This past Sunday was a super rainy day here in South Florida.  Usually I’m not a fan of rainy days, but Sunday I welcomed the rain.  I was in the mood for rain for some reason.  Maybe because we were in desperate need of rain or maybe it was because the sound of the rain seemed comforting in ways?  The only sounds you could hear was the rain falling outside and with the girls quietly napping in their beds I thought what better but to cook.  And cook I did!  I was on a roll when I quickly realized I didn’t have lunch.  I took a quick peak in the refrigerator and saw I had asparagus and a defrosted puff pastry.  I love puff pastry and I’m amazed how many different things you can do with it.  You can go sweet or savory.  As tempted as it was to go sweet I went for savory so I could use up the fresh asparagus I had.  I grabbed the asparagus, puff pastry, some homemade pesto, cheese and tomatoes and this puffy tart was created in minutes.  In the end it was a great treat on a rainy day.

We are back to sunny and blue skies here in South Florida, but I think I would welcome a rainy day again soon.  But instead of cooking I may crawl up and catch up on my book next time.

Asparagus Tomato Pesto Cheese Tart

Print Recipe

1 sheet frozen puff pastry, defrosted

1/4 cup pesto (homemade or store-bought)

16 to 20 asparagus spear (the thin ones if you can find them)

1/2 cup cherry tomatoes, halved

1/2 cup feta, crumbled

1/2 cup shredded mozzarella

Instructions:

Preheat oven to 375. Line a baking sheet with parchment paper. Set aside.

On a lightly floured work surface, unwrap pastry dough and slightly roll out to an even rectangle.  take a pizza cutter and cut into four equal rectangles.  To make things easier, separate rectangles and place on baking sheet so you can prepare pastries right on baking sheet. 

On each pastry spread 1 to 2 tablespoons of pesto leaving 1/2-inch border.  Then top pastry with 4 to 5 asparagus spears, tomatoes, and both cheeses. 

Bake pastries for 20 to 25 minutes until lightly golden.  Cool for 5 minutes and serve warm.

Do you ever have one of those weeks where you just want it to be over but it seems like it’s taking an eternity?  Well, that’s what my week has been like.  Work is just too much for me right now and unfortunately I think next week will be similar to this week.  I don’t want to rant and rave to you guys about work so let’s just focus on the fact that it’s Friday….the end of the week and the beginning of the weekend.  Like most people I look forward to the weekends.  We never really know what the weekend will entail but it’s always fun to spend time with the family no matter what we end up doing.  I always find it amazing how spending time with two little munchkins can change your perspective on everyday life.   It always makes me wish I was a kid again.  Did your mom and dad ever tell you while you were growing up to enjoy being a kid.  I never really listened to my parents because I wanted so badly to be “grown-up” but now I wish I did listen and actually absorbed every aspect of being a kid.  No responsibilities, no bills, no work just pure fun filled with playing and laughing.  Hmmmm….maybe I’ll just become a kid for one day this weekend with my girls and try not to care about all my grown-up responsibilities.  Maybe?

 Ok, so let’s talk about this granola.  And I’m going to have to quickly tough on that dreaded work topic again because one of our co-workers decided to leave and head back to his home state of Maine.  South Florida to Maine is something like a 26 hour drive….I couldn’t even imagine taking that drive!  We all thought it would be nice to pack a little traveling kit filled with snacks and of course a Starbucks card to help him stay awake and full on his drive.  I decided on making granola because on a road trip what could be better?  I recently came across a Peanut Butter Cookie Granola recipe in the Pillsbury Bake-Off Cookbook but decided to make a couple changes based off what I actually had in my cabinets and refrigerator.  What came of it was instead a Chocolate Chip Cookie Granola and it’s super yummy.  Not as healthy as some of the other granola’s out there but we won’t tell anyone, right?  This makes about 2 bags of granola so one stayed at the house and one went to my co-worker for his road trip home to Maine.  It’s only been a little over 24 hours and between the munchkins and the hubby most of our bag is gone.  It’s yummy stuff.

 Have a wonderful weekend everyone!

Chocolate Chip Cookie Granola

Print Recipe

1 roll (16.5 oz) refrigeraated chocolate chip cookie dough

1 tsp cinnamon

2 1/2 cup old-fashion rolled oats

1/4 cup ground flax seed

1 cup sliced almonds

1 cup chopped pecans

1/3 cup dried cranberries

1/2 cup mini chocolate chips

1/2 cup peanut butter chips

Instructions:

Let cookie dough stand at room temperature 10 minutes until soften.

Meanwhile, heat oven to 325 degrees.  Line 2 large cookie sheets with parchment paper.  In a large bowl, mix cookie dough and cinnamon.  Add oats, flax seed, almonds, pecans, and cranberries; knead into dough until well blended.  Crumble mixture evenly on cookie sheets.

Bake both cookie sheets at the same time 17 to 22 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until light golden brown.  Cool completely on cookie sheets, about 30 minutes.

Break granola into smaller pieces if necessary.  In a large bowl, mix granola, chocolate chips and peanut butter chips.  Store in a large resealable plastic bag, or store in 1/2 cup amounts in small plastic bags for ready-to-go snacks. 

Recipe adapted from Pilsbury Bake-Off Winning Recipes Cookbook

I’m always looking for a quick and easy snack or side meal ideas for the munchkins.  These little muffin bites are exactly that.  They are super easy, quick, and delicious.  All you need are just a few ingredients and you have a snack the little ones and the grown-ups will love.    They are really great just shortly out of the oven either by themselves or with pizza sauce.  I do have to warn you that this recipe only makes 6 muffin bites so if you have a hugry house you might want to double the recipe.  I wish I had done that this weekend.  I made the mistake of making these while my husband was out swimming and when he came home he quickly ate half the batch.  I even had to stop him from reaching for the 4th one… after all he had to leave some for the little ones.

I hope you enjoy these little bites as much as my house does.  And the best part about these, is you can try a variety of different fillings.  Also, try using pizza sauce instead of pesto.  Almost like a mini pizza roll.  Yum, right?  Have fun and get creative…after all that’s what it should be about.  At least that’s my motto. 

Chicken Pesto Muffin Bites

Print Recipe

1 can (8oz) Pillsbury Crescent refrigerated seamless dough sheet

1/4 cup homemade pesto or store bought

3 Tbsp sundried tomatoes, diced (not oil packed)

1/2 cup shredded cooked chicken

1/2 cup shredded 2% mozzarella cheese

1/4 cup grated Parmesan cheese

Instructions:

Heat oven to 375 degrees.  Spray a 6 cup muffin pan with cooking spray.  Set aside.

Unroll dough sheet on a cutting board.  Spread dough evenly with pesto.  Top with shredded chicken, sundried tomatoes, and cheeses.

Using a pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces.  Starting at the short side, roll up each piece; place seam side down in muffin cup so center of dough piece is on bottom and ends of dough are facing up.

Bake 15 to 20 minutes or until tops are golden brown.  Let the muffins cool for about 5 minutes and remove from pan.  Best served warm.

Like I have mentioned before I love appetizers and love having fun with them.  These little bites came about in my head one night, which is usually when recipes come to my head, but right as I was trying to fall asleep.  I quickly grabbed my notebook (that I have now placed beside my bed) to jot down this idea.  My husband thinks I’m weird and yes I just might be, but I remind him every time he bites into something that little notebook is the reason.  I have to say though this recipe was worth writing down.  It’s super yummy and the great thing about this recipe is if you don’t have shrimp fans in your house or at your party just substitute it with chicken. 

Now the little signs are really easy to make too.  I just played around on my computer with the idea then cut them out and glued them onto a toothpick.  It’s just another cute way to dress up appetizers at a party.

I hope you enjoy these little tasty bites as much as we did.  And they are even good cold!   

Puffy Pesto Shrimp Bites

Print Recipe

1 – 10 ounce package puff pastry dough, thawed

4 ounces cream cheese, softened

2 tbsp sundried tomatoes, diced

2 tbsp fresh basil, chopped

1 tsp garlic, minced

Pinch of Salt and Pepper

8 ounces cooked shrimp salad (or what I like to call popcorn shrimp)

2 tbsp fresh pesto (homemade or store-bought)

1 cup Italian Blend Cheese, shredded

Instructions:

Preheat oven to 375. Line a baking sheet with parchment paper. Set aside.

Lay puff pastry dough onto a lightly floured work surface. Using a 2″ fluted circle biscuit cutter (or any shape you have available) cut circles out and place onto parchment lined baking sheet. Do not roll out excess pastry dough.

Bake puff pastry circles in oven until tops are lightly golden and are puffed up, for about 12-15 minutes. Remove and let cool for about 5 to 10 minutes.

In a medium bowl, stir together Cream Cheese, basil, sundried tomatoes, garlic, pinch of salt, and a couple twists of fresh ground pepper. Stir together until all ingredients are well combined.

In a small bowl, mix together the shrimp and pesto and stir until well combined. Set aside.

Once puff pastries are cooled cut in half to make a sandwich. On bottom half of pastry place ½ tbsp of pesto shrimp mixture. Onto top of shrimp sprinkle about ½ tbsp to 1 tbsp of Italian blend cheese. Repeat with the remaining pastries. Once all shrimp and cheese has been placed on pastry bottoms place back into 375 degree heated oven for 2-5 minutes or until cheese is melted. While the pastry bottoms are baking, spread about 1 tsp of cream cheese mixture on tops.

Remove pastry bottoms from oven and immediately place prepared tops onto the bottom shrimp filled pastries to make a sandwich. Serve warm and enjoy!

Optional for party: Place tomato halves on tops of each sandwich and place a toothpick into center.

I have always loved appetizers.  Something about a little bite size piece of food that seems so great to me.  I think it is also due to my mom, she loved to throw a party! When I was growing up, we would have an annual Christmas party every year and it was a huge planning and organizing event in my house.  My mom would plan what she would serve for weeks and sometimes months in advance.  She would finally figure out exactly what she wanted and we would work together in the kitchen to prepare everything.  My mom has taught me so much!  Inside and out of the kitchen.  She is an amazing lady and I’m so happy she’s my mom!  So mom, if your reading this thanks for all the memories and being a wonderful mom.  I love you!

Now these roll-ups are super easy and quick.  A key factor in my busy house.  And what’s even better…they taste super delicious!  They are perfect for a little snack or for a party appetizer.  They remind me of little pizza roll-ups.  I used some of my favorite flavors and ingredients but you could easily make these your own.  Maybe add chicken?  I think that will be my next addition to these delicious roll-ups.  So if your looking for a casual appetizer or for a snack give these a try.

Pesto Cheese Roll-Ups

Print Recipe

10 ounces of pizza dough

3 ounce cream cheese, softened

4 ounces tomato and basil feta cheese, crumbed

2 tbsp sun-dried tomatoes, chopped

2 tbsp fresh basil, chopped

1 tbsp pesto

1 tbsp milk

2 tbsp olive oil

1/2 cup mozzarella cheese, shredded

Instructions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, stir together cream cheese, feta, sundried tomatoes, basil, pesto and milk until combined. Set aside.

On a lightly floured surface, roll out dough into a 14×10 inch rectangle. Using a pizza cutter or knife cut dough down the middle to make two even pieces.

Take half of the pesto cheese mixture and line down the center of one of the pizza dough rectangles. Then take each end and fold in. Then starting with the side closest, roll dough up into a roll. Continue with the remaining dough and pesto cheese mixture to make second roll.

Place the rolls onto the prepared baking sheet seam side down. Brush the tops of each roll with olive oil.

Bake rolls for 15 -17 minutes.

Remove rolls after 15 to 17 minutes and sprinkle mozzerella cheese on top. Place back in oven and bake for another 3 to 4 minutes until cheese is melted and slightly golden.

Allow rolls to cool for 5 to 10 minutes. Once they are slightly cooled cut into 1-inch pieces, using a serrated knife.

Serve warm with pizza or tomato sauce for dipping. Enjoy!!

Next Page »