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Creamy Tomato Soup and Italian Bread

14 Jul

I am not a big tomato soup person, but this was pretty good.  I served it with Italian Bread–the recipe for that is in the Food Nanny Cookbook.

 

http://www.ourbestbites.com/2009/03/creamy-tomato-soup/

 

Creamy Tomato Soup
Recipe by Our Best Bites,  
note: modified from original posting. Don’t panic, I made it better!
1 T reserved oil from sun-dried tomatoes, or olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakesOptional: Parmesan cheese and fresh basil for garnish

1. Place oil in a large saucepan over medium heat. Add onion,  carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.

2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)

3. Bring soup to a boil and then reduce heat to simmer.  Cover pan and simmer for 30  minutes.

4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth.  You could also add cream cheese directly to the pot and use an immersion blender to combine.

5. Add additional salt and pepper to taste and then divide soup among bowls.  Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

 

 

BBQ Chicken Pizza Braid

12 Jul

I have made this a few times.  It is from For the Love of Cooking:

http://fortheloveofcooking-recipes.blogspot.com/2011/04/barbecue-chicken-pizza-braid.html

Barbecue Chicken Pizza Braid

  • Cornmeal
  • Pizza dough
  • Barbecue Sauce
  • Mozzarella cheese, shredded
  • Roasted chicken, chopped
  • Fresh cilantro, chopped
  • Red onion, sliced thinly
Place the pizza dough onto a floured surface and let it sit at room temperature for 20 minutes.
Preheat the oven to 400 degrees.
Place a silpat mat (or large baking tray) on the counter and coat with cooking spray and sprinkle the top with a bit of cornmeal. Roll (or spread) the dough out on top of the silpat mat into a rectangle. Drizzle a bit of sauce on top of the chicken and mix until evenly coated. Spoon some of the barbecue sauce down the center of the pizza dough, add slices of chopped mozzarella to the sauce followed by the chicken, cilantro, and red onion. Note: Don’t use too much sauce or your pizza braid will be a bit soggy.
Cut even slits on both sides of the filling with a pizza cutter. Starting at one end, fold alternating strips at an angle across filling.
Carefully place the silpat mat onto a baking sheet then place into the oven and bake for 25-30 minutes. Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy.