Prosciutto Wrapped Asparagus Bundles

I love prosciutto! Any way I can possibly add to a dish I will do! This is a very easy but fancier side dish!

This side dish has a nice “WOW” factor. These little asparagus bundles are wrapped with salty crisp prosciutto! Yum!

Prosciutto Wrapped Asparagus

Ingredients:
1 lb asparagus
6-8 slices prosciutto
1 T olive oil
2 t salt
2 t pepper
2 t garlic powder
2 t onion powder

Directions: Preheat oven 400.  Chop the bottom 2 inches off the asparagus.  Bundle 5-6 stalks of asparagus together and wrap with a slice of prosciutto. (You can make the bundles bigger or smaller)

Drizzle the bundles with olive oil and season with the salt, pepper, garlic and onion powder. Bake in the oven for about 12-18 minutes. (Time depends on the temp of the oven and also how you like the asparagus cooked) If you prefer the asparagus to be cruncher, cook for about 12-13 minutes, if you prefer it softer cook 17-18 minutes.  By this time the prosciutto will be crispy! Enjoy!

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Cheesy Mexican Cauliflower Rice

Over the last 2 years I’ve really gotten into cauliflower rice.  Cauliflower rice has become such a popular side dish, especially with those who follow low carb and keto eating plans.  I enjoy it because it’s an easy way to get more veggies into my meals.

This recipe is beyond simple.  I will be honest, I prefer cauliflower that’s already riced.  I loath cutting or grating cauliflower rice.  LOL.  Yes, I know that’s a strong word, but I really don’t like it at all.  I prefer to just buy it already riced, fresh or even frozen.  The organic frozen rice I get from Trader Joe’s is by far my favorite. The pieces are nice and small and it cooks very well.  If you want to be a warrior and use fresh cauliflower go for it! Regardless this recipe is delish and simple.

Mexican Cauliflower “Rice”

Ingredients:
12 oz, frozen cauliflower rice
2 T Butter
¾ cup shredded cheese (I used Mexican mix)
¼ cup chunky salsa
2 garlic cloves, minced
1 small onion, diced
2 t low sodium taco seasoning (more to taste)
½ t garlic powder
½ t onion powder
½ lime, juiced
½ T olive oil
2 T chopped fresh cilantro
Sprinkle salt and pepper

Directions: Cook cauliflower rice in the microwave according to package but reduce the cook time by 2 minutes.  Heat a medium sauté pan on high heat.  Add oil and let heat a minute before adding in the onion and garlic.  Sauté the onion and garlic for 3 minutes. Add in the cauliflower rice, butter and taco season, garlic and onion powder.  Add the salsa and lime juice and stir.  Let cook covered 4-5 minutes.  Add the shredded cheese and mix until fully melted, season with salt and pepper and sprinkle in cilantro and serve immediately.

Note: You can also cook the cauliflower in a pan first vs in the microwave. I like doing in the microwave as I feel like it produces less water.  If there is water you can just drain in prior to adding to the sauté pan.

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Buffalo Chicken Drumsticks

This recipe is SO simple. You only need 3 ingredients.  I love a simple recipe.  These are like giant buffalo wings!  You can use any spicy buffalo wing sauce that you have on hand.  I had Franks RedHot on hand so that’s what I used! Give these a try and let me know what you think.

Buffalo Chicken Drumsticks

Ingredients:

8 chicken drumsticks
1/2 cup buffalo sauce
1 Ranch seasoning packet

Optional: Ranch/Blue Cheese Dressing

Direction: Preheat oven to 400°. Pat dry the drums. Try and pull the skin over to completely cover the drum. Sometimes the skin starts to slide off or not cover completely.

Sprinkle the ranch seasoning over the drumsticks evenly.

Bake chicken in the oven for 45 minutes. Remove from the oven and brush buffalo sauce  on the drumsticks and place back in the oven for another 10-15 minutes. (Note: Cooking times will vary depending on oven and size of drumsticks.) They are done with the meat is no longer pink at the bone and the liquid runs clear or when chicken reaches an internal temp of 165°.  Let rest a few minutes and then serve with ranch or blue cheese dressing.   20200517_004240.jpg

Peanut Butter & Jelly Bites (Low Carb)

I made up these little bites when I was doing Low Carb diet.  I needed something to cure my sweet tooth and these were perfect.  They are made with mini fillo dough shells.  You can buy in your local grocery store.  The shells can typically be found in the frozen food section, usually by the pie crusts! They are really delicious!

Peanut Butter & Jelly Bites (Low Carb)

15 mini fillo dough shells, thawed
6 oz softened cream cheese
4 T creamy peanut butter
1 T sugar substitute (I use Swerve)
1/4 cup sugar free raspberry jelly

Directions: I a medium bowl, add in the cream cheese and sugar substitute and cream using a hand mixer.  Add in the peanut butter and continue to mix with hand mixer. You are looking for a creamy smooth texture.

Scoop the mixture evenly into the fillo dough shells and top with a small scoop of jelly. Enjoy!

If you plan on eating later or the next day you can make the peanut butter mixture and put in the refrigerator until ready to use.  These don’t store very well as after a few hours they may start to get soggy.

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Fresh Guacamole

I love avocados, so in turn I love guacamole!  I make it whenever I have some avocados that are getting soft.  It’s very easy to put together this recipe.  I personally do not like tomatoes in my guacamole, so this has none. 🙂  There isn’t really much else to say, just take a look and give it a try for your next snack or Taco Tuesday! Cheers!

Fresh Guacamole

Ingredients:
6 ripe avocados
2 jalapeño peppers, diced (seeds removed, unless you want it spicier)
1 medium red onion, diced
1 bunch cilantro, chopped
3 garlic cloves, minced
1 t salt (more to taste)
1 t pepper
2 t cumin
1 t cayenne pepper
1 lime, juiced

Directions: Cut fully around the avocado with a knife from top to bottom.  Twist to open and remove the pit and scoop or cut out the inside of it.  Add to a medium bowl.  Smash the avocado with a fork, making sure to remove any lumps.

Add in the jalapeño.  If you want the guacamole mild then just add in the pepper. Omit the seeds and membrane from the pepper.  If you want a little more spice, add in seeds and membrane.  Adjust to your preferred spiciness.

Next add in the red onion, garlic and cilantro.  Mix well.  Add in the lime juice.  More or less to taste.  Season with salt, pepper, cumin and cayenne pepper and mix.

Let sit either at room temperature or in the refrigerator for a while to let the flavors marry. Make sure to tightly wrap bowl with plastic wrap, pushing down the plastic wrap to cover the guacamole.

Serve on tacos or as a dip. Enjoy!

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Fake Out Keto “Potatoes” (Radishes)

When I was doing a low carb/keto diet I was missing my potatoes. I love potatoes in every form. I had come across people who were saying that roasted radishes kind of give off the flavor or a red potato. I was skeptical at first, I really was. I decided to give it a try and much to my surprise, they were alarmingly good. The flavor of the radish completely changes once you season them up, add some olive oil and roast in the oven.

I was so surprised and I think you will be too. I hadn’t had a radish in years. When my Dad was alive we use to always put them in our salads so it’s was a long time since I actually bought radishes. I decided to buy some to eat raw too and it just took me back. I forgot I actually liked them.

I know this seems odd, but seriously give it a try. Does it 100% taste like a potato? No, will you never want to eat a potatoes again because that’s how good this recipe is, No. BUT it’s a good way to add some more veggies to your diet and in a fun way that makes you think you are eating something besides radishes.

Fake Out Keto “Potatoes” (Radishes)

Ingredients:
1 lb radishes, cleaned and cut into 1/2s or 1/4s depending on size)
2 T olive oil
2 t salt
2 t pepper
2 t Garlic & Herb Seasoning (See Things I buy on main page)
2 t salt
2 t pepper
1 t dried parsley

Directions: Preheat oven 400°. In a small bowl mix together the oil with the seasoning. Add in the radishes and mix well. Make sure to fully coat the radishes. Add to a baking sheet and roast in the oven 25-35 minutes (depending on size) The radishes are done with they are fork tender and golden in color. Season with a sprinkle of salt and pepper and serve.

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