Southwestern Tomato Soup

I don't know why I thought it was a good idea to make soup in the middle of a heatwave, but in my defense I bought the tomatoes before the mercury started cruising past 90-degrees and needed to use them before they rotted.

INGREDIENTS

10 plum tomatoes, halved lenghtwise

1-2 Anaheim peppers, halved and seeded

1/2 cup chopped onion

2 garlic cloves, minced

1 TBS olive oil

2 cans (14 1/2 oz each) chicken broth

1 TBS minced fresh cilantro

2 tsp ground cumin

1/2 tsp sugar

1/2 tsp salt

1/4 tsp pepper

Vegetable oil, for frying

8 corn tortillas (6-inches), cut into 1/4-inch strips

sour cream, optional

Hey, look! First time we've used the food processor!!

DIRECTIONS

Place tomatoes cut side down on a broiler pan; broil 3-4 inches from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes.

In a skillet, saute the onion and garlic in oil until tender. Transfer to a blender or food processer; add the tomatoes and peppers. Cover and process until smooth. Pour into a large saucepan; cook over medium heat for 2 minutes.

Press mixture through a strainer with a spoon; discard seeds. Return tomatoe mixture to the pan. Add broth, cilantro, cumin, sugar, salt and pepper. Cover and cook on low for 15-20 minutes or until heated through.

Meanwhile, heat 1/2-inch of oil in a skillet to 375-degrees. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown. Drain on paper towels. Garnish bowls of soup with tortilla strips and sour cream if desired.

VERDICT

This is a great recipe... for fall or winter.

Also, there seems to be a needless extra step in putting the ingredients back into the pan for 2 minutes after processing. I just put the tomatoes straight from the food processor through the strainer.

Swashbuckler's Scallops

This recipe wins the award for best name. And with ingredients like Captain Morgan Spiced Rum, how could I resist giving it a try?INGREDIENTS

1	tablespoon butter
2	cloves garlic, minced
1/2	red bell pepper, diced
1	habanero pepper, seeded and minced (2-4 if you're a pirate)
1 (20	ounce) can pineapple chunks, packed in juice,drained
1	lb bay scallops
1/2	lime, juice of
1/2	teaspoon salt
1/4	teaspoon pepper
1	teaspoon coconut extract
1/2	cup captain morgans's spiced rum
1	tablespoon cornstarch
3	tablespoons water
	hot steamed rice

DIRECTIONS

1. Heat butter in a large skillet and add garlic; cook until fragrant.
2. Add red bell peppers and habanero chiles, and cook, stirring, about 3 minutes.
3. Pour (drained) pineapple chunks into the pan, and add the scallops, the juice of 1/2 a lime, and the salt and pepper; cook, stirring for 4 minutes.
4. Add coconut extract and Captain Morgan's spiced rum to the pan (pour slowly, especially if you work with a gas stove, be prepared for it to accidentally flame; if it does, cover the pan to extinguish); cook 1-2 minutes to blend flavors.
5. Mix cornstarch with water in a small dish, add to pan and stir well; cook just until mixture has thickened.
6. Serve over hot steamed rice.

VERDICT

Let me start by saying that Captain Morgan and Coke is one of my most favorite drinks. I bought this bottle when I had (finally!) stopped nursing Jacob and could drink again. Then, what seemed like two weeks later, I was pregnant again. So obviously this bottle has been sitting around for a long time. And the fact that you can't taste the 1/2 cup of rum in this recipe is just a damn shame. I could have used that 1/2 a cup in my rum & cokes when I can drink again. I could have made, like, I don't know, two drinks with that much rum!

But aside from the travesty that is the wasted rum, this recipe wasn't bad. The coconut flavor is very strong (and smells delicious while cooking too!) The overall look of the dish is pretty bland, and the flavors are a lot less mild than you would expect for using a whole pepper.

But since the Captain was out of the basement... and Karey was at least 10 hours away from her next feeding... I put it to good use. Cheers!

Two Easy Appetizers...

... made with mustard (yuck!)

I don't know why I made these appetizers when I knew they called for mustard. I HATE mustard. But I thought maybe it would add something to the recipe and I wouldn't really taste it. Turns out you really can't hide mustard.

So if you're not afraid of the yucky yellow stuff, try these at your next party:

PARTY CHEESE BREAD

• 1/2 cup butter, melted
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1-1/2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1 round loaf sourdough bread (1 pound)
• 1 pound Monterey Jack cheese, thinly sliced

DIRECTIONS

In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.

Wrap loaf in foil; place on a baking sheet. Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
VERDICT

Looks pretty, cheese is good, mustard it yuck.

CREAMY CRAB DIP

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  shot at $25K? Submit your recipe video for a chance to win $25,000 in the Real Women of Philadelphia Contest with Paula Deen. 1 package (8 oz) cream cheese, softened
• 2 green onions, chopped
• 1/4 cup chopped sweet red pepper
• 2 tablespoons minced fresh parsley
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 2 tablespoons capers, drained
• Dash hot pepper sauce
• Assorted crackers

DIRECTIONS In a 1-1/2-qt. slow cooker, combine the first nine ingredients; stir in crab. Cover and cook on low for 1-1/2 hours. Stir in capers and pepper sauce; cook 30 minutes longer or until heated through. Serve with crackers.
VERDICT

Couldn't taste any crab, just mustard. Yuck.