Trinidad and Tobago Recipe One Pot Peach Cobler Wacky Chocolate Cake Bacon-cheeseburger chowder OnePot Olive Garden Zuppa Toscana Soup

Olive Garden Zuppa Toscana Soup Ingredients

16oz spicy Italian sausage

8 slices of bacon

1/2 large onions, diced

2-3 cloves of garlic, minced

28 oz low-sodium chickenn broth

3 cups water

5 medium russet potatoes, thinly sliced

1 tsp crushed red pepper flakes *

Salt and pepper*

4 cups chopped kale

1 cup heavy whipping cream

Parmesan cheese

Brown sausage in a large pot or dutch oven. Remove sausage with a slotted spoon and set aside. Cut bacon into small pieces. dd bacon to pot and cook until crispy. Stir in chopped onion. Cook for 5 - 6 minutes or until onion is translucent. Stir in minced garlic and cook for 1 minute. Stir frequently. Add chicken broth and water to the pot. Add crushed red pepper flakes, salt and pepper if desired. Add thinly sliced potatoes and cooked sausage to the pot and bring to a simmer oven medium heat. 

Continue cooking until potatoes tender, 10 minutes. Add kale to soup, simmer 5-10 minutes stirring. Stir heavy cream and heat. Serve with Parmesan cheese. 

Bacon-cheeseburger chowder Ingredients

1 pound ground beef

1 medium onion, chopped

1 medium sweet red pepper, chopped

1 garlic clove minced

3 tablespoons all purpose flour

2 1/2 cups milk

1 pound potatoes -2 medium peeled and chopped

1 1/2 cups water

1 tablespoon reduced sodium beef bouillon granules

12 ounce processed cheese cubed

3 bacon stripes, cooked  and crumbled

In a  6qt stockpot, cook beef onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles. Drain. Add garlic to beef into crumbles, drain. Add garlic to beef mixture cook 1 minute longer, stir in flour until blended. Gradually stir in milk. Add potatoes, water and bouillon, bring to a boil. Reduce heat, simmer, covered, 15-20 minutes or until potatoes are tender. Add cheese, stir until melted. Sprinkle servings with bacon.


Peach Cobler Ingredients
3 cans (15.25oz each) sliced peaches in heavy syrup
1 pkg yellow cake mix
1/2 cup butter, melted

Directions Preheat oven to 350degF. In a 13x9 inch or other shallow 3-qt baking dish, dump 2 cans of peaches and syrup. Drain the third can and add only the peaches to the baking dish. Top peaches with dry cake mix: spread it out evenly across the entire surface of peaches. Drizzle cake mix with butter. Bake 55 minutes to 1 hr or until top is deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving.*

Wacky Chocolate Cake Ingredients

2 cups flour

2 cups sugar

6 Tbsp cocoa

2 tsp baking soda

1 tsp salt

2 cups warm water

2/3 cup oil

2 Tbsp vinegar

2 tsp vanilla/mint extract

Directions In a 9x13 " pan, mix dry ingredients. Add wet ingredients. A few smallish lumps in the batter are no big deal. Bake at 350 for about 30 minutes or until a toothpick comes out clean. Only glass or non-reactive metal.


Bacon Beer Cheese Soup with Chicken -Ingredients
6 slices thick cut bacon
1 pound boneless skinless chicken breast
4 unsalted butter
1/4 cup all purpose flour
2 teaspoons garlic powder
1/4 to 1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 1/2 teaspoons kosher salt
1 teaspoon coarse black pepper
1 cup beer,
1 cup reduced sodium chicken stock
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
Garnishes
chives, chopped, croutons, crisp bacon, diced

Directions

Heat a large pot over medium -high heat, using clean scissors, cut bacon into the pot. Cook bacon until crisp stirring occasionally. Meanwhile, cut chicken into bite size pieces. Using slotted spoon, remove bacon from pan draining drippings into pan as bacon is removed. Place bacon on plate. Add chicken pieces into bacon grease to cook. Sprinkle 1/2 teaspoon salt. Stir occasionally until chicken completely cooked. Remove chicken from pot with slotted spoon and place on the upside down pot lid with bacon. Cut butter into 1 tablespoon pieces and add to pan drippings. Stir until melted. Whisk in flour and seasonings. Allow to cook for 1 minute, whisking frequently., to cook out floury taste. Add beer and whisk to combine and cook for 2 minutes. Add chicken stock and half and half. Whisk to combine and reduce heat to medium. Slowly add cheese.Whisking. Stir until a smooth mixture. Add Worcestershire sauce and return chicken and bacon back to the pot. Stir to combine. Allow to simmer until ready to sere, stirring occasionally. Garnish with croutons, chives and bacon.

Curried Kale, Potato & Lentil Soup Ingredients
1 tbsp coconut oil (or neutral oil)
1 cup diced yellow or white onion
1 tsp minced fresh ginger
2 whole carrots, peeled and chopped
Pinch sea salt and black pepper to taste
4 cloves garlic, minced
3 cups diced potatoes
 1 1/2 tbsp curry powder
 5-6 cups vegetable broth
1 cup green lentils, throughly rinsed and drained
Optional :  1 tbsp coconut sugar, plus more to taste
4 cups chopped green or purple kale
Garnish fresh chopped cilantro Lemon juice bread or flatbread

Directions

Heat large pot over medium heat. Once hot, add oil, onion, ginger and carrots. Season with pinch sea salt and black pepper and stir. Cook 3-5 minutes, stir frequently, onions soft. Add garlic and potatoes, stir. Cook 3-4 minutes to brown slightly with curry powder. Stir to coat. Cook 2 minutes more. Add 5 cups vegetable broth and increase heat to medium-high. Once at a low boil, add lentils, stir., reduce heat to low. Simmer for 20-25 minutes, uncovered until lentils and potatoes tender. Taste and adjust seasonings, add coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, sea salt and pepper for more balance. If soup  thick, add remaining vegetable broth ,stir and cook until warmed through. During last  few minutes of cook, add kale and cover steam until tender about 2-3 minutes. Serve immediately as is or with cilantro and fresh lemon juice. *

Store leftovers in refrigerator up 5 days or freezer to 1 month.

Roasted Greek Chicken and Rice Ingredients
1 fryer chicken, cut into pieces or thighs drumsticks (3 pounds)
2 whole lemons, zested and juiced
3 tablespoons of oregano
1/2 cup water
5 cloves garlic, sliced
1 tsp red pepper flakes**

Rice
2 tbsp olive oil
1 shallot, finely diced
3 garlic cloves
1 large onion
Red pepper flakes*
1 cup long grain rice
1 1/2 cups chicken broth/stock
3/4 cup water
1 tbsp dried oregano
1 tsp salt
Black pepper
Chopped parsley lemon zest to garnish

Directions

Combine chicken marinade in ziplock bag and marinade for minimum 30 minutes and up to overnight. Preheat oven to 350deg. Heat up a skillet large enough to contain chicken and rice, over medium heat with 1 tbsp olive oil. Remove chicken from marinade but do not throw out. Place chicken skin side down into pan and cook until brown. Remove and set aside in batches. Remove darkened bits from chicken and wipe pan clean. Add remaining olive oil to pan and add in shallots, red pepper flakes, onion and garlic. Sweat them out. Not allowing color to come to veggies. Add all remaining rice ingredients and marinade. Let liquid come to simmer and allow 30 seconds. Place chicken on top of rice. Place a lid on pan. Bake in oven 35 minutes. Remove lid bake 10 more minutes chicken will brown. Rice is done when all liquid evaporated. Remove, Allow 10 minutes, fluff. fork garnish with lemons and parcely.