BBQ PULLED CHICKEN PUFFS

A small puffy sandwich!

10 PUFFS
15 MINUTES

45 MINUTES

1 Tbsp of oil
1 12oz Lloyds pulled chicken chopped
1/2 cup chopped onion
3 to 4 Tbsp of Carolina BBQ Sauce by Bull's Eye
2 puff pastry sheets thawed
1 egg beatened
2 tsp water

In a skillet add the oil and heat over medium-low. Preheat oven to 350. In skillet add all ingredients accept puff pastry, egg and water. Cook about 10 minutes. unfold pastry, using a large biscuit cutter cut 20 circles. Spary a cookie sheet with oil. Lay 10 circles on cookie sheet. Using a tablespoon spoon chicken mixture into circles on cookie sheet.Roll the other 10 cirles out using a glass or rolling pin to flatten. Next take the flat circles and place one on each circle on the cookie sheet. Use a fork and press around the circles to seal. In a small ball combine 1 beaten egg and 2 teaspoons of water, brush mixture on top of each puff. Bake for 15 to 20 minutes

Easy and Hot Spinach Dip AND Onion Spread for Triscuits

Fresh Tomato Bread

When mid-August blesses you with an abundance of beautiful, ripe, juicy tomatoes, make this delicious tomato bread. The fun interactive dish will soon become a summertime favorite.

One 1 inch slice of Italian or other hearty artisan bread
One large clove of garlic, split lengthwise
Best quality olive oil
One very ripe red  tomato, cut in half horizontally
Celtic or other coarse salt
Freshly ground black pepper

Toast or grill the bread until it is lightly browned. Vigorously rub the cut sides of the garlic clove over one side of the warm bread. Place the bread, garlic-rubbed side up, on a small serving plate and drizzle with olive oil. Vigorously rub the cut sides of the tomato over the bread. Discard the tomato. Sprinkle with salt and pepper. Serve immediately.

Makes one serving.

Pillsbury Onion-Cheese Custard Tartlets Onion-Cheese Custard Tartlets

can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

cup shredded Gruyère cheese (about 1 1/2 oz)

green onions, sliced (1/4 cup)

tablespoon diced pimientos

egg

tablespoons whipping cream

DIRECTIONS

1.	Heat oven to 375°F.
2.	If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
3.	Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with onions and pimientos. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.
4.	Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.

Uncle John's Spinach Balls

2 pkgs. chopped frozen spinach, thawed and drained
2 c. Pepperidge Farm Herb stuffing mix
1 c. Kraft shredded Parmesan cheese
1 med. yellow onion, chopped
1 Tbs. fresh ground black pepper
1 1/2 tsp. garlic powder
1/2 tsp. thyme
1/2 c. melted butter
3 eggs, beaten

Preheat oven to 375 degrees. Mix ingredients together. Roll into balls about the size of a walnut and place on an ungreased cookie sheet. Bake for 15 minutes. Share and enjoy!!

Tips: Can roll and freeze ahead of time to bake them later. I usually bake two extra minutes to get them a little crispier.

Won Ton Baskets Supreme Appetizer

"a make ahead hors d'oeuvre - Any filling of your choice can be used, however, the combination of garlic, mushrooms and Brie are a perfect match and very flavorful."

Won Ton wrappers
Olive oil
1 tablespoon butter
1/2 pound mushrooms (any type will do), finely chopped
4 or 5 cloves minced garlic
Kosher Salt and pepper to taste
1/4 cup Brie cheese
5 slices smoked turkey
Parsley

Preheat oven to 375° degrees F.
Using scissors, trim the won ton wrappers to approximately 2 1/2-inch squares. Spray a miniature muffin tin with olive oil; spray the won ton wrappers lightly and put into muffin tin (I use a clean cork from a wine bottle to gently press the won tons into the muffin tin). Bake for approximately 7 minutes. Remove from oven and cool. The won ton baskets can be made a day ahead. Cover and store at room temperature.

Filling:
In a large frying pan, melt butter; saute the mushrooms, garlic, salt, and pepper until there is no more liquid left. Remove from heat and cool; spoon into prepared won ton baskets.

For each won ton basket: pinch off a small piece of brie cheese; place it on top of the mushroom mixture. Cut a small triangle piece of smoked turkey and drape it on top of the cheese. Just before serving, preheat oven to 350° degrees F. Place into oven just long enough to melt the brie cheese. Remove from oven, sprinkle parsley on top of each basket and serve warm.

Balsamic Glazed Almonds

This recipe comes from one of my favorite food blog, Coconut & Lime....check it out.
http://coconutlime.blogspot.com/

1 cup raw almonds*
1/4 cup light brown sugar
3 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder

Directions:
Line a baking sheet with parchment paper. Place the nuts, brown sugar and vinegar in a heavy sauce pan. Cook over medium heat, stirring occasionally, until their is no liquid left and the sugar has dissolved, about 5-8 minutes. Add the salt and chile powder. Stir until dissolved (about 30 seconds) then pour the nuts on the the prepared pan and quickly use a spatula to separate the nuts into one layer, no touching. Cool completely before eating.


*I used skin on, but blanched would probably work just as well.

My thoughts:

This year I decided to make flavored nuts to give as gifts. However, this first recipe was all for me. Look for several new recipes in the days to come.

These are perfectly caramelized almonds with a secret. I love that the candy shell that envelopes the nut is not too sweet and not sour at all- just right. I honestly have never been much of a nut** person, but I wish I had made two or three times the amount I did.