Tomato Basil soup and grilled cheese are at the top of my best-of list. Soup is a perfect dish for winter and when I found this recipe for Creamy Roasted Tomato Soup on Pinterest from Cafe Delites, I wanted to give it a try.
First, I always wash my vegetables with Thieves fruit and vegetable spray. It’s all natural, filled with essential oils and smells amazing. It’s really important to clean your vegetables thoroughly before you slice or eat them.
You roast the tomatoes and garlic in the oven first and it makes the house smell heavenly.
For step four I don’t have an immersion blender, so I ladled the soup in batches into my food processor to make it creamy. I think you really need to blend the soup because otherwise you might be overwhelmed by the skins from the tomatoes. It brought the ingredients to a creamier state perfect for dipping your sandwich.
For my grilled cheese I always use English toasting bread from the bakery and extra sharp cheddar cheese I slice from the block. It just oozes deliciousness.
Plate it all up on the cutest soup and sandwich set from Sur la Table. And, since the soup is red why not serve it for your Valentine on Wednesday!
My sweet niece gave me a wonderful cookbook for Christmas – Love Welcome Serve: Recipes that Gather and Give by Amy Nelson Hannon. I swear I want to make everything in this book – every recipe sounds so delicious!
Starting with this recipe for Broccoli Salad. Our neighbors had a get together for Super Bowl and I took this dish. It transports well, makes enough for about 8-10 people and I think would be a perfect side salad with sandwiches, too. Don’t be afraid of the mayonnaise and sugar addition; it makes the perfect sauce.
1 cup golden raisins
1 cup mayonnaise
1/2 cup sugar
1/4 cup white vinegar
1 large head of broccoli, cut into bite-sized florets
1/2 red onion, finely chopped
1 cup cashews
Put the raisins in a small bowl and splash them with a few tablespoons of water. Heat them in the microwave for about 15 seconds, stir them, and let them soak in the water so they’ll plump up and become tender.
Meanwhile, in a small bowl, whisk together the mayonnaise, sugar, and vinegar. In a medium bowl, toss together the broccoli, red onion, and cashews. Drain the raisins and add them to the mix. Stir in the mayonnaise sauce and coat everything well. Cover and chill for 30 minutes before serving. Enjoy!
The June issue of Southern Living magazine features a series of recipes where the star is a vegetable. One of my favorite things about this time of year is the plentiful bounty of garden vegetables. Growing up, Mother made stuffed green bell peppers usually with ground beef and rice. I have never been a fan of the green bell pepper, but serve me their cousins “red, orange, and yellow” and I am sold. So, when I saw this recipe for Stuffed Peppers with Grits and Sausage I knew I had to give it a try.
Note: Miss Bee does not eat red meat or pork. I substituted the pork sausage for turkey sausage (Jimmy Dean’s breakfast sausage crumbles). It was the perfect switch and Miss Bee gave it two-thumbs up. This is a big deal, folks.
The recipe can be found here. But I will also provide. It takes about an hour to prep and cook this dish, so be sure to allow yourself enough time, but it will be well worth the investment.
3 large red bell peppers
1 TBL canola oil
3 hot Italian sausage links, casings removed (I used one bag of Jimmy Dean’s Turkey Sausage breakfast crumbles. They are precooked so I just warmed them up with the onions in a skillet).
1 cup chopped sweet onion
1/2 cup coarse cornmeal (they recommend McEwen & Sons, I used the regular cornmeal I bake with).
1 1/2 cups chicken broth
1 cup whole milk
1 tsp. kosher salt, divided
1/4 cup chopped fresh parsley
3 oz. mozzarella cheese, shredded and divided
3 TBL. olive oil
2 TBL. white wine vinegar
1/4 tsp black pepper
2 cups heirloom grape tomatoes, halved
1/2 cup basil leaves
Preheat oven to 350. Microwave bell peppers on HIGH for 2 minutes in microwave. Cut bell peppers in half through the stem. Remove seeds and white membranes using a serrated tomato corer or melon baller, leaving stem intact. Discard seeds and membranes.
Heat canola oil in a large skillet over medium-high. Add sausage to skillet and cook 4 minutes, stirring to break into small pieces. Add onion to skillet; cook, stirring occasionally, until sausage is cooked and onion is tender, about 3 minutes. Remove sausage mixture from pan. Add cornmeal to skillet and cook 1 minute, stirring constantly. Add broth, milk, and 3/4 tsp. of the salt to the skillet; bring to a boil. Cover, reduce heat to a medium and cook stirring occasionally until liquid is absorbed, about 20 minutes. Stir in parsley, sausage mixture, and half of the cheese. Divide mixture evenly among bell pepper halves. Place side by side on a baking sheet. Sprinkle with remaining mozzarella cheese.
Bake in a preheated oven until cheese is browned and peppers are tender, about 30 minutes.
While the peppers are baking, whisk together olive oil, vinegar, black pepper and remaining 1/4 tsp of sale in a medium bowl. Add tomatoes and basil; toss to coat. Serve over peppers.
The inside is so delicious and is the perfect filling to accompany the pepper. I couldn’t help but think this would be a hearty entree to serve for brunch because it has grits, sausage and cheese.
The family loved it so the recipe is now torn out of the magazine and into the permanent recipe binder. Let me know if you make it and how you liked it!