Sunday, February 16, 2014

Salami and Pickle Rollups

YUMMY!!!  Valentine's Day celebration today, so I had to come up with an app that was red..and this was insane!  Not healthy at all - but tasted OH SO GOOD!!!
1lb cream cheese, room temp
3/4lb salami sliced thin
pickles, jalapeno, or green pepper - thinly sliced

Lay out a large piece of plastic wrap on the work surface. Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size.  With a rolling pin roll the cream cheese out into an even layer, approximately 1/4-inch thick. Watch the edges of the cream cheese as it rolls out because the top wrap can work its way under the cheese. To avoid this, occasionally pull the wrap off and replace it to continue rolling the cheese into a rectangle

 Remove the top layer of plastic wrap and add the salami, overlapping the slices until all the cream cheese is covered, lightly press the salami into the cream cheese to make it stick. Replace the plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top.  Remove the wrap and place the sliced green peppers over the cheese.

 Roll the salami over the cream cheese being careful not to leave any air space (this make it harder to cut later) and use the plastic wrap to pull it tight as you work. Roll the meat log and press the outer layers tight to hold it all together.  Wrap the log in plastic wrap and refrigerate 4-6 hours or overnight (it can be cut without chilling, but the longer it chills the easier it is to cut.)  Cut the meat slices thin, taste one on a cracker, as large crackers may need a thicker slice, while smaller crackers will need one cut thinner. Enjoy with your favorite beverage.

Friday, February 14, 2014

Homemade Valentine's Day Cards

I had so much fun with this :)

"I like you a BOT"


"I mustache you a question..."  "Thumb-body loves you"  :)

"Bear hugs and Kisses"

"You are o'FISH'ally awesome"

Thursday, February 13, 2014

Chicken Enchilada Soup

This was so, so, so good!  It was spicy - but not like scary spicy for all of those that hate the extra kick.  I thought it was perfection just the way it was!  Sodahl fam - yuppers!!!

OBB Cookbook

1 medium onion, chopped
5-6 cloves garlic, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove the seeds and membranes to cut down on the heat)
1 1/2 teaspoons chili powder
1 heaping teaspoon cumin
1 heaping teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon smoked paprika
6 cups chicken broth
14.5-ounce can diced tomatoes, divided
1 cup water
5-6 6″ yellow corn tortillas
kosher salt and freshly ground black pepper to taste
Shredded breast meat from 1 medium rotisserie chicken
1/2 cup heavy cream
Toppings: chopped green onions, sour cream, shredded cheddar or pepper jack cheese, fried tortilla strips

In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, and saute until fragrant and the vegetables are tender.

While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When the vegetables are tender, add the spices and stir to combine. add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender). Bring to a boil and tear the tortillas and add them to the soup (6 will be pretty thick, it just depends on personal preference). Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat.

Whip out your immersion blender again and blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately with green onions, shredded cheese, and fried tortilla strips. Makes 8 servings.

Slow Cooker Instructions:
After sautéing the vegetables, add them to your slow cooker and add the spices. Stir to combine. Blend with the chicken broth and 1/2 cup of tomatoes until smooth, either with an immersion blender or in a traditional blender. Add water and torn tortillas and cook on low for 8 hours or high for 4 hours. If necessary, blend again. Add the remaining diced tomatoes, shredded chicken breast and cream, stir to combine, and serve immediately.

Fried Tortilla Strips

Um yum :) These were insane and awesome!!!  We ate these with: Chicken Enchilada Soup

Veggie Oil

In a pan or skillet, heat about a 1/4 inch of vegetable oil (I use canola) to medium heat.

Using your pizza cutter, cut the tortillas into thin strips. Test your oil by flicking a bit of water into it. If it sizzles, it’s ready. If it splatters, it’s too hot–turn down the heat and try again in a few minutes.

When the oil is ready, toss your tortilla strips into the hot oil and stir them around on a regular basis so they don’t burn.  When they start getting golden and crispy, remove them to a paper towel to drain and sprinkle with salt.

Monday, February 10, 2014

Pesto, Sun Dried, Mozz Pasta

This was so quick to make (really - I'm not just saying that!)  I was able to make myself...with a sick Brody who only wanted to be held; in like 10 minutes!  It also tasted FAB!

8 oz medium shell pasta
1 lb asparagus, trimmed
2 Tablespoons olive oil
kosher salt and pepper
1/2 cup basil pesto
1/3 cup sun dried tomatoes, drained
1/3  cup diced mozzarella cheese

Preheat oven to 450 degrees.  Line a baking sheet with foil.

In a large pot of boiling salted water - cook pasta according to package instructions; drain well.

Place asparagus in a single layer onto the prepared baking sheet.  Drizzle with olive oil, salt, and pepper.  Gently toss to combine.  place in oven and roast for 8-12 minutes, or until tender but crisp.  Let cool before cutting into 1-inch pieces.

In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes, and mozzarella.  Serve immediately!