Creamy Winter Italian Spinach and Sausage Soup

Here we go guys, my all time favorite soup to make all winter. I’ll truly makes this serval times a season with how easily and delicious it is to make. It’s the perfect mix of hearty, comforting, and really warms the soul.

It also makes a huge batch so it’s great for meal prep for the week or for a large family lunch or dinner. Hope you all enjoy this recipe as much as I do!

Yields 8-10 serving // Cook Time: 50 minutes

Ingredients:

• 1 lb ground mild Italian sausage

• 1/2 cup diced onion (about half an onion)

• 1/2 cup diced red pepper ( about 1 red pepper )

• 2 tsp minced garlic

• 2 tbsp butter

• 2 tbsp flour

• 6 cups chicken broth

  • (Note: I prefer to go with a no salt or lower sodium broth because the sausage adds a lot of salt itself to the dish.)

• 12 oz fresh ramen or lo mien noodles

  • (I used a 16oz here because it was the only fresh lo mien type noodles I could find, it just means more noodles which are the best part :)

• 2 cups half-n-half cream

  • (Note: You can substitute for whole milk or 2% milk)

• 3 cups baby spinach

• 1/2 tsp black pepper

• 1/2 cup shredded parmesan cheese

Instructions:

1. Brown the Italian sausage in a large pot. Drain the excess fat and set the sausage aside.

2. Using the same pot, return it to the heat and melt the butter. Add the diced onions, diced red peppers, and garlic. Sauté over medium heat for 4-5 minutes.

3. Sprinkle with flour and stir to coat. Cook for about one minute, stirring constantly. Stir in the chicken broth and bring to a boil.

4. Once the soup is boiling, stir in the fresh noodles. Return to a boil and cook according to the package - fresh noodles take about 3-6 minutes, stirring often.

5. Once the noodles are cooked. Stir in the sausage, cream, and spinach. Cook for several minutes until spinach is wilted.

6. Add black pepper to taste and serve with shredded parmesan cheese.

Candy Corn Waffle Recipe🍁 🎃

Hope you’re ready for that fall content, because here is comes! I originally found this recipe in a magazine, who still reads those?! And modified it slightly based on ingredients I actually had in the house.

Really easy and fun breakfast to make for the fall spirit, hope you enjoy!

Ingredients:

• 2 Cups Flour

• 2 Tablespoons Sugar

• 4 Teaspoons Baking Soda

• 1 Teaspoon Salt

• 2 Eggs

• 1 1/2 Cups Milk

• 1 Stick of Melted Butter

• Orange & Yellow Food Coloring to Tint the Batter

• Waffle Maker

Directions:

• Whisk flour, sugar, baking powder and salt in a large bowl or stand mixer.

• Whisk in eggs, milk, butter with the dry ingredients on low/medium speed or by hand.

• Tint half the batter with orange and half yellow food coloring.

• Preheat waffle maker to the lowest setting and spray with some non-stick spray.

• Spoon some orange batter into the middle of the waffle maker and some yellow batter around it.

• Cook until just crisp.

• Separate into triangles.

• Dip the tips in melted white chocolate.

Figs in a Blanket Recipe (Fig Compote Sandwiched Between French Toast)

Summer is wrapping up and that means so is fig season. After making a different recipe I still had so many figs left over and decided to make what I like to call a “figs in a blanket”. Meaning make a simple fig compote and sandwich between french toast slides ( I used Trader Joe’s Brioche Slices and omg incredible!)

Ingredient List (Serves: 4-5)

• 1 Carton of Figs (I got mine at Trader Joe’s)

• 2 eggs

• 1 cup of milk

• 1 teaspoon of vanilla extract

• 1 teaspoon of butter extract

• 1 tablespoon of maple syrup

• 1 1/2 teaspoon of cinnamon

• 1 loaf of Trader Joe's Sliced French Brioche (or a loaf of challah bread (sliced) will do.)

Directions (Batter & French Toast)

1. Make the egg mixture. Combine eggs and mix in the milk, vanilla, maple syrup, cinnamon.

2. Heat up your griddle or saucepan on medium-high.

3. Spray your pan with non-stick spray or you can use melted butter as an alternative. (I prefer butter but go through a lot of it with french toast)

4. Dip each slice of brioche bread in egg mixture, soaking both sides. Put in the griddle or pan, and cook on both sides until golden.

Fig Compote:

• Wash produce, cut steams off, and cut into quarters. Place cut figs in a bowl.

• Heat up a saucepan on medium high heat with about a tablespoon of butter.

• Add the fruit and let break down. Then add half a lemon or lemon juice and 1/3 cup sugar.

• Mash with a fork to break down bigger pieces of fruit. Simmer for about 10-15 minutes until a fig jam consistency forms.

• Spread fig compote in between french toast slices. Top with fresh figs (quartered or in half for presentation.)

Meal Prep: Make Ahead - English Muffin Egg Sandwiches (To-Go/Freeze)

Going to make this recipe super short and sweet. This make ahead freezer english muffin sandwiches were such a life saver during quarantine or when I had a really busy morning and had to quickly grab something to eat. Wanted to share this easy meal prep or make ahead hack for saving you a ton of time when it comes to breakfast.

Ingredients:

• 12 eggs

• 2 Tablespoons milk

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 12 slices cooked bacon, sausage patties, or ham

• 12 English muffins or potato bread roll (my fave, so soft and delicious!)

• 12 slices cheddar cheese , or your favorite cheese

Instructions:

• Preheat the oven to 325 degrees. Generously grease a 9x13’’ pan

• Whisk the eggs, milk, salt and pepper. (I use mixer to make it easier).

• Pour the egg mixture into the greased pan (I used an 8x12in pan) and bake for 18-22 minutes, or just until the center is set. Don’t over-cook.

• Remove from oven and allow to cool before cutting into 12 squares. 

• Form your egg sandwiches with English muffin, egg square, cheese, meat.

• Combinations I did:

  • egg and cheese

  • bacon, egg and cheese

  • sausage, egg and cheese

To Freeze:

• Wrap each sandwich individually in wax paper and place them in a freezer safe resealable bag. Freeze for up to 1 month. 

To Reheat:

• Microwave: Remove paper and wrap sandwich in a paper towel.  Microwave for 40 seconds - 1 minute. Flip the sandwich over and microwave for another 30 seconds to a minute, until warmed through.

• You can also reheat the sandwiches in the oven at 350 degrees for about 10-15 minutes, or in the toaster oven.