Appetizer Tortilla Roll-ups

appetizer tortilla rollups

I came across this recipe for Appetizer Tortilla Roll-ups so long ago that I can’t remember where I first found it. In the meantime, I’ve adapted and made some changes to the original recipe. I’ve served these appetizer tortilla roll-ups at home, at sled-riding parties, teas, refreshments after an event, and other special occasions. They make a great appetizer or snack for family or for guests. With this recipe, you can add or nix whatever ingredients you’d like. The filling can be made a few days ahead and then it will be easy to put the roll-ups together in short order.

You’ll want to put these together several hours before serving them. (This is why the recipe states that the “cook time” is four hours. You don’t cook them, but they do need to be refrigerated for several hours. So when you make these, it won’t take long to mix up the filling and roll up the tortillas. But you need to plan the extra time for refrigeration.  Refrigerate and then slice them, removing the ends of the roll-ups.

I have added chopped ham or chicken (usually left-over) to this recipe. The red pepper flakes (my addition) add a little bit of zing as well. I’ve used plain Greek yogurt in place of sour cream or mixed it half-and-half. Any way you slice it, these appetizer tortilla roll-ups are a fun addition and flair to any party or event!

Serve them on a round platter with a bowl in the center for the salsa. Or you can serve them on a rectangular tray and serve salsa on the side.

If you have leftovers, refrigerate them in an air-tight container. They will keep for days. The tortillas do not become soggy, and your family will not realize they’re getting left-overs!

Appetizer Tortilla Roll-ups
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 50
 
A quick and easy yet festive snack or appetizer that gives a different flair to "refreshments."
Ingredients
  • 8 oz. cream cheese (or you can substitute plain Greek yogurt)
  • 8 oz. cream cheese, softened
  • 4 oz. diced green chilies, drained
  • 4 oz. chopped black olives, well drained
  • 1 cup shredded cheddar cheese
  • ½ cup chopped green onion
  • ⅛-1/4 tsp. red pepper flakes
  • seasoned salt to taste
  • garlic powder to taste
  • 5 10-inch flour tortillas
  • fresh parsley for garnish
  • salsa
Instructions
  1. Mix all but the last three items together thoroughly.
  2. Divide the filling and spread it evenly over the tortillas
  3. Roll each tortilla up (like a cinnamon roll)
  4. Wrap each one individually in plastic wrap OR put into an air-tight container
  5. Refrigerate for several hours
  6. Cut into ½ - ¾ inch slices (an electric knife works well)
  7. Discard the ends
  8. Lay pinwheels flat on a glass serving plate
  9. Garnish with parsley
  10. Leave space in center of the plate for a bowl of salsa if desired
  11. Makes 50 pinwheels

 

appetizer tortilla roll-ups

 

appetizer tortilla roll-ups

Italian Ham, Potato, and Spinach Soup

I enjoyed a delightful lunch with two friends the other day in one of their homes. It was a crisp fall day, and the host decided soup was in order. She was right.

I’d been mulling what to fix for supper, and had come up with an idea using items I already had in my freezer, refrigerator, and kitchen. Mostly I was thinking of a ham potato soup. I loved the seasonings in the soup my hostess served, so I came home and concocted my own recipe using some of the same seasonings but different ingredients.

Start by sauteeing your onion and garlic in a little bit of chicken stock or some butter, then add the rest of the stock and the potatoes. Season with sea salt and pepper, and cook until the potatoes are tender.

I highly recommend making your own stock. Cook up a chicken, debone it, and save the broth for later. For this recipe, I had several containers of broth/stock in my freezer because I had purchased chicken on sale. I cooked up a huge pot of chicken pieces, deboned and put the meat and the brother in the freezer in separate containers. This beats any broth, chicken stock, or chicken bouillion you buy in the store. No preservatives and no sodium.  It’s a win-win!

Add spinach (frozen or fresh) OR Kale, chopped, cooked (real) ham, and then add cream and more seasoning as desired.

Simmer until the vegetables are completely heated through, add some parmesan cheese on top (optional)  and serve.

There’s something about the aroma of onion and garlic mingled with chicken and ham that speaks of comfort and home. I’ve never been a fan of spinach or kale, but this soup welcomes you to the table with a delightful flair, and you won’t even know the spinach is there! Mostly it will seem like a ham potato soup.

I served it up to my man for supper. After we came home from church that evening he finished it up (an entire quart full). This one was a hit and I will be making it again.

Italian Ham, Potato, and Spinach Soup
Author: 
Recipe type: Soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 quart
 
Using ingredients you have in your kitchen, this soup comes together easily and quickly. It's a great way to use leftover ham after the holidays, and delightful because it will warm your bones on cold winter days.
Ingredients
  • 3 cups chicken stock
  • 3 cups diced potatoes
  • ¾ tsp. Sea salt
  • ¼ tsp. pepper
  • 1 Tbsp. butter
  • ½ - 1 large onion, chopped
  • 1 clove garlic, diced
  • 1-2 cups spinach or kale (more as desired)
  • 2 cups chopped ham
  • 1-2 cups heavy cream
  • Parmasean cheese (optional)
Instructions
  1. Melt butter and saute onion and garlic
  2. Add chicken stock and potatoes, and cook until the potatoes are tender
  3. Add ham and seasonings
  4. Add spinach (or kale)
  5. Add heavy cream and heat until warm
  6. Sprinkle parmesan cheese on top

Ham potato soup

 

Homemade Black Bean Soup

Black Bean Soup

I enjoyed this black bean soup when I was invited to a friend’s house last week to celebrate my birthday.  It was a delightful lunch and I found out that she had called another friend to see if I would like this soup. Fortunately, my other friend told Anna that I’d be delighted with her soup.  I was!

Anna is from Belize and she likes the food she grew up with, so when we’re at her house, we often get to try new (for us) dishes.  Not only did she dip out this scrumptious homemade black bean soup, she served fresh homemade tortillas on the side.

She acts like it’s no big deal, and it seems effortless to her.  I’ve used her recipe, and I have to think when I’m fixing tortillas. I haven’t perfected them yet, but my tortillas are getting better each time, and they are certainly better than store-bought.

When I asked her for the recipe, Anna had to stop and think a minute.  She has a recipe she “sorta follows”, so she had to figure out what part of the recipe she added and where she did her own tweaking.  I wrote it down word for word as she explained the steps she took.

With this soup, you can fold up small pieces of tortillas and then dip them in the soup.  At least, if you grew up in Anna’s  home in Belize, that’s how you do it. I could eat this several times a week. For a recipe on how Anna makes her tortillas, click here.

For the soup, if you cook the black beans under pressure you don’t need to soak them first.  If you do them in a kettle, soak them according to the package directions. I usually do the quick soak.  While the beans are cooking (in whichever kettle you choose), saute onion, garlic, salt, pepper, until tender and then add it all to the beans.  Add a whole hot pepper (in its case and not “popped”). If you want to add some bacon grease (providing you have some on hand) you can add more flavor to the soup. Bring it to a boil and then simmer for twenty minutes.

black beans

 

Homemade Black Bean Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
An easy recipe for homemade black bean soup. Plenty of fiber, flavor, and fancy, if you ask me. Simple to make and nutritious as well.
Ingredients
  • Butter, olive oil, or margarine - enough to saute onion and garlic
  • 2 lb. dry black beans
  • Clove of garlic or 2 tsp. minced garlic
  • Onion, chopped
  • Hot pepper - whole
  • Bacon grease 0 optional, for flavor
  • Salt and pepper to taste
Instructions
  1. Soak black beans according to directions (make sure you use plenty of water) and cook
  2. OR pressure cook for 30 minutes
  3. Saute onions and garlic until done
  4. Add onions, garlic, salt and pepper to kettle with beans
  5. Add whole hot pepper. Do not pop the pepper or it will be too hot
  6. Bring to a boil, then turn down and simmer for 20 minutes

pinterest black bean soup

Cheddar Chowder

Cheddar Chowder

The first time I had this chowder was the summer of 1991 when our daughter was born.  My friend Cindy Hilty (also a cousin by marriage) brought supper to us – and this was it.  My three boys under five loved this chowder and begged for more.  So of course, I asked Cindy for the recipe. Potatoes, carrots, celery, and cheese are the main ingredients.  A white sauce with butter, flour and milk round out this recipe.

You start out with a white sauce.  Melt your margarine and then stir in flour.  Gradually add milk, stirring so it stays smooth and doesn’t stick.  While you’re doing that, you can be cooking your vegetables in another kettle.  By the time one is done, the other will be also.  Then you add the two together.

Make a large kettle of this and share some with a neighbor. It’s a quick and easy supper.  To reheat, you might need to add a little milk because it thickens while it sits.

Although the chowder is called Cheddar, you can add meat to the kettle.  I’ve used ham, tuna, hamburger or sausage (fried and drained), and salmon.  Our favorite addition is ham.

This chowder is an easy way to use up leftover ham from the holidays.  It works for any day of the week, and especially on chilly evenings when you just want a bowl of soup or chowder.

Cheddar Chowder
Author: 
Recipe type: Chowder
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This chowder is so easy to fix and perfect for any occasion; spruce it up with a jello salad and rolls, or serve it plain. I've fixed this to welcome a new baby to a home or to provide comfort in the death of a loved one.
Ingredients
  • 2 cups water
  • 2 cups diced potatoes
  • ½ cup celery
  • ½ cup diced or shredded carrots
  • ¼ cup chopped onion
  • 1½ tsp. salt
  • ¼ tsp. pepper
  • 1 cup of one of the following: ham, bacon, tuna, salmon, hamburger, or sausage
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • 2 cups grated cheese
Instructions
  1. Cook together the first 7 ingredients (water through pepper)
  2. Do not drain
  3. In another pan, melt butter
  4. Add flour and stir until smooth
  5. Add milk, stirring until slightly thickened
  6. Add cheese and stir until melted
  7. Mix vegetables and sauce together
  8. Add meat of your choice
  9. Heat through and serve.