Caprese Soup

Maybe it comes from my Italian heritage or maybe it's the fact that the foods go so good together, but I love anything caprese. Mozzarella, tomato, and basil is so yummy, even if it's just with some olive oil and bread.

I made a caprese soup and it was SO good. It was very similar to a French Onion soup only with different ingredients. I highly recommend it.

I got the original recipe from: http://www.heatherchristo.com

Ingredients:

Tomato Basil Soup

Bread such as a baguette

Fresh Mozzarella

Pesto

First you need a tomato basil soup. You can make one from scratch but I was too hungry for that. I bought a nice canned soup: Amy's Tomato Basil Soup. It's organic and very good. Once you have that made you can serve it into your oven safe soup bowl. 

While you are cooking the soup put baguette slices in the oven on Broil until toasted. You want them crunchy but not over cooked. When they are done spread  a little pesto on each slice. 

Put the bread slices onto the soup. I used two slices for one bowl of soup. On top lay two slices of fresh mozzarella. Put the bowl in the oven on Broil for about five minutes until the cheese is melted and golden brown. 

Now enjoy! This is a yummy dinner, especially for fall, and also very filling!

 

Fall Photography

Fall is the perfect time for photography.  I went out a few weeks ago and took some shots of the foliage.  Here are a few of the shots I took:

For this one I focused in on the lamp, but you can see the colors in the background.

I wanted to get a shot looking down the road with some of the colors in the tree and on the ground.  . 

I took this close up of the grass blades with some of the dried leaves on the ground and the blurred background.  I love taking close-ups of plants. 

It was difficult to get a good shot of a forest scene that was interesting and really captured what I was seeing.  I think this one came out well.

I liked this view through trees to the road and colors.

This leaf had a beautiful color and was bright against the dried brown leaves. 

Another forest scene I liked.  I like how the fallen tree and branches create perpendicular lines to the trees standing. 

A close-up of some interesting leaves and with the blurred reds of the foliage behind them.  

Seasonal Activities To Do This Fall

Fall is almost here!  With that comes cozy days curled up with your favorite book, hot drinks to sip on, hay rides and apple picking, sweaters and scarves, and the onset of the holiday season.  It's a great time to bake apple pies and make pumpkin treats.  It's so nice to be outside whether it be at a football game, finding your way through a corn maze, or choosing the perfect pumpkin to carve.

With fall just around the corner I made a to-do list of activities that I want to do this fall.  I love doing seasonal activities to get in the spirit of the season and fall is the perfect time for this.  Here is my list of must-do fall activities:

What are some activities you like to do in the fall?

Enchilada Casserole with Homemade Green Sauce

Yesterday I was struck with the inspiration to make enchiladas.  But not just any enchiladas.  I wanted a healthy enchilada casserole (meaning it’s layered rather than rolled) with a green sauce and I wanted to make homemade corn tortillas.  Spoiler alert: I didn’t make the homemade tortillas. 

 While searching online for some different recipes, I found one for a homemade green enchilada sauce.  Feeling ambitious, I decided to make it.  I made the sauce last night and it turn out well.  The recipe is from Our Best Bites and it is delicious.  Side note: you can use this sauce for more than just enchiladas.  It would taste great even as just a salsa with tortilla chips.

Tonight I made the enchiladas.  As I said, I had originally planned to make homemade corn tortillas.  That plan failed when I couldn’t find masa at the grocery store, so I bought corn tortillas instead.  I’m glad I didn’t end up making it, I think it was a little too much to do after work.  I would like to try it though when I have more time.

I started by cooking and then shredding the chicken breast.  On the stove I mixed the chicken with some low-fat plain greek yogurt, reduced fat cheddar cheese, oregano, and black pepper to the skillet.  I cooked that until the cheese melted.  Important note about the cheese: the recipe I was adapting for a healthier enchilada called for reduced fat cheddar cheese, which I used and it worked great.  I do not recommend using fat free cheese.  I can tell you from experience that the fat free type does not melt well. 

I then added the green sauce, chili powder, and black beans.  I cooked this for a while because it was watery and I thought it might thicken up.  It didn’t really thicken, but in the end it worked out okay because I was able to scoop up the mixture and strain some of the watery sauce out. 

I put a thin layer of green sauce on the bottom of my 9x13 casserole dish.  I then put a layer of corn tortilla down, covering the whole bottom.  I did this by cutting the tortillas in half and put the flat ends along the edges of the dish.  They were overlapped in places.  I scooped out the chicken mixture and put that on top of the tortillas.  I used most of it, stopping when it was getting close to the top.  As I said, I tried not to use too much of the extra liquid.  I put another layer of corn tortillas on top, followed by another layer of green sauce and cheese.  It was then ready to stick in the oven. 

It turned out yummy and the fact that it’s healthy makes it even better!  I can’t wait to have leftovers tomorrow. 

P.S.  In my excitement to try the dish I didn't get a good picture of the finished enchilada.  I know my picture of a half eaten casserole doesn't look as appetizing but it tasted great.  Next time I'll get a better picture. 

Enchilada Casserole with Green Sauce Recipe

Ingredients

4 Chicken Breasts (skinless and boneless)

2 Cups (or 2 single servings) of plain low-fat greek yogurt

4 Cups shredded reduced-fat cheddar cheese

½ tsp dried oregano

½ tsp ground black pepper

4 Cups green enchilada sauce

1 tbsp chili powder

1 can (15 ounces) of canned black beans

15-18 (approx) corn tortillas

Directions

Preheat oven to 350° F.

Broil chicken in the oven until cooked thoroughly, about 10 minutes each side.  There should be no pink remaining inside.  Shred or cube chicken.  In a large skillet on the stove, mix the chicken, greek yogurt, 2 cups of cheddar cheese, oregano, and ground black papper.  Heat on medium for about five minutes, until cheese is melted.  Add 2 cups of green sauce, chili powder, and black beans. 

Spread thin layer of green sauce on the bottom of a 9x13 casserole dish.  Layer corn tortillas on top.  Spoon chicken and cheese mixture on top of tortillas.  Sprinkle on 1 cup cheddar cheese.  Add another layer of corn tortillas.  Top with a layer of green sauce and 1 cup of cheddar cheese. 

Bake, covered, for 20 minutes.  Uncover and bake for an additional 10 minutes.  Let cool before serving. 

(Recipe adapted from allrecipes.com)