This is awesome! My clients RAVE every time I make it. I sub fresh thyme for the the rosemary, since I don't love it.

(By the way, it freezes beautifully.)

* Exported from MasterCook *

Cream of Roasted Red Pepper Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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4 sweet red pepper
1 onion -- finely chopped
2 tablespoons butter
1 sprig fresh rosemary
5 cups chicken stock
2 tablespoons tomato paste
1/2 cup heavy cream
salt & pepper
paprika

1. Preheat broiler. Cut peppers in half, remove stems and seeds. Flatten the pepper halves on a broiler pan and broil 15-20 minutes until the skins are charred. Place the peppers in a plastic bag, seal and allow them to stem for 20 minutes. Remove from bags and rub off the blackened skins.
2. Melt the butter in a deep saucepan. Add the onion and rosemary and cook for 5 minutes. Discard the rosemary.
3. Add the peppers and stock to pan and bring to a boil. Lower heat and simmer for 15 minutes. Stir in the tomato paste. Add the soup to a food processor or blender and purée.
4. Stir in 1/4 cup of the cream and season with salt, pepper and a little paprika.
To Serve: Soup may served hot or chilled with the remaining cream swirled on top.

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Per Serving (excluding unknown items): 231 Calories; 17g Fat (69.5% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 2822mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

This recipe is a tried and true DELISH dish...hope you all enjoy! I got this recipe from a close friend. Cheffed it last week...always gets rave reviews.

* Exported from MasterCook *

Thai Coconut Chicken Breasts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 cloves garlic -- chopped
1 small green chili pepper -- deseeded and minced
1 tablespoon ginger -- minced
4 tablespoons cilantro -- chopped
1 lime -- zested
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon light brown sugar
2/3 cup coconut milk
4 skinless boneless chicken breast

Combine all ingredients. Make 3 diagonal slashes across each breast. Place in marinade 4 hours or overnight.

Preheat oven to broil and cook chicken 12-15 minutes.

Place remaining marinade in small saucepan over medium-high heat. Bring to a boil, reduce heat and simmer, stirring occasionally for 5 minutes.

Spoon sauce over chicken.

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Per Serving (excluding unknown items): 389 Calories; 13g Fat (29.5% calories from fat); 57g Protein; 11g Carbohydrate; 2g Dietary Fiber; 137mg Cholesterol; 680mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.