Prosciutto, Brie, Arugula and Fig Jam Naan Pizza and Mini Bite

I’m not a huge fan of sandwich meats, but there is just something about the combination of prosciutto, brie, arugula and the little bit of sweetness from the fig jam that I just can’t enough of, which is why today i’m sharing a recipe for a prosciutto and brie naan pizza and a mini fillo shell bite.

Prosciutto, Brie, Arugula and Fig Jam Naan Pizza – Serving size: 1 Pizza

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Ingredients – 

1 piece of Prosciutto, cut into bite sized pieces

1/3 cup of brie cheese, cut into bite sized pieces

3 tablespoons of arugula

1/3 cup of Fig Butter

1 piece Trader Joe’s Tandori Naan

Recipe – 

  1. Preheat oven to 350°F
  2. Spread your fig butter onto your piece of naan
  3. Top naan with your remaining ingredients (prosciutto, arugula and brie)
  4. Bake pizza for 10 minutes or until cheese is melted
  5. Enjoy warm!

 

Prosciutto, Brie, Arugula and Fig Jam Mini Fillo Shell Bite – Makes 15 mini bites

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Ingredients – 

1 container of mini fillo shells, I like to use Athens mini fillo shells

2 pieces of Prosciutto, cut into bite sized pieces

1/3 cup of brie cheese, cut into bite sized pieces

3 tablespoons of arugula

1/3 cup of Fig Butter

Recipe – 

  1. Fill mini fillo shells with a tablespoons of fig butter
  2. Add remaining ingredients (prosciutto, arugula and brie) to each shell
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Lemon Ricotta Pancake Bites with Strawberries & Blueberries

I had been seeing tons of pictures of lemon ricotta pancakes on Instagram lately so when I decided to invite a few friends over for brunch on New Year’s day  last week it seemed like the perfect opportunity to test them out. I really liked that the ricotta pancakes were  fluffy and the lemon curd and fruit gave a pancakes just a hint of sweetness, which I always enjoy in the morning.  This recipe is super easy and will make you feel like are having brunch in a trendy restaurant without even having to leave your house!

 

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Lemon Ricotta Pancake Bites with Strawberries & Blueberries  – Serving size – 12 Pancake Bites

Ingredients

1/2 cup ricotta
1/2 cup flour
1/4 teaspoon baking powder
1 1/4 teaspoon sugar
1/8 teaspoon salt
6 tablespoons milk
1  egg (separated)
1/4 teaspoon vanilla extract
4 tablespoons of lemon curd
1/4 cup of strawberries, diced
1/4 cup of blueberries

Recipe – 

  1. Follow these instructions to make ricotta pancakes. Note: I  cut the recipe in half to make 12 silver dollar size pancakes and I used 1/3 cup of batter for each pancake.
  2. Once pancakes are cooked spread a teaspoon of lemon curd onto each pancake and top with strawberries and blueberries.
  3. Enjoy warm!

3 superfoods to incorporate into your weekly meal plan in 2018

Happy New Year! For those of you who are like me and are trying to to eat a little healthier in the new year today on the blog i’m sharing three awesome super foods to incorporate into your diet in 2018.

  1. Chia Seeds

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Picture courtesy of: Food for My Family

2. Black Beans

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Picture courtesy of:  thekitchn.com

3. Cauliflower

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Top Pic: HAPA Food Truck Cauliflower Tacos, Bottom Pic: Copycat Sweetgreen Curry Cauliflower Bowl

Coconut Macaroon Cookie Cup & Cocktail

I’m a big fan of coconut macron cookies so today i’m sharing a recipe for a coconut macaroon cookie cup and a coconut macaroon cocktail.

Coconut Macaroon Cookie Cups – 12 Cookie Cups (Adapted from Barefoot Contessa’s Family Style Cookbook)

Coconut Macaron

Ingredients –

8 ounces of sweetened shredded coconut

8 ounces of sweetened condensed milk

1/2 teaspoon of vanilla extract

1 egg white

A dash of kosher salt

Recipe – 

  1. Preheat oven to 325°F.
  2. Combine the coconut, condensed milk, and vanilla in a large bowl.
  3. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
  4. Carefully fold the egg whites into the coconut mixture.
  5. Put a tablespoon of batter into each mini muffin tin cavity.
  6. Bake for 15 minutes or until golden brown
  7. Cool and serve.

Coconut Macaroon Cocktail

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Coconut Peanut Sauce, 2 Ways

Recently a work colleague shared this recipe with me and the coconut peanut sauce sounded so good I knew I had to give it a try. I wanted to simplify the recipe so I decided to eliminate the red cabbage, radishes and cucumber. I also switched tofu for tempeh. I thought the combination of the sauce, avocado and mango would pair nicely with my favorite corn and black bean salsa so today i’m sharing my recipe for  Coconut Peanut Sauce Tempeh Tacos. I also wanted try the sauce on my lemon & olive oil baked chicken tenders so I also made a coconut peanut sauce shredded chicken, mango and avocado sandwich.

Coconut Peanut Sauce Tempeh Tacos – Makes 2 Tacos

Coconut Peanut Sauce Tacos

Ingredients –

1/4 cup cooked quinoa

1/2 cup tempeh, cubed

2 tablespoons of mango, cut into bite size pieces

2 tablespoons of avocado, cut into bite size pieces

2 tablespoons + 2 teaspoons of coconut milk

1 tablespoon of peanut butter

1 teaspoon of soy sauce

1 teaspoon of lime juice

1 teaspoon of sriracha

1/4 cup of corn kernels, I like Trader Joe’s Fire Roasted Corn, thawed

1/4 cup of black beans

2 tablespoons of diced tomatoes

1 tablespoon of lime juice

1 tablespoon of chopped cilantro

2 tortillas

Recipe – 

  1. Cook quinoa following these directions.
  2. Add your coconut milk, peanut butter, soy sauce, lime juice and sriracha to a bowl and mix thoroughly to make your coconut peanut sauce.
  3. Combine the corn kernels,  black beans, diced tomatoes, lime juice and chopped cilantro and mix thoroughly.
  4. Microwave your tempeh for 1 minute or until heated through.
  5. Put your heated tempeh and cooked quinoa into bowl with coconut peanut sauce.
  6. Heat your tortillas in the microwave (cover with wet paper towls) for 30 seconds on each side.
  7. Add your tempeh mixture to each tortilla.
  8. Top your tacos with mango, corn and black bean salsa and avocado.

Coconut Peanut Shredded Chicken, Mango and Avocado Sandwich – Makes 1 Sandwich

Ingredients

1 baked Lemon & Olive Oil Baked Chicken Tender, Shredded

2 tablespoons + 2 teaspoons of coconut milk

1 tablespoon of peanut butter

1 teaspoon of soy sauce

1 teaspoon of lime juice

1 teaspoon of sriracha

2 tablespoons of mango, cut into bite size pieces

2 tablespoons of avocado, cut into bite size pieces

1 piece of ezekiel bread (or bread of choice), cut in half

Recipe – 

  1. Preheat oven to  425°F
  2. Bake Lemon & Olive Oil Baked Chicken Tender
  3. Add your coconut milk, peanut butter, soy sauce, lime juice and sriracha to a bowl and mix thoroughly to make your coconut peanut sauce.
  4. Toast your bread.
  5. Shred your baked chicken tender and add to your bowl of coconut peanut sauce. Add your chopped mango to the bowl as well.
  6. Spread your avocado onto one piece of your sauce
  7. Add your shredded chicken mixture to other piece of toasted bread.
  8. Put your two pieces of toast together.