asparagus wrapped in prosciutto

asparagus sprigs
cream cheese
prosciutto

Preheat the oven to 375 degrees.

Break the asparagus at the end where it naturally breaks.  Clean and dry.  Carefully place a 4 inch piece of prosciutto on a cutting board.  Place a small amount of cream cheese in the middle of the piece of prosciutto.  Place the asparagus on the cream cheese and wrap it up in the prosciutto.  Place the wrapped up asparagus on a baking sheet.  Bake for about 8-12 minutes depending on the size of the asparagus sprig.  Serve immediately!

Grandma Thelma's Italian Sauce

2 lbs of ground beef or turkey

1 lb Italian sausage (hot)

3 cans tomato soup (10 ¾ ozs)

3 cans tomato sauce (29 ozs)

2 cans tomato paste (12 oz)

3 c water

½ tsp celery salt

½ tsp marjoram

½ tsp dried mustard

3 tsp oregano

½ tsp thyme

1 large clove of garlic

3 chopped onions (med)

½ lb pepperoni (chopped finely)

1 T worchershire sauce

1 T brown sugar (I generally skip this)

2 green peppers chopped

 1 pint chopped mushrooms

Salt to taste after a couple hours of cooking.

Mix, cover and bake at 325 degrees for 3 hours. (great for the crockpot or Dutch oven)

option:  pepper flakes to desired spiciness

brussel sprouts & cranberries

Brussel Sprouts & Cranberry Salad or Side Dish

4 c brussel sprouts, thinly sliced

1/2 c fresh sliced cranberries or 1/3 c dried cranberries

1/4 c EVOO

1/4 c fresh squeezed lemon juice (lime can sub)

1/2 toasted pine nuts or slivered almonds

1/3 grated or shaved pecorino or parmesan cheese

1/3 chopped green onions including the green tops

salt and pepper to taste

This can be served as a salad or a warm side dish

Salad:  toss the brussel sprouts, 1/3 c dried cranberries and the EVOO, add the rest of the ingredients, stir and let sit for about 30 minutes.  Adjust seasoning to taste for salt.

Side Dish:  Preheat oven to 375 degrees.  Spread the brussel sprouts, fresh sliced cranberries and 1/2 of the EVOO on a baking sheet.  Toss to evenly distribute the EVOO.  Roast for about 15-20 mins, stirring gently every 5-10 mins.  The edges of the bs will begin to brown and caramelize.  Roast to desired doneness.... prefer a touch of crunchiness.

Remove from the oven, place in a serving bowl and add the remaining ingredients.  Serve immediately or at room temperature.

(if fresh cranberries are too tart, use dried cranberries but add after roasting the bs)

found online somewhere and made a few tweaks....cb

fruit crisp healthy style

filling:

• 3-4 cups of your favorite fruit such as  pears, Granny Smith apples or peaches -cored and sliced into small bite-sized pieces
• 1 c fresh or frozen berries such as blackberries, blueberries or cranberries (I used gooseberries with blueberries)
• 2 T natural sweetener such as maple syrup or local honey (add more for a sweeter taste)
• 2 T arrowroot or corn starch (I prefer arrowroot)
• 1 T lemon juice
• ½ t ground ginger
• ¼ t cinnamon

topping:

• 1 c oats (I used gluten-free)
• ¼ c coconut flour, almond meal or almond flour
• ½ c slivered almonds, chopped walnuts or pecans
• 0- ⅓ cup lightly packed brown sugar (I used no sugar because almonds were honey roasted)--season to desired sweetness
• 2 T unsweetened coconut, if desired
• ¼ t fine grain sea salt or few twists of Himalayan salt (I used the pink stuff)
• 4 T coconut oil or butter, melted (I used coconut oil)
• 3 T plain Greek yogurt or vanilla flavored (I used vanilla Greek)

preheat oven at 350 degrees

mix filling and place in a baking dish

mix topping and drop spoonfuls over filling.....spread gently to completely cover

bake for 20-30 minutes until golden brown

serve warm with fave topping & a sprinkle of cinnamon!

Kitchen Sink Curry

this dish is so flexible and great if you need to throw something quickly together that is full of intense flavors........

1 T coconut oil or desired oil
medium onion densely chopped (optional add-ons:  slices of celery, carrots)

• Saute for a couple minutes

add one small jar of green curry (4 oz) 

squeeze of fresh lemongrass 

squeeze of fresh ginger or 2 T minced ginger

(I buy tubes of lemongrass & ginger found in the produce section of grocery--intense flavors)

can of coconut cream or fully leaded coconut milk

add chicken bone broth or broth of choice until your desired consistency (the more you add, the soupier it is)

• stir into onion mixture

add leftover cooked meats such as shredded chicken, lean sausage, ground turkey, shrimp (if uncooked--brown ground meat on the side and then add or allow enough time for the chicken/seafood to cook)

add veggies on hand such as: chunks of eggplant, squash, snap peas, snow peas, bok choy, kale, mushrooms, jalapeno slices or other chunks of desired pepper or any fresh veggie--anything & any amount goes!!

add can of sliced bamboo shoots, if desired

add herbs of choice such as cilantro, parsley---no stress, if none on hand

• simmer until the veggies are fork tender---be careful not to overcook veggies

squeeze 1/2-1 lemon or lime to add a little acid--this will round out the wonderful flavors!

garnish with additional fresh herbs if desired!

created by Char

peach salsa

large peach (unpeeled is my preference), cut into small pieces, about 2 cups
jalapeno finely chopped (spicier with seeds)
small red onion finely chopped, about 1/4-1/3 cup to taste
juice of large lime
1/2 c chopped fresh cilantro
1 T red wine vinegar
1-2 T extra virgin olive oil
salt and pepper to taste

Best to prepare and mix gently a couple hours before serving.

Lots of serving options:

• on a hearty tortilla chip
• add fresh mexican cheese crumbled on top
• in a grilled fish wrap with shredded cabbage and queso fresco or cotija cheese crumbled
• on grilled chicken
• by the spoonfuls

prepared by Char

finger-lickin' good ribs

dry rub:
1 c dark brown sugar or maple sugar
1 1/2 T celery salt
1 T paprika
2 tsp dry mustard
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
ribs of choice...baby back pork ribs are my fave
extra virgin olive oil
fave barbecue sauce

• blend dry rub ingredients together
• let stand, uncovered, mix periodically for about 2 hrs or until moisture is gone from the sugar
• cover and use when ready

• rub olive oil all over ribs
• rub the dry rub generously over both sides of the ribs
• let sit for 2 hrs in the refrigerator or overnight

• bake in an over on a rack (line the pan with foil for easier clean up), cover with foil at 350 degrees for 2-3 hours, until fork tender
• cool and refrigerate until ready to grill or prepare grill if ready to use immediately
• spread fave barbecue sauce on the ribs and grill on HIGH for a little crisp and grill flavor
• grill 3-5 minutes or until desired crispness
• ENJOY!!!

variations:  amazing on a whole chicken butterflied and grilled or beer can chicken is delicious, pork roast for pulled pork, grilled cauliflower

discovered by Char