Chicken Sausage & Vegetable Soup with Cheese Crisps

Anywhere but here (Seattle), most folks are bustin' out the grills and lemonade this time of year, but not in the Pacific Northwest, we are still craving soup and red wine...well I am anyway, well I always am, actually. 

After my 'cancer fighting soup' disaster...lowest blog view numbers ever.  (Apparently people don't make recipes that start with the word 'cancer' and I need to work on my marketing skills.)  Consider this a 'make up' recipe.   I promise you will have this recipe for a long time, because you are going to live forever, and ever, and ever...how am I doing?  Marketing 101?.

This is like a minestrone only with sausage instead of the traditional lean pork and bacon. You can clean out your pantry and a fridge making this soup. Throw in whatcha got and you will still have a great soup....but start with the sausage, it really makes the soup.

NOTE: When I make soups with pasta, I always cook the pasta separate and ladle the soup over it.   You will find the pasta so much better tasting and won't get mushy when you have leftovers the next day. 

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Oven Roasted Brussel Sprouts

So easy and so yummy!  You can apply this same technique to most veggies that you love. 
Brussel Sprouts are a trending food these days and I had not had them for years but they are just popping up everywhere! 

Come to find out the husband loves them...go figure. You think after 30 years you know someone, then wham!  Brussel Sprouts!...go figure?  It's a crazy world...

Ingredients

1 pound fresh Brussel Sprouts
Olive Oil
Salt and Pepper

Preheat the oven to 400 degrees.  Line a baking sheet with foil for easy clean up.

Cut the ends off the sprouts off and let the leaves fall off where they may.

Toss with some olive oil (be a little generous), sprinkle with salt and pepper.

Bake for about 25 minutes until tender and serve! 

Had the leftovers for lunch the next day and they were yummy chilled!

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Perfect Crispy Oven Fried Chicken!

Ho hum, another recipe for oven fried chicken...but not so fast my foodie freinds! 
My oven fried chicken recipe can beat up your oven fried chicken recipe!
What makes mine so perfect you ask?  Buttermilk. Not the kind you find next to the weird milk products in the dairy case, but the kind you make at home, out of milk and vinegar...that's it. 
 Milk + Vinegar = Buttermilk...it's genius I tell you!  You can use it in all recipes that call for Buttermilk, perfect for baking!
Other secrets to perfect oven fried chicken: Panko crumbs, smoked paprika and chicken thighs...leave the breasts in the freezer! ( killing me to not say something really stupid right now....).

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BBQ Chicken Pizza with Smoked Gouda

Homemade pizza can be tricky.   I am not sure  you can make a perfect one without a brick oven that's about 550 degrees.  I've tried a pizza stone, homemade dough and the grill and I've banged out some pretty good stuff, but this one comes as close as any to a real pizza place pizza...every time!

I buy the dough from Trader Joes. I'ts darn good pizza dough and really cheap...I think it's a buck a bag.  It freezes really well so buy several.

This is a really good friday night pizza...even better with carmalized onions if you have a little extra time.

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Asparagus and Gruyere Tart

I have a blog fan...I do, I do, I really really do!  His name is Rob and I work with him at the big old coffee shop in Seattle.  He is in close second to my mom in regards to how many recipes he tries of mine....and his partner calls me the "Spatula Lady", which I kinda like :)

He is a terrific cook and I got this recipe from him.  He got it from Martha (as in Stewart) but I'm giving him all the credit.  Martha has already had her moment, it's so Rob's turn.

With only a few ingredients, you can put this together very quickly.  It is so impressive looking.  The Gruyere really adds a snap. You could probably try some other cheese like Swiss, or Gouda,   but I would really recommend that you pony up and spend the few extra dollars for the Gruyere, it really make the flavor.

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