Howdy foodie peeps
I need to first apologize because this post will be kind of short, and probably full of typos.
Why you ask?
Welllllll this girl did one of the dumbest things I think I have ever done!
You see, a couple months ago I purchased a Mueller Spiralizer, that doesn't just spiralize, it has a juicer, and a mandoline slicer. It sat unopened, and unloved, on top of my refrigerator until last Tuesday. The kids were coming over for dinner, and I was making a gorgeous beef roast, along with some horseradish gratin potatoes. I was uber excited to have them over because it has been a hot second since they were here for more than just a bit to pick up the G-baby, after we watch her, on Fridays. Soooo I was flying around, trying to get my work done, clean up the house a bit, and getting dinner going.
I had already rubbed the roast with a delicious dried porcini mushroom rub (that recipe will come soon, you will understand why in a bit), and that was out on the counter warming up a bit before I put it in the oven to roast away to perfection. So I needed to get the potatoes ready for the gratin.
Now, if you have seen my other gratin recipe, you know that you need to cut about 2 pounds of potatoes into 1/8th inch slices, and that is a pain in the errr rear. Then the light bulb went off
BING there is a mandoline in that spiralizer set.
You see where I am going with this?
So I peeled up my taters, got out the mandoline, and set upon the task to slice those babies up. But these potatoes were on the small side, so trying to plug the food guard into one end, while slicing it up, was kinda difficult. So I got this bright idea (said verrrrry sarcastically), to start the slicing and then, once I got about half way through the potato, plug in the food guard to finish up the slicing.
That seems safe doesn't it?
Well to my brilliant mind it seemed fine
So away I go
I grabbed a towel, and briefly looked at my finger. The cut was on the top of my right middle finger, and went knuckle to knuckle, but it hadn't started bleeding yet, so I though "I will just wrap it with a towel and keep pressure on it and it will be fine right?".
I tried to call Kevin at work, but his phone was off. So I just figured I would wait the 2 hours until he got home from work, and then we could just wrap it up and BING, BANG, BOOM, I could get back to the task of cooking dinner.
Then the kiddos got here, and my son took a quick look at the cut, which now began to bleed like a stuck pig
"Mom, that is really bad, you should probably get stitches!"
"Naaaaa, it will be fine, I will just wrap it really good"
I get the "look" from him. When did the son start giving the Mom the "look"? Oh wait, it was when she was being really realllllllly stupid!
Needless to say, when Kevin got home, he took one look and we were out the door to urgent care. And, 2 hours, and 6 stitches later, I was back home, with a fast food burger and a big ol' wrapped middle finger that was throbbing like crazy
Dinner ended up being postponed until the next day, and Kevin refused to let me finish slicing the potatoes. I wonder if he will ever let me touch that thing again?
Thank goodness these little bites of deliciousness had just come out of the oven when all of the hubbub started, so I was able to get them into the fridge, and the weren't ruined.
At least I had Cranberry and Jalapeno Goat Cheese bites to drown my sorrows, and damaged pride, in!
Cranberry and Jalapeno Goat Cheese Bites
- 1 sheet of puff pastry, defrosted according to package instructions
- 8 ounces of goat cheese, cut into 16 cubes
- 1/3 cup Cranberry Jalapeno Relish (can use plain store bought in needed)
- Preheat the oven to 400 degrees F.
- Spray a mini muffin pan with nonstick cooking spray.
- Roll the puff pastry sheet into a 10" x 10" square on a lightly floured surface. Using a sharp knife, cut four 2.5" slices one way, then cut four more 2.5" slices the other way, making 16 squares.
- Press the squares into the muffin pan and bake empty cups for about 8 minutes, or until they begin to turn golden brown.
- Remove from the oven and press the center of each cup down with the back of a small spoon if puffed up. Place one cube of goat cheese into the bottom of each puff pastry cups, and return to the over to finish baking, approx 7 minutes, or until the cups are the desired golden brown.
- Remove from the oven and top with 1/2 teaspoon of the Cranberry Jalapeno relish.
- Serve warm or at room temperature.
Prep Time: 00 hrs. 15 mins.
Total time: 30 mins.
Tags: cranberry, jalapeno, appetizer, goat cheese, puff pastry
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