Indulge In {Light & Creamy Spicy Tomato Soup}

Well, I was hoping for a much warmer day by today or at least a sign of warmth. Sadly, it's still cold. The good news is that means soup! I am a sucker for a hot bowl of soup on a cold night sitting by the fire. What I really can't say no to though is the classic combination of homemade tomato soup and cheesy grilled cheese. It was a childhood favorite of mine, but now a days I like to kick it up just a bit. This soup is a bit spicy which adds an extra level of warmth perfect for chilly night gatherings. One of my favorite ways to serve it up is actually with a build your own grilled cheese bar that I will show you next week. In the mean time, here's the recipe….

:: Ingredients ::
2 Large Leeks, diced
2 Tablespoons Olive Oil
1/2 Teaspoon Ground Cumin
3/8 Teaspoon Kosher Salt
1/4 Teaspoon Paprika
1/2 Tablespoon Red Pepper Flakes
4 Garlic Cloves, minced
1 (14 oz) Can San Marzano Whole Peeled Tomatoes
2 Cups Unsalted Chicken Stock
1/4 Cup Half & Half
1/4 Cup Chopped Fresh Basil


:: Directions ::
1. Heat olive oil in large stock pot over medium heat. Saute leeks with cumin, paprika, red pepper, and salt about 5 minutes or until leeks have cooked down.  
2. Increase heat to medium high and add garlic. Cook, stirring constantly, for 1 minute.
3. Stir in tomatoes, chicken stock, and basil. Bring to a boil. Reduce heat and simmer for 15 minutes.
4. Place half of the tomato mixture to a blender and puree until smooth. Transfer to a bowl. Add the remaining tomato mixture to the blender pureeing until smooth. Return all the soup to the pot and serve immediately.

*Recipe adapted from Cooking Light. Image courtesy of Cooking Light.

LPF Mag {Issue 2}

It's finally here! Issue 2 of LPF Mag is out and I'm so excited to share it with you. This time around I shared a beer tasting party and some amazing DIY Christmas gifts. Also in this issue you'll see Lauren's amazing Farm to Table party, Jocelyn's yummy soups to keep you warm, and an exploration of Charleston, South Carolina. As you kick off the weekend, I invite you to sit back and enjoy the latest issue with a cocktail in hand. Can't wait to hear what you all think!

Indulge In {Shrimp & Tomatoes}

Besides cocktails, I think food may be one of my favorite topics. As a real eater (I'm constantly stuffing my face), I take my food very seriously. But, at the same time, I tend to cook on the whim throwing ingredients together as I go and never following a recipe. Most of the time it turns out tragic, but sometimes it turns out amazing. This is one of those times that throwing things in a pan and hoping for the best really worked in my favor. This shrimp and tomato concoction would be delicious over pasta but is also amazing just the way it is, which is how I ate it. Serve it up with a toasted parmesan round and enjoy! Here's the recipe...

:: Ingredients ::

1 pound medium white shrimp, peeled and deveined 

5 medium tomatoes on the vine, diced

1 medium onion, diced

4 cloves garlic, minced

Salt, Pepper, Red Pepper Flakes to taste

:: Directions ::

1. In a large sauce pan, sautee onion and garlic until onions are translucent. 

2. Mix in tomatoes, salt, pepper, and red pepper flakes. Cover and reduce to a simmer.

3. Cook tomatoes down for approximately 10-15 minutes (tomatoes should be broken down and a nice sauce formed). Add shrimp, cover and cook until shrimp is done. Approximately 5 minutes. 

4. Ladle it up with a toasted parmesan round for dipping.

Enjoy!