Grilled Veggie Kabobs

IMG_0355Summer is finally here!!! And with it comes grilling! We love to grill and have friends over for cook outs, especially at the pool. Some of our favorite things to grill are burgers, chicken wings, chicken thighs, steaks and of course these veggie kabobs! Stay tuned for the next recipe on the best steak marinade ever! I got the recipe for these veggie kabobs from my friend Irina, who is an awesome cook and always gives me amazing recipes and idea’s. These grilled veggie kabobs are great to pair with grilled steak. Super easy to prepare and of course absolutely delicious! You can get the ingredients anywhere, but I found all these fresh and yummy veggies at Aldi! Buying the packs of veggies in Aldi like I did, will give you enough to make this great recipe twice (you will only need to add 1onion, 1 pack mushrooms, 1 eggplant to make it the second time) and it will save you money. I promise you, these grilled veggie kabobs will be your new favorite thing to grill with meats this summer so give them a try! 🙂

Grilled Veggie Kabobs {Yields about 14-16 Veggie Kabob Sticks}

Ingredients:

  • 1 Small Eggplant
  • 1 Bell Pepper (Orange, Red, or Yellow)
  • 1 Onion
  • 2 Yellow Squash
  • 3 Zucchini
  • 1 Package White Mushrooms
  • 6 TBS Mayonnaise
  • 3 TBS Barbecue Sauce
  • 1.5 tsp Steak Seasoning
  • 1 tsp “Mrs.Dash” or any other Salt Free seasoning
  • 1/2 tsp Garlic Powder

IMG_0359Directions:

1) Do all the prep work first. Wash and cut all of your veggies into kebab sized chunks.

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2) In a separate bowl mix the mayonnaise, barbecue sauce, and spices together until it it the consistency and look of a sauce.

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3) Mix the veggies with the marinade sauce and let stand to marinate for at least 4 hours. I usually marinate the morning of the day we grill them.

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4) 30 minutes before you grill, put the veggies on wooden skewer sticks. No particular order but I like to have a variety of all veggies on each stick for a pretty color combination and to get a taste of each veggie on each stick.

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5) Grill the veggie skewers on the grill along with meat or steak or anything else you are grilling. They take about 30 minutes to grill to perfection. You can just lay them down on the grill, or get a grill basket and grill the veggie kebabs in the grill basket. I have tried both ways and both work just fine.

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6) These are especially delicious with steak!

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Empanada (Fried Tortilla With Meat Filling)

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Some call these empanada’s, some call these chebureki, either way these fried tortillas with a meat filling inside are a great appetizer and snack. Could also be eaten for dinner. I made a batch of these for a Super Bowl party this year and they were a big hit! These are convenient to bring to a get together/party, because they can be cooked in advance and you just pop them in the oven to preheat them. I do have another recipe for tortillas with meat filling on the blog, but this is a lighter recipe with mostly ground chicken for the meat filling and an easier version. These are best served hot, and reheat very well in the oven!

Empanada’s (Fried tortillas with meat filling) {Yields 18}

Ingredients:

  • 1.5 LB Ground Chicken
  • 1 LB Ground Beef
  • 1 Onion (pureed in food processor)
  • 1 pack of Raw, Uncooked, Tortilla’s (Can be bought in refrigerator section in Costco, Walmart, a few other grocery stores) Should be about 18 tortillas
  • Spices: 1 1/2 tsp Salt, 1/4 tsp Garlic Salt, 1/8 tsp Pepper, 1/2 tsp Mrs. Dash (Or any salt free seasoning of your choice)

unnamed-321123Directions:

1) Put ground chicken and ground beef in a big bowl. Puree 1 Onion in the food processor (or shred it using a shredder) and add to the bowl of ground meat. Add the spices and mix thoroughly.

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2) Set up an empanada making station. I set up a big sheet of foil on the counter with the tortillas, the bowl of meat filling, and a small cup with water and a brush (to stick the tortillas together).

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3) Lay each tortilla out and fill with meat mixture, one by one. I add about 2 TBS of meat filling to each tortilla. Brush the outside of the tortilla with water using the brush. Stick both sides of the tortilla together and seal tight by pressing on ends with a fork. This also makes a nice rigid design. Set the done emanada’s aside. Set a pan with enough olive oil to cover the bottom of the pan, on Medium heat (I did 5.5) and let the oil heat up.

 

4) Once oil heats up and starts fizzing a bit, add 2 empanada’s at a time to the pan. Fry on each side until golden (about 3 Minutes per side). Have a plate lined with paper towels or napkins to put the fried empanada’s on so the extra oil would drain off. Add a paper towel layer between each 2 empanada’s.

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Serve hot. To reheat place in the oven for 10 minutes on 350 Degrees until hot and crispy!

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The Best Home Made Mac & Cheese

unnamed-3321This is hands down, the best home made Mac & Cheese that I have ever tried. I came up with this recipe in an attempt to make yummy home made Mac & Cheese because it’s currently my 5 year old’s favorite food and I didn’t want to keep making it from the box. I made some last week when our friends were over for dinner and it was a big hit! I have never seen anyone eat as much Mac & Cheese as my friend’s husband did! That is the best compliment a chef can get, when all the food gets devoured! They said it was the cheesiest and best Mac & Cheese they have ever eaten. Not oily, and extra cheesy. I wasn’t shy with the cheese that’s for sure and that is the secret behind this recipe, 2 blocks of a good sharp cheddar cheese and a good brand of macaroni. This dish will be a big hit for sure and it’s so easy to make. I hope you love it, just as much as my family and friends do! I am posting now in time for Christmas, as it has been requested. I know this will definitely be a dish I have on all my Holiday tables from now on.

The Best Home Made Mac & Cheese {1 Big casserole dish, 4-8 servings}

Ingredients:

  • 1 Box of “Elbows” macaroni
  • 2 (8 oz) Blocks of Sharp Cheddar Cheese (Grated in separate bowls)
  • 1 Cup Milk
  • 1 Stick (8 TBS) Butter, Unsalted
  • 4 TBS Flour
  • Salt to taste

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Directions:

1) Cook the Elbows macaroni according to the package instructions. Make sure to add salt to the boiling water.

2) When Macaroni cooks through, drain out the water from pot, and add 4 TBS of butter to the macaroni. Mix well and set aside.

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3) In a small saucepan, melt 4 TBS (1/2 stick) of butter on Medium heat (I did 6). Slowly add in 4 TBS of flour, and whisk together with the butter to make a thick sauce. When the flour is well incorporated into the butter and the thick sauce starts bubbling, add 1 Cup of milk.

4) When the Milk heats up, almost boiling but not yet, add 1 shredded block of sharp cheddar cheese a little bit at a time. Whisking to make a cheesy sauce consistency. Turn heat off. Mix the cheese sauce with a spoon.

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5) Preheat oven to 350 Degrees. Transfer the cooked macaroni into a casserole dish. Pour the cheese sauce all over the macaroni and gently mix. Sprinkle 1/2 block of shredded sharp cheddar cheese on top of the macaroni. Cover with foil and bake for 30 minutes.

6) Take Mac & Cheese out of the oven, remove foil, sprinkle the other 1/2 block of shredded sharp cheddar cheese all over top of macaroni and stick back in oven for 10-15 minutes. Enjoy!

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Yum! Look at that cheesy goodness!!!

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Crock pot Meatballs In Tangy Sauce

dscn4419These crock pot meatballs are a great appetizer. I am posting these just in time for Christmas! I got this recipe from my friend Kendra, who got the recipe from a friend. These are absolutely delicious yet the easiest thing you can make! Great for a party as they stay hot and easy to bring. I made these meatballs for a Christmas party we attended last weekend and they were a big hit! We took an empty crock pot home. Minimal work and only 4 ingredients. I plan on making another batch for a Christmas party next week!

Crock pot Meatballs In Tangy Sauce {5 LB Meatballs, About 50 Meatballs}:

Ingredients: 

  • 1 (5 LB) Bag of Italian Style Meatballs
  • 1 (14 oz) Bottle of Ketchup
  • 1 Cup of Grape Jelly
  • 1/2 Bottle of Chili Sauce

Directions:

1) Set your crock pot on the Low setting. Throw in the frozen meatballs.

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2) In a big bowl, measure out and mix together the ketchup, grape jelly, and chili sauce.

3) Mix the sauces very well and pour into the crockpot over the meatballs and mix.

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4) Cover the crock pot with lid and cook on Low setting for 4 hours. Serve hot in crock pot and keep on Auto or Low setting to keep meatballs warm. Enjoy!

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Mini Baked Appetizer Sandwiches

dscn4126These mini baked appetizer sandwiches are loaded with cheese, and ham. These are quick and easy to make and one of the yummiest appetizers ever! I got the recipe from my friend Irina, when we were over their house for dinner and she made these. I couldn’t get enough! Of course I had to get the recipe to share with you guys! I wanted to post this recipe right on time before the Holidays, as we all need great appetizer recipes for entertaining. Enjoy!

Mini Baked Appetizer Sandwiches (Yields enough for a big party) :

Ingredients:

  • 1 long French Baguette
  • 1 Tomato
  • 1 Block Mozzarella Cheese (Grated)
  • Green Onion
  • Ketchup
  • Mayonnaise
  • Virginia Baked Ham ( .50 LB, cut into one thick slice)

dscn4101 dscn4106Directions:

1) Do the prep work first. Cut the tomato into little dice. Cut the Ham into little cubes. Shred the block of Mozzarella cheese. Finely chop 4 green onions (mostly green part). Using a butter knife, smear a little bit of Mayonnaise onto each piece of baguette bread.

2) Put everything on the baguette slices in this order; Ham, tomatoes, green onions, then squirt 2 small drops of ketchup on the baguette slices and cover with cheese on top.

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3) Bake in the oven for 15 to 20 minutes, until golden to your desire! Best when served hot.

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Shrimp Salad

DSCN4076This Shrimp Salad recipe was created by me but inspired by a salad I had at a restaurant called Canyon’s, in Blowing Rock, North Carolina. It was the perfect meal for me after a long, hot, exhausting day of exploring Tweetsie Railroad (a wild west theme park) in the beautiful mountains of Blowing Rock, North Carolina. I couldn’t stop thinking about it, so I had to recreate it at home and I did. The restaurant version was great but this home made recipe is even better, so much more flavor and you can add as much shrimp as you’d like. I love shrimp! And this shrimp salad takes it to a whole notha’ level (lol I know I’m corny). So fast and easy to prepare and definitely a summer favorite in our house now. I could literally eat this salad every single day! We ate it as a meal for dinner, but you could also make it as a side dish/salad. You can omit the shrimp if you are not a fan, and add anything else you want to it and get creative. Please don’t forget to share your idea’s with me, I would love to hear them!

Shrimp Salad {Serves 2 as meal, 4 as side}

Ingredients:

  • 1 head Romaine Lettuce
  • 1 package Grape Tomatoes
  • 2 Cucumbers or 1 long English Cucumber
  • 1 to 2 LB Shrimp, Raw (I used 2 LB as we love our shrimp!)
  • Dressing of choice (I used Marzetti Brand Classic Ranch Dressing)
  • Croutons of choice (I used Texas Toast Cheese & Garlic Croutons)
  • 1-2 Tablespoons Olive Oil
  • 2 cloves Garlic
  • Lawry’s Herb & Garlic marinade sauce

Directions:

1) Do the prep work first. Peel & devine the shrimp, rinse through with cold water and let dry. Wash all the veggies and chop everything up into one big bowl. I chopped the lettuce into small squares. The grape tomatoes in halves. The cucumber in fourths and then chopped into pieces.

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2) Set a pan on Med-High heat (I did a 6) add some olive oil. When the oil heats up, add the shrimp. Add salt/pepper to shrimp and mix. When the shrimp looks done, lower the heat to low (I did 2) and add some Lawry’s Herb & Garlic marinade sauce, I added about 2 tablespoons and 2 pressed garlic cloves. Simmer with the lid on for a few minutes until shrimp is well cooked through. Turn off heat and keep shrimp hot.

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3) When you are ready to eat, add the shrimp into the salad bowel. Mix gently. Each person can add dressing and croutons to salad individually to their liking. Enjoy!

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Fried Calamari (Carrabba’s Italian Grill Recipe)

DSCN3770I hope you guys don’t mind, but I have really been into Italian food and Carrabba’s recipes lately, hence all my latest posts lol. This is another one of our favorites and Carrabba’s Italian Grill makes it the best, maybe that’s why it is actually their best selling appetizer. I have always wanted to make this dish at home, so I finally did. This is the exact Carrabba’s recipe. The fried calamari turns out perfect…tender and crisp with a light and delicate coating. We like to dip it in Marinara Sauce and Garlic Aioli sauce. I must admit that I had a hard time making this dish because it was my first time dealing with (and touching) raw squid, and I have a very weak stomach. So consider this a warning: Calamari is made from squid and you will have to touch it! I told my husband I was making it for him and that I wouldn’t eat it, but it turned out so delicious I ended up eating half lol. I was surprised at how fast and easy it is to make Fried Calamari, in the restuarant it looks so perfect and that makes it intimidating to cook but it’s actually very simple. If you are looking for a yummy new appetizer or if you love seafood, this recipe is for you! I made Marinara Sauce and Garlic Aioli Sauce for this appetizer and I highly recommend you make both sauces for dipping too, if you want to get the ultimate, restaurant, taste. 🙂

Ingredients:

  • 1 Pd. Calamari, cleaned
  • 1/2 Cup All Purpose Flour
  • Vegetable Oil (For deep frying)
  • 1/2 teaspoon Kosher Salt (I used Sea Salt)
  • 1/4 teaspoon ground black Pepper
  • Lemon Wedges, for serving *Optional
  • Marinara Sauce or Garlic Aioli Sauce
  •  * (Ingredients and directions for Marinara sauce is on this page, below. Or you can use canned marinara sauce, heated up. The recipe for Garlic Aioli Sauce is posted on the recipe for Zucchini Fries here https://sofiesbestrecipes.com/2014/03/03/zucchini-fries-with-garlic-aioli-sauce/)*

DSCN3730Directions:

1) Wash the Calamari (Squid). Preheat the oven to 200 degrees. Line 1 baking sheet with 2 layers of paper towels. Have a 2nd baking sheet ready nearby.

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2) Pour enough oil to come 1 inch up the side of a large, heavy saucepan. Heat over High heat to 350 Degrees (On a deep frying thermometer).

3) Cut the Calamari bodies (Sacs/Tubes) crosswise into 1/2 inch-wide rings. Cut each cluster of tentacles in halves or thirds. Season the Calamari with salt/pepper and mix.

4) Pour the flour into a bowl. Divide the calamari into 2 batches. Put the first batch of calamari into the bowl with flour and coat it with the flour, shaking off excess flour.

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5) Add the coated calamari into the saucepan with the hot oil. Cook over High heat until the calamari are golden brown, about 2-4 minutes.

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6) Using a slotted spoon transfer the calamari onto the baking sheet lined with paper towels to briefly drain.

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7) Move the calamari to the second baking sheet and place in the oven, to keep it warm and crisp. Repeat the same steps with the 2nd batch of calamari. Add more flour to the bowl if there is not enough, I did add a few spoons more of flour.

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8) Transfer the calamari to the serving plate. You can add lemon wedges to the plate, for decoration. Serve with marinara sauce and or garlic aioli sauce for dipping, if desired. I served with both sauces because we like our calamari with yummy sauces.

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Marinara Sauce:

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 small Yellow Onion, Finely chopped
  • 2 Scallions (white & green part) Finely chopped
  • 2 Anchovy Fillets in oil, drained and finely chopped (Optional*)
  • 4 Garlic cloves, minced
  • 1/4 Cup hearty Red Wine (Such as Citra Montepulciano)
  • 1 Can (28 oz.) Whole Tomatoes in juice
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Hot, Crushed, Red Pepper Flakes
  • 1/4 teaspoon Ground Black Pepper

1) Heat the oil in a medium saucepan over medium heat. Add the onion, and cook, stirring occasionally, until translucent, about 5 minutes. Add the scallions, anchovies (if using), garlic, and cook. Stir occasionally until garlic is fragrant for about 1 minute.

2) Add the wine. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers, and pour the mixture into the saucepan. Add the oregano, hot pepper flakes, and pepper and bring to a simmer. Reduce the heat to med.-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 30 minutes.  * The sauce can be cooled, covered, and refrigerated for up to 3 days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using.)

Carrabba’s Garlic Mashed Potatoes

DSCN3714This is the recipe for the authentic Carrabba’s Italian Grill, Garlic Mashed Potatoes. I always order this as one of my sides when we are at the restaurant. Let me tell you, these garlic mashed potatoes are the best! My husband asked me to make them again before we were even done with dinner! I like that this is an interesting twist on the usual mashed potatoes recipe, it’s like a whole fresh new dish. I got the recipe from my Carrabba’s Cookbook but I did change a few minor things. It tastes exactly like the restaurant version except you can eat a little more then just a few spoonfuls lol. I don’t know about you guys, but I always get disappointed at how much mashed potatoes they serve with the entree, that tiny little scoop. So I am so glad I can make this at home now. Did I mention it is much cheaper too? lol. I recommend serving this dish with some steak or other meat of your choice, or if you prefer to go vegan, I’d serve it with some roasted or steamed vegetables. Although they are “garlic” mashed potatoes, they are actually not garlicky tasting at all because the garlic is roasted in the oven for 1.5 hours, and that gives it a sweetly unique taste, so don’t let those 2 heads of garlic in the picture throw you off. I could eat the roasted garlic just like that because it’s seriously so tasty lol. So yeah.. You absolutely have to make these garlic mashed potatoes. Enjoy! 🙂

Garlic Mashed Potatoes {Makes 4-5 Servings}

Ingredients:

  • 2.5 LB Red-Skinned Potatoes, Scrubbed and washed But unpeeled, cut into 3/4 inch dice
  • 8 Tablespoons (1 Stick) Unsalted Butter, at room temperature
  • 1/2 Cup Heavy Cream, at room temperature
  • *For the roasted garlic: 2 Large, Plump heads of garlic
  • 1 teaspoon Extra Virgin Olive Oil
  • Sea Salt/Pepper to taste

DSCN3685Directions:  

1) To make the roasted garlic, preheat a small conventional oven to 300 Degrees. Cut the top 1/2 inch from each garlic head to reveal the cloves. Discard the tops. Drizzle the extra virgin olive oil on the cut surfaces of the garlic heads, and sprinkle with a pinch each of salt/pepper.

2) Place the garlic heads, cut side up, in a small baking dish lined with foil. (I used the one that comes with the conventional oven.) Cover the baking dish tightly with aluminum foil. Bake 1.5 hours until the garlic is deep beige and very tender when squeezed. Set aside when ready.

3) Put the potatoes in a large saucepan. Add enough water to just cover the potatoes. Bring to a boil over high heat. Add salt to taste. Reduce the heat to medium low (I did 3.5) and simmer until the potatoes are tender, about 20-25 minutes.

DSCN36934) When the potatoes are cooked through and tender, drain out all the water, and return the potatoes back into the pot. Mash the potatoes using a potato masher, or fork if you don’t have one.

DSCN37045) In a small bowl, squeeze out the garlic cloves from the 2 heads of garlic . Mash the cloves with a fork. (They will be very tender.) Add the stick of butter and cream into the bowl. Mix very well using a fork and spoon. Until it becomes a creamy texture.

DSCN37016) Add the roasted garlic, butter, and heavy cream mixture into the mashed potatoes. Mix very well. Mash potatoes again with the masher until they become as smooth as you prefer. Season with salt and pepper to taste. I did 1/2 teaspoon of salt. Transfer to a serving bowl or scoop into individual plates. Serve hot.

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DSCN3714*To reheat: Heat a skillet on medium heat with some butter, add the mashed potatoes. Mix until heated up. These reheat very well.

 

Bacon and Chive Cheese Ball

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Appetizer season is here, and this is definitely a great one! I got this recipe from my friend Boo Fields, this cheese ball is her creation and her idea the only things I did different was add real bacon bits and dry dill and adapt the exact amounts of every ingredient to come up with this awesome cheese ball dip.  Boo made this recipe for a Christmas party and I could not get enough of it, everyone loved it and it was the star of the party! I recreated this cheese ball dip last night for a movie night with our friends and brought it over their house, we really enjoyed it and it was a great snack for a movie night. I paired this cheese ball dip with flip sides pretzel crackers, let me tell you about this snack… It completes me. It is literally half side pretzel and half side cracker, baked into one and it sounds weird, even looks interesting, but it tastes AMAZING!!! This “pracker” as I call them, totally brings out the flavors of this cheese ball and goes so perfectly with it. I just recently discovered them and wanted to share them with the world, you must try them yourself, you just have to! After all crackers, pretzels, pita chips, potato chips and everything else is so yesterday. If you really want to impress your taste buds, this snack will do it! Okay, enough said, just take a look at these ingredients and you will understand. 😉

Bacon and Chive Cheese Ball {Serves 4-6}

Ingredients:

  • 1 package of Cream Cheese (8oz) *Softened about an hour*
  • 1/2 teaspoon Dried Dill
  • 1 heaping teaspoon McCormick Perfect Pinch (Spice) Bacon and Chive flavored *Pictured Below
  • 1 teaspoon Real Bacon Bits (+ 1 teaspoon to top/decorate the cheese ball)
  • 1-2 pressed Garlic Cloves, depending on your love of garlic (I like 1 clove)
  • Crackers or Snack or your choice. I used Town House Pretzel Crackers *Pictured Below*
  • Optional: Almonds or walnuts (I did NOT use any nuts)

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Directions:

1) Cut the cream cheese into about 1 inch squares (I cut 4 vertical lines from top to bottom, and 1 horizontal line, to make perfect cubes) and put it into a large bowl.

2) Add the dill, McCormick bacon and chive spice, bacon bits, and pressed garlic to the bowl with the cream cheese and press down with a fork, making the cream cheese soft then mix very well with a spoon.

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3) Put a piece of aluminum foil on the counter top. Using a spoon put the cream cheese mixture on the foil and using your hands, form the cream cheese mixture into a ball. You just kind of roll it with your hands, molding it until it becomes a perfect round cheese ball.

4) Carefully pick it up using your hands, and neatly place it into a little bowl that you want to serve it in. Then sprinkle 1 more teaspoon of the bacon bits all around on top of the cheese ball. This makes the cheese ball look extra pretty and gives it even more flavor.

5) Cover the cheese ball with foil and refrigerate until it is ready to serve, otherwise it will get too soft. *Optional: If you wish you can also cut almonds or walnuts into little tiny pieces and top the cheese ball with nuts instead or along with the bacon bits. I did not do that because I like to keep it simple and was not sure if the friends we were visiting had any nut allergies but my friend Boo used nuts to top her cheese ball at the Christmas party and it tasted great, if you are a nut lover definitely try it.*

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Tortilla Crab Roulette Rolls

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These tortilla crab roulette rolls are super delicious and so simple to prepare! It is one of my hubby’s most favorite appetizers that I make and he requests it for any big dinner event and of course every big Holiday event! It has become a tradition to make these for Christmas every single year and if I don’t, it feels like there is something missing on the table. My favorite part about this appetizer is that it can be made a day ahead of time and stays good in the fridge for up to a week, although in our house it does not last that long! Lol. So it is great for a big dinner or party if you have guests coming over and are overwhelmed with a lot to cook, this dish can be crossed off your list the day before. I have been making this appetizer for years now, just never had a chance to post it yet, it has been tried by several friends and relatives and everyone always loves it. So, if you are having a hard time choosing an appetizer to make for an important event, this recipe will not fail you! 🙂

Tortilla Crab Roulette Rolls {Serves 14-18} 

Ingredients:

  • Imitation Crab Meat, Flak Style 24 oz (Usually 3 packs of 8 oz)
  • 5 Flour Tortillas (Big Burrito Size)
  • 3 1/2 cups Mexican Blend Cheese (Shredded)
  • 8-9 Hard Boiled Eggs
  • 1 Cup Mayonnaise (I use Hellman’s Brand)
  • 2 Cloves of Garlic

Directions:

1) Cook your eggs to make them hard boiled. Meanwhile, cut all the imitation crab meat into small pieces and set it aside in a big bowl. Once the eggs are done, cool them off, peel them and cut them also into small pieces. Put the shredded Mexican blend cheese into a separate big bowl.

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2) In a separate bowl or measuring cup, put the 1 cup of Mayonnaise. Peel the garlic cloves and add them into the Mayonnaise using a garlic press. Mix very well to distribute the garlic evenly.

3) Take a big piece of parchment paper or foil and lay it down on the table (This is not necessary but makes cleaning much easier afterwards.) Put the tortilla on the parchment paper and using a butter knife, spread a thin, even layer of the Mayonnaise mix on it. It should be about 3 heaping Tablespoons of Mayo mix per each tortilla.

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4) Then using your hands, evenly sprinkle the Mexican blend cheese over the mayo.

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5) Then evenly sprinkle the hard boiled eggs over the layer of cheese.

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6) Then evenly sprinkle the imitation crab meat over the layer of eggs.

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7) Then roll up the tortilla into a roulette, or burrito looking roll. Then put the roll in foil and tighten the foil around the roll so it does not loose its shape and stays like a roulette roll.

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8) Refrigerate over night or at least 8 hours. Then when you are ready to serve it, just carefully take it out of the foil and cut it into pin wheels. *Make sure to cut it into thick (About 3/4 inch thick) pin wheels, if you cut it too thin it will fall apart and loose it’s shape! Cut the ends off, because they do not look pretty with the way the tortilla just hangs off the sides, so I do not put it in the serving plate I either eat it or discard it. I have my husband help me with this step, he cuts and I hold them so they don’t fall and break apart, then neatly transfer them to a serving plate. *Best served cold, right out of the fridge, so cut right before serving them.

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