Creamy Tomato Tortellini Soup

5.0 3        It is that time of year when there is a chill in the air, there are pumpkins on the porch, and there should be soup on the stove.  That is why Zoulah is excited to share with you a very tasty soup that is perfect for a chilly fall day.  Zoulah and I are "soupers!  This soup  makes up so quickly and tastes like you were working in the kitchen all day!  So Zoulah naturally loved this soup, because she is a super busy witch during 'her season."   The Red Couch daughters also loved this soup, and said they want it on the menu often.  The youngest Red Coucher came home and ate some leftover soup as an after-school snack.  Hope you enjoy it!      

Creamy Tomato Tortellini Soup

2 whole cloves garlic, minced
2 tablespoons olive oil
2 cups half and half
2 cups chicken broth
2 cans (10-3/4 ounce) condensed tomato soup
1/4 cup sun-dried tomatoes, minced or 2 tablespoons sun-dried tomato paste
1 teaspoon Italian Seasoning (the recipe called for 1 tablespoon -- see Zoulah's Notes)
1 teaspoon onion powder
1/2 teaspoon salt
1 package (9 ounce) cheese tortellini -- Zoulah used frozen
1/2 teaspoon freshly ground pepper, for garnish
1/2 cup grated Parmesan cheese, for garnish
 

Saue the garlic in the olive oil in a large stock pot over medium heat until the garlic is golden brown.  Watch carefully as he garlic can burn quickly.  When the garlic is done, add the tomato soup, sun-dried tomatoes, half and half, chicken stock, and the spices.  Zoulah saved the pepper to garnish each bowl.  Bring the ingredients in the stock pot to a simmer.  Once simmering, drop the tortellini into the soup.  Cook the tortellini according the directions on the package.  After the tortellini are cooked, ladle soup into bowls and top with Parmesan cheese and freshly ground pepper.  Don' overcook the tortellini as it could get mushy, and Zoulah does not like mushy pasta!

Zoulah's Notes:  The recipe was found on Pinterest and posted by the website Key Ingredient.  The recipe called for one tablespoon of Italian seasoning, and Zoulah only put in one teaspoon.  She is a spicy witch, but not that spicy.  You may wish to add that much, but Zoulah thought it would overwhelm the soup.  I used frozen tortellini, and it was good, but I am sure that fresh would be even better. 

Zoulah thanks you for dropping by Red Couch Recipes!

Pepperoni Pizza Spread

 

Welcome to Red Couch Recipes where I found a yummy dip for you to munch away your post-election elation or disappointment.  Who needs the crust on the pizza?  You certainly will not miss it with this dip.  I am a huge fan of stuffed green olives, and adding them to this spread amplifies the flavor.  It is ooey, gooey and so delicious.

 

 

Recipe for Pepperoni Pizza Spread
 

Adapted from a recipe by Connie Millonovich, of Cudahy, Wisconsin as printed in a Taste of Home Recipe.
 

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

1 cup mayonnaise

1 cup chopped pepperoni

1/2 cup chopped onion

1/2 cup copped green pepper

1 can (6 ounces) ripe olives, drained and chopped

1/2 cup stuffed olives (the green kind)

 

Crackers, bread sticks, French Bread, or vegetables for spreading

 

In a large bowl, combine all the ingredients, except the ingredients for spreading.  Transfer to a baking dish, 11-1/2  x 7-inch or similar baking dish,  Bake uncovered for 350 degrees for 25-30 minutes or until edges are bubbly and lightly browned.  Serve with crackers, bread sticks, French Bread, or vegetables for spreading.

  



Just a fun picture of my son and his Halloween mask.  He put it on for some friends the other night.  He would put it on and then do a dance that just cracked me up.

 



Our little friend December wearing the mask and doing his dance.

 



 

Thanks for dropping by Red Couch Recipes.  You will love this spread.

 

Bacon and Parmesan Pasta

So glad you chose to drop by Red Couch Recipes.  This has quickly become a family favorite at the Red Couch home.  One night, awhile ago, I had some onions and tomatoes in my fridge that I needed to use.  I used these two ingredients as the base for my recipe inspiration and voila, a recipe was created.  This recipe whips up quickly in about 35 minutes and is very tasty!  I love the smoky flavor the turkey bacon provides.  It's a good clean-out the fridge recipe, as you could easily add some other vegetables that you need to use up.

Bacon Parmesan Pasta Sauce

1 pound turkey bacon

3 cups diced Roma tomatoes

3 cups diced onions (mild)

2 cloves garlic, minched finely

2 cups fat-free half and half (reserve 1/2 cup to combine with flour)

2 tablespoons flour

1-1/4 cup Shredded Parmesan Cheese (reserve the 1/4 cup to garnish the pasta)

1 teaspoon freshly ground pepper

Salt to taste

1 pound Penne pasta

The onions -- yum!

The Roma Tomatoes keep their shape.  There are so many vegetables packed into this recipe, but my children don't seem to mind them at all!

Directions

1.  Cut up bacon into small pieces, and add bacon to dutch oven. Cook bacon on medium heat for about 5 minutes, or until done. 

2.  Add the onions and garlic to the bacon and cook for another 5 minutes until the onions are clear. 3.  Next add the tomatoes and cook for 5 minutes. 

3.  Add the 1-1/2 cups half and half to the dutch oven and stir to combine. In a small bowl, combine the reserved 1/2 cup half and half and the flour and stir to mix, and then add this to the pasta mixture, stirring well to combine. 

4.  Next, add the 1 cup Parmesan cheese. Reduce heat to simmer, and cook on the stovetop, stirring frequently, for another 10 minutes to reduce and thicken mixture. 

5.  While the pasta sauce is reducing, bring the penne pasta to boil in a large pot and cook to al dente. Drain the pasta. 

6.  Combine the pasta sauce and the drained hot pasta in a large serving bowl and garnish with Parmesan cheese.

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  Red Couch Recipe Notes:
  I always use Turkey Bacon; I love it that it so much lower in fat than regular bacon, and I love its smoky flavor. I use shredded Parmesan cheese, not finely ground Parmesan cheese. Fat-free half and half is available in most grocery stores, including Wal-Mart.  Yield:  6 servings. 

Thanks for dropping by Red Couch Recipes!

Italian Breakfast Strata and Hodgson Mill Giveaway Winner

Planning for a Christmas morning breakfast, then this just might be the ticket!  It whips up it minutes and you make it the night before and just pop it in the oven in the morning.  Don't you just love things that you can prepare the night before, especially for Christmas morning when the kids just want to jump at the presents. 

With the aid of Random. Org, Commenter Number 15 is the winner of the $25 Gift Code for the online Hodgson Mill Stores.  Start your oven  Marlis (Creative Journeys)!  Marlis creates beautiful tablescapes on her blog and is a very gracious blogger.  I know you will bake up something delicious!  I just used Hodgson Mill whole-wheat flour for a cake and it was so yummy and moist. 

 

We always eat a huge breakfast on Christmas morning and the rule is that the children can only open their stockings before breakfast -- the kids have to wait to open their presents until after breakfast.   Yes, I am a mean mother :).

The Broken Bread

Ingredients for Italian Breakfast Strata

Adapted from the December 2011 issue of Family Circle

1/2 cup sun dried tomatoes (NOT soaked in oil)

1 cup water

1 pound of sweet Italian sausage with casings removed

1 each of green and red bell pepper, cored, seeded and diced

8 green onions, diced

1 loaf Italian bread (14 ounces), cut into 1-inch cubes

8 large eggs

1 cup milk

1/2 cup packed basil leaves, chopped

2 cups shredded  mozzarella

1/2 cup Parmesan cheese

When I was making this, I felt very Christmas-y with all the red and green going on.

1.  Bring 1 cup of water to boil.  Place sun-dried tomatoes in a bowl and add water.  Let stand 10 minutes to soften tomatoes.

2.  Meanwhile, place sausage into a large nonstick skillet.  Cook over medium to medium-high heat for six minutes.  Add peppers and onions and cook, sitting occasionally for about four minutes.  Remove from heat.  Drain sun-dried tomatoes and chop.  Stir into sausage mixture into skillet.

3.  Place bread cubes in a very large bowl.  In a medium bowl, whisk eggs, milk, and chopped basil (or dried basil).  Stir sausage mixture into bread along with 1 cup of mozzarella cheese.  Pour egg mixture over bread mixture and stir to moisten all ingredients.  Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.  Pour bread mixture into prepared dish.  Cover with plastic wrap and refrigerate overnight. 

4.  Heat oven to 350 degrees.  Uncover baking dish  and top with remaining Mozzarella Cheese and Parmesan Cheese.  Spray foil (the side that will touch the casserole) with baking spray.  Cover baking dish with foil.  Bake, covered, for 45 minutes.  Uncover and bake an additional 15 minutes.  Cool slightly before serving.

Notes:  Fresh basil and red peppers are very dear right now so I used 1 tablespoon of dried basil.  I know it would taste much better with fresh basil.  I  used two green peppers instead of a green and a red.  I knew I would be okay because I had the red of the sun-dried tomatoes already in the mix.



Nancy's Butter Marinara Sauce

Woo-Hoo out there!  Have you been diligently attacking your summer reading list?  I just finished a very delightful book, Backstage with Julia, I would like to share with you.  The book was written by Nancy Verde Barr, who worked with Julia Child for her TV shows, cookbooks, and articles.  Julia maxim was that "cooking together is such fun" and Nancy was with Julia for 18 years sharing in the fun.

I thoroughly enjoyed this look into the life of Julia who loved food and had a such an enormous zest for life.  Julia gained fame with her book Mastering the Art of French Cooking and was one of America's favorite cooks.  In intimate details, Nancy tells us about her work with Julia, who she adored.  Nancy relates  Julia's support of her staff; she helped them make contacts in the food world and encouraged Nancy to write articles for food magazines and to write her own book.  As related by Nancy, a meal with Julia in one of her homes would have the guests helping to prepare the simple meal -- because "cooking together is such fun."

(Source:  Photobucket)

Julia was not enamoured with Italian cooking.  She pronounced the word pasta as (in past).  She did say that she liked Nancy's version of Marinara sauce.  Nancy's traditional quick Neapolitan tomato sauce began with olive oil, but when making it for Julia Child, she used butter -- what a surprise :).

 Nancy's Butter Marinara Sauce

4 tablespoons unsalted butter

1 teaspoon extra-virgin olive oil

1 small onion minced -- I used a  Vidalia onion

Salt

One 28-ounce can Italian peeled plum tomatoes, lightly drained

1/4 cup fresh basil, torn into small pieces

1 pound pasta, freshly cooked

1 pound cooked Italian sausage -- I added sausage for my meat loving family.

Parmesan cheese

1.  Melt the butter and oil in a heavy medium saucepan over medium low heat; being careful not to let the butter color.  Stir in the onion, season with salt; and cook gently until it has cooked, being very careful not to let the onion brown or it will become bitter. 

2.  Pour the tomatoes into a bowl and break them into small pieces with your hands; then add them to the pan when the onions are softened.  Bring to a boil, then reduce the heat and add the basil and a bit more salt.  Simmer for 15 minutes.  Add Italian sausage.  Sever over 1 pound of cooked pasta.

My daughters who are not fans of purchased pasta sauce, liked this.  Nancy says this serves two; with the addition of sausage and more pasta, this recipe served our family of five.

Julia had boundless energy and bristled when the "T" word (tired) was used.  Even though many times, their work would end as late as nine, Julia always would insist on a proper meal, which would mean preparing some kind of meat, chicken, or fish and vegetables. 

I loved reading about Nancy Verde Barr's adventures with Julia, recipes you won't find, only two, but plenty of interesting stories.  Published in 2007, you can find this book at your local library; I have also included a link to Amazon.

Enjoy your summer reading!

Linked with the following parties:  Wow Us Wednesdays

Asparagus Panzanella

Springtime around my area brings out foragers for asparagus.  You can see the foragers stopped on the side of the road with bags in hands bending over to harvest asparagus.

My husband and my 10-year old,Talley, enjoy foraging for asparagus.  These are pictures that my husband took last year.  We forage in a field; no, we don't go where we aren't wanted. 

With the abundance of asparagus we have, I am always thinking of ways to incorporate asparagus into our menu.

I came up with this simple recipe for Asparagus Panzanella and added a bit of bacon in to ramp up the dish.  Panzanella is basically an Italian bread salad with vegetables splashed with olive oil and vinegar; the various possibilities are endless.

Asparagus Panzanella

1/3 cup virgin olive oil -- good quality

3 tablespoons red wine vinegar

2 teaspoons garlic, finely minced

1/2 to 1 teaspoon salt - First add 1/2 teaspoon and then adjust right before serving

1/2 teaspoon freshly ground pepper

4 good-sized tomatoes, sliced into small bites -- I used tomatoes on the vine.

1 pound asparagus cooked and then cut into bite-sized pieces -- do not over cook

1/3 cup flat-leaf Italian parsley -- diced.

1 large cucumber, cut in small pieces

1/2 cup sliced red onion, thinly sliced or 1/2 cup sliced green onions; I used green because the red onion I had was way too hot.

6  cups good quality artisan bread -- cubed and baked (see instructions in directions) 

10 strips bacon,  cooked well and then sliced into small pieces



1. Heat oven to 400ºF. Line a jelly-roll pan with foil. Arrange bread cubes in a single layer on pan. Toast in oven 10 to 12 minutes, tossing once, until evenly browned.

2. Meanwhile, in a large mixing bowl, add oil, vinegar, garlic, salt and pepper, and tomatoes in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally. This is an important step. I love how the flavors blend and everything smells so good.

3. Then add asparagus, parsley, cucumbers, and onions to tomato mixture.   Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes and bacon; toss to blend thoroughly.

This is actually a very simple salad, but I wanted to add some notes so that you would be satisfied with your panzanella.

Notes: 

• You need to use good quality artisan bread and good quality olive oil -- squishy french bread sold near the registers won't do.  A grocery store near me clearances day old La Brea Artisan Breads; the day old bread works perfectly for Panzanella.
• Do not overcook the asparagus; mushy asparagus won't taste good.  After cooking the asparagus, you can place it in an ice bath to immediately stop the cooking process and then cut into bite-sized pieces upon cooling.  I grilled the asparagus for this Panzanella. 
• If using red onions, make sure you taste them before you add them; if they are hot, do NOT use them.  I love the color that red onions add to the salad, but a hot onion will wreck the salad.
• Serve right away so that the bread cubes are still somewhat crusty.
• Shoud you salad be a bit dry, add a bit more olive oil and vinegar.

Linked with the following parties:  Tuesday Night Supper Club, Wow Us Wednesdays

Nedra's Gnocchi --- Tutorial

You are going to love my mother Nedra for this recipe.  My mother passed away over 21 years ago, but she still lives on in many ways, including her recipes.  She found the gnocchi recipe years ago and it is a favorite with our family!  To me, Gnocchi, are perfect potato pillows!  They are melt-in-your-mouth heaven.  Did I tell you?  This is a cheater version; you make it with a mashed potato mix!  I know, I know, I never make instant mashed potatoes, except when I make gnocchi.  I even lived in Idaho for awhile so I know a teeny, tiny bit about potatoes.  Trust me on this one, you won't know the difference between dried and fresh potatoes,   I would sing for these gnocchi; I really would.

It took me 70 minutes to make this Gnocchi recipe, including time to take photos of the process.  I tell you this because it would take you longer to drive to a restaurant and order it.  You also wouldn't get the satisfaction of hearing your husband say, "These are better than in the restaurant...."  It is also very economical to make; it could be considered "peasant food."

Recipe for Nedra's Gnocchi -- There are photos of the process below.

Prepare mashed potatoes for 12 servings using half of the water and milk as directed on the package.  My package ( I just used the Wal-Mart Mashed Potatoes) had me add milk, water, butter, salt, and the potatoes. Make sure that you do boil the water and that you add the dried potatoes before you add the rest of the ingredients.  You need hot liquid so that the potatoes reconstitute.

1. Stir in about 1-1/2 cups flour, 1-2 teaspoons of salt and 3 eggs.  You need to be careful on the salt.  If you added some to your potato mix, taste the potatoes, before you add the eggs, and adjust the salt as indicated in step 1 accordingly.
2. On lightly floured surface, roll the dough, with your hands, into ropes about 3/4 inches thick and about 8 to 10 inches long.   The dough should be smooth and soft, not mealy.  Just work with the dough a bit.  You may need to add a little bit of flour.
3. Cut into 3/4-inch lengths.
4. Use a fork to make the indentations on each gnocchi.  This will flatten the pasta a bit, so plump it back up with your fingers.  You want the dough to have the indentations to trap more sauce.  There is a tool for this that I don't have.
5. Bring a large kettle of water to a boil.  Add 1 tablespoon salt.  Place the gnocchi in the boiling water.  The gnocchi are cooked when they rise to the top.  This happens quite quickly and not all will rise to the top at one time.  Remove gnocchi from the boiling water with a slotted spoon.  Serve with desired sauce.
6. We like gnocchi best with a bit of browned butter, garlic, Parmesan cheese, and fresh herbs.  I used some German Thyme that wintered over.

Gnocchi Dough

Rolled and Ready to Cut

Cut into 3/4-inch Slices

After the Fork Markings Have Been Made

Lovely Gnocchi Waiting to Be Cooked

A platter of Perfect Potato Pillows

Thanks for dropping by my Red Couch.

Posted with the following:  Foodie Friday Tickled Pink, Motivate Me Monday, Tuesday Night Supper Club. Take-A-Look Tuesday

Roba Dolce Gelatos and Sorbettos

I had the great fortune of receiving a wonderful package of Roba Dolce Gelatos and Sorbettos.  When the package arrived I was sick in bed.  My daughter, Tati, who was also sick, had stayed home from school that day and found the package on our front porch.  Because I was in bed, I didn't open it right away -- but not to worry -- the gelatos and ice creams were safely in a bed of dried ice.  I received 5 (30-ounce) containers and 3 single-serve (6-ounce) containers -- what a generous sample pack!

  Roba Dolce means "sweet stuff" in Italian and I would have to agree.  Roba Dolce began making their "sweet stuff" at two gelatorias in Providence and Newport, Rhode Island.  The response from their customers in Rhode Island and tourists from all over the United States was so encouraging that they decided to package it and make it available for all to enjoy

The Scoop on the Gelato and Sorbetto

Pictured:  Top:  Mango Sorbetto, Coconut Gelato; Center:  Dark Chocolate Chunk Gelato; Bottom:  Lemon Sorbetto, Pistachio Gelato

Gelatos -- Coconut, Pistachio, Dark Chocolate Chunk

Coconut -- We went crazy over the Pistachio and Coconut Gelatos  The coconut was creamy and smooth and tasted like an exquisite coconut macaroon in frozen gelato-form.  At the outset, it was the one flavor that I thought I would have liked the least -- BUT it was one I liked, and my husband liked, the best.  Well, it is hard to say that I liked it the best, because I also adored the Pistachio Gelato.    It would be the perfect ending to any Asian or Indian meal -- or really ANY meal.

Pistachio -- I have always had a penchant for pistachio ice cream and this gelato didn't disappoint.  The gelato was stuffed  with pistachios enrobed in a rich pistachio gelato base.   I have never had a better pistachio gelato or ice cream! My pictures just don't show the generous amount of pistachios in this gelato; if you are a pistachio lover like me, you won't be disappointed.  Should I say that I almost sang an Italian aria after eating the pistachio?

Dark Chocolate Chunk --  If you are a dark chocolate fan, you are in for a real treat with the Chocolate Chunk Gelato.  It has a creamy, rich, intense dark chocolate base with large chunks of chocolate.  This is not a gelato for the faint of heart; it's for those that adore dense, dark chocolate.

Sorbettos

My kids were huge fans of all of the sorbettos. The sorbettos were perfect for those of us who were under the weather.   These are waist-friendly sorbettos.  The generous single servings had only around 120 calories and no fat!

Mango --My 14-year old daughter Tati loved the mango sorbetto; it was like eating a fresh mango in frozen form.   It has a rich, intense flavor; you will feel like you have been transported to some place tropical while eating the mango sorbetto.

Lemon --The lemon sorbetto is a smooth, but tart and intensely flavored sorbetto.  My 16 year-old son kept on getting into the freezer to take bites of this sorbetto; it was calling his name and he couldn't help it!  It is so pretty and white and pure tasting.

Blood Orange  -- We all loved the Blood Orange Sorbetto; we received a single serving of this, shared among five, to my chagrin, I wasn't able to sample very much of it.  In contrast to the mango and lemon sorbettos, it is very gently flavored.

Click HERE for a $1.00 off coupon for Roba Dolce Gelatos and Sorbettos.  Click HERE for retail locations because everyone needs a little Roba Dolce.

Although I was not compensated financially for this review, my taste buds were more than adequately compensated from this generous  free sample pack of gelatos and sorbettos.    Thank you to Roba Dolce and Karen, hostess of the blog "This Old House 2," who sponsored the contest for the new gelato flavors.  The new flavors, submitted  by Karen's readers, and chosen by Roba Dolce are:  Strawberry Cheesecake Gelato, Key Lime Pie Gelato, and a Coffee Toffee Mocha Crunch Gelato.  My submission was a Hazelnut Chocolate Gelato.  Hagen-Daz used to make this flavor and it was soooo amazing.  I think Roba Dolce has a Hazelnut Chocolate in the works.

Recipes From the "Hood" -- - Dutch Oven Sun-Dried Tomato Pesto Stuffed Chicken

Hello Everyone and Welcome to Day Four of DUTCH OVEN WEEK!  If you don't have a Dutch Oven (horrors!) you can just make this in a large covered casserole dish!

One of the things I have enjoyed most about blogging  is trying out new recipes that I have found from other's blogs.  I call these recipes, "Recipes From the Hood, " meaning recipes I have found from the food  blogging "neighborhood."

Recently,  I ran across this recipe Dutch Oven Sun-Dried Tomato Pesto Stuffed Chicken on "Our Family Treat." a blog written by Lindsay who is a busy mother of three children under five!  She has been blogging since April 2009.  Take a minute to peruse her recipes; her most recent is a Greek Pasta Salad which I am also anxious to make.   I really love her recipes; check out her blog HERE.

Then I saw Lindsay's Sun-Dried Tomato Pesto Stuffed Chicken made and reviewed on "Dutch Oven Madness" written by Toni who gave the highest marks to Lindsay's recipe.  Toni writes a blog about Dutch Oven Cooking and has committed to make a Dutch Oven Recipe every day in 2010!   After almost six months (and 203 recipes), she has become a Dutch oven expert!  Check out her blog    HERE. 

I made this recipe last night and the "food critics," my husband and children raved about it!  Some of them said that it was the best main dish that I have made since blogging.  The "stuffed" part of the chicken, the pesto with the salami and cheese, tastes so good and the sauce just tops it off.  I want to thank both Lindsay and Toni for the recipe for Dutch Oven Sun Dried Tomato Pesto Stuffed Chicken.  I know I will make it again and again! 

This week I have featured recipes for Dutch Oven Potatoes and a recipe for a Mountain Man Breakfast using an outdoor/camping Dutch Oven.  Last night I  took the easy way out and used my indoor Dutch Oven when I made Chicken Stuffed with Sun-Dried Tomatoes.  It is a bright cherry and cheery red color.  I love cooking with it.  My husband gave it to me as a present last year.  It is a Tramontina brand, a low-cost Dutch Oven which has had great reviews.

Recipe for Dutch Oven Sun-Dried Tomato Pesto Stuffed Chicken
Serves 8-10

Stuffed Chicken
8-10 Boneless skinless chicken breasts pounded out until about double in size.  My chicken was not really cooperative, but I did the best that I could with my metal mallot.  I liked pounding the chicken as it took out some agression that I was carrying around!

8-10 slices provolone cheese -- Use one slice per chicken breast.

8-10 slices of a dry salami -- Use one slice per chicken breast.

1/4 cup pesto -- Use store bought or homemade.  I whipped some up because my basil is thriving and
needed to be pruned.

1/4 cup sun-dried tomatoes -- I used sun-dried tomatoes not packed in oil.

Salt and Pepper

Sauce

1/2 container of sour cream (8 oz) -- I used low-fat.

3 cups heavy cream -- I didn't use heavy cream, but next time I would do so.  Lindsay's picture shows her sauce much thicker than mine.

2 tablespoons butter

2 tablespoons flour

1 cup parmesan cheese -- I used the pre-grated cheese in the dairy section.

Start by pounding out your chicken breasts using a rolling pin or a mallet as directed above.  In a blender or food processor, mix the pesto and the tomatoes until fully blended. You may need to add some more olive oil if it seems too dry. Season each side of the breasts with salt and pepper. In the middle of the breast place a teaspoon or so of the pesto mixture, a slice of cheese and slice of salami. Fold the chicken, similar to a burrito, so that the inside ingredients cannot easily leak out while baking.  Use toothpicks to secure chicken.  Wrap in a Tupperware, and keep cool until you are ready to cook. Repeat with all the chicken breasts.

In a dutch oven, over 12-15 briquettes (or camp stove to start) brown the chicken breasts, seam side down first, in a tablespoon of butter. Once browned on all sides, remove from oven, and let rest covered in foil. To the dutch oven, add the rest of the butter, and whisk in the flour. Add the cream, sour cream, and cheese. Stir over the heat until it begins to tighten. Put the chicken back into the sauce and cover. Cook for 45-50 minutes using 10 briquettes on bottom, and 10 on top.  If you are using an inside Dutch Oven like I did, bake in a 350 degree oven for 40-45 minutes.  While baking, I occasionally basted the chicken with the sauce. 
Notes:  I had a lot of sauce left over, but I didn't mind because then I didn't feel so guilty about all the fat in the dish.  You could try to make this with less sauce, but I liked that it cooked in the sauce.  If I would have used heavy cream, my sauce would have been thicker.

This is my stuffed chicken ready to serve.  The sauce has separated a little bit, but it came back together nicely once I stirred it.

Last year the "food critics" didn't enjoy my camp cooking!  I think this would be a great dish to make while camping!  If you did the prep work ahead of time, you could have a gourmet meal in less than an hour!

I am posting this with the following Blogging Parties:

Tickled Pink at 504 Main

Summer Sunday at the Tablescaper

Just Something I Whipped Up Mondays at the Girl Creative

Made By You Mondays at Skip to My Lou

Tempt My Tummy Tuesdays at Blessed With Grace

Panzanella and CSN Review

Hi everyone!  I hope your Fourth of July weekend was great!  On the menu today is Panzanella.  This recipe will help you use and enjoy your tomatoes from the garden this summer.   I just love the flavors and the smell of this great salad!   Panzanella, is an Italian bread salad that has been around for centuries.  It always includes bread and tomatoes and lots of vegetables.  For bread, use a good quality Artisan bread or sourdough bread.  Make sure that you add the bread right before serving so that the bread is somewhat crispy.

This recipe for Panzanella makes me start singing the song "Dulcinea" from Don Quixote; I just substitute the word Panzanella for Dulcinea!  For the correct pronounciation of Panzanella, click HERE.  I am sure Italian cooks don't use a recipe to make Panzanella, but here is a great recipe for the rest of us!  This recipe is from the Women's Day May 2010 issue.  For the recipe and instructions, please look below the CSN review information.


Recently I was contact by CSN to do a product review; CSN has over 1,000 vanities and you can easily find a vanity for your bedroom or bathroom. They have vanities that range from classic styles to comtemporary styles. Many of them come with free shipping and I doubt you will find a better selection anywhere!  Here are a few that I found that I love.

In the very near future, I will be doing a review of a CSN product.  At this point, I an not going to tell you what product I will be reviewing  but think hot days; cold refreshment!  I will be making several recipes with this product.  Stay tuned...

Recipe for Panzanella

6 cups cubed Italian or rustic bread, cut into cubes
4 large ripe tomatoes (about 3 lb), cut in chunks
1 medium red onion, halved and thinly sliced
1/3 cup extra-virgin olive oil
3 Tbsp red wine vinegar
2 tsp minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
2 medium yellow peppers, seeded and cubed
1 large seedless cucumber, quartered lengthwise, cut into 3/4-in. pieces
1/3 cup chopped parsley

1. Heat oven to 400ºF. Line a jelly-roll pan with foil. Arrange bread cubes in a single layer on pan. Toast in oven 10 to 12 minutes, tossing once, until evenly browned.

2. Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally.  This is an important step.  I love how the flavors blend and everything smells so good.

3. Add peppers, cucumber and parsley to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes; toss to blend thoroughly.

Although I like this salad just as written, you could add some mozarella cheese or fresh basil.

I am posting this with Tasty Tuesday blog party.

Tomato Basil Soup and Tales from Nine Mile Canyon

This is the best recipe for Tomato Basil Soup!  You really need to try it and it has only THREE ingredients!  I know, I know, some of you might doubt!  I have made another famed, and complicated, recipe for Tomato Basil Soup and it didn't turn out well!  I talked to my sister and she recommended this recipe that was served at her church function.  Sometimes, easy and simple IS best!  Trust me on this!  It's a cloudy and dismal day today and Tomato Basil Soup would be perfect to serve on a day like today.

As you may know I participate in Jenny Matlock's Alphabe-Thursday.  The letter of the week this week is "T" for Tomato Basil Soup and Tales from Nine Mile Canyon.   I will post the recipe for the soup and then show pictures of our Memorial Day trip to Nine Mile Canyon where petroglyphs are not rare and both ancient and somewhat modern civilizations have left remnants of their lives leaving us to only wonder about the tales they could tell.

Tomato Basil Soup Recipe
4 cups Campbell's Tomato Soup -- Just as it comes out of the can.
2 cups non-fat half and half --It is important that you use the non-fat version of half and half.
3-4 tablespoons of prepared basil pesto

Put soup and half and half in a medium saucepan and heat.  When heated, add prepared basil pesto!  That's it!  Note:  You can find basil pesto in the pasta sauce section or produce section of your grocery store.  I also added some freshly ground pepper and some grated Asiago cheese to top the soup.

I am posting this "T" post with Jenny Matlock's Alphabe-Thursday.

Tuesdays at the Table
Tempt My Tummy Tuesday
Tasty Tuesday

Tales From Nine Mile Canyon
On memorial Day we went to Nine Mile Canyon.  It is an area that was at one time inhabited by the Fremont Indians, agriculturalists, that populated parts of the Southwest from approximately 400 A.D. to 1300 A.D.  There is no single accepted theory about what happened to the Fremon Indians after 1300 A.D, however in the Nine-Mile area, they did leave behind lots of petroglyphs (etched) and some pictographs (painted). There are also some dwelling structures and storage buildings still standing.  In Nine-Mile there are also more recently abandoned homes and structures and even an abandoned ghost town named Harper.  The name Nine Mile Canyon is a misnomer as the canyon is more like 45 miles long.  One of the entrances is near Wellington, Utah.  If you go bring water and food and have a full tank of gas; there are no services, aside from the Nine Mile Ranch, in the canyon.

We had a pleasant picnic at Cottonwood Glen Picnic Area.


This is one of the most famous panels in Nine Mile.  It is called the Great Hunt Panel.  One of the reasons that it is famous is because the panel depicts an event, rather just a collection of figures.  To see this panel, if you are coming from Wellington, it is at the end of the canyon.

I like the fingers and toes on this figure.

This is part of the "Buffalo" Panel.

More beautiful rock art!

What are they trying to tell us?

The Fremont Indians tended to depict human-like figures with trapezoidal body shapes.  This petroglyph was a favorite of my children!

This was the only pictograph that we saw, although I am sure there are a lot more!

There are few residents living in Nine-Mile Canyon today.  There is a bunk and breakfast owned by our friend's parents called the Nine Mile Ranch.  We only saw one other occupied home.  You can also see modern historic sites from the earlier settlers in Utah.  There is also the town of Harper, which is a ghost town.

















We liked the wreath on the door!

I wonder who lived here?  What is their tale to tell?















Although we were not geo-caching, my children found a geo-cache.  I wonder what future generations might think if they found a box that contained lipstick, Germ-X, rocks, coins, a cup, and other not so exciting items?  What tale would this geo-cache tell?