Quick and Easy Cheese Sticks & Pastry Folding Hacks recipes in photo

Pastry Folding Hacks

 

 

&

 

 

Quick and Easy Cheese Sticks

 

 

Greek Potatoes

Ingredients

8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)

4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)

¹⁄₂ cup olive oil

1 cup water

1 tablespoon dried oregano (get the Mediterranean, it's the best!)

1 lemon, juiced

sea salt

fresh coarse ground black pepper


Directions

Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!

Put all the ingredients into a baking pan large enough to hold them.

Season generously with sea salt and black pepper.

Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.

The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.

Bake for 40 minutes.

When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.

Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.

This will take about another 40 minutes.

Do not be afraid of overcooking the potatoes- they will be delicious.

Tater Tot Potato Skins

Ingredients

32 ounces tater tots (thawed)

1 cup shredded cheese

¹⁄₂ cup sour cream

¹⁄₂ cup chives, diced

¹⁄₂ cup bacon, crisp and chopped


Directions

Use a wooden tool (like the end of a Pampered Chef spoon) to push a thawed tater tot into a greased mini muffin pan.

Sprinkle shredded cheddar cheese on each tater tot.

Bake at 350 -400 until cheese is melted and bubbly and tater tots are a little browned.

Serve with sour cream, bacon bits and chives on the side.

Asparagus and Tomato Skewers with Honey Mustard-Horseradish Sauce

Ingredients


1/4 cup Dijon mustard

1/4 cup clover honey

3 tablespoons prepared horseradish, draibed

2 tablespoons finely chopped fresh mint leaves

Salt and freshly ground black pepper

1 pint cherry tomatoes on the vine

Wooden skewers soaked in water

1 pound asparagus, trimmed

Olive oil



Directions

Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.

Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature.

Recipe courtesy of Bobby Flay

 

This Is What Will Happen When You Eat Breakfast After An Hour Of Waking

Eating breakfast within an hour of waking seems to be common sense, but some of us might do it after a commute to the office or even after arriving at the office.  Or we may be part of the 10-30% of people who skip breakfast entirely.

We all have our excuses why we don’t eat breakfast immediately after waking.  We may be pressed for time or we’re just not hungry.  But the benefits of eating breakfast within the first hour of waking are really great. If you can do so, every day it’d be a productive and happy one.

When you eat within one hour of waking your blood sugar and insulin levels become regulated and you kick-start your metabolism.

If you’re looking to lose weight or even maintain your weight eating breakfast within the first hour allows the body to immediately regulate insulin and blood sugar levels and kick-start your metabolism. When your blood sugar and insulin levels are regulated the body has the necessary energy resources to power you throughout your day.
When you sleep your metabolism naturally slows down because your body has fewer requirements. By eating breakfast within the first hour of waking you give your metabolism a jump start by initiating thermogenesis (the metabolic process of digesting and transporting food). To keep your metabolism running at full capacity you must eat frequent meals, beginning with eating breakfast within the first hour of waking.

Studies have found eating within one hour of waking improves your mood and cognition for the day.

Some research suggests eating within an hour of waking improves your mood by feeding your brain immediately.  Thus in turn, allows for improved clarity, memory and cognitive ability.

Think of skipping breakfast as running a car low on gas.  The car is low on energy and it doesn’t perform efficiently.  Food is fuel for your body. By fueling your body within an hour of waking it prevents you from feeling tired and irritable throughout your day.

Roast Beef Horseradish Spirals

Ingredients

1 (8 ounce) package cream cheese, at room temperature

2 green onions, chopped about 1/2 cup

¹⁄₄ cup chopped fresh parsley

2 tablespoons prepared horseradish, drained

¹⁄₄ teaspoon salt

¹⁄₄ teaspoon garlic powder

8 ounces deli roast beef, sliced

2 10-inch flour tortillas, cheese flavoured are nice

Directions

Combine first 6 ingredients.

Place the two tortillas on work surface, spread half of cheese over each, top each with half of the roast beef slices, leaving a 1/2 inch border around edges.

Roll up, wrap tightly in plastic wrap.

Refrigerate until firm, 30 minutes or up to 1 day ahead.

cut diagonally into 1/2 inch slices and serve.

Deviled Eggs

Ingredients

6 large hard-boiled eggs

  salt and black pepper

2 tablespoons real mayonnaise

1 teaspoon prepared yellow mustard

2 diced gherkins

1 sliced jalapeno

paprika


Directions

Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.

Remove yolks from whites and place in a small round bowl.

Mash yolks with a fork into fine pieces.

Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.

Stir mixture until creamy.

Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.

Squeeze mixture out of corner of bag into egg white halves.

Sprinkle tops of filled deviled eggs with paprika.

Chill in refrigerator 1 to 2 hours or until cold before serving.