Tortilla Roll Ups

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Ingredients:

2 packages of cream cheese

1 cup shredded cheddar cheese

1/2 cup bacon, crumbled

1/2 tsp. each parsley, dill, garlic powder, onion powder

salt and pepper to taste

5 large tortillas

 

1. Mix together in a bowl the all ingredients, make sure to soften the cream cheese a bit or it won’t mix well.  Use a hand mixer to mix together the ingredients.

2. Spread the cream cheese mixture on the tortillas.  Roll as tight as you can and cover with saran wrap.  Place in the fridge for a few hours or overnight before cutting into small roll pieces.

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Greek Spread

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Ingredients:

8 ounces cream cheese (1 block)

8 ounces of crumbled feta cheese

1/4 c. plain yogurt

2 cloves garlic, minced

1 tsp. black pepper

1 tsp. oregano

diced tomatoes, cucumbers, green onions

 

 

1.Mix cream cheese, feta and yogurt.  Add the oregano, garlic and pepper.

2. Spread on a platter, top with diced tomatoes, cucumbers, green onion and olives (optional).

Turkey Stuffed Mushrooms

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Ingredients:

20 large mushrooms

1 lb. ground turkey

1 tbsp. olive oil

2 cloves garlic, minced

1 egg, slightly beaten

2 shallots, minced

1/4 cup Panko crumbs

1 tsp. Worcestershire sauce

1 tsp. sage

1 tsp. rosemary

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup cheese

1.Preheat the oven to 375 degrees Fahrenheit.  In a pan, sauté the shallots and garlic in the olive oil for about 7 minutes.  Set aside.

2. In a large mixing bowl, combine the ground turkey, egg, bread crumbs, Worcestershire sauce, sage, salt, pepper and the cooled shallots.  Using your hands, knead the mixture until it is well combined.

3. Remove the stems from the mushrooms and stuff with small balls of the turkey mixture.  Arrange the mushrooms on a baking sheet and cook in the oven for 25 minutes.  Take out and sprinkle a bit of cheese on each mushroom.  Bake for another 5 minutes or until the cheese browned.

Potstickers

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Ingredients:

1 pound pork, ground turkey, or shrimp

1 cup shredded cabbage

10 mushrooms, chopped

2 green onions, chopped

2 cloves garlic, minced

1 tbsp. hoisin sauce

1 tsp. ginger

1 tsp. Sriracha

1/4 tsp. pepper

2-inch wonton wrappers

extra virgin olive oil for frying

soy sauce, to dip in

 

1. Cook the pork or ground turkey or add in the shrimp.

2. Put the meat, cabbage, mushrooms, green onion, garlic, hoisin, ginger, Sriracha and pepper in a bowl.  Mix well.

3. To assemble to potstickers, place the wrappers on a plate or cutting board.  Spoon a tablespoon of meat-cabbage mixture in the middle of the wrapper.  Rub the edges of the wrapper with water, fold the dough over the filling, creating a half-moon shape and pinch the edges.

4. Heat the oil in a skillet and cook the potstickers on each side for about 3 minutes.  Serve with soy sauce or more hoisin sauce.

 

 

Cauliflower Crust “Breadsticks”

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Ingredients:

1/4 of a large fresh head of cauliflower

1 teaspoon olive oil

2 cloves garlic, minced

1 large egg, lightly beaten

1/2 cup cheese of your choice

1 teaspoon dried Italian herb seasoning

sprinkle of salt and pepper

 

1. Preheat the oven to 350 degrees Fahrenheit.  Line a baking sheet with parchment paper and spray with cooking spray.

2. Rice the cauliflower by grating on a cheese grater.  Transfer the cauliflower to a microwave safe bowl and microwave for 6 minutes, stirring occasionally.

3. Add to the cauliflower the garlic, egg, 1/2 of the grated cheese, Italian herb seasoning and a pinch of salt and pepper.  Stir well to combine.

4. Spread the mixture out on the baking sheet, and bake in the oven for 20 minutes or until it starts to brown.  Flip over the breadsticks, top with the remaining cheese and bake for another 10 minutes.  Serve with marinara sauce or eat just like that!

 

Spinach Feta Quinoa Cakes with Lemon Dill Dip

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Ingredients:

 

Lemon Dill Sauce

1/2 cup plain Greek yogurt

2 tsp. chopped fresh dill

2 tbsp. green onion

2 tsp. fresh squeezed lemon juice

salt and pepper

 

Quinoa Cakes

1/2 cup finely chopped onion

2 garlic cloves, minced

1/4 cup spinach

1 large egg, slightly beaten

1 and 1/4 cup cooked quinoa

2 tbsp. feta cheese

1 tbsp. fresh dill

1/4 tsp. grated lemon zest

1/3 cup bread crumbs

 

1. First make the lemon dill sauce and let refrigerate for at least and hour.  For the sauce, combine all the ingredients, stir well and refrigerate.

2. For the quinoa cakes, cook the quinoa according to package instructions, strain when done.

3. Heat some olive oil in a skillet.  Add the onion and garlic and cook for a few minutes until the onion is softened.   Add the chopped spinach and cook until the spinach is wilted.

4. In a bowl, add together the spinach, quinoa, egg, feta, dill, lemon zest and some black pepper.  Mix in the bread crumbs and let it sit for a bit so the crumbs can soak up the moisture.

5. Reheat the skillet on low heat, adding a bit of cooking spray to it.  Form quinoa patties that are about a 1/2 inch thick.  Cook them in the skillet, about 10 minutes on each side.  Put a lid over the top to keep in the heat.

6. Serve topped with the lemon dill dip.