Prosciutto Pinwheels

Some of my friends and I did a little get together because we are all very busy with work and family. My contribution was to make the appetizers for the 40 or so people who would be there. So let’s get to it!

I actually cheated a little and bought some puff pastry sheets from the grocery store, let them come to room temperature, floured the kitchen counter and rolled it out to form a large rectangle.

rolled puff pastry

Next step was to mix some homemade pesto into some ricotta cheese and spread it on the pastry dough thinly and top it off with some Parmesan cheese.

pesto starting

spreading pesto

pesto spread

Now top the mixture lightly with some roasted red peppers and top with the finest prosciutto sliced very thinly.

roasted red peppers on pesto

proscuitto

Roll tightly, making sure you seal the end with a few drops of water and pinch the open ends of the “log” like in the picture.

rolled pinwheel pastry log

Place into the freezer for about 20 minutes to let the dough firm up. Once cold it can be sliced into pinwheels, usually I would get 12 to 14 slices out of each log.

cutting pinwheels

Place the wheels on a lightly oiled parchment paper and lightly brush the tops with some olive oil and bake at 425 F for about 17 – 20 minutes. Pull the parchment paper off the baking sheet and let them cool a little before transferring to your serving dish.

cut pinwheels

Enjoy them warm. Really good especially served with some homemade apple pie moonshine, scored some big points with my friends!

proscuitto pinwheel

Turkey Burger and Broccoli Slaw

My in-laws were coming over to help finish up the bathroom remodeling and I wanted to make something for dinner that was different from anything I have ever made for them. (This has become a personal challenge.) So off to the kitchen I went to see what I could do.

So we had some ground turkey meat in the fridge. Lately, my wife has been eating more poultry because she doesn’t want too much beef. So tonight was going to be turkey burgers. Now what to do about a side dish. I found some broccoli stems left over from a chicken and pasta dish I had made earlier in the week. There was also carrots and red onions. Looks like we were making a vegetable slaw.

Ingredients:

  • Burgers
    • 2 lbs ground turkey
    • 2 Tbsp garlic, minced
    • 3 Tbsp Italian seasoning
    • 2 Tbsp salt
    • 1.5 Tbsp fresh cracked pepper
    • Onion buns
    • 4 slices smoked Gouda
    • Lettuce
    • 4 large slices of roasted red peppers (same recipe as my earlier post on March 30, 2013)
  • Slaw
    • 1/2 lb Broccoli stems, thinly sliced
    • 3 medium Carrots, grated
    • 1/2 medium Red onions, finely diced
    • 3/4 cup Mayo
    • 1 tsp Lemon juice

I took the ground turkey and mixed it the garlic, Italian seasoning, salt and pepper. Be careful not to over-mix as this can dry out the turkey.

I then portioned the burgers into 8 oz patties, making sure to form them into disks. I pushed in the center so that when it cooks it would prevent the meat from turning too much into a ball. I wrapped them with plastic wrap and placed them in the fridge.

Now to prep the slaw. In a bowl I mixed together the mayo, lemon juice, salt and pepper. Mix in the broccoli, carrots, and red onions. Cover and place in the fridge.

When it was close to eating time, I pulled out all the ingredients and prepped my workstation.

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Ingredients prepped next to the grill. It was night, so it was dark out.

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Grilling the turkey burgers and roasted red peppers.

  • Grill the burgers, about 8 minutes per side. Make sure the internal temperature reaches 165F.
  • Place on the roasted red pepper and smoked Gouda.
  • Place the roasted red peppers on the grill to put a slight char on them.
  • Place lettuce on the onions buns and top with the burger, roasted red pepper and smoked Gouda.
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Make the burger. No condiments necessary.

Served with the broccoli slaw, this burger was a big hit.

import pics from phone 050813 041 Try something different for the summer!

Stuffed Chicken Breast

Chicken can get boring, sometimes doing something completely different can add some variety.

You can stuff chicken breasts with any of your favorite ingredients.

Fresh roasted red peppers offer a great flavor to this particular dish.

Ingredients:

  • 4 chicken breast, about 5 oz each
  • 8 large slices of roasted red peppers (From recipe posted March 30, 2013.)
  • 2 tbsp garlic, chopped
  • 1 cup Mozzarella cheese, shredded
  • 10 Basil leaves chiffonade
  • 1 cup breadcrumbs, seasoned

Steps:

  • Take the chicken breast and butterfly it. To do that, cut it in half horizontally. Do not cut all the way through. Leave at least on end attached.

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  • Season the chicken breast with salt and pepper.
  • Add the garlic to the chicken breasts.
  • Layer in the roasted red peppers, basil and mozzarella.

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  • Fold the chicken back together, like a sandwich.
  • Carefully coat both sides of the chicken with the seasoned breadcrumbs.

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  • Preheat a heavy bottom pan on medium low heat with oil. I used a Mediterranean oil, which was a mixture of olive oil and canola oil.
  • Cook the chicken on medium low heat until golden brown.
    • Because the chicken was thinly cut, each side should only take 4-6 minutes.

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  • Flip the chicken over and cook the other side to a golden brown.

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  • Serve with some of your favorite pasta. Here I tossed the pasta with garlic, Parmesan cheese, cream and black pepper.

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Enjoy!

Roasted Red Peppers

My wife’s grandmother likes roasted red peppers and we decided to show her how to make her own while we were up there. This is a cost effective and easy way to have your own peppers and always make them to fit your own flavor preference.

  • Take a few nice red peppers and toss with a little olive oil.

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  • Place the peppers right on top of the flame. (And yes, the grill is in the middle of a lot of snow.)

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  • Allow the pepper to char completely. Don’t be scared, they will be black.

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  • Place them back into the oiled bowl and cover with plastic wrap tightly for about 10 minutes. The peppers will deflate.

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  • Carefully peel the charred skin off the peppers.

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  • Cut them into strips.

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  • To preserve the peppers mix about 3 ounces with garlic, salt and pepper in a glass jar. Use the amount of garlic, salt and pepper to taste.

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  • Place the cut pepper strips into the oil. Make sure to cover the peppers with the oil. Seal the jar and store in the refrigerator  They will be good for about a month, if there are any left.

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