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Quick Cherry Turnovers

Quick Cherry Turnovers

by Pam on September 13, 2012

I was recently sent the new Taste of Home Best Loved Recipes[1] cookbook.  It is full of 1,485 different recipes that range from elegant and gourmet to comforting and simple.  I have had a great time looking through this cookbook, reading the recipes, and looking at the tempting photos.  I wanted to make my kids a special after school snack but I didn’t feel like going to the grocery store so I looked through this book to see what I could find.  I found this turnover recipe that was quick, easy, and best of all, I had all the ingredients on hand… you can’t beat that.  They were fun to make and they gave my kids the biggest smile when they walked through the door and saw these warm turnovers waiting for them.   I think I might just be a pretty cool mom in their eyes today.  Thanks for the great cookbook Taste of Home[2]!

Preheat the oven to 375 degrees.  Line a baking sheet with a silpat mat.

Unroll the crescent roll dough and separate into four squares; place them on the silpat mat lined baking sheet.  Press the seams and perforations together by pinching them.  Spoon a 1/4 cup of pie filling in one corner of each square.  Fold to make triangles; pinch the sides to seal then press them down with a fork.

Place into the oven and bake for 10-12 minutes or until golden brown.

Prepare the frosting while the turnovers are baking.  Combine the sugar, milk, and vanilla together.  Drizzle  the frosting over the warm turnovers.

These cherry turnovers are best when served immediately.  Enjoy.

Print[3]



Quick Cherry Turnovers




Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.



Ingredients:

Turnovers:

1 tube of crescent rolls
1 cup of cherry pie filling

Frosting:

1/2 cup of powdered sugar
1-2 tbsp milk
1/2 tsp vanilla

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Unroll the crescent roll dough and separate into four squares; place them on the silpat mat lined baking sheet. Press the seams and perforations together by pinching them. Spoon a 1/4 cup of pie filling in one corner of each square. Fold to make triangles; pinch the sides to seal then press them down with a fork.

Place into the oven and bake for 10-12 minutes or until golden brown.

Prepare the frosting while the turnovers are baking. Combine the sugar, milk, and vanilla together. Drizzle over the warm turnovers. Serve immediately. Enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by Taste of Home Best Loved Recipes

References

  1. ^ Taste of Home Best Loved Recipes (www.facebook.com)
  2. ^ Taste of Home (www.tasteofhome.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Green Bean, Red Pepper, and Shallot Sauté

Green Bean, Red Pepper, and Shallot Sauté

by Pam on December 16, 2012

My heart goes out to all who have been affected by the horrific and senseless violence this past week in Connecticut and Oregon. My thoughts & prayers are with you all!!!

On a happier note, I was recently contacted by Red Tricycle[1] who informed me that I won the award for the 2012 Most Awesome Awards for Fantastic Family Recipes.[2] Thanks for voting for me – you are the best and most loyal readers a girl could hope for. I really appreciate your support and I feel very honored to have won!

On with the recipe:

I made this sauté to go with the Long Grain and Wild Rice with Mushrooms and Shallots[3] and the Mustard-Maple Chicken Thighs[4] and they all paired nicely together. This side dish seriously took me less than 10 minutes to make and it tasted healthy, flavorful, and delicious. It was also a great way to use up the extra green beans and red bell pepper in my refrigerator.

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.  Serve immediately. Enjoy.



Print[5]

Save[6]



Green Bean, Red Pepper, and Shallot Sauté




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1 tbsp water
1/2 lb of green beans, trimmed
1/2 red bell pepper, cut into strips
1 small shallot, sliced thinly
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Red Tricycle (awards.redtri.com)
  2. ^ 2012 Most Awesome Awards for Fantastic Family Recipes. (awards.redtri.com)
  3. ^ Long Grain and Wild Rice with Mushrooms and Shallots (www.gordon-ramsay-recipe.com)
  4. ^ Mustard-Maple Chicken Thighs (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

by Pam on September 25, 2012

This is my new favorite pasta and I can’t wait to make it again.  I found this in an old Everyday Food and decided to finally give it a try – I am so glad I did.  I made my own tapenade[1] because it is ridiculously expensive and I like my homemade version better anyway.  I couldn’t decide between using arugula or spinach so I ended up using a little of each. This dish was a hit with all of us, especially me!  I had the leftovers for lunch today and it was just as good!  I highly recommend this recipe.

Make the tapenade[2].  Set aside for the flavors to mingle.

Cook the pasta in a large pot of boiling salted water, per instructions.  Drain pasta.  Return the empty pan to the stove and heat the olive oil over medium heat.  Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste.  Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated.  Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste.  Place into serving bowls then top with feta cheese.  Serve immediately.  Enjoy.

 

Print[3]



Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta




Yield: 4

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.



Ingredients:

1 lb of whole wheat spaghetti, cooked per instructions
1/2 tbsp of olive oil (plus more for drizzling)
1 1/2 cups of grape tomatoes
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1/2 cup of tapenade (recipe link above)
1 cup of baby spinach
1 cup of arugula
Feta cheese

Directions:

Make the tapenade. Set aside for the flavors to mingle.

Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe inspired by Everyday Home

References

  1. ^ tapenade (www.gordon-ramsay-recipe.com)
  2. ^ tapenade (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)