{Sunday's With Joy} Chili Cheese Fries

Chili Cheese Fries. I have to admit what comes to mind first when I read this is french fries smothered in chili. But not these tasty fries that my family now wants me to make every night. Yes I doubled the recipe and the vultures dove in and whoosh the plate of chili cheese fries had disappeared. I did one thing differently than the recipe stated, I added one red onion diced. So far all the Joy the Baker recipes that I have made have been wonderful and I have not been disappointed. Get the cookbook, you won't be disheartened.

Easy Smoked Turkey, Cheese and Mushroom Puff Pastry

When I hear the words puff pastry, I think of a Napoleon, a sweet dish, but this pastry puff is a savory dish and it is oh so easy. It is a perfect appetizer to make when you really want to impress your guests. The great thing is that you can use your imagination and add any ingredients you like. Today, I am using Smoked Turkey, Brie, Provolone, Mushrooms and Dijon Mustard. This is a wonderful recipe that I found  from," From Isabelle at Home".

Defrost the puffed pastry and then roll it out on a floured board. After rolling it out, place on parchment paper or a Silpat. Spread 2 tablespoons of Dijon mustard, then  place a layer of turkey, a layer of cheese and then top it off with mushrooms. Roll out the second sheet of  pastry dough.

Brush the beaten egg on the edges of the pastry dough.

Lay the second layer of pastry dough on top. Brush with the egg mixture. Cut the pastry to fit 10"x 12". Cut slits to allow steam to escape. In honor of it being the Breast Cancer Awareness Month, I have made the ribbon symbol representing this with extra dough.

Voila!! After baking at 450 for 15- 20 minutes.

Let cool for about 5 minutes.

Resist cutting a huge piece while everyone is waiting like I did!

Transfer to a cutting board.

Make any design, ribbon,  stars, clouds...

Notice the Turkey, Cheese and Mushrooms melding together and the puff pastry is a perfect golden brown. Your eyes will roll up and your mouth will say, MMMMM.

Transfer to a serving platter.

Simple and delicious. Bon Appetite!

Ingredients

• 1 package ( 2 sheets) Frozen Puff Pastry, defrosted
• 2 tablespoons Dijon Mustard
• 1/4 pound Smoked Turkey
• 1/4 pound Brie and slice of Provolone
• 1/4 can Mushrooms,drained
• 1 egg beaten plus 1 tablespoon water, for the egg wash

 Method

1. Preheat oven to 450 degrees.
2. Place a piece of parchment paper or a Silpat on a large baking sheet.
3. Lay one sheet of puff pastry on a floured board and roll out to 10 x 12 inches. Place it on a prepared baking sheet and brush the center with mustard, leave a 1" border. Place a layer of turkey, then a layer of cheese and a layer of mushrooms.
4. Place the second sheet of puff pastry on the floured board and roll out to 10 by 12 inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges, press together. Brush the top with egg wash, cut slits on top.
5. Bake for 15-20 minutes until puffed and golden brown. Allow to cool for a couple minutes, serve warm. 

Serves 4
Recipe adapted from From Isabelle at Home and Ina Garten.

This recipe may be found at these amazing blogs:

This post has been featured at It's So Very Cheri www.itssoverycheri.com

Easy Summer Caprese Bread

Summer in Maine! I really appreciate the warm days in Maine. I didn't appreciate it when I lived in L.A., everyday was a warm day. No sir, I didn't and I am sorry for that. But boy- oh - boy, let me tell you how beautiful it is here. It seems like everyone from the South is visiting for a reprieve from the hot sticky weather. Coastal Maine has cool sea breezes, low humidity, and my basil plants are bursting!
So I made Easy Caprese Bread. 

Ingredients:

• Baguette
• Buffalo Mozzarella
• Tomato
• Basil
• Garlic
• Olive Oil
• Grey Salt
• Provencal Spice 
• Cucumber

Directions:

1. Slice baguette into thin slices.
2. Slice mozzarella into thin slices.
3. Slice tomato into thin slices- I see a pattern here!
4. Place a slice of bread on platter, then a slice of tomato, then a slice of mozzarella. Top with a piece of basil. 
5. Crush garlic on top of Caprese Bread.
6. Drizzle Olive Oil. 
7. Combine grey salt and Provencal spices and crush with your fingers over the top. 
8. Repeat the process to make as many Caprese Bread as you like, one platter or two, depending on how many people you are serving.

Sliced up cucumber to dip into the oil, salt and spices.

                                               Grey Salt from Provence, France

Un-pickled Cucumber.

                                      .                                            .

                                                             Basil Pot.

Caprese Bread with a bottle of Cellardoor Winery's Chardonnay. Art Label by artist R. Kirk Moore.

Love the women's faces on the vase.

                                               A favorite Summer Flower. Black Eyed Susan's..

I have linked up with these fabulous blogs!: