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SAUSAGE, VEGGIES AND TORTELLINI SOUP

Sausage, Veggies and Tortellini Soup TSLC - CopyThis recipe for Sausage, Veggies and Tortellini Soup is great using fresh okra and corn from the garden or you can use canned or frozen.  We eat soup all year and love it for lunch everyday with a sandwich.

1/2 pound Kielbasa, sliced

1 (15.5 ounce) can Great Northern beans, rinsed and drained

2 cups fresh or frozen corn or 1 (15.5 ounce) can whole kernel sweet corn, drained

1 cup fresh or frozen sliced okra

1 (14.5 ounce) can diced tomatoes, undrained

1 small onion, chopped

1 (14.5 ounce) can chicken broth

1 cup water

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon chili powder

2 cups refrigerated 3 cheese tortellini (I use Brutoni Three Cheese Tortellini), uncooked

Combine all ingredients except tortellini in a medium sized pot and bring to boil on top of the stove.  Reduce heat to simmer and cook covered for 25 to 30 minutes.  Add cheese tortellini in the last 10 minutes and continue cooking until pasta is tender.  Makes about 8 servings. Keeps well in the refrigerator for several days and could be frozen.  Enjoy!

Serve the soup with any of these breads for a delicious meal:

Quick Peppery Cheese Bread

Southern Cornmeal Hoecakes or Fried Cornbread

Green Tomato Muffins with Cheese

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 22,000 e-mail subscribers and they are always the first to know about any new posts.© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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WEEKLY POT LUCK

My Project 159-001

Happy June everyone!  Summer has arrived here in the Bluegrass state of Kentucky!  June is also National Fresh Vegetable Month.  This week we are bringing you some recipes using garden fresh vegetables from our friends around the internet.  Vegetables are vital for good health and a diet rich in vegetables will help to reduce your risk for heart disease and strokes.  Vegetables are rich in potassium which helps to reduce blood pressure, lowers the risk of bone loss and your risk for developing kidney stones.  I recently had a bout with kidney stones, had no idea what was wrong with me, ended up spending a night in the hospital and, believe me, you don’t want to get them!

You will be able to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. Click on the name of the recipe to check it out. Be sure and check out the site as well as the recipes posted here. 

Green Bean Bundles from Recipes for our Daily Bread

Squash Puppies from Spicy Southern Kitchen

Asparagus and Mixed Greens Salad with Lemon Fennel Vinaigrette from Only An Apron

Rice Salad with Summer Vegetables from Kitchen Joy

Shrimp and Corn with Cheese Grits from Healthy Seasonal Recipes

How many of you like roasted spaghetti squash?  It is a great vegetable and you can do so many different recipes with it.   If you have never tried spaghetti squash, check out this great post with pictures on how to roast it from Cookin’ Cowgirl:  How to Roast Spaghetti Squash.

WEEKLY FOOD TIP: 

I found a great printable list on storing fresh vegetables and fruit from Washington’s Green Grocer:  How to Store Vegetables and Fruit Without Plastic.

WEEKLY QUOTE:

“Home grown tomatoes, home grown tomatoes
What would life be like without homegrown tomatoes
Only two things that money can’t buy
That’s true love and home grown tomatoes.”

John Denver, ‘Home Grown Tomatoes’
(from a song written by Guy Clark)

FOOD FACT:

Centuries ago, Egyptian considered onions to be an object of worship and they symbolized eternity.  Often,  onions were buried along with Egyptian Pharaohs. 

I come from a long line of gardeners.  I grew up on fresh fruits and vegetables on the table at every meal.  Each spring, I plant tomatoes, peppers, squash, strawberries and anything I can put in a pot or a small space.  When my children were small we planted over an acre in garden on the farm every year.  There is nothing like fresh fruit and vegetables in your diet.  I can always find a spot for a tomato plant or two.  I always loved canning and making pickles, jams and jellies.  It seems with our present economy more people are going back to gardens. I sure hope so!

Have a great weekend. Don’t forget to eat your veggies!  Take some time for YOU. Thank you for your continued support.  We will see you back here next week with more delicious pot luck recipes. 

Check out previous pot luck recipes and posts here

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

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EASY SOUTHERN LADY COOKS MEAL (GROCERY LIST PROVIDED)

A Southern Family Meal

This Southern Meal of Slow Cooker Country Style Ribs, Cauliflower Salad, with Spoon Rolls will be a family favorite. It is super easy and you can make most of this ahead of time. Great family dinner for all to enjoy. Grocery list provided!

Slow Cooker Country Style Ribs 

TSLCCountryStyleRibs1

Cauliflower Salad 

TSLCCauliflowerSalad

Spoon Rolls

Spoon Rolls

 

Grocery List  

  • 3 – 4 lbs. pork Country Style Ribs
  • 1 Head of Cauliflower
  • 1 Head of Iceburg Lettuce
  • 2 onions
  • 1 teaspoon cajun seasoning
  • 1/2 teaspoon pepper
  • 1/2 cup tomato ketchup
  • 2 tablespoons maple syrup or sorghum molasses (I use molasses)
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon cinnamon
  • 1 teaspoon minced garlic
  • 1/2 teaspoon allspice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup bacon bits or could use real bacon
  • 1 pint mayonnaise, more or less
  • 1 package active dry yeast (.75 ounce)
  • 2 tablespoons white granulated sugar
  • 1 egg
  • 4 cups self-rising flour
  • 1 1/2 sticks butter or 12 tablespoons or 3/4 cup

 

Want Dessert? Add these cookies to the menu!

Three Ingredient Peanut Butter Cookies

TSLCThreeIngredientCookies

 

  • 1 cup crunchy peanut butter (I use the extra crunchy because I like the nuts but you can use the smooth, too.)
  • 1 egg
  • 1 cup sugar

 

We hope you enjoy this meal and make memories around the table with your family.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

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CHICKEN TORTELLINI SOUP

Chicken Tortellini Soup - TSLC

Soup is one of my very favorite things to eat for lunch.  Give me a bowl of soup and a grilled cheese sandwich and I am happy.  I don’t care if it is summer or winter, soup is still my favorite.  This Chicken Tortellini Soup with a grilled baby swiss cheese sandwich is perfect.

3 cups chicken, cooked and chopped (I use whatever chicken pieces I have on hand and bake it in the oven for my soup)

2 (14.5 ounce) cans chicken broth or about 3 or 4 cups

2 carrots, sliced

2 stalks celery, chopped

1/2 cup chopped onion

2 (14.5 ounce) cans Italian diced tomatoes with basil, garlic and oregano

2 cups water

1/2 teaspoon black pepper

Dash red pepper or hot sauce (Optional)

1 cup chopped fresh baby spinach, uncooked (could use frozen)

2 cups Barilla 3 Cheese All Natural Dry Tortellini

Grated Parmesan cheese ( I add about 1/2 cup of cheese to the soup but you can sprinkle it on top when you serve it, too.)

Combine chicken, broth, carrots, celery, onion, diced tomatoes, water,  black pepper, and red pepper to the pot.  Bring to boil, turn down to medium and cook until carrots and celery are tender. About 15 minutes.  Add spinach and pasta and cook another 10 to 12 minutes or until pasta is done.  Can add Parmesan cheese to the soup or sprinkle on top.  This makes about 10 – 12 servings.  Freezes well and keeps for several days in the fridge. Enjoy!

Note:  You could make this in the crock pot, too. Just cook on low for 6 or 7 hours and high for 4 or 5.  I would add the tortellini in the last hour or so.

Don’t forget to check out these soup recipes:

French Onion Soup
Ham and Black Bean Soup
Ham and Dumplings

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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