Tomato Basil Soup

This is one of the many delicious recipes I have found on that lovely unheard of website called pinterest.  This is such a fresh tasting soul warming soup that I love to make for myself when the kids are at school.  They say they don't like it anyways. original recipe here

3 cloves of garlic, minced

2 tablespoons of olive oil

2 - 14 oz. cans of crushed tomatoes

1 - 14 oz. can of whole tomatoes

2 cups of stock (chicken or vegetable)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp of fresh ground black pepper

1/4 cup of heavy cream

3 tablespoons of fresh basil, julienned

parmesan cheese

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.  

Top with heavy cream, fresh basil and parmesan cheese.

Spaghetti Sauce

Spaghetti is my favorite meal and has been since a kid. I think it was sealed to be my favorite the summer of 1990. A couple of days after my 10th birthday I had to have my appendix removed. Back then a patient with this procedure was required to stay in the hospital for about 4 days and they cut you open. I have an ugly 4 inch scar to prove it. One night while eating my mush and jello hospital food, I asked my mom what everyone at home was eating and she said Spaghetti. I have never wanted a food so much. My mom promised that when I was allowed to eat a regular diet again she would make it for me. And she did, and it is in my memory the best tasting food I've ever had.

Most of the people I've cooked for has never had my spaghetti. I don't make it for guests, because I believe that most everyone likes spaghetti a certain way. At least that's how I am. I don't order spaghetti at restaurants and I almost never like someone else's homemade kind. I like mine, it came from mother.

Spaghetti Sauce

1 lb hamburger

3 small cans tomato sauce

1 small can tomato paste

1-2 t dried basil

1-2 t dried garlic powder

1-2 t dried oregano

1 t sugar

salt and pepper

Brown the hamburger in a large sauce pan, season it with salt and pepper. Add your tomato sauce and paste. Then take one of the cans and fill it up with halfway to 3/4 of the way with water. Add spices. Stir all together and bring to a boil. Cover pan, and turn heat down to low and simmer. Stir occasionally and let simmer for 20 min.

Black Bean Salsa

This recipe came from a friend I knew in Louisville.  It is the most requested recipe I make. I'm pretty sure my family makes it every summer they get together.  I say "they" because they all live near each other and I have lived far far away for far too long.


Black Bean Salsa


2 cans drained and rinsed black beans
1 can drained corn
2 (14 oz) cans petite diced tomatoes, drain most of juice
1 medium diced red onion
1/4 c chopped cilantro
3 T lime juice
2 T olive oil
1 T red wine vinegar
1 t salt
1/2 t pepper
1 avocado

-Mix all ingredients except avocado together and let set in fridge for 30-ish minutes.  Dice Avocado and add just before serving with yummy yummy tortilla chips, or over burritos, or as a topping to tacos, taquitos or quesadillas, or fish.

Sonic's Cherry Limeade

I can't get Sonic in Alaska and I have reverted to making my own limeades.  This is the best cherry version I've tried so far.

1 can frozen limeade concentrate
1-2 liters of Sprite
Juice from a 10 oz. jar of marachino cherries
fresh limes cut into wedges

Mix the limeade, Sprite, and cherry juice together in large pitcher.  Squeeze a lime wedge and then put the wedge into individual glasses.  Pour limeade over lime wedges.

Lindsay's Swedish Meatballs

I really like how easy this recipe is.  Especially if the meatballs are already prepared.  I often make a double batch of meatballs and use half for this recipe and half for an Italian Meatballs on Spaghetti.

Meatballs (enough for everyone to have a few)
1/2 jar apricot jam
1 C Ketchup
2 t Cider Vinegar

Brown the meatballs (or warm up if using the already cooked and frozen variety) in a large skillet.  Combine the jam, ketchup and vinegar in a small bowl and pour over the brown meatballs.  Let the balls simmer in the sauce covered with a lid for about 20 minutes.  We like to eat it with rice.

Skillet Lasagna

This is a Pampered Chef Recipe that I has made it's way into my frequently used recipes. 


Skillet Lasagna

1 jar 24-26 oz of spaghetti sauce (feel free to make your own, I like Prego's traditional)
3 cups water (I use jar from sauce, plus a little)
8 oz lasagna noodles, break each into thirds
1 lb ground turkey italian style (I really recommend the italian style, it calls for sausage, but I like this better)
2 garlic cloves minced
2 oz parmesan cheese (about a 1/4 cup)
2 Tb chopped fresh parsley divided
1 c ricotta cheese
 1/2 shredded mozzarella cheese
1/4 t black pepper
 
 
Combine sauce and water in large skillet, cover and bring to a boil. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes, stirring occasionally. 

In another pan cook turkey breaking up until no longer pink; then add garlic and cook 1 minute longer.

In a bowl combine cheeses, parsley, and pepper.

When noodles are done, mix in turkey, then scoop cheese mixture into the skillet (do not stir it in, make it look like dollops of sour cream, or scoops of ice cream) cover and simmer gently 3-5 until cheese is heated through. Sprinkle remanding parsley as garnish.

Black Bean Salsa

This recipe came from a friend I knew in Louisville.  It is the most requested recipe I make. I'm pretty sure my family makes it every summer they get together.  I say "they" because they all live near each other and I have lived far far away a long time.


Black Bean Salsa


2 cans drained and rinsed black beans
1 can drained corn
2 (14 oz) cans petite diced tomatoes, drain most of juice
1 medium diced red onion
1/4 c chopped cilantro
3 T lime juice
2 T olive oil
1 T red wine vinegar
1 t salt
1/2 t pepper


-Mix all together and let set in fridge for 30-ish minutes.  Dice one Avocado and add just before serving with yummy yummy tortilla chips, or over burritos, or as a topping to tacos, taquitos or quesadillas.