Paradise Cafe Fire Roasted Tomato Soup

My car broke down while I was in Salt Lake and my wonderful parents picked me and the kids up, so we could have the car towed to Grants (what other mechanic would you possibly go to?) on the way home we stopped at the paradise cafe in bountiful. My mom had this soup, and let me try it. Needles to say it was AMAZING. So if found this recipe, and it is darn good.
Just a note I have made this with out the fire roasted tomatoes and it was still pretty amazing and you probably have all the the ingredients on hand. I hope you like it.

Fire Roasted Tomato Soup.

l large onion, diced

6 cloves garlic, minced (or use 1/4 tsp dried minced for each clove)

olive oil

2 - 28 to 32 oz cans tomatoes (I used “ready-cut” to keep it simple)

32 oz bottle fire roasted (or sun-dried) tomatoes (Costco has them for the most reasonable price in larger quantities)

2 - 8 oz cans tomato sauce

2 - 6 oz cans tomato paste

8 cups water (I added 8 - 10 chicken bouillon cubes for more flavor)

2 tsp salt

1/2 tsp pepper

2 cups milk or cream (more if you like a thinner soup)


In a large soup kettle saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.

Chicken Broccoli Casserole

4 skinless, boneless chicken breast halves (you can use the canned chicken also)
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.

In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

(This is Broccoli Chicken Casserole great for a very fast meal. Broccoli Chicken Casserole)

Fantastic Oven Garlic Fries

This recipe goes great with Heather's BBQ and makes for a meal worthy of company.  This recipe is not bad for you either; I modified it from a Cooking Light recipe.  

• 4 teaspoons canola oil
  
• 3/4 teaspoon salt
  
• 8 medium potatoes, washed and cut into 1/4-inch-thick strips
  
• Cooking spray
  
• 2 tablespoons butter, melted
  
• 4 tsp  garlic salt (I really like McCormick California Style Garlic Salt with parsley)
• 2 tablespoons finely chopped fresh parsley (optional)
• 2 tablespoons freshly grated Parmesan cheese

Preheat oven to 400°.  Combine first oil, salt, and potatoes in a large plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.  Combine butter, garlic, and Parmesan cheese.  Brush butter mixture over potatoes.  Broil potatoes for 1-3  minutes being careful not to burn them.  Serve immediately.

Pulled Pork Barbecue and French Bread Rolls

I made this for dinner last night and Matt told me it was so good I had to post. I got the recipe from the Splendid Table Radio Show, Lynn Rosetto Casper was interviewing a man who is a serious barbecue cook and he had just released a cookbook about easy fast barbecue.

Cheater Pulled Pork Barbecue

Makes 12 to 14 servings

• One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
• 1/4 cup Cheater Basic Dry Rub (recipe follows)
• 1/2 cup bottled smoke
• Barbecue sauce of your choice

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).

2. Put the pieces in a large slow cooker (at least 5 quarts). Makes 12 to 14 servings

• One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
• 1/4 cup Cheater Basic Dry Rub (recipe follows)
• 1/2 cup bottled smoke
• Barbecue sauce of your choice

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).

2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.

3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.

4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.

5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.

6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.

7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.

Cheater Basic Dry Rub

Makes about 2/3 cup

• 1/4 cup paprika
• 2 tablespoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dry mustard

1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.

I like to make my own rolls to eat it on. This is the recipe that I use.

French Bread 3-4 Loaves

This recipe from Everydayfoodstorage.net

2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)

Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags. NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.