Shannon's Cookbook

This recipe is my version of the Italian soup commonly served at Olive Garden. Easy, delicious and ready in under a half hour. 1 lb. Italian Sausage (I use a spicy version) 2 large potatoes, diced 1 large onion, chopped 2 cloves garlic minced 2 cups fresh baby spinach, stems removed 2 cans chicken broth 1 qt. water 1 small can diced tomatoes 1 cup 1/2 and 1/2 Brown sausage in a large pot. Drain on paper towel. Return to pot and add onion. Saute for about five minutes. Add garlic and sauté about one minute more. Add potatoes, chicken broth, water and tomatoes to pot, and cover and cook on medium heat til potatoes are done (about 15 minutes). Add salt and pepper to taste, spinach and 1/2 and 1/2. Bring to a simmer til heated through.

I didn't really follow a recipe for any of this, just tossing together what I like. When I asked my fiancé what sauce he wanted, he said he wanted mustard and sour cream. I made up a sauce with regular mustard, sour cream and some steak seasoning. It was very tasty and went well with the fish and potatoes. Batter 1/2 cup plain flour ½ cup cornmeal Cajun seasoning 1 egg, beaten lightly ½ cup buttermilk milk fresh lemon juice Mix buttermilk with lemon juice and Cajun seasoning. Marinate fillets one hour. Remove and dry on paper towels. Mix the flour and cornmeal with Cajun seasoning in a wide flat bowl. Mix one egg with a splash of milk. Fish 1 lb. fish (I used fresh perch) Heat 1/4-inch of oil in a large frying pan. Dip fillets in egg wash, then in flour/cornmeal mixture. Fry until golden brown, about 5 minutes per side. Drain on paper towel. Roasted Potatoes 6 small new potatoes, halved olive oil your favorite seasonings (I used steak seasoning) Toss potatoes and the rest. Bake at...

I don't really have a recipe for this, I just tossed in a bunch of stuff like onion, garlic, cumin, potatoes, etc. 1 bone in pork roast 1 diced onion 3 minced garlic cloves 1 chopped hungarian pepper 1 can diced tomatoes 1 chicken bouillon 1/2 tomato can water 2 T. cumin salt and pepper to taste 12 diced new potatoes cheese (optional) salsa (if desired) Toss everything in to the slow cooker on high heat. Cook three hours, add potato and cook one more hour. I sprinkled some cheese over mine and poured habanero salsa over all to serve. Variations: Serve with sour cream. Garnish with cilantro.http://media-files.gather.com/images/d157/d954/d743/d224/d96/f3/full.jpg

My mom's cheesy potatoes are always requested at the holidays (we call them Cheesy Tades). She has never followed any recipe, just tossing everything in. It's always delicious, and very kid friendly. Measurements are approximate. 1 can (10-3/4 oz.) cream of chicken soup 1/2 cup sour cream ¼ cup diced onion (optional) 1 pkg. (32 oz.) frozen hash browns, thawed 1-2 cups shredded cheddar cheese or Velveeta, cubed 2 T butter, softened (optional. I don't add it) Preheat oven to 350°F. Combine soup and sour cream in large bowl. Add potatoes, butter and cheese; mix well. Spoon mixture into 13x9-inch baking dish sprayed with cooking spray. Bake 60 minutes or til heated through.

I created this recipe to use up chorizo sausage that I had, along with potatoes, and some leftover black beans and rice. 1 lb. chorizo 1 small onion, diced fine 1 minced garlic clove 1 small can diced tomatoes 1 chicken bouillon cube 6 small potatoes, diced leftover black beans and white rice olive oil Pour oil in to pan. Turn up heat to medium high. When oil is almost smoking, add chorizo. When sausage is well browned, add onion. Cook about 5 minutes. Add garlic. While stirring, add potatoes, tomatoes, bouillon, and 1 can water. Bring to boil, add beans and rice. Turn heat to medium, and simmer soup 20-30 minutes. Variations: Add your favorite beans. Add cilantro just before serving. Add leftover pork or chicken. http://media-files.gather.com/images/d32/d945/d743/d224/d96/f3/full.jpg