Beef, Bacon & Blues Wrap

When I first started cooking I would buy the small Betty Crocker & Pillsbury cookbooks that are for sale in the grocery store by the cashier. For the most part many of the recipes weren't anything that I really liked but there were a few that turned out nicely. This recipe happens to be one of them! It's from Betty Crocker and the first time I made this wrap I brought it as a picnic item for a concert in Koka Booth 5 years ago. I kind of forgot about it and hadn't made it since!

I made it today for the moms of a playgroup we do on Monday's. I wanted to make it last Friday for a little Halloween party I was having for the kids but I ran out of time and didn't end up making it. This time I bought half a pound of roast beef and it made 3 tortillas which was the perfect amound for what I needed.

Ingredients:

2 soft cracker breads, 15 inches in diameter or 3 flour tortillas (10 inch)
1 package cream cheese, softened
1 4 oz container crumbled blue cheese
1/4 cup milk
6 slices bacon, crisply cooked and crumbled
2 Tablespoons chopped fresh or 1 Tablespoon freeze-dried chives
1/4 tsp freshly ground pepper
1 pound sliced deli roast beef
2 cups lightly packed spring salad greens
2 medium tomatoes sliced thin.

Directions:

I use flour tortillas instead of the cracker bread and usually this recipe takes more than just 3. If you decide to use the cracker bread let them come to room temperature.

Mix cream cheese, blue cheese, milk, bacon, chives & pepper. (I didn't have time to make bacon this morning and it tasted just fine. It's definitely better with the bacon though. ;)

Spread some cream cheese mixture evenly over the bread or tortilla.



Layer the roast beef,



salad greens,



and tomatoes - in that order.



Leave a few inches on one side covered with only the cream cheese mixture. Beginning at the side covered with the fillings, roll up tightly. Repeat with remaining tortillas or cracker bread and ingredients.

Cut ends without fillings from each roll. Cut remaining portion of each roll in 3-5 slices depending on the size of the rolls. Serve immediately or wrap securely and refrigerate. I wouldn't refrigerate much longer than 2 hours because the lettuce will start to wilt. Enjoy!

Roasted Rack of Lamb

First off, taking pictures of lamb is really hard! Or at least taking nice photos of lamb is hard! I did my best and this recipe is really worth trying if you like lamb. I found it on allrecipes.com and didn't change a thing. It's perfect as - easy and delicious!

Ingredients:

1/2 cup fresh bread crumbs (I cheated and used store bought I had in my pantry)
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Directions:

Preheat oven to 450 degrees. Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
Season the rack all over with salt and pepper.



Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard.



Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet. (I just used a baking sheet)



Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

New Food, No Photos

I had a ladies brunch on Sunday and made a few new recipes that I'd like to share with you. Jordan was out of town and he took our camera with him so I wasn't able to take any photos. I probably should have gotten out my phone and taken a picture but well...I forgot!

The two recipes I want to share with you I found from other food blogs and they have beautiful photos so please go check them out!

The first recipe is Granny Smith Tartines with Black Forest Ham & Brie from Sophistimom. This is the first recipe of hers that I have tried and it was absolutely wonderful! I love her photos and her easy to follow recipes. I made these as an appetizer and they were quick, easy and delicious! I will definitely make these again!

The second recipe is Apple Bars from My Baking Addiction. All the ladies loved these bars and asked for the recipe. I wasn't too sure about it at first but they seemed to think they were great! It's apple season so go give this one a try!

Enjoy!

Broiled Tilapia Parmesan

We love eating fish but for some reason I don't make it that often. I just forget about it or try to buy it when it's on sale. Tilapia was on sale a few weeks ago and I remembered this recipe I had made a few years back. I found it on allrecipes.com and it's very simple and has great flavor. I bought 2 fillets that were about one pound total. Jordan thought because the fish was so light we should have had 2 additional fillets so keep that in mind if you make this. If you go with 4 fillets just double the rest of your ingredients.

Serves 2 people
Ingredients:
1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 tablespoon and 1-1/2 teaspoons mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 pound tilapia fillets

Directions:
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. I seasoned the fillets with some Old Bay seasoning as well.



Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. The fillet on the left has the cheese mixture added.



Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.



I served with steamed carrots and rice. Enjoy!

Meatball Calzones

This is a great weeknight meal because it's so easy to throw together but it looks and tastes like you've slaved for hours! No one has to know any different! ;)

The recipe calls for homemade meatballs and if you'd like to make homemade meatballs for this recipe by means, go right ahead! I had a bag of turkey meatballs in my freezer from Trader Joe's and so I went searching to find a recipe that I could use them in. I came across this site called Group Recipes and found this meatball calzone recipe. Jordan really likes calzones so I wanted to give it a try. You can click on the link above to take you to the original recipe.

Ingredients:
1 bag frozen meatballs - mine were turkey meatballs
1 can Pillsbury dough sheets
Mozzerella cheese, shredded
1 egg white, lightly beaten
Italian seasoning
Spaghetti sauce, warmed

Directions:
Bake/cook meatballs according to package, set aside. On a floured surface, roll dough into an 18-in. x 12-in. rectangle. Spoon meatballs and a few handfulls of mozzarella cheese down the center.



Fold dough over filling; press edges firmly to seal.



Place seam side down on greased baking sheets. Careful, this is a bit tricky! Brush the top with egg white; sprinkle with Italian seasoning.



Bake for 25-30 minutes or until golden brown.



Doesn't that look delicious?!



Make sure to serve with a side of spaghetti sauce. Enjoy!