Appitizers

Crunchy!

Posted on May 17, 2017. Filed under: Appitizers, Snacks, Uncategorized | Tags: , |

Let’s talk snacks. Pretty much all of my posts are either healthy meals or desserts. I never really write anything about snacks. Which is weird, because I LOVE snacks. Like a lot. Especially if they’re crunchy. Even better if you can dip them in something. My favorite? Tortilla chips and queso dip. Or Unos croutons in bleu cheese (judge me, but it’s sooo gooood).

But, when I cut out processed carbs (save a mocha with whipped cream, and yesterday’s rhubarb loaf, I haven’t had any) I had to figure out what to eat for a post show/work snack, or even a during work/show snack. I bought some flavored cashews and almonds, but I wanted more. Then I remembered, I had chickpeas. You know what chickpeas makes? Hummus.

Hummus is such an easy dip to make I’m almost embarrassed to say I had been buying it. But why buy it? It only has a few ingredients, and they’re all pretty easy to find. I say pretty easy because in Chicago, Tahini sauce is pretty common, thanks to the diverse population.

This recipe is very easy, as I said. You can serve it with pita chips, or as I’ve been doing some crunchy veggies.

Sriracha Lime Hummus

Here’s what to get from the store:

Chickpeas
Tahini Sauce
Garlic
Lime Juice
Sriracha

Sriracha Lime Hummus

1 can of chickpeas
1 tbsp tahini
3 cloves garlic, peeled
1 tbsp lime juice
1 tbsp Sriracha
Salt, pepper, paprika

  1. Put everything  (including the liquid from the chickpeas) in your food processor and blend until it’s your desired consistency. Taste to adjust seasonings. Serve with your favorite veggies.

I’m very proud of myself. I generally have very good self control, except of course when it comes to my favorite snacks. That being said, I’ve now been grocery shopping twice and haven’t even looked at the chips. I did have a dream that I was eating Oreos, but I don’t really crave the bad stuff. Tonight some friends and I are going to Kuma’s Korner for burgers, that’s going to be interesting. Mainly because I haven’t had anything really fatty in a while. Last night I ate a lot of the loaf batter (because, you have to) and my stomach kind of hurt after. So we’ll see how my stomach will deal with cheese burgers.

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Rollin on the Riverrr

Posted on March 29, 2016. Filed under: Appitizers, Uncategorized | Tags: , , , |

Not a bad song, if I say so myself.

Easter was a lot smaller this year than it has been in the past; normally my Aunt Peg hosts, but this year between her eldest getting his PHD and her youngest giving birth to her newest grandson, she decided to not host. (I guess she’s hosting next Sunday, but I’ll be working). So this year, it was just my parents, Sarah and Jacob.

I still wanted to make something. I kept seeing recipes for Buffalo chicken stuff, and decided I was going to do a veggie version. (Sarah’s been a vegetarian since high school). I’m not sure why, but I settled on Buffalo chickpea egg rolls. They’re simple, still pretty healthy, and SUPER good. Like, really good. I put celery in that batch, but I think if I did it again, I wouldn’t put the celery in them again. It ended up getting a little soft for my taste (but dad ate it, and he doesn’t like celery).

This recipe is very easy and takes almost no time at all. I didn’t make the Buffalo sauce, I bought that, but I could have if I’d had more time to prep. I ended up prepping on Thursday.

Buffalo Chickpea Egg Rolls

Here’s what to get from the store:

Chickpeas
Egg roll wrappers
Buffalo Sauce
Celery Sticks
Bleu Cheese Crumbles
Greek  Yogurt
Lemon Juice

Buffalo Chickpea Egg Rolls with Greek Yogurt Bleu Cheese Dip

For the Egg Rolls:
Egg Roll wrappers
Chickpeas
Buffalo Sauce
Bleu Cheese Crumbles
Celery Sticks

For the Dip:
1/2 Container Bleu Cheese Crumbles
1/4 cup Greek Yogurt
Splash Lemon Juice
Salt, Pepper, Cayanne

  1. Toss the chickpeas in the Buffalo sauce. To assemble the egg rolls, place one celery stick on the corner, then some chickpeas, then top with bleu cheese crumbles. Roll the rolls tightly, seal with water. Repeat until you feel you’ve made enough. Brush with olive oil, then bake in a 400 degree oven for about 10 minutes. If you’re pre baking, don’t brush with olive oil, only cook for 5 minutes. Day of, add the oil and cook for another 5.
  2. To make the dip: mix the crumbles, yogurt, juice and spices. Taste to adjust seasonings.
  3. Serve egg rolls topped with extra bleu cheese, more Buffalo sauce and the dip.

I started watching the documentary Cooked on Netflix.  In an episode I watched yesterday, one of the featured interviewees said “Eat whatever you want, you want a whole apple pie? Eat it, you want cookies, cake, eat those to. Just do one thing, make every since part of it. You know what will happen? You won’t make all it” It’s an interesting concept. If you make all of those things, they’ll be better for you than store bought, but, you’ll be so tired and over it afterwards that you won’t want to eat all of it. I’ve kind of always believed it, mainly because I’ve experienced baking a lot of stuff then not wanting to eat it all. And, as you know, I’ve been a huge advocate of cooking for yourself.  You’ll be amazed at how much better you feel physically and mentally after cooking for yourself for a while.

 

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Hummus? You Barely Know Us!

Posted on February 18, 2016. Filed under: Appitizers, Uncategorized | Tags: , , |

According to Facebook, 8 years ago yesterday, my college roommate, Katie and I cooked all the food. For not that many people. I get like that sometimes, I start cooking and I can’t stop. Yesterday was another one of those days. I used only half of the sweet potato for my frittatas, and I didn’t want to just leave the rest of it.

So, I decided to make chips. And with chips, I need something to dip the chips in. I have a bad addiction to dipping things. I get made fun of at one of my jobs because I’ll get fries and about 6 different sauces. Anyway, I had seen avocado hummus online before and had all the ingredients, so why not?

This is very easy to make, and very healthy. The chips are oven baked and everything in hummus is good for you, packed with protein and fiber.

Garam Masala Spiced Sweet Potato Chips with Siracha Lime Avocado Hummus

Here’s what to get from the store:

Sweet Potato
Garam Masala
Chickpeas
Avocado
Lime
Tahini

Garam Masala Spiced Sweet Potato Chips

1 sweet potato
Olive Oil
Salt, Pepper, Garam Masala, Tumeric

  1. Slice the sweet potato into rounds using your mandoline, if you have one. Toss them in the oil and spices and spread on a baking sheet.
  2. Bake in a 400 degree oven for 20 minutes, making sure to stir. The thinner you cut the chips, the more crispy they will get, but make sure not to burn them!

Siracha Lime Avocado Hummus

1 1/2 avocado (you can use 1, I had a half lying around)
1 can chickpeas
2 cloves garlic
1 tbsp tahini
Juice of 1 lime
Salt, Pepper
Siracha

  1. In your food processor, dump the can of chickpeas (liquid included), the avocado, garlic, tahini and lime juice. Blend until smooth, then add seasonings and siracha. Blend again, then taste to adjust seasonings.

I may have over done my yoga last night, my back is very sore today. It’s not awful, it’s kind of nice.

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Cheesing

Posted on December 29, 2015. Filed under: Appitizers, Uncategorized | Tags: , , , |

Sorry about this being so late! Life got in the way, and I’m not going to be able to cook this week, so this is the only post. (I need to plan my vacation).

I wanted to make some appetizers for Christmas, like I did for Thanksgiving. One of the things I made was the pastry puff wrapped asparagus I’ve made before. That one was a big hit, there was none left. Instead of just a regular aioli, I made a baslmic aioli to dip it in, and that turned out really well. The other thing I made was a brie wrapped in puff pastry (I can’t remember the French name for it) with cranberries and pine nuts. I love brie and was really impressed with how well it turned out. (Ok, not really, I’m actually pretty awesome)

Both recipes are really easy, and don’t take too much time at all.

Here’s what to get from the store:

Brie
Cranberries
Pine nutes
Puff pastry
Balsamic vinegar

Balsamic Garlic Aioli

1 egg
2 cloves garlic
1 tbsp lemon juice
1 tbsp balsamic reduction
1 cp olive oil
Salt, pepper, parsley, basil, oregno

  1. Put about 1/2 cup of balsamic vinegar in a sauce pan, bring to a boil and let reduce by half. You may have more than a tablespoon, you can store it in the fridge for at least a week.
  2. In a blender, place egg, lemon juice, garlic, reduction and seasonings. Blend to make an emulsion. Slowly drizzle in the olive oil while blending to mix.

Baked Brie with Cranberries and Pine nuts
(I didn’t measure anything, sorry guys!)

Cranberries
Brown Sugar
Pink Moscato
Orange Juice
Cinnamon
1 wheel brie
1 puff pastry sheet

  1. In a skillet, place about 10 cranberries with equal parts Moscato and orange juice. Add cinnamon and about a tablespoon on brown sugar. Cook until just before they start popping. Drain and toss in some white sugar.
  2. In another skillet, toast about a tablespoon of pine nuts until brown.
  3. Place the cranberries and pine nuts on top of a wheel of brie. Place the brie in the center of a puff pastry sheet.
  4. Bring the corners up to the top and make sure to seal everything together, you may need to use some water.
  5. Bake in a 350 degree oven for about 20 minutes, or until the puff pastry is brown.

You’d think that winter would be slower for restaurants, but you’d be wrong. Last week was one of the busiest weeks I’ve worked between the two jobs, and this week is gearing up to be pretty busy as well. On top of that, my insoles on my shoes broke down and I need new ones. You never really realize how important good shoes are until they star breaking down. My legs and feet HURT after work.

New year is coming soon. Some people make resolutions, I don’t really do that anymore. I don’t see the point. I know it’s mostly symbolic, still don’t see a point. Besides, I don’t need to change anything, I’m pretty fantastic as it is

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Dippy, Drippy Cheese

Posted on December 11, 2015. Filed under: Appitizers, Uncategorized | Tags: , |

My page is blowing up! (..I’ve had like 12 views guys, and a bunch of likes, this is great!) I’m pretty stoked, I’m glad people are viewing my page and maybe even using my recipes.

If yesterday’s recipe was the most healthy I’ve done, this one..well, it’s not the opposite, but it’s not the most healthy, either.

I’m a snacker, and I love dips and crackers the most. I try not to keep it around the house, but then again, I can’t really just make a meal every time I’m hungry. (And I don’t want to eat all my bananas, those are breakfast!). While I was walking around Target today, I decided I wanted to get dip..and somehow that turned into a baked Greek yogurt and cheese dip…cause…why not? I did accidentally get vanilla, but luckily the vanilla flavor baked out.

This recipe doesn’t take long at all, and it’s not TERRIBLE, Greek yogurt is much better than sour cream. It would be a great appetizer for your upcoming holiday party.

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Baked Bleu Cheese and Feta Greek Yogurt Dip

Here’s what to get from the store:

Greek yogurt
Feta cheese
Bleu cheese
Fresh basil

Baked Bleu Cheese and Feta Greek Yogurt Dip

2 cloves garlic, smashed
1/2 cup Greek Yogurt
Equal Parts feta and bleu cheese
Fresh Basil, chopped
Salt, pepper, paprika, parsley
Lemon Juice

  1. Mix everything together, taste to adjust seasonings. Put into a ramekin
  2. Bake in a 350 degree for about 15 minutes, or until the dip starts bubbling. Add more cheese to the top and cook just a little more. Serve with crackers of your choice.

Today was kind of a day off, I have my show tonight, but I don’t have to leave for another 2 hours, but I kept busy. I would have liked to just sleep in, but that apparently didn’t want to happen. But, I got a lot of stuff done, so today was at least productive. Maybe soon I’ll get my day to laze around and play the Sims…

Can we also talk about the fact I didn’t wear a coat today? It’s December 11 in Northwest Indiana, I shouldn’t be able to leave the house with just a sweatshirt on.

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Stuffin it up!

Posted on November 28, 2015. Filed under: Appitizers, Uncategorized | Tags: , , , |

I was going to write this post yesterday..but I was SO UNCOMFORTABLE from all the food I ate.

Ok, I didn’t really eat as much as I thought I would. Ever since my body changed a little bit, I can’t eat a whole bunch before getting really stuffed. I also bloat so much it looks like I have a mini food baby. It’s weird.

This year my mom did Thanksgiving. Normally my Aunt Peg and Uncle Dan do it, but Aunt Peg was helping with a doctoral paper..so she wanted to focus on that. I get it, it’s a few hundred pages to edit. So instead of having about 10-15 people, there were just 5. Now that doesn’t mean we didn’t have a lot of food. Mom still made a whole turkey..and 3 pies. I still wanted to have some appetizers as well. I’ve been thinking about baked jalapeno poppers and I HAD to make stuffed mushrooms (Aunt Peg always does them, doesn’t feel like a holiday without them). I did both recipes two ways, with and without meat, for Sarah the vegetarian. She actually doesn’t eat meat, unlike me who still does from time to time.

Sarah and Jacob also got a new dog, my puppy nephew, Odie. That meant I had to make home made dog treats. I didn’t get a picture of those, but I saw his fuzzy face and just had to give him all the treats.

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All these recipes are very easy and can be prepped ahead of time to be baked the next day.

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Quiona or Sausage Stuffed Mushrooms

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Baked Jalapeno Poppers with blackberry bbq sauce

Here’s what to get from the store:

Large jalepenos
Cream Cheese
Sharp Cheddar
Shredded Gouda
Crescent Dough
Bacon
Button Mushrooms
Mild Italian Sausage
Quiona
Blackberries
Brown Sugar
Molassas
Hoisen Sauce
Whole Wheat Flour

Stuffed Mushrooms

1 Cup quiona, cooked
2 Mild Italian Sausages
2 cloves garlic, smashed and chopped
Shredded Cheddar and Gouda
Button Mushrooms
Salt, Pepper, curry powder, paprika

  1. Cook the quiona, add cheeses and spices, set aside.
  2. Brown the meat, adding garlic, salt and pepper near the end.
  3. Remove the stems of the mushrooms and scrape out the black gills. Stuff with either the sausage or quiona.
  4. Bake in a 325 degree oven until browned.

Baked Jalapeno Poppers

Jalapenos
2 Cans Cresent Roll Dough
2 8 oz blocks cream cheese, softened
1/2 cp shredded sharp cheddar
1/2 cp shredded gouda
Bacon
Garlic powder, salt, pepper, paprika, cayenne pepper

  1. Slice the jalapenos in half length wise and remove the seeds.
  2. Mix the cream cheese with shredded cheeses and spices.
  3. Stuff the cream cheese mixture into the jalapenos. Wrap a slice of bacon (optional) then a piece of the crescent dough.
  4. Bake in a 325 degree oven until crescents are browned. Serve with Blackberry BBQ Sauce (recipe below)

Blackberry BBQ Sauce
(I didn’t measure anything for this..sorry!!)

Apple Cider Vinegar
Brown Sugar
Molassas
Hoisen Sauce
Blackberries
Worcestershire Sauce
Salt, pepper, garlic powder
Flour

  1. Mix everything in a sauce pan and bring to a simmer. Add the flour to thicken. Take off the heat and blend with an immersion blender.

Homemade Dog Treats
(Based off a recipe from Damn Delicious)

2/3 cup pumpkin puree
1/4 cup peanut butter
2 large eggs
3 cups whole wheat flour, (I used 2, air here is DRY)
Shredded Cheddar

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.
  3. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
  4. Place into oven and bake until the edges are golden brown, about 20-25 minutes.
  5. Let cool completely.

I’m getting a little frustrated with all the global negativity that’s been surrounding me. It’s insane that people are trying to create the same problems we’ve been through many times in the past. I’m about to start getting rid of anyone who posts anything raciest or anti-Muslim or “war on Christmas” I’m pretty much done. If you refuse to at least see the other side of the story, there’s almost no point in trying to talk to you.

Ok. Rant over. Trying to get around SAD is hard, but I’m pushing through.

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Some like it Hot

Posted on May 14, 2015. Filed under: Appitizers | Tags: , , , |

I really like spicy food. I don’t know if it’s the flavor, or the way my lips feel after eating something hot, but I love it. The older I get, the more I like it. Even though I don’t eat a ton of food from Bdubs, when I do I’m dipping it in our mango habanero sauce, which is probably the most spicy sauce we have. Add it to some bleu cheese dressing and it’s perfect.

I’ve been having a craving for a Buffalo style sauce as of late; I love the vinegar sauces they’re so full of flavor! But, as much as I do like chicken wings, that wasn’t what I wanted. I haven’t used quiona in a while, and I’ve seen ideas online for different quiona bites, so I decided to give a Buffalo quiona bite.

Like most of the things I make, this is better for an appetizer if you have a crowd of dudes coming over to watch the old sports ball, but I’m going to (attempt) to eat these all by myself. We’ll see how it goes, I’ve had 3 and I’m kind of stuffed already. I didn’t do a ton of measuring for this recipe, so I apologize in advance if the amounts are off. Sometimes I feel like I’ve gone back in time; I remember seeing a lot of great grandma’s recipes that had approximate amounts but you had to adjust on the go. I kind of like cooking this way, unless there’s a specific chemical reaction, measurements can be adjusted.

Buffalo Quiona Bites

This recipe is pretty easy, but it does take some time.

Here’s what to get from the store:

Quiona
Buffalo Sauce (I used Texas Pete because it’s on sale)Gorgonzola crumbles (if you don’t like it, you can get another)
Bleu Cheese
Greek Yogurt
Lemon Juice
Panko

Buffalo Quiona Bites with Bleu Cheese Yogurt Dip

For the bites:

1 1/2 cups quiona
Dijon Mustard
3 eggs
1 cup Panko
Salt, black and white pepper, paprika
Handful of Gorgonzola
Buffalo Sauce
1 1/2 tablespoons butter

For the Dip:

1 cup Greek yogurt
Handful Gorgonzola and Bleu Cheese
Lemon Juice
Salt, black and white pepper, garlic powder

  1. Soak and cook your quiona like you normally would. Drain and let cool.
  2. Add the quiona to the mustard, eggs, panko, seasonings and cheese. Mix and make sure the mixture sticks together. Form into little balls and place on a cookie sheet lined with tin foil and greased. Bake in a 350 degree oven for about 15 minutes, or until the balls are firm. (haha..I’m 12 sometimes)
  3. While the bites are in the oven, combine the butter and buffalo sauce in a sauce pan and cook down. If the sauce is too lose, you can add some flour.
  4. Make the dip: mix the yogurt with the cheese, juice and seasonings. Taste and adjust as needed.
  5. Once the bites have firmed up, add the butter and sauce mixture to them and cook for another 5 minutes. Take out of the oven and add some more of the sauce without the butter. Serve with the dipping sauce and celery, if you have any. (If you’re one of those weirdos who doesn’t like bleu cheese…you can use ranch, but I will judge you!)

I got a small cold over the weekend. I HATE being sick, even if it’s small it annoys the crap out of me. I couldn’t find my sudaphed yesterday so I had to buy some after work. Thanks to that, I’m almost 100% better, I’ve had so much energy today thanks to it.

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Overboard!

Posted on May 9, 2015. Filed under: Appitizers, Main Course | Tags: , , , |

You know what’s great? Sleeping with the windows open with the temperature drops 20 degrees over night. Hello sore throat. And of course I had to work. I think with both jobs I’m topping well over 50 hours this week. Needless to say, I’m kind of tired.

That being said, I was also starving. After working both jobs yesterday, the last thing I wanted to do when I got home last night was eat. Today, all I wanted to do was eat. I had seen some sweet potato fry nachos online the other day and had been wanting  to make them for a while. I had originally wanted to make them for Cinco de Mayo, but I worked (see a pattern?) My two days off this week were filled with movies and sushi with Shawn and the Book of Mormon with the GTB peeps, so no cooking at home.

Today, I managed to get out of work early and was weirdly excited to do my laundry and cook some food. (Boring, right?)

This recipe is SUPER easy, but it does take a while. I guess you can substitute frozen sweet potato fries to save time, but I used actual sweet potatoes. I also cooked enough for an army, so feel free to make cuts on ingredient amounts.

Sweet Potato Fry Nachos

Here’s what to get from the store:

Sweet potato
Black beans
Mexican blend cheese
Jalapeno
Red onion
Poblano pepper
Queso Fresco
Zucchini (I put this in because I had one, but you don’t need to use it)
Tomato

Sweet Potato Fry Nachos

2 sweet potatoes, cut into fries
3 cloves garlic, smashed and chopped
1 zucchini chopped (optional)
1 poblano
1 jalapeno, diced
1 tomato, diced
1 1/2 cup shredded Mexican cheese blend
Queso Fresco
1/2 can black beans, drained
Handful of red onion, diced
1 avocado, cubed

  1. Saute the sweet potato in coconut oil until browned and starting to soften.  Season with salt and pepper. Add the garlic and saute some more. Place the poblano on a burner to char the outside. Put aside then dice.
  2. Spread the fries on a baking sheet lined with foil, add the zucchini and poblano.  with more salt, pepper, paprika, cilantro and cayenne pepper. Bake at 350 degrees for about 15 minutes, stirring part of the way through.
  3. Once the zucchini has cooked, add the jalapeno, tomato, onion and beans and stir. Add the cheeses and cook until everything has melted. Add avocado once it comes out of the oven.

I have been using coconut oil for over 2 years, but this is the first time I’ve actually cooked with it. I was a little concerned it would add a coconut flavor to the potatoes, but it actually didn’t.

The one bad thing I’ve noticed about my new body is that none of my favorite pajama pants fit anymore. It’s almost tragic.

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Addiction

Posted on May 4, 2015. Filed under: Appitizers | Tags: , , |

So, I have this problem where I constantly think about a food until I just break down and eat it. Recently it’s been food that I’ve been making and NOT crappy fat food (thank GOD). This week it’s been hummus. Hummus is one of my favorite things to eat because it’s healthy and so customizable it’s insane.

I saw this picture on Pinterest for spinach hummus and I’ve been thinking about it all week. I only had a huge can of chickpeas so I made a huge batch of it, which is fine. I didn’t really measure anything for this recipe; most of the time I was just eyeballing everything.

Here’s what to get from the store:

Chickpeas
Spinach
GarlicLemon juice

Spinach Hummus

1 large can chickpeas
3/4 bag spinach
4 cloves garlic, peeled
Siracha, salt, pepper, lemon juice, olive oil

  1. Put the chickpeas with the garlic in the food processor and turn it on low. Once they have been ground down enough, add the spinach, spices and lemon juice and turn it back on. Drizzle the olive oil in while it is blending and blend until smooth.

I’m randomly off on a Sunday night and I’m still not sure how I feel about it, but hey, it’s kind of nice at the same time?

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Ok…Ok I know

Posted on April 17, 2015. Filed under: Appitizers | Tags: , , |

I’ve gotten obsessed, I’m surprised I haven’t heard about it yet; but in all seriousness, asparagus is awesome. BuzzFeed puts up a lot of crazy stuff, but someone posted an article from them filled with different asparagus recipes and I HAD to try at least one. The one that interested me the most was puff pastry and prosciutto wrapped asparagus. I decided to forgo the prosciutto (for price, I only paid $25 for groceries this week!) and do a garlic aioli to dip it in, and then decided I had to to a baslmic reduction for it to, cause, why not?

Technically, this is an appetizer recipe. Which means you eat a few and then you eat a meal…this is my meal (don’t judge me!)

Puff Pastry Wrapped Asparagus

Here’s what to get from the store:

Asparagus
Puff pastry
Eggs
Garlic
Prosciutto (if you want)

Puffy Pastry Wrapped Asparagus
(From Girl in the Red Kitchen)

1 small bunch asparagus, tough ends removed
3oz prosciutto di parma (optional)
1 sheet puff pastry, thawed
1 egg + 1 teaspoon water for egg wash
Salt and pepper

  1. Heat your oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Using a pairing knife, cut your prosciutto in half lengthwise.
  3. Wrap the pieces of prosciutto around the asparagus.
  4. Place the thawed, but cold puff pastry on a light floured surface. If there are cracks in the pastry roll it out, so it is one cohesive piece.
  5. Cut the pastry in ½ inch strips and then those strips in half. Only cut for the amount of asparagus you need. 3oz of prosciutto produced 14 pieces for me.
  6. Stretch out the pastry slightly and wrap it in the opposite direction of the prosciutto on the asparagus. Pinch the ends together.
  7. Place the wrapped asparagus on the prepared baking sheet and brush with the egg wash, season with salt and pepper.
  8. Bake for 20 minutes or until golden brown and slightly puffed. Serve with garlic aioli (recipe below)

Garlic Aioli
(From Emeril Lagasse)

3 garlic cloves, chopped
*1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns freshly ground black pepper
1/2 cup olive oil

  1. Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

If you’ve known me for a while, you know I love coffee. Randomly a few weeks a go, I started drinking a lot less, for no reason. And, weirdly enough, I didn’t detox like I was expecting. No headaches or anything, it’s really random. I feel great though, I’ve been drinking tons of water and it’s great.

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