Tuscan Bread Soup, aka Pappa Al Pomodoro

It's super cold outside. I also happen to have a cold. I'm not griping too much because cold + cold = soup. And Ina Garten sure knows how to make a mean pot of soup. Man, can that woman write a recipe.

The recipe is pretty straight forward, but with an ingredient I had never used... fennel. I'm not a fan of black licorice (which is what fennel smells like), but decided to give it a try. I'm glad I did. The soup was delicious, full-bodied, rich and just what the doctor (would have) ordered.  The topping (a roasted mix of bread, prosciutto, and basil) was the perfect addition. It definitely takes a good hour and a half from start to finish, but I think it was worth every minute. Whether you are sick, or just sick of the cold, make this yummy soup. It'll make you feel better.

Start out by chopping 2 onions, 3-4 carrots, 1 fennel bulb, and mince 4 cloves of garlic.

Add the chopped veggies to 1/2 c. olive oil in a heavy bottomed pot. Choose one that can hold 5 quarts or more. I did not and had to switch halfway through the cooking process. 

Stir in 3 c. of bread cubes. The recipe calls for ciabatta, but I had focaccia on hand, so that was substituted.

Pulse 2 cans of tomatoes in the food processor until they are coarsely chopped. I bought the expensive tomatoes because Ina suggested it, but I think any old whole or crushed can of tomatoes will do.

Coarsely chop 1 c. of fresh basil. This recipe calls for a lot of basil. If it's available in your garden, awesome. Mine's dead, and Trader Joe's has the best price for fresh basil I've found. I used two big containers of organic basil from TJ's and they were $2.69 each.

Add the tomatoes, 1/2 c. red wine, salt, pepper, and 4 c. of chicken stock. Bring to a boil. (Note the necessary pan substitution.)

When the soup comes to a boil, reduce the heat to a simmer and keep it partially covered for 45 minutes.

While simmering the soup, prep that delicious topping. Place 3 c. of bread cubes, 20-ish basil leaves, and some chopped prosciutto onto a large baking sheet. The prosciutto was a substitution for pancetta as well, but it worked perfectly. Add some olive oil, salt and pepper and roast for 20 minutes, stirring occasionally.

The finished product. 

Add a 1/2 c. of fresh grated parm to the soup. Devour the entire bowl. 

Pappa Al Pomodoro

Serves: 6-8

Ingredients

• 1/2 cup good olive oil
• 2 cups chopped yellow onion (2 onions)
• 1 cup medium-diced carrots, unpeeled (3 carrots)
• 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
• 4 teaspoons minced garlic (4 cloves)
• 3 cups (1-inch) diced focaccia cubes, crusts removed
• 2 (28-ounce) cans good Italian plum tomatoes
• 4 cups chicken stock, preferably homemade
• 1/2 cup dry red wine
• 1 cup chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly grated Parmesan

For the topping:

• 3 cups (1-inch) diced ciabatta cubes
• 2 ounces thickly sliced pancetta, chopped
• 24 to 30 whole fresh basil leaves
• 3 tablespoons good olive oil, plus more for serving
• Salt and pepper

Heat the oil in a large (5 quart) stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the focaccia cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.

Meanwhile, preheat the oven to 375 degrees F.

For the topping, place the focaccia cubes, prosciutto, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.

Source: Ina Garten's Barefoot Contessa Back to Basics Cookbook

Pretzel Kisses

I didn't gamble at all with the sweet that I brought to the swap. I knew these would go over well. It's salty and sweet, for Pete's sake. What more perfect combination is there?

Pretzel Kisses

Ingredients

• Bite-size, waffle-shaped pretzels
• Hershey's Kisses, Hershey's Hugs, and/or Rolo's Caramels
• M&M's candy
• Pecan pieces (if using Rolo's)

Preheat the oven to 275º. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss, Hershey's Hug, or Rolo.

Bake for about 3 minutes (the white chocolate will melt more quickly!), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss, or a pecan piece into each Rolo.

Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes.

Source: My sister-in-law, Caren, and Family Fun Magazine.

Jalapeno Popper Dip!

I signed up to bring a sweet item and a salty item to a clothing and household item swap (a completely amazing event hosted by some positively lovely friends of mine), so what do I do but bring something I have never made before. Or tasted before. Or ever seen before. And that is why you can call me crazy.

But darn it if it wasn't a complete and total success. It tasted so good. Fellow swappers raved. One even suggested that I include the recipe in the swap. Yes. It's that good. And easy. So very easy. Next time you need to bring a dish or a dip, make this. Don't concern yourself with the fact that you've never made it before, or perhaps tasted it before. It's a surefire winner. You're gonna have to trust me on this one.

Now, if you just want the recipe, scroll down. But if you want to hear more about this swap-concept, here's information my friend Cathy included on the invite:
What is a swap?: Bring all of your past belongings that you no longer want, and swap them for things you DO want. It's that simple!

What to bring: household items, clothes, pet supplies, craft supplies, unused gift cards, packaged food, jewelry, Christmas Decorations, Holiday Decorations in general, etc. Anything you think someone might actually want!

What not to bring: anything with a gross-out factor, anything broken, anything still moving. There is no minimum and no limit to what you bring!

It's free to swap, but please bring some food or drinks to share! And bring your friends!

How it works: We'll set everything out on tables and draw numbers. First person gets to choose one item. Second person gets to choose one item, etc. Then it goes backward, where last person gets to choose one item, then second to last person, etc. This way everyone will have a chance to pick up things that they want. We do this until we get bored, then it's a free-for-all with the leftovers! Once we're done scavenging, we pack up all of the leftovers and donate them to a local charity.

Pretty amazing concept, isn't it? I ended up making out with two cute scarves, one of those fun straw dispensers (the kids will ♥ it), a new red purse, and more. If you want more information, or to be notified of the next swap, just post a comment and I'll be sure to keep you in the loop. Don't live around here? Organize one! Thanks Cath for organizing this one!

Now onto the main event: The dip. Actual recipe is below, but here's a run down:

Beat together 2 blocks of softened cream cheese, mayonnaise, Parmigiano Reggiano cheese, Mexican cheese blend. Stir in chopped pickled jalapenos (aka nacho jalapenos). Mix well and spread into an oven safe pan or bowl.

Top it with a mix of panko breadcrumbs and more Parmigiano Reggiano.

Bake it at 375º for 20-25 minutes or until warm and bubbly. Make a tiny one for your loved one if they are not going with you. It's the key to a happy relationship. Enjoy with tortilla chips, slices of french bread, crackers, carrots, a spoon...

Jalapeno Popper Dip

Ingredients

• 2 - 8 oz. blocks of cream cheese, softened
• 1 c. mayonnaise
• 3/4 c. Parmigiano Reggiano
• 1 c. shredded Mexican cheese
• 1 - 7 oz. can of pickled (nacho) jalapenos

 Topping:

• 1/2 c. Panko breadcrumbs
• 1/2 c. Parmigiano Reggiano

Finely dice the jalapenos and add to a mixing bowl. Add in the cream cheese, mayonnaise, cheddar cheese, and Parmesan cheese. Mix well and spread into a small baking dish (approx. 8" x 8") or oven safe bowl. Mix together the panko and Parmesan and pour over the top of the dip. Bake in a 375º oven for 20-25 minutes or until heated through. Serve with tortilla chips, crackers, carrots, celery, french bread, etc.

Source: Adapted slightly from Buns in my Oven

Toffee Dip and Apples

It's still technically fall and I needed something tasty to bring for a friend's birthday party (Happy 40th Eric!), so I decided to whip up this yummy dip. It has only seven ingredients total, so that makes it even lovelier. It may not look amazing, but what it's lacking in photogenicness, it more than makes up for in taste. It's creamy, sweet, and the little toffee Heath pieces add a nice texture and flavor, and really make the dip in my opinion. And you eat it with fruit, so it's good for you. Anyone with me on that??

You'll often hear it recommended to use lemon juice to slow the browning process after cutting an apple, but I find that the lemon leaves too much of a lemony flavor on the apples. Turns out pineapple juice also stops browing, but doesn't really impact the flavor of the apple at all. I like to buy the little cans of pineapple juice located in the juice aisle at the grocery store and just open one when I'm cutting up a massive amount of apples. I cut up six Pink Lady apples to take and it seemed to be just about right for the amount of dip we had.

 My big girl was my taste-tester.

The finished product. Remember, it's not beautiful, but looks aren't everything.  

Toffee Dip for Apples

Yield: 2 cups

Ingredients:

• 3/4 c. packed brown sugar
• 1/2 c. powdered sugar
• 1 tsp. vanilla extract
• 1-8 oz. block cream cheese, softened (Neufchâtel or 1/3 less-fat cream cheese works great in this recipe)
• 3/4 c. toffee bits (Skor or Heath bits can be found in the chocolate chip aisle)
• 1 c. pineapple juice
• 6-8 apples, cored and sliced

Combine first 4 ingredients in a bowl, beat at medium speed of a mixer until smooth. Add the toffee chips and blend in well by hand. Cover and chill.

Combine juice and apples in a bowl, toss well. Drain apples and serve with the dip.

Source: Cooking Light Magazine

Turkey Pesto and Ham and Cheese Sliders

I am a slave to all things small and cute. Mini-sized anything will often illicit a high-pitched "awww". Those little bottles of Heinz ketchup - adorable; baby booties - so sweet; kittens - goes without saying; mini-cupcakes - so fun, tiny, and less calories, so you can eat more. I could go on, but I'll spare you.

These little mini sandwiches were featured on Annie's Eats (she may be a genius) and immediately caught my eye. I mean, they're mini and they have delicious ingredients. There was no way these would be a fail. 

And they weren't. They were thrown together and ready to eat in no more than 20 minutes, tasted delicious, and are a great alternative to the usual sandwich fare. Even if you are not a sucker for small and cute, these are a must make. But if you are, the size is a total added bonus. :) *Since the cooking temperatures are different, I split the difference and cooked them at 375. They turned out just fine.*

Turkey Pesto Slider

Ingredients:

• 6 slider buns
• 6 slices of turkey deli meat
• 6 slices of provolone cheese
• 3 tbsp. pesto
• 3 tbsp. mayonnaise (I would cut back on this next time a bit)
• 2 tbsp. butter, melted

Preheat the oven to 400˚ F.  Line a baking sheet with foil or a silicone baking mat.  Split the slider buns and lay a folded slice of turkey on the bottom half of each bun.  Layer each with a slice of provolone.  In a small bowl, combine the pesto and mayonnaise in a small bowl and mix until blended.  Spread a thin layer of the pesto mayonnaise on the inner side of the top half of each bun.  Replace the top bun over the cheese to assemble the sandwiches.  Brush the tops of the buns lightly with melted butter.  Bake 10 minutes or until the cheese is melted and the sandwiches are warmed through.

Source: Annie's Eats

 Ham and Cheese Sliders

Ingredients:
For the sandwiches:

• 24 slider rolls (mini Hawaiian rolls are also recommended, but I can’t find them in my area)
• 24 slices honey ham
• 24 small slices Swiss cheese
• Mayonnaise

For the sauce:

• 1½ tbsp. yellow mustard
• 8 tbsp. butter, melted
• 1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
• ½ tsp. Worcestershire sauce
• Poppy seeds, for sprinkling (optional)

Preheat the oven to 350˚ F.  Split the slider rolls and spread the insides lightly with mayonnaise.  Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese.  Replace the top bun to assemble the sandwiches.  Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine.  Drizzle the sauce over the tops of the slider buns.  Sprinkle with poppy seeds, if using.  Cover with foil and bake 10 minutes, until the cheese is melted.  Remove the foil and bake 2 minutes longer.  Serve warm.

Source: Annie's Eats

Oh the Leftovers... Turkey Potato Casserole

I have so many recipes to share, but time has not been on my side. So I'll keep this post short and sweet with a promise to share some of the deliciousness we've been enjoying very soon. Here's a little something we made to use up some of our Thanksgiving leftovers that was creamy, comfort-y, and best of all, easy. And I love easy after Thanksgiving, don't you?

Turkey Potato Casserole

 Adapted slightly from Allrecipes.com

Ingredients

• 1 pound cooked turkey meat, shredded
• 1 onion, chopped (I omitted this because allrecipes reviewers said it was too strong, but if I had it to do over, I would throw on some French's Fried Onions. It would've made it just right.)
• 1 (14.5 ounce) can green beans, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 c. milk
• 8 ounces shredded Cheddar cheese
• 4 cups prepared mashed potatoes
• Salt and pepper

Preheat the oven to 350 degrees F (175 degrees C). 

Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion (optional) and a layer of green beans so that the turkey is no longer visible. Stir the milk into the cream of mushroom soup to thin it out a bit. Pour the condensed soup over the onion/turkey layer, then sprinkle with shredded cheese, reserving some for the top. Spoon mashed potatoes over the top of the casserole, and spread to cover. Season with salt and pepper.

Bake for 30 to 40 minutes in the preheated oven, until heated through.

Source: allrecipes.com

Broccoli Cheddar Soup

Kroger recently paid me to take two bags of close-to-expiration pre-cut broccoli off their hands. Seriously. The broccoli was marked down to .99¢ and there were "save $1.00 now" coupons on the front of the bags, so I ended up making a whole .02¢ on the deal! When does that ever happen?

I couldn't let my amazing deal go to waste. Thankfully, I had bookmarked a Broccoli Cheddar Soup from one of my favorite blogs, Annie's Eats, that fit the bill. As an added bonus, I had all the remaining ingredients on hand.

The soup was creamy (thanks again to my immersion blender), but still had some texture thanks to the couple of ladles of soup I pulled out before blending. The cheese sauce was really a thing of beauty and added just the right amount of cheddar flavor to the soup. I daresay that this soup is pretty foolproof. And that, my friends, is something we can all be thankful for. Make this soup. People will be thankful for you!

Start of by sauteing onions in some butter until they are translucent. Add in 1 c. of shredded/grated carrots.

Add in broccoli, chicken broth, garlic powder, and onion salt. Bring to a boil, then reduce to simmer.

While the soup is coming to a boil and simmering, work on your cheese sauce. Make a roux of butter and flour. Whisk in 2 c. of milk and stir until thickened. I'm inpatient, so I turned up the heat and it was done in about 3-4 minutes. If you also suffer with impatience, make sure you whisk it constantly or it will stick and/or burn.

After it has thickened, whisk in 2 c. of shredded cheddar. This soup is worth the effort of grating your own cheese. And you already have the grater/food processor out thanks to the carrots, right? I wasn't able to get a pic of the completed cheese sauce as it came together so fast, but you see the flour, butter, and milk below.

After the cheese sauce has been added to the soup, season it with salt and pepper and either serve all chunky, remove some chunks and puree the rest (my choice), or puree all of it. Become admired for your mad culinary abilities by friends and loved ones. (I can't promise the latter, but I would be willing to bet you a cup of this soup on it.)

Broccoli Cheddar Soup

Serves 4

Ingredients:

• 6 tbsp. butter, divided
• ¾ cup onion, chopped
• 1 cup carrot, chopped or shredded
• 4 cups small broccoli florets
• 3 cups low-sodium chicken broth
• ½ tsp. onion salt
• ½ tsp. garlic powder
• 4 tbsp. flour
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• Freshly ground black pepper

In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat.  Add the onion to the pan and sauté until tender, about 5-7 minutes.  Add the carrots to the pan and cook a couple minutes more.  Stir in the broccoli, chicken broth, onion salt and garlic powder.  Bring the mixture to a boil, then reduce the heat to a simmer. In a medium saucepan, melt remaining butter.  Add the flour and cook for 1-2 minutes until golden brown, whisking constantly.  Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes.  Once the mixture has thickened, whisk in the cheese until completely melted.  Remove from the heat and add the cheese sauce to the soup pot.  Allow to simmer until warmed through and broccoli is tender.  Season with salt and freshly ground pepper to taste.  If desired, puree the soup with an immersion blender for a smooth texture.

Source: Annie's Eats