Spinach and Cheese Pinwheels

I made this recipe up because I had random cuts of puff pastry leftover from the Beef Wellington. Super easy. Great as a side, appetizer, or for entertaining.

Ingredients: puff pastry defrosted, chopped spinach, crumbled blue cheese, walnuts. Measurements will vary based on how much puff pastry you have left. I just started with a small bowl and added handfuls when I ran out.

Directions: If available, cut puff pastry into long 1 in wide strips. I used the leftover triangles and squares cut off from the Beef Wellington and used those too, just making triangle/square shaped pockets. Chop up spinach or swiss chard. Mix in crumbled cheese and nuts. Pour mixture onto puff pastry then carefully roll it up away from you into a roll. Place down on baking dish and bake for 10 minutes at 425.

Modified Beef Wellington

Jason's birthday dinner was something I thought you could only find in French restaurants, but recently found it's way to my kitchen. Instead of a liver pate (haven't got there with my adventuring to try anything), I switched in mushrooms, onions, and a strong cheese.

Ingredients: small cuts of filet mignon (these were huge at about .4 lbs.) I would recommend a 1/2 lb cut in half, 1 package of puff pastry sheets, 1/3 c. chopped mushrooms, 1/3 c. chopped onions, 2 tbsp crumbled blue cheese or gorgonzola, 1 egg.

Directions: Rub filet mignon with butter and bake at 425 for 10-15 minutes. While cooking saute mushrooms and onions in 1 tbsp olive oil, or steam in water. Set aside in a bowl and mix cheese in. Lay defrosted puff pastry sheets out flat.  Cut the pastry to the size you would guesstimate would wrap evenly around the filet. Place filet in center and cover with mushroom, onion, and cheese mixture. Gently wrap puff pastry around filet being careful not to tear the pastry or have areas that are too thick. Cut off any excess and see my next recipe for what to do with the leftovers. Whip one egg and brush over top of pastry then cut a few small slits in the top. Bake at 450 for 10 minutes then reduce heat to 425 and cook 10 more minutes.

Fruit and Nut Granola Bars

This granola bar is super nutrient-dense without grains and other fillers. Great for breakfast, snacks, hiking, or crumbed as granola for cereal or yogurt.

Ingredients: 2 1/2 cups of your favorite nuts (I used raw almonds, raw cashews, walnuts, and flax seeds), 1 c. of your favorite dried fruits (I used dried pomegranates and cherries), 2 c. shredded and dried coconut (not sweetened baking coconut in the baking aisle, get the real stuff instead!), 1/4 c. coconut oil (found at Whole Foods and the like), 1/2 c. honey, splash vanilla extract, 1/2 tsp salt, lots of cinnamon.
Directions: Take out 1 c. of nuts and give them a rough chop. Put the other 1 1/2 c. of nuts in a food processor and pulse until small pieces but not so much you end up with nut butter! Combine all nuts and fruit in a large bowl. Add 2 c. shredded coconut. In small saucepan, heat coconut oil, honey, salt, vanilla, and cinnamon until brown and bubbly. Mix together with the nuts. Use parchment paper to coat a baking dish, pour granola mixture over, and use another piece of parchment paper to firmly press the granola down. You really need to pack the ingredients tightly so they'll stick. When you think you're done, keep pressing. Then wait 2-3 hrs for them to cool at room temperature or put them in the fridge or freezer. Once cool, take the whole thing out and cut lengthwise then cut into as many bars as you would like. Note: for crunchier bars cook honey mixture a few minutes longer.
Another good add in: 1/4 c chocolate chips of course!