Roasted Tomato Soup

Roasted Tomato Soup
8 roma tomatoes, cut in half lengthwise
salt and pepper, to taste
2 T olive oil, separated
1/2 c + 1 T water, separated
1/2 onion, chopped
2 cloves garlic, minced
2 t herbes de provence
2 c chicken broth
sour cream (opt)

1. Preheat oven to 275* and line a baking sheet with parchment paper.
2. In a medium bowl, toss tomatoes in salt, pepper, and 1 tablespoon of oil; place the tomatoes, cut side down, on baking sheet and drizzle 1 tablespoon water over them. Bake for 60 minutes.
3. Remove tomatoes from oven, carefully remove and discard skins, and replace on baking sheet, cut sides up. Bake for another 30-60 minutes, until tomatoes are shriveled, but not dry. Put aside to cool.
4. In a large pot, saute onion in remaining tablespoon of olive oil over low heat until softened, about 10 minutes.
5. Add garlic and herbes de provence and cook until fragrant; add chicken broth and remaining 1/2 cup water. Bring to a simmer and cook for 15 minutes.
6. Puree tomatoes (and any liquid on the baking sheet) in a blender with a little bit of the chicken broth mixture; pour in to the pot through a fine sieve. Season with salt and pepper, and warm through.
Serve topped with a dollop of sour cream.

Balsamic Chicken

Balsamic Chicken
1 T balsamic vinegar
5 garlic cloves, minced
1 c fresh basil
2 T olive oil, separated
1/4 c water
4 boneless, skinless chicken breasts
1/2 red onion, sliced
1 pkg cherry or grape tomatoes, halved
1 c sliced mushrooms (opt)

1. Place vinegar, garlic, basil, 1 tablespoon olive oil, and water in a blender and blend well. Set aside. (You can do this up to several hours early and let it meld.)
2. Preheat oven to 375*. Score the chicken breasts deeply a few times on one side.
3. Sear chicken in remaining tablespoon of oil, over medium-high heat, until light brown (the middle will still be pink), about 3-5 minutes each side.
4. Place chicken in a 9x9 pan, cut sides up, and cover with vinegar mixture, making sure to get it deep in the slits; sprinkle onions, tomatoes, and mushrooms on top.
5. Bake, uncovered, for about 40 minutes, until chicken is cooked through.

Chocolate-Covered Pretzels

Chocolate-Covered Pretzels
12 oz almond bark
2 T shortening
pretzels (I used rods, but you can use any shape/size)
toppings like sprinkles or nuts (opt)

1. Line a baking sheet (or two or three, depending on how many pretzels you're making) with parchment paper.
2. Place almond bark and shortening in a microwave-safe bowl and microwave in 30-second intervals, stirring every 30 seconds, until melted and smooth.
3. Dip pretzels in melted chocolate, making sure to coat evenly, and lay on baking sheet(s). If using sprinkles, do so immediately.
4. Allow to cool completely before transferring.

Easy Picadillo

Easy Picadillo
1 lb ground beef
1 green bell pepper, chopped
1- 14.5 oz can salsa-style chunky tomatoes
1 c canned black beans, drained and rinsed
1/2 c golden raisins

1. In a medium pan, cook beef and pepper over medium heat until beef is browned, about 8-10 minutes; drain.
2. Stir in remaining ingredients and reduce heat to low. Cover and simmer for 5-7 minutes, stirring occasionally, until heated through.

Mug Brownie

Mug Brownie
1/4 c flour
1/4 c sugar
2 T cocoa powder
pinch of salt
2 T vegetable oil
2 T water

1. In a mug, stir together flour, sugar, cocoa powder, and salt. Stir in oil and water.
2. Microwave until desired consistency (about one minute or so).

Soft Pretzels

Soft Pretzels
1 1/2 c warm water
2 T brown sugar
2 t yeast
3 T vegetable or canola oil, plus more for greasing
2 t salt
4-5 c flour
8 c water
1/2 c baking soda
1 egg
1 T cold water
coarse salt
1/4 c butter, melted

1. In a stand mixer bowl, combine warm water, brown sugar, and yeast; cover with a towel and let stand until bubbles form, about 5-10 minutes.

2. Add oil and salt, and, using the dough hook, add the first four cups of flour a cup at a time; knead dough at medium speed until it is smooth and pulls away from the side of the bowl, about 4 minutes. If it is still sticky, add more flour.

3. Spread some oil on the dough and bowl, turn to coat. Cover with a towel and place in a warm spot for an hour, or until doubled in size.

4. Preheat oven to 425*, line a baking sheet with parchment paper, and divide the dough into 8 equal pieces.
5. In a large pot, bring water and baking soda to boil.
6. Roll each piece of dough into a long rope and twist into a pretzel; pinch the ends in to the pretzel.
7. Boil the pretzels, two at a time, in the water for about 45 seconds; drain with a slotted spoon and place on the baking sheet.
8. Once all of the pretzels have been boiled, beat together egg and cold water; brush over pretzels. Generously sprinkle with salt.
9. Bake for 15-20 minutes, until golden brown. Remove from oven and immediately brush with melted butter. Serve warm.

Tuesday Night Dinner

Tuesday Night Dinner
1 lb ground beef
1 lb frozen mixed vegetables
1- 15 oz can Italian-style tomato sauce
1 1/2 c uncooked macaroni or small pasta shells
3/4 t garlic salt
1/4 t pepper
1/2 c Parmesan cheese

1. Preheat oven to 400*.
2. In a small pan, cook beef over medium heat until cooked through, about 8-10 minutes; drain.
3. Stir in vegetables, tomato sauce, pasta, garlic salt, and pepper; spoon into a 2-qt casserole dish.
4. Cover and bake for 30 minutes, or until pasta is cooked and vegetables are tender. Stir in cheese.