Italian Wedding Soup

Italian Wedding Soup

For the Meatballs:
1 lbs ground beef
1 lbs ground pork
2 eggs
1/2 cup bread crumbs
2 Tbls chopped parsley
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper

Mix all the meatball ingredients in a large bowl with your hands until combined.
Make into small balls and place on a pan rack
Bake 350 degrees for 25 minutes until cooked

For the Soup:
8 cups chicken broth
3 Tbls better than bouillon
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
1 Tbls oil
2 cups fresh spinach, chopped
1 cup soup pasta, acini de pepe or orzo pasta are good choices
1/2 cup parmesan cheese

Add the broth, bouillon and meatballs to a large crockpot or pot, simmer.
Add oil, carrots, celery and onions to a pot and cook until tender, then add to broth.
Add noodles to the broth, cook until done, add chopped spinach.
When ready to serve top it off with parmesan cheese.

PRINTABLE RECIPE

• 
  
• 

Peach Cobbler

This peach cobbler is the recipe from Paula Deen Lady and son's peach cobbler 2007 recipe.  It was so good I had to add it to my recipes so I don't forget how to make it in the future.

Peach Cobbler

1/2 cup of butter (one stick)

1 1/2 cups SELF RISING flour

1 1/2 cups sugar

2 cups whole milk

1 can 28 or 29 oz HEAVY SYRUP peaches 

cinnamon (optional)

Turn on the oven at 350 degrees, add 1 stick of butter to a 9x13 cake pan and put in the oven to melt the butter. while waiting for the butter to melt or the stove to warm up:

In a bowl, add flour and sugar.  slowly add milk mixing to prevent lumps.

Take the pan out of the oven when the butter is melted, pour in the batter over the butter. 

Do not MIX.

put the peaches over the batter, then gently pour the peach syrup over the batter and peaches. 

DO NOT STIR OR MIX

sprinkle cinnamon over the top (optional)

 bake 30-45 minutes. 

Eat warm. 

PRINTABLE RECIPE

Chicken and Biscuits

Chicken and Biscuits

1 stick of butter

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

1 diced jalapeño

2 tsp fresh ground pepper

1 tsp salt

1 tsp ground sage

1/2 cup flour
2 cups shredded chicken

3 to 3 1/2 cups chicken broth

For the Biscuits

2 cups all purpose flour

2 Tbls sugar

3 tsp baking powder

1/2 tsp salt

2/3 cup milk

6 Tbls canola oil

2 Tbls fresh chopped parsley

Melt butter in large pot, add carrots, celery, onions and jalapeño cook until soft.  

Add pepper, salt sage and flour. 

Cook for around 4 minutes to cook off the flour taste.

slowly add in the chicken broth stirring at all times to prevent lumps.
Add the chicken

For the Biscuits

mix flour, sugar, baking powder and salt in a large bowl.

is a small bowl mix milk, oil and parsley.

slowly add the wet to the dry ingredients until combined.

My dough was firm enough to roll out about a half inch thick. I then cut circles out of it. 

Pour the chicken sauce in a sprayed 9x13 pan

Put the cut out biscuits on top of the chicken sauce.

bake 375 for 30 minutes. 

PRINTABLE RECIPE

Hell Fire Hot Sauce

I got this recipe from www.bbqpitboys.com. Their recipe is called Independence Day Hell Fire Hot Sauce.  You can go here to see the video on how they make this: Recipe

Hell Fire Hot Sauce

20 Habaneros, halved and seeded

5 cloves of garlic, peeled

3 large jalapeños, halved and seeded

1/2 cup water

1/2 cup distilled white vinegar

1/4 cup bottled lemon juice

1 TBLS molasses

1/2 TBLS paprika

1/2 tsp salt

1 TBLS hot pepper sauce

Place Habaneros, garlic and jalapeño on a pan with olive oil on the pan and on the veggies.

Put the pan on indirect heat on a charcoal grill for 20-30 mins. 

Check and stir every 10 minutes to make sure they don't burn.

Grill until slightly chard.

Add the grilled veggies with the rest of the ingredients in a blender and blend it up until mixed. 

Put in a jar and use as a mopping sauce or table sauce. 

Keeps in the refrigerator for around a week.

PRINTABLE RECIPE

this is what mine looked like: