Anne McAlpine: April 28, 2022

I was given this crescent roll bacon and cheese rollup recipe and wanted to try it but didn’t have any spinach on hand, so I used green onion and liked it so much I made a second batch. When I make it again I will use both spinach and onion. 

I made these cheese crisps last week and I really liked them. They are really quick and easy to make. I used extra old white cheddar cheese and shredded parmesan. When scooping them onto the baking sheet be sure to leave lots of space between them as the cheese spreads as it melts. Do let them cool completely before sampling so that they get nice and crisp. They store well in the fridge for up to a week and can also be frozen. When you remove them from the fridge if they have lost some of the crispness simply heat in the oven and let cool again to re-crisp them. I enjoyed one with a tossed salad to which I added chopped chicken and cranberries. I crumbled a second one over the salad and liked that, too. Although the original recipe suggested medium cheddar cheese, when I make them again I would still use old cheddar as it creates a stronger flavour. They would also make a good side with a bowl of soup. 

This recipe for avocado chicken or tuna salad was sent to me by a friend and, as I had both an avocado and some roasted chicken on hand, I tried it. It is one that I will definitely make again. If you are storing it in the fridge for a day or two cover it tightly with plastic wrap to avoid browning. You can wrap it in a lettuce leaf or tortilla to serve. I had it on a whole wheat tortilla with lots of lettuce and really liked it.