Our menu this week has consisted of easy recipes that can stay warm until after dusk when the cowboy gets home from hunting.
Tonight’s dinner is homemade tomato soup and grilled cheese brought to life from my trusty ol’ Pioneer Woman cookbook.
And wouldn’t you know it, PW won over my husband and daughter once again!
Here’s the recipe:
6 tbsp butter
1 medium onion
46 oz can tomato juice
2 -14.5 oz cans diced tomato’s
3-6 tbsp sugar
2 chicken bouillon cubes
1 cup sherry — if you don’t know, like I didn’t, it’s a cooking alcohol (you can find it by the oils and vinegars) and if you want to avoid the weird look from the cashier don’t say “it’s gonna take a lot more than that to get me through the holidays” when she asks for your ID.
1 1/2 cups heavy cream
Chop onion (avoid your fingers), cook the onion in butter in a large pot or Dutch oven until soft.
Pour in tomato’s and tomato juice, sugar (I used 3 tbsp) bouillon cubes and pepper. Stir and bring to an almost boil.
Stir in sherry, heavy cream, basil and parsley. Cook on low until time to eat!
Your choice of cheese.
I used Fontina, Mild Cheddar and Monterey Jack.
Butter both sides of bread, sprinkle the top side with Parmesan cheese, cook on a griddle on medium heat.
Here’s the thing about cheese, (a little tip I’ve learned from The Pioneer Woman), grating it yourself makes all the difference! I hardly ever buy bagged shredded cheese anymore, because it’s just not the same. It takes a few extra minutes and a little work from the bicep, but it tastes so much better—it was definitely the case for this grilled cheese.
There you have it folks, an easy dinner that was Cowboy and Munchkin approved —as it always is when I open this cookbook!