What the Forks for Dinner? - Page 99 of 202 - Recipes and ideas so you never have to ask 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.

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.

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.