Pesto Chicken Wrap

Every time my mother in law makes this we all get really excited and want to eat it right there on the spot.


Yields 8

Ingredients:

8 oz goat cheese - room temp.
8 0z cream cheese - room temp.
8 (12 inch) flour tortillas (can use plain, spinch or tomato flavored)
16 oz prepared pesto sauce
1 whole roasted rotisserie chicken (about 4 lbs) - shred up
1 16 oz jar sliced sun dried tomatoes, oil drained
****if you want to add a little heat add peppers****

How to put it all together

1. In food process blend both cheeses until smooth
2. Spread on tortillas, then pesto, chicken, and tomatoes.
3. Roll each wrap as tightly as possible. Wrap in plastic wrap and chill in fridge for at least 2 hours or over night.
4. For serving: remove plastic and cut in half diagonally

Serve and enjoy!

How to make Cream Fraiche

Thank you about.com for posting this. A lot of recipes I have calls for this and I can never find it in the stores. Ill try making this during the week. At first I was worried about the temp. of my house being hotter than others but in the 2nd video states that the room needs to be 70-80 degrees. Thats the temp of my kitchen.

Enjoy the videos!!

http://video.about.com/gourmetfood/How-to-Make-Creme-Fraiche.htm

http://cheesemonger.files.wordpress.com/2009/05/creme_fraiche_sm8.jpg

Shepherd's Pie By Gordon Ramsey

I cant wait to make this. Hopefully this weekend i will get a chance

Here is the video:
http://www.youtube.com/watch?v=mwiMEAxfCx8
Serves 6

Ingredients

• 2 tablespoons olive oil


• 2 lbs lean ground lamb


• fresh ground black pepper


• 2 cups onions, peeled and finely grated


• 1 carrot finely grated


• 2 sprigs fresh thyme, chopped


• Sprig of rosemary finely chopped


• 2 garlic cloves


• 1 ounce butter


• 2 tablespoons tomato puree


• 2 tablespoons flour


• 7 ounces red wine


• 2 1/2 ounces worcestershire sauce


• 1 liter chicken stock


• 2 lbs boiled potatoes


• 2 ounces butter


• 5 ounces milk


• 2 egg yolks


• 2-4 tablespoons of grated Parmesan


• fresh ground white pepper


• salt

Directions

1. In a large frying pan, heat the oil until hot, add half the mince, season with pepper and fry until well browned. With a slotted spoon, remove the meat from the pan and place in a metal colander to allow the excess fat to drain. Repeat with the second batch of mince and place in the colander.

2. Add the onion and carrot to the pan with the thyme and garlic and a knob of butter, and cook until soft and translucent. Add the meat and tomato purée, then sprinkle over the flour. Cook stirring constantly for 2-3 minutes to cook the flour.

3. Add the red wine and Worcestershire sauce and cook until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil, then simmer for 30-40 minutes. The mixture should be thick and glossy. Allow to cool, then check the seasoning.

4. Mash the potato until creamy and smooth or pass through a Mouli or potato-ricer. Put into a medium-sized mixing bowl. Place the milk and butter into a small pan and heat until the butter is melted and the milk is about to boil. Pour over the potatoes and beat well, adding the egg yolks and seasoning with salt and white pepper. Add parmesan cheese

5. Put the mince into a large baking dish, then top with the creamed potato. Sprinkle on parmesan cheese and use a fork to rough up the top.

6. Place in a preheated oven at 400°F for 30 minutes or until bubbling and golden brown in color.

Lynne's Cheese Ball

Makes 2 small or 1 large

2 8oz. package cream cheese
1 50z. jar Pimento Cheese Spread (to find it in the store its next to the velveeta)
2 cups grated sharp or mild cheddar cheese
garlic salt to taste
**********
Topping:
paprika
Optional: chopped nuts

Mix cream cheese pimento, cheddar cheese, garlic salt together. Mold into disc shape.

Sprinkle paprika and chopped nuts on top.

Enjoy!

Here is a pic of the pimento: