This is one wrap that won’t bore you. Tangy Canadian style back enhances the flavor base.
Fried beans (broth included)
Rose Canadian Style Bacon sliced in 1/8 inch strips
Fresh shredded cheese. I prefer Cheddar with this recipe.
Tomato sauce (tomato, onion, salt and some oregano, all blended)
Heat beans in a casserole dish. Soak the tortillas in the beans for about 30 seconds. Remove with tongs and place on a flat plate. Top with a thin layer of Rose Canadian Style Bacon and roll up.
Repeat for as many rolls as you would like to make. Add more beans on top of the rolls and cover with a layer of shredded cheese and another layer of tomato sauce. Serve as is.
Attributed to: Rose Packing Company, makers of Rose Canadian Style Bacon. Check them out for more great recipes at www.rosepacking.com
“The Quick and the Flavorful” coming this summer to a bowl of roasted potatoes near you.
1/3 cup Grey Poupon Dijon Mustard (or try Grey Poupon Honey Mustard)
1/4 cup olive oil
1 – 1/2 pounds all-purpose baking potatoes, cut into 1 – 1/2 inch cubes
1 medium onion, sliced
Chopped parsley, for garnish
In small bowl, combine mustard and oil. In a large bowl, combine potatoes, onion and mustard mixture, tossing to coat well.
Spread evenly on a baking sheet. Bake at 400 degrees F for 45 minutes or until potatoes are tender and crispy. Garnish with parsley.
I have always been a great fan of Rose brand Canadian Style Bacon due to it’s perfect thickness of slice. Also, because it has a wonderful balance of smoke and sweetness.
3 Tablespoons of Rose Canadian Style Bacon squares 1/8″ thick
1 Tablespoon of chopped onion
1 Tablespoon of chopped tomato
1 Tablespoon of chopped green pepper
1 pinch of salt
Preheat oil in skillet at low flame. Mix all ingredients in a bowl. Pour the blend in the skillet making a thin layer. After a couple of minutes, when the omelette starts browning on the bottom, visually divide it in three vertical parts and fold up the outer sections.
Flip it over and wait until the other side browns slightly. Server on a flat plate.
Goes well with (optional):Top with home made tomato sauce (tomato, onion, salt and some oregano, all blended and cooked with oil).
Find out more about Rose Candian Style Bacon from Rose Packing Company, 65 South Barrington Road, Barrington, IL 60010 – www.rosepacking.com
Need an appetizer while things are heating up on the horizontal drum? Try this flavorful bean filled tortillas grilled on the side.
12 – 6 inch flour tortillas
3 cups shredded cheddar cheese
1 small white onion, diced
1 green pepper, diced
1 can (28 oz.) BUSH’S Country Style Baked Beans or your favorite baked beans
1 cup prepared salsa
1/2 cup sour cream
Lay out 6 of the tortillas and sprinkle with cheese, onions, peppers and baked beans. Add another layer of cheese and top with the remaining tortillas.
Cook on a warm area of the grill for three minutes each side or until warm throughout and cheese has melted.
Serve with sour cream and salsa
Grapes make the taste twist on this cool and creamy (great for hot summer days) salad
2 cups diced cooked chicken
1 cup seedless red grapes, sliced in halves
1 cup diced celery
1/2 cup chopped toasted pecans
1/4 cup thinly sliced green onions
1 teaspoon Dijon Mustard
1/2 cup Hidden Valley Original Ranch Dressing
Combine chicken, grapes, celery, pecans and green onion in a medium bowl. Stir mustard into dressing; toss with the salad. Cover and refrigerate for at least 2 hours.
You will love this dip for celery sticks and chips and just about anything you can dip. And it only takes about five minutes to make.
Makes 2 – 2 -1/2 Cups
1 can (3 oz.) Blue Diamond Smokehouse Almonds
1 cup Mayonnaise
1 cup Yogurt, Plain
1 Tbsp. Balsamic Vinegar
1/4 tsp. Black Pepper
1/4 lb. Any Blue-Veined Cheese, softened
Finely chop the almonds using a food processor or a clean coffee grinder. If you don’t clean the coffee grinder you will have a slightly coffee flavored almond dip.
In a bowl, combine the mayonnaise, yogurt, balsamic vinegar, black pepper, cheese and chopped almonds. Mix well and refrigerate for 2 hours before serving.
Serve with raw vegetables or as a dip.
New Potatoes with Butter and Herbs
New potatoes offer a delicious variation to the typical massive monster rib eye and super sized California baking potato.
12 small new potatoes
4 teaspoons butter
4 teaspoons minced fresh parsley or 1 – 1/2 teaspoons dried chives
Fresh parsley sprigs (garnish)
Peel 1/2 inch strip of red potato skin from around the center of each potato and place in potatoes in a medium sized sauce pan with cold water. Add additional water to the saucepan to cover the tops of the potatoes by about 2 inches. Bring to a boil over medimum high-heat. Boil until the potatoes can be easily pierced with a fork but are still firm. Shouldn’t take longer than 20 minutes; drain. Cover to keep the potatoes warm.
Melt 4 teaspoons butter. Stir in minced parsley and chives. Pour butter mixture over the potatoes and toss to coat. Spoon the potatoes into a serving bowl. Garnish with sprigs of parsley and serve hot.
Goes well with (optional): Any meat dish!