Tomato Basil Bisque with Prosciutto and Smoked Provolone Paninis

I'm back! After taking a break for my wedding, I'm so excited to be back and blogging again! I have redesigned my blog's look, and its contents will differ slightly from the past as well. I will be presenting newer, fresher recipes that are the best of the best that I cook. In the past, I would post most everything I made- but now you will only get the BEST recipes I create! I am also going to be adding some restaurant reviews, along with pictures and recreated recipes, to feature the fabulous Twin Cities dining that I frequently enjoy.

So- on to the good stuff! Today I made a big pot of Tomato Basil Bisque and served it with simple Prosciutto and Smoked Provolone Paninis (perfect for dipping!). The bisque was fantastic- creamy, comforting, flavorful and special. I knew it'd be good from the moment I began sauteing the onions in butter. There is something SO appealing about the smell and sound of onions in butter. Add garlic, and it's a real delight! This soup is easy to make, uses ingredients easily kept on hand, and will last for lunch all week!

Tomato Basil Bisque

Creamy, comforting and easy!

Serves 8

3 T. butter
3 medium white onions, chopped
2 carrots, chopped
2 garlic cloves, minced
1 cup water
48 oz. canned, diced tomatoes
2 cups half and half
1 cup fresh basil, chopped
salt and pepper, to taste

In a large stockpot or Dutch oven, melt butter over medium heat. Add onions, carrots and garlic. Cook 5 minutes. Add 1 cup water, tomatoes and salt and pepper. Cook uncovered over medium heat for 40 minutes; stirring occasionally. Cool slightly.

Blend in a blender or food processor, in batches if necessary. Stir in half and half. Sprinkle with fresh basil and blend again until completely pureed.

Recipe adapted from Mad About Food cookbook

Prosciutto and Smoked Provolone Paninis
These delicious sandwiches were made to dip in tomato soup!
Makes 1 sandwich

2 slices good rustic bread (I used rosemary boule)
2 slices prosciutto
2 slices smoked provolone cheese
olive oil

Heat panini press or skillet over medium heat. Assemble sandwich and drizzle outside bread slices with olive oil. Cook in panini press until cheese is melted and bread is lightly browned and toasty. If using a skillet cook one side at a time using another skillet to press down on sandwich. Enjoy with Tomato Basil Bisque.

Break time!

Dear Fellow Foodies,
I'm sure you've noticed that I have not been blogging much lately. I have decided to take a break from blogging until after my wedding on October 23. There is just so much craziness going on right now that I can't devote the time I'd like to this blog. But I promise that the blog will be up and running in full force come November! Please bear with me and stay hungry! :)

Lots of love,
Sarah

Homemade Tomato Sauce with Spaghetti

It's August and the tomatoes are amazing! It's the perfect time to grab a big bunch of them from the garden or farmers' market and make homemade tomato sauce. There is nothing quite like making this sauce from scratch. I love tomato sauce year round, but at this time of year you can get the most out of the flavor of the tomatoes and can create a sauce that is not only delicious, but is also easy to make and really healthy. Make a big batch and freeze the extras for a special treat when these beautiful days of summer are behind us!

Homemade Tomato Sauce with Spaghetti
A wholesome and flavorful sauce that brings any noodle to life!
Makes about 3 cups

12 ripe tomatoes
1 small red onion, diced
4 cloves garlic, minced
1/2 tsp. sugar
1 tsp. kosher salt
1 tsp. dried Italian herbs
3 T. extra virgin olive oil
Fresh basil, chopped, optional
Grated Parmesan cheese, optional
Prepared Spaghetti, for serving

Bring a large pot of water to a boil. Immerse tomatoes, a couple at a time, for 30 seconds, then remove into a large bowl of ice water to cool for a minute or two. Remove from ice water and peel off the skins (they will slide off easily). Cut out the cores, then roughly chop up the tomatoes.

Heat olive oil in a large skillet over medium heat. Add the onion and a pinch of kosher salt. Saute until they begin to soften, about 5 minutes, then add the garlic cloves. Saute while stirring for 2 minutes. Add in all of the tomatoes and their juices. Increase heat to medium high until mixture begins to boil, then reduce to medium low to simmer. Add dried herbs, salt and sugar and simmer for 45 minutes, until reduced by about 1/4, or to desired consistency.

Serve with hot spaghetti, fresh basil and grated cheese. Refrigerate leftovers for up to five days, or freeze.

Recipe by Sarah Saubert

Champagne Sangria and Mexican Roll-Ups

I recently had the pleasure of hosting my best friend’s wedding shower, and it was a Mexican fiesta. The party was in the middle of the day, so a meal wasn’t necessary, just a few yummy appetizers and a fabulous drink! For the appetizers I made my “famous” bruschetta with ripe summer tomatoes and lots of basil, guacamole served with chips and carrots, and Mexican roll-ups. Mexican roll-ups are easy and delicious, and they’re perfect for parties because they can be made ahead. The shining star of the (hot!) afternoon was Champagne Sangria, a light, fruity and bubbly cocktail that was refreshing and delicious. This menu was perfect because the flavors were so unique, everything was relatively healthy, and it was bright and colorful!

Mexican Roll-Ups
A make-ahead appetizer that everyone loves!
Makes 10 roll-ups, serves 20-30

2 (8 ounce) packages cream cheese, softened
1 can chopped black olives
2 green onions, minced
2 T red onion, minced
¼ C red and green peppers, minced
1 T hot pepper sauce
3 T chopped fresh cilantro
¼ C salsa
1 tsp. cumin
1 tsp. garlic salt
½ tsp. chilli powder
10 flour tortillas

Combine all of the ingredients except the tortillas and stir well to blend. Spread some of the mixture on each of the tortillas and roll up tightly. Cover and refrigerate two hours or overnight. Slice into bite size pieces. Sprinkle with chilli powder.

Champagne Sangria
Fruity, bubbly and delicious!
Makes 6 drinks

1 (750-ml) bottle Prosecco or French Champagne, chilled
1/2 cup orange juice
2 cups Mint Simple Syrup, recipe follows
1 lemon, zested and thinly sliced
1 lime, zested and thinly sliced
1/2 cup sliced strawberries
5 fresh mint sprigs
Crushed ice

In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.

Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.

Mint Simple Syrup:
2cups sugar
2 cups water
1 cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Recipe courtesy of Giada Delaurentis

Greek Pizza

Yes, it's another pizza recipe! As you know, I love making homemade pizza. Pizza has a bad reputation for being unhealthy, but that's mostly due to those delivery places. Making pizza at home is healthful, easy and fun! I created this delicious Greek pizza on a night when I was home alone, and I will admit, it was so good I ate the whole thing. Hey! I was hungry! At least it's better than eating a whole Pizza Hut pizza. :) Try this recipe and share with a friend (or not)!

Greek Pizza
Enjoy a healthy pizza with this recipe!

Pre-made thin pizza crust
Pizza sauce
Kalamata olives
Red onions, chopped
Green peppers, chopped
Garlic, minced
Grape tomatoes, halved
Zucchini, chopped (optional)
Cooked chicken breast, chopped (optional)
Mozzarella cheese, shredded
Feta cheese, crumbled
Italian herb seasoning

Spread sauce around the crust then add your favorite toppings. Finish it off with some cheese and Italian herbs. Bake according to directions on crust. Enjoy!

Braised Chicken in Sun-dried Tomato Cream

While my go-to dish for any occasion is usually pasta, for many it's chicken. Chicken is popular because there are so many options of what to do with it. Just like pasta, almost anything tastes great with chicken! I made this delicious braised chicken in sundried tomato cream sauce that was one of the tastiest chicken dishes I've ever made. The braising technique is easy to do and really makes the chicken succulent and juicy, while the sundried tomato cream has a rich, creamy and almost sweet flavor that is brightened with plenty of white wine. And best of all, this dish is easy to prepare and has a "wow" factor that's always appreciated!

Braised Chicken in Sun-dried Tomato Cream
A flavorful and delicious way to prepare chicken that's always a hit!
Serves 2

2 skinless boneless chicken breast halves
1 T oil from oil-packed sun-dried tomatoes
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 T thinly sliced fresh basil

Sprinkle chicken with salt and pepper. Heat oil in a heavy medium skillet over medium-hight heat. Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add wine, cream and tomatoes; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.

Recipe courtesy of Bon Appetit

Spectacular Sides: Roasted New Potatoes with Spring Herb Pesto; Green Beans with Lemon, Walnuts and Parsley; and Watermelon Salad with Feta and Arugula

Is it just me, or is the best part of a meal often the side dishes? I enjoy a piece of meat as much as anyone, but I get really excited about the rest of the meal. I love when a meal rounds itself out with a number of dishes, some savory, some sweet and some just plain fun. It's especially welcoming when the sides make the most of the season. I recently cooked a dinner party and featured these three fantastic side dishes. The Rosted New Potatoes with Spring Herb Pesto is my favorite new potato preparation. The potatoes maintain their buttery texture but the outside gets crisp and flavorful. And the Spring Herb Pesto is super easy and fresh. And have you seen all of those green beans at the farmers' market lately? Try this prepration with bright lemon, crunchy walnuts and fresh parsley, with just the right amount of butter to add decadence. And last but not least, if you've never tried watermelon with feta, do it now! The sweet watermelon and salty feta compliment each other beautifully, and the arugula adds a spicy bite. It's divine! With these recipes you just may have the brilliant idea to forget the meat and just go for the sides!

Roasted New Potatoes with Spring Herb Pesto
Crisp and buttery potatoes come to life with a fresh and easy pesto.

Serves 6

3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 T chopped fresh rosemary
3 T. olive oil, divided
2 garlic cloves, minced
1 T fresh lemon juice
1/2 tsp grated lemon peel
1/2 tsp salt
2 1/2 pounds red-skinned new potatoes, halved lengthwise

Blend parsley, chives, rosemary, 1 T olive oil, garlic, lemon juice, lemon peel and 1/2 tsp salt in food processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400 degrees. Toss potatoes and remaining 2 T oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Enjoy!

Green Beans with Walnuts, Lemon and Parsley
Fresh, buttery and bright flavors make a delicious side to any meal.

Serves 8

2 lbs. slender green beans, trimmed and halved
5 T butter
3/4 cup chopped walnuts
4 tsp grated lemon peel
1/3 cup finely chopped fresh Italian parsley

Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain again and pat dry. (Beans can be prepared 1 day ahead. Wrap in plastic and refrigerate.)

Melt butter in large deep skillet over medium heat. Add walnuts; saute until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans and toss to heat through, about 5 minutes. Mix in lemon peel and toss 1 minute. Mix in parsley. Season beans to taste with salt and pepper. Transfer to bowl and serve.

Watermelon Salad with Feta and Arugula
Sweet watermelon pairs perfectly with salty, crumbly feta cheese.

Serves 6

1/4 seedless watermelon, cubed
1/2 cup crumbled feta cheese
6 oz baby arugula
2 T extra virgin olive oil
1 tsp honey
2 tsp fresh lemon juice
Kosher salt and fresh black pepper

Mix the olive oil, honey and lemon juice until combined. Sprinkle with salt and pepper. Combine watermelon, feta and arugula in a large bowl. Drizzle the dressing over the salad and toss to combine. Serve immediately.

Potato and green bean recipes courtesy of Bon Appetit
Watermelon salad by Sarah Saubert