Serving Up {Pizza}: Pizza with Tomato and Basil

A few weeks ago I found myself needing to begin preparing dinner without really a menu idea in mind.  With it being late summer, and with plenty of fresh produce in the garden and the orchard, I determined that I wanted to make something utilizing all the yummy options outside my back door.  We ended up having two very different pizza's that night and they both turned out delicious.  I am sharing both recipes this week in hopes that maybe you still have some fresh ingredients of your own to utilize.

The first recipe is pretty standard fair at many pizza parlors - a tomato and basil topped pizza.  In my case I used Roma tomatoes because that is what I had ripe on the vine, along with basil picked from the plant right as it went onto the pizza.  It could not get any fresher and the delicious flavor was evidence of the perfect ingredients.  In fact, the pizza was so yummy that I made it again only a few days later.  What can I say?  I had a lot of tomatoes!

I also have to put a plug in here for buying fresh mozzarella (the kind that comes in a ball that you have to grate yourself and it makes a mess when doing so) whenever you are making homemade pizza.  It tastes better, it melts better and the pizza will thank you.

One Year Ago: Darn Good Chocolate Cake

PIZZA with TOMATO & BASIL     
printable version

1 ball favorite prepared pizza dough (I love Trader Joe's)
corn meal
Olive Oil
1 1/2 cups mozzarella cheese, grated

2 Roma tomatoes, sliced thinly (1/4 inch)

1/3 cup Parmesan cheese, grated
1 garlic clove, minced
1/4 cup packed fresh basil, cut chiffonade-style
salt

Preheat oven to 450 degrees and place pizza stone in the oven to get to temperature.

Roll out pizza dough into a 12-inch circle on a large piece of parchment paper sprinkled with corn meal.  Drizzle olive oil over pizza dough.  Sprinkle mozzarella over the top of the dough.  Arrange tomato slices over cheese.  Sprinkle Parmesan cheese over tomatoes, then basil and garlic.  Remove pizza stone from oven and carefully slide prepared pizza onto pizza stone.  Place in preheated oven and bake until crust is baked through and cheese is melted, approx. 12 minutes.  Remove from oven and generously sprinkle with salt to taste.

Serving Up {Appetizer}: Easy Salsa

My 9 year-old claims that he loves Mexican food but the truth is that he really only loves salsa.  While we were on vacation this summer my dad pulled out the tortilla chips and this salsa and asked if anyone wanted some.  You should have seen my son's eyes light up!

Before we had left, my son had been hands on in the kitchen making his own batch of salsa.  Promptly upon arriving home from vacation he declared that we needed to get the ingredients to make our own batch - which we did.  We have been enjoying it ever since on everything from chips to our scrambled eggs. 

One Year Ago: Zucchini Bread
                        Ranch Vegetable Dip

CASON'S SALSA     
(recipe from Linda W.)
printable version

2 28-ounce cans tomatoes, drained
1 large onion
1 each green, yellow, red pepper
1-2 jalapeno pepper
1/4 bunch cilantro
2-3 cloves garlic
1/4 cup vinegar
1/2 cup sugar
3 tsp. salt

Use a food processor to chop the vegetables to desired size (can process less for chunkier salsa or more for smoother salsa).  The heat of the salsa is determined by the jalapeno pepper seeds; generally we use the seeds from only one of the two jalapenos.  When all the vegetables have been chopped, combine into a large bowl and add vinegar, sugar and salt.
Taste and add additional jalapeno seeds to increase heat level if desired.
For chunkier salsa you can add 1 15-ounce can of petite diced tomatoes (drained) at the end.

Store in the refrigerator.

Serving Up {Sandwich}: The Ultimate Grilled Cheese

After posting my recipe for Parmesan Tomato Basil Soup, it only seems reasonable that I ought to follow it with this recipe for an amazing grilled cheese sandwich.  "Grilled cheese?" you ask.  And I say "yes" - there is a recipe to follow when you want to make Knock Your Socks Off Grilled Cheese.  Perfectly paired with a cup of tomato soup or enjoyed by itself, this is Grilled Cheese taken to the next level.

THE ULTIMATE GRILLED CHEESE SANDWICH     Pin It

(recipe from Ally W.)

printable version

Sliced Havarti cheese

Sliced Fontina cheese

Fresh Mozzarella cheese

Fresh Basil

Honey

Sourdough Bread

Tomato**

Butter

Generously butter one side of two slices of sourdough bread (I've tried wheat bread and french bread - sourdough is my favorite in this recipe).  Then on one slice of bread, on the non-buttered side, generously slather honey.  I vary on this step from my friends directions, but I promise that when you put the honey directly on the bread it heats up on the grill and crystallizes to add a subliminal crunch that adds to the delight of this sandwich.  Place one slice of bread, buttered side down, onto a pre-heated grill.  Top with one slice of Havarti cheese and one slice of fontina cheese.  Place the other slice of bread, buttered side down, onto the grill and layer it with fresh mozzarella slices, sliced tomato and fresh basil.  When the cheeses are melted, and the bread adequately toasted, remove and combine both slices for a sandwich that is out of this world.

** This sandwich is awesome even without tomato if you aren't sure about that addition.  A favorite variation of mine is to replace the tomato and basil with a scoop of Trader Joe's jarred Bruschetta - same flavor taken to the next level!  If you don't live near Trader Joe's, please consider moving - this is just one of MANY of their products that find their way into my pantry as a staple.

Serving Up {Soup}: Tomato Basil Parmesan Soup

I love soups.  I really love soups.  I have been known to serve soup in July in Las Vegas - not because it was cold but because I was simply craving soup.  Now that we are living in the Northwest we have more "soup weather" days which I have been taking advantage of.  There is nothing like a yummy, warm bowl of soup and some crusty bread smeared thick with butter.  Perfect meal in my book!

I had a favorite homemade Tomato Soup recipe for a number of years, yet I am guilty of trying new recipes even for things that I already have a "perfect" recipe for.  That is how I stumbled onto this recipe.  I marked it because I liked the idea that it was a slow cooker recipe - yet the first time I made it I hadn't left enough time to utilize the crock pot so I made it on the stove.  It was LOVE at first bite.

The only thing that I have been known to do differently (other than I usually make it on the stove top) is to put small batches of it into my blender when it is all done and blend it down so that no chunks remain.  I personally am a fan of the chunks but I get outvoted by the masses at my house, so the chunks have to go.  If you choose to do the same, be aware that if the soup is too hot when it is put in the blender it tends to "explode" in the blender.  So only put a cup or two into your blender at a time.  It takes a bit longer but in the end is it's a better option than cleaning tomato soup from cupboards and the ceiling - ask me how I know :)

SLOW COOKER TOMATO BASIL PARMESAN SOUP     Pin It
(recipe from Good Things Utah)
printable version

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano
1 Tbsp. dried basil
4 cups chicken broth
½ bay leaf, ½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cook time), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve. Serves 8.