Tomato Florentine Soup

In the Dietetics Program at BYU one course that I took was Food Production Management Lab.  In this class I gained hands on experience of managing and being a part of a food production facility (The Pendulum Court).  We made all the food (lunch entree  salads, sandwiches, desserts, muffins...) and took turns working in the different areas of the kitchen as well as manager.  We made delicious food!  The best position to have was in the bakery.  We were taught that we were to sample everything (also taught on Master Chef by Gordon Ramsay. haha!).  Well you can't sell a cookie or muffin with a piece broken off so when in the baker position one got a little more than a sample and as you can tell I have a big sweet tooth. :)  Since it was a 5 hour class we also got a free lunch!

My favorite soup we made was the Tomato Florentine Soup which I had my very first day of lab.  I made it today and it tasted better than I remember (I tweaked it by changing some measurements and adding and substituting some ingredients.  The recipe below is my version of the soup and served in this bread bowl recipe).  My husband liked it but also informed me that he doesn't usually like tomato based meals (ex: spaghetti, probably his least favorite meal and I make the sauce very well from scratch) and this is a tomato based soup.  I on the other hand LOVE tomato based food like this soup, spaghetti sauce (I eat pasta with my sauce), and pizza (my favorite part is the sauce, not the cheese).

Sometimes tomato based things can be acidic and when I first tasted my soup it was a bit acidic.  I remembered reading somewhere that baking soda helps to reduce that since it is basic.  I gave it a shot and added 1/2 tsp baking soda to the soup and it actually decreased the acidity.  I am going to try it next time I make spaghetti and chili too!

INGREDIENTS
2 Tbsp butter
2 ribs celery, diced
1/2 onion, diced
1 jalapeno, diced
2 cloves garlic, crushed
1 lb ground beef
1/2 box (5oz) frozen spinach, chopped
1 can (14oz) diced tomatoes
1 Tbsp dried basil
1 tsp pepper
1 tsp salt
2 beef bouillon cubes
2 Tbsp honey
2 Tbsp apple cider vinegar
4 c water
4 c (32oz) tomato juice
1/2 tsp baking soda
1/2 c orzo pasta

DIRECTIONS
In a medium pot melt butter and add celery, onion, and jalapeno.  Cook over medium heat until tender and onions are translucent.  Add garlic and cook 1 more minute until garlic is fragrant.  Remove from heat and set aside for later use.

In a large pot, brown ground beef.  Drain off fat and add the cooked vegetables, spinach, diced tomatoes, basil, pepper, salt, bouillon cubes, honey, vinegar, water, and tomato juice.  Stir to combine and then mix in baking soda.

Add orzo, bring to a boil, and then reduce to low.  Cover and allow soup to simmer for 20 minutes and then serve.

–Melanie

Strawberry Orange Salad

I love sweet salads especially when served with this poppy seed salad dressing!  This is one salad variation I've created to top with my homemade Poppy Seed Dressing.  It is a light refreshing salad that is great served as an appetizer or side.  It's more of a summer salad but I got strawberries on sale the other week. :)

INGREDIENTS
1 head red leaf lettuce
1 c sliced strawberries
1 c clemtine/tangerine wedges or oranges, cut in 1/2 inch pieces
1/4 c thinly sliced red onions
1 c mozzarella cheese
1/3 c sliced roasted almonds
poppy seed dressing

DIRECTIONS
Wash lettuce and dry in salad spinner.  Tear lettuce into bite size pieces and place in a large bowl.  Top with onion slices, strawberries, oranges, cheese, and almonds.  Top with desired amount of dressing just before serving or allow guests to dish up their own salad and dressing.*

*If you don't think you'll eat all of the salad don't toss with dressing.  The dressing makes the lettuce wilt and therefore the salad doesn't keep.
–Melanie

Potato Cheese Soup

I love soup!  It make me feel all warm and cozy, especially when eaten with fresh, warm, homemade bread.  I get off work at 5 and at that time I am starving so I have been trying to make dinners that I can mostly prepare the night before or in the morning before work.  My mother-in-law gave me a recipe book with all crock-pot recipes so I decided to give the potato soup a try.  It only took about 20 minutes of prep in the morning and then 10 minutes when I got home.  I made some adjustments and it was awesome!  Here is my version of the recipe:

INGREDIENTS
2 lb red potatoes (about 8)
3/4 c. finely chopped carrots
1 medium onion, finely chopped
3 c. chicken broth
2 Tbsp. butter
2 Tbsp. flour
1 c. cream
2 c. whole milk
1/4 tsp. pepper
1 tsp salt
2 c shredded cheddar cheese
Green onions, chopped
Bacon pieces


DIRECTIONS
Peel and cut potatoes into 1/2 inch cubes.  Place potatoes, carrots, onion, and broth in crock-pot.  Cover and cook on low for 4-6 hours.

Just before crock-pot timer goes off melt butter in a medium sauce pan.  Add flour to make a roux.  Slowly add in cream while stirring. Add whole milk and continue to warm over medium-high heat.  Remove from heat just before it begins to boil. Add in cheese, salt, and pepper and stir until smooth. Add mixture to vegetables in crock-pot and stir until evenly mixed.  Serve topped with green onions and bacon pieces with fresh bread on the side for dipping.
–Melanie

Crockpot Corn Chowder

I really love the types of dinner where you toss everything in the crockpot and have dinner ready in 8 hours without much extra work. A disclaimer on the photo - Brett took this photo the second night we had the chowder while I was at work. I asked him to garnish with some bacon, but my idea of garnishing with crumbled bacon is a bit different that his ;). But the chowder was pretty delicious and it lasted us for several days. I found this recipe on Mamalovesfood.com but changed it up a bit. Enjoy!

Ingredients:

1/2 pound cooked and chopped bacon
5 medium sized potatoes, peeled and chopped
3 cans whole kernal corn
3 cans cream style corn
1 yellow onion, chopped
1 1/2 cup chopped celery
6 cloves garlic, minced
4 cups chicken stock
2 cups half and half (you can use heavy cream)
salt and pepper

Combine everything but the half and half cream in a large crockpot and cook on low for 8 hours. After the 8 hours, the chowder will still be pretty thick and chunky. Remove half the chowder and blend it in a blender. Return the blended half to the crockpot, add the half and half, and cook for 15 more minutes or heated through. Season to taste with salt and pepper. Be aware, this makes a lot, so if you have a small family or don't want left overs for days, half the recipe. :)

Heather

Potato Skins

I'm not even sure when I first had a potato skin but I have pretty much loved them my whole life!  Houlihan's (a restaurant in St. Louis and other places except Utah) was always our favorite place to eat growing up because of their potato skins appetizer (and chicken finger platter).  I made this recipe up and it turned out pretty close to the real deal! (not like the burnt ones we got at Texas Road House)

INGREDIENTS
8 Idaho potatoes
1 c shredded cheddar cheese
1/3 c bacon bits (or more if desired)
2 green onions, chopped

salt and pepper

sour cream

DIRECTIONS

Wash potatoes and cook in oven at 400° for 50-60 minutes until fork tender.  Remove from oven and let cool.  Slice each potato in half and scoop out potato but leave about 1/4 inch of the potato on the skin.  Place skins on a foil lined baking sheet.  Increase heat of oven to 450° and brush or spray with oil on inside and outside of skins.  Sprinkle with salt and cook skin side up for 10 minutes.  Flip skins and cook another 10 minutes   Remove from oven and layer inside of skins with toppings: cheese, bacon bits, and green onions.  Place skins in the oven and broil for 2 minutes until cheese is bubbly.  Sprinkle with salt and pepper and serve with sour cream.

–Melanie

Roasted Red Pepper, Corn, and Tomato Soup

I don't make soup very often or really ever because Nick is not a big fan but I saw this recipe on ourbestbites.com and had to try it.  I modified it a bit to make it easier and use the things I had.  It was actually pretty easy to make.  I also made Irish Soda Bread to go with it. (On Master Chef one of the contestants made a roasted carrot soup with Irish Soda Bread and it looked soooo good! I want to try carrot soup next!)

INGREDIENTS

1 lb frozen sweet white corn (~3 cups)

4 gloves garlic, chopped

2 Tbsp oil

1 medium onion (white or yellow), diced

8 oz jar roasted red bell peppers, drained

1 can diced tomatoes

32 ounces chicken broth*

3/4 tsp paprika

1/4 tsp Mrs. Dash Southwest chipotle powder

3/4 tsp salt

1/4 tsp black pepper

1 green onion, chopped for garnish

DIRECTIONS

Preheat oven to 400 degrees.  Spread corn and garlic on a baking sheet and spray or drizzle with oil and then sprinkle with some salt and pepper. Bake for 15 minutes. Meanwhile, heat oil in a large pot and add diced onion.  Cook until tender and then add roasted peppers, tomatoes, chicken broth, paprika, chipotle powder, salt, and pepper. Add corn and garlic when they are done roasting (reserve a few spoonfuls of roasted corn for garnish).  Allow soup to simmer 20 minutes on low while covered.  Transfer soup to a blender** and puree until very smooth (may need to be done in two batched depending on the size of the blender).  Divide into bowls and garnish with a shake of paprika, corn kernels, and green onion.

*1 tsp chicken bouillon powder + 1 cup water = 1c (8oz) chicken broth 

**Before blending remove stopper at the top and cover with a paper towel.  This will allow the steam to escape but prevent food from escaping with it.

–Melanie

Twice Baked Potatoes

This might just be my favorite type of potatoes, that is probably because of all the butter and cheese. :) For our birthdays growing up my siblings and I always asked my mom to make these with beef brisket.  Soooo good!  They also taste really good as a side to baby back ribs.

INGREDIENTS
4 baking potatoes (or 8 small potatoes)

1 c. sour cream

1/2 c. butter, softened

1 (3oz) pkg cream cheese, softened

2 green onions, chopped

1 tsp. salt

1 tsp. pepper

1/4 tsp thyme

milk

3/4 c. grated Cheddar cheese

paprika

DIRECTIONS

Bake potatoes, cool, and cut in halves lengthwise. Spoon inside of potato into bowl. Set skins aside. To potato, add sour cream, butter, cream cheese, onions, salt, pepper, and thyme. Whip until light. (add milk only if necessary.) Fold in cheese. Fill skins. Sprinkle with paprika. Carefully put in a pan. Bake at 350 F for 20 minutes.

–Melanie

Crock-pot Mexican Chicken Burritos

My mother-in-law gave me a crock-pot cookbook the other week and I finally got around to using it.  Nick and I work from 9-6 on Saturdays and want to eat right when we get home but we can't wait an hour or more for me to cook something up and we are trying to be more frugal (med school applications are pricey).  Nick comes home for his break to eat lunch so I just had him take the removable stoneware (that had all the ingredients in it) from the fridge, put it in the base, turn it on low, and set it for 4 hours.  When we got home we were able to eat right away and then head off to go laser tagging for our friend b-day (so fun!...even in our twenties).

INGREDIENTS

1 1/2 c frozen corn
6 frozen boneless, skinless chicken tenders
2 Tbsp taco seasoning
1 (14-oz) can black beans, rinsed and drained
1 can Rotel tomatoes with green chilies (medium or hot)
Chopped fresh cilantro (~1/3 cup)
Tortillas
Cooked rice
Sour cream

DIRECTIONS

Spray bottom of crock pot with nonstick cooking spray and add frozen corn to cover the bottom.  Place chicken tenders on top of corn and sprinkle with taco seasoning.  Top with black beans and tomatoes.  Cover and cook on low for 4-6 hours.  When done break apart chicken as you stir so chicken is shredded.  Add chopped cilantro.

For burritos place rice on tortilla and spoon chicken mixture on top with a slotted spoon (it is pretty juicy and you don't want a soggy burrito).  Top with sour cream, fold, and EAT!
–Melanie

Orzo & Rice with Asparagus and Tomatoes

I made this recipe by combining my Orzo & Rice recipe with one from fortheloveofcooking.net.

INGREDIENTS

2 Tbsp butter

2 Tbsp garlic, minced

1/2 c orzo

1/2 c Jasmine rice

2 c water

2 tsp chicken bouillon

1/4 tsp salt

10-12 asparagus spears, cut into thirds

1 c grape tomatoes, sliced in half lengthwise

1/4 tsp pepper

zest and juice from 1/2 lemon

1 tsp dried parsley

1/4 c Parmesan cheese

DIRECTIONS

Melt butter in a pot over medium-high heat.  Add garlic and orzo and cook until orzo is light brown (about 1-2 minutes).  Add rice, water, bouillon, and salt.  Bring to a boil.  Cover and reduce heat to low.  Cook for 15 minutes and then add asparagus.  Cook 5 more minutes and then remove from heat.  Add tomatoes, pepper, lemon zest and juice, parsley, and cheese.  Mix, cover, and let sit for a few minutes for the cheese to melt.  Serve (great served with fish like tilapia).
–Melanie

Baked Potato Soup

Ingredients

3 c. cubed potato

1 1/2 c. water

3 chicken bouillon cubes

1/2 c. chopped celery

1/2 c. chopped onion

1/2 tsp. thyme

1/2 tsp. salt

1 c. sour cream

3 T. flour

2 c. milk

4 oz. cream cheese

Toppings

Shredded cheddar cheese

Cooked bacon

Green onions

Directions

Step 1

Combine first seven ingredients in large dutch oven. Cover and let simmer for 20 minutes. 

Step 2

Add one cup milk and let soup warm back up to temperature.

Step 3

Combine flour, sour cream, and one cup milk. Slowly add this mixture to the soup.

Step 4

Add softened cream cheese and stir until incorporated into the soup.

Step 5

Add salt and pepper to achieve desired taste.

Step 6

Garnish with shredded cheese, bacon, and scallions.

Potato Skins

Potato skins are a family favorite. My mom used to make them but I always felt that they didn't quite taste like the potato skins you eat at the restaurants. This recipe is a bit closer to what you eat in the restaurant. My husband loved them and said that they tasted just like the ones in the restaurant.

Ingredients

4 baked potatoes

1 cup canola oil

4 slices bacon (cook before hand in microwave or oven)

1 bunch of green onions

2 cups shredded cheese

sour cream

I baked potatoes the day before and let them sit out on the counter till the following night. If you stick them in the fridge the skin can sometimes get wrinkly.  I then scooped out potato but left a thick layer. You can adjust the thickness to your like. I then poured about a cup of canola oil in a fry pan and heated to medium high. I then placed each skin in the oil frying on each side until crispy. I then set each skin on a baking sheet. I filled each skin with bacon and cheese and put them in the oven on broil. I watched them till the cheese became melted and slightly bubbly. This can happen quickly so do not leave the kitchen. After removing  from the oven, I sprinkled each with green onions. Garnish with sour cream, salt, and pepper.

Easy Pasta Primavera

My mom got this recipes from a cooking magazine as well. It is a fast easy recipe and tastes delicious!    I didn't have any fettuccine on hand so I used shells which are easier to eat.  Give it a try!

INGREDIENTS
2 T butter
1 small onion, chopped fine
8 oz white mushrooms, quartered or sliced
salt and pepper
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
1 cup heavy cream
12 oz fettuccine
1 pound asparagus, tough ends discarded, spears cut diagonally into 1-inch pieces
1 medium zucchini, cut into ½ inch dice
1 cup frozen peas
½ cup grated Parmesan cheese, plus extra for serving
1 ½ T lemon juice
¼ cup thinly sliced basil

DIRECTIONS
1. Bring 4 quarts water to boil in large pot for cooking pasta. Meanwhile, melt butter in large skillet over medium heat until foaming. Add onion, mushrooms, ½ teaspoon salt, and ½ teaspoon pepper and cook until soft and browned, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.

2. As sauce cooks, add 2 T salt and pasta to boiling water and cook until just beginning to soften, about 6 minutes. Add asparagus to pot and cook for 1 minute. Add zucchini and cook for 2 minutes. Add peas and cook until pasta is al dente, about 1 minute.

3. Drain pasta and vegetables and return to pot. Toss in cream sauce, cheese, lemon juice, and basil and season with salt and pepper. Top with Parmesan and serve.

 mushrooms, onion, and garlic

 mushrooms, onion, garlic, tomatoes, and cream

drained pasta, asparagus, zucchini, and peas

–Melanie

Fajitas

Happy Cinco de Mayo!  Nick is actually the creator of these fast and tasty fajitas.  When we were dating he made these for himself probably twice a week.  We now have them once every two months.  I like variety and he will pretty much eat anything I make. :)  I also served this with Mexican Sweet Corn Cake from ourbestbites (but altered a bit).

INGREDIENTS
2 Tbsp oil
McCormick garlic pepper seasoning
1 green bell pepper
1 red bell pepper
1 large white onion
1 lb ground beef (or steak, chicken...)
tortillas
sour cream
cheese
salsa

DIRECTIONS
Vegetables
Julienne cut peppers and onion.  Heat oil in a large skillet and add vegetables and season with garlic pepper seasoning.  Cook on high. Do NOT cover.  Toss vegetables often and cook until tender but firm.

Ground Beef
Cook ground beef seasoned with the garlic pepper seasoning until brown.

Assemble fajitas by placing beef, vegetables, cheese, salsa, and sour cream on tortillas.  Enjoy!raw vegetables

cooked vegetables

–Melanie

Baked Potato with Broccoli and Cheese Sauce

This is a very simple meal. It is meatless so it can also save money and is easy to make if you have a big family. This takes very little time in the kitchen.

4 baked potatoes

1 head of cooked broccoli

Cheese Sauce

2 T. butter

2 T. flour

1 1/2 c. milk

1 c. shredded cheddar cheese

1/2 tsp. salt

Bake brown russet potatoes in oven for about 1 hour at 350 degrees. Check with fork to make sure potato is cooked all the way through.

Cook broccoli by either steaming or boiling on the stove.

Melt butter in sauce pan. Add flour to make a paste and immediately add milk. Stir occasionally until the sauce thickens. Then add shredded cheddar cheese. (Make sure you shred a block of cheese. Already shredded cheese will not make a smooth cheese sauce). Once cheese is melted you can serve it. You may add more cheese or milk for your desired consistency.

Cut baked potato and decorate with broccoli and cheese sauce.

*You can use this sauce as a cheese sauce for broccoli as a side dish. The cheese sauce can also be used for macaroni and cheese. You can double the sauce and pour it on cooked macaroni. Place the mac-n-cheese in a casserole dish and cover with cheddar cheese. Place in oven at 325 until it starts to bubble. You may need to add more salt if you don't salt the pasta.