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G. Tolley

Tomato Basil Soup — October 7, 2017

Tomato Basil Soup

Recently I’ve been in the mood for soup. Before I tested this recipe, I’ve never made tomato soup from scratch. Though the canned version is easier, making it at home means you get to control what you’re putting inside of it.

Ingredients

  • 1/4 cup Basil
  • 4 cloves Garlic
  • 1 Small Onion, chopped
  • 2 crushed Tomatoes
  • 2 cups Chicken stock
  • 2 teaspoon Thyme
  • 1 cup Heavy cream
  • 1 tablespoon Butter
  • 1 teaspoon Sugar

Directions

  1. Either in a large blender or food processor, blend the tomatoes, chicken broth, garlic, and onion until it’s a liquid consistency. (I like my tomato soup to be more liquidy than chunky, so I like blending this before I start.)
  2. In a large pot, bring the tomato base to a boil for 10 minutes.
  3. Turn down the heat to low, and stir in the sugar and butter. Mix until they melt and combine in.
  4. A quarter cup at a time, pour in the heavy cream while continuing to stir.
  5. From here, add in the basil and thyme.
  6. Let this simmer for 5 minutes, and serve.
Leftover Burritos — August 25, 2017

Leftover Burritos

I could easily eat Mexican food for every meal for the rest of my life. Because I didn’t want to get groceries this weekend, I decided to raid the pantry for anything to make a meal. I had all of this on hand, but you might not. This is relatively mild, so you can add jalapenos to the filling or add your favorite hot sauce to the sauce I made.
Ingredients

Filling

  • 2 cups Brown Rice
  • 1 ½ lbs Pulled Pork Tenderloin
  • 1 cup Pepper Jack Cheese, grated
  • 1 can Rotel
  • 1 can Green Chiles
  • 2 teaspoons Onion, Dried
  • 2 teaspoons Paprika, Ground
  • 2 teaspoons oregano, Dried
  • 1 teaspoon Pepper
  • 8 flour tortillas

Sause

  • 3 tablespoon butter
  • 3 tablespoons flour
  • ¼ teaspoon garlic, minced
  • 2 cups chicken broth
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup Pepper Jack Cheese, grated
  • 1/2 cup sour cream

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Directions

  1. Preheat oven to 400° F. Spray down a 9×13 pan with cooking spray.
  2. Bring a large pot to a boil, and cook the brown rice to the directions on the packaging. Once this is done, drain it and put it into a big bowl.
  3. Now stir in the shredded pork, cheese, Rotel, green chiles, onion, oregano, and pepper. Measure out about ¼ cup of this and add it to a tortilla. Roll it up and place seam side down into the dish. You should be able to put eight burritos into the pan.
  4. Bake them in the oven for 20 minutes while you prepare the sauce.
  5. In a medium saucepan, melt the butter. Then stir in the flour to create a roux. Continuously whisk this for two minutes.
  6. From there, add the garlic and chicken broth. Allow this to simmer for five minutes while continuing to whisk it.
  7. Add remaining ingredients of cumin, salt, pepper, ⅓ cup cheese, and cream cheese to pot. By this time the sauce should be thick.
  8. Pour this over the burritos once they are done baking, and add remaining ⅔ cup cheese on top.
  9. Put the dish back in the oven for 15 minutes.

 

Grilled Pizza — July 29, 2017

Grilled Pizza

Just like the rest of the world, I like pizza. I’ve been wanting to make a pie for some time, and because it’s perfect grilling weather I wanted to make a grilled pizza. I wanted to make this really simple so that you could add to it at home with your favorite toppings. Since I never made a homemade pizza before, I’ll be using Mario Batali’s recipe from Buzzfeed.

 

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Ingredients

Dough

  • 1¼ cups Warm water
  • 1/2 ¼-ounce Packet Active Dry Yeast
  • ¾ teaspoons Sugar
  • 1 ¾  cups All Purpose Flour
  • 1 tablespoons Salt
  • 2 tablespoons Extra Virgin Olive Oil

Topping

  • 1 cup Crushed Tomatoes
  • 3 Garlic Cloves, minced
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Salt
  • 1 tablespoon Ground Oregano
  • 1 1/4 cup Mozzarella Cheese
  • 6 Fresh Basil Leaves, minced

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Directions

  1. In a small bowl, take your warm water, yeast, and sugar and mix them together. Let the yeast activate for 10 minutes.
  2. In a large bowl, mix the dry ingredients of flour and salt.
  3. Make a well in the center of the flour, and add the yeast mixture and olive oil. Using your hands, combine the ingredients until the dough comes together.
  4. Transfer the dough onto a lightly floured surface, and knead it for 5 minutes. It should be smooth.
  5. Take your large bowl form earlier, and spray it down with cooking spray. Put the dough back in and cover it. In a warm area, let this rise for an hour and a half.
  6. Now that it has doubled in size, punch out the air. Divide the dough in half, and form two balls of it. Set them to a side for 15 minutes.
  7. Either with a food processor or a blender, liquify the crushed tomatoes, garlic, pepper, salt, and oregano.
  8. At this time make sure your grill is clean, and heat it to 400 degrees.
  9. Roll out the dough into 10-inch circles, and spray it with cooking spray. One at a time, carefully place the dough onto the grill. Grill each side for four minutes.
  10. Add the pizza sauce, cubed mozzarella, and basil leaves. Then put it back on the grill for 4 minutes to melt the cheese.
Turkey Basil Sandwiches — July 22, 2017

Turkey Basil Sandwiches

For this recipe, I decided to bake a whole turkey breast rather than buying deli meat. The smallest breast I could find was 3 lbs, so after I made these sandwiches I had plenty of leftovers. If you don’t want to make the whole breast just go ahead and buy a pound of sliced turkey meat.

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Ingredients

  • 3 lb Turkey Breast
  • 4 tablespoons Basil
  • 4 tablespoon Olive Oil
  • 4 Ciabatta rolls
  • 4 slices Provolone Cheese
  • ⅓ cup Mayonnaise or Miracle Whip
  • 4 tablespoons Basil
  • ½ teaspoon Lemon Juice
  • ⅛ teaspoon Sea Salt
  • ⅛ teaspoon Pepper

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Directions

  1. For at least 24 hours allow the frozen turkey breast to defrost in the fridge.
  2. Preheat oven to 350 degrees. In a tin foil lined roasting pan, place the turkey breast in the center. Then add about 2 tablespoons of olive oil on top and rub on 2 tablespoons of basil. Loosely cover it with a sheet of tin foil. My turkey breast took 2 and a half hours to bake, but you will know when it’s done when the center of it registers as 160 degrees. Let this cool down for two hours before carving into slices.
  3. Combine the mayo, basil, lemon juice, sea salt, pepper, and one tablespoon olive oil in a small bowl.
  4. Slice and prepare the tomato, then set to the side.
  5. In a skillet on a medium high heat, drizzle on the rest of the olive oil and toast the faces of the rolls.
  6. Spread a little of the mayo on the top bun. Then on the bottom bun add on about 4 oz of turkey, followed by some tomato and a slice of provolone. Put the sandwich together, and put it back in the skillet for a few minutes to melt the cheese.

 

Red, White, and Blue-Cheese Burger — July 1, 2017

Red, White, and Blue-Cheese Burger

Unless you’ve been living under a rock, the summer heat is beating down! We are in the middle of grilling season and for Americans such as myself it’s Fourth of July weekend. Hamburgers are the hands down the most American food out there. Right behind cheesecake, burgers are probably my second favorite food of all time.
Ingredients 

Buns

  • 1 ½ cup + 1 teaspoon Water
  • 1 packet of Active Dry Yeast
  • 1 tablespoon Brown Sugar
  • 4 ½ cup All Purpose Flour, sifted
  • 1 teaspoon Salt
  • 5 tablespoon Unsalted Butter, melted
  • ¼ cups Baking Soda
  • 1 Egg

Hamburger

  • 1 ½ pounds Ground Hamburger
  • 1/2 cup Breadcrumbs
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • 2 teaspoon Pepper
  • 2 teaspoon Brown Sugar
  • ½ teaspoon Cayenne Pepper
  • 1 teaspoon Paprika
  • ½ teaspoon Salt
  • 1 cups Blue Cheese Crumbles

Sauce

  • ¼ cup Mayo
  • 2 tablespoons Ketchup
  • 1 teaspoon Pickle Juice
  • 2 teaspoon Hot Sauce of Choice
  • 1 teaspoon Season Salt

Directions 

  1. Before we begin on the actual burger, we are going to need to bake the rolls. Normally I’d just buy buns, but I just have too much time on my hands. In a stand mixer or bowl, combine the 1 ½ cup of water, active yeast, and brown sugar. Let the yeast activate in the water for five minutes.
  2. Then in the same bowl, add the flour, salt, and melted butter in. Mix this by hand or on a low setting until no large flour clumps are left. If you are doing by hand, this is going to be sticky so knead this on a floured surface until smooth.
  3. Whatever bowl you were using needs to be greased with nonstick spray before placing the dough back in. Put it back in, and cover it to rise for an hour.
  4. After the dough has risen twice its size, put the dough on a floured surface. Cut it into 8 even pieces, and spray down a 9×13 pan. To make the bun shape, pull the edges of the dough wedge together to make a sphere shape. Once you’ve done this to all 8c of them, place them into the pan and cover again to let them rise for an hour.
  5. Preheat the oven to 400 degrees. Bring about 8 cups of water to a low boil. Once the boil is constant, remove from heat and slowly whisk in the baking soda. Bring this back to a simmer on a low heat.
  6. To give the buns the pretzel crust, you are going to need to boil them. One at a time put the buns in the water. Start by using the steam side down and let it sit for 30 seconds. Then rotate it over for another 30 seconds. Quickly remove it from the water and drain off the water using a slotted spoon. Put it back into the pan and continue on.
  7. In a small bowl, beat the egg with one teaspoon of water. Brush the egg wash onto the balls. With a paring knife cut slashes on top of dough balls. Let them bake for 30 minutes.
  8. All you have to do for the hamburgers is combine the grounded beef with the breadcrumbs, garlic powder, onion powder, pepper, brown sugar, cayenne pepper, paprika, salt, and blue cheese. Grill, bake, or pan fry this however you want the paddies.
  9. To top this all off combine mayo, ketchup, pickle juice, hot sauce,season salt in small bowl.
  10. You are probably going to have too many buns, but they should be fine for a couple of days in a ziplock back. Take one of the buns and cut it in half lengthwise. Take some of the sauce you made and smear it on the top bun. Then gather the rest of the condiments and put the patty between the buns.
Grilled Chicken and Pineapple Skewers — June 17, 2017

Grilled Chicken and Pineapple Skewers

Summer is for grilling and fresh fruit, so why don’t you combine the two?
Ingredients

  • 1 1/2 lbs Chicken Breast
  • 2 tablespoons Olive Oil
  • 1/4 cup Onion, minced
  • 3 cloves Garlic, minced
  • 1 tablespoon Ginger
  • 1 cup Ketchup
  • 1/4 cup Soy Sauce, low sodium
  • 1/4 cup Honey
  • 1/4 cup Brown Sugar
  • 1 Lemon, juiced
  • 1 Pineapple

chicken

Directions 

1.) Before you start cooking, you need to soak the skewers in water for at least 20

minutes. This makes sure that they don’t catch fire on the grill.

2.) Cut the chicken breasts into 1-inch pieces.

3.) In a small saucepan, sauté the onion in the olive oil for 7 minutes or until translucent.

4.) Add in the garlic and ginger, and continue to sauté for a minute.

5.) To finish up the sauce, in the pan add the ketchup, soy sauce, honey, brown sugar, and lemon juice. Let this simmer on a medium low setting for 10 minutes.

6.) Once this cools down, add half of the sauce into a large ziplock bag with the chicken to marinate for five hours.

7.) After this time is up, chop up the pineapple into 1-inch pieces. You want them about the same size of the chicken.

8.) Remove the chicken from the bag, and alternate threading the chicken and pineapple on the skewers.

9.) On a preheated grill, let the skewers grill for 5 minutes. After this, baste them with the extra sauce every 3 minutes.

10.) After 18 minutes of this, check if the chicken is done by cutting into it.

Queso Blanco Mac & Cheese — May 13, 2017

Queso Blanco Mac & Cheese

For every food day, potluck, and holiday, you need to have a signature dish to bring. This might be more of a cold weather meal, but you can’t go wrong with mac and cheese (unless you’re lactose intolerant). I came up with this recipe late one night when I had to bring lunch for my whole class and ended up just combining a few things I had in my pantry. I like to think this is just a basic mac & cheese recipe because you can build off of it. You can switch up the cheeses or maybe try adding in other seasonings.

Ingredients

  • 32 oz block Queso Blanco Cheese (Velveeta)
  • 2 lbs Macaroni Noodles (two boxes)
  • 1 cup Colby-Jack Cheese, Shredded
  • 1 cup Milk
  • 2 teaspoons Pepper
  • ½ teaspoon Salt

Directions

  1. Bring a big pot of water to a boil, and cook the noodles according to the package. Drain the water and set to the side.
  2. In a crockpot, add in the queso blanco, colby-jack, milk, pepper, and salt. Allow this to cook on a low heat for two hours.
  3. After two hours, stir in the noodles and let this cook for two more hours.
  4. If it’s too thick, add in an extra ¼ cup of milk. If it’s too thin, add in ¼ cup of colby-jack cheese.
Steak Tacos — May 6, 2017

Steak Tacos

Mexican food comes in many forms, but tacos seem to be the granddaddy of all them. You don’t need a fork to eat them, and they are relatively easy to make. These steak tacos might become my go-to recipe for taco Tuesday.

Ingredients

  • 1 1/2 pounds of Flank or Flat style Steak (almost any cut of beef will work)
  • 3 Limes
  • 1 Lemon
  • 1 Orange
  • 4 cloves Garlic
  • 1 teaspoon Cumin
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 cup Cilantro
  • ¼ cup Olive Oil
  • 10 corn or flour tortillas
  • other toppings

Directions 

  1. Juice the lemon, limes, and orange into a bowl. Then chop up the oregano and cilantro. Add the juice and herbs in a large ziplock bag.
  2. Now combine the salt, pepper, cumin, garlic, and olive oil to the bag. Zip up the ziplock bag, and shake it up to combine the ingredients. From there add in the steak, and allow this to marinade overnight.
  3. The next evening or at least 12 hours later, fire up the grill. Cook the steak to your preference of being done, and allow it to rest for 7 minutes.
  4. Be careful cutting the meat into 1/2 inch strips because it’s still going to be hot. Serve on tortillas and add any other toppings such as lettuce, sour cream, pico de gallo, ex.
Cornbread Waffles with Chili  — April 15, 2017

Cornbread Waffles with Chili 

Though it’s getting warmer outside, that doesn’t mean you can’t still make your favorite comfort food. 
Ingredients

  • 1 1/2 pounds Ground Beef
  • 1 can Kidney Beans
  • 1 can Diced Tomatoes 
  • 1 can of tomato paste
  • 1/2 Packet Chili Seasoning
  • 1/4 cup Onions, diced 
  • 1 cup Water
  • 1 box Cornbread Mix + whatever it calls for 

Directions 

  1. Begin by cooking up your ground beef on a medium heat in a skillet. Once that is cooked, drain any grease. 
  2. In a separate pot, combine the diced tomatoes, beans, onions, seasoning, and water. While cooking the beef, let this simmer on a low heat. 
  3. Once the beef is cooked, add it into the chili pot. Stir this and allow it to set on a medium-low heat for 15 minutes.
  4. According to the box mix, make up the cornbread batter. When I made this, I added extra liquid (about 1/3 cup of water or milk) to thin out the batter more. In a greased preheated waffle iron, pour in the batter. Personally, my waffle maker has a timer on it, but if you don’t have one, just check every two minutes.
  5. Remove the chili from the heat, and serve with the cornbread
Crock-pot French Dip — March 25, 2017

Crock-pot French Dip

The deli style French dip is a classic American sandwich that usually takes a lot of prep. This recipe is perfect for the weekday as it only takes 20 minutes of preparation.
Ingredients

  • 1 Onion, diced
  • 2 cup Beef Broth
  • 1/4 cup Soy Sauce
  • 2 Tbsp Worcestershire Sauce
  • 1 tbsp Dijon Mustard
  • 3 cloves Garlic, chopped
  • 2 teaspoon Basil
  • 3 lb Beef Shoulder Roast
  • 1 tsp Salt
  • 1 tsp Pepper
  • One loaf French Bread
  • Stick of butter, softened
  • 12 slices Provolone Cheese

Directions

  1. At the bottom of your slow cooker, add the chopped garlic and onion. On top, place your roast that has been seasoned with salt and pepper.
  2. In a bowl, combine broth, soy sauce, mustard, basil, and Worcestershire sauce. Pour this over the roast, and cook on low for 7 hours.
  3. If after 7 hours your roast hasn’t fallen apart, slice it into 1-inch thick pieces and cut off any extra fat.
  4. Slice the french loaf into 12 slices. Butter one side of each slice. Then assemble the sandwiches by putting down one slice of buttered bread followed by the roast. After that, put on two slices of provolone. Top it off with another slice of bread, but this time with the butter side up. Put them on a hot skillet or panini press until the outside is golden.
  5. Serve with the au jus that’s left over from the crock-pot.

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