roasted red pepper tomato bisque...

We went back to school this week.
Will you just look at my homegirl...
She started high school this year.
She's not a baby anymore. *sniff*
Where does the time go?


And take a look at my handsome boys...
A sophomore, a toddler, and a senior.
May the force be with me this year.

So, now that we're back on a schedule,
I was forced to dust off my stove.
Although, in my opinion, it's still too hot to cook.
But heck, what's my opinion around here anyway...
my homies demand my home cooked meals.


This is a perfect soup to serve your kiddos after a long day
of school... it pairs nicely with a grilled sandwich.

Let's make it...


First, you'll need to dice up a small onion and several cloves of garlic.


Fire up your stove.

Drizzle a little olive oil...

and melt a couple tablespoons of butter.

Then toss in your onions and garlic.
*So sorry, forgot to take a photo of that step.

Be sure to salt and


pepper according to taste.

Now, while the onions and garlic are sauteing,
grab a jar of roasted peppers... red preferably.

And chop 'em up.
I only used about half the jar... which measured about 1/2 cup.

After the onions and garlic are cooked, grab your blender
or food processor and toss them in with the chopped peppers.

Pour in 1 cup of chicken stock.


And blend... or puree.

Now grab a can of diced tomatoes and pour them into a pot.

Add in the blended roasted pepper mixture.
Turn your heat to a medium-low.
Then, give it a nice stir.

Add in a can and half of tomato puree.

Sprinkle in about a 1/2 teaspoon of dried basil.

Now comes the good part. *grin*
Pour in 3/4 cup heavy cream... yum.


Stir well.
Now, give it a little taste.
Add in more salt and pepper to taste.
Heat thoroughly for about 5 to 10 minutes.

While your soup is heating, whip up some grilled cheese sandwiches.

Aren't mine the cutest? We have a thing for Mickey Mouse over here.

Just a little thing...

It's really no big deal. *giggle*

But seriously, you've got to make this soup.


It'll make you smile.


~Roasted Red Pepper Tomato Bisque~

1 small onion, diced
3 to 4 garlic cloves, diced
Olive Oil
2 tablespoon butter
Salt & Pepper
1/2 cup roasted red peppers, chopped
1 cup chicken stock
1 can petite diced tomatoes
1 1/2 cans tomato puree
1/2 teaspoon dried basil
3/4 cup heavy cream


~Heat the olive oil and butter in a pan.
~Saute the onions and garlic for about 5 minutes until translucent.
~Salt and pepper to taste.
~Blend the cooked onions and garlic, roasted red peppers,
and chicken stock in a blender or food processor until blended.
~Heat the diced tomatoes in a pot.
~Stir in the blended roasted pepper mixture.
~Add the tomato puree. Stir.
~Sprinkle in the dried basil.
~Pour in the cream. Stir.
~Taste and add more salt and pepper to taste.
~Serve with a grilled cheese sandwich.
~Smile.

Much love,

rolo

meatball sliders...

I made these the other night and they were, aside from being
super simple, simply scrumptious.


The Pioneer Woman posted about them last week.
She made her meatballs from scratch.


Since I'm trying to avoid standing over a hot stove more than I
have to this summer, I opted to buy a bag of pre-made frozen meatballs.


And it worked just fine.

Maybe PW should have done the same... 'cause it actually
ended up being about a "16-Minute Meal" with
the frozen meatballs.

Try 'em this weekend for quick and filling lunch or dinner.
Your family will love you for it!

Stay cool,
rolo

Oh, and please excuse my blog for the moment...
it's under a little construction.

sweet lemon tea with basil...

Ahhhh... there's nothing like kickin' back in
the hammock with a cold refreshing treat in hand.

I simply adore sweet basil.
The flavor of it, the scent... Oh, the scent. *faint*
In fact, I'm growing some right now and I love to sniff it.
Yes, I'm weird.

This refreshing treat has a hint of fresh basil and makes it oh, so special. Yum.

Let's make it...

You're gonna need water, sugar, a family size
tea bag, lemon juice, and fresh basil.


Start by heating 2 cups of water and 1/2 cup sugar
(if you like it extra sweet, use 1 cup sugar)
to just boiling... Just until the sugar dissolves.
Remove from heat.


Add the tea bag...


and let it steep for about 10 minutes.

While you wait for the tea to steep,
gather up some fresh basil (about 3 leaves will do)...

and 1 cup lemon juice.


Put the lemon juice and fresh basil leaves in your blender...


and blend it for about 30 seconds.


Oh, it smells so delightful. *insert smiley face*


After the tea and sugar mixture has cooled
a bit, pour it in a pitcher.


Add the blended lemon and basil.


Spoon off the foam.


Serve over ice.

Now, go put your feet up and enjoy.

It'll help wash

this down.

Enjoy your 4th of July weekend!
xo

Where liberty dwells, there is my country.
~ Benjamin Franklin

prelude to a 4th...

July 4th.
Independence Day.

Family.
Friends.
Food.
Fireworks.
Fun.

I'll be busy this week preparing for all of the above.

Here's a peek at what I'll most likely be cooking...
some you've seen, some are new.

I'll share every yummy detail with you...

Grilled Corn on the Cob... Oh me, Oh my!



Tie-dying... a fun family tradition.

Deviled Eggs... It's the hidden surprise that make these babies scrumptious.

Firecracker Mac & Cheese... *faint*

Grilled berries in brandy served over ice cream... Delightfully dreamy.



Lemony Ice Tea with Basil... A refreshing sweet treat.

Texas Style Grilled Cheese... *faint*

Dr. Pepper Chocolate Cake... Sinful.

Curbside flag wavin' at the parade... A fun neighborhood
tradition to kick start the day.



Late night fireworks with my homies under the full moon... Perfect.

So, be sure to check back often.

xo
"There, I guess King George will be able to read that."
John Hancock, after signing the Declaration of Independence.