Proscuitto Nubbins

We have an appetizer for you all early this week. I thought we could change it up a little bit and do something different. Since I missed the recipe all together last week this is just the first of three I am going to post this week. In addition to the appetizer I have a main course and a dessert coming in the days following as well. This recipe I found again on Pinterest. I wanted to do an appetizer so I searched for Paleo appetizers and thought this one sounded good. It was really easy to prepare but I decided to cut the recipe in half since only Nate and I were having it. I couldn't find the baby arugula leaves at the grocery store across the street from my house so I had to just buy an arugula salad mix. I also have a basil plant on my patio so I was able to use the fresh basil that I grew! Once you mix the greens together you just roll it up in the proscuitto and then you have a fresh little appetizer! The link to the recipe is below.

 

http://going-against-the-grain.com/2012/10/24/proscuitto-nubbins/

 

Proscuitto Nubbins

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Chicken and Rice Casserole

I found this recipe on Pinterest once again. It is a really easy recipe to prepare and tasted delicious too. I am not sure this is the healthiest recipe we have featured on here but it is all about choosing better alternatives. I love casseroles and I liked this one because the ingredients were a little more natural than your typical casserole. So instead of choosing a casserole with many processed ingredients, opt for one with more natural ingredients such as this one. I followed the recipe exactly and we enjoyed this meal with a salad as well. The link to the recipe is as follows:

http://www.culinary.net/recipes/RecipeDetail.aspx?ID=3386&CourseName=One+Dish+Meals&CourseID=21

 

chicken and rice casserole

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Chocolate Fudge Coconut Bars

This week I decided to do a dessert recipe because it has been quite some time since we have done a dessert as the recipe of the week. As usual, I was on Pinterest looking for something good when I found this one. I did a search for paleo desserts and there were so many to choose from but since I love anything with chocolate and coconut I knew this had to be the one. It originally came from a website called Swiss Paleo. The actual recipe was really easy to prepare and there was no baking involved. I couldn't find the medjool dates that she uses so I just used regular California dates that came in a package located near the raisins. Because I didn't have the correct dates, I had to use the whole package of the ones I could find. So the bottom fudgy layer wasn't as sticky and "dough-like" as it was supposed to be. I just pressed it in the pan and it held together just fine. Other than that I followed the recipe exactly. One of the last steps is to drizzle melted chocolate on the top and she mentions that her "drizzle skills" are lacking. Well after looking at mine, hers look amazing! I definitely could use some work in that department. It tasted delicious and at the end of the day that is all that matters. Once it is finished you just have to place it in the fridge for about an hour. Normally I would probably be impatient and put it in the freezer to set up but we had just finished dinner and could wait a while to enjoy our dessert. The link to the recipe is as follows:

http://swisspaleo.ch/chocolate-fudge-coconut-bars/

 

Chocolate Fudge Coconut Bars

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Cayenne-Rubbed Chicken with Avocado Salsa

So since my new favorite thing to do is search for recipes on Pinterest, this week's recipe came from there. It is actually a recipe from the Martha Stewart website which is where I found a recipe a couple weeks ago. It seems like a good source for new recipes to try. Since we love anything with avocado I figured we should try this one. I had a freezer full of meat that I was trying to use up so I decided to go with the chicken. I find it is cheaper to buy meat in bulk and freeze what you don't use for a later date. You just can't forget that it is in there! The recipe was really easy to make but I did make a few changes. I did not use the whole onion which turned out to be a good thing because the flavor was really overwhelming. I used probably half of the onion instead. I also added more cayenne pepper for some additional spice. If you do not like your food too spicy use the correct amount. I had to put the chicken under the broiler on high for about 10 minutes to get it cooked to temperature as well. We ate the chicken with Spanish rice and a Southwestern salad. The link to the recipe is as follows:

http://www.marthastewart.com/338117/cayenne-rubbed-chicken-with-avocado-sals

cayenne rubbed chicken 

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Eggs Caprese

This time I decided to do a breakfast recipe since it has been a while. I was searching for something on Pinterest when I found this week's recipe. I didn't have the little ramekins that you are supposed to use to cook this in so I had to do a little improvision. I have a stone deep covered baker that I got from Pampered Chef that I used in place of the ramekins. The cook time will have to be adjusted if you are using a bigger pan which is something that I noticed. Recently I got some herb plants so that I could use fresh herbs in my meals, so the basil I got right off the plant. Instead of using the individual little ramekins I just combined everything into the bigger dish. I think I may have used a little too much cheese though because it was really stringy when we were serving it and eating it. That would be the only thing I would change about the recipe. Other than that it turned out really good. It was a nice little change to our normal breakfast options. The link is as follows:

 

http://shecookshecleans.net/2012/06/23/eggs-caprese/

Eggs Caprese

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