Hands down, this is the best tomato soup I have ever eaten. I was never a fan of Campbell’s tomato soup, and I can only recall a few times I tried to make my own with mediocre to horrible results. The difference, for me, is the roasting of the vegetables.
In a bowl, I tossed quartered 1 pint of cherry tomatoes, one shallot, a glub of olive oil, S&P, 1 tbsp dry basil (rubbed between my palms), and three baby garlic cloves (the ones that tuck in between the full size cloves in a head of garlic).
I laid a sheet of tin foil in the basket and dumped the mix in to roast on 375*F for 15 mins. Look how gorgeous this turned out! * swooning *
While this cooled off a bit, I set up the cheesy toasts to bake in the air fryer for 8 mins. I had pizza cheese kicking about, so I used that on the top side after I buttered both sides of a sliced up Portuguese bun. All of these decisions were the right decisions. Look at the colour on that cheese when they were finished! Love.
I blitzed the mixture for five seconds alone before adding the chicken stock. I love rustic soups, so I barely ran it longer than 30 seconds, but if I were in the mood for silky smooth, I’d go longer to, say, 90 seconds or more. I would stop when I reached that texture.
And then I put it all together. I had a hard time resisting the urge to scarf it all down before I got the photos I wanted for this post. I was really hard to resist. I can’t stress that enough! 😉
Using a container of Pillsbury Dough crescent rolls, I made some cute cinna bun bombs that I filled and glazed. The husband ate them up! Here’s how I did it:
Cinna Bun Bombs:
1 can Pillsbury Crescent Rolls, in tact
4 tbsp Sugar + 1 tea Ground Cinnamon
Unpack the crescent roll, but don’t unroll the dough. Cut the roll into eight pieces. Turn them on their side and push down on them to flatten them out to about 1 1/2″ discs. Shape the discs so they are round and flattened.
Drop each disc into a bowl of the mixed sugars and roll it around to coat the whole outside. Place the discs into the preheated air fryer basket to bake for 10 mins at 325*F.
When bombs are cooled off, make glaze and pour it over the tops. This is a quick set glaze, so you can pack it up within 20 mins for transporting.
1/8 tea Ground Cinnamon
60 g Powdered Sugar
15 mL Whole Milk (or 18% cream)
Optional: You can fill the bombs by making a deep cavity hole and piping your own pasty cream in.
I’m not a big fan of basic birthday cake, and by extension, cupcakes. But. I have to believe if you spice up a basic cake batter, I might try a portion should I be offered. I made half a box of yellow cake mix for the husband’s recent birthday, but I forgot all about flavouring it because I wanted to try futzing around with the icing in a can to make a galaxy looking effect for him. It wasn’t special beyond the icing effect which turned out ok. He liked what I was going for.
Anyway, back to the flavour matrix. There is a Youtuber who did a taste test on most of the above and she only deemed a few of them worth the effort. If you care, here is her full video.
Roasted chicken and roasted carrots. Cooked the bird at 350* for 45+ mins, and the roasted carrots on their own 10 mins. Oil and spices on the bird, oil + salt + parsley on the veg. Simple, and delicious. Just the way I like it.
Sándwiches con forma de ataúd
Will be making my own version of these this year. I can’t not make them. They are just too damn adorable to ignore.
I made a lot of the same things I’ve already made, and I also went back to try the Chocolate Croissants again because I wanted to play with the times.
Instead of the typical 350-400* bake, I dropped it down to 300-320* for ten mins using a can of Pillsbury Crescent Rolls and a crushed up Flaky chocolate bar. Nailed it!
I also saw this video recipe for Lemon-Pepper Wings and decided I needed to try it since the flavourings were right up our alley. I mean, lemon and pepper? C’mon! So I used frozen chicken parts that I coated in seasonings and then in flour. I dropped them in the basket and flipped once half way, cooking them at 400* the whole time ( 8 mins + 8 mins).
The recipe called for rolling them around in some melted butter with the lemon-pepper blend, and they were fantastic. What I didn’t like was how the butter made the crisp texture straight from the air fryer soggy. :-\ I will definitely make these wings again but I will roll them in the lemon-pepper dry seasonings before I cook them and forgo the butter bath altogether.
And if that doesn’t work, I will dust the crispy wings in the lemon-pepper seasonings as a rub after they come out of the air fryer all hot and crispy.
Yes, I know. I need better lighting for my pictures. I agree. I have a ring light but my kitchen is still largely a mess from the unexpected repairs the husband had to do in there, and my ring light is buried in a corner right now. Oh, well.