10 Sheet Pan Meals + 1 Easy Dessert for Easy Cooking!

10 Sheet Pan Meals + 1 Easy Dessert for Easy Cooking!

You have to eat but you feel like dinners are the last thing on your mind by the end of the day. Sound familiar? Sheet pan dinners are perfect because you can combine the main dish with your side dish all in a single pan! Try several of these recipes we’ve round up for you that sound exceptionally delicious!

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Red Fruit Salad Recipe

Red Fruit Salad Recipe

My boys are funny. They make me laugh out loud at least a dozen times every day. I write every bit of their funnies down so that I never forget a single word of it. My three-year-old Sammy said something yesterday that will likely be in the top 3 of funniest things my boys ever said. If you follow me on Facebook, you know what's coming.

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Chocolate Cherry Crockpot Cake Recipe

Chocolate Cherry Crockpot Cake Recipe

My boys and I are home from August 2012 Vacation #2. We are settling back into a routine just before school begins. Elijah will start Kindergarten this fall! I cannot think about that without shedding a few tears. The doctors warned us about potential "bad things" before he was born. They said he might not live to see daylight, and if he did that he may not see much of it.

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Cherry Gazpacho with Basil Soup Recipe

A modern day version of this Spanish soup is so delicious and perfect for a summer meal! Sweet cherries, fresh vegetables and spicy flavors all blended together with some basil to create a refreshing bowl of soup that is so tasty!

Bing cherries are the first things I see upon entering the grocery store. I almost always put a bag in my cart. Usually I end up snacking on them throughout the week and ultimately eating the entire bag by myself. My four-year-old tells me, "Mommy, you're going to turn into a cherry! And Sammy is going to turn into a blueberry!" It's true, I can see both things happening. Sam adores his blueberries and I adore my cherries. I rarely think to cook with cherries because then I would need to buy two bags every week! One to snack on and one to cook with.

I desperately wanted to make this Cherry Gazpacho. And I'm glad I did. Upon taking my first bite of this summery soup, the following words popped into my head: FRESH, cherries, cucumbers, FRESH, summer, basil, YUM.

PREPARE A BOWL OF CHERRY GAZPACHO SOUP

It’s a summery version of the traditional tomato-ey Spanish soup.

STEP 1

You will need two slices of 1-inch-thick Pullman bread. Drizzle 1 slice of the bread with olive oil on both sides.

In a medium skillet, fry the bread over moderate heat, turning once or twice, until golden, about 4 minutes.

Rub the fried bread slice with 1 whole garlic clove. Cut the bread into 1-inch cubes and transfer to a medium bowl.

STEP 2

ADD TO THE BOWL:

  • 1 garlic clove, thinly sliced

  • 1 red bell pepper, coarsely chopped

  • 1 yellow bell pepper, coarsely chopped

  • 1 seedless cucumber, peeled and coarsely chopped

  • 1 pound bing cherries, pitted (reserve 12 cherries for later)

  • 3 ounces tomato juice

  • 1 1/2 ounces red wine vinegar

  • 1/4 cup olive oil

  • Salt and freshly ground pepper

Let this mixture stand at room temperature for about 2 hours.

STEP 3

Meanwhile, remove the crust from the remaining bread slice. Cut the bread into 1/2-inch cubes and toss with 1/4 cup of olive oil.

Add the bread cubes to a skillet along with:

  • 1 thyme sprig

  • 1 whole garlic clove

Cook over moderate heat, stirring frequently, until the croutons are browned and crisp, about 4 minutes. Transfer the croutons to paper towels to drain. Discard the garlic clove and thyme sprig and season the croutons with salt.

STEP 4

Working in batches, puree the cherry and bell pepper mixture in a blender until completely smooth. Strain the gazpacho through a fine-mesh sieve into a medium bowl. Season the soup with salt, pepper and Tabasco.

STEP 5

Finally, ladle the cherry gazpacho into shallow bowls. Garnish with:

  • Reserved cherries, diced

  • Croutons

  • Torn basil leaves

Serve right away! Then make sure to have a Sparkling White Sangria ready to go with it!

HOW LONG GAZPACHO IS GOOD

Once you’ve prepared and enjoyed your first bowl of Cherry Gazpacho with Basil Soup, you can save the remainder for another 4-5 days in a air-tight container in the refrigerator.

WHAT IS GAZPACHO

A soup that hails from Spanish cuisine, it’s a soup that is served cold. It infuses a variety of flavors together from tomatoes, raw vegetables and spices. Gazpacho is fun to twist different flavors into the soup and this Cherry Gazpacho soup is just that - an amazing twist on adding a sweet fruit to recipe! It’s also been known to be called a “liquid salad”.

Cherries, Gazpacho, Soup, Vegetables
Soup
American
Cherry Gazpacho Soup with BasilA modern day version of this Spanish soup is so delicious and perfect for a summer meal! Sweet cherries, fresh vegetables and spicy flavors all blended together with some basil to create a refreshing bowl of soup that is so tasty!https://oi1294.photobucket.com/albums/b612/meganporta/CherryGazpachoSaladTHUMBNAIL_zpsjetompjj.jpg2017-1-1
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Author:

Cherry Gazpacho with Basil Recipe

A modern day version of this Spanish soup is so delicious and perfect for a summer meal! Sweet cherries, fresh vegetables and spicy flavors all blended together with some basil to create a refreshing bowl of soup that is so tasty!
prep time: 30 Mcook time: 2 H & 30 Mtotal time: 2 H & 60 M

ingredients:

  • Two 1-inch thick slices of white Pullman bread
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 3 garlic cloves, 1 thinly sliced
  • 1 red bell pepper, coarsely chopped
  • 1 yellow bell pepper, coarsely chopped
  • 1 seedless cucumber, peeled and coarsely chopped
  • 1 pound bing cherries, pitted 12 cherries finely diced
  • 3 ounces tomato juice
  • 1 1/2 ounces red wine vinegar
  • salt and freshly ground pepper
  • Tobasco
  • 4 basil leaves, torn, for garnish

instructions:

How to cook Cherry Gazpacho with Basil Recipe

  1. Drizzle 1 slice of the bread with olive oil on both sides. In a medium skillet, fry the bread over moderate heat, turning once or twice, until golden, about 4 minutes. Rub the fried bread on one side with 1 whole garlic clove. Cut the bread into 1-inch cubes and transfer to a medium bowl. Add the sliced garlic, red and yellow bell peppers, cucumber, whole pitted cherries, tomato juice, red wine vinegar and ¼ cup of the olive oil. Season lightly with salt and pepper and let stand at room temperature for about 2 hours.
  2. Meanwhile, remove the crust from the remaining bread slice. Cut the bread into ½-inch cubes and toss with the remaining ¼ cup of olive oil. Add the bread cubes to the skillet along with the thyme sprig and the remaining whole garlic clove and cook over moderate heat, stirring frequently, until the croutons are browned and crisp, about 4 minutes. Transfer the croutons to paper towels to drain. Discard the garlic clove and thyme sprig and season the croutons with salt.
  3. Working in batches, puree the cherry and bell pepper mixture in a blender until completely smooth. Strain the gazpacho through a fine-mesh sieve into a medium bowl. Season the soup with salt, pepper and Tabasco.
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    Pork Chops with Rhubarb Cherry Sauce

    A delightful little meal.  Prepared relatively quickly and good till the very last bite!

    This recipe has nothing to do with the fact that today is my birthday. It just happens to be the next recipe in line, so to speak. I suppose I could have made something up, like, I eat rhubarb and pork on my birthday every year. Hmm, that would be an unusual tradition. Actually, in case you are wondering, every year on my birthday my husband takes me out for a nice dinner. This year he has to work, so we are postponing it a few days. For the past few years, I have chosen Osaka as my birthday dinner spot, and I think I will choose it again this year. Mmm, can't wait for lobster, scallops, steak and fried rice! 

    I cannot think of an appropriate transition from lobster back to rhubarb and pork, so I am declaring an abrupt change of subject!

    I do have to say that this was a delightful little meal. I prepared it relatively quickly and I thoroughly enjoyed every bite.

    In a small bowl, combine:

    1/2 cup dried cherries (as I was making it, I thought how fabulous it would be to replace these with chopped bing cherries)

    1 tablespoon balsamic vinegar

    1/4 cup hot water

    Let stand for 10 minutes to soften the cherries.

    Meanwhile, in a small saucepan, heat 1 teaspoon of olive oil over medium-low heat.

    Add 1/2 cup finely chopped onion and cook until softened, stirring occasionally, about 10 minutes.

    Add to the saucepan:

    Cherry mixture

    8-10 ounces rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (2 cups)

    3 tablespoons sugar

    Bring to a boil. Reduce the heat and simmer until the rhubarb has softened, 5 to 8 minutes.

    Stir in a pinch of ground nutmeg and season with salt and pepper. Remove from the heat and keep warm.

    Generously season both sides of 4 pork loin chops (each 1/2-inch thick and 6-8 ounces) with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the pork (in 2 batches) until browned and cooked through, 3 to 4 minutes per side.

    Serve topped with the warm sauce.

    There is a quick little recipe for the snap peas you see in the photos that I will share. Perhaps tomorrow or the next day.

    Till then! I must get on with turning 36 years old!

    Cherry Almond Bars

    Ooey, gooey goodness in every bite!

    I confess that I am an extremely selective baker. I have a handful of dessert recipes in my vault that I have perfected and that I make repeatedly for gatherings, guests or just for my family. So when I selected this cherry almond bar recipe out of the 100 Best Cookies magazine, I gave myself a nice pat on the back. Because it is not something I would normally make. I stepped out of my baking comfort zone! Yay Me!

    And YUM, they are truly delicious. I will make them again. I'm putting them into my Dessert Vault right this moment.

    Preheat oven to 350 degrees F. Line a 9x13 pan with aluminum foil, extending the foil over the edges. Spray foil with cooking spray.

    In a large bowl, beat 1 cup of butter with an electric mixer on medium to high speed for 30 seconds.

    Add:

    2 cups brown sugar

    2 teaspoons baking powder

    Beat until combined and then beat in:

    1 egg

    1 teaspoon almond extract

    Beat in 2 cups of flour, 1 cup at a time.

    Stir in:

    2 cups rolled oats

    1/2 cup sliced almonds

    Remove 1/2 cup of the dough from the bowl and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan.

    Spread a 12-oz. jar of cherry preserves over the pressed dough. Crumble the reserved dough over top.

    Bake in the preheated oven for 35 minutes or until lightly browned.

    Once cooled, lift the bars out of the pan using the edges of the foil and cut into squares (or rectangles, or circles, or pentagons). Enjoy!