Southwest Tomato Soup

Hey, look at these pretty pictures!  Looks like a great recipe that I should have posted a few... years?... ago.  Somehow this got lost in the draft pile.

I think this is the corresponding recipe:

INGREDIENTS

·         10 plum tomatoes, halved lengthwise

·         1 to 2 Anaheim peppers, halved and seeded

·         1/2 cup chopped onion

·         2 garlic cloves, minced

·         1 tablespoon olive oil

·         2 cans (14-1/2 ounces each) chicken broth

·         1 tablespoon minced fresh cilantro

·         2 teaspoons ground cumin

·         1/2 teaspoon sugar

·         1/2 teaspoon salt

·         1/4 teaspoon pepper

·         Vegetable oil for frying

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

Sour cream, optional

DIRECTIONS

Place tomatoes cut side down on a broiler pan; broil 3-4 in. from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes.
    In a skillet, saute onion and garlic in oil until tender. Transfer to a blender or food processor; add the tomatoes and peppers. Cover and process until smooth. Pour into a large saucepan; cook and stir over medium heat for 2 minutes.
    Press mixture through a strainer with a spoon; discard seeds. Return tomato 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 in. of oil in a skillet to 375°. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown; drain on paper towels. Garnish bowls of soup with tortilla strips. Serve with sour cream if desired.

VERDICT

Well, it sure looks good.  It also looks kind of high-maintenance and looks like there are a lot of dirty dishes involved.

From my notes at the bottom of the recipe, we liked it!

Cheese and Garlic Artichoke Spread

Clearly no one beats Wegmans... for anything.  But at $4.99 for a tiny container of cheese spread, I can try and make it myself.  Here is my attempt:

INGREDIENTS

6	cups shredded mozzarella cheese (at room temp)
1 1/2	cups grated romano cheese
1 1/2	cups grated parmesan cheese
1	tablespoon fresh coarse ground black pepper
1	cup minced garlic
1	cup extra virgin olive oil
2	teaspoons fresh lemon juice

DIRECTIONS

1. In large mixing bowl, mix all ingredients together.
2. Fold until all is blended.
3. Keep refrigerated in mason jars with lids, or in containers with tightly fitting lids.
4. To make garlic bread, slice french bread and place on cookie sheet.
5. Spoon spread onto bread.
6. Toast, bake, or broil until cheese is bubbly and nicely browned.

VERDICT

Not Wegmans, but not bad.  And, um, SO much leftover.  I didn't use half of the mix and there's enough for another 50-60 toasts.

Pinecone Cheese Ball

A cream cheese and Mexican-flavored cheese ball that looks like a pinecone?  It's Christmas, why not.  And since we've got another few months of snow here in Upstate New York, you can try this recipe out for your next party.

INGREDIENTS

1 pkg. (8 oz.) Cream Cheese, softened

2 cups Shredded Four Cheese Mexican Style Cheese

2 Tbsp. GREY POUPON Dijon Mustard (I HATE mustard... so I skipped this)

2 Tbsp. chopped canned green chilies

1/3 cup Sliced Almonds, toasted (toasted?  really?  I just took them out of the bag as they were.)

DIRECTIONS

PLACE cream cheese, shredded cheese and mustard in food processor or blender container; cover. Process until well blended. Stir in chilies.

PLACE on sheet of wax paper; shape into 4-inch oval to resemble a "pinecone." Insert almonds in rows to completely cover cream cheese mixture. Cover.

REFRIGERATE at least 2 hours or until firm. Let stand at room temperature 15 min. before serving. Serve as a spread with crackers.

VERDICT

Is it really a pinecone?  Questionable. 

Edible?  Yup. 

Enough for a big crowd?  Definitely.