Cherry Tomatoes, Goat Cheese and Puff Pastry Squares

I have NO idea why this was not posted a LONG time ago!  I was going through posts I have not published and this one was ready to go and never published...mommy brain!  I love this quick, pretty and tasty appetizer or snack!  It's best in the summer when all the delicious heirloom tomatoes are in season.

1 box frozen puff pastry

1 log of your favorite local goat cheese

heirloom tomatoes; diced into bite sizes

fresh basil

sea salt

pepper

Preheat oven to 375

Cut puff pastry into squares (9 squares; follow lines)

Mix tomatoes, basil, sea salt and pepper. Spread goat cheese on top of the puff pastry and top with tomato mixture. Bake until browned around the edges and enjoy :)

Polish Sausage Sandwhich

Did you forget to take out something for dinner this morning?!  I often forget to take out meat and put it in the fridge before heading off to work...this is why I always have some sort of sausage in the freezer.  Sausage is the only meat that takes no time at all to thaw on its own or even throw into the microwave for a minute to thaw.  Shhhhh it's my trick in the kitchen once in a great moon.  Well, I had some polish sausage, sauerkraut and rolls, so I called it a night!

1 small package of sauerkraut

2 links of polish sausage

1/2 small apple; thinly sliced

1/2 small onion; thinly sliced

salt and pepper

spicy brown mustard

Preheat oven to 350.

In a skillet, add onion and apple.  Saute for about 5 minutes on medium heat until they are softened.  Add kraut and heat through.  Salt and pepper to taste.  Can also add fennel seed or mustard to flavor.  After 5 minutes add sausage to brown on both sides.

In a small baking dish add kraut mixture and top with sausages.  Bake for 1 hour.

Slice soft rolls in half, add your favorite spicy mustard and stuff with kraut mixture and sausage and enjoy!

Roasted Vegetable Soup

This soup recipe by Ina Garten is delicious and healthy...I totally recommend making it on a cold winter evening.  

I am heating up the leftovers for lunch as I am typing!  So good!

Click here for the recipe!











I only roasted carrots, sweet potato and squash as my hubby is not a huge fan of the sweetness of parsnips and it came out just as good!

And cut it in half, since it was only for 2.














And topped it with a little parmesan cheese!  Just needed a little salty cheese :)

ENJOY!

Ravioli Casserole

Over the summer while watching "The Chew" they made a ravioli casserole with summer veggies, which I made and loved. I made this winter version of the casserole Monday night.  Enjoy!

1 bag frozen cheese ravioli

1/2 bunch asparagus, cut into bite sizes

1 small zucchini, diced

1 small onion; chopped

1 large garlic clove; chopped

1 can diced tomatoes

1 small can tomato paste

1 cup light cream

In a pan, saute onions, garlic asparagus and zucchini.  Under cook the veggies, because they will be going into the oven as well to bake.  Add tomatoes, tomato paste (I would add a 1/4-1/2 cup water so it is not so thick next time) and cream.  Heat though until mixed together.

In a large baking pan, add frozen ravioli and top with veggie mixture.  Top with a sprinkle of parmesan cheese. Bake for 45-50 minutes.  

1

Fajita Stuffed Peppers

While browsing Pinterest I saw a picture for Fajita Stuffed Peppers.  I am not a huge fan of stuffed peppers but it looked pretty so I gave it a shot and even my hubby said they were good too!  I will definitely make these again!

2 red peppers

2 chicken breasts

fajita marinade (I cheated and used the Wegmans marinade :))

1 small cooking onion; chopped

1/4 cup black beans

1/4 cup corn (I used frozen)

1/4-1/2 cup cheddar cheese

Preheat oven to 375 degrees.  Cut peppers in half, clean out and roast for 20-25 minutes.  I like my peppers more done for fajitas.  

In a dish, add chicken, fajita marinade (enough to coat) and diced onions.  Bake for 20-25 minutes.

Cut up chicken into small pieces.  In a bowl add chicken, onions, beans, corn and cheese.  Stuff peppers.  Add a pinch of cheese on top.  Bake until melted (about 10 minutes).  Serve with spanish rice.  Enjoy!  They came out great :)

White Bean and Ham Soup

I love soup!  They're easy, tasty and usually healthy for you!  

serves 6-8

2 cans great northern beans
8 cups chicken broth
2 cups cubed smoked ham
2-3 carrots chopped
2 celery stalks chopped
1 large onion chopped
fresh thyme sprigs
salt and pepper




Brown the celery, onion and carrots in 1-2 TB olive oil in dutch oven on medium heat about 10 minutes.  Add broth, ham, beans and a small hand full of fresh thyme sprigs.  Simmer on low for at least 30 minutes before serving.  Enjoy with fresh baguette.  

Bacon and Leek Stuffing

What would you serve with pork tenderloins?  A bacon and leek stuffing, of course! YUM!

Ready to Serve!

I adapted my recipe from Williams Sonoma.  I did not use green onion and I added 2 celery stalks.  I also used some of the bacon fat to saute the leeks, carrots and celery...why not, right?!

Before baking in the oven!

Pecan Crusted Pork Tenderloin

PORK, PORK, and more PORK!  Tonight we had family over for dinner and I made and served pecan crusted pork tenderloins with a Carolina style BBQ sauce, bacon and leek stuffing and apple sauce.   We also had fabulous collard greens with cured bacon (I did not make them...but went great with the meal and would highly recommend them for pairing with this meal!)



Carolina Sauce:
1/2 cup yellow mustard
1 tablespoon dijon mustard
1/2 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons apple cider vinegar

Pork: 

3 tenderloins; serves 10-12

2-3 cups  crushed pecans

Preheat oven  to 375 degrees

rub 1/2 the sauce over the pork loins

roll loins in pecans

Bake for 45 minutes (will be a little pink)

Glazed Balsamic-Orange Chicken

I am keeping my promise and am on a great start to actually using my cookbooks for some great meals!  Here is one of the first of the year from Cooking New American! Love this cook book!  So many easy tasty meals!  Making another one this week!

Here is the recipe below!  I did use chicken breasts instead and also added another tablespoon of balsamic than it called for.  Turned out delish!  I also used the glaze to top the orzo and broccoli.

*paired with orzo with garlic, O.V.O.O., and a splash of the glaze and broccoli

Crab Cakes

Happy New Year!  Welcome 2015!

This new year we kept it low key with family and fabulous food!  I made some yummy crab cakes for the main course.  I would definitely make these again!  Here is the recipe I used from food and wine....YUM!

*Paired with roasted brussel sprouts and fresh greens with tomatoes, onion and St. Pete's Blue Cheese