New Recipe Alert! Philly Cheesesteak Puffs!

After this post.. I should be caught up for the lack of posting the past few days.. With my last day of school being Tuesday I will sty to be better at it.. because quite frankly.. I love to blog! Oh and did you catch my statement? Tuesday is my LAST DAY OF CLASS!!! Yippeeeee! The time has finally come for me to be finished with my MBA! If you listen hard enough.. you may all be able to hear me squeal Tuesday night around 8PM. This hurdle has been tough at times but I can actually say it has been a great ride. I am ready to be finished with this chapter of my life. I have not clue what I am going to do with my time but I will have a great time figuring it out I can assure you! I really want to jump into wedding planning! It has been something I loved for quite some time and I think it will be a great way for me to exhaust some of my creative energy vibes and ideas. Well.. enough about that.. here is the newest recipe I tried last week. I did not use the puff pastry.. I got the ones in the refrigerated section of the grocery store.. patience is not a virtue of mine and I didn't want to have to wait for the puff pastry to thaw out. I only made 2. The recipe says cut them into tons of squares.. I don't have time for all of that.. roll the sheet out and cut it down the middle. I used Roast Beef from the deli counter. I am not much for the frozen stuff. I had the attendant shave it as thin as possible. I came home and rolled it up and cut it into strips. I cheated and used frozen chopped onions(this is a must to have in your freezer at all times) If you are a Kroger shopper... you can often find them 10 for $10! I also used Provolone cheese rather than Cheddar.. It is so melty and gooey! I used 2 slices for each roll too.. I love me some cheese! What I didn't do but I will next time is make a cheese sauce.. You can do this simply bu taking a few tablespoons of butter.. melt it in a pan.. add the same amount of flour.. let the flour cook for a minute or so.. two minutes is ideal. Then you take milk.. add it in slowly until all of the lumps are whisked out of the flour. This takes patience! Don't add your milk too fast! I learned the hard way. Once this is thick.. add in shredded cheese.. I would use provolone or the same cheese you choose to put into the puffs. This would make an amazing dipping sauce for both the puffs and fries or veggie straws if you negate the fries. Ok.. here is the Pic and the Recipe for you to enjoy. Let me know if you like it! Oh my word.. I almost forgot the side dish.. whew.. my brain is not with me today! I made smashed Red Potatoes! They were the bomb dot com!

I really hope you choose to fill your bellies with the latest treat from The Dawkins!

1. Heat the oven to 400°F.
2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 10-inch square.  Cut into 4 (5-inch) squares.
3. Heat the oil in a 10-inch skillet over medium heat.  Add the onion and cook until tender, stirring occasionally.  Remove the onion from the skillet.
4. Increase the heat to medium-high.  Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally.
5. Spoon one-fourth of the onion and one-fourth of the sandwich steaks on the bottom third of each pastry square.  Top each with 1 slice cheese.  Fold 2 opposite sides over the filling.  Roll up like a jelly roll.  Brush the pastries with the egg.  Place the pastries onto a baking sheet.
6. Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.  Cut the pastries in half diagonally to serve
   
   
   Crashed Red Potato Time! 
   
   
   • 12 whole New Potatoes (or Other Small Round Potatoes)
   • 3 Tablespoons Olive Oil
   • Kosher Salt To Taste
   • Black Pepper To Taste
   • Rosemary (or Other Herbs Of Choice) To Taste

   Preparation Instructions

   Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
   On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
   With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
   Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
   Bake in a 450 degree oven for 20-25 minutes until golden brown.