Mushroom Artichoke Puffs

I love making these little bites of goodness for any party.  These are so tasty and they don't last very long.  I simply make a dip using my favorite Cara Mia Artichoke Hearts and baby bella mushrooms but instead of serving it in a bowl with chips, I fill buttery puffed pastry! These little bites are savory and delicious! 

Mushroom Artichoke Puffs

2 Puff Pastry sheets, thawed

1 egg yolk, beaten

2 tablespoons butter

1/4 jar Cara Mia Grilled Artichokes, finely chopped

1 lb. fresh baby Bella mushrooms, cleaned, trimmed, cut into small pieces

1/2 cup mayonnaise
3/4 cup sour cream
1 cup freshly grated Parmesan
1/4 cup grated Gruyère cheese

1/4 cup shredded Mozzarella

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Add butter to skillet and sauté mushrooms over medium heat for about 5 minutes until moisture is gone. Set aside.

In a medium bowl, mix mayonnaise, sour cream, artichoke hearts, and cheeses until well blended.  Mix in mushrooms and set aside.

Roll out puffed pastry dough until smooth, making sure seams are closed. Cut each sheet of puff pastry into 3 equal strips. Cut each strip into 3 squares for a total of 6. Arrange pastry squares on baking pan 1-inch apart. Brush egg yolk all around the outside edge of each square.

Divide filling in the center of each square. Next fold pastry over filling by pulling up each side and pressing corners together to meet in center. Cover puffs and chill in freezer for about an hour.

When ready to bake, preheat oven to 400 degrees. Brush each pastry with remaining egg yolk. Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. 

Photography is the property of and copyrighted to ©Welcome Home. 

Cara Mia Grilled Artichokes are available at select Walmart, Schnucks, Stater Bros., Bashas, Shop 'n Save, and Randalls stores in the canned vegetable aisle or produce section and online at:  http://shop.starfinefoods.com/Grilled-Artichoke/p/STAR-00010&c=Star@Artichokes

Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout!

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!  

Classic Corned Beef on Rye

So you plan to celebrate St. Patrick’s day with that beautiful corned beef brisket you bought along with some cabbage, carrots and potatoes.  But what are your plans for leftovers?  Just like Ham after Easter and Turkey after Thanksgiving....You make sandwiches! Here's my delicious classic corned beef sandwich on Rye just like you get at your favorite Deli.

Classic Corned Beef on Rye

4 ounces thinly sliced corned beef
2 slices rye or pumpernickel bread (I used marbled rye)
2 slices Swiss cheese
sauerkraut, well drained
1 tablespoon Thousand Island dressing

 Top each bread slice with half the corned beef, a slice of cheese, a little dressing, and some sauerkraut. Microwave on low until meat is warm and cheese has melted.  Add top slice of bread.

Classic Reuben:

 

Lightly spread butter on one side of each bread slice. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and 1/4 of the sauerkraut. Top with 2 bread slices butter side up.

Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with additional Thousand Island dressing, if desired.

Photography is the property of and copyrighted to ©Welcome Home.