Taco Pinwheels

Recipe courtesy of Kittencal

These makes a wonderful addition to a buffet table and will be enjoyed by everyone! Plan ahead, the tortilla rolls must be chilled for at least 2 hours before slicing…

Serve with your favorite salsa

Servings about 4-1/2 dozen

Ingredients

1 (8-ounce) package cream cheese, softened

1 tablespoons taco seasoning mix (or to taste)

1/2 teaspoon garlic powder

1 (16-ounce) can refried beans

8 (10-inch) flour tortillas (make certain the tortillas are at room temperature for easy rolling)

3 cups shredded head lettuce

2 large Roma tomatoes, finely chopped

2 (4-ounce) cans chopped green chilies

1 cup finely chopped black or green olives (or can use half each)

Instructions

In a medium bowl combine the soft cream cheese with taco seasoning and garlic powder until well blended.

Stir in the refried beans until thoroughly combined.

Spread about 3-4 tablespoons over each tortilla.

Layer the shredded lettuce, tomatoes, chilies and olives down the center of each tortilla.

Roll up as tightly as possible to about 2-inches in diameter.

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 2 hours.

Slice each rolled tortilla into about 1-inch slices (at this point you may place on a platter cover with plastic wrap then refrigerate until ready to serve).

Rich Moist Zucchini Chocolate Cake

The Cake

2 cups all-purpose flour

1/2 cup Cocoa powder

1 teaspoon Baking soda

1/2 teaspoon Baking powder

1/4 teaspoon Salt

1/4 cup Canola oil

1/4 cup Unsweetened applesauce

1/2 cup Granulated sugar

1/2 cup Light brown sugar

1 teaspoon Vanilla Extract

1 teaspoon Instant coffee powder

3 eggs

1/4 cup Milk

2 cups Zucchini, grated then chopped slightly

The Topping

3 tablespoons Light brown sugar

1/2 cup Pistachios, toasted and chopped

The Procedure

1. Preheat oven to 360F/180c for 15 minutes.
2. Grease and flour a 9 inch spring-form pan. You can use cocoa instead of flour.
3. In a large mixing bowl sift together the flour,cocoa, baking soda, baking powder and salt.
4. In a medium bowl add oil, applesauce, sugars, vanilla extract and coffee powder. Using a hand mixer beat the mixture in medium speed for 3-5 minutes.
5. Add the eggs in 3 additions beating it after every addition. Now also add the milk and beat until well combined.
6. Reserving half a cup of the flour mixture, add slowly the remaining flour to the wet ingredients, while beating it in low speed. Combine well the grated zucchini, chocolate chips and 1/2 cup of flour. Add this to the batter and mix it well. Note that the batter is thick at this stage. So don’t worry.
7. Pour the batter in the prepared cake pan and smooth it out using a spatula. While using a spring-form pan it’s advisable to place the pan on a baking sheet, so that the batter or baked cake does not fall down if the pan is not locked properly.
8. Prepare the topping by mixing the brown sugar and pistachios. Sprinkle this mixture evenly on the batter. Bake for 40 to 50 minutes. Mine was done in 45 minutes.

Crunchy Napa Cabbage Salad

Last evening we had dinner at DeAnne and Cullen Coltrane's home. Cullen is my husband Ray's brother. DeAnne's Mother and Father are visiting from Seattle. We are delighted to have spent last evening visiting with them...they are such great folks.

DeAnne served BBQ Brisket, this lovely Napa cabbage salad, and topped it off with Strawberry Shortcake. I was so taken with the salad that I just had to post the recipe DeAnne so generously offered up. This is a great summertime salad, it's easy, and the components can be made ahead of time.

Serves 10-12

GREENS
1 large head Napa cabbage, thinly sliced
1 bunch green onions, thinly sliced

CRUNCHIES
4 Tablespoons butter
2 packages ramen noodles, broken into small pieces (discard seasoning packets)
1/2 cup sesame seeds
4 ounces sliced almonds

DRESSING
1/2 cup vegetable oil
1/4 cup white vinegar
1/2 cup white sugar
1 teaspoon soy sauce

1. Combine Greens and store in refrigerator.
2. Melt butter in saucepan and saute ramen noodles, sesame seeds and almonds until golden brown. Drain on paper towels and cool completely. Store in refrigerator in airtight container.
3. Combine vegetable oil, white vinegar, white sugar, and soy sauce and whisk well. Store in airtight container in refrigerator. Shake well before using.
4. Combine Greens, Crunchies, and Dressing just before serving.

Vegetable Cheese Strata

Serves 8

4 Teaspoons Olive Oil
2 Cups Onions, diced, 2 cups = 1 large
1 Tablespoon Garlic, minced, 1 Tbl = 3 cloves
3 C Mushrooms, sliced, 3 cups = 8 oz
1 Loaf French Bread Loaf, cubed, 1 loaf = 5 cups
12 Large Eggs
2 Cup Milk
1 Tablespoon Dijon Mustard
10 Ounces Broccoli Florets
1/3 Cup Parmesan Cheese, grated
1 Cup Mozzarella Cheese, shredded
1/2 Cup Sun-dried Tomatoes, thinly sliced, not oil-packed
1 Tablespoon Fresh Thyme, minced
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper

1. Steam broccoli till tender but still firm. Cool and chop
2. Heat 1/2 olive oil in nonstick skillet over med-high heat. Add onions and cook, stirring, until softened and beginning to brown, 3-5 min. Add garlic and cook for another minute. Transfer the onion mixture to bowl and let coo.
3. Heat remaining olive oil in the same skillet over med-high heat and cook the mushrooms, stirring a few times, until their water evaporates and they begin to brown. Remove from heat and let cool completely.
4. Coat baking pan with cooking spray. Arrange bread cubes over bottom.
5. In large bowl, beat eggs, milk and mustard together. Add mushrooms, onion-garlic mixture, broccoli, both cheeses, sun-dried tomatoes, thyme, salt, and pepper and stir to incorporate.
6. Pour mixture over bread cubes making sure the bread gets saturated.
7. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
8. Bake at 350 60-70 min or until light brown crust forms.

Quesadillas: Smokey Spinach and Portobello Mushroom

Serves 16

10 Ounces Frozen Chopped Spinach
2 Cups Smoked Gouda Cheese, shredded
4 Tablespoons Vegetable Oil, divided
1 Medium Onion, chopped
4 Cloves Garlic, minced
1/8 Teaspoon Cayenne Pepper, optional
2 Each Portobello Mushroom Caps, sliced
1/2 Teaspoon Black Pepper, to taste
Seasond Salt, to taste
1 1/2 Cups Roasted Red Peppers, drained and sliced
4 Each 10-inch Flour Tortilla

1. Preheat oven to 350 degrees F.
2. Prepare a large baking sheet.
3. Sprinkle 1/2 cup smoked gouda cheese over one side of each tortilla.
4. Place the tortillas cheese side facing up on baking sheet; place in oven and bake for 5 minutes or until the cheese has melted; remove and set aside while making the filling.
5. Cook the spinach according to package directions, cool then hand-squeeze out all the moisture.
6. Heat 3 tablespoons oil in a skillet over medium-high heat.
7. Add in onion and saute until transluscent.
8. Add in garlic, mushrooms slices and cayenne pepper; cook stirring for about 5 minutes.
9. Mix in the spinach and continue cooking for another 4-5 minutes; remove from heat then mix in the chopped roasted red peppers and season with seasoned salt and black pepper.Divide an equal amount of the spinach mixture over the cheese side of each tortilla, then fold each in half over the filling.
10. Wipe your skillet clean with paper towels; add in/heat 1 tablespoon oil, then place 1 folded quesadillas into the skillet at a time and cook 3 minutes on each side or until golden (use a wide spatula for turning over).
11. Slice each quesadilla into 4 wedges, then enjoy!

Broccoli with Orange Ginger Pecan Dressing

Serves 6

1 1/2 Pounds Broccoli Florets, .
3/8 Teaspoon Salt
1 1/2 Tablespoons Peanut Oil
3/4 Tablespoon Cane Syrup
3/4 Tablespoon Soy Sauce
3/4 Tablespoon Orange Zest
1 1/2 Tablespoons Orange Juice, juice of 1 orange
3/4 Teaspoon Garlic, minced
3/4 Tablespoon Ginger, chopped
Salt and Pepper, to taste
1/8 Cup Pecans, chopped (get enhanced flavor by toasting in oven for 8 minutes)

1. Steam broccoli until just fork tender. Do not overcook.
2. Combine oil, cane syrup, and soy sauce in a food processor. Add orange zest, orange juice, garlic and ginger. Pulse 2-3 times scraping down sides as needed.
3. Season with salt and pepper to taste.
4. When ready to serve, top broccoli with sauce and pecans and toss gently.
5. Serve hot as a vegetable side or cold as a salad.

Cilantro Soup

Here's one for all you fellow cilantro nuts like me. I just love the stuff. When I go to a Mexican restaurant, I order a small cup of cilantro on the side. I put it on everything. I even like it on sandwiches. Also, for the vegetarians out there, you can swap out the chicken stock for vegetable stock and it will still be excellent.

• 2 Cups Italian Zucchini, diced (chayote squash can be substituted)
  
• Sea Salt
• 3 Tablespoons Canola Oil
• 3 Each Corn Tortillas, julienned
• 3/4 Cup White Onion, minced
• 14 Ounces Diced Tomatoes, drained
• 3 Cups Fresh Cilantro Leaves, tightly packed
• 6 Cups Chicken Stock *
  
• 2 Each Jalapeno Chile Peppers, halved and seeded *
  
• 2 Tablespoons Cornstarch
• 1/4 Teaspoon Ground White Pepper
• 8 Ounces Monterey Jack Cheese
• 1/4 Cup Sour Cream, thinned with milk

1. Place the zucchini in a saucepan, cover with water, salt to taste, and cook over medium-high heat about 8-10 minutes, until tender. Drain and set aside.
2. In a Dutch oven or large heavy-bottomed pan, heat the oil over medium-high heat and fry the tortilla strips until golden brown. Remove from the oil and drain on absorbent paper.
3. Add the onion and garlic to the same pot and saute until transparent, about 5 minutes, stirring frequently. Stir in the tomatoes and cook until the mixture is thickened, another 5 minutes.
4. Blend the cilantro and cooked squash with 3 cups stock, leaving a little texture. When the tomatoes are cooked, stir the cilantro and squash into the pot and add the jalapenos. Dissolve the cornstarch with 1/4 cup stock, stir into the soup, and pour the remaining broth into the pot. Simmer over medium heat for 15 minutes. Add the white pepper and additional salt if needed.
5. Before serving, remove the jalapenos. Place the cheese on the bottom of each bowl, ladle on the soup, and top with a teaspoon of the thinned sour cream and 3 or 4 tortilla strips.

The subtle flavor of cilantro both cools and complements a dish made with chiles, so it nicely prepares the palate for the explosion of tastes in a spiced up main course.

*RESOURCES:
Dried Jalapeno peppers and commercial chicken stock will be available soon at FoodieAffair.com Also, fresh frozen cilantro is available for you to have on hand all the time, just not for this recipe. You really need the fresh for this one.