Saturday, January 23, 2010
warm up with soup and a panini
WARNING: Not for those with a 2010 diet resolution!
I'm trying to do a better job this year of planning menus around what's in the cupboard, rather than what I've seen on the food network during the week. Tonight was my first adventure with the "everything but the kitchen sink" method. That is, throwing what I have into a sauce pan, and calling it dinner. The result? Well...dinner! Here's what we had:
Saturday Night: Baked Potato Soup and Turkey, Vermont Cheddar, Bacon, and Apple Panini
Baked Potato Soup:
4 oz cream cheese
1 stick butter
2 cans condensed potato soup
1 cup milk
2 tsps Worcestershire Sauce
1 tstp all-season salt
pepper, to taste
sour cream and crumbled bacon, to garnish.
In a sauce pan, combine sour cream and butter until liquid. Add cream of potato soup, and stir to combine. Bring to a boil. Add milk, Worcestershire, salt, pepper, and mix in. Place the bay leaf on top, cover, and simmer at least 30 minutes (if you have time, a little longer to give the flavors time to combine). Remove bay leaf, and ladle into bowls. Top with a dollop of sour cream and crumbled bacon.
Turkey, Vermont Cheddar, Bacon, and Apple Panini
Apple, sliced very thinly
Layer all your sandwhich ingredients, and grill lightly in a panini press (we used a George Foreman Grill!)