Homemade Tomato Basil Soup and Three Cheese Grilled Cheese

Homemade Tomato Basil Soup and Three Cheese Grilled Cheese

Well, it's been actual years since I've blogged, due to life being so super crazy, changing jobs, kids' schedules, etc. but while looking at my "Memories" popup thing on Facebook, I came across this recipe I made years ago, before I even started this blog, and thought, "Hey, why not. I mean, It's practically just copying and pasting, right?" 

So here I am. Blogging something. Who'd of thought I'd get back here again. (Certainly not me...)

Anyway, this recipe is comfort food at it's finest. It really takes you back to childhood, only this time, it's a little more flavorful. And even if it's not a loaf of soup from a can and a slice of cheese-product wrapped in cellophane on Wonder Bread, it's still pretty easy.

Soup:
2 Large (28 oz.) cans of crushed tomatoes (fresh are good too, but it's a lot of work skinning and seeding that many tomatoes) 
1 jar pasta sauce (we like Hunt's Four Cheese in the can, actually)
1/2- 1 Whole Onion, diced
5 or so cloves of garlic
Salt and pepper to taste 
3/4 - 1 cup or so fresh basil 
1 box free range/organic chicken (veggie works too, for you vegetarians) stock
 A cup and a half or so of fat free 1/2 and 1/2
1/2 Cup Finely Shredded or Grated Parmesan Cheese, plus more for topping
Ricotta Cheese, if desired


Just saute the onion and garlic in a little olive oil until soft/translucent, then add everything else, and simmer for at least 30 minutes (the longer the better though). This is also good topped with a little dollop of ricotta and some more fresh basil "confetti", along with the Parmesan. 


Sandwiches: 
Smoked Gouda 
Sharp Cheddar 
Havarti 
Sourdough Bread
Butter
*You can use any combo of cheeses you'd like. We just really liked these. 

Lightly butter the outside of two slices sourdough, add desired amount of cheese, and grill until golden brown and the cheese is melted. Repeat for each sandwich you want to make. 

Enjoy!

Stuffed Peppers... or Zucchini even!

Okay, so this recipe made A LOT! I made it not only for our family (6, including my parents), but also for a friend who recently had a baby. 10 big ol' peppers to be exact. Great for a crowd, or for freezing for a later meal.This recipe is super versatile too. You can make it how it is, stuffed into peppers. You can make it how it is, leaving out the chopped zucchini, and stuff it into zucchini. You can even leave out the rice in the mix, and serve it over rice instead... or bake it all in a casserole... your choice. And you can tweak it to your liking, and what you have on hand. Good stuff!

Stuffed Peppers
1 lb. Ground Beef
2 links Bratwurst, casings removed
3 Link Italian Sausage, casings removed (Don't judge. I like to mix my meats!)
Seasoning Salt
Italian Seasoning
21 Seasoning Salute from Trader Joe's (I seriously love the flavor of this no-salt seasoning!)
Onion Flakes and Garlic Powder (fresh is always better. I was just lazy and used dehydrated.)
Splash or two of Balsamic Vinegar
1/4 cup, or so, White Wine
2 hand fulls of Baby Carrots, finely chopped
1 Medium Zucchini, finely chopped
1 Bag Frozen Rice Medley (Brown and Red Rice, and Black Barley) from Trader Joe's, or 2 cups   cooked brown rice
1 28 oz. can Petite Diced Tomatoes
12 oz. Italian Cheese Blend (I used Quattro Formaggio Blend from TJ's), divided.
10 Bell Peppers, any color (I like the ones with four bumps on the bottom... they stand up better)

Brown and chop the meat with all the seasonings.

Add the finely chopped carrots and zucchini. (The Pampered Chef Food Chopper is a life saver people!)

Cook until the meat is thoroughly done. Add balsamic vinegar, wine, tomatoes. Cook uncovered until the liquid is reduced a little.

Make the rice according to package directions, then add it into the mix. Turn off heat.

While that is all cooking away, wash and dry your peppers. Cut off just the tops, and remove the seeds and veins. Place them in a somewhat deep casserole dish that has been sprayed with non-stick spray.

Put about 1 Tbsp of the cheese in the bottom of each pepper.

Add about 3/4 of a cup of the cheese to the somewhat-cooled meat mixture.

Start spooning the mixture into each pepper.

Top them evenly with remaining cheese.

Cover with foil.

Bake at 375 for 30 minutes. Take the foil off and cook another 15-20 minutes, until hot, melty. bubbly, browned, etc.

I usually serve mine with fresh bread and a green salad. Enjoy!