Late last week we tried out the below recipe. Not too difficult and definitely tasty! Plus, I was able to use the leftover puff pastry to make yummy dessert napoleons with nutella!
Shrimp & Andouille Puffalettas
Degree of Difficulty: 6
Mess Factor: 8
This wasn't too difficulty of a recipe, but it did require several different cooking/prep methods which is where it gets the high mess factor. Matt prepared the red pepper sauce in the food processor, while I cooked up the shrimp & andouille sausage on the stove and baked the puff pastry in the oven.
As soon as I find my camera cord, I will blog about the Crock Pot Pot Roast Sliders and the summer blanket I am making for the girls. I am on a mission to find a good side dish for an Easter Egg Hunt lunch, so if you have any good suggestions be sure to send them my way!