Archive for October, 2015

Pesto Grilled Cheese Sandwiches

October 5, 2015

These are really rich just by themselves so pair with tomato soup.

Ingredients

1 large loaf of chiabata bread

1/2 block of sharp cheddar cheese, sliced

1/2 block of havarti cheese, sliced

1/2 stick of butter

4 cubes or 1/2 cup pesto

Instructions

Heat your griddle to medium heat. 

Lightly butter the inside of the sandwich and place butter side down. 

Butter the outside of the bread as the insdie cooks. 

After you flip the bread put pesto on the inside of one piece of bread and put slices of cheese on both sides, one of each kind and put the pieces together. 

Cover with a lid to meldd the cheese and squish the sandwich. 

Flip and cover with a lid. 

Cut and serve!
Adapted from willcookforfriends.com 

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Garden Fresh Tomato Basil Soup

October 5, 2015

When someone throws tomatoes at you, make this and pair with grilled cheese.  It’s knock-your-socks-off good and perfect for a fall football day. 

Ingredients

3 lbs fresh tomatoes, any kind (no need to seed or peel)

1 red bell pepper 

4 cloves garlic, roughly chopped

1/2 yellow onion, diced

4 T fresh basil, chopped

2 T fresh oregano, chopped

1 T balsamic vinegar

EVOO

S+P

A pinch of sugar if your tomatoes aren’t sweet enough

1/3 – 1/2 cup of heavy cream to your liking

Directions

Preheat your oven to 400 degrees. 

Cut the tomatoes in half and place on a rimmed baking sheet. Seed and cut the red pepper in half and add to the baking sheet. Drizzle with EVOO and some salt. Roast for 45 minutes. 

Cook the onion and garlic in the pot you’d eventually like the soup in.  

Add the onions, garlic, and all tomatoes to a blender or food processor and make it smooth.  

Pour back into the pot and add the herbs, balsamic vinegar, cream and S&P to taste.  You won’t even need to heat it back up.  

Serve!

From willlcookforfriends.com 

Pico de Gallo

October 5, 2015

When you have too many tomatoes and are really in the mood to chop. 

Ingredients

6-7 romas, seeded & diced

1 green pepper, seeded & diced

1 small red or white onion, diced

1 jalapeno, seeded & diced

1 lemon, juiced

1 ime, juiced

1/2 bunch cilantro, diced

SALT

Directions

Prep the tomatoes and place in a colander over a bowl and cover in salt. Let it sit and drain for 30 minutes. 

Combine the all of the ingredients in a bowl and let it sit overnight.