Five Herb Frittata with Prosciutto and Parmesan

Five Herb Frittata with Prosciutto and Parmesan

adapted from Food & Wine

Whether you prefer your eggs creamy (like me) or drier (overcooked - like my husband), this stove top frittata is herby and delicious.

Makes 2 servings                                                                 2 WW pts  / serving

4 large eggs
2 tsp. water
1 Tbsp. mint, finely chopped
1 Tbsp. parsley, finely chopped
1 Tbsp. scallions greens or chives, finely chopped
1/2 tsp. oregano, finely chopped
1 tsp. thyme, finely chopped
Cooking spray
½ ounce prosciutto (2 slices torn)
Parmesan cheese shavings, for serving

1. In a bowl, beat the eggs with the water. 
2. Beat in the mint, parsley, chives, oregano and thyme.
3. In a skillet  coated with cooking spray, cook the egg mixture over moderately low heat, without stirring, until just beginning to set at the edge, about 3 minutes. 
4. Using a spatula, lift the edge and tilt the pan so the egg mixture can seep underneath. 
5. Continue to cook, lifting the frittata and tilting the pan occasionally, until the frittata is just set and creamy on top, 3 to 5 minutes longer. 
6. Scatter the prosciutto over the frittata and slide it onto a plate. 
7. Garnish with shaved Parmesan and serve immediately.

Enjoy!

Prosciutto & Burrata Sliders with Fig Jam & Arugula

Prosciutto & Burrata Sliders with Fig Jam & Arugula

adapted from Grilled Cheese Social

This is a cheat day recipe but WW is all about living life with balance.

Burrata is a fresh Italian cheese. It's essentially a ball of mozzarella cheese filled with a mixture of stracciatella (shredded mozzarella and cream). The outer casing is solid mozzarella, while the inside is a luscious, creamy filling.

Makes 4 servings                                                            10 WW points / serving

4 brioche slider rolls
1 1/2 tsp. olive oil
1/4 tsp. garlic salt
1 Tbsp. fig jam
2 oz. prosciutto
3/4 cups arugula
1 ball burrata cheese
Pinch of flaky salt
1 tsp. balsamic glaze

1. Preheat the broiler on low.
2. Separate the slider bun halves and add them to a baking sheet - inside side up.
3. Brush the bun halves with olive oil and sprinkle with garlic salt.
4. Broil for a few until golden brown, about 3 minutes. Don't walk away they will go from untoasted to burnt in seconds.
5. Remove from the oven; smear the bottom buns some fig jam.
6. In a small bowl, toss the arugula with the balsamic reduction.
7. Top the fig jam with prosciutto, arugula, and flaky salt.
8. Place the tops on the sliders to serve.

Enjoy!

Golden Beet and Roasted Strawberry Salad

Golden Beet and Roasted Strawberry Salad

adapted from Cooking Light Annual Recipes 2019

Roasting the beats intensifies their sweetness which pairs nicely with earthy beets.

Makes 2 servings                                                              5 WW points / serving

2 small golden beets, scrubbed and trimmed
4 oz. fresh strawberries, hulled and halved granulated sugar
1/2 tsp. sugar substitute

1 Tbsp. extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. strawberry balsamic vinegar or balsamic vinegar
1/2 tsp. Dijon mustard
1/2 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
Torn romaine lettuce or your preferred lettuce
2 very thin prosciutto slices, torn
1 oz. feta cheese, crumbled
1 1/2 slivered almonds

1. Preheat oven to 375 F.
2. Place beets on a large piece of aluminum foil; wrap tightly. 
3. Bake in preheated oven for about 1 hour to 1 hour or until tender. 
4. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.
5.  Line a small baking sheet with parchment paper. 
6. Place strawberries in an even layer on the baking sheet; Sprinkle with sugar, and toss gently to coat. Bake in preheated oven for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.
7. Combine oil, water vinegar, mustard, salt and pepper in a small bowl; Whisk until emulsified.
8. Divide lettuce evenly between 2 plates; Top with beets, strawberries, prosciutto, cheese and almonds. Drizzle evenly with vinaigrette prior to serving.

Enjoy!

Mini Italian Frittatas

Mini Italian Frittatas

adapted from Make It Ahead by Ina Garten

These mini frittatas are bursting with flavors. They can be made ahead for a quick and easy meal.

Play with this recipe using different vegetables, herbs and cheeses.

Makes 6 servings                                                                  2 WW pp / serving

Cooking spray
3/4 cup chopped leeks, white and light green parts
4 oz. sliced prosciutto, coarsely chopped
4 oz. chopped kale
1 Tbsp. julienned fresh basil leaves
1 tsp. lemon juice
6 Tbsp. shredded Parmesan cheese
4 large eggs
3/4 cup skim milk

1. Preheat the oven to 375 degrees. 
2. Coat 6 cups of a 12-cup muffin tin with cooking spray.
3. In a sauté pan coated with cooking spray, cook the leeks until tender, about 3 minutes, making sure it is evenly distributed.
4. Add the kale and sauté for 2 to 3 minutes, tossing it with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. 
5. Remove from the heat, stir in the basil and lemon juice and set aside for 5 minutes. 
6. Divide the mixture  among the 6 muffin cups, leaving any liquid behind. 
7. Sprinkle the Parmesan evenly on top.
8. In a 2-cup liquid measuring cup, beat the eggs, and milk. 
9. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. 
10. Add some water to each cup that is not being used to prevent scorching.
11. Bake for 25 minutes, or until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. 
12. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

Enjoy!

Scrambled Eggs with Prosciutto, Shrimp & Mushrooms

Scrambled Eggs with Prosciutto, Shrimp & Mushrooms

adapted from Bon Appetit December 1997

If you do not have any leftover poached shrimp. Add raw chopped shrimp after the eggs cook for about 2 minutes. Continue cooking for another 3-4 minutes before adding the prosciutto.

Makes 2 servings                                                    0 WW Blue points / serving

Cooking spray

1/4 lb. fresh mushrooms

2 scallions, white part only, chopped

4 oz. poached shrimp, chopped large

4 large eggs

2 Tbsp. fat free milk

2 slices lean prosciutto, chopped

1 ounce smoked salmon, cut into strips (optional)

1 tsp. chopped parsley (optional)

1. In a small frying pan coated in cooking spray, saute the mushrooms and scallions until tender, about 10 minutes.
2. Whish the eggs with the milk.
3. In a medium skillet coated with cooking spray, slowly cook the eggs until beginning to set about 4 minutes.
4. Add the shrimp and prosciutto; continue to cook to desired consistency and the shrimp and prosciutto are heated through.
5. Serve on plate surrounded by mushrooms and topped with slices of smoked salmon and chopped parsley if using.

Enjoy!

Skinnier Veal Saltimbocca

Skinnier Veal Saltimbocca

One of my husband's favorite food is veal saltimbocca. This version eliminates the oil and reduces the calories but replacing the fontina or fresh mozzarella with reduced fat shredded mozzarella cheese. 

Skinnier Veal Saltimbocca over Roasted Asparagus

Makes 4 servings                                                7 WW blue points / serving

1 lb. veal leg slices

4 thin slices of lean prosciutto

4 large sage leaves

4 Tbsp. reduced fat shredded mozzarella cheese

Roasted asparagus

1. Top each veal slice with a sage leaf and a slice of prosciutto
2. Thread a toothpick into each end of the veal and prosciutto. Repeat with each veal slice.
3. In a skillet coated with cooking spray, place the veal  prosciutto side down and cook for 2 minutes.
4. Flip the veal over, top with mozzarella cheese and cook for another 2-3 minutes or to your liking.
5. Serve with roasted asparagus or your favorite sides.

Enjoy!

Prosciutto Wrapped Persimmons

Prosciutto Wrapped Persimmons

adapted from Food & Wine February 2010

Make sure your persimmon is ripe. If it is not it will have a very astringent taste because it is high in tannins. Here is a video that tells you how to tell if a persimmon is ripe and the differences between the 2 varieties. I should have watched it before making this dish as our persimmon was not ripe. I will give it another try when the other one I have ripens.

Makes 8 servings                    1 WW Blue point / serving

8 thin slices of lean prosciutto

1 ripe persimmon, peeled and cut into 8 wedges

8 small rosemary sprigs

Cooking spray

Preheat the oven to 375F.

1. Coat a small baking dish with cooking spray.
2. Wrap each wedge of persimmon with a slice prosciutto. 
3. Poke a hole through each wrapped persimmon with a skewer and insert a rosemary sprig. Place in prepared baking dish.
4. Roast for 20 minutes or until the persimmons are lightly browned and sizzling. Serve.

Enjoy!

 

Bucatini with Chicken, Poblano & Prosciutto

Bucatini with Chicken, Poblano & Prosciutto

adapted from epicurious.com

We were in need of a splurge day. This is one of our favorite paste recipes.

You will have extra garlic oil and cooked garlic. Reserve for another recipe.

Makes 2 servings                        13 WW Blue points / serving

1/4 cup olive oil

1/4 cup minced garlic

6 ounces bucatini, cooked according to package directions

3/4 lb. boneless, skinless, chicken breast, cut into bite size pieces

1 poblano chile, cut into matchstick size pieces

1 medium tomato, seeded and diced

1/4 cup thinly sliced basil

2 ounces prosciutto, chopped

Salt & Freshly ground pepper, to taste

2 tsp grated Parmesan cheese

1. Heat the olive oil in a small skillet over medium heat.
2. Add the garlic and saute until lightly browned, about 5 minutes.
3. Strain into a small container. Reserve the garlic oil and the garlic.
4. Saute the chicken in a tablespoon of the reserved oil for about 5 minutes.
5. Add the poblano, tomatoes 2 Tbsp basil and 1 Tbsp cooked garlic and saute until chicken is cooked through and poblanos are tender crisp.
6. Add the pasta and prosciutto and toss to coat. Season with salt and pepper to taste.
7. Serve and top each serving with a Tbsp of basil, a tsp each of the remaining garlic and Parmesan cheese.

Enjoy!

Chicken Caesar Sandwiches with Fig, Prosciutto, Parmesan and Arugula Salad with Chive Dressing

I am on a chicken kick this week. Although chicken thighs are higher in fat and calories than chicken breasts sometimes you just have to go for the flavor. Besides there are many worse things I could be eating.

Use the garlic dressing as sparingly or heavy as you like. Roasting the garlic bring out the sweetness. I prefer to use anchovy paste instead of mashing my own anchovies since it tends to have a milder flavor because it is mixed with vinegar and spices. My boys are not anchovy fans so I tend to go for the more subtle flavor. The original recipe called for double of what I added. Remember 1 anchovy fillet is equal to 1/2 tsp anchovy paste.

As far as the salad goes, we love roasted figs stuffed with gorgonzola and wrapped in prosciutto. I am trying to find healthier ways of eating them while they are in season.

Chicken Caesar Sandwiches with Garlic Dressing
adapted from Food & Wine June 2015

1/2 cup plus 3 tablespoons extra-virgin olive oil
2 Tbsp lemon juice
2 lemons, cut in half
2 Tbsp fresh rosemary, finely chopped rosemary
1 garlic clove, minced
1 head of roasted garlic, cooled
6 skinless, boneless chicken thighs
1/2 cup crème fraîche
1/4 cup freshly grated Parmesan cheese
1 1/2 tsp anchovy paste
Kosher salt & freshly ground pepper to taste
Romaine lettuce leaves
Your favorite buns, toasting optional

Combine 2 Tbsp olive oil with the lemon juice, rosemary and minced garlic. Put the chicken thighs in a resealable bag and add the marinade.  Refrigerate for at least 2 hours.

Preheat the oven to 425°. Arrange the lemon halves cut side down on the baking sheet and bake for 10 minutes. Allow to cool.

To make the dressing, squeeze the garlic cloves from their skins into a small bowl and mash until smooth. Squeeze the flesh from the roasted lemons into the bowl and add any juices from the baking sheet. Add 1/2 cup of olive oil, the crème fraîche, cheese and anchovies paste and stir until smooth. Season with salt and pepper to taste.

Season the chicken thighs with salt and pepper and grill, until cooked through, 12 to 14 minutes. Transfer the chicken to a plate and let rest for 10 minutes.

To make the sandwiches, arrange romaine leaves on the bottom half of each bun. Top each with chicken thighs. Spoon the dressing generously over the chicken . Close the sandwiches and serve immediately with more dressing on the side.

not the greatest pic but you get the gist 

Fig, Prosciutto, Parmesan and Arugula Salad with Chive Dressing
adapted from Gourmet July 1998 and Food & Wine June 2015

Vinaigrette
2 Tbsp fresh lemon juice
2 Tbsp chopped chives
1 Tbsp white balsamic vinegar
1 tsp Dijon mustard
1/4 cup olive oil
Kosher salt and freshly ground pepper

Salad
1 bag baby arugula
2 fresh figs
3 thin prosciutto slices , sliced into long strips
Parmesan shavings

For the vinaigrette, combine all of the ingredients and which until well incorporated.

For the salad, place the arugula in a bowls. 

Trim tough stem ends from the figs and cut each fig into 6 wedges. 

Toss arugula with about vinaigrette to taste and mound in center of each of individual plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with more vinaigrette. 

Ricotta & Spinach Stuffed Chicken Wrapped in Prosciutto with Spiced Rice

I go through phases of making easy recipes and phases of more complicated recipes. This recipe is not complicated it just takes a little bit longer because of the prep for the chicken. But it was worth every minute of it. The original chicken recipe called for a whole piece of chicken for each serving. Each of us were stuffed after only a half.
The rice is very fragrant and delicious meshing well with the flavors of the prosciutto and chicken. Unfortunately I could not get a good picture of the chicken with the rice and I had hungry boys to feed who were getting impatient with my amateur photography skills.

Prosciutto Wrapped Chicken Breast Stuffed with Ricotta and Spinach
adapted from EveryDay with Rachael Ray October 2013
3 boneless, skinless chicken breasts
Salt and pepper
1 1/2 tablespoons olive oil1 large clove garlic, grated or minced
1 bag baby spinach
Pinch of ground nutmeg
1/2 cup drained fresh ricotta
1/2 cup freshly, grated Parmigiano-Reggiano
6 slices prosciutto 
2 clementines, halved
Preheat the oven to 350 degrees.
Butterfly the chicken by slicing horizontally into the thick, long side of each breast, being careful not to slice all the way through. Open each breast like a book.. Using a mallet, pound the chicken to even thickness.
Heat 1/2 tbsp. olive oil in a skillet. Add the garlic and spinach and stir until wilted. Add the nutmeg; Season with salt and pepper to taste. Take 1/4 cup of the spinach and wring it dry in a paper or kitchen towel. Refrigerate the remaining spinach for another use.
Finely chop the spinach  and mix with the spinach with the cheeses; season to taste with salt and pepper.
Spread some of the spinach mixture on one side of each chicken breast, leaving a small border. Close the other half of the chicken breast over the filling. Wrap each chicken breast with 2 slices prosciutto.
In an ovenproof skillet, heat the remaining 1 tbsp. olive oil, cook the chicken until the prosciutto is browned, just a couple minutes per side. 
Transfer the skillet to the oven and roast until the chicken is cooked through, about 12 minutes. Halfway through cooking, add the clementine halves, cut side down, to the pan and cook until browned.
6. Divide the chicken breasts among plates. Serve with the clementine halves for garnish or squeeze a little of the juice over the chicken.

Spiced Rice Pilaf 
adapted from Bay Scented Rice, Bon Appetit October 1996
1 tablespoons butter
1/2 large onion, minced
3 bay leaves
3 whole cloves
1/8 tsp ground cardamom
1 garlic cloves, minced
1/2 cinnamon stick
1 cup long-grain white rice
1 14-ounce cans low-salt chicken broth
2 oz. water
1/4 teaspoon salt

Saute the onion and bay leaves in the butter until tender but not browned. Add the cloves, cardamom, garlic, and cinnamon stick. Transfer to a rice cooker. Add rice, broth, water and salt; Turn on the rice cooker to white mode.

For stovetop cooking: Add rice, broth, water and salt to the spiced onion mixture; bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. 

Fluff with a fork before serving.

Dinner with Friends .... Lamb, Asparagus with Prosciutto Chips, Rice Pilaf with Carrots and Rosemary Tomato Parmesan Bread

A while ago I placed an order with Omaha Steaks and 2.5 boneless seasoned leg of lamb for an absurdly inexpensive price. With Warren traveling as much as he has, I was reluctant to cook it because Nick and I would be eat lamb all week. With friends coming over for dinner tonight, it seemed like the perfect time. I still get to play with making all of the sides.

For appetizers we had Mini Crab Cakes with Three Dipping Sauces along with 
Cucumber Rounds with Herbed Tuna Filling 

1 6-ounce cans tuna in water, well drained
1/4 cup light mayonnaise

1 Tbsp dried shallots

3 Tbsp chopped fresh mint

3 Tbsp chopped fresh parsley
2 garlic cloves, minced
1 1/2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 English hothouse cucumber
Flake tuna into a medium bowl. Mix all ingredients except cucumbers. Seaso to taste with salt ad freshly ground pepper.
Cut the cucumber into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom. Spoon tuna onto cucumber rounds.
Debi & Mike brought Mike's infamous stuffed mushrooms 

Napa Cabbage Salad with Apples and Caraway Seeds                
1 tsp caraway seeds

2 Tbsp white wine vinegar 

1 Tbsp Dijon mustard

3 Tbsp olive oil
Coarse salt and ground pepper
1/2 medium napa cabbage cored and cut into bite-size pieces
2 apples, cored and thinly sliced (1 red and 1 green)
In a small skillet, toast the caraway seeds until fragrant, about 2 to 3 minutes; remove from skillet and set aside.
In a small bowl, whisk together vinegar, mustard, and oil until dressing is smooth. Season to taste with salt and pepper.
In a large bowl, combine cabbage, apples, and caraway seeds. Add dressing to taste, and toss to combine. Serve. Asparagus With Prosciutto Chips
1 1/2  ounces thinly sliced prosciutto

1 bunch asparagus, trimmed

1 1/2 tsp olive oil

1/8 tsp salt
1/8 tsp freshly ground black pepper
Preheat oven to 350° F. Lay the prosciutto on a baking sheet. Bake until crisped, 8 to 10 minutes. Cool. 
Bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 3 to 5 minutes, depending on thickness. Pat dry. Cut the asparagus into 2-inch pieces. Transfer to a bowl. 

Toss the asparagus with the oil, salt, and pepper and toss. Break the prosciutto into pieces and sprinkle on top.

Rice Pilaf with Carrots and Fresh Basil
1 1/2 Tbsp butter

1 c finely chopped onions
1 c very small carrot cubes (about 1/4 inch pieces)

2 garlic cloves, chopped

1 1/2 c long grain white rice
1 small rosemary sprig
2 1/2 c chicken broth
1/2 c chopped green onions
1/4 c chopped fresh basil
Melt butter in heavy pot. Add onions, carrots and garlic. Sauté until carrots are slightly softened, about 6 minutes. Sir in rice and rosemary sprigs. Add broth; bring to boil. Add rice.
Reduce heat to low, cover and simmer until rice is tender and broth is absorbed, about 16-18 minutes. Mix in green onions and 1/4 c basil. Season to taste with salt and freshly ground pepper. Transfer to a serving bowl. Sprinkle with additional chopped basil., if desired

Rosemary Tomato Parmesan Bread  

1/2 cup water
1/4 cup milk
2 Tbsp olive oil
1 tsp sugar
1 tsp salt
1 Tbsp fresh rosemary, snipped 

1/3 cup grated parmesan cheese

2 cups bread flour
2 teaspoons yeast
1 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto Mix

Add all ingredients except tomatoes to bread machine in the order recommended by the manufacturer. Use white bread setting. Add the tomatoes after the first knead or when the beeper goes off for the fruit and nut setting.

Dessert was also supplied by Debi & Mike. Extra warm chocolaty brownies topped with Dulce le Leche ice cream. Yum!

Pasta with Chicken & Prosciutto

I adapted a recipe I found in Bon Appetit a long time ago to be lower in fat. My recipe uses chicken broth to create a sauce. The old recipe used the same amount of garlic oil.

1 clove garlic, minced

1 Tbsp olive oil

1 poblano pepper, seeded, thinly sliced

2 scallions, white and green portions separated, chopped

1/4 to 1/2 cup chicken broth or stock

1 cup cooked chicken, chopped

2 oz prosciutto, chopped

1 large tomato, chopped

1/4 cup basil chiffonade

1/2 lb spaghetti, cooked according to package directions

Grated Parmesan Cheese for serving

Add the oil to a skillet, coated with cooking spray. Cook the garlic until fragrant. Add the poblano strips and white portion of the scallions continue cooking until the peppers are tender crisp. Pour in the chicken stock and bring to a simmer. 

 

Add the chicken and cook until heated through. Add the tomatoes, green portion of scallions and prosciutto. Again heat until just warmed through. Add additional chicken stock if the sauce appears too dry.

Serve sauce over pasta and garnish with basil. Serve with Parmesan cheese.