Tomato Bisque

So, on cold yucky winter days, (the ones where im not stuck in the restaurant all day) i happen to love love love a nice hot soup! I’ve actually got a few of my favorite soup recipes sitting on the back burner, I’m still thinking about sharing with you all πŸ™‚ maybe if I get some followers of comments I’ll actually post more lol I might even make a whole soup collection! πŸ™‚

So, as The Great Rachael Ray taught me, there’s soup, and there’should chowder, then there’s choup (which is her word of course, meaning the wonderful hybrid that happens when a chowder and a soup have a baby) and i do love a good choup.

However when the kids are begging for grilled cheese, in my head the best match is not chowder nor choup, but a creamy tomato bisque (which is probably a good middle between soup and choup….I think lol) its so good!

The best I’ve ever had happened to be at a little cafe in town that closes down last year. However one of my very close friends worked the kitchen at said cafe and gave me the secret to their fabulous bisque was nothing but pizza sauce and heavy cream topped with a little cheese.

Amazed at the thought that this wonderful dish I’d loved for years was soo very simple I thought I would take it upon myself to come up with my own recipe with my very own twist πŸ™‚ I’ve made this several times now and my 5 year old and my very picky one year old loves it!! Its a big recipe, makes enough for a very hungry family of 4 or 5 to have at least two bowls each! But I love making big batches of this because I love having some extra to heat up and eat the next day and through the week πŸ™‚ but if you don’t want as much just cut it in half.

2 family size cans Campbell’s tomato soup
1 family cambells tomato soup can full of chicken stock and 1 full of water
2 cans tomato sauce
2 tsp oregano
2 tsp basil
1 1/2 tbsp black pepper
2 tbs minced garlic
1/3 cup shredded Colby jack cheese
1 small carton of heavy cream

Combine all ingredients except cheese and cream into a large pot and heat through on medium high heat.

Turn down heat and add heavy cream, heat through, and softly simmer about 10 minutes. Stir constantly so it doesnt burn the cream. (This is usually when I throw the grilled cheese on the heat. Lots of butter!!)

Stir in and melt cheese, continue to stir occationally for another 5-7 minutes.

It’s the best, truly πŸ™‚ and as always, Shorty and Hammy approved!!


Pesto Pocket Sammies

Okay, so you know how theres just that one food that brings your belly back home to your moms kitchen?

I mean, ive got a few of those lol but most come from my Dads kitchen (where my love of cooking began to simmer)…

However, there is this creative and superbly delicious sandwich that my mother used to make me for dinner when I was a kid. She has no idea where the recipe came from and I’ve been looking for a copy of it online for years, but I’ve never been able to yet. So I came up with my own version and I thought I would share it for others to enjoy as much as I did as a child, as much as my friends have enjoyed it whenever I made it over the years, and as much as my 5year old and 1year old enjoy them now πŸ™‚
Pocket Thins bread (comes four in a pack)
Spread butter (this is part of my extra delish but not so much as healthy version…so its optional of course)
Priano Basil Pesto sauce
Thinly sliced deli ham
Thinly sliced deli turkey
Thinly sliced deli chicken (for all of these I usually get the small packets of Budding deli meats. 1 package of each will make one sandwich)
Swiss cheese singles
Tin foil
And an oven preheated to 325




Carefully bend the pita pocket along its perferated middle to split it in half then carefully open each pocket to make sure the sides aren’t stuck together. Be really careful because the pockets can rip really easy when theyre fresh.

Spread the insides of both halves with butter first if you like and then generously with pesto, then set aside. I say generously, because it is seriously the best spread ive ever had. Seriously i used to put it on everything. Lol

Layer pieces of deli meat together to sort of make it look like a vin diagram. I like to put down 5 or 6 pieces of meat then a slice of cheese and repeat until you’ve finished all three packs of meat. I like to add a bit more pesto in the middle of the meat and cheese stack, just because, Its healthy and its sooo delish I can’t get enough of the stuff!!

Then carefully pick up your stack of cheeses and meats and slide one side of the stack into one half of the pita pocket, (don’t be afraid to “stuff it in” it makes for a nice beefed up sandwich when you do that.) Then place the other pita half over the remaining half of the meat stack and place it on a foil square. Tightly wrap the foil around the sandwich to keep it together, and place then in the oven for approximately 20 minutes or until the cheeses are melted through. Run a pizza cutter down the middle (or I just use my chefs knife) and enjoy!!

When I was a kid one of these bad boys was waaay more than enough to fill me up but if you want to serve a side with it, some chips would go great lol obviously, its a sandwich. Or if your like me and live with healthy guy, a vegie side keeps them pretty happy πŸ™‚

I really hope you enjoy this recipe as much as I do. And its also a great one to make with the kids! My shorty loves cooking with me πŸ™‚

And I apologize for the lack of pictures, I’ll add some in here next time I make them. This recipe has made my mouth water so much I would get up and make them right now if it weren’t 1:30 in the morning lol best think I should go to bed now πŸ™‚