Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Sunday, October 19, 2014

Mexican Tortilla Roll Ups

Here is another Appetizer I made for the fundraiser last night.  This flew off the platter.  My pictures only go so far though....I was running a little late and forgot to photo the platter before I left the house!  Trust me though, this presents nicely and looks like you spent hours on it!

Mexican Tortilla Roll Ups
printable recipe

8 oz. sour cream
8 oz. softened cream cheese
1 can green chilies, drained and diced
1 can (4 1/2 oz.) chopped black olives
1 c. shredded cheddar cheese
1/8 tsp. garlic powder
1/4 tsp. seasoned salt
8-8" flour tortillas
Salsa for serving

Blend together the sour cream and cream cheese.

Add in the chilies, olives, cheese, and seasonings.  Blend well.

Spread onto the tortillas.

Roll up tight and wrap in plastic wrap.

Refrigerate for at least 2 hours and can be refrigerated over night.
Unwrap.  Trim off the ends of the roll.  Slice the roll into 8,  1/2" slices.  Serve with Salsa for dipping.
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