Last weekend we had the pleasure of attending a BBQ hosted by our friends Andrew and Heide called “United Steaks of America”. I thought that name was pretty clever.

I didn’t bring my camera, so unfortunately I can’t say a lot about the BBQ except it was really good food, good people and those people seemed to like the appetizer I brought.  Therefore, I am posting the recipe for the world to see.  These roll-ups were really very simple, fresh tasting and inexpensive to make.  You can probably tell from the picture that I used some dry, almost inedible tortillas – It will be a lot easier if you don’t follow my lead on this one.  Fresh tortillas are much easier to roll.

Zesty Turkey Roll-Ups

Printable recipe here

Makes about 45-50 pieces (sushi roll bite size)

5 Flour Burrito Sized Tortillas

1 8oz Package Cream Cheese – Room Temp

½ Cup Sundried Tomatoes (drained of oil) Chopped

4-5 Tablespoons Thinly Sliced Green Onions

¼ Cup Sour Cream

½ Cup Grated White Cheddar (I used Tillamook)

1 Tablespoon Lemon Juice

Dashes of Tabasco

10 Slices of thinly slice turkey or ham  

1 Cucumber Peeled

1 Bell Pepper

1 Avocado Diced

Toothpicks

In a mixer or with hand mixer, beat cream cheese, sundried tomatoes, onions, sour cream, lemon juice, Tabasco and white cheddar on low for about 1 minute. 

Set aside.

Slice cucumber and red pepper into matchstick size pieces.

Spread tortilla with cream cheese mixture.

Then add two slices of turkey or ham. 

Add a few cucumber and pepper strips, and avocado dices. 

Roll up tortilla tightly.   Slice into 1 inch wide pieces and stick each slice with a toothpick.

A serrated knife works best to keep the roll in tact.  Cover and refrigerate until ready to serve.

Enjoy!

Love,

Lindzee

Happy 2010!!  Jav and I had a lot of fun ringing in 2010 at the Micky and the Motorcars concert.  Maybe too much fun… this morning was a tad rough.  We felt like it was the perfect day to watch football and make a big pot of chili.  Here is Jav enjoying the chili.

Not just any chili.  Our family friend Peggy makes the greatest chili ever!  It is sweet and acidic and absolutely wonderful.  Since, we have been indulging a smidgen too much this holiday season (see all previous posts from December), I thought I would adapt it to be a bit healthier by using ground turkey instead of beef.  This will most likely be unlike most chili’s you have had, but it always seems to be a crowd pleaser and I just love it!  We were too hungry to wait for the slow cooker, but this recipe certainly works in the slow cooker.   

I made my cheddar jalapeno cornbread muffins to accompany the chili. You can find the recipe here.

Sweet Turkey Chili

2 Pounds ground turkey

1 Green Pepper chopped

1 White onion chopped

2 Celery stalks chopped

2 Cloves garlic chopped

1 ¼ Cup Ketchup 

28oz Canned tomato juice

4 Tablespoons brown sugar

1 Teaspoon salt (more to taste)

3 Teaspoons chili powder

½ Teaspoon oregano

3 Tablespoons fresh lemon juice

2 Teaspoons Worcestershire sauce

1 ½ Teaspoon White Vinegar

3 Teaspoons yellow mustard

2 Bay leaves

1 30oz  Can Chili Beans in Sauce

1 ½ Teaspoon Tabasco

Avocado (garnish)

Plain Yogurt (garnish)

Cheddar Cheese (garnish)

Brown turkey, pepper, onion, celery and garlic in a large saucepan on medium.


 Breakup turkey into small pieces.  Add all other ingredients into saucepan.  Simmer for 1 hour on medium low. 

Serve garnished with avocado, yogurt and cheese.  I like to crumble the cornbread muffins on top.

I hope 2010 is your best year yet!!  Adios 2009 – don’t let the door hit you in the ass on the way out.

Love,

Lindzee