Creamy Tomato Soup

Nothing tastes better when it is cold outside than soup.  I remember asking my grandmother for her tomato soup recipe and I was really surprised when she told me what it was.  She just used canned condensed tomato soup and used milk instead of water.  It was so creamy and delicious. This is an easy delicious soup that reminds me of her.  I served this with provolone and salami grilled cheese sandwiches.  I love to dip it in the soup!

Ingredients:

• 1/3 Cup finely diced onion
• olive oil
• 1 Tablespoon butter
• 1 can (29 oz) tomato sauce
• 2 cans (28 oz each) whole peeled plum tomatoes 
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 4 Tablespoons Sour Cream (or more depending on how creamy you would like it)
• 2 teaspoons of sugar

Drizzle some olive oil in the bottom of a large soup pot.  Heat olive oil and butter until butter is melted.  Add onions and garlic and cook for about 3 minutes.  Dump in tomatoes and tomato sauce.  Bring to a boil and simmer for about 10 minutes.  Using an immersion blender, blend soup until smooth.  Add salt, pepper, and sugar.  Stir in sour cream.  Simmer for a few more minutes and serve.

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Super Shells and Cheese

I have seen a recipe floating around Pinterest for Macaroni and Cheese that you cook the pasta in milk instead of boiling it in water.  And of course do you think I could find it when I was looking for it...NOPE!  I am pretty sure that I pinned it at one point, but I have thousands of pins and not a lot of time. I decided to wing it and it turned out pretty darn good!  This dish tastes like baked mac and cheese because it is thick and dense, but you don't have to spend the time baking it.  I served this with Kickin' Baked Chicken and Zucchini Fritters.  

Ingredients:

• 1 Cup Shredded Monterey Jack Cheese 
• 1 Cup Shredded Sharp Cheddar
• 2 Tablespoons Mascarpone
• 3 Cups Uncooked Small Shell Macaroni
• 3 3/4 Cups Skim Milk
• 1/4 teaspoon Dry Mustard
• 1 teaspoon Salt (you might want more)

In a large sauce pan combine milk and pasta and bring to a simmer.  Reduce heat to low and continue to cook for about 15 minutes or until pasta is cooked tender.  

Add in cheese, salt, dry mustard, and cayenne pepper.  Stir.  Cover and let sit for 2 minutes.  Remove lid and stir again.

I think that it will be best when eaten fresh, but I plan on eating some of the leftover tomorrow so I will let you know how that is too.

Homemade Taco Seasoning

Did you know that most taco seasoning packets have flour and corn, not to list all the other additives and preservatives youll find on the ingredient list. this homemade taco seasoning mix gives you the same great flavor with less of the fillers and junk. It's super easy to prep ahead of time and just as easy when taco night arrives.

 Ingredients:

• 2 Tbsp. chili powder
• 2 Tbsp. ground cumin
• 2 tsp. kosher salt
• 2 tsp. paprika
• 1/2 tsp. cayenne pepper
• 2 tsp. onion powder
• 2 tsp. garlic powder

Mix all the spices together and store in an airtight container. I use about 1 Tbsp. of the mix for taco meat.

The EASIEST Corn Salsa you will EVER make!

I used to think that I didn't like salsa because I didn't care for tomatoes or onions.  One day I decided to run a jar of salsa through the food processor to see if I would like it better.  It was amazing.  I got all of the great flavors but I didn't have to pick around the big chunks.  I have grown up a little bit and like the ingredients a little more, but I still prefer a more blended salsa.  Every time I go to Chipotle I want to get the corn salsa on my burrito bowl but I can't get passed the onions.  I love the sweetness that the corn adds to the burrito so I decided to come up with something on my own.

  Ingredients:

• 2 Ears of Corn (you could use a can of corn, but in my book fresh is definitely the way to go plus it is in season right now!)
• 1 Can of Rotel Cilantro Lime Tomatoes
• Fresh Cilantro (to taste)
• 1/2 Can of Black Beans (optional, I don't usually add them but I might next time)

Cook the corn and let cool.  I usually boil it and cut it off the cob after it has cooled, but you can grill it or use your favorite cooking method.

Process the can of Rotel tomatoes and the cilantro in the food processor until desired consistency.

Just in case you need a visual to see what kind of tomatoes I used

 Place tomato mixture and corn in a bowl and mix together.  You can serve immediately or keep in refrigerator until ready to eat.  This is perfect with tortilla chips, but is AWESOME with Barbacoa Tacos!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus

Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Key Lime BBQ Chicken

A few years ago we went on a cruise that included a stop in Key West.  We visited a place called Kermit's Key Lime Shoppe.  We sampled all kinds of goodies.  One of our favorites was the Sweet and Tasty BBQ Sauce.  Since we couldn't bring home a pie or ice cream,  we brought home a bottle of the BBQ Sauce.   We used it up pretty quickly and I decided that I would try to make it at home.  I can't wait to go back to Key West, but at least now I can make the BBQ Sauce  at home.  

Ingredients:

• 1 Cup of Ketchup
• 3 Tablespoons Brown Sugar
• 1 teaspoon Worcestershire Sauce
• A couple dashes of Onion Powder
• A couple dashes of Ground Mustard
• 3 Tablespoons Key Lime Juice
• 3-4 Boneless Chicken Breasts (cut into cubes)

Combine all ingredients except chicken and mix well.  It's best if you can use fresh Key Lime juice, but if you can't find the limes you can use Key West Lime Juice.  I bought it at my local Wegmans grocery store.  They also sell the Nellie and Joe's Brand on Amazon.

Skewer the chicken 5-6 pieces per skewer.  If using wooden sticks make sure to soak them first.

Divide the sauce in half reserving half for dipping.  You don't want to contaminate the dipping portion with raw chicken.  Place chicken on grill WITHOUT sauce!  Cook them almost all the way through and then brush all sides with the sauce.

I served it with Honey Grilled Pineapple and Better than Rice-a-Roni Rice Pilaf.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Pesto Chicken and Pasta

Ingredients:
Fresh Pesto with Almonds

• 1 Cup Fresh Basil (firmly packed)
• 3/4 cup grated or shredded Parmesan Cheese
• 1/2 Olive Oil
• 1 teaspoon Minced Garlic
• 1/3 cup Toasted Sliced Almonds
• Salt and Pepper to taste

Chicken

3 large boneless chicken breasts cut into large strips (about 3 strips per chicken breast)

About a cup of shredded Mozzarella Cheese

16 oz of Whole Grain Rotini Pasta
About a cup of Pesto (from recipe above)

If your almonds are not toasted already then place them in a skillet and toast them for about 5 minutes or until a light golden brown.

Place almonds in food processor.  Pulse for a few seconds.  Add in the remainder of ingredients and process until all ingredients are combined and paste forms.

Preheat oven to 375.  Spread about a 1/4 cup of pesto on the bottom of a 9X13 baking dish.

Place chicken on top of pesto layer.

Spread about a 1/4 cup of pesto on top of chicken.  Cover tightly with foil and bake for 20 minutes.  While the chicken in baking start the water for the pasta.  Cook pasta according to box.

Remove chicken from oven and sprinkle with about a cup of Mozzarella (I actually used the pizza blend that has mozzarella, romano, and parmesan cheeses)

Bake for additional 10-15 minutes until cheese has melted and become a nice golden brown.  The crusty melted cheese is one of my favorite parts!

Drain pasta and ladle in some of the pesto sauce from the bottom of the chicken dish.  Add additional pesto to the pasta and toss.  The amount of pesto you add to your pasta is your decision. My kids like it with a little less so I add it in a little at a time to fit everyone's needs

Perfect Pie Crust for Any Pie Baked or Cream

I originally posted this pie crust recipe in Honey's Dutch Apple Pie, but I have used it for so many other pies such as Chocolate Banana Cream Pie and Derby Dessert I decided I should post it separately to put it on the Recipe Box page.

Ingredients for Pie Crust:

• 1.5 cups All Purpose Flour
• 1/4 Cup Vegetable Shortening
• 1/4 Cup Butter
• 1/2 teaspoon Salt
• 4-5 Tablespoons Ice Water

First combine flour and salt.  Then cut in the butter and shortening with a pastry knife or two forks until a crumbly mixture forms.

Add in 4-5 tablespoons of ice water until dough forms.  Next roll into large ball.

Place ball of dough in between floured sheets of wax paper and roll out to desired size.  Remember to go from the middle out until the crust is about 1/8" thick.

Place in pie dish and lightly press down.  Pinch edges to form decorative crust.  Place in freezer for about an hour or until ready to use.  Or you can bake it immediately you are using it for a cream pie.  To use for Cream Pie, preheat oven to 425 and bake for 7-9 minutes.

Honey's Dutch Apple Pie

I spent some time hanging out in the kitchen with my Mother-in-law this morning.  She was making a Dutch Apple Pie.  I am watched  her very closely because I have never had success with making my own pie crust.  She made it look so simple!  I am sure that you will notice that in the ingredient list there is no honey.  It is named after my mother-in-law.  My kids have always called her "Honey."  My oldest started it and it has stuck for almost 7 years.

Ingredients for Pie Crust:

• 1.5 cups All Purpose Flour
• 1/4 Cup Vegetable Shortening
• 1/4 Cup Butter
• 1/2 teaspoon Salt
• 4-5 Tablespoons Ice Water

First combine flour and salt.  Then cut in the butter and shortening with a pastry knife or two forks until a crumbly mixture forms.

Add in 4-5 tablespoons of ice water until dough forms.  Next roll into large ball.

Place ball of dough in between floured sheets of wax paper and roll out to desired size.  Remember to go from the middle out until the crust is about 1/8" thick.

Place in pie dish and lightly press down.  Pinch edges to form decorative crust.  Place in freezer for about an hour or until ready to use.  Or you can bake it immediately you are using it for a cream pie.  To use for Cream Pie, preheat oven to 425 and bake for 7-9 minutes.

Ingredients for Pie Filling:

• 5 1/2 cups peeled and sliced Apples
• 1/2 cup Grandulated Sugar
• 1/4 Brown Sugar (packed)
• 1/2 Teaspoons Ground Cinnamon
• 1 Tablespoon Lemon Juice
• 3 Tablespoons All Purpose Flour
• 1/4 Teaspoon Nutmeg

Peel apples and cut slices into uniform sized slices.  Add lemon juice as you go and toss with apples to make sure that they don't turn brown.  Add sugar, brown sugar, cinnamon, flour, and nutmeg.  Toss to evenly coat apples and then pour into pie crust.

Ingredients for Crumb Topping:

3/4 Cup All Purpose Flour

1/4 Cup Granulated Sugar

1/4 Cup Brown Sugar (packed)

1/3 Cup Butter (at room temp)

The crumb topping is my favorite.  Mix together with a fork the butter, flour, brown sugar, and sugar until crumbly mixture forms.

Next sprinkle the topping on the pie crumbling as you cover it.

Bake pie for 50 minutes at 375