Roasted Peppers and Corn soup

Corn and peppers are fresh and plentyfull at my local farmers market right now....
I can even get roasted peppers there which helps... and in a pinch you can use jarred ones but PLEASE make sure they are not packed in Vinegar!


8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream for garnish..... ( see addtional recipe below)

Directions
Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place on hot grill skin side down until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.

Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.




Cilantro-Lime avocado Cream:

1 cup sour cream

1/2 mashed avocado

1/2 to 1 lime, juiced

1 tablespoon finely minced fresh cilantro leaves

In a mixing bowl, whisk all ingredients vigorously until light and creamy.

Rosemary Roasted Potatoes

After a little pruning of my rosemary plants in the back yard - I thought this migt put the clippings to good use.



1 1/2 pounds small red or white-skinned potatoes
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves
Directions
Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

Rosemary Roasted Potatoes

I had to do some pruning on my rosemary plant - so I thought this potato dish would make nice use of the trimmings!

fresca

found these recipies on the coke website~

I love my fresca!

Surprisingly Complex.
A DISTINCTIVELY CRISP, MODERATELY SMOOTH, INTRIGUINGLY CITRUS,
TOTALLY REFRESHING SODA. IN ORIGINAL, BLACK CHERRY AND PEACH.

Mango al FRESCA
Ingredients:
2oz. Mango flavored vodka
2oz. orangejuice

Fresca citrus soda
Instructions:
Pour Mango flavored vodka into rocks glass filled with
ice. Add orange juice. Fill with Fresca citrus soda. Stir
well and garnish with an orange wheel.


Wild Berries Sparkler
Ingredients:
2oz. Berry flavored vodka
Fresca peach soda
Insructions:
Pour berry flavored vodka into rocks glass filled with
ice. Fill with Fresca peach soda. Stir well and garnish
with fresh berries.


Wild Fuzzy
Ingredients:
2oz. Berry flavored vodka
2oz. orangejuice
Fresca peach soda
Instructions:
Pour berry flavored vodka into rocks glass filled with
ice. Add orange juice. Fill with Fresca peach soda.
Stir well and garnish with a fresh peach slice.



Wild Berries Blast
Ingredients:
2oz. Berry flavored vodka
Splash of ginger ale
Fresca peach soda
Instructions:
Pour berry flavored vodka into rocks glass filled with ice.
Add a splash of ginger ale. Fill with Fresca peach soda.
Stir well and garnish with fresh berries and a peach slice.



Mango Cherry Splash
Ingredients:
2oz. Mango flavored vodka
Fresca black cherry soda
Instructions:
Pour mango flavored vodka into rocks glass filled with ice.
Fill with Fresca black cherry soda. Stir well and garnish
with a fresh black cherry.



Mango Fruit Cocktail
Ingredients:
2oz. Mango flavored vodka
Splash of cranberry juice



Fresca peach soda
Instructions:
Pour mango flavored vodka into rocks glass filled with ice.
Add a splash of cranberry juice. Fill with Fresca peach
soda. Stir well and garnish with a fresh peach slice.


©2007 The Coca-Cola Company. Fresca is a registered trademark of The Coca-Cola Company.
Please Drink Responsibly.

Grilled corn on the cob

A favorite in our house this time of year!

4 ears of corn
Oil, for grates
1 tablespoon butter, cut into 4 pats
Coarse salt and ground pepper
Chili powder or paprika

Directions
Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.