Raspberry Cream Cheese Croissants

Every Wednesday from late spring to early fall, my company hosts a farmers market for our employees. It's one of my favorite "perks" - I love being able to run down during the work day to buy farm-fresh produce, eggs, cheese, and meat (the farmers will keep things cold until you are ready to go home), freshly-cut flowers, and homemade kettle corn, salsas, and hot sauces.

The best part, though, is the artisan bakers who come each week. Cupcakes, donuts, and the bread - sour dough, sesame, baguettes, pumpernickel - you name it.

And then there are the chocolate croissants. Oh, my! They are enormous - buttery, flaky, and filled with just the right amount of semi-sweet chocolate. Admittedly, I've only had one of these beauties...in large part because I am too confident it could become a weekly indulgence. And as delightful as that would be, that is certainly not a habit I need to get into.

I don't usually make something sweet for breakfast. Mostly because I'm hungry too quickly after eating....even though I eat the majority of whatever I make since Brian doesn't often eat breakfast and doesn't have much of a sweet tooth.

But, I've had a tube of Crescent rolls in the fridge for a bit, leftover from the last time I made Antipasto Squares. Reminiscing about the wonderful bakery goodies at the farmers market, I decided  bake these up this morning with a little cream cheese and raspberry jam. What a treat!

Ingredients:

• 1 tube Pillsbury crescent rolls
• 1/4 C softened cream cheese
• 2 tsp. powdered sugar, plus more for dusting
• Scant 1/8 tsp. pure vanilla extract
• 1/4 C jam of your choice

Method:

1. Preheat oven to 375.
2. Line a baking sheet with parchment.
3. Combine cream cheese, 2 tsp. powdered sugar, and vanilla in a small bowl. Stir to combine well.
4. Unroll crescent rolls and separate into eight triangles.
5. At the widest part of each triangle, spread 1 tsp. each cream cheese mixture then jam. Leave a 1/4 inch border at top and sides of triangle.
6. Starting with long edge, roll loosely toward the pointed tip.
7. Place crescent rolls on parchment lined baking sheet, point side down.
8. Bake for 11 - 13 minutes, or until nicely browned.
9. Allow to cool on pan for a few minutes, then move to serving tray or plate. Dust with additional powdered sugar. (FYI - pay particular attention to the direction and speed of any nearby ceiling fans before dusting with powdered sugar. Just sayin'.)

Spread each roll with a teaspoon each cream cheese mixture and jam.

Roll up and place on baking sheet, pointed tip down.

Dust with powdered sugar and enjoy!

Vacation, how I've missed you.

 I've been back at work for five days and I swear it feels like my last vacation was at least two months ago. It was heaven while it lasted, though, and I wanted to share some photos from the week with you.

See you soon, PI!



Brian and Blue went out the day before Blue and I left. When Bucca and I finally met up with Bri Friday afternoon, I put Buc in the truck....and it was clear he wasn't going anywhere.

He was MUCH happier when we finally got to the deck. Can you blame him?!

Blue snoozed. A lot.
He definitely has this vacation thing down.

It rained quite a bit early in the week. Like, torrential downpours.
But once it cleared up, this is what awaited.

It's so beautiful and peaceful sitting on the deck, you forget what waits for you on the other side of the gate.

Fourth of July night, we were treated to the most beautiful sky.

It was nearly as breath-taking as the fireworks that followed.
Like a nighttime rainbow.

Happy hour!
The week started with this delicious grown-up ginger lemonade.

Wine on the upstairs deck. <Great for checking out the neighbors! ;-) >

Two favorites from the Plum Island Grille:
Watermelon Smash (think watermelon Jolly Rancher)

and the infamous Plumtini.

Cheers!!

Sparkling Lemon Ginger Cooler

 Happy Sunday Funday!

I love all things lemon and ginger, so was super excited to find this recipe on Zite. It's like grown-up lemon aid, and it's delicious. The only change I'd make would be to add more ginger to the syrup...can't wait to make these again!

Cheers!

Ingredients:

• Ice
• 1.5 oz. lemon ginger simple syrup (recipe below)
• 2 oz. vodka
• 1 Tbsp fresh lemon juice
• 4 oz. (or enough to top off your glass) Prosecco

Method:

1. Please a good handful of ice in a tall glass.
2. Add simple syrup, vodka, and lemon juice - mix well.
3. Top with Prosecco - mix again.
4. Garnish with a lemon slice.

Lemon Ginger Simple Syrup

Ingredients:

• 1 C water
• 1 C granulated sugar
• 1 oz. fresh ginger, grated (a piece just a bit smaller than a golf ball)
• Zest of one large lemon

Method:

1. Place all ingredients in a small saucepan.
2. Bring to a simmer and cook until the sugar dissolves - just a couple of minutes.
3. Remove from the heat and let steep until it comes to room temperature.
4. Strain twice to remove all the pulp.
5. Use immediately or keep unused portions in an air tight container in he fridge.

Grilled Marinated Flank Steak (with Chimichurri Sauce)

If the chimichurri sauce was good by itself, it was amazing with a deliciously marinated, perfectly grilled flank steak!

The steak we cooked was a little over a pound (the recipe called for a two-pound steak), but I forgot to halve the marinade. I actually think it worked out well, though - since it marinated for two days, the extra sauce made for an incredibly tender piece of meat.

I would absolutely make this again - maybe next week! ;-)

Ingredients:

• 3 cloves garlic, minced
• 1/4 C red wine vinegar
• 3/4 C extra virgin olive oil
• 2 tsp. hot sauce
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. lower sodium soy sauce
• 2 Tbsp. honey
• 1 Tbsp. steak seasoning
• 1 tsp. ground cumin
• 1.25 lb. beef flank steak

Method:

1. In a gallon sized Ziploc bag, combine all marinade ingredients: garlic through cumin. Mix well.
2. Add steak to the bag and marinate in the fridge for 2 hours or overnight. (Or for 2 days if it suites you.)
3. When ready to cook, spray grill grate with cooking oil and preheat to medium.
4. Grill steak for 8 to 10 minutes on each side or until desired doneness.
5. Transfer steak to a cutting board and let rest for 10 minutes.
6. Cut meat across the grain into thin, slanting slices.
7. Serve with chimichurri sauce.

Chimichurri Sauce

It's been ages since I've posted anything. Long story about not being able to get pictures off of my old phone, but not realizing that until after I deleted all food pictures from said phone. Finally got my act together this weekend with a new phone and immediately took a picture of our Sunday Funday dinner in the making.

Except we didn't have it on Sunday. Got sidetracked at Villa Napoletana.

So it's Manic Monday dinner.

I didn't really know what chimichurri sauce was, but it's fun to say and sounds interesting. Saw a recipe for it in Big Y's magazine last week so decided to give it a try.

Because of the raw onion and garlic and the vinegar, it was pretty sharp when I first made it. Since it had an extra day to mellow out in the fridge, though, it is much smoother. Can't wait to try it with grilled flank steak tonight!

Shockingly, our new Ninja blender does in fact make more than just frozen cocktails...

 

Ingredients:

• 1/2 bunch parsley
• 1 shallot, roughly chopped
• 3 cloves garlic, roughly chopped
• 1/2 tsp. red pepper flakes
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/4 C red wine vinegar
• 3/4 C extra virgin olive oil

Method:

• In a food processor or blender, combine parsley, shallot, garlic, and seasonings.
• Pulse to combine well.
• With the motor running, stream in the vinegar and oil in a steady stream.
• Scrape down the sides of the bowl/blender and pulse a few times to combine.
• Transfer to a bowl, cover and refrigerate for at least 2 hours.

Source: Big Y