Italian Roll Ups

8 oz. cream cheese, softened

1 Tbsp basil paste

1 cup diced peperoncini

8 slices deli ham 

24 slices pepperoni

24 slices salami

4 flour tortillas, medium-sized

Mix cream cheese, peperoncini and basil together.  

Warm each shell one at a time for 25 seconds on med/hi in microwave (helps to roll)

Spread mixture on one side of shell, top with one layer of meat and roll up.

Refrigerate up to 6 hours (helps when cutting them)

Cut into 1/2 rolls.

Serve chilled.

Zesty Lime Shrimp Salad

Zesty Lime Shrimp Salad

2 cups chopped romaine

1/2 cup sliced cucumber

1/3 cup sliced sweet bell peppers (red, yellow, orange)

3 scallions chopped

2 Tbsp chopped fresh cilantro

1 cup sautéed shrimp (1 tbsp EVOO)

Zesty Lime Dressing

Juice of 1 lime

2 Tbsp EVOO

Season salt and pepper, to taste

Combine and mix in separate bowl before covering salad

Veggie Fried Rice

1 pouch cooked brown rice, drained

1 Tbsp Butter

2 cloves chopped garlic

3 eggs, beaten

3 scallions rough chopped

1/4 cup soy sauce

1 Tbsp sesame oil

Medium heat fry pan

Add butter, garlic, and scallions. Cook 5 minutes.

Add eggs stir until egg is scrambled (cooked)

Add rice, soy sauce and sesame oil.

Stir ingridents together cook 5 minutes.

Remove from heat and serve.

Roasted potato salad

2 cups Roasted red potatoes (see recipe) cooled.

4 hard boiled eggs mashed

1/4 cup mayo

2 Tbps yellow mustard

1/2 Tsp season salt

1 scallion diced

Mix and chill.

Serve chilled.

Mexican deviled eggs

12 hard boiled eggs, halved.

Mix in bowl:

Yolks

1/4 cup chunky salsa

1/4 cup mayo

2 Tbsp sour cream

3 chopped green onions

Pour mixture into a quart size ziplock bag. Cut the corner off the bag and pipe the mixture into the egg whites.  Sprinkle with paprika. Serve chilled.

Roasted Red Potatoes

Preheat oven with baking sheet in oven to 350*

Wash and quarter a bag if small red potatoes

Put in a mixing bowl with the following:

Extra virgin olive oil

Season salt

Red pepper

Onion powder

Coat and stir well.

Once the oven reaches 350* remove pan and place coated potatoes on pan.

Cook for 20 minutes, then flip potatoes, cook for another 20 minutes until brown.

*For extra crispy potatoes place under broiler in high for 5 minutes after roasting.

Brown sugar glazed pork tenderloin

1 pork tenderloin

1/4 Tsp salt

1/8 Tsp pepper

1 chopped garlic clove

1/2 cup water

Add ingredients to crockpot.

Cook pork on low heat for 7 hours covered.

Small sauce pan on medium

1/2 cup brown sugar

1/2 cup water

1 Tbsp flour

2 Tbsp soy sauce

Bring to boil, stir frequently. Remove from heat.

Place tenderloin and liquid from crockpot in 8x8 pan.

Brush sauce on tenderloin then broil on high for 4 minutes, repeat until desired crust.

Remove from heat cover with foil and let stand for fifteen minutes, then serve.