Italian Sub Rollups

I am sorry it has been a while since I have posted something new.  It's not that I haven't been cooking, I just haven't written anything up.  This recipe is from our championship game back in January.  So now you know the reason I haven't posted anything.  Still licking my wounds from the game.  These were really good and very easy to make.  Now that it is March Madness they would be great for those game days too.

Just like having a small pizza.

You can use whatever meats that you like.  And you can't go wrong with cheese.

Combine 1 1/2 Tablespoons olive oil

1 Tablespoons balsamic vinegar

2 teaspoon oregano

2 Tablespoon parsley

1/2 teaspoon crushed red pepper flakes.  You can adjust this more or less depending on your taste.

Stir well.

I placed a piece of parchment on the counter.

Roll out pizza crust dough into a rectangle.  I used the Pillsbury version from the dairy section but if your deli makes dough you can get that and cut in half.  Which if you need to make a lot of these you would have the dough for that.

Brush the olive oil mixture on the crust.

Leave a little area around the edges.

Now layer ham

Salami

Pepperoni

Now cover the meat with mozzarella cheese

Roll starting at the long end.  This is where the parchment paper comes in handy.

Slice and place in a sprayed muffin tin.  Place in a preheated 400 oven and bake for 18-20 minutes.

They come out nice and golden brown.

You could serve them with some marinara sauce if you would like.

Italian Sub Rollups recipe

13.8 oz classic pizza crust dough
1 1/2 Tablespoon olive oil
1 Tablespoon balsamic vinegar
2 teaspoon oregano
2 Tablespoon parsley
1/2 teaspoon crushed red pepper flakes
1/4 lb ham thinly sliced
1/4 lb salami thinly sliced
1/4 lb pepperoni thinly sliced
1 1/4 cup shredded mozzarella cheese

Preheat oven to 400.  Bake for 18-20 minutes.

Creamy Chicken Tortellini Soup

It's finally time for soup season.  This is a nice spin on regular chicken soup.  It uses dried tortellini in it.  Add a salad or a grilled cheese sandwich like I did and you have a great dinner on a cold night or a night you need something quick.

The red pepper sure does add some nice color to this soup.

I cooked my chicken beforehand but you can cook it in the soup if you like.

Start by chopping an onion.  Place in your pot with some olive oil and saute for a few minute to soften.

The red pepper has blended in with the cutting board but cut one red bell pepper.  Add it to the pot with the onions.

Cut up a couple of carrots.  The recipe calls for 2 cups.  I just chopped until it looked like 2 cups.  Cut them in small pieces.  You don't want them to take a long time to cook.

Now you can add the uncooked chicken breast to the pot with the chicken broth, but I cooked my chicken earlier and cut it up.  Add it to the pot.

Add 9 cups chicken broth.  I use the low sodium version.

Add 1/2 teaspoon red pepper flakes.  If you do not like a lot of heat you might want to add less.  It had a nice heat to it.

1 teaspoon salt--Less if you use full sodium soup, or at least I would.

1/2 teaspoon pepper.  I like pepper you could use less.

Garlic.  It calls for 4 cloves.  I keep minced in the fridge.

2Tablespoons fresh chopped parsley.  Let the soup simmer for about 15 minutes.

 

Before you are ready to serve add the tortellini to the soup.  Cook about 10-15 minutes.  Stir to keep them from sticking.

Remove from heat and add 1/4-1/3 cup heavy cream.

Then dip up and serve with grilled cheese or salad.  Enjoy.

Creamy Chicken Tortellini Soup Recipe

1 Tablespoon olive oil
1 onion chopped
1 red bell pepper chopped
2 cups chopped carrots
4 cloves garlic
2 chicken breast
9 cups chicken broth
1 pkg three cheese tortellini pasta
1/4- 1/3 cup heavy cream
2 Tablespoons spinach--I didn't put this in.  It wasn't worth buying spinach for such a small amount
2 Tablespoon parsley
1 1/2 teaspoon thyme-I didn't put this in either.  Not a fan
1/2 teaspoon crushed red pepper
salt and pepper

Apple Cranberry Butter

After successfully making apple butter the last two years when I saw a recipe for apple cranberry I thought it would be great for Thanksgiving.  Warm rolls with this apple cranberry butter just sounds wonderful.  Whats even better is that there's no sugar in it either.  The other great thing is that it can be made in the crock pot.  If those two things don't sell you on it nothing will.

You can't really tell from this picture because it is in a red container but it is a really pretty deep pink color.  I might have to bake some biscuits to try it out before Thanksgiving.

Cranberries are plentiful this year and you can buy some on sale.  You can throw some in the freezer for later too.

Start by washing the cranberries.  Look for any soft ones. Throw those out.

Core and cut up 5 to 6 apples.  These are honey crisp apples.

A liner in the crock pot will really make this recipe easier.  Put the apples in the pot.

Add the cranberries on top.

Turn the crock pot on high.  Cook for 4 hours.  Stir occasionally.

This is after 2 hours.

This is after 4.

Dip up the mixture into a bowl.

Use either a blender or imersion blender, blend well.

Looks nice and smooth.  I almost skipped the next step because it looks so smooth.

Use a strainer to strain the mixture.

Use a spoon to push it through.

I was surprised that there was so many little black seeds left.

Put it back in the crock pot.

The recipe called for a stick of cinnamon put in the bottom.  I didn't have a stick so I put a teaspoonful in and stirred it in.  Leave the lid off, turn the crockpot back on high for another 2 hours.  This will thicken it up.

It's thick and ready to be spooned up..

Cover and store in the fridge. It will last a month in the fridge and up to a year in the freezer. I have a feeling I will be sharing this with someone.

Apple Cranberry Butter

5-6 apples
1 bag cranberries
cinnamon

Place in crockpot.  Cook on high for 4 hours.  Blend and strain.  Place back in the crockpot uncovered on high for 2 hours.