Marty, Author at 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

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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.

Pina Colada Parfait

Looking for a cool make ahead, summer dessert? Look no further… Pina Colada Parfait !

Nothing beats a fresh pineapple. Pineapples have exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart. Any tropical recipe seems to scream pineapple. Pineapple can go from Savory to sweet with ease. Plus they are super healthy.

Pick a pineapple that is heavy for it’s size, with no soft spots or bruises. If the “eyes” are too dark it may be over ripe. Pineapples stop ripening once they are picked, so pick one that has a sweet smell at the stem end. You can keep pineapple on the counter for a few days…it won’t get any sweeter, but it will get softer and juicier.

I crushed my pineapple in the food processor for this recipe. Mine was really juicy and sweet…..yum.

Blending the crushed pineapple with a coconut instant pudding added to the tropical flavor. Make sure to blend the pudding well so you don’t have any dry powder in a bite. A little whipped topping and you have a tropical parfait filling.

Now for the crunchy stuff…… I adore coconut macaroon cookies. Sweet, chewy, moist….my mouth is watering just talking about them.

So, I figured they would be and added bonus to the parfaits. Instead of making cookies, I spread the mixture on a parchment lined cookie sheet and baked until still chewy, but with lots of crunch bits.

Parfaits should be kinda fancy, but I made these for a cook out and glass and outdoors do not mix. The Dollar Store to the rescue. They have lots of plastic fancy pants glasses. I chose champagne flutes…..more layers. You could also make this recipe into a trifle if you wanted……good idea for next time!!

Place the parfait mixture into a large ziplock bag and snip off the tip. This lets you squeeze the mixture into the glasses with out getting to much on the sides…..gives you nice neat layers.

Alternate layers of the pineapple mixture and the macaroons until the glass it full. Top with whipped topping and garnish with a wedge of pineapple, and a maraschino cherry. Add a little of the macaroon if you desired.

These beauties can be made ahead and stored in the frig until you are ready for dessert.
For a tropical dessert that is sure to get rave reviews try Pina Colada Parfait.

Pina Colada Parfait

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Author: Marty Boyd
Yield: 6

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Ingredients

Scale

1 fresh pineapple, peeled, cored, and chunked
1 package (3.4 oz.) Coconut Flavor Instant Pudding
1 cup thawed Whipped Topping
⅓ cup flour
3 cups shredded sweetened coconut
1/2 cup slivered almonds
¼ teaspoon salt
½ can (7 oz) sweetened condensed milk
1 teaspoon vanilla extract
½ teaspoon almond extract
Pineapple wedge, whipped topping, and maraschino cherry for garnish.

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Instructions

In a food processor pluse chunks of pineapple to crush.
Mix crushed pineapple and dry pudding mix until well blended. Fold in whipped topping and refrigerate until ready to use.
Preheat oven to 350 degrees and line a baking sheet with parchment paper
Combine all ingredients in a large bowl & stir well until fully combined
Spread macaroon mixture over parchment paper into an even layer
Bake 8 minutes,stir mixture and return to oven for an additional 8 minutes
or until starting to turn brown
Cool on baking sheet.
To assemble parfaits use decorative glass or plastic glasses that have some depth. I used champagne glasses I purchased at the Dollar store.
Place pineapple mixture in a large plastic ziplock bag and snip off a corner. This makes filling the glasses easier and neater. Squeeze a dollop of the pineapple mixture in the bottom of a glass. Top with macaroon mixture.
Repeat layer until the glass is full. Top with whipped topping, a decorative slice of pineapple, some of the macaroon mixture and a cherry. Refrigerate until ready to eat.

Cucumber Sushi

As anyone who gardens knows, when cucumbers come on they come on…… Cucumber Sushi lets you make the best of your over abundance.

As I was making this recipe, which I found on …..you guessed it Pinterest…..one of my friends on Facebook posted a photo of her first crop of cucumbers…..so Brenda, here is a little something you can do with those green beauties.

The recipe is from Sarah at Live Eat Learn and when I saw the recipe I knew I had to try it.

I have had real sushi maybe twice…….not sure if I “love” it but I did like the flavors of the sauces and the veggie-avocado component. So, when I saw this faux sushi recipe I was intrigued.

The recipe was fairly easy, no complicated ingredients and looked cool and refreshing…….it was!

I used a melon baller to hollow out the inside of the cucumbers. The original recipe had you making rice, but I purchased sticky rice from the Oriental section of the grocery store. It’s already cooked and …..well sticky, which is what you need for this recipe.

Cutting up the veggies takes virtually no time. The only tricky part is getting everything inside. But, a little persistence and patience, and in no time your rolls are stuffed.

The first ones I cut, I cut a little too thin and the stuffing came out. Besure to cut them at least an inch thick.
I made a spicy mayo as the original recipe called for, but wasabi, or soy sauce would be tasty also.

So for a cool refreshing appetizer, or snack…….try Cucumber Sushi.

Cucumber Sushi

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Author: Live Eat Learn

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Ingredients

Scale

2 cucumbers
1 package cooked sticky rice (in the Oriental food section)
¼ to ½ firm avocado, cut into thin slices
¼ red bell pepper, julienne (matchstick) cut
¼ orange bell pepper, julienne (matchstick) cut
1-2 scallions, julienne

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Instructions

Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube.
Spoon in a small amount of rice, then compress towards one side of the tube.
Gently insert a slice of avocado and a few slices of pepper, then add more rice to fill gaps, compressing and adding more rice until packed full. Be gentle, especially if your avocado is ripe and soft!
With a sharp knife, slice cucumber into 1 inch thick pieces (thinner if you’re a daredevil). If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed.
Serve with either low sodium soy sauce or spicy mayo. To make spicy mayo, mix 1 Tbsp mayo and ½ tsp sriracha.