This was a taste treat and very easy to make! To keep asparagus fresh in the fridge, store it upright, in about an inch or two of water.
- Asparagus, bottoms trimmed
- Olive Oil
After asparagus has been washed and trimmed coat with Olive Oil, wrap each asparagus with a slice of prosciutto.
Place on the grill for approximately 2-3 minutes a side until tender crisp.
Mmmmmm …. Enjoy!
- Bacon Wrapped Asparagus (tasteofwonderland.wordpress.com)
This recipe I found on Food Network really surprised me. I love fruits and vegetables,but I would have to say that pears are not one of my favorite fruits. I thought I’d give this a try to practice my pastry making skills. It was love at first bite. The combination of the tartness of the gorgonzola cheese, the sweetness of the pear and the saltiness of the prosciutto is absolutely divine perfection. This is one recipe I will be making again and again! Enjoy!
Pear Gorgonzola Tart
Recipe courtesy Giada De Laurentiis
Serves: 4 to 6 servings
- 1 store bought pie shell (I used a homemade tart shell)
- 4 ounces cream cheese
- 2 ounces Gorgonzola
- 1 teaspoon fresh thyme, chopped
- Pinch salt
- Pinch freshly ground black pepper
- 2 tablespoons butter
- 3 small pears, cored and sliced
- 2 ounces prosciutto, cut into thin strips
Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
Cut into squares or wedges and serve.
Looking for an easy, quick delicious chicken recipe? Look no further. This recipe has it all! It’s easy, quick and melt in your mouth delicious! This deliciousness from Williams-Sonoma is found here! (By the way, we weren’t able to finish that huge portion!)
Chicken breasts replace traditional veal in this quick Italian sauté, but the mouth-watering addition of prosciutto stays the same and makes the dish practically irresistible (saltimbocca means “jump into the mouth”). Two places in Italy are famed for their prosciutto: the province of Parma, near Bologna, and the northeastern region of Friuli. The celebrated salted and air-cured ham is made elsewhere both in and outside of Italy, but prosciutto di Parma and Friuli’s prosciutto di San Daniele are widely recognized as the country’s finest. This recipe is from the Williams-Sonoma Collection Series.
- 4 boneless, skinless chicken breast halves,
each about 6 oz., lightly pounded to an even
- Salt and freshly ground pepper, to taste
- 1/3 cup all-purpose flour
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 2 tsp. chopped fresh sage or 1 tsp. dried sage,
plus 4 sage leaves for garnish (optional)
- 2 large slices prosciutto, not paper-thin,
trimmed to fit chicken breasts
- 1/4 lb. fresh mozzarella cheese, thinly sliced and
trimmed to fit chicken breasts
- 3/4 cup dry white wine such as Pinot Grigio or
Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately.
Adapted from Williams-Sonoma Collection Series, Chicken, by Rick Rodgers (Simon & Schuster, 2001).