“No matter what people tell you, words and ideas can change the world.” – Robin Williams, Dead Poet’s Society
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Family night this week was attending the first production at Minneapolis Children’s Theatre this year. It was the world premiere of ‘Bina’s Six Apples’, a beautiful and insightful play about the experience of a 10-year-old girl during the Korean War. We kept waiting to hear it was being cancelled because of the surging Omicron virus, but it went on as scheduled. The Guthrie is rescheduling the performance we planned to attend on Sunday, and our church also is meeting online at this time. Many schools are also going on a break from the classroom to online study for a week or two… due to both staff shortages and many parents keeping their children home.
RECIPE OF THE WEEK
This week’s recipe was the breakfast dish our friends brought for our annual New Year’s Eve celebration. She got the recipe from Ree Drummund of the Food Network… great to have on hand for a quick breakfast or eating on the road.
CHEESY HAM & EGG HAND PIES
- 2 tablespoons salted butter
- 7 large eggs
- 1 tablespoon chopped fresh chives
- Kosher salt and freshly ground black pepper
- 1 cup diced ham
- 1/2 cup shredded mozzarella
- 1/2 cup shredded Cheddar
- One 17.3-ounce box frozen puff pastry, thawed
- 2 tablespoons poppy seeds
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly.
Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside.
Make an egg wash with the remaining egg and a splash of cold water in a small bowl.
Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes.
Serve hot and enjoy.