Peach, Nectarine & Blackberry Croustade, Prosciutto Wrapped Chicken and More…!

Normally, I can be very precise about my recipes. Don’t get me wrong, I definitely experiment. But, usually (and especially with the first time trying a recipe), I measure everything specially out to a “T” and then some.

However, yesterday, I decided to go rogue (for me, at least) which consisted of not measuring exact amounts (gasp!) as well as taking just one look at a recipe and trying to replicate it (Although in hindsight, I should have done just a wee bit of research).

First, I knew I wanted to make a dessert involving fruits. Initially, my quest for a fruit filled dessert resulted in only one fruit in mind; however, all of the fruit at the grocery store started to beckon at me to be taken. So, one fruit quickly turned into two different fruits… and, at that point, I figured I’d just add one more! So, the end result? A jubilee of peaches, nectarines and blackberries in the form of a fruit-filled Croustade.

Peach, Nectarine and Blackberry Croustade

1. Make the dough from this Croustade recipe.

2. Cut fruit and combine with sugar, lemon juice and nutmeg in a bowl.

3. Flatten dough into a circle. Arrange fruit onto the top. Fold crust over so that it touches the edges of the fruit.

4. Brush edges with whipping cream and sprinkle sugar on top.

5. Bake at 400 degrees until crust browns and filling starts to bubble (eyeball between half hour to one hour).

6. Serve with ice cream!

Secondly, I saw a recipe for Chicken Thighs Wrapped in Prosciutto and Rosemary from the blog Stacey’s Snacks Online on Pinterest (by the way, side note – this is an amazing blog with plenty of very tasty recipes!). I took one look and knew instantly that I wanted to make it. But, my exuberance exceeded my judgement and I didn’t even check how to make it (As mentioned previously, I’m not sure that I’d quite recommend this tactic; however, I’m lucky that this recipe turned out well despite the odds!).

Prosciutto Wrapped Chicken With Rosemary

1. Marinate chicken breasts in sauteed garlic, lemon juice, olive oil, salt and pepper.

2. Place sprigs of rosemary onto the top of each chicken breast. Wrap in prosciutto over the rosemary.

3. Bake for 25 minutes at 375 degrees. During the last three minutes of baking, drizzle balsalmic vinegar onto the chicken. Check to make sure that chicken is done.

4. Eat!

The original recipe from Sarah’s Snacks Online calls for chicken thighs and to grill the chicken. Although this chicken tasted delicious baked and the rosemary added a nice touch, I’d like to try Sarah’s method or perhaps try sauteing for a minute or two on each side in a pan before baking to make sure the prosciutto morphs into its most delicious crispified (yes, this is a made-up word) state.

Both these recipes are fairly simple and broad enough that they can be modified to add many ingredients (croustade) or be prepared in varying ways (baked versus grilled chicken).

In conclusion, I’m glad that I tried something new, picked versatile recipes and fulfilled my stomach (and others) at the same time!


And… one last thing!

I am very appreciative that Posh Little Designs and Leslie the Foodie nominated my blog for the Versatile Blogger Award and the Liebster Blog Award. Thank you to both – I am honored. I follow both of these blogs and love seeing the content that they produce! If you haven’t checked out their blogs already, I highly recommend that you do 🙂

Cheers!

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How to: Pita Chips

I am pretty sure that I could not live without hummus. Basically, on average, I consume a lot more than is considered to be normal of carrots, celery and pita chips as a result of my hummus addiction. Since one cannot “make” carrots or celery, I figured it would be fun to make pita chips.

Step 1: Get Pita Chips and Garlic

Step 2: Cut Garlic and Pita Bread

Step 3: Toss Pita With Olive Oil,
Salt, Pepper, Garlic and Other Spices

Step 4: Place On Baking Sheet and Bake
For 15-20 Minutes at 425 Degrees
Step 5: Dip in Hummus and Enjoy! 

These are quite simple and take little time to make. Plus, I think they taste better than pita chips from the bag. My suggestion is to dip them in sun dried tomato hummus.

Cheers!

Olive & Garlic Foccacia Bread

I have never been one to crave bread, choose to consume it on a whim or eat multiple slices while waiting for dinner at a restaurant. However, for me, focaccia bread is in its own category. I absolutely adore the buttery taste of this bread that is often complimented by simple ingredients like sea salt, pepper and garlic. For this time, I added kalamata olives and roasted garlic to spice it up.

Step 1: Stir Yeast, Salt, Pepper, Olive Oil and Water Together

Step 2: Chop Kalamata Olives

 Step 3: Stir in Flour and Let Rise

 Step 4: Season, Bake and Eat!

For me, this results in a simple equation: balsamic + olive oil + focaccia bread = buttery goodness. Perhaps it’s a good thing I don’t have bread too often!

Cheers!

Bacon Mashed Potatoes With Dill

I absolutely LOVE mashed potatoes. Yet, I usually stray away from making them as a result of the copious amounts of fattening substances that are used in its making. But, since Christmas only comes once a year, I figured I could use that as my excuse to make unhealthy foods.

This recipe for Bacon Mashed Potatoes With Dill adds to the unhealthiness factor with the addition of bacon; however, the bacon adds a nice twist, especially when paired with dill (a spice I would have previously never thought to use!).

Step 1: Peel Potatoes and Slice Into
Two Inch Chunks

Step 2: Cook Bacon; Reserve Liquid

Step 3: Add Salt, Sugar, Pepper
and Cider Vinegar to Liquid

Step 4: Cook Potatoes; Mash Them and
Add Fat Mixture, Cooked Bacon and Dill

This was definitely an indulgent mashed potato recipe. Although I felt exceptionally full after, I would consider making this recipe again and perhaps adding garlic and a few other spices for additional flavor (in another 365 days of course!).

Cheers!

Stuffed Tomatoes

Whether in sauce, on a burger, in salads, sundried or whatever other combination, I absolutely love tomatoes. Just think about it, tomatoes already exist in endless combinations of recipes and food concoctions. At least for me, I deem the esteemed tomato to be a staple. But, it seems like I’ve just gotten used to the same tomato-based recipes for the last few months. Plus, in many of my dishes, the tomato was just a side ingredient and not the main hero. So, I decided to find a recipe that was both different and featured the tomato as the main deal: Stuffed Tomatoes (Sunny Anderson from the Food Network).

Step 1: Chop Basil and Garlic; Cut Tops Off
Of Tomatoes and Remove Insides 


Step 2: Combine Parmesan Cheese, Basil,
Garlic, Bread Crumbs, Olive Oil, Salt, and Pepper 


Step 3: Stuff Mixture Into Tomatoes


Step 4: Bake and Enjoy!

I actually really liked this recipe. It was super simple and I loved the tomato as the main feature!

Cheers!

Glorified Cheese Pizza


During one of my last few visits to the store, I happened to pick up a copy of Real Simple. The cover held the infamous “3 Ingredient” featured recipes. I was instantly intrigued. If you haven’t noticed already, I really enjoy making simple recipes and ones that require few ingredients. Therefore, I was extremely drawn towards this issue.

One of my favorite recipes that I saw was for a “flat-bread-esque pizza”. Since I already had puff pastry leftover from making a Rhubarb Tart (as seen here), I knew that this would be the perfect recipe. Plus, whenever has melted cheese and tons of carbohydrates not resulted in a pleasantly awesome situation? Unless something goes drastically wrong, I’d say pretty close to never!

So, I decided to make this recipe. Even though I cheated (I used more than the 3 ingredients as listed in the recipe), I would make this again and again. Real Simple has it right — 3 ingredients (plus a few more minor ones) always wins!

Step 1: Thaw Pastry Dough and Roll Out


Step 2: Cut Tomatoes


Step 3: Layer Cheese and Tomatoes Onto
Puff Pastry; Add Olive Oil, Salt/Pepper, and Spices 


Step 4: Bake and Enjoy!


I absolutely loved this recipe. Although this definitely resulted in just another glorified version of a cheese pizza, it definitely tasted better than a frozen pizza or one from the local joint down the street. The flakiness of the crust just can’t be beat and the authentic gooey-ness was perfection. I’m smitten.

Cheers!

Turkey Chili

I am habitually cold during the Winter months. I often find myself shivering or continuously making tea in an attempt to increase the temperature of my frigid body. Besides cozy blankets and scaulding beverages, the one food item that always seems to warm me up and simulateneously satisfy my taste buds is chili (especially spicy chili). As a result, during one of these cold January days, I decided to make a healthier and super-simple recipe of Turkey Chili.

Step 1: Heat Onions in Olive Oil Until
Translucent; Brown Turkey in Skillet

Step 2: Add Tomatoes, Kidney Beans,
Chicken Stock, and Black Beans to Large Pot

Step 3: Add Onions and Turkey to Pot;
Simmer for 1 Hour; Stir Frequently

Step 4: Add Cheddar Cheese/Sour Cream/
Whatever You’d Like and Enjoy!

This was an incredibly simple  dish. Of course, due to my love of spicy flavors, I added almost quadruple the amount of hot sauce recommended and added an additional teaspoon of cayenne pepper and red chili pepper flakes. Totally recommend it!

Cheers!