Dutch Oven Turkey Vegetable Pasta Soup

EASY Dutch Oven Turkey Vegetable Pasta Soup - Serves 4

1 to 2 cups         Chopped turkey 

3 med                  Carrots sliced

3 cloves               Garlic chopped 

1                          Bell pepper chopped (any color)

1/2 large              Onion chopped. 

8 / 9 oz.               Macaroni fusilli

1 can                   Corn

1/2 cup              Frozen Peas

1 tsp                  Pepper

1/4 tsp              Salt

1 tsp                  Basil

1/2 tsp              Lemon pepper seasoning. 

2 cups               Chicken broth

1 tbsp.              Olive Oil

Prepare your vegetables and set aside. Chop turkey and brown in the oil in a Dutch oven pot. Add all the vegetable's, stir thoroughly. Add broth and seasonings. I medium high bring to a boil. Boil for 5 minutes. Turn down to medium and good for an hour or until the vegetables are to the consistency that you prefer. Stirring occasionally. 

Serve with toasted French Bread.

Chicken Spinach Rigatoni for two.

Chicken Spinach Rigatoni for Two

1            Chicken breast cubed.

3             Cloves of garlic pressed and chopped.

1 tbsp     Lemon juice.

1/4 onion cut into half rings

handful of small heirloom tomatoes

handful of spinach with stems cut off.

1/2 cp.     Peas

7 oz         Rigatoni

1 to 2 tbsp olive oil  

In a skillet warm up 1 tbsp olive oil, then put in the cubed chicken. Cook until chicken is browned. 

Add lemon juice , garlic and onion. Once the onion is beginning to turn translucent. Add a handful tomatoes, spinach and the peas. 

 

While cooking the chicken and ingredients cook the past as instructed on the package.  

 

Once done, add the pasta to the cooked meat and  veggies.  Sprinkle grated parmesan over it and serve with garlic bread. 

Whiskey Bread Pudding French Toast

Whiskey Bread Pudding French Toast serves 6

8 large        Eggs

1 loaf          Brioche bread

1/4 cup        Whiskey

1tsp.            Nutmeg

1 1/2 tsp.    Cinnamon

5 cps.          Half and half

3 tbsp.        Honey

2 tsp.          Pure Vanilla Extract

1/4 tsp.       Kosher salt

Preheat the oven to 350 degrees.

In a 9x13 pan place two layers of bread. 

Thoroughly whisk together the rest of the ingredients. Pour the mixture over the bread. Use you spatula to press down. Then let soak for 10 minutes. 

Add water to a cookie tray. Set the 9x13 pan in it. The water should barely reach 1/8th of the pan. This will help keep it from burning.  Place a foil over the top, slightly tented with a few slits in it to let the steam out. Bake for 45 minutes remove foil and bake another 40 to 45 minutes until the pudding sort of puffs up. Cool slightly, sprinkle the sugar over the top and serve with a side of syrup. 

Confectioners sugar and butter maple syrup. 

A side of bacon and Irish Coffee pairs well with this.