Simply Savory Pinwheels

Whether you call them hors d'oeuvres or appetizers, these savory pinwheels are absolutely addictive. They are a breeze to make and are loaded with flavor to please any palette. Pack them for lunch, serve at a party, or keep some on hand for a late-night snack. Using pizza dough in this recipe instead of traditional puff pastry saves a ton on fat and calories, but doesn't sacrifice taste. There is also something special about combining cream cheese with sage. Together, they produce a flavor that borders on perfection.

Cream Cheese Mushroom Pinwheels

Prep Time: 30 minutes
Cook Time: 20-25 minutes
Preheat oven to 350 degrees 

Ingredients

8 oz. cream cheese

1/2 tsp. ground sage

1/4 tsp. kosher salt

1 lb. pizza dough (pre-made)

1 lb. chopped portabella mushrooms

1 tbsp. dried parsley

2-3 tbsp. olive oil (for cooking mushrooms; use more for brushing pinwheels)

Directions

Cook the mushrooms in a fry pan with olive oil and salt (to taste) for about 15 minutes, or until fully cooked. Set aside and let cool. Lightly dust a cutting board with flour. Roll out the pizza dough into an large oval or rectangle shape (about 1/8 inch thick). Mix together cream cheese salt, and sage until fully blended. Spread the cream cheese mixture over the pizza dough so the dough is completely covered. Place the mushrooms in a food processor and pulse it until fully chopped. Spread the chopped mushrooms on top of the cream cheese mixture. Sprinkle the dried parsley over the mushrooms. Take one end of the roll and push it a little bit so that it holds its shape. Roll the pizza dough from end to end, and place it on a cookie sheet. Put the pinwheel roll in the freezer for 30 minutes. (Chilling makes it easier to cut.) Remove the pinwheel roll from the freezer, gently cut into 1-inch slices with a sharp, serrated knife. Arrange the pinwheels on a baking sheet that has been lightly sprayed with cooking spray. Brush the top of each pinwheel with olive oil and bake for 20-25 minutes or until golden brown. Let them cool a bit before serving.

Hungry for more? Try some of these ingredients for more pinwheel goodness.

Cheddar cheese, bacon, and scallions
Spinach, bacon, cheese, and onions
Prosciutto, basil, and gruyère cheese

Happy eating!

Can't Miss Quesadillas

Did someone say finger food? There is never a bad time to cook up some tasty quesadillas for friends and family, especially when the ingredients include bacon, cheese, and spinach. When you try the quesadilla recipe below, be prepared to make a few extras, because they will fly off the plate. 

What's most appealing about this recipe is the convenience factor. The quesadilla stuffing can be cooked and refrigerated several hours ahead of time if you are planning on serving these as a party appetizer. I use the Mission brand flour tortillas, but you can buy any brand in just about any grocery store. You can even substitute the white flour tortillas with corn or wheat flour tortillas.

Spinach-Mushroom-Bacon Quesadillas

Prep Time: 25 minutes 
Cook Time: 10 minutes

Preheat oven to 400 degrees

Ingredients

2 tbsp. canola oil (or more if needed)

1 medium Spanish onion, chopped

8 oz. button mushrooms, chopped

About 3-4 cups fresh spinach (or 10 oz. frozen), shredded/thawed and washed

2 strips of bacon, chopped

Salt to taste

Garlic powder to taste

About 1 tsp. garlic, chopped

4 flour tortillas (8-inch size)
2 cups shredded mozzarella cheese

(Note: double or triple the recipe if making these for a party)

Directions

In a large skillet over medium heat, warm 2 tbsp. of canola oil. Cook the onions, garlic (with salt and garlic powder) stirring occasionally, until lightly golden, about 5 to 10 minutes. Add the chopped bacon and cook a few more minutes. Add the chopped mushrooms, stirring occasionally, until tender, about 6 to 8 minutes. Add spinach, and cook until completely wilted (about 2 to 3 minutes). Season with more salt if needed. Set aside when done.

Brush ONE side of two tortillas with canola oil. Flip the two tortillas over (oiled sides down), onto a baking sheet. Layer each tortilla with cheese, the spinach mixture, and more cheese, dividing evenly. Top each with another tortilla, brushing oil on the top, and lightly press.

Bake the two quesadillas until cheese has melted and tortillas are golden brown, turning them after five minutes. Total cook time: 10 minutes. Cut quesadillas into quarters and serve immediately.

Serves 2-4

A note about garlic powder—it doesn’t just add flavor. Garlic powder is loaded with nutritional benefits, and has very strong anti-inflammatory properties. And, it’s sodium free.

Do-It-Yourself Granola

Are you forever looking for that go-to snack that you can throw into your purse or gym bag? Look no further than your own kitchen. Homemade granola is delicious and nutritious, and best of all, you control the ingredients and calories. If you’ve never attempted to make your own granola before, never fear. This recipe is practically impossible to mess up!

Nutty Chocolate Granola

Prep Time: 20 minutes
Cook Time: 45 minutes
Preheat oven to 300 degrees

Ingredients

3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, hulled
1 cup raw pumpkin seeds, hulled
1/2 cup EVOO (extra virgin olive oil)
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots (or other variety of dried fruits)
3/4 cup chocolate chips (milk chocolate or dark chocolate)

Directions

In a large bowl, combine oats, pistachios, pumpkin seeds, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted. Transfer granola to a large bowl, and let cool. Add apricots (or other dried fruit) and chocolate chips, tossing to combine.  Place 1/2 cup to 1 cup of the granola mix into individual zip lock bags, and store in a cool, dry place.

Makes about 9 cups.

Enjoy!

Crispy Coriander Potatoes

How many times have you looked at a bag of potatoes at the grocery store and thought: What can I do with that? Let’s face it. Potatoes are not pretty. They have rough skin and dark spots, and some of them have root hairs sticking out in almost every direction.

 

 

Here’s the trick: Don’t think of potatoes in their pre-cooked state. Think of them in terms of the end product. Usually when I see potatoes, I really see french fries. Potatoes of any variety are the most versatile of all foods, and pack a nutritional punch (lots of potassium and vitamin C). They can be used as an ingredient for a main meal, a side dish, or an appetizer.

 

The potato recipe below makes an excellent side-dish for any occasion, and uses a collection of spices that not only add to the taste, but add nutritional value as well.

 

Crispy Coriander Potatoes

Ingredients

    * 1 1/2 pounds small red potatoes (leave skins on)

    * 2 tablespoons vegetable oil

    * 1 teaspoon ground coriander

    * 1/2 teaspoon turmeric

    * 1/2 teaspoon dried thyme

    * 1 teaspoon kosher salt

    * 2 tablespoons minced fresh cilantro

    * Squeeze fresh lime or lemon, optional

Directions

Place the potatoes (whole with skins on) in a large pot of water, and season with some salt. Set the stove on high and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance (about 15 to 20 minutes). Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.

In a large skillet, warm the vegetable oil until it's hot, but not smoking. In a small bowl, mix the coriander, tumeric, thyme, and kosher salt. Immediately add the potatoes to the spice mix, and blend together. Place the potatoes into the skillet. Stir-fry until the potatoes get crispy and golden brown on the outside. Top with fresh cilantro and lime or lemon juice and serve.