Gnocchi with Squash, Spinach, and Prosciutto

I was skeptical about the combined flavors of this recipe. While I love each individual component, I couldn't imagine how this would go together and not taste weird or dry or bland. It was none of the above. I was really delicious! There ended up being a light "sauce" that pulled itself together during the cooking method. The flavors were interesting and neither boring nor weird. My kids even gobbled it up. If you have spent any amount of time perusing my blog, you know how important it is for me to get my kids to eat decently healthy, "real" food without fuss. This was no fuss. I am ashamed to admit I doubted it. I forgot to take a pic when I served it the night we had it for dinner, so I ended up snapping a photo of it when I heated it up the next day. It looks a little less great than it did the night before as it sits in the Tupperware, waiting to be microwaved. Don't let my crappy photography skills dissuade you from trying it, though. It was good and quite appetizing looking when we served it for dinner. I will say the lunch photo reminded me that the leftovers were delicious, as well. I put that as another check in the pro column for this dish. If the leftovers are good the next day and you still enjoy eating it, then I think that is the mark of a good recipe.

Gnocchi with Squash, Spinach, and Prosciutto
From: America's Test Kitchen Simple Recipes cookbook

Ingredients:
4 tablespoons of butter
6 slices of good quality prosciutto, cut into 1/4-inch strips (I used prosciutto de Parma)
2 peeled and seeded butternut squash halves (12 to 16 ounces each), cut into 1/2-inch pieces
2 Tablespoons minced fresh thyme
1/2 cup of dry white wine
1 cup low-sodium chicken stock or broth
1 pound of vacuum-packed gnocchi
Salt and pepper to taste
4 ounces of fresh baby spinach (I used a pre-prepared bag)

Directions:
Bring 4 quarts of water to boil in a large pot. Meanwhile, melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Cook prosciutto until crisp, about 3 minutes. Transfer to paper towel-lined plate.

Add squash and refining butter to empty skillet and cook until lightly browned, about 4 minutes. Add thyme and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced by half, about 3 minutes. Add broth (or stock) and cook until slightly thickened, about 4 minutes.

Meanwhile, add gnocchi and 1 tablespoon of salt to boiling water and cook until gnocchi float to the surface, about 4 minutes. Reserve 1/2 cup of cooking water, drain gnocchi, and return to pot. Add squash mixture and toss to combine. Stir in spinach until just wilted, adding reserved pasta water as needed. Stir in prosciutto and season with salt and pepper to taste. Serve.

Notes:
I just bought a whole butternut squash and peeled, halved, cleaned, and diced it myself. Also, I did spring for the fresh thyme. As I mentioned, I was skeptical about this recipe so I pretty much followed it to the letter to give it the best possible outcome. Fresh herbs are never a mistake, so if it works for your budget try and get fresh. If not, I think substituting dried would be ok...you'd just have to do some Googling and adjust for the difference between dried vs. fresh in the recipe.

Ham Melts

I am notoriously anti-ham. So much so that it's turned into a running joke among our family and friends. It's strange because other pork products are fine; it's just something about ham that I really dislike. I really can't explain my aversion, other than it's a taste/texture/color thing. So why am I posting a recipe for Ham Melts then??? Good question, readers! I really can't explain it, other than something happened with this recipe that *might* have changed my opinion ever-so-slightly.

I saw these sandwiches on Pinterest a few months ago and immediately thought "EWWW!". No way, no how. Then, every once in a while the photo popped up in my Pinterest feed, taunting me. They did look kinda good...I mean besides the ham factor. I'm sure my family would like them and melty cheese can cover a lot of sins, I thought to myself. I could substitute prosciutto (which I l-o-v-e) and make them less "hammy", I rationalized. Hmmmm...I'll try it, I decided. Well, once I started buying ingredients I wondered if the ham added something to the recipe that prosciutto couldn't. I decided to throw caution to the wind and do a ham/prosciutto combo. (I'm very daring sometimes.)

Oh man, I'm glad I did. These. were. fantastic. Ham and all!!!! I was shocked. Regular ham has not touched my lips since childhood. This was the first time in years that I was able to eat and enjoy my sworn porcine enemy. Seriously, these were the best sandwiches we've tried in awhile and I learned something about myself in the process; namely to 'keep an open mind'. Don't get me wrong, I won't be running out and joining any "I heart ham" fan clubs anytime soon (well, unless it's a fan club for handsome, sexy, heartthrob, actor Jon Hamm), but I will be a teeny tiny less vocal about my disgust for ham and may even consider having it again in the right context (like these sandwiches).

(See?!?!!! Jon Hamm is delicious, too.)

Ham Melts
Adapted From: beyerbeware.blogspot.com via Pinterest

Ingredients:
1 package of 12 Hawaiian sweet bread rolls
1 onion, minced finely or grated
1 stick of butter
3 Tablespoons of Dijon mustard
2 teaspoons of Worcestershire sauce
3 teaspoons of poppy seeds
1/3 pound of shaved ham
1/4 pound of prosciutto
8 slices of Swiss cheese


Directions:
Melt the butter in a small sauce pan and add onion. Combine Dijon mustard, Worcestershire sauce, and poppy seeds in melted butter. Simmer for a several minutes to infuse the butter mixture with flavor. Slice rolls as a group and place bottoms on a 9 x 13 foil-lined pan. Spread 3/4 of the onion/butter mixture on the roll bottoms. Add the ham and prosciutto in an even layer. Top with Swiss cheese slices and bun tops. Spread the remaining onion/butter mixture over the tops of the sandwiches. (At this point you can cover with foil and refrigerate until ready to bake, if needed.) Remove foil and bake for 20 minutes at 350 degrees.

Italian Club Sandwiches

I loosely based this recipe off of a Rachel Ray appetizer that I spied in the Rachel Ray 365: No Repeats cookbook. Normally, I'm not RR's biggest fan, but I wanted something unique for dinner that we hadn't tried before. I must say, she came through with this one! These sandwiches jumped off the page and caught my attention. I modified it to accommodate my family's tastes and a hearty dinner-sized portion. Big, stacked sandwich for dinner??? Yes, please!

Italian Club Sandwiches
Adapted From: Rachel Ray 365: No Repeats--A Year of Deliciously Different Dinners cookbook

Ingredients:
whole wheat sandwich bread
garlic-herbed spreadable cheese (I used Allouette brand)
sliced tomatoes
sliced avocado (splashed with a little lemon juice and sprinkled with salt)
salad greens (I used a baby spinach/arugula blend) OR fresh basil leaves
sliced radishes
deli turkey meat
prosciutto
cooked, crispy bacon strips
sliced low-fat provolone cheese

Directions:
Use three pieces of bread per sandwich. Smear spreadable cheese on one side of the top and bottom slices. Smear spreadable cheese on both sides of the middle bread piece. On the bottom slice, stack greens, tomatoes, and prosciutto. Top with sliced radishes and put middle bread piece over it (i.e. bread with cheese on spread on both sides). On the top of the middle piece of bread, stack avocado slices, turkey deli meat, bacon slices, and more salad greens. Top with remaining bread top, cheese side down. Cut the sandwich in half and serve. Repeat the process for however many sandwiches you need.



The Result:
I'm not really sure why she dubbed this as an Italian club??? It does have some Italian ingredients, but I wouldn't consider it to be "Italian" food or even "Italian" style. All issues with naming this sandwich aside, this came together quickly and easily. Oh, and did I mention we loved it??? Yeah, we loved it!

By the way, here is a wacky reference for you...

Do you remember the Thanksgiving episode of the TV show Friends? The one where Ross had the leftover Thanksgiving sandwich and he called the middle bread piece dipped in gravy "The Moist Maker"???? That totally just popped into my head and made me giggle! Maybe because this sandwich has a middle piece of bread, too. Anyway, there is no "Moist Maker" here, but this is still one good sammie.

One Pot Penne with Turkey-Feta Meatballs

We normally have a big, Italian food feast on Christmas Eve, but this year was more low-key and we almost skipped our Italian dinner all together. Most of our family was out of town, so it was basically my immediate brood and my mom visiting for Christmas. I thought I would miss the crowd, but as great as it is to have everyone over, I really liked the small intimate, informal group this year. It was so relaxing to just have us. Anyway, I almost decided not to do any type of Italian meal and then changed my mind at the last minute. I found this recipe in a brand new, never-used cookbook from Pam Anderson (NO, not THAT Pam Anderson!) and decided to try it. I was even more pleased when I discovered that I had everything on hand for it, and I didn't have to make another trip to the store on Christmas Eve!!! As it turned out, my little family loved this dinner and it satisfied our Christmas Eve Italian food criteria. The recipe itself was a bit involved; but since it was a holiday, I really didn't mind so much. (Also, I've made it since and it get's easier to put together with practice.) I can't wait to explore more recipes in this cookbook, that's for sure!

One Pot Penne with Turkey-Feta Meatballs
From: Pam Anderson's Perfect One-Dish Dinners: All You Need For Easy Get-Togethers cookbook

Ingredients:
8 garlic cloves, peeled, 3 left whole, 5 minced
1 1/2 pounds ground turkey (94 percent lean)
3/4 cup crumbled feta cheese, plus more for topping
1/2 cup crumbled saltine crackers (about 12 crackers)
1/2 teaspoon dried oregano
1 3/4 teaspoons salt, divided
1 large egg
1 tablespoon tomato paste
1/4 cup olive oil
4 thin slices prosciutto (about 2 ounces), minced
1 cup dry red wine
2 cans (28 ounces each) crushed tomatoes
1 pound penne pasta (I used whole wheat penne)

Directions:
Heat a small skillet over medium-high heat. Add 3 whole garlic cloves and toast until spotty brown, about 5 minutes. Remove garlic from skillet, smash and mince.

Meanwhile, break up ground turkey into a medium bowl. With a fork, mix in feta, cracker crumbs, oregano and ¾ teaspoon salt. Mix egg, minced toasted garlic and tomato paste together; stir into turkey mixture with fork until thoroughly combined. Using a 2-tablespoon measure, such as a coffee scoop, form mixture into about 36 cylindrical drum shapes.

Heat oil over low heat in a large heavy roasting pan set over two burners. A couple of minutes before frying meatballs, increase heat to medium-high. Add meatballs and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.

Add remaining 5 minced garlic cloves, along with prosciutto, to roasting pan and cook, stirring, until garlic is golden. Add wine and simmer to reduce by half, about a minute. Add tomatoes and enough water to make a sauce-like consistency. Bring to a simmer, add meatballs and cook, loosely covered with heavy-duty foil, to blend flavors, 10 to 15 minutes.

Still on medium-high heat, add 6 cups water and remaining 1 teaspoon salt to pan and return to a simmer. Add penne, cover loosely with foil and cook, stirring gently and frequently, until pasta is tender, about 15 minutes. Remove foil and continue to simmer until sauce is thickened to your liking. Once cooking is completed, spoon pasta and meatballs into serving bowls, sprinkle each portion with feta cheese, and enjoy.



The Result:
No one in my family seemed to mind that this wasn't our typical traditional Christmas Eve Italian feast. As I said above, I've actually made the meatballs a few times since we originally tried this dish (for spaghetti and meatballs) and they are a hit without exception. I love that this preparation makes the ground turkey so flavorful and delicious. This is a keeper!

Brie Croque Monsieur

I am a sucker for a fancy grilled cheese. This one was really tasty and one that I will make again. I really liked that the whole sandwich is dipped a la French toast style, making it oh so decadent. Yum!

Brie Croque Monsieur
Adapted from: Framed Cooks blog

Ingredients:
1 wedge (8 oz.) Brie cheese, cut into thin slices
3 large eggs
3/4 cup milk
1/4 tsp Salt
1/8 tsp Pepper
6 slices prosciutto de Parma
8 slices French bread, sliced thick
4 tbsp butter, melted, divided

Directions:
In a medium bowl, whisk together eggs, milk salt and pepper. Set aside.

Assemble six sandwiches, each with some prosciutto and slices of cheese between two slices of bread.

Heat half of the melted butter in a large nonstick pan on medium heat, swirling to coat bottom of pan.

Dip the sandwiches into the egg and milk mixture, turning to coat. Immediately place in preheated pan, and cook for 2-3 minutes per side or until bread is golden brown and cheese is melting. Repeat with remaining butter and sandwiches. Serve hot.



The Result:
So delish! You really cannot see the cheese from the photo, but it's in there! This was pretty quick to assemble and a total hit at my house. Hooray for fancy grilled cheese...or in this case fancy grilled ham and cheese!

Prosciutto, Mozzarella, and Arugula Sandwiches with Fig Jam

A while back, I tried to duplicate a similar recipe from a local restaurant called Postino Winecafe. While the panini I made at the time was a pretty awesome duplicate of the original, I think I got it beat with this version. So, yes...this sandwich may look familiar; but it was worth doing again. This time I think I got it perfected!

Prosciutto, Mozzarella, and Arugula Sandwiches with Fig Jam

Ingredients:
olive oil
1 loaf of ciabiatta, split length-wise
1 package of Prosciutto de Parma
1 ball of fresh mozzarella cheese, sliced
1 jar of fig jam (mine was 9.5 ounces, but I could have used a little less)
2 cups of fresh arugula
equal parts olive oil, lemon juice, balsamic vinegar, and red wine vinegar
a pinch of sugar
salt and pepper to taste

Directions:
In a large bowl, make a vinaigrette by adding the following ingredients and whisking until combined: equal parts olive oil, red wine vinegar, lemon juice, and balsamic vinegar; a pinch of sugar; salt and pepper to taste. Set aside.

Split the ciabiatta loaf and put on a large baking sheet, in a 350 degree oven for 5 minutes, to make the outside crust warm and crisp.

When the loaf comes out of the oven, turn the broiler on high and leave the bread on the baking sheet.

Slather the bottom half of the loaf with half of the jar of fig jam, then layer your prosciutto on top. Place mozzarella slices on top of the prosciutto. On the top half of the bread, drizzle some olive oil. Place into the oven for another 5 minutes or so, until all the cheese is melted and bubbly and the top half of the bread is toasted. Remove from the oven and spread the remaining fig jam on the top toasted half of the bread loaf.

Place arugula (2 cups or more) in the vinaigrette bowl and lightly toss to combine, shaking off any excess dressing. The leaves should be lightly coated with the vinaigrette, and not sopping. Remove arugula from dressing and place leaves on top of melted cheese. Close the sandwich with the top half of the loaf. Cut into thick slices and serve immediately.



The Result:
I think this version wins...hands down. I love the way that fresh mozzarella tastes and melts, but brie would be just as fantastic. I am not sure what made the difference, but I am guessing it was the dressed arugula. Yum! This was soooooo good. We will certainly be having this sandwich again, especially since it was fast to put together and my whole family loved it.

Lemony Chicken Saltimbocca with Creamy Goat Cheese Polenta

I had almost completely forgotten about this dinner, until I checked my camera. I am so glad I don't erase my food photos until I upload them to my blog. Otherwise, there would be a whole lot of meals that I would neglect to post due to my faulty memory. Anyway, this was a fantastic Sunday night dinner that did not take a whole lot of effort. The polenta was especially fantastic and paired well with the chicken and sauce. I really need to include polenta more in our menu, because we really love it. I must say this goat cheese version was our favorite. Yum!

Lemony Chicken Saltimbocca
From: Sandy Gluck, Cooking Light magazine, JANUARY 2011

Ingredients:
4(4-ounce)chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons extra-virgin olive oil, divided
1/3 cup fat-free, lower-sodium chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch
Lemon wedges (optional)

Directions:
Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.

Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

Nutritional Information:
Yield: 4 servings (serving size: 1 cutlet and 2 tablespoons sauce)
Calories:202
Fat:7.5g (sat 1.5g,mono 4.3g,poly 0.9g)
Protein:30.5g
Carbohydrate:2.3g
Fiber:0.2g
Cholesterol:77mg
Iron:1.1mg
Sodium:560mg
Calcium:18mg

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Creamy Goat Cheese Polenta
From: The Pioneer Woman website

Ingredients:
1 cup Yellow Cornmeal
1 teaspoon Salt
2 Tablespoons Butter
4 ounces, weight Goat Cheese

Directions:
Bring 4 1/2 cups water to a boil.

Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.

Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.

When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.



The Result:
As I said, both recipes were pretty darn great. The highlight of our meal was to watch our baby girls eat the polenta. They got it absolutely everywhere; it was hilarious! Seriously--in hair, ears, on the back of the neck, down the clothing, hidden in the high chairs, smeared on faces, crusted on hands--just everywhere. I don't know why it is so amusing to watch our babies make a total mess of their dinner, but it is entertaining nonetheless. Thanks to my two favorite resources, PW and Cooking Light, I will have fond memories of these yummy dishes.

Apricot and Cheddar Chicken Melts

Well, my 2011 cookbook project is already off to a rocky start. Not intentionally, mind you. It's just because I am a certifiable doofus. The two "cookbook" recipes that I planned this week, are not from actual "cookbooks". How does that happen, you ask? Well...I found two Martha Stewart recipes on my iPhone app that I thought looked familiar. I said to myself, "Self, because these two recipes look familiar I bet they are in one of your Martha Stewart cookbooks. Don't check or follow up in any way. Just go ahead and put 'em on the menu plan and worry about it later." So that is what I did (or rather didn't do). I put both unverified recipes on my menu plan that I THOUGHT were in my cookbook(s). As it turns out, they are NOT in said cookbook(s). ::SIGH:: Oh well. I guess the cookbook project will officially start next week.

These (non-cookbook related) open-faced sandwiches were really great. The flavors were layered and complex; a winning sweet/savory combination. Again, we had some fresh roasted asparagus as our side dish. What can I say...my family loves asparagus. This was a really fun, new take on the ubiquitous boneless, skinless, chicken breast.

Apricot and Cheddar Chicken Melts
From: Martha Stewart Everday Food app for iPhone (via marthastewart.com; Everyday Food, September 2007)

Ingredients:
1/4 cup white-wine vinegar
2 tablespoons Dijon mustard
2 garlic cloves, chopped
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each), split horizontally
1 baguette (about 20 inches), split horizontally, then cut in half
1/4 cup apricot preserves
4 ounces thinly sliced deli ham (I used prosciutto)
4 ounces white cheddar cheese, grated (1 cup)

Directions:
1.Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).

2.Lift chicken from marinade, and place on prepared baking sheet; broil (without turning) until opaque throughout. Transfer chicken to a work surface; discard pan juices from baking sheet.

3.Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.



The Result:
This was a great sandwich idea! I used prosciutto instead of deli ham, and a whole wheat loaf instead of classic baguette. I think these melts would also be fantastic with fig jam, in lieu of the apricot preserves. (Although, the apricot flavor was delicious as-is.) Cookbook or no cookbook, this was a great chicken recipe!

Prosciutto-Wrapped Chicken and Green Beans

I have been pretty busy lately, and I have been using a lot of recipes from others and not my own. I just don't have the energy to do any creative cooking; and I don't particularly feel inspired, either. I must say, having three kids is kicking my ass a little bit lately. I am having a really hard time finding a balance between caring for my family, getting everything that needs to be done accomplished, spending time with the hubs, and carving out a little personal space for myself. I would like to make up more of my own dishes, and I sometimes find following a recipe a bit stifling. With that said, I just can't devote a whole lot of mental capacity to coming up with anything original in the kitchen. Sigh. Maybe when my girls get a little older and the boy is in school full-time, I can start cooking more "off the cuff" again.

Until then...this is another great recipe I found on my friend, Claire's blog. She turned my on to Cook's Illustrated special recipe issues (like the one this dish came from) which seem to always have a ton of good stuff to try. Anyway, her family loved it; so I knew it would be a tasty no-brainer. A great recipe without having to think too much about it...definitely up my alley.

Prosciutto-Wrapped Chicken with Green Beans
From: America's Test Kitchen 30-Minute Suppers Summer 2010

Ingredients:
4 Tbsp unsalted butter, softened
1/4 cup pitted mixed olives
1/4 cup lightly packed sage leaves
4 boneless, skinless chicken breasts
Salt and pepper
8 thin slices prosciutto
2 Tbsp olive oil
3 garlic cloves, sliced thin
1 pound green beans, stem ends trimmed
1/4 cup water

Directions:
Adjust oven rack to upper middle position and heat oven to 400 degrees. Process butter, olives, and sage in food processor until smooth.

Pat chicken dry with paper towels and season with salt and pepper. Spread butter mixture on 1 side of each chicken breast. Working with 1 breast at a time, slightly overlap 2 slices of prosciutto on work surface. Lay chicken, butter side down, in center of slices, then fold prosciutto over chicken. Repeat with remaining prosciutto and chicken.

Heat oil in large skillet over medium-high heat until just smoking. Add chicken, seam side down, and cook until well browned, about 2 minutes per side. Transfer chicken to baking sheet and bake until chicken registers 160 degrees, about 8 minutes. Transfer to platter and tent with foil.

Reduce heat to medium. Add garlic to skillet and cook until lightly browned, 1-2 minutes. Add green beans and toss to coat thoroughly. Add water, cover, and cook until bright green and tender, 8-10 minutes. Season with salt and pepper to taste. Serve chicken with green beans.



The Result:
This was really good. I used garlic green olives from my grocer's olive bar, and I just steamed a bag of frozen, whole green beans with some garlic salt to save some time. We all really liked this meal! The only word of caution I would like mention is to go lightly on the salt when seasoning the chicken. The prosciutto and olives are both fairly salty, and this can get outta hand with the salt pretty quick. Mine turned out fine, but was on the verge of being over-salted due to my heavy hand. I would definitley make this dish again, but I would just be more careful next time with the seasoning.

Prosciutto, Brie, and Arugula Panini with Fig Jam

I had lunch at a little, local wine bar called Postino Winecafe before "Shoefest 2010" this past weekend. This sandwich was on their menu, and I convinced my friend Michelle to get it...just so I could taste it and then try and re-create it. Thankfully, Michelle complied (she thought it sounded delicious, too). This is my first attempt at trying to duplicate this fantastic sandwich. While the Postino Winecafe version is still better, this came in as a close second. Yum!

(Don't worry, I have already told the husband that he needs to take me back to Postino's so I can do more research on this sandwich. I am sure after eating it a few more times, I will be able to get it. Practice makes perfect!)

Proscuitto, Brie, and Arugula Panini with Fig Jam

Ingredients:
ciabiatta rolls, halved
olive oil
balsamic vinegar
arugula
Prosciutto de Parma
fig jam
red onion, sliced thinly
triple cream French brie cheese, rind removed

Directions:
Slather buns with olive oil, both on the cut halves and the outside. Drizzle some balsamic vinegar on both halves. Add a smear of fig jam to the bottom layer and place a bed of arugula over top. Place some red onion slices on the arugula. Layer proscuitto on top of the onions and arugula. Place sandwich half under the broiler for a couple of minutes. On the other half of the roll, spread a good amount of brie cheese on the bread. Take the proscuitto half out from under the broiler and press the cheese half on top of it. Press it for a few minutes with a panini press; until cheese is gooey and melted, and grill marks are present. Cut the sandwich in half, serve immediately and enjoy!

Jen's Notes:
I did not measure anything...as you can tell by the ingredients list! I say, wing it.



The Result:
Drool-worthy!

Jen's 7-Cheese, Prosciutto, & Heirloom Tomato White Pizza

Seven cheese pizza...does that sound excessive???? I think so, too. Let me explain. At any given time I have at least ten types of cheese at my house. (I am not exaggerating.) Why??? Well, because we LOVE cheese. Also, I use it. Since I cook such a variety of food, I buy high quality cheese and try to use it sparingly. Then, I always have a bunch of cheese odds and end leftover from my all of my recipe experimentation. In an effort to not waste my precious cheese bits, I end up making things like pizza with seven different types of cheeses. See...it's perfectly rational!!!

As you can imagine, this pizza was pretty darn fantastic. How could it not be with all that cheese on it???? To quote my husband at dinner last night, "Honey, this is some really great pizza." I love trying out new pizza ideas; especially since pizza, by nature, is always dependably awesome. Pizza is just one of those magical foods that everyone seems to love, no matter what. Sure enough, this pizza was another keeper!

Jen's 7-Cheese, Prosciutto, & Heirloom Tomato White Pizza

Ingredients:
cooking spray
1/4 cup of cornmeal
1 batch of Quick Homemade Whole Wheat Pizza Crust (see below for recipe)
1/2 cup of olive oil, divided
5 cloves of garlic, minced finely
2 heirloom tomatoes, chopped
1/4 cup of balsamic vinegar
salt to taste
4 ounces of prosciutto de Parma
1/3 cup of fresh basil, chiffonade
1/4 cup of goat cheese
1/2 cup of part-skim ricotta
1/3 cup of fresh mozzarella, torn into small pieces
1/3 cup of asiago, shredded
1/3 cup of sharp provolone, shredded
1/3 cup of fontina, shredded
1/4 cup of Parmiggiano-Reggiano, finely shredded

Directions:
Preheat oven to 500 degrees. Spray large sheet pan with cooking spray and then dust with cornmeal. Shake off any excess. Set aside.

Place chopped tomatoes, balsamic vinegar, 1/4 cup of olive oil, and salt to taste in a small bowl and mix to combine. Set aside.

Make pizza dough according to directions (see below). Roll out dough into a rectangle, about 1/8 inch in thickness. Stretch thin dough on to the prepared pan. Brush dough with 1/4 cup of olive oil. In a small bowl mix the goat cheese and ricotta cheese together by mashing with a fork. Using an off-set spatula spread the goat cheese/ricotta mixture over the pizza dough in a thin layer. Sprinkle minced garlic evenly over the cheese layer. Sprinkle remaining 5 cheeses over dough evenly. Tear prosciutto into bite sized pieces and place on top of the cheese layer.

Bake in the oven for 15-20 minutes, or until dough is cooked and crust is crispy. Remove from the oven. Place tomato mixture through a fine-mesh strainer to eliminate the excess liquid. (If you skip this step, the pizza will be too watery.) Sprinkle marinated tomato pieces evenly over cooked pizza. Top entire pizza with a sprinkling of basil. Serve and enjoy!

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Quick Homemade Whole Wheat Pizza Crust

Ingredients:
1 package of active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups of whole wheat flour
2 Tablespoons of olive oil
1 teaspoon salt

Directions:
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes). Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5-10 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round or rectangle shape, to desired thickness. Cook on the grill --OR-- according to your recipe instructions.





The Result:
Awesome! This was such a great way to use up some of my cheese bounty. If you are like me and crazy enough to keep all these cheeses in stock, this was a fantastic pizza to have for dinner!

PW's Portobello-Prosciutto Burgers

I don't know what to say about these burgers other than they were awesome. They were so good, I am literally struck speechless (which does not happen very often). Oh man, every bite was fan-freakin'-tastic! If you love portobello mushrooms, then these babies will be right up your alley. Trust me when I say, this is a great recipe. Pioneer Woman does it again!!!

PW's Portobello-Prosciutto Burgers
Adapted From: The Pioneer Woman Cooks! website

Ingredients:
½ cups Mayonnaise
16 whole Basil Leaves
1 garlic clove
juice from 1/2 a lemon
8 whole Large Portobello Mushrooms
1 cup Red Wine (optional)(I used Pinot Noir)
Olive Oil For Brushing
Salt And Pepper, to taste
4 slices Provolone Cheese
4 slices Prosciutto
4 whole buns, split (I used sandwich thins)
Extra Basil Leaves

Directions:
Clean mushrooms gently by wiping with a wet paper towel to remove excess dirt. Soak mushrooms in red wine for 20 to 30 minutes (this is totally optional). Discard soaking liquid and prepare mushrooms for the grill as instructed below.

Combine mayonnaise, basil, lemon juice, and garlic clove in a food processor or blender. Pulse until basil and the other ingredients are totally mixed in with the mayonnaise. Set aside.

Grill mushrooms in a grill pan or on a charcoal grill, brushing lightly with olive oil and sprinkling with salt and pepper. Melt provolone cheese over the four largest mushrooms. Remove mushrooms from grill and stack the other four mushrooms on top of the cheese-topped mushrooms.

Drizzle griddle with olive oil. Toast buns over medium-low heat until very crispy and toasted.

Spread basil mayonnaise generously on both the top and bottom halves of the kaiser roll. Place the double-decker mushroom on the bottom half, then place the prosciutto slice on top. Finally, top with basil leaves and the other half of the roll. Press lightly so some of the juices from the mushrooms will run into the bottom half of the bun. Serve immediately and enjoy!



The Result:
As I said, these were soooooo good! They were kinda messy, since the juices from the cooked, marinated mushrooms would ooze out at every bite. This was not a bad thing, by any means...just use plenty of napkins! Yum!!!!

Croque Monsieur Sandwich (with Prosciutto)

I don't know what it is about me forgetting to take food pics lately, but I missed another one.

Anywho...

I made these yummy and decadent sandwiches for our dinner tonight. I had some prosciutto that needed to be used, and I remembered tagging this recipe in my Barefoot In Paris cookbook. Oh man, I am glad that I tried them!!! There were fairly easy to put together and ooooohhhhhhh so rich and delectable. I made a couple of minor substitutions to try and make them an eensy bit more healthful, but they were still pretty naughty.

Croque Monsieur Sandwich (with Prosciutto)
Adapted From: Barefoot in Paris cookbook; By: Ina Garten, 2004

Ingredients:
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 cup hot fat-free milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
4 ounces of Gruyere, grated and divided into 1/3 portions
1/4 cup freshly grated Parmesan
4 slices whole wheat sandwich bread
Dijon mustard and whole grain mustard, mixed (about a tablespoon of each)
4 slices of prosciutto de Parma

Directions:
Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a whisk for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/3 of the grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard mix, add two slices of prosciutto to each, and sprinkle with another 1/3 of the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the last remaining 1/3 of the Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Jen's Notes:
These were so rich, I think next time I am going to add an acidic element to our sammies...just for a little diversity; albeit not very traditional. I think fresh sliced tomatoes or a simple arugula salad dressed with salt, olive oil, and lemon juice or vinegar would be a nice topping. Also, you can forget about picking these up to eat them...fork and knife is practically required!

Cooking Light's Apricot Prosciutto Pizza

Sounds intriguing, doesn't it???? I thought so. The husband is not sure about this one, but I think it is going to be yummy. I mean, really...let's break it down: tangy goat cheese, sweet/tart apricots, slightly bitter, yet peppery arugula, salty prosciutto and Parmigiano-Reggiano, all on a crisp thin crust...ummmm. The more I imagine it, the more I think it is going to be a taste sensation! The only way to find out is to try it. Wish us luck!

Cooking Light's Apricot Prosciutto Pizza
From: Julianna Grimes, Cooking Light magazine, MAY 2010

Ingredients:
1/2 cup warm water (100° to 110°)
1/2 teaspoon dry yeast
8 1/2 teaspoons olive oil, divided
1/2 teaspoon kosher salt, divided
6 ounces bread flour (about 1 1/4 cups)
Cooking spray
2 tablespoons yellow cornmeal
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
3 apricots, each pitted and cut into 8 wedges
2 shallots, peeled and thinly sliced
3/4 cup (3 ounces) crumbled goat cheese
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced fresh chives
1 cup arugula
1 ounce thinly sliced prosciutto
1 ounce shaved fresh Parmigiano-Reggiano cheese

Directions:
Combine 1/2 cup warm water and yeast in the bowl of a stand mixer with dough hook attached; let stand 5 minutes or until bubbly. Add 4 teaspoons oil and 1/4 teaspoon salt to yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sprinkle flour over yeast mixture; mix 2 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. ****Refrigerate 24 hours.****

Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a thin 12-inch circle on a lightly floured baking sheet, without raised edges, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Pierce dough several times with a fork. Cover dough loosely with plastic wrap.

Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.

Combine 1 tablespoon oil, thyme, pepper, apricots, shallots, and remaining 1/4 teaspoon salt; toss gently. Remove plastic wrap from dough; slide dough onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 4 minutes. Top dough with goat cheese and apricot mixture. Bake an additional 5 minutes or until crust is golden brown. Cut pizza into 10 slices; sprinkle with parsley and chives. Toss arugula with remaining 1 1/2 teaspoons oil; arrange arugula over apricot mixture. Top with prosciutto and Parmigiano-Reggiano cheese. Cut into 10 wedges.

Nutritional Information:
Yield:5 servings (serving size: 2 wedges)
Calories:307
Fat:14.3g (sat 4.8g,mono 6.9g,poly 1.2g)
Protein:12.1g
Carbohydrate:32.7g
Fiber:2g
Cholesterol:17mg
Iron:2.9mg
Sodium:459mg
Calcium:120mg

Jen's Notes:
I am not going to make this particular crust, since I did not read the directions thoroughly and I missed the part about refrigerating the dough for 24 hours before cooking. Oops. Instead, I am going to make my standard whole wheat crust and grill the dough until crisp. If I roll it thin, the texture should be very similar.

Here is my favorite dough recipe:

Quick Whole Wheat Pizza Dough

Also, here are the Cook's Notes from the website:

Look for apricots that are slightly underripe so they'll stand up to the heat, or you can substitute two medium peaches. We like the smooth texture and intense flavor of imported Parma prosciutto in this dish.

The Result:
I am so glad that we tried this pizza! This was fan-freakin'-tastic! It was delicious. Seriously, I would not change a thing. My crust on the grill turned out perfectly crisp, and I loved the little bit of char-grilled flavor. All the components balanced nicely, and it was such great combination of ingredients. Best of all, it was healthy. Two pieces (which is one serving) calculated out to only 307 calories. I felt like I totally indulged, but I was still a half pound lighter on the scale this morning. Now that is a pizza that I can totally recommend! The husband and boy loved it, too...which is saying a lot since the husband admitted he was very skeptical. This is definitely a keeper. Also, this recipe makes me want to experiment with other unusual pizza ideas, so be forewarned.

Piadina with Fontina and Prosciutto

Here is my final Giada recipe for the week. Well, a version of it anyway. This piadina (Italian flat bread) is sort of like a pizza; so I decided to cheat and use whole wheat pizza dough as a substitute for the flat bread. My twins are not feeling too hot today (stuffy noses and cranky), and I just don't want to fuss with making the dough from scratch. Instead, I will just grill up the pre-made dough that I bought from Fresh and Easy and top it as Giada recommends in this recipe. The overall effect should be similar to the intended dish.

Friday night is such a fun family night at our house, and I like serving a fun dinner to set the tone for the weekend. Hopefully, this piadina will deliver!

Piadina with Fontina and Prosciutto
Adapted From: Giada at Home cookbook; foodnetwork.com

Ingredients:
pizza dough of your choice, I am using pre-made whole wheat
2 tablespoons extra-virgin olive oil
1 pound part-skim ricotta cheese
2 teaspoons lemon zest (from about 2 lemons)
juice of 1 lemon
Freshly ground black pepper and salt, to taste
6 ounces fontina cheese, shredded
4 ounces prosciutto, thinly sliced
1 cup chopped fresh basil leaves

Directions:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out dough into a circle, about 1/8-inch thick. Brush the circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the dough from the grill to a sheet pan and cool slightly.

Combine the ricotta cheese,lemon juice, and lemon zest in a small bowl. Season with salt and pepper, to taste. Spread over the grilled dough with the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange the prosciutto slices on top of the cheeses. Put the sheet pan with the piadina back on the grill for 3-5 minutes and close the lid (this will melt the cheese and warm everything through). Cut piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

Jen's Notes:
The original recipe (linked above) indicates to make 8 individual piadinas. I am just going to make one large one, since I am just feeding my family and not eight people. Also, I omitted the dough instructions from my post completely. If you are interested in the original, just follow the foodnetwork.com link under the recipe title.





The Result:
This was excellent! Sooooo yummy. I added the juice of one lemon to the ricotta, because the zest didn't seem like it was enough zing. It turned out perfectly! I ended up grilling the crust, taking it off of the grill and putting it on a sheet pan, adding the topping, and then put the whole thing back on the grill to melt all the cheese and warm it through (I amended the ingredients/directions to reflect my final changes). It was awesome. I will make this version again, that is for sure!

Antipasto-Style Penne

I am trying to shake off last night's dinner fiasco, and start fresh today with another new Cooking Light recipe. This pasta looks very promising, and just the thing to make me forget about the salmon crackers I made yesterday. (I take it personally when I screw up our dinner...especially when it involves pricey ingredients, like wild Alaskan Sockeye Salmon fillets.) Anywho, I am excited to try this dish; especially since it has all the bright Italian-inspired flavors that I love. As with most of our pasta meals, a fresh green salad will round out our dinner.

Antipasto-Style Penne
From: David Joachim, Cooking Light, DECEMBER 2009; myrecipes.com

Ingredients:
1 medium red bell pepper
1/2 cup pitted kalamata olives, chopped
1/3 cup refrigerated pesto
3 ounces prosciutto, chopped
1 (7-ounce) jar oil-packed sun-dried tomato halves, drained and chopped
1 (6-ounce) jar marinated quartered artichoke hearts, drained and chopped
8 ounces uncooked penne pasta (about 2 cups)
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
1/4 cup pine nuts, toasted

Directions:
1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop bell pepper; place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.

3. Cook the pasta according to package directions, omitting salt and fat; drain. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to bell pepper mixture, and toss gently to combine. Spoon about 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 2 teaspoons remaining cheese and 2 teaspoons pine nuts.

Nutritional Information:
Yield: 6 servings
Calories:404
Fat:21.3g (sat 4.4g,mono 10.6g,poly 4.4g)
Protein:16.5g
Carbohydrate:39.9g
Fiber:4.3g
Cholesterol:21mg
Iron:2.9mg
Sodium:764mg
Calcium:162mg

Jen's Notes:
If you prefer crispy prosciutto, spread it out on a cooking spray-coated baking sheet and broil 4 minutes.



The Result:
Fan-freakin'-tastic! This was soooo yummy! If you like the flavors of classic Italian antipasto, you will love this pasta. We all loved this delicious recipe, and I can't wait to make it again soon. Yum!!!! I made sure to top the pasta with the crispy prosciutto and I roasted my red pepper over the open flame on my gas stove. Other than those minor differences, this recipe was perfect as-is. Also, it was pretty simple to put together and required very little actual cooking. By the time I got everything assembled, the pasta was room temperature; which I actually liked. This dish will be a great meal in the midst of the soon-to-be ridiculous Arizona heat. This will be a pasta you will see a lot more often from us...especially during the summertime.

Mushroom-Prosciutto Pizza

I was able to make one dish this past week that turned out AWESOME! This was a Cooking Light recipe that my friend Claire posted on her blog a little while ago, and I think this will become a staple in our pizza rotation. The only change I made was that I used whole wheat pizza crust and mozzarella (in lieu of fontina). I topped it off with fresh Parmesan; it was delicious.

Mushroom-Prosciutto Pizza
Cooking spray
8 ounces sliced cremini mushrooms
1/4 cup finely chopped shallots
1 garlic clove, minced
1 teaspoon chopped fresh thyme
2 teaspoons sherry vinegar
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli) OR WHOLE WHEAT CRUST
2 ounces prosciutto, cut into thin strips
1/3 cup (about 1 1/2 ounces) shredded fontina cheese OR MOZZARELLA

Preheat oven to 450°.

Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and shallots to pan; sauté 7 minutes or until mushrooms are tender. Add garlic and thyme; sauté 1 minute. Stir in vinegar; remove from heat.Place crust on the bottom rack of oven. Bake at 450° for 4 minutes.Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450° for 6 minutes or until cheese melts.

Jen's Caprese Panini with Prosciutto

I had something completely different planned for dinner today, but I changed my mind. I have a good excuse. I am weary.

I went to Trader Joe's this morning with my friend Claire and our boys. All was well, until my son decided it was time to start acting up in the store. He pulled out all the stops. I am telling you...he used every dirty, low down, toddler trick outlined in The Big Picture Book of Bad Toddler Behavior: Tips, Tricks, and Techniques To Drive Your Mother To Drink (no...that is not really a book). To put it mildly, he pretty much misbehaved all day; until he fell asleep about an hour ago.
Anyway, we shopped and then ate lunch with the boys at a restaurant...big mistake. Again, my son's behavior was atrocious. We were in public, so my discipline choices were limited...by that point I was worn out...so I just opted to sound like a broken record.

"Stop jumping. Stop jumping. Eat your lunch. Stop
jumping. Sit down. Stop jumping. Stop jumping. Don't
touch. Stop kicking. Stop jumping. Be quiet. Eat your
lunch. Stop jumping. Sit down. Sit down. Stop
jumping."

You get the picture...

So what does all that have to do with dinner, you ask???? Well, due to the above description of events...I am weary. I am not going to cook what I had originally planned, because I don't feel like it. I will probably make that recipe tomorrow. Tonight, it is all about quick and easy. So, we are having sandwiches. More accurately...paninis (grilled, pressed Italian sandwiches). I use an indoor grill pan and my panini press. The whole process takes about 10 minutes, and there is nothing to thaw. Furthermore, there is not a recipe...just sandwich construction and cooking.

Ahhh...easy, quick panini. Yum.

Jen's Caprese Panini with Prosciutto

Ingredients:
ciabiatta bread or rolls
extra virgin olive oil
salt and pepper
minced garlic
balsamic vinegar
prosciutto de Parma
fresh tomato slices
fresh basil leaves
slices of fresh mozzarella

Tools:
grill pan
cooking spray
panini press or heavy bottomed skillet

Method:
Cut bread in half and top as you would a normal sandwich, with ingredients listed above. Coat indoor grill pan and press/skillet bottom with cooking spray. Heat indoor grill pan and panini press/skillet bottom until very hot. Place assembled panini on grill and top with press/bottom of skillet (sandwich is smashed between the two pans). Let cook about 4 minutes; until cheese is melty, sandwich is warm throughout, and grill marks are noticeable. Serve immediately.