Tortilla Pinwheels

• Makes about 4 dozen slices (16 servings)
• 
  
• 5-6 homemade flour tortillas (10 inches), room temperature
• Filling
• 1 cup (7 ounces, 200g) sour cream
• 1 package (7 ounces, 200g) cream cheese, softened
• 4 ounces (100g) chopped ripe olives
• 1/4 cup chopped red pepper (about 50g)
• 1 cup (4 ounces, 100g) shredded cheddar cheese
• 1/2 cup chopped green onions, about 2 springs
• Garlic powder to taste
• Salt to taste
• For Serving
• Fresh parsley for garnish
• Salsa

DirectionsBefore the time of serving, around 1 hr or 30 minutes before unwrap the rolls, and using a very good sharp knife cut into 1/2-in. to 3/4-in. slices. Discard ends. Garnish with parsley and serve with spicy salsa for dipping.

1. If you want to use homemade tortillas for this appetizer this would be the first step. For homemade tortillas you can find the recipe here. After you make them let them cool down, to reach the room temperature.(I usually make the tortillas in the afternoon and then in the evening I prepare the filling - in order to have the appetizer ready for the next day).
2. In a large bowl, beat the filling ingredients until well incorporated.
3. Spread over the tortillas and roll up tightly.
4. Wrap the rolls with plastic wrap and refrigerate for several hours or overnight to blend the flavors.
5.   Before the time of serving, around 1 hr or 30 minutes before unwrap the rolls, and using a very good sharp knife cut into 1/2-in. to 3/4-in. slices. Discard ends. Garnish with parsley and serve with spicy salsa for dipping.

Potato Soufflé

Prep time

15 mins

Cook time

17 mins

Total time

32 mins

Ingredients

• Makes 4 servings
• 2 tbsp (30g) butter, plus extra for greasing
• 3 tsp breadcrumbs, for coating the ramekins
• 1 large potato (300g), cooked with peel on
• 1 1/3 cups (85g) mature Cheddar, grated
• 1/3 cups (30g) Parmesan Cheese, grated
• 2 tbsp fresh chives
• 2 eggs
• freshly ground black pepper
• 6 tbsp milk
• paprika, for garnish

Directions

1. Preheat the oven to 450F(220C) and put a baking sheet in the oven to heat up. Butter 4 ramekin dishes and dust with breadcrumbs.
   
2. Peel the cooked potato and place in a medium bowl. Use a potato masher to mesh it well.
   
3. Grate the cheese and separate egg yolks from the whites. Add cheese, chives, black pepper and egg yolks over the mashed potato.Stir to combine.
   
4. In a small pan warm the milk with butter until the butter melts and pour over the potato mixture. Stir to combine.
   
5. Whisk egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture.
   
6. Fill the prepared ramekins with potato mixture and sprinkle paprika on top. Place in the oven on the preheated baking sheet and bake for 15-17 minutes until puffed and golden.
   

Nutrition facts1 Serving - Calories:261, Fat:12.8g, Saturated Fat:7.4g, Unsaturated Fat:0.0g, Carbohydrates:19.7g, Sugar:2.2g, Fiber:2.2g, Protein:17.3g, Cholesterol:112mg, Calories from Fat 116, Sodium 401 mg, Potassium 466mg, Vitamin A 10%, Vitamin C 32%, Calcium 28%, Iron 8%, Nutrition Grade B-, dayly percentage values are based on a 2000 calorie diet

On October 10, 2014 at 03:31 am, Katie (The Muffin Myth) said...

Oooh, this looks good! Like the perfect comfort food side dish for these colder months. The humble potato gets a bad rap, but it's actually a very nourishing food. This is a great recipe to celebrate it! Have pinned and will be trying soon!

Re:

Thank you Katie for pinning it:) Hope you will try it soon. Let me know if you loved it. 

On October 10, 2014 at 09:50 am, Kristi @ Inspiration Kitchen said...

Potatoes may be humble, but they are one of my favorite things - I grew up on potatoes, and have never met a potato recipe I didn't like! I can already tell I would love this souffle. :-)

On October 10, 2014 at 12:07 pm, Rosa said...

Beautiful and extremely mouthwatering! They look perfect. Cheers, Rosa

On October 10, 2014 at 12:32 pm, Kayle (The Cooking Actress) said...

mmmmmmm!!! I have never even thought of potato souffle and now that I know it exists I know I'd looove it!!!

On October 13, 2014 at 07:37 pm, Liz said...

Oh, boy do these look fantastic! I'll definitely add them to my holiday menu!

On October 13, 2014 at 11:29 pm, Dedy@Dentist Chef said...

What a great idea, never had any potato soufle before, seems so smooth and pluffy!!!

On October 14, 2014 at 07:06 pm, Lindsey @ American Heritage Cooking said...

I agree! Cheers to the humble potato! This soufflé looks decadent and delicious!

On November 18, 2014 at 02:56 pm, Kristina said...

How does this taste like?? And instead of paprika can I put a different seasoning? And is there a lot of flavor?? Thank youu!!!

Re:

They taste really good.. if you are familiar with potatoes, onion and cheese combination .. you can imagine the taste. They are pretty flavorful, and you can play with this using different types of cheese. You can use anything else instead of paprika, or you can leave it simple,  I used it mostly for it's color, as garnish.  The souffle is soft inside and gets a bit crispy on the outside and edges. I really enjoy this dish, so hope you will give it a try. 

On March 30, 2015 at 10:01 am, Ann said...

Hi, I love this recipe and would love to use it however, I don't eat cheese. Is there anything I could replace it with?

Re:

There isn't a real replacement for cheese but you can try with some soy cheese maybe? I've also heard Nutritional yeast can be a good substitute for cheese but I've never tried it. Never made this souffle without cheese so I don't know how it would be without.

Easy Extra Flaky Homemade Crescent Rolls

prep time: 30 MINUTES cook time: 12 MINUTES total time: 1 HOUR 40 MINUTES yields: 16-20 CRECSENT ROLLS

Ingredients

• Crescent Rolls
• 1/4 cup very warm water, but not boiling water
• 2 1/4 teaspoons active dry yeast (one packet)
• 2 teaspoons granulated sugar
• 3/4 cup warm milk, not boiling
• 1 egg
• 1 tablespoon unsalted butter, melted or softened
• 1 teaspoon salt
• 3 cups all-purpose flour, plus more for rolling
• 8 tablespoons salted butter, softened
• 1 egg, beaten and or melted butter, for brushing
• Cranberry Toasted Coconut Butter (OPTIONAL)
• 1/2 cup shredded sweetened coconut
• 1 cup salted butter, softened
• 1 tablespoon maple syrup
• 1/4 teaspoon grated orange peel (or more to your taste)
• 1/3 cup dried cranberries

Instructions

In the bowl of a stand mixer or large glass bowl, combine the warm water, yeast and sugar. Mix until combined. Let the mixture sit for about five minutes until it smells like bread and is foamy.

Once the yeast has proofed and is foamy, add the warm milk, egg, butter, salt and flour. Using a dough hook, knead the dough on medium-high speed for about five minutes until dough is smooth and elastic. It will seem sticky at first, but keep mixing (or kneading by hand*) and it will become smooth.

Remove the dough from the bowl and place on a floured work surface. Knead the dough into a smooth ball. Grease the bowl that you mixed the dough in and set the dough back in the bowl. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.

After 30 minutes, remove dough from fridge and roll out on a lightly floured surface to a large rectangle that’s about 1/4th inch thick. Spread the softened butter all over dough, leaving an inch around the sides of the rectangle, being careful not to break through dough with butter.

Fold one half of the rectangle towards the center and fold the other half over as well on top of the first layer so you have three dough layers, cover with plastic wrap and place in freezer for 10 minutes.

Roll out dough again to a long rectangle (being careful of the butter—roll gently) and fold dough again into thirds like a book. Place back in freezer for 10 more minutes. Repeat this process two more times for a total of three folds (and 30 minutes in the freezer)

After the three folds, you can either proceed with the directions or you can wrap your dough tightly with plastic wrap and place in the fridge overnight or up to three days.

To proceed, using a lightly floured work surface, roll the dough out into a rectangle about 1/4 inch thick. Using a pizza cutter or sharp knife cut the dough in half lengthwise, and then cut the dough into triangles. Using both hands, roll the crescent up. Place on a baking sheet about 2-3 inches apart, cover with a towel and set in a warm place to rise for 30 minutes to 1 hour.

Meanwhile, position a rack in the middle of the oven and preheat to 205 degrees C. Before baking, brush each crescent with the beaten egg wash. Bake rolls for 10-12 minutes or until lightly golden brown. If desired brush with melted butter. Serve warm along side the cranberry toasted coconut butter (recipe is below) if desired.

Crescent Rolls

rep time

30 mins + 1 hr rise

Cook time

15 mins

Total time

1 hr 45 mins

Ingredients

• Makes 32 rolls
• 3 1/2 cups flour
• 25 g fresh yeast (2 1/4 tsp active dry yeast or 2 tsp of instant yeast)
• 1/3 cup water, warm
• 3/4 cup milk, warm
• 1 1/2 tbsp sugar
• 2 eggs
• 1 tsp salt
• 4 tbsp butter, softened
• Filling
• 4 or 5 tbsp butter, softened
• Topping
• 1 1/2 tbsp butter, melted

Directions

1. In a large bowl, mix flour with sugar and salt. Dissolve the fresh yeast in the warm water and add to the flour mixture. Add eggs and milk, mix everything together. Add the butter and knead until the dough is smooth and soft. Cover with a clean dish towel and let it rise for about 1 hour in a warm area, until doubled in size.
2. Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 16 to 17 inch round, using a rolling pin. With the back of a spoon, spread about 2 tbsp of very soft butter onto the dough round. Using a pastry wheel cutter cut the round into 16 triangles (like slicing a pizza). 
3. Start rolling each triangle into crescents, starting from the outside edge of the triangle. Once rolled, curve the edges and place on a greased baking tray with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about 20 minutes. Melt additional 1 1/2 tbsp butter and brush the tops of the rolls with melted butter.
4. Preheat the oven to 200C. Bake for 14-18 minutes until puffed and golden brown. Let them cool on a wire rack few minutes before serving.

Crescent Rolls

 

INGREDIENTSNutrition

SERVINGS24YIELD48 rollsUNITSUS

• 2(1/4 ounce) packages active dry yeast
• 1tablespoon sugar, plus
• ¹⁄₂cup sugar
• 1cup warm water
• 1cup milk, scalded (2 min. in microwave)
• 3eggs, beaten
• 6tablespoons unsalted butter, melted & cooled
• 1teaspoon salt
• 7cups flour (I use Gold Medal Bread Flour)

DIRECTIONS

1. Dissolve yeast, 1 Tablespoon sugar in the water.
2. Let stand (proof) for 5 minutes.
3. Mix butter, salt, milk and remaining sugar in large mixing bowl.
4. Add 2 cups flour mixing well.
5. Add yeast and beaten eggs. Beat well.
6. Add remaining flour or enough to make a soft dough.
7. Cover dough and let rest 20 minutes.
8. Knead dough on lightly floured board and place in a greased bowl.
9. Cover and let rise until double in bulk.
10. Punch down and divide dough into thirds. Roll into a 12" diameter circle, cut circle into 16 pie shaped pieces.
11. Roll up into crescent shapes starting with the wides end.
12. Place crescent rolls on greased cookie sheet and let rise 1 hour - cover lightly with plastic wrap or flour sack tea towel. Repeat with remaining dough.
13. Bake 10-12 minutes in 375º oven or until golden brown.