Archive for Appetizers and Snacks

April 9th, 2014

Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus

 



It’s Spring – must be time for another asparagus recipe.  As I’ve mentioned before, I remember cutting wild asparagus along the ditch banks in the spring.  Later, my father actually raised asparagus commercially so I have a deep-seeded love for these green spears.  Today’s Prosciutto Wrapped Asparagus is my new favorite.  These yummy spears are a perfect appetizer for Easter or any time of the year – you certainly don’t need a special occasion, in fact a few of these make a fast and incredible tasty low-carb meal.  You can also serve them as a beautiful side dish.

To make this easy dish simply trim your asparagus to about 7 inches and wrap each spear in prosciutto cut length-wise.  Just start at the top and roll it down at an angle.

 

asparagus wraps 013

 

Next just cook them in a tablespoon of olive oil for 2-3 minutes to let the asparagus get nice and tender and the prosciutto brown to brown and crisp like bacon.   Finally, finish it off with fresh ground black pepper.

 

Prosciutto Wrapped Asparagus

 

Yum- the result is amazing and it only took about 10 minutes!  The recipe below is for 12 spears just to give you the ratio, but believe me you will want to make lots more- they are even good cold the next day for lunch!

 

Prosciutto Wrapped Asparagus


Prosciutto Wrapped Asparagus

Ingredients

12 spears asparagus, trimmed to about 7 inches

6 slices prosciutto, halved length-wise

1 tablespoon olive oil

fresh ground black pepper to taste (I like lots)

Directions

Lay each piece of asparagus at a 45 degree angle across one strip of prosciutto and roll down until the asparagus is basically covered.  Heat olive on medium-high heat and cook asparagus until the prosciutto is brown and crisp and asparagus is tender – about 2-3 minutes.  Turn as needed to brown all sides.

Recipe adapted from Eat Drink Paleo.  These spears are so yummy, you’ll have a hard time getting them to the table!

 

Prosciutto Wrapped Asparagus

 

P.S.  Here’s a few other favorite asparagus recipes:  Roasted Asparagus and Goat Cheese Tarts, Asparagus Spring Salad, Chicken Bundles with Asparagus

Do you have a great way to serve asparagus? We’d love to hear about it and maybe give it a try!  Leave us a comment below or send an email!  Have a good week -

kyrasiggie

March 31st, 2014

Basil Pesto

Basil Pesto

 

Lately we’ve been trying to focus on fresh flavors for spring.  This homemade basil pesto says fresh and flavorful in every bite. I know it is so easy to buy pesto at the market – but when you have the time, and especially when you have fresh basil in your garden, this pesto only takes minutes to make the flavor will amaze you!  We love it for sandwiches such as this easy stuffed bread, or most any Panini.  It’s also great in pastas and salads.  Of course, we’ll be bringing you a few new recipes to try it in shortly!

 

Basil Pesto

Ingredients

2 cups fresh basil leaves, packed
1/3 cup pine nuts
3 medium sized garlic cloves, chopped coarse
1/2 cup freshly grated Parmesan or Romano cheese
1/3 – 1/2 cup extra-virgin olive oil
salt and fresh ground pepper to taste

Directions

Combine the basil and pine nuts in a food processor and pulse 3 or 4 times.  Add the garlic and cheese and pulse a few more times.

Slowly add the olive oil while the food processor is on.  Stop to scrape down the sides as needed.

Stir in a pinch of salt and ground black pepper to taste.

 

kyrasiggie

 

March 12th, 2014

Hot Reuben Dip

hot reuben dip 069


Whether you are looking for a great dip to serve on St. Patrick’s Day or gearing up for March Madness, you can never go wrong with this Hot Reuben Dip.   It has all your favorite Reuben flavor in a fun and easy dip – cream cheese, Swiss, thousand island, pastrami, and sauerkraut with a little kick from horseradish and spicy brown mustard.  Serve it up on some toasted rye and you’ve got deli-fresh flavor in a hot and cream dip that is always a party favorite!

 

Hot Reuben Dip

 

 

Hot Reuben Dip

Ingredients

1 (8 oz) package cream cheese, softened
1/2 cup Thousand Island salad dressing
1/3 pound sliced pastrami, chopped
1 tablespoon horseradish
2 teaspoons spicy mustard
black pepper to taste
1 1/2 cup grated Swiss cheese
1 cup canned sauerkraut, well drained
Smoked Paprika for garnish (optional)

Directions

Mix cream cheese, Thousand Island dressing, horseradish, mustard, and black pepper together util smooth.  Stir in 1 cup Swiss and pastrami.  Spread into a 2 cup casserole dish or pie plate.  Top with sauerkraut and remaining 1/2 cup of Swiss.  Sprinkle with smoked paprika.

Note:  To make ahead, cover and refrigerate up to 24 hours before serving.

Bake at 400, uncovered for 15 minutes or until cheese is bubbly.

Serve with toasted  rye cocktail bread, rye crisps, pretzels or your favorite cracker.

kyrasiggie

February 20th, 2014

Chipotle Mayo

Chipotle Mayo



Okay- mayo might not be the most interesting of subjects, but you know what they say  . . . sometimes it’s the little things that make the biggest difference.  The great flavor of chipotle does so much to kick this mayo up a notch {more like two} that you can’t help but love it.  I’ve actually got a great sandwich to share with you tomorrow that incorporates this tasty little condiment, but because you’ll want to enjoy it on so much more it deserves its own place in our Recipe Box!  In addition to any sandwich, try it with fish tacos, fish sticks, crab cakes, burgers, sweet potato fries, or fried zuccini.

Mmmm, now just image what it can do for your next BLT!

 

Chipotle Mayo

Ingredients

1/2 cup mayonnaise (the real stuff)

2 chipotle chilis in adobo sauce

1 tablespoon adobo sauce from the chipotle chilies

1 teaspoon lime juice

black pepper to taste

Directions

Combine all in a food processor.  Pulse until combined.

 

 

February 12th, 2014

Peanut Butter Fondue

peanut butter fondue



This is just for you Peanut Butter lovers! You know who you are. This Fondue is just YUM! If your sweetheart and you share a love for Peanut Butter, how perfect is this recipe for Valentine’s Day? I’m thinking put the kids to bed and enjoy a little of this and a movie at home.

Peanut Butter Fondue

Ingredients:

1/4 cup half-and-half
2/3 cup packed brown sugar
1 Tbls. honey
3/4 cup creamy peanut butter
1/4 tsp vanilla

Dippers, such as fruit, cake, pretzels, cookies, candy, etc…

Directions:

In a medium saucepan, heat the half-and-half, brown sugar and honey to boiling over medium heat. Stir occasionally. Stir in the peanut butter and vanilla until smooth. Pour into fondue pot or individual serving bowls. Dip an assortment of cakes, candy, fruit, pretzels, or cookies.

jocelynsiggie

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