Cheesy Ham Puff

If I ever meet the person who invented puff pastry I'll give them a hug. It's something I always have a box of in the freezer because it comes in handy when I need a last-minute dessert that's quick to whip up. Stuff it, fill it, roll it. Sprinkle it with sugar, cinnamon or herbs. There are few things as versatile! I will say that I more often use it when making dessert or savory appetizers so I was excited to find a recipe that uses puff pastry as a main course. I mean, puff pastry for supper. Does life get much better? Maybe if you add ham and cheese to the mix, it does.



We eat a lot of sandwiches - with soup, salad or a side of chips or vegetables. And while sandwiches can be cold, hot, toasted or grilled - they're still sandwiches. It's nice to switch things up, and this cheesy ham puff is a great way to do just that. My college roommate Jennifer (she of Broccoli Casserole fame) used to make what she calls Party Biscuits once in awhile: rolls with ham, cheese, mustard and poppy seeds. This puff reminds me a lot of those rolls, but this has the added crispness and buttery flavor of the pastry (which is never a bad thing!) After following the recipe as written, however, I think a bit of mustard would be a nice touch because its tang would cut the creaminess and buttery taste. You could also change the filling - turkey would work well - and choose a different cheese to make it a dish your family would love.

 

Cheesy Ham Puff
Adapted from Everyday Food
Serves 12 as an appetizer or up to nine as a main dish (rewarms well for lunches)

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Ingredients
1 to 2 tablespoons all-purpose flour
2 sheets frozen puff pastry, thawed
1 tablespoon butter
1 cup milk
Salt and pepper
Pinch of nutmeg
6 ounces sliced ham (or meat of your choice)
1 cup grated Mozzarella (or cheese of your choice)
1 large egg, beaten

Directions
1.Line two cookie sheets with parchment paper and set aside.
2. On a well-floured counter, roll each sheet of pastry into a 10x13 rectangle. Transfer to sheets and refrigerate.
3. Meanwhile, melt butter over medium heat. Add flour and cook about a minute, stirring constantly, until golden. Add milk, whisking constantly, and bring to a simmer. Stir until thick, about five minutes. Add nutmeg and season with salt and pepper. Remove from heat and let cool 30 to 45 minutes.
4. While flour mixture cools, preheat oven to 400 degrees.
5. On one pastry sheet, arrange ham evenly, leaving at least a 3/4-inch border. Spread sauce over ham and sprinkle with cheese. Brush remaining border with egg then top with pastry sheet. Fold edges over and press to seal.
6. Brush top pastry sheet with egg. Cut slits in top to vent. Bake about 30 minutes, until brown and puffy. Serve warm or slightly cooled. Refrigerate leftovers.

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Chicken Paprikash

 

Is there a dish, simple or involved, that you've always wanted to try? Chicken Paprikash was just such a dish for me. I've seen it in countless magazines and cookbooks, and I've clipped one version after another. There is really no reason I haven't tried it; if you know my style of cooking you know that Chicken Paprikash is right up my alley. It's simple yet full of flavor; it's homey and comforting; and it goes perfect over rice or noodles, making it kid-friendly. When I saw it in my Martha Stewart magazine I knew I had to give it a try. I love Martha's savory recipes, and I've always had good luck with them. This was no different. It was so easy, and while it's not the most beautiful meal I've ever made it hit the spot and was easy to put together after a long day of work. It will warm your belly on a cool, fall night, too. What's not to like?

Chicken Paprikash
Adapted from Martha Stewart
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The key to one-pot dishes that come together quickly is to have all your ingredients ready and on hand. Measure everything out and have it in front of you before you turn on your stove, and this dish will be all that much easier.

Ingredients
3 pounds chicken, skin-on
Salt and pepper
2 teaspoons oil
1 large onion, halved and thinly sliced
3 garlic cloves, chopped
2 tablespoons paprika
3 tablespoons all-purpose flour
1 3/4 cups chicken broth
14-ounce can diced tomatoes
1/2 cup sour cream

Directions
1. Sprinkle chicken with salt and pepper. In a large pot, heat oil over high heat. Cook chicken, skin side down, about six minutes. Turn and cook six more minutes. Remove chicken and set aside.
2. Pour oil out of pot, reserving 1 tablespoon. Reduce heat to medium, add onion to oil and cook until soft. Using a wooden spoon, scrape brown bits from the bottom of pot. Add garlic and cook three minutes. Add paprika and flour, sprinkle salt and pepper, and cook, stirring constantly, until paprika turns dark and fragrant and begins to stick, about one minute. Add chicken broth and whisk well. Add diced tomatoes and stir. Increase heat to high and bring to a boil. Reduce heat to medium and return chicken to pot, skin side up. Cover and cook 20 minutes, until chicken is done.
3. Cook noodles or rice while chicken finishes. Divide between four dishes, and top with chicken.
4. Add sour cream to sauce and stir well. Pour over chicken and noodles or rice. Serve hot.

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Butterscotch Maple Cupcakes with Butterscotch Maple Cream-Cheese Frosting

Fall is coming. Can you feel it?

I sat at my desk last night, listening to a soft rain and memorizing the sounds my boys make as they dream. I had a cinnamon-apple candle burning on the desk beside me, and I had a pair of warm, fuzzy socks on to warm my cool toes. This morning it's gray and chilly outside, and school buses are making their rounds, picking up children wearing layers of bright, new clothes.



Fall is coming. Can you smell it?

I need two cups of coffee today to warm my bones (and hold my eyelids open). It's still dark outside when the alarm goes off now. We went this week to meet Cash's preschool teachers, and our church is preparing for its first Moravian Festival. Every day there are a few more leaves on the grass as the branches shiver and drop them to the ground. Halloween treats are starting to show up in the stores, putting visions of Batman and Robin costumes in my son's head. And if you stop a moment and breathe deeply you may be able to smell the apples ripening on the branches, waiting to be picked and turned into apple butter. 



Fall is coming. Can you taste it?

I couldn't help myself. I needed cake. I needed the sugary, almost-too-sweet taste of butterscotch. And I needed to use these adorable cupcake toppers before I ate them all one by one like candy. Fall, you aren't here yet, but we're ready and waiting, ready to welcome you with open arms. Please don't hurry - there is no need to wish life away, of course - but don't take your time, either.



Did you catch that? My boys? I'm slick like that, dropping it in like it's no thing. Perhaps you've wondered where I've been these past few months. (Or maybe you're a super sleuth and saw that I updated my About Page.) This photo should answer any questions. Meet Hank! He arrived in June, and we're just now getting our groove back. Yes, Cash adores him. We all do! And now, back to the show.

Butterscotch Maple Cupcakes
Adapted from Random Sweetness 
Makes About 2 Dozen Cupcakes
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Cake Ingredients
1 butter cake mix
1 package of instant butterscotch pudding
1 cup water
1/2 cup vegetable oil
4 large eggs
1 teaspoon maple flavoring

Frosting Ingredients 
1 8-ounce package cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
2.5 to 3 cups powdered sugar
1/2 teaspoon maple flavoring
1/2 cup butterscotch chips, melted and slightly cooled (They should still be stirrable. Is that a word?)

Directions
1. Preheat oven to 350 degrees. Prepare cupcake pan with liners.
2.  In large bowl add cake mix, dry pudding mix, water, oil, eggs and maple flavoring. Mix on medium until well-combined.
3. Fill cupcake liners three-quarters full. Bake about 20 minutes, or until cake tester comes out clean.
4. Cool in pans until you can touch them. Remove and cool completely on wire racks.
5. To make frosting: In large bowl combine cream cheese and butter. Slowly add 2.5 cups of sugar until well incorporated. Mix in melted butterscotch chips and maple flavoring. Add remaining half cup of sugar a bit at a time until you reach the desired consistency. Pipe onto completely cool cupcakes. 

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