Tomatopalooza

     I have never gotten the flu shot. In fact, I make fun of people who do (like my boyfriend) and honestly I never get sick - but this year it got me. 

     I've been on my death bed for the past week with the flu, unable to eat, drink and especially entertain. My boyfriend's parents were visiting us in Chicago and even though I didn't get to spend very much time with them, I'm definitely enjoying the pounds of tomatoes they brought us from their garden back home. Fresh fruits and vegetables are a big thing to us city folk, so tonight it's Tomatopalooza in our household. 

Fresh Salsa

Ingredients:
3 lbs tomatoes, chopped
2 garlic cloves, minced
3 jalapeno peppers, diced*
1 medium white onion, diced
1 bunch cilantro, stems removed
Juice of 1 lime
Salt and pepper, to taste

* CLH: Reduce if you want it less spicy

Directions: Place all ingredients in a food processor and blend until chopped. 
TFD: I prefer chunky salsa, so I blend for just a few seconds. 
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Caprese Skewers

Ingredients:
15 grape or cherry tomatoes
15 fresh mozzarella balls
15 fresh basil leaves
3 tbsp. olive oil
Salt and freshly ground black pepper, to taste
Balsamic glaze
5 wooden skewers

Directions:
Using the wooden skewer - spear tomato, mozzarella, and basil. Repeat until you reach the end of the skewer. Place on a serving dish and pour olive oil over skewers. Sprinkle with salt and pepper. Drizzle with balsamic glaze. Serve. 
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Roasted Tomato Basil Soup w/ Grilled Gruyere Croutons

Ingredients:
2.5 lbs roasted tomatoes
4 tbsp. olive oil
1 medium yellow onion, diced
4 cloves of garlic, minced
1/2 tsp. red pepper flakes ~~~ CLH
1 cup fresh basil, chopped
1 (15 oz) can diced tomatoes
4 cups chicken broth
Salt and pepper, to taste
Grilled gruyere croutons, recipe follows
Grated parmesan cheese
Extra basil leaves, for garnish

Directions:
Preheat oven to 400 degrees F. Spread tomatoes on a baking sheet and drizzle with 2 tbsp. olive oil. Sprinkle with salt and pepper. Roast for 45 minutes. 
Heat the rest of the olive oil in a large pot. Add onions until softened. Stir in garlic and red pepper flakes and cook a couple minutes. Be careful not to burn the garlic. Add basil, can of tomatoes, chicken broth and roasted tomatoes out of the oven. Season with salt and pepper. Cook for 2 hours over low heat. 
Transfer ingredients from pot into a blender. Blend until smooth, leaving a few tomato chunks. 
Top with grilled gruyere croutons, parmesan cheese and basil leaves. 
Serve warm. 


Grilled Gruyere Croutons

Ingredients:
1 loaf fresh italian bread
Gruyere cheese, sliced
2 tbsp. unsalted butter, melted

Directions: 
Heat pan on stove over medium heat. 
Cut bread into four 1/2 inch thick slices. Spread melted better on one side of each slice. Layer gruyere on the side that is unbuttered, then top with another slice of bread, buttered side up. 
Place sandwiches on warmed pan and grill until browned. Flip and grill until the opposite side is browned and cheese is melted.
Remove from pan and cool. 
Cut into 1 inch cubes. 

Margarita Monday

     My little brother and my Dad came out for their first visit to ChiTown last Thursday through Sunday. We did a lot of eating out. I mean, a lot - deep dish Chicago style pizza (twice), Chicago style hot dogs (Yes "dogs". Plural. Because one wasn't enough), Chicago steakhouse (with all the fixings) and the list goes on. I must have put on a good 10 pounds.

     So, you are probably thinking I’d come to you with a wholesome, healthy recipe for tonight’s dinner, but it just so happens to be Margarita Monday...and my girlfriends are coming over to help me celebrate.

TFM: You can’t serve alcohol without food - everyone will get sick!

     Well Mom, you should be proud because we're pairing our Marg's with Mexican apps tonight. And I'm sure no one there will be feeling sick tomorrow...

Jalapeno Poppers

Ingredients:

15 – 20 jalapenos

8 ounce package of cream cheese, softened

1 lb thick cut bacon, diced

1 shallot, diced

1 cup of Mexican blend cheese, shredded

Directions:

Preheat oven to 350 degrees F.

Fry bacon in skillet until done, then set on paper towel to cool. Drain all of the bacon fat, except 1 tbsp.

Add diced shallot to pan and sauté until tender.

Combine cream cheese, bacon, shallot and shredded Mexican cheese in a bowl and put aside.

Cut jalapeños lengthwise and remove seeds. (CLH: Also remove membrane if you don’t want your poppers hot.)

Fill jalapeños with cream cheese mixture and arrange on a baking sheet. Bake for 15 minutes

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Pepper Jack Fondue

Ingredients:

1 lb. pepper jack cheese, shredded

2 tbsp. cornstarch

1 bottle of Corona beer

¼ garlic clove, minced

Pinch of cayenne pepper ~~~ CLH

1/3 cup Jose Cuervo Silver tequila

Directions:

Toss pepper jack cheese with cornstarch in a bowl.

Combine beer, garlic and cayenne pepper in saucepan and cook over medium heat until the mixture begins to bubble.

Reduce the heat to low and gradually stir in the shredded cheese.

Stir in tequila and cook an additional 1-2 minutes.

Transfer to fondue pot and regular heat so dip remains warm.