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).

Vietnamese Shrimp Pops with Peanut Sauce

Here's a great recipe from Weber's Way to Grill. As far as technique goes, this is fairly easy, but it tastes like you put a lot of effort into it.

Serves: 4 to 6
Prep time: 30 minutes
Chilling time: 30 minutes to 1 hour

WAY TO GRILL: direct high heat (450° to 550°F)
GRILLING TIME: 4 to 6 minutes
SPECIAL EQUIPMENT: bamboo skewers, soaked in water for at least 30 minutes

Sauce
1 cup unsweetened coconut milk, stirred
1⁄3 cup old-fashioned peanut butter, stirred
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon hot chili sauce, such as Sriracha
½ teaspoon grated fresh ginger

Shrimp Pops
1 pound ground pork
¾ pound shrimp, peeled and deveined
½ cup coarsely chopped fresh basil
¼ cup panko bread crumbs
2 large garlic cloves
1 tablespoon soy sauce
½ teaspoon freshly ground black pepper

¼ cup vegetable oil

Directions:
1. In a heavy-bottomed saucepan combine the sauce ingredients. Place over medium heat and cook (but do not simmer), whisking constantly, just until the sauce is smooth and slightly thickened, 2 to 3 minutes (the sauce will thicken further as it cools). Remove from the heat.

2. In a food processor or blender, pulse the shrimp pop ingredients and process until a chunky paste is formed. Pour the vegetable oil onto a sheet pan and brush it evenly all over the surface. Using 2 spoons, shape the mixture into small ovals or quenelles, placing them on the oiled sheet pan as you make them. Turn them, making sure they are well coated with oil. Refrigerate for 30 minutes to 1 hour to firm up the texture.

3. Prepare the grill for direct cooking over high heat.

4. Place a quenelle on the end of each skewer. Brush the cooking grates clean. Grill the shrimp pops over direct high heat, with the lid closed as much as possible, until they are opaque throughout, 4 to 6 minutes, turning once or twice (cut one open with a sharp knife to test for doneness). Arrange the shrimp pops on a serving platter. Serve warm with the dipping sauce.

©2009 Weber-Stephen Products Co. Recipe from Weber’s Way to Grill™ by Jamie Purviance.

Mexican Dip in a Crockpot

Serves 6

1 Pound Hamburger
1 Small Onion, chopped
8 Ounces Velveeta
1/2 cup chopped cilantro
8 Ounces Monterey Jack Cheese With Jalapenos
1 15-oz Can Stewed Tomatoes
1 10 1/2-oz-can Condensed Cream of Mushroom Soup

Brown hamburger and onion in skillet. Place in crockpot, on high heat, add cubed cheeses and stir occasionally until melted. Add tomatoes and soup. Heat through. Reduce heat to low to keep dip warm.

NOTE: Spice it up with any or all of the following substitutes : Chorizo, Jimmy Dean Hot Sausage, Tomatoes with Chilies, addition of Creole seasoning, cumin and/or chili powder. Experiment and give it your own signature.

Keifer's Hummus

Keifer's
705 Poplar Boulevard
Jackson, Mississippi
601.355.6825

Oddly enough, one of the best Greek restaurants in Jackson is owned and operated by a Swede. Rick Olson is a gregarious Swede who has forged a successful career from selling Greek food. His restaurant is one of Jackson's most popular lunch destinations.

Thirty years ago, Olson and his business partner, Paula Coe, quit their careers in Atlanta and, with a shoestring budget, opened and sandwich shop in a small house in Eudora Welty's neighborhood near downtown Jackson. Drawing from his Atlanta restaurant experience, Olson focused on gyros and other filled-pita specialties. The restaurant has been packed ever since.

One of the best indicators of a restaurant's quality is how much local business it does at lunch. Hint: Get to Keifer's early if you want a good parking spot.

The building looks much as it did on opening day, maybe a little worse for wear, and Keifer's menu has stayed basically the same for three decades. There are several standouts on the list, but go for the gyro and the Pita Mozz appetizer with Keifer's Feta Dressing, a condiment so popular it has inspired its own Facebook page.

Keifer's has a family atmosphere and a collection of employees who consider themselves part of the Olson-Coe restaurant family. The most telling statistic of all might be that 12 of the current employees have been with the restaurant since day one.

Keifer's has fed two generations of Jacksonians and will certainly be feeding many more in the future.

Keifer's Hummus

Yield 6-8 servings
Prep: 30 minutes
Chill: 4 hours

2 (15-oz) cans garbanzo beans (chick peas)
2/3 cup hot water
1/4 cup tahini (ground sesame paste) *
1/4 cup cold water
2 Tablespoons fresh lemon juice
1 Tablespoon garlic powder
1 teaspoon salt
Hot pita bread, cut into triangles, or pita chips
Garnish: extra-virgin olive oil, chopped fresh parsley, paprika, and kalamata olives

Rinse beans and drain well. Pulse in food processor leaving beans a little coarse.
Transfer beans to a large bowl. Add hot tap water. Mash means with a rubber spatula; set aside.
In a small bowl, combine tahini and cold water. Whisk together with a small wire whisk until creamy and color changes to white. Add to beans, folding to combine.
Add lemon juice, garlic powder, and salt to bean mixture, folding to combine.
Refrigerate for at least 4 hours and up to 6 days before serving.
Serve with pita bread or pita chips.
Garnish with olive oil, parsley, paprika, and olives, if desired.

* Soon to be available at FoodieAffair.com

Jalapeno Popper Cups

.

Tracy Schuhmacher Penfield, NY Bake-Off® Contest 43, 2008

Three simple steps, and you're ready to serve sassy appetizers with a real kick.

Prep Time: 15 Minutes
Total Time: 40 Minutes
Yeild: 20 appetizers

• 1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
• 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
• ½ cup shredded Sharp Cheddar cheese (2 oz)
• 1/3 cup mayonnaise or salad dressing
• 2 tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package)
• 1 teaspoon dried minced onion
• 20 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained

1. Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups.
2. In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.
3. Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

High Altitude (3500-6500 ft): Bake 16 to 22 minutes.

Comments: These little guys are good, but for added flavor try using a mix of cream cheese and sour cream seasoned with taco seasoning and Tabasco instead of mayo or salad dressing.

Original Recipe Source: http://www.pillsbury.com/recipes/showrecipe.aspx?rid=45032&WT.ac=AFR-Finalist-List-1-11-08

Andouille Rice Cakes

• 3 ¼ tablespoons vegetable oil
• ½ cup chopped onions
• ½ cup chopped bell peppers
• 1 rib celery, chopped
• 4 ounces andouille, chopped
• 2 cups chicken stock
• 2 teaspoons salt
• Hot sauce to taste
• 1 ¼ tablespoons all-purpose flour
• 3 cups cooked long-grain rice
• 2 tablespoons chopped green onions
• 2 tablespoons chopped parsley
• Seasoned flour for dredging
• Vegetable oil for frying

Heat 2 tablespoons of the vegetable oil in a saucepan over medium heat. Add the onions, bell peppers and celery and cook, stirring, until they are soft, about 5 minutes.

Add the andouille and cook for about 5 minutes, stirring occasionally. The mixture will become brown. Add the chicken stock, salt and hot sauce and bring to a boil.

In a small skillet, combine the remaining 1¼ tablespoons of vegetable oil and the unseasoned flour over medium heat and make a blond roux. Add this roux to the andouille mixture and simmer for about 5 minutes, stirring until the mixture thickens.

Remove from heat. Cool, stirring occasionally, for about 20 minutes. Once the mixture has cooled down, add the rice, green onions and parsley. Mix well.

Cover and refrigerate until the mixture has cooled completely. Form the rice mixture into 2-inch patties (about l4 patties). Lightly dredge or sprinkle lightly with the seasoned flour.

In a nonstick skillet, heat 2 to 3 tablespoons of the vegetable oil over medium-high heat and pan-fry 2 to 3 patties at a time, for several minutes on each side until lightly browned. Repeat the process until all of the patties are cooked.

Mushroom Quesadillas

Recipe Source: FoodTV Tyler Florence
Prep Time:20 min
Cook Time:25 min
Level:Easy

Serves: 4 servings

• 3 tablespoons butter, plus more as needed
• 10 ounces white mushrooms, sliced
• 1/2 to 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 cup coarsely chopped fresh cilantro leaves
• 4 (10-inch) flour tortillas
• 8 ounces grated Monterey jack cheese, about 2 1/2 cups
• 2 ounces crumbled feta cheese, about 1/2 cup
• Optional garnishes: Sour cream, cilantro sprigs, salsa

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without moving until the mushrooms begin to brown, about 5 minutes. Do not salt. Add the remaining tablespoon butter along the sides of the pan if the pan seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook 1 minute more. Stir in the cilantro and set aside.

Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

Baked Brie with Mushrooms and Thyme

Serves 6-8

• 4 ounces dried wild mushrooms*
• 2/3 cup dry red wine
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons minced shallot (about 1 large)
• 2 teaspoons chopped fresh thyme
• 1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)*
• 1 baguette, cut into 1/4-inch-thick slices
  

Rinse dried mushrooms to remove any grit. Place mushrooms and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer mushrooms to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.

Melt butter in heavy large skillet over medium-high heat. Add shallot and stir until soft, about 1 minute. Add chopped mushrooms and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.

Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie.

DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

Kitchen Tip: To cut the top off the round of Brie more easily, first place the cheese in the freezer for a few minutes to firm it up slightly.

*RESOURCES:

Dried Wild Mushrooms – FoodieAffair.com

Brie in Box – FoodieAffair.com

Anchor Bar Buffalo Wings

Serves 7

Yield: 30

• 6 Tablespoons Durkey Frank's Original Buffalo Wing Hot Sauce *
  
• 4 Tablespoons Margarine, not butter
• 1 Tablespoon White Vinegar
• 1/8 teaspoon Celery Seed
• 1/8 teaspoon Cayenne
• 1/4 teaspoon Red Pepper
• 1/8 teaspoon Garlic Salt
• 1 Dash Black Pepper
• 1/4 teaspoon Worcestershire Sauce
• 1 teaspoon Tabasco
• 1/2 pound Celery Sticks
• 1/2 pound Carrot Sticks
• Blue Cheese Salad Dressing
• 30 Chicken Wings, separated and fried
  

1. Make sure the wings are fresh, not frozen.
2. Wash them in cold water, split them at the joint and remove the tips.
3. This is the real key. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings.
4. Heat peanut oil or Melfry slowly to 365 F. Fry wings in small batches about 12 to 15 minutes.
5. Toss warm wings with sauce.

*RESOURCES:
Durkey Frank's Original Buffalo Wing Hot Sauce - FoodieAffair.com

Artichoke Bread Appetizer

Servings: 40

• 1/4 cup Butter
• 3 cloves Garlic, minced
• 2 teaspoons Sesame Seeds
• 14 ounces Artichoke Hearts, drained and chopped
• 1 cup Monterey Jack Cheese, grated
• 1 cup Parmesan Cheese, grated
• 1 cup Sour Cream
• 2 loaves French Bread
  
• 1/2 cup Cheddar Cheese, Shredded, grated
• Tomato Slices, optional
  

1. Preheat over to 350 degrees.
2. Melt butter in a skillet over medium heat.
3. Add garlic and sesame seeds.
4. Saute until lightly browned.
5. Remove from heat and stir in artichoke, monterey jack, Parmesan and sour cream.
6. Cut bread in half lengthwise.
7. Scoop out center of each piece, leaving a 1 inch shell.
8. Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
9. Stir to blend.
10. Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
11. Place on baking sheet and cover with foil.
12. Bake for 25 minutes.
13. Remove foil and bake 5 minutes more.
14. Garnish with tomato slices, optional
15. Cool slightly and cut into slices.