Pastrami Rolls

cream cheese sour cream mayonnaise green onion horseradish salt and pepper to taste tortillas pastrami cheese Simple to make and oh so good.? Great for parties!? View the recipe by going to Martha’s Recipe Cabinet

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Pastrami Rolls

Pizza Tortilla Rolls

This idea came to me after purchasing a package of frozen pizza rolls. I won’t mention the brand but I will say that the taste is great but the price I paid for just 3 is a little high. I knew there had to be a way to have something at least close to the same flavor but at a less expensive price. If you like thin crust pizza, you’ll like my Pizza Tortilla Rolls. These are simply made from tortillas, cheese, pepperoni and pizza sauce. I sprinkled the tortilla with cheese, added about 2 Tbl. pizza sauce down the middle of the cheese, made 2 rows of pepperoni down the center, carefully rolled them up and secured with tooth picks. Then I baked them in a 350 degree oven for about 10 minutes or until the cheese was melted and the sauce was hot. These are perfect for lunches, snacks and even super bowl parties. They are easy and you can make as many or as few as you like. You can also change the meat if you like to ground beef, sausage, ham, etc. Or use an Alfredo sauce and spinach.

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Pizza Tortilla Rolls

Salsa Chicken Enchiladas

Quite possibly this is to be one of the laziest posts I’ve even written.? Why?? Because it is my lazy end of the week go to meal.? I got the recipe from my friend Lynn and have been making them regularly since!!!? This is a great recipe to use to feed a crowd and Lynn has used it to feed many over the years… Salsa Chicken Ingredients: I jar of good quality salsa (or just you favorite!) chicken (4 breast or 8 thighs-boneless skinless) Directions: Throw chicken and salsa into a crockpot on low and cook for 4-8 hrs depending on whether or not you had the foresight to thaw your chicken (yes, I throw frozen chicken in here). Once the chicken is done.? You need to remove it from the crockpot and the sauce and shred it.? This chicken can now be used in tacos, nachos, or anything else that requires some nicely seasoned chicken! We use it in enchiladas… ? Salsa Chicken Enchiladas Ingredients: corn tortillas salsa chicken (see recipe above) shredded cheese onions, finely diced enchilada sauce jalapenos, finely diced Directions: Heat oven to 350F. Using Elise from Simply Recipe’s process of heating the tortillas – “Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce (I used the sauce from the crockpot that I cooked the chicken in) to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas.” Using these tortillas place some shredded cheese, onion and shredded chicken in them and roll.? Place seam side down in a baking pan large enough to hold the amount you are making.? When the pan is filled top with enchilada sauce, onions, cheese and jalapenos.

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Salsa Chicken Enchiladas

Black Bean and Goat Cheese Quesadillas

My goal each and every day is to feed my family a healthy lunch and dinner.? Oh how I have been lax at meeting that daily goal!? Turning a new page and starting off on the right foot and all here is my attempt to get it all back together.? The meals that I cook have to either be crock pot, slow cooked or else pre cooked that we can heat up after, between or before whatever extra curricular event we have happening on that night.? I don’t use packaged or prepared foods at all so everything that I do is from scratch, just to make it more challenging huh? Between karate 2 days, skating 2 or 3 days and BMX 2 or 3 days you can just imagine that it is a little hectic around here.? One thing though that we ALWAYS make sure that we do it to eat together.? There is none of this grabbing and eating on your own here.? We sit down to a family meal each and every single night.? Is it easy?? No way, but we do it. One of my big problems though is that we get pretty bored with all of the fast things that I can make and it has been way too hot for a slow cooked or crock pot meal.? So this is what I came up with yesterday and it is going to be added into the rotation. Black Bean and Goat Cheese Quesadillas I was able to make the black bean mixture, cut up all of the cilantro, jalapenos and crumble the goat cheese ahead of time.? When we got home I heated the bean mixture and got the griddle going.? These were assembled, cooked and on the table in 10 minutes.? I served sautéed zucchini along side and it was really the perfect meal! Black Bean and Goat Cheese Quesadilla (inspired by Fine Cooking ) 2 Tbs. olive oil 1 lg yellow onion, finely chopped 3 cloves of garlic, minced 24-oz. can black beans, rinsed and drained 2 tsp. ground cumin 1 Tbsp. chili powder 1/2 tsp oregano Kosher salt and freshly ground black pepper 1/2 cup chopped fresh cilantro 1 jalapeno, chopped 4 oz. fresh goat cheese, crumbled 6 flour tortillas, Burrito size (we used 2 whole ones for T and I and 1 each for the girls) In a medium skillet, heat the oil over medium heat until hot. Add the onion and garlic and sauté, stirring, until softened, about 5 minutes. Add the beans, cumin, chili powder, oregano and 1/2 cup water and cook, stirring occasionally, until almost all the water has evaporated, 5 to 7 minutes. Take the pan off the heat. With the back of a fork, break up the beans to make a chunky mash. Stir in half of the cilantro and season with salt and pepper. Spread the black bean mixture over the tortilla and crumble the goat cheese, sprinkle with jalapeno and some cilantro top with another tortilla.? Cook on a heated and oiled griddle until nice and golden brown.? Repeat with the remaining ingredients and slice up and serve. **We served these with chopped up avocado, salsa and sour cream.? This was a delicious and quick week night meal! This would also be a great idea for an appetizer for your next party or pot luck.? Cut into smaller wedges these would be perfect! As Always… Happy Entertaining!!! Judy www.nofearentertaining.com

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Black Bean and Goat Cheese Quesadillas

Steak & Onion Wrap with Tzatziki Dip

While working on another dish using Stonyfield Farm Organic Greek Yogurt, I came up with this a delicious steak roast with sauted onions and Tzatziki Dip. This one is wonderful! Dip: 2 containers(5.3oz.each) Stonyfield Farm Organic Greek Yogurt 1 med. cucumber, peeled, seeds removed, grated 3 garlic cloves, minced 1 Tsp. olive oil 1/2 tsp. fresh dill, chopped Mix all ingredients together. Place in a covered container and refrigerate for at least 1 hr. before using. For wraps I use flour tortillas, cooked leftover steak strips or you can use cooked SteakUms found in your grocery store. You can even use deli thin cut London Broil, roast beef and for a different flavor, chicken. Saute enough onion for each wrap. Place your meat and onions on your tortilla leaving about 1″ free at the bottom so you can fold upward when wrapping. Drizzle 1-2 Tablespoons of Tzatziki Dip over onions and meat. Wrap and enjoy. You can also place these in the microwave for a few seconds to heat up the tortillia. This is a good time to also add a little cheese if you want. These are really delicious, they travel well in the lunch box and you have plenty of the dip left over for dipping your wrap. If you’ve never Tzatziki Dip, you must. My daughter loves it on everything from chicken and beef wraps to using it as a dip for her French fries.

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Steak & Onion Wrap with Tzatziki Dip

One Pan Tacos

I’ve just posted One Pan Tacos on Martha’s Kitchen Korner. This is a simple, quick dish to make when you’re in a hurry. The tacos can be made and served in taco shells, wrapped in tortillas or it can even be served as a main dish. It can also be made with ground turkey or chicken. View the full recipe by clicking on Martha’s Kitchen Korner in the right sidebar.

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One Pan Tacos

Tostadas for dinner?

We have had some corn tortillas in my fridge for a while.? You know that package that gets moved every time you need something from in there?? I had originally bought these because I love corn tortillas but found out that the rest of the family does not ? The other day I finally got to the point where I need to use these up and some other things that I had in my fridge as well! These were really just a meal of leftovers that worked out to tummy stuffing, yummy, perfection! Tostadas Ingredients: Corn tortillas (2 for each tostada) oil for frying 1 lb ground beef taco seasoning refried beans green chilies iceberg lettuce, shredded cheddar cheese, shredded onion, chopped sour cream guacamole (I just mashed up some avocados added salt, pepper, garlic powder and some lime juice this time!) jalapenos, chopped green onions, chopped cilantro, chopped Directions: Heat the oil for frying the corn tortillas in a large deep sided pot.? Cook each tortilla individually until puffed up and crispy.? Transfer to a cooling rack to cool an drain.They are now tostada shells. Brown the ground beef and add taco seasoning to taste and 1/4 water and reduce heat and simmer for about 5 minutes. Heat the refried beans with the green chilies.? To Assemble: Place one tostada shell on a plate and spread with some refried beans (this is all done to taste so I am not going to give you actual measurements for the assembly!), ground beef mixture, and some cheese. Top with another tostada shell and spread more beans and beef. For the topping just add what you like using the ingredients and the picture above as a guide.? I sprinkled cheese, lettuce, onion, sour cream, guacamole, jalapenos, green onions and chopped cilantro. These were a delicious and speedy week night meal.? The time comes in the assembly but that can be done quickly as well!!! As Always… Happy Entertaining!!! Judy www.nofearentertaining.com

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Tostadas for dinner?

CindyJo’s Simple Burritos and Mexican Salad

CindyJo has come up with some really delicious and simple ways to make burritos and salad. I hope you enjoy these as much as I do. CindyJo says: Another thing I like to make, which is cheap and quick, is take flour tortillas and add a slice of cheese and microwave for about 30 seconds; then take a can of refried beans and a butter knife and spread some of the refried beans onto the tortilla shell with melted cheese (you can add salsa or sour cream if you like) and then roll it up, and voila – you have just made a bean burrito for about ten cents!! And it only takes a minute at most!! I also love to take chili and spread it over tortilla chips and add cheese – then microwave a minute, add lettuce and dressing to edges (delicious, healthy and pretty dish and made in less than a minute!!) Of course you can add black olives, tomatoes, peppers or whatever to it to spice it up. My suggestions for changes and additions are: Burritos – add a little left over roast beef, chicken or maybe try using a good hot dog chili. Salad – add a little sour cream and sprinkle with shredded cheese.

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CindyJo’s Simple Burritos and Mexican Salad

Wrapped Dogs

8 hot dogs 8 slices of cheese 8 corn tortillas Cooking Oil Slice the hot dogs lengthwise halfway through. Fold cheese and place inside the opening in the hot dogs. Wrap a tortilla around each hot dog and secure with a toothpick. Add enough enough oil to a frying pan to measure about 2″ deep. Fry wrapped dogs turning once until tortilla is crisp. Best served hot. Changes – instead of using tortillas use refrigerated crescent rolls and bake in a 375 degree oven for about 12 minutes or until rolls are slightly browned. These are great

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Wrapped Dogs