Thursday, November 23, 2017

Creamy Tuscan Tomato Soup


Creamy Tuscan Tomato Soup
(4-6 servings)


Ingredients:

1 cup Sweet Onion, diced
1 tbsp. Oil (your choice)
3 cloves Fresh Garlic, minced
1 pkg. Fresh Basil (3/4 cup), chopped
1 can (28 oz.) Diced Tomatoes
4 oz. Cream Cheese, cubed
2 cups Milk
Salt and Pepper to taste

Directions:

In a 3 qt. pot, sauté onion in oil until soft.  Add garlic until fragrant and then add tomatoes.  Heat through before adding the cream cheese.  Stir until melted and then add basil.  Now process in a blender or food processor until smooth.  May need to do in batches depending on your equipment.  Scrape back into pot and add milk.  Combine well and heat through before adding salt and pepper to your taste.  Serve with crackers and good bread.

Note:               If you watch your ingredients, this recipe is gluten-free for those that need it.

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Wednesday, November 22, 2017

Tomato Soup with Fresh Basil


Tomato Soup with Fresh Basil
(4-6 servings)


Ingredients:

3 tbsp.  Unsalted Butter
½ large Yellow Onion, chopped
3 cloves Fresh Garlic, minced
1 can (28 oz.) Crushed Tomatoes
1 tsp. Sugar
½ tsp. Salt
½ tsp. Black Pepper
½ cup Fresh Basil, chopped
½ tsp. Baking Soda
2 cups ½ and ½
adjust seasoning with salt and pepper to taste

Directions:

Melt butter in a large pot over medium heat and sauté onions until soft.  Add the garlic for about a minute before adding the tomatoes and sugar.  Once heated through add basil and milk.  Stir to combine well as you heat through.  Adjust seasoning and serve.

Note:               Instead of adding crackers to the soup, try using popcorn for something a little different.

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Tuesday, November 21, 2017

A Couple of Tomato Soup Recipes for Comfort

There is nothing that says “Comfort Food” like a grilled cheese sandwich and a cup of “Tomato Soup” during the colder seasons of the year.  Today I have two recipes for very similar but different tomato soups.

There are literally hundreds of variations of tomato soup recipes out there.  But I like the ones that use fresh basil the best.  So these both use basil in them.

There are just subtle little differences in these two recipes but it does change the texture and taste.  One uses butter to sauté the onions while the other uses oil.  One use diced tomatoes verses crush tomatoes.  One uses milk as the other calls for half and half.  One adds a little baking soda and the other uses some cream cheese.

So you can see how similar they are in ingredients.  They also have a little different technique as one requires the use of a blender or food processor to puree the diced tomato mixture.  The other because it uses crushed tomatoes, doesn’t require that procedure in its directions.

Now remember these are cold weather tomato soup recipes.  In the season of fresh tomatoes out of someone’s garden, those are a different but just as tasty.  Don’t forget to try them next season too.

I suggest that you find the tomato soup recipe that meets your needs and taste and enjoy it with a good creative grilled cheese soon.

The Wednesday recipe is “Tomato Soup with Fresh Basil” and it’s followed by “Creamy Tuscan Tomato Soup” on Thursday.

Enjoy and “Happy Cooking” until next week.  Don’t forget to share the link of this food blog with family and friends too.  Thanks.

Thursday, November 16, 2017

Runza Crescent Bake


Runza Crescent Bake
(8-12 servings)


Ingredients:

2 lb. Ground Chuck
2 medium Onions, diced
4 cups Fresh Cabbage, chopped
Salt and Pepper, to taste
2 pkg. Refrigerated Crescent Rolls
1 lb. Mozzarella Cheese, shredded

Directions:

In a greased 9x13 baking dish, spread one roll of the crescent dough over the bottom of the dish.  Place in a pre-heated 350-degree oven for 7 minutes. Or until lightly browned.  While it is in the oven, brown off the ground chuck with the onions in a large skillet.  Then drain the grease before adding the cabbage to the skillet.  Let it steam a few minutes.  Season with salt and pepper and then spread the mixture over the bottom crust.  Sprinkle evenly with the cheese and then top with the second crescent dough roll taking it to the edge of the dish.  Place in the pre-heated oven for 35-40 minutes uncovered.  Now cover with foil for the last 10 minutes to help soften the top crust.  Let stand 10 minutes and serve.

Note:               You can try other cheeses if you wish.  It’s your tastebuds you want to please.

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Wednesday, November 15, 2017

Reuben Crescent Bake


Reuben Crescent Bake
(8-12 servings)


Ingredients:

2 pkg. Refrigerated Crescent Rolls
1 lb. Swiss Cheese, sliced
1 ¼ lb. Deli Corned Beef, sliced
1 can (14 oz.) Sauerkraut, rinsed and drained well
2/3 cup Thousand Island Dressing
1 large Fresh Egg White, lightly beaten
3 tsp. Caraway Seeds

Directions:

Place one unrolled crescent roll dough and press into a lightly greased 9x13 baking dish.  Use a fork to poke holes in bottom dough.  Bake in a pre-heated 375-degree oven for 8-10 minutes or until crust is golden brown.  After letting the baked dough cool slightly, layer half the cheese over dough, followed by all the corned beef.  In a medium bowl, combine sauerkraut and thousand island dressing before spreading over the meat evenly.  Top this with remaining cheese.  On a lightly floured surface, unroll second dough and press to seal all seams.  Place this dough over the cheese, sealing edges and sides to baking dish.  Brush beaten egg white over top crust and sprinkle with caraway seeds.  Return to the pre-heated oven and bake 12-16 minutes or until heated through and crust is golden brown.  Let stand 5 minutes before serving.

Note:               I suggest you let the ingredients sit out on the counter for 15 minutes before assembling the dish.  This takes a little of the chill off the ingredients and helps the dish to heat through better.

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Tuesday, November 14, 2017

Crescent Roll Casseroles

I believe that everyone loves “Crescent Rolls” from the refrigerated packages.  They are very tasty, easy and convenient.  Not to mention that they have many creative uses.

This week I’ve found two interesting, easy and tasty casserole dishes you can make with them.

If you are one that likes a good Reuben sandwich, Wednesday’s “Reuben Crescent Bake” is for you.  It’s a nice change of pace from the sandwich.

On Thursday, I have one that many of you have probably never heard of outside a few states in the Midwest.  It’s a “Runza Crescent Bake” made in a variation of the “Runza Sandwich” made popular by a fast-food restaurant chain out of Nebraska.

The sandwich is sealed in bread dough that is stuffed with a mixture containing ground beef, onion and cabbage and then baked.  This is the original sandwich, as now they have variations with cheese, mushrooms and other ingredients inside.

It may sound a little strange to some of you, but it is quite tasty.

So, give these two casseroles a try.  You will be pleased with how those sharing the dish with you react.

“Happy Cooking” until next week and please spread the link to this food blog.  Thanks.

Thursday, November 9, 2017

Jalapeno and Cherry Pepper Cornbread Stuffing (GF)


Jalapeno and Cherry Pepper Cornbread Stuffing (GF)
(6-8 servings)


Ingredients:

1 box (12 oz.) box Gluten-Free Cornbread Mix
4 tbsp. Unsalted Butter
1 stack Celery, diced
1 medium Onion, diced
2 cloves Fresh Garlic, minced
Salt and Pepper, to taste
1 can (4 oz.) Pickled Jalapeno Peppers, sliced
4 Pickled Cherry Peppers, diced
1 tbsp. Fresh Sage, chopped
1 cup Corn Kernels, fresh or frozen
1½ cups Chicken Broth
2 large Fresh Eggs, beaten

Directions:

Make cornbread according to the package instructions.  Cool and then cut into ½ -inch cubes.  In a large skillet over medium-high heat, melt the butter and toast the cornbread cubes.  Put the toasted cubes in a greased casserole dish.  In the same skillet, sauté celery, onion and garlic over medium heat until translucent.  Season with salt and pepper.  Add the vegetables, peppers, sage and corn to the casserole dish.  In a large bowl, combine broth and eggs and pour over the cornbread mixture.  Gently fold to combine, cover and place in a pre-heated 375-degree oven for 35 minutes.  Uncover dish and place under broiler for about 5 minutes or until golden brown.

Note:               This stuffing is spicy, so if you’re not a big fan of heat, you might cut back on the amount of peppers you use.

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