Roasted Red Pepper and Tomato Tortellini Soup

Perfect for a rainy day this soup is an upgrade to your basic tomato soup! Can be made with or without the tortellini depending on how hearty you prefer your soup.

Ingredients-Yields 4-6 servings

1 red pepper roughly chopped

1 tomato roughly chopped

1 onion roughly chopped

1 tbs garlic

1 tbs basil

1 tsp crushed red pepper, salt, pepper

2 tbs olive oil

1 can diced tomatoes

¼ cup heavy cream

4 cups chicken or vegetable broth

10 oz of cheese tortellini

Directions

1.     Preheat oven to 375.  Combine first 7 ingredients in a baking dish and roast for 35minutes. After 35 minutes add the entire can of diced tomatoes and cook for an additional 25 minutes. Let cool for 15 minutes and puree in blender. * if too hot blender lid will come off from the steam. If your blender has that small clear lid that comes off remove that and cover with paper towel to let some of the steam escape. Puree in batches if necessary.

2.     Add puree and 4 cups of chicken broth to a large soup pan. Simmer for 25 minutes. In the meantime boil water for tortellini. (I added the tortellini right to the soup last time and it absorbed too much of the liquid so I recommend cooking separately.)

3.     In the last 5 minutes of cooking add the heavy cream to finish off the soup. Spoon desired amount of tortellini into each bowl and pour soup over top. Garnish with fresh Parmesan cheese. 

Cinco de Mayo

Everyone loves a reason to celebrate so why not honor the Mexican heritage that has given us the best food and drinks! I cooked up my version of a Mexican feast including: Corn Chowder, Chicken Taquitos, Chips and Salsa and Coconut Margaritas! Enjoy :-)

*I only cook for two so my recipes only yield 2 to 3 servings
Corn Chowder
Ingredients:                                                                                                           
1 Tbsp unsalted butter                                              
1/4  onion, chopped                                                   
1/2 large carrot, chopped                                                              
1/2 celery stalk, chopped                                            
2 ears of sweet corn, kernels removed from the cobs        
1/2 cup heavy cream                                                 
2 cups chicken or vegetable stock                                   
2 medium potatoes, peeled and diced                            
1/4 red bell pepper, chopped                   
 salt and fresh ground pepper                                         
1/4 teaspoon thyme leaves                                            
1/4 teaspoon of red pepper flakes (optional)

1 teaspoon of minced garlic    

 Directions:                                       

*In saucepan melt butter over medium heat. Add the onions & sauté 3-5mins. Next add celery, carrots,red pepper, garlic and sauté for another 7 mins. Season with salt, pepper,thyme and flakes.

*Add stock and bring to boil, once boiling add potatoes and cream then continue boiling for 7 mins. Add corn & simmer until corn is soft. 

*At this point scoop 2 ladle fulls of soup into blender and puree. Add the puree back to the soup and mix well. (This will thicken soup). Serve hot and garnish with parsley.  

Chicken Taquitos -preheat oven to 425

Ingredients:  

4 flour tortillas                                                             
1 med. to large chicken breast                                            
1/4 cup sour cream or heavy cream 

*(I did not have any sour cream so used some extra heavy cream from my soup; both work fine) 

1/4 cup shredded cheese, whatever is your favorite  

1 tablespoon of diced jalapeño if desired

1/4 teaspoon garlic

1-2 teaspoons of hot sauce or any kind of taco sauce

A dash of: cayenne pepper, chili powder, paprika, salt, and pepper to taste-I like things spicy

 Directions:                                       

*I like to boil my chicken for recipes like this to keep the chicken moist and easy to shred (TIP: add some vegetables and your favorite seasonings to the water and it will not only add flavor to the chicken but you will be left with the best homemade chicken stock). Boil for 20 to 30 minutes. 

* Mix remaining ingredients together in a bowl. When chicken is cooked and semi cooled shred and add to mixture.

*Dip the tortilla briefly in the stock 1 at a time just to soften. Add about 2 or 3 tablespoons of mixture and roll up. Place seam side down on a sprayed, foil lined sheet pan. Cook for 15mins. 

Coconut Margarita with Salted and Toasted coconut

Ingredients:                                                                                                           

1/2 cup tequila 

1/2 cup coconut

1/2 teaspoon salt

1/4 cup lime juice

3/4 cup of heavy cream+teaspoon coconut abstract or if you have it cream of coconut

*Preheat oven to 300. Spread coconut out on a sheet pan and sprinkle with salt. bake for about 10 mins; checking on and stirring frequently. Just until golden brown.  

* Rub the rim of the glass with lime and then dip into coconut (mine had trouble sticking for some reason!)

*Meanwhile blend rest of ingredients in blender with a cup of ice. Taste before serving may need some sugar are more or less of any of the ingredients! 

Hope everyone enjoys!