Inner Chef

Enjoy your kitchen, your food and your inner chef

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BLT Pizza



Don and I love BLT’s and we love pizza! So we decided to combine the 2 into one amazing dish. This works out great for company (I hate making toast!).

The ingredients are simple:

1 Pre-made pizza crust

Mayo or Miracle Whip

Fresh crisp bacon pieces

Lettuce and tomatoes

Toast the pizza crust, then top with mayo, bacon, lettuce and tomatoes. Easy as pizza pie!

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BBT Bisque

BBT Bisque


“Chopped smoked Bacon and fresh Basil top a creamy Tomato bisque flavored with more bacon and basil

 Recipe from the Hunt’s “Best Meals. Best Moments. Recipe Contest” 2009 – Karen, Simpsonville, SC, 1st Place”


•1 pound smoked bacon, chopped

•1 small onion, chopped

•3 cloves garlic, peeled, finely chopped

•2 cans (14.5 oz. each) Hunt’s® Petite Diced Tomatoes, undrained

•1 can (14 oz.) chicken broth

•1 can (6 oz. each) Hunt’s® Tomato Paste with Basil, Garlic and Oregano

•1 cup heavy (whipping) cream

•1/2 cup coarsely chopped fresh basil, divided


1. Heat large saucepan over medium-high heat until hot. Add bacon; cook 5 to 10 minutes or until crisp. Remove HALF of the bacon and drain on paper towels. Remove and discard all but 2 tablespoons bacon drippings.

2. Reduce heat to medium; add onion and cook 5 minutes or until translucent. Add garlic; cook 1 minute more or until fragrant.

3. Stir in undrained tomatoes, broth and tomato paste. Bring to a boil, reduce heat to low and simmer 20 minutes, stirring occasionally.

4. Stir in cream; simmer 10 minutes, stirring frequently. Add half of the basil to the tomato mixture. Remove soup from heat. Place a portion in blender container. Puree 1 to 2 minutes or until smooth. Repeat until all soup is pureed.

5. Place bisque in serving bowls; top with the remaining bacon and basil.


Cook’s Tip

 This bisque can be made a day ahead. Prepare entirely except for adding the heavy cream. The next day, heat bisque over medium heat until warm and stir in cream.

(Photo: Hunt’

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Tomato Soup

Tomato Soup                     Serves: 8

(Simple Daily Recipes)


¼ cup oil

1 medium onion, chopped medium (about 1 cup)

3 medium garlic cloves

¼ teaspoon Smoked Paprika (optional)

1 bay leaf

2 (1-pound) cans whole tomatoes packed in juice

2 Tbsp. brown sugar

3 slices good-quality sandwich bread, cut into 1-inch pieces

1 Tbsp. good extra-virgin olive oil

2 cups low-sodium chicken broth


Heat 2 tablespoons oil in Dutch oven over medium-high heat until simmering. Add onion, garlic, smoked paprika  (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.

Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

Transfer half of soup to blender. Add 1 tablespoon olive oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth. Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls.


If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step.

The original recipe is called Creamless Creamy Tomato Soup, published September 1, 2008, from Cook’s

  (Photo: Simple Daily Recipes)