Weekend Round-Up

Yes, its cold outside but inside 

I need to round-up some heat! It's getting chillier by the hour 

with a furnace not working and the company (one that we purchased furnace from) not taking service calls on a Sunday. Whoever heard of a company with recorded message that does not consider this an emergency this time of the year! 

But with a current outdoor temp of 31 degrees projected down to 23 tonight this is an EMERGENCY in my book. Lucky I have a small portable heater to take from room to room and I'm cooking to warm up the kitchen. 

The cover of a food magazine from Lunds & Byerlys caught my attention. 
Ham and Brussels Sprout Tart Dijon caught my attention. I love anything made with the magical puff pastry.
Cook's Notes: Thaw one sheet of puff pastry overnight for best results. Rewrap and refreeze the second sheet for another day. My additions were minced red onion and apples. I loved the mix of texture and flavors.  
Ingredients:

• 1 puff pastry sheet, thawed
• 1 large egg
• 12 Brussels sprouts, ends cut off, halved and quartered 
• 2 TB. red onion, minced
• 3/4 cup Gala apple, diced 
• 1 tsp. olive oil of Lemon Olive Oil
• 1 tsp. maple syrup
• 1 TB.Dijon mustard
• 1/2 tsp. dried thyme
• salt and pepper to taste
• 1/4 cup finely chopped walnuts
• 3/4 cup cubed ham or deli ham
• 3/4 cup grated Swiss cheese

Directions:

• Line a baking sheet with parchment paper or a silicone pad.
• In large bowl toss Brussels sprouts, apples and onions  with oil, syrup, thyme, salt and pepper. 
• Roast mixture at 400 degrees uncovered for 15 minutes until sprouts and apples are softened more al dente. Set aside. 
• On a floured piece of wax paper, unfold pastry and roll out to a 12 x 10 and transfer to parchment paper.
• Whisk egg with 1 tablespoon of water. Brush 1 inch rim (all around pastry) with egg wash, fold over the pastry and press with a fork to seal.
  

• Chill pastry 30 minutes in refrigerator. 
• To the Brussels sprout mixture add ham and walnuts.
• Remove pastry from refrigerator and baste inside of tart with mustard and egg wash.  
• Cover pastry to one inch of the rim with Brussels sprout mixture, sprinkle with cheese and bake 20 to 25 minutes. 
• Cut into  6 pieces with a serrated knife.  

Hey-You don't want to miss Monday's celebration 

 the backstory... History of Nachos Day

Nachos originated in Piedras Negras, Mexico, just across the border from Texas. One day in 1943, when the wives of some American soldiers stationed nearby came into his restaurant, the maitre d’hotel, whose name was Ignacio “Nacho” Anaya, had to make them something to eat. The problem was that is was evening, and already a few minutes past closing time, so Ignacio really didn’t have enough ingredients left over to make any real, full dish—all he had were a few tortillas, some shredded cheese and some pickled jalapeno peppers. So he cut up the tortillas into pieces, sprinkled what else he had over them, and baked them for a few minutes before serving them to melt the cheese. The women greatly enjoyed the snack, and when they asked Ignacio what it was called, he answered “Nacho’s especiales”. The word of this new hot snack traveled fast through Texas and the Southwest. Ignacio Anaya himself went on to work at the Moderno Restaurant in Piedras Negras, which still uses the original recipe till this day. He also opened his own restaurant later on, called, “Nacho’s Restaurant”, in Piedras Negras as well. Anaya’s original Nachos recipe was printed in the 1954 St. Anne’s Cookbook. A few years later, a modified version of the original dish, with cheese sauce and prepared tortilla chips was marketed in 1976 by businessman Frank Liberto during various sporting events taking place in Arlington, Texas. This version became known as “ball park nachos”. 

Skinny Sheet Pan Nachos
http://sockfairies.blogspot.com/2017/09/game-day-treats.html

Tequila Lime Sheet Pan Nachos with Chicken 

http://sockfairies.blogspot.com/2016/06/weekend-round-up_26.html