Arriba! Arriba! Cinco de Mayo! Fiesta Rolls!

Spice up your Cinco de Mayo feast with these awesome veggie treats that go from the hors d'oeuvre table to the dinner table ... They take less than 30 minutes to prepare, and just need a few hours in the 'fridge before serving. Serve with your favorite spicy salsa and guacamole. Makes four rolls, approximately 32 pieces.

Ingredients
One package of large ("burrito size") flour tortillas
Two containers (approx. 10 oz each) red pepper hummus
One green bell pepper, minced finely*
One yellow or red sweet pepper, minced finely*
One medium sweet onion, minced finely*
3 carrots, minced finely*
1/2 cup fresh flat-leaf parsley, minced finely*

*Can be processed (separately) in food processor; drain of any water before mixing together

Process
1. After mincing/draining veggies, measure out same amount of each ingredient and mix together.

2. Spread hummus thinly on large tortilla (approximately 1-2 tbsp. per tortilla)

3. Sprinkle with vegetable mixture.

4. Roll tightly.

5. Wrap in plastic wrap. Refrigerate 2-3 hours.

6. Unwrap, cut on diagonal.

7. Serve with your favorite Mexican tomato salsa. Delicioso!

Cinco de Mayo Muffins

Celebrate Cinco de Mayo with these easy muffins. Here's how:

Preheat oven to 400F.

Ingredients

1 package Jiffy Corn Muffin Mix
3 T chopped red pimiento pepper
1/2 c Mexican cheddar cheese
1/3 c whole kernel corn
1/4 t red pepper flakes or 1 T chopped jalapeño pepper
1/3 c half and half
1 large egg, slightly beaten

Process

1. Mix the half and half and egg, add the corn muffin mix.
2. Add the pimiento, corn kernels, cheese and jalapeño.
3. Mix until just blended.
4. Bake in lined muffin cups for 20-23 minutes or until golden brown.
5. Top and serve with butter for an extra creamy texture.

Happy Easter!

Irish Soda Bread

Nothing more delicious than a hunk of Irish soda bread slathered with some authentic Irish butter. This is our "from scratch" loaf, hot from the oven, baked fresh this morning.

May the road rise to meet you, may the wind be forever at your back!

Top food trend for 2018

Click on this link to read the complete story:

Fermented foods oust seeds as top food trend for 2018

According to a report just published by the Specialty Food Association, fermented foods ousted seeds as the No. 1 superfood for 2018, according to Pollock Communications' and Today's Dietitian's survey of registered dietitian nutritionists. The rise of fermented foods, such as yogurt, kefir, kombucha, sauerkraut, tempeh, some pickles, kimchi and miso, signal that consumers in the coming year will move towards clean, natural, and simple foods as they seek options that improve gut health and overall well-being.

Rounding out the Top 10 superfoods for 2018 are avocado, seeds, nuts, green tea, ancient grains, kale, exotic fruits, coconut products, and salmon. The survey also revealed that clean eating, plant-based and ketogenic are “in” as diet trends for 2018, while low-fat, dash, and wheat belly are out. 

"The movement toward clean eating reflects a change in how consumers view food," notes Jenna A. Bell, PhD, RD, SVP of Pollock Communications. "Consumers are searching for nutrition information and equating diet with overall well-being." As an example, Bell points out that the quick rise of fermented foods in the top 10 superfood list shows that consumers have expanded their definition of wellness to include benefits like gut health. "It also suggests that consumers are digging deeper for information about the food they eat and in this instance, finding out why yogurt, kefir or kimchi is so good for them."

Coquilles St. Jacques (Scallops in Cream Sauce)

Elegantly Simple ... And Simply Elegant.

If you are musing over what to serve on Christmas Eve and/or New Year's Eve, here's a surprisingly easy yet exquisite dish that works for two, four or six. Served over ris au four (baked rice) and accompanied by a chilled white wine or Prosecco, and garlic-sautéed haricots vert, it is a memorable meal for a special night. With abundant thanks my muse, master chef Pierre Franey, for his inspiration.

Ingredients

Coquilles (Scallops in Cream Sauce)
1-1/2 lbs. fresh bay scallops, well rinsed and patted dry
1/2 lb. mushrooms, sautéed in 2 tbsp. butter (can be done ahead)
1 shallot, minced
6 tbsp. butter
3 leeks, washed well, and chopped finely
2 cups heavy cream
2 tbsp. flour
1/4 c. dry white wine, such as a Pinot Grigio or Chardonnay
1 small shallot, chopped finely
3 cloves fresh garlic, minced
2 tbsp. Sambuca (or Pernod)
Salt and freshly ground pepper to taste

Baked Rice

1-1/2 c. white rice
2-1/4 c. water or low-sodium chicken broth
1 small sweet onion, chopped finely
1 clove fresh garlic, minced
2 sprigs fresh thyme and 2 sprigs fresh parsley
1 small bay leaf
Salt and freshly ground pepper to taste

Process

Prepare the rice first:
Preheat oven to 400F degrees.

1. In a small Le Creuset or similar casserole that can go from the range top to the oven, sauté the onion and garlic in butter until translucent. Stir in the rice and coat well.

2. Add water or broth, and all ingredients.
3. Cover with a lid and bake at 400F for 15 minutes.

While the rice is baking:
1. Sauté the leeks in butter until wilted. Add wine, and cook for a few minutes until it has given up its alcohol. Stir in cream, flour, salt and pepper to taste. Simmer over low heat to reduce and thicken, stirring frequently.

2. As cream mixture simmers, sauté shallots, salt and pepper in a large separate non-stick sauté pan. Add the scallops when shallots are translucent and sauté to a golden hue.

3. Add Sambuca and heat until it has given up its alcohol.
4. Combine scallop mixture with cream sauce, bring to a boil, and add remaining butter. Serve with baked rice.

Coquilles St. Jacques ready for the broiler! A delicious Christmas Day appetizer.