Tangy and Sweet Tomato Soup


1 Red Bell Pepper

1 Yellow Bell Pepper

10 oz  containers of cherry tomatoes

1 pint of golden grape tomatoes

Drizzle of olive oil

Sprinkle of




Sprinkle ¼ tsp of


Garlic powder


1 cup of water or vegetable stock

3 Tbsp of Tomato Paste

Cilantro for garnish


Preheat oven to 350 degrees.  On a baking sheet place cherry and grape tomatoes cut in half along with rough chopped bell pepper.  Next, drizzle with olive oil and then sprinkle spices.  Bake for 30 minutes at 350 until caramelized.  Next, using a spatula to get all juices scrape tomatoes and bell peppers into a pot on stove set to medium – low heat, add tomato paste and water or stock and puree with an immersion blender. If you do not have an immersion blender you may put tomato mixture in a blender and then transfer to a pot.  Then taste to see if any additional spices are needed and make sure it is heated through.  Finally, ladle into a bowl and sprinkle cilantro for garnish.  Cheese may be added at serving if desired.

About 4 servings (1- 1 ½ cup servings)

Copyright 2012, Todd Vick


Mexican Hot Dog


Hot Dog

Flour Tortilla


Sour Cream

Pico De Gallo


Grated cheese (cheddar  or Mexican blend)



Cook hot dogs on the grill, microwave or however you prefer.  Heat flour tortillas in microwave for 10-15 seconds.  Place hot dog on a flour tortilla and add remaining ingredients then wrap like a burrito.  Heat burrito in microwave for 10-15 seconds to melt cheese.

Copyright 2011, Todd Vick

Irish Mussels


  • 2 pounds fresh mussels – cleaned and de-bearded
  • 1 shallot, minced
  • 1 celery stalk – diced
  • 3 cloves garlic, minced
  • 1 tablespoon minced flat-leaf parsley
  • 1-1/2 teaspoons minced thyme
  • 1 bay leaf
  • 1/2 cup Guinness
  • 1/2 cup half-and-half
  • 2 tablespoons butter
  • Lemon wedges
  • French bread

Put a  large pot over medium heat. When the pot is hot, add the mussels and next nine ingredients and cover.  Cook, stirring once or twice, for 6 to 8 minutes, or until the mussels open. Discard any that do not open.  Serve in a bowl with broth spooned over the top.  Squeeze lemon juice over top.  Serve with bread or fries.

My brother Matt’s recipe.

Crockpot Irish Beef Stew


3 bay leaves

2 pounds of beef stew meat

2 cloves of garlic minced

1 tsp of thyme

¼  teaspoon of rosemary

2 tbs of all-purpose flour

1 can of beef stock

1 cup of Guinness Stout

5-6 carrots sliced

4-5 potatoes chopped into bite size chunks

½ sweet onion chopped

2 celery stalks sliced

1 package of Lipton onion soup mix

Salt and pepper to taste

2 tbs of parsley chopped



Combine all ingredients except for parsley and cook on low for 6-8 hours.  Finally serve in soup bowl and top with chopped parsley.  For a great week night meal mix all ingredients and place in fridge over-night then simply pull out and plug in crock pot before leaving for work.

Copyright (C) 2012, Todd Vick