Basil Tomato Soup with Grilled Cheese Sticks

I heard about this on the radio and thought I might give it a whirl.  It has fast become one of our family favorites.  It is always a good quick meal, especially on a cold night.

Campbells Tomato Soup
1 tsp fresh Basil
Cheddar cheese shredded and sliced
Sliced bread

Cook the tomato soup and basil according to the directions on the can.

Butter top side of the bread place the buttered side on the grill.  Put on your desired amount of cheese.  Butter another piece of bread and place the butter side away from the cheese.  Cook at 350 on a griddle.  Flip after 1-3 min. depending on how toasted you want the bread.  Put shredded cheese on the griddle about the size of your bread surface.  Put the grilled sandwich on top.  Cook for 30 sec or until crispy.  Add more cheese to the griddle and do the same on the other side.  Cut your sandwich into strips and serve with the soup.  Enjoy

Almond Sugar Cookie Bars

My cute neighbor made these delicious cookies for me.  I took one bite and knew that I was not going to be sharing them with my family.  I hid these delectable morsels and ate every single on.  Once they were gone I knew that I had to have more.  Thank goodness that she was willing to give me her recipe.  They are as good as any sugar cookie but so, so much easier to make.  You can thank me for this recipe later. :)

1 1/2 Cups sugar
1 Cup butter softened
1 8ounce package of cream cheese softened
1 egg
1 tsp vanilla
1/2 tsp almond extract
1 tsp baking powder
3 1/4 Cups flour

Cream sugar, butter, and cream cheese.  Add eggs and beat well.  Add vanilla and almond.  Mix.  Add the remaining ingredients.  Press dough into cookie sheet sprayed with Pam.  Bake at 350 degrees for 18-20 minutes, until very light brown.  Cool to frost.

Frosting

3 Cups
1/4 Cup milk
1/2 Cup butter, softened
1 Tablespoon almond extract
Dash of salt

mix butter, milk, and almond extract.  Add powdered sugar till spreading consistency is right.  Frost cooled cookies.  Enjoy!

Mango and coconut rice

Again Carl and my mom were in a creative mood and so we needed something tasty to go with our Tilapia.  They came up with a mango and coconut rice that is to die for.  It was amazing and I could eat it as a dessert it tasted so good.  

1 tsp salt
2/3 C water
14 ounces coconut milk
1 1/2 long grain rice
1 T Olive Oil
1 mango peeled and cubed.

Heat the oil add the rice, stir to coat then add remaining ingredients.  Bring to a boil and then cover and simmer on medium low heat for 20 minutes.  (I just did mine in my rice cooker and put all the ingredients in and then added the water to the fill line.  This worked just fine.)  Serve and Enjoy!

Grilled Tilapia with Capers

I truly have neglected this blog for way to long.  I feel bad because my one fan has been waiting since April to get a new recipe.  I have felt the pressure and finally my ducks are in a row, the stars are aligned, my baby is asleep, my other three are at school, and my spunky 4 year old is safely swimming in the bath.  It is perfect time to get a blog post done.  I must hurry though because before long life will be CRAZY again.

 My mom had us over for dinner and made a new recipe. Grilled Tilapia with capers.  It was heavenly.  Her and my Uncle Carl decided to try something new.  Apparently Carl really wanted tilapia with capers so my mom got on her trusty computer and together they came up with a fabulous dinner.  We also had mango and coconut rice.  The two went together so well.  They make me laugh when they work together.  They still act silly even at their age.  They tease each other like brother and sister do.  I am glad Carl was there so that mom would try something so different.  It is one of my new favorite dishes.  

4 Tilapia fillet
3 T Olive Oil
1 lemon finely zested
2 lemons juiced
1/2 C dry white wine
1 shallot thinly sliced
Splash of heavy cream
1 stick of butter cut in cubes
1/4 C Fresh Parsley
1/4 C drained capers
black pepper
salt


Heat grill to high.  Brush fish on both sides with olive oil.  Season with salt and pepper.  Cook 3-4 minutes per side or until lightly golden brown and slightly charred. 

Combine shallots, lemon juice and zest, white wine in a small sauce pan on high heat.  Cook until reduced by half.  Remove from heat and let cool.  Whisk together the cream, butter, and wine mixture in a small bowl and season with salt and pepper.  Add the parsley and capers.  Stir.  Serve over the Tilapia.  Enjoy!