BAKED MONTE CRISTO SANDWICHES

Puff Pastry Sheets should be a staple item in the freezer.  I always forget how many delicious things you make with it.  These sandwiches prove my point! The Captain makes an awesome chicken pot pie that is topped with puffed pastry . . . one of the best I have ever had.

Although this recipe sounds awesome, I'm not sold on the addition of sweetness, so I will make mine without it and have some maple syrup on the side to dip the sandwich in to try it out.

The sandwich recipe and photo comes from Pepperidge Farms . . . the link is at the end of the recipe.

INGREDIENTS

• 1 egg
• 1 tbsp. water
• 2 tablespoons all purpose flour
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 8 slices deli ham (Black Forest)
• 4 slices deli Swiss cheese (about 4 ounces)
• 2 teaspoons confectioners' sugar
• 1 cup pure maple syrup

DIRECTIONS

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work suface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (6-inch) squares. Brush the edges of the pastries with the egg mixture.

With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry. Fold the pastry over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastries. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.

Bake for 20 minutes or until the pastries are golden brown. Sprinkle the pastries with the confectioners' sugar. Serve with the maple syrup.

Source

Spicy Pasta Salad

This recipe was one featured on Rhee's show on the Food Network, The Pioneer Woman this morning.  Her description of this recipe as she was making it was making my mouth water! 

I love anything with pasta, and pasta salad with mayonnaise is so delicious to me!

Rhee is becoming one of my favorite cooks . . . or is she considered a chef?

Ingredients

• 12 ounces, weight Mostaccioli
• 1/2 cup Mayonnaise
• 1/4 cup Whole Milk
• 4 Tablespoons White Vinegar
• 1-1/2 teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
• 1/2 teaspoon Salt
• Ground Black Pepper To Taste
• 10 ounces, weight Grape Tomatoes, Halved Lengthwise
• 1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes
• 24 whole Basil Leaves (chiffonade)

Directions

Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.

Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.

In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.

Divine.

Photo and Recipe Source

Tomato and Mozzarella Pasta Salad

Macaroni salad can be a main meal as far as I'm concerned!

I've always had mayonnaise based macaroni salad and this one has an oil and vinegar dressing that sounds interesting to me.  I also love the addition of olives, mozzarella and tomatoes.

I'm thinking if I don't like the oil and vinegar dressing, it would most likely taste awesome with the addition of mayonnaise.

Ingredients:

• 1/2 pound fusilli (spirals) pasta
• Kosher salt
• Olive oil
• 1 pound ripe tomatoes, medium-diced
• 3/4 cup kalamata, pitted sliced in quarters length wise
• 1 pound fresh mozzarella, medium-diced
• 6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

• 5 sun-dried tomatoes in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed basil leaves, julienned

Directions:

Cook the pasta in a large pot of boiling salted water. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic,
capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, toss. Toss with Parmesan and basil just before serving.

Source

Stuffed Honey-Ham Biscuits

Easy, Easy, Easy!!!!!

Awesome appetizer for parties or a great addition to breakfast.  

I'd like to try it with scrambled or fried eggs added after it comes out of the oven.

Ingredients

• 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
• 8 slices (1/2 oz each) Swiss cheese
• 8 slices (1 oz each) deli cooked ham
• 1/4 cup honey

Directions


Heat oven to 350°F. 

Spray cookie sheet with cooking spray.

Separate dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep pocket. 

Place 1 slice of cheese inside pocket. 

Top cheese with 1 slice of ham and 1 teaspoon honey.

Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits, cheese, ham and honey.


Bake 15 minutes or until golden brown. 

Remove from cookie sheet to serving plate. 

Drizzle remaining honey over tops. Serve immediately.

Recipe and Photo Source link