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The Top of a Pizza Soup

8 Nov

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This is a take off of my Roasted Tomato soup and a soup my friends had at Tavern on Main in Wakefield, R.I.

3 containers of grape tomatoes

6 ripe plum tomatoes cut into quarter size pieces

8 cloves of garlic

2 large sliced onions

6 to 8 tablespoons olive oil

3/4 teaspoon garlic powder

3/4 teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon sugar

Mix everything together and oven roast at 425 degrees until the tomatoes start to pop and the onions are soft.

Everything should get a nice light caramel glaze.

This takes at least twenty minutes but sometimes mine takes a lot longer because of the moisture in the tomatoes.

Take out of the oven and let cool.

Try not to eat everything now. This is too good.

Put everything into a food processor and pulse till smooth.

Strain into a soup pot and you have this beautiful creamy tomato liquid.

Turn the heat to medium low

Add 8 ounces grated mozzarella cheese

3 slices American cheese

2 slices Provolone cheese

One cup of 1/2 and 1/2 milk

Twenty basil leaves. My basil was very small so add ten big leaves but you do need more for garnish.

Adjust your salt now

Heat the soup just until the cheese is melted.

Place in a bowl with some fresh basil and fresh oregano on top

Serve with hot crusty bread maybe a meatball or sausage on the side.

Tavern on Mains soup had a smokey flavor. I’m sure you can get that same flavor by using a smoked cheese.

Melted gruyere is fabulous but very expensive.

My kids said this tasted just like the top of a pizza hence the name was born.

 

 

 

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Chicken Soup with Turkey Meatballs

6 Nov

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Meatballs:

One pound of ground turkey

One egg

1/2 cup grated Parmesan cheese

1/2 cup Italian breadcrumbs

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

3 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

Mix everything together.

Make into one inch meatballs.

Place in a greased pan lined with stick free foil

Bake for 30 minutes at 350 degrees with the chopped carrots

Broth:

6 cups water

6 big chicken thighs with the skin and bones

1 teaspoon salt

Bring everything to a boil

Cover and simmer for about an hour.

The chicken should fall off the bone.

Take the chicken out of the pan and strain the broth into a clean pan.

Refrigerate until the fat from the broth has solidified.

Scrape off the fat and discard.

Take all the meat off the bones and try not to eat it all.

Put the meat into the broth.

Add the carrots and meatballs and cook on medium high heat.

Cook frozen gnocchi in their own pan according to the package directions.

Drain and add to the simmering broth.

Taste your broth because you may need more salt.

Serve plain or with grated Parmesan cheese.

This is also delicious with rice, noodles, spinach or broccoli.

 

Sliced Oven Fried Potatoes with Goat Cheese

30 Aug

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OMG this recipe is a must make.

It is a Bobby Flay recipe that I changed just a little but his salad dressing is a do not touch delicious.

6 large red and white potatoes

Kosher salt

2 tablespoons oil

Dressing

1/2 cup balsamic vinegar

2 cloves garlic

4 teaspoons Dijon mustard

1/2 cup basil leaves

1 1/2 cup oil

Fresh ground pepper

Put all the dressing ingredients into a blender and swirl till smooth.

Set aside.

12 ounces goat cheese

6 tablespoons chopped chives

Heat your oven to 450 degrees

Slice the potatoes into 1/4 inch slices

Lightly oil a non stick foil lined baking pan

Arrange the potatoes on the pan but do not overlap

Sprinkle with Kosher salt

Bake till the tops start to brown then turn over to brown the other side.

Place the potatoes on a paper towel to drain any oil.

Take one tablespoon of goat cheese and spread it on each potato.

Put the potatoes back in the oven and melt the cheese just a little.

Take out and drizzle with the dressing and the chives.

I served these on a bed of greens.

I also didn’t have any chives so I diced up a red onion.

Bobby Flay made beautiful potato stacks but these are open face so I can eat more.

Thank you Bobby Flay.

 

 

Tuna and Steak Platter

21 Aug

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I  just put together a help yourself dish.

It is one plate serving.

6 hard boiled sliced eggs

10 slices of crisp cooked bacon

One bag of small potatoes that you roast in the oven with salt, pepper and oil.

One bag of steamed broccoli

Three tuna fillets just quickly seared.

Three boneless rib eye steaks. Grill them to rare. Remove any excess fat and slice the steaks into 1/4 inch thickness.

Two large sliced onions.

Two tablespoons butter

Slice the onions and stir fry in the butter untill still crunchy.

Add the steak and stir fry for a minute just to get it warm.

Season with salt and pepper

One big wedge of good blue cheese

Slices of Italian bread and a good tomato salad are a must.

Serve with a Chimichurri sauce.

The recipe for the sauce is on the blog.

Shrimp and Vegetable Salad

20 Aug

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Salad can be anything but I decided to include everything.

I just get carried away when I am not following a recipe.

The vegetables are so good now that I couldn’t decide what to choose.

So, just get a pretty platter out and starting filling it.

I steamed almost everything.

Green beans, Brussel sprouts and edamame.

I did roast red peppers with oil and garlic.

I also stir fried zucchini.

Sliced a large cucumber

Boiled two pounds of shrimp, garnish with lemon slices.

Serve with cocktail sauce for the shrimp and a dijon vinegrette dressing for the vegetables.

 

 

Confetti Corn

13 Aug

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This is not my recipe.

It is the Barefoot Countess’s.

Her books are fabulous.

My friend Susanne made this and I had to come home and make it myself.

It’s almost too easy.

2 tablespoons oil

One medium chopped onion

One red or orange chopped pepper

2 tablespoons butter

The kernels from six ears of cooked corn

The recipe called for uncooked corn but I had leftover corn.

1 1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh basil and chives for garnish

Heat the oil and cook the onion and pepper till it is soft

Add the corn, salt, pepper and cook till warm.

Add the basil and chives

This is so good.

Thank you Ina.

My family loved it.

 

Blueberry Oatmeal Smoothie

6 Aug

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I found this recipe in the Stop and Shop August magazine.

Just a couple of changes.

I did not use anything organic and added more blueberries because I had them.

1 cup milk

1 frozen banana

3/4 cup blueberries

1 teaspoon cinnamon

2 heaping tablespoons quick oats

Mix everything together in your blender till it is smooth.

This is a great smoothie.

The banana has to be frozen.

The original recipe called for cashews but I didn’t add them.

Next time I will try this with any other fruit I have on hand.

The recipe recommends putting a handful of spinach I didn’t do that either.

I did love it the way I made it.