Dinner In A Puff Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut puff pastry into 6 equal squares about 4 inches diagonally and 1/4-inch thick. Push each square into a muffin cup and gently press down. Place 1 tablespoon goat cheese into each pastry. Spoon 1 tablespoon avocado into 3 of the pastries and 1 tablespoon jam into the other 3 pastries.
• Bake in the preheated oven until bottoms are browned, 10 to 15 minutes. Top the avocado puffs each with 1 slice sun-dried tomatoes. Sprinkle pine nuts over all the puffs.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
• When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
• Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.

Steps:

• Coat a large skillet with cooking spray.
• Heat over medium-high heat.
• Add onion, garlic and eggplant.
• Cook, stirring, 5 to 7 minutes or until onion is softened and eggplant is golden brown.
• Remoce vegetables from skillet and set aside.
• Coat skillet with cooking spray again.
• Heat over medium-high heat.
• Add turkey (or chicken).
• Cook over medium heat, stirring, until no longer pink, 3 minutes.
• Add basil, oregano, cinnamon, salt and pepper.
• Stir in tomato sauce and eggplant mixture.
• bring to boil.
• Reduce heat.
• Simmer, covered, stirring occasionally, 20 minutes.
• Heat oven to 425*.
• Place butter in 10-inch pie plate.
• Place in oven until butter is melted.
• Yorkshire Pudding: In medium-size bowl beat eggs lightly.
• Add milk.
• Beat to blend.
• Add flour and salt.
• Beat until smooth and pour into heated pie plate.
• Place turkey (or chicken) in middle of batter.
• Spread out to within 1 inch of edge.
• Sprinkle with Cheddar and Parmesan cheese.
• Bake 30 minutes or until brown and puffy.
• Cut in wedges and serve.
• Enjoy!