Cheesy Spinach Rolls

Perfect party appetizer!

Ingredients:
1 bag of pre-washed baby spinach
1/2 teaspoon lemon juice
1 egg+1 tablespoon water, beaten together in a small bowl.
1 sheet of puff pastry, thawed
1/2 cup grated Monterey Jack cheese
1/4 teaspoon grated, Romano cheese
2 green onions, finely chopped
2 garlic cloves, minced
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon onion powder
1 pinch freshly cracked black pepper
1 pinch kosher salt
1 pinch crushed red pepper flakes
1 dash of dried oregano
1 dash of dried basil
flour for the surface

Directions:
Preheat oven to 400 degrees F and have a strainer in the sink ready for spinach.

1. In a medium-sized pot add about 1 inch of water and heat to medium-high.
Once water starts to boil add in spinach and lemon juice, stir spinach while it wilts down.

2. Once spinach is dark green in color and has shrunk in size pour spinach into a strainer, rinse with cold water until spinach is cool to touch.

3. Place a bowl inside strainer and push down to drain water out of spinach get as much water out as possible you don't want soggy pastry. If it still has a lot of water put spinach between several layers of paper towels and squeeze tightly.

4. Mix together in a small bowl, cheeses, green onion, garlic, and all other seasonings with a spoon until combined.

5. Sprinkle a clean surface with flour, remove 1 puff pastry sheet out so the short end is facing you. Lightly brush pastry with egg wash.

6. Now, break up spinach into small pieces, evenly distribute over pastry and sprinkle the cheese mixture evenly over spinach.

7. Next, carefully lift the short edge closest to you, fold forward like a jelly roll, freeze for 15 minutes It will make the roll much easier to slice.

8. After 15 minutes have passed. Using a sharp knife, cut into 20 1/2 inch pieces. Place rolls onto two baking sheets, brush with egg wash, and bake in the oven for 15 minutes, cheese should be bubbly and pastry should be golden brown in color.

Let cool for 5-10 minutes, if you can wait that long. :)

Yummy!

Lentil and Ham soup

A warm hearty soup is the perfect winter meal, lots of healthy fresh ingredients in this flavorful soup. I like to make this after Christmas when I have left over ham, and veggies from the roasted turkey. Use the turkey carcass to make you're own turkey stock so nothing goes to waste.

Ingredients:
1 1/2 lb dried green lentils
1/4 cup olive oil
3 medium yellow onions, diced
7 garlic cloves, minced
4 stalks celery, diced
4 carrots, peeled and diced
1 teaspoon oregano
1 teaspoon basil
1 tablespoon fresh thyme
1 1/2 teaspoons black pepper
1 tablespoon kosher salt
1 bay leaf
2 1/2 cups spiral cut ham, diced
1 cup tomato paste
5 quarts homemade turkey stock
 boiling water for lentils
Hot sauce for garnish (optional)
grated parmesan cheese for garnish

Directions

1. Add lentils to a large bowl and pour enough boiling water to cover lentils. Let sit for 15 minutes and drain.

2. In a 7 quart dutch oven heat olive oil to medium-high heat. Once hot add onion, garlic, celery, carrots, oregano, basil, thyme, pepper, salt and bay leaf cook for 20 minutes stirring frequently to cook vegetables evenly.

3. Add in ham and tomato paste, cook for 4 minutes and add in turkey stock and lentils. Bring to a boil  and simmer for 1 hour, uncovered.

Serve with a piece of crusty bread and with a sprinkle of grated parmesan cheese and a few dashes of hot sauce.

Green Beans with Turkey Bacon

Green beans and bacon, it doesn't get much simpler than that. Here is a easy and delicious side dish. For your next meal.

Ingredients:

1 bag of frozen cut green beans

4 slices of turkey bacon, cut into small pieces

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon creole seasoning

pinch of red pepper flakes

1 tablespoon olive oil

salt and pepper to taste

Directions:

1. In a medium-sized skillet cook turkey bacon until it is crispy, set aside.

2. Heat the same skillet to high heat and add in the oil. Once the oil ripples add in the green beans, stir them frequently to prevent burning.

3. Once all the frost is gone from the green beans stir in all of the seasonings and cook for about 5-7 minutes until they are tender but not mushy, toss in the bacon and turn off heat. 

Serve hot and most of all, Enjoy!

Asian Pasta Salad

A refreshing pasta salad is perfect for a Summer potluck, I keep most of these ingredients on hand for a easy side dish. Easy way to get kids to eating vegetables

Ingredients:

6 tablespoons soy sauce

4 tablespoons sugar

3 tablespoons rice vinegar

1 teaspoon sesame oil

1 tablespoon toasted sesame seeds

2 teaspoons sweet chili sauce
1 teaspoon sambal olek chili sauce

1 teaspoon olive oil

2 chopped green onions
1 cup diced califlower
2 carrots, peeled and julienned

1/2 chopped bell pepper

1/2 lb spaghetti or linguine pasta, cooked al dente
Season with freshly crushed black pepper

Directions:

1. Strain pasta and run cold water until pasta is cool, toss in olive oil to prevent sticking.

2. In a medium-sized bowl whisk soy sauce,sugar, rice vinegar, sesame oil, sesame seeds, and chili sauce; whisk until sugar is dissolved.

3. Toss pasta in the sauce and vegetables, let marinate for at least 30 minutes in the refrigerator but can also be left overnight for more flavor, toss again before serving and serve cold.