Holy Moly! March went by so fast, and it feels like April is just as fast. March I was sick for a soild two weeks so that gave me some time on my hands (and lost of naps). It also happened to be when Mass Effect Andromeda was released so I played the crap out of it. Now that I experienced that trip, I’m making my way through the Kingdom Heart games again since the Final Mix came out. Depending on how I feel when I finish those up I might try Kingdom Hearts 2.8, I’m just not to sure how critical it is to going into Kingdom Hearts III (if and when that finally comes out).
I have been having the longest work weeks for the last two weeks now and haven’t really been all that inspired to do anything but consume coffee and sleep. But Friday bring freedom, I have class all afternoon so that means I only have a half day of work. On my way home from class I stopped and got a few things because our fridge was empty-I’m not exaggerating, all we had was milk, carrots, and left over pizza.
I think my inspiration for this came from a pic I saw on instagram, all I know is it is super simple to make, is versatile for function, makes great for left overs, and doesn’t take that much time. This dish is perfect as a snack, an appetizer, an entree, and as leftovers.
I think my favorite thing about this dish is how the salt from the Pancetta brings out the flavors of the asparagus, and all the ingredients just marry so well together.
What You Need:
- 1-2 Sheets of Puff Pastry-Thawed
- 1 Egg
- 1 TBSP Water
- 1/2 C. Diced Pancetta
- 1/2-3/4 C. Italian Blend Shredded Cheese
- 1/2 lb. Asparagus- Cleaned & Trimmed
- 1/4 C. Roughly Chopped Mushrooms
- Parmesan for sprinkling
*Note: You could also try adding olives, yum!
For Sauce *Optional*:
- 2 tsp. Mustard
- 2 tsp. Lemon Juice
- 2 tsp. Honey
What You Do:
- Preheat Oven to 400 degrees F.
- Prepare baking sheet with either parchment paper or non-stick spray.
- Lay puff pastry on prepared baking sheet (depending on the size of baking tray you can use either one or two puff pastry sheets, I used two in my photos), fold edges about 1/2 inch inward. Press down with fork to secure. Puncture inside of puff pastry square several times with fork.
- Layer half of the Italian cheese blend on the puff pastry. Then arrange the asparagus evenly on top of the cheese. Next evenly distribute the pancetta, and roughly chopped mushrooms. Add the rest of the Italian cheese blend, and top with a sprinkling of parmesan.
- Mix egg & water together, brush edges of puff pastry with egg wash.
- Bake for 15-17 minutes, or until edges are golden brown.
- To make the sauce: combined mustard, lemon juice, & honey.
- Use paper towel to blot away any liquid released from the asparagus.
- Let cool 5 minutes.
- Drizzle with honey mustard sauce if desired, serve & enjoy!
We barely had any left overs but those we did have we ate the next morning with a scramble, it was so delicious!
Energy Bites are the perfect afternoon snack for me at work. My job is often so busy that I forget (or don’t have time for) lunch so having these little power balls on hand makes things a lot easier! And, bonus: they are silly easy to make- my secret is I make a double batch then split it into however many add ins I want to make. This week I split my double batch into five.
I did have an extra motive for doing a double batch this week. At work we got some new products in- berry powders! Berry powders are a great way to get the concentrated nutrition from the berries-and the powders are very versatile. So I wanted to play with them a bit, and I also needed a food “prop” for some product photos that I worked on this week for the shop’s website.
If there is one thing you should know about me it’s that I love coffee. I swear I’m 90% caffeine 10% water. So as any avid coffee lover, I have my favorite places to get coffee. I live in a small town so we don’t have that many options, but what we do have is good enough for me. It’s always a bonus getting to support small local business rather than any corporation, so any time I can do that, I do. Which means there’s a great chance you won’t have any idea of these places I’m talking about! Well except two- maybe. 😉
I am a huge fan of The Great British Bake Off so when IGGPPC announced they were doing The Great Iggle Bake Off I just had to get involved. The first weeks challenge is bread, I don’t bake a whole lot of bread, probably because I don’t eat a lot of it, but it was also Super Bowl weekend and I had been planning on baking pretzel bites anyways so it just seemed to all fit!
Happy February! February is one of my favorite months, mostly because of valentines day, but also because where I lives tends to start getting warmer in February and it even gets to where I can almost break out the flip flops. I’ve never done a life lately, so I thought why not give it a go!? I’ve been pretty busy with work recently, there are a lot of changes that I’m having to prepare for, for the next harvest. But I’ve also been taking “work hard, play hard” seriously and been giving myself lots of me time.
You know how you see things on the internet and you’re like “I wonder if that really works?” Well this recipe is one of those. I saw the recipe on Pinterest and I thought to myself that if this recipe was really as simple as it looked more people should know about it!
I feel like this fall I have eaten my weight in pumpkin bread, which could have gotten pretty expensive if I was getting if from Starbucks, or at the grocery store. Luckily pumpkin bread is really easy, and cheap to make!
I love my pumpkin bread recipe because of all the different spices I use, and because of how moist it is. It’s one of the few breads I never get tired of making!
I am so excited to share this recipe with you all. For so long I’ve wanted to start sharing my recipes, so I’m glad I’m finally doing so, and I hope you all enjoy!