If you've read my blog for any length of time, you'll know that I love to cook. Mostly I like to cook things are deceptively simple, things that taste like a million bucks but aren't really all that complicated. Things like my crockpot roasted chicken, garlic lemon chicken, pesto salmon, henrich-style alfredo, etc.
But every once in a while, it's fun to do something that requires a little more effort.
Enter these beauties:
|Bacon Guacamole Grilled Cheese|
And some of this goodness:
|Creamy Tomato Soup|
I've been craving grilled cheese and tomato soup all week, so I was really excited about this meal and got started right away when we got home from church. It was actually nice--usually we go to the in-laws for Sunday lunch/dinner, and as much as I love that tradition, every once in a while it's good to have a break and have a Sunday of rest at home.
Anyway, I made both of these in about 40 minutes! I was super busy the whole time, and I could have taken my time and been more relaxed (or if I wasn't as confident of my skills, I would have taken more time), but we're always starving after church.
You can find the original recipes linked above, below each picture, but since the Pinterest Challenge is about putting your own spin on things, I wanted to give you a quick recap of what I did.
First thing was to chop up my onion, celery, and basil (I used fresh, since it's growing on my windowsill anyway).
The recipe called for diced tomatoes in puree, but since neither Giant nor Trader Joe's carried such a thing, I just made sure I had a can of tomato paste on hand for thickening and adding an extra kick of tomatoey goodness.
Saute those veggies in butter, then toss in the tomatoes.
I was puzzled as to why the recipe called for flour on top of the veggies, because you need straight up butter to make a true roux, but add the vegetable broth and baking soda and hold tight...
I let it simmer away while I worked on prepping ingredients for bacon guac grilled cheeses.