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The Basics: Roasted Red Peppers

Lauren Hendrickson — Thu, 22 Sep 2011 11:55:16 PDT

While it's easy to pick up a jar of roasted red peppers, it's nearly just as easy to make your own. You will need to pay a bit of attention while you roast them, so they don't get too charred, but in less than an hour, you will have fresh roasted peppers! They are great for sandwiches, pizzas, hummus, and even more delicious pureed and served as a pasta sauce.

If you're ready to skip the aisle at your local market and get started in the kitchen, click through for the simple step-by-step instructions.

Killer App: Spicy Red Pepper Hummus

Katie Sweeney — Tue, 05 Apr 2011 13:22:05 PDT

Whenever I pick up hummus from the grocery store, I buy the spicy red pepper varietal rather than the regular kind. But while I've made the regular many times, I've never made red pepper hummus at home. Until recently! With the help of a food processor, it's super easy to assemble. You simply blitz everything and then season to taste.

In this version, there are three kinds of peppers: roasted red peppers, which provide sweetness and color, jalapeño peppers, which add fiery spice, and for a rich smokiness, chipotle peppers in adobo. Don't be afraid to use my recipe as a guide and adjust the heat to your liking. Do serve with homemade pita chips! Get the quick and crowd-pleasing recipe here.

Soup's On: Roasted Red Pepper Soup

Katie Sweeney — Wed, 23 Feb 2011 04:16:38 PST

The other day I had friends over for dinner, and since it was raining, I wanted to serve a comforting meal like soup and sandwiches. The classic soup and sandwich combination is tomato soup and grilled cheese, but I was in the mood for something a little different, something like roasted red pepper soup and grilled cheese sandwiches with prosciutto (stay tuned for that recipe!).

This easy soup, which comes together in about 45 minutes, consists of jarred roasted red peppers, fresh thyme, onions, and garlic. It's hefty thanks to one potato and creamy due to the dollop of mascarpone cheese on the finished product. Although the recipe doesn't call for it, I garnished the soup with a drizzle of Sriracha sauce. It gives the rich, velvety soup a spicy kick. Want the uncomplicated recipe? Keep reading.

Get Your Grill on With Rosemary Pork Tenderloin

partysugar — Fri, 11 Jun 2010 13:00:28 PDT

When it comes to affordable and easy entertaining, I'm a huge fan of the other white meat: pork tenderloin. It comes in packs of two that are usually sold for under $10. It's also a quick-cooking and versatile cut of meat that can be seasoned with just about anything.

Recently I made grilled pork tenderloin with a rosemary coating and red pepper sauce. The tender pork was so juicy and flavorful that some of my guests thought the sauce was unnecessary! It's an elegant but unfussy preparation that's perfect for a Summer dinner party. Want to enjoy it? Here's the recipe.

Grilled Pizza Is an Easy and Delicious Must Make!

partysugar — Wed, 09 Jun 2010 12:50:14 PDT

During the Summer, I not only love to make grilled bread, but I also immensely enjoy grilled pizza. The smokiness of the grill creates a crunchy, charred crust that is deliciously addictive. Depending on the toppings, sometimes I'll cook the whole thing on the grill, and other times I'll finish in the oven, as is the case with this recipe.
This pizza makes a great start for a dinner party because the ingredients - grated fontina cheese, hot Italian sausage, and grilled red peppers and onions - can be prepared in advance. When guests arrive, simply pop in the oven and bake until the cheese is melted. It's a seriously scrumptious pie. You won't be disappointed with the recipe, so get it now.

Would You Rather Eat Red or Green Bell Peppers?

partysugar — Sun, 25 Apr 2010 01:30:04 PDT

Cheddar Frittata Is Great Morning, Noon, and Night

partysugar — Wed, 14 Apr 2010 12:50:01 PDT

If I have nothing to do on Sunday, I like to make a large meal that can be enjoyed throughout the week. Sometimes I'll roast a chicken or slow cook chili, but lately I've been really into frittatas. A frittata is an egg dish that can be filled with any type of cheese, meat, or vegetable. Since I always have eggs, veggies, and cheese on hand, it's become one of my go-to dishes. The most recent rendition I tried combines two of my favorite ingredients: red peppers and cheddar cheese. This frittata is similar to a Spanish tortilla because it incorporates potatoes. The extra starch means it's hearty enough to stand on its own. It's good any time, I've eaten it for breakfast, lunch, and dinner. Check out the easy, adaptable recipe now!

Come Party With Me: Winter Weekend - Menu

partysugar — Tue, 12 Jan 2010 07:50:35 PST

It's my best friend's birthday this weekend, and to celebrate, a group of 12 friends are headed to my parents' cabin in the Sierra Nevada mountains. We'll enjoy lots of delicious foods and decadent desserts. To kick things off on Friday night, we'll make a huge pot of Italian chicken chili with pancetta crouton toppers. This hearty and filling dish is the perfect start to a cold Winter weekend. On Saturday morning we'll recharge with breakfast burritos stuffed with eggs, cheese, black beans, and chorizo. After a day of snowshoeing, we'll come home to comforting grilled fontina and mushroom sandwiches and roasted red pepper soup.

These recipes are great for the season, so get them now and

Italian Chicken Chili With Pancetta Crouton Toppers
From Every Day With Rachael Ray

Ingredients

1/2 cup extra-virgin olive oil 3 pounds ground chicken Salt and pepper 2 onions, chopped 2 carrots, peeled and grated 1 bay leaf 1/3 cup balsamic vinegar 4 jarred roasted red peppers 4 to 5 sprigs thyme 2 tablespoons chili powder 2 teaspoons sweet smoked paprika 1/4 teaspoon ground allspice One 32-ounce container (4 cups) chicken broth 1/3 pound pancetta, sliced 1/8 inch thick and finely chopped 3 tablespoons butter, cut into pieces 1 loaf crusty bread (about 1 pound), cut into 1-inch squares 6 large cloves garlic, crushed 1 cup freshly grated pecorino-romano cheese 3 tablespoons finely chopped fresh rosemary

Directions

In a large, heavy pot, heat 1/4 cup olive oil over high heat. Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes.
Add the onions, carrots and bay leaf and cook until browned, about 8 minutes more.
Stir in the balsamic vinegar, scraping up the pan drippings. Remove the pan from the heat.
In a food processor, puree the roasted peppers, then stir into the pot. Throw in the thyme sprigs, chili powder, paprika and allspice; season with salt and pepper.
Add the chicken broth, bring to a boil, then reduce the heat and simmer for 20 minutes, skimming the fat from the surface, if desired.
Preheat the oven to 375°.
In a small skillet, heat the remaining 1/4 cup olive oil over medium-high heat. Add the pancetta and cook until browned, 3 to 5 minutes. Using a slotted spoon, transfer to a small plate. Add the butter to the skillet and turn off the heat.
Place the bread and garlic in a large bowl. Pour the butter mixture evenly over the bread. Sprinkle the pancetta, cheese, rosemary and lots of pepper over the bread and toss to coat. Place the cubes on a baking sheet and bake until golden, tossing every now and again, about 15 minutes. Let cool.
Discard the bay leaf and thyme sprigs. Serve the chili in mugs and top with the pancetta croutons.

Serves 6.

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Big Breakfast Burritos
From Emeril Lagasse

Ingredients

Salsa 4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped 3/4 cup chopped white onions 5 teaspoons minced garlic 4 serrano peppers, stems and seeds removed, minced 1/4 cup chopped fresh cilantro leaves 2 tablespoons fresh lime juice 1/2 teaspoon salt Burritos 1 tablespoon olive oil 1 pound crumbled chorizo sausage 1 poblano pepper, stemmed, seeded and sliced into 1/4-inch strips 2 tablespoons unsalted butter 6 large eggs 3 tablespoons heavy cream 1/4 teaspoon Cajun seasoning 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 8 (12-inch) flour tortillas, lightly toasted and kept warm until ready to use 1 cup Monterey Jack cheese, divided 2 cups cooked black beans, divided 2 cups cooked yellow rice, divided 1 cup sour cream, divided 1/2 cup pickled jalapenos, for serving

Directions

Make the salsa

Preheat the oven to 200 degrees F.
Set a 10-inch nonstick saute pan over medium heat and add the olive oil and once hot, place the sausage in the pan. Cook the sausage until most of the fat has rendered and the sausage is no longer pink, about 4 to 5 minutes. Once cooked, remove the sausage (leaving as much of the oil in the pan as possible), and set aside until ready to use.
Return the pan to the heat and add the pepper. Saute the pepper until soft, about 4 to 6 minutes. Remove the pepper from the pan and set aside until ready to use.
Return the pan to the stove and add the butter. In a medium bowl, combine the eggs, heavy cream, Cajun seasoning, salt and pepper. Whisk thoroughly to combine all of the ingredients. Once the butter stops foaming, add the egg mixture to the pan and cook, stirring occasionally using a rubber spatula. Scrape the bottom of the pan and fold the cooked egg over itself. Cook the eggs for about 2 minutes and remove from the heat.
To assemble the burritos, place 1/8 of the egg on the bottom 1/3 of a warmed tortilla. Top with an 1/8 of the sausage, followed with 2 tablespoons of cheese, 1/4 cup of the black beans, and 1/4 cup of the yellow rice. Top with 2 tablespoons of the sour cream and roll the burrito from the bottom up and rest in an oven-proof casserole dish with the seam down. Place the casserole in the oven. Continue with the remaining tortillas and place them in the casserole as well, to keep warm.
Serve the burritos with the salsa, and pickled jalapenos.

Makes 8 burritos.

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Grilled Fontina, Mushroom, and Sage Sandwiches
From Food & Wine

Ingredients

3 tablespoons butter, 2 melted 1/2 pound mushrooms, cut into thin slices 1/4 teaspoon salt 1/8 teaspoon fresh-ground black pepper 4 teaspoons chopped fresh sage, or 1 1/4 teaspoons dried sage 8 slices from a large round loaf of country-style bread, or other bread 1/2 pound fontina, grated (about 2 cups)

Directions

In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the fresh sage, if using. Put the mushrooms in a bowl and wipe out the pan.
Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter. Put them, buttered-side down, on a work surface. Top the bread with the cheese and then the mushrooms. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

Serves 4.

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Red Bell Pepper Soup
From Bon Appétit

Ingredients

2 1/2 pounds red bell peppers 1 tablespoon olive oil 1 cup chopped shallots 2 garlic cloves, minced 1 tablespoon chopped fresh thyme 3 cups (or more) canned vegetable broth 1/2 cup half and half 2 teaspoons red wine vinegar 1/8 teaspoon cayenne pepper Sliced fresh basil

Directions

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers.
Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes.
Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.
Working in batches, purée soup in blender until smooth. Return to same pot.
Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.

Serves 4.

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Fast & Easy Dinner: Shrimp and Ginger Stir-Fry

partysugar — Tue, 17 Nov 2009 11:30:20 PST

As much as I love talking and thinking about Thanksgiving, sometimes it's nice to take a quick break from the all-American feast and enjoy a simple Asian-inspired meal.

In this recipe, shrimp is combined with a gingery soy sauce, chunks of red pepper, and slivers of green onions. Served on a bed of rice, it makes for a light and flavorful alternative to the season's plethora of comfort foods.

Remember a recipe is merely a guide, and many vegetables, from red onions to broccolini, can be used in place of the ones listed in the ingredients. To learn the method,

Fast & Easy Dinner: Chicken Pumpkin Stew

partysugar — Wed, 28 Oct 2009 07:50:42 PDT

Celebrate the flavors of Fall by making this quick-cooking stew. Seared chicken is simmered with broth, chunks of pumpkin, red peppers, and green beans. The thick sauce is seasoned with paprika and creamy peanut butter, resulting in a stew that is satisfyingly scrumptious.

Don't hesitate to modify the recipe: white beans can replace the green beans, onions would be as delicious as red peppers, and butternut squash works if you can't find a sugar pumpkin. To serve this piping hot stew to your family tonight, get the recipe and