While figuring out what blog posts to write for this Thanksgiving season, I thought I would start with my favorite Thanksgiving dish. I love a traditional Thanksgiving feast, but especially in love with all of the side dishes. I follow a pretty traditional recipe with a couple secret tricks to make it even better.
- 1 can of condensed cream of mushroom soup
- 3/4 cup of milk
- 1/4 cup of shredded sharp cheddar cheese
- 1/4 teaspoon of black pepper
- 1/8 teaspoon of red pepper flakes (optional)
- 32 ounces of french style green beans (drained)
- 1 1/3 cup of (French’s) fried onions
- Mix soup, milk, pepper, cheese, and red pepper flakes in a bowl (I use a whisk to make sure the soup is mixed well.)
- Stir in a cup of the fried onions and all of the green beans.
- Pour into a casserole dish and bake on 350°F for 30-40 minutes or until the sides of the casserole are bubbling.
- Top the casserole with the rest of the fried onions and bake for another 5 minutes.
This soup is a favorite of mine and everyone who has tried it loves it! I came up with the idea for this soup while I was walking around the store wondering if I could make a simple soup with the spinach I had left over. I was able to buy some ingredients that sounded like they would work and I made this incredible soup. I wanted everyone to try it I was so proud of my creation! I’m excited to share this recipe with you and I hope you love it as much as I do.
- 2-3 tablespoons of olive oil
- 1 pound of mild Italian sausage
- 1 medium sweet onion (chopped)
- 1 teaspoon of minced garlic
- 2 large stalks of celery (chopped)
- 2 large carrots (chopped)
- 2 cups of spinach
- 1 can of diced tomatoes
- 1 can of cannellini beans (drained)
- 1 tablespoon of oregano
- 1 teaspoon parsley
- 1 teaspoon of basil
- ½ teaspoon of red pepper flakes (or more if you like spicy)
- Salt and pepper to taste
- 16 oz of chicken broth
- In a pot on medium heat, pour 2 to 3 tablespoons of olive oil, then add Italian sausage. (If the sausage sticks, add about ⅓ cup of water)
- Chop up the sausage with a spatula as it cooks in the pot.
- Once the sausage is cooked, remove it from the pot and put in a separate bowl.
- Add the chopped onion, garlic, celery, and carrots. Add about ½ cup of the chicken broth and cook veggies until they are soft.
- Add the spinach until it has cooked down, and then place the sausage back in and add the beans and canned tomatoes.
- Add the oregano, parsley, basil, and red pepper flakes.
- Add the rest of the chicken broth, then season with salt and pepper to taste (I add about a teaspoon of both) and let the soup simmer for 15-20 minutes.
Happy football season! It’s that time of the year again. If you know me, you know that I love fall for many reasons, one of them being Penn State Football. Growing up, my mom would make this dip every Saturday for us to snack on while watching Penn State play football. I thought the best way to celebrate the beginning of this football season and the relaunch of my blog is to share our “football dip” recipe.
- 8 oz. of cream cheese
- Hormel beanless chili (if you’re a vegetarian you can use some vegetarian chili instead)
- 2 cups of cheddar cheese
- (optional) canned jalapenos
- Place the 8 ounces of cream cheese in the casserole dish and microwave for 15 seconds.
- Then spread the cream cheese evenly across the bottom of the dish.
- Add the can of beanless chili and spread on top of the cream cheese.
- Sprinkle the cheddar cheese on the chili
- (Optional) If you want to add the jalapenos, place them randomly on top of the cheese.
- Put the dish in the microwave and cook for 5 minutes or until the cheese is melted.
- Serve with the tortilla chips of your choice.