Saturday, March 31, 2012

SOUP'S ON: What's For Dinner - How It All Began...


One afternoon, I was working our business as I always do from home and at approximately 3 pm I looked up at the clock and realized I didn't have a clue of what I was going to make Bob, my husband, for dinner.  I had nothing but the same the freezer and that was frozen.

I had Facebook open as I did much of the time back then (played Mafia Wars at the time) and had over 3,000 friends from it so I thought, what the heck, I'll ask everyone else what they're doing and maybe I'll get a brilliant idea.  So I did, I posted a 'personal status' SOUP's ON: What's For Dinner?.  To my amazement 50 plus friends responded and one Mafia Wars friend Ron from Texas posted a Chicken Pasta Casserole that looked easy and fast.  I asked for the recipe which he then posted.  By now it was going on 4 pm, I printed off the recipe and ran to the store.  Headed back home, prepared, baked and served it one hour later and it was De-Li-Cious!  I will never forget that experience.

That worked so well that I decided from then on when I was unsure what to make for dinner I would post that question on my status and see what happens.  AND I did just that, each time working marvelously until it started to become an everyday post because others started to also like it.  With 3,000 friends the posts can get long and it wasn't too long that I realized this was probably annoying to my other friends and family.  So I decided to take this quest to a group.  Our first group in the Soup's On Family was established in October of 2010.  Today our novice to expert Chefs/Members wait each day for the bell to ring around 3 pm and meal plan posts begin and go through the night/day dependent on what part of the world the chef is from.  On days when that bell doesn't ring by myself, I can count on anxious members to ring it for me, with our well known POST: SOUP's ON: What's For Dinner?

Since then we have added many other themed groups and pages.

I sure hope you've enjoyed this group and page as much as I have.  Below are other SOUP's ON family groups and pages. Please feel free to join or like pages or groups below and help us grow by letting your friends know too!  Enjoy and Thanks!

1. It's Raining CATS and DOGS - Our pet page (even have a Bear and Horse that are members)!:

2. Couch Potatoes to Book Worms - Our Book, Movie, TV and Music Page (Reviews, Tips, Likes and Dislikes, new and availables):

3. The Garage - Auto, Motorcyle and AV News, Rallies and Races:

4. My Green Thumb - All about gardening, landscaping, ponds, birds and pools:

5. Eat-Write & Train Yourself Healthy - dedicated to healthy eating and lifestyle for over 40 when your metabolism and body say NO!:

6. Help! I Need a Vacation - Travel and vacation reviews, tips and ideas, photos etc...:

7. Soup's ON: What's for Dinner? - Meal planning and Recipe sharing

 8. It's Raining Cats and Dogs - Collaborative sharing of member pet lovers all over the world from breeders to pet owners. Share ideas, questions, tips, links, videos, photos, stories and more!

And our newest Group...

9. A Girl, Her Purse and Her Shoes - What woman doesn't love purses and shoes? This group will be dedicated to sharing purses and shoes from all over the world, from the most expensive to the least, and as often as possible post sales. In turn we hope that you will share your choices and why they are, or your latest finds. If you are a purse diva or an Imelda Marcos with shoes this group is probably going to be a favorite of yours!

Tuesday, March 27, 2012

Herb Crusted Stuffed Turkey Tenderloin

Herb Crusted Stuffed Turkey Tenderloin

If you're as tired of packaged and marinated Turkey Tenderloin as I am, this is a great alternative.
It is tasty and easy to prepare, and when done it is as juicy as brined turkey.  Enhanced by the stuffing combo of flavors of Pancetta, Portabella and Baby Swiss Cheese make it a flavorful choice.


1 Turkey Tenderloin
1/2 # Pancetta
Baby Swiss Cheese (to taste)
4 Medium Portabella Mushrooms
2 Green Onions
Handful of fresh Italian Parsley
Juice of one Lemon
2-3 T Marsala Wine
1 T dry Rosemary
1 T dry Thyme
1/2 t ground sage
1/2 t poultry seasoning
Sea Salt
Garlic Parsley
Olive Oil


Preheat oven to 350 degrees.

In a Food Processor: Green Onion, Italian Parsley, Rosemary, Thyme, Garlic Parsley, and Juice of a Lemon, chop to a blend and add Marsala Wine.

In a medium skillet, heat olive oil
Chop Pancetta and Portabella and add to oil when hot
Mix until browned, then put into a bowl and set aside

Cut the Turkey Tenderloin 2/3 through
Pour and Rub Herb blend over top, side and bottom of Turkey Tenderloin
Place inner Tenderloin into skillet with drippings from Pancetta and Mushroom and sear on both sides to golden brown, remove.

Place seared Tenderloin on a sheet of aluminum foil
Line Tenderloin with Baby Swiss slices cut in half
Stuff Tenderloin with Pancetta/Portabella mix
Wrap Tenderloim closed, like a deli sandwich, in the aluminum foil
Bake for 45 minutes in medium baking pan or dish (Tenderloin should read 165 degrees when done)

Plate and serve with your favorite vegetable and potatoes:  Mangia Mang'

It's Just Me Val, Ciao'!

Monday, March 26, 2012

Grilled Terriyaki Marinated Flank Steak


I love Keep it Simple recipes and this recipe is just that!  It has such excellent flavor and is simple, simple, simple to prepare.  It originated from our daughter Lyndsi's kitchen.  We used to always grill skirt steak, while Bob's favorite cut of meat was brisket.  As most know, for tender Brisket it requires a good deal of cooking time that you don't always have.  This Flank Steak recipe is a great compromise. I assure you, the whole family will enjoy each tender - juicy - flavorful bite! 

1 Flank Steak
1/2 bottle Terriyaki Sauce
Sea Salt
McCormick's Garlic Parsley


Lay flank steak either on cutting board or place in plastic zip loc bag
Using a tenderizer or mallet, pound steak on both sides.
Sprinkle sea salt, coarse black pepper and garlic parsley over both sides and rub in
In a zip loc large bag pour 1/2 of the Terriyaki sauce, place steak in bag and cover with other 1/2 of the Terriyaki sauce.
Place in refrigerator for up to 24 hours (the longer this meat marinates the better)

When meat is fully marinated, take out, grill each side 8 minutes and Whala!  You're done.
Slice meat against the grain and serve with your favorite vegetable, salad and add some Garlic Toast for a an awesomely delicious dinner!  Mania Mang'!

It's Just Me Val, Ciao'!

Thursday, March 22, 2012


Italian Casserole was introduced to our family years ago by my sisterinlaw Barb. 
If you're looking for a quick casserole with an Italian flair, this is definitely it and easy to make!
Add a side salad, and some garlic bread, bread sticks or as I chose to serve with garlic butter drenched rolls, and of course a great bottle of wine!  Mangia Mang'!

Hope you enjoy the recipe!


1 lb. Lean Ground Beef (Bison, Chicken or Turkey optional)
1  6oz. can of Tomato Paste (I used Contadina)
1 package of dry Spaghetti Sauce Mix (I used McCormicks)
8 oz. Sour Cream (I used Daisy Lite)
4 oz. shredded Mozzeralla (I used Sargento)
2 T Butter
2 T grated Parmesan
2 tubes Crescent Rolls (I used Pillsbury)


Preheat oven to 325 degrees
  • Using a 9x13 casserole dish lightly spray with Pam to cover sides and bottom of dish
  • In a medium skillet, brown ground beef, drain, and place back into skillet
  • Add spaghetti sauce and tomato paste, mix well and set aside
  • In a bowl mix sour cream and Mozzarella cheese
  • In a ramekin, melt butter in microwave 

1st: Lay one tube of crescent rolls flat, stretch gently to fit on bottom of dish
2nd:Ground beef mixture followed by sour cream mixture
3rd Top with 2nd tube of crescent rolls, again laid out flat and stretch gently to fit
Brush top of casserole with melted butter evenly and sprinkle Parmesan on top

Bake for 35 minutes 
Cool 5 minutes and Serve 

Serves 12

Monday, March 19, 2012


Chicken Marsala over Buttered Parsley Pasta (shown with Shitaki Mushrooms and Broccoli)


5 Thin sliced Chicken Breast halves
2 pkgs. Shitaki or Portabella Mushrooms

1/4 Red Onion
1/2 cup Marsala Wine
6T Butter
1/2 # Spaghetti
Olive Oil
5 cloves Garlic 
1/4 c Pecorino Romano


To Start:
Heat 2 T Olive Oil in large Skillet
Crush garlic, add to oil and cook till golden brown (remove)
While garlic is browning, salt and pepper chicken breast slices on both sides and rub in
Once removing garlic from Olive Oil, add the chicken and cook 5 min on both sides
Once Chicken has a golden glaze, remove from Skillet, place in bowl and pour drippings, cover 
Add Olive Oil if needed, lightly

In the meantime...
In 3 QT pan, boil 8 cups of water with sea salt 
When bubbling add 1/2 # Spaghetti and cook to 'al dente', strain and place in bowl
Add 3T Butter salt, pepper, garlic parsley and parsley flakes, mix
Add Pecorino Romano mix and cover

After removing chicken and drippings...
Add 1 T Olive Oil to the skillet and over medium heat:
Add Mushrooms to skillet stir for 2 minutes
Add Butter and melt
Add onion and saute till soft, about 1 minute
Add Marsala Wine mix
Place chicken and drippings on top of mushroom mix, Cover

Plate Chicken and top with Mushroom mix and drippings, serve with pasta

Mangia Mang'    

It's Just Me Val, Ciao'