Sunday, June 21, 2009


I made these a while back but somehow forgot to post them- thankfully, I DO have photos for this one!

Again, they're quite easy to heat-up as leftovers, and were fairly easy to make in the first place. Enjoy!


1 lb. pizza dough
1 pkg. broccoli, chopped and thawed
1 c. marinara sauce
1.5 c. shredded mozzarella
2 oz. thinly sliced Genoa salami, chopped

1. Preheat oven to 400 degrees. Line baking sheet with foil. (*note: I forgot to do this in the picture!)

2. Divide dough into 3 pieces. On lightly floured surface, stretch each piece first to 3x4" oval then 6x8" (let dough rest briefly in between).

3. Strain water from broccoli. Transwer to towel and pat dry.

4. Scatter broccoli over dough, leaving 1/2" border. Sprinkly with cheese, salami and 1/2 c. sauce.

5. Fold each side over onto top and then place each stromboli seam-side down. Cut slit in top to ventilate and brush with oil. Bake 25-30 mins. Use remaining sauce for dipping.

Emily's rating: 10 out of 10
Nate's rating: 9 out of 10

Blackberry Puffs

I made these for a wedding shower at work and they were a surprisingly big hit. Even better, they were amazingly easy to make, but look quite nice when finished.

Unfortunately, I was in such a hurry to make them that I totally forgot to take photos! However, these were so delicious that I just had to post the recipe. Next time I make them, I promise I'll make proper documentation!

Blackberry Puffs

Flour for work surface
1 pkg. (17oz) puff pastry
3 c. blackberries (about two small containers)
3 tbsp. sugar
1 c. marscapone

1. Preheat oven to 400 degrees. On lightly floured surface, roll out pastry to approx. 9x12" rectangle (you can eyeball it). Trim edges and cut pastry into 12 3" squares. Place pastry on a large baking sheet and refrigerate until firm, about 15 mins.

2. Transfer sheet and to oven and bake until pastry is puffed and golden brown, 12-15 mins. Let cool, then split each pastry horizontally to create a top and bottom piece.

3. In bowl, mash blackberries and sugar with fork ntil juice but still chunky. Spread marscapone on pastry bottoms. Top with blackberry mixture and pastry tops. Refrigerate until ready to serve.

Emily's rating: 10 out of 10
Nate's rating: 10 out of 10

7-Layer Mexican Lasagna

I've never been a huge fan of lasagna, but given that I've been trying to develop some more casserole recipes that are beef-centric (Nate really doesn't like any other kind of meat), this one seemed worth giving a try.

It wasn't out of this world amazing, but it was definitely satisfying, and kept well for leftovers and lunches throughout the week. Plus, it's super colourful.

7-Layer Mexican Lasagna

6 large flour tortillas
1 lb ground beef
1 tsp. cumin
1 c. enchilada sauce
1 large red onion
1/2 each of green, yellow and red pepper, diced
1 clove garlic, minced
1 tbsp. fajita seasoning
1 pkg. frozen corn
2 c. shredded cheese (I used medium cheddar)
1/4 c. cilantro, chopped

1. Preheat oven to 350 degrees. Grease 9x13" dish and line bottom with 4 tortillas, trimming edges as necessary.

2. Brown meat, seasoning with cumin. Once thoroughly browned, add enchilada sauce and heat through. Set aside.

3. In separate skillet, heat oil, add onion, peppers and garlic. Sprinkle with fajita seasoning. Cook until softened, about 4 minutes. Add corn and heat through. Set aside.

4. Spoon meat mixture over tortillas in dish. Sprinkle with 1/2 cheese. Place remaining tortillas on cheese. Spoon veggies on top. Sprinkle remaining cheese.

5. Bake for 30 minutes. Garnish with cilantrio and serve with guacamole and sour cream.

(Sorry- forgot to take picture once it came out of the oven! Use your imagination!)

Emily's rating: 8 out of 10
Nate's rating: 7.5 out of 10

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