Happy 2013 everyone!
I’m now back in San Diego. I had a wonderful time in Jersey but was also happy to get home. My entire trip, I was surrounded by people who caught a cold or the flu. I felt great throughout the holidays and thought I was somehow beating catching the sickness, but the very last day before I flew back to the West coast, I started to feel crappy. Traveling probably didn’t help, and the past 2 days I’ve had a full-blown upper respiratory thing going on – congested sinuses, scratchy throat and all. I despise being sick and am doing all I can to recover ASAP. At the moment I’m eating a bowl of berries and drinking green tea:
Wish me luck in kicking it!
My time in Jersey was full of family, friends, lots of laughter, and good food & drinks. What else could a girl ask for?
One night Adam and I ventured up to Hoboken to meet up with a bunch of friends. We ordered dinner from one of my favorite places, Veggie Heaven. They make vegetarian Chinese food that is to die for!!
My best friend Meg and I showing off our matching necklaces, because we’re cool like that.
In searching for foods & drinks to make for the holidays, I finally experienced the real way to use Pinterest. When I’ve used the site before, I usually just fool and around and pin fun things with no real purpose. This time, I actually made a board dedicated to holiday food and drink ideas, and wound up using several of my pinned recipe to create some yummy eats & drinks. YAY for actually utilizing Pinterest for something useful!
On New Year’s, one of the hors d’oeuvres I made were mushroom puffs. I found the recipe via Southern Living here and as usual, modified it a bit. They turned out to be a hit!
Cream Cheese Mushroom Puffs
Ingredients
- 1-8 oz package of light cream cheese softened
- 1- 8 oz can of mushrooms pieces & stems drained & chopped
- 1 17.3 oz package of frozen puff pastry sheets, thawed
- 1/4 onion finely chopped
- 1/4 cup grated parmesan cheese
- 1/4 TSP hot sauce
- 1 egg
- 1/2 TSP pepper
- Flour for dusting
Instructions
- With an electric mixer, beat cream cheese until smooth. Stir in mushrooms, onion, parmesan, hot sauce & pepper. Chill and refrigerate for at least an hour.
- Preheat oven to 400.
- Whisk the egg in a small bowl.
- On a lightly floured surface, use a rolling pin to shape 1 puff pastry sheet into a 16x10-inch rectangle.
- Cut pastry in half lengthwise, then spread 1/3 of the cream cheese mixture down the center of each rectangle. Brush the edges with egg.
- Fold each pastry half lengthwise over the filling and pinch the edges to seal. Cut the pastries into 8 pieces each, and place on a baking sheet coated with cooking spray.
- Roll the remaining puff pastry sheet into a rectangle and cut in half lengthwise again. Set one of the rectangles aside for future use or toss it, and spread the remaining 1/3 of the cream cheese mixture down the center of the other pastry. Repeat the process of folding, sealing the edges, brushing the egg, cutting into 8 pieces, and placing on a baking sheet.
- Bake until browned, around 20 minutes. Serve immediately.
Nutrition
Well, I’m off to try to get some more work done and will hopefully get some things accomplished before feeling like my head is going to explode. Have a great rest of your day!
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