Creamy Tomato and Corn Soup

1 tbsp butter

1 tbsp olive oil

1/2 orange bell pepper, chopped

2 pounds ripe tomatoes, chopped 

1 1/2 tbsp tomato paste
1 chopped chipotle pepper in adobo sauce
1 tbsp adobo sauce
1 teaspoon sugar
2 cups chicken broth
2 ears corn, cooked and removed from husks
1/4 cup half and half
salt and pepper to taste

Heat butter and olive oil in large stock pot over medium heat.  Add bell pepper and cook over medium low heat for 8-10 minutes.  Add tomatoes, tomato paste, chipotle pepper, adobo sauce, sugar and broth to pot.  Bring to a boil and then reduce heat to medium-low.  Cover and simmer for 30 minutes. 

Use either a food mill or food processor to blend together.  Strain if using processor.  Add back to pan, add corn and half and half and warm the soup.   Salt and pepper to taste. Top with cilantro oil if desired.

Spicy Cocktail Meatballs

For the meatballs:
1 pound ground beef
1 pound ground pork
1 pound chorizo
1 1/2 cup plain bread crumbs
3/4 cup milk
1 small shallot, finely chopped
3 eggs
1 chipotle pepper in adobo sauce, finely chopped
3 tablespoons adobo sauce (from can of chipotle peppers in adobo)
2 teaspoons salt
2 tablespoons canola oil

For the sauce:
3 tablespoons canola oil
1 small shallot, finely chopped
3 teaspoons crushed red pepper flakes
3 cups ketchup
1/2 cup brown sugar
3 tablespoons red wine vinegar


Preheat the oven to 275 degrees. To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a large skillet, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Put meatballs in the oven once browned on all sides.
 
To make the sauce:
Heat oil in a small saucepan over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add meatballs and sauce to a slow cooker.  Heat on low or keep warm until ready to serve.

Carrot Cupcakes with Orange Cream Cheese Frosting

Cupcakes:
4 medium carrots, finely shredded
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 teaspoon pure vanilla extract

Frosting:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1/4 orange juice
1 teaspoon vanilla extract

Preheat oven to 350 degrees with rack in the middle.  Line muffin cups with paper liners.

Finely grate enough carrots to measure 2 cups using a teardrop grater.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl.

Whisk together oil, eggs, brown sugar, grated carrots and vanilla in a large bowl.  Then stir in flour mixture until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes. 

In a large bowl, beat together the butter and cream cheese with an electric mixer.  With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.  Beat in the orange juice and vanilla.

Spicy Macaroni and Cheese

1 pound elbow macaroni, cooked to al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces  pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread, crust removed
1 tablespoon butter

Preheat oven to 350 degrees F.


In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish.

In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, and nutmeg.  Stir in sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar.

Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.