Superb Holiday Appetizer

Well I've been busy crocheting and knitting for various customers so pardon my delay in writing! 

I have a wonderful appetizer for you to share this holiday season!  Beef Wellington Bites (a recipe shared with me from my husband's friend at work) - and they are so delicious!  Putting them together can be a little tedious, but I promise you, after your first bite you will agree it was well worth the effort!  These are filling enough for two people.  My husband and I occasionally make these for our dinner.  Enjoy!

 

Beef Wellington Bites

2 sheets of Peppridge Farm's Puff Pastry

1 lb. filet mignon - cut into 1/2 inch cubes

Boursin Cheese - Garlic and Herb

1 egg - lightly beaten

Take out the puff pastry dough and roll it out onto lightly floured surface until it is about an 1/8 of an inch thick. Cut the dough into 2 inch squares. Take a cube of beef and place it in the center of the puff pastry, then take a 1/2 teaspoon of the Boursin cheese and place it on top. Fold up the corners and seal the pastry. Make all the Wellingtons and place on a cookie sheet. I recommend using a sheet of parchment paper on the cookie sheet. Once you have assembled all of them, take the egg - 10 minutes prior to putting them in the oven - brush the egg all over the Wellingtons.  Easily makes about 30 pieces, if not more!

Bake: 400 degrees for 12-15 minutes

 

 

 

 Don't forget to check out my Etsy page for easy Host/Hostess gifts to accompany a wine or champagne bottle!  It will be the talk of the festivities!

 

http://www.etsy.com/listing/114871405/christmasholiday-red-and-white

Hostess Gift, Headband and Veggie Lasagna!

So I stumbled upon this cute little pattern online.  It's a hat and scarf set for a wine bottle.  Wouldn't this make the cutest hostess gift?  I plan on making a bunch and putting them in my Etsy shop.

http://www.etsy.com/shop/KnittedKnotions

Please check back there often, I will be putting in some of these cuties (Fall and Christmas colors) very soon!

 

 

Next is a headband that I created from two different patterns.  A friend mentioned how it was difficult to choose what color flower to pick for a headband.  So I thought, why not have the flower attach with a button so flowers can be interchangeable?

 

 

 

Another credit to my Pinterest surfing, I found a delicious veggie lasagna.  Of course I tweaked/added some ingredients more to my liking and ease.  I hope you give this a try....it's even delicious the next day!

 

Before

 

After. 

 

You'll have to forgive me, I didn't take a picture of a serving on a pretty plate.  I didn't even think to snap a shot before eating....it smelled so good my husband and I pretty much dove right into it!  We really enjoyed it!  It was easy to prepare too!  I always like that!

 

 

 

Veggie Lasagna

1 yellow onion, diced

1 15oz can diced tomatoes, low sodium

3 tbsp tomato paste

3 tbsp Italian spice blend

1 tsp salt

1/2 tsp pepper

2 cloves garlic, crushed

1-3 zucchini and/or yellow squash, cut into medallion rounds

1/2 cup raw goat cheese, shredded

 1-2 cups of fresh sliced mushrooms

2 cups Ricotta Cheese

 1 bag of mozzarella (low moisture) cheese

1 bag of frozen baby broccoli florets

1 egg

OPTIONAL:  You can add 1 pound of ground turkey or lean ground sirloin.
I did not use meat because I didn't have any on hand....it was still a loaded dish!)

Directions:

In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Saute on medium until softened, about 3-5 minutes. Add the mushrooms, ground turkey (optional), canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.

 

In a medium bowl, combine raw goat cheese, Ricotta, broccoli, and egg. Mix well.

 

Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish.

 

Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.  Add a layer of turkey/mushroom-tomato sauce on top of the zucchini. Top that with some of the broccoli and ricotta mixture, then mozzarella. Continue with this layering process until you have used all of your ingredients.  Top the entire dish with more shredded goat cheese, and mozzarella if desired.

Bake for 45 to 60 minutes. Let it get golden brown!  Remove from oven and allow to sit for 10 minutes before serving.  Enjoy!