Spring Onions in Puffed Pastry

A couple of weeks ago I had a few girls over for a get together.  We had lots to talk about and a couple of events to celebrate so I knew we were gonna have fun.  I had some nice wine, something savory and a little something sweet and then I brought this to the table...

First you get the sweet smell of the warm onions, then you see the puffy pastry along with the melted cheese - oh my gosh, it was SO good.  Within seconds, my party turned into chaos with 4 grown women fighting over the last bite.

I think this puffed pastry tart is just right for an appetizer, side dish or a snack.  Just be ready for a food fight...you've been duly warned, friends.

Spring Onion Tart

1 sheet of puffed pasty
3 to 4 spring onions - cleaned with ends removed
1/3 cup Feta Cheese
1/4 cup Parmesan Cheese 
Olive Oil
Salt & Pepper

• Preheat oven to 375 degrees.
• Smooth out pastry on a floured board or counter.
• Place on a parchment lined baking sheet.
• Crumble Feta cheese over pastry.
• Cut large onions in half length wise and place over cheese.
• Place smaller, whole onions on pastry.
• Drizzle with olive oil.
• Sprinkle with salt and fresh cracked pepper.
• Bake for 16 to 18 minutes.
• While warm, grate Parmesan cheese over tart.
• Drizzle slightly with additional olive oil.
• Cool and cut into squares for serving.

Poppy Seed Dressing Over Fresh Fruit & Spinach

It's time friends.  I've got to be honest about the food we eat around here.  Not everyone "likes" what I cook and over the years we've had a couple of "issues" but thankfully, nothing big.  My boys have been trained quite well by Mr. A Southern Soul on how to share their feelings on a dish I've prepared.  They are gracious, meaning they always start off with a sincere compliment like, "thanks for cooking dinner, Mom" or my all time favorite, "Hey Mom, you are having a great hair day"  which of course, I might or might not agree with.  

Overall, they are not picky eaters but there are a few things that one or the other just does not care for.  One of the three and one of those things is Big Sweetie and his indifference to watermelon.  Good heavens above, we live in the South and grow some of the sweetest, juiciest melons ever, so I had to take on the task of winning him over - it's a matter of pride!  After a little thinking, planning and taste testing, I made a very simple fruit salad with honey dew, blueberries and watermelon.  Then, I made a poppy seed dressing that has a crazy, little hint of savory. After piling the fruit on top of some fresh spinach, I drizzled on the dressing and I think, I believe, I'm confident that I have a convert!  I'll make this salad again, using whatever fruit is in season but from now on out will make sure I've got my secret weapon...

Poppy Seed Dressing

1/3 cup sugar
1 teaspoon salt
Pinch of fresh cracked pepper
1/3 cup champagne or white wine vinegar
2 teaspoons onion juice
1 cup olive oil
1 1/2 tablespoons poppy seed

• In a blender/food processor, chop 1/2 a small onion until very finely chopped.
• Add sugar, salt, pepper and blend slightly.
• Let sit on counter for 5 minutes to allow sugar to dissolve.
• With machine on low, slowly add olive oil and process until smooth. (You can also use a whisk)
• Stir in the poppy seeds and shake well.

Strawberry Jam Butter Cookies

Yippee!  It's the weekend so I decided to treat my guys to a little something sweet.  A couple of weeks ago I made homemade strawberry jam and still had a little in the fridge.  I started thinking of all the different ways I could use it and settled on cookies.  Most of us think of jam cookies around Christmas time, but they are so stinking good, I just had to make a batch.  I added a little twist with the lemon glaze and WOW, what a great combination of flavor!  These cookies are buttery, light and go quickly so you better make a double batch...

Strawberry Jam Butter Cookies

2 sticks unsalted butter at room temperature
1/2 cup sugar
1 egg yolk
2 cups flour - sifted
strawberry preserves - you can use apricot or fig as well
2 cups confectioners sugar
2 tablespoon fresh lemon juice

• Preheat oven to 350 degrees
• Cream butter and sugar together with a hand or stand mixer until fluffy.
• Add egg yolk and mix well.
• Slowly add flour and continue to mix.
• Using a spoon or small scoop, form cookie dough into small balls.
• Place on cookie sheet lined with parchment.
• Using your thumb, make an indention in the center of cookie and fill with preserves.
• Bake for 10 minutes.
• Let cool.
• Mix together confectioners sugar and lemon juice.
• Drizzle over cookies.

Couscous with Spring Onions, Pistachios and Dried Cherries

If  you are short on time but need a dish that's full of flavor, well, here's the answer!  This couscous recipe takes less than 20 minutes to make and is loaded with a crunchy, lemony taste.  May is always a crazy month for us with end of the school year right around the corner, band concerts, sports tournaments and trying to get everything done around the house...goodness, are you tired just reading about it?  Well, I can't let a full "to do" list keep me from making something delicious for dinner.  This is what's on the menu tonight along with grilled fish...ah, now I can take a breath.

Couscous with Spring Onions, Pistachios & Dried Cherries

1 tablespoon unsalted butter
1/2 cup chicken broth
3/4 cup water
1 cup couscous
1/4 cup dried cherries, soaked in hot water for 15 minutes then drained.
1/3 cup thinly sliced spring onions.
1/4 cup shelled pistachio nuts, toasted lightly and chopped fine
1 tablespoon minced fresh parsley
2 tablespoons fresh lemon juice
3 tablespoons olive oil
salt and pepper to taste

• In a saucepan combine the butter, broth & water - bring to a boil.
• Stir in couscous.
• Remove from the heat and let the mixture stand, covered, for 5 minutes.
• Transfer to a bowl. 
• Add scallion, pistachios, parsley along salt and pepper to taste.
• In a small bowl whisk together lemon juice, and oil.
• Toss the couscous mixture with the dressing and season with salt and pepper.

Extra thoughts ~ you can substitute raisins or currants for the cherries.  This dish makes a great picnic or outdoor dish since it doesn't have mayo or eggs and is best served at room temperature.

Quick Strawberry Jam

Just in time for all the beautiful strawberries that are available, here's a quick and really easy recipe. I've made this jam for several years now and our family just loves it. During strawberry season, I make a few batches and freeze in small containers.  Slather it on your morning toast, pancakes or waffles.  It's also great warmed up and drizzled on ice cream.  Happy Spring, y'all.

Quick Strawberry Jam

2 cups of strawberries, hulled
1/3 cup sugar
1 tablespoon fresh lemon juice

• Place hulled strawberries in a food processor or blender.
• Process until smooth or slightly chunky according to the texture you like.
• In a medium sauce pan, add strawberries, sugar and lemon juice.
• Over med-high heat, bring to a boil.
• Let ingredients cook at a rapid boil until thick - about 10 minutes.
• you will notice when the mixture has thickened
• Pour into a jar and let cool at room temperature.
• Cover and store in fridge for up to 10 days.
• Can be frozen for future use.

Blueberry Sour Cream Muffins with Lemon Glaze

As promised, I am sharing a few of the recipes from my events at the recent Furniture Market in High Point, NC.  It may seem strange to think about muffins and furniture but during the very crazy, busy, exciting Friday morning sales event for my clients...everyone needed a little something!  Whew.  With a cup of coffee and one of these moist, lemony muffins made with fresh blueberries, we all knew it was going to be a great day.

Blueberry Sour Cream Muffins with Lemon Glaze

2 cups baking mix - like Bisquick
3/4 cup sugar
2 eggs
1 cup sour cream
3/4 teaspoon of vanilla
zest of one lemon
1 heaping tablespoon of baking mix
1 cup blueberries (fresh or frozen)
For glaze
2 cups powdered sugar
2 to 3 tablespoons fresh squeezed lemon juice

• In a bowl, combine baking mix and sugar. 
• In a separate bowl, combine eggs, sour cream, vanilla and zest.
• In a small bowl, gently toss to combine 1 tablespoon of baking mix and blueberries.
• Stir wet ingredients into dry just until combined - mixture will be thick.
• Gently fold in blueberries.
• Fill greased muffin cups three-fourths full.
• I used paper baking cups.
• Bake at 375°F for 18-20 minutes or until a toothpick comes out clean.
• Cool on a wire rack.
• Mix lemon juice into powdered sugar.
• Drizzle glaze over muffins.

Pepperoni Chips with Dip

This quick snack is so crazy it's almost embarrassing...but I just had to share!  I came up with borrowed this after seeing something similar on a restaurant menu.  Well, for what they were charging for their appetizer you can make a whole tray full of these chips!  Just grab a bag of sliced pepperoni from the grocery, bake until crunchy, make a little dip and you are good to go.

This is a cheap and cheerful snack that everybody loves!

Pepperoni Chips

1 bag of sliced pepperoni

• Preheat oven to 350 degrees.
• Place chips on wire rack on baking sheet.
• you can use baking sheet without wire rack as well
• Bake in oven for 8 to 10 minutes.
• Remove from rack and place on paper towels to remove any excess fat.
• Serve with your favorite dip.

Suggestions for dipping ~ ranch, spicy mustard, marinara sauce