This is NOT Your Average Tomato Soup

I think it was last summer (when I was still addicted to the Food Network) that I was watching an episode of Barefoot Contessa with Tyler and she was making some homemade tomato soup.

It didn’t really inspire me because growing up I’d never really liked it.  Granted all I knew of tomato soup was what came out of a Campbell’s soup can.

As the show finished Tyler turned to me and said that I should try to make it… I guess it spoke to him more than me.  So that next week I gathered all the ingredients to make it and when Tyler and I sat down to eat it my whole attitude towards tomato soup changed forever.

I’m telling you, this is nothing like what comes out of a can from the store!  It’s got zip and personality – if a soup can have such a thing.

Here’s the link to the recipe if you decide to try it – which you should! I heard last week that January is National Soup Month which to me is the perfect excuse.

Cream of Fresh Tomato Soup

The last time I made this soup I decided that it would be good to pair it with a grilled cheese sandwich (how original).  But not just an ordinary grilled cheese sandwich mind you.  I sort of splurged and decided to make Pioneer Woman's Favorite Sandwich which has probably become my favorite sandwich too – they are sooo good.

Happy cooking!

Homemade HotPockets

About a week ago, I was cleaning out the fridge before heading home for Thanksgiving.  I came upon a small container of bread dough which I had put in there a few days previously from a pizza I had made.  Not wanting it to go to waste I brainstormed ways to use it up.

The idea of a hotpocket came to mind as it was just the right amount of dough.  Never having made one before, I went online and came across this site with instructions.

They are really very simple to do and I’ve determined they make a great lunch for Tyler to take to work (since he’s always scrounging for something).  All I have to do is make a batch and throw them in the freezer to use later.

There are tons of ways to keep it interesting with different ingredients.  This time I used ground Italian sausage and mozzarella cheese with marinara sauce on the side, but you could try some of these options:

- brat and cheddar cheese with mustard

- ham and Swiss cheese

- chicken and bacon with cheese dipped in ranch dressing

- roast beef and provolone cheese

- sun-dried tomatoes with olives and basil (if you’re feeling wild)

… the list could go on and on.

*My own bit of advice  if you decide to try them – be sure not to roll out the dough too much or when you go to wrap up your filling it could stretch and get pretty thin.  I learned this the hard way as I wasn’t aware how bulky ground sausage can be (you can see little bits of sausage peeking through my crust where it got too thin).

I hope if you make them it makes you feel a bit like a kid again… it did for me!

I’m Back – with Scones!

Well, it’s been awhile since I’ve posted.  Our family has had a few adventures in the last couple weeks and I hope I can fill you in on most of them.

But because it wouldn’t make sense to go in chronological order I’m starting with a scone recipe that I tried out yesterday.  I thought they turned out pretty yummy, and bet you would think so too (just don’t think about the ingredients too much).

Strawberry and Rosemary Scones

The recipe comes from Giada (you foodies know who I’m talking about!)  At first I was skeptical of the ingredients too, but the reviews couldn’t lie.

I hosted a ladies night last night and thought it was a perfect time to try them out. 

Of course I made a few modifications so I could use ingredients I had on hand - dried rosemary instead of fresh (just use less) and raspberry jam instead of strawberry - and they still tasted great!

Give them a try, you won’t regret it!

Turkey Meatballs

When Tyler and I first were married I was a sad sight in the kitchen.

I had never spent much time in the kitchen growing up watching my mom cook and in college, even though I lived in an apartment for two years, I can’t remember cooking more than a handful of times. I have no idea what I ate…

Anyways, once we were married my kitchen skills needed to improve and fast because I had more than myself to please.  This is where recipe books, Food Network and good friends (who knew how to cook) entered my life and I’m so glad they did.

As time has gone by, I have tried many a recipe (some good, some really not good), and have built a little repertoire of recipes that are now my trusted standbys that I can turn to when I’m either not feeling adventurous or I just want something that I know by heart (i.e. not have to reread the recipe 50 times while cooking).

This recipe for Turkey Meatballs is one of those recipes and is also one of my very favorites. They are so tasty, and are a nice change from ordinary meatballs with flavors you wouldn’t expect.

Turkey Meatballs

1 lb. ground turkey

3/4 cup bread crumbs

1 red pepper – blended (or minced very finely)

2 cloves garlic - minced

2-3 Tbsp. spicy brown mustard

2-3 Tbsp. parmesan cheese - grated or shredded

1/2 tsp. salt

                                              

olive oil

1/2 yellow onion - chopped

handful of mushrooms - chopped

few glugs of white wine

Combine the turkey, bread crumbs, red pepper, garlic, mustard, cheese and salt.  Form into balls and fry in pan with olive oil (turning to brown on all sides).  Once cooked, remove meatballs from pan and add chopped onion and mushrooms with a bit of white wine to the leftover olive oil.  Sautee onions and mushrooms and then add meatballs back to the pan to heat through.

This makes around 20 meatballs.

When I first tried this recipe I thought “Oh darn, we have no white wine and I don’t want to buy a whole bottle just for a few glugs.” Since then, I have learned to always keep a little jar of this classy stuff in my pantry. I’m no wine connoisseur so I don’t think I could tell the difference. If this stuff makes you gag, you can go buy a whole bottle and then drink the rest of it with your dinner!

Just to try to convince you even more to give this recipe a try, here is Marie with a little message…

“If I love them, you will too!”

Disclaimer: Marie had meatballs not cooked in wine!

The BEST Banana Bread

I bet you thought you were going to find a recipe for the best banana bread ever, didn’t you?

Well, I wish I had one to share with you but I don’t.  You see, I’m on a quest.  A quest to find the best banana bread recipe out there.  I’ve been thinking about this for quite some time and figured now that I’ve started my blog what better way to get people’s input!

I could search the internet, but I would much rather get suggestions from those that I know – I just trust you guys!  So if you feel like you, your mom, your coworker or your best friend’s great aunt has the best ever banana bread, let me know.  And please share the recipe!  You can leave it in the comments below, you can share a link or you could email me (lynelle.kolden@gmail.com).

I’ve been saving up all my bad bananas and, with your help, I’m ready for a banana bread baking marathon.

Oh, and I’ll be sure to let you know when I’ve found a winner!

Hotdish Anyone?

Many of you may be asking yourself “What is a hotdish!?”  Friends, you are not alone.

I too did not know what what a hotdish was until I met my husband and was introduced to his small town Minnesota culture. Growing up I knew them as casseroles, but even so I could probably count on one hand how many times I had eaten one.  The concept of a hotdish has always alluded me, it seemed it didn’t matter what you threw together in a dish – voila – hotdish.

Recently, I came across this recipe and not only did it look tasty, the post went into detail explaining the art of the hotdish.  There seems to be a specific formula! I’m excited to see what types of creations I can come up with that hopefully will be worth repeating (or eating!).

The Mexican Chicken Casserole that we tried tonight was quite yummy.  A good stick to your ribs sort of meal.  The only thing I changed was not using corn tortillas. We had some flour tortillas that I wanted to use up and I think it turned out perfectly!

I’m not sure if I’m the only one who has never understood the mysterious hotdish, but hopefully I’ve helped shed light on how to master it.

Baking Powder Biscuits

These are pretty much your ‘classic’ biscuit. A recipe which I’m sure has been passed down through almost every family. Or, if not, can be found in any Betty Crocker cookbook.

I made these today for Tyler, and every time I do he never fails to tell me that these are his favorite biscuits. Better than any store bought tube of dough or even the Red Lobster biscuits (and those are good!).

He only wanted them for a yummy snack today, but I typically make them when it’s cold out because they go so well with a hot bowl of soup.  Now that the temperatures are finally getting below 80 degrees it seems biscuit season is on the horizon.

They are so quick and easy, you should make them soon!

Baking Powder Biscuits

1/3 cup shortening

1 3/4 cups flour

2 1/2 tsp. baking powder

3/4 tsp. salt

3/4 cup milk

Heat your oven to 450 degrees. Cut the shortening into the flour, baking powder and salt with a fork until it looks like pea sized crumbs. Pour in just enough milk so dough leaves the side of the bowl and rounds into a ball (3/4 cup is usually just right). Knead lightly on a floured surface a few times and shape into a flattened circle. Take a biscuit cutter (or drinking glass) and cut out biscuits.

I use parchment paper on my cookie sheet which I find helps keep the bottoms from getting too dark. Place them with sides touching for soft sided biscuits or a few inches apart for crusty sides. Bake for about 10 minutes or until they are beautifully golden brown.

This recipe only makes six hearty biscuits.  So if you really love them, you should think about doubling the recipe.

Enjoy!

Starbucks on the Cheap!

I love Starbucks just like the next guy (or gal), but let’s be honest. It’s just too expensive to indulge all the time. My friend Cynthia recently introduced me to the Vanilla Bean Frappuccino from Starbucks and with one sip I was hooked!

Now, like I’ve said, Starbucks isn’t cheap. And my husband might pop a blood vessel if I bought a frappuccino every time the mood struck me. So, the ingenious man that he is, he found how to make it himself for much cheaper!

I am here to spread the love and give you the recipe.

                    

Vanilla Bean Frappuccino

2/3 cup milk
2/3 cup ice
2 tablespoons Maxwell House International Vanilla Bean Latte powder mix
2 scoops of vanilla bean ice cream

Blend together until smooth. This makes 1 large serving.

Don’t be fooled by my cup only 3/4 full. I couldn’t resist drinking some before the picture was shot. It was almost to the rim!

A little tip my husband learned in making these is not to use the big ice cubes you make yourself in an ice cube tray. The ice you buy in a bag at the store grinds much finer. This means we have a huge bag of ice sitting in our little freezer, but you know what? I could care less if I know I can have one of these babies anytime I want!

Doughnut Muffins

Doughnut Muffins... or should I say the best muffin I have ever eaten in my entire life!?

Photo from How To: Simplify

I came across this recipe the other day here and I couldn't wait to try it. One quick trip to the grocery store this morning for my missing ingredients (flour and oil - who ever runs out of those?) and I have now died and gone to Heaven!

I may be late on the bandwagon of doughnut muffins (has anyone tried them before?) but now my life will forever be richer. Or maybe my butt forever bigger?

Please do yourself a favor and make these for someone you love, or better yet make them for yourself because once you try them you won't want to share!