Fruit Turnovers For Fall…She Bakes!

I received several inquiries about my “famous” fruit turnovers that my husband showed off on his FB page.  I may have bragged a little too since I’m not usually a good baker, but these are even Amanda proof!  I’ve been making them for years (pre-Steve) and these turnovers were actually one of the favorite treats my dad would request.  I guess you could say I have the recipe burned into my memory, probably for life!

I make the turnovers from scratch and honestly it’s so darn simple.  Ok, well I almost make everything from scratch.  I will admit that I cheat on the pastry sheets and use these by Pepperidge Farms.


Here’s what you need to be your own Betty Crocker and impress those holiday guests with homemade turnovers…wink wink!


  • 1 box of pastry sheets (depending on how big of a batch you want to make) –> each sheet makes 4 turnovers and there are 2 sheets per box for a total of 8 turnovers
  • 2-4 nectarines or peaches (white or yellow works – it doesn’t matter); I default to apples in the fall since peaches are usually out of season (insert sad face)
  • Cinnamon
  • Nutmeg
  • Brown sugar
  • White sugar
  • 1 egg + water = egg wash!
  • 1/2 stick of salted butter
  • Baking sheet, non-stick spray and foil
  • Sugar sprinkles (for garnish before baking)

Here we go!

Step one – take out your pastry sheets from the freezer and thaw.  You want them chilled so they’re easy to work with, so I leave them out for about 15-30 minutes.  FYI – room temperature sheets are difficult to handle and will stretch.

puff pastry dough_edited

Step two – make your filling while your sheets are thawing.  For this you’ll need thinly-sliced pieces of ripe fruit.  What I do is I half the peach, remove the pit, then half the big half and thinly slice half moon shapes until I reach the end.  Set aside in a mixing bowl.  Add 1/2 cup of brown sugar, a heaping teaspoon of white sugar, a light dusting (about a 1/4 teaspoon) of nutmeg and a few good dustings (about 1 teaspoon) of cinnamon.  I really shake the cinnamon for these, but be careful with the nutmeg because it can be overpowering.  Melt your butter and pour over the fruit and spice mixture

Tip – don’t forget to preheat your over to 400 degrees when you start so it’s ready in time!

Step three – once all of the fruit is seasoned and mixed, set aside and make your egg wash.  I crack one full egg and wisk for a few seconds, then add a few drops of water from the sink and wisk a little more.  I don’t worry about filtered water since these are going to bake at a high heat and there’s so much flavor already.

Step four – lay out your pastry sheets and cut into 4 equal squares.  I only unfold one sheet at a time so the other stays chilled and doesn’t start to stretch/deform.  The key is to have the dough firm enough, but not frozen.  Brush the bottom and right side (L shape) of the square with egg wash and fill with your fruit mixture (a full spoon full) in the center of the square (like a taco).  Fold over the top half and secure the edges, it should look like big triangle.  I move each sealed turnover to a greased baking sheet that I have laid foil down and sprayed with non-stick spray.  Repeat until all squares are sealed and on the baking sheet.


Step five – brush each turnover with egg wash and cut a small slit on the top (I do a diagonal cut over the fullest part in the center).  Sprinkle with the sugar flakes so they glisten after baking.  I go big on these for the after look!  Bake at 400 degrees for 10-15 minutes.  Our oven isn’t always accurate, so I turned up the heat to 410 degrees and finished browning them for another 5-8 minutes while I closely watched them.  Remove and set on a cooling rack, then devour!

This recipe results in a BIG FOOD BANG! for little effort.  Also, don’t be afraid to try different fruit varieties in the filling.  I’ve made these with an apple filling and a pear filling as well.  Haven’t tried any berries yet, but I am sure those would be equally as delicious.  Enjoy!




Road Trip to Humboldt County – My First Time Up North!

Steve travels for work quite a bit.  It’s not very often that I get to reap the benefits of those trips because they’re usually during the work week for me, but this weekend we decided to make a couple’s road trip out of the dreaded long ride to Eureka for business.  We left the house fairly early Saturday morning and started our adventure north on Hwy 101.  I’ve never been past the town of Hopland, so this was all uncharted territory for me!  We made a few stops along the way and our stop in Leggett was quite possibly one of the coolest touristy things I’ve ever done.  We pulled over and drove through a historic, 2400 year-old tree.  The grounds were beautiful and Chandeller Tree was magnificent.  Of course I made Steve go in the gift shop and snagged a memento of our trip, a very cool hand-carved wooden magnet of a car driving through a tree!

After continuing on, we stopped one final time in Fortuna to grab a Starbies (what I call Starbucks).  Funny side note – the barista, this young ever so sweet gal, complemented me and started gushing about my outfit and everything I was wearing.  As I blushed and said thank you so much, Steve blurted out “she has a fashion blog”, and the gal was instantly curious and kept asking me questions.  I got so embarrassed and didn’t quite know what to say, other than thank you over and over again while trying to get my red face to calm down!  He couldn’t figure out why I was so embarrassed and to be honest, I couldn’t either.  I guess I still feel like I know nothing about fashion or home decor or cooking for that matter, and this project is just a fun, creative release that no one will take interest in or care about.  Eventually, I hope I learn to take a compliment better and have confidence in myself and what makes me happy, which has been this blog!  It also made me recognize how much I appreciate anyone and everyone (even if it’s just one follower) who supports this venture, especially my husband and the stranger, barista gal at Starbucks in Fortuna, California!

After what seemed like hours on the road, we finally made it to the hotel in beautiful Eureka.  Just kidding!  There is nothing beautiful about the town of Eureka except for our hotel room which was a total score!  Steve splurged and got us the fireplace/jacuzzi suite and it was fantastic!  The three-person tub was flanked by shiny mosaic tiles and the fireplace had this cool modern marble mantle and mirrored piece…very swanky for a Holiday Inn Express and Suites!

Hotel tub_edited

This is so awesome, I want one!

Hotel fireplace_edited

I also want one of these in our living room…Steve said no!

He left me at the hotel for the afternoon, finished his work and came back to pick me up for our next adventure.  We went as far north as McKinleyville and stopped at Clam Beach, a place he always found inspiring and comforting during his travel days up in these parts 10+ years ago.  We sat and listened to the waves crash and watched the sand move with the breeze.  This spot on the California coast was one of the most peaceful beaches I’ve ever been to.  The sand was so soft and pure, the beach was clean, the people were friendly and the coastline was breathtaking.  It was a little slice of heaven and I’m so happy I got to experience it with my partner in this crazy life.

Beach smooches_edited

My forever everything!

We also spent time in the town of Arcata and toured the downtown square area, dined on yummy Italian food at Mazzoti’s and ended our evening at Slice of Humboldt Pie, where I splurged on Black Bottom Banana Cream Pie with Chocolate Ganache- Check out these yummy pies!

Before we left town Sunday morning, we made sure to stop by Los Bagels in downtown Eureka and grab a “famous” bagel.  In my opinion, the only thing great about this place was the bacon and chive schmear and the everything bagel seasoning you could buy by the jug!  #idontgetit

Los Bagels_edited.jpg

All work aside, it was a perfect weekend and reminded us both that sometimes, work can be fun and how lucky we are to get along and not want to kill each other after 8+ hours in a car together!  Until our next adventure!





Chimichuri…Roybal Style!

Ladies and gentlemen, the first of many Steve Roybal Kitchen posts…wahoo!  I used to love to cook, or forced myself to love to cook out of necessity until I met my now husband, who thankfully kicks my ass in the kitchen.  I have almost zero guilt coming home to a delicious, freshly cooked meal because I have the fun task of cleaning the kitchen after…insert shocked-faced emoji here!

All joking aside, he makes a mess, but it’s totally worth it.  I admire his creative mind and sharp tongue (for tasting purposes) when it comes to creating recipes and blending flavors.  He’ll hit the store on his way home, grab random ingredients and then bam…dinner is created.  According to him, the trials aren’t always a slam dunk (he’s going to kill me for writing that), but they are always made with love and taste good to me (earning bonus points back)!

Fast forward to a few months ago where a group of Piner High School buddies came back together for a cooking throw down.  Mike Graves, one of the Graves twins made this chimichuri sauce and paired it with pancetta (Italian bacon) wrapped salmon bites.  I don’t eat salmon EVER, but the chimichuri was to die for.  I swear I could bathe in that sauce and it got Steve’s wheels turning to re-create it.  He must have been patiently waiting for the perfect cut of beef to pair it with and boy did we find it strolling around downtown Healdsburg one Sunday afternoon.  We made a stop at the newly opened Journeyman Meat Co. and were immediately hooked.  This place is a great local go-to for us for specialty butchered meats, home-cured salumis and homemade sausages…all reasonably priced minus their dry-aged case which offers filet mignon steaks for $50 a pop.  I’m sure they taste like butter, but for now we’ll settle for the equally tender hanger steak cut for the bargain deal of $12/lb.


He’s made this dish twice for me now after I bugged him to make another trip to HBG for more hanger steak just yesterday!  Here’s the link to their shop – Buy Journeyman Co. Meats!



So, where did this long-winded post lead you all…well I though it would be fun to share his super not so secret anymore recipe for chimichuri!  Here’s what he had to say about this to-die for, mouth watering, make your eyes roll back in your head sauce…

From the Master Chef himself, “I don’t really use a recipe, I’ve been adding/tasting as I go each time I make this, but it goes something like this”:

  • 1 bunch of Italian Parsley
  • 1 bunch of chives (the secret ingredient!)
  • 4 cloves of garlic
  • 1/2 shallot roughly chopped
  • ABOUT 2 tbsp of red wine vinegar (I usually end up adding more towards the end though)
  • Salt to taste (I probably use about 1 tbsp) and then
  • Add the EVOO as I pulse until I get the consistency I want (not sure what that means!)

He said, “I think that’s about it” so there you have it folks.  Mangia!