Asparagus, Gruyere and Parmesan Tart

Asparagus, Gruyere and Parmesan Tart

5.0 from 1 reviews

Print

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4

Ingredients

• 1 piece of Puff Pastry (store bought is totally fine)
• 1/2 cup Gruyere, shredded
• 1/4 cup Parmesan cheese, shredded
• 1 bundle skinny asparagus
• 1 tbsp olive oil
• Sea salt
• Crushed Black pepper

Directions

1. Preheat oven to 400 degrees F.
2. Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour.
3. Trim the ends of the Asparagus by 1 inch to get rid of the woody stalk
4. Once thawed unfold the flaps and slightly roll out the dough to get rid of the seems. Transfer the puff pastry dough while still on the parchment paper to a baking sheet. Sprinkle half the Gruyere and Parmesan on the puff pastry. Line the asparagus on top of the cheese. Scatter the rest of the cheese on top of the asparagus and drizzle with the olive oil. Bake for 20 minutes until the pastry dough has puffed and the asparagus is roasted and cooked through.
5. Sprinkle with salt and cracked black pepper before serving.

Pumpkin Chocolate Chip Muffins

This recipe is from my firend Morgan and is absolutely my favorite ever!  It makes a lot too!

4 eggs
2 cups of sugar
1 can of punpkin (15 oz)
1 1/2 cup vegy oil
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt
2 cups semi-sweet Chocolate Chips

1. In a large bowl mix eggs, sugar, pumpkin and oil.
2. Beet until smooth
3. Mix dry stuff all together & add to wet stuff
4. Add chocolate chips
5. Fill the muffin cups 3/4 full.  I usually use paper liners, but if you don't make sure you grease them.
6. Bake at 400 degrees for 14-18 minutes.
7. ENJOY!

Laura's Favorite Crowd Pleasing Pasta

1 large chicken breast for every two people

Broccoli

Northern Italian Dressing (Ken’s Steakhouse)

Penne pasta

Shredded parmesan cheese  

Large bowl                           

Marinate chicken in part of dressing. If unable to marinate pour dressing over it and cook at 350° until cooked throughout (approx. 25 min).  Cook pasta in boiling water according to directions on the box.  Put an inch of water in the bottom of a soup pot with a lid.  Pour broccoli into the pot and cover.  Put on medium to let broccoli steam until tender.  Cut chicken into bite size pieces and mix with broccoli and pasta in a large bowl. Pour dressing over the pasta mix until coated and add parmesan to the top.  Good left over recipe!

Peach Dump Cake

1 Large can of peaches in heavy syrup
1 box of yellow cake mix
1 stick of melted butter

1. Preheat oven at 375 degrees
2. Dump can of peaches in baking pan.
3. Dump can of DRY cake mix on top of canned fruit.
4. Smooth evenly
5. Melt the stick of butter in microwave for 45 sec. Pour over cake mix.
6. Bake at 375 degrees for 40 minutes.
Serve w/ ice cream.

Makes 12 servings

Penne from Heaven

6oz Penne
1/2 lb fresh mushrooms
1 T olive oil
1 T fresh basil-minced
1 can diced tomatoes - drained
1/4 tsp. salt
1/3 cup crumbled Feta

Cook pasta according to package directions.  Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes. Add tomatoes, basil and salt; cook and stir for 5 min.  Drain pasta and add to skillet.  Stir in cheese.

Creamy Baked Chicken

6 Chicken breasts - boneless, skinless
6 slices of Swiss cheese
1 can of cream of chicken
1/4 cup of water
2 cups Seasoned Stuffing Mix - Pepperidge Farms works well
1/3 c. melted butter

Arrange chicken on 9*13 baking dish.  Place slice of cheese on each piece of chicken.  Mix together cream of chicken soup and water.  Spoon evenly over chicken.  Sprinkle stuffing over chicken and drizzle with butter.
Bake uncovered for 50-55 min @ 350 degrees

Basil Pesto

Makes 1 cup

2 cups firmly packed fresh basil leaves
1/3 cup walnuts or pine nuts
3 Tbsp grated Parmesan
2 small cloves of garlic
1/4 tsp each salt and pepper
1/2 cup extra virgin olive oil

1. In a food processor, combine all ingredients except the oil.  Pulse until a thick paste forms.  With processor on, add oil in slow stream until mixture is well combined.
2. Transfer to an airtight container.  Press plastic wrap directly onto pesto (to keep basil from browning.  Cover with lid; refrigerate for up to 4 days or freeze up to 2 months.

*Nut allergy: prepare the pesto without nuts and double the amount of Parmesan
*freeze pesto in ice cube trays and pop one or two out as needed to defrost in the microwave.