Ham and cheese rolls

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These ham rolls are not only a quick snack when friends come over, but also my kids favorite lunch. They go great with tomato soup. The are good warm or room temperature.

1 sheet of puff pastry

1/2 pound sliced ham

2 cups shredded cheddar cheese (sliced swiss is actually better)

2-3 tablespoons dijon mustard

Herb cream cheese BC8901F3-688A-4C4B-A7A3-22C558E26D42

Preheat the oven to 400 degrees. Roll out the pastry dough once fully thawed. Spread mustard on the dough. Layer the ham evenly. Sprinkle with cheese. Roll the dough so the dough is at the longest length possible. Slice into 1/2-3/4 inch circles. Place on parchment paper about 1-2 inches apart because they will increase in size. Place 1-2 teaspoons of the cream cheese spread on each top.  Bake for 20-30 minutes or until golden brown. This should make 18-20 rolls.

Virginia’s Tuna Salad

 

Basic. Simple. My version is healthy and amazing.

Good food doesn’t have to have complicated unusual ingredients.

The type of tuna makes a huge difference. Part of what makes this tuna so great is that it is not a super wet salad. It will not make bread soggy. To accomplish this texture, draining the tuna is the key step.

The ingredients:

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1. Drain tuna. This recipe is for the large 12 ounce can. Press it through a strainer until there is no water at all. Seriously important.

2. Shred 1/2 to 1 small yellow onion and a stalk of celery. I use the large side of a cheese grater. After, I press all of the juice from this too. I have done this with small diced veggies but it really changes the flavor and texture. I perfer shredded.

3. Spices. 1/2 teaspoon Spike seasoning. 1/8 teaspoon of each black pepper and Himalayan salt.

4. Add 2 tablespoons of Miracle Whip.

5. Add juice of 1/2 of a small lemon. About 1 tablespoon.

This makes enough for about 3 sandwiches. It keeps in the fridge for 3-4 days.