Spicy Jalapeño-Cheddar Rollups

Jon has made it homefrom Freshman Year, and that means I will be experimenting with all kinds of recipes, because, leftovers don't exist when Jon's in the house.

That said, I don't want to spend the entire summer in the kitchen. Upcoming blogs will focus on simple, quick, but tasty recipes for potlucks, appetizers, grilling, and picnics.  It's time to be outside!  

For starters, we'll begin with little flavor explosions: Spicy Jalapeno-Cheddar Roll-ups.

Put these little bites in a tupperware with salsa and hit the beach, pool, family reunion, or apartment-warming party that Jon will have when he returns to Iowa University for Sophomore Year!

Health Note:  Use reduced-fat on whatever you can, ie cream cheese, cheddar cheese and tortillas.  They are plenty flavorful without the additional fat and calories.  And, if you are prepping for a large party, double the recipe and tortillas.

Spicy Jalapeno-Cheddar Roll-ups

Equipment:

Mixing Bowl

Long Knife

Fork

(if you happen to have a food processor--use that in place of the mixing bowl and fork.)

Ingredients:

8-10" tortillas

1 (8oz) Reduced-Fat Cream Cheese, room-temperature and softened

1 cup Reduced-Fat Sharp Cheddar Cheese, grated

1/4-1/3 cup pickled (Nacho-type) jalapeños, chopped (depending on how hot you like it)

1/3 cup green onions, thinly sliced

1-2 tsp of jalapeño juice

1 squeeze fresh lime juice

Optionals:

1/4 cup black or green olives

Instructions:

1. Wash your hands, especially when making uncooked finger-foods.

2. Combine softened cream cheese, grated cheese, jalapeño & lime juice, and chopped jalapeños until mixed well.

3. Add in green onions.

4. Place a large spoonful of cheese mixture in the middle of a tortilla.

5. Spread to edges.  This should not be a thick layer of cheese or glop!

6. Begin rolling the tortilla into a log.

7. Trim the ends.  

8. Once you have finished rolling the mixture and tortillas.  Chill the logs for 30 minutes.

9. Slice logs into 1/2" rounds and serve with salsa (pineapple-mango, corn-jalapeño or traditional tomato salsa--it's all good)

10. Dig in & Get outside!

Do The Dew Dumplings

Who'd a thunk Mountain Dew could possibly be used to bake something delicious? Really?

After seeing this recipe on Food Network, and again in The Pioneer Woman's Cookbook, I couldn't resist since Jon has a small obsession with sweets, baked goods, and fruit pies.

And yes, we are going to use Mountain Dew to stay true to the original recipe adapted from The Pioneer Woman's Cookbook

For the health-conscious college student:  I have adjusted the recipe to half size. Try using peaches and pears as well.  And, I'd experiment with seltzer water or other lower-sugar sodas to avoid the sugar rush. 

That said...this recipe is surprisingly good just as it is.  A perfect dessert for a college kid on a budget with limited cooking skills and equipment.  

Equipment:
Pyrex Oven-proof Dish
3-qt saucepan
PAM Spray
Oven

Ingredients:
1 large Granny Smith apple
1 8oz can pre-packaged Crescent Roll dough
3/4 cup butter, melted
3/4 cup granulated sugar
1 tsp vanilla
Sprinkle of cinnamon

1/3 - 1/2 can of Mountain Dew

Instructions:
1. Preheat oven to 350F.
2. Wash your hands and have a clean working surface.
3. Butter or spray your pyrex dish.

4. Peel apple, core and slice into 8 equal parts.  Use apple slicer if you have one.

5. Roll out the pre-packaged dough onto your clean surface.  Note the markings for 8 crescent rolls.

6. Place 1 slice apple at widest end and roll it up.
7. Place dumplings in buttered pyrex dish.

8. In a saucepan, melt your butter.  Add sugar and vanilla.
9. Pour over dumplings.  It will be a grainy, beautiful caramel-colored sauce.

10. Pour Mountain Dew over everything.  It will be bubbly.

11. Sprinkle cinnamon on top.

12. Bake @ 350F for 40 minutes.
13. Let rest for 5-10 minutes before serving.  It will have doubled in size and is piping hot.
14. Serve with vanilla ice cream or (a college favorite) Redi-Whip.

Grilling For Flavor

Somewhere a grill is being fired up. And why settle for processed links called hot dogs and brats? (They have their place in life, no doubt, but if possible, why not have better?)

I'm not talking about filet mignon or beef tenderloin--I'm talking about affordable flank steak, marinated with all the flavor, and grilled to perfection.

Not as cheap as a pack of dogs, but so much more versatile and delicious--and that's what friends are for: dessert, fruit, chips and salsa, condiments, drinks, paper plates, etc--no need to pay for this alone.

None of us want to be in the kitchen on sunny days, so let's stick to 'simple':  Marinate.   You can head to the gym, play ultimate frisbee, sit at the pool, read a book--all while the marinade does its' magic on the steak.

And I promise you that your friends won't care if you need to borrow their grill as long as they get a few slices of this marinated flank steak. 

Note: if you don't have a charcoal grill or friends with grills, (or, you simply don't want to share) you can use a grill pan on your stove top.

Equipment:

Grill or grill pan (these are usually square skillets with ridges)
Pyrex Dish / Large Freezer bag
Ginger grater (optional. see device below or use fine-toothed side of cheese grater)
Stove Top, if you are using a grill pan

Ingredients:
1-2 lbs flank steak (should run you about $5.99-$7.99 / lb)

1/2 cup low-sodium soy sauce
1/3-1/2 cup vegetable oil (have some to brush the grill with as well)
2-3 cloves garlic, minced
1 Tbls horseradish
1 Tbls ginger, grated or thinly sliced (grated oozes more flavor)
1-2 Tbls honey
Black pepper
1-2 tsp of toasted sesame oil (optional)

Instructions:
1. Wash your hands, especially if you have been playing frisbee, football, or anything else outdoors.
2. Mix all of the ingredients together.
3. Pour over the steak.  Cover pyrex with clear wrap.  Set aside for at least 30 minutes.  Or, put everything in a large zip-lock freezer bag, and seal for 30 minutes.

4. Get the grill ready.  Clean the grates. Ensure it is working or that you have charcoal and starter.
5. Brush the grill grates with oil.
6. Grate should be placed about 4-6 inches above flame.

7. Once meat is marinated, remove from sauce and pat dry.
8. Place on hot grill for 5-6 minutes for each side.  Cook less if you want RARER, more if you want your meat DONE.  Whatever you do, just don't forget it--you will be out about $15 with no alternative.

9. ALWAYS LET MEAT REST AFTER COOKING!  5 Minutes, at least!
10. Cut against the grain of the meat into thin (approx 1/4") slices.
11. ENJOY!

Happy Mother's Day!

To Moms Everywhere

Age 17

 Age 82

French Toast 2 Ways

Not making it home for an awesome Mother's Day Brunch? Can you taste the french toast, eggs benedict, muffins and bacon? Don't despair!  If all your friends have left you to head home you can make a simple french toast for yourself, the single guy; or, if some of your roommates are moochin' off your cooking skills, you can make oven-baked creme brûlée french toast for the 'single guy with friends'...the night before! Whatever you do, don't forget to call your mother!
(adapted from Epicurious Mobile App and Cookbook)



Equipment (for both versions):
Mixing bowl
Whisk
Spatula
10" Non-stick skillet you have grown to love
Stove-top with functioning burners

or

9"x13" Pyrex Dish, ungreased
Small sauce pan
Oven


A.  Single Guy Version

Ingredients:

2-3 1/2"-3/4" slices of Challah bread (or one-day old French Bread, or plain white bread even)
1 cup whole or 2% milk
3 eggs
1 tsp cinnamon sugar
1/4 tsp salt
1 tsp pure vanilla (optional)

Instructions:

1. Wash your hands, even if you are possibly eating alone.

2. Whisk together eggs, milk, sugar, and salt.

 3. Soak the bread slices for several minutes. Drench them.

4. Get your 10" skillet ready with 1 tsp butter or PAM spray (healthier)

5. Put your slice into medium heat skillet.

 5. Cook each side until golden brown.

6. Top with fresh berries or plain old maple syrup and a dusting of powdered sugar.

B. Single Guy with Friends / Oven-baked French Toast 

This recipe just has a few extra steps, but can be done the night before if you are aware people may be dropping by.


Ingredients:
6 3/4" slices of Challah bread, ends and crust removed to fit into pyrex evenly
1 stick unsalted butter, melted
1 cup light brown sugar
2 tablespoons Karo syrup

5 large eggs
1 1/2 cups half-and-half (probably could use 2% or whole milk instead)
1 tsp pure vanilla extract
1 tsp orange juice (optional) or zest
1/4 tsp salt

Instructions:
Preheat OVEN to 350F degrees.

1. In a small saucepan, melt the butter, brown sugar and Karo syrup.
2. Stir until it is smooth and well-mixed.
3. Pour into pyrex dish and spread evenly.

4. Add trimmed bread slices on top of sugar mixture.

5. Make your custard as before with the eggs, half-and-half (or milk) mixtures, vanilla, orange juice/zest, and salt.

6. Pour custard over top of bread (ignore this picture since it has a double row of bread)

 7. Bake for 35 - 40 minutes.  If you cook too long, it will be a little dry.  (It will look as if air was blown into the entire dish when you remove it from the oven.)

8. Fluffy and soaked in caramel goodness at the bottom.  Just scoop yourself and your friends a helping.

9. Make your friends contribute by bringing fresh berries, juice, milk, coffee, or the maple syrup.

10.  Sprinkle with lemon juice or powdered sugar.  Don't think you'll need butter!

Don't Forget!

Mother's Day Mug

iPhone Case

Happy Mother's Day Water Bottle