Ham & Cheese Puff Pastry - Redo

 Who knew puff pastry is SO good!  Remember when I tried this before with phyllo dough?  I didn't think it was all that bad but compared to this...I'll never do it the wrong way again!  These were so very good.  Definitely a keeper.

Thaw a box of puff pastry.  You'll need two sheets.  And just so you're aware, it takes longer than 40 minutes to thaw, like the box says.

Roll one sheet of puff pastry out to whatever size pan you'll be using to put it on.  Top with ham and cheese.  I used leftover ham from Christmas but deli ham would be fine too.  Swiss cheese was our choice but you could use whatever you like.  Roll out other sheet of puff pastry and place on top.  Seal sides with egg wash and also coat top with egg wash.

Bake at 450 degrees for 20 to 25 minutes, until brown and puffed up.

**You could spread the pastry with mustard before you put the ham and cheese on but we chose to leave it off and just dip ours in the mustard as we ate it.  We used honey mustard and it was delicious!

This post is linked to:

It's a Keeper Thursday 

Full Plate Thursday at Miz Helen's Country Cottage

Tip Day Thursday



Spaghetti and Meatballs

Meatballs:

1 lb ground beef
seasonings:  I use garlic powder, basil, oregano, salt and pepper, and some Tastefully Simple garlic garlic

Mix ground beef and seasonings well.  Roll in little balls and bake at 350 degrees for 20 to 30 minutes.

Meanwhile, mix four regular size cans of tomato sauce and a packet of spaghetti seasoning, I use the Thick and Zesty...I think it's McCormick.  I also added a little extra seasoning, some basil, oregano, and garlic powder.  I let this simmer for a half hour or so, while the meatballs are cooking.

When everything else is about 10 minutes from being done, cook the spaghetti.  Drain and toss with butter.

Red Lobster Style Biscuits

Of course you can't replicate Red Lobster's amazing biscuits exactly but these are pretty darn good.

I don't have measurements but all you do is take some biscuit mix (I used Bisquick).  Mix in some milk just until moist.  Add in some shredded cheese and garlic powder if desired.  Bake until done...350 degrees for 12-15
minutes.  Brush with butter and sprinkle top with garlic salt, or powder.

Soy Glazed Salmon

I haven't been a big fan of fish as of late but I try to make it once a week for the rest of the family.  My son loves salmon (which is interesting since he's only four and the pickiest eater in the world!) so that was my choice this week.  I've made this once before and tasted it last night as I pulled it out of the oven and I must say, it was tasty!

Soy Glazed Salmon

1/4 cup soy sauce
1/4 cup maple syrup
1/2 tsp fresh ginger, grated
1/2 tsp garlic, minced
1/2 to 1 lb filet salmon

450 degrees.  Line bottom of roasting pan with foil.  Coat rack with oil.  (I just used a baking dish, sprayed with cooking spray and rubbed the bottom with oil.)  Combine soy sauce, syrup, ginger and garlic in saucepan.  Boil over moderate heat until reduced to 1/3 cup.  Brush salmon with sauce; let stand 5 minutes.  Brush with more sauce.  Roast salmon for 10 minutes.  Add remaining glaze.  Broil 3 to 5 minutes 4 to 5 inches from heat.

This post is linked to:
Slightly Indulgent Tuesday at Simply Sugar & Gluten Free
What's Cooking Wednesday at Turning Back the Clock
Tasty Tuesday at Balancing Beauty and Bedlam

Chili

Basic Chili:

2 lbs ground beef
1 to 2 onions, depending on how big they are
2 cans chili beans
1 can white bean (I usually use Great Northern)
1 can red bean (dark red, light red, whatever you like)
1 packet chili seasoning (I used Williams brand, nothing else!)
Large can (I think it was something like 47 oz) tomato juice
Secret ingredient my grandpa used:  sugar, a few tablespoons, or as much to your liking.  I'm learning that a little sugar on meat make a huge difference in taste.  When I did those Double Decker Tacos it called for brown sugar, which I thought was a little strange, but it was the best tasting taco meat I've ever had.

Cook beef until almost done, drain if needed.  Add onion and 3/4 of the chili seasoning and cook until slightly soft.  Meanwhile, in crockpot add beans, NOT DRAINED, rest of seasoning, sugar and tomato juice.  Once meat is done add to crockpot.  My crockpot gets really, really hot so I do 2 to 3 hours on high or 4 or 5 hours on low.

Menu Plan

So I don't really do my menu on Mondays necessarily so I'll just call it Menu Plan and post whenever my new week starts, which for us is today!

We're headed out of town tonight so I'll be eating out with my sisters while the hubby and kids go to the in-laws.  Tomorrow we're headed home so depending on what time it is we'll be eating out again or eating leftovers or something quick.

The rest of the week looks like this:

~Chili, fruit
~Spaghetti & Meatballs, biscuits, calico beans
~Soy Glazed Salmon, garlic noodles, fruit
~French Toast Casserole, sausages, fruit (didn't get to last week)
~Ham & Cheese Puff Pastry, green beans (didn't get to last week)
~Eat Out next Friday since we have a birthday party until 6pm

PB Oatmeal Chocolate Chip Cookies

 We have about 9 inches of snow on the ground and didn't go anywhere today so I decided to bake cookies with the kids (as well as vacuuming, dusting, picking up, couple loads of laundry, and oatmeal fruit bars...all before noon!).  Found this one at Brown Eyed Baker and they turned out really good.

Peanut Butter Oatmeal Chocolate Chip Cookies

1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temp (I used margarine)
1/2 cup creamy peanut butter (I used crunchy)
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 tsp vanilla extract
1 egg
1/2 cup rolled oats
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.

Whisk together the flour, baking soda and salt; set aside.

On medium speed, cream together butter, peanut butter, granulated sugar, brown sugar and vanilla, about 3 minutes.  Add the egg and beat to combine.  On low speed, gradually add flour until just combined.  Stir in oats, then chocolate chips.

Use a large cookie scoop and drop dough onto prepared baking sheets about 2 inches apart.  Bake 10 minutes, or until the cookies are lightly golden.  They won't look done but they'll continue cooking on the pan a bit.  Cool completely on baking sheet and then store in airtight container at room temp.

This post is linked to:
Foodie Friday at Designs by Gollum
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Mouthwatering Monday at A Southern Fairytale
Meatless Mondays at My Sweet and Savory
Homemaker Monday at 11th Heaven's Homemaking Haven
Delicious Dishes at It's a Blog Party
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesday at Blessed with Grace
Tuesdays at the Table at All the Small Stuff
Made By You Monday at Skip to my Lou

Fajitas

 I know these aren't hard to make but I'm making a log of all my recipes as I make new ones so I might as well put them all on here.

Cook some chicken until done.  Add fajita seasoning and mix.

Saute a green pepper and an onion.  Then build your fajita:  I used a whole wheat tortilla, sour cream, chicken, veggies, cheese, and salsa.  Roll up and eat!

Shepherd's Pie

I'm better about posting so far this year but I'm worse about taking pictures!  I forget until after we've eaten but then my pretty picture is messed up so I skip it.

Shepherd's Pie

1 lb ground beef
2 cup hot mashed potatoes
4 oz cream cheese, cubed
1 cup shredded cheddar
2 cloves garlic, minced
4 cup frozen mixed vegetables
1 cup beef gravy

375 degrees.  Brown meat in skillet.  Drain.

Mix potatoes, cream cheese, 1/2 cup shredded cheddar, and garlic until well blended.

Stir vegetables and gravy into meat.  Spoon in 9 inch baking dish.  Cover with potato mixture.  Sprinkle with remaining cheese.  Bake 20 minutes or until heated through.

6 servings

**I of course don't follow this exactly. We aren't fans of frozen vegetables so I used a can of green beans, a can of peas, a can of carrots, and some frozen lima beans (I was out of corn or we would have used that too.)

I think it would be better with homemade gravy but I have hardly ever made gravy so I wouldn't know where to begin.  Something I guess I should experiment with huh?

I also doubled the meat and veggie mixture and froze that.  When ready, thaw and add fresh mashed potatoes and cheese.

Menu Monday

Even though it's Sunday...

~Fajitas, Corn
~Shepherd's Pie (NEW), biscuits, fruit
~Tortellini Soup, fruit
~French Toast Casserole (NEW), sausage
~Ham & Cheese puff pastry, green beans (Redoing this recipe with puff pastry instead of phyllo)
~Shrimp Scampi, garlic bread, broccoli w/ cheese sauce
~Pizza Night and/or Leftovers