Roasted Red Pepper and Tomato Soup

While everyone is enjoying their summer, sunshine, backyard grilling parties and gardening...I am not.  It is STILL raining with no end in sight.  We had a brief moment of broken clouds last week and proceeded to rush the tomato and cucumber starter planting in our garden.  Why, I really don't know. If we don't get any sunshine here soon, it will turn into nothing but soggy leaves.  I honestly don't know who will be more bummed about no fruits of our labor, my husband or me.

That being said, cold, fresh garden salads have not sounded good to any of us.  It's been all about comfort foods, soups, paninis and warm desserts.  Needless to say I dare not try on any of last summer's shorts yet.  To quote my dear childhood friend Charlie Brown, "AAUGH!!!"

In the event that we (or you) have a bountiful summer garden, this soup would be perfect to use some of your fresh tomatoes and/or red peppers.

Roasted Red Pepper and Tomato Soup
Courtesy of allrecipes.com

1 tsp. olive oil
1 white or yellow onion, chopped
2 cloves garlic, minced (or used jarred version)
3 red bell peppers
4 large tomatoes, peeled, seeded and chopped
1-1/2 tsp. dried thyme
2 tsp. paprika
1/8 tsp white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
2 Tbl. butter
1-1/2 Tbl. all-purpose flour
sour cream (for garnish)

Roast peppers; rub oil on peppers and put them under the broiler until blackened, turn to get all sides.  Put roasted peppers into paper bag and seal.  Let rest for 15 minutes, then peel.  Skins will come right off and core and seeds will fall out.  Chop peppers.  Reserve one chopped pepper, set aside.  (If you are in a time crunch, you could always use a large jar of roasted red peppers also).

Heat olive oil over medium heat.  Add onion and garlic and cook until soft but not brown, about 5 minutes.  Stir in tomato, bell peppers (except reserved), thyme, paprika and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, and cayenne pepper.  Bring to a boil, lower heat and simmer partially covered for 25 minutes or until vegetables are tender.

Strain soup, reserving broth.  Place solids in food processor or blender and process until fairly smooth.  Add puree back into broth.

Melt butter and stir in the flour, cook for 1 minute to remove flour taste.  Stirring slowly, add the broth/vegetable mixture.  Add reserved chopped pepper and bring to boiling.  Lower heat and simmer 10 minutes.

Ladle into bowls and add 1 tablespoon of sour cream to each bowl.  Serve with a rustic french loaf.

One Year Ago: Loaded Hasselback Potatoes

BLT Sandwiches and Nana Tomatoes

For throwdown Thursday, I became very reminiscent of my mom's BLT sandwiches when I was growing up.  I remember vividly the aroma of bacon being fried in her stainless steel GE electric skillet (that weighed more than our dog) while toasting the white sandwich bread for the BLT dinners some nights.  I loved her sandwiches and she always served them up with a bowl of chicken noodle soup.

Fast forward in time, when I met my husband he taught me his mom's famous "Nana Tomatoes" that she made often for their family and they have become a staple at our house also.  They are so easy, versatile and have incredible flavor.

The other night we made them and I wondered how they would taste in a BLT, instead of just plain sliced tomatoes.  Oh dear Heaven!  Now maybe I was just really hungry that night, but that was the most delicious sandwich I enjoyed in a long time.  The marinated tomatoes, butter lettuce and  lightly toasted sourdough bread raised the retro sandwich to a different level.  One of my girls tried a bite of my sandwich.  Not only did she steal the other half my sandwich, she also proceeded to make another one for herself.  

If you're feeling nostalgic,
give this one a try.

Nana Tomatoes 

Inspired by Nana (Jan)

1 cup Best Foods Olive Oil Mayonnaise (or your favorite brand)

1 cup Newman's Own Family Recipe Italian Dressing (or your favorite brand)

3-4 beefsteak or heirloom tomatoes

pinch of salt

pinch of pepper

* Proportions/measurements can be adjusted based on how many people and use of tomatoes.

In a deep dish plate or glass pie pan, whisk the mayonnaise and Italian dressing, salt and pepper together until blended well.  Slice the tomatoes and submerge in the dressing mixture.  Cover and refrigerate for about an hour.

Serve the tomatoes as a side dish with
 your favorite beef, chicken or pork meal.

Even better though...serve them as part of your BLT sandwich,
it is devine!!

One Year Ago: Chicken Tortilla Soup

Grilled Shrimp and Girls Bump, Set, Spike

The day had finally come upon us...first competitive volleyball tournament of the 2014 season.  The girls were like giddy little kids, not able contain their excitement.

Luckily we had the late start that day, so I had some quite (and shopping time) in the morning.  I caught a few food television episodes and quiet coffee time with the boys while they "kibbled" after their breakfast.

Then it was off to Real Deals across town with one of my girls' friend's mom.  She shared the tip with me on this darling place and we were finally able to set a mom shopping date for the morning.

"Real Deals" - Really Great Shopping!

They have amazing prices and the best candles, clocks and culinary ware, oh my!!!

Well after quick shopping and prepping for the road trip and tournament, off we went.....

The twins teaming up.

One of the recipes I watched in the morning was from Bobby Flay's Barbeque Addiction.  He made the grilled shrimp as an appetizer, but I thought it would make a great dinner dish, just changing it up a bit and adding a pasta side of creamy angel hair.

Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette
Courtesy of Bobby Flay

• 8 ounces slab bacon, rind removed, cut into large dice
• 2 tablespoons canola oil, plus more for brushing
• 6 plum tomatoes, cored and diced
• Kosher salt and freshly ground black pepper
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons red wine vinegar
• 2 teaspoons chopped fresh thyme
• 3 green onions, green and pale green parts, thinly sliced
• 16 large shrimp, peeled and deveined, heads off

Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.
When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
Heat a charcoal or gas grill to high for direct grilling.
Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
Remove the shrimp from the skewers and top with the warm vinaigrette.

Paired with Meiomi Pinot Noir

Greek Salsa Chicken and Greek Movie Afternoon

I have finally recovered from yesterday's triple play (football, golf balls and baseballs).  My husband warned me...he gave me the rundown of what sports were going to be on t.v. ALL DAY Sunday.  Sunday, Sunday, Sunday.....AGH!!!  It started with 11:00 am Seahawk game.  They lost.  I didn't see a minute of the game, but believe me....I know they lost.  The reason I know they lost, is because you could hear my husband yelling at the referees, the teams, the fans and anyone else on t.v. he could see, for hours.

He was so revved up, he went outside after the game to tear out the garden that froze over last week. (At least I got out of doing it, and didn't have to do any more gardening).  Then it was golf and The Presidents Cup.  This was much calmer, since our country took the win - thank goodness!!  I did catch some of the golf match though.  I couldn't pass up seeing my boyfriend, Phil Mickelson for a few rounds. (Don't worry, my husband knows).

Then, the Dodgers game started at 5:00 pm. I had enough at this point.  It was time for me to go upstairs to fold the 13 loads of laundry that I did over the weekend while I catch an afternoon movie.  I was glad I did, because the Dodgers did not start out strong and it was sounding ugly downstairs.  At one point I thought I was going to have to go out and pick up an AED (Automated External Defibrillator) for my husband.  Why do men get so emotional about sports, on t.v. nonetheless?  Here's a newsflash men:  They can't hear you through the television!!!

At any rate, I love movies.  I love to watch and get lost in movies.  I have so many favorite movies, it has become a joke in my family.  We will be surfing through the channels and I see one of my favorite titles and want to watch it immediately.  My husband says, "but you have seen that fifty times"  My reply, "I don't care, it doesn't matter."  Yet why is it he gets to watch Kelly's Heroes, I can't tell you how many times, as I have lost count.

Today, one of my favorites was on this afternoon.  My Big Fat Greek Wedding.  I absolutely love this movie and I am here to tell you, since I was actually in my college roommate's Greek wedding, this movie is spot on.  I laugh and cry through it every (68 times) I have watched.  If you have not seen this movie yet, add it to your bucket list.

Of course, watching the movie got me in the mood for Greek food.  This meal is one of my go-to dinners.  It is full of wonderful Mediterranean flavors.  I add capers to it, because anything that I can add capers to, makes husband oh so happy and after the sports day he had, he needed a little happiness.

Greek Salsa Chicken
Adapted from Cuisine At Home, April 2009 Issue

For The Salsa - 
4 oz. Crumbled Feta Cheese
1 Cup halved Grape or Cherry Tomatoes
1/4 Cup Pitted Kalamata Olives
1/4 Cup Minced Fresh Parsley
1/4 Cup Fresh Lemon Juice
1/4 Cup Extra Virgin Olive Oil
1 Tbsp. Chopped Fresh Oregano
3 Tbsp. Capers, drained

For The Chicken - 
(6) Skinless, Bone-In Chicken Breast Halves
Salt and Pepper
2 Tbsp. Extra Virgin Olive Oil
(2) Lemons, cut into wedges

For The Wife - 
2011 Dead Bolt Winemaker's Blend from California

Preheat oven to 450 degrees.

Combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil, oregano and capers for the salsa in a large bowl.  Cover and chill salsa.

Saute chicken pieces in 2 Tbsp. olive oil in a large roasting pan over medium-high heat until chicken is browned on skin-side.  Turn over chicken.

Squeeze lemon wedges over chicken to coat with lemon juice, then nestle squeezed lemon wedges around chicken breasts.  Roast until chicken reaches an internal temperature of 160 degrees, about 30 minutes.

Transfer chicken and lemons to a large platter; top with salsa.   "OPA" !!