Weekly Pinterest Successes

This week has been an interesting week to say the least. My husband has been taking vacation and staying home with the kids while I go to our church to volunteer. Definitely a reversal of roles, but he’s been keeping the girls busy by taking them all over the place, even a three mile trek one day. That’s a lot for little three year old legs!

I’ve been busy at our church, sorting through piles of items donated for our garage sale benefiting a school in Haiti. I’ve been coming home tired and dirty. So it’s a miracle that I have any Pinterest projects to show for myself!

A couple few weeks ago I tried a recipe from Eat Yourself Skinny for some amazing beef short ribs. I thought I would try another of her recipes for a Tuscan Pasta with Tomato-Basil Cream, which she posted over at the Food Mentalist. While the flavor of the finished dish was good, I had a couple issues with the preparation, mainly the addition of a flour after most of the sauce was made. Against my better judgment I followed the directions and was left with some gummy flour lumps in the sauce, not so cool. The girls didn’t like the dinner at all, I did, but I’m not sure I would make it again as is. That same night I had to process an entire flat of raspberries and few pounds of peaches. It wouldn’t have been so bad if I hadn’t had to wait for my husband to get home from a much needed man date with his brother. I was completely our of jars and he had to make a late night trip for them on his way home. Let’s just say my head didn’t hit the pillow until 2am, but I did have 4 pints of chocolate raspberry sauce and 5 pints of natural fruit raspberry peach amaretto spread. Yum!

So you know those taco cups from my last post? Yeah, I made them again this week. They’re just so tasty, plus I still had some won ton wrappers that needed to be used up. I did try something new, a Mexican stuffed pepper with quinoa and black beans. I thought it was delicious, the kids frowned on it (they’re three, what do they know!) and my husband thought it was good until he realized it had quinoa in it. I’ve been trying to sneak it in his diet more, but the texture always gives itself away to him. Despite my family’s oppositions, I thought it was a great vegetarian, low carb dish.

Yummy and healthy!

The last thing I was able to squeeze in this week was a banana pudding for a crowd. I only pull this one out when I know there is going to be a lot of people there to eat it! I must admit that I’m not the biggest fan of bananas. Then last summer when my husband and I went to NYC we went to Magnolia bakery, famed for it’s cupcakes. I don’t even remember what I ordered on our first visit, I do remember ordering my husband a slice of banana cream pie. He gave me a bite and I about died it was so good. Later on our second and third visits we opted for the banana pudding which they just scoop into pint containers. Anything that is made and served from a huge rubbermaid container that I would store things in under my bed is a win in my book. They must go through pounds of stuff. Once we returned back home, I immediately hit google up for the recipe, found it and pinned it. I was shocked by how easy it was. Not to mention, the real secret to a good banana pudding is using a vanilla pudding base and fresh bananas. Never depend on your banana flavor from an artificially flavored powder!

Magnolia Bakery’s Banana Pudding

Serves a lot or 12 really hungry people

  • 1 (14-ounce) can sweetened condensed milk
  • 1½ cups ice cold water
  • 1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
  • 3 cups heavy cream
  • 1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!) I buy two boxes, you will need them!
  • 4 cups sliced ripe bananas I don’t bother measuring. I just cut them up as I need them, it helps prevent premature browning.

Getting ready to assemble.

In your mixer or using a hand mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover with plastic wrap, keeping it flush with the pudding to prevent a skin and refrigerate for 3-4 hours or overnight, before continuing. You really need to let the pudding set. If you’re a gambler, you can refrigerate for 15 minutes and then put in the freezer for 15 minutes and then use.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

Gently fold the whipping cream and pudding together.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. I opt for a big round rubbermaid container. It’s not as pretty, but I’m usually transporting this to a big event. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas(I just slice these as I go) and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap (or slap that lid on) and allow to chill in the refrigerator for 4 hours – or up to 8 hours – before serving. The pudding does need the 4 hours. I tried to rush it and the cookies weren’t all the way tender. After 8 hours the bananas start to brown, making them a little unsightly, but most people won’t care. They’ll be too busy stuffing their faces, seriously, they will.

Just give me a spoon.

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Weekly Pinterest Wrap Up, only one day late.

What a busy weekend and it’s only going to get busier this coming week! Last weekend I was finally able to tackle my dining room closet. Do you remember that episode of friends where Chandler breaks into Monica’s storage closet and finds a huge slobby mess? Yes, that’s me. Don’t judge me to harshly.

Ack!

Less than 24 hours later, demoed, spackled, painted and new system up!

Ahh! It’s not even full!

I’m volunteering at our annual church garage sale and I’m using the term garage sale loosely. It’s huge and it takes lots of help to get that thing put together. For me it lets me volunteer a bit for a good cause and it gets me out of the house, which is good for my sanity. Today was my first day and when I came home, I was treated with, “Hey mom, you’ve been gone all day so we’re going to concentrate the whole days emotions in a couple of  hours.” Ugh. The twins are finally in bed and asleep. My husband is on a man date with his brother, something he doesn’t get to do very often. The house is quiet, so enter the click clacking of my laptop keys.

Last week was a busy week for Pinterest inspired recipes. The first was my cauliflower pizza crust, detailed in my last post. Tuesday I took to girls to Mt Tabor park with the ladies and we enjoyed alfresco dining, wine and the Vagabond Opera. Everyone, brought a little something, my friend over at Lula Harp, brought an Israeli couscous salad. I have a history with Israeli couscous. Formally it was a delicious easy meal, then the twins decided it would be a good idea to stick some up there noses. Enter a late night urgent care visit with both girls, oh, and my husband was away on business. I was not pleased, Lula can’t stop laughing about it. I brought some chocolate cake and my pinterest recipe, taco cups. The first time I made the taco cups I misread the directions and made them in full size muffin cups, so they were a little flat. This time I made them in my Demarle mini muffin pan and they turned out wonderful! I topped them with avocado tossed with lime juice, sour cream and cilantro. They were perfect bite sized picnic snacks!

Yum in a cup!

Another Pinterest recipe wasn’t really a specific recipe as much as a lovely looking picture, this one to be exact.

How amazing does this look? (photo by Proud Italian Cook)

I picked up some Walla Walla sweet onions from the farmers market and grilled them then and doctored them up ala Proud Italian Cook with some basalmic, and Gorgonzola. Delicious!

The last recipe I got off Pinterst months ago and have changed it around to suit my needs. Last Wednesday we were greeted by a dreary gray day and I was struck with a yearning for Fall. I know, it’s not even August yet, but I’m so ready for pumpkins, colder weather, apples, cinnamon…

So I was inspired to whip up my Baked Potato soup. It’s so comforting and the whole family just slurps it up!

Top with your favorite baked potato fixings. I like cheddar cheese, green onions and turkey bacon.

Baked Potato Soup

  •  6-8 gold potatoes varied sizes (peeled and cubed)
  • 4 cups chicken stock
  • 1 onion (chopped)
  • 4 cloves of garlic (chopped)
  • 2 cups milk
  • 1 cup half and half
  • salt and pepper to taste
  • 1 stick unsalted butter
  • toppings of your choice

In a large stock pot or dutch oven, melt butter and cook onions and garlic until softened. Add potatoes and chicken stock, cover and simmer until potatoes are soft, about 30 minutes. Using an immersion blender, puree the soup to desired consistency. Pour in the milk and cream and mix to combine. Salt and pepper to taste, you can also add a dash of cayenne pepper if you like some heat! Heat through and serve with toppings of your choice!

An immersion blender makes this so easy. I also like to precook and cut all my toppings ahead of time and serve them in the storage dish for an informal dinner.

Hope you all have a wonderful week!

Cauliflower Pizza Crust

Cauliflower pizza goodness.

You might have seen cauliflower pizza crust recipes online or on Pinterest a lot lately. Originally I found this recipe on Pinterest and have been fiddling with it ever since. A cauliflower crust is a wonderful gluten free, low carbohydrate option and is so subtle in cauliflower flavor that it will please any picky eater. Like my three year old twins! Any toppings you normally like to put on your pizza will work on this one.  I do have to admit that the preparation can be a bit messy. If you opt to grate your cauliflower, it kind of goes everywhere, I had bits of cauliflower sprinkled on the floor, much to Chloe, the dacshund’s pleasure. I opted for a double recipe this time and used the entire head of cauliflower. I made a round pizza for myself and I used the Demarle goldfish tray for special fish shaped pizzas for the girls.

See, waiting for more.

Cauliflower Crust Pizza

Makes one 9″ pizza, I usually double the recipe and make one big rectangular pizza or one round and cute shaped mini pizzas for the kids.

CRUST:

  • 1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
  • 1 large egg
  • 1 cup finely shredded cheese of your choice. I like the a blend of Mexican cheeses or cheddar. (or try another kind!)
  • 1 teaspoon dried Italian seasoning
  • 1-2 cloves fresh garlic
  • salt and pepper

Top with your favorite toppings. I’ve tried Hawaiian and turkey pepperoni , both were super yummy.

Directions:

1. Shred the cauliflower into small crumbles. You can use a food processor if you’d like, but I think grating is the way to go.You’ll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. If you have a Demarle round mold and an octagonal Silpat, place the crumbles in round mold, cover and microwave for 4-5 minutes. If using a conventional bowl, place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes. If you do not have a microwave, you can steam the whole florets and then grate them after they cool. This will change the texture, making it more of a puree. It will still taste yummy! Give the cauliflower a chance to cool.

2. Preheat the oven to 450 degrees F. Prepare you cookie sheet with nonstick spray. I like to use a Silpat or a Demarle flexipan, neither need cooking spray. In a medium bowl, mix the cauliflower and the remaining crust ingredients. Pat the “crust” into a 9 to 12-inch round on your prepared pan or into your Demarle mold/flexipan of choice.  You can spray the top of your crust with cooking spray, it will help it get more brown, but I usually skip this. Bake for 15 minutes or until golden brown and remove from the oven. If you’re using a flexipan or mold, unmold, place on a Silpat then add toppings. This will give you a crispier crust.

Baked and ready to top!

3: Top your pizza with your sauce and toppings of your choice! Be creative! Put it back in the oven for 5 more minutes or until the cheese is melted and bubbly. 

The kiddos dinner!

I hope you give it a try!

Weekly Pinterest Success (yes, that’s singular)

It was a busy, hot week around here. I know that the rest of the country has been burning up, so our little heat spell is really nothing compared to the triple digits other people have been seeing. I will just say that high heat in the Pacific Northwest is great for a little while, but we tend to wilt a bit. Yes, we’re big wieners.

Since the week has been warm, it has limited my baking to almost zero and my craft room gets all the afternoon heat, so not too much on the Pinterest project front. I did have time for one fabulous recipe I discovered on Pinterest, a delicious honey lime enchilada recipe that I’ve been playing with.

My huge batch of enchiladas!

I have been following the recipe, except I have been playing around with what type of cooked chicken I’ve been putting in it. I made a huge amount of enchiladas on Thursday so I could try my two favorite fillings, rotisserie chicken and leftover grilled Margarita chicken (a great Weight Watchers recipe). I brought both types to girls night, hoping the ladies could give me a definitive answer on which filling was better. The votes came in at a tie, both were well liked. The grilled chicken was thighs only, so it was a little more moist. Also I marinated the meat overnight before I grilled it so it tasted like tequila and lime, amongst other things. It cuts the sweetness of the honey in the enchilada recipe. The rotisserie chicken soaks up more of the sauce and takes on a sweeter taste, but tends to be a tad drier because of the mixture of light and dark meat. Either way they tasted fantastic, but I must say I prefer the grilled margarita chicken. The zing of the lime and tequila, mixed with the smokiness of the grill. Plus, I just make extra chicken and get a big head start on dinner for the next two days! Yummy. I fully suggest following the link to the enchilada recipe, this is the second time I’ve made it and it always has rave reviews. Below is the recipe for my grilled chicken, my preferred filling.

Grilled Margarita Chicken.

Grilled Margarita Chicken from Weight Watchers (this is the single recipe, I suggest doubling or tripling.)

  • 1/2 cup orange juice
  • 3 T tequila
  • 1/2 jalapeno, seeded and minced
  • 2 garlic cloves, minced
  • 2 t grated lime zest
  • 2 T fresh lime juice
  • 1 T canola oil
  • 1 t chili powder
  • 4 skinless boneless chicken thighs
  • 1/2 t salt
  • 1/4 t fresh ground pepper

Combine all ingredients, minus the salt and pepper into a large ziploc bag. Add chicken, squeeze out air and seal. Turn to coat chicken. Refrigerate, turning bag occasionally, at least 8 hours, I prefer overnight.

Spray grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.

Remove chicken from marinade, shaking off excess marinade. Discard the marinade. Sprinkle chicken with salt and pepper; place on the grill rack. Grill until cooked, 6-7 minutes on each side.

Serving size: one thigh, 5 points (old and new)

I hope you give this recipe a try and hopefully with the cool, rainy day we say today, maybe I can get something done!

Pretty please with a Banh Mi on top?

So, I have a huge favor to ask, please forgive me for a self serving request. I promise to follow this with an awesome banh mi sandwich recipe!

Recently I downloaded the  new Martha Stewart Craft Studio application available on the iPad. It’s an app that allows you to create and customize digital cards, scrapbook pages, thank yous and invitations just to name a few. It was free for a limited time so I snapped it up. Anything that allows me to be like a graphic designer without the  training to do so is a win in my book! I also found out they were having design contest and thought I would submit an entry. I was super surprised and elated to find out that my entry was selected as a finalist! I don’t think it was my design as much as my little cuties the prime subjects. I know, look at that nepotism shine, but they’re my babies, it’s expected!

See, this is the card I made. Aren’t they cute?

So my big favor is, to win the contest, Martha Stewart Living is having a popular vote for each card on Pinterest. If you are a Pinterest member and you go to the Martha Stewart Living profile and look for the Craft Studio contest board, you will find the above picture. All you need to do is repin it, that’s a vote! Or you can follow this link straight to my entry. Pretty please?

OK, now onto the promised Banh Mi recipe. I have been planning on blogging this one for awhile, it’s amazing. I can’t help but drool a little as I’m typing this. If you haven’t experienced a banh mi sandwich, it is a Vietnamese sandwich made on a baguette, an influence from the French colonists. It is filled with an assortment of grilled or cooked meats and usually has mayo, pickled carrots, daikon, cucumber slices and cilantro to name a few. They have been very popular lately and have been all over the food truck craze. Imagine my delight when I stumbled upon this recipe on Epicurious.

Prepare for some serious deliciousness!

Pork Meatball Banh Mi from Epicurious

Hot Chili Mayo

  • 2/3 cup mayonnaise
  • 2 green onions, finely chopped (I usually omit this so I can keep the mayo longer in the fridge)
  • 1 T hot sriracha (or a bit more!)

Stir all ingredients in small  bowl, season with salt. Can be made 1 day ahead. Cover and chill. I like to leave out the green onions to prevent spoiling and keep the mayo in squeeze bottle in the fridge. It’s great on sandwiches and burgers!

Meatballs

  • 1 lb ground pork
  • 1/2 cup finely chopped fresh basil
  • 2 green onions finely chopped
  • 1 T fish sauce (very important!)
  • 1 T hot chili sriracha
  • 1 T sugar
  • 2 t cornstarch
  • 1 t ground pepper
  • 1 t kosher salt

Line a baking sheet with plastic wrap. Mix all ingredients in a large bowl. With moist hands, use a tablespoon to portion meat, rolling into 1 inch meatballs. Arrange on baking sheet. Do ahead, can be made 1 day ahead. Cover and chill. To cook. Preheat oven to 300 degrees F. Heat sesame oil in large skillet over medium high heat. Add half the meatballs. Saute until brown and cooked through. Turning the meatballs often and lowering heat if browning too  quickly. Transfer meatballs to another rimmed baking sheet and place in the oven. Repeat with remaining meatballs. If you making a double batch (or even a triple batch) make sure to take out the first batches of meatballs out of the oven to prevent drying.

Quick Pickles

  • 2 cups coarsely grated carrots (I would julienne these if you have a mandoline slicer)
  • 2 cups coarsely grated peeled daikon (I usually omit this and sub in cucumbers)
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1 t coarse kosher salt
  • 1 T Asian sesame oil

Toss ingredients in a medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

For bread you can use four 10 inch long pieces french bread OR for a variation I love to use Hawaiian sweet rolls and make meatball sliders. So yummy! Also you will want thinly sliced jalapenos and fresh cilantro sprigs for additional toppings.

This is the slider version. I loved the softness of the roll instead of the chewy french bread.

I hope you try the recipe, it is awesome. A big favorite in our house and great the next day! Thanks for the help!

Weekly Pinterest Successes

I have to say the point of a “weekly” topic is for me to be regular and post it on the same day each week, right? Well, it’s still Sunday, so I’m not too late, but  I’m sure cutting it close! This week my craft room was sadly forlorn, while I spent more time in the kitchen. I was able to try a few Pinterest recipes and they were all pretty successful. Goodness knows, I have had some failures, usually in the form of some sort of microwave mug cake.

The first one is a wonderful beef short rib slow cooker recipe, yes, you read me right, a slow cooker recipe. I find very few recipes made in a slow cooker fantastic. I don’t like the texture of the meat when it breaks down into a stringy mess. This recipe is a definite exception. I found the recipe at eat-yourself-skinny.com, a blog that focuses on healthier recipes and has a lot of calorie counts and weight watcher points for each recipe. I was able to get my hands on some beef short ribs, and I must admit I have never tried them before. Please, go look at the recipe, here’s the link. I popped these in and only changed a few things. I reduced the vinegar (to about a 1/3 cup), as my husband doesn’t like too much in his sauce. Also I was shocked to find I was out of sugar, *gasp*! So I reduced the sugar to a 1/2 cup of white sugar and then drizzled in some molasses. The ribs cooked all day, emitting tantalizing aromas throughout the entire house. My husband made some mashed potatoes to serve the ribs and gravy over. Yummy! This makes a lot of gravy! I have to confess that I actually had some mashed potatoes and gravy for breakfast one morning. You will not be disappointed!

The next recipe, I pinned quite awhile ago for some frozen s’more cups. I always try to make an ice cream type dessert for my husband’s birthday and I thought this would fit the bill. I used my Demarle muffin flexipan, as I could freeze the dessert in it and easily pop out the s’more cups. Otherwise you will need to use some sort of mini cheesecake pan, spring form pan or like item. I subbed in freshly whipped cream for the cool whip, as it is what I had on hand. They were very yummy and a wonderful cool treat for the warm week we’ve been having.

The finished product, I just had to try one!

The last recipe is for these broccoli cheddar biscuit cups sent to me by my friend as a good cooking with your kiddos recipe. I thought the recipe looked like a great starting off point. I made my own biscuits and opted for an herbed goat cheese filling, broccoli and parmesan on top. Even with my modifiers from the original recipe,  you can still do a “busy gal” version or an “over achiever” version. Here are both options for you.

Busy Gal

  • 1 can of refrigerated biscuit dough
  • 1-2 packages of boursin cheese (depending on how much you like)
  • 2 cups broccoli (blanched and chopped)
  • 1/4-1/3 cup grated parmesan cheese

Over Achiever

Herb Biscuits (from Barefoot Contessa)

  • 2 cups of all purpose flour
  • 1 T baking powder
  • 1t salt
  • 1 t sugar
  • 1 stick cold unsalted butter (I put it in the freezer for an hour then grated it)
  • 3/4 cup half and half
  • 1/2 cup chopped fresh parsley

Combine flour, baking powder, salt and sugar in bowl of an electric mixer with a paddle attachment. Add grated butter and mix for a few seconds. Add half and half and combine on low speed. Mix in parsley. Dump dough onto a well floured surface or your Roul’Pat. You will be rolling them thinner than traditional biscuits since they will be stuffed into a muffin cup. Cut them out with a 2 and 1/2″ cutter. I made my biscuits ahead of time and put them on a cookie sheet in the fridge until dinner time.

Mmmm, biscuits!

Cheese filling

  • 10 oz fresh goat cheese
  • 1/4 cup chopped fresh chives
  • 1 t seasoning of your choice. I used Demarle’s Green Onion and Roasted Red Pepper herb blend
  • Half and half to mix

With an electric mixer beat up cheese to break it up, add chives and seasoning. Mix in half and half slowly until your get a texture that can be piped or spooned. I put the filling into a ziploc bag and cut off the tip when I was ready to fill the cups.

You will also need 2 cups of blanched, chopped broccoli and 1/4 – 1/3 cup grated parmesan for the over achiever version. Baking and assembly will be the same for both recipes. Press dough into your muffin pan, if you’re using a metal pan, be sure to prepare with cooking spray. Cut tip off your ziploc bag and pipe cheese into each cup. Add broccoli and top each cup with some parmesan cheese. Bake at 400 degrees for 10 to 12 minutes for store bought dough and closer to 15 minutes for homemade dough.  Serve up to your picky kids and enjoy a lovely vegetarian meal!

I prepped everything while my girls were napping so we could assemble it together before dinner.

Press in biscuit dough into your muffin pan.

Pipe in cheese, there may be some leftover.

Topped with broccoli and cheese. Ready to bake!

Dinnertime!

I hope you will have a chance to try out a few of these recipes. The short ribs recipe will definitely be on our regular rotation and will be especially delicious in the winter months when a warm, comforting meal is in order. Enjoy!

Galettes with goat cheese, asparagus and caramelized onions

A few weeks ago my mother in law dropped by to watch my girls so I could escape get out for a bit. Whenever she comes over she always brings little treats and toys for the girls as well as my husband and I. I don’t think she can help herself and goodness knows we appreciate the little attentions. On that visit she brought a long a little galette she picked up at New Seasons, which I enjoyed immensely the following morning for breakfast. It was really so simple, caramelized onions, goat cheese and asparagus wrapped lovingly in some pastry dough. I thought for sure I could replicate it, the hardest part would be caramelizing the onions. Here’s what I did;

Caramelized Onions

  • 2 T olive oil
  • 2 T unsalted butter
  • 3 yellow onions, peeled and sliced into half rounds
  • 1 sprig of fresh thyme
  • 2 T balsamic vinegar
  • salt and pepper to taste

Heat the oil and butter in a heavy bottomed pot, add in the onions and thyme. Stir to evenly coat and cook over medium-low heat stirring occasionally. Here is where you have to be patient. You want the onions to cook slowly, if they brown to quickly you won’t get a good caramel on them. You want to be sure to stir them, but don’t hover over them. I made that mistake and what should take perhaps 30 minutes ended up closer to 50 because I was stirring too often and they didn’t stay still long enough to brown. After they reach a light caramel color, add your salt and pepper as well as your vinegar. The vinegar will de-glaze the pan and give the onions a deep caramel color. Store in your fridge for up to a week.  Here is a photo progression of my onions.

Fresh in the pan.

10 minutes.

20 minutes.

30 minutes

40 minutes. Now I’m ready to add my salt, pepper and vinegar.

All done and ready to eat! Yummy!

To make the galettes, I branched out from my usual pate brisee recipe and tried one with cornmeal from Martha Stewart’s Baking Handbook. This recipe makes two 9″ single pie crusts. Enough for around 8-10 galettes.

Cornmeal Pate Brisee

  • 2 cups all purpose flour
  • 1/2 cup cornmeal
  • 1 t salt
  • 1 t sugar
  • 2 sticks unsalted butter, cold and cut into small pieces
  • 1/4 to 1/2 cup water

Place flour, cornmeal, salt and sugar in food processor. Pulse to combine. Add butter and pulse to a coarse meal, only a few seconds will do. With machine running add water in a slow, steady stream. I find a 1/4 cup is enough. You want it to just hold together. Turn dough out, split into two and flatten each into a disk. Wrap in plastic wrap and chill at least one hour. I like to make mine the day before. You can freeze this recipe as well.

To fill, roll out dough and cut out circles. I use a 3 and 7/8″ cutter, but a small saucer will work too. Fill each circle with 2-3 tablespoons of onions, 1-2 ounces goat cheese and some pieces of asparagus. Fold dough around filling and sprinkle with salt and pepper. Bake at 375 degrees for 30 minutes or until browned. My first batch was a little pale, so I kept an eye on the second batch a little closer. I ended up rolling out one  half batch of dough and saved the rest for the next day. Each will make 4-5.

Using my Roul’Pat, less flour makes a more tender crust!

With filling, I skip the onions when I make this for my kids.

Gently fold dough around filling, leaving a small amount showing in the middle.

Bake on your Silpat for a crispy, flaky crust.

Yummy! I want to make another batch! What is great about these is you can make them with whatever is on hand. During the summer months when we have so many fresh ingredients available this is the time to experiment. Try tomatoes with basil and fresh mozzarella or perhaps a sweet recipe with fresh stone fruit and berries! Sweet and savory both work beautifully in the cornmeal crust! Enjoy and let me know what your favorite combination was!