As we near the end of August, kids around the Mitten unite in disappointment about the inevitable return to school, college, and cold weather (*burrr*). For the sixth year, Grand[...][ Read More → ]
I am linking up again this week with Fourth Grade Frolics for Monday Made-It, but most of these items were made before vacation.My first item is a project my mother helped me with. She has made a ton of these for different holidays; I have one fo…[ Read More → ]
In this house our dogs really are a part of the family. They get lots of attention, sit on our couch and sleep in our beds. I even talk to them so much that my husband says he never knows if I’m speaking to him or the dog. Hey, they are very good listeners! (And […][ Read More → ]
If your anything like my family you love olive gardens soup and salad and your favorite is of course Zuppa Toscana! But we all can’t get the soup and salad every day during lunch for 6.99 or worse 9.99 for dinner so what must we all do? MAKE IT OURSELVES! This recipe I just tried today came from tuscanrecipes.com. Apparently this recipe came from an ex Olive Garden worker. And I’ll tell you what it tastes almost as good as olive garden’s.
- 1 lb ground Italian sausage
- 1½ tsp crushed red peppers
- 1 large diced white onion
- 4 Tbsp bacon pieces
- 2 tsp garlic puree
- 10 cups water
- 5 cubes of chicken bouillon
- 1 cup heavy cream
- 1 lb sliced Russet potatoes, or about 3 large potatoes
- ¼ of a bunch of kale
- Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
- Add chicken bouillon and water to the pot and heat until it starts to boil.
- Add the sliced potatoes and cook until soft, about half an hour
- Add the heavy cream and just cook until thoroughly heated.
- Stir in the sausage and the kale, let all heat through and serve. Delicious!
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True to millennial form, I have a severe addiction to iced coffee, hot yoga, craft beers, and any food that is served on the side of a road. For the[...]
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You have to love a recipe that is this simple, has nothing artificial in it and tastes so good! Most of the time I make lemonade from frozen concentrate, however, recently I decided to make my…
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For a medium-sized town, Jackson has a lot of restaurants. In fact, it’s been said that Jackson has a very high restaurant per capita ratio. We Jacksonians love to go[...][ Read More → ]
Recipe from: Paula Deen!Servings: 6 to 8 servingsPrep Time: 30 minCook Time: 40 minDifficulty: EasyIngredients Add to grocery listCake:1 18 1/4-ounce package yellow cake mix1 egg8 tablespoons butter, meltedFilling:1 8-ounce package cream…[ Read More → ]
Our dinner group, with Chefs Vera and MillsAt times, being a vegetarian has its challenges. For example, when eating out I am sometimes underwhelmed by the vegetarian options available at certain restaurants. On the other hand, one of the things I love…[ Read More → ]
Helen Mirren stars in the DreamWorks production of The Hundred-Food Journey, coming to theaters on August 8. When an Indian restaurant opens in the French village of Saint-Antonin-Noble-Val just 100 feet from an established French restaurant, it seems …[ Read More → ]