Joey's Spiced Tomato Soup

 

                  

 

 Many years ago, my school pal, Kathleen, gave me a FABULOUS recipe for tomato soup. It was rich and decadent and SO indulgent with lots of butter and cream included in the recipe. Absolutely delicious.

 But recently I was having a few friends over for a little bonfire get together, and I knew I wanted to do a tomato soup, but maybe not so heavy with cream this time. Plus, I wanted a recipe that I could preserve in jars for my pantry, which means no dairy. So instead of scaling back Kathleen's recipe, I decided to come up with something entirely different. As always, I researched a bunch of recipes, and took inspiration from them. Then I tweaked them here and there to make it my own. And this was the result!

 It's definitely still rich and smooth, so you don't even miss the heavy cream, and it has just the right amount of warm heat on the tail end. The secret ingredient? just a little bit of curry powder. BOOM! This was the AHA moment that says "this is a tomato soup, not just a big bowl of marinara sauce." Perfectly warm and comforting on a crisp Autumn night by the bonfire with cherished friends!

 You'll definitely want to keep this in your repertoire. In fact, make a double batch, and then freeze half. Or do like I do and pressure can it in pints. Then all you need to do is heat it up while you're making your grilled cheese sandwiches. Fabulous. I hope you like it!

 

4 cups peeled whole tomatoes (either your own, or canned)
2 cups peeled roasted red bell peppers (fresh roasted or store bought)
1 large onion, chopped
5 ribs celery, chopped
4 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1 tsp curry powder
1 tsp dried basil
2 tbs sugar
2 tbs lemon juice


  Simply add all ingredients to a large soup pot. Simmer about 30-45 minutes, stirring every so often.
Use a hand blender to puree all until smooth. (Or do small batches in a regular blender, but be careful! It's hot!) Taste the soup and adjust seasoning, if needed. Keep warm over low heat until ready to serve. 

And that's all there is to it! 

Serve with grilled cheese sandwiches. Or even more fun, cut up your grilled cheese sandwiches into small pieces (as pictured) and use them as bite sized croutons or dunkers. So good!

Optional serving suggestions: You can still add a pat or two of butter or up to a cup of heavy cream to make it richer, or add a pinch of crushed red pepper flakes for a little extra spicy hit.

 

Tips:

  If you don't have fresh peeled tomatoes, then just use canned whole or crushed. You're going to puree everything anyway, so it all works. I used fresh tomatoes because I always keep a supply of my own home canned Jersey tomatoes on the shelf. And I also used my own home roasted peppers. The most important thing with the tomatoes and peppers is to make sure they're peeled. I tried making a batch just adding both without peeling them, and it just wasn't the right texture. Using peeled tomatoes solved that problem! Another solution would be to use a high powered blender. That would definitely make short work of the tomato and pepper skins!

  If it becomes too thick, just add a little more broth, some tomato juice, or even just water, a little at a time, until you reach your desired consistency.

  If you want to make it ahead of time, simmer and blend the soup as directed, but if you're planning to add cream, don't add it until you're ready to serve. This way it'll stay nice and velvetty smooth. Otherwise the citric acid in the lemon juice might make the cream break. And nobody wants that!

 To make it vegetarian, just use veggie broth.

 To make it vegan, use veggie broth and leave out the cream! It'll still be fabulous!

Big Mac Tater Tot Casserole

 

 OK, I have a confession to make. I absolutely love McDonald's. Like seriously, LOVE it. The fries, the Quarter Pounder with cheese, even the filet o'fish, and especially, the Big Mac. Frankly, I don't think I've ever met a fast food burger I didn't like. Back story... when I was little, it was always a special treat to stop and get McDonald's, so I always think of it that way. Is it terrible for you? Probably. But so is ice cream. And fried foods. And chocolate cake. But I'm certainly not giving up any of that. Everything in moderation, right?  Now, as an adult, I still think of having McDonald's as a treat, reserved only for when I go on a vacation involving long drives, or sometimes as a matter of convenience when I'm hopping between theme parks.

  And then I saw this casserole on a tiktok video. I wish I could remember whose it was, but I forgot to note who posted it, or whose recipe this is. But all I could think was "I'm making this!" Of course, true to form, I didn't leave the recipe alone. I tweaked it ever so slightly, just to make it that much better.

 It has all the flavors of a Big Mac, and you'll know it as soon as you taste your first bite. It's super simple to make, and it feeds a crowd too. And when you're shopping for ingredients, you don't even have to write anything down. All you need to do it sing the jingle.. "Two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a ses'me seed bun!" 

You sang it with me , didn't you..LOL 

Love it. Enjoy!

 

 

 

1 bag frozen tater tots
1 1/2 lbs ground beef, browned and seasoned with salt and pepper
1 cup Thousand Island dressing
1/4 cup chopped dill pickles
1 onion, finely minced

Velveeta or American cheese
Sesame seeds
Shredded lettuce, for serving

 

Arrange tater tots in one layer across the bottom of a 9x13 casserole dish.
Place in oven. Turn on oven to 350ºF. Let it heat up to crisp the tots slightly.

Meanwhile, in a large bowl, stir together browned beef, dressing, pickles, and onions. 

Remove dish from oven.  Add a layer of sliced or shredded cheese over the tater tots.
Now pour the beef mixture over the cheese.
Do another single layer of tater tots, then another layer of cheese.
Sprinkle sesame seeds over the top. 

Bake for 30-40 minutes until bubbly and heated through.

Serve with some shredded lettuce over the top, and maybe a little ketchup on the side.

 

 

 

Tips:

The original recipe included ketchup and mayonnaise in addition to the Thousand Island dressing, and it also included sweet pickle relish instead of dill pickles. First, the dressing and relish used together made it too sweet. And I'm pretty sure they use dill pickles on a Big Mac, so I switched the relish to dill pickles. Second, it seemed like A LOT of "special sauce" to add ketchup and mayonnaise in addition to the dressing. That just seemed kind of redundant to me. Of course, as I always say, if you like a lot, add a lot, and you know I also say more is more, but in this case, I don't think it needs so much. And finally, I added an extra layer of cheese as I was layering, I sprinkled it with sesame seeds before I baked it, and I served it with shredded lettuce on top, since this was not even included in the original recipe. I mean, come on, it's in the jingle! It needed to be there! 

Oh! and one more thing.. if you love pickles as much as I do, try serving this with a little Heinz Pickle Ketchup instead of regular ketchup on the side. It's so good!

Chicken Parm Bubble Up Bake

 

 

   OK, this is about the easiest "shortcut meal" you'll ever make. It reminds of me a show that used to be on the food network called Semi-Homemade, remember that one? It basically showed recipes where you add store bought ingredients with a few fresh ingredients. Lots of time savers and easy short cuts. I don't know if I would spend the extra money on diced onions rather than just cutting one myself, but you get the idea. Side note, it always cracked me up that the entire kitchen was always redecorated for each themed episode, and the fact that she would called her table a "table-scape". Also she used to finish each episode by making a cocktail. Too funny. But I digress..

 This casserole is super simple because you only need a few store bought ingredients, and then you just throw 'em all together and bake. Love it! It feeds a crowd too, which is always a plus in my book.

 So if you're in a rush to get something hearty on the table, this one's a keeper. Tbh I have no idea whose recipe it is. There are actually lots of different variations of "bubble up" recipes where you add cut up biscuits to a casserole and then they bubble up when you bake them. I'm guessing it's a Pillsbury invention? Who knows? 

 Anyway, if you like chicken parm, you'll love this!

1 (24oz) bag frozen chicken bites or popcorn chicken nuggets (I used Tyson)

1 (24oz) jar of your preferred tomato sauce (I used Prego)

2 cups shredded mozzarella cheese

1 can Pillsbury Grands biscuits

Parmesan cheese

Italian spices

First, cut the pieces of chicken down to bite size, if needed. Now add the chicken bites, tomato sauce, and half of the mozzarella cheese to a large bowl. Stir to coat with sauce. 

Open the can of biscuits. Cut each one into 6 pieces. (cut each one one half, then cut each half into thirds). Add them to the bowl with a sprinkle of Parmesan cheese and Italian seasoning. Toss well.

Pour all into a sprayed casserole dish.  Bake in a 350º oven for about 25 minutes. Top with remaining mozzarella cheese. Add an extra sprinkle of Italian seasoning, if desired. Bake for an addition 20-25 minutes. It's done when all the biscuits are "bubbled up".

Let stand for a few minutes before serving. 

 

 

Tips:

 Feel free to add any extras you want. Do you like it spicy? Add a few pinches of crushed red pepper flakes. Do you like extra garlic? Go for it. Also, the amounts are just guidelines. Do you want it to be more meaty or saucy? or cheesy?? or biscuit-y? Add more! If you like a lot, add a lot! Adjust it to how you like it. You could even turn it into a pizza bake by using pizza sauce and adding diced pepperoni, sauteed onions, mushrooms, and bell peppers, etc. Yum!

Btw, I should mention, the original recipe said to bake it at 375, but it seems to me the the outside biscuits always start to overbake before the ones in the center are done. I've had bubble ups with burnt biscuits on the outside and raw ones in the center. So I decided to bake it at a slightly lower temperature (350), just to let the center biscuits catch up. Problem solved!

Chicken Fajita Rice Bake

 

 Every so often, I'll go back into my archives and I'll find a recipe that I made a while ago, but never got around to sharing. Dontcha just hate when time gets away from you like that?? Anyway, I made this dish, literally years ago, and it packs so much flavor, it's definitely worth a revisit. 

 It's all of your favorite chicken fajita flavors in the form of a casserole, easy to prep, easy to assemble, feeds a crowd. Sounds like a no-brainer to me! How can this be wrong?

 The recipe is from Delish, (you know those quick cooking videos that are bouncing around the interwebs?), so you know it's a keeper. 

 Most times I say that casseroles are great on cooler nights, but I think this one is a little bit lighter than your usual "January-freezing outside-stick to your ribs" comfort food. It's perfect for the  "end of summer, it's gonna be Fall soon" type of cooler weather. Know what I mean? 

If you like a chicken fajita, I know you'll love this one! Enjoy!

For the spice mix:

1 tbs chili powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp kosher salt 

1 tsp black pepper

For the casserole

1 cup long grain white rice

2 cups chicken broth

1 onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 1/2 lbs chicken tenders, cut into chunks, if desired

1 tbs olive oil

Heat oven to 375ºF.

In a mixing bowl stir together all spice mix ingredients. Set aside.

Place the rice and chicken broth in a 9x13 casserole dish. 

Add the remaining ingredients to the mixing bowl, and toss everything until evenly coated with the spice mix. Arrange chicken and veggies evenly over the rice. Cover with foil.

Bake for about 35-45 minutes. 

To serve, top with a a little salsa, shredded cheese, some cilantro or parsley, and a little squeeze of lime. 

Tips:

Everyone's oven is different, so the rule of thumb is: Watch the casserole, not the clock. About 30 minutes in, give it a quick check. You'll know it's done when the chicken is cooked through, the veggies are tender, and the broth is absorbed.

Feel free to top this with any other fajita toppings. My favorites are a few slices of jalapeno, some home made guacamole and a big dollop of sour cream. If you want more heat, add some crushed red pepper flakes or your favorite hot sauce or taco sauce. You do you!

Creamy Tuscan Parmesan Beans

 

 

 Usually when the summer heat hits, I look for recipes that are quick and easy and don't heat up the whole kitchen. I also look for recipes that aren't too heavy, but still have great flavor. 

That's basically how I found this recipe. It's an ever so slightly tweaked version of a recipe I saw on a site called The Mediterranean Dish. 

 The original recipe started all the way back at soaking the dry beans, but for me, that takes FAR too long.  Besides, I have jars and jars of my own home canned beans that are already ready already, so thats the route I went. The whole dish came together in less than 15 minutes and it was absolutely delish! 

Side note, it's also a great recipe if you're choosing to limit your carb intake. Win-win!

Let me know if you give it a try! 

 

 

2 tbs olive oil
4 large cloves garlic, minced
2 cans cannellini or any other favorite beans, drained and rinsed
1/2 cup water
1 pint cherry or grape tomatoes, halved
1/2 cup grated Parmesan cheese
1/4 cup combination of chopped fresh herbs: parsley, oregano, basil, rosemary, and/or thyme
Pinch crushed red pepper flakes
Splash of fresh lemon juice, about 1/2 of a lemon

In a large shallow pan, add oil over medium heat. When the pan is hot, add the garlic. Let it get a little brown, being careful not to burn.
Add the beans, water, and tomatoes. Stir and simmer for about 10 minutes.
Add remaining ingredients, and continue to simmer and stir until slightly thickened.
Serve on toasted crostini as an easy appetizer or with some crusty bread as a side dish with your main entree.


Tips:
Usually, at this time, I would mention what ingredient or part is key to the recipe's success. But in this case, each ingredient brings its own fun to the party. The only thing I'll mention is to be careful when adding the herbs. I find fresh oregano to be quite strong. It's the same with fresh rosemary. Be sure your herbs are balanced!
Also, the cheese is quite salty, so there's no need to add more.
Just sayin'!

Sweet Potato Home Fries

 

 

 

 

First question: Do you like potatoes as much as I do? 

Second question: Do you like sweet potatoes even more?

I have to say, when it comes to potatoes, I've never met one I didn't like. Any kind, any color, I love 'em all. But if I had to choose between a regular white potato and a sweet potato, I'd most likely choose the sweet potato every time. Mmmmm... especially if they're mashed or fried up in a pan, as with this recipe. 

  I'm not even sure where I got this recipe, but it's one of my faves. I realized a few years ago that I tend to enjoy a sweet potato more when it's not completely covered with all the sugary bells and whistles. Don't get me wrong.. Yes, I LOVE the candied ones with butter and brown sugar (and just a touch of orange marmalade), but more often than not, I find myself preparing sweet potatoes as one would prepare a regular white potato. A rich and cheesy gratin would be amazing. Or a nice twice baked sweet potato topped with sour cream and chives... HEAVEN! I just think you can taste the actual potato a lot more. 

 This recipe falls right into that idea. No brown sugar, and for heaven's sake NO MARSHMALLOWS!

Just some roasted sweet potatoes, fried up with some savory aromatics and fresh herbs. Simple and easy! Serve it for breakfast with your perfectly fried eggs, or pile 'em high on top of a big ol' steak just off the grill. I think you just might be surprised at how much you won't miss all that sugar! Enjoy!

 

 

 

1 1/2 pounds sweet potatoes (about 3), peeled and chopped into 3/4-inch pieces 

2 tbs vegetable or preferred oil 

1/2 tsp smoked sweet paprika, divided 

Kosher salt and freshly ground pepper 

2 tbs butter 

1 onion, finely chopped

1 green bell pepper, cut into 1/2-inch pieces

1 jalapeno, seeded if desired, and thinly sliced

2 sprigs fresh thyme 

 

 

 

 

Preheat oven to a hot 450ºF. 

On a rimmed baking sheet, toss sweet potatoes with oil and 1/4 teaspoon paprika; season with salt and pepper. Roast, the potatoes, rotating sheet and flipping potatoes halfway through, until browned, about 30 minutes.
Meanwhile, in a large skillet, melt butter over medium heat. Add chopped onion, bell pepper, and jalapeno. Season with salt and pepper and cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes. Add roasted sweet potatoes to skillet with vegetables. Toss with remaining 1/4 teaspoon paprika, then strip the leaves from thyme sprigs into skillet; stir to combine. Check seasoning; serve immediately.

 

 

Tips:

Not a fan of jalapenos? Just leave it out! Only have red bell pepper instead of green? Use it! Any kind of peppers or onions will work. 

If you'd like to turn this into a one dish meal, add some diced chicken or shredded beef. You could even serve it alongside your favorite cowboy beans. Yum!

 

Joey's Pasta and Tomatoes with Tuna Sauce

 

 

  Usually, when you think of tomato gravy, (or sauce as you may say in your family), you think of meatballs, am I right? Or probably at least some sort of long-simmered meat sauce.... mmm you just can't beat a delicious Sunday Gravy that has cooked all day. You may also think of adding hot or mild Italian sausage, sometimes even chicken or crabs. (OMG I LOVE linguine with crab gravy). But have you ever made a tomato sauce with tuna??

 I must say it's not usually my go-to, but I was in a pasta kinda mood, and I was looking in my pantry for something to add to the pan along with my jars of home canned Jersey tomatoes, and then I saw a big can of tuna. I immediately remembered when my sister, Jeanie, made a rigatoni dish with tuna many many years ago, and I thought AHA! This is the answer! 

 Well, of course, I had no recipe.... I just started throwing things into a pan, whatever sounded good, whatever I had on hand. Lo and behold! It turned out great!! Like, much better than I expected, if I'm being honest. The most surprising thing I noticed is how fresh and light it was. Do you know how sometimes you eat a big dish of pasta and you feel like a ton of bricks afterward? That was not the case with this one. I even had seconds, and it was just enough to hit the spot without being to much.

 So then I got to thinking, this is the perfect dish to serve if you like to do Meatless Mondays (yes, thats a thing) or if you religiously choose not to eat meat on Fridays. Serve it with some warm crusty bread and a nice schmear of butter and you'll be living your best life. I promise! Try it!

 

1 lb box of your favorite shape of cut pasta (I used cavatappi)

several big glugs of good olive oil 

1 small onion, minced

3 or 4 large cloves of garlic (or more to taste), sliced

A dozen or so fresh cherry or grape tomatoes, halved

2 heaping tbs tomato paste

2 large cans crushed tomatoes (or your home canned tomatoes)

a sprinkle of salt and crushed red pepper flakes to taste

1 large (or 2 small) cans white albacore tuna, drained well

a handful of fresh basil, chopped

Grated Parmesan cheese

 

 

  In a large pot of boiling salted water, add your pasta and boil until it's just about but not quite tender. 

Meanwhile, in a large sauce pan or pot, heat olive oil over medium heat. Now add the onions, grape tomatoes, and garlic. Saute and stir until everything starts to break down a bit. The onions will soften, the tomatoes will give off their juice, the garlic with soften and sizzle. Now add the tomato paste. Stir well so that it mixes with the oil and starts to become a deeper crimson color. Now it's time for your crushed tomatoes. Add them, juice and all, to your pan. Give it a good stir, add your seasonings and basil. Let it simmer for a few minutes while you drain your can(s) of tuna. Add your tuna to the sauce and give it gentle stir, breaking it up slightly, but not completely. I like to leave a few chunks in tact. 

 Drain your pasta well. If your sauce pan is large enough, drop your pasta into the sauce, and gently toss to combine. If your pan isn't that big, place the pasta in a large serving boil, and pour sauce over it. If you want your pasta to be a little more saucy, just add a little bit of the pasta water to it. 

Top with grated Parmesan cheese and serve.

Tips:

If you're so inclined, try this recipe with the tuna that is packed in olive oil and imported from Italy. It's a bit softer and a little more expensive, but boy is it good!

Be sure to add enough salt to your pasta boiling water. A little sprinkle isn't gonna cut it. Try an entire handful instead. The water should taste salty like the ocean!

This sauce loves a little extra spice, do you? Add a bit more of the crushed red pepper flakes!

Would you like to stretch this recipe to feed more people? Try adding some sliced zucchini or yellow summer squash with your sauteed grape tomatoes. It goes really well with this sauce and you'll have enough to feed an army!