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.

This was the first time I have made either of these recipes. They were both delicious! 1-2 pounds pork sirloin chops, cubed 1 medium white onion, diced 4-6 cloves of garlic, minced 1 T dried oregano 2 T vinegar 1 T low sodium soy sauce 2 T oil (I used canola) 1 t dried chili flakes (or to your taste) 1/2 T salt or to taste 1 t pepper 1 cup chicken broth Heat oil in Dutch oven over medium high. Add pork and sear well. Add the onion and cook 5 minutes. Add the garlic and cook about a minute. Add the rest of the ingredients, and turn up the heat to high. Bring to a boil, reduce heat, and simmer 30 minutes or til pork is tender. Sage/Cheddar Gratin 2 teaspoons Sage 1 teaspoons salt 1/2 teaspoon Black Pepper 3 pounds Yukon Gold potatoes, peeled and thinly sliced 1 large onion, diced 1 package (8 ounces) shredded Cheddar cheese (2 cups) 1 cup heavy cream 1 cup chicken broth Preheat oven to 400°F. Spray 13x9" baking pan with cooking spray. Mix sage, salt and pepper in small bowl. Layer ...

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.