Pepperjack Tomato Soup

It can be frustrating taking on a snow storm with spring just 2 days away. But why not enjoy the winter wonderland while it's still here? After all, the sparkling white snow glistening in the sunlight is genuinly beautiful and the brisk cold air can be refreshing!
The best way to warm up from a cold wintery night is comfort food; especially soup. This pepperjack tomato soup is one of my favorite recipes ever! After working for years at Isaac's I decided to try a stab at my own form of pepperjack tomato soup.
This creamy soup has a small kick to it-- or can be more powerful, it's up to you!

For a great way to warm up on a cold wintery night, check out this tasty take on tomato soup:

Pepperjack Tomato Soup
1 medium onion, chopped
2 Tablespoons butter
2 cans of diced tomatoes
2 cans of condensed tomato soup (you can also puree stewed tomatoes for this part)
1 cup of milk
1 teaspoon of sugar
1/2 teaspoon paprika
1/8 teaspoon garlic powder
1 package cream cheese
1 block pepperjack cheese
In a large saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese and pepperjack cheese.

This is super easy and delicious!

Savory Pork Roast with Apple Stuffing

It's a common dilemma: your sitting at your favorite spot for happy hour, and you have no idea what you want to drink. Although you can't decide between a few favorites, there's a 9/10 chance you've already picked your poison. Whether its beer, vodka, wine etc., you've probably narrowed your choices to a certain 'category'.
I use the same concept when brainstorming dinner ideas. I like to start with the type of meat I want to use that night. For tonight's entree, I decided on pork as a starting point and researched ideas from there.
Using Pinterest I stumbled upon this efficiently delectable apple stuffing recipe.

Credits for this dish go to SusieQTpies Cafe

Preparation time: 15 minutes
Cook time: 1 hour 20 minutes

Ingredients:

2 garlic cloves

1 1/2 tsp. dried and crushed rosemary (or 4 1/2 tsp. fresh, chopped rosemary)

1 tsp. rubbed sage

1/4 tsp. ground pepper

2 medium RED apples, chopped with skin to equal about 2 cups

1/2 cup chopped celery (optional...I like it better without!) 

1/3 cup chopped onion

6 cups herbed and seasoned stuffing mix (do not use cornbread stuffing!!) 

1 can of cream of mushroom soup with 1 can of water

1/4 cup melted margarine or butter

1 boneless rolled pork loin roast (2 1/2 to 3 lbs.)
Directions:

1. Preheat oven to 350 degrees. 
2. Press garlic into small bow. Add rosemary, sage and pepper; mix well.
3. Remove 1/2 tsp. of mixture for stuffing.

4. Core and slice apples, chop celery and onion and put in large mixing bowl.
5. Add apple, stuffing mix, soup, butter and reserved seasonings.
6. Mix well and spoon into deep dish baker or 9X9.

7. Rub the seasoning mix evenly over pork loin.
8. Place roast, fat side up, over stuffing.
9. Cover with Stoneware Baking Bowl or Aluminum Foil.

10. Bake for 1 1/3 hrs.
11. Remove Baking Bowl or Aluminum and bake 15-30 minutes more or until meat registers between 130 and 145 degrees.
12. Let stand 10 minutes before carving. Serve with steamed veggies of your choice!

* I used green beans (a favorite of my boyfriend) for my veggie of choice. You can choose whatever you wish! Enjoy!

xo, A

Tuscan Pasta with Tomato-Basil Cream

Ok, since I haven't updated my blog in awhile I want to document/update on some recipes I've made recently.
This particular dish is full of mouth watering ingredients; from 4 cheese stuffed ravioli to the tomato-basil cream sauce, this is one meal your family won't mind as a leftover- I promise.
This recipe was found on Pinterest, which I find is the easiest way to discover new ideas-- by looking at the picture! As you can see, this recipe particularly caught my eye :0 If you want to check out the original website, check out My Recipes 

Ingredients:

• 1 (20-oz.) package refrigerated four-cheese ravioli* $
• 1 (16-oz.) jar sun-dried tomato Alfredo sauce $
• 2 tablespoons white wine
• 2 medium-size fresh tomatoes, chopped** $
• 1/2 cup chopped fresh basil
• 1/3 cup grated Parmesan cheese $
• Garnish: fresh basil strips

Directions:

1. 1. Prepare pasta according to package directions.
2. 2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
3. *1 (13-oz.) package three-cheese tortellini may be substituted.
4. **1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.
5. Note: For testing purposes only, we used Buitoni Four Cheese Ravioli and Classico Sun-dried Tomato Alfredo Pasta Sauce.

Marguerite Cleveland, Fort Leavenworth, Kansas, Southern Living
JULY 2007

Enjoy!!

xo, A