I mentioned a few posts back that I like to keep puff pastry on hand. The kind I buy has two sheets in the package. I used one sheet to make these cinnamon rolls. The other sheet was used to make something delicious and savory!
I started by letting the pastry thaw out, until I could easily unfold it and roll it out a little bit. Once the pastry was ready, I decided on what I would use in my rolls – prosciutto, Swiss gruyere cheese and gouda cheese. I found these three ingredients at my local Aldi’s.
I started by layering on the prosciutto until the puff pastry was covered side to side, almost touching the edges.
I then sprinkled on the cheeses. I didn’t measure, but I would guess that I used between 1/4 – 1/3 cup of each cheese, give or take.
I then rolled the pastry up into somewhat of a log and then cut into 8 rolls. I then placed them on parchment paper, on a baking sheet.
They were baked in a 400 degree oven for about 15-20 minutes (until they were golden brown).
The flakiness of the pastry, coupled with the savory cheeses and prosciutto were a great combination.
These would make great appetizers for your holiday gathering (or even just a snack). They would also be great for brunch! They reheated nicely, as well.
There used to be a Philly cheese steak place that I really enjoyed. But, it’s been closed for years. I’ve never been to Philly – but, I’m told this place made cheesesteak as authentic as I could get, locally. I still think about those sandwiches. Now that I’m thinking about it, I need to find another local place that sells delicious cheesesteak, in the meanwhile – I decided to try my hand at making it at home.
In my house, we don’t all always get to sit down at the table together – so I like to cook things that can be eaten in shifts. This recipe fits the bill.
I kept it pretty simple – just steak, onions and bell peppers. I seasoned it with McCormick’s Montreal Steak seasoning and a little salt.
I started by prepping my vegetables – I used 3 onions and 3 bell peppers. The vegetables will cook down quite a bit.
I used a thinly sliced beef sirloin tip steak. I cut the steaks into strips (cutting across the grain to keep the meet tender). The steak was seasoned with 1 tbsp of the steak seasoning and I let it sit, while I cooked the vegetables.
I used my cast iron wok to cook this (yes, it is for more than stir fry!), as it offered ample space for the volume of food that I was cooking and the cast iron gives such a great sear to whatever you cook! To ready the wok, I heated it over high heat and added some avocado oil.
I started the onions first – I added about a tsp of the Montreal Steak Seasoning to the onions.
I cooked the onions until they were nicely browned, then I added in the bell peppers.
I cooked the vegetables until they were good and done. Look at that color!! This is why I do love a cast iron skillet (or, in this case, a wok). Do note that the vegetables cook down quite a bit – this is why I used 3 onions and 3 bell peppers!
I removed the vegetables from the wok and set to the side. I added a little more of the avocado oil spray to the wok and threw in the beef.
Since this beef is sliced thin, it doesn’t take long to cook it through.
Once the beef was done, I added the vegetables back into the wok and seasoned it all with a little bit of salt. And let the vegetables and beef meld together for a bit.
Once the mixture was done, I served it up on a hoagie roll with some sliced white American cheese. I think recipes are sometimes hit or miss – this one was a hit. And, I love that it is so super easy to make!
Philly Cheese Steak
1 1/4 pounds thinly sliced sirloin tip steak
3 onions, sliced
3 bell peppers, sliced
1 tbsp McCormick’s Montreal Steak Seasoning (plus 1 tsp)
1/2 tsp salt (optional)
Avocado Oil Spray
White American cheese slices
What’s not to love about cinnamon rolls?? We love them in our house – and we don’t mind popping open a store bought can of them, they are delicious. But, I decided that I wanted to make some myself. Now, I didn’t want to roll out dough – at least not this time – so I decided to use store bought puff pastry. So, I guess they are ‘semi-homemade’ – but, so delicious!!
Puff pastry is something that I’ve started keeping on hand – there is just so much that you can do with it. I started by letting the puff pastry thaw, until I could open it up (it comes folded in thirds) and roll it out just a bit.
Then I just sprinkled on brown sugar, cinnamon and a little bit of white sugar. I just eyeballed it and added as much as ‘looked right’ to me.
Then I rolled the pastry up, being sure to not let any of the sugar and cinnamon fall out, into kind of a log.
One sheet of pastry dough easily makes 8 cinnamon rolls. To ensure that I got the rolls the same size, I started by cutting the log in half, then cut the 2 halves into half again. Eight perfectly sized cinnamon rolls!
I put the rolls onto a baking pan (on parchment paper, for easier clean up).
I baked the rolls in the oven, at 400 degrees, for about 15 – 20 minutes (until the rolls are golden brown).
Cinnamon rolls aren’t complete without a glaze! While the rolls were baking, I made a simple glaze using confectioners sugar and heavy cream. Yum!
After the rolls were done, I slathered on the delicious glaze!
They are best served warm, right out of the oven, but even reheated (or even cold) – they are still good.
I’m thinking that these cinnamon rolls may be our Christmas morning breakfast!!
What do you do when you forget to put something in the refrigerator to thaw for dinner? Often times, for me, I look to make something using a rope of smoked sausage – such was the case this evening.
I like to have a rope of smoked sausage on hand for evenings just like this. I’ve used it to make a delicious sausage, broccoli and red pepper pasta using this sausage. I thought of doing another pasta, but decided that I’d do a potato hash, instead.
I started by dicing 5-6 red potatoes.
In addition to the potatoes, I sliced the sausage and 2 onions.
I sprayed the hot wok (I used my wok because it is big and cast iron) with avocado oil, and added in the onions and the seasonings. After cooking a few minutes, I also added in the garlic.
After the onions have started to soften, add in the potatoes and sausage – add one at a time, allowing each to get a little brown (if you use a hot cast iron skillet or wok, this will be easy!).
After the potatoes and sausage get a little brown, pour in the water – stir through and cover. Stir occasionally to keep the potatoes from sticking.
Once the potatoes have softened, you’re good to go!
Smoked Sausage and Potato Hash
1 rope of smoked sausage, sliced
5-6 red potatoes, diced
2 onions, sliced thin
1 tbsp minced garlic
1 tbsp Cavender’s Greek Seasoning
1 tsp dried parsley
1 tsp black pepper
1 tsp salt
1 cup water
Avocado oil spray