Zuppa Toscana

I borrowed this recipe from the blog of my good friend Christie.  My husband has always LOVED this soup from the Olive Garden and I've had intentions of finding a way to make it at home.  This was perfect, absolutely delicious!  In addition, it is really quite simple to make and the ingredients are low in number (though I have to admit I had never cooked with kale before).  Speaking of kale, I still have 1/2 a bunch of this spinach/lettuce/broccoli hybrid-like veggie remaining....any suggestions on how to use it?

Ingredients:
5 c. chicken stock
1/2 lb. bulk Italian sausage
2 medium potatoes (sliced thin)
2 c. chopped kale
1/4 t. crushed red pepper flakes
1/2 pint cream
salt and pepper to taste

Directions:
Brown the sausage in a soup pot with a little olive oil. Add stock, potatoes, kale, red pepper, salt and pepper.  Bring to a boil, reduce heat and simmer until the potatoes and kale are tender. Add the cream and let the soup simmer on low for 30+ minutes. Top with parmesan cheese.  Serve with breadsticks and salad.

*Just a few comments.  I used a combination of chicken broth and a chicken bullion cube with extra water.  It was great and I'm sure either would work on their own.  I used mild Italian sausage and with the red pepper flakes, it still had a nice spicey flavor, but I wouldn't mind trying hot Italian sausage.  This made more than I was expecting--would easily feed 4 to 6 hearty eaters.  So good, thank you, Christie!

Hershey’s Perfectly Chocolate Cake

2 c. sugar
1 ¾ cups flour
¾ cup cocoa
1 ¼ t. baking powder
1 ¼ t. baking soda
1 t. salt
2 eggs
1 c. milk
½ cup oil
2 t. vanilla
1 c. boiling water

Heat oven to 350. Grease 2 9 in. round pans (or 9x13 pan). Combine dry ingredients. Add eggs, oil, vanilla and milk. Beat on medium speed for 2 minutes--mandatory. Stir in boiling water (batter will be thin). Pour into pans and bake 30 to 35 minutes or until toothpick comes out clean. (Bake about 35 minutes if you do the 9x13 pan).

Frosting:
1 stick butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 t. vanilla

*Never mind my unprofessional photography, this cake is excellent.  Thank you, Christie, for sharing. I had leftover frosting, next time I'll put more in between the 2 layers of cake.  I decorated the cake with shavings of unsweetened chocolate.  We were happy to find a reason to celebrate, especially my baby!

Cajun Chicken Pasta

4 boneless, skinless chicken breasts, cut in thin strips
4 tsp. cajun seasoning
4 tbls. butter or margarine
1 red pepper, sliced thin
1 green pepper, sliced thin
8 oz. pkg. fresh mushrooms, sliced
1 16 oz package linguine, cooked and drained
Grated, fresh parmesan cheese
1 bunch green onions, sliced
2 C. heavy cream
1/2 tsp. dried basil
1/2 tsp. lemon-pepper seasoning
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper

Place chicken and cajun seasoning in a resealable plastic bag; toss or shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender. Add peppers, mushrooms and onion; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss; heat through. Sprinkle with parmesan cheese.