Turkey - The Basics - EASY DIY - NEVER FAILS

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 Oh Boy Turkey!!!

But not just any turkey, this is the MOST IMPORTANT single item on your Holiday table.  Serve a "rare" under-cooked bird and you risk poisoning your entire family.  Serve a bird that has been overcooked and you have something dry and painful to swallow.  Either way, you will become the talk of generations to come.

OK, that's the bad news.  the good news, a turkey may be the easiest item to cook on that holiday table.  It's all in the timing, all in finding the correct temperature.  You may see dozens of recipes with complicated Brines, loading the bird with "aromatics" (Onions, fennel, Apples, etc) and then spend only one sentence about serving a bird at the right temperature.  Well my brothers and sisters of the order of the oven mitt, I am here to tell you that a bird cooked this way (simple and easy), cooked to the right temperature is FAR FAR better than that fancy brined bird cooked with those aromatics.

There are lots of ways to measure internal temperature for meat.  Go ahead and pop for a thermometer.  You will be amazed how often you use one once you pick one up.  That beautiful medium rare look for steaks.  Best way to insure that is with a remote probe.  More to point, best way to get a sweet juicy beautiful turkey... Use that probe!

Here's a pretty good one to get you started... It is wireless so you can watch the parades,  and is relatively inexpensive.  As I am writing this, has 100% positive rating and Amazon ships free orders over $25...



Proper temperature of your bird is the single most important aspect to cooking a turkey.  Far more important than organic or free range or any of the expensive key words.  Buy a remote probe, not an expensive bird... More bang for your bucks.

Keep scrolling down, easy to follow recipe to follow.

Turkey

The Basics - Easy DIY

Ingredients

• 1 Frozen Turkey
• 2 TBS Salt
• 2 TBS Pepper
• 1 Stick (1/2 Cup) Butter
• Optional - 1 Cup your favorite BBQ Sauce
• Optional - 2 Whole Lemons, each sliced into quarters
• You will also need
  Instant Read Meat Thermometer, preferable with a remote probe
• Twine to tie legs together

Cooking Directions

1. Buy a 12-15 pound turkey (no bigger).  Note: Butterball is fine, but just a plain basic turkey works just as well.
2. Thaw the turkey according to the chart shown above.  Note: prefer the Refrigerator method, buy a few days ahead of time)
3. Remove the neck and giblets from your turkey.  Note: Some are in the hole in the neck, more are in the big hole in the back
4.  pat dry with paper towels, then let stand at room temperature, 30 minutes. 
5. Preheat the oven to 300 degrees.  Meanwhile, Season the turkey inside and out with salt and pepper.
   Optional, slice the lemons into quarters and put them inside the bird(The big hole)
6. Tie the legs together with twine. Place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast 2 hours for a 10-to-12-pound turkey; add an extra 15 minutes per pound for larger birds.  Note: to tent the bird, pull out a sheet of aluminum foil a little longer than the length of the roasting pan.  Make a fold lengthwise (so it looks like an old fashioned Boy Scout tent).  Put this loosely over the bird, touching the actual bird as little as possible.  This tenting will hold the moisture in so the bird will steam itself from the inside out, insuring a moist and tender bird.
7. Measure the temperature of the bird.  NOTE: Measure in several spots, the best spot is the thickest part of the thigh, where the thigh meets the breast, deep so you are measuring the center of the bird.  You will need an instant read meat thermometer for this.    Prefer one with a remote probe so you can monitor the temperature from the outside.  When the bird reaches 155 degrees measured at the thickest part of the breast, as well as the thickest part of the thigh (continue to cook tented if temp is below 155, checking every 20 minutes),
   When the tempis reached, Pull Bird out of the oven for a few minutes so you can brush on a coating of butter or BBQ Sauce.  Brush coating the entire bird evenly.  This is the part that turns that beautiful golden brown and delicious look.  Work quickly, you do not want the bird out of the oven long.
8. Increase the heat to 400 degrees F; roast until the thigh meat registers 165 degrees, about 30 minutes.
   VERY IMPORTANT: Once the bird reaches 165 in the thickest part, the bird is done.  If you have one of those pop out things, ignore it.  Those are designed to pop out at 180 degrees, or once your bird is dried out.
9. Let rest 30 minutes before carving.  Note: Leave on the roasting rack, loosely tented.  This gives the bird time to relax, allowing the juices to be reabsorbed into the bird, insuring a moist and tender bird.  If you carve too early, most of the juices run out and the meat dries out quickly.
10. Serve Warm and ENJOY,
    NOTE: Be humble and gracious but do bask in the glow of your doubting family members!

Reubon Sandwich Sliders - Appetizers for a Crowd

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Oh Boy!!! Reuben Sandwiches...

But not just any Reubon Sandwiches, these are a spectacular version with all the classic ingredients of the only "invented Sandwich".  All that's missing is the Rye (I like to make my sliders with Hawaiian Rolls).

I made these for an after Church social hour.  48 little bitty sandwiches (a couple of bites each) and bing bang boom, they were gone in a flash.  Everyone loves Reubens!

It's very easy and fast to make these.  I like to toast just the middle of each sandwich.  Adds a bit of stiffness so the very very soft Hawaiian rolls stand up to the bites!

It also helps to melt the cheese that holds everything together.

These are designed for a fun night, the sandwiches are separate, but the gooey melty cheese links them all together so pulling them apart is part of the fun.

But really, the fun is in the delicious taste!  Simple to make, fun to eat and delicious...

ENJOY!

 OK... Here's what I did...

Reubon Sandwich Sliders
Appetizers for a Crowd

Ingredients

• 48 Hawaiian Rolls
• 4 Cups Shredded Swiss Cheese
• 48 Frozen Meatballs.  I always use 2 Pounds Corned beef, thinly sliced
• 1 (12 Ounce) can SWEET Sauerkraut
• 1 small bottle (6 ounces) Russian Dressing 
• 48 Bread and Butter Pickle slices
• 1/2 Stick (4 TBS) Butter, Melted
• Sprinkle of Parmesan Cheese and Herbes de Provance

Cooking Directions

1. Set your oven to broil
2. Carefully slice the Hawaiian Rolls in half.  Be careful to not mush them with too much force.  use a good bread knife and let the knife do the cutting.
3. Separate each bun.  Arrange tops and bottoms, cut side up on separate cookie trays (remember to arrange so you know which top goes with which bottom) on a cookie sheet, toast both sides, the cut side up.  I set the oven to broil and toast for just 2-3 minutes.  Watch them so they do not burn, just a nice toast.
   CHANGE OVEN SETTING TO 350 DEGREES
4. Spread a layer of Swiss Cheese on the toasted side of the bottoms
5. Add a slice of Corned Beef on each cheese lined bun bottom
6. Add a bit of Sauerkraut to the top of the corned beef
7. Add a 1/2 TBS of Russian Dressing on top of each Meatball
8. Add a slice of pickle
9. Add the tops.  Brush with melted butter and generously sprinkle with Parmesan Cheese and Herbes de Provance.
10. Cover the cookie sheets loosely with foil and bake for 10 minutes until the cheese has melted.  Arrange in a casserole dish
11. Serve Warm and ENJOY!

CORN DOG Jalapeno Cheddar Cornbread Mini Muffins

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 Oh Boy... Mini Muffins...

But not just any mini muffins.  These are a wonderful cornbread recipe with just a bit of all beef hot Dog stuffed in the center.  Colorful and wonderfully tasty (The cornbread is LOADED with bits of Jalapeno Peppers and Cheddar Cheese), these will remind you of the Corn Dogs of your youth... Just LOTS better.

I was indeed pleasantly surprised at just how good these were.  Adding a ramekin of BBQ Sauce and of Mustard added to the fun.  But really, the taste is top notch.  Making a fun dish for the kids into a terrific tasting dish for the biggins too!

Keep scrolling down for this easy to follow recipe...

But first...

I have lots of recipes on this blog for mini muffins.  Sweet, Chocolate Chip, Savory, Cheddar Garlic, Traditional lemon poppyseed to well... Corn dogs.  I have a recommendation to make if you become fascinated with the idea of bite size treats for yourself and to give away.  All of my recipes make 48 muffins.  Just the right amount for a serving or two for a family or a Big Family get together pot luck or enough for you to enjoy and to give a couple dozen away.  Wilton makes a perfect pan for any of these muffins.  No need for paper liners, the pan is non stick (although I always spray with non stick spray anyway).  Just the right size for your oven (only have to bake once).  and a heavy feel to the pan for even baking.  Could not recommend this more.  One of those kitchen gadgets that is worth every penny!



No one is paying me for this ad, I just really like the product and use mine often!

 OK... Here's what I did...

CORN DOG
Jalapeno Cheddar
Cornbread
Mini Muffins
Jiffy Mix Upgrade

Ingredients

• 2 Boxes Jiffy Mix Cornbread mix
• 2 Eggs, whipped
• 1 Cup Sour Cream
• 4 Jalapeno Peppers, seeds and white membrane removed, minced
• 2 Cups Finely Shredded Sharp Cheddar Cheese
• Non-Stick Spray
• 10 "Bun Size" All Beef Hot Dogs cut into 1 inch pieces

Cooking Directions

1. Preheat oven to 400 degrees.
2. Prepare a large Mini Muffin pan (makes 48 Mini Muffins) with non stick spray
3. In a large bowl, combine the Jiffy Mix, Eggs, Sour Cream and Jalapenos Plus the Cheddar Cheese
4. Add 2 TBS of batter into each of the Mini Muffin slots.  Stand q piece of hot dog in the center of each muffin.  
5. Bake 20 minutes until the top starts to brown.
6. Serve Warm ... and ENJOY!

Eggnog Bread Pudding with a Bourbon Sauce (or Virgin Vanilla Sauce)

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Oh Boy... Bread Pudding!

Nut not just any Bread pudding, this bread pudding combines a couple of my favorite things.  A seasonally special ingredient, The Nog of the Egg!  Plus the base is totally made from leftovers that would have been tossed in the garbage.

Somethin from nothin,,, Special

Somethin Special from Nothin... PRICELESS!

This bread pudding was made from leftover dinner rolls I had from Thanksgiving.  Bread pudding has evolved recently into something that is made for special occasions when in reality Bread Pudding was always a leftover dish.  Let your bread get stale and you have the makings of a dessert rather than trash.

The rest is pretty much standard.  I did use Egg Nog in place of the "normal" milk used in most puddins.  Add a little nutmeg and cinnamon for spices and you have this simple, easy to make but plenty to please dessert!

Happy Holidays, Merry Christmas and of course... ENJOY!

 
 OK... Here's what I did...

Eggnog Bread Pudding with a Bourbon Sauce
(Or Virgin Vanilla Sauce)

Ingredients

• 24 Yeast Dinner Rolls (Day Old, Pulled apart and dried out in oven)
• 4 Cups Egg Nog
• 6 large Eggs
• 6 Large Egg Yolks only (12 eggs total, 6 whole and 6 yolks only)
• 1/4 Cup Brown Sugar
• 1 TBS Vanilla
• Serve with Honey or Butter
• Additional whole milk as needed
• FOR THE BOURBON SAUCE
  4 Large Egg Yolks Only
• 1/2 Cup Sugar
• 2 tsp Bourbon
  For VIRGIN Sauce, Substitute 2 tsp Vanilla
• Pinch of Salt
• 1 Cup Heavy Whipping Cream

Cooking Directions

1. Preheat oven to 350 degrees.
2. Prepare a 9X13 Casserole pan with non-stick spray.
3. Place cubed bread into a large bowl then set aside. In a separate bowl, beat together the eggnog, eggs, brown sugar, cinnamon and vanilla until completely combined and the sugar has dissolved.
4. Pour eggnog mixture over bread cubes then toss lightly to coat. Spoon bread into prepared casserole dish then drizzle with melted butter. Bake 40 minutes or until the custard has set and the top just begins to turn golden brown. Remove from oven then set aside to cool while you prepare the sauce.
5. FOR THE SAUCE - In a medium-sized bowl, whisk together egg yolks, sugar, Bourbon and salt until blended and smooth (Note: Add Vanilla in place of the Bourbon if making a non-alcoholic sauce). Add heavy cream to a small saucepan then place over medium-low heat until steaming, but not boiling.
6. Whisk egg yolk mixture and begin slowly drizzling in ½ cup of the hot cream. Do not rush this process, and be sure to whisk constantly. The point is to slowly warm the egg yolks without cooking them. Once half of the cream is blended into the egg yolk mixture it should be safe to pour in the remaining cream while still whisking. Blend everything thoroughly then return the entire mixture to saucepan.
7. Place saucepan over medium-low heat and cook the vanilla sauce, stirring constantly, until it thickens to the point that it will coat the back of a spoon. The sauce will be done just before it begins to bubble, so if you see a bubble form, you know it’s ready. Serve the sauce warm, or at room temperature drizzled over a nice thick slice of the eggnog bread pudding.
8. ... and ENJOY!

BBQ Bacon Deviled Eggs

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 Oh Boy Deviled Eggs!

But Not just any Deviled egg, These have BACON BACON BACON... Always a favorite!

It's Deviled Egg time again!

Just about any time my Church has a PotLuck meal I always like to make a plate of deviled eggs. The list of possible ingredients is just about endless but I always like to add a little of my own specialty ingredients...

Or a fan favorite like BACON BACON BACON and even a second favorite... Ranch Dressing.

But I also like to add a bit of my own creation. I like to make my own BBQ Sauce. While you can and should use your own favorite, there is always a little extra bit of brag worthy rights when you can shyly shout from near the pulpit that that sauce was your own creation!

For these, I made a batch of Holiday themed Cranberry BBQ Sauce with just a hint of the Christmas favorite. A little bit spicy, a little bit seasonally sweet and a whole lot of wonderful. A great place to start if you ever feel like making a batch of your own.


In the mean time - BACON and Ranch and MORE BACON... Now that's a party!

ENJOY!

 OK... Here's what I did...

BBQ BACON
Deviled Eggs

Ingredients

• 14 Large Eggs, (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 2 TBS Mayonnaise
• 3 TBS Yellow Mustard
• 3 TBS Ranch Dressing
• 3 TBS Your Favorite BBQ Sauce
• 1/4 Cup Minced Dill pickle
• Sprinkle Sea Salt
• 2 tsp Fresh Ground Black pepper
• 12 Slices bacon, Chopped to dime size pieces, then fried crispy. 
• Drizzle of BBQ Sauce
• 
  

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Ranch, BBQ Sauce, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg making an attractive peal.
7. And now, Add the crumbled Bacon... Be generous with a tsp of crumbles per egg.  Arrange on a serving dish and drizzle with additional BBQ Sauce,.   Store loosely covered with cling wrap.
8. Serve chilled and ENJOY!

Caesar Salad Pinwheels Roll-Ups Appetizers

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  Oh Boy Pinwheel Appetizers...

But not just any Pinwheels, these have all the flavors of a Classic Caesar Salad.  Chicken, Crispy Romaine lettuce, Parmesan Cheese, The unique flavors of Caesar Salad Dressing and even the Parmesan Cheese Garnish!

Just the name classes these up enough to serve for a party.


I even made a few up for those pesky vegetarians who always pop up when you are planning a party.  Just leave out the Chicken and you have a Veggie Version.

Guaranteed empty platter recipe.  Quick and easy to make and always popular!

Enjoy!

 OK... Here's what I did...

Caesar Salad  Pinwheel Roll-Ups Appetizers

Ingredients - Makes 35 Mini Sandwiches

• 2 Bricks (8 OZ each) Cream Cheese, softened to room temperature
• 1-3/4 Cups (The meat from a Breast, leg and thigh from a Rotisserie Chicken) Cooked Chicken  Chopped to a Small Dice
• 1/4 Cup Caesar Salad Dressing
• 1/4 Cup Parmesan Cheese
• 1/2 Cup Croutons, Crushed and crumbled
• 14 large leaves from a head of Romaine lettuce
• 7 (12 inch) Flour tortillas

Cooking Directions

1. First, Make the Goo...
   In the bowl of a Stand Mixer (KitchenAid), Add the cream Cheese and the Caesar Salad Dressing together and mix until creamy.  I use the whisk attachment and scrape down the bowl frequently.  This will take about 5 minutes to get the whipped texture.
2. Spread your tortillas out and evenly distribute cream cheese mixture among 7 tortillas and spread just shy of the edges.
3. Add a layer of chicken, a layer of croutons and a layer of the Parmesan Cheese
4. Roll up the Tortillas.  Not too tightly or the goo will seep out the ends.  Wrap in plastic cling wrap and refrigerate for at least 3 hours or overnight.
5. Unwrap and Slice.  Cut the ends off.  Cut the remaining tube into 3/4 inch Pieces, Arrange attractively on a platter.  Wrap the platter and return to the fridge until ready to serve.
6. Serve Chilled and ENJOY!

Muffuletta DEVILED EGGS a New Orleans Inspiration

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 Oh Boy Deviled Eggs!

But not just any Deviled Eggs, These are inspired by that New Orleans original, the Muffuletta Sandwich.  No trip to New Orleans would be complete without a pilgrimage  to the Central Grocery, steps away from Jackson Square, where the sandwich was invented. The grocery store is now world famous (enough to get it's own Wikipedia entry), having been featured in the PBS special program Sandwiches That You Will Like, and on NBC's The Today Show (five best sandwiches series) among dozens of others.

If you make the journey to the store (with a sandwich counter where you can order an authentic original muffuletta), you will find not only a take out lunch but also jars of the Olive Salad so you can replicate the sandwich yourself.  I have made the sandwich (Tastes great, but of course I would rather have the original in the park in the French Quarter,,, Sigh).  This is my solution for using up the extra salad...  Tasted good enough that I may just buy a jar for these eggs.

And of course the Olive Salad is available mail order as well as in most grocery stores.  Scour the Pickle section and you  may just find a jar.

I made these for a recent concert after party.  they were wildly received and gobbled up.  Nothing but requests for the VERY VERY EASY recipe and an empty plate!

Enjoy we all did!

  OK... Here's what I did...

Muffuletta
Deviled Eggs

Ingredients

• 14-15 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• 12 salami slices, cut in half, 24 total half moon shaped pieces.
• 24 rounded tsp of Muffuletta Olive Salad
  Sprinkle of Smoked Paprika for garnish and color

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg.
7. Add the Salami half moons, sliding the wide open in under the yolk goo,  Add the Muffuletta Olive salad between the peak of the yolk goo and the curve of the salami slice.
8. Garnish with a sprinkle of Paprika.   Store loosely covered with cling wrap and chill in the fridge until ready to serve.
9. Serve chilled and ENJOY!

Green Bean and Corn Succotash

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 Oh Boy Succotash... One of the most fun words to say in all of history!

But this isn't just any Succotash, this replaces those nasty (in my opinion) Lima Beans with good old green beans.  But then it goes even further.  the recipe features Roasted Red peppers, Garlic, Shallots, Even a can of protein rich Cannelloni beans and all naturally sweetened with Cherry Tomatoes.

This is one LOADED up side dish filled with layers upon layers of vegetable goodness.

I made and served this dish up as part of my Thanksgiving holiday spread.  The Health nuts I invited loved every bite.  Good enough to please my one vegetarian family member as her main course.  This is a keeper, sure to show up at family get together events again and again.


The recipe came from a WONDERFUL inventive new cookbook, Taste & Technique: Recipes to Elevate Your Home Cooking.  I was asked to read and review the book...

Short version... I LOVED IT!!!

This is one of those books that are just as much fun to read as it is to cook from.  James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals.

In the introduction, "It's my hope that this book will encourage you to get into the kitchen, take cooking seriously, and feel good about it."

It has.
I am.
And I do

The book is a progression of steps, simple sauces, simple techniques, gradually adding steps and tips to move through simple dishes to outstanding show stopping dishes worthy of being served in any restaurant,

I could not recommend this book enough as a gift for anyone interested in improving as a cook.  No matter what level you start at, you will indeed "encourage you to get into the kitchen, take cooking seriously, and feel good about it."

Enjoy indeed!

In short, again... I LOVED THIS BOOK!

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!". I did indeed cook the recipe as printed and it worked on every level I could ask. Wonderful Look, appealing texture and delicious taste. I look forward to making many more of the beautiful dishes offered! Love this book and highly recommend it!

I am so thrilled to add this book to my library. A terrific inspiration.

As a gift or a new reference book for yourself, this is a keeper.

 OK... Here's what I did...

Fresh Corn and Summer Vegetable Succotash

Ingredients

• 1 Red Bell Pepper
• 2 TBS Extra Virgin Olive Oil
• 1/2 Pound Green Beans, ends trimmed
• 3 TBS Butter
• 1 Large Shallot, Minced
• 2 Cloves Garlic, Smashed and minced
• 1 (15 Ounce) Bag of Frozen Sweet Corn, Thawed under hot water, drained
• 1 (14 Ounce) Can Cannelloni Beans, Rinsed and Drained
• 1/2 Cup Cherry Tomatoes, Halved
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp chopped Parsley

Cooking Directions

1. If using the broiler, Place the Red bell pepper in a baking dish.  Brush with the Olive oil.  Roast, turning the pepper every 2-3 minutes as the skin colors until all sides have blackened and begins to separate from the flesh; about 15 minutes.
2. Transfer the pepper to a small bowl, seal with plastic wrap and let cool for at least 15 minutes or until cool enough to handle.  The longer it steams, the easier it is to rub the blackened skin off the flesh.  When cool, set the pepper on a cutting board.  Remove the stem and scrape the insides, discarding those.  Peel the skin, discarding the black.  Cut the pepper into large dice and set aside.
3. Trim the Green beans.  Blanch and shock the beans.  Cooking in boiling water for about 2 minutes.  Then transfer to a bowl of ice water to stop the cooking process and preserve the bright colors.
4. In a saute pan, melt the butter over medium high heat until just starting to turn brown.  Add the shallot and cook stirring occasionally for about 1 minute.  Add the garlic and continue to cook and stir for 30 seconds.  Add the corn and continue to cook and saute for another 2 minutes.  Add the beans and continue to stir to mix.  Add the Green beans and continue to cook and stir for a minute.  Add the Cherry Tomatoes and roasted peppers.  Stir to thoroughly mix.
5. All the ingredients should be cooked through without turning too soft.  Tghey also retain their bright colors.
6. Season with salt and pepper to taste.
7. Serve warm and ENJOY!

Holiday Christmas Trees Pinwheels Roll-Ups Appetizers

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 Oh Boy Pinwheel Appetizers...

But not just any Pinwheels, this is a GREAT idea for a Holiday Party with the colors.  Anything red and green accented becomes a holiday appetizer.  But it is also a great way to use up a few leftovers from Holiday cooking.

But first, the shape... CHRISTMAS TREE!

Easy to replicate, just press the pinwheels into a triangle.

I like to add a Green Olive to extend the look with a base for the tree, and a festive attractive appetizer pick for the the food on a stick fun!

As to using up leftovers, this takes a lot of dribs and drabs from your crisper drawer,  Buy a batch of green onions and you always have a few left.

Got a few extra Green Onions... Here you go.
Only need to use half a Red bell Pepper... Here you go again.
Got a few Black Olives left../ Well, you get the idea.

Hunt down bricks of cream cheese on sale.  Two weeks before Thanksgiving many store put cream cheese on sale for about a dollar a brick.  Go ahead, buy a dozen.  Cheesecakes, pinwheels, Cheese Balls. Dips... All sorts of ideas.  Betcha you can use up all dozen before the holidays are over.  Suddenly these Beautiful Tasty Appetizers become not just affordable but actually cheap... About a quarter apiece.  What a deal!

The green tortillas will need to to be hunted down, but they are out there and worth hunting down.

A party favorite this time of year... ENJOY!!

 OK... Here's what I did...

Holiday Christmas Trees Pinwheels Roll-Ups Appetizers

Ingredients

• 2 Bricks (8 OZ each) Cream Cheese, softened to room temperature
• 9 Green onions, thin sliced, white and green parts
• 1 Red Pepper, chopped and minced small (Same size as the sliced green onions)
• 10 Large Ripe Black Olives, chopped and minced (Same size as the green onions)
• 5 (12 inch) Flour tortillas... try to find the Green ones
• 24 Green olives stuffed with Pimentos
• Festive Appetizer Forks

Cooking Directions

1. First, Make the Goo...
   In the bowl of a Stand Mixer (KitchenAid), Add the cream Cheese and mix until creamy.  I use the whisk attachment and scrape down the bowl frequently.  This will take about 5 minutes to get the whipped texture.
2. Add the 'Fixins, the Red Bell Peppers, the Green onions and the Black Olives and fold until well combined and evenly mixed.  I do this by hand.
3. Spread your tortillas out and evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
4. Roll up the Tortillas.  Not too tightly or the goo will seep out the ends.  Wrap in plastic cling wrap and refrigerate for at least 3 hours or overnight.
5. Once everything has firmed up again, press the logs into a triangle.
6. Unwrap and Slice into 1/2 inch Pieces,  Stab a fork into a green olive (try to arrange the pimento so it sticks out of the bottom of the "tree". Arrange attractively on a platter.  Sprinkle a little Smoked Paprika for extra flavor and color presentation.  Wrap the platter and return to the fridge until ready to serve.
7. Serve Chilled and ENJOY!