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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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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Fancy BLT with Arugula & Fresh Mozzarella (Minus the L)

If you’ve followed me for a while you’ll know how much I love BACON!  I literally love it!  I can eat it all by itself or I can make a sandwich with it.  BLTs are classic sandwiches. I feel like when someone hears you made a BLT for dinner, the immediate response is “Oh that sounds so good!”  It’s just the truth!!  I made this fancy verison of a BLT.  I kicked it up a few notches with the one! Feel free to add more or less of an ingredient. I love arugula so I add a lot and I love bacon so I add a few slices! More bacon the better!

You will want to give it a try. The flavors in the sandwich will be an explosion!

Fancy BLT with Arugula & Fresh Mozzarella (Minus the L)

Ingredients:
Yeilds 2 Sandwiches

4 slices sour dough bread
8 slices, bacon cooked, crispy
1 medium tomato, thinly sliced
1 cup fresh arugula
4-6 slices fresh mozzarella
1.5 T extra virgin olive oil
2 garlic cloves
2 t Italian Seasonings
1 t salt

Directions: Preheat oven 400.  In a small bowl mix together 1 T extra virgin olive oil and Italian seasoning.  Set aside.  Take the garlic cloves and cut off the top exposing the flesh of the garlic.  Rub the garlic on the sourdough bread, both sides.  Next brush the olive oil mixture on the bread to fully coat on both sides.  Place in the oven for 4-6 minutes until it gets crisp. Then add 2-3 slices of fresh mozzarella to 2 of the pieces of bread.  Heat another 2-3 minutes (optional, this is just to lightly melt the cheese)

In another bowl add the arugula, (more or less if you prefer)  drizzle with remaining half table spoon of olive oil and season with salt. Set aside.

Once the bread is done, remove from the oven and assemble the sandwich.  Add half the arugula mixture to both pieces of bread on top of the fresh mozzarella, next add 2 slices of the tomato and 3-4 slices of bacon.  Top with other slices of bread and cut in half and enjoy!  It’s a beautiful looking sandwich and it taste even better then in looks!

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Cheeseburger Cupcakes

These little cheeseburger cupcakes are so fun to make. This post isn’t going to be recipes for these little cute cupcakes. It’s just going to simply explain how to assemble them.  I made these for my favorite little people.  My niece and nephews a while back, when they were a few years old.  They are 12, 10 and almost 10 now.  These are very sweet, they are more for the look, but the kids didn’t eat much of them back then.

I got such a kick out of making these.  When I put them together I actually bought some of the stuff and made some of the components of this cupcake.  Take a look below how to make/assemble them!  These would be perfect for a BBQ!

Cheeseburger Cupcakes

Bun: Yellow cupcakes (unfrosted) either homemade or store bought
Burger: Brownie Bites
Cheese: Melted Marshmallows with yellow food coloring
Ketchup: Red Frosting ( Just put along the edges, so you can see it)
Lettuce: Coconut flakes with green food coloring
Seeds: Rice Cereal

Directions: To assemble these adorable cupcakes, cut the yellow cupcake in half. Add the brownie bite to the bottom half of the cupcake.  After melting the marshmallows put over top of the brownie bite.  Add a little bit of red frosting (just to the outer area so you can see it.) Next sprinkle on the coconut flakes.  Top with the other half of the cupcake and add a few pieces of rice cereal to act as the seeds on the bun.

 

Classic Tomato Bruschetta

I’m happy the weather is finally starting to feel like spring. As the weather gets warmer I do like to try and eat a little lighter.  Light snacks, or light meals.  Lots of salads and fresh fruits and vegetables.

This classic bruschetta is a perfect example of a light and bright snack or lunch.  You can mix it up with other ingredients but this one is just a classic tomato bruschetta!

Classic Tomato Bruschetta

Ingredients:
4 medium tomatoes, diced
4 cloves garlic, minced
6 fresh basil leaves, chiffonade (finely shopped)
3 T shaved parmesan
3-4 T extra virgin olive oil
2 t salt
1 t salt

Crostini:
1 baguette (about 10 oz) sliced 1/4 inch thick
3 T olive oil
2 t salt
2 t pepper

Directions: In a medium bowl add in diced tomatoes, garlic, basil and olive oil and mix well. Season with salt and pepper (more or less to taste)  Put in the refrigerator and let chill for about 1 hour.

Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

Remove the tomato mixture and mix in the shaved parmesan cheese.  Next add a spoonful of the tomato mixture to the top of the crostini.  Serve immediately.

Note: You can add the cheese on top of the tomato mixture.  I chose to mix in so then it doesn’t fall off.  You can also add a splash of balsamic vinegar for an extra kick in flavor.

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Chili Cheese Wonton Nachos

These wonton nachos are a perfect change up to the traditional nachos.  I absolutely love making chips with the wonton wrappers!  I sometimes buy them to just make up a batch of chips and eat with salsa or dip.

They cook super fast and can go from under cooked to burnt very quickly so you must keep an eye on them.

You can switch up the nacho toppings to whatever your heart desires.  I made these nachos when I had very little food in the house.  I actually used a can of chili and then topped with cheese, onion and sour cream.  The canned chili has a nice smokey flavor that adds to these nachos.  If you have ground beef at home, feel free to make your own taco meat, or add in some diced chicken!  Either will be delicious in this recipe.

Chili Cheese Wonton Nachos

Ingredients:
20 wonton wrappers, cut in half
2 T olive oil
2 t salt
1 small can no beans chili
3/4 cup shredded cheese
1/2 small onion, diced

Additional Optional Toppings:
Salsa
Avocado
Guacamole
Black Beans
Olives
Lettuce

Directions: Preheat oven 400.  Add the wonton wrapper to a baking sheet. Brush with olive oil on each side and sprinkle with salt.  Bake in the oven 7-8 minutes, flipping halfway through.  (Keep an eye on them as they can burn quickly, cooking times will vary) If they aren’t that crispy but are starting to get golden, remove from the oven and let sit.  They will crisp up as they cool.  Let cool completely before assembling the nachos.

Add the chili to a small sauce pan and heat completely through. (Or in the microwave)  To assemble the nachos, lay the wonton chips down on platter and top with the chili, cheese and diced onion and top with remaining toppings you want.  Serve immediately!

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