Sausage Rolls with Hot Honey

1 pound breakfast pork and sage sausage
1/2 cup shredded sharp cheddar cheese
1/2 cup panko breadcrumbs
2 eggs
2 Tbsp dijon mustard
1 Tbsp fresh thyme leaves
1 (17.3 oz) box puff pastry
2 Tbsp everything but the bagel seasoning
Hot honey

Preheat oven to 400 and line a baking sheet with parchment paper.  In a mixing bowl, combine the sausage, cheddar cheese, breadcrumbs, 1 egg and fresh thyme.  In a separate small bowl, whisk together the remaining egg and 1 Tbsp water until well combined.  Unroll puff pastry on a floured surface.  Use a rolling pin to roll it out slightly to create a large rectangle and soften the puff pastry slightly.  Cut the pastry in half to create two long strips.  Repeat with the second puff pastry dough, so that there are 4 long equal strips.  Divide the sausage mixture into fourths, shaping each portion into a long log.  Place each sausage log in the center, lengthwise along the pastry strips, pressing it down as needed so that it creates a long, thin line of sausage down the center of each puff pastry strip.  Brush one side of the puff pastry with the dijon mustard, then brush the other side with the egg wash.  Roll the pastry around the sausage, letting the egg wash act as flue, pushing the puff pastry together until it seals.  Flip it over so that the seam is on the bottom.  Using a sharp knife, score small slits into the top.  Cut into 1/2 inch rolls.  Place each seam side down on the prepared baking sheet.  Brush the tops with remaining egg wash and sprinkle with everything but the bagel seasoning.  Bake 18-20 minutes, or until the pastry is puffed and golden brown and sausage is cooked through.  Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.

 

Lime and Coconut Cocktail

 2 oz Malibu Coconut Rum
2 oz Coconut Milk (or coconut cream for a thicker drink)
1 oz Coconut syrup
1 oz lime juice
1 oz guava syrup (or to taste)
Ice

Add all ingredients to a cocktail shaker with a generous amount of ice.  Shake vigorously for 10-15 seconds until well chilled.  Strain over fresh ice in a tall glass.

Quick Pickles

 1 cup water
3/4 cup vinegar
2 Tbsp sugar
1 tsp salt
2 cloves minced garlic
2 med-large cucumbers, cut to your liking

Whisk all ingredients (except cucumbers) to dissolve sugar and salt.  Place cut cucumbers in a sealable container.  Pour liquid over cucumbers.  Seal and refrigerate for 24 hours.

Watermelon Ice Cream for Dogs

1 cup pureed (and strained) watermelon
5 oz plain greek yogurt

Stir together watermelon and yogurt.  Pour into ice cube trays or popsicle molds.  Freeze for 3 hours.  This is good for humans too!

Prairie Fire Dip

 2 cans pinto beans
4 Tbsp sriracha
1/2 cup pickled jalapenos
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic salt
1 tsp onion powder
1 1/3 cup velveeta cheese, roughly chopped
4 oz roasted red peppers
4 oz green chiles, canned
1 can (14.5 oz) fire roasted diced tomatoes
1 pound ground beef
shredded colby jack cheese

In a large pot, add all ingredients except beef and colby jack cheese.  Over medium heat, bring to a simmer while stirring frequently.  In a saute pan brown the beef, making sure to smash out any large chunks.  Drain the grease and set aside.  After the velveeta is completely melted in the large pot, lightly mash beans with the back of a spoon.  Mix in ground beef and top with shredded colby jack cheese.  Serve with your favorite chips or put in a flour tortilla and make a burrito.

Puff Pastry Pizza Bites

 1 sheet puff pastry dough, thawed but still chilled
3/4 cup marinara
1/3 cup ricotta cheese
1/2 cup shredded parmesan cheese
12 pepperoni slices, cut into smaller pieces

Preheat oven to 400.  Lightly grease a 12 cup muffin tin with nonstick cooking spray.  Roll out the puff pastry on a lightly floured surface to slightly enlarge the sheet.  Cut into 12 equal squares.  Gently press each puff pastry square into the muffin tin cups, letting the edges stick out slightly.  Add about 1 Tbsp of marinara sauce into each pastry cup.  Spoon a small dollop of ricotta cheese on top of marinara.  Sprinkle shredded parmesan cheese over the ricotta and marinara layers.  Add pepperoni pieces, distributing evenly across the cups.  Bake 15-18 minutes or until the puff pastry is golden brown and puffed.  

Strawberry Lemonade Poke Cake

 1 pkg lemon cake mix
2 1/4 cup cold water
3 large eggs
1/3 cup vegetable oil
1 lemon, zested and juiced
1 (3 oz) pkg strawberry flavored gelatin mix
1 (3.4 oz) pkg instant lemon pudding mix
1/2 cup milk
8 oz cool whip

Preheat oven to 350.  Coat a 9x13 baking pan with cooking spray.  Beat together cake mix, 1 cup water, eggs, oil and lemon zest and juice in a bowl with an electric mixer at low speed until combined.  Increase speed to medium and beat 2 minutes more.  Pour batter into prepared pan.  Bake according to package directions or until a toothpick inserted in the center comes out clean.   While cake is still warm bring 1 cup water to a boil in small saucepan.  Add strawberry gelatin mix; stir until dissolved.  Stir in remaining 1/4 cup cold water.  Use a toothpick to poke holes all over the cake.  Pour gelatin mixture evenly over top.  Chill until completely cool.  Stir together lemon pudding mix and milk in a bowl until slightly thickened.  Fold in whipped topping.  Spread pudding mixture over chilled cake.  

Barbecue Pork Tacos with Apple Slaw

 2 pork tenderloins (1 pound each)
1 can (12 oz) root beer
18 oz barbecue sauce
16 corn tortilla taco shells

Slaw:
10 oz shredded cabbage
2 granny smith apples, julienned
1/4 cup apple cider vinegar
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Place pork tenderloins in slow cooker.  Pour root beer over top.  Cook on low until tender, 2 1/2 to 4 hours.  In a large bowl, toss slaw ingredients.  Refrigerate, covered, until serving.  Remove tenderloins to a cutting board; let stand 5 minutes.  Discard cooking juices.  Coarsely chop the pork; return to slow cooker.  Stir in barbecue sauce; heat through.  Serve in taco shells; top with slaw.

Serves 8

Southwest Chicken Enchilada Casserole

 2 cups shredded cooked chicken
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, drained and rinsed
1/4 cup chicken broth
8 oz bottle southwest style dressing
8 flour tortillas (soft taco size)
1 cup shredded monterey jack cheese
1/4 cup thinly sliced jalapenos
freshly chopped cilantro for garnish if desired

Preheat oven to 375.  In a bowl, combine chicken, green chiles, black beans, broth and 1/4 cup southwest dressing.  Stir to combine.  In a skillet, pour 1/4 cup southwest dressing in the bottom and spread until it evenly coats the bottom in a thin layer.  Layer 3 tortillas over the sauce to cover the bottom of the skillet.  Top with half of the chicken mixture, then 1/3 cup cheese.  For second layer, lay 2 more tortillas on top, the remaining chicken mixture and 1/3 cup more of the cheese.  Finish by topping with 3 more tortillas, the remaining dressing and spread across the tops of the tortillas and remaining 1/3 cup of cheese.  Top with sliced jalapenos.  Transfer to oven and bake, uncovered until the cheese is bubbly and slightly browned, about 15 minutes.  Remove from oven and let rest for 5 minutes before serving.  Garnish with cilantro.

Serves 4

Steak and Gnocchi Hash

 8 oz sirloin steak, cut into 1/2 inch pieces
Salt and pepper
5 Tbsp EVOO
12 oz gnocchi
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, sliced into rings
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp rice wine vinegar
1/4 cup chopped fresh parsley

Season steak with 3/4 tsp salt and a few grinds of pepper in a bowl.  Heat 2 Tbsp EVOO in large skillet over med-high heat.  Add gnocchi and cook, stirring occasionally, and reducing the heat as needed.  Cook until browned and crisp all over, 6-8 minutes.  Season with a big pinch of salt; remove to a plate.  Add 1 more Tbsp EVOO to the skillet.  Spread out steak pieces in pan and cook, turning, until well browned all over, 2-3 minutes.  Remove to another plate.  Add remaining t2 Tbsp EVOO to skillet.  Add onion, bell pepper, jalapeno, 1 tsp salt and a few grinds of pepper.  Cook, stirring until the vegetables have softened and browned, 5-7 minutes.  Add garlic and paprika and stir for about 30 seconds, then drizzle in the vinegar and stir for a few more seconds.  Return gnocchi and steak to the pan and add half the parsley.  Stir until heated through, about 1 minutes.  Season with salt and pepper. Top with remaining parsley.

Serves 3