Kind of rainy here in Minnesota, so stayed indoors playing with food. Came up with a couple of ideas we really enjoyed and I hope you’ll enjoy also.
These are so tasty and makes few enough you can eat them in just a couple of days. a Chef’s Journey recipe adapted from a Pillsbury recipe – makes 8-10 ‘ears’ depending on how thin the rolls are sliced
1 can Pillsbury Crescent rolls, 8 count
1/4 cup sugar
1 to 1 1/2 tsps. cinnamon
2 Tbs butter, melted
Preheat oven to 375°F.
Combine the sugar and cinnamon and set aside. Unroll roll dough being careful to keep intact.
Divide in half so you have 2 squares. Pinch together all the perforated sections for each square. Roll one square out to 1/4 inch thickness. Brush with half the butter; sprinkle with half the cinnamon/sugar mixture.
Roll out 2nd square to match the size of the first. Carefully lay over, matching edges. Brush with the butter and sprinkle with remaining cinnamon/sugar mixture.
Roll up and cut roll into 1-inch slices, roll individually between sheets of waxed paper to 1/4-inch thickness, replacing paper as needed.
Place on ungreased cookie sheets. Bake 15 to 18 minutes until golden brown and crisp. Cool on rack.
Later the same day – had some farmers market Sugar Snap Peas that needed to be used up.I really did not have high hopes for the flavor combination, but son-of-a-gun, it works. This quick-to-cook recipe will complement most any spring entrée be it ham, lamb, chicken or fish.
1 pound fresh sugar snap peas
2 teaspoons canola oil
1 garlic clove, minced
1/3 cup thinly sliced onion
2 T. herb mixture: I used mint, cilantro & basil
3 slices pickled jalapeno
1 1/2 T. toasted pine nuts
In a large nonstick skillet or wok, sauté the onions 4 minutes; add the garlic and continue sautéing 1 minute. Add peas and jalapeno slices and stir fry 4 minutes until peas are crisp tender. Sprinkle with the herbs and pine nuts to combine. 4 servings
That’s it for this cooking day in Minnesota.