We are all looking for quick go-to meals. These wrap skewers are great for a busy night, a quick weekend lunch or they look pretty enough to put out as part of a party spread. I recently made these for my grandparents who flew into visit. They just came off of a long flight and arrived around lunchtime so I knew these would be light, flavorful and filling. They loved them! The secret here is the apricot preserves. These are full of flavor. We love them at my house!
Turkey Cream Cheese Spinach Wraps
4 large spinach tortillas or wrap
1/2 red bell pepper, chopped small
1/2 green bell pepper, chopped small
1 lb (16oz) turkey breast
1 cup fresh spinach leaves, washed
1/2 cup apricot preserves
3/4 cup cream cheese
6 slices provolone cheese
Salt and pepper
Prep veggies by chopping bell peppers, and wash spinach. Lay out tortillas. Spread 2 tablespoons cream cheese on each tortilla then spread 1 tablespoon apricot preserves over each as well on top of the cream cheese. Next, add 3-4 slices turkey breast and a slice of provolone cheese. Next sprinkle about 1/4 cup diced green and red bell peppers together on top of each and lay a few spinach leaves on top, then finally shake a few dashes of salt and pepper. Gently roll up like a burrito and cut into 2 1/2 in slices vertically. Each tortilla should make 3-4 of the 2 1/2 in rounds. Repeat this with the next 3 tortillas and skewer over long wooden skewers and serve. Makes 16 pieces. Serves 4-5.
We had these for dinner last night, the flavors and sweetness scream summertime burger. They are so easy to make but just a little something different from the norm. Enjoy with your family!
1 package Kings Hawaiian Sweet Rolls or the mini sub rolls cut in half
1 lb organic grass fed ground beef
1 tablespoon Teriyaki sauce
1 teaspoon dried basil
salt and pepper
1 large clove garlic, minced
1 tablespoon olive oil
about 2 tablespoons mayo
1 can pineapple rings
5 slices Swiss or Provolone cheese
In a bowl, combine ground beef, Teriyaki sauce, basil, some salt and pepper to taste and garlic. Work with hands or fork and combine well. Form into round mini burgers. Heat your largest saute pan on medium high with olive oil, place burgers in to cook about 3-4 minutes on each side. Once cooked, add in pineapple rings to the same pan (you may want to drizzle with some Teriyaki sauce and let warm, flip, about 2 min on each side. Next tear up cheese to fit sliders and place on to melt. Now build sliders. Spread mayo on sweet rolls, then a pineapple ring, then burger then top bun. Secure with a toothpick. Makes 10 sliders.
Tip: If beef isn’t your thing, turn this into mini chicken sliders instead. Just cut a thin sliced chicken breast in half and sprinkle with Teriyaki sauce, basil and garlic powder then saute.
We hosted about 30 college students tonight for the appetizer round of a Mexican themed progressive dinner. Let me tell you it was a total blast and the mini Mexican pizzas were a hit! Here’s what I did if you want to try them for your crew at home. They are mild not hot and oh so savory! Enjoy!
Mini Mexican Pizzas
1 lb ground round
1 packet taco seasoning
My “Better For You Pizza Crust Recipe” (doubled)
1 can diced green chilis
1 can red enchilada sauce
1 16oz bag (or 2 8oz) Mexican blend shredded cheese
1 bunch cilantro for garnish (optional)
Prepare pizza dough and let rise about 30 minutes, brown hamburger meat and add taco seasoning packet per directions. work 12 tiny dough balls out onto a greased baking sheet. Work each with fingers until small circles. Next, spoon a little bit of the enchilada sauce over each, a teaspoon full of the ground seasoned beef, spoon a few of the canned green chilis over each. Next top each with cheese and put a tiny sprig of cilantro on top of each one. Bake for 12-14 min at 375* in the oven. This makes 48 tiny pizzas.
Last night we were invited over a family from our church’s house, The Crawfords. Super amazing family! They invited us over and said they would buy the groceries if I used my cooking skills to whip them up a yummy family dinner. I agreed quickly and we had an awesome night getting to know each other better and I was really happy with how the food came out! Lots of clean plate clubs after our meal so I was thrilled!
Last but not least, Jackie Crawfords kitchen would make any avid cook drool! Ya’ll, I was seriously smitten! It was perfect in every way. We are scheduling another “in home chef” get together soon and I’ll just have to take a pic of her her kitchen so you guys can see the utter amazement that it is! Check out this recipe below as I know it will come in handy for the upcoming holidays. My take on the sauce that tops the bundles it was makes it so special! The Crawfords and Harrisons love it and so will you!
Green Bean Bundles
1/2 cup orange juice
2 cloves garlic, minced
1/4 cup Teriyaki or low sodium soy sauce
3 tablespoons brown sugar
1 lb bacon
2 lbs green beans
Directions: Snap off the ends of the fresh green beans and blanch in boiling water for 3-4 minutes. Pull out, drain and let cool.
Cut the bacon up the middle vertically. take 4 green beans and wrap 1/2 slice bacon around each tightly and place seam side down on a baking sheet.
Next mix sauce topping: In a small bowl put in garlic, brown sugar, orange juice and Teriyaki sauce and whisk till sugar is dissolved. Spoon 3 teaspoons of sauce over each green bean bundle on pan and bake at 375* for 20 minutes. Makes about 20 bundles.
Now that we live in SoCal I have definitely more and more become a fan of snacking on some guacamole! Avocados were $1 each at the Farmers Market this Saturday so I had to bring some home! I’ve made it a few different ways but today the way I made it put an amazing twist on it that you will love! It’s simple here’s what ya need.
2 ripe avacados
1/2 red onion
2 tablespoons extra virgin olive oil
2 cloves garlic
lemon juice (of 3 large wedges)
1/4 cup chopped cilantro
salt to taste
Chop red onion small, warm olive oil in small skillet. Saute onion on medium heat in oil for about 10 minutes until onions are transparent and begin to caramelize. Add in 2 cloves minced garlic to the onion and stir. Empty onion mixture into the bowl you will serve guacamole. Add in lime juice, chopped cilantro. Cube avocado in the skin and then scoop out with a spoon. Add to bowl and mash all ingredients well with a fork. It will get creamy after about two minutes. Add salt to taste. Serve with tortilla chips or cut up red bell peppers for a lower calorie snack. Enjoy!
This wonderful appetizer was inspired by my friend Jenn and the Los Angeles Farmers Market. You could make this a side with dinner alongside some grilled chicken breast or serve it as fancy appetizer at a gathering! It’s super simple and packed with flavor.
1 whole wheat baguette
6 oz Herbed Chevre Goat Cheese (plain goat cheese works as well)
16 asparagus tips
3 oz Parmesan cheese, grated
cracked black pepper
Slice bread, brush with olive oil, spread goat cheese, top with asparagus and parmesan, sprinkle with sea salt and pepper bake at 400* for about 8 minutes. Serve.
This appetizer has so much flavor and it’s so easy. I made it last night for this week’s dinner guests, The Craig Family! Everyone gobbled them up so I know your crew will too! Try them out.
1 loaf french baguette
3 tablespoons butter
1 clove garlic minced
1/3 cup olive oil
2 Roma tomatoes
1/4 cup Parmesan cheese
fresh basil chopped like confetti (chiffonade)
Melt butter in small bowl, add olive oil, add minced garlic clove and a little salt and pepper then stir. Slice french baguette and place on cookie sheet. Brush butter mixture generously onto each toast. Slice both tomatoes. Place one slice tomato on each slice of bread then sprinkle parmesan cheese on top. Bake at 375* oven for 6-8 minutes until toast is golden brown. Garnish with basil, serve. Makes about 24 toasts.