15 Minute Holiday Caramels

FORMULA:

1 cup butter

1 cup brown sugar

1 cup sugar

1 cup corn syrup

1 can sweetened condensed milk

Large microwave safe glass bowl (at least 10 cup capacity)

Wax paper

PROCESS:

-Melt the butter in a large glass bowl.

-Add all ingredients except milk and stir well.

 -Add milk and stir.

-Microwave on high for 13 minutes.  To be safe, put a plate under your bowl in case it starts to boil over.

-Remove from microwave and stir again.

-Pour hot caramel into a buttered 9×13 pan and allow to cool.

-Cut into 1″x1″ squares and wrap in wax paper.

Delicious Buttery Dinner Rolls

This is probably my favorite, quick dinner roll recipe that I have come across.  They still need to raise, so start them a few hours before you plan to eat, but they didn't feel like a project like breads tend to.

I got this recipe from How Does She?  Her photos are really helpful, so refer to those if you need to.

This recipe makes about 48 rolls.

FORMULA:

1 1/2 cups of milk

3/4 cup + 1 Tablespoon Sugar

1 egg

1 Tablespoon salt

2 Tablespoons yeast

2 cups of warm water

about 9-10 cups of all purpose flour

at least 1 cup of butter

PROCESS:

To start out: Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.

We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

**Keep track of how much flour you are adding!!!

Make sure your milk mixture is just warm, not boiling and add the yeast mixture!

Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.

At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.

When your dough is close to raising completely, butter 2 cookie sheets and set them aside.

Let the dough raise until it has doubled in size.

Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.

Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.

Cut the dough into quarters using a pizza cutter.  Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.  Roll the dough starting with the wide end of the triangle.

Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!

Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.

While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

Sparkling Cranberry Brie Bites

I made these on Thanksgiving and they were a hit!

Sparkling Cranberry Brie Bites 

makes about 16 

Sugared Cranberries 

2 cups fresh cranberries 

1 cup good maple syrup

1 cup granulated sugar 

Rinse cranberries and place in a medium bowl. Heat syrup in a small sauce pan just until warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, and let soak in the refrigerator overnight. 

Drain cranberries in a colander. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour. 

16 crackers 

8 oz Brie cheese

cranberry chutney or cranberry relish

fresh mint for garnish

Assemble crackers with one slice of brie, a light layer of cranberry chutney, and 2 or 3 sugared cranberries. Garnish with fresh mint sprigs. 

Market Street Clam Chowder

Ingredients:
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half 

Method:
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately.

Peanut Butter / Choc Chip Pudding Cookies

I got this recipe from The Sunday Baker.  I made them for a church activity and I have had 3 people call to get the recipe, so I figured it was a good recipe to hold on to.

FORMULA:

4 1/2 c. all-purpose flour

2 t. baking soda

1-1/2 c butter (3 sticks) softened

1-1/2 c. brown sugar, packed

1/2 c. white sugar

2 (3.4 oz.) pkgs. instant vanilla pudding

4 eggs, room temp

2 t. vanilla extract

3 c. of add-ins - I used Reese's peanut butter chips & semi-sweet chips but you could use anything you like (chocolate/butterscotch/peanut butter/white chocolate chips, candy bars, m&m's, nuts, etc.)

PROCESS:

Preheat oven to 350 degrees. Stir together flour and baking soda in seperate bowl and set aside; in a large bowl, cream butter, brown and white sugar. Beat in pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture. This can take a little while, but make sure it's well incorporated into mix.

Finally, add the "fillers".

Line your cookie sheets with parchment paper, scoop in 1" balls and bake for 8-12 minutes or until golden.

Green Goddess Grilled Cheese Sandwich

This recipe has been circling Pinterest.  Not all Pinterest recipes are worth saving, but this one was awesome!

FORMULA

2 slices bread
2-3 tablespoons Pesto
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)

PROCESS

Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Penne with Spinach Sauce

We had some leftover goat cheese the other night, so I made this.  It was a hit.  Oliver loved it.  It is a Giada De Laurentiis recipe.

PROCESS

• 1 pound whole wheat or multi grain penne
• 3 garlic cloves
• 2 ounces goat cheese
• 1 ounce reduced fat cream cheese
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces fresh baby spinach leaves
• 2 tablespoons freshly grated Parmesan

FORMULA

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Healthy Sloppy Joes or Stuffed Peppers

For a yummy alternative make the sloppy joe mix, stuff it in bell peppers, top with your favorite cheese, and put it under the broiler for 5-10 minutes or until cheese is golden and bubbly.

FORMULA:

1 lb. ground turkey, beef or vegetarian ground meat, or 28 – 30 oz. pinto beans, drained and rinsed
1/2 yellow onion, finely diced
1 red or yellow bell pepper, finely diced
1 large carrot, finely diced
15 oz. tomato sauce
1 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
8 whole wheat buns, (or use taco shells)

PROCESS:

In a large skillet over medium heat, brown the meat in its own juices until it is almost cooked through. (If you are using vegetarian ground “meat” or the beans, add them after the tomato sauce instead). (Meanwhile, start the potato chips, if you are serving them.)
Drain off the excess liquid, if necessary, and add the diced vegetables to the skillet (if you are making a meatless version, heat 1 Tbsp. olive oil in the skillet before adding the vegetables).
Sauté the mixture for 2 minutes and add all the remaining ingredients, except the buns. Bring it to a boil, reduce the heat, cover the skillet, and simmer it for 15-20 minutes until the vegetables are tender. At this point you can refrigerate or freeze the mixture, or proceed to the next step.
To serve the sandwiches, lightly toast the buns and fill each one with a large spoonful of the meat mixture.

Pretzel Rolls

I got this recipe from Pennies on a Platter.  These are sooooo good.

FORMULA:

• 3/4 cup water
• 1 teaspoon instant yeast
• 2 1/4 cup flour
• 2 Tablespoons unsalted butter, melted then cooled to room temperature
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 cup baking soda
• 1 egg, beaten
• Kosher or pretzel salt to top rolls

PROCESS:

In a large mixing bowl, combine the water, yeast, flour, butter, sugar and salt. If using a stand mixer, use the dough hook attachment to mix the ingredients, then knead at medium-high speed for 1 minutes. (This will help develop some gluten.) If not using a stand mixer, you can also do this by hand or with a hand mixer fitted with the dough hooks. Shape the dough into a ball and place it back into the mixing bowl. Cover with clean kitchen towel and let rise for 1 hour or until doubled in size. 

Transfer the dough to a lightly floured surface. Separate into 4 equal portions if making hamburger sized buns or 8 equal portions if making dinner rolls. Form into balls by pulling the sides to the center and pinching to seal. Place the formed rolls, seam side down, onto a parchment or silicone mat lined baking sheet. Cover with the towel and allow to rise again for 30 minutes. 

Heat the oven to 425F degrees. Bring 2 quarts of water to a boil in a large sauce pan, then add 1/4 cup of baking soda. Boil each roll for 1 minute, flipping over halfway. Place the boiled rolls back onto the lined baking sheet, seam side down. Brush the tops with beaten egg, then lightly sprinkle with salt. Slice a shallow "X" into the top of each roll, then bake for 15 to 20 minutes. 

Serve warm or at room temperature. You can also freeze for later use in a freezer bag once cooled to room temperature. Microwave for 30 seconds to thaw. (If not consuming the same day they are baked, freeze right away to preserve freshness.)

Zuppa Toscana

Zuppa Toscana is our favorite.  I finally found a recipe that I like.  I adapted it from The Pioneer Woman.

FORMULA:

• 1/2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
• 12 whole Red Potatoes, Sliced Thin
• 1 whole Onion, Chopped
• 1-1/2 pound Italian Sausage
• 1/2 teaspoon Red Pepper Flakes (more To Taste)
• 2 cups Low Sodium Chicken Broth
• 2 cups Whole Milk
• 4 cups Half-and-half
• Splash Of Heavy Cream
• Fresh Or Dried Oregano
• Black Pepper To Taste

PROCESS:

Prepare the kale and set it aside.

In a medium pot. boil sliced potatoes until tender. Drain and set aside.

In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.

Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.

Mongolian Beef

Serves 2 (can easily be doubled to serve 4)
From Elly Says Opa who adapted from Pink Bites

Note: Toss in broccoli, snow peas, or any veggie of your choosing during the last five minutes of cooking, making this more of a wholesome one pot meal. 


FORMULA:

• 2/3 lb. flank steak, sliced across the grain
• 3 Tbsp. corn starch
• 3 tsp. canola oil, divided
• 1/2 tsp. grated ginger
• 2 cloves garlic, minced
• 1/3 cup low-sodium soy sauce
• 1/3 cup water
• 1/4 cup brown sugar
• 1/4 tsp. (heaping) red pepper flakes
• 2-3 large scallions, sliced

PROCESS:

1. Pat the steak pieces with a paper towel to get rid of any moisture. Toss the steak and cornstarch together; shake of excess cornstarch using a fine strainer.
2. Mix together the soy sauce, water, brown sugar and red pepper flakes in a small bowl or large measuring cup.
3. Heat half the oil in a wok or large fry-pan at medium-high heat and add the ginger and garlic.  Cook for 30 seconds, or until fragrant, then add the soy sauce mixture. Cook for about 2 minutes and transfer back to the bowl or measuring cup.
4. Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned.
5. Pour the sauce back in and let it cook with the meat. Simmer for around 5 minutes or until thickened. Place beef mixture on top of a bed of brown rice and garnish with scallions. Serve with a side of steamed veggies dolloped with leftover soy sauce mixture (or see note above).

Mexican Chocolate Cake with Marscarpone Frosting

This recipe makes 2 (8-inch)  frosted cakes.

For the cake:

1 cup unsweetened cocoa
2 3/4 cups flour
1 1/4 cups sugar
1 cup packed brown sugar
1 1/2 Tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups whole milk
1/2 cup olive oil
1/2 cup vegetable oil
2 eggs
2 Tablespoons balsamic vinegar
1 1/2 Tablespoons vanilla

Put all of the dry ingredients in a large bowl.

Add all of the liquid ingredients.

Mix until smooth.  How gorgeous is this batter?  It is almost black.  Yum.

Spray two 8-inch pans with cooking spray.  Put a piece of parchment on the bottom of the pan and spray again.  Here is the best tip I have ever learned.  To get even and flat cakes, take two strips of old towel and dampen them.  Wrap them around the outside of the cake pans.  Your cakes will come out completely level.  I did not believe it until I saw it for myself.

Pour the batter into the cake pans.  Bake in a preheated 350 degree oven for about 45 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes.  Turn them out and let cool completely.

For the frosting:

1 (8-ounce) tub of mascarpone cheese
1 Tablespoon cinnamon
2 teaspoons vanilla
1 cup powdered sugar
pinch of salt
2 cups heavy cream

Whip the heavy cream until stiff peaks form.  In another bowl, whisk together the mascarpone, cinnamon, vanilla, salt, and sugar.  Gently fold the whipped cream into the cheese mixture.

Use half of the frosting and cover the top of your cake.

Sprinkle cinnamon on top for garnish.

This cake is moist, flavorful, and delicious.  A perfect ending for a Mexican feast or something to bring to a Cinco de Mayo party.

Carly's Favorite Frosting

FORMULA:

• 5 Tablespoons Flour
• 1 cup Milk
• 1 teaspoon Vanilla
• 1 cup Butter
• 1 cup Granulated Sugar (not Powdered Sugar!)

PROCESS:

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Brazilian Lemonade

FORMULA:     

2 limes

 3 c. cold water

½ c. sugar

3 Tbl. sweetened condensed milk

PROCESS:

Wash limes and warm in the microwave for 10 seconds to get juices flowing.  Cut off a small slice from each end, then chunk into eight pieces.  Place in blender, squeezing slightly to release juice.  Add water, sugar, and milk.  Cover and pulse for a few seconds to mix and roughly chop limes.  Strain and serve over ice.  Makes about four cups. 

Parker House Rolls

I found these at The Pioneer Woman blog.  So easy and tasty.


FORMULA:


4 cups Whole Milk
2 sticks 1 Cup Butter
1 cup Sugar
4-½ teaspoons Active Dry Yeast
8 cups All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
1 cup (additional) All-purpose Flour
2 sticks Melted Butter (additional)

PROCESS:

Combine 4 cups milk, 2 sticks butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 30 to 45 minutes.

Sprinkle in the yeast and 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.

After 1 hour, add baking powder, baking soda, salt, and 1 additional cup of flour. Stir to combine. Divide dough in half, then turn out onto floured surface. Knead dough for 8 to 10 minutes, then form into a ball and cover with a towel and allow to rise in a warm place. for 30 to 45 minutes. (Repeat with other half of dough, or store it for a later use.)

Preheat oven to 400 degrees. Melt 2 sticks of butter in a saucepan.

Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.

Bake for 15 minutes. Remove and serve immediately!

Easy Slow-Cooker Pork Tacos

I'm always look for a good slow-cooker recipe that doesn't call for a can of "Cream of ..."  I adapted this from a Serious Eats recipe.

FORMULA:

3 tablespoons packed brown sugar
1 tablespoon ground coriander
1/3 cup cider vinegar
Kosher salt
1 pound pork butt
1 carrot
2 cloves garlic, peeled
1 medium onion, quartered
3 tablespoons bottled or homemade barbecue sauce
1 chipotle pepper from a can of chipotles in adobo sauce, minced, plus extra sauce

 
PROCESS:
 
Mix together brown sugar, ground coriander, vinegar and 1 ½ tablespoons salt in bowl large enough to fit pork. Add pork, toss to combine, and cover with plastic wrap. Refrigerate overnight.

Add half of carrot, garlic, and onion to bottom of slow cooker. Add pork and 2 tablespoons juice from marinade. Pour ½ cup water over pork. Cook on high for 4 hours or low for about 8 hours. Pork should be very tender and shred easily. Transfer to bowl, leaving vegetables behind. Shred with two forks. Add ½ teaspoon salt, three tablespoons broth, and barbecue sauce. Stir in minced chipotle and adobo sauce to taste. Season to taste with salt.

Baked Falafel

I found this recipe on Chow Vegan.  It was a great week-night meal and Oliver liked it too.

FORMULA:

1 15 ounce can garbanzo beans

1 small onion, finely chopped

2-3 garlic cloves, finely chopped

3 tablespoons fresh parsley, chopped

1 tablespoon fresh cilantro, chopped

1 teaspoon lemon juice

1 teaspoon olive oil

1 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon dried red pepper flakes

2 tablespoons flour

1 teaspoon baking powder

Salt and pepper to taste


PROCESS:
Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).

Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

Cashew Chicken

This is a good, quick weeknight meal...and a bonus is that it is pretty healthy.

.

FORMULA:

.

4 chicken breast halves, diced

3 tbsp soy sauce, divided

1 tbsp cooking sherry

1 tbsp corn starch

2 tsp sugar

1 tsp white vinegar

¼ cup oil

1 tsp red pepper flakes

3 green onions, sliced diagonally

2 cloves garlic, minced (about 1 tsp of jarred minced garlic)

¼-½ cup cashews, unsalted

toasted sesame seeds

hot cooked rice (we used brown)

.

PROCESS:

.

In a medium bowl, combine 1 tablespoon soy sauce with the cooking sherry. Cut chicken into bite-sized cubes, about 1/2 inch, and place chicken pieces in soy sauce/sherry mixture. Let it sit while you prepare the other ingredients.

.

In a small bowl, whisk remaining 2 tablespoons soy sauce, corn starch, sugar, and vinegar until well combined. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic.

.

Heat oil in a wok over high heat. (Make sure it is very very hot. I didn't have mine hot enough and my chicken didn't turn out brown and crispy on the outside like it should have. Hot hot hot!) Add red pepper flakes and stir for 10 seconds. Add chicken all at once - it will sizzle and spatter quite a bit in the hot oil - stir quickly to brown all sides of chicken. Cook for 2 minutes until chicken is browned on all sides. Remove chicken from wok. Add sliced green onions and garlic and cook, stirring frequently, until onions are slightly cooked (about 1 minute). Return chicken to wok. Slowly pour in reserved corn starch sauce, stir to coat. Continue cooking on high, stirring constantly, for 2 minutes, until chicken is cooked through and sauce thickens. Remove from heat, stir in cashews. Serve over hot cooked rice with toasted sesame seeds on top.

Panzanella Salad

I love this salad and I'm not a salad person. I got this one from Baked Bree.

.

SALAD FORMULA:

.

1/2 loaf of crusty day old bread

2 cups of tomatoes

1/2 cup fresh basil

1 container fresh mozzarella

salt

pepper

Parmesan cheese

.

DRESSING FORMULA:
.

1 clove chopped garlic

1 teaspoon Dijon mustard

1/4 cup Balsamic Vinegar

1/2 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

.

PROCESS:

.

Start with the dressing. In the bottom of a bowl, add the garlic, mustard, vinegar, salt and pepper. Whisk and slowly stream the olive oil in. Whisk until the mixture comes together.
.

Chop your tomatoes and mozzarella cheese into bite size pieces. Season with salt and pepper and set aside. (You could make this ahead of time by making your dressing, chopping your vegetables, and getting you bread ready and just tossing before you are ready to serve it.)

.

Toss the tomatoes and cheese in the dressing.
.

Slice your bread and brush (or spray) with a little olive oil, salt and pepper. Grill or toast your bread until it is toasty and crunchy. Cube the bread and add to the tomatoes and dressing.

Toss with the basil and Parmesan cheese. I saved some cheese and basil for garnish.

.

Put in a serving dish and enjoy a delicious hearty salad.

Tomato Basil Soup

Oliver and I had this the other night and it was so good (and surprisingly quick), especially with the fresh basil from our garden.

FORMULA:

1 stick of unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, chopped
28 ounces canned whole plum tomatoes or crushed tomatoes
2 1/2 cups of chicken stock
1 1/2 cup of cream or half and half
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
Fresh torn basil
freshly grated asiago cheese on top (optional)

PROCESS:

1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.

2. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes. Then add cream or half and half.

3. Using an immersion blender, blend soup for a couple of minutes until it is smooth. If soup seems too thick, stir in some extra stock to thin. Serve immediately and top with torn basil and asiago cheese.