Tomato Soup with Garlic Bread.

So, tonight I was roaming through our cabinets and came across this…A HUGE CAN OF TOMATOES.

if you don’t think this is big…look again!

6 LBS of tomato!!! My dad gave us this can of tomatoes a couple month’s ago & at the time I thought to myself when am I ever going to use this???? I finally figured out a way to us it, homemade tomato soup!! Of course there will be extra with this recipe considering its 6 lbs of tomato and a normal tomato soup recipe would only call for 2 lbs πŸ™‚

Serves: 8-10

What you will need:

  1. 6 lbs of plum tomato (can or fresh)
  2. 3 medium onions
  3. 16 garlic gloves
  4. fresh oregano
  5. salt/pepper
  6. 6 cups of chicken broth
  7. 3 tbsp of sour cream
  8. fresh basil

In a large sauce pan, heat olive oil on medium. When hot, add the chopped onion & saute for 6 minutes. Add garlic & crushed red pepper, saute for an additional minute.

Add tomato, oregano & salt, stir for 10 minutes then add 6 cups of broth. Simmer for 10 minutes & add basil leaves.

Let soup cool then add to blender and blend all ingredients. Add additional broth if needed to reach the consistency.

After soup is blended, cook on low for 30 minutes, stirring occasionally. Add sour cream & cook for 5 more minutes. Preheat oven on 400, cook garlic for 10 minutes. Serve soup hot with garlic bread on the side πŸ™‚

** I wanted to use the wheat pizza dough that has been seating in my fridge, so I decided to make a quick bbq, onion & Gorgonzola pizza as well.**

What you will need:

  • a bag of wheat pizza dough
  • handful of flour
  • bbq sauce 1/2 cup
  • 1/2 medium white onion
  • Gorgonzola cheese crumbles

Preheat oven on 450 degrees. Flour your counter or cutting board and roll out pizza dough. In a small skillet heat butter on medium, add sliced onions & caramelize. When pizza is rolled out, add to a baking pan and spray with oil;bake for 20 minutes. When dough is browned, add bbq sauce, onions & Gorgonzola cheese & bake for an additional 10 minutes.

Ok, pizza is ready!

TIME to EAT!

Perfect for a cold fall night!!! πŸ™‚


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Blackened Scallops.

Time to change it up, tonight Maddie requested scallops! The last time I made scallops they turned out perfect, I could of just went with the same recipe from before but I had an urge to try something new. You know what they say, you never know until you try. When the word got around to my sister Mia what we were having for dinner, she then requested…BLACKENED scallops. Perfect, that was easy I didn’t have to put any thought into dinner thanks to my sisters. EXCEPT the fact that I was a little nervous to blacken the scallops because I wasn’t sure how spicy they would turn out. I crossed my fingers & this is how it turned out…

What you will need…

  • 16 oz (about 12-14) sea scallops
  • salt and fresh pepper
  • 2 tsp butter
  • 1 tsp olive oil
  • 1 shallot, minced
  • 10 oz baby spinach, washed
  • 2 cups of brown rice
  • 2 tsp butter
  • 1 shallot, minced
  • 1 cup white wine
  • 4 cups fat free chicken stock
  • salt and pepper
  • 1/2 cup grated parmesan cheese
  • 2 tbsp chopped parsley
  • 2 tsp each of onion powder, garlic salt & cayenne pepper (blackening spice)


In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sautΓ© about 1 minute.

Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add Parmesan cheese and parsley.

Wash scallops and pat dry with a paper towel. Season with salt and pepper. In a small bowl, mix 2 tsp of onion powder,garlic salt & cayenne pepper together and drench scallops in blackening spice until fully coated. **NOTE** This was extremely spicy, if you don’t like spice I would cut the cayenne pepper to 1/2 tsp***

Heat a medium size pan, when pan is hot melt 1 tsp butter and place half of the scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucentΒ  and the bottom is seared. Be careful not to overcook. Remove from the pan and set aside on a warm plate.

Add olive oil to the pan and sautΓ© shallots, add spinach, salt and pepper. Toss until spinach wilts.


Serves 3…hot, hot, hot πŸ˜‰

adapted from: http://www.skinnytaste.com

Sweet tooth kicks in again tonight! This time I went with Jell-O’s Instant Cook & Serve Pudding!




mmmMmm much better! πŸ™‚

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Pasta with Asparagus.

Being Italian, I have a serious love for pasta. I mean what is not to love? It cooks quickly, the variety is endless & it tastes delicious. Today I came across a couple different blogs & I found a recipe that I wanted to try; Pasta & Asparagus with a oil, garlic & cheese sauce. And for those of you who do the weight watcher diet this is only 4 points! Simply delicious.

Serves: 4

Calories: 227.6

What you will need:

  • 1 lb of asparagus
  • 1 pd. wheat spaghetti
  • 3 tbsp of olive oil
  • 7 garlic cloves, crushed
  • salt & pepper to taste
  • 2 egg yolks
  • 1/2 cup of freshly grated Parmigiano-Reggiano cheese

In a large pot boil 4 cups water with salt. When boiling, add asparagus & cook 3-5 minutes, until tender crisp. Drain asparagus & reserve 1 cup of liquid before draining. Fill pot with salted water, cover and boil for pasta. Cook pasta according to package direction when water boils.

In a saute pan heat olive oil. Add garlic and cook until golden, add asparagus, salt & pepper and saute for about 2 minutes, tossing with oil and garlic.

In a small bowl combine egg yolks, cheese, 1/2 cup of reserved water, salt & pepper. Mix well. After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste.

Serve with additional grated cheese.

Recipe adapted from: http://www.skinnytaste.com

Ohhhh & my sweet tooth kicked in around 8 o’clock I made myself a quick baked banana with brown sugar, cinnamon & raisins!

πŸ˜‰

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Cooking from Coast to Coast!

Every once in a while I receive a text from Ryan all the way in California, with random ingredients. This is what he calls a food challenge. He has a list of foods & ingredients that he currently has in his fridge at the time & makes me think of different meals he can make πŸ™‚ This week he texted me asking me what my favorite casserole dish is because he was in the mood to make one. I had to go with Chicken & Broccoli Rice Casserole aka a Chicken Divine. Last night was the night he decided to make it, he made me stay up the whole time he was cooking so he would not mess up ( yes, even with the 3 hour time change…yawn). πŸ™‚

He kept me posted with these pictures! Good job RY!

A for effort!!!

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Italian Pride!

Yes, that’s right! Dinner Tonight: Italian Sausage, Onions & Pepper Subs! This dinner is fast & if you prep the onions and peppers the night before…its even faster πŸ˜‰ One of my favorite things about going out in Boston is that I know at the end of the night I will bump into a street vendor selling Italian Sausage Subs! & what a perfect late night snack that is!! Tonight I decided to create my own, one thing that I love about peppers & onions besides the taste…is the way they leave the kitchen smelling. mmMmm MMmm good! πŸ™‚

What you will need:

  1. 2 packs of 6 (4 ounce) sweet Italian sausage
  2. 2 tablespoons oil
  3. 2 white onions
  4. 2 garlic cloves
  5. 2 bell peppers
  6. 3 green peppers
  7. 1/4 tsp basil
  8. 1/4 tsp oregano
  9. 1/4 cup white wine

Place sausage in a large skillet over medium heat & brown all sides. Remove from skillet & slice.

Prep the onions & peppers by slicing thinly. Heat oil in skillet, stir in onion & garlic, cook for 3 minutes.

When onions start to caramelize, mix in peppers. Season with basil & oregano. Stir in white wine and continue to cook until onions & peppers are tender.

Return sausage slices to skillet, reduce heat to low and cover. Simmer for 15 minutes, then serve on a sub!

Is your mouth watering yet? πŸ™‚

Those street vendors better watch out, I THINK THEY HAVE A LITTLE COMPETITION!

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Taco Tuesday!

Taco Tuesday? well sort of! Tonight Mia stepped into the kitchen to prep a delicious Taco Salad! The meal is super fast & easy, a twist on your usual Taco. With basically two steps & 10 minutes, you can have yourself a yummy meal (make sure you make enough for seconds πŸ˜‰ you’ll want them) trust me.

WHAT YOU WILL NEED:

  • 1 jar of salsa
  • sour cream or ranch dressing
  • 2 pounds of ground turkey
  • 2 tomatoes
  • 1 bell pepper
  • 4 taco shells (crunched into pieces)
  • 2 packets of taco seasoning
  • 3 heads of romaine lettuce; chopped

Serves 6

Start by prepping the salad; chop lettuce, cut tomatoes, peppers and taco shells and place into a large salad bowl. In a large skillet on high, heat ground turkey until brown.

After 6 minutes or when turkey is brown, drain fat. Add 1 1/4 cup of water and both packets of taco seasoning to the ground turkey and cook for 7 minutes until liquid is dissolved.

Top salad with salsa, ground turkey & ranch dressing!

Easy as 1, 2, 3…yummmmm!

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Holy Calzone!

I have officially found the easiest/quickest semi-homemade dinner to make! Calzones!!! You can literally make them with anything ingredients you feel like! Whatever you choose I can promise you one thing it will be = delish!!!!! I choose to make pepperoni & cheese calzones πŸ™‚

 

What you will need:

  1. Wheat pizza dough (store bought)
  2. a bag of pepperoni slices
  3. Italian shredded cheese
  4. your favorite fast marinara sauce (or favorite jar of sauce)
  5. & a handful of flour

On your clean counter-top or a cutting board spread out a handful of flour; cut dough into 5 pieces & roll out. They should roll to the size of a personal pizza. Preheat oven on 400 degrees.

I got a calzone mold at William-Sonoma, that made my calzone making a tad bit easier πŸ˜‰ In a small pan, make a quick marinara sauce with garlic, oil, tomato & basil or heat your favorite jarred sauce. When your calzone is ready to be filled, take one handful of cheese &Β  and add it to the center of the dough; top with 3 spoonfuls of marinara sauce.

Place each calzone on a non-stick baking sheet, spray with olive oil spritzer & bake for 20 minutes.

After 20 minutes & dough is light brown, remove calzones from oven and let cool. Take the remaining marinara sauce and place in a small bowl for a side dipping sauce πŸ™‚

serves:5

 

Fan Favorite! (aka my sisters) πŸ˜‰

 

 

 

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