Tuesday, May 28, 2013

Tasty Tuesday Rich and Creamy Tomato Basil Soup!

I got this recipe from my pal Kendra Leigh Castle a while back, and since I have lots of basil coming up and will be setting out my tomato plants soon, I figure I ought to keep it handy!


Awesome for lunch with grilled cheese!


4 tomatoes peeled, seeded and sliced OR 2 cans diced tomato (um, I always use canned)
4 cups tomato juice
14 leaves fresh basil (I have done this with dried as well, just depends what's on hand)
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

1. Place tomatoes and juice in stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves and return to the stock pot (I do this in batches with a ladle, a blender, and a big bowl, which I empty back into the pot at the end).
2. Place the pot over medium heat and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring, until the butter is melted. Do not boil.

Tuesday, May 21, 2013

Tasty Tuesday Ice Cream Bread!

It was kinda rainy in Myrtle Beach yesterday, so we went to the mall and then to Crabby Mike's for dinner. As a result, I didn't take many pictures.

Just the rain...

And Sam and the dinosaurs. 

Hoping for better weather tomorrow!

A friend sent me this recipe, and I can't wait to get home and try it. Can you imagine making it with Rocky Road?????


Makes One 8 x 4 loaf

2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour

Preheat your oven to 350 degrees. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool.
For best results..use full fat ice-cream!

For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation.

Oh, one more thing...others asked about the self-rising flour (or if they didn’t have it, could they simply use regular flour). You must - MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:
For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).

There you go, now you have self-rising flour!

Tuesday, May 14, 2013

Tasty Tuesday No Bake YUMMY Strawberry Cheesecake!

This looks easy enough that I could have made it yesterday. That is, if I'd bought the ingredients...

No Bake YUMMY Strawberry Cheesecake!

1 Keebler Graham Cracker Crust
1 (8oz) tub Cool Whip
1 (8oz)  pkg Philadelphia cream cheese
1/2 cup sugar
For topping:
1 pt. fresh strawberries
1 can premade strawberry topping (Comstock brand)
Mix softened cream cheese and sugar in medium bowl until fluffy.
Fold in Cool Whip.
Pour into crust and garnish with fresh strawberries or strawberry topping. Refridgerate for 1 hour until firm.

Thanks for the recipe, Donna! Looks fabulous!

Tuesday, May 7, 2013

Tasty Tuesday Tuscan Shrimp!

I was going to post this recipe last Tuesday, but at midnight on Monday, it was only an idea in my head. Now, it's a reality, so here it is. I've been trying to watch the fat, so I cooked this in broth rather than sauteing everything in olive oil, figuring there was enough oil in the olives and pesto to make up for it. The butter was mostly for flavor.

Tuscan Shrimp

12 oz medium tail-off shrimp
1/2 cup white wine
1/2 cup chicken broth
1/2 cup sliced mushrooms
Broccoli flowerettes (about 1 cup or the tops of one stalk)
1 medium onion, sliced
1 tbsp basil pesto
1/4 cup chopped kalamata olives (I used a spicy olive medley from the olive bar at the grocery)
1 tbsp chopped sun-dried tomatoes
1 tbsp chopped roasted bell pepper
1 tbsp butter
salt and pepper 
Pasta of choice (I used angel hair) cooked and drained
Shredded Parmesan.

Cook pasta according to package directions. Heat the broth in a skillet and add the butter, onions, mushrooms, broccoli, roasted peppers, tomatoes, and olives. Cook until onions are translucent. Add the shrimp, wine, and pesto and cook until shrimp is pink. Salt and pepper to taste. Add the cooked, drained pasta and toss to mix. Top with Parmesan cheese.
Makes 2-3 servings depending on how hungry you are. If you use the spicy olives like I did, this dish packs some serious heat!