My newest addiction is grilled asparagus wrapped in prosciutto. It’s the perfect side dish, snack, and appetizer. I usually make the asparagus wrapped in prosciutto on the grill stove top, but of course you can do these asparagus wrapped in prosciutto right on the grill outside. I add a little brown sugar for that sweet and salty taste. They can be wrapped individually or in pairs as I did this time. Sometimes it all depends on the size. The thicker asparagus work better wrapped as individuals while the smaller ones are better wrapped in bundles of two, three, or four.
Going to a party, bring these grilled asparagus wrapped in prosciutto and you will be the hit at the party! They are so darn good and so easy to make! Check it out!
Asparagus Wrapped in Prosciutto
- 16-20 Asparagus Spears (1/2 to 3/4 thick) with ends trimmed – I like Costco’s asparagus
- 16-20 Slices of thin Prosciutto – I like Costco’s
- 2 Tablespoons of Olive Oil
- 3/4 Tablespoon of Brown Sugar
- Salt and Pepper
- Trim off the ends of the asparagus spears, wash thoroughly and pat dry with a paper towel.
- Wrap asparagus with thin prosciutto either as doubles or singles depending on the size of your asparagus. Place on a cookie sheet.
- In a small mixing bowl, add the olive oil, brown sugar, salt and pepper to taste. Mix together.
- Brush the olive oil/brown sugar mixture over both sides of the asparagus spears. Add more salt and pepper as desired.
- Over medium/high heat add the asparagus bundles to the stove top grill. Flip the asparagus at least once and cook until prosciutto is crisp and asparagus is tender. Be careful not to over cook the asparagus.
I never met a potato I didn’t like really it’s true. I love potatoes! Did you know there are over 100 different varieties of potatoes sold in the US? I had no idea. Potatoes fall into the usual categories of russet, red, white, yellow, purple/blue, fingerling, and petite. We cook a lot with russet and white/yellow potatoes. Tonight it was time to bring back the cute little red potatoes. I went for something basic – roasted red potatoes. I’m really into roasting all my vegetables right now so why not try some roasted red potatoes!
Sometimes the best recipe for success is plain and simple. These roasted red potatoes are so good and so easy. In the past, I’ve used the Lipton onion soup mix recipe for my roasted red potatoes. It’s a great one too but if you don’t have that soup mix and you just want simple, try these roasted red potatoes. This is a great side dish that will compliment any meat or fish. Check it out!
Roasted Red Potatoes
- 3 pounds of Red Potatoes – cut in half or quartered
- 1/4 cup of Olive Oil
- 1 Teaspoon of fresh ground Pepper
- Sea Salt to your liking
- 1 Tablespoon of Italian Seasonings (Basil, Oregano, Parsley)
- Preheat oven to 430 degrees. Meanwhile, clean and cut all potatoes in half. Some larger ones might be best quartered.
- Put potatoes in a large mixing bowl. Toss the potatoes with the olive oil and all seasonings. Arrange the potatoes, cut side down, on a large lipped baking sheet.
- Roast until tender and golden brown approximately 30 minutes. Stir and flip potatoes halfway through cooking time.
Spaghetti squash isn’t that common dish made in most households. In fact, I never had it growing up. I came from that meat and potatoes kind of family with all the common vegetable sides.
Plus, let’s admit it, big squash is a bit intimidating. It’s heavy, and hard to cut. Can I please have a saw to cut this baby? Not to mention, you don’t ever want to drop it on your foot. But in all honesty, spaghetti squash is really pretty easy to make.
In my late 20’s, my husband came home with a recipe for spaghetti squash from a coworker. That’s when we first tried spaghetti squash and loved it. Since then we’ve been making it, but we’ve tweaked it a bit to our liking and we call it Spaghetti Squash Italiano or Dad’s “famous” Spaghetti Squash Italiano…as he likes to call everything!
It’s light so it can be an awesome side dish, or it can be eaten as a meal. For those non carb folks out there, this is a great dish for you. Vegetarians will love this too. We added all the awesome Italian spices and cheeses hence the name Spaghetti Squash Italiano. There are so many other awesome recipes out there for spaghetti squash, but Spaghetti Squash Italiano is a must try. Check it out!
Spaghetti Squash Italiano
- 4 Roma Tomatoes chopped in 1/2 inch cubes
- 4-5 cloves of fresh Garlic; minced
- 1/4 cup of Parsley
- 1/4 cup of Basil
- 1/2 Tablespoon of Rosemary
- Salt & Pepper to taste
- 3/4 cup of Fresh Parmesan/Asiago cheese mix
- Preheat oven to 400 degrees. Cut squash in half lengthwise. Scoop out seeds. Place the cavity side down in baking pan filled with a little water. Bake 20-30 minutes checking that the water hasn’t evaporated.
- Meanwhile, chop the tomatoes and gather the other ingredients. Combine the chopped tomatoes, garlic, and other seasonings. Let stand at room temperature to marry the flavor.
- When squash is done, flip over in pan. Fill each cavity with tomato mixture. Top with cheese mix. Place back in the oven and bake for 10-15 minutes. Remove and scoop mixture into a large serving dish. Use a fork to fluff squash into spaghetti strands. A small amount of olive oil can be added but it is optional.
**Check squash to be sure it is al dente. Don’t over cook.
Do you need that awesome dip to share at a party? One that is easy to make with very little prep time. How about one that has a spicy kick to it? Look no further than the jalapeno popper dip or as I like to call it my ultimate jalapeno dip. If you google jalapeno popper dip, you will find tons of recipes. There’s a lot of similarities to all of them including this one, however I believe the crunchy topping is the key to this jalapeno popper dip, as well as the fresh parmesan and panko bread crumbs!
- 2 (8 ounce) packages of cream cheese
- 1 cup of mayonnaise
- 1 (4 ounce) can of green chilies
- 1 (4 ounce) can of diced jalapeno or 2 fresh jalapenos diced
- 1 Cup of fresh Parmesan/Reggiano mix
- 3/4 cup of Italian seasoned Panko bread crumbs (or as much as you choose)
- 1 cup of crushed multi-grain crackers and Ritz crackers (the multi-grain adds a great texture to the topping)
- In a large mixing bowl, stir together the cream cheese and mayonnaise until smooth. This can take some time to get smooth. Stir in jalapenos and green chilies. Pour and spread mixture into a Pyrex or Corning ware dish approximately 2.2 quart or you can use a pie plate.
- Add the fresh parmesan covering the entire jalapeno popper dip. Next, sprinkle the bread crumbs evenly over the jalapeno popper dip.
- If planning to bake later, cover and place in the refrigerator. When ready to bake, place the dip uncovered in a preheated oven of 350 degrees. Cook approximately 15-20 minutes or until bubbly and a little browned on top. Serve with crackers, tortilla chips, or wheat thins.
There is nothing better than the awesome aroma of bacon being cooked at home. The smoke alarm goes off almost every time we make bacon. We love bacon at this household. We cook it at least twice a week. Bacon is a very common ingredient in several of our dishes. Some may think bacon is very easy to cook, but there’s really quite a science to perfecting bacon.
First, your bacon selection is key. It’s ok to be picky about your bacon. I’ve learned it’s worth paying a little extra money for good quality bacon. Recently, we’ve become fans of the Farmers Applewood Bacon sold at Costco. It’s a great choice for bacon in the oven because it’s a thicker cut.
Secondly, how you cook your bacon is super important as well. For years, I cooked it on the stove top which I still enjoy. Of course, I’ve used the quick and easy microwave at times too, but it fails to get crisp. Most recently my husband has been cooking our bacon in the oven on a broiler pan. It’s amazingly delicious, crisp, and close to perfection. Bacon in the oven is super easy with less mess. Check it out!
- Bacon – any kind of your choice – thicker cut works best for the oven.
- Set the oven to 450 degrees. While the oven is preheating, arrange slices next to each other on a broiler pan.
- Cook the bacon in the preheated oven for 12-16 minutes. The time depends on whether you have a thicker cut of bacon or how crisp you like your bacon. Keep a close eye on it so it’s cooked to your liking.