Soups On

Hello Friends-

I've got a lot of other things on my mind and until I am ready to write about them I just feel like posting a recipe for my favorite soup. Cooking for me is a way to redirect my thoughts that might be consuming me (pun intended). Creating something that others will enjoy warms my soul like this recipe below.

So when I go to restaurants, I'm always looking at my meal or the other meals at our table to see if I can duplicate them at home. Sometimes I can, sometimes I can't. Below is one I was successful in creating in my own way. After a string of visits to a family friendly Italian restaurant known to many people in these parts, I decided to skip paying a tip on a "soup, salad and bread" meal and make my own version of my favorite soup. It's always fun to make your own version at home and save money in the process.

Sausage Potato Soup
Servings: 10-12
Prep Time: 20 minutes
Cook Time: 1 hour
Crock Pot Time: 5-6 hours on high, 10-12 hours on low
By: Kirsten Shabaz

INGREDIENTS
1 1/2 pound Italian sausage or turkey sausage browned, drained
1 medium yellow onion finely chopped
3-4 garlic cloves, chopped
6 unpeeled baking potatoes, sliced
12 cups chicken stock or broth
1 teaspoon rubbed sage
1 teaspoon thyme
1 teaspoon cayenne pepper *for less spice, use ½ teaspoon
2 leaves of green kale sliced into small strips
½ - ¾ cup of heavy whipping cream
Salt and pepper
1 loaf of crusty French bread

DIRECTIONS
*Cook the sausage, onion and garlic in a medium sized pan over medium high heat for 10-12 minutes or until the sausage is no longer pink and the onions are tender and translucent. Break the sausage up into small pieces as it cooks. HINT: To remove the excess fat from the sausage; drain on a paper towel before putting into the soup pot.
*While the sausage is cooking, scrub unpeeled potatoes well and cut in half lengthwise then sliced to 1/8 to 1/4 inch thick half moon slices.
*In a large pot, combine the cooked sausage mixture, sliced potatoes, chicken stock or broth, rubbed sage, thyme and cayenne pepper. Add salt and pepper to your taste at this time. Simmer for at least 45 minutes to 1 hour or until the potatoes are tender.
*Right before serving, add the sliced kale and heavy whipping cream. Stir well to combine and ladle into your serving bowls.
*Serve with slices of crusty French bread. Enjoy!

**Kale can be purchased at your local grocery store in the produce department.

NOTE: This can also be prepared in a crock pot for 10-12 hours on low or 5-6 hours on high for a ready to eat meal after a long day at work or school.

Til next time,
Kirsten

Ready For School?

Hello Friends -

This month has been so busy and I have been so focused on doing what we can before school starts that I've had no time to write. Sophia is very excited to start school next week and Austin starts the week after her. I'll have a little more time on my hands a few times a week to get those big "cleaning out the ___(fill-in-the-blank)____" jobs done and other projects on my 33 goals list. For those of you like me who have a little extra time here are a few sites that I have found to help me out.

Help with cleaning your house:
http://www.flylady.net/

Help with at home activities to supplement what the kids are learning in school:
http://www.learningpage.com/free_pages/home.html

Help with making a quick grocery store shopping list (at the bottom of the page, no need to register):
http://www.mygrocerychecklist.com/

Help with getting in a quick devotional/weekly encouaragement:
Queen of the Castle By Lynn Bowen Walker
*This book provides recipes, quick tips and lots of encouragement. It's my go-to devotional when I just have 5 minutes.

These are just a few that I've used to help me get through those crazy days and weeks. Hope that you find something that will help you too.

As always, here's a recipe that you might find time to use. It's quick, easy and DELICIOUS!

Chicken Pesto Panini's

1 red onion, sliced into 1/8th inch rings
2 tablespoons butter
1 jar pesto sauce *found in your pasta isle
8 slices of provolone or mozzarella cheese
1 Rotisserie chicken, breast meat cut off and sliced for sandwiches
1 loaf pre-sliced artisan bread *I use portuguese bread, but you could use whatever you like

*Saute the red onion slices in the butter in a medium skillet. Cook for about 15 minutes or until they start to brown and caramelize.
*To make the sandwiches, spread some of the pesto onto the inside of both the top and bottom slices of the bread. Starting with the bottom slice, place one slice of cheese on top of the pesto, then add some caramelized onions. Next, put some sliced chicken on top of the onions and top with another slice of cheese. Place the top slice of the bread, pesto side down onto the sandwich.
*You can either make these on a panini press, George Foreman grill or in a skillet using another heavy pan or brick covered with tin foil to "press" the sandwiches.
*Cook about 5 minutes each side or until they are golden brown and resemble a "grilled cheese" sandwich with melty cheese dripping out of the sides.
*Serve with fruit, veggies and kettle chips.

Get some quality time in with your kids these next week...you'll be glad you did!

Until next time,
Kirsten

Shoppers Beware

Hello Friends -

In light of higher costs of pretty much everything these days everyone needs to be aware of how to save a few pennies here and there. As I was grocery shopping the other day, I did as I always do. I was looking not only at the sale tags at Cub Foods in Apple Valley, but I was also looking at the price per ounce on the original price tag that is usually found under the item you want to buy. People, this is one of the best ways to get more product for your money. I know that people say, buy the store brands and buy the sale items. These are great tips, but they aren't always the rule. Here are a few products I bought that day and how I save by looking at the price per ounce.

~Cub packaged chicken breasts, more plump and juicy than the leading Gold 'N Plump
Cub $3.89 per pound Gold 'N Plump $5.18 per pound
*This is where buying at the meat counter yields you more chicken, better flavor and juicier meat EVERY TIME!

~On average, buying 3 pounds of hamburger (in the 3 pound tube) saves you at least 5-10 cents vs. buying single pound tubes. However, check if there's a sale on the pound tubes.

~Land O' Lakes 1/2 and 1/2 cream is 8.7 cents and ounce vs. Cub brand at 9.3 cents an ounce.
*Checking the ingredients, LOL is pure cream and milk, Cub has a few additive ingredients

~St. Ives face scrub for the 10 ounce tub you pay 54.9 cents an ounce vs the tube at 69.8 cents an ounce.

I didn't have time to price all my items out, but these are a few I buy A LOT of so I'm always saving when I take the extra few seconds to check out ounce price. Also, using coupons in addition where you can will also help cut cost, but that's a given.

This past week I had the pleasure of making a meal for a family in need at our church. I didn't have a ton of time so I made my quick chicken pasta salad with a nice and easy dessert. Since I missed my recipe last time, here's 2 for 1!

Chicken Vegetable Pasta Salad
Cook Time: 10 minutes
Prep Time: 15 minutes
Servings 10 - 12

1 cup sour cream
1 cup mayonnaise
2 packets Good Seasons Dry Italian Mix
2 tablespoons milk *more if you'd like
1 box rotini pasta, cooked, drained and cooled
3 cups chicken breast, diced
2 cups raw broccoli florets
2 cups raw cauliflower florets
1 cup shredded carrots (buy the bag in your produce dept.)
1 1/2 cup shredded cheddar cheese
1/2 - 3/4 cup crumbled bacon

*Mix the sour cream, mayonnaise and dry italian seasoning mix. Add a little milk to thin out if necessary.
*Cook pasta according to directions and drain. Add ice cubes into strainer full of pasta to cool down quickly. Drain well.
*While the pasta is cooking, get your broccoli and cauliflower florets cut up.
*Mix all the ingredients in a large bowl and put in fridge to chill and blend flavors at least 30 minutes to an hour.

For Dessert

1 container Philadelphia Ready to eat Cheesecake Filling
18 mini graham cracker pie shells or 1 large graham cracker pie shell (In your baking isle)
Fresh berries, cherries or other fruit
OR
Chocolate, caramel and toasted pecans (turtle cheesecake)

Fill each mini pie shell or the large pie shell with the cheesecake filling. Top with fruit or turtle toppings. Enjoy!

Have a great day,
Kirsten

Surprise! Surprise!

Well, I haven't had time in the past two weeks to update everyone on my life, but I had to tonight. I have some awesome news!

Little background to this story is as follows: I was invited to be a guest on a special show Andrew Zimmern from Bizarre Foods was shooting this past Tuesday, July 29th. I declined due to the content of the show, not because of the foods that would be eaten, even though they chose me as one of 10 guests. So even though I would have liked the opportunity, it was a matter of principle. So I didn't get to meet Andrew Zimmern or be a part of his show (on Travel Channel) which is awesome.

So Today, Sat. Aug 2nd, my brother called me to invite me to the Twins game as he had extra tickets. I said yes and took the kids down to the game. We were walking from gate F to gate C where my brother was and at gate D was a tent and there were free t-shirts for none other than Andrew Zimmern of Bizarre Foods. He was in the tent, which was extra, and was signing the shirts for those outside of the tent area. So I brought the kids to my brother and went back down to meet Andrew and get our shirts signed. A few minutes later I hear my brother call out "Hey Skoglund, get over here!" and I started yelling, "I'm over here, I'm not in the tent!" all the while thinking, my name is not Skoglund anymore, why is he calling me that, and he looks at me and points into the tent! THERE WALKING OVER TO MY BROTHER WAS MY DAD! I had been standing there for like 10 min and didn't even see him. I couldn't believe it...It was awesome to see him, he sat and talked with us for a while and my brother invited him to come see us in our section and my dad did. He came and talked with us for a while and it was such a blessing. So Surprise! Surprise! You never know where or when! That was the BEST baseball game I've ever been to and I didn't even watch the game. Good thing, they lost! I'll add a recipe soon...Kirsten

Missing A Loved One

Well, I'm having a tough week as I am really missing my dad a lot. I've been pretty weepy at the thought of him and wish he was here to give me a big hug. I love my dad with all my heart, but I am so frustrated that he's not here to encourage me and be proud of me for the accomplishments I am achieving in my life. For those of you who don't know, my dad left our family about 10 years or so ago and officially cut off all contact with us kids at that time. So my journey has been one where I have dealt with the fact that he's not around for me, my siblings and our children, but I also understand that I'm being protected from anything that could happen that would caused more hurt in my life. It is times like these that I wonder, "Why was it him and not someone else?" I know there is a plan and a purpose and I'm greatful for what I've learned during these years, but that thought is still there out of selfishness for me wanting to hear my dad's words of adoration and affirmation. It's even more difficult when other's, like my sister-in-law's dad, say such encouraging things to uplift me and I wish it were my dad. Well, for all the letters I've written him over the years, he knows I love him and miss him, but I would love even a little 4-word letter back..."I love you too!" I'll be fine and continue to carry on with my family and friends, but I know that something will trigger this longing I have to be with my daddy and again, swim through all these emotions with more strength than last time. So to my dad I say, "I love you with every fiber of my being!" Love, your missy pink polka dots

My dad was always the one cooking up a storm at our house whether it was a main dish or dessert so this recipe is for him.

Ice Cream Sandwich Dessert

2 packages (24 ) ice cream sandwiches
1 container cool whip or whipped cream
1 jar caramel topping, I like Mrs. Richardson's
Heath Toffee bits, You can buy the bag down the baking isle or the bars and smash them.

In a 9x13 pan, place a layer of ice cream sandwiches, cutting to fit the bottom if needed. Pour a layer of caramel topping and spread out evenly. Add another layer of ice cream bars and pour more caramel over spreading evenly. Sprinkle some Heath toffee bits over the caramel layer, top with cool whip and sprinkle with more Heath toffee bits. Freeze until you are ready to serve. Enjoy.

Happy 4th of July

Hello Friends -

Happy 4th of July, well almost. I love celebrating this holiday and enjoy all the festivities and food that it brings. I also want to acknowledge that it means more than food and fun. If you have a chance this weekend to read the Declaration of Independence I suggest you do so. I'll be the first to admit that I sometimes have to re-read it to understand some of the things they are saying, but it is worth taking 15 to 20 minutes to read it. History was never one of my strong subjects, but as I get older I don't want to take these historical documents for granted. You can read the document at this link below: http://www.archives.gov/exhibits/charters/declaration_transcript.html

My tip for today: I have found that for any sticky mess like stickers or tape that has left residue, labels on glass jars I might want to keep, gum stuck to my kids fingers and everything thing else along those lines, grab your peanut butter or a similar product. This rubs the sticky right off without a big mess. It also is ok for the kids in case they ingest it. I for some reason can never find my Goo Be Gone and turned to my Jif. So next time you are faced with this type of a problem, grab your jar and try it out.

Ok - here is a salad I am bringing to my sister-in-law's annual 4th of July party. It's my Easy Cheesey Caprisi Salad and it's so easy to make and is very filling. You can make ahead, just don't pour the dressing on until 30 minutes before you serve it.

Easy Cheesey Caprisi Salad
Several Servings
Cook Time: 10-12 (For the pasta)
Prep time: 10 minutes

1 large package (family size) Buitoni Fresh Three Cheese Tortellini, cooked and cooled
1 container mini buffalo mozzarella balls, drained
1 container cherry tomatoes, sliced in half
1 package fresh basil leaves, sliced *Use as many or as little as you'd like
1 bottle Newman's Own Balsamic Vinaigrette Dressing

Mix all the ingredients and chill for 30 minutes prior to serving.

Have a safe and joy filled 4th of July,
Kirsten

Welcome to my 1st Blog

Hello Friends -

This is my first ever blog and I've stepped another foot into the 21st Century as my sister says! I will be filling this blog with exciting things going on in my life, recipes I find or create that just have to be shared and anything else I think is worth reading.

Currently I'm training for my 1st triathlon, the Lifetime Fitness Triathlon, on July 12th. I am on the last leg of my 11-week training schedule so I've begun bricking my activities. So like today, I biked and ran, tomorrow, I will run and swim. I'm very excited as we approach the BIG day, I still cannot believe I'm actually doing it! This is the BIGGEST athletic accomplishment I've ever attempted. Come down to Lake Nokomis on Sat. July 12th to watch and participate in the festivities.

I'm still working on the Second Havest food shelf I'm starting at my church. Right now the only thing in our way is temporary space to store the food until our spot at the church is ready. I keep hitting brick walls. I know it'll come when it's suppose to.

I recently made a live appearance on KSTP channel 5's Twin Cities Live show to surprise John Hanson, one of the hosts. I had submitted my Off the Grill Jalapeno Poppers and John wouldn't try them and he got a lot of flack for not tasting even a little nibble. So Rebekah Wood, the other host, had me come with a plate of them and surprise John on Friday, June 20th's show which is with a LIVE audience. Everyone knew except John so that was a hoot. They want to have me back to do a cook off so I'll keep you posted on that. If you want to see the video of Rebekah and John making my recipe go to www.twincitieslive.com and go to the Eat section in the middle of the page and you can scroll down the list of recipes to the Stuffed Jalapenos. I've added the recipe below for you in case you need an appetizer for your 4th of July celebrations.


Off the Grill Jalapeno Poppers (Stuffed Peppers)

Kirsten Shabaz of Lakeville sent in her recipe for Jalapeno Poppers. Try them on the grill!
10 jalapeno peppers
1 8 oz. pkg softened cream cheese
1 c. shredded cheddar cheese
5 slices crispy bacon, crumbled
Leave stems on and cut each jalapeno in half lengthwise. Scrape out ribs and seeds from each pepper half. Set aside.
Mix all filling ingredients until well blended and put into a ziploc bag. Cut hole in corner of bag to use as pastry bag. Fill each jalapeno half.
Bake at 375 for 20-25 minutes, or place on the grill over medium high heat on a piece of aluminum foil. Grill for 25-30 minutes. Cook until filling is bubbly and browned on top and jalapenos look "steamed."

Until next time,
Kirsten