Chili Tortilla Roll Ups

Chili Tortilla Roll Ups
Print Recipe
    Servings
    20 rolls
    Servings
    20 rolls
    Chili Tortilla Roll Ups
    Print Recipe
      Servings
      20 rolls
      Servings
      20 rolls
      Ingredients
      Servings: rolls
      Instructions
      1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
      2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
      3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
      4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
      5. Continue with remaining shells, chili and cheese until all have been rolled.
      6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

      Raspberry Swirl Cake


      Raspberry Swirl Cake
      Print Recipe
        Servings Prep Time
        12-16 people 20 minutes
        Cook Time Passive Time
        50-60 minutes 3 hours
        Servings Prep Time
        12-16 people 20 minutes
        Cook Time Passive Time
        50-60 minutes 3 hours
        Raspberry Swirl Cake
        Print Recipe
          Servings Prep Time
          12-16 people 20 minutes
          Cook Time Passive Time
          50-60 minutes 3 hours
          Servings Prep Time
          12-16 people 20 minutes
          Cook Time Passive Time
          50-60 minutes 3 hours
          Ingredients
          Raspberry Sauce
          Cake
          Mascarpone Whipped Cream
          Servings: people
          Instructions
          Raspberry Sauce
          1. Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
          Cake
          1. Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
          2. In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
          3. Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
          4. Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
          Mascarpone Whipped Cream
          1. Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
          Recipe Notes

          Be sure to use a 9" x 2" or 9" x 3" pan.

          Parsnip Spice Muffins

          Parsnip Spice Muffins
          Print Recipe
            Servings Prep Time
            12 muffins 20 minutes
            Cook Time
            25-28 minutes
            Servings Prep Time
            12 muffins 20 minutes
            Cook Time
            25-28 minutes
            Parsnip Spice Muffins
            Print Recipe
              Servings Prep Time
              12 muffins 20 minutes
              Cook Time
              25-28 minutes
              Servings Prep Time
              12 muffins 20 minutes
              Cook Time
              25-28 minutes
              Ingredients
              Servings: muffins
              Instructions
              1. Preheat oven to 350℉ and line 12 muffin tins with parchment or muffin liners. In a small bowl whisk together flour, baking powder, spices and salt. Set aside.
              2. In a large bowl whisk together oil and sugar. Add eggs one at a time, incorporating after each. Whisk in applesauce, milk and vanilla to combine. Whisk in flour mixture and parsnips until just combined. Stir in pecans.
              3. Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each. Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
              4. In a small bowl stir together cream cheese, icing sugar, milk and vanilla to form a smooth texture. Drizzle or spread onto cooled muffins.

              Tarragon Chicken Cutlets

              Tarragon Chicken Cutlets
              Print Recipe
                Servings Prep Time
                3-4 people 20 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                3-4 people 20 minutes
                Cook Time
                20 minutes
                Tarragon Chicken Cutlets
                Print Recipe
                  Servings Prep Time
                  3-4 people 20 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  3-4 people 20 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a shallow bowl stir together flour, salt and pepper. Set aside. Cut off fillet from chicken breast if attached. Slice each chicken breast horizontally into two pieces. Cut each piece in half, giving 4 pieces of similar size per chicken breast, plus the fillet if included. Place each piece, including fillet between two pieces of parchment paper. Pound with a flat mallet until 1/4" thick.
                  2. Heat 1 tbsp oil in a large skillet over medium high heat. Toss chicken pieces in flour and shake off excess. Fry half of the chicken pieces 2 minutes per side and remove to plate and keep warm. Repeat with remaining oil and chicken.
                  3. Reduce heat to medium and add 1 tbsp of butter to the pan, add chopped shallot and sauté for 1 minute until softening but not browning. Add wine, stirring and scraping the pan to remove all the cooked bits. Stir in broth and reduce for 3-4 minutes until about 1/2. Whisk in mustard and remaining butter, small chunks at a time, allowing each to incorporate before adding more. Stir in lemon juice and tarragon. Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce. Serve immediately.

                  Rack of Lamb with Pomegranate Sauce


                  Rack of Lamb with Pomegranate Sauce
                  Print Recipe
                    Servings Prep Time
                    2-3 people 30 minutes
                    Cook Time Passive Time
                    25 minutes 10 minutes
                    Servings Prep Time
                    2-3 people 30 minutes
                    Cook Time Passive Time
                    25 minutes 10 minutes
                    Rack of Lamb with Pomegranate Sauce
                    Print Recipe
                      Servings Prep Time
                      2-3 people 30 minutes
                      Cook Time Passive Time
                      25 minutes 10 minutes
                      Servings Prep Time
                      2-3 people 30 minutes
                      Cook Time Passive Time
                      25 minutes 10 minutes
                      Ingredients
                      Lamb
                      Pomegranate Sauce
                      Servings: people
                      Instructions
                      Lamb
                      1. Preheat oven to 425℉. Trim lamb rack of excess fat and clean off bones if needed. Season lamb on all sides with salt and pepper. Over high heat, heat canola oil in a pan large enough to fit the lamb rack. Brown lamb rack on all sides. Remove from pan and place meat side up on a baking sheet lined with foil.
                      2. In a small bowl whisk together Dijon mustard, mayonnaise, garlic, 2 tsp olive oil and herbs de provence. Smear onto all sides of lamb giving the upper meat side the most attention.
                      3. In another small bowl stir together panko bread crumbs, remaining 2 tsp olive oil and 1/8 tsp of both salt and freshly ground pepper. Pack this mixture onto mustard coating on the meat side only, which will include the sides of the lamb rack.
                      4. Clean up any stay crumbs that have fallen onto baking sheet as they tend to burn. Place lamb into preheated oven and cook for 25-30 minutes or until a thermometer registers 125℉-130℉ for medium rare. Remove from oven and allow to rest for 10 minutes. Cut between bones into chops and top with pomegranate sauce, serve immediately.
                      Sauce
                      1. In a small sauce pan heat butter over medium heat. Add shallots and sauté for 2-3 minutes until starting to soften but not browning. Add beef broth and rosemary sprig. Increase heat and bring to a steady simmer and allow to reduce for about 2 minutes. Stir in port and continue to reduce for about 10 minutes until sauce has thickened and is syrupy. Remove from heat and remove rosemary sprig. Stir in apricot jam and pomegranate molasses. Spoon over lamb chops and serve immediately, serving any extra sauce on the side.
                      Recipe Notes

                      Sauce can be made a day ahead and gently rewarmed for serving.