Game Day Bacon Turkey Wraps with Toby’s Blue Cheese Dressing

Game Day Bacon Turkey Wrap Featuring Toby's Blue Cheese Dressing | TheSpicyBee

This post is sponsored by Toby’s Family Foods, but all recipes and opinions are my own.

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With Game Day coming up, I’ve honed a fun recipe that is easy for small group option in halves or cut into pinwheels for a large watch party. I feel like so much game food is heavy and hot–I wanted to share something that could make a large group happy but also translate to all seasons–and thus, my Bacon Turkey Wraps, pulled together with avocado and Toby’s Blue Cheese Dressing. I picked up my jar at my Safeway in the Woodstock neighborhood here in Portland; it’s right by my house, which makes it a convenient stop. They just started carrying some of Toby’s Family Foods Dressing at the end of 2017. You can now get their Blue Cheese, Ranch, and Chunky Feta Dressings in the refrigerated section of both Albertsons and Safeway.

I like this dressing over a more traditional cream cheese or vinaigrette option because it carries a lot more flavor and the blue cheese plays off the smokiness of the bacon and turkey quite beautifully. I had started this recipe thinking I would toss the spinach in the dressing, but upon testing, I found that things really hold up nicely longer if the dressing and spinach have some space between them, and it’s more controlled flavor-wise to wait until the end to apply the dressing. One thing I love about Toby’s Blue Cheese Dressing is that it’s creamier and milder than others I’ve used, and that makes it a crowd pleaser as not everyone likes blue cheese!

There are a few varieties of turkey you can utilize. I’ve made these wraps with run of the mill sliced turkey, but there’s something that smoked turkey adds that I really love. The avocado works itself in nicely with the knowledge that people consume the most avocados during the first half of February, one reason or another. 😉 

 

Game Day Bacon Turkey Wraps with Toby’s Blue Cheese Dressing

Game Day Bacon Turkey Wrap Featuring Toby's Blue Cheese Dressing | TheSpicyBee

Ingredients

  • 6 Flour tortillas or 3 lavish bread
  • 1 lb Smoked turkey, thinly sliced
  • 1/2 lb Thick cut bacon, cooked and chopped
  • 3 avocados, ripe
  • 1 Red onion, very thinly sliced
  • 1 Red pepper, very thinly sliced
  • 4 c Spinach
  • 1/3 c Toby’s Family Foods Blue Cheese Dressing
  • Fresh cracked pepper to taste

Method

Game Day Bacon Turkey Wrap Featuring Toby's Blue Cheese Dressing | TheSpicyBee

Game Day Bacon Turkey Wrap Featuring Toby's Blue Cheese Dressing | TheSpicyBee

This healthy wrap is meant to be easily prepped up, tossed in the fridge and then pulled out when guests arrive! A healthy, easy bite that, if not trimmed into spirals, could be eaten by one’s self for a proper meal. start by lightly toasting the tortillas and laying them out one at a time to build. Depending on the size of your canvas (tortilla) and avocado, spread a light layer of avocado across the top side, leaving a half inch around the edge of the tortilla. On top you’re going to build, in order: bacon, spinach, red pepper, turkey, onion, cracked pepper, and drizzle with dressing.

Beginning at one side (your left or right) begin tightly rolling the wrap and  close the wrap with some additional drops of dressing. You may secure it if needed with a toothpick. Time in the fridge will help things come together, so-to-speak. After at least an hour in the fridge, you can remove and slice into pinwheels with a very sharp knife, or slice into halves and wrap in colorful napkins. This recipe serves 6-8 for apps, 4 for a meal.

You could also do a BYO (Build Your Own) wrap station at your watch party! Should you go that route, I would recommend cutting the tortillas/lavish bread into easy-to-roll strips about 4 inches wide and place all the toppings in colorful bowls–this would help accommodate all dietary needs 🙂 GAME ON!

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Do you remember last season’s recipe? Find the spicy pork sliders with Toby’s Jalapeño Ranch here.

Swedish Pancakes (AKA Skinny Pancakes) with Caramelized Pears

Family's Recipe for Swedish Pancakes | TheSpicyBee

One of my first food memories as a child was my Grandpa Phil’s Swedish Pancakes. He would make them for my Gram and me for brunch whenever I stayed over with them, and they were the most decadent breakfast item I could conjure.  Light, buttery, and they came in the best shapes! Sometimes we would work together to make monsters, forest animals, or big hearts with the batter. He would tell me stories based on the final pancake shape. Stories, that he would need to keep short as the pancake would be gobbled up before its own theatrical climax. Dark pancakes, light ones, I knew no preference.

I was 11 when I lost my Grandpa Phil, and with him seemed to go his recipe for what I have to guess were originally his mother’s recipe for Swedish pancakes (since she was Swedish). I always found it funny that we called them skinny pancakes since they were comprised mostly of high fat ingredients (whole milk/butter), but the name’s always stuck.

After college, I embarked on my own adventures to match the pancakes of my fond childhood memories. After about 10 years of recipe testing, I have finally come to what I believe is my Grandpa’s recipe. While I normally just enjoy these pancakes without filling–just with some maple syrup and powdered sugar–I jazzed up this batch a bit with some caramelized pears because it seemed like the adult thing to do. I love them just as much in their classic, plain form though. Other options for fillings/toppings include cinnamon apples, whipped cream, fresh berries, and beyond. 

Swedish Pancakes with Caramelized Pears

Family's Recipe for Swedish Pancakes | TheSpicyBee

Ingredients

Pancakes

  • 1 c Milk
  • 3 Eggs
  • 3 T Salted butter, melted
  • 1 t Vanilla extract
  • 3/4 c All purpose flour
  • 3 T sugar
  • 1/2 t Salt

Caramelized Pears

  • 1 large, ripe pear, thinly sliced
  • 1 T Brown Sugar
  • 1 T Butter

Method

First combine the milk, vanilla and eggs in a medium bowl, and beat well. Combine the dry ingredients in a separate bowl and blend. Slowly whisk the dry ingredients into the bowl of the wet ingredients and thoroughly whisk–then let the bowl sit out at room temperature for 10 minutes. The batter should thicken up. Set a crepe pan (~8-9 inches) on the stove over medium heat and have a silicon spatula available. Lightly butter the pan the first time–depending on your pan, you may need to re-butter between pancakes; I do not need to with my crepe pan. It’s worth a preliminary test! Be sure to eat your findings.

I work with a 1/4 c measuring cup for transferring batter to the pan, which may vary for you depending on your pan’s size. Once you’ve added the batter to the pan, you’ll need to work quickly to spread the batter in the pan evenly. I remove the pan from the heat momentarilly for this process, then place it back on the stove. You’ll average about 3-4 minutes per side. Serve immediately!

For the pears: In a saucepan over low heat, melt butter and pears for 5 minutes. Add sugar to the pan, stirring continuously until the sugar dissolves. Continue cooking on low heat until you have achieved a caramel color and a good texture in the pear. Spoon over the pancakes, and serve immediately.

This recipe serves two hungry adults.

Family's Recipe for Swedish Pancakes | TheSpicyBee

Roasted Beets with Feta in Belgian Endive

Roasted Beets and Feta in Belgian Endive with Toby's Feta Dressing | The Spicy Bee

This post is sponsored by Toby’s Family Foods. All thoughts and opinions are my own.

It’s the holiday season–which is synonymous with party season! You can never have too many appetizers in your entertaining arsenal as a host or when you’re bringing items to potlucks with friends. Similar to my Macadamia Nut Cheese, I find that the more diets something can accommodate, the more likely it is to be enjoyed by all the party-goers! Enter Roasted Beets with Feta in Belgian Endive with Toby’s Chunky Feta Dressing, scallion, and fresh lemon. The appetizer is hearty with a bright flavor and a crisp crunch (thanks to the endive and scallion!). I am a fierce lover of Belgian endives. You’ll typically see them in gourmet recipes and high end restaurants–they’re like the perfect appetizer spoon but edible, and they lend a beautifully light and slightly bitter crunch to anything. They come in different colors (green and purple are the most common) and do exceptionally in raw food settings. You’ll find them quite easily now that we are in winter–I am able to pick mine up from most grocery stores. Speaking of…

I’ve teamed back up with Toby’s Family Foods to develop a great hors d’oeuvre for your next gathering and to help share that they are now carried at all Oregon and Southern Washington Safeway and Albertsons stores! I’m pretty stoked to be able to find them close to home! You’ll be able to pick up all the ingredients at your local Safeway or Albertsons and the appetizer comes together in about an hour (mostly inactive time while the beets roast).

 

If you’re looking to make this appetizer ahead, I would prep the beets and keep them in the fridge until you’re ready to build things. The beets can, therefore, be made up to three days in advance. You can also make this recipe as a salad, by chopping the endive and combining it with some more robust greens (I love a baby romaine or perhaps go with some red radicchio!) Spoon the filling over the top and voila! 

Learn more about Toby’s Chunky Feta Dressing here, and in the meantime, I hope you enjoy this recipe!

 

Roasted Beets with Feta in Belgian Endive

Roasted Beets and Feta in Belgian Endive with Toby's Feta Dressing | The Spicy Bee

Ingredients

  • 1 lb Fresh beets, sliced
  • 1 T Olive oil
  • Salt & Peper
  • 2-3 T Toby’s Chunky Feta Dressing
  • 1/4 C Feta Cheese
  • 2 t Fresh lemon + zest from 1 lemon
  • 3 Heads of Belgian endive, cored and peeled into individual leaves
  • 2 Scallions, chopped

Method

Preheat the oven to 375°F. On a half baking sheet, toss the beets in olive oil, salt and pepper. Roast for 50-60 minutes, flipping halfway through–once they are fork-tender you can pull them. Cool in the pan or refrigerate until you are ready to prepare the rest of the dish.

Once ready, chop the beets up until they are about dime-sized pieces. In a medium bowl, combine beets, feta cheese, lemon juice and zest, and scant tablespoons of dressing until things hold together. The beet will turn the dressing a beautiful pink, so I like to reserve the last tablespoon to drizzle on top of things once they are all spooned into the endives. Salt and pepper to taste, and spoon the filling into the endives.

Sprinkle with scallion and dressing and serve immediately. This recipe makes enough for about 2 dozen–though this is dependent on the size of your endive spoons and how much you fill them!

Roasted Beets and Feta in Belgian Endive with Toby's Feta Dressing | The Spicy Bee