Tag Archives: sandwich

Fresh Tomato Soup and Grilled Cheese

 

I don’t often brag about my food, but this soup is a winner. It’s beautifully fresh and bright, while warming you from the inside out.

The fresh ingredients make a difference in this meal, doing away with the tinny taste of canned tomatoes.

 

Fresh Tomato Basil Soup

Ingredients:

2 Tablespoons Olive Oil
1 onion, thinly sliced
4 cloves garlic, roughly chopped
8-12 tomatoes, quartered
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 cup fresh basil, thinly sliced

Saute onion and garlic in olive oil for about 10 minutes
Sprinkle cornstarch over onions and garlic to coat veggies.
Add tomatoes, salt and cayenne. Cook over medium heat for about 15 minutes, or until tomatoes are soft
Puree mixture well, and strain. Stir in basil. Return to heat if ready to eat, or store in refrigerator.

Serve with grilled cheese.

Grilled Cheese

Ingredients

2 pieces of bread

1 Tablespoon butter

2 slices American cheese

Spread butter over one side of each piece of bread. Place butter side down in the pan, and cook for 3 to 5 minutes per side, until bread is toasted and cheese is melted.

 

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Cool Country Chicken Salad

I am overdue for a picnic, but the West Texas weather hasn’t been cooperating lately. It’s usually scorching hot or high winds, but this week, rain graced the South Plains. We needed the moisture, but it drowned any plans of an outdoor picnic.

Saturday is forecasted to be perfect– Partly Cloudy and around 86* at lunch.

Here’s the Cool Country Chicken Salad recipe I mixed up to bring.

This rustic chicken salad is a perfect picnic pack with a bottle of Moscato.

The crunchy cucumber and Dijon mustard add a light crisp to the toasted pecans. 

Ingredients

1 cup chicken, shredded (about one breast)

1 teaspoon rosemary

Salt and pepper 

2 Tablespoons Mayo (I used Miracle Whip)

2 Tablespoons Dijon Mustard (I used Grey Poupon Country Dijon, a course-ground mustard)

Juice of 1/2 lemon

1/4 cup cucumber

1/3 cup pecans, toasted

Mix until all ingredients are evenly distributed.

Serve on artisan bread, like a ciabatta or French country boule, with fresh baby arugula.

Yields 2 to 3 sandwiches

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