You know what I really hate? I hate it when I’m cooking something I see online and it doesn’t turn out to be as pretty as the picture the recipe maker has posted. How frustrating! It’s funny how that happens. It’s much like life…
Tonight I’ve been thinking about my friend Heidi. It’s funny I’ve known her for a really long time. Since we were in middle school, if not before. In high school we weren’t really friends. We tolerated each other, because our boyfriends were best friends. Eventually she and I both left those relationships behind us and moved on to new relationships. We ended up unknowingly having children that ended up being the same age, same schools, some of the greatest friends. At some point, we became great friends. The best of friends. It’s like we had been best friends our whole lives. She’s like a sister to me.
I think it’s funny how things turn out. There are many things in this world beyond our control. Every once in a while we end up with a relationship that’s a diamond in the rough. Then you end up surprised by the brilliance of that relationship. It’s just important that we hang on and look at things beyond the wrapper. You’ll end up surprised by what you find.
1/2 pepper, chopped
1/2 small onion, chopped
1 lb steak (I use ribeye)
1/3 cup heavy cream
1/3 cup milk
salt, pepper, and garlic powder to taste
Saute in olive oil the onion and pepper in a skillet. Remove. Slice steak (or cube). Brown. Once browned add back the onion and pepper. Add salt, pepper, and garlic powder. I generally do the garlic like I do the salt and pepper, to taste. Add milk and heavy cream. Cook until the liquid is mostly absorbed. Lay out puff pastry. Cut into 3’s long ways and side ways. Should end up with 9 squares. Place each pastry in a sprayed muffin tin section and push into cup. Add spoonful’s of meat until evenly distributed. Bake 10-12 minutes until browned. Remove and add mozzarella cheese to the top of each puff pastry section. Bake again until cheese is bubbly.