An easy, delicious, and healthier Copy-Cat version of Olive Garden's Zuppa Toscana Soup

Olive Garden's Zuppa Toscana Soup 

Copy-Cat Recipe

Zuppa Toscana Soup

This soup is delicious. It has just a touch of heat, and a touch of sweet from the fennel in the Italian sausage. I made my version more robust and filling. It is comforting on cold nights, yet with a salad, it is great for warm weather too. It is very easy to make, and good for when I am pressed for time. Serve it with a nice hearty salad and you are good to go. Yes, bread sticks are good with it too, but I'm not posting my wheat flour garlic Parmesan bread stick recipe on this healthy eating blog. When we develop a fabulous gluten-free bread stick, then I will post it here.

I like knowing and having control over everything that goes into this recipe, unlike eating it at a restaurant. The BioSalt really helps with water retention issues in the body.

I add quite a bit more kale and potatoes than the restaurant version, frequently their's is a little skimpy on the goods. Kale is so beneficial for your body and this is a delicious way to eat it!


Zuppa Toscana Soup Recipe:

1 pound mild sweet Italian sausage
1 medium to large yellow onion, diced small
4 large garlic cloves, smashed
1 32-ounce carton organic chicken stock
10 ounces purified water (add more water to maintain the liquid level as needed)
3 to 4 organic russet potatoes, scrubbed, quartered, and sliced thin (do not peel)
1/2 to 3/4 t. dried hot red pepper flakes
4 to 6 c. chopped organic kale, woody stems removed (6 cups is about 7 ounces)
40 grinds black pepper, to taste
2 t. BioSalt or sea salt (recipe on this blog)
2 t. onion salt (recipe on this blog)
1 c. organic whole milk
1 c. organic heavy cream


Method:

Saute the sausage and onions in a soup pot until the sausage is crumbly and browned.
Add the garlic and saute in minute.
Add the chicken stock, potatoes, red pepper flakes, and water. Bring to a gentle simmer.
Let simmer until the potatoes are barely tender, but not mushy (about 30 minutes).
Add the chopped kale and simmer a few more minutes, until kale is tender.
Add the milk and cream and warm through with out boiling.
Add the BioSalt and onion salt.
Dilute further with water if it has evaporated.


Tips:

I like the bulk sausage from Sprouts Farmer's Market. It has no MSG or Nitrates, and is gluten-free.This is the ingredient list: Pork, water, sweet Italian seasoning, evaporated cane juice, salt, spices, dehydrated garlic, oil of fennel.

You can remove the sausage casings if you can't find bulk sausage.

You can use 2 cups rich coconut milk in place of the dairy if a Low-Carb or PALEO soup is desired.

I find that salting the soup at the end uses less salt.

If the soup gets too salty, just add a touch more water. The BioSalt is a balanced salt for the body.

You may put all of the ingredients in a large crock pot and cook on high heat 3 to 4 hours.


Enjoy!

Leila

Start by browning the sausage and onions in a large soup pot

Getting the rest of the  ingredients together

The sausage, onions, and garlic are browned

Chop the kale and potatoes

The soup before the milk and cream were added

The finished soup


Author, Leila Wood.

Kettle Turkey Pot Roast - Copy Cat Chuck-A-Rama Recipe

Kettle Turkey Pot Roast

Imagine tender chunks of savory turkey that fool you into thinking you are eating slow simmered roast beef! 

I LOVE this recipe. My family loves this recipe. I think you will love it too.

Chuck-A-Rama does a great job of making their kettle turkey pot roast. Have you had it? It's by the roast beef, you must try it. It tastes like very tender roast beef with yummy carrots and potatoes, swimming in a tasty broth.

I have also had another version of this at a restaurant I can't remember the name of, that was equally delicious. This version version had a delicious thicker gravy and a ton of black pepper - zowie! A bit much for tender mouths. Chuck-A-Rama's Kettle Turkey has a much thinner brothy sauce that is delicious, but makes a lousy gravy, since it just runs off everything.

I decided it was time for me to recreate a version at home that is the best of both worlds. I wanted a thicker gravy-like sauce that wasn't quite so peppery. I wanted the big chunks of tender fall-apart meat. I wanted it to taste beefy, not like turkey. And I wanted lots of carrot and potato chunks too.

I'm thrilled with the results and my family loves it. I created this recipe around 2008,and I have made it when ever I see turkey thighs being sold at my local market. It's great that you do not have to thaw the meat first. This recipe is very forgiving, as you will see with the 2 variations I have listed below the recipe.




Crock Pot Turkey Pot Roast:

1 large onion, diced into cubes
2-3 turkey thighs (about 3 to 4 lbs, frozen)
1 t. seasoned salt, to taste
60 grinds fresh black pepper
2 cloves garlic, mashed
1 envelope dry Lipton Onion Soup Mix
1-2 t. organic beef base
1/4 c. sherry cooking wine, optional
1 t. Worcestershire sauce
1/2 t. Herbs de Province
1 bay leaf, optional
2 3/4 c. water
1 3-ounce package brown gravy mix (or mushroom)
12 carrots, peeled and cut into big chunks
6 to 8 potatoes, peeled or unpeeled, cut into big chunks
4 to 6 ribs celery, cut into big chunks, optional


Method:

Place the cubed onion in the bottom of a large oval shaped crock pot.

Season the frozen or thawed turkey thighs with seasoned salt and pepper. Place in the crock pot on top of the onions.

Add to the crock pot the garlic, onion soup mix, beef base, sherry, Worcestershire, Herbs de Province, bay leaf, and water.

Cover and cook 3 or more hours (until the meat is fall-of-the-bones tender).

Lift meat out of the crock pot and remove skin and bones, leaving big chunks of meat. Set aside.

To the crock pot add the package of brown gravy mix. Stir to combine with the hot liquid remaining in the crock pot.

Add all of the chunked carrots, potatoes, and celery to the crock pot. Toss to coat with the sauce.

Return the boned turkey to the crock pot. Lay the meat on top and gently spoon some of the sauce over top.

Place lid on crock pot and cook another hour or so, until the vegetables are tender.

Add more water as desired. Check for salt before serving.


Alternate Methods:

Alternate Method # 1 (Use this if you want to cook the meat ahead of time, my favorite method):

Right before you go to bed: Place the diced onions in the bottom of the crock pot. Lay the frozen turkey thighs on top. Season the meat with the salt and pepper. Pour in about 1 cup of water and put on the lid. Cook on low while you sleep. In the morning, remove the meat and remove the skin and bones and set aside. Mix the rest of the ingredient listed together, tossing the vegetables well to coat. Lay the big chunks of turkey on top. Spoon sauce over the meat. Cover and cook on lowest setting until the vegetables are tender. Add water as desired. Taste for salt before serving.

Alternate Method # 2 (use this method is you are going to be gone all day):

Dump all of the sauce ingredients and into the crock pot, starting with the water, onion soup mix, brown gravy mix, beef base, sherry, Worcestershire sauce, Herbs de Province, bay leaf, onions, and garlic. Stir well. Season the frozen or thawed turkey thighs with the seasoned salt and pepper and nestle into the sauce, spooning sauce over top. Lay all the vegetable chunks on top. Cover and cook on low until meat is tender. Remove the meat and skin and de-bone. Place back into the crock pot and gently stir before serving.

Moki is hoping for a turkey treat! Please mom???

Moki has been such a good patient boy...

Enjoy, 

Leila

Our favorite fast Tostadas

These quick and yummy Tostadas have extra delicious layers of flavor dimension. 

Creamy, savory refried beans, the caramelized flavor of the onions and peppers, the sweet tomato-y sauce, smokiness from the bacon fat/smoked paprika, the crisp corn tortilla flavor, and the freshness of romaine, tomatoes, and cilantro are all perfectly complimented with a dollop of sour cream and a sprinkling of cheese. We love these at our house!

No more needs to be said really. What? You want the recipe?

I have to say, I have not cared for most of the tostadas that have been served to me. The beans are usually dry and flavorless and then they are usually just topped with iceberg lettuce, prefab cheese, and salsa that is too heavy on the chili powder. I wanted a tostada that rose above all that. I wanted to create a more interesting tostada for my buds... My tastebuds. This is what I came up with.

This dinner is very easy to put together, You can cook everything at the same time and it will be ready in minutes. I like to start with the onions, and then start refrying the beans. I make the tomato sauce last. In between, I prep the toppings and make the guacamole.

The refried beans are the recipe I posted here earlier, but this time I refried them in bacon fat. I usually use deodorized coconut oil, so use what ever you like.

The tomato sauce was inspired by a mildly sweet chile relleno sauce I have had at +La Casita Restaurant in Springville, Utah (YUM). You may also flavor the tomato sauce with smoked paprika, or smoked hot chipotle pepper, and maybe a pinch of Mexican oregano, to taste.

Top with our Favorite Reduced Fat Sour Cream Blend.

Serve with a side of my Chili's Copy Cat Salsa recipe.


Get ready to have your tastebuds sing!


Our Favorite Tostadas Recipe:

Components:

Crisp corn tortillas (pre-made in the Mexican food section)
Refried Beans
Tomato Sauce
Sauteed Onions & Peppers
Shredded cheese
Diced tomatoes
Diced romaine lettuce
Minced fresh cilantro, optional
Our Favorite sour Cream Blend, or regular sour cream
Chili's Copy Cat Salsa, optional
Guacamole, optional
Lime wedges, optional



Sauteed Onions & Peppers:

1 Sweet or regular onion
1 Sweet red bell pepper
1-2 T. deodorized coconut oil (may use 1 T. bacon fat)
A pinch of baking soda
A pinch of BioSalt or sea salt

Method:

Slice into this slivers the onion and bell pepper.
Saute the onions slowly in oil along with the baking soda and salt, which speed caramelization.
When the onions are translucent, add the bell pepper and mix together.
Continue to saute, stirring occasionally until tender and starting to caramelize.



Easy Re-fried Beans recipe:

2 T. virgin or deodorized coconut oil and/or bacon fat
1 clove garlic, smashed
1 pinch hot red chili pepper flakes
1 can refried beans of choice
1/4 c. plus 2 T. purified water, divided
1/2 t. onion powder
1 pinch cumin powder


Method:

Saute the garlic and red pepper flakes in coconut oil until very fragrant and sizzling.

Add the can of beans and stir to mix together.

Add 1/4 c. water to thin the beans, mixing in well.

Add the onion powder and a pinch of cumin. mix in well.

Brown the beans, turning occasionally, until they thicken up and have areas that are browned nicely. This gives a great flavor to the re-fried beans.

Add a touch more water (about 2 T.) to thin the beans to a nice consistency.

Taste for seasonings and adjust if needed. If you used unsalted beans, add salt to taste.



Tomato Sauce:

1 (8-oz) can tomato sauce
1 T. plus 2 t. sugar (Lakanto sweetener or xylitol) (or use 2 T. or more of  erythritol or maltitol)
1/8 t. garlic powder
1/2 t. onion salt
1/4 c. purified water
1/8 t. smoked paprika (or chipotle to taste, for added heat), optional

Method:

Place all sauce ingredients in a small saucepan and simmer 5 minutes. Keep warm and set aside.



Speedy & Delicious Guacamole:

Ripe avocados
Onion salt, to taste
A pinch of garlic powder
A squeeze of lemon or lime juice, optional

Method:

Scoop the ripe avocado out of it's shell and put into a small bowl.
Sprinkle with the seasonings and citrus juice, and mash with a fork.
Add enough onion salt so the guacamole has a great flavor, and serve.



TOSTADA ASSEMBLY:

Top crispy tortillas in this order:

Spread tortilla with the hot refried beans, sprinkle with cheese, pour on some warm tomato sauce, add sauteed onions & peppers, shredded romaine lettuce, guacamole, salsa, tomatoes, sour cream, cilantro, and garnish with a lime wedge.

ENJOY!


Note: Alternately, you may brown flour tortillas in deodorized 76 degree coconut oil until crispy.


Photos of the cooking process:

Starting to caramelize the onions with a pinch of baking soda and BioSalt.

This dinner is very easy and fast to prepare.

Adding the red bell pepper to the softened onions.

Sauteing the onions and peppers.

The onions and peppers are finished.

The easy refried beans are about ready.

Simmering the tomato tostada sauce.

Putting the toppings on the tostada. The sauce adds a special touch.

The tostada all dressed and ready to go.

A plated tostada with toppings and my Copy-Cat Chili's Salsa recipe.

Enjoy,

Leila.

Favorite Rosemary Lemon Chicken - Italian Restaurant Copy-Cat

Rosemary Lemon Chicken

Flavor-packed Rosemary Lemon Chicken that is better than any restaurant! 

This recipe is now one of our family favorites. It is so juicy and bright tasting. It's also easy!

My daughter Naomi is a foodie too. She was inspired last month to make this dish. She felt like creating a zippy skillet chicken featuring rosemary and lemon. I offered her the ideas of adding fresh garlic, brining the meat beforehand for more rosemary flavor, and making a tasty glaze at the end. I let Naomi take the lead on this one, which was fun. I brined the meat. she cooked and seasoned it, then I made the final glaze, with her watching me so I could teach her how to do it. She seasoned it perfectly (proud mom smiling). I have told all of my children that a secret to being a great cook is just knowing what good food tastes like! It's kinda like knowing your destination before you get there, so then you will know when you have arrived.

Glazed Rosemary Lemon Chicken

We made this dish again together last night. Naomi says we have to put this on our blog, and I definitely agree. So now I'm sharing our recipe with you!

I highly recommend brining your chicken, so plan ahead a bit. Fresh rosemary is wonderful here, although dried will work OK. If you must use dried rosemary, boil your 1 cup of water and pour it over the rosemary, cover and steep like you would when making an herbal tea. This will infuse your chicken with a stronger rosemary flavor more quickly. This dish is supposed to have a big hit of rosemary. YUM.



Rosemary Lemon Chicken Recipe:

Serves: 6

BRINE:
1 c. hot water
2 T. sea salt
1 t. Lakanto sweetener (erythritol + monk fruit)
1 clove garlic, smashed into a paste with some of the sea salt
20 grinds black pepper
1 t. fresh rosemary leaves, smashed with some of the sea salt
cold water, to cover the chicken

CHICKEN:
6 skinless boneless organic chicken breasts, thawed
2 T. organic butter or ghee
2 T. deodorized coconut oil
4 cloves garlic
1/2 lemon, juiced
2 sprigs fresh rosemary
1/2 t. lemon pepper seasoning
1/4 t. dried basil

GLAZE:
1/2 c. water
1 t. organic chicken base
1 t. tapioca starch
1 T. butter, optional

GARNISH:
Rosemary sprigs
Thin sliced lemon


Method:

BRINE:

Dissolve the sea salt and Lakanto sweetener into the cup of hot water. Add the garlic, rosemary, and black pepper. Stir together and let steep together a few minutes while you prep the chicken meat.

Thaw the chicken meat and trim off any excess fat. Place in a large shallow bowl.

Pour the salt water mixture over the chicken. Add enough cold water to completely immerse the meat. Let the chicken marinate in the brine for 2 hours. May also marinate in a large (1-gallon) zip-lock bag.

CHICKEN:

When you are ready to cook the chicken, remove chicken from the brine and let drain. Heat the butter and coconut oil in a large skillet over medium-high heat. Add the 4 cloves of smashed garlic and place the chicken in the pan. Lower the heat to medium.

Squeeze half of the lemon juice over top and sprinkle with half of the rosemary, which has been stripped off it's stem. Sprinkle the chicken with the lemon pepper and basil.

Cook uncovered until the chicken starts to look golden brown underneath.

Flip the chicken over and sprinkle with the remaining rosemary leaves. cook until golden brown on the other side. Check meat to make sure it is cooked through (you should see no pink in the center).

Remove the meat to a serving platter and set aside. Leave the drippings in the pan.

GLAZE:

For the glaze, mix the chicken base and tapioca starch into the 1/2 cup water.

Heat the frying pan with the drippings to medium-high. Pour the starch mixture into the pan and whisk until thickened and bubbly. Add additional butter, if desired.

Squeeze the rest of the lemon juice over top the glaze and whisk in. taste for seasoning.

Pour glaze over the hot chicken and serve immediately.

Garnish with fresh sprigs of rosemary leaves and lemon slices if desired.


NOTES:

If your frying pan is too small, your meat wont brown because too much moisture accumulates. If this happens, just cook the meat on both sides until completely cooked through. Transfer 3 breasts at a time to a new fry pan of sizzling butter and quickly brown on both sides. Repeat with the last 3 breasts. Scrape the leftover butter into the pan with the rosemary drippings and continue on with making the glaze.

You may add the zest from the half lemon, if desired (use an organic lemon for this).

The brined chicken stays very moist and does not need additional salt added. It is forgiving if you accidentally over-cook it. Make sure that you have added enough fresh lemon juice at the end. The flavor should be robust with rosemary, yet bright from the citrus, and not too tart.

Photos of the process:

ENJOY!

Leila