Sherry Tomato Soup

Nothing says “winter meal” more than soup. Creamy tomato soup…spiked with wine. The nice folks at Tuttorosso sent me some canned tomatoes to try (and I got a beautiful new le creuset from Mr. J for Christmas) to debut so soup was in order. Don’t breeze through this thinking “didn’t she just make tomato soup?” That was different. this is different.
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I made Ree Drummond’s Sherried Tomato Soup and loved it. It stands up to her thought that after tasting it, “solemnity and peace will be within reach”. True story.

It is totally flavorful and comforting. I served it with some grilled cheeses and was thoroughly impressed. I liked how heavy-handed she is with the sherry. She’s also heavy handed with the cream making this delightful and it off-sets the sherry a bit.

Sherried Tomato Soup

(adapted from Pioneer Woman)

Ingredients:

1 small onion, chopped (next time I’d reduce this to ¼ cup)
3 tbs butter
1 tbs garlic, chopped
28-oz can crushed tomatoes
2 cups tomato juice
2 tbs sugar
½ cup chicken broth
1 cup cooking sherry
1 ½ cups heavy cream
chopped parsley, basil, ground pepper (optional)

Directions:

Heat a pot over medium heat and add onions and butter, cooking until translucent, adding garlic just for the last minute or two of cooking.
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Add canned tomatoes, tomato juice, sugar, and broth cooking for 5-10 minutes to heat through and release the flavors and sugars, not boiling.
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While first few soup ingredients are cooking, assemble grilled cheeses or prep garlic bread.
Reduce heat to medium-low, and add sherry.
Now is an opportune time to start grilled cheeses or garlic bread for dipping. Cook soup for another 5 minutes.
Turn heat off, and add cream & herbs.
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Serve & enjoy!

I loved the super strong tang of the sherry. Mr. J thought it was a bit too intense. You can reduce the amount or cook it a bit longer. I think soup gets a bad wrap and should be very flavorful. None of that Oliver Twist watery cabbage junk. This soup is like a warm itch-less-sweater wrapping like a hug around you.
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I liked this one reheated. If you’re feeling fancy, only add some of the cream to the part you’re eating right then. Reheating the soup, with the cream in it, isn’t for everyone. I like it though. A dollop of plain greek yogurt in each bowl, instead of the cream would be good. I got about 5 good-size servings out of this.

Talk about McSteamy! (Also, I know. I’m aware my placemats are still supporting the holidays. All they need is a flip to the reverse to become winter versus Christmas. I’m delaying the holidays-being-over thing.)
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Full 3 Bite Rule Disclosure: Tuttorosso sent me a set of samples of their canned tomato products to try out and taste. The product samples were completely complimentary but my experience, thoughts, opinions, and words are entirely my own. They are offering an apron giveaway for the first 4,000 people to “like” their page on facebook and who provide an original recipe. Also one lucky winner gets $500 to cooking.com. 

No Fail Fudge

I gave a few edible gifts again this year for the holidays. Sometimes there’s just so much stuff. I like a few gifts in there that can be consumed, used, and then gone. I haven’t gotten crazy with my packaging but maybe I’ll have my act together enough sometime.

This year I made my Dad some mocha fudge. He was telling me about some mocha fudge he had on a vacation he and my mom took so I nabbed that subtle hint and ran with it. Now let’s also set the stage: I don’t bake a lot. Making candy? Umm nope, never. My grandma used to make it and she wasn’t really a cook, so I figured if she could do it, I’d definitely give it a whirl.

I followed the instructions EXACTLY. Fluff’s no-fail fudge seemed simple enough and I did it! Woohoo! Spoiler alert: success!

I made a half batch and it was quite a lot of fudge. Plan on giving it away. It won’t help your New Year’s resolutions one bit. I swear. I’ll stop tempting you soon.

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Ingredients:

2 1/2 c. sugar
3/4 tsp. salt
1/2 stick butter or margarine
1 5 oz. can evaporated milk (2/3 c.)
1 Jar (7 1/2oz) Marshmallow Fluff
3/4 tsp. vanilla
1 12-oz. package semi-sweet chocolate pieces
espresso

Directions:

Grease a 9-inch square baking pan. (I lined a pan with parchment paper instead.)
In large saucepan combine the first sugar, salt, butter/margarine, and evaporated milk.
mocha_fudge_sugar_590_390Add fluff and stir over low heat until blended.
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Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test).
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Remove from heat, stir in vanilla, chocolate pieces, and espresso until chocolate is melted.
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Turn into greased pan and cool.
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The original recipe makes 2 1/2 pounds. That is a heck of a lot for one person. I used a 9×9 pan and really liked the thickness. I can’t imagine my fudge doubled in that same size pan. The half batch is borderline-too-much-for-one-person.

While it was hot, it didn’t seem very mocha flavored. I let it sit for a few hours then I thought the flavor came out big time. I gifted it in a holiday tin with wax paper. I didn’t cut it into bite sized pieces since it will get stale and hard faster.
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I was psyched it worked so well. I want to try my hand at chocolate peanut butter fudge next! I just need a willing recipient…

Pizza Soup in Breadbowls

Today I have a leftovers on rehab which I like to call Tonight & Take 2. It is a great way to use something you prepped or even ate before. Using leftovers and creating them into something new is key especially since I’m cooking for 2 and love to reuse leftovers…creatively. It simplifies dinner planning and is green (environmentally speaking and money saving!).

Speaking of leftovers, why were the ladies on the Bachelor so annoyed that Kacie is on, yet a gal from Bachelor Pad was no big deal? Sometimes leftovers are better the second time around! Not that I realllly want to call her leftovers, she is way more classy than the 50-shades of gray drunkard. Anywho, back to food.

Way back when, I tried my hand at Bolognese sauce (which was a hit) and then I wanted to let the leftovers shine. Along comes another Tonight & Take 2. Take last night’s bolognese sauce and make it into a comforting soup. I froze my leftover sauce so the soup came later and we weren’t eating the same thing meal after meal after meal…

Ingredients:

leftover bolognese sauce or meat sauce
pizza dough
1 cup pepperoni sliced
1 cup shredded mozzarella
2 tbs Parmesan cheese
3 tbs cream

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Directions:

Start with bolognese sauce, or any meat sauce you like.
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Reheat and add a touch of cream, Parmesan, and pepperoni.
Bake pizza dough in baseball/softball size blobs at 400-degrees for about 20 minutes. The interior doesn’t need to be fully cooked. Once cooled, chop of the top, pull out the interior, and add a few tablespoons of shredded cheese.
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Add soup and top with another sprinkle of cheese.
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This was a great use of leftovers feeling completely different without pasta. You could nix the bread bowls to eliminate a step/ingredient. I like that these guys are balanced and filling. It is flavorful and comforting without being complicated. I have a surprising number of soup posts to catch you up on so hold on tight!

What do you think? Thoughts about leftovers? Do you recreate them or enjoy them again and again as-is? Are you watching The Bachelor?

Apple Cider Cookies

I wanted to try out the pudding cookies that Flying on Jess Fuel made, butttt the necessary gingerbread pudding ingredient wasn’t for sale anywhere near me. The office cookie swap warranted something out of the ordinary for a holiday cookie swap. I’m not always 100% into mint so that narrows holiday cookie options.

I know, this goes against resolutions about 97% of of you out there have made, but they’re really good, and I made them during the holiday craziness and just didn’t get to share it with you till now. Just wait. There’s more to tempt you still to come…
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I took a personal day that would have expired by the end of the year and baked cookies at mom’s house. We made a few different kinds going and all were successful!

I pinned these sugar cookies made with hot apple cider mix and thought they sounded great. They seemed a bit fall-ish but I tweaked them and they were a hit for the holidays.

Apple Cider Cookies

adapted from Dreaming All Day

Ingredients:

1 cup butter
6 tbs sugar
1 individual serving size packet hot cider
2 tsp vanilla
¼ tsp salt
2 cups flour
1 tbs milk
1 ½ cups butterscotch or cinnamon chips
¼ cup sugar
3 tbs cinnamon

Directions:

Preheat oven to 375 degrees.
Beat butter, sugar, cider mix, vanilla, and salt.
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Add flour in and mix until well combined.
Mix in chips by hand.
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Roll cookie dough in 1 inch balls into mixed cinnamon and sugar.
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Bake 9 minutes and let cool on cooling racks.
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I loved these. I thought they were way more exciting than sugar cookies. I amped up the cider mix more than the original recipe called for and I added chips. It might be a weird ingredient to buy just for cookies, but I had some for a hot drink anyway.

Mexican Cooking Class in Cozumel

Just before the holidays, Mr. J and I went to New Orleans and then got onto a cruise. We stopped in Belize, Honduras  and two cities in Mexico. It was amazing, and it flew by. We loved out time on the beach and some awesome adventures. It was the perfect getaway and break to celebrate our 1st wedding anniversary (again). We ran around New Orleans then got to really relax and enjoy the cruise. It was the best of both worlds.

In Cozumel we decided to take a cooking class. After a mini-jeep adventure, a private island beach day, and a tour of Mayan ruins it seemed like a fun and different excursion. It was amazing, my favorite day of the trip.

Our chef instructor was just so funny.

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annnnd the margaritas just kept coming which helped the fun.
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We made an appetizer of Devil Shrimp Sopes. They were slightly spicy shrimp with a fresh crunch and a great corn masa base.
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We made a tamarind fish fillet packet with grouper and chopped veggies
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And we made caramelized plantains with a tequila chocolate sauce
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It was such a fun class. The drinks were awesome and then the meal was perfectly flavorful.  I was afraid it might be a dumbed down menu but it was great. The fish was really light and flavorful. The app was my favorite part because I have always loved shrimp.

Mr. J didn’t take the chicken option. He tried (and liked!) the grouper! He liked the shrimp app too! The class was just so enjoyable and we were laughing the whole time. We learned some good tips and really enjoyed the lunch.

Afterwards we spend the rest of the day on the beach. Not too shabby.

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Sweet Potato and Brussels Sprouts Hash

Happy New Year! December included a vacation then the whirlwind of the holidays in MA & ME. It was an awesome few weeks but I feel like now it is is major detox time. Time to eat real food and get back to the routine. There were some amazing meals on vacay, Christmases with both families, holiday parties, a cookie swap, some festive beverages etc.
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I spotted this easy sweet potato and brussels sprouts hash on Culinary Colleen’s blog. It looked awesome for brunch. I thought it could be an easy and balanced dinner.

Ingredients:
2 small sweet potatoes quartered
2 cups brussels sprouts, trimmed
4 strips of bacon
1 tbs chopped garlic
2 eggs

Directions:
Partially boil the potatoes and cook until the potatoes are halfway cooked.
Steam the brussels sprouts while pan frying the bacon.
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Drain the bacon, leaving the pan coated with bacon grease.
Cook potatoes, brussels sprouts, and garlic in the bacon pan.
When potatoes and sprouts are getting gently browned and crisp turn to low and keep warm. Add bacon just before serving.
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Pan fry eggs over easy, or poach the eggs.
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Serve eggs over the potato and sprout hash.
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I liked this. It was super easy. I think I should have dripped in a little liquid smoke, but the bacon gave a great smokiness. I don’t think I’d crave this weekly, but it was a nice change up and was only 1 pot and 1 pan to make. Love that!

Cobb Salad Dip

How do you do New Years Eve? I have a great fresh and filling dip for you to bring to a party or to your next football party. I always avoided going out to bars on NYE. It seems like it has to be such a plan. It is overpriced and crowded.
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I’m too old for that. Last year we moved and watched the ball drop from our new house. Most years Mr. J and I had been able to walk over to our friends’ annual party. This year it is a bit further but I’m excited.

Ingredients:

12 oz plain Greek yogurt (or half Greek yogurt/half sour cream)
1 pkg ranch dressing mix
1 cucumber, chopped
2 large tomatoes, chopped
6 oz gouda, chopped
2 eggs, hardboiled, chopped
4 green onions, chopped
4 strips of bacon, chopped
1 box of wheat thins

Directions:

Mix yogurt and ranch dressing mix until combined. Let chill for a few hours (or overnight) before serving.
Chop veggies into small bite size pieces.
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Spread ranch onto a platter or plate.
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Top with chopped veggies, eggs, cheese, and bacon (I was out of bacon and used pepperoni).
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Serve with crackers for dipping.
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I like this one because it is fresh and crisp and has all my favorites in one place. The Greek yogurt adds such a good  tang while being packed with protein and calcium. This dip is the perfect party way to eat some veggies.

Cobb Salad Dip is convenient to chop the veggies and whip up the ranch dip then assemble on site. It is one of the easiest ones to prep in advance and pack it to go.

Best of Both Worlds: Cocoa Eggnog

I hadn’t ever made homemade hot chocolate before and I can’t believe how easy it is! Four simple ingredients and I was on my way. Then I wondered what would happen if I replaced the milk with eggnog? Ohh wow. It was amazing. What a simple way to add some serious flavor to your drink!
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Ingredients:

1/4 cup Sweet’N Low
1/4 cup water
1/4 tsp salt
1/4 cup baking cocoa
2 cups eggnog

Directions:

Heat Sweet’N Low, water, and salt in a saucepan over medium low heat.
cocoa_nog_sugar_590_390Add cocoa and cook until all the lumps are smoothed out.
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Add eggnog and stir.
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Cook until heated through.
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It was so decadent and rich. I loved the chocolate flavor with the eggnog.
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This was probably about 435,687,289 calories, but the Sweet’N Low helps to shed a few. I love cutting a few calories when it doesn’t affect the flavor.

Full 3 Bite Rule Disclosure: I was selected to receive samples of Sweet ‘N Low as part of the DailyBuzz Food Tastemaker program. The product samples were completely complimentary but my experience, thoughts, opinions, and words are entirely my own.

Roasted Cauliflower Soup

Spoiler alert: the soup isn’t life changing. It is good enough. Maybe yours will be better. The flavors were great, it was perfect for a chilly day- I just wish I had a better blender. If you have a good blender, whip up this soup. (literally). I was itching for soup to complete my fall list. It is a good one to celebrate Boxing Day.
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Ingredients:

1 head of cauliflower
2 tbs good olive oil
1 cup milk
½ cup sour cream (or plain yogurt)
1 tbs grated parmesan cheese
1 tsp chopped garlic
salt & pepper

Directions:

Cut the florets off the head of cauliflower and roast in a 400-degree oven coated liberally in olive oil, salt and pepper.
cauliflower_soup_raw_590_390Turn occasionally every 20 minutes. Cook for 40 minutes at 400-degrees.
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Add milk, sour cream, Parmesan, and garlic to a blender or food processor.
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Blend until smooth. (mine was less than silky textured)
Add salt and pepper to taste.
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My blending was kind of a catastrophe. I tried my food processor, my smoothie machine, and an immersion blender. My smoothie machine is a Magic Bullet and has been kicking since about 2004? It was my best option here. I just couldn’t do much at a time. It does not chop or dice like advertised. It can puree really well though!

My food processor and blender is one machine and has severely let me down. The blender part doesn’t work well. It whirls and doesn’t seem to do much. The food processor has been great (for the few months I’ve had it) but was dribbling and didn’t even make it smooth.

The immersion is just an attachment to my hand mixer so I don’t expect much…rightly so.

I make frozen fruit & yogurt smoothies verrrrry often to know the liquid ratio is often important, the fill level affects it, and manually scraping the sides or stirring it can help greatly. I was very frustrated and thought it would have looked lovely if it was smoother.

It tasted good. I drizzled a little truffle oil on top since that can make anything better. I served some crunchy toasts on the side for dipping. We liked it, but I wasn’t satisfied with the consistency.

I learned that my tools were inadequate in this circumstance but that Mr. J will make the best of any dinner, despite how frustrated or disappointed I get. It was also a great reminder that roasted cauliflower is reallllly good and I should just make that sometimes. Maybe I’ll redeem myself with another soup. I love pumpkin & black bean. Loaded baked potato could be fun with toppings. Corn chowder is fun. Hmmm. The wheels are churning.

Christmas Eve

Happy Christmas Eve! I love all eves! My birthday eve is exciting! My hometown celebrates Independence Day eve as to not outshine the big city’s fireworks on the real day. Thanksgiving eve was always a relief in school days.

I don’t have a real post for you. Maybeeee I’ll be back to it for Boxing day. If not, this’ll have to tide you over.

Here are my favorite gift-able foods in case you forgot anyone who has been nice. 

Bacon Jam – Make a double batch. Trust me.
The Three Bite Rule - Bacon Jam
Grown Up Caramel Corn would look lovely gifted in a glass jar.
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BBQ Peanuts again are addicting and would survive nicely in a cellophane bag tied with ribbon. No other wrapping needed!
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Napkins with homemade napkin rings are a fun gift. You can buy the napkins and the craft is hugely simplified.
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Or these coasters couldn’t be easier (or cheaper) and the supplies come from a hardwear store which won’t be overrun with holiday shoppers 😉 Use wrapping paper if you don’t have scrapbook paper on hand.
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Any culinary gifts on your list to Santa this year?