Avocado, Cream Cheese, and Salsa Hand Pies

Avocado, Cream Cheese, and Salsa Hand Pies

Avocado, Cream Cheese, and Salsa Hand Pies

Some recipes are just too tempting and too easy to pass up!  As soon as I saw this recipe I knew I had to try it.

However, I couldn’t use puff pastry dough.  Why?  Back when I was a baker for a local coffee shop one of my good friends took some day-old food home for her chickens.  One such day-old was a mini quiche baked in a puff pastry crust.  Now chickens eat everything…but they wouldn’t touch the puff pastry dough.  And after that, neither have I.

So I used homemade pie crust…but you can use store bought or puff pastry.  You choose.

Ingredients:

Pie crust (or puff pastry)
Avocado, mashed
Cream cheese
Salsa
1 egg, lightly beaten
Salt and pepper

Directions:

Roll pie crust into a rectangle.  Mine was about 6 inches by 10 inches (and made 3 pies)  Cut dough into rectangles – the width that you want your hand pies and twice the length.  Put a scoop of avocado, some cream cheese, and a spoonful of salsa on one side of your dough rectangles.  Fold the rectangle over to cover the side with all the goodies.  Seal the sides well (I use a fork to get a better seal).

Apply the egg wash to each hand pie. Sprinkle each hand pie with a dash of salt and pepper.

Bake at 400 degrees for 15-20 minutes, until crust is golden.

Serve and enjoy.  Be careful, these babies are delicious and hot…burnt tongues are a possible risk.

Avocado, Cream Cheese, and Salsa Hand Pies

Avocado, Cream Cheese, and Salsa Hand Pies

Fancy Mac

Bacon, apple, caramelized onion mac and cheese

Bacon, apple, caramelized onion mac and cheese

Have I told you how much I love mac and cheese?  I love mac and cheese as much as a two-year-old loves mac and cheese, and I know how much that is.  It’s one of the most perfect comfort meals.  So good.  Not surprisingly,  I have tried a few different recipes.  And each has it’s own spin on the meal, and personally, I’ve enjoyed every one.

This recipe happens to use roasted squash, apple, caramelized onion, and bacon.  That makes it fancy.  It also makes it delicious.  The downside to this dish?  It’s a little more time consuming than other mac and cheese recipes.  But the flavor has more depth and dimension plus the squash gives it a beautiful orange color.  So give it a go.

Ingredients:

1/2 butternut squash
1 Tbsp butter
1/3 sweet onion, thinly sliced
1 crisp apple, chopped
2 strips of bacon, cooked to crispy and chopped
2 cups dry macaroni
1 oz cream cheese
1/2 cup grated cheddar cheese
1/2 cup evaporated milk
1/4 tsp chicken bouillon
salt, to taste

Directions:

Preheat oven to 350.  Line pan with aluminum foil.  Place half of squash, cut side up, on pan.  Cook for 45-60 minutes.  It’s done when the squash can easily be pierced with a fork.  Scoop the flesh out.  Puree in food processor, add 1-2 Tbsp water to get the right consistency.

Heat skillet over med-low heat.  Melt butter in skillet.  Add onions to skillet, let caramelize – this should be done slowly, over about 30 minutes.

Cook pasta as instructed.  Drain.  Add squash, cream cheese, cheddar cheese, evaporated milk, and chicken bouillon.  Stir.  Add apples, onion, and bacon.  Stir.  Add salt to taste.

Serve and enjoy!

When I made this for my family, I served my 2-year-old before adding the apples, onion, and bacon (it’s a texture thing).  And she thoroughly enjoyed her squashy mac and cheese.

As for myself and my husband, we thought this was a fabulous recipe.  Unfortunately, we ran out of spinach, so we couldn’t have a salad with it, but there is squash in the mac and cheese…so I had seconds just so I would get more veggies 🙂 .

Bacon, apple, caramelized onion mac and cheese

Bacon, apple, caramelized onion mac and cheese

Easy Curry

The complete meal

The complete meal

I love making curry.  It’s so easy to make.  It’s also easy to tweak the recipe to work for any ingredients you have on hand.  Plus it’s delicious.

Yesterday I posted a recipe for baked vegetarian egg rolls.  This curry recipe is what I served with it.  And the following day we had the leftovers for lunch (I baked the egg rolls fresh for lunch, but everrything was already prepped so it was super easy).  It was good.  Both times 🙂 .

Ingredients:

2 Tbsp sesame oil
2 Tbsp garlic, chopped
1 Tbsp fresh ginger, chopped
2 Tbsp curry paste (I used green because I can’t do spicy right now, but usually I use a combo of red and green curry paste)
2 cans coconut milk
1 Tbsp brown sugar
1 Tbsp soy sauce
1.5 Tbsp lime juice
1/3 cup roasted (unsalted) cashews
1 cup white mushrooms, chopped
1/2 sweet onion, chopped
Fresh basil leaves
1 cup broccoli, chopped
1 red bell pepper, chopped
1 medium carrot, chopped

Directions:

Heat oil in a large skillet (or wok) over medium heat.

Add garlic and ginger and cook for about 1 minute.

Add curry paste, coconut milk, brown sugar, soy sauce, and lime juice.  Stir until everything is combined.

Add vegetables and basil leaves and cook for 10-15 minutes.  Cook as long as you want, for crispier vegetables cook less, for softer vegetables cook more.

Serve over rice.  Sprinkle with roasted cashews.  Garnish with a few fresh basil leaves.

All the healthy vegetables ready to go in the curry.

Eat your rainbow!

Eat your rainbow!

The complete meal.

Easy Curry

Easy Curry

Baked Vegetarian Egg Rolls

Baked Vegetarian Egg Rolls - easy, healthy, delicious!

Baked Vegetarian Egg Rolls – easy, healthy, delicious!

Well.  Here I am.  Still pregnant.  So what’s a girl to do?  In my case, cook.  Why?  Because I love food.  And eating tasty food is a surefire way to pick up my mood.

This recipe has been out of rotation for a couple months due to the warm weather.  But now it’s fall, and even though it’s still been in the mid 80s, I can pretend it’s cooled off enough to warrant turning on the oven.  And this recipe is pretty dang tasty.  Pretty dang tasty.

And it’s easy, too.  Tasty.  Easy.  Healthy.  That’s a hard combo to beat.

Ingredients:

1/2 tsp sesame oil (can use olive oil)
1 cup cabbage, chopped (I always use purple because that’s what I buy, but regular cabbage would be just as tasty)
1 cup carrots, shredded
1/2 can water chestnuts (optional, like the last time I made these when I thought I had a can but didn’t 😦 )
1 handful bean sprouts (also optional, but a delicious additional)
1 tsp fresh ginger, chopped
1 clove garlic, chopped
1 green onion, chopped
1 Tbsp soy sauce
7 egg roll wrappers (found in the vegetable section of grocery stores)
sesame oil (or olive oil) for drizzling/spraying
sweet chili sauce for dipping

Directions:

Preheat oven to 400 degrees.

Heat 1/2 tsp sesame oil in medium pan over medium heat.  Add garlic and ginger, stirring.  After about a minute, add cabbage, carrots, water chestnuts, bean sprouts, green onion, and soy sauce.  Stir frequently and keep on heat for 4-5 minutes.  This will warm everything up and infuse the garlic and ginger flavors into the vegetables.

Place the egg roll wrapper on your work space so there is a corner at the bottom.  Then put about 2 Tbsp of the mixture into the center of an egg roll wrapper.  Fold the bottom corner up over the mixture.  Then fold the two side corners in (it should look kind of like an envelope at this point).  Then roll the egg roll up.

Place the egg rolls on a baking sheet.  Then drizzle a thin line of sesame oil over the egg roll and roll the egg roll again to smear the sesame oil over the entirety of the outside of the roll.  Repeat for all the egg rolls.

Bake for 8-10 minutes.  Turn egg rolls over.  Bake another 5-7 minutes.

Serve with your dipping sauce.

Enjoy!

And watch out, those puppies are hot (temperature wise).  But oh so good.

This is what we had for dinner.  And yes, I will be posting the curry recipe soon 😉

The complete meal

The complete meal