Month: February 2018

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Tomato Soup In a Can Taken to a New Level

 

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Tomato Soup in a can taken to a new level

Sometimes we need to take the shortcut and create a simple semi-homemade meal that is quick and delicious.

Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 345 kcal
Author Deborah Chapman

Ingredients

  • 1 15 oz tomato basil soup I used progresso hearty
  • 12 grape tomatoes halved or whole
  • 12 shrimps large, deveined
  • 1 avocado sliced or chopped into 1/4 inch chunks
  • 1 tbsp fresh chives chopped for garnish, optional
  • 2 tbsp fresh parsley chopped, divided
  • 2 tbsp fresh basil chopped, divided
  • 2 tbsp olive oil extra virgin, divided
  • 1 tsp kosher salt divided
  • 1 tsp fresh black pepper divided
  • 1/4 tsp sugar optional
  • 1/4 tsp granulated garlic
  • 1/4 tsp paprika

Recipe Notes

 

  • Clean and devein your shrimps well, drain off any excess water using a colander.  
  • Season the shrimp with 1/2 tsp salt, 1/4 tsp of black pepper, 1/4 tsp paprika and 1/2  tsp of granulated garlic.   
  • In a medium pot on low heat add 1 tbsp of olive oil, 1 tbsp fresh basil,  1/4 tsp black pepper and stir for about 2 minutes then add the grape tomatoes,  can tomato soup, add the sugar, let simmer on low heat. 
  • In a pan add the rest of the olive oil over medium heat add the shrimp and cook on both sides for about 2  minutes each side.  Once cooked set aside in a separate dish they will continue to cook when added to the soup.  
  • Slice open the avocado and remove the pit and cut into 1/4 inch slices and then into 1/4 inch chunks add the lemon juice over the avocado be very careful when handling avocado use a rubber spatula to gently turn to coat with the lemon juice set aside.  The lemon will stop the avocado from turning brown.
  • Add the shrimp to the soup and the rest of the basil and simmer about 3 minutes on low heat.
  • The dish is ready to serve, once you place the soup in a bowl you can add the avocado and garnish with the fresh parsley, chives and serve immediately.  

*You can also garnish with some fresh Parmesan Cheese, Parmigiano-Reggiano Cheese and get you some good crusty bread and enjoy.

*Use as many organic products as you can

 

 

 

 

 

 

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Hennessy Pina Colada

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Hennessy Pina Colada

This is so good!!!!!!

Course Alcohol, Drinks
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 9 people
Calories 19 kcal
Author Deborah Chapman

Ingredients

  • 9-10 cups ice
  • 8-9 oz hennessy cognac
  • 6 oz pineapple juice
  • 1/2 cup pineapples fresh or can
  • 1 1/2 cup cream de coco
  • 3 tsp coconut mana optional
  • 2-3 tsp simple syrup optional
  • 1 maraschino cherry garnish
  • 1 tsp cherry juice garnish

Instructions

  1. Blend until nice and smooth

Recipe Notes

  • In a blender add the ice cubes I used my Ninja Blender and the size of the pitcher is 72 oz or 9 cups.   If  you have a 64 oz pitcher adjust the amount according to the size of the pitcher you are using. 
  • Add the liquor then blend to incorporate.  Then add the ingredients except the simple syrup if using, cherries and the cherry juice.   
  • Blend until smooth and a thick consistency.  Taste to see if you need to add the simple syrup if so add and blend.  Serve in martini glass or glass of your choice and garnish with a cherry and a drizzle of cherry juice.  You can store the rest in a canister and freeze until ready to use it freezes well.

*you can substitute the pineapples for more pineapple juice if not available or you can use all pineapples about 8 oz or a cup

*once you blend your ingredients and the ice crushes down you will need to add 3 to 4 more cups of ice to the blender depending on the size of the blender you are using.