Friday, July 29, 2011

Let's Eat!

I am a firm believer of eating.  And the idea of TV dinners and golden corral is not what I'm talking about either.  Like I said before, I'm all about presentation.  Put a good meal in front of me, with the mood set, a group of friends & family, or even just a good old friend... and I am set!  Some of my dearest times with people have been over food.  We were created for community, and we've been created to eat, whether it's spiritually eat or physically eat.  SO!  I thought I would pull a little recipe off of my family food blog: Shake Your Foodie.  Please go check it out and try some of the incredible recipes out and let us know how it went!
My incredible, loving, extraordinary, selfless, amazing mother came up with the sandwhich and I came up with the soup.  Both are to-die-for, we love to create!  You should also check out her art blog: bordersBEgoneART.  Here we go!

Here's what you need:
  • 4 Ciabatta Rolls
  • 4 large Portabella Mushrooms, stems removed
  • Olive Oil
  • Italian Seasoning
  • Fresh Ground Pepper & Sea Salt
  • Fresh Mozzarella Cheese, about 6 ounces (please don't use the brick kind as it just won't come out as yummy!!)
  • Oil Packed Sun-dried Tomatoes
  • Fresh Spinach Leaves, stems removed
  • Pesto Mayonnaise

Here's what you do:
-Heat over to 400 Degrees
-Arrange the mushrooms, stem side up, on pan and drizzle each with 1t. olive oil, 1/4 t. Italian seasoning and a good grind of the pepper & salt
-Roast in oven for about 15-20 or until fork tender.  Drain off any liquids

-Cut the Ciabatta rolls in half and place in oven, right on the rack, to lightly toast
-Remove rolls from oven

-Spread bottom and top with desired about of Pesto Mayo (recipe below)
-Pile up with the spinach leaves, the Portabella (stem side up to hold the cheese nicely), a slice of fresh Mozzarella and approximately 1T. Sun-dried Tomatoes. (Don't drain since some of the oil makes it delish!)

Serve immediately while the mushrooms are still warm

Variation:  You can drizzle the finished sandwich with a bit of Balsamic Vinegar to give it an extra good taste.

Serves: 4

Pesto Mayonnaise

1/2 c. Mayonnaise
2 T. Prepared Pesto

Mix together.  Store any leftovers in the frig. until you get the next craving for these
"very yummy sandwiches!"

 Tuscan Tomato Bisque

Here's what you need:
  • Large Can of Tomato Juice
  • 1 Cup of Heavy Whipping Cream
  • 1 Tablespoon of Dry Italian Seasoning
  •  Fresh Basil Leaves
  • 2 whole carrots, pealed & diced
  • 3 Fresh Tomatoes, Diced
  • Crushed Black Pepper
  • Dash of Olive Oil

Here's what you do:
In a large pot cook diced carrots in a dash of olive oil until almost done.  Then add basil leaves & diced garlic, Cook for 2-3 more minutes.  Pour in a can of tomato juice, 3 fresh tomatoes diced, and Tbs. of dried Italian Seasoning.  Bring to a boil and simmer for 30 minutes.  After simmered, add 1 cup of heavy whipping cream & crushed black pepper & a pinch of salt.  
Serve hot in bowl, with whole fresh basil leaves on top for garnish!

Now eat up and enjoy your night :)

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