Munchie Musts

Roasted Tomato Basil Soup (Amazing!)


Yield: Serves 4-6

ingredients:

2 1/2 pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
Salt and pepper, to taste

directions:

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.
Note-be careful when transferring the soup to a blender or food processor. You may want to wait until it is at room temperature to blend.


As a huge fan of homemade food, I thought I would share a homemade fingers recipe. I have discovered Winger's Original Amazing Sauce, and would highly recommend making this the final step to these fantabulous fingers.

Here is what you will need:

  • Chicken breast cut into strips (however big you want them)
  • Bowl with flour for coating
  • Bowl with Eggs (beaten like your gong to scramble them) for coating
  • Bowl with Panko bread crumbs for coating
Preheat your oven to 350F degrees. Pat your chicken semi-dry with paper towels (this helps everything stick to it better). Take your strips and lightly coat them with the flour. (You can coat them all at once or one at a time, I do one at a time, it just makes it easier for me). After the flour, dip each strip into the egg scramble and then finally into the Panko, coat generously*

You will place your breaded strips on a wire rack sitting on a cookie sheet. Be sure to spray the wire rack before placing your fingers on them to prevent sticking! Once all fingers are placed on the wire rack, lightly spray your fingers with canola oil (this gives them a nice, crispy brown color). 

Place sheet of fingers in the 350F degree oven and set timer for 20-25 minutes (depending on how thick your fingers are, you want that chicken fully cooked!). Halfway through (10-12minutes in), take some tongs and turn your fingers over so both sides brown beautifully! Finish cooking for your remaining 10-12 minutes. 

After your fingers are finished, you can either drizzle them, dip them, or just full on coat them in your Winger's Original Amazing Sauce (my preferred method). Serve with some salad, or grilled sweet potato wedges and you have an amazing at home sticky fingers dinner! Calories are saved by baking (but going for the fried version really is a must sometimes - indulgence is necessary to maintain stomach satisfaction)!

*Want to make these gluten free? Pat dry a little extra, skip the bowl of flour, and exchange your Panko bread crumbs with crushed Corn Flakes

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