Tomato-And-Corn Pizza

From Southern Living.

3 small plum tomatoes, sliced (I used campari tomatoes)
1/4 tsp salt
1/8 tsp pepper
1 Boboli crust
Parchment
1/3 cup refrigerated pesto
1/2 cup fresh corn kernels (I used frozen)
1/4 cup Parmesan cheese
1 tsp sugar
8 oz fresh mozzarella, sliced
3 Tbsp fresh basil leaves, whole or torn

Preheat oven to 450. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes. Place pizza crust on a parchment-lined baking sheet; spread with pesto. Stir together corn, Parmesan, and sugar. Top pizza with corn mixture, tomatoes, and mozzarella cheese.

Bake at 450 degrees for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.

Chicken Rice Soup With Sour Cream And Avocado

From Rachael Ray.
3 Tbsp extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
salt and pepper
3/4 red onion, chopped
1 lb red skinned potatoes, cut into 1/2 inch pieces
1/2 cup rice
32 oz (4 cups) low sodium chicken broth
1/2 cup chopped fresh parsley
1 avocado, chopped
1/4 cup sour cream

In a dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and cook in the pot until golden on both sides, 3 to 4 minutes. Transfer to a work surface. Add three-quarters of the onion to the pot, lower the heat to medium and cook, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Add the potatoes and cook for 1 minute.

Cut the chicken into bite-sized pieces and return to the pot with any of its juices. Stir in the rice, chicken broth, and 3 cups water and bring to a boil. Lower the heat and simmer, stirring occasionally, until the potatoes are tender, 15 to 18 minutes; season with salt and pepper. Stir in the parsley and avocado. Serve with the sour cream and remaining onion.

Franks And Beans Soup

Served with chopped pickles and brown mustard on the top. I'd reconsider that. You can keep the onions though. From Rachael Ray.

Extra virgin olive oil for drizzling
6 pieces knockwurst (we used 5 links chicken sausage)
1 large onion, finely chopped
3 small ribs celery, chopped
1 carrot, peeled and chopped
1 large bay leaf
salt and pepper
1 1/2 tsp paprika
12 oz German beer
One large can (28-32 oz) baked beans or barbecue baked beans
4 cups (32 oz) chicken stock
spicy mustard in squeeze bottle for mustard
1 large deli pickle, chopped
Pumpernickel bread and butter, to pass around the table (we used wheat bread)

In a dutch oven, heat a drizzle of EVOO over medium-high heat. Add the knockwurst pieces in 2 batches and cook, turning once, until browned and crisped. Reserve the knocks on a plate. Add a drizzle of EVOO to the pan, then add all veggies but 1/2 cup of the onion (rest of onion, celery, carrot, and bay leaf); season with salt, pepper, and the paprika. Cook until veggies are tender, abotu 10 minutes.

Add beer and cook until reduced by half. Add the baked beans and chicken stock. Bring to a bubble and slide the knockwurst back into the soup to heat through. Serve in shallow bowls and top with a swirl of mustarg, the reserved 1/4 cup onion and the pickle. Serve with bread and butter.