Leah's Soup

My sister made soup for Harry and I over the winter and it was delicious. I tried making it yesterday, and Harry and I could not stop raving about it.

Leah's Soup

Brown Jimmy Dean Hot Sausage
Drain and mix with Flour

Wash, peel and cut potatoes

Put sausage and potatoes in pot

Add Chicken Stock

Add spices

Once the potatoes have cooked turn to low

Add up to 3/4ths milk, cheese, and kale

You can turn the stove off and eat right away.
I let mine sit for 20-30 minutes and it was nice and thick!

 

THE BEST LASAGNA!!!

About a month ago, Harry and I were having friends over. We were going to cook a roast like we do every Sunday but last minute, I changed my mind. I wanted to make my famous Lasagna. Seriously, everyone LOVES it. I went to grab the recipe and it was missing. I couldn't find it anywhere in the kitchen. I yelled at Harry because he loves a clean and tidy house so naturally, he was the one who threw it away. Sorry! That evening, I was able to create a list of the ingredients from memory. I was determined to make the Lasagna for our guests and I did although Harry was very nervous about it. The lasagna turned out well. Harry thought it had too many vegetables but is there such a thing?

Fast forward to yesterday, I was scrolling through the blog and came across my Random post. This was a long post because I had a broken laptop. Nothing was organized. I almost stopped reading but then, I found it. It was like finding a pot of gold at the end of the rainbow. It was glowing. It was... MY LASAGNA RECIPE!!! I cannot tell you how excited I was. It was amazing. Best day ever!!

I do not follow this recipe to a T. The only meat I use is Jimmy Dean Hot Sausage and Bacon (the 30 second microwave kind). I do not measure my veggies although Harry would probably appreciate it if I did. I do my own thing with the spices- I throw in whatever and its always turned out well. I do not make the Porcini- Parmesan Sauce. I HATE that sauce so I skip that. I add shredded cheese between each layer instead. Perhaps someday I'll create my own recipe but for now, this will do. Enjoy!!

Squash Mac and Cheese

Prep: 15 min.   Bake: 14 min.   Oven: 425   Cook: 40 min.

12 oz dried Rigatoni

1 1/2 lb. Butternut Squash, peeled, seeded, and cut into chunks (3 1/2 cups) 

2 3/4 cups Milk

1/4 cup all- purpose Flour

8 oz. smoked Gruyere Cheese, shredded (2 cups)

8 slices Bacon

2 small sweet Onions, cut into chunks

3 oz. Sourdough Bread

2 Tbsp. Butter, melted

Fresh flat- leaf Italian Parsley

1. Preheat oven to 425. Lightly butter a 3- quart baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.

2. Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium- high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup of milk and flour; stir into the squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm. 

3. Meanwhile, in a very large skillet cook bacon until crisp, drain on paper towels. Combine; set aside. Pour off all but 2 Tbsp. bacon drippings. Return skillet to heat. 

4. Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.

5. Add squash- cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.

6. Sprinkle bread and remaining Gruyere over the pasta mixture. Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with Parsley. Makes 6 to 8 servings.