Mom's Spicy Wrappers

Actually, I'm not sure what mom decided to name these little appetizers, which are her take on the traditional ham/cream cheese/green onion or pickle wrappers.

First, beat (using beaters) 1 brick cream cheese, 8 oz sour cream, and 1 can of chopped green chilis.

Next, spread the mixture on 8" round flour tortillas. (Corn tortillas are not flexible enough to roll).

Last, Roll em up & cut them. I cut the ends off.

Arrange them on a plate, refrigerate, & enjoy!

*For the party lastnight, I added a pinch of Kosher salt, fresh ground black pepper, a small dusting of cayenne, and a tiny bit of fresh cilantro.

Another idea: If you really like it hot, chop up and add a chipotle pepper in adobo sauce (check the aisle of Mexican/Latino foods, it comes in a can). If you are a sissy, be sure to take the seeds out of the pepper before you add it in there.

Meaty Spring Rolls...AKA Lumpia

Addison Helped :-)

Chicken Salad (The Best Recipe Ever!)

If you are looking to a light, crisp, fruity chicken salad, you have found the wrong recipe. This chicken salad has no grapes, no raisins, no craisins, and definitely no nuts. It is a savory take on your traditional chicken salad filled with herbs, salt, & pepper with a hint of tang from the salt, mayo, & relish.

The Recipe:

Ingredients
1.65 lb boneless skinless chicken breast
2 hard boiled eggs
1 c. celery, chopped
1/3 c. yellow onion, chopped
1/4 c. green onion, sliced
1/2 c. sweet relish
1 1/2 c. mayonaise (has to be real...no miracle whip or lite mayo)
1/4 tsp. Kosher salt
1/2 tsp. white pepper
1/4 tsp. granulated garlic
1/4 Tbsp. lemmon pepper
1/4 Tbsp. tarragon (dried or 1/2 Tbsp fresh)

Step 1: Put your two raw eggs in the bottom of a large pot that you will use for boiling. Fill it with water.

Put it on high heat to bring to a boil. Do NOT add salt. Once it is boiling, add the raw chicken breast.

Reduce heat, but continue to boil until the chicken is fully cooked. (Cut into it and make sure the juices run clear)

Put the chicken & eggs into the refrigerator. They will be easier to peel & chop when cool.

Step 2: Meanwhile (while the chicken is boiling or cooling) cut up your veggies.
The celery should be sliced straight down the rib. If it is extra wide, make 2 lengthwise slices. Slice up 1 cup.

Then chop up the rib.

Add celery to a large mixing bowl (everything ultimately ends up in this bowl).

Next up is 1/3 c. yellow onion (about 1/4 of a medium onion).

Add onion to the medium mixing bowl.

1/4 c. green onion, sliced goes in the bowl next.

Then 1/2 c. relish into the same bowl.

At this point in time, if the egg and chicken are cool, start chopping that. If not, make the dressing first.

Peel the hard boiled eggs & chop them.

Chop the chicken.

Now it is time to make the dressing. in a small mixing bowl, start with 1 1/2 c. real mayonnaise. Add all of the seasonings. Mix this up really well.

Add the dressing mixture to the large mixing bowl that has the chicken & veggie mixture. Give it all a good stir. The salad is best served cold (but go ahead and take a taste of all of your hard work before you refrigerate it)!

And here it is...

Recipe notes:
1 - Some say that roasted chicken is better than boiled in chicken salad. I have found that boiling the chicken keeps it more moist. However, roasting imparts more flavors of the chicken. In this particular recipe, I chose to boil the chicken because it is faster and easier than roasting (I'm also not quite sure how to roast chicken). According to my taste, there are enough seasonings added to make up for the loss of chicken flavor--and that says alot, because I typically don't like any food that isn't exploding with flavor.

2 - Go buy tarragon if you don't have it (you can find it in the spice section or as a fresh herb). It is the secret ingredient in this recipe...without it, it just isn't the same, so to give it a fair chance, make sure you add this necessary ingredient.

3 - This recipe is really meant to be served on a croissant, because the runny dressing fills up those little holes :-)

Easy Summer Dessert

Ok so it is still spring, but I love to get ahead of myself all the time. I am always ready for the next season way in advance...sort of like the clothing stores...they've got bikinis out already...not that I'm buying one of those...I digress... ;-) Even though it is not summer yet, it is time to get ready for summer, which includes shedding the excess pounds due to hibernation and what better way to do it than with the absolutely best tasting dessert ever! I mean think about it, is there a better food combination than cool whip & cream cheese??? Add fresh summer fruit on top of that and the caramelized sugary taste of the angel food cake and you have a dessert that is just out of this world good!

This is my mom's recipe...she sure knows how to throw things together that both taste great and are good for you.

Ingredients:
Angel Food Cake Mix, Prepared
8oz Cool Whip (Lite or Free)
8oz Cream Cheese (Light or fat free works great!)
1/2 c. Splenda artificial sweetener (the kind that measures cup for cup in baking...you can use sugar or Equal instead)
2 lbs Strawberries, sliced
1 lb Blueberries, fresh

Step 1: Mix up the angel food cake & bake it.

Step 2: While things are baking, combine the cool whip & cream cheese with beaters. Add the sugar and continue to beat the mixture on medium speed until it is completely mixed. Be sure to stop and lick the beaters after you are finished with them...this is a mixture that can't go untasted!!!

Culinary Art:
(loved the swirl pattern that the beaters left in the mixture)

Step 3: Prepare your strawberries & blueberries (rinsing & cutting the strawberries) while the angel food cake is baking.

Step 4: Take the angel food cake out of the oven. Place it upside down on a glass so that it doesn't fall flat.

Make sure it is done. It should be brown on the top...I love undercooked cookies, brownies, etc., but undercooked angel food cake is absolutely disgusting!

Step 5: Assemble. Bottom layer is angel food cake pieces that you tear off with your hands.

Next layer up is the cream cheese/cool whip/Splenda mixture.

Top layer is strawberries & blueberries. No need to sweeten them, because the other layers do that for you.

Then repeat the bottom, middle, and top layers one more time so that you end up with a total of 6 layers. Refrigerate.

Enjoy!!!

Reluctant Bruschetta

As some of you already know, I purchased a basil plant to put in our window sill and eventually move out into the yard once the weather warms up a bit. I just love basil, it is one of my favorite go to herbs in my cooking. So to save money and to always be able to have it on hand, I went ahead and paid the $1.99 (I figured if it died, at least I would already be ahead money wise, because I can use what is already on the plant, which costed less than it costs to buy basil pre cut in the little packages).

So I put it in my window sill and let it grow and grow, eventually leaning towards the sun.

Yesterday, Dave came home with these bagel bites and challenged me to make something to go on it. I immediately thought of bruschetta...the perfect opportunity to use my fresh basil.

I cut up and seeded 6 roma tomatoes, chopped one scallion, minced 2 cloves of garlic, added 1 Tbsp EVOO, salt, pepper, and garlic powder. I stirred it all up and went to go and get my plant. That's when I realized what I was about to do. I had to pick off the little green leaves...my baby! I thought to myself, get over it...it's a plant. It's not like I'm serving up dog or cat or something like that. Plants don't have feelings. So I pulled off the leaves and thinly sliced it up...there was green carnage all over the cutting board and I felt so bad!!!

Guilty as it was, the basil was fresher, more fragrant, and flavorful than any that I've ever bought from the store.

Lemon Blueberry Muffins :-)

When we visited my Dad & Gwen, I think my cooking skill level increase finally set in with Gwen and she and I cooked an amazing meal together ;-) She showed me this cookbook that she just bought and my mouth dropped open. She offered me the book and I promised to use some of the recipes, since all my life, I've been a real bull in a china shop when it comes to cooking in the kitchen. So the first recipe is for lemon blueberry muffins...these turned out to be some of the best muffins I've ever had!!! Sure one muffin is light, but if you eat the whole pan, it no longer is, so don't make these thinking they are diet food ;-) Unfortunately, I can't give the recipe since it is copyright, but I'll be cooking quite a few recipes from the book so if you want to follow along, pick up a copy of The Best of Cooking Light...it is great!

Step 1: Mix up your dry ingredients. This includes cutting in the butter. I started cutting it in with two knives crossing each other, but it took too long. I finished up the process by squeezing the butter lumps down and mixing it with my hands. I also added 4 packs of splenda with fiber to add some sweetness (it really needs it) and some fiber. I guess the bad health effects from Splenda will be cancelled out by the fiber...???!!! Probably not...

Step 2: Zest the lemon...and that is loosely packed, actually not packed at all, just loose! Never pack your zest down in your tablespoon measuring device or it will be waaaay too tart ;-)

Step 3: Combine the wet ingredients:

Step 4: Whisk it all together. Add in all of the dry ingredients and continue to mix with the whisk.

Step 5: Stir in the blueberries.

Step 6: Preheat the oven & spoon in the muffins with an ice cream scoop. Using a scoop alleviates a lot of the mess. Oh, and FYI, the book says they will stick to paper liners, so I skipped them all together.

Step 7: Bake

And here they are with all their lemon-y fresh springtime goodness:

And yes, they taste just as good...if not better than they look!!!

Roasted Asparagus Pasta Salad

You can find the recipe by the Neely's for the evening here: Roasted Asparagus Pasta Salad. Their show, Down Home With the Neely's is just the cutest :-)

Their recipe is easy-peasy.

Clean & cut up the asparagus. Roast it (just means to put it in the oven) with some olive oil, salt, & pepper drizzled over it at 425 for 10 minutes.

While the asparagus is baking & later cooling, go ahead and make your sauce as per their recipe.

Famous Chef Trend Alert: I have noticed that a lot of the Food Network chefs are using scallions instead of red onion, because it has a milder flavor when raw and a sweeter flavor when sauteed. Since the onion is not cooked in this recipe, they opted for scallions :-)

Betinner Tip: A scallion is very similar to a red onion, but smaller in size, color, and flavor. They can be found at your typical grocery store...not a specialty item. I assumed they were when I first started cooking a few months ago, because I had never heard of them. I drove all the way to Meijer to get some and then realized the next time I was shopping that they were right there in front of me at Walmart..., LOL!

My new favorite ingredient: lemon zest!!! Adding the lemon takes this from just an ordinary pasta salad to something that tastes summer fresh!

Sauce is ready for the pasta!!!

Mix up the pasta & asparagus first. Then add the sauce right before eating. Mindy's beginner cook tip: wait until the last minute to put on the sauce. I tasted the salad right after I made it and it was divine. I put it back in the fridge for about 20 minutes while I prepared the rest of our dinner and by the time we got around to eating it, it was already dry :( So I can tell you that this pasta salad tastes amazing right after the sauce is mixed in...so wait until you are really ready to serve before adding it in. This can be a make ahead dish...just hold off on the final mixing until right before you serve it. Also, if you know you will have leftovers, only add the sauce to half of the pasta/asparagus mixture, just like you would do if you were dressing a lettuce salad. Instead of the dressing making the lettuce wilt, the pasta soaks up the dressing and causes it to get very dry.

The final product (right after the sauce goes on):

Love this dish...an easy one for a summer get together.