flour tortillas Archives - What the Forks for Dinner?

Antipasto Pinwheels

Pinwheels are a super popular appetizer and made in so many different forms. Antipasto Pinwheels are my version.

Sometimes, I just like to have snacks for dinner. Especially on a warm summer night when you really don’t want to cook. A nice tray of Italian meats and cheeses……you know antipasto. Loaf of Italian bread, a glass of your favorite beverage…….kick back and relax.

So, why not everything in a nice neat pinwheel? But of course…….

Flour tortillas spread with a cream cheese mixture loaded with sun-dried tomato, red onion, Italian seasonings, and black olive paste.

I chose the paste so the mixture would be smooth, but you can use chopped black olives. You will need more than a teaspoon as the paste has a very intense flavor. A teaspoon of the paste sounds like a small amount but resist the temptation to add more or it will over power all the other flavors.

A package of assorted Italian meats pre sliced makes this so very easy….my mix had salami, prosciutto, coppa, and sopressata.

A nice provolone cheese, and baby spinach on top of the meats for some greens.

I like to use spinach as it doesn’t get as soggy as some lettuces will. Especially since you can make these ahead, store them in the frig until you are ready.

Roll them as tightly as you can and slice. I used frilly picks for a little something pretty…..we eat with our eyes!

A nice white platter on top a red checked table cloth, your favorite beverage……maybe try our Pomegranate Mascoto Sangria, and your are ready for al fresco Italian style…….Antipasto Pinwheels.

Antipasto Pinwheels

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Author: Marty Boyd

Print Recipe

Ingredients

Scale

2 large flour tortillas, burrito size (mine were10”)
8 ounces cream cheese, softened
1 teaspoon Italian seasoning
1/4 cup sun-dried tomatoes, finely chopped
1 teaspoon black olive paste
1 teaspoon granulated garlic
1/4 cup diced red onion
1–12 ounce package Assorted Italian meat, sliced
8 slices provolone cheese, sliced
2 cups baby spinach leaves
Pepperoncini peppers,Deli sliced

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Instructions

In a medium bowl, combine cream cheese, Italian seasoning ,
red onion, sun-dried tomatoes, olive paste, and garlic. Mix well,
Spread half of the cream cheese mixture over one of the tortillas.
Layer cheese, meat, and spinach, over cream cheese mixture leaving about 1/2 inch around the edge. Top with pepperoncini pepper slices to your taste. Roll up tightly.
Cut into pinwheels securing with wooden picks. Refrigerate until ready to eat.

Chicken Teriyaki Burritos with Spicy Peanut Sauce

Imagine the best of both worlds, Mexican and Asian cuisine……..imagine no more!

Chicken Teriyaki Burritos with Spicy Peanut Sauce………a combo made in ethnic food heaven.

Mexican, Chinese, spicy, chicken, crunchy, cheesy, all wrapped in a flour tortilla for a taste that comes together and is just plain yummy!

I tweaked a recipe I found on allrecipes.com quite some time ago. If you ever need to find a recipe, hit up this site…..anything you need is there. I have used it for years to find old, what I thought were lost recipes, and to search for new recipes. Continue reading “Chicken Teriyaki Burritos with Spicy Peanut Sauce”

Caramel Apple Burritos

Caramel Apple Burritos

Ahhhh fall………We love this time of year. The air has that edge of coolness, the leaves are starting to show their colors, sweatshirt and sweatpants are ready to be worn, and sweet crunchy apples are ready to picked and enjoyed!

Apples are a fruit that almost everyone loves…….including Tim and I. My assistant at work has a husband who loves to bake pies. He made a pie for Tim and I from ground cherries …….more on those in another post. But, Tim had mentioned an apple pie while we were marveling over the ground cherry pie.

Well, I had no pie crust……it is one of the things I buy instead of make………I am just not good at it, but I did have flour tortillas, and apples, and caramel bits……..Caramel Apple Burritos!

These were really easy to make, and if you use…… cough,cough…………canned pie filling they are even easier. But, with the variety of apples available this time of year you really should make your own filling. Besides, it’s really quite easy and homemade is always better. Maybe I will practice making crust……..

I recently purchased an apple slicer. The thing you put on top the apple and press down……..cores and cuts at the same time…….I love my new toy. For this recipe I did peel the apples first……used my handy dandy new toy, and diced the apples. A little brown sugar, cinnamon, lemon juice, and butter, made for a most excellent filling.

I must proclaim my love for the person whose idea it was to sell caramel bits! No unwrapping and trying to cut caramels. It would make caramel apples a breeze. But, for this recipe all I had to do was rip open the package and sprinkle them over that beautiful, luscious, apple filling.

Warm up the tortillas first to make them easier to roll. In the recipe I say to divide the apple mixture among the tortillas. Reason being that size is relative…….to some a large apple is really big…..like a softball, but to someone else it may be a bit smaller, so just divide it ……you don’t want some saying they were jipped.

Now, the cinnamon sugar ………..if you want a crispy sugary crust on anything….. turbinado sugar is your very best friend. It makes a pretty to look at, crispy sweet to eat crust, on these Caramel Apple Burritos.

Last weekend we had a wonderful stay at home, cook, cook, cook, weekend. The Italian Spaghetti and Meatball Burger was out of this world and our dessert of Caramel Apple Burritos……well all I can say is make a trip to your favorite apple orchard and get yourself a bushel of apples, cause you will want to make these again, and again!!!!!

Don’t forget to buy some ice cream…….:)