My Favorite Comforts Foods

Tomato soup & grilled cheese...my favorite combo!

~Quick Creamy Tomato Soup~

Simple and comfort food are on the menu for today.  Grill or use a panini maker to make some warm, gooey grilled cheese sandwiches using a hearty bread and your favorite cheese. 

Asiago, cheddar or Gruyere are my favorites! Use one or all three!

Serve them in halves or cut into cubes and serve on top of the hot soup as grilled cheese croutons. 

  

Here's an easy tomato soup recipe I found on Rachaelray.  Makes 4 servings and takes 20 minutes.

2 (15 oz.) containers of chicken or vegetable stock, 1 28 oz. can crushed tomatoes, 1 cup heavy cream, coarse salt and pepper, 20 leaves of fresh basil (optional) for garnish.

Combine broth and tomatoes in a medium saucepan over moderate heat.  When the soup bubbles, stir in heavy cream and reduce heat to low.  Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally.  With an immersion bender, puree the soup.  Serve bowls of soup with grilled cheese croutons on top for a fun and tasty way to enjoy the grilled cheese.

~Happy Tuesday~

Oven Roasted Pumpkin Seeds

Photo Allrecipes.com

It's Pumpkin Carving Time and I have an easy way to roast your pumpkin seeds that your family and friends are sure to love.  

Makes 1 cup and your prep time is abut 15 minutes.

You need:  1 cup CLEANED raw whole pumpkin seeds, 1 tablespoon plus 1 teaspoon sea salt and 1 tablespoon extra virgin olive oil.

Preheat your oven to 375.  In a small saucepan, bring 4 cups water, the pumpkin seeds and 1 tablespoon salt to a boil.  Simmer for 10 minutes, then drain.  Pat the seeds dry between paper towels.
Toss the seeds in a dish with extra virgin olive oil and remaining salt, spread onto a greased foil lined baking pan and roast until they are golden, about 10-12 minutes.  Toss with one of the seasoning mixes below and roast 5 more minutes.  Fun for the whole family! Look below for delicious seasonings!!

Cinnamon Sugar - 2 1/2 tablespoons sugar, 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg.

BBQ- 2 tablespoons brown sugar, 1 teaspoon chile powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, pinch cayenne

Cheesy - 2 teaspoons grated parmesan cheese, 1 teaspoon onion powder and a pinch of cayenne.

Enjoy:)

Thanks Rachael Ray!! Happy Tuesday.  

Grill Tuesday Grillin Pork Tenderloin

Photo and Recipe by RachaelRay.com

Fire up the grill for grilled pork tenderloin and serve it up with an easy to assemble apricot mustard sauce.
Preheat the grill to medium-high and brush 1 1/2 lb. pork tenderloin with extra virgin olive oil .  Season with kosher or sea salt and black pepper.  Grill, turning it once , until it is charred in some spots.  Approximately 6 minutes.  If using a gas grill, turn off the heat.  If using charcoal grill, move the tenderloin to a cooler part of the grill.  Cook, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145 degrees. (12-15 minutes).  Let the pork rest for 5 minutes.

Apricot Mustard Sauce

In a bowl combine 1/4 apricot jam, 1 tbsp. whole grain Dijon mustard, 2 Teaspoons Dijon mustard, a pinch of dry mustard, 1 pinch of dried thyme
Brush on pork the last 5 minutes of grilling .  Serve with the remaining sauce and enjoy.

Serve it up with fresh green beans or corn on the cob from your local Farmers Market.
Support the farmersmarkets.com.

Happy Tuesday!