Veggie roll-ups

My mom made these for a get-together recently while I was visiting, and they disappeared pretty quickly. Fairly simple to make, they do take a bit of planning and chopping.

1 package of cream cheese, at room temperature
2 tbsp mayonnaise
3 cups finely chopped vegetables (she used red, green and yellow peppers, broccoli, green onions, olives and mushrooms, but you could use anything, really)
15 large tortillas

Mix cream cheese with mayonnaise. Cut sides off tortillas to make them more square, then spread with a medium-thin layer of cheese mixture. Spread a layer of vegetables on top, then roll up tightly. Wrap in saran wrap and refrigerate at least 2 hours. Unwrap saran and slice into 3/4 inch pieces. Mom used whole wheat tortillas and tomato ones, and arranged them alternately on a plate. Make sure the veggies aren't too big, and I wouldn't use anything too juicy (like tomatoes).

Pancakes

This is almost as easy as buying pancake mix. It makes about 15 pancakes of about a 3 inch diameter.

1 1/2 cups flour
4 tsp sugar
2 1/2 tsp baking powder
2 large eggs
2 tbsp cooking oil
1 1/4 cup milk

Mix dry ingredients. In a separate bowl, beat eggs, add milk and oil. Add wet ingredients to dry and mix just until combined. Cook in frying pan on medium high heat by dropping large tablespoonfuls, flipping when edges appear dry and there are bubbles on top.

Waffles

In honour of Father's Day, I made waffles for brunch today. This fairly simple recipe makes 5 Belgian waffles (the big round ones). Terrific with whipped cream, chocolate sauce and fruit.

1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar
2 large eggs
1/4 cup cooking oil
1 cup sour cream
1 1/4 cup milk

Stir dry ingredients together. In a separate bowl, beat eggs, add oil, sour cream and milk and mix well. Pour into dry ingredients and stir just until moistened. I use about 3/4 cup batter in my waffle iron, but it depends on the size and type.

Hot German Potato Salad

I'm not a big fan of potato salad with mayonnaise, so was very excited to find this variation made with vinegar.

4 cups hot, cooked diced potatoes
6 slices bacon
1 small onion
2 tbsp flour
1/4 cup balsamic vinegar
3/4 cup water
2 tbsp sugar
1 tbsp fresh parsley
1 tsp dry mustard
pepper to taste

Fry bacon til crispy, then crumble.Fry onion in bacon fat. Stir in flour, then add vinegar and water. Stir until thickened. Add seasonings and pour over hot potatoes. Serve warm.

I like this when its cooled down, too, but not refrigerated. You can substitute red wine vinegar for the balsamic for a milder taste.

Marinated Flank Steak

This is a recipe that I got from my mother. It is wonderful with a flank steak. I used to request this for my birthday supper when I was in my late teens/early twenties.

½ cup red wine
½ cup balsamic vinegar
¼ cup soy sauce
¼ cup olive oil
¼ cup liquid honey
2 cloves garlic
1 tbsp rosemary
½ tsp dry mustard

Mix all ingredients together and marinate flank steak for 12-24 hours. Grill until medium rare, slice thinly across the grain and serve.

Leftover steak slices (if you have any!) are great with a salad for lunch, or in a sandwich.

Taco Soup

Ever have leftover taco meat? Here is a recipe that uses it up, and can also be thrown in the slow cooker.

1/2 lb ground beef
1 onion
taco seasoning
(or use leftover taco meat)
1 can (14 ounce/398 ml) tomatoes
1 can tomato sauce
1/2 can black beans (rinsed really well)
1 cup frozen corn
3 cups of water
1/2 cup-1 cup salsa

Fry up the ground beef and onion, if necessary. Add all ingredients to large pot or slow cooker, adjusting water til it is of soup consistency. Simmer 1 1/2 hours on the stove top or 4-6 hours in slow cooker. Grate cheese over each bowl, add a dollop of sour cream and serve with tortilla chips.

Chicken Diane

I got this recipe back in university. I usually serve it with rice because I like the sauce. It is pretty simple, only takes about 20 minutes to get it ready (about the time it takes to cook rice).

4 boneless chicken breasts
fresh ground black pepper
2 tbsp olive oil
3 tbsp chopped fresh chives or green onions
juice of 1/2 lime (about 2 tbsp)
2 tbsp brandy
3 tbsp fresh parsley (1 tbsp dried)
2 tsp Dijon-style mustard
1/4 cup chicken broth
1 tbsp butter

Pound chicken breasts between sheets of wax paper or plastic wrap (I often just cut the chicken into smaller pieces). Sprinkle with fresh pepper. Heat olive oil in large skillet. Cook chicken over high heat for about 7 minutes per side. Add chives, lime juice, brandy, parsley and mustard to pan (I mix these together while the chicken is cooking). Cook 15 seconds, scrapping up the pan drippings. Whisk in broth, then butter. Stir until butter melts. Serve, spooning sauce over chicken (and rice, if you want)