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Sausage Tortellini Soup

1 lb. ground Italian sausage, hot or mild

2 C refrigerated tortellini, just under 10oz.   

1 small yellow onion, diced                 3 tbsp flour

3 cloves garlic, minced                          1 tsp dried basil

1/2 tsp oregano                                      1 tsp hot sauce

1 C heavy cream                                      5 C chicken broth

2 C spinach                                               1/2 tsp mustard powder

1/4 tsp pepper                                         Salt to taste

1 pinch red pepper flakes                     1 pinch cayenne, optional

Sauté sausage; drain and set aside; add garlic and simmer; Add flour to blend; add all spices, hot sauce, broth. Blend the cream into mixture and bring to a boil.  Add tortellini and  sausage, simmer for 30 minutes. Add spinach at end to soften for 5 minutes. 

Such an easy dish … we know the temperature is going to drop EVENTUALLY, then you will be ready with this special

soup. 


Top with red pepper flakes for extra SPICE!  Great served with Caesar Salad and Cheese topped French Toast.  Enjoy!! 

Quick tips:  1) Next day, add more broth to make more liquid. 

2) Take leftovers and put in small SOLO cups; freeze.

Remove cup linings, take frozen mixture and place in freezer bag to save for a later day.  Perfect for easy soup dinner for two (or more) on those rainy days. 

Independence Day Mousse

1  10 oz package frozen whole strawberries
1  10 oz package frozen blueberries
1  10 oz package frozen pineapple
1  Cup sugar
3  tsp vanilla
3  tsp lemon juice
10  10 oz clear plastic cups
1  can whipped cream

Fire up the blender! 
1) Combine in blender package of strawberries, 1/3 Cup sugar, 1 tsp vanilla and 1 tsp lemon juice blending until smooth.  Portion ~ 1/4 cup of mixture in each cup.  Place in freezer to set.                          
2) Repeat the process with pineapple.  Portion ~ 1/4 cup of pineapple mixture on top of strawberry blend.   Place back in freezer to set.
3) Repeat the process with blueberries.  Portion ~1/4 cup of blueberry blend on top of pineapple. 
Red, white  & blue!  Freeze til firm. 

To serve, remove from freezer and top with whipped cream.
A refreshing and festive dessert for the Fourth of July …
or anytime! 
(I use plastic cups for the grandkids and to share with friends.)

July 1 will be our one year anniversary as Keyfinders Team Realty!  Thank you for being a part of our growing company. 


Selling the American Dream to our clients and friends year after year is our joy! 

Julie’s Refreshing Iced Tea

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3 Cups of Strong Brewed Tea

1 Can of Minute Maid Lemonade

1/2 Cup sugar

2 Teaspoons Almond extract

Blend these ingredients. Add enough water to make 1 gallon. Stir well. Chill. Serve with ice & lemon slices. A brisk treat on a hot summer’s day!

Cinco de Mayo Soup & Salad

Green Chili Chicken Soup    

1 lg poblano pepper, chopped

1 cup chopped sweet onion

4 finely chopped garlic cloves

4 C chicken broth

2 cans white great N beans

1 tsp kosher salt

1 tsp ground cumin

1 15 oz can green chili sauce

1/2 tsp ground coriander

1 rotisserie chicken

1/4 C chopped fresh cilantro

Heat 1 T olive oil or canola oil in dutch oven.  Add pepper & onion. Saute til soft. Add garlic for 30 seconds. Drain beans and rinse. Add broth, beans, sauce and spices. Simmer 5 minutes. Add chopped chicken, simmer til hot.  Stir in cilantro and serve.   Garnish with sliced avocado, sour cream, chips.  Be creative! 

Mexican Cole Slaw

1 14oz prepared coleslaw

1/4 sm red onion, sliced

1/4 C chopped cilantro

1/3 C canola oil

1/4 C lime juice

3 pressed cloves garlic
1.5 tsp ground cumin
1 tsp oregano
1 tsp ground coriander

2 Tbsp Steen’s syrup (or honey)

In a large bowl, combine slaw mix with onion and cilantro. In a small jar or bowl mix the oil, lime juice, garlic, honey, cumin, oregano, coriander.  Add. Kosher salt, pepper and about 6 drops of hot sauce to taste.  Blend.  Pour over slaw.  Chill 30 minutes & serve.

Curry Chutney Cheese Spread 

2 (8 oz) pkg cream cheese, softened

1 (9 oz) jar mango chutney (find with gourmet jellies)

1 T curry powder

1/2 tsp dry mustard

1/4 C minced green onions

2 C finely chopped toasted pecans

1/2 C chopped fresh parsley

Process cream cheese, chutney, curry powder and

dry mustard in processor still smooth (or blend by hand).  Stir in green onions and 1 cup pecans.  Cover and chill 24 hours.  Shape cheese mixture into two 6-inch logs.  Stir together pecans and parsley. Roll logs in pecan mixture.  Serve with gingersnaps, sliced apples & assorted crackers.

I skip making logs and serve as a dip surrounded by thin gingersnaps, apples and gluten free crackers!  Served for Bunco and it was a hit! 

Cheesy Enchilada Chili  

1 pound ground beef                             1 pkg. taco seasoning

1 can cream of potato soup                 1/2 cup water

1 1/4 cups sour cream                          1/2 cup chicken broth

1 can black beans drained                    2-3 cups frozen corn

1 bunch fresh chopped cilantro                

1 can fire roasted diced green chiles

1 1/4 cups beef broth (or 1 14.5oz can)

15 oz. jar Tostitos Salsa Con Queso     

Heat a Dutch oven over medium high heat and add the ground beef. Cook for about 3 minutes, or until almost

completely browned. Drain completely and add water and taco seasoning. Simmer, stirring occasionally until the meat and liquid appear slightly thickened, about 2 minutes. Add the salsa con queso, cream of potato soup, sour cream, beef and chicken broth. Stir to combine. Stir in the chiles, corn, cilantro and beans. Bring to a simmer and serve or keep on low for 30-60 minutes.

Great as chili or even better as a dip served with Tostitos Scoops on the menu for Super Bowl Sunday!

Thank you Blaine Tatje and

Maw Maw Donna for sharing!

From Carol’s Kitchen: Keto vs Bisquick Sausage Balls  

Keto Approved  Sausage Balls                 

1 lb ground sausage                            

4 oz cream cheese                                

½ C almond flour                                    

½ tsp baking powder                                

1 C shredded cheddar cheese                  

Combine all ingredients. Roll the sausage balls into golf size balls. Makes about 25 or so. Bake at 375 for 20-24 minutes.

Bisquick Sausage Balls  

1 lb ground pork sausage

2 T chopped fresh chives

1 ½ C prepared pimento Cheese

2 ½ C all purpose baking mix (Bisquick)

Combine all ingredients. Roll into 1-inch balls. Makes about 50. Bake at 350 for 14-17 minutes unit firm.

Instead of a Christmas casserole this year, we will have this wonderful finger food breakfast…

can then open presents faster!

Let me know which one is your favorite! 

Wishing you and your family a Very Merry Christmas!

Jack’s Pumpkin Bread

1 cup corn oil                             4 eggs

2/3 cup water                            3 1/3 cups flour

2 cups canned pumpkin             1 1/2 tsp. salt

1 tsp. nutmeg                            1 tsp. cinnamon

2 tsp. baking soda                    3 cups sugar

Grease and flour 3 loaf pans. Combine oil, eggs, water and pumpkin. Add flour, salt, nutmeg, cinnamon, baking soda and sugar. Bake at 350 for one hour. Stays moist for days. 

This recipe is a family tradition that marks the arrival of fall. May it become your tradition too!

Walter Comeaux’s Pork Loin

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1 cup kosher salt
1/4 cup olive oil
2 Tbsp thyme
1/4 cup sugar
2 Tbsp rosemary
1 boneless pork loin (5-8 lbs)

Combine salt and sugar; coat entire loan.  Wrap in plastic wrap and chill for 3-4 hours.

Rinse thoroughly and pat dry.

Rub meat with olive oil and coat with the herbs.
Cook on grill by indirect heat 3-4 hours.  Or cook in oven at 350 degrees.  Cook until internal temperature is 170 degrees to assure complete.

This is a recipe from Walter Comeaux, a dear friend and a Founding Father of Commerce Title in 1983.  We considered him the Founding Father of BR Real Estate and a great mentor.  We lost him in 2020 after he served thousands of homeowners and agents with love and care. 

Please enjoy this recipe on Father’s Day as we remember Walter with love and appreciation. 

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Southern Succotash

10 oz fresh or frozen lima beans (2 cups)

4 slices center cut bacon

1 C chopped sweet onion (from 1 small onion)

4 oz fresh okra, cut into 1/2 inch slices (or frozen)  (1 cup)

1 garlic clove, finely chopped (1 tsp)

3 cups fresh corn kernels (or canned/frozen)

1-1/4 tsp kosher salt

1/4 tsp black pepper

3 Tbsp butter

5 oz cherry tomatoes, halved (1 cup)

1/4 C thinly sliced fresh basil

Cook lima beans in pot of water, covered.  Bring to a boil over medium-high.  Reduce to medium-low and simmer until beans are just tender, 8-10 minutes.  Drain and set aside.

While beans are simmering, cook bacon in cast iron skillet until crisp, about 8 minutes, turning once after 5 minutes.  Remove bacon to paper towels, crumble and set aside.

In bacon drippings in skillet, add chopped onion, okra and garlic cooking over medium heat; cook, stirring often until onion is tender, about 6 minutes.  Stir in corn, salt, pepper and lima beans.  Cook until corn is bright and tender.  Add butter, stirring constantly until butter is melted.  Remove from heat, add tomatoes and basil and bacon.  Serve & enjoy a taste of the South!  

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