Add Some Proscuitto to That !

Remember the Silverbeet, Pink Lady and Gruyere Toasted Sandwich recipe I posted a a couple of months ago ?  Have you tried it yet ?  Well, if not ... you should try this one instead !! 

It's basically the same as the other one with some additions ... (prosciutto, shredded carrot, mushrooms and provolone cheese)

Here's what I did ...

Silverbeet, a whole big bunch (any green would be suitable!)
Shallots, finely diced
Shredded Carrot (I probably won't do this again, but it needed to be used up so I threw it in)
Mushrooms, sliced
3 or 4 slices of Prosciutto, chopped
Fuji apple, thinly sliced
Wholegrain mustard
Gruyere cheese, grated
Provolone cheese, grated
Wholewheat, grain bread

I used a whole big bunch of silverbeet.  This will seem like heaps !  It's ok.  It wilts so much !

Heat up your sandwich press.

Cut out the stems of the silverbeet and chop it up.  Sautee shallots and silverbeet (and carrots if using) in a bit of olive oil. Add prosciutto, cook to your desired crispness. 

To assemble the sandwich ... Bread, mustard, cheese, apple, mushrooms silverbeet, cheese, mustard and bread.  (The last recipe had a drizzle of olive oil and salt on the outside of the bread. I didn't bother with that last time and there was no difference in taste !)

Put in sandwich press and cook until desired toasty-ness of bread and melty-ness of cheese has been achieved.

Cheesy Prosciutto Chicken and Asparagus

Modified from a recipe in Jamie's Ministry of Food cookbook. (one of my all time favorites !) I don't have any real measurements for this recipe but you don't need them.

4 chicken breasts
pecorino romano cheese block
fresh thyme
fresh ground black pepper
1 lemon
8 slices of prosciutto
olive oil

Score the bottom side of the chicken breasts. Sprinkle with thyme leaves, pepper and lemon zest. Grate cheese on top of that. Put two pieces of prosciutto on top of that. (so, two pieces per breast) Cover with glad wrap (saran wrap) and them bang them with the frying pan to flatten them.  

Heat a bit of oil in a frying pan.  Put chicken in, prosciutto side down.  Cook til chicken is cooked through.  Serve with lemon (that you zested) on the side.

I served this with asparagus and slivered garlic sauteed in olive oil and topped with toasted almonds ! Soooo good.

We had leftovers and I put them in a salad the next day. Amazing.

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Ps ... sorry about the photo ! I'm making a lightbox this week so that I can take photos in the poor evening light !!

Chicken, Proscuitto, Pastry, Cream Cheese ... oh yeah !

so ... a few weeks ago, i found this recipe for pastry wrapped chicken
not only was it wrapped, it was stuffed ! i HAD to try it !!

but ... i changed it a bit ...

2 chicken breasts
2 frozen puff pastry sheets
a couple spoon fulls of cream cheese
prosciutto, 4 pieces (or more if you like)
parsley
1 spring onion, chopped
1 egg
pepper
salt

Mix together the cream cheese, parsley, spring onion, salt and pepper.

Slice each chicken breast in half through the side of it lengthwise, so it folds open. Put half the cream cheese mixture into each chicken breast and fold the chicken back over itself.

Wrap each breast in 2 pieces of prosciutto. Wrap prosciutto wrapped chicken in puff pastry.

Beat the egg, and brush the top of the pastry with the egg.

Pop them in a preheated oven, and bake at 400F (200C) for 30 to 35 minutes. (or until chicken is cooked)

One of these fed two adults ... with a side of asparagus and potato bake. (potato bake recipe coming soon)

Printable Recipe

The Bohemian

This burger is deliciousness at it's best.
You will find it at Cheese and Burger.com
Have you visited that site yet ? No ? What ?!
Come on ... go there ! You will like it ... it's fun !!

What you need to make this beast ...

Beef Patty ... have you tried our beef patty's yet ? Rory is convinced they are the best on the planet. So, maybe you should.

Gouda Cheese
Fried Prosciutto
Sliced Turkey
Pesto Mayonnaise
Spinach
Oat Bread - we buttered ours and pressed it in the panini maker ...

So ... I made the pesto mayonnaise. It was easy and so delicious ... Just whip up some mayo using your stick blender. And then make some pesto ... like this ...

2 cups fresh basil leaves ~ I used greek basil
1/2 cup freshly grated Parmesan cheese
1/2 cup nice olive oil
1/3 cup pine nuts
garlic cloves, minced ~ to taste, I used a couple of cloves
Salt and Pepper

Mix basil, pine nuts and garlic in food processor. Slowly add the olive oil in a constant stream while the food processor is on. Add the grated cheese and keep going til blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

To make the pesto mayonnaise, just add some of this pesto to the mayo ...

DELICIOUS !!
TRY THIS BURGER !!

Cheese and Burger ~ The Boss

This is the best burger I've ever eaten in my life ...

We got the 'recipe' from The Cheese and Burger Society.

It's #15 ... The Boss.

We had to make a few modifications ...

First ... we couldn't get asiago cheese so we used romano.

BEAUTIFUL substitute !

Second ... no rosemary ciabatta rolls ... we used turkish buns.

The recipe just calls for 'beef patty' ... we made ours using this recipe ... doubled it

and made HUGE burgers. Also ... added rosemary, thyme, and basil to the burger meat mix ...

So ... all you do is cook your burger ... we did ours on the Weber ... add the cheese

for the last couple of minutes so it melts ...

Then assemble ...

I started on the bottom bun and worked my way up like this ...

black olive tapenade

arugula (rocket) leaves

sliced tomato

sliced red onion

prosciutto
(make sure it's thinly sliced ... ours wasn't but it will be next time !)

burger with cheese

top bun

I'll probably make the burgers a bit thinner next time ...

I couldn't finish mine ... lucky I have a growing boy to do that ...

Rory finished his but wishes he hadn't ...

Prosciutto Wrapped Asparagus

When Pam and Mom posted this recipe the other day, I just HAD to try it.
I was going to wait til next week
but I had to go into the store for something else and just couldn't resist !
I did however, only spend $4 on this plate of deliciousness.

In reading the recipe I see that I forgot to cut the prosciutto into two inch strips.
Oops.
I also didn't spray any olive oil onto the baking sheet.
I did line it with baking paper.

In a nutshell.
You make this by wrapping prosciutto around asparagus.
Bake in 200C/400F oven for 20 minutes.

DONE.

Try to let them cool for more than 3 seconds or you will burn your mouth like I did.
But ... I did it again and again until my 3.5 of these little beauties was gone !

Grilled Steak Continued ...

Step 13:

Wave a magic wand over the plates...and look what appears!

One Blizzard BBQ ready to enjoy!

Prosciutto Wrapped Asparagus

Clip ends off of asparagus spears. Cut prosciutto into two inch wide strips (usually that's in half length wise). Barber pole wrap one strip of prosciutto around each spear of asparagus. Place wrapped asparagus in single layer on baking sheet. (We sprayed Olive Oil Pam spray on the sheet. Not sure if we needed to or not) Bake in 400 degree oven for about 20 minutes (depending on how thick your asparagus is and how tender you prefer your veggies). Enjoy!

Prosciutto Pizza

You all may have noticed that we have a new addition to the beans blog ! Andrea posted her first recipe today !! I'm very excited about this !! She's always talking (on facebook) about amazing things she makes that I finally just sent her an invite and a suggestion that she post some of them here ! I think you all are going to be as glad as me that she took me up on the offer !!

And now ... the Prosciutto Pizza recipe !!

This was so yummy.
I started with a homemade pizza dough. I make mine in my breadmaker. Easy.

For the topping.
I used a few scoops of Roasted Garlic and Onion Pasta Sauce for the base.
Baby Spinach
Prosciutto, I used about 7 thin slices
Basil leaves, I used Greek Basil (from my garden) which has very small leaves
Kalamata Olives
Mozarella Cheese

Baked in a pre-heated 200 C oven for about 10/15 minutes til cheese was my desired level of brown ... and dough was cooked.



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PS ... The photo in my last post was of a lamington ...