Sometimes you just have stuff in your refrigerator that needs to be used and THEN you sign up to bring an appetizer to a party. There is nothing more fun for me than to use those two things as motivation to make something new.
So direct from my refrigerator with forever present prosciutto and asparagus amongst numerous herbs and cheeses, comes a great appetizer that will please the pickiest of eaters. My daughter Carly (who in her head, hates asparagus) LOVED these and her eyes lit up upon taste testing!
TIP: Most pre-packaged Prosciutto comes with plastic dividing each piece. Use that as leverage to roll each batch of asparagus (it’s easier)
- 1/2 pound of asparagus (ends cut off and then cut in half)
- 8oz of prosciutto
- 2 tbs of chopped fresh flat leaf parsley
- 2 tbs of chopped fresh rosemary
- 2 tbs of chopped fresh chives
- 2 tsp of salt
- 2 tsp of salt
- 1/4 cup of grated Parmesan
- 3 tbs of olive oil (or enough just to make the mixture pasty)
Preheat oven to 425 degrees. Spray baking sheet with cooking spray. Have a bowl of ice water ready before starting. Blanch the asparagus by bringing a pot of water to boil, drop in the asparagus and cook for two minutes ONLY! Then give the asparagus an ice bath.
Add the herbs, cheese, olive oil and salt and pepper to a medium bowl and whisk together.
When the asparagus has cooled (about 5 minutes) drain on paper towels and toss into the herb mixture.
Roll 2-3 asparagus in one sheet of prosciutto and place on the baking sheet. Bake for 10 minutes and drain on paper towels.
Serve immediately or at room temperature. You can also cut the final products in 1/2 to serve more as well as make a nice bite size appetizer.
This is a great dish for a cold and rainy night.
Source: Chicken Cacciatore
Sorry for not posting in a while. New food journey and had to be sure that I was giving you some solid stuff, so I’ve been practicing.
My new food journey is to really reduce carbs and only treat myself only every once in a while. This is really the easiest change I’ve made in my eating EVER!! I don’t feel hungry and once your body adjusts to the way you’re eating, everything feels better. I will post more on that journey when I have some more to say :-). But for now chicken cacciatore! With rice for the family and zucchini noodles for me….and I don’t care!!
This dish is quick easy and so yummy on a cold rainy day like we are having here today.
8 chicken thighs
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging (I used coconut flour, nobody knew the difference)
3 tablespoons olive oil
1 large green bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup chicken broth
1 1/2 teaspoons dried oregano leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side, saute in batches if needed.
Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Add in the chicken broth. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked about 20-30 minutes.
I saw this on the Delish web site and had to make it myself, I have altered it with some nuts and seeds to make it a bit more dense and filling. I am currently on a new food journey which I will fill you in on later, but it involves a lot less carbs in my diet with a significant Keto/OS flare . I have been journaling this change and will share the journal, the recipes I’ve developed as well as the transformation (I hope) I can reveal at a later date.
But this is so delicious and filling that I had to share prior to anything because I know I can serve it to All Day because it has avocado. It will keep you full all morning, and it has great fats that are so good for you!
Chop the nuts and chia prior to adding the cauliflower and you’ll have a nice base.
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After melting coconut oil in a large fry pan and add a spoonful of cauliflower/nut mixture, flatten it out as best you can in order to get that great crispinees across the whole “toast”. Don’t use butter to do this portion please! Coconut oil is clean frying and doesn’t burn what you’re cooking when trying to achieve a crisp coating.
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- 1 tbs organic coconut oil
- 1 tbs butter
- 1/2 head of cauliflower cut into bite size pieces.
- 1/4 cup of almonds (flavor of choice)
- 1/4 cup of macadamia nuts
- 1 tbs chia seed
- two large eggs
- 1 tsp sea salt
- 1/2 lemon juiced
- 1/2 avocado
- slice of cheese (optional)
In a small food processor (I still have my 25 year old Sunbeam Oskar, I love it). Chop the nuts and chia seed by using the pulse feature until it’s nice and grainy. Add the cauliflower and salt (minus a pinch for avocado mixture) and pulse again. Meantime smash 1/2 avocado with a pinch of salt and lemon juice, set aside.
In a medium bowl add one egg lightly beaten to the cauliflower/nut mixture and mix well.
Place a 1/4 measuring cup full of the mixture to heated coconut oil, press down firmly. Fry on both sides for approxmately 2 minutes each side or to your desired crispiness.
Melt butter and fry egg the way you like it, this truly is best when the yolk is runny. Towards end of cooking, place your favorite cheese on top if you desire.
Spread the avocado mix onto the “toast” and top with egg and enjoy.
Number one son is leaving to go back to school this weekend, so it’s time for me to get all his favorites in before he heads to his home away from home. He LOVES these potatoes!
Goes great with the Sliders for visitors they gobbled them up. These are very easy! But please again I plead that you do not use pre shredded parmesan cheese on these either, just like my REAL Mac and Cheese, it’s waxy and processed! Also, it doesn’t stick well to the potato (it just slides off), and doesn’t taste nearly as good as a good elbow greased grating of some real parmesan. Use the smaller grater side, it makes nice soft flakes that stick well and make a great crust on the fries. Also mixing them in small batches (so 1/2 the ingredients below with a 1/2 of the potatoes) allows them to be coated a bit more evenly, it’s up to you, but look at the small batch coverage.
When you cut the potatoes into wedges, don’t make them too thin or they won’t stand up well on the baking sheet. Also don’t fool yourself that they all will stand up like pictures in magazines, at least 1/3 of them will be on their side. Just flip them half way during cooking so they get evenly crispy.
- 4 Tbs GOOD Olive oil
- 2 Tbs Garlic powder
- 2 Tsp seasoning salt (Lawry’s) or regular sea salt
- 2 Tsp Italian seasoning
- 1/2 to 3/4 cup of grated (not shredded) parmesan cheese
- 4 Russet potatoes cut into wedges
Preheat oven to 375 degrees. Wash, dry and cut the potatoes into wedges. Place potatoes in large bowl and drizzle with olive oil, garlic powder, seasoning salt, and grated parmesan. Toss well to coat all of the potatoes. Place on a single layer on a baking sheet with skin side down (as best you can). Bake for 40 minutes, turn the potatoes if needed 1/2 way through cooking.
All Day loves salads with nuts and fruit! I made these in Continue reading
During Thanksgiving, All Day and I were able to host a lot of my family here at our house. There were a lot of different recipes flying around and it was so fun to see folks working in the kitchen.
I was shocked at how well we worked together in the kitchen with all of those cooks. I think I just stirred my gravy and barked out orders (my sisters will attest). But nonetheless it was such a great week and Turkey Day could not have been better.
In the midst of this chaos, my Nephew-in-law made an awesome appetizer of bacon wrapped asparagus that was so yummy. I found myself the following weekend going through the refrigerator getting rid of gone by leftovers and found one more bacon wrapped asparagus. I needed desperately to get those flavors back again! I had a ton of eggs and also happen to have some Creme Fraiche I needed to use, so I was going to make a fritter out of that appetizer if it killed me. I did it, served it to my neighbors and it was delicious. I may now be on a fritter kick, so watch out. With this recipe you can either blanch fresh asparagus (directions in recipe) or use leftover if it’s not boiled to death and soggy.
These fritters were so good, that I’m sharing them with all of you. And thank you wonderful Nephew-in-law Ny for the inspiration!
- 1 lb of asparagus diced into small pieces (a little less than bite size)
- 4 Tbs of Good Olive Oil
- 2 Tbs chopped fresh rosemary
- 1/2 – 1 lb of chopped cooked bacon
- 1 Tbs salt
- 1 Tbs ground pepper
- 2 eggs lightly beatened
- 2/3 cup of all purpose flour
- 1/2 cup of Creme Fraiche or Sour Cream
- 1 Tbs chopped rosemary
- 1/2 tsp of seasoned salt
Blanch the asparagus in a quart of boiling water for 3 minutes and then give an ice bath immediately.
In a medium mixing bowl place chopped asparagus, 2 Tbs olive oil, bacon, rosemary, salt and pepper and toss to coat.
Add the flour and eggs to the vegetable mixture and fold in.
Heat oil in large saute pan. Scoop out about 1/4 cup of the batter and place in the hot oil, press down with bottom of measuring cup and fry 2 minutes on each side.
Mix together all 3 ingredients and serve with fritters for dipping