Sunny Anderson shared her hot ham and cheese wreath on The Kitchen Saturday, and it reminded me of my Pampered Chef days of making Taco Wreaths.
So I got the ingredients, and decided to make one. So you need two cans of crescent rolls (any brand as they really aren’t that different).
Two cans of Crescent rolls, hamburger meat seasoned with taco flavor, refried beans, and Mexican cheese. Begin by opening the crescent rolls, and laying them on a baking sheet or pizza stone. You can use a small bowl to know where to place them, but overlap them.
You will need to press down on center part forming the inner circle.
As you can see, my circle isn’t perfect (as it doesn’t need to be). Press down the center part so that you can build the layers for the wreath.
Now the layers, I began with re-fried beans. Then hamburger meat that was cooked with taco seasoning.
Now to make the wreath. Bring up the small end of the triangle and tuck it over the round part. You can either pinch it or tuck it under.
Continue to do this until the wreath is complete. Bake at 350 degrees for about 30 minutes.
Cut into serving pieces and add salsa, sour cream and cheese.
It was super yummy. I will be doing more of these especially this time of year.
Geoffrey Zakarian showcased this recipe on the Kitchen. I didn’t follow the recipe completely, but it turned out really nice.
I varied the recipe with what I had:
1/4 cup extra-virgin olive oil
1/2 onion, chopped
4 cloves garlic, finely minced
1 cup olives, pitted
1 cup white wine
1/4 cup capers
6 artichokes (from a jar stored in water)
1 to 2 cups of marinara sauce
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes. Add the artichokes, and stir. Place in a oven safe dish.Preheat the oven to 375 degrees F. Add about two cups of the marinara sauce to the top of the mixture. Bake for about ten minutes then drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.I really thought this was going to be salty, but it wasn’t. The ricotta made it creamy, and the white wine, and olives made it tangy. It was good.
David didn’t think he was going to enjoy this dip at all, but he did. So, I think I will make it again.
I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them. I can’t eat very many, so I needed to look for something to do with the majority of them. I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.
I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker. I know, most people don’t own one of those either. I discovered that you can use a large paper clip (opened up). It worked. It was messy, but it worked.And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
I am super excited to try this…with another post.
Again. This has to stop. Please call someone – anyone for help.
If you’re struggling, please know you are never alone. Reach out. Call the National Suicide Prevention Lifeline ‘1-800-273-TALK (8255)’.
As I love all things food, I truly loved watching Parts Unknown. We would binge watch especially when I was couch bound due to my fatigue/joint pain from Lupus on the weekends. I would watch for hours, and then become suddenly inspired to try to come up with something new in the kitchen. This didn’t always work, and sometimes we would order out Chinese food.
Bourdain’s personality, ego, and at the same time, humility was inspiring to watch as he mingled with the people in the places he explored. He would showcase cooks, farmers, and family members–just what I would consider everyday people. But he would expose them for the greatness that they truly are. He saw that greatness in them.
Thank you for that sir. We will miss you.
Again, so many of us struggle. Please call and talk to someone —anyone.
NoBloPoMo 2012 – Day 8
I love watching the Food Network. Love it. If I am home, it is on, if only for background noise. I was watching it the other day, and Giada came on. She is a wonderful cook and teacher. I think this because, after watching her show on a Frittata, and how simple it was, I thought I could modify it for my Prism diet.
Giada’s recipe called for 8 egg whites and cream… Giada de Laurentiis frittata recipe
1 cup Egg Beaters whipped1/2 cup Parmesan cheese shredded2 cups Arugula fresh1 green onion chopped3 oz smoked salmon chopped (be easy not to break up the salmon)Salt (be careful due to the smoked salmon and Parmesan cheese) and Pepper to tastePam cooking spray
Heat a non-stick skillet (use a pan you can place in the oven) to medium -high heat. Also, turn your oven on to 350 degrees.
Spray your pan, and saute the green onion for about a minute. Then add the Arugula and wilt (saute for about 3-4 minutes, don’t move it around too much). I poured the eggs (whipped) in gently not to disturb the Arugula. When the egg is slightly cooked around the edges, place the salmon in gently. Sprinkle Parmesan cheese over the egg. Add some black pepper. Place in the oven to finish off the cooking for about 15-20 minutes or until the top is golden brown.
You can have this entire Frittata for 280 calories (if you use the 80 cal smoked salmon 3oz and egg beaters)!!!
Not the best of photo’s…but you can still see all of the goodness.