Avery’s Potato Salad #CookoutWeek

We’re finally here! We made it! Que Will Smith ‘Summer, summer, summertime…summertime.’  Break out the flip flops and tank tops.  Get ready for long days in the pool or at the beach and bellies full of BBQ.  This time of year requires a hand full of quick sides to please cookout guests whether it’s planned or impromptu.  I think my son’s favorite potato salad fits any party big or small.

Averys Potato Salad | Bottom Left of the MItten

When I told my son I was making one of his favorites he was excited.  I’ve made some of his favorites like Cheesy Pierogi Casserole, Easy Chicken & Dumplings or Out of a Can Chili but this is a very specific favorite of his.  He takes the first bite and says ‘I love this!’ so I just started calling it ‘Avery’s Potato Salad’.  Let’s get on to the recipe so you can get on with your summer.

Averys Potato Salad | Bottom Left of the MItten

The key to this recipe is to have equal parts potato to equal parts egg.  Chop the potatoes into small pieces then add to a pot with the eggs.  Add enough water to the pot to cover them cook over medium heat (not so high it boils over) and cook for 14 minutes. Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.

At this point I put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.  This cools the potatoes down more and makes it so I don’t burn my fingers peeling the eggs.  That is no fun!

Averys Potato Salad | Bottom Left of the MItten

Once the items are cooled peel the eggs.  Add the cooked yolks to the potatoes then chop them into small pieces.  Dice up the onion and add that.  Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar. The sugar and vinegar add a slight sweet and sour taste that gives the salad a nice kick to it.

Averys Potato Salad | Bottom Left of the MItten

Return it back to the refrigerator for another hour or so to let the flavors meld.  Top with oregano or paprika and here you are….

Averys Potato Salad | Bottom Left of the MItten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:


Follow the other bloggers as well to get great ideas for your next cookout.  Here are all the bloggers who are part of #CookoutWeek 2017:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresAmy’s Cooking AdventuresAshees CookbookBaking SenseBody RebootedBottom Left of the MittenChef Sarah ElizabethCook’s HideoutCookaholic WifeCooking with SapanaEat, Drink, Be Healthy!FairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFull Belly SistersHezzi-D’s Books and CooksHome Sweet HomesteadJoin Us, Pull up a ChairKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLittle House Big AlaskaMy Southern Sweet ToothOur Good LifeOven Tales By SyamaPalatable PastimeRants From My Crazy KitchenSavory MomentsSeduction in the KitchenSidewalk ShoesThat RecipeThe Freshman CookThe Mad Scientists KitchenThe Pajama ChefThe Redhead BakerThe Saucy SouthernerThe Spiffy CookieThe Weekday GourmetTramplingroseTurnips 2 TangerinesUncle Jerry’s Kitchen

As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?

Averys Potato Salad | Bottom Left of the MItten #cookoutweek #sidedish #potatosalad
Print Recipe
Avery's Potato Salad
Not your ordinary potato salad. Loaded with extra eggs, vinegar and a sweet hint of sugar make this a hit at any cookout.
Averys Potato Salad | Bottom Left of the MItten
Course Side Dish
Cuisine Salad
Servings
servings
Ingredients
Course Side Dish
Cuisine Salad
Servings
servings
Ingredients
Averys Potato Salad | Bottom Left of the MItten
Instructions
  1. Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat and cook for 14 minutes.
  2. Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
  3. Put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.
  4. Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces.
  5. Dice up the onion and add that.
  6. Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar.
  7. Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika. Enjoy!
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Out of a Can Chili #SundaySupper

Happy Father’s Day! When I asked my husband what he would like me to make him he said I like nachos, maybe something on the smoker or chili.  No matter what time of year chili is always a hit at our house so chili won out, even on Father’s Day.  My Out of a Can Chili is so easy if you couldn’t already tell that the name gives it all away.

Out of a Can Chili | Bottom Left of the Mitten

I have tried dozens of chili recipes over the years.  Even one with pumpkin that did not go over well at all with my 10 year old.  Some were great but my boys love this original recipe that I’ve made forever.  Like my My Dad’s Chicken and Rice recipe this one I learned from a parent, my mom.

Out of a Can Chili | Bottom Left of the Mitten

The base of my chili always stayed the same and has been forever.  It’s the recipe my mom showed me and I haven’t veered from it.  One can chili with beans, one can chili without beans and finally one can of chili beans.

Out of a Can Chili | Bottom Left of the Mitten

For the rest of the chili I have perfected it over the years and added one can tomato soup, one can diced tomatoes and one can drained northern beans.  Do you see now why this is called ‘Out of a Can Chili’?  Start by cooking the hamburger and onion.  Cook in a large pot on medium/high heat for around 5 minutes.  Drain if you use the higher fat beef.  I like to use 80/20 or even ground turkey.  Return the meat to the same pot.  No need to dirty another one!

Out of a Can Chili | Bottom Left of the Mitten

Add all the cans to the pot.  Make sure to drain and wash the northern beans then add those.  Put a lid on it and let simmer for 10 minutes.  Serve with sharp cheddar cheese and crackers.  And here you are…..

Out of a Can Chili | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

As always thank you to our Sunday Supper host! Check out these other recipes the Father in your life will be sure to love.

Sunday Supper Father’s Day Menu Ideas

Sides Dad Will Love

Mains for the Main Man

Dad’s Favorite Desserts

The Best Recipes You Need Now for Father’s Day by Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Out of a Can Chili | Bottom Left of the Mitten #chili #fathersday #quickrecipe
Print Recipe
Out of a Can Chili
Less than 15 minutes will have your family enjoying this hearty chili. Top off with cheese and crackers for the perfect comfort food any time of year.
Out of a Can Chili | Bottom Left of the Mitten
Course Main Dish
Cuisine Chili
Servings
servings
Ingredients
Course Main Dish
Cuisine Chili
Servings
servings
Ingredients
Out of a Can Chili | Bottom Left of the Mitten
Instructions
  1. Start by cooking the hamburger and onion. Cook in a large pot on medium/high heat for around 5 minutes. Drain if you use the higher fat beef.
  2. One can chili with beans, one can chili without beans and finally one can of chili beans. Add one can tomato soup, then one can water (using tomato soup can), one can diced tomatoes and one can drained northern beans.
  3. Return the meat to the same pot.
  4. Put a lid on it and let simmer for 10 minutes. Serve with sharp cheddar cheese and crackers. Enjoy!
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Bubble & Squeak

Over the holidays the boys and I were SUPER sick.  Like almost 3 weeks of misery sick.  Good thing we recovered 100% and for me I didn’t lose my appetite so I binge watched Food Paradise episodes and took notes on some of the recipes I saw.  So for tonight’s Mitten Movie Night I am making one that was featured, Bubble & Squeak.  I loved the way that the Chef made this dish so I couldn’t wait to try it for myself and I most certainly wasn’t disappointed.

Bubble & Squeak | Bottom Left of the Mitten

Tonight we are drinking some Kolsch 45 from Short’s Brewing.  Short’s has great beer!  I paired one of my sites most popular recipes, Jerk Chicken Sandwiches, with their Bellaire Brown.  For our entertainment as I discussed in my last Mitten Movie Night we are in the middle of a few series and finally getting through the last episodes of Bates Motel.  I really felt like last season had me a little **blah** about where the show was going but it’s really taken a turn for the better and has me newly interested in it.  Okay, so now on to this recipe.

For this classic English dish it’s a basic combination of cabbage and potatoes.  I made this in two pots-a larger pot then a deep skillet.  Clean, peel and chop potatoes then add to water.  Boil for 20 minutes until tender then drain.  While the potatoes are boiling divide the head of cabbage.  You will only need half of this, I made some coleslaw with the remaining half, yum!  Chop the cabbage and onion into small pieces then soften with 1 Tbs butter in another pan.  To the pot that the potatoes were cooked in add them back into the pan and then add the cabbage.  Using a potato smasher smash them together.

Bubble & Squeak | Bottom Left of the Mitten

Once well combined set up the staging area for frying.  Into 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.  Bring 1/2 cup oil to frying to med/high heat for frying.  Form potatoes and cabbage into patties, flip on both sides into the flour, then the egg, then the breadcrumbs.  Add to oil in the pan frying on each side for 2-3 minutes.  Crispy!!  Remove and add to a plate with a paper towel.

Bubble & Squeak | Bottom Left of the Mitten

The Chef on the show served the patties with poached eggs, ham steaks and Hollandaise Sauce, the sauce is what sold me on making this for sure.  Eggs Benedict is what I order whenever I go out if it’s on the menu.  While I’ve tried to make the sauce many, many times at home with a 100% fail rate I quickly realized there was a better alternative.  The best part is it isn’t too buttery, cook the eggs I add or have a bitter lemon taste. Win!  That alternative is this—>

Bubble & Squeak | Bottom Left of the Mitten

Prepare the sauce as recommended on the package.  Then all that’s left to do is to cook the eggs which can be fried or poached.  Heat the ham steaks.  Prepare on a plate and drizzle with the sauce.  And here you are…..

Bubble & Squeak | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.


Bubble & Squeak | Bottom Left of the Mitten #cabbage #potato #breakfast
Print Recipe
Bubble & Squeak
Crispy potato and cabbage patties served alongside poached eggs and ham. The final touch, Hollandaise Sauce. The perfect breakfast or 'brinner'.
Bubble & Squeak | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Servings
servings
Ingredients
Course Main Dish
Cuisine Sandwich
Servings
servings
Ingredients
Bubble & Squeak | Bottom Left of the Mitten
Instructions
  1. Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
  2. Chop 1/2 the head of cabbage and onion into small pieces then soften with 1 Tbs butter in another pan.
  3. To the pot that the potatoes were cooked in add them back into the pan and then add the cabbage. Using a potato smasher smash them together.
  4. Once well combined set up the staging area for frying. Into 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
  5. Bring 1/2 cup oil to frying to med/high heat for frying.
  6. Form potatoes and cabbage into patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
  7. Add to oil in the pan frying on each side for 2-3 minutes.
  8. Remove and add to a plate with a paper towel.
  9. Prepare the sauce as recommended on the package.
  10. Poach the eggs. Heat the ham steaks. Prepare on a plate and drizzle with the sauce. Enjoy!
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Under the Troll Bridge Pasties

In an effort to include a little more Michigan into the blog I decided to search out some authentic ‘Michigan’ loved food.  I came across a great article from Only In Your State called 10 Iconic Foods Made in Michigan and #3 on this list was the pasty.  So like when I wanted to make the Michigan Hot Dog (which isn’t even from Michigan!) I put in the work and set off to finding out how to make one.

When looking around to get a basic idea of how to make these I found the blog Foodie with Family and her recipe for Yooper Pasties.  In the post she defined residents of the Lower Peninsula as ‘Trolls’.  I also found out that while pasties are generally served plain or with ketchup ‘Trolls’ usually prefer them with gravy.  So what better name to call these than ‘Under the Troll Bridge Pasties’.

Under The Troll Bridge Pasties | Bottom Left of the Mitten

For tonight’s Mitten Movie Night we are drinking Arcadia Ale’s Hopmouth.  Arcadia is one of the first breweries we visited-seems like a long time ago but really less than 5 years ago.  Since then so many great breweries, delicious meals and of course awesome beer.  I really don’t have anything on deck to watch since we are in the middle of about 3 series: Sneaky Pete (Giovanni Ribisi is awesome in this), Santa Clarita Diet (who doesn’t love Drew Barrymore?) and Bates Motel (c-r-e-e-p-y) so we might just binge watch one of those to finish up the seasons we’re in the middle of.  Now on to the food!

Under the Troll Bridge Pasties | Bottom Left of the Mitten

For this I used the same pastry dough that I made my Strawberry & Sesame Hand Pies with but doubled the recipe and substituted garlic powder for the sugar.  It ended up being so flaky and buttery I almost had to pat myself on the back for this creation.  Add all the ingredients into a mixer and let it come together in a ball.  Place the ball onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.

Under The Troll Bridge Pasties | Bottom Left of the Mitten

There was not a one rutabaga to be found at my local grocery store so I substituted a turnip. Felt I was okay since the recipes that I looked at had meat, potatoes and root vegetables. Forgive me if I am playing fast and loose with the rule of the pasty, please know I had good intentions. While the dough is chilling clean, peel and chop all your veggies.  Sautee them in 1 Tbs butter to soften them then put them into a bowl. Cook and drain the beef then add it to the vegetables.  Add salt and pepper to taste then let the vegetables and beef cool.  As I found out the hard way, if it’s too hot it will make the dough too sticky to work with once you start assembling the pasties.

Under The Troll Bridge Pasties | Bottom Left of the Mitten

A serious shout out to Checkered Chef for the awesome stainless steel rolling pin, I love it!

Roll and cut the dough out into large circles.  I used a cereal bowl and it worked out great to make 6 pasties.  Add filling to one side then sprinkle with shredded cheese.  After stuffing these full pinch the dough to crimp the edges so the filling doesn’t fall out.  Beat an egg and brush over the top of pasty.  Bake in a preheated 375 degree oven for 25 minutes.  Prepare the gravy if your a troll like me and here you are…..

Under The Troll Bridge Pasties | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Under The Troll Bridge Pasties | Bottom Left of the Mitten #pasties #michigan #beef
Print Recipe
Under the Troll Bridge Pasties
Flaky crust filled with beef, potatoes, onions, carrots and turnips. Serve them 'troll' style with savory beef gravy. Perfect dinner for the cold Midwest winter.
Under The Troll Bridge Pasties | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Servings
pasties
Ingredients
Pasty Dough
Pasty Filling
Course Main Dish
Cuisine Beef
Servings
pasties
Ingredients
Pasty Dough
Pasty Filling
Under The Troll Bridge Pasties | Bottom Left of the Mitten
Instructions
Pasty Dough
  1. Add all the ingredients into a mixer and let it come together in a ball. Place the ball then onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.
Pasty Filling
  1. While the dough is chilling clean, peel and chop all your veggies.
  2. Sautee them in 1 Tbs butter to soften them then put them into a bowl.
  3. Cook and drain the beef then add it to the vegetables. Add salt and pepper to taste then let the vegetables and beef cool.
  4. Roll and cut the dough out into large circles.
  5. Add filling to one side then sprinkle with shredded cheese.
  6. After stuffing these full pinch the dough to crimp the edges.
  7. Beat an egg and brush over the top of pasty. Bake in a preheated 375 degree oven for 25 minutes.
  8. Prepare gravy mix to package directions. Serve on the side. Enjoy!
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Turkey Meatballs with Balsamic Vinegar Glaze

It’s the first Mitten Movie Night of 2017!  Woot, woot.  How is yours going to far?  Tonight I’ve got a great meatball recipe for you to start the year off right.  Ground turkey meatballs glazed with a thick sweet and tangy balsamic vinegar sauce.

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

The movie we’re watching is Bridget Jones’s Baby.  I love this series of movies and just recently re-watched the others because I knew this was coming. For dinner with this turkey meatball recipe we are drinking Melonfest Cantaloupe Wheat from Roak Brewing.  My husband picked this beer up and I’ll be honest, I wasn’t quite sure I would like it.  I love cantaloupe but wasn’t sure how it was going to work in a beer.  I was pleasantly surprised! Light and not overly fruity makes for a very drinkable beer that’s perfectly paired with the tang of the balsamic vinegar and soy sauce in the glaze on these meatballs.

To say that I like meatballs is an understatement.  I LOVE them.  They are easy, very versatile and can come in many different combinations.  You can serve them on noodles, potatoes, as an appetizer.  In fact one of the very first recipe I made for the blog was Porcupine Meatballs and Zoodles, a recipe I’ve been making for a long time.  I even celebrated National Meatball Day last year! Ok enough about one of my favorite foods, let’s get cooking!  With less than 10 ingredients, one pan and less than 15 minutes this is a meal you can make any night of the week.

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

First for the meatballs add the turkey, egg and breadcrumbs to a bowl.  Mix all ingredients together and form into ball.  Add about a tablespoon of oil to the bottom of a pan then set to medium heat.  Place the meatballs in the pan and cook for 5-6 minutes.  Flip them and cook for 5-6 minutes more.

While the meatballs are cooking chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.  To the same pan melt 2 Tbs. butter then add onions and garlic.  Let soften for 2-3 minutes.  Add the sauce to the pan and cook until thickened, about 1 minute.  Return the meatballs back to the pan.  Easy as that.

Turkey Meataballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

To perch these little meatballs on I made some red skinned mashed potatoes and roasted Brussels spouts & carrots for the side.  If you would prefer to serve these with noodles double the sauce recipe so it can cover everything evenly.  And here you are….

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Balsamic Vinegar Glaze adapted from Shugary Sweets

*Affiliate links are included in this post. Please read my Discloser Policy.

ModCloth

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten #turkeymeatball #balsamcvinegar
Print Recipe
Turkey Meatballs with Balsamic Vinegar Glaze
Turkey meatballs that cook within 12 minutes are then glazed with a sweet, tangy balsamic vinegar glaze. Serve on top of creamy red skin mashed potatoes for a cozy weeknight meal.
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Instructions
Turkey Meatballs
  1. First for the meatballs add the turkey, egg and breadcrumbs to a bowl. Mix all ingredients together and form into ball.
  2. Add about a tablespoon of oil to the bottom of a pan then set to medium heat. Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
Balsamic Vinegar Glaze
  1. Chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.
  2. To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes.
  3. Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan.
  4. Serve on top of mashed potatoes or noodles. Enjoy!
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Gnocchi, Sausage & Spinach Soup

I first made this Gnocchi, Sausage & Spinach Soup recipe as something quick to take my best friend who was sick in the hospital. I was originally going to make a pasta dish with most of these ingredients but adjusted it on the fly to make the ultimate ‘comfort food’ soup to take to her so she could skip the hospital food. I’m glad I did because it has become something that I now make, a lot.

The topping on this is homemade croutons and a sprinkle of parmesan. The croutons give it really good crunch. They are so easy to make so I almost always double the batch to have them on hand for salads.

So gather your ingredients and let’s get started!

2016-03-14 17.14.30

First, let’s make the croutons so that they can cook while you whip the soup up. I purchased these 2 buns at my local store.  **Tip: You know those leftover one off buns that you always end up with after eating brats or hot dogs? I keep a large freezer bag and add those to it when I get them and freeze them. When I want to make croutons I take out whatever amount I need defrost them to make this.

Cut the bread up into chunks and pour the oil & spice over the top. Use your hands to combine all the goodness.

GnocchiSoupBLOFMitten2

Spread on a baking sheet and pop into the oven at 350 degrees. Takes about 20 minutes. I just leave it in the oven to let it chill out and they are usually perfect if I take them out when I’m done making this soup.

GnocchiSoupBLOFMitten3

Now onto the soup.  Start by melting half of the butter in a large stockpot, adding the onions and cook until softened.  Add garlic now—not before it will brown to fast and get bitter.

GnocchiSoupBLOFMitten5
Now add your sausage and cook until browned. This right here I could just eat with a spoon. Forget the other stuff!

GnocchiSoupBLOFMitten6

Oh, but the other stuff is so good.   Once the sausage is cooked I usually either drain this on a plate with a paper towel or drain in colander. I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.  I now also add the other half of my butter.

GnocchiSoupBLOFMitten7
Flick a couple times with the spoon. That is literally how fast this cooks.

GnocchiSoupBLOFMitten8

Chop up your tomato and add to the pot. Add your sausage back in.

GnocchiSoupBLOFMitten9

You’re almost done. See how quick that was! Now just add the water, chicken bouillon and gnocchi. Bring your pot to a boil and cook for 10 minutes.

Now add your parmesan and take the croutons out of the oven.

GnocchiSoupBLOFMitten11

Serve it up and add croutons & additional parmesan.  And here you are……

Spinach Soup
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

 

Print Recipe
Gnocchi Sausage & Spinach Soup
The ultimate ‘comfort food’ soup with crunchy homemade croutons.
Gnocchi Sausage & Spinach Soup
Course Main Dish
Cuisine Soup
Cook Time 20 minutes
Servings
servings
Ingredients
Gnocchi, Sausage & Spinach Soup
Crunchy Croutons
Course Main Dish
Cuisine Soup
Cook Time 20 minutes
Servings
servings
Ingredients
Gnocchi, Sausage & Spinach Soup
Crunchy Croutons
Gnocchi Sausage & Spinach Soup
Instructions
Gnocchi, Sausage & Spinach Soup
  1. Melt butter and sauté onion until softened. Add garlic and sausage. Sautee until the sausage is cooked through. Once cooked take sausage off and drain.
  2. Leave a little oil from the sausage in the pot and add spinach. Cook until wilted.
  3. Chop tomato and add to pot along with spinach. Add the sausage back into the pot.
  4. Add water, chicken bouillon and potato gnocchi. Bring to boil and cook for 10 minutes.
  5. At the end of the 10 minutes add parmesan cheese.
  6. Serve with croutons & additional parmesan.
Crunchy Croutons
  1. Cube bread. Add oil, Italian herbs and garlic powder. Mix with hands to coat bread with oil & spices. Spread on baking sheet.
  2. Bake at 350 degrees for 20 minutes.
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