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.

Savory Pumpkin Dip

I was asked to provide a variety appetizers for a fund raiser we attended.  Taking advantage of pumpkin season is why I tried this recipe.  It sounds unusual, however, it is very good.  Smooth with a bit of crunch; salty with a hint of cinnamon; and how can you go wrong with bacon and cheddar?  It seemed to be a hit because the dish emptied quickly!  Sorry I did not take a complete presentation photo, as I did the final assembly at the event.  Other than cooking the bacon, this took no time at all.

Savory Pumpkin Dip

printable recipe

1 (8 oz) brick of cream cheese, softened

1/2 c. shredded cheddar

1/2 c. pumpkin puree
1/4 c. toasted chopped pecans

4-6 slices of bacon, cooked and chopped

3 green onions, sliced thin

1/2 tsp. salt

1/4 tsp. cinnamon

Crackers for serving.

Stir all ingredients until well combined.  Refrigerate for at least an hour before serving to allow flavors to combine.

Busy Fall Week

It was a busy work week.  I need to catch you up on the week's fare.  Can you believe we are still reaping a great harvest from the garden?  Actually I feel badly that there is too much for me to use up.  You will tell by the recipes I planned around the Fall garden.  This week was a real coup!  4 days, 3 meals a day, for 2....I spent less than $30!  It was garden, food I put up in the freezer and rummaging through the pantry....come on you all have stuff in your pantry and you keep buying more!  It is amazing what you can come up with!  Yea, yea, I am not at all tooting my own horn-i was simply not wanting to go out and hit the grocery store!

Orzo Stuffed Peppers
printable recipe

1 (28 oz.) can of tomatoes
2 small eggplant, grated (you could substitute zucchini)
1/2 c. chopped fresh basil
1//2 c. grated Parmesan, plus some for topping
1/4 c. olive oil
3 cloves garlic, minced
1 tsp. salt
1 tsp. fresh ground pepper
4 c. chicken stock
1 1/2 c. orzo
6 sweet bell peppers

Preheat the oven to 400 degrees.

Pour the tomatoes into a large bowl.  Break them up with a spoon into pieces.  Add the eggplant, basil, cheese, oil, garlic, salt and pepper.  Stir to combine.

Bring the chicken stock to a boil in a medium saucepan.  Add the orzo.  Cook for 4 minutes.  Orzo will be partially cooked.  Scoop the pasta out using a mesh spoon and add to the tomato mixture.

Slice the tops off of the peppers and remove the ribs. Fill them up with the pasta mixture and stand them up in a baking dish.

Pour the chicken stock around the peppers.
Cover and bake for 45 minutes.
Uncover, sprinkle with cheese and bake for 15 more minutes to melt and brown the cheese.

Pasta with Pumpkin and Sausage
printable recipe

1 T. olive oil
1 lb. Italian Sausage
4 cloves garlic, minced
1 medium onion, chopped
1 bay leaf
4-8 sprigs of sage cut into a chiffonade, about 2 T.
2 c. chicken stock
1 c. pumpkin puree
1/2 c. heavy cream
1/2 tsp. grated nutmeg
Pinch of cinnamon
kosher salt and pepper
1 lb. pasta
Parmesan for grating

Heat a large skillet over medium high heat.  Add 1 T. oil to the pan.  Add the sausage and brown until cooked and crumbly.  Remove the sausage form the pan.

If needed add a bit more oil to the pan.  Add the garlic and onion.  Saute 3-5 minutes until onion is soft.

Add bay leaf, sage and stock to the pan.  Reduce to about half.  Add pumpkin and stir to combine. 

Return the sausage to the pan.  Heat through.  Reduce heat.  Stir in cream.

Season the sauce with cinnamon, nutmeg, salt and pepper.  Simmer 10 minutes until thickened.
Cook pasta according to package directions.  Drain and add to the sauce.  Toss to coat.

Serve with grated Parmesan.

Kale and Cheddar Scones

I am guessing we all love this time of the year known as pumpkin Season.  When I was looking around for kale recipes to make use of what is in the garden, I came across this scone recipe that brought in the Fall flavor of pumpkin.  Ok, seriously, this is eye rolling good!  I have mentioned before that I am not a baker.  This was easy, and felt more comfortable to me because of the savory ingredients.  If you are looking for a tasty way to raise the bar on eating your greens, this is the recipe for you.

Kale and Cheddar Scones

printable recipe

2 c. kale leaves

2 c. flour

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

1 T. sugar

1/3 c. cold butter

1 egg

3/4 c. buttermilk

1/4 c. pumpkin puree

3/4 c. cheddar cheese, grated

Preheat oven to 375.

Steam the kale for a minute or 2, just to blanch.  I did this in the microwave with 1 T. water on high for 1 minute.  Squeeze out any excess water and chop fine.

Blend the flour, salt, baking soda, baking powder and sugar together.  Cut in the cold butter with a pastry blender or fork,

In a small beat the egg, then add the buttermilk, continue to beat until well combined.  Add egg mixture, pumpkin, kale and cheese to the flour mix.  Mix with a fork just until combined.

Form dough into a 10" circle and cut into 8 wedges.  Place wedges on a parchment lined baking sheet.  Bake for 25 minutes until lightly browned.

Five Ingredient Pesto Soup

The title to this dish is deceiving.  It may give the impression it is lackluster because there is not much to it.  Do not doubt Food Friends....this was DELICIOUS!  Easy-check.  Inexpensive-double check.  One pot, easy clean up-triple check.  Can't wait to make again-a million checks!  I took chicken stock and pesto out of the freezer and went outside to the Fall garden and cut some kale.  I simply needed to add chicken and beans.  I was initially concerned I wasn't adding usual flavor enhancers such as onion or garlic.  It was when I added that pesto to the pot I knew this was a winner.  Tons of flavor!

Five Ingredient Pesto Soup
printable recipe

6 c. chicken stock
1 bunch of kale, stems removed and chopped
2 c. shredded cooked chicken
2 cans of cannelloni beans, drained and rinsed
1/3 c. pesto
(optional: grated Parmesan for serving)

Stir together chicken stock, kale, chicken and beans in a medium stockpot. Cook over high heat until soup reaches a simmer.  

Reduce heat to medium, stir in the pesto and let the soup simmer until the kale is wilted and soft.  

Sprinkle with grated Parmesan when serving.

Weekend for One

I was on my own Friday, Saturday and Sunday.  It was a weekend of salads, an omelet, and things tucked in my freezer from meals past. I don't have any real recipes to share.  Without a doubt it was a weekend of throw together meals simply to get myself through the weekend without limiting myself to chocolate and ice cream!

I did however have one highlight on the cooking scene....an experience I can say I have not done in 2014.....I heated up some tortellini, opened a jar of sauce, and microwaved some peas and carrots for the best dinner date a Grammie could ask for!

Beef Stew with Rosemary

I sent my husband and his buddies off to fishing camp in the wee hours this morning.  Last night was spent preparing meals for the weekend.  This hearty stew recipe is sure to please a group of guys out in the wind all day convening with nature.  Beef Stew with Rosemary is a 'go to' recipe.  You can make changes with whatever you have on hand.  The broth is rich with tomato sauce and the herbs and garlic shine through.  Remember this when you have a snowy day that calls for something hot, filling and tasty!  This is easily adapted to a crock pot.  Cook on high for 4 hours; 6-7 on low.
I am thinking the challenge for the weekend is 'cooking for one'!

Beef Stew with Rosemary (photos show the recipe doubled)
printable recipe

1 c. chopped onion
1 large garlic clove, minced
2 T. olive oil
2 c. beef stock
2 lbs. beef for stew such as chuck roast, cut in 2" pices
1 1/2 T. flour
1 15 oz. can of crushed tomatoes (I used sauce from the garden stored in the freezer)
2 lg. carrots, peeled and sliced
2 lag. celery stalks, sliced
1 1/2 c. fresh or frozen green beans
1 lb. potatoes, peeled and cut in 2" pieces
1 tsp. dried rosemary
1/4 tsp. dried thyme
1 large bay leaf
1 tsp. granulated sugar
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven to 350 degrees.
In a dutch oven heat the oil over medium high heat.  Add the onion and garlic, saute until soft.

Add the beef and sprinkle with the flour.  Cook for 2 minutes stirring to coat all of the meat.

Add broth and stir until smooth.  Bring to a boil.  Reduce heat to a simmer.

Add remaining ingredients.  Stir.
Place lid on dutch oven and place in the oven.  Cook for 2 hours.

Sorry no picture of the finished dish....somehow at 4 am I was not considering the aesthetic value of a blog photo!