This week is a little of everything, from appetizer to dessert!

We are looking for recipe submissions to run for St. Patrick’s Day. Check out our ad in the Drummerland Deals on page 2 of this issue for more information on how to submit.

Smoked Salmon Pinwheels  

2 burrito style spinach wraps (or can use any burrito size wrap)

4-6 oz. cream cheese

1 T. chopped fresh dill

1/2 T. chives

1/8 tsp. garlic powder

2-3 c. spinach

4-6 oz. smoked salmon

 

In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.

Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you’ll use this side to “seal” the pinwheel.

Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.

Tightly roll up each wrap, tucking in the ends as you go. It’s important to roll these as tightly as possible so that the pinwheels stay together when cut.

With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.

Feel free to assemble as-is or stick a toothpick into each pinwheel to serve. Serves 4.

 


Pressure-Cooker Chicken and Bacon White Chili

1/2 lb. bacon strips, coarsely chopped

6 boneless skinless chicken thighs

1 pkg. (20 oz.) frozen corn

2 cans (15 oz. ea.) white kidney or cannellini beans, rinsed and drained

2 cans (15 oz. ea.) black beans, rinsed and drained

2 cans (11 oz. ea.) diced tomatoes and green chiles

1 can (4 oz.) chopped green chiles

1 c. reduced-sodium chicken broth

1 T. chili powder

1 tsp. ground cumin

1 tsp. onion powder

1 tsp. minced garlic

1 envelope (1 oz.) ranch salad dressing mix

12 oz. cream cheese

2 c. shredded cheddar cheese

Cubed avocado and sliced jalapeno, optional

 

Select sauté or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 5-6 minutes; remove bacon and reserve. Brown chicken in bacon drippings until lightly browned, 5-6 minutes. Return bacon to pan; top with corn and next 11 ingredients in the order listed.

Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in shredded cheese until melted. If desired, serve with avocado and jalapeno.  Makes four quarts.

 


Quick Bruschetta Chicken Bake

1-1/2 lbs. skinless, boneless chicken breast halves – cubed, uncooked

1 tsp. salt

1 (15 oz.) can diced tomatoes with juice

1/2 c. water

1 T. minced garlic

1 (6 oz.) box chicken-flavored dry bread stuffing mix

2 c. shredded mozzarella cheese

1 T. Italian seasoning

 

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.

Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top.

Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.

 


Instant Pot Chicken Tikka Masala

2 lbs. boneless skinless chicken breast

1 small onion, chopped

1/2 yellow bell pepper, chopped

2 T. butter or ghee

1 tsp. cumin

1 tsp. coriander

2 tsp. garam masala

1 teaspoon turmeric

1/4 tsp. cayenne pepper (or more to taste)

1-1/2 tsp. sea salt

15 oz. can diced tomatoes

1/2 c. full fat coconut milk

3 cloves garlic, minced

1 tsp. grated fresh ginger

 

Set your Instant Pot to Saute. I generally saute on the stovetop as I will often get a Burn message when using Saute before Pressure Cook. Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.

Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes. Add tomatoes and coconut milk and stir well to combine.

If sauteed on stove, transfer to insert. Place chicken on top of mixture. Close the lid and set to Poultry (or Manual setting for 15 minutes). Once done, let naturally release or press “cancel” and release the pressure. Pull a few pieces of meat out and shred in a different container. Blend the remaining juices in the insert with an immersion blender.

Pour the remaining juice into another container. Put the shredded meat back in the insert. Pour some of the juices back in and stir. Set to Saute and boil off the extra liquid, stirring often.

Continue to occasionally put more juice in and stir. I generally do this for 45-60 minutes, not using all of the juice.

 


Paleo Beef Barbacoa

3 lbs. grass-fed chuck roast fat cut off and cut into large chunks

1 lg. onion, peeled & sliced

6 garlic cloves

1-2 (4 oz.) can of green chilis

1 T. oregano

1 tsp. salt

1 tsp. pepper

3 dried chipotle peppers stems removed and broken into pieces

Juice of 3 limes

3 T. coconut or apple cider vinegar

1 T. cumin

1/2 c. water

 

Add the liquids and spices to the Instant Pot insert and stir. Add in the onion and stir. Add in the meat and stir. Place lid on, make sure vent is closed, and hit the “manual” button. Increase time to 60 minutes.

Once done, let naturally release or press “cancel” and release the pressure. Pull a few pieces of meat out and shred in a different container. Blend the remaining juices in the insert with an immersion blender. Pour the remaining juice into another container. Put the shredded meat back in the insert. Pour some of the juices back in and stir. Set to Saute and boil off the extra liquid, stirring often.

Continue to occasionally put more juice in and stir. I generally do this for 45-60 minutes, not using all of the juice.

 


Creamy Fettuccine with Leeks

and Ham

1 lb. fettuccine

1 c. frozen peas

2 T. olive oil

2 leeks, white & light green parts only, sliced

1 med. onion, finely chopped

Kosher salt & pepper

1 clove garlic, pressed

3/4 c. whole milk

4 oz. lowfat cream cheese, cut into small pieces

1/4 c. grated Parmesan

Pinch freshly grated or ground nutmeg

6 oz. thinly sliced ham, torn into pieces

 

Cook pasta per pkg. directions. During last few minutes of cooking, place peas in strainer, dunk into pasta pot and heat through; set aside. Reserve 1/4 cup of cooking liquid, drain pasta and return it to pot.

Meanwhile, heat oil in large skillet on medium-low. Add leeks, onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in garlic and cook for 1 minute.

Whisk in milk and bring to a simmer. Whisk in cream cheese, Parmesan and nutmeg. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.

Toss pasta with cheese sauce, adding some reserved cooking liquid if pasta seems dry. Fold in peas and ham.  Yields six servings.

 


Cherry Garcia Brownies

Butter & flour (for greasing pan)

1 box brownie mix, plus ingredients called for on box

8 oz. cream cheese, softened

1 tsp. pure vanilla extract

1 large egg

1/2 c. sugar

2/3 c. cherries, pitted and quartered

1/2 c. chocolate chips

 

Preheat oven to 350°. Grease an 8”-x-8” baking dish with butter and sprinkle with flour. Prepare brownie batter according to package instructions. In a medium bowl, beat cream cheese, vanilla, egg, and sugar with an electric mixer until light and fluffy. Stir in the cherries and chocolate chips. Pour brownie batter into the prepared baking dish. Dollop the cream cheese-cherry mixture over the brownie layer, then run a knife through mixture and batter to create a swirled effect.

Bake until a toothpick inserted into the middle of the brownie comes out mostly clean, about 45 minutes. (A few moist crumbs are okay!) Let cool in pan completely, then slice into small squares and serve.

 


Quote of the Week:

“‘My concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.” 

~ Abraham Lincoln

 

Publication: 

The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

www.thedrummer.com

Sign Up For Breaking News

Stay informed on our latest news!

Manage my subscriptions

Subscribe to Breaking News feed