Posts Tagged ‘roasted red peppers’

Roasted Red Pepper and Tomato Soup with Basil Cream

March 7th, 2012 by andrea | 1 Comment | Filed in Quick Cooking, Recipes, Soup/Stew

This is one of my favorite homemade tomato soup recipes. The roasted red peppers, tomatoes and fresh basil are a natural combination. Plus, it’s super easy to make and is great with grilled cheese or panini sandwiches. Yum!

After the soup has simmered, puree it in batches in a blender. Blender Tip: If the soup is hot, only add enough to fill 1/3 of the blender. Place a kitchen towel over the blender lid and hold the lid down firmly while blending. If you’re not holding the lid down firmly — and I mean firmly — molten soup will squirt out the top of the blender and spray you and your kitchen. I know because this has happened to me (not fun!). 

After pureeing the soup, I like to add about 1 cup of drained diced tomatoes just to add a little texture to the soup. It’s delicious without the diced tomatoes, though, so don’t feel like you have to add that extra step. You can also do a Mexi version of the soup by substituting cilantro for the basil in both the soup and the sour cream topping. To make the soup vegetarian, use vegetable broth instead of chicken broth. Enjoy!

Serve with Smoked Ham, Cheddar & Pear Panini or Grilled Cheddar, Tomato & Bacon Sandwiches.

Roasted Red Pepper and Tomato Soup with Basil Cream
-recipe from Country Living Magazine

This tomato and roasted red pepper soup infused with fresh basil is refreshing and ready in only 30 minutes!

For soup:
3 cloves (small) garlic, chopped
1 small onion, chopped
2 tablespoons olive oil
1 cans (15-ounce) crushed tomatoes
1 jars (12-ounce) marinated roasted red peppers, drained and chopped
2 cups chicken broth
1/2 cups packed fresh basil
1 tablespoons balsamic vinegar
2 teaspoons sugar

For Basil Cream:
1/4 cups sour cream
1/4 cups heavy cream
1/4 cups chopped fresh basil
1/2 teaspoons salt
1/2 teaspoons freshly ground pepper

Sauté garlic and onion with olive oil in large pot over medium heat for 6 minutes. Add tomatoes, red peppers, and chicken broth. Cook for 15 minutes.

Add fresh basil, balsamic vinegar, and sugar and puree in a blender or food processor.

For basil cream, stir sour cream and heavy cream together with chopped basil and salt and freshly ground pepper. Serve soup with dollop of basil cream and chopped basil.

I’m linked to: Gooseberry Patch Recipe Round-Up , Delicious Dishes, Foodie Friday


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Roast Turkey Panini with Pesto, Roasted Red Peppers and Fontina

December 11th, 2011 by andrea | 2 Comments | Filed in Quick Cooking, Recipes, Sandwich, Thanksgiving, Turkey

This delicious sandwich is a great way to use up leftover roast turkey or chicken. I loved the melty fontina cheese, the slightly sweet roasted red peppers, and the pop of  fresh flavor from the pesto. This sandwich is worth roasting a turkey (or chicken) for!

If you can’t find fontina, substitute another mild cheese like jack or a stronger cheese like provolone. The mild fontina is nice because it doesn’t overpower the flavor of the turkey. Also, a sturdy bread works best ( I used a wheat sourdough). Enjoy!

Roast Turkey Panini with, Pesto, Roasted Red Peppers and Fontina
-Recipe courtesy Emeril Lagasse,

Serves: 4 sandwiches.

1/4 cup prepared basil pesto
8 slices ciabatta bread or other rustic Italian white bread, thinly sliced
8 ounces very thinly sliced roast turkey breast
1 roasted red bell pepper, stemmed, skin and seeds removed, cut into thin strips
6 ounces fontina cheese, thinly sliced, to cover the bread slices
1 tablespoon extra-virgin olive oil

Arrange the slices of bread on a flat work surface and, using a small spoon, divide the pesto evenly among 1 side of each of the bread slices.

Divide the turkey, roasted pepper strips, and fontina equally among 4 of the bread slices. Top with the remaining 4 slices of bread, pesto sides down, to form 4 sandwiches.

Brush the outsides of each sandwich lightly with some of the olive oil.

Heat a large skillet, griddle, or grill pan over medium-high heat. When the skillet is hot, add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally with a large metal spatula or the bottom of a small heavy saucepan, about 4 minutes per side. Remove sandwiches and transfer to a cutting board. Slice in half on the diagonal and serve immediately.


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Broiled Chicken Thighs with Chipotle Sauce

February 16th, 2011 by andrea | No Comments | Filed in Chicken, Main Dish, Mexican, Quick Cooking, Recipes, Southwestern

I love a meal that delivers bold flavors without much work! This Mexican-inspired recipe is just that kind of dish: flavorful spice-rubbed chicken thighs served with a chipotle-spiked, garlicky roasted red pepper sauce. Delish!

I didn’t have ground chipotle chile (available in the spice aisle) so I substituted about 1/2 teaspoon of chopped canned chipotle chile (in adobo sauce) and added it to the spice mixture. Once I mixed the chopped chipotle chile in with the spices, I tossed the chicken with oil then rubbed it with the spice mixture. I also used 1 teaspoon of chopped chipotle chile to make the sauce. I chopped the garlic then threw it along with the other sauce ingredients into the food processor. I pureed the sauce until it was smooth. If you like lots of sauce then you might want to double the sauce recipe so you can serve with the chicken and drizzle on rice or roasted potatoes.

Broiled Chicken Thighs with Chipotle Sauce
-recipe from Fine Cooking Magazine  

Roasted red peppers and spicy, smoky ground chipotle chiles make this sauce a knockout. Serve with roasted potatoes. Serves 4.

1-1/2 tsp. ground cumin
1 tsp. packed light brown sugar
3/4 tsp. ground chipotle chile
1/4 tsp. ground cinnamon
Kosher salt
8 boneless, skinless chicken thighs (about 13/4 lb.), trimmed
3 Tbs. olive oil
1 medium clove garlic
1 large or 2 small jarred roasted red peppers, drained
1 Tbs. coarsely chopped fresh cilantro

Position a rack about 6 inches from the broiler and heat the broiler on high. In a small bowl, combine 1 tsp. of the cumin, the sugar, 1/4 tsp. of the chipotle, the cinnamon, and 1 tsp. salt. In a medium bowl, toss the chicken with 1 Tbs. of the oil, and then toss with the spice mixture.

Arrange the chicken on a rack set over a rimmed baking sheet lined with foil and broil until the chicken browns lightly on top, about 5 minutes. Flip the chicken and continue to broil until browned and cooked through, about 5 minutes more.

Meanwhile, coarsely chop the garlic and sprinkle it with 1/4 tsp. salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a coarse paste. Transfer the garlic paste to a food processor and add the roasted red pepper, the remaining 2 Tbs. oil, the remaining 1/2 tsp. each of cumin and chipotle, and 1/2 tsp. salt. Purée into a smooth sauce.

Garnish the chicken with the cilantro and serve with the sauce.


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Turkey and Roasted Red Pepper Panini

January 18th, 2011 by andrea | 5 Comments | Filed in Italian, Quick Cooking, Recipes, Sandwich, Turkey

I make paninis all the time now that I have an electric panini grill. Even though they’re really just a glorified grilled cheese sandwich, I get raves every time I make them for family and friends. This particular recipe is a good example of simple ingredients that yield tasty results: turkey breast, roasted red peppers, melty cheese, grilled bread. YUMM! 

I made a few minor substitutions based on what I had in the fridge…the sandwich is basically the same, though. Instead of jack cheese and watercress, I used sharp white cheddar and a handful of peppery arugula. A dab of Dijon mustard adds a slight zing to the sandwich. I layered the ingredients on sliced Rustic Wheat Bread from Portland French Bakery (available at many Portland area markets).

This sandwich calls for roasted red peppers, one of my favorite panini ingredients. I love the smoky, slightly sweet flavor that it brings to a sandwich. If you don’t have freshly roasted turkey breast, splurge and get the best sliced deli turkey you can find. Smoked turkey would also work great here.

If you don’t have a panini grill, just make it in a pan like you would a regular ol’ grilled cheese sandwich…but be careful when flipping the sandwich so the ingredients don’t fling out all over the place. For more info on my electric panini grill, check out my Panini Grill post.

Note: the recipe is for one panini so make sure you get enough ingredients if making more than one sandwich.

Turkey and Roasted Red Pepper Panini
-recipe from

Taleggio cheese adds richness to our turkey panini. Produced in Italy’s Lombardy region, this cow’s milk cheese boasts a nutty, fruity flavor. Makes 1 sandwich.

2 slices country-style bread, each 1/2 inch thick
Olive oil for brushing
2 Tbs. mayonnaise
3 thin slices roasted turkey breast
2 Tbs. julienned roasted red bell pepper
1 slice taleggio or jack cheese
1/4 cup watercress, stemmed
Salt and freshly ground pepper, to taste

Preheat an electric panini maker according to the manufacturer’s instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 Tbs. mayonnaise. Place the turkey on one slice and top with the bell pepper, cheese and watercress. Season with salt and pepper. Top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwich to a cutting board and cut in half. Serve immediately. Serves 1.

Williams-Sonoma Kitchen.

I’m linked to:
Tasty Tuesday
Delicious Dishes
Tasty Tuesdays at 33 Shades of Green
Tempt My Tummy Tuesday


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Grilled Swiss Cheese, Tuna and Red Pepper Sandwiches

March 11th, 2010 by andrea | 1 Comment | Filed in Quick Cooking, Recipes, Sandwich, Seafood

This delicious sandwich is basically a fancy tuna melt. The addition of roasted red peppers, red onions and a little fresh lemon juice all piled inside a grilled Italian roll makes for an exciting variation on a lunch-time classic. The recipe calls for tuna packed in olive oil, a more flavorful variety than water-packed tuna.  

Since I didn’t have hot cherry peppers, I substituted a chopped pepperoncini pepper to the tuna mixture. Husband wolfed his sandwich down in no-time and heartily voiced his approval of the recipe. I will definitely be making these sandwiches again soon!!!

Grilled Swiss Cheese, Tuna and Red Pepper Sandwiches
-recipe from

Yield: Serves 2

1/4 cup minced drained bottled roasted red peppers
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
a pinch of ground cumin
a 6 1/2-ounce can tuna packed in oil, drained well
1 hard boiled large egg, minced
1 hot cherry pepper, seeded and minced
two 5-inch-long soft Italian rolls
1/2 small red onion, sliced thin
4 slices of Swiss cheese
2 tablespoons olive oil

In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin, add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste, combine the mixture well. Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls. In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.


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Steak Sandwich with Chimichurri Mayo

February 9th, 2010 by andrea | No Comments | Filed in Beef, Recipes, Sandwich

steak-sandwich-with-chimichHere’s a hearty sandwich that will make a meat-lover happy! However, my favorite part was the Chimichurri Mayo, a delicious combination of chopped parsley, red onion, garlic, red wine vinegar and mayonnaise. Yumm!

I pretty much followed the recipe except for substituting red onions for the shallot in the chimi mayo. To slice the cooked steak, I used my Cuisinart Electric Knife to carve thin slices…much faster and easier than using my regular carving knife. For the sandwich, I took the Test Kitchen’s advice and layered some roasted red peppers between the mayo and steak (a delicious addition). I served the sandwich open-faced with a knife and fork, which was still a little messy but, hey, that’s what napkins are for.

Steak Sandwich with Chimichurri Mayo
-recipe from America’s Test Kitchen 30-Minute Suppers (Winter 2010)

The tangy, herbal mayonnaise complements the full, beefy flavor of the flank steak. Serves 4.

1 small flank stead (about 1 pound)
salt and pepper
1 tablespoon vegetable oil
1/2 cup mayonnaise
1/2 cup chopped fresh parsley
1 shallot, minced
1 garlic clove, minced
2 tablespoons red wine vinegar
8 slices thick-cut crusty bread
Pat steak dry with paper towels and season with salt and pepper. Heat oil in large skilled over medium-high heat until just smoking. Cook steak until well browned, 3 to 6 minutes per side. Transfer to cutting board, tent with foil, and let rest 5 minutes.

Whisk mayonnaise, parsley, shallot, garlic, and vinegar in bowl. Spread mayonnaise mixture over each slice of bread. Slice steak thin against grain. Arrange steak on bread to make sandwiches. Serve.

Test Kitchen Note: Add a slice of tomato or roasted red pepper for a more colorful and flavorful sandwich.


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Salami, Fontina and Roasted Bell Pepper Panini

May 11th, 2009 by andrea | No Comments | Filed in Quick Cooking, Recipes, Sandwich


I made this panini for lunch recently. Basically, a panini is just a glorified grilled cheese sandwich filled with any combination of cheeses, meats, and/or vegetables…crunchy on the outside, oozing with melted cheese on the inside. Yumm! Paninis are usually made with a panini press (electric or stove-top) but I say you can still make these delicious sandwiches without the fancy cookware just as you would a regular grilled cheese. Just cook the sandwich in a pan on both sides until golden.

I love the combination of flavors in this particular sandwich: creamy, nutty-flavored fontina with peppery salami and roasted red peppers. DELICIOUS!  I used pre-sliced sourdough bread because thicker sliced artisan bread can rip your mouth to shreds if served on a grilled sandwich. I also used regular olive oil instead of making the rosemary oil. I’m sure it’s good but I didn’t take the time to make it (too hungry). I also didn’t measure out the ingredients (1 ounce of this or that). Instead, I  just put the amount on each sandwich that looked right to me — enough cheese to cover the bread, a few slices of salami, 3-4 strips of red pepper, a drizzle of olive oil here and there, some freshly ground pepper, etc. If you can’t find fontina, I think provolone cheese would be an acceptable substitute. Serve with mixed greens and you’ve got an easy meal in minutes.

Salami, Fontina and Roasted Bell Pepper Panini
-recipe from Williams-Sonoma Kitchen

Makes 1 sandwich.

There are countless combinations of delicious fillings for panini. For a vegetarian version, try grilled eggplant, fresh mozzarella cheese and arugula.

1/4 cup extra-virgin olive oil
Leaves of 1 rosemary sprig
2 slices sourdough bread, each 1/2 inch thick
1 oz. thinly sliced Tuscan salami
1 oz. sliced fontina cheese
1/4 cup sliced roasted red bell peppers

In a small saucepan over medium heat, warm the olive oil. Add the rosemary and fry until just fragrant, about 20 seconds. Remove from the heat and let cool.

Preheat an electric panini maker according to the manufacturer’s instructions.

Brush one side of each bread slice lightly with the rosemary oil. Lay a bread slice, oiled side down, and arrange the salami and cheese on the bread. Add the bell peppers and top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the sandwich is hot throughout, golden and crispy.

Transfer the sandwich to a cutting board and cut in half. Serve immediately.

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