Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

Even if your football team isn't still in the running for the Super Bowl (my Colts still are so far, YAY), you will probably have or go to a Super Bowl party. It's an event that appeals to a great deal of people. You might be cheering for the team playing against the one who knocked out your team, just want to see the commercials or half-time show, or don't really care about any of it and just want to socialize and eat. Whatever your motive, appetizers will need to be made and eaten by all. Why not make your friends think you spent all day in the kitchen with these "fancy" appetizers that are really easy. The recipe for these, the original is found here, is easy and you can customize them if you want different kinds or aren't a fan of avocado. My hubby isn't an avocado fan so he did some with jalapeño instead. Try different salsas, different flavors of cream cheese, or even add a new ingredient like bacon. No matter what you choose, they will be devoured and leave everyone wondering how you had time to make something so fantastic! Enjoy!   

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

Ingredients
1 large sheet puff pastry, thawed
1 ripe avocado, halved and mashed
1/3 cup cream cheese (approximately 1 teaspoon of cream cheese per pastry square)
1/3 cup salsa (approximately 1 teaspoon of salsa per pastry square
1 egg, beaten

Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper, Silpat liner (recommended), or spray them very well with cooking spray.

Thaw one piece puff pastry according to package direction, making sure it is completely thawed. Flour your working surface and roll out the pastry as thinly as desired into a square shape.

With a pastry or pizza cutter, cut the puff pastry into approximately 16 squares. An easy way to is to get them as even as possible is to start on one side. Cut the pastry in half, then those two halves in half. Repeat going the other direction. You will now have 8 bottoms and obviously 8 tops.

On the 8 bottoms, place a little bit of the avocado, about 1 teaspoon cream cheese, and about 1 teaspoon salsa. Place the 8 "tops" on top and seal by pressing the edges with a fork. If your fork sticks, dip in flour before pressing on the pastry. Once all are completely sealed, brush the tops with the beaten egg.

Bake for 15 to 20 minutes, or until browned and heated through. 

Remove from the oven, let cool slightly, and serve while still warm.

Pork Tenderloin Sliders with Sriracha Miracle Whip

Since we are traveling back to Indiana next week for Christmas, I thought it would be fitting to share a recipe that has Hoosier written all over it. That folks, would be the breaded tenderloin. As this article written on the Chicago Tribune states website, it is a "Midwest classic". You can hardly walk into any dining establishment without seeing it on the menu. While they may vary slightly from restaurant to restaurant, one thing remains the same, they are huge! The tenderloin is about twice the size of the bun (not an exaggeration). I can honestly say I've never eaten a whole one in one sitting before. I have three methods for eating these monstrous sandwiches. One, I eat the breaded tenderloin that is out of the bun and dip it in sauces (mustard and mayo) as a sort of appetizer, then, I take the rest of the sandwich home. Second, I just go ahead a chop it in half. I'll eat one half and take the other home for later. Or third, I make the recipe below which is for a slider version so you can have a couple or as many as you would like! They are perfect for tailgating or feeding crowds and you can dress them up as you prefer. I like mine with cheese, sriracha miracle whip, lettuce, tomato, and avocado. The sriracha adds a nice kick while the Hawaiian rolls bring a subtle sweetness to it. No matter which way I choose to eat mine, it always reminds me of home! Enjoy! 

Pork Tenderloin Sliders

Ingredients

Pork

Hawaiian Rolls

Oil of choosing (we used our deep fryer)

1 Egg

1 Tablespoon milk (we used 2%)

1/2 cup flour

1/4 cup Yellow Corn Meal

1/4 cup Sweet Maui Onion Kettle Cooked Potato Chips (Deep River Snacks brand), crushed

1 teaspoon Salt

1 teaspoon Pepper

Optional

Lettuce

Cheese

Avocado

Tomato

Miracle Whip

Sriracha (mixed with Miracle Whip for a kick, add as much or as little as you like)

Preheat deep frier to 350 degrees.

In a bowl, beat egg and  mix in milk.  In separate bowl mix flour, yellow corn meal, of crushed sweet onion chips, salt, and pepper.

Take a mallet and pound out the pork tenderloin.  Using kitchen shears, cut into "slider size."  Coat with flour mixture, then toss in egg mixture, and then coat again in flour mixture.  After double coating, toss in deep frier.  Fry for 5 minutes or until golden brown.