Wednesday, April 29, 2015

cuisine at home

Two days ago I received my monthly subscription to one of my favorite cooking magazines, Cuisine at Home,  and I couldn’t wait to try a couple of their recipes. I didn't have all their ingredients so I made my own versions from what I had in my freezer and fridge. We eat pesto a lot at our house or just basil for that matter....We'll find Kensi eating the basil leaves off our plant on our porch all the I knew this would be a winner. 

Yes, the photo I quickly snapped is terrible, but there was no time. We were devouring all the deliciousness that was going on inside that bowl.

Pesto Pinwheels
1/2 pkg. Puff Pastry (allow to thaw at room temperature for about 40 minutes)
3 oz Goat Cheese (or Cream Cheese for a mild flavor)
1/4 cup Pesto
1/3 cup Mozzarella Cheese, shredded
Parmesan Cheese

Preheat the oven to 400 F degrees and gently roll out the puff pastry keeping it in a rectangular shape. Spread the goat cheese or cream cheese into an even layer across the entire sheet of pastry. Then spread the pesto on top of the cream cheese. Top with mozzarella and parmesan cheeses. Starting with the long side, begin rolling tightly like a jelly roll. Slice into 1/2 inch slices and place on a baking sheet lined with parchment paper. Bake for 15 minutes or until golden brown and puffed. Serve warm.

This recipe made 12 pinwheels and my family of three ate nearly all of them. I told you anything with pesto is a win in our house. The original recipe in the magazine used crescent rolls, pesto and Italian cheese mix. We wanted to add a little bit more flavor so we added the creamed cheese and since we didn’t have any crescent rolls we used one she of puff pastry instead.
We served them as a side with our dinner, but you can also make these as appetizers for a party. Are you wondering what we had for dinner too? Well I’m sharing that recipe as well. This was also from Cuisine at Home and it was SO easy and fast. This was the first time we tried it and we’ll definitely be making this again! The only change we made to this recipe was adding shrimp for protein.

Roasted Tomato & Garlic Spaghetti
with fresh arugula & shrimp
2 pints of Cherry Tomatoes, (1 red and 1 yellow)
1/3 cup fresh Garlic, sliced
4 Tablespoons Extra Virgin Olive Oil, divided
Salt, Pepper and Red Pepper Flakes
1/2 lb Shrimp, shelled & deveined
4 cups fresh Arugula
8 oz of dry Spaghetti
Parmesan Cheese, sprinkle

Preheat oven to 400 F and line a rimmed baking sheet with parchment paper. I used a jellyroll pan. Cook spaghetti in a large pot of boiling salted water according to package directions; reserve 1 cup pasta water, then drain.
Toss tomatoes and garlic with 2 tablespoons of olive oil, salt and pepper and a pinch of red pepper flakes. Arrange on the baking sheet in a single layer. Bake in the oven for 15 minutes. At 9 minutes remaining to bake, toss the shrimp on the baking sheet with the tomatoes and garlic and continue baking the remainder of time. 
Toss the arugula with the remaining 2 tablespoons of olive oil in a large bowl. Add cooked spaghetti and tomato mixture and toss together. If it seems a little dry add a couple tablespoons of the pasta water. Finish with a sprinkle of parmesan cheese and you’re done! 

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