It’s truly the most delicious tomato soup I’ve ever tasted! With cooler weather finally here, this soup will warm your tummy and your heart. Kids love tomato soup and I think they will really enjoy this more “adult” version of one of America’s favorite soups! The homemade Cheeze-Its are the perfect accompaniment. They’re fun to make and completely addicting! Dive in to a bowl of goodness!
garlic, minced
Pesto and Prosciutto Zucchini Linguine
Want to get more veggies into your diet, Italian style? Try this ultra-flavorful and super easy Pesto & Prosciutto Zucchini Linguine for dinner this week! If you don’t want to zoodle zucchini noodles, you can always make the dish with traditional pasta, but the zucchini version is lighter and adds many nutrients to your meal. There are lots of spiralizers on the market; some smaller varieties fit right into your kitchen drawer, while others are larger and have more blades available for different sizes of zoodles. Either way, you’ll be tossing some beautiful flavors together to make a simple meal in minutes. By the way, here’s something you may not know about zucchini. It’s actually a fruit, not a vegetable!
Chili Lime Creamed Corn and Grilled Flank Steak
He’s part Sicilian, just like me! But that’s not why I like and follow Chef Michael Symon. I love his approach to cooking. He’s passionate about simple, straight-forward and approachable dishes with bold flavors that any home cook can master. Symon’s Chili Lime Creamed corn with Garden Tomatoes is so simple yet bursting with Southwestern flavors. The Grilled Flank Steak with Corn and Bacon salad is just as delicious! Enjoy them both the Symon way!
Shrimp and Broccoli Stir-Fry
It’s a proven key for success in the kitchen. Mise en Place (pronounced ME zon plus) is the French term for “putting in place” or “to gather”. You’ve heard the axiom, “If you fail to prepare, prepare to fail.” Mise on Place can certainly curtail numerous failures in the kitchen just by preparing your kitchen, you equipment and most importantly, your ingredients before you even ignite the cook top. It’s the golden rule for any chef, and should be for any home cook. Once you know you have your ingredients prepared, you will enjoy the cooking process so much more, and that’s a promise. Mise en place really comes into play with a stir fry dish. Once you have everything washed, peeled and sliced, cooking takes no more than a couple of minutes, which is why I think stir frying should be the official cooking method of summer in Arizona! Stir frying or sautéing brings out such lovely flavors and this Shrimp & Broccoli Stir Fry is no exception. It has all of the Asian flavors we love, like ginger, sesame oil and oyster sauce plus succulent shrimp and crisp broccoli. Remember, Mise on Place is a great place to start!
Deep Fried Ravioli Bites and Italian Meatballs in Parmesan Cups
You love Ravioli as a meal, but have you had Ravioli as an appetizer? Wait till you taste these breaded, dipped and fried Ravioli Bites with homemade dipping sauce! Then, the most fun way to serve homemade Italian meatballs is in their own edible cheese cups! Fun, delicious and addicting!
Panzotti with Walnut Sauce and Italian Bread Pudding
Panzotti is Ravioli’s lighter cousin, stuffed with cheese and spinach and topped with an easy but elegant white walnut sauce. Then, when you soak Italian pastries in cream and eggs, add some spices and top with a mouthwatering Vanilla Sauce, you have the perfect Italian Bread Pudding dessert!
