Puff Pastry Pinwheels - Easy to Make, Hard to Resist!

With the holiday season sneaking up on us, it's always a good idea to have a few quick entertaining ideas up our sleeves. I love to host parties at my house and I also enjoy impromptu get-togethers, when my friends decide to just "stop by" for a bit either to exchange gifts or because they "happen to be in the neighborhood". It doesn't matter to me WHY they are at my house, I always like to treat them well and offer up some food and beverages. The pinwheels that I'm about to share with you are something that I've been making for years. They are super versatile, can be made with whatever you have in the house, and can be ready in about 30 minutes. I like to prepare a few different types in advance, stick them in the freezer and then, when needed, just pull them out, slice and bake. In the time that it takes to chill some wine or make a round of cocktails, you can have a nice warm nibble ready to go! They also work well for larger gatherings, as they are inexpensive and can be enjoyed at room temperature or warm. This is basically a method rather than a recipe, but I experimented with some nuts from Truly Good Foods and they really made a difference in the outcome. The sweetness of the nuts (I used both the Praline Pecans and the Butter Toffee Peanuts) really kicked the flavors up from good to great. This is definitely an idea to keep in mind when you are short on time, but want to impress!

I like to make a large batch of these all at once, freeze, and have on hand for when I need them. I usually use 4 sheets of puff pastry (2 boxes with 2 sheets each) and mix and match the fillings. You will get approximately 12 pinwheels out of each sheet of pastry, so 48 in total if you use 4 sheets. It is a great way to use up leftovers that you might have hiding in your fridge or pantry. Just make each sheet a little (or a lot) different, and you will have something to please everyone! You can go savory or sweet. I prefer to walk the line and mix preserves/jams, meats, cheeses, and nuts. You could also use veggies, spices, seasonings, or whatever else inspires you. Three tips: If using veggies or diced fruits (or leftover meats), be sure and get as much moisture out of them as possible before adding to the rolls. Also, make sure that any fruits, vegetables, or meats are cut into a finer dice, not left in large chunks (they won't roll up correctly). Lastly, do NOT overfill the rolls. I know that you want maximum flavor, but if you overfill, all you will get is burnt, icky overflowing fillings. Not a good look or a good taste. Just trust me on this one. This is how to make ONE pinwheel roll. It will make 12 appetizers. More details are included below on how to alter or expand on the recipe.

Puff Pastry Pinwheels
by Chris
Adapted from a much-used old "family" recipe

1 sheet of frozen puff pastry (such as Pepperidge Farms), defrosted according to package directions
1/2 cup of fruit preserves or jam, your choice
1/2 cup meat or veggies of your choice, either finely diced or thinly sliced (crumbled bacon, sliced turkey/ham, diced sun dried tomatoes, etc. If using sliced meat, it should be very thin and just enough to cover - less than 1/2 a pound) - OPTIONAL
Any additional spices or herbs, such as dried mustard, rosemary, basil, cumin, cinnamon, salt and pepper, etc. - OPTIONAL
1/2 cup of cheese (if something spreadable, such as cream cheese, goat cheese or Brie, soften it enough to dollop over the fruit and spread gently. If shredded, temperature doesn't matter)
1/4 cup Truly Good Foods Nuts (I used both the Praline Pecans and the Butter Toffee Peanuts), individually, crushed (I placed each in a separate zip lock bag and hit with a meat mallet until I had a course grind)

Once the sheet of puff pastry is defrosted, lightly flour your working surface and roll into a thin rectangular shape. As you place your toppings onto the pastry, be sure and leave about a 1/2-inch border on all sides that you do NOT put anything on. For the first layer of filling, use the fruit preserve/jam of your choice. Spread a thin layer evenly over the pastry sheet, using at least 1/4 cup, up to 1/2 cup, but no more. For the next layer, add your meat or vegetable IF USING, (which has been dried as well as possible), again thinly, as to make rolling the pinwheels easy (and again, no more than the recommended amount. Less is okay as well.) If you'd like to add additional spices or seasonings, gently sprinkle them over the top now (to taste). Top this layer with the cheese of your choice, either sprinkled lightly or dolloped evenly over the other toppings. And finally, lightly sprinkle the Truly Good Foods nuts of your choice over it all!

Now that the pastry is ready, take one of the long edges and tightly roll it towards the other long edge, creating a "log" of pastry which resembles a tube of cinnamon rolls or store bought biscuits. Seal the ending edge well, pinching to close completely. Also pinch together both of the short ends, so that no filling is visible at all. Cut a piece of plastic cling wrap and gently put the log in the center of the plastic. Wrap the roll tightly so that it will hold its shape. If you are going to bake the pinwheels soon, place the wrapped log in the refrigerator for at least an hour in order for it to firm up. If you are saving the roll to use at a later time, tightly wrap the plastic-wrapped roll in aluminum foil, label it, and place it in the freezer.

When ready to bake, remove the roll from the refrigerator or freezer, unwrap it, and slice into 12-14 rounds using a large, sharp knife. Preheat your oven to 325°F (use the convection setting if you have one - if not, you may need to add a few minutes to your cooking time, but just watch them closely). I usually slice off and discard the very ends of the roll, which are mainly dough and not very attractive. Line a baking sheet with parchment paper and place the rolls near to one another, but not touching. When the oven is heated, put the pinwheels in to bake for about 20 minutes (time will vary depending on the ingredients used and whether or not you use the convection setting - watch them closely after about 12 minutes). When the pastry is cooked through and the filling is bubbling/melted, remove the pinwheels from the oven and allow to cool for a few minutes. When cool to the touch, use a spatula to place on a platter and serve immediately if possible. If you are taking them to another location, let them cool completely and gently stack them in a container that will allow a bit of air. This will allow them to remain crispy (if you put into a zip-top bag, they will get mushy). Now, here are the combinations of flavors that I chose for my Truly Good Foods Nutty Pinwheels:

Pastry Sheet 1:
Fig Preserves, Brie cheese, crumbled bacon, Truly Good Foods Praline Pecans (crushed)

Pastry Sheet 2:
Mixed Berry Spread, Gouda cheese, Truly Good Foods Praline Pecans (crushed)

Pastry Sheet 3:
Apricot Preserves, Monterey jack cheese, shredded grilled pork, Truly Good Foods Butter Toffee Peanuts (crushed)

Pastry Sheet 4:
Peach Preserves, Manchego cheese, crumbled bacon, Truly Good Foods Butter Toffee Peanuts (crushed)

They all got rave reviews and I didn't even get to bring any home! This is definitely a recipe that you should try. Always a crowd pleaser, but the Truly Good Foods Nuts were the icing on the cake!

Aji de Mani (aka Spicy Peanut Sauce) - A Colombian Kick in the Pants!

Well, I've told y'all before that I spent some time in South America, and I'm a sucker for all things dips and sauces. So it was just natural that I gravitated towards this Colombian Peanut Sauce. In its original form, it called for both peanuts and fresh peppers. But, I had some Buffalo Nuts from Truly Good Foods and I wanted to streamline the process and just use the spicy nuts. It was indeed a wise choice! This sauce is best made the day before, then let it sit in the fridge overnight. After the resting period it is SO versatile. We used it on a pork tenderloin that needed some TLC, it was fantastic! We tried mixing some into cream cheese...yum! Same thing with hummus...double yum! You can really go in 20 different directions with this one. Give it a shot! It's unique, versatile, and delish! Before making the sauce, you will need to roast the nuts. Not a big deal, but once they are roasted, you are good to go! And now, the sauce!

Aji de Mani (aka Spicy Peanut Sauce)
by Chris
Adapted from "Aji de Mani" (Peanut Hot Sauce), from mycolumbianrecipes.com

1 cup Truly Good Foods Buffalo Nuts, roasted (see below)
1 teaspoon olive oil
2 Tablespoons vegetable oil
2 scallions/green onions, chopped (green parts only)
1/4 cup fresh cilantro, lightly packed
1 heaping teaspoon minced garlic (jarred)
1/4 teaspoon Sazon seasoning
1/2 - 3/4 teaspoon cumin, depending on taste
1/8 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons Sriracha hot sauce, divided
1 Tablespoon water
1 Tablespoon corn starch
Salt to taste (1/2 - 1 teaspoon, depending on your preference)

First, roast the nuts. Preheat your oven to 325°F. In a medium bowl gently mix the 1 cup of Truly Good Foods Buffalo Nuts with the olive oil. Stir to coat the nuts completely. When the oven is heated, spread the nuts on a foil-lined baking sheet and bake for 7-8 minutes, shaking/stirring once during the cooking time. Remove the nuts from the oven at 8 minutes, even if you think they are not fully done. They will continue to cook as they rest, and if they burn they will become bitter. Allow them to cool completely, at least 20-30 minutes. 

Heat the vegetable oil in a medium skillet over medium-high heat for 1-2 minutes (until it begins to pop). Reduce heat to medium-low and add the scallions/green onions and cilantro. Cook for about 2 minutes, stirring frequently. When the mixture is reduced and fragrant, remove from heat, set aside, and allow to cool for about 10 minutes. 

After allowing the cooked ingredients to cool, add the nuts, the cilantro/scallion mixture, the garlic, Sazon, cumin, salt, pepper, and 1 teaspoon of Sriracha to a blender. Process for about 20-30 seconds (maybe more, depending on your blender) until a fine paste is formed. There will be small "dots" of peanuts in the sauce, but overall it should have an even consistency. Pour the mixture into a small sauce pot and heat over medium-low for about 15 minutes to allow flavors to meld. Remove from heat, set aside, and let cool (this is also a good stopping point if you want to pre-make the sauce for another time...just store it in the fridge). 

While the sauce is cooling, Mix the one Tablespoon of water with the corn starch to form a slurry. Add extra Sriracha, to taste, if you would like just a little more kick. When sauce is cool, add the slurry mixture and gently reheat over low heat. Taste and adjust seasoning (add more salt, pepper, Sriracha to your liking). As sauce heats with the slurry mix, it will gradually thicken. When thick enough for your use, remove from heat and carefully use an immersion blender to break up any remaining pieces of peanuts or other lumps that might be in the sauce (you could also return the sauce to the blender and give it one more round of blending if you prefer). 

At this point, you can use the sauce as a topping for various meats or vegetables. You can also add it to dips or other appetizers for a unique flavor. Honestly, just get creative! It will last in the fridge for at least 2 weeks, so take your time and experiment. I do hope that you enjoy it as much as my family did!

Happy Birthday, Chris

Chris Hughes, Sept, 2014. Photo courtesy of Sharyl

Today would have been Chris Hughes' birthday, but sadly, we're celebrating without her this year. She passed away suddenly at the end of July, while on a mini-vacation. She was a very active member of 37 Cooks, both on the blog and in our group where we chat about everything from food to...more food. And other things.

Here's how Chris introduced herself way back in 2013, when she first joined our 37 Cooks.

And here are more thoughts about Chris from some of the people who knew her best:

Sharyl said:
"We called her Chris. Her family, Sean, friends outside Facebook and coworkers, called her Christy. She was one of a kind. She was loving, kind, funny and giving.

She loved working on her recipes for 37 Cooks. We would go back and forth on messenger, throwing out ideas and changing our recipes midstream. She was much better at food pics than I was. Often, I would send her mine and she would send them back to me, improved!

Frito pie, made by Sharyl as a tribute to Chris

This month, September, she would have been 40. She had so much life left to live. On her 39th birthday, Sean and a couple of other friends rented a limo for her and the two of us made a day of it.

We took a Mexican breakfast cooking class at Sylvia’s Enchilada Kitchen in Houston. We learned how to make Huevos Rancheros, flour tortillas, corn tortillas, gorditas, chilaquiles, and refried beans.

Then we took off in our limo and made stops at all the fun foodie places on our list. It was the perfect day. One of my favorite photos of her is the one here. I took it at this wonderful chocolate boutique we found. We bought lots of chocolate, of course. Since it was September and hot in Houston, we had ice chests in the back of our limo. We were prepared for food and fun!"

Louise said:
"The outpouring of love for Chris Hughes speaks volumes about how she affected us. I will personally feel her absence because Chris brought positivity, optimism and love to a medium where negative sentiments are bandied about on an hourly basis. Whether she was sharing a recipe, restaurant experience or simply recapping a wonderful "date night".

I always anticipated her posts with a smile. There are so few people who are drama-free and don’t get sucked into the vortex of gossip, and it breaks my heart to lose one. In Chris’ honor, this Yankee made Frito Pie, a favorite of Texans, a badge she wore proudly. She inspired me to make the best chili I have ever made.  I’m grateful for having been in Chris’ circle of friends – and amongst those who will miss her terribly.
Will miss you, kiddo, rest in peace."

Chris loved to travel. She took this photo
while on a trip to Panama.

Linda said:
"Chris and I first met at a Foodie Group meet-up at the Rainbow Lodge in Houston. It was such a fun time for all and since I set right across from Chris, I really learned about her passion for cooking.

Shortly thereafter, I contacted her about becoming a member of 37 Cooks. I wanted to submit her name for consideration. She was very excited, but wanted all the information I could give her regarding the group because she wanted to make sure she could meet any and all expectations.  On April 13th, 2013, our founder, Sandra, officially asked her to join.

Chris went on to be one of our most dedicated members. She worked hard on all the challenges and came up with some amazing, delicious recipes.  She was always willing to help and support others in the group. I am so happy she became a 37 Cook, but more importantly, I am so happy to have had the opportunity to really get to know her and her kind, helpful spirit. The bonus was having her here in Houston, because we were able to get together several other times with other local 37 Cooks. She will be greatly missed."

Tonda said:

Tonda and Chris, 1998

"Sweet, young friendships hardly stand the test of time. People grow and interests change. Oftentimes, distance weakens the bonds that friends make. Sometimes, however, a true gem will come into your life and no matter the distance or time, you pick up where you left off.

Christy and I were college roommates. As it often happens, we lost touch after we graduated and moved. However, we reconnected 10 years later. She was the same genuine gal that I lived with and our friendship didn't skip a beat. As she put it, 'You just don't spend YEARS of your life w/someone, 24-7, & not have a connection of some sort. So, yeah, you're kinda rooked into being my friend. Like forever. But in a good way.'

Her words were always so gentle. She was always genuinely interested and supportive. She was a true friend. A true friend formed from a sisterhood of being college roommates. Perhaps distance still separated us, but our bond reformed.

Our "forever" was cut way too short. I will miss our chats, my dear friend. Your loss is devastating to so many. All we can do is cherish our fond memories of you, your smile, your kindness, and your friendship."

In another group where many of us belonged with Chris, many of us made Frito Pie in Chris's honor. Here's recipe from Louise:

Yankee Frito Pie Chili In Memory of Chris Hughes
By Louise Chiffonade Brescia

1 teaspoon neutral oil
1 red onion, diced (reserve a few dice for garnish)
1 poblano, diced (reserve a few dice for garnish)
5 cloves garlic, smashed
3 roasted Hatch chiles (seeds discarded), diced
Salt and pepper to taste
Big splash wine (white or red will work)
1.5 pounds chopmeat (80-85% lean)
1/3 cup tomato paste
2 Tablespoons medium chili powder
1 teaspoon cumin
1 teaspoon New Mexico chile powder
1 teaspoon unsweetened cocoa powder
1 Tablespoon ground green chile
12 ounces water
(Cayenne pepper can be added for heat)

In a medium sauté pan, heat the oil over medium heat. Add the onion, poblano, and garlic and cook (stirring occasionally) until translucent, about 8 minutes. Stir in salt and pepper and deglaze the pan with the wine. Cook until nearly all the moisture is evaporated. Remove the aromatics to a plate.

Crumble the chopmeat into the sauté pan and cook it until browned, around 5-6 minutes. Drain off most of the fat. Mix in the tomato paste with a rubber spatula until combined. Add the next 5 ingredients (spices and cocoa) and combine well.

Pour in 12 ounces water and stir again to combine. Simmer covered on low heat about 45 minutes, stirring occasionally. Taste for seasonings and adjust if necessary.

Many of us knew Chris through her food. We still have a few of her recipes that are yet to be published (which will be appearing in the next few days). Meanwhile, here is the complete list of the posts that Chris wrote for us.

Lemon Basil Hummus
Roasted Potato and Green Bean Salad
Herbed Goat Cheese Rounds
Gummy Worm Day
Daiquiri Day
Hot Fudge Sundae Day
Sweet Potato Tamales
Carne Guisada Enchiladas
Grilled Meatloaf
Key Lime Parfait
Pumpkin Pie Crunch
Creamy Baharat Vegetable Soup
Beans with Chorizo and Bacon
Conch Fritters
Tropical Traditions Roundup
Duck Quesadillas
Rice Pudding
Cajun Patacones
Adventures in Panama, Part 1
Adventures in Panama, Part 2
Slow-Cooked Chickpeas
When Was the First Time You Had This?
Onion Twists
Jamaican Cheese Muffins
Chocolate and Nutella Squares
Vin Brule
Slow Cooker Chilaquiles
Candied Jalapeno Pineapple Cream Cheese Swirl Buns
Kale Balsamic Chicken Rangoons
Peach Tart
Green Chile Tortilla Stacks
Chocolate Cayenne Ice Cream Sandwiches
Long Boy Burgers
Gyrosa

Crisp Broccoli and Cauliflower Salad with Bacon and a Creamy Honey Balsamic Dressing - Easy to Make Ahead and Sure to Please a Crowd!

There's really nothing more fun than a simple, easy night of grilling with your friends or family on a lazy summer weekend. As I live in the Houston area, we BBQ and grill pretty much year-round. Which means that I am constantly on the lookout for new side dishes to serve with whatever tasty items that my husband manages to invent himself (I'm not gonna lie - he's a grill master. I work hard sometimes to keep up or stay ahead of him on the weekends!). So, when I'm served a new dish at someone else's house and the hubs asks me to get the recipe, I know that it's a keeper.

That's what happened recently at a friend's house. Another friend brought a broccoli and cauliflower salad as her contribution to the meal, and I HAD to grab it for us to use (I'll agree on this one, it was good!) Her salad was awesome, but, of course, I am never known to follow a recipe exactly as written. So off I went, adding, subtracting and modifying just a bit. My results were fabulous and we have a new family favorite side dish. I would love nothing more than to give credit to the original source, but I'm not really sure where it came from. From a friend of a friend and who knows where else? But, I will say that the Honey Ridge Farms Balsamic Honey Vinegar added a nice sweet tang to the sauce and everyone who ate my version loved it! The sweetness was noticed and appreciated, but it didn't overwhelm any other part of the dish. So, if you're tired of the same old slaw and potato salad, give this a shot. I'm pretty sure you'll love it!

Crisp Broccoli and Cauliflower Salad with Bacon and a Creamy Honey Balsamic Dressing
by Chris
Adapted from a recipe given to me by the lovely Miss Katy P.

1 1/2 cups raw broccoli, cut into thumbnail-sized dice
1/2 cup raw cauliflower, cut into thumbnail-sized dice
1/2 cup raw celery (about 2 stalks), cut into thumbnail-sized dice
1 cup of peas (frozen or canned - if frozen, no need to defrost)
1/2 cup white sugar
2 cups mayonnaise (I used one cup of regular Duke's and one cup of Hellman's Light)
1 teaspoon apple cider vinegar
1 Tablespoon Honey Ridge Honey Farms Balsamic Honey Vinegar
1/4 cup chopped sweet/yellow onion
1/3 cup (heaping - almost a 1/2 a cup) Parmesan cheese, shredded
Pinch of salt, to taste
1 12-ounce package of original bacon (not thick cut), diced/ cubed, cooked, and cooled (l cut my bacon with kitchen shears while raw and baked on an aluminum foil-lined cookie sheet at 400°F for about 20-30 minutes. I drained the grease and also stirred/mixed the bacon 2-3 times during cooking. Drain on paper towels until cool.)

In a large bowl, mix the broccoli, cauliflower, celery and peas. In a separate, medium-sized bowl, mix the sugar, mayonnaise, apple cider vinegar, Honey Ridge Balsamic Honey Vinegar, onion, cheese and salt. Reserve the bacon to be added just before serving. Stir the dressing (in the medium bowl every 10 minutes for 30-40 minutes, total. After 30-40 minutes (when the dressing has had a chance to mingle/come together), add to the vegetable mixture in the large bowl. Stir gently to combine well. Continue stirring the vegetable and dressing mix at room temperature for another 30-40 minutes, every 10 minutes (you want the dressing to really soak in to the veggies). Place the salad, covered, in the refrigerator for at least a couple of hours, overnight is best. Refrigerate the bacon separately in a zip-top bag or a well-sealed container if using the next day. Remove the salad about an hour before serving time, and stir a couple of times more to reincorporate all ingredients (there may be a bit of extra liquid in the salad, but it will be absorbed when you add the bacon). Combine the bacon into the salad mixture any time within the hour before serving, mixing 1-2 times again. This is a really simple recipe and totally worth your time. Hope that you enjoy!

Bacon, Egg, Cheese and Tomato Biscuit Stacks with a Honey “Hollandaise” Sauce- A Wonderful Weekend (or Anytime) Treat!

I don't really eat a lot of fast food. I haven't sat in a drive-through line in over a year. But, for some strange reason, I LOVE fast food breakfast sandwiches. If there are bacon, eggs, cheese and warm biscuits involved, I want in on the party (the same could be said about biscuits and gravy!) I can't really explain it, it's just a quirk of mine. I'm going to be honest and tell you that there really are about a million ways to make a breakfast sandwich. And none of them are wrong. I even have a nice little breakfast sandwich maker that is awesome! But my favorite always comes back to the bacon, egg and cheese on a biscuit. And I've also found that if you have a nice sauce of some sort to drizzle/ pour over the whole thing, it's that much more delicious. When I was given a chance to sample the Honey Ridge Farms Clover Honey Creme (and create a sauce with it), it honestly took my sandwiches to a whole different level. The “Mock Hollandaise” that I made using it was light, crisp, tangy and sweet all at once. It really brightened up the dish and was very versatile (it could definitely be used in other dishes as well). So, here's what we do!

First off, you will need biscuits. Home made, store bought, out of a can, your choice. Just be sure that they are warm when it's time to put the dish together. Secondly, you need eggs. If you are a die hard scrambled fan, go for it. But, I prefer poached or fried/sunny side up. I used poached for this recipe, as I simply par-boiled them earlier on and then just reheated/finished them off for about 1 minute right before assembly (there are lots of good tutorials online if you're interested in trying to poach eggs. The recipe that I linked to here includes one.) Fried eggs are also awesome, as the runny yolk really contributes to the overall taste. It's all up to you. Thirdly, there is cheese. Go crazy, people. I used shredded Monterrey Jack, as I had a handful leftover from a dish that I had made the day before, but I highly recommend cheddar as well. You really can't go wrong with any cheese (just don't overdo it if using something stronger/ more pungent.) Then there is the bacon, tomato and the Honey Hollandaise, which are all easy-peasy and described below. Now that we have that out of the way, allow me to introduce you to my new favorite splurge!

Bacon, Egg, Cheese,and Tomato Biscuit Stacks with a Honey “Hollandaise” Sauce
by Chris
Inspired by the recipe for Lighter Eggs Benedict with Mock Hollandaise Sauce by the kitchn
Serves 4

8 slices of bacon, cut into 16 shorter pieces (2 slices per person, in four shorter rashers)
1 large, firm red tomato (or two if needed), cut into (4) 1/4-inch thick slices (1 per person) and patted as dry as possible
Any Cajun/Creole spice or rub of your choice (I used Slap Ya Mama) OR freshly ground black pepper
1-2 teaspoons Honey Ridge Farms Clover Honey Creme (for drizzling the tomato slices)
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
4 teaspoons lemon juice
Dash of cayenne pepper (to taste)
2-3 dashes of Louisiana-type hot sauce (I used Crystal)
2 teaspoons Honey Ridge Farms Clover Honey Creme
2 1/2 Tablespoons unsalted butter, melted
Salt and Pepper, to taste
4 biscuits, warmed to serve (1 per person)
4 eggs, cooked to your liking (1 per person)
4 Tablespoons OR 4 slices of cheese of your choice (1 Tablespoon OR 1 slice per person)
Paprika (optional, for serving)
1/4 - 1/2 cup chopped green onions (optional, for serving)

Begin by preheating your oven to 400°F. Line a cookie sheet with aluminum foil or parchment paper. Place the raw bacon onto the lined sheet, and cook for about 15 minutes. While the bacon is beginning to cook, pat the tomato slices dry and give them a generous sprinkle of Cajun/Creole seasoning OR salt and black pepper on the top side. Drizzle lightly with about 1 teaspoon of the Honey Creme Clover. After the bacon has cooked for 15 minutes, remove the sheet from the oven, drain any excess grease (do NOT wipe down the sheet), and flip the bacon slices over. At this point, add the seasoned and drizzled tomatoes, seasoned/drizzled side up to the pan IN the remaining bacon grease. Place the bacon/ tomato mix back into the oven for another 15-20 minutes, until the bacon is completely cooked through.

While the bacon and tomato mixture is cooking, mix together the mayonnaise, Dijon mustard, lemon juice, cayenne pepper, hot sauce and 2 teaspoons of Honey Creme Clover. Melt the butter, but leave it to the side. If needed, go ahead and start to warm the biscuits, cook the eggs and prepare the cheese. After the 15-20 minutes (whenever the bacon is done, but not burnt), remove the bacon from the cookie sheet and place on a paper towel-lined plate to drain. Flip the tomato slices over, drizzle with the other teaspoon of Honey Creme Clover, add a touch more black pepper if desired, and set the oven to a low broil (move the oven rack up one position). Gently broil the tomatoes for 2-4 minutes, watching that they do not burn. You want them to be warmed and juicy, not charred.

When the tomatoes are done, mix the butter into the Hollandaise sauce and assemble the dish as follows: Plate one biscuit, open-faced (if it happens to crumble, no big deal, just use it anyway), 1 Tablespoon of shredded cheese/1 slice of cheese, 1 tomato slice, 4 smaller (2 total) pieces of bacon, 1 egg and approximately 1/4 of the Hollandaise sauce spooned on top of the entire dish. Sprinkle with paprika and garnish with chopped green onions. Serve as soon as possible, as they are best warm and fresh from the oven.

If you happen to have leftovers, simply allow the stacks to cool and loosely wrap each individually in foil. Reserve any Honey Hollandaise separately. When you want to rewarm, simply place the foil packet(s) into a 325°F oven for about 15-20 minutes. Warm the Hollandaise slowly and spoon over, topping with paprika and green onions as directed above. This dish was a huge hit at my house and I'm sure that you will enjoy it as well. It is great for breakfast, brunch, or a lazy supper...any time of day, as long as you are hungry. Cheers!

Grilled Cluck N Moo Gyros...A Simple Summer Treat!

Sometimes during the summer, you want to just chill in your backyard and grill up some mighty fine food. Burgers, dogs and steaks are all great, but on occasion, you want something a little different. I decided to search around a bit and I realized that we hadn't made homemade gyros in ages. They really do make a pretty awesome meal and they are fairly simple to put together. Not to mention that they are served with lots of refreshing sides that compliment the main course perfectly.

Now, I've used this recipe before with ground beef (and in the oven, not on the grill), so I knew that it was a great starting point. But, I must say that after making a few other dishes with the Cluck 'n Moo Ground, that the flavor is a little different than ground beef alone (or turkey/chicken.) So, I modified my seasoning and cooking times to accommodate the natural taste of the mix. My taste testers were blown away! They thought that the gyro meat tasted just like lamb. And that's what I was going for, so...success!

I kept things really simple and bought my tzatziki sauce, pita bread and other toppings (you could always make your own sauce and bread.) I served the gyros with a traditional Greek green bean recipe and also with a Mediterranean cold salad of cucumber, onion, tomato and seasoning. I do think that it is wise to use a disposable loaf pan to bake or smoke this recipe in, as it will make clean-up much easier. But, that's up to you. We mainly fire up the grill on the weekends (usually with company around), and I like to keep my workload to a minimum. Here's to good friends, good times, and good food!

Grilled Cluck N Moo Gyros...A Simple Summer Treat!
by Chris
Adapted from "Ground Beef Gyros" on Food.com

2 pounds Cluck 'n Moo Ground
1 Tablespoon plus 1/2 teaspoon dried oregano
1 Tablespoon plus 1 teaspoon granulated garlic
1 Tablespoon plus 1 teaspoon onion powder
1 Tablespoon plus 1 teaspoon marjoram
3 Tablespoons fresh rosemary, finely chopped
1 Tablespoon Kosher salt
1 Tablespoon plus 1 teaspoon black pepper
2 teaspoons paprika
1 Tablespoon minced garlic, jarred
Disposable loaf pan (optional)
2 Tablespoons olive oil
1/2 Tablespoon butter
12-15 split pita breads or flat breads, your choice
Tzatziki (store bought or make your own)
Shredded lettuce (iceberg)
Sliced tomato (I used 2 romas)
Sliced red onion (I used about 1/2 of one large)
Feta cheese to taste, crumbled

Place the Cluck 'n Moo Ground, oregano, granulated garlic, onion powder, marjoram, rosemary, salt, pepper, paprika and minced garlic in the bowl of a stand mixer with the paddle attachment (you could do this by hand, but if you happen to have the mixer, it is much easier.) Mix at the lowest speed for about 2 minutes, scraping the bowl down once or twice. You want the meat to be very smooth in texture, almost a “paste”. It doesn't take very long with the stand mixer - two or three minutes, maximum. The meat will end up sticking to the paddle...you just have to scrape it all off and form a loaf, placing it into your loaf pan (disposable, if you choose - no need to oil.) Either bake in a preheated oven set to 350°F, or grill over indirect heat outdoors (if you want to do your prep work before, you can stop at this step and cover the mixture to place in the fridge for awhile, even overnight. If you do refrigerate the mixture, be sure to let it sit out for about 30 minutes before cooking it.) It will probably be ready in about 35-45 minutes. Do please check the internal temperature, as there is chicken and beef involved. This is definitely not something that you want to under-cook (meat should heat to 165°F)! Once the meat mixture is cooked through, let it rest and cool for about 15-20 minutes or more. When meat is cool to the touch, remove the entire block from the pan onto a cutting board. Cut the loaf into 3 “short” loaves, then cut each third sideways to form thin strips (again, this is a good stopping point if you need to prep ahead of time or want to just enjoy time with your friends or family.) Cover the slices, pop them in the fridge, and they will be ready when you are!

To serve, heat the olive oil and butter in a large cast iron skillet. I have found that heating over medium heat works best. Reduce heat to medium-low and gently sear the slices of meat for about 2 minutes, flip with tongs and sear the other side for another 1-2 minutes, until heated through. Set meat strips on a paper towel-lined plate to drain. Assemble the gyros by placing the meat strips inside of the sliced pita bread along with the toppings of your choice (the ones I suggested are just that...a suggestion. You could definitely add olives, peppers, or anything else that your crowd likes.) We really enjoyed this recipe using the Cluck N Moo Ground. It made a ton (3 meals for at least 4 adults), and it also seemed to get even better after a day in the fridge. It is really versatile, so give it a shot. We will definitely be making it again!

Cluck N Moo Long Boy Burgers…When you Need a Little Change!

Have you ever had the hankering (hey, I’m a Texan, I can say that!) for just simply grilling up some burgers and hot dogs? And you got everything ready to go, had it all planned out, maybe even had the grill up and running…and then the sky opens up and starts pouring buckets? Out of nowhere? Yeah, that happens quite a bit here in Houston. It happened to us last weekend. So, I have learned that it’s always advisable to have a Plan B in place - you know, a “just in case” backup plan. I stumbled upon a recipe for these “Long Boy Burgers” awhile back and I was intrigued. I’d never made anything like them. I searched around some more and found that quite a few people are in on this little secret that I knew nothing of. Hmm…Conspiracy?!? It’s possible. Regardless, I gave them a shot one rainy Friday evening, using the Cluck 'n Moo Ground meat mix. I must say that, although a few steps in the directions seemed a bit odd, they really do work. And they’re awesome. Enjoy!

Cluck N Moo Long Boy Burgers…When you Need a Little Change!
by Chris
Adapted from “Long Boy Burgers” by The English Kitchen

6 hoagie buns, split in half horizontally (to make 12 open-faced sandwiches)
1 1/4 cup panko bread crumbs (I used garlic, but regular would be fine)
1 1/2 teaspoons onion powder
1/2 cup evaporated milk
4 Tablespoons plus 1 teaspoon ketchup
1 Tablespoon plus 1 teaspoon horseradish sauce (not grated horseradish)
1 Tablespoon plus 1 teaspoon Worcestershire sauce
1 Tablespoon plus 1 teaspoon barbecue sauce
1/2 teaspoon dried thyme
2 Tablespoons plus 1 teaspoon granulated garlic
1 egg
1/2 teaspoon kosher salt (or more, to taste)
1/2 teaspoon black pepper (or more, to taste)
1 1/2 pounds Cluck 'n Moo Ground meat
12 slices cheese (I used provolone, but you can use your favorite)
Arugula (or other greens of your preference, for serving)
Steak sauce or extra barbecue sauce, for serving

Begin by placing the hoagie buns onto a sheet pan and into the unheated oven, cut side up. Turn on the oven to preheat to 425°F, leaving the buns in to toast for the first 10 minutes of the preheating cycle. Remove the buns and set aside while the oven continues to heat to temperature. Mix together the bread crumbs, onion powder, milk, ketchup, horseradish sauce, Worcestershire sauce, barbecue sauce, thyme, granulated garlic, egg, salt, pepper and meat mixture until just combined. Divide the meat mixture into fairly even portions and place the uncooked meat (yes, uncooked - I told you it was a bit odd) on the cut side of the buns. Be sure that the meat ENTIRELY covers the bread, or the edges will burn! Cook at 425°F for about 20 minutes (as the meat has both beef and chicken in the mixture, it is recommended that it reaches a cooked temperature of 165°F - please check your temperature if you are not sure.

Remove the burgers from the oven and top with the cheese of your choice. Heat for about 3 minutes more, or until cheese is melted. Garnish with the arugula or with other toppings of your choice. If you care to, feel free to use the extra sauce(s) to your liking (we did like a small drizzle of steak sauce on the top of ours.)

Chocolate Cayenne Ice Cream Sandwiches - A Sweet Treat with a Touch of Heat!

I have a dear friend who spoils me rotten with her cayenne-infused goodies. Cheddar "biscuits", caramels, etc. But one of my favorite bites ever are her chocolate cayenne cookies. As she's a semi- professional baker (makes gift baskets at Christmas, Easter and so on), she's very hush-hush about her recipes. So, I ventured out on my own (okay, I did have some help from a friend who is a WAY better baker than I am), did some research and stumbled upon a brownie cookie recipe. I simply added some cayenne and played around with the cooking time and method. I must say that these cookies rock! All three people that sampled them loved them fresh out of the oven. The ice cream is just a bonus. Great for a backyard BBQ or a movie night at home. They do take a couple of days to make, but absolutely nothing about them is difficult. That's mainly due to using the Mrs. Anderson's Bread Crisping Mat, from Harold Imports Company. After baking the cookies and letting them cool, they came right off of the mat, no worries. I was very impressed (and yes, that's my own opinion, nobody told me to say that!) I'm not a huge "baker", but I am excited about this mat. I honestly see myself using it soon to turn out the thin, crisp cookies (hello, toffee bits) that I adore. These cookies are awesome, as is the mat. Add in the ice cream, and you've got a nice sweet treat with a little hint of heat! Cheers!

Chocolate Cayenne Ice Cream Sandwiches
by Chris
Adapted from the recipe "Easy Brownie Mix Cookies" from Allrecipes.com
Makes about 30 cookies, or 15 sandwiches

1 Ghirardelli Double Chocolate Brownie box mix (18.3 ounces)
2 ounces (I used a kitchen scale to measure it out) plus 1/4 cup all-purpose flour (combining the two is fine)
1/2 teaspoon cayenne pepper
1/4 cup vegetable oil
2 large eggs, room temperature
3 Tablespoons water
1 cup Ghirardelli mini chocolate chips
Cooking spray (PAM) or a spray olive oil
Extra flour for forming cookies
French Vanilla ice cream, about 15 Tablespoons (to make 15 sandwiches. If making less, plan on one Tablespoon per sandwich)

* I used my Kitchen Aid stand mixer, but these could easily be made using either a hand mixer or good old basic stirring. I would use a sturdy spoon or a large fork, not a whisk, as the batter ends up being pretty thick and it would be difficult to get it all off of a whisk.

In a stand mixer, using the paddle attachment, combine the brownie mix, all of the flour, and the cayenne pepper on the lowest speed (#1) for about 30 seconds, just enough to incorporate all ingredients. Add the oil, eggs, and water. Mix at a slightly higher speed (#2) for one minute or until everything is well-blended. Add the chocolate chips and gently (on #1) blend into batter for about 30 seconds. Do not over mix. Scrape the paddle attachment in order to remove any remaining dough. Cover the bowl with Saran Wrap and place in the refrigerator to chill overnight.

When you are ready to bake the cookies, preheat the oven to either 325°F with convection (this is the method I used) or 350°F without. Remove the dough/batter from the refrigerator and let it sit out while the oven heats, about 15-20 minutes. At this point, you will need a non-stick spray (PAM or a spray olive oil), a small ice cream scoop or a Tablespoon (to measure the dough out), and a medium-sized coffee cup or drinking glass (to press the cookies). Spray both the scoop and the bottom of the cup/glass with your non-stick spray (I resprayed both after every 3-4 cookies throughout the baking process.) You will also need a small bowl of flour (about 1/2 cup) to use on your hands when forming the cookies (I coated my hands in flour after each 3-4 cookies as well.) Place your Mrs. Anderson's Bread Crisping Mat on a cookie sheet to fit. Using the oiled scoop/spoon, measure out about one Tablespoon of batter and roll into a ball using your floured hands. Place on the Crisping Mat. You will be able to fit 6 cookies on one sheet without issue. Once you have 6 balls of dough, use the oiled cup/glass to gently press the cookies flat. You may need to flatten them a bit more using the palm of your hand. Make sure that they are fairly even in size if you plan on making ice cream sandwiches (one of my taste testers was not able to eat ice cream, so he sampled the cookies alone. They are awesome either with or without the ice cream.) When your cookies are ready, place into the heated oven. Be sure to cover the batter and leave it in the refrigerator between batches (if it is not cool enough it will get sticky and icky!) Bake for 8-10 minutes (8 was perfect in my oven at 325°F with convection, but your oven may be a tad different.) After cooking, remove cookies from oven and let sit to cool for at least 10 minutes. When cooled through, use a plastic spatula to gently take cookies off of the mat. Let them sit on the counter, uncovered, for at least one hour. During this time they will harden up quite well.

When ready to assemble the sandwiches, pull your ice cream (I love them with French Vanilla, but you could totally do whatever appeals to you) out of the freezer and let it soften for 15-20 minutes. While waiting, go ahead and pull off enough squares of Saran Wrap to wrap your sandwiches in (you could leave some cookies just to nibble on), and match your cookies up according to size. When ice cream is softened, place a scant Tablespoon on one cookie, and top with another similar-sized cookie to make a sandwich. Press down lightly to insure that the ice cream is spread out evenly, but don't let the ice cream spread out over the edges of the cookies. Wrap tightly in the Saran Wrap, and place in the freezer to harden, at least 2 hours.

Roasted Green Chile Tortilla Stacks

When I was a child, my mom had a quick and simple dinner that she sometimes served to us kids as a special treat. It was nothing more than a ground beef, soup and green chile mixture piled on top of a tortilla, topped with cheese and broiled until crisp. She didn't make it often, but oh, how we loved it! I had been thinking about cooking it up myself recently, so when I was offered the chance to try out the Mrs. Anderson's Baking Mat from the Harold Import Company, I decided that this would be the perfect time to play around and put my own spin on an old childhood favorite! I did search around online a bit to see if anyone else out there was familiar with this dish and I didn't really find much. I did find one recipe that I liked, which added a layer of beans and made these "stacks" a little more filling. So, I combined the online recipe with my mom's old recipe and made some changes of my own. The result is a tasty updated Tortilla Stack. It can be served as an appetizer or a main course, and it's pretty fun to make!

Roasted Green Chile Tortilla Stacks
by Chris
(Serves 8 as a main course, many more as an appetizer)
Adapted from "Spicy Tortilla Stack" by Countdown Grocery

3 cups cooked and diced/shredded chicken (a rotisserie chicken works well)
2 Tablespoons olive oil
1 packet Sazon seasoning
1 cup diced green chiles (I used Hatches that I had frozen, but canned will work as well)

1 cup sweet yellow onion, diced

4 Tablespoons cream of celery soup, undiluted (from one 10.5 oz can)
2 16-ounce cans refried black beans (or 3-3 1/2 cups, if making your own)
1 teaspoon garlic salt (or to taste)
1 teaspoon cumin (or to taste)
2 teaspoons hot sauce, such as Tabasco (or to taste)
16 flour tortillas, fajita size (6.5")
1 bag Monterey jack cheese, shredded (12-16 ounces)
About 1/4 cup of a tart vinaigrette (I simply used a store-bought lime vinaigrette)
Sriracha, for drizzling
About 1/2 cup of sour cream mixed w/Sriracha (to taste)
Extra sour cream (plain) and sliced black olives, for serving (optional but recommended)

Place the diced chicken in a gallon-sized zip-top bag. Add the 2 Tablespoons of olive oil and the packet of Sazon. Mix well, using your hands. Remove as much air as possible, turn to coat, and place in the refrigerator until ready to use (this can be done ahead of time, up to 24 hours before cooking.)

Drain as much liquid as possible from the chiles. I strained mine in a small mesh sieve and then blotted with paper towels. When fairly dry, set aside with the diced onion. Set out the marinated chicken, if it is in the refrigerator. Let it come to room temperature.

Preheat the oven to 375°F and place onions and peppers on the Roasting Mat. Roast for 5 minutes. At 5 minutes, use a spatula to stir the mixture and continue roasting for 5 minutes more (10 minutes total.)

When the peppers and onions are done, scrape off of the mat and set aside to cool. Leave the oven on at 375°F. Wipe the mat with a damp towel, in order to remove any blackened bits. Place the chicken on the mat, spread into a single layer, and put into the oven for 5 minutes. Again, stir with a spatula and cook for 5 minutes more (10 minutes total.) Set aside to cool. Wipe the mat clean.

Combine the onion and chile mixture with the cooled chicken and add the soup. This should resemble a chicken salad in texture. Set aside.

Combine the beans, garlic salt, cumin and hot sauce in a separate bowl. Again, set aside.

To assemble the tortilla stacks, simply place one tortilla onto a plate (Be sure to spread each layer almost to the edge, but do leave a small section uncovered, as this will make them easier to handle and eat!) Top the tortilla with about 2 Tablespoons of black beans and 1 Tablespoon of cheese. Place another tortilla on top of the bean and cheese layer, and add about 3 Tablespoons of the chicken mixture. Top with more cheese if desired. Drizzle with the vinaigrette and a little Sriracha. Repeat until you have made as many stacks as you want. Heat the oven to 350°F, using the convection setting if possible. Bake on a Mrs. Anderson's Baking Mat from Harold Import Company for 10 minutes. Add more cheese if wanted. Dollop with Sriracha sour cream and top with olives. Let sit 5 minutes before cutting and serving.

Cut into wedges and serve with extra sour cream on the side, if desired.