all of my recipes are kid friendly if your kids are easy eaters. My kids are not. While it can be challenging to get the kiddos to eat all that we would like them to, they both LOVE meatballs (and so do I). This recipe is easy, delicious and on the healthy side -- they have veggies right inside! You can add any vegetables you like too. So, go get some ingredients and enjoy these Turkey-Veggie Meatballs. Your kids might like 'em too!

Turkey-Veggie Meatballs

* 1 1/2 pounds ground turkey (I use 93% lean so they aren't too dry)
* 1/2 Cup dry breadcrumbs
* 1/2 Cup (2 ozs.) finely shredded Parmesan cheese
* 1/3 Cup green onions, finely chopped
* 1/4 Cup carrot, shredded
* 1/4 Cup zucchini, shredded
* 1/4 Cup fresh parsley, chopped (optional)
* 1/4 teaspoon salt
* 1/4 teaspoon fresh ground pepper
* 1 large egg white
* 2 garlic cloves, crushed
* cooking spray

Directions

Preheat oven to 400 degrees. Spray baking sheet. Combine all ingredients in a large bowl being sure not to over mix. I substitute shredded summer squash for the parsley. Shape mixture into 30 (1 1/2-inch) meatballs. Bake for 15 minutes or until light browning begins. Remove from oven and serve plain or with sauce. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Turkey-Veggie Meatballs

:: Thursday's Recipe Rodeo ::

It's Thursday already!! This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Cozy Cookin'

Baby it's cold outside. The air is crisp, the Christmas tree is up and the house is filled with yummy aromas. This is the season for warm, hearty soups. This recipe is a keeper - easy to make, relatively quick and very hearty. You can make it a vegetarian dish or use any type of meat you like, it is delicious any way you try!

Nini's Italian Sausage Minestrone Soup

* 1 lb. Italian Sausage (I buy mild - It comes in a roll)
* 2 Tbsp. Olive Oil
* 1 Cup white onion, chopped (about one small/medium onion)
* 1 Cup zucchini, sliced in rounds (1-2 zucchini)
* 1 Cup summer squash, sliced in rounds (1-2 squash)
* 1/2 Cup celery, chopped
* 4 cloves garlic, minced
* 1/2 Cup carrots, sliced in rounds
* 4 Cups vegetable broth (do not use chicken broth - one container from Traders Joes is the perfect amount)
* 1 can red kidney beans, drained
* 1 can white kidney beans, drained
* 1 can diced tomatoes
* 2 Tbsp. minced fresh parsley (or 2 tsp. dry parsley)
* 1 ½ tsp. dried oregano
* 2 tsp. salt
* 1 tsp. ground black pepper
* 1 tsp. dried basil
* ½ tsp. dried thyme
* 1 1/2 Cups hot water
* 1 1/2 Cups red wine
* 4 Cups fresh baby spinach (or a few good handfuls-to your liking)
* ½ - 1 Cup pasta (any kind will do such as corkscrew or shells)

Directions

In skillet or pan brown Italian sausage. In large soup pot, saute onion, garlic, carrots, zucchini, squash and celery in the oil for a few minutes until onions become translucent. Add vegetable broth, tomatoes, kidney beans, white beans, browned sausage, hot water, wine and spices. Bring soup to a boil then reduce heat and simmer for 20 minutes. Add spinach and pasta and simmer for an additional 20 minutes or until pasta is at desired consistency. Enjoy! If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments! Click here for a printable version of Nini's Italian Sausage Minestrone Soup