Post # 1
Butter-bean, chicken broth, and tomato pesto soup with red onion and black olive French-style pizza. Darling Husband also made Disarono and ginger ale drinks, too!
They were so easy to make (less than an hour) and I made it all from scratch except the crust.
Post # 3
Send me some please, that looks sooooo good!
Post # 4
Ooh, it looks so gourmet!!!!
Post # 5
Ooh la la! Someone’s a chef tonight 😉
Post # 6
looks yummy now im hungry
Post # 7
That soup look so good, I am now going to have soup for supper!
Post # 8
My mouth is especially watering at the soup!!! mmmmm!!!! Do you have a recipe ChefNun? 🙂
Post # 10
ooooo looks delicious! <3
Post # 11
Umm can I please have some?!?! We had mac and cheese for dinner… classy 😉
And I second Ms.Pink.. recipe please?! (for everything actually haha)
Post # 12
Oh you fancy, huh!
I………ate McDonalds. *slinks away*
Good on ya!
Post # 13
Umm, so I’m weird, but I love your dishes! and the food looks yummy too.
Throw some orange juice/sunny-d in that drink – delish! Or use Squirt like Darling Husband and I do. My fave drink!
Post # 14
Immm sooo hungry. All I have is a soggy tasteless subway sandwich in the fridge here at work…I want REAL FOOD!!!
Post # 15
Red onion pizza:
one roll of puff pastry (I used Pillsbury)
1.5 lb of red onions
one 6 oz can of black olives (the recipe showed whole, pitted ones, but I used sliced)
and 5 tbs of olive oil
Heat the oven to 450*, put a pinch of flour on a flat surface, open the can for the puff pastry and spread it out to the tickness of crust you desire. Place on an oiled cookie sheet.
Chop the onions thinly. Place them in a frying pan with the olive oil. Put the lid on, and sturring frequently cook the onions on medium until golden brown. (so they begin to look carmalized and sauteed). They should cook 15-20 minutes.
Pour the onions on the puff pastry evenly leaving an edge for a crust. Drain the olives and sprinkle evenly. Place in oven for 20-25 minutes until crust is browned on edges.
2 16oz cans of drained and rinsed Butter beans (I used the large ones)
2 cans of chicken broth (I think 16 oz as well)
4 tbs of pesto
5 tbs of sun-dried tomato
Pur the butter beans in a large pan with the chicken broth. Stir occasionally and cook until boiling. Stir in the pesto and sun-dried tomato. I used sun-dried tomato pesto and just used 5 tbs total. Let cool for five minutes. Pour into blender and blend until smooth. Pour into bowls. Season as you like.
And that’s it! Easy as pie! 🙂