French Bread Tomato Soup

Cool blustery days……I need soup……..French Bread Tomato Soup

French Bread Tomato Soup 6

Once fall has reared it’s beautiful albeit it chilly head, I want comfort food… casseroles, chili, stews and of course soup.

When I was a kid, tomato soup and grilled cheese was a fall and winter fav. Of course it was canned soup and white bread, and single sliced cheese. Over the years I have jazzed up my tomato soup collection and Tomato French Bread Soup is my latest addition.

French Bread Tomato Soup 1

Once again I have turned to my pressure cooker. I know I am repeating myself …….but really…….get one of these. If you are a busy family this is just your ticket for quick and tasty meals.

This soup is a veggie tomato soup, loaded with carrots, onions, red pepper, celery, and garlic. Chicken stock, tomato juice, canned tomatoes, a touch of lemon juice, sugar, and cayenne to your heat preference, then into pressure cooker for 15 minutes.

French Bread Tomato Soup 3

What makes this soup special are the french bread dumplings…….who knew you could cook bread in the pressure cooker????

Using Pillsbury’s Simply Rustic French Bread loaf, I cut it into 6 pieces, and tossed it with some spices, parmesan cheese, and olive oil.

French Bread Tomato Soup 4

After the soup had cooked for 15 minutes, I dropped the “dumplings” on top and cooked for another 6 minutes or so……..and ta da………Tomato French Bread Soup.
Kinda like chicken and dumplings …….only its Tomato Soup and dumplings. Warm and comforting. Perfect for a chilly night!!

I also included directions for a regular slow cooker, for those of you who do not YET own a pressure cooker.

Tomato French Bread Soup Collage

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French Bread Tomato Soup

  • Author: Marty Boyd

Scale

Ingredients

  • 1 cup onion, chopped
  • 1/2 cup carrots, chopped
1/2 cup red pepper, chopped
  • 1/2 cup celery, sliced
  • 3 cloves garlic, minced
  • 128 ounce can diced tomato
  • 2 cups chicken stock
  • 1 cup tomato juice
  • Juice of half a lemon
  • 2 teaspoons sugar
  • 1/81/4 teaspoon cayenne pepper (to your desired heat)
  • 113.2 ounce can Pillsbury Simply Rustic French Bread, cut into 6 pieces
  • 1/2 teaspoon each, basil, fennel, and oregano
  • 1/3 cup shredded parmesan cheese
  • 1 teaspoon olive oil

Instructions

  1. In a pressure cooker combine onion, carrots, red pepper, celery, and garlic. Stir in tomatoes ( do not drain), broth, tomato juice, lemon juice, sugar, and cayenne pepper. Set on High Pressure for 15 minutes.
  2. Meanwhile, cut the french bread dough into 6 pieces and place in a large bowl. Add spice, parmesan cheese, and olive oil, toss to coat, making sure to evenly distribute the spices and cheese.
  3. After the 15 minutes, allow pressure cooker to set for an additional 10 minutes, then release pressure.
  4. Remove lid and place the french bread pieces evenly over the soup. Put the lid back on and set the pressure cooker to High pressure for 6-8 minutes. Allow to set for several minutes then release the pressure.
  5. Serve with additional parmesan cheese.

Notes

Slow cooker instructions:
Add the first 11 ingredients to a slow cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Remove lid and place bread pieces on top of soup. Replace the lid. If using low-heat setting, turn cooker to high-heat setting. Cover and cook for 50 to 60 minutes more. Do not lift lid during cooking time.

 

Italian Beef

Italian Beef

The holidays are fast approaching and it seems there is never enough time to get everything done. Now is the time to pull out the crock pot or pressure cooker and put it to good use. Italian Beef – two ways………

A couple of weeks ago Tim mentioned Italian Beef………he wanted to make a pizza…….Italian Beef and Pepper Pizza. The Italian Beef being the star of the show……….. we wanted it to be perfect.

Italian Beef Collage

I have made my Italian Beef the same way for years! Super easy and totally delicious. Tim on the other had wanted to make a jazzed up version……..you know Mr. Spicy. So, we made both…….they were both delicious, but of course I though mine was a smig better and he thought the same about his………so let’s call it a tie. I will share both recipes with you and you be the judge!

Using either recipe you can, make the pizza, which we will also post the recipe for, or sandwiches, use it to top pasta or rice. Make it into nachos for game day. Whatever you do with it will be awesome.

Back to the Holiday madness……. this would be perfect for a Christmas or New Years Eve buffet…….it holds in the crock pot beautifully.

Throw it in the crock pot before that last minute shopping and when you get home with your goodies ………dinner is ready……….and no one will say What the “Forks” for Dinner?

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Italian Beef Collage

Italian Beef

  • Author: Tim Boyd
  • Prep Time: 5 minutes
  • Cook Time: 70 minutes
  • Total Time: 75 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Scale

Ingredients

  • 2 pounds beef chuck roast
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 10 pepperoncinis (mild or hot)
  • 1/4 cup of juice from pepperoncinis jar
  • 2 tablespoons coconut oil
  • 1/2 cup red wine
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon dried Italian seasoning
  • 1/41/2 teaspoon crushed red pepper
  • 1 cup beef broth

Instructions

  1. Place the beef roast at the bottom of the crockpot. Place all other ingredients on top of the roast. Cover the crock pot and set on high for 4-6 hours, or on low from 8-10 hours.
  2. Once the beef is tender and falling apart, use two fork to shred the meat in the juices.
  3. Serve warm on toasted rolls, on a pizza in nachos or with rice or pasta, or on it’s own.

Notes

This recipe can be cooked in a crockpot or a pressure cooker. Times in the recipe are for a crockpot. If using a pressure cooker adjust times according to your pressure cooker instructions. Mine take 70 minutes.

Keywords: chuck roast, onion, garlic, pepperoni peppers, red wine, sandwich, instant pot

 

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Italian Beef Collage

Italian Beef

  • Author: Marty Boyd

Scale

Ingredients

  • 34 lb Roast
  • 2 Packets of Zesty Italian Dressing Mix (dry mix)
  • 1 cup red wine
  • 1 12 oz jar of sliced Pepperocini and juice
  • 1 cup of beef broth

Instructions

  1. Place all ingredients into crock pot and cook on low 8-10 hours or on high 4-6 hours. Shred the meat using two forks. Use in sandwiches, pizza, nachos, or on pasta or rice.

Notes

This recipe can be cooked in a crockpot or a pressure cooker. Times in the recipe are for a crockpot. If using a pressure cooker adjust times according to your pressure cooker instructions.

 

Carne Asada Nachos

Carne Asada Nachos

Carne Asada Nachos

I have a new toy……I have a new toy …..and you-u don’t……….but you should, if you don’t this thing is AWESOME!!! I am happy dancing………why dancing you may ask……..my new toy helped me make my Carne Asada Nachos!

What is my new toy you ask??? It a Pressure Cooker, thats also a crock pot, and a rice cooker. Pressure CookerIf it just went to the grocery store, it would be the perfect appliance! LOL …….Oh wait…..it keeps the food warm after the programed cooking time…….it IS the perfect appliance!

Since returning from Vegas and having the carne asada tacos at Hecho En Vegas, I have been dying to try and recreate the carne asada. My new little toy made this a breeze. The flavor is not exactly like Hecho’s but it’s close. My meat was a little more done……first time with the pressure cooker ……..I wasn’t sure how long to cook it,so mine was falling apart, while Hecho’s was chunkier.

Now, what to do with this luscious, juicy,spicy meat……….Carne Asada Nachos……..of course! Nachos need cheese sauce. Neither Tim nor I really like the nacho cheese sauce,so how about queso blanco……hmmmmm. The recipe for the queso sauce couldn’t be easier, one bowl, it cooks in the microwave………one of the best inventions…..ever!! And in five minutes or less……. creamy and cheesy, easy queso blanco sauce.

Carne Asada Plate

I would like to be all homemadey but I bought some good restaurant style chips at the store instead of making my own. Hey……it was Sunday afternoon and there were football games that needed to watched……by Tim not me.

Now ,I had a plan…….heat the chips in a cast iron skillet in a 400* oven for about 5-7 minutes, until until they were warm and extra crispy. top with the carne asada, drizzle….ok, ladle the queso sauce on, then top with tomatoes, avocado, green onion, cilantro, jalapeño slices, and a crumble of queso blanco cheese……the amount of toppings you put on these is up to you. OMG….these were fabulous!!!!! Crispy chips, juicy spicy meat, cool toppings……the perfect Carne Asada Nachos.

Carne Asada Chip
Since Tim and I have been married, I have a long drive to work, 40 minutes each way…….thank goodness for audio books……..but getting home late does not = time for making dinner and eating before 7 or 8 at night…….not good! But, with my new toy, the process can be sped up greatly. So, if time is of the essence for you too, look for one of these nifty toys for yourself. Looking to make a recipe now………. so I can play with my new toy.

Carne Asada Nachos Collage

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Carne Asada Nachos

Carne Asada Nachos

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Tex Mex

Scale

Ingredients

  • 2 pounds flank steak
  • 4 cloves garlic, minced or grated
  • 1 large onion, finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle chile powder
  • 1/2 teaspoon each salt and pepper
  • 2 tablespoons coconut oil
  • 1 large jalapeño, seeded and diced
  • 1 orange, juiced
  • 2 limes, juiced
  • 1/4 cup soy sauce
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup beer

Instructions

  1. In a skillet over medium high heat sear the flank steak in the coconut oil. Just a quick sear for color.
  2. Place flank steak and remaining ingredients in a pressure cooker and cook on high for 30-35 minutes following instructions on your pressure cooker. If you do not have a pressure cooker you can use a crockpot. Adjust cooking time to your crockpot.
  3. Remove meat from cooker and use for tacos,burritos, or nachos.

Keywords: flank steak, Instant Pot, nachos,

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Carne Asada Nachos

Queso Blanco Sauce

  • Author: Marty Boyd

Scale

Ingredients

  • 1/2 pound White American Cheese, cut into chunks
  • 2 tablespoons chopped green chiles
  • 1 tablespoon pickled jalapeno slices, diced fine
  • 1 tablespoon juice from the pickled jalapenos
  • 1/3 cup milk
  • 1/4 cup beer
  • 1/4 teaspoon ground cumin

Instructions

  1. Combine all ingredients in a microwavable bowl. Microwave for 2 minutes and stir.Continue microwaving at minute intervals until smooth. Allow to cool slightly and serve as a dip or over your favorite Mexican foods.

Notes

Be sure to use white American cheese not white cheddar cheese. The white cheddar will not melt they way that is needed for this sauce.