MINI ROLL-UP SALAD
Posted Fri, 11/05/2010 – 19:07
MINI ROLL-UP SALAD
Makes 1 wrap
Preparation Time: 5 minutes

For each wrap or mini roll-up salad you will need:
3 Tbsp Boursin® Garlic & Fine Herbs Light or Laughing Cow Cheese
1 9-10 inch Flour tortilla or vegetable wrap OR large lettuce leaf
1 cup Finely shredded lettuce
1 small Tomato, diced
1/2 small Ripe avocado, thinly sliced
1/4 cup Alfalfa sprouts
1/4 cup Thinly sliced cucumber

For each wrap, spread Boursin over surface of wrap or tortilla or lettuce leaf. Top with lettuce, tomato, avocado, sprouts and cucumber. Starting from one end, tightly roll wrap (if using lettuce, secure with toothpick); cut in half.

TIP: Any flavor Boursin/Laughing Cow cheese can be substituted plus your own favorite toppings. Even the sweeter Boursin flavors would be good on a whole wheat wrap with additions like sliced apple or pear, tomatoes, toasted almonds or walnuts, sliced smoked chicken or turkey breast.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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MINI ROLL-UP SALAD Yum

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MINI ROLL-UP SALAD
Makes 1 wrap
Preparation Time: 5 minutes

For each wrap or mini roll-up salad you will need:
3 Tbsp Boursin® Garlic & Fine Herbs Light or Laughing Cow Cheese
1 9-10 inch Flour tortilla or vegetable wrap OR large lettuce leaf
1 cup Finely shredded lettuce
1 small Tomato, diced
1/2 small Ripe avocado, thinly sliced
1/4 cup Alfalfa sprouts
1/4 cup Thinly sliced cucumber

For each wrap, spread Boursin over surface of wrap or tortilla or lettuce leaf. Top with lettuce, tomato, avocado, sprouts and cucumber. Starting from one end, tightly roll wrap (if using lettuce, secure with toothpick); cut in half.

TIP: Any flavor Boursin/Laughing Cow cheese can be substituted plus your own favorite toppings. Even the sweeter Boursin flavors would be good on a whole wheat wrap with additions like sliced apple or pear, tomatoes, toasted almonds or walnuts, sliced smoked chicken or turkey breast.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe

MINI ROLL-UP SALAD Yum

Servings

Servings

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MINI ROLL-UP SALAD

Makes 1 wrap
Preparation Time: 5 minutes

For each wrap or mini roll-up salad you will need:
3 Tbsp Boursin® Garlic & Fine Herbs Light or Laughing Cow Cheese
1 9-10 inch Flour tortilla or vegetable wrap OR large lettuce leaf
1 cup Finely shredded lettuce
1 small Tomato, diced
1/2 small Ripe avocado, thinly sliced
1/4 cup Alfalfa sprouts
1/4 cup Thinly sliced cucumber

For each wrap, spread Boursin over surface of wrap or tortilla or lettuce leaf. Top with lettuce, tomato, avocado, sprouts and cucumber. Starting from one end, tightly roll wrap (if using lettuce, secure with toothpick); cut in half.

TIP: Any flavor Boursin/Laughing Cow cheese can be substituted plus your own favorite toppings. Even the sweeter Boursin flavors would be good on a whole wheat wrap with additions like sliced apple or pear, tomatoes, toasted almonds or walnuts, sliced smoked chicken or turkey breast.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe

MINI ROLL-UP SALAD Yum

Servings

Servings

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POLLASTRE AMB TAPARES
CHICKEN WITH CAPERS
Serves 4 to 6

1 Whole medium-sized chicken – cut into 8 bone-in pieces
3 tablespoons Olive oil or 2 tablespoons lard
1 small to med. Onion – grated
1 Carrot – sliced
1 small handful Flat-leaf parsley leaves – whole
1 Clove garlic – peeled and whole
2 Bay leaves
2 Corns pepper
1 tablespoon Flour
1 cup Vi ranci or white wine
2 to 3 cups Hot water
To taste Salt
For garnishing
2 tablespoons Olive oil
10 Shallots
OR
10 Sweet spring onions – peeled
12 Champignons (white button mushrooms)
4 to 5 teaspoons Capers
large kettle
strainer
large bowl

Moderately salt the chicken pieces. Heat 3 tablespoons olive oil in a big pot over medium heat. Add the chicken pieces and brown them, 3 or 4 minutes each side. Remove the chicken from the pan and set it aside.

In the same pan combine the onion, carrot, parsley, garlic, bay leaves, and pepper. Stir for one minute and add the flour and salt. Stir to prevent sticking. When the sofregit or sauce has thickened, add the wine and the water, so that the sauce can continue cooking for 5 minutes without all liquid evaporating. You need this sauce for the next step of this chicken stew recipe.

Strain the sauce into a bowl, return the chicken to the pan, and pour the sauce over the chicken. Cover and simmer the chicken with the sauce for 20 to 30 minutes depending on the size of the chicken.

When the chicken has simmered for 15 to 20 minutes, heat 2 tablespoons olive oil in a frying pan, and fry the shallots and the champignons (mushrooms) over medium heat.
Add the capers to the chicken 3 minutes before removing the pan from the heat.
Traditionally, you serve this chicken stew recipe with the shallots or spring onions and champignons (mushrooms) around the chicken.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe

POLLASTRE AMB TAPARES Yum

Servings

Servings

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PORK CHOPS WITH PEACH CRANBERRY SAUCE

8 servings 4 servings
8 (1 1/2 lb.) 4 Lean boneless loin pork chops
1 tsp. 1/2 tsp. Salt
1/2 tsp. 1/4 tsp. Pepper
2 Tbl. 1 Tbl. Cooking oil
2 (16 oz.) 16 oz. can Sliced peaches in light syrup
2 cups 1 cup Fresh or frozen cranberries
6 Tbl. 3 Tbl. Brown sugar
2 Tbl. 1 Tbl. Orange zest
1/2 tsp. 1/4 tsp. Ground cinnamon
1/2 tsp. 1/4 tsp. Ground ginger
1/4 tsp. 1/8 tsp. Allspice
½ tsp. ¼ tsp. Nutmeg
1/2 tsp. 1/4 tsp. Salt
3 Tbl. 1 1/2 Tbl. Cornstarch

Sprinkle chops with salt and pepper.

Heat oil in a large nonstick skillet over medium –high heat.

Brown chops on both sides.

In a small bowl combine peach syrup (set peaches aside), cranberries, brown sugar, orange zest, cinnamon, ginger, nutmeg, allspice, and salt. Stir to blend. Pour into pan and bring to a boil. Reduce heat, cover pan, and simmer for 10 to 15 minutes or until cranberries have popped and are tender.

Remove pork chops from pan.

Mix cornstarch in 1/4 cup cold water and add to the pan. Bring to a boil, stirring constantly, until mixture thickens. Add peaches to pan and heat through. Add water to thin if sauce is too thick.

Serve warm sauce over chops.

Note: Raspberry-flavored canned peaches are especially good in this recipe.

Yield: 8 servings or 4 servings
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe

Pork Chops with Peach Cranberry Sauce Yum

Servings

Servings

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