Author: Chef

Description
A very simple chicken and dumplings recipe built with biscuits and broth.

Ingredients

• 6 cups water
• 6 bouillon cubes
• 1 can biscuits
• 1 large can chicken or 1 chicken breast cut into pieces

Instructions

1. Cook the chicken first if using raw chicken breast.
2. Cut the biscuits into half pieces.
3. Bring the water and bouillon to a boil.
4. Add the chicken and biscuit pieces.
5. Boil until the biscuits are cooked and the broth thickens to your liking.

Notes

• The original note says the longer it boils, the thicker it gets.

Description
An easy crockpot taco soup with beans, corn, Rotel, ground beef, and pantry seasonings.

Ingredients

• 1 can black beans
• 1 can pinto beans
• 1 can ranch style beans
• 1 small can corn
• 1 can Rotel
• 1 pound ground beef, browned
• 1/2 small onion, diced and sauteed
• Chopped cilantro
• Onion powder
• Garlic powder
• Taco seasoning
• Seasoned salt
• 1/2 cup water
• 1/2 cup milk

Instructions

1. Add all ingredients to the crockpot.
2. Cook on high for about 30 minutes.
3. Taste and add more seasoning if needed.
4. Serve with tortilla chips.

Notes

• The original note says this serves 4 to 8.

Description
A creamy potato soup topped like a loaded baked potato.

Ingredients

• 3 russet potatoes
• 2 green onions
• 2 cups milk
• 1/2 cup bacon bits
• 1 1/2 cups shredded cheese
• 4 tablespoons butter

Instructions

1. Cut the potatoes into smaller pieces and boil until soft.
2. Pour most of the cooking water into a separate pot and save it for later.
3. Mash the potatoes to your preferred texture.
4. Add the milk and stir well.
5. Add a little reserved potato water if needed to thin the soup.
6. Stir in the green onions, bacon bits, butter, and shredded cheese.
7. Add more reserved water if needed and serve hot.

Notes

• The original note suggests topping each bowl with extra cheese, sour cream, green onion, and bacon bits.

Description
Italian sausage cooked with peppers, onion, tomatoes, and a little broth.

Ingredients

• 3 pounds Italian sausage links, cut into 3/4-inch slices
• 4 medium green peppers, cut into thin strips
• 1 medium onion, thinly sliced and quartered
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 tablespoons chicken broth
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon lemon juice
• 6 plum tomatoes, coarsely chopped
• Hot cooked polenta, optional

Instructions

1. In a Dutch oven or large skillet, cook the sausage over medium heat until no longer pink, then drain.
2. Add the peppers, onion, butter, olive oil, chicken broth, parsley, salt, pepper, and lemon juice.
3. Cover and cook 10 to 12 minutes, stirring occasionally, until the vegetables are crisp-tender.
4. Add the tomatoes and heat through.
5. Serve as is or over hot polenta if desired.

Description
A fast skillet pasta that delivers lasagna flavors in a one-pot weeknight format.

Ingredients

• 1 tablespoon olive oil
• 3 Italian sausage links, casing removed
• 1 14.5-ounce can diced tomatoes
• 1 8-ounce can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes, optional
• 8 ounces farfalle pasta
• Kosher salt and black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sausage and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
3. Stir in the diced tomatoes, tomato sauce, oregano, basil, garlic powder, and red pepper flakes. Season with salt and pepper.
4. Bring to a simmer, then stir in the pasta and 2 cups water.
5. Bring to a boil, cover, reduce heat, and simmer 13 to 15 minutes until the pasta is cooked through.
6. Remove from the heat and stir in the mozzarella and Parmesan.
7. Top with dollops of ricotta, cover briefly until warmed through, and garnish with parsley.

Description
Creamy one-pan pasta with andouille sausage, tomatoes, and pepper jack cheese.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 12.8-ounce package smoked andouille sausage, thinly sliced
• 2 cups chicken broth
• 1 14.5-ounce can diced tomatoes
• 1/2 cup milk
• 8 ounces elbow pasta
• Kosher salt and black pepper, to taste
• 1 cup shredded pepper jack cheese

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic, onion, and sausage and cook until the sausage is lightly browned.
3. Stir in the chicken broth, tomatoes, milk, and pasta. Season with salt and pepper.
4. Bring to a boil, cover, reduce the heat, and simmer 12 to 14 minutes until the pasta is cooked through.
5. Remove from the heat, top with the cheese, cover briefly, and let the cheese melt before serving.

Notes

• The source note appears to have a typo reading 'chicken brown'; this recipe uses chicken broth.