It seemed appropriate to usher one of the worst years of my life at a peaceful and centering place. I headed to the Oregon Coast with Dana and Dodger to breathe in some fresh air, exhale the bad, and throw the ball (for Dodger of course). What a healing place the coast is for me. The calming sounds of the ocean, the salty air, the beauty all around, remind me that no matter what is going on in my life, there is always a place to go to recharge. Breathe in. Breathe out.
Monthly Archives: December 2013
I had a craving for grilled cheese today, but wanted to put a twist on the classic. So I pulled out the provolone and mozzarella and set to work.
The trick= lots of butter on the bread!
First layer = provolone
Add the shredded mozzarella next
My secret weapon= Spicy Italian Herb Seasoning (YUM!)
Top with another slice of provolone
And the bread topper….
Grill to a toasty brown
Serve with your favorite tomato sauce and enjoy!
- bread of choice (I used Dave’s Killer Bread multi-grain)
- sliced provolone
- shredded mozzarella
- Favorite seasoning
- Favorite tomato sauce (I chose Newman’s Own Marinara)
Well, I looked at my turkey leftovers and decided to make a version of roll-ups. I believe the original recipe came from my Mom’s Welcome Wagon cookbook from Central Pennsylvania and was called “Chicken Roll-ups”. The original recipe uses chicken, cheddar cheese, crescent rolls, and cream of chicken or mushroom soup. I decided to take a Mexican twist on the original. I used turkey leftovers with a Pepper Jack/ Cheddar cheese and skipped the soup in favor of guacamole. How can you go wrong with dough, cheese, and turkey?
Tillamook Mexican 2 cheese blend
Cut up turkey and cheese
Crescent roll being rolled flat
Adding the turkey and cheese filling
Prepped for the oven
Roll-ups plated with a side of guacamole
Turkey – cut into small pieces
Mexican 2-cheese shredded (Pepper Jack & Cheddar combo)
Side of guacamole (I make my own using only an avocado, minced garlic, and sea salt)
- Preheat oven to 375 degrees
- Spray pan with cooking spray
- Cut up turkey into small pieces and combine with shredded cheese
- Open crescent rolls and roll each triangle flat
- Fill crescent roll with turkey/ cheese combo
- Roll tightly and add to pan
- Cook for 20 – 25 minutes until golden brown
- Serve with a side of guacamole (and/or salsa)
Today is one of those mornings where the crisp, cold air burns each time you inhale. For Portlanders, this is a rare treat because we are usually zipped into our rain coats and grumbling about the dark, rainy days. Personally, I welcome the cold, sunny weather. On my morning walk I discovered some interesting frozen scenes that glistened in the sunshine. So I had to capture a few of them……