Tomato Soup & Mini Grilled Cheese Sandwiches

Tomato Soup

1/3 Cup Olive Oil (Extra Virgin)

5 Large Carrots - Pealed and coarsely chopped (2 3/4 cups)

1 Large Yellow Onion - Coarsely chopped (2 cups)

1 Tablespoon of Dried Basil

3 (28 oz) cans Italian Style Whole Tomatoes in puree

1 3/4 Cups of Chicken Broth

2 Cups Heavy Cream

Salt & Pepper 

2 Tablespoons Fresh Basil - cut in fine ribbons

Method:

Heat a 6-8 quart saucepan over medium heat, add oil and coat bottom of pan.  Add carrots, onion, and dried basil.  Saute, stirring occasionally, until vegetables are softened, about 10-12 min.  Season with salt and pepper (1/2 tsp salt and 1/4 tsp pepper)

Add all three cans of tomatoes and broth.  Bring to a boil, reduce heat to low and simmer (uncovered) for 20 minutes.

Remove from heat, puree soup with an immersion blender in the pot (or use a blender)

Return soup to pan. Stir in cream and keep warm on low heat.  Season to taste with salt and pepper (usually 1 tsp of salt & 1/4 tsp pepper) and add ribbons of fresh basil and enjoy.

Mini Grilled Cheese Sandwiches

1 Package of King's Hawaiian Savory Butter Rolls

Sliced Cheddar Cheese - (Cut each slice in 4)

8 Tablespoons of Butter

1/2 Cup Freshly Grated Parmesan

1/8 tsp Salt

3/4 tsp Granulated Garlic

1 Tablespoon of Fresh Parsley (Finely chopped)

Method:

In a medium bowl, mash together butter, parmesan cheese, salt, and granulated garlic until combined.  Then stir in finely chopped parsley.  

Slice rolls like you would a loaf of bread.  Spread butter mixture on one side of each slice, add 2 small squares of sliced cheddar cheese, and top with another buttered slice to make a sandwich.  Then you can fry multiple in the pan, just like you would any other grilled cheese sandwich. 

We served the soup and sandwiches at Madison's baby shower and they were a big hit!

Italian Sliders

This is a new variation of the ham sliders I found and they were a big hit!  I would reccommend doubling the recipe

Ingredients:
12 Hawaiian Sweet Rolls (King's Hawaiian)
1/4 cup pesto
1/2 pound of ham
1/4 pound salami
1/4 pound pepperoni
1/4 pound provolone cheese
1/4 cup sun-dried tomoatoes

Glaze:
4 Tbs. Butter
1 tsp Italian seasoning
1 tsp. Garlic powder

Method:
Preheat oven to 350 degrees.  While keeping the rolls intact, cut them in half.  Place bottom half of the rolls in a  greased 9X13 pan.  Evenly spread pesto on the bottom half of rolls.  Layer ham, salami, pepperoni, provolone cheese, and sun-dried tomatoes.  Place top half of rolls over everything.  Melt butter in microwave safe dish and then mix in italian seasoning and garlic powder.  Brush glaze over rolls and cover with foil. Bake covered at 350 for 25 minutes then remove foil and cook an additional 10 minutes.  Cut individual rolls with a sharp knife and serve.

Ham & Cheese Sliders

These are sooo good and easy to make for a crowd!

Ingredients:
24 Hawaiian sweet rolls (Kings Hawaiian)
1 lb. Black Forest Ham
1 lb. Swiss Cheese
Mayonaise

Glaze:
1 stick Butter
2 Tbs. Brown sugar
1 Tbs. Dijon Mustard
1 Tbs. Poppy seeds
1 tsp. Onion powder
2 tsp. Worcestershire Sause
1/4 tsp Salt
Pinch of Black Pepper

Method for Rolls:
Lightly spray and 11X17 pan or 9X13 for a 1/2 batch with baking spray.  Cut the sliders in half (while attached, don't break apart).  Place bottom half into the bottom of the dish and spread mayo on the top half and set aside.  Cut cheese slices into quarters and layer on the individual rolls (cheese, ham & then cheese again)  Add top half of rolls into the dish and brush generously with the glaze.  cover with foil and cook at 350 for 25 minutes then remove foil and cook an additional 10 minutes.  Take a knife and cut the rolls into individual portions and serve.  Delicious!

Method for Glaze:
In small microwave safe dish heat butter in microwave until melted.  Stir in remaining ingredients and then brush over the top of rolls after they are assembled.

Stacy's Bruschetta

Ingredients:
6 tomatoes (chopped) - I like to use roma tomatoes
2 cloves of garlic (crushed)
Salt to taste
Basil
Olive Oil (good quality)
Balsamic Vinegar
Italian or French bread

Method:
Chop up 6 tomatoes.  Add 2 cloves of crushed garlic.  Add salt to taste.  Use a 3 to 1 ratio of Olive oil to Balsamic Vinegar.  Shred basil into small strips.  Stir together, taste and make adjustments as needed.  toast small slices of Italian or French bread brushed with Olive Oil.  Top bread with bruschetta and add small pieces of mozzerella  if you want.

Guacamole Vidinhar Style

Ingredients:

3 Avocados
1 Lime, juiced
1 tsp. Garlic salt
2 Tomatoes, diced
1/2 Can Black Beans, drained
Pinch of Cumin
1/2 cup diced Onion

Mix together and enjoy!

Salsa Vidinhar Style

Ingredients:

2 Large cans, petite diced tomatoes
2 jalepenos (1 with seeds)
1 yellow chili
Cilantro
1 Lime
1/2 Tbs. Cumin
3 tsp. Garlic Salt

Method:

• Drain juice from tomatoes
• put 1 can tomatoes in food processor with 1/2 of all veggies (not lime)
• process until smooth, empty in bowl
• take 1/2 can of tomatoes and mix other half of vegetables, process coarsely, add to bowl
• pour last 1/2 of can of tomatoes into bowl and mix
• squeeze lime, with as much pulp as you can
• add cumin and garlic salt

Paije's Famous Asiago Bread

Caution....you will want to eat the whole loaf!

1 cup Asiago Shredded Cheese
1 cup Shredded Jack Cheese
1/2 cup Mayo
1/2 bunch of Green Onions (chopped)
2 cloves of garlic (minced) or about 2 tsp.
1/4 cup melted butter

Stir all the ingredients together and spread over cut french bread.  Bake 375 until cheese is bubbling and golden on top.