Some nights are just fun. The best times seem to happen when nothing is planned and the “going to have a good night stars” align. Last Saturday night was one of those nights. We had been running around all day from one errand to the next. By the time we got home we were tired and cold and needed something nice, simple and warm for our tummies.
We headed into the kitchen to start dinner. I love it when Hass wants to hang out in the kitchen with me on weekends. We cranked up the music with some of our favorite 80’s tunes and decided on Roasted Tomato Soup and Grilled Cheese Sandwiches for dinner. The 80s certainly had it’s ups and downs, but the music was incredibly amazing! Parachute pants, single white gloves, and 6 foot Rave sprayed hair…well, not so much.
Here’s a little mood music for ambiance.
THIS one! Screaming 80s yet?
Isn’t that better? Can you feel it?
Once we had the kitchen piped with groovy, cool tunes, we decided on a glass of this little toddy to start the evening.
Hass and I prefer Crown Royal when in the mood for whiskey or bourbon, but we had both watched the commercials for Devil’s Cut and found it quite intriguing. My 10 second review is this is NOT a drink for the faint of heart. Smooth isn’t exactly the word I would use. I strongly suggest enjoying in moderation as this could very easily inflict some serious morning issues. One being waking up in a horizontal position on your bathroom floor. Definitely reminds me of the 80s. 😉
So….enough telling on myself. Back to dinner. There’s nothing more comforting than a piping hot bowl of soup and a sandwich. I think it’s the American way on a cold evening. Tomato soup, even from a can (I know! The horror!), is one of my most favorites. There’s something about when you dip the first corner of that grilled cheese into the soup and it quickly becomes a religious experience.
The only thing in my eyes that could possibly make this any better is adding pasta! NOW we are seriously cooking with gas!
Soup was on and time to create the dipping instrument. Off to the fridge! I LOVE shopping in my fridge. It’s like Christmas in there; meats, all kinds of cheese, chocolate almond milk, jams and jellies we found at cute little shops throughout the mountains and our travels, fresh veggies. Insert deep, love-filled sigh here.
I grabbed the aged apple cheddar, roasted garlic, apple butter and some roasted butternut squash, because WHAT is a grilled cheese without squash… Excuse me? Did I hear you say you have NEVER added roasted squash to a grilled cheese? Oh my! You have GOT to try this!
It’s heaven on bread y’all!
We wrapped up our spontaneous 80s adventure with a little more dancing (…and drinking) in the kitchen, and called it a night with one last dance to this 80’s favorite.
I think I was subconsciously singing this to the sandwich over dinner…I’m so into you….don’t disturb this groove. My head is a very unique place. My world works for me 😉 Commencing to hang Do Not Disturb sign on our door….night y’all!
Roasted Tomato Noodle Soup
- 6 tomatoes on the vine or 1 doz. plum tomatoes
- 1 large can tomato sauce
- 1 1/2 cups chicken stock
- 1 large box Italian diced tomatoes
- 3 cloves roasted garlic
- 6 shallots, peeled and diced
- 2 cups noodles of your choice; I used tomato penne
- 2 tbsp. GOOD balsamic Vinegar (NO Skimp Alert! ALWAYS use a high quality balsamic for best flavor.)
- 2 tbsp. Good olive oil (NO Skimp Alert! ALWAYS use a high quality olive oil for best flavor.)
- 2 tbsp. sugar – *optional depending on preference
- 1/4 cup heavy cream
- 3 tbsp. chopped Thyme – Less for a more subtle flavor
- 3 tbsp. chopped Basil – Less for a more subtle flavor
- Salt & Pepper to taste
Quarter all tomatoes and place on an oiled roasting pan. Top with diced shallots and roasted garlic. Drizzle olive oil and vinegar over vegetables. Lightly salt and pepper. Place in a 425 degree oven for about 30 minutes or until nicely roasted.
Put roasted vegetables in a food processor and process until lightly chunky or smooth depending on preference. In a stock pot, add tomato sauce, diced tomatoes, chicken stock, sugar, salt and pepper. Bring to a low boil. Add processed vegetables and stir until well blended. Add herbs, then cream. Add noodles. Stir well, serve warm. Top with croutons and sour cream if desired.
Grilled Apple Cheddar Cheese with Roasted Butternut Squash and Apple Butter
- 8 Slices Sourdough or Your Favorite Bread
- 1 cup roasted butternut squash
- 2 cups grated aged Apple Cheddar cheese
- 4 tbsp. apple butter
Divide the squash between 4 slices of bread and spread until covered. Spread apple butter on the remaining four slices and top with grated cheddar. Place breads together to form a sandwich and griddle over medium heat until bread is nicely toasted and cheese is melted. If your bread is toasting quickly, the sandwiches can be finished off in the oven to avoid burning.