Zuppa Toscana - Swedish Chef Style

Zuppa Tuscana is a spicy sausage and bacon soup with russet potatoes and greens, in a smooth, creamy broth.  This is Swedish Chef's adaptation of the popular soup that is served at Olive Garden restaurants throughout the world.  Please try this version.  I think you will find it is delicious.  This recipe can also be made ahead of time and placed in a crock pot, keeping warm until serving.  This makes it great for parties.

Ingredients:

1 lb. spicy Italian sausage, crumbled (I use hot Italian, although sweet is also suitable)
½ lb. smoked bacon, chopped
2 - 32 oz. boxes of low-sodium chicken stock
2 large russet potatoes, cleaned and cubed
2 cloves garlic, peeled and crushed
1 medium onion, peeled and chopped
2 cups kale or Swiss chard, rinsed
1 cup heavy whipping cream
salt and pepper, to taste
4 oz. package instant mashed potatoes
½ c. parsley, chopped

In a medium skillet over medium-high heat, brown sausage, breaking into small pieces.  Brown, drain, and set aside.

Wipe grease with a soft paper towel.  In the same skillet over medium-high heat, brown chopped bacon and cook until crisp.  Drain on a paper towel and set aside.

Reserve 2 T. bacon fat.  In same skillet, sauté onions and garlic until tender.

In a large Dutch oven, add chicken stock.

Scrub two russet potatoes with skins on, and cut into one inch cubes.

Add potatoes, garlic, and onion to chicken broth.  Simmer over medium heat until potatoes are tender.

Add package of instant potatoes; stir to thicken.

Add sausage to the pot.  Reserve 1/3 bacon to garnish later.  Add remaining bacon to the soup, along with the sausage.  Simmer for 10 minutes.

Add heavy cream; stir to combine.

Remove kale leaves from stems; chop leaves.  Add chopped kale (or Swiss chard) and simmer until wilted.

Serve in soup bowls or crocks.  Top with reserved bacon pieces and chopped parsley.

This recipe serves 10 people.  A salad and garlic bread make an excellent accompaniment.

Strawberry Margarita Pie

Ingredients:

3 T. unsalted butter or margarine
2 T. honey
1½ c. crushed pretzels
3 c. strawberry frozen yogurt, softened (ice cream can be substituted if frozen yogurt is not available)
1½-2 c. frozen light non-dairy whipped topping, thawed
1 t. grated lime peel
1 t. lime zest
16 oz. package frozen strawberries, thawed
1 T. fresh lime juice
1 T. tequila (optional)

Melt butter and honey in a medium microwavable bowl.  Microwave on high for 30 seconds, or until smooth when stirred.

 

Add crushed pretzels.  Stir until evenly coated.  Press into the bottom and sides of a 9 inch pie plate.


Preheat oven to 350º.  Bake for 8-10 minutes, until set.  Remove from oven and allow to cool completely.

 

Combine frozen yogurt, whipped topping, and lime peel in a medium bowl.  Gently fold with a rubber spatula.  Spoon into cooled pie crust.  Freeze for 2 hours, or until firm.

Combine strawberries, lime juice, and lime zest in a small bowl.  Stir to blend.  Add tequila (optional) and refrigerate until serving.

Remove pie from freezer.  Allow to set for approximately 20-30 minutes before serving.  Cut pie into 8 portions.  Add strawberry/tequila mixture before serving.

Frosted Cheesy Garlic Herb Yeast Buns

A Swedish Chef Exclusive!

Sometimes I just dream things up in my head!














Ingredients:

1 Box Pillsbury Hot Roll Mix (includes yeast packet)
Dry oregano, basil, garlic powder
McCormick Salad Supreme
8 oz. shredded mozzarella cheese
1 stick butter, softened
Parmesan cheese
4 oz. dried speck, bacon (6 slices), or chopped pepperoni
8 oz. cream cheese
1 oz. block Land o' Lakes garlic herb "Sauté Express (found in butter section of your supermarket)
2 T. butter (for roll mix)
1 egg (for roll mix)

 

 

Prepare Hot Roll Mix according to package directions.  Place in bowl, cover, and allow to rise until doubled (about 60 minutes).

 

Roll on floured surface into approximately a 12x17 rectangle.

Spread with softened butter (not melted) to within ¼ inch of all sides.

Generously sprinkle herbs and Salad Supreme on the rolled, buttered dough.  Sprinkle the speck over the dough, followed by mozzarella, then Parmesan.

 

Roll the long side into jelly form.  Seal edges by pinching the seam.

Cut into one inch slices.

Place each piece into a 11½ x 8 inch pan, buttered or sprayed with a non-stick coating.  Cover and allow to rise until doubled (about 30 minutes).

Bake at 375º for 30 minutes or until golden brown.

Cool slightly.

 

Mix soft cream cheese with garlic herb butter and spread over cooled rolls.

Serve with pasta dishes.