Category Archives: Monday menu

peach strawberry cream cheese pastry

peach strawberry cream cheese tartSo this is pretty much the scoop on how I came up with this.  It was Saturday while strolling one of the local famers markets with Brad, some guy charms me over to is booth; sticks a slice of peach in my hand and oh yes-yes, I will take four.  The first thing that came to mine was peach cream cheese pastry, great idea, right?  I had it all planed, but did not consider Mimi and her friends making a pit stop in the house and eating every single peach… Grrrr teenagers!  This is the backup plan and although the peaches were not the same, it did taste fantastic.  Smooches xoxox

P.S. My camera is still in ICU, so hang in there with me and my faithful  iphone.peachstrawberriesPeach and strawberry cream cheese pastrycream cheese fillingegg wash pastryPeach Strawberry cream cheese pastryxoxo, Julie

Peach strawberry cream cheese pastry

Peach Strawberry cream cheese pastry

By Julie Published: May 14, 2013

    So this is pretty much the scoop on how I came up with this.  It was Saturday while strolling one of the local famers markets with …

    Ingredients

    Instructions

    1. Preheat the over to ~400. With a spoon, mix the cream cheese, vanilla extract, one half squeezed lemon juice and powder sugar in a bowl and set aside. Slice the peaches and strawberries. Thaw the pastry as instructed on the package. Once thawed, lay one side of the pastry dough on parchment lined oven pan. Spread a thick layer of the cream cheese mixture on the pastry, leaving about 1/2 inch border uncovered for sealing the two sides together. Place the peaches and strawberries on top of the cream cheese layer. Top the fruit with the second layer of pastry dough sealing the edges together by pressing with a spoon or finger. Brush egg wash (one egg mixed with two Tablespoons of water) on top of the pastry and cook at ~400. for 19 to 22 minutes. Glaze with frosting glaze by mixing butter, 1/4 cup powder sugar, milk and 1 teaspoon of vanilla extract and chill. Once the pastry is warm, not hot, drizzle the glaze on top of the pastry and serve.
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      apple wontons, mondays menu

      apple won tonapple peelapples pie fillingapple won tonapple won tonapple won tonsapple won tonsI struggled with today’s post. I’m really going crazy without my camera, not to mention I had no idea what I was going to make until I decided to use what I have on hand. They are delicious…hope the kids make it home before I consume them… xoxo

      Apple wonton

      apple won ton

      By Julie Published: May 6, 2013

        I struggled with today's post. I'm really going crazy without my camera, not to mention I had no idea what I was going to make until I …

        Ingredients

        Instructions

        1. Peel, core and cut the green apples. Melt the butter in a saucepan, add the apples, sugar and cinnamon . Cook until the apples are cooked. Add the flour to the warm apples. Flour a work surface and lay out the wonton skins. Drop a spoonful of the apple into the center of each skin. Moisten the entire outside edge of the bottom wonton and place a second wonton on top. Pinch the two skins together and press the entire outside edge of the skin with a fork. Heat the oil to medium high. I work in sets two. Each side should only take about 30 seconds before you carefully turn over to cook the other side. Remove from the pan and place on paper towels. Remove any excess oil and drop the wonton into cinnamon sugar mixture to coat. Serve immediately.
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          couscous parmesan pesto salad

          couscous parmesan pesto saladHello lovey’s! Welcome to Monday. I was a grown up behaving badly all weekend. We had a blast with special friends in town and took full advantage of every possible moment to get together. Having said that, I found myself screwed for today’s post with nothing in the house to prepare. Hmmm, here we go again. What to make, what to make?  Well dah, couscous salad! This is a total recipe about using what you have. I had one head of romaine, pesto, parmesan couscous, black beans, mozzarella a couple of almost old tomatoes and a half used purple onion.  It’s completely delicious and it’s a bonus that its pretty straight forward healthy too.  Hope you love it.  Smooches and see you tomorrow.romain leaves black beans and couscousmozzarella frescacouscous saladpesto dressingcouscous saladxoxo, Julie

          Couscous parmesan pesto salad

          couscous parmesan pesto salad

          By Julie Published: April 22, 2013

            Hello lovey’s! Welcome to Monday. I was a grown up behaving badly all weekend. We had a blast with special friends in town and took …

            Ingredients

            Instructions

            1. Cut and wash the romaine and set aside. Cook the couscous as per package directions and set aside. Drain and wash the black beans and set aside. Dice the onion tomatoes and mozzarella. Combine the dressing ingredients in a bullet or blender, olive oil, champagne vinegar, squeezed lemon, sugar, pesto and salt and pepper until blended. Keeping the romaine set aside, gently combine all other ingredients in a bowl until mixed. Spoon the couscous mixture into the romaine leaves and serve as a main dish salad.
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