Scrumptious Toasted Cheese & Creamy Tomato Soup

Toasted Cheese Sandwich

This is my version of a wonderful toasted cheese sandwich & tomato soup I had while in Atlanta.  It was super creamy and just delicious.  The soup is quick and easy to make.

Toasted Cheese:
Boar's Head Mild & Creamy Asiago Cheese
Boar's Head Swedish Fontina Cheese
Bread, I used an Italian loaf

Place cheeses between the bread, butter outside of bread, place in skillet & toast until cheese is melting & outside is nicely toasted.

I've added turkey as well as very thinly sliced Granny Smith apples to this sandwich with delicious results!

Creamy Tomato Soup

4 slices bacon
2 cloves garlic, minced
2 cans (28 ounces each) tomatoes in juice (I used Cento brand diced)
1 cup chicken broth
1 Tablespoon sugar
1/4 teaspoon black pepper
1/2 cup heavy cream
1 Tablespoon balsamic vinegar

Fry bacon until crisp, crumble & set aside.
In soup pot, use 1 Tablespoon of the bacon drippings & cook the garlic over medium heat for about 1 minute.  Add tomatoes & their juice, broth, sugar and black pepper; bring to a boil, then reduce heat and simmer 15 minutes with cover ajar.

Puree soup with an immersion blender (or in batches in a blender).  Stir in cream until incorporated & heat through.  Remove from heat; stir in vinegar.  Serve, topped with crumbled bacon.
Serves 6

Janets Chili

Janets Chili

This is from a friend of my sister Janet.  It makes a large pot of delicious chili.  This is what was left after we got done with the first servings. It has no beans in it. I did add one can of black beans just for a little something.
1 tsp meat tenderizer
1 tsp. mustard
1 tbsp sugar
8 oz. beef consommé
2 tsp oregano
2 tbsp paprika
2 tbsp cumin- I used only 1 tbsp.
1 tbsp celery salt
7 tbsp. chili powder
1 tbsp mole paste, I can't find so I leave this out.
2 lbs beef chuck , cut in cubes
2 lbs ground round
2 lbs ground pork
3 cups minced onion
2 tbsp fresh garlic
                                                                1 cup chopped green chilis
                                                                20 oz tomato sauce , I only can find 15 oz. so I use that
                                                               Dash each of Worcestershire,tabasco, and soy sauce
                                                               1 can beer
                                                               1 shot whiskey
Let beef sit in mustard and meat tenderizer for about an hour. Dissolve next 9 ingredients in 2 cups water and keep at a simmer. Saute the ground meats and add to pot, then sauté the onion and garlic and add to the pot along with the chilis. Add all the rest of the ingredients and simmer uncovered 1 1/2 to 2 hours. Let stand for 1/2 hour and skim the fat off.  Then bring back to temp and serve .. We love it with sour cream, cheese, whatever you like.. Enjoy

CHICKEN THIGHS BRAISED IN WHITE WINE

Heard about this recipe on a talk show on Sirius..a Martha Stewart talk show...It's very easy!  I cut the ingredients down for two people, and went from there.  It is very good, guess the thigh is a more budget friendly cut of meat..(bone in can be used).*  The chicken turns out very moist and the sauce was very lemony tasting, (used fresh lemon from my garden!).  We had peas and mashed potatoes to go with....the sauce is actually good served over the chicken and potatoes...it was a good meal.

8 boneless chicken thighs*       (I used 2 skinless/boneless)
Salt & Pepper
4 cloves garlic, thinly sliced      (I used about 2 - to taste)
1 cup dry wine                           (I used 1/2 cup)
1/4 tsp dried thyme                    (I used some fresh I had)
1 lemon cut into 8 thin slices,  (I used 2 lemon slices -1/2 -1 slice topped each thigh)
plus 1 TBSP.  fresh lemon juice
(I squeezed some of the juice from half a lemon for the sauce)
1 TBSP COLD Butter, CUT IN PIECES  (I used same amount of butter)
2 TBSP chopped flat-leaf parsley (I didn't have any so had to leave out)
Cooked rice or mashed potatoes

1.  In a 12-in skillet with a tight-fitting lid , arrange thighs, bone side up; season with salt and pepper.  Add garlic, wine and thyme, Bring to a boil; reduce to a simmer.  Cover and cook 30 minutes.

2.  Turn chicken over.  Place a lemon slice on each piece, cover and continue simmering until tender, about 15 minutes.  Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter.  Cover tightly with foil to keep warm.

3.  Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes.  Remove skillet from heat  Add butter (It must be COLD), parsley and lemon juice; stir until butter has softened and sauce is smooth.  Season with salt and pepper.  Serve chicken with sauce and, if desired, rice or mashed potatoes

Pork Tenderloin Diane

I found this recipe in a cookbook from Kingwood called "Flavors from the Forest" put out by the Kingwood Women's Club.  It is soooo easy, fast and delicious!  The leftovers the next night were even better I think...Here's the recipe:
1-lb pork tenderloin, but into 8 crosswise pieces
2 tsp. lemon pepper
1 T. butter
2 T. lemon juice
1T. Worcestershire sauce
1 tsp. Dijon-style mustard
1 T. parsley or chives, minced (I didn't have either and it was still great, it's just to the topping after it's cooked.

Press each tenderloin slice to a 1-inch thickness.  Sprinkle surfaces of medallions with lemon pepper. Heat butter in heavy skillet (I used my iron skillet). Cook medallions about 4 minutes on each side. Remove medallions to serving platter; keep warm.  Add lemon juice, Worcestershire sauce and mustard (whisk them together first) to skillet.  Cook stirring with pan juices until heated through. Pour sauce over medallions; sprinkle with parsley and serve.

Salmon Sticks with Nancy's Tartar Sauce

This is a great way to do Salmon, I used to eat the farm raised but the wild salmon from Alaska is way better. The salmon stick recipe is from Giada on the Food Network.  The sauce is from Nancy who I believe got it from friends in Minnesota, it is easy and very tasty..

1pound salmon cut into 1/2 inch sticks

Flour seasoned with salt and pepper

2 eggs beaten

1/2 c. grated parmessan

1c. fine bread crumbs

Heat oven to 450 degrees. Combine the parmessan cheese and the bread crumbs. Dredge the fish in the flour, shake off excess then dip in eggs and then into the cheese mixture.  Lay on a cookie sheet sprayed with cooking spray. Bake for about 10 to 12 minutes.. Serve with the sauce

Nancys Tarter Sauce

There are no set amounts for the ingredients

Real Mayonnaise

Chopped Dill pickle

A bit of pickle juice

juice of a lemon

grated carrot

grated onion

Combine all and let sit for at least 15 min.  We like to add a bit of the tabasco sauce shown below, it gives it a nice bit of smoke flavor.

This month's recipe comes from James Beard's Menus for Entertaining.  It's one of my older cookbooks but I still enjoy many of the recipes!  When I'm looking for a quick, summer supper, this recipe fills the bill!

Spaghetti alla Carbonara

1 pound angel hair spaghetti
1/2 pound thickly cut bacon, diced
1/3 cup white wine or dry vermouth
2 eggs, well beaten
1/2 cup + freshly grated Parmesan or Asiago cheese
Fresh black pepper


Saute the bacon until cooked through but not crisp.  Remove from pan & add wine.  Cook down & keep hot.  In the meantime, cook spaghetti until al dente.  Drain & return to pan.  Immediately add the bacon & reduced wine mixture.  Mix; then add the eggs & cheese.  Toss, add freshly ground pepper to your taste.  Make sure the egg adheres to the spaghetti & cooks in the hot fat.  You can toss some more over low heat, if need be.  Serve with additional cheese.  Serves 4.

I serve it with a simple salad & french bread.  Enjoy!

Noodles

These noodles are from my mother-in-law Ruth who is an excellent cook. I made these using my Kitchen aid attachment to roll them out but you can do it by hand also.  I wanted larger noodles then the fettucine attachment so Ryan cut these by hand, they are delicious.

1 egg
1/2 tsp. salt
1/4 tsp. baking powder
Flour
Combine ing.. beat with a fork or use you mixer with the dough hook
Add flour gradually until very stiff
Roll out  thin with plenty of flour.
Cut as desired, or use pasta roller  . You can let dry for a few hours on a cloth.

Greek Style Pizza

This is another pizza variation for our Friday Pizza night... I wanted something different and I started thinking Mediterranean/Greek and this is what I came up with.. For the "sauce" I put some olive oil in a skillet and turned it on low. I mashed 2 garlic cloves and added them to the oil along with fresh thyme, rosemary and parsley.  Leave for about 20 min on low.   That gets spread on the crust. Then I added chopped lamb to one side,(my side was vegetarian), seasoned with salt and pepper. The other toppings were carmalized onions and peppers, chopped olives, capers and feta cheese... Top with a small amout of mozzarella.. Pretty darn good.

Cheeseburger Pizza

I made this the past couple of week-ends and it is really good. Got the idea from a pizza place in Minnesota where the kids always go when they are up there fishing..

Saute ground beef with salt, pepper, garlic and whatever else you add to your cheeseburger. Layer a thin coating of pizza sauce, the ground beef, add onions, mushrooms, etc. Cook at high heat (450) til almost done. This last thing sounds a bit strange but really makes this pizza. Before adding the cheese squirt a bit of ketchup over the whole pizza! Add the Chedder cheese and continue baking til cheese is melted. Let rest a few minutes before cutting. This is really good as weird as it sounds!

Spinach Artichoke Pasta

Found this recipe on pinterest and made it tonight for my roommate and I...it was delicious!!

2 tbsp olive oil
3-4 cloves garlic minced
4 oz cream cheese
1/2 c sour cream
1/2 c white wine
1/2 c milk
1/2 c parmesan cheese
1 can (14oz) quartered artichoke hearts
1 package (10oz) chopped spinach, thawed
1 tbsp hot sauce
1 tsp hot red pepper flakes
12 oz pasta-any shape
Salt and pepper to taste
--I left out the wine, hot sauce, and red pepper flakes and it still tasted amazing!!

1. Start the pasta water
2. Heat skillet and add oil and garlic and let cook until garlic is soft (just a few minutes)
3. Turn skillet down and add in sour cream and cream cheese and mix until melted/combined.
4. Add the milk and parm and stir until combined.
5. Stir in spinach and hot sauce
6. Drain artichoke hearts, roughly chop them, and add to the skillet.
7. Add salt, pepper, and red pepper flakes here along with any other seasoning you may want.
8. Drain pasta and combine with sauce then enjoy!!

Thai Noodle Salad

6 oz vermicelli

1/4 c each soy sauce and chicken broth

2 tbsp peanut butter

1 tbsp fresh lime juice

1 tsp fresh ginger minced

1/2 tsp red pepper flakes

1 1/2 cups shredded chicken

1 red pepper cut into strips

3 green onion chopped

1/4 c cilantro

lime wedges

cook vermicelli , in medium sauce pan heat soy sauce, broth, peanut butter, lime juice , ginger and red pepper until peanut butter melts.

Add pasta and toss to coat, stir in chicken, red pepper green onion and cilantro. Garnish with lime wedges.

This is a great dish served warm or room temp. I have used beef, shrimp and pork in place of the chicken too. They are all wonderful. I leave out the cilantro as I am not a big fan of it. I got this from my friend Lori from work and everyone who has tasted it loves it. I used soba noodle this last time I made it.

Fettucini Alfredo

When I was in Dominica, I ate pretty much the same thing every day...and then, the new grocery store opened up with real groceries and I started getting a little creative. I decided I wanted to make Fettucini Alfredo one night so grabbed some ingredients that I thought would make a tasty sauce and went to work. It ended up being delicious and I have continued to make this sauce back in the states...

In a small pot on low to medium-low heat, melt about 2 tablespoons of butter then add about 1 cup of milk, cream, or a combo of both. Next, take 4 oz of cream cheese, add it to the pot and whisk until melted and combined. Next add some seasoning...I like garlic powder, some salt, and smoked paprika but you could add whatever flavors you like. Lastly, grate in about 1/2-2/3 cup of parmesan cheese, whisk to combine, and enjoy over pasta!!
Makes enough for about 2-3 people depending on how much sauce you like on your pasta.

Chicken Tetrazzini

This is a recipe I've had for years, it was originally published in Bon Appetit and I've revised it to make use of convenient rotisserie chicken.
Last month, we had a cousins/sisters/mom/aunt/friends reunion and each of the sisters and Mom brought a casserole. We had baked spaghetti, chicken enchiladas, chicken & broccoli, braised ribs and this tetrazzini. The casseroles were all just delicious and a great way to serve a crowd (we served 13 each night). All casseroles were served with a salad and bread. Since all the casseroles were prepared prior to our reunion, it made for easy dinners.

Chicken Tetrazzini

1 rotisserie chicken
1/2 pound thin spaghetti
2 cups chicken stock
9 Tablespoons butter
6 Tablespoons flour
1/8 teaspoon garlic powder
3/4 cup white wine
6 Tablespoons whipping cream
2 Tablespoons dry breadcrumbs
Grated Parmesan, optional

Take all the meat off the chicken and set aside. Boil spaghetti according to package directions and drain. Add 1 Tablespoon butter and the garlic powder to the drained spaghetti. Place in a 9 x 13" pan and place chicken meat on top of spaghetti. You can season with salt & pepper, if you want. Set aside.

Melt 8 tablespoons butter, add flour & when blended, add 2 cups chicken stock, bring to boil & cook for 2 minutes. Add wine & simmer for 2 minutes longer. Add cream to sauce; check seasoning. Spoon sauce over the dish; then sprinkle the top with breadcrumbs and Parmesan cheese, if desired.

Bake in pre-heated 400 degree oven for 10-15 minutes, until the dish is well heated and the top is brown & crisp.

I prepared it ahead of time and froze it. Thaw before baking, it'll take longer to bake and I keep it covered for about 30 minutes, then uncover it & finish baking. Bon Appetit!

Pizza Dough

Pizza Dough

1/2 cup warm water
2 1/4 teaspoons fast rising yeast

1 Tablespoon butter, softened
1 1/3 cups bread flour
1 Tablespoon sugar
1 Tablespoon dry milk
1 1/2 Tablespoons grated Parmesan cheese, if desired
1 teaspoon Italian seasoning
1/4 teaspoon salt

Mix together the warm water & yeast, cover & let rest for 5-10 minutes. Mix rest of the ingredients together with a fork, add the water/yeast. Stir until it comes together. Turn onto a floured surface & knead for 5 minutes or so. Cover, let rise for 15 minutes or so; roll into desired shape. Makes 1 thin crust.

I put a little sauce & some pepperoni on it then bake it in a hot oven (415 degrees) for 5-8 minutes, until it begins to brown on the bottom. Remove from oven, add more sauce, if desired as well as whatever cheese(s) you desire. Return to the oven to melt cheese & finish cooking.

I made some great burgers the other night. I didn't take a picture of them. I always forget!(But Janet added one!) Here is the recipe for

Chicken Buffalo Burgers

1 lb. ground chicken

3 tbsp. ranch dressing

2 tbsp. hot sauce. More or less depending on your taste

1 tsp onion powder

1 tsp. garlic powder

1 tsp. celery seeds

salt and pepper

Mix all and let set for half an hour or so to blend flavors.. Pan fry or grill.. Serve on burger bun with a bit of mayo and blue cheese crumbles.

Baked Spaghetti

1 1/2 pounds spaghetti

1/2 pound imported Fontina, coarsley shredded (2 cups)

1/2 pound mozzarella, coarsely shredded (2 cups)

1/2 pound Gruyere, coarsely shredded (2 cups)

1/4 pound Gorgonzola dolce, crumbled (Mom used crumbled bleu cheese)

Salt & freshly ground pepper

Preheat oven to 350 degrees. Lightly butter a 9 x 13 pan. Cook the spaghetti until al dente. Drain well & spread spaghetti on a baking sheet; let cool.

In a large bowl, toss the Fontina with the mozzarella & Gruyere. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt & pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola & salt & pepper. Top with the remaining spaghetti & mixed cheeses.

Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares & serving.

Serve with your favorite marinara sauce.

Twisted Margherite Pizza

Spread pizza dough with olive oil and sprinkle with garlic powder. Add fresh mozzarella cheese, proscuitto , and a few fresh chopped tomatoes'.. Bake 15 min. then add 1/2 cup grated asiago cheese and bake till golden.. absolutely delicious... bon and ryan

Buffalo Chicken Pizza

Spread pizza dough with just a bit of cream cheese. Add onion, chicken, celery leaves and top with blue cheese dressing and hot sauce. Bake and then add mozzarella the last few minutes. Would also be good with provolone.

Chicken Rinaldi with Mornay Sauce

I pulled out my old recipe file last week and came across this recipe from a 1982 Bon Appetite. It's quick, delicious and tasty enough to serve to company! It's prepared in the microwave! Enjoy!

3 boneless, skinless chicken breasts
1/2 cup finely chopped onion
4 Tblsp. butter
1/2 cup breadcrumbs
1/4 cup grated Swiss cheese
1/2 tsp. paprika
1/3 cup chicken stock
Season chicken with salt/pepper. Combine onion & 2 T. butter in 2 cup measuring cup. Cover & nuke on High stirring once, about 1-2 minutes. Melt 2T butter in 2 qt. rectangular baking dish. Combine breadcrumbs, cheese & paprika in small bowl. Dip chicken in butter, then roll in breadcrumb mixture. Pour chicken stock into baking dish. Arrange chicken in dish with thickest portion of pieces toward outer edge. Spoon onion mixture over chicken. Cover & nuke on High 8 minutes, set aside.
Mornay Sauce
2 T butter
2 T flour
1/2 t. salt
1 c. milk
1/2 cup grated Swiss cheese
2 T. grated Parmesan cheese
2 T. dry, white wine
Finely chopped parsley for garnish
Melt 2 T. butter in 1 quart measure, blend in flour & salt. Gradually stir in milk, mixing well. Nuke on High, stir frequently until mixture boils & thickens (3-5 minutes). Add cheeses & wine & stir until cheese is melted. Serve sauce on top of chicken, garnish with parsley. Serves 4-6