Cream Cheese Puff Pastry Appetizers

 

My daughter-in-law, Valerie, made this for the Christmas appetizer. Delicious! Flakey and soft outer layer with a tasty cream cheese center; how can you possiblily go wrong! Thank you kitchenfunwithmy2sons

Ingredients:

• 1 sheet puff pastry thawed per direction
• 7.5 ounces whipped cream cheese (Valerie used 8 ounce block cream cheese, softened and whipped to soft)
• 1/4 cup grated Parmesan cheese
• 1 large egg plus 1 tablespoon water (combined)
• thinly sliced chives for garnish (Valerie blended with cream cheese)

Directions:

Preheat oven to 375-degrees and line a sheet tray with parchment paper, set aside.

Roll out the puff pastry on a lightly floured  surface to 12x10 rectangle.

Spread whipped cream cheese, leaving 1-inch bare along long edges.

Sprinkle the parmesan evenly on top of spread cream cheese.

Tightly roll the long edge toward the opposite edge.

Original recipe does not cut pieces all the way through as Valerie cut them into individual pieces, 1/2-inch pieces.

Place pieces on parchment paper. Brush piece with egg mixture. Bake for 12-15 minutes until golden brown.

Makes 24

Printed

Roasted Tomato Salsa

 

Natasha Kravchuk is amazing and all the recipes I have tried, I have loved. This is no exception! Use within 5 days or freeze for 3 months.

Ingredients:

• 10 medium tomatoes, halved
• 2 largish Jalapeno peppers, halved
• 1 medium onion, peeled and quartered
• 5 cloves garlic
• 1/3 cup chopped fresh cilantro
• 1-2 tablespoon fresh lime juice
• 1/2 tablespoons sea salt

Instructions:

Preheat oven to 375-degrees and arrange tomatoes on a parchment-lined sheet pan; cut side up.

Bake 25 minutes. Remove from oven.

Arrange the onion, garlic and jalapeno on a second parchment-lined sheet pan and bake about 25 minutes. Watch the garlic. Remove from oven.

Turn broiler on and place each pan individually under the broiler for 3-5 minutes; or until starts to char.

Let vegetables cool down a bit and place in food processor along with cilantro and salt. Whirl until desired consistency, Allow to cool and then refrigerate.

Printed

Summer Squash and Pistachios

 

Love this recipe! Snatched off the Jovial Pasta site from Giulia. Must use yellow summer squash.

Ingredients:

• 3 medium sized yellow summer squash
• 3 tablespoons EVO
• salt to taste
• 1/4 cup roughly chopped pistachios, roasted and salted
• 2 tablespoons chopped fresh parsley

Instructions:

Slice the squashes into 1/4 inch thick rounds.

Heat 2 tablespoons EVO on medium-high heat in a large skillet, once hot toss in the squashes and a few pinches salt.

Cover with a lid and let cook for about 10 minutes, stirring them every few minutes. They will turn a golden brown.

Top with pistachios, parsley and remaining 1 tablespoon EVO. Mix to combine.

Blueberry Almond Drop Scones

 

The scones maybe made ahead of time, portioning the dough on sheet pans and popping them into the refrigerator until baking them the next morning. Or dough maybe frozen after portioning, then baked later. Bake frozen scones without thawing, adding a few minutes to the baking time. Thank you Dan Langan of Food Network for recipe and picture... Makes 12 scones.

Ingredients:

• 2 1/4 cups flour
• 1/3 cup granulated sugar
• 1/3 cup almond flour, toasted & cooled (to toast, place in a dry skillet over medium-low heat. Using a spatula to stir continuously until it begins to smell nutty and light golden, 3-4 minutes)
• 1 tablespoon plus 1 teaspoon baking powder
• 1 lemon or orange, zested
• 6 tablespoons unsalted butter, frozen
• 1 heaping cup frozen blueberries
• 1/3 cup slivered almonds, toasted and cooled
• 1 1/4 cup heavy whipping cream, cold
• 1 large egg, cold
• 2 teaspoons vanilla extract
• 1 egg, for finishing
• 2 tablespoons sugar, for finishing

Instructions:

Preheat oven to 375-degrees and line 2 sheet pans with parchment paper.

In a large bowl, whisk together the flour, sugar, almond flour, baking powder, salt and citrus zest until well combined.

Use the large holes of a box grater to grate the frozen butter into the flour. Use a rubber spatula to toss butter evenly into the flour, breaking up any large bits. Add the berries and slivered almonds and toss into the flour.

Whisk together the cream, egg and vanilla into a small bowl, then pour into the flour-butter mixture. Stir and flatten the dough over itself until evenly moistened; som dry spots may remain-that's ok. The dough will have the consistency of sticky coookie dough.

Use a measuring cup to portion out 6 mounded 1/4-cup portions of the dough onto each prepared sheet pan. Flatten the mound ever so slightly.

For finishing: Whisk the egg withh 1 tablespoon water and bursh onto the scones with a pastry brush. Sprinkle the scones with the finishing sugar.

Bake until deep golden and slightly springy when touched, 28-30 minutes. 

Let cool on the sheet pans until warm. 

Ricotta & Squash Flatbread

This was a bit of work; but worth it! I used Bob's Red Mill Grain Free Flatbread Mix. As anything gluten-free the real deal will be slightly crisper, but hey, I will take what I can get... I think next time I will use olive oil as the "oil" instead of the melted butter and I will pat out a bit thinner, brush with olive oil and bake a tad longer. The ricotta cheese I used was fresh from the Boulder Farmer's Market. I served with some Boulder Sausage Green Chili Brautwurst and a lettuce salad with fresh grilled peaches. A true summer meal, although the temperature last nite felt more like fall!

Ingredients:

• Bob's Red Mill Grain Free Flatbread Mix, baked according to directions. I added fresh chopped rosemary and The Spice House Italian seasoning
• 8 ounce container ricotta, which I doctored up with The Spice House Italian seasoning, granulated garlic, salt, pepper and lemon pepper
• 1 medium yellow summer squash, cut in 1/2-inch bias cuts
• 1 medium zucchini, cut in 1/2-inch bias cuts
• cherry tomatoes
• salt and pepper
• crushed red pepper flakes

Directions:

Combine the ricotta with Italian seasoning, granulated garlic, salt, pepper and lemon pepper. If have lemon zest think this would be good. The sky's the limit with what seasonings you could use for the ricotta. Place in refrigerater to allow flavors to meld.

Heat gas grill to high. Once heated place grill pan on  to heat up for 10 minutes. Just before adding squash, brush the grill pan with canola oil.

On a foil lined cookie sheet brush both side of the prepared squash with olive oil and sprinkle with salt, pepper and The Spice House Lake Shore mix.

Grill squash until tender, turning every once in a while. Set cooked squash aside.

On same foiled lined cookie sheet, add the cherry tomatoes, brushing wih olive oil and sprinkle with salt, pepper and The Spice House Lake Shore mix. Grill until charred. Set aside.

I prepared just one of the flatbreads and plan on repeating with the second one for another meal.

May try reheating the flatbread first in a 400-degree oven to see if will be a little crisper. 

Top flatbread with half of the ricotta cheese, then grilled veggies on top and sprinkle with red pepper flakes. Bake until cheese starts to melt. 

To serve you may top with pesto or fresh herbs. Again sky's the limit with that.

Wild Rice Burger with Bacon and Cheese

 

Pretty darn good veggie burger from MollyYeh on Girl Meets Farm. I am including in the recipe Pickled Red Onion. I did not make this as I had just bought scallions at the farmer's market. I added one large scallion to the burger mix. I also substitued rough chopped pine nuts because I did not have sunflower seeds. I also substituted a Baharat spice blend instead of the paprika and Lake Shore spice blend in place of the onion powder. This makes 4 generous patties.

Ingredients for the Burger:

• 3 cups cooked wild rice ( I used Lundberg Wild Rice Blend) (One cup dry makes just over 3 cups)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko plus 2 tablespoons ( I used gluten-free panko that I seasoned and toasted)
• 1/4 cup sunflower seeds ( I used toasted pine nuts, rough chopped)
• 1/4 cup fresh parsley, chopped
• 1 large scallion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder ( I was out so used Lake Shore spice blend)
• 1 teaspoon sweet paprika ( I used Baharat spice blend)
• 1 teaspoon dried thyme
• 1/2 teaspoon celery salt ( I did not have)
• 1/2 teaspoon salt
• fresh ground pepper to taste
• 3 eggs, beaten
• canola oil
• 4 slices cheese of choice

To Assemble:

• Mayonnaise
• 4 Hamburger buns 
• 8 slices crispy bacon
• butter lettuce leaves
• Dijon mustard

Pickled Red Onions:

• 1/3 cup apple cider vinegar
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 1/2 cup thinly sliced red onion

Directions for making Pickled Red Onion:

In a small sauce pan over medium heat, combine the apple cider vinegar, sugar, salt and 1/4 cup water. Heat, stirring, until sugar and salt dissolve. Pour over the red onions and allow to sit for 10 minutes. Cool completely. Store in airtight container in the refrigerator for up to 5 days.

Directions for making burgers:

In a large mixing bowl, add the rice, Parmesan cheese, panko, pine nuts or sunflower seeds, garlic powder, onion powder (or Lake Shore), paprika (or Baharat), thyme, celery salt, salt and pepper. 

Mix to combine. Add the eggs. At this point I refrigerated to meld flavors and to assure mixture holds patty shape. Once chilled form into 4 burger patties.

In a large skillet over medium heat, add enough canola oil to coat bottom. 

Place patties in the pan and cook 5 minutes per side till golden brown and crispy. To each burger add one slice of cheese and allow to melt.

To assemble burgers:

Spread mayonnaise ont the bottom half of each toasted bun.

Top with burger patty, 2 slices bacon, 1 lettuce leaf and some pickled onions.

Spread Dijon on the top bun and place on the burger.

Printed

Roasted Potatoes with Paprika Aioli

 

Tender roasted potatoes that really stand alone without the parmesan crisps. Which is how I made the recipe. The paprika aioli is great accompaniment and highly recommend! 

Ingredients for Potatoes:

• 2 1/2 pound small Yukon gold potatoes, halved crosswise
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• salt and pepper to taste
• 3 tablespoons olive oil

Ingredients for Paprika Aioli:

• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 1 small clove garlic, finely minced
• salt and pepper

Directions for Aioli:

Whisk all ingredients together, cover and refrigerate.

Directions for Potatoes:

Line a rimmed baking sheet with foil and place on the center rack of oven.

Preheat oven to 425-degrees.

Toss the potatoes in a bowl with thyme, rosemary, olive oil, salt and pepper.

Remove baking sheet from oven and lightly grease with canola oil. Place potatoes cut-side down in an even layer and bake till tender and golden brown. About 35 minutes. At this point an option would be to. sprinkle parmesan cheese on top and return to oven 8-10 minutes.

Serve with aioli.