Foodie Friday…Tortilla Soup!

TGIF y’all!  So I am a big fan of using leftovers and I came up with a great recipe this week.  A while back I showed you guys my easiest recipe of all time for Chicken Tacos.  The crockpot recipe with two ingredients:  chicken and salsa.


Here is the recipe again.

The last time I made it we still had about half the chicken left after eating it once.  That’s when I decided to turn it into soup.  So yummy and easy, so I have to share.  This is all I did:

Take leftover chicken and salsa mixture (chicken should be shredded) and add to about 6 cups of chicken stock/ broth (I made my own with bullion cubes).  I added cilantro and cumin to taste, a heaping Tablespoon of minced garlic, a can of corn, and a can of black beans.  I brought the soup to a simmer and ground in some black pepper.  After ladling the soup into bowls, I topped them with shredded cheese and Fritos.  (Sour cream would be really yummy too!)

tortilla soup

That’s it!  Another easy recipe from a recipe that was already easy.  🙂  Have a great weekend!


Foodie Friday…Olive-Garden Inspired Soup…YUM!!!

I love soup.  Soup, Soup, Soup.  Especially in the Fall when the weather starts to cool off.  I’m also a big fan of the Olive Garden all you can eat soup, salad, and breadsticks menu.  My friend shared this recipe with me that she found on-line and I swear it tastes exactly like the Zuppa Toscana at Olive Garden.  The original webpage is here.  It is so yummy and hubs and I made some modifications to spice it up a bit.  I’ll paste the original recipe with my few modifications in parenthesis if you want the hotter (as in spicy) version.  Enjoy!

Olive Garden® Zuppa Toscana

This is a much requested recipe on the site given its name! Someone who used to work at the Olive Garden sent in the original recipe and I’ve adapted it to serve just 6-8. Try it since it is really yummy!

It is a very good soup and hits the spot on cold winter days. I’ve included this and a few other Olive Garden-inspired recipes on the site for all of our visitors that enjoy eating at the restaurant chain. In my opinion, making these recipes at home makes them even better than the ones you eat at the restaurant! 🙂

Makes: 6-8 servings


  • 1 lb ground Italian sausage  (we used the hot and spicy version)
  • 1½ tsp crushed red peppers (we replaced with a like amount of cayenne pepper)
  • 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 (thinly sliced with the skins left on)
  • ¼ of a bunch of kale

kale and potatoes

  1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
  2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
  3. Add chicken bouillon and water to the pot and heat until it starts to boil.
  4. Add the sliced potatoes and cook until soft, about half an hour.
  5. Add the heavy cream and just cook until thoroughly heated.add cream
  6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Buon appetito!

finished soup

So good!  The addition of the cayenne pepper is what gives my version the orange hue by the way : )


Foodie Friday

Foodie Friday- Chicken Crescent Bake

This recipe has been passed from my step mom to John. Hehe, my parents learned quick my husband (then boyfriend) had a very small food repitwar. He was usually scared when he came for dinner. But this recipe was one that won him over. So they taught us how to cook it. It is very easy, requires simple easy to find ingredients and makes lots of left overs. This is one of those recipes that its so simple you can recall all the ingredients for a quick meal planning at the grocery store.


Chicken Crescent Bake
16oz canned chicken (it used to be 12oz but I hated throwing away chicken)
Two rolls of crescent rolls (I used reduce fat)
1 can cream if chicken
1 12oz box of frozen chopped broccoli (I have found this hard to find so I normal find what ever already cut up frozen broccoli I can find. Ie florets or strems)
1 brick of cream cheese (I use reduce fat)
1 can of chopped black olives (I’m taking the teeny cans)
1 bag shredded cheddar cheese
Salt and pepper for taste

Place frozen broccoli in a microwave safe bowl. Add a little water to help steam the broccoli. In a separate bowl place the cream cheese. Once the broccoli is heated,discard the water, and pour the hot broccoli over the cream cheese. It helps with mixing them together as the hot broccoli will help soften the cream cheese.

Mix broccoli/cream cheese mix with olives, soup, and chicken. Add in the salt and pepper to taste.

Heat the oven to directions on crescent roll packaging. Next open up rolls and cut in half. If you look close you will see a perforated line to “snap” the rolls in half. Be careful because they will naturally want to rip off into triangles.

Spread out roll long ways on a cookie sheet. The rolls will make two loafs. Carefully strech out roll doughs a little on the cookie sheet. Once done start spooning mixture onto rolls. Make sure to leave a edge around. You will be placing the top on soon and will need to press the edges together to create a calzone like product.

Sprinkle cheddar cheese on the top of the mixture. Don’t forget the ends! As a mom I am the one normally eating the ends (don’t you all fight for the middle brownie?!) and I get mad when I end up with no cheese.


Finally open up the other crescent rolls. Again “snap” it in half. Now you are going to gently stretch the dough over the logs if mixture and cheese. The goal is to not rip the dough while you make it wide and long enough to drape over the logs to where you can crimp the edges with a fork.