The Cheap Gourmet

Super Easy Chicken Sausage and Bean Soup

I love hearty soups that can be served as a meal. This chicken sausage and bean soup offers robust flavor that will fill you up and leave you satisfied. It pairs well with a garden salad and homemade yeast rolls.

What's great about this sausage and bean soup is you can make it with just about any type of sausage. Mild or spicy Italian pork sausage, Chorizo, chicken or turkey sausage, or even breakfast sausage works well. The same holds true for the beans. I like to use 1 can each of dark red kidney and white cannellini, but have also used pinto, navy, and even butter beans. Have fun creating your own unique flavor profile. 

Chicken Sausage and Bean Soup
Serves: 4
Prep Time: 15 minutes
Cook Time: 1 to 1-1/2 hours

Ingredients:

1 (32 oz) container chicken broth or 4 cups homemade stock
1/2 medium onion, chopped
2 medium carrots, thinly sliced
2 medium stalks celery, thinly sliced
4-5 chicken sausage links, halved and cut in thin slices
*I used chicken sausage stuffed with mozzarella cheese which added a nice flavor
1 (15 oz) can EACH red kidney beans and cannellini beans, or 2 cans of one kind
1 tsp. dried parsley
1/2 tsp. dried oregano
1/2 cup grated parmesan cheese

Directions:

1. In a stock pan, add 1/4 cup chicken broth and bring to boil over medium high heat. Add onion, carrots, and celery and cook for 1 minute. Reduce heat to medium and cook until onion becomes translucent; about 5-7 minutes. Add chicken sausage and stir to combine ingredients.

2. Drain juice from one can of beans. Add remaining juice and both cans of beans, along with herbs. Stir to incorporate ingredients. Reduce heat to low and simmer for 1 to 1-1/2 hours.

3. Ladle into soup bowls, top with grated cheese, and serve immediately.

Bacon Wrapped New Potatoes

My husband saw someone making bacon wrapped new potatoes on a TV show and decided to try them. They were so yummy that they quickly became one of our favorite side dishes.

Besides being delicious these bacon wrapped new potatoes are easy to prepare and quick to cook. They can be baked, broiled or grilled and make a great side dish or appetizer.

Since the bacon is secured to potatoes using toothpicks it's best to soak the picks in water for a few minutes to prevent them from burning – unlike the ones in the photos.

BACON WRAPPED NEW POTATOES

Servings: 12-18 potatoes (varies depending on number of potatoes in cans)
Prep Time: 10 minutes
Cook Time: 12-15 minutes

INGREDIENTS:

8 slices thick Bacon, cut in half (adjust according to number of potatoes)
2 (15 ounce) cans whole new potatoes, drained
Salt and pepper, to taste
Toothpicks

DIRECTIONS:

1. Place toothpicks in small bowl, cover with water, and soak for 5 minutes. Drain and set aside.
2. Preheat oven to 375 degrees.
3. Wrap each potato with half-slice of bacon and secure with toothpick.
4. Place potatoes in baking dish and bake for 12-15 minutes, or until bacon is crisp. Turn potatoes halfway through cooking time.
5. Remove from oven and transfer to plate lined with paper towels to absorb grease. Let sit 2-3 minutes then transfer to serving plate.

Italian Sausage Pasta e Fagioli Soup

If you're looking for soup with substance you'll love this Italian Sausage Pasta e Fagioli Soup. Not only is it packed with a tremendous amount of flavor, it's incredibly easy to make and ready in about 30 minutes.

The following Italian Sausage Pasta e Fagioli Soup was adapted from a copycat recipe I found for Olive Garden's soup. I tweaked the ingredients to make it more suitable for our palates. I added Italian sausage and used a combination of white and red kidney beans. Feel free to adapt it for your tastebuds!

ITALIAN SAUSAGE PASTA E FAGIOLI SOUP

Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes

INGREDIENTS:

1 pound ground Italian Sausage
4 cloves Garlic, chopped
1/2 white Onion, chopped
2 medium Tomatoes, diced
2 cups organic Chicken Broth
2 teaspoons dried Oregano
1 teaspoon Black Pepper
1 teaspoon Sea Salt
1 can (15-ounce) Red Kidney Beans (undrained)
1 can (15-ounce) Cannellini (White Kidney) Beans (undrained)
1/4 cup fresh Parsley, chopped
8 ounces Ditalini Pasta
1/4 cup Parmesan cheese, grated
6 cups water, plus 1 teaspoon salt and 1 teaspoon olive oil (for pasta)

DIRECTIONS:

1. In a large saucepan, heat Italian Sausage over medium-high heat until cooked, about 7 minutes.

2. Add garlic and onion and sauté until translucent, about 4 minutes.

3. Add tomatoes, chicken broth, oregano, pepper and salt. Reduce heat to medium and cook for 5 minutes, stirring frequently.

4. Add kidney beans with brine, and parsley. Cook for 10-12 minutes, stirring frequently.

5. In a medium-size saucepan, add 6 cups of water, 1 teaspoon salt and a teaspoon of olive oil and bring to a boil. Add pasta and cook until just barely tender, about 9 minutes. Drain and add to soup. Cook for 5 minutes, stirring frequently.

6. Transfer to serving bowls and top with parmesan cheese.

 

Baked Mahi Mahi Fish with Strawberry Mango Salsa

Mahi Mahi fish is one of my favorite white fish. It has a mild flavor that is comparable to Cobia or Cod. It's very versatile and can be baked, broiled, grilled, sautéed, pan fried, and even turned into fish tacos.

Baked mahi mahi fish pairs well with an assortment of side dishes. It can be served with vegetables, pasta, rice, potatoes, and fruit. One of my favorite side dishes is bacon and bleu cheese potato pockets.

I also like to serve the fish with a refreshing strawberry mango salsa that has a hint of spiciness from jalapeno pepper. Another option is a tomato-cucumber-red onion salsa that can be found here.


BAKED MAHI MAHI FISH WITH STRAWBERRY MANGO SALSA

Serves: 2
Prep Time: 30 minutes
Bake Time: 20 minutes

INGREDIENTS:

1 pound Mahi Mahi fish filet, skin removed
1 Lemon, sliced into rounds
1 teaspoon Everglades Seasoning (This stuff is great on all kinds of food!)
1 teaspoon Beau Monde Seasoning (I use this in almost everything I cook)
Salt and Pepper, to taste

SALSA INGREDIENTS:

1 medium ripe Mango, skin removed, diced
8 medium Strawberries, diced
1 small Jalapeno pepper, seeds removed, diced
1/4 small Red Onion, diced
2 Tablespoons fresh Cilantro, finely chopped
1/8 cup Extra Virgin Olive Oil
1-1/2 teaspoons Mandarano Balsamic Sauce (substitute with 3/4-teaspoon Balsamic Vinegar)

DIRECTIONS:

1. Preheat oven to 325 degrees Fahrenheit.
2. Prepare salsa and refrigerate for 30 minutes.
3. In a 9"x12" glass baking dish, arrange lemon slices in two rows.
4. Add seasonings to both sides of mahi fillets and place on top of lemon slices.

5. Cover with foil and bake for 18-20 minutes or until meat is fork-tender and flakey.
6. Carefully remove foil and transfer to serving plates. Top with salsa and serve immediately.

Bacon and Bleu Cheese Potato Pockets

Bacon and blue cheese potato pockets are one of my favorite side dishes. Not only are they easy to prepare, they are perfect for grilling out and tailgate parties. They pair well with hamburgers, steaks, hot dogs, and chicken and can even serve as a vegetarian dish if you don't add the bacon.

I add coconut oil to add another layer of flavor to my bacon and bleu cheese potato pockets. Sometimes, I'll swap it out for bacon grease or olive oil, but you can also use vegetable or peanut oil depending on personal preference. If you're feeling extra adventurous consider adding chopped jalapeno peppers with or without the seeds.

Bacon and Bleu Cheese Potato Pockets

Servings: 4
Prep Time: 20 minutes
Cooking Time: 35-40 minutes

Ingredients:

4-6 slices thick Bacon, cooked and chopped
2 large Russet Potatoes, quartered and thinly sliced
1 small Onion, diced
2 cloves Garlic, minced
4 ounces Bleu Cheese, crumbled
2 Tablespoons Coconut Oil
Salt and pepper, to taste

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large skillet, cook bacon until crisp; about 12-15 minutes. Transfer to a plate lined with paper towels to absorb grease. Let cool and chop into small pieces.
3. In a large bowl, mix all ingredients together except coconut oil.
4. Tear off 4 sheets of aluminum foil. Place 1/4 of mixture on the center of the foil.

5.Add 1/2 Tablespoon of coconut oil to each. Pull foil together in the center and fold over edges.

6. Place on a baking sheet and bake for 35-40 minutes. Carefully unwrap foil and serve immediately.