Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts

Monday, May 25, 2015

Quick Chicken Tortilla Soup

I know you are surprised I posted a recipe for soup for Memorial Day. This week I wanted to post some recipes my friends and family had recommended. I always like quick meals and thought this soup was great. I really liked it. The kids liked it even though my daughter said enough soups already. I will admit I like to cook soups since they tend to have a lot of vegetables and are healthier for us. I had to serve my husband his bowl first since I hadn't added the beans. He has this thing against beans. Whether you hold the beans or not, this is a great quick meal.
Chicken Tortilla Soup
2 cups cooked chicken, shredded (I used a rotisserie chicken)
1 Tbsp taco seasoning
2 cans (10 oz.) Rotel tomatoes with green chilies
1 cup sweet corn
1 jar (16 oz.) salsa
4 cups chicken broth
salt and pepper

  1. In a large pot, add the chicken with the taco seasoning over medium heat. 
  2. Cook for 1 minute.
  3. Add the Rotel, corn, salsa, and chicken broth.
  4. Stir occasionally and allow to cook for 20 minutes. 
  5. Season with salt and pepper to taste.
  6. Serve with tortilla chips, shredded cheese, sour cream, guacamole, etc.
Recipe provided by Aaron. 

One year ago...........................I made Red, White, and Blue Cake.
Two years ago.........................I made Banana Muffins.
Three years ago.......................I made Magic Sauce for burgers.
Did you already know......................
-Memorial Day was established to honor the soldiers who died while serving in the military.
-More Americans died during the Civil War than both World Wars combined.
-In 2000, Congress passed a law for Americans to pause at 3 pm on Memorial Day to remember and honor the military members who died during serving in the military.

Wednesday, April 22, 2015

Provence Chicken

When I see our oldest son, we normally talk about different foods we have made. Recently, he told me about his favorite dish. I knew I had to try it especially since it has asparagus in it. Asparagus has been popular in my household since my husband finally tried it. Yes, we wore him down enough to give in to our peer pressure. Hey, it was for a good cause-he should be eating his vegetables. If my children eat their vegetables, then my husband can too.This recipe is seasoned with herb de Provence. It has shallots, asparagus, tomatoes, and topped with Gruyere cheese. I liked it. Good choice, son, good choice.
Provence Chicken
2 tsp olive oil
4 chicken breast
1 Tbsp herbs de Provence
2 Tbsp shallots, chopped fine
10 sweet cherry tomatoes, quartered
10 asparagus, chopped
salt and pepper
4 slices Gruyere cheese

  1. Preheat oven to broil. 
  2. In a large skillet, heat the oil over medium heat.
  3. Add the chicken to the pan.
  4. Sprinkle the herbs over the chicken and allow the chicken to brown. 
  5. Turn the chicken and season other side with a little herbs. 
  6. Remove the chicken onto a plate. Set aside.
  7. Add the shallots, tomatoes, and asparagus. 
  8. Sprinkle a little herbs on top of the vegetables. 
  9. Saute the vegetables for 5 minutes.
  10. Add the chicken back to the pan.
  11. Season with salt and pepper to taste. 
  12. Allow to cook until the chicken is thoroughly cooked and the asparagus is tender.
  13. Transfer the chicken to an oven proof pan. 
  14. Top with the vegetables. 
  15. Cover with a slice of cheese on top.
  16. Place in broiler and cook until the cheese is melted.
  17. Allow to rest for 10 minutes before serving.
Recipe aspired by my son.

One year ago..........................................I made Steak Sandwiches.
Three years ago.....................................I made Oatmeal Crisps.
Did you already know.......................
-To grow asparagus from seeds, it will take three years to harvest.
- An asparagus crop can be harvested for 15 years.
-White asparagus is grown underground so the lack of sun will prevent the vegetable from turning green.

Monday, September 30, 2013

Tomato Salad

Summer, summer where did you go? It just seemed like yesterday that we had snow! Summer, summer please don't leave. Why can't you wait until Christmas Eve?

Since I want to hold onto summer just a little longer, I decided to make a tomato salad. If you like tomatoes, you will like this dish.
Tomato Salad with Buttermilk Dressing
3 cups cherry tomatoes, halved
1/4 cup buttermilk
1/4 cup sour cream
2 tsp oregano
1 shallot, minced
Salt and pepper to taste

  1. In a medium bowl, add the cherry tomatoes,
  2. In a small bowl, whisk together the buttermilk, sour cream, oregano, and shallot.
  3. Pour the buttermilk dressing over the tomatoes. 
  4. Salt and pepper.
  5. Gently toss to coat the tomatoes.
  6. Serve immediately.
Recipe adapted from Pat and Gina Neely.

One year ago..........................I made German Pancakes.
Two years ago.......................I made Apple Strudel.
Did you already know............
-This year the first day of fall was on Sept. 22nd.
-The first day of fall is decided by the Autumnal Equinox.
-The Equinox happens twice a year when day and night are roughly equal in time.

Monday, September 9, 2013

Corn Salsa

I have so many tomatoes and corn what is a girl to do? Well, I made salsa. I have made salsa before but never thought to share my recipe. Salsa is so versatile. It is a preference thing. I'm not a big fan of peach salsa. I like heat but not too much heat. Should it be made with lime or lemon? Corn or no corn? We had leftover corn on the cobs so I wanted to use it up. When I made this salsa, I was making it for supper for the next day. Did it make it to the next day for tacos? No, my son thought he waited long enough for me to take my photos.
Corn Salsa
4 tomatoes, seeded and chopped
1 jalapeno pepper, seeded and chopped small
1/2 cup fresh cooked corn
1 Tbsp cilantro
1/4 cup red onion
2 Tbsp lemon juice

  1. In a medium bowl, gently combine the tomatoes, pepper, corn, cilantro, red onion, and lemon juice.
  2. Season with salt to taste.
  3. Serve immediately or chill.
Recipe by Jen of Sweet Morris.

One year ago........................I made Mussels.
Come back with my salsa!
Did you already know............
-The word Salsa means sauce.
-Salsa is more popular in America than ketchup.
-Salsa should be refrigerated if not consumed immediately.

Friday, November 9, 2012

Lasagna Soup

I love reading blogs. I bookmark many recipes but it usually takes me awhile to make the recipe especially if it isn't a quick recipe. Plus, I try to take a consensus for the recipe. For an example, I have been trying to make pork chops for a week now. My husband keeps suggesting something else or he will cook. So, I purchased the pork chops so guess what we will be having tomorrow. My husband is normally fine with soup unless it is vegetable then he would rather have chips and dip. So when I saw this recipe, I knew I would be making it real soon. I just said we were having soup.
I will tell you that I blog recipes my family likes. There was no liking this recipe. We loved it. My husband is not a big fan of pasta but he told me that I could cook this meal four times a week-yes four times. My children loved it. My oldest daughter just kept saying.......mmmmmmmm. It is easy. It is cheesy. It is delicious. You really need to try this recipe. It is so much easier than lasagna. You need to try this soup. I guess I sound like Sam I am in Green Eggs and Ham. "Try them! Try them! And you may. Try them and you may, I say." (pg 53) You may want to try it four times a week.
Lasagna Soup
1 lb. ground sweet Italian sausage
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1/2 tsp salt
1 tsp thyme
1 Tbsp brown sugar
4 cups chicken broth
1 (14.5 oz) can diced stewed tomatoes
1 (14.5 oz) can diced Italian stewed tomatoes
2 (8 oz.) cans tomato sauce
7 lasagna noodles, broken into large pieces (about 3" pieces or smaller)
1 cup Parmesan cheese, grated
1 1/2 cup mozzarella cheese, grated

  1. In a large pot, heat the ground sausage over medium heat.
  2. Add the onion, pepper, garlic, and salt. Cook until the sausage is browned.
  3. To the pot, add the thyme, brown sugar, the cans of stewed tomatoes, tomato sauce, and chicken broth. Bring the soup to a boil.
  4. Once the soup begins to boil, reduce the heat and allow the soup to simmer for 20 minutes.
  5. Add the noodles to the soup and stir. Allow the soup to simmer for 10 minutes or until the noodles are a dente or the desired consistency.
  6. Stir in the Parmesan cheese and stir. Allow the cheese melt for a minute before lading into bowls.
  7. Top the soup with mozzarella cheese and serve.
Recipe adapted from Jamie Cooks It Up!.

One year ago...................I made Roasted Chicken.
Did you already know.....
-Dr. Seuss was a pseudonym for Theodor Seuss Geisel. 
-Seuss was his mother's maiden name. 
-Dr. Seuss received his bachelor's degree in literature from Dartmouth College. 
-Dr. Seuss continued his studies at Lincoln College, Oxford but never completed his doctorate studies.

Friday, April 20, 2012

Breakfast Bruschetta

Do you love brunches? I really do since I get to combine two meals in one. The best part is less dishes-most of the time. If we don't go out for Sunday breakfast, we will make breakfast. Sunday is the only day I will cook a big breakfast. On occasion, I can even talk my husband into cooking and dishes. It is the best way to start the day.
I think this would make the perfect special breakfast for someone. If some fruit is added with the perfect breakfast beverage, I think it would be pretty fancy and easy. It is a great way to use up some left over french bread.
Breakfast Bruschetta
3 eggs
2 egg whites
1 tsp milk
1 tsp butter
12 slices of french bread
1 tsp olive oil 
1/2 tsp oregano
1/2 tsp parsley
1/4 tsp rosemary
1/8 tsp garlic powder
1/8 tsp thyme

1 plum tomato, chopped
4 oz. cheddar cheese
salt and pepper for taste

  1. In a medium bowl, add the eggs, egg whites, and milk. Whisk well until combined.
  2. In a cold medium skillet,  add the butter with the egg mixture. 
  3. Turn the stove to medium and whisk eggs slowly while heating up.
  4. Continue to cook the eggs until cooked through. Set aside.
  5. In a small bowl, mix the olive oil, oregano, parsley, rosemary, thyme, salt, and pepper. 
  6. Brush each top of the sliced french bread with the olive oil. 
  7. Toast the french bread in the toaster oven, oven, or grill.
  8. Fold the tomato into the eggs until incorporated.
  9. Add the egg mixture on top of the toasted bread.
  10. Top with cheese. Season with salt and pepper.
  11. Serve immediately.
Recipe adapted from Hungry Girl.

 Did you already know... 
-Brunch began in the late 1900s in England.
-Brunch is typically served between 10 am to 2 pm.
-Certain alcohol drinks are acceptable to be served at brunch.

Friday, April 6, 2012

PQ: Tortilla Soup

After records highs, it is cold again. I know Spring isn't officially here since I haven't heard the peepers yet. To warm us up, I like to make soup. Also, the other great thing I noticed about soups are they normally taste great the next day. Guess what is for lunch tomorrow?
I had to adapt a few things since I could not find a dried ancho chile pepper. I asked several people at the store and there were none to be found. I just roasted a poblano chili in the oven. I looked in two different stores but there were none in stock. Maybe it isn't a popular item in Maine? Maybe it is a seasonal item here and I'll find it around Cinco de Maya? I still think the soup was awesome. (Awesome is a popular word in my house. It seems to be pronounced as ahhh some!. )
Texas Tortilla Soup
8 plum tomatoes
4 Tbsp olive oil
1 medium yellow onion, diced
6 cloves of garlic, minced
1 red bell pepper, diced
2 tsp chili powder
2 tsp ground cumin
4 cups chicken stock
 1 poblano chili, roasted and chopped.
1 (15 oz) can peeled tomatoes
2 chicken breast
1 (8oz) package frozen corn
Optional garnishes: avocados, tortilla chips, plum tomatoes, Monterey Jack cheese etc. 

  1. Preheat oven to 350 degrees F. 
  2. Slice the tomatoes in half. 
  3. Coat a baking sheet with 1 Tbsp olive oil. 
  4. Arrange the tomatoes on top, skin side up. 
  5. Drizzle the tomatoes with another 1 Tbsp of olive oil. 
  6. Roast the tomatoes for 25 to 35 minutes. The tomatoes should have wrinkled skin and slightly brown around the edges. Set aside.
  7. In a large pot, heat 2 Tbsp olive oil over medium heat. 
  8. Add the onion, garlic, and bell pepper. Saute for about 5 minutes.
  9. Stir in the chili powder and cumin. Cook for 1 minute.
  10. Add the chicken stock and the roasted poblano chili.
  11. Bring the soup to a boil over medium high heat. 
  12. Cover and simmer for about 15 minutes.
  13. In a food processor, add the tomatoes and puree for about 1 minute.
  14. Transferred the pureed tomatoes to the soup and stir.
  15. Cover and allow to simmer for 30 minutes.
  16. Add the chicken breast to the soup. Cover and allow to simmer for another 30 minutes. 
  17. Remove the chicken and shred the meat or cut into small pieces. 
  18. Return the chicken to the pot. 
  19. Add the frozen corn and stir. Allow the soup to cook for an additional 5 minutes or until the chicken is cooked thoroughly.
  20. Ladle the soup into serving bowls and garnish with desired toppings. 
  21. Serve immediately. 
Recipe adapted from The Pastry Queen Cookbook. Check out the Project Pastry Queen for other members soup postings.This was Amanda's pick back in January.
Did you already know...........
-Ancho chili is a dried poblano chili.
-In Spanish, ancho means width.
-Some substitutes for the ancho chili are: mulato, pasillo, or ground ancho chili powder

Friday, December 16, 2011

Tortellini Pasta Bowl

My favorite friend brought over a tortellini kabob appetizer. It was so good. My youngest son loved it. He wanted me to make it for him. I said sure and my favorite friend gave me her recipe. She had seen it while waiting for an appointment. Since she was preparing the recipe from memory, she had to improvise.
I went out and purchased the ingredients then my husband asked what we were having for supper. I told him I was making the appetizer and some other snack kind of food. He said he was really hungry. I said I would think improvise. My son loved it. My husband was happy. I was glad since it came out well.
Tortellini Pasta Bowl

1 package of fresh tortellini
1 package Italian sausage (I used chicken sausage)
10 button mushrooms, sliced
1 pint of sweet cherry tomatoes, halved
2 clove garlic, minced
1 1/2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 tsp rosemary, chopped
pinch of sugar
10 mini fresh mozzarella balls
1/4 cup grated Parmesan cheese
1 bunch fresh basil, torn into pieces
salt and pepper to taste

Cook the pasta according to directions.
While the pasta water is heating, in a medium bowl combine the garlic, olive oil, balsamic vinegar, rosemary, salt, and pepper.
Add the cherry tomatoes with the mushrooms to the bowl. Set aside.
In a skillet, brown the sausage over medium heat for five minutes.
Remove the tomatoes and set in a small bowl.
Add the marinade with the mushrooms to the skillet. Mix with the sausage. Salt and pepper to taste.
Add the cooked pasta to the skillet and gently incorporate. Cook for 2 minutes.
Toss in the mozzarella balls and the Parmesan cheese to the skillet. Cook for one minute.
Remove from the heat and add the tomatoes with the basil to the skillet.
Serve with additional Parmesan cheese as garnish.

Recipe from Jen of Sweet Morris with Peggy's help
Did you already know...............
-Tortellini is a ringed shaped pasta stuffed with either meat or cheese.
-Tortellini often served in sauce or broth.
-Bologna is known for its tortellini.
-Theories for the shape of the tortellini range from (the goddess of love) Venus's navel or a turtle.

Do you think the tortellini looks more like a person's navel or a turtle?
I always thought it looked more like a ring.

Friday, October 14, 2011

Sloppy Joes

Each week, I ask what everyone wants for supper. Normally, no one besides my son has any request. My son has asked for mussels, chicken wraps, and asparagus just to name a few items. Yes, he is only 6 years old. I tell my husband he has a sophisticated palate. I guess is my husband reply.
My husband would never request asparagus or any other vegetable to be served at dinner. The other night my husband did ask for sloppy joes with barbecue sauce. I guess my husband was afraid my son would ask for stuffed artichokes next or my oldest daughter would request hamburgers again.

Since I think my children (and especially my husband) need more vegetables in their diet, I try to add extra whenever I can. My husband likes this version of Sloppy Joes. We just don't bring up the fact there are extra vegetables. Enjoy and don't forget a side of vegetables to complete the meal!
Sloppy Joes by Sweet Morris
1 large carrot, chopped
1 onion, chopped
1/2 red pepper, chopped
3 cloves of garlic, minced
3 mushrooms, chopped (optional if you have them on hand)
1 Tbsp olive oil
1 1/2 lb. hamburger
1 Tbsp Worcestershire sauce
2 cups of tomato sauce

1 cup ketchup
1/2 cup BBQ (I used Jack Daniels original)
2 Tbsp red wine vinegar
2 Tbsp brown sugar
2 tsp chili powder
1/2 tsp dry mustard

1.  Chop all your vegetables.
2.  Heat a deep skillet to medium heat and add the olive oil.
3.  Add the hamburger and brown. Break up the hamburger about 5 minutes.
4.  Season the brown hamburger with Worcestershire sauce with salt and pepper.
5.  Add the vegetables to the hamburger pan and cook about 5 minutes.
6.  In a bowl, mix all the sauce ingredients.
7.  Mix in the tomato sauce over the vegetables and stir.
8.  Add the sauce into the skillet.
9.  Cook the sloppy joes for about 10 minutes. You may want to cover to prevent splattering.
10. Stir the sloppy joes often.
11. Serve with bun of your choice with toppings like cheddar cheese, bacon, etc.
Recipe by Jen of Sweet Morris.
When I make sloppy joes, my oldest daughter sometimes plays Lunch Lady Land by Adam Sandler.
I think she knows the song by heart and she always sings sloppy joe, slop, sloppy joe while I'm cooking. I think any lunch lady would be proud to make these sloppy joes.

Did you already know...............................
-Adam Sandler was born in New York City and was raised in Manchester, NH.
-The Lunch Lady Land was released on the They're All Gonna Laugh at You! album in 1993.
-They’re All Gonna Laugh at You! was Adam Sandler's first comedy album. 
-The album was nominated for a Grammy and spent more than 100 weeks on the Billboard chart.
-The late comedian Chris Farley dresses as the Lunch Lady in the video. -To view the video:
Disclosure:  My great-grandmother was a lunch lady and I thought she was wonderful. Also, none of the lunch ladies I have known ever have acted or looked like Adam Sandler's version but it still is a fun video.