These turnovers are super easy to make and perfect for weeknights. Spinach and sweet potato add bulk to the filling and make up (a little bit) for the cheese and puff pastry. (more…)

I found this dish on Pinterest – a social networking site that creates virtual pin boards. The picture looked so delicious that I immediately decided to go out and buy some avocados so that I could make it as soon as possible.

Start by spreading avocados that have been mashed with lemon juice onto slices of sourdough toast.

Then, scramble eggs that have been mixed with a chives and a little creme fraiche.

Top the toast with the scrambled egg mixture, a slice of smoked salmon, and some more chives for garnish. Toasty bread; creamy, buttery avocado; creamy, melt-in your mouth eggs; and buttery smoked salmon – how could it get any better than that? I will tell you right now – it can’t.

Scrambled Eggs with Smoked Salmon and Avocado on Toast
adapted from Supermodels Bon Appetit **EDIT** 3-24-12 I found the original recipe source **EDIT**
Serves 2-4

3 tbsp minced fresh chives
2 tbsp crème fraîche
6 large eggs
2 tbsp unsalted butter
Salt and freshly ground black pepper
4 large or 8 small slices sourdough, toasted
1 avocado, halved, pitted, peeled, and diced
1 tbsp fresh lemon juice
4 oz thinly sliced smoked salmon

Whisk 2 tbsp chives (hold back 1 tbsp for garnish), crème fraîche, and eggs in a large bowl.

Melt the butter in a large heavy nonstick pan over medium-low heat. Add the egg mixture and season with salt and pepper. Cook for about 3-4 mins until barely set, occasionally scraping bottom of the pan to form large, soft curds.

Mash the avocado with a fork in a bowl and season with lemon juice, salt, and pepper. Spread the avocado over each slice of toast then spoon the eggs over this, and place the salmon on top. Garnish with the rest of the chives, and season to taste with pepper.

This is a great weeknight dinner option. It’s creamy, filling, packed with veggies, and the best part is you can just throw everything in the slow cooker and forget about it. Using squares of puff pastry baked separately keeps it easy and worry free. Plus – you don’t have to worry about the pastry getting soggy when reheated because you just bake it as needed. (more…)

So you have made a delicious fancy holiday meal and you have left over roast beef – what do you do with it? Make roast beef sandwiches of course!

Slice that beef up really thinly, which is easier to do once it has been in the fridge overnight.

Throw it on the griddle with some butter and let it get nice and crispy on the edges. Pile it up on some fluffy toasted buns with some horseradish sauce and you are good to go!

I LOVE Valentine’s Day, I really do. I didn’t before I met Jasper, but now that I have someone to share it with I love to have a day to just appreciate and treat each other. We like to spend it at home so that we aren’t distracted by other people/things, or feel like we have to act a certain way. So I spend all day cooking and setting up and we have a wonderful romantic dinner together.

(more…)

Trifle is a British layered dessert involving cake, custard, fruit, whipped cream, and sometimes jello. There are many different ways to make it, but the following is my favorite. (more…)