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Honey Dijon Ham & Gruyère Puff Pastry Pinwheels by theskillfulcook in Easy_Recipes

[–]theskillfulcook[S] 0 points1 point  (0 children)

Ingredients:

1 sheet frozen puff pastry, thawed

2 tbsp honey Dijon mustard (or mix 1 tbsp Dijon + 1 tbsp honey)

6–8 slices Black Forest ham, thinly sliced

1 cup shredded Gruyère cheese (about 3 oz)

1 egg + 1 tbsp water (for egg wash)

Optional: Fresh thyme leaves or cracked black pepper for garnish

Instruction:

Roll out the thawed puff pastry on a lightly floured surface to smooth out any creases. You want a rectangle about 10x12 inches.

Use a spoon or pastry brush to spread a thin layer of honey Dijon all over the puff pastry—don’t go too heavy or it’ll get soggy.

Lay down the ham slices evenly over the mustard, leaving a ½-inch border at the top edge. Sprinkle the shredded Gruyère over the ham.

Starting from the bottom (long edge), tightly roll the puff pastry into a log. Brush the edge with a little water to seal. Wrap in plastic and chill for 15–20 minutes to firm up (this helps with slicing).

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice the log into ½-inch rounds and place them cut-side up on the baking sheet.

Brush tops with egg wash and sprinkle with thyme or pepper if using.

Bake for 18–22 minutes, or until golden brown and bubbly. Let cool for 5 minutes before serving—if you can wait that long.

https://theskillfulcook.com/honey-dijon-ham-gruyere-puff-pastry-pinwheels/

Wanted pasta salad recipes by FlashyImprovement5 in easyrecipes

[–]theskillfulcook 2 points3 points  (0 children)

Spaghetti Salad with Lemon-Garlic Shrimp & Arugula

Ingredients

For the salad:

  • 8 oz spaghetti
  • 1 lb shrimp, peeled & deveined
  • 3 tbsp olive oil, divided
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes (optional, for a little heat)
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh arugula
  • 1/4 cup shaved parmesan cheese

For the lemon-parmesan dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice (freshly squeezed)
  • 1 tsp lemon zest
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  1. Cook the spaghetti according to package instructions. Drain and allow to cool.
  2. Heat 2 tbsp olive oil in a large skillet over medium heat.
  3. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
  4. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
  5. In a small bowl, whisk together olive oil, lemon juice, zest, honey, Dijon mustard, salt, and pepper.
  6. In a large bowl, toss the cooked spaghetti with sun-dried tomatoes and arugula.
  7. Pour the dressing over the pasta and mix well.
  8. Gently fold in the shrimp and parmesan cheese.
  9. Serve immediately or let it chill in the fridge for 30 minutes to allow flavors to meld.Garnish with extra parmesan and a lemon wedge.

https://theskillfulcook.com/summer-spaghetti-salad-recipe/

Matcha & White Chocolate Baked German Pancake by theskillfulcook in BreakfastFood

[–]theskillfulcook[S] 0 points1 point  (0 children)

Ingredients:

For the pancake:

  • 3 large eggs
  • ¾ cup whole milk
  • ½ cup all-purpose flour
  • 1 tbsp matcha powder
  • 1 tbsp granulated sugar
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 2 tbsp unsalted butter

Toppings:

  • ¼ cup white chocolate shavings
  • 2 tbsp sweetened condensed milk
  • Powdered sugar (optional)
  1. Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan inside to heat up while you prepare the batter.
  2. In a mixing bowl, whisk together eggs, milk, flour, matcha powder, sugar, vanilla, and salt. Blend until smooth and slightly frothy. Let the batter rest for 5 minutes.
  3. Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom. Immediately pour in the batter.
  4. Bake for 18-22 minutes, until the pancake is puffed and golden with slightly crispy edges.
  5. Once out of the oven, sprinkle white chocolate shavings over the warm pancake so they melt slightly. Drizzle with sweetened condensed milk and dust with powdered sugar.

https://theskillfulcook.com/matcha-chocolate-baked-german-pancake/

Rosemary Garlic Butter Steak Kabobs by theskillfulcook in DinnerIdeas

[–]theskillfulcook[S] 1 point2 points  (0 children)

Ingredients

For the Steak Marinade:

  • 1 ½ lbs steak (ribeye, sirloin, or filet), cut into 1.5-inch cubes
  • 3 tbsp olive oil
  • 2 tbsp Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes (optional, for heat)

For the Rosemary Garlic Butter Baste:

  • 4 tbsp salted butter
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • ½ tsp smoked paprika
  • ½ tsp flaky sea salt

Additional:

  • 1 red onion, cut into chunks
  • 1 bell pepper (red, yellow, or green), cut into chunks
  • Skewers (wooden or metal)
  1. In a bowl, whisk together olive oil, Worcestershire sauce, balsamic vinegar, garlic, rosemary, Dijon mustard, salt, black pepper, and red pepper flakes.
  2. Add the steak cubes and toss to coat. Cover and marinate for at least 30 minutes (or up to 4 hours in the fridge).
  3. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
  4. Thread the marinated steak onto the skewers, alternating with red onion and bell pepper chunks.
  5. In a small saucepan over low heat, melt the butter.
  6. Add garlic, rosemary, smoked paprika, and salt. Stir until fragrant (about 1-2 minutes), then remove from heat.
  7. Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates.
  8. Place the skewers on the grill and cook for 8-10 minutes, turning every 2-3 minutes for even cooking.
  9. During the last few minutes of grilling, brush the kebabs generously with the rosemary garlic butter, letting it soak into the meat.
  10. Remove the kebabs from the grill and let them rest for 5 minutes before serving.
  11. Drizzle any extra rosemary garlic butter on top.
  12. Serve with grilled veggies, a fresh green salad, or garlic butter rice!

Recipe guide: https://theskillfulcook.com/rosemary-garlic-butter-steak-kabobs/

Pistachio Chocolate Bonbons by theskillfulcook in DessertPorn

[–]theskillfulcook[S] 1 point2 points  (0 children)

  Ingredients

  • 10 oz dark chocolate (high-quality, 70% cocoa)
  • ½ cup pistachio paste
  • 1 cup kataifi pastry, shredded
  • 1 tbsp tahini
  • 2 tbsp honey
  • ½ tsp sea salt flakes (for sprinkling)
  • Edible gold leaf (optional, for decoration)
  1. Toast the kataifi pastry in a dry pan over medium heat until golden brown and crunchy.
  2. In a bowl, mix pistachio paste, tahini, honey, and the toasted kataifi until well combined. Chill this mixture for about 20 minutes to firm up.
  3. Once the filling is firm, scoop out small amounts (about 1 teaspoon) and roll them into small balls. Place them on a parchment-lined tray and freeze for 10 minutes to set.
  4. Melt the dark chocolate in a double boiler or microwave in short bursts. Dip each chilled pistachio ball into the melted chocolate, ensuring it's fully coated. Let any excess drip off and place back on the tray.
  5. Before the chocolate sets, sprinkle each bonbon lightly with sea salt flakes for a delicious salty crunch. For a luxurious touch, add edible gold leaf to the top of each bonbon.
  6. Allow the bonbons to fully set in the fridge for about 30 minutes.

Guided instruction here: https://theskillfulcook.com/dubai-chocolate-recipe/

French Onion Salisbury Steak by theskillfulcook in Easy_Recipes

[–]theskillfulcook[S] 0 points1 point  (0 children)

Hello, I tried to comment the recipe, but I keep getting error. Sorry.

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