Joe's Italian Pizza, Pasta and Caffe Tomato Basil Soup

Shoutout to AL.Com and Joe's Italian Restaurant 

2 tablespoons butter
2 tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon minced fresh garlic
4 cups ground tomatoes
1 cup chicken broth
1 teaspoon oregano
Salt and pepper, to taste
1/2 cup heavy cream or half & half
1/4 cup chopped fresh basil

1. Melt the butter with the oil over low heat in a heavy bottom pot.
2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring.
3. Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Season with oregano, salt, and pepper.
4. Add basil. Stir in the cream or half & half, simmer for another 30 minutes.
5.Garnish with fresh basil before serving.
Note: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and process with food processor. In the winter, use a San Marzano-type canned tomato, drain half of the liquid and process in food processor.

Shrimp Creole

I posted the original recipe from Louisiana Cookin' Magazine.  In typical style, I changed it up and my changes are posted below.








1 cup vegetable oil
3/4 cup all-purpose flour
2½ cups finely chopped onion
5 cloves garlic, minced
2 bunches green onion, green parts finely chopped, white parts roughly chopped
½ large green bell pepper, seeded and chopped
1 (15-ounce) can tomato sauce
1 teaspoon chopped fresh thyme
3 fresh bay leaves
¼ teaspoon chopped fresh oregano
Juice of ½ large lemon
2½ cups water
1/4 teaspoon cayenne pepper
2 teaspoons salt
2½ pounds large fresh shrimp, peeled and deveined
Cooked long-grain white rice, for serving
Garnish: chopped green onion

Instructions

1. In a large heavy saucepan over medium-low heat, add oil; stir in flour, stirring constantly until a peanut butter-colored roux forms (10 mins in my cast iron skillet). Reduce heat to low and add onion, garlic, green onion, and bell pepper. Stir well, and cook until softened, 4 to 6 minutes.
2. Stir in tomato sauce, thyme, bay leaves, oregano, and lemon juice. Increase heat to medium, and bring sauce to a simmer. Add 2½ cups water, cayenne, and salt, and simmer until thickened, 30 to 45 minutes.
3. Gently stir in shrimp, reduce heat to a gentle simmer, and cook, covered, about 20 minutes. Let stand 10 minutes more. Remove and discard bay leaves. Serve over rice with green onion, if desired.

I liked this recipe but it needed something more.  I purchased some boneless, skinless chicken thighs and fried them up in the oil first.  I coated them with flour and about 2 - 3 tablespoon of cayenne, garlic powder and seasoning salt.  After frying, I added a little more oil to the pot then began making the roux as directed.

I diced then added the chicken at the end of step 2.

These changes made the roux spicier and added more bulk/less soupy to the meal.  Serve with French bread.  

Byerly's Famous Beer Cheese Soup

Photo Credit Parsley at Food.com

BaconSlut is at it again.  Chilly fall evenings usher in thoughts of (local grocery) Byerly's famous beer cheese soup for those living in these parts.  It is both comfort and joy in a bowl.  Add a crisp green side salad and some crusty bread, and a delicious dinner is done! Make 8 cups. 

1/2 cup butter

1/2 cup minced onion

2/3 cup flour

1 teaspoon dry mustard

1 teaspoon paprika

1/8 teaspoon ground cayenne pepper

1 teaspoon salt

1 (10 3/4 oz. can) chicken broth

4 cups whole milk

1 (12 oz.) can of beer  (Byerly's uses local Summit Pilsner)

3 cups freshly and finely shredded sharp cheddar cheese  (Byerly's uses local Land O' Lakes)

popcorn (for garnish)

Melt butter in large kettle; saute onion until soft.

Blend in flour and seasonings, and gradually stir in broth, milk, and beer.  Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir one minute.

Stir in cheese (do this slowly, in small batches, making sure all of the cheese is melted before adding additional  cheese).  Heat and stir until smooth.  Garnish with popcorn.

Chicken Stew

I like to have a few recipes that can utilize leftovers or whatever I have overtaking  my garden and this is one of my favs.  I use the leftovers from a rotisserie chicken.  I strip off all the meat and then make my own broth.  The basil comes from the garden.  If you slice your veggies  it only takes about 20 mins to make this delicious meal.  I guess I should let you know that I got this recipe from Giada"The blowjob Queen".  Fitting for this cookbook, right?

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
Half a baked chicken or about 2 chicken breast with ribs
1 (15-ounce) can  kidney beans, rinsed well and drained

Directions

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. 

(if using leftover chicken, skip this paragraph).  Add the chicken breasts; press to submerge.  Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Shred the chicken when cooled

If you didn't add the chicken, cook for 10 mins

Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.  Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.