Eat at Bett's

Our Passion for Food came from our Mom

Archive for the month “May, 2009”

Ham and Cheese in Puff Pastry

I saw Ina Garten’s show recently on the Food Network channel and she was making appetizers. They all look so good! Anyway, I am going to a friend’s house next friday and I am bringing several appetizers and snacks to have while playing cards. Last night I decided to try the Ham and Cheese in Puff Pastry, it is really simple to make and very tasty. I am definately bringing this one. I sliced the cheese in the food processor with the slicing blade, and then layered it over the ham. BTW, I use a little more ham than what the recipe called for.

1 package (2 sheets) frozen puff pastry, defrosted (I used Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound good ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to approximately 10 by 12 inches. Place it on a sheet pan and spread the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 30 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

Pizza Rice Casserole

We made it our mission to use stuff in the house this weekend for our meals.  So I pulled out my copy of the More-with-Less Cookbook and went hunting.  I came across this delightfully simple little casserole.  I admit it sounds a little odd—cottage cheese and rice???—and yet the taste is very nice.  We served it alongside a fresh fruit salad.

2⁄3 c raw rice, brown or white, or 2 cups plain cooked rice
1 1⁄3 c water or vegetable broth
3⁄4 lb ground beef  (we had leftover ground turkey)
1 onion, chopped
1 cn 15oz., tomato sauce 
1⁄4 t garlic powder or 1 clove minced fresh garlic
1 t sugar
t salt and pepper to taste
1⁄4 t dried oregano
1 t parlsey flakes or 1 tablespoon chopped fresh parsley
1 1⁄2 c cottage cheese
1⁄2 c shredded cheese

Cook raw rice in water or broth until tender, 15 minutes for white rice or about 40 minutes for brown rice; cool slightly. 
While rice is cooking, brown ground beef and onion in a large skillet. Add tomato sauce and seasonings; cover and simmer 15 minutes. 
Preheat oven to 325°F; butter a 2-qt. casserole. 
Combine cooked rice with cottage cheese. Spread one-third of the rice mixture in the bottom of the prepared baking dish. Top with one-third of the meat sauce. Continue to alternate layers, ending with tomato sauce. Sprinkle with the shredded cheese. 
Bake in preheated oven about 30 minutes, or until hot and bubbly.

Apple and Pear Crisp

My daughter was in the area for work this week and stopped by to spend the night with us. She came in loaded down with gifts from Trader Joe’s. We do not have a Trader Joe’s close by, so it is a real treat to have some their items in our house. She brought in some beautiful pears, but unfortunately they were ripening quicker than we could eat. Because it was pretty cool out yesterday, I decided to make an Apple and Pear Crisp to use up these delicious pears. This recipe is from Ina Garten and is so good and comforting and flavorful.

2 pounds ripe pears (about 4)
2 pounds firm apples (I used a few Granny Smiths that I had on hand, but the recipe calls for Macoun apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 Tablespoons freshly squeezed orange juice
2 Tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
For the topping
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) could unsalted butter, diced
Preheat the oven to 350 degrees F.
Peel, core and cut the pears and apples into large chunks. (I sliced them thinly). Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 13 baking dish.
For the topping
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. (I used the food processor). Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with ice cream or whipped cream.

I added a handful of dried cranberries to the apples and pears, it was delicious.

Fun with kabobs

It’s warm outside so that means grilling.  I’ll be honest with you, I didn’t actually create a recipe for the kabobs, I used Lowry’s carribbean jerk marinade.  I marinaded chicken fillets for about 3 hours then cut them up in cubes and skewered them with green peppers, red onion, baby portabello mushrooms, pineapple, cherry tomatoes, and carrots.  The carrots did not skewer well but tasted fabulously grilled.  I served it with white rice.  Yummy!

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