Spinach Bacon Pinwheels

They look pretty. They’re easy to make. They contain bacon. You don’t need any more information than that.

You’ll need:

  • 1 cup ranch dressing
  • 1 cup (8 oz. container) sour cream
  • 1 bunch green onions, diced
  • 1 lb. bacon, cooked
  • 1 package extra large flour tortillas
  • 1 bag spinach, shredded

Let’s do this!

Spinach Bacon Pinwheels

(Adapted from cooks.com)
1. Mix ranch dressing, sour cream, and diced green onions in a small bowl
2. In a separate bowl, toss diced bacon and shredded spinach. The amount of spinach is a bit subjective. I used about 3/4 of one bag.
3. Combine! Spread a layer on a tortilla shell.
4. Roll it up, stick a couple of toothpicks in to hold it together, and place them in a dish to rest. Cover with saran wrap, and leave in the fridge for at least 2 hours, but up to 12.
4. Slice, toothpick, and serve.
We had such a great time this Christmas Eve eating hors d’oeuvres and desserts and opening up presents. Check out this spread!
I noticed that I got some shots of the food that we ate, but none of the people in attendance. I’m so bad about that! I think that will be a 2012 resolution. Take more pictures of people. Consider it so.

Maki Rolls

Darcy showed up to Christmas with Nori paper, the pressed seaweed that holds maki and sushi rolls together. Since maki rolls are on my 101 in 1001 recipes list, I decided to, carpe diem. We set off to Meijer to pick up the remaining ingredients:

  • avocado
  • cream cheese
  • sushi rice (make sure you get sushi rice, not regular rice. it’ll make all the difference in the world!)
  • cucumber

Prepare your rice based on the directions on the package. While that’s going down, prepare your fillings.

Once your rice is done, you’re ready to roll. Literally. Since we didn’t have awesome bamboo rolling mats, we used parchment paper.

Something to bear in mind: use wet fingers when working with the rice, dry fingers when touching the nori. I’ll repeat that, because I mean it. This is important. Use wet fingers when working with the rice, dry fingers when touching the nori. Got it? Good.

Lay a sheet of nori on the parchment paper. Spread a thin layer of rice on the nori. On one end, line up your fillings.

Roll it up!

Find the sharpest knife in your kitchen. If your knife is dull, it will rip the nori. Once you’ve procured a knife of proper sharpness, cut the roll into bite sized pieces. It works better if you dip the knife in a glass of water first.

It worked! It worked!

We were both impressed with how simple it was to make decently successful maki rolls. I can’t wait to experiment and try different methods and fillings.