Sawrie Orthodontics

The first thing you may notice about Lori Otting is her radiant smile! About four years ago, Lori became a patient of Dr. Daniel's and her beautiful smile certainly grabs your attention when you see her. But, there is so much more that Lori brings to the Sawrie Orthodontics team...

Lori started working for Dr. Daniel in 2011 after finishing Dental Assistant school. For 8 years, Lori has worked hard to provide the best care possible to her patients. Lori's skills are vast and as the Clinical Supervisor, she provides an essential leadership role at Sawrie Orthodontics. Lori works on adjustments, training and does extensive work in the lab with retainers. 

Avocado Salsa

Recipe Courtesy of: https://www.cookingclassy.com/avocado-salsa/ 

Ingredients:

• 6 medium roma tomatoes (20 oz), seeded and diced
• 1 cup chopped red onion, chopped
• 1 large or 2 small jalapeños, seeded and chopped (1/4 cup. Leave seeds if you like heat)
• 3 medium avocados, semi-firm but ripe, peeled, cored and diced
• 3 Tbsp olive oil
• 3 Tbsp fresh lime juice
• 1 clove garlic, finely minced
• 1/2 tsp salt (more or less to taste as desired)
• 1/4 tsp freshly ground black pepper
• 1/2 cup loosely packed cilantro leaves, chopped

Instructions:

1. Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados.
2. In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees.

Recipe Notes:

• If you aren't a fan of spicy foods, you can definitely omit the jalapeños. And if you like it spicier you can leave in the seeds or even use hotter peppers like serrano or habanero. 

Does This Avocado Salsa Keep Well as Leftovers?

This fresh salsa will last for a couple days in the fridge if stored in an airtight container. Over time, the tomatoes will release more juice and the avocado will begin to brown. It’ll be fine to eat, though!

Can I Add More Vegetables to This Salsa?

Of course! Grilled corn would be another great veggie to add to this avocado salsa. You can add any additional ingredients you’d like, but you may need to adjust the amount of dressing you add to this salsa.

Taco Pinwheels

If you're looking for a fun twist on tacos, give this recipe a try! Plus, it's great to make ahead of time for those busy evenings of Spring activities with the family! 

Recipe Courtesy of:
Quick Cooking May/June 2002 via www.tasteofhome.com/recipes/taco-pinwheels/

Ingredients:

• 4 ounces cream cheese, softened
• 3/4 cup Seasoned Taco Meat
• 1/4 cup finely shredded cheddar cheese
• 1/4 cup salsa
• 2 tablespoons mayonnaise
• 2 tablespoons chopped ripe olives
• 2 tablespoons finely chopped onion
• 5 flour tortillas (8 inches), room temperature
• 1/2 cup shredded lettuce
• Additional salsa

Directions:

1. In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap in plastic and refrigerate for at least 1 hour.
2. Unwrap and cut into 1-in pieces. Serve with additional salsa.

Churro Cheesecake Bites

These little cheesecake bites have the great flavor of my favorite snack – the churro! The crust is made from Cinnamon Toast Crunch™ and the cheesecake itself is full of cinnamon.

Recipe Courtesy of: 

Buns In My Oven

https://www.tablespoon.com/recipes/churro-cheesecake-bites/aa708b5f-1a0a-48df-b232-b898125dca1b

Sweet cinnamon sugar and creamy cheesecake are BFFs in this perfect bite-sized dessert. Can we talk about that one time that I ate six mini cheesecakes all in a row and then I died? It was awesome. You guys are all well aware that mini food is not about portion control, right? The opposite is true, actually. It’s just miniature so that you are able to go back for seconds and thirds and fourths and fifths, because “Oh, this is so small, another wouldn’t hurt!” I’m not the only one who does this, right? 

Anyway, my husband has this thang for cheesecake. I personally had never even tried cheesecake until I met the man (a travesty, I know), but he has seriously turned me on to its silky, creamy, cheesy-but-not-like-CHEESY, seductive charms. Can’t stop, won’t stop.

Today I’ve married my favorite cereal with my husband's favorite dessert and made them mini so that we can all eat as many as we want without an ounce of guilt.

Now, if you’re like me you'll want to let these cool completely. I hate warm cheesecake, but that’s just a personal preference. Do what you think is best – devour now or devour later. Just be sure to add a dollop of whipped cream and stick a piece of cereal in there for good luck!

Ingredients:

• 3 cups Cinnamon Toast Crunch™ cereal 
• 1/4 cup butter, melted 
• 16 oz cream cheese, room temperature
• 1 cup granulated sugar
• 1/4 cup sour cream
• 3 large eggs, room temperature 
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract 
• 1/2 cup whipped cream, as desired

Directions: 

1. Preheat oven to 325°F. Add the cereal to a blender or food processor and pulse until you have fine crumbs. Alternately, place the cereal in a plastic bag, seal, and beat with a rolling pin to crush the cereal.
2. Add the cereal to a medium bowl and pour the melted butter over it. Stir to combine.
3. Line 2 12-count muffin tins with 16 paper or foil liners. Scoop one spoonful of the crust into each liner and press down with your fingers to form the crust.
4. Add the cream cheese to a large mixing bowl and beat until creamy and smooth. Add the remaining ingredients, except for the whipped cream, to the mixer and beat on medium speed until just combined. Pour the batter into the prepared muffin tins to just under the top of the liners.
5. Bake for 18-20 minutes or until just barely jiggly in the center. Cool completely before serving. Top with whipped cream and garnish with a piece of Cinnamon Toast Crunch™, if desired.