prosciutto

Prosciutto-Wrapped Smokies

What’s Cooking in Gail’s Kitchen? A Cut Above: Prosciutto-Wrapped Smokies! I guess by now you realize I can graze through a meal by nibbling on this or that. I decided I prefer to eat small amounts of food rather than a full-blown plate of stuff. It works well to keep my digestive issues in check as well as controlling excessive weight gain. I also noticed my energy level remains consistent as long as I practice mindful eating habits. Willpower is my companion because, after all, at my age I’m now viewed as elderly. It’s okay, you can laugh. I do it every time I say it. 

PROSCIUTTO-WRAPPED SMOKIES

Ingredients: 

12 mini peppers, assorted

1-1 1/2 cups chihuahua cheese, shredded

12 little smokie cocktail links

12 strips prosciutto, thinly sliced 

Italian herbs, for garnish

Instructions: 

Preheat oven to 350°. Spray a baking sheet with nonstick oil. Set aside. Cut a horizontal opening in the mini peppers; remove seeds and membranes. Fill each pepper well with shredded chihuahua cheese. Pierce each little smokie link before placing over the cheese-filled pepper. Wrap a strip of prosciutto around each filled pepper, finishing with the prosciutto end on the bottom to seal. Transfer to the prepared baking sheet. Repeat until all peppers are filled and wrapped. Bake 10-15 minutes, or until the cheese is melted and the prosciutto is crispy. Serve sprinkled with Italian herbs. 

Fig Prosciutto Goat Cheese

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Fig Prosciutto Goat Cheese! Now here is an exotic treat you may want to try. Look for figs that have a dark purplish skin, known as the black mission fig. Once you cut into it, a burst of ruby red color will reveal the sweet fleshy center. At first bite, you will notice it tastes similar to fruit jam or concentrated honey. Pairing it with salty meat, like prosciutto, provides a balance that will keep you coming back for more. Don’t forget the cheese. A nice substitute for goat cheese is bleu cheese. Let the adventure begin. 

FIG PROSCIUTTO GOAT CHEESE

Ingredients:

4 figs

4 balls of goat cheese, rolled into 3/4” diameter 

2 slices prosciutto, cut lengthwise in half, each strip rolled up

2 tablespoons maple syrup

1 fresh thyme sprig, leaves only

Instructions:

Preheat the oven to 400°. Lightly spray a baking dish with nonstick oil. Place the four figs, stem side up, in the dish. Remove stems. Using a knife, make a deep cross, without cutting through the bottom. Spread the figs apart. Press a ball of goat cheese in the center of each fig. Top with rolled prosciutto. Drizzle with maple syrup. Sprinkle with fresh thyme. Bake 10 minutes. Serve warm. 

Jalapeño Cheddar Pops

What’s Cooking in Gail’s Kitchen? Time To Eat: Jalapeño Cheddar Pops! Combining dairy and spices make pimento cheese a distinctly tangy and earthy choice for balancing out the heat of a jalapeño pepper. By roasting them in the oven, a slight smokiness emerges as though these dark green jewels were cooked over an open campfire. A word of advice: Always make more than you think you need. Otherwise you may miss the boat, so to speak. After all, who wants to be the one left holding an empty plate as you watch them disappear.

JALAPEÑO CHEDDAR POPS

Ingredients:

16-20 medium jalapeño peppers, lengthwise strip removed, hollow out pepper with ribs and seeds removed

8 ounces pimento cheddar cheese spread

4 ounces prosciutto, cut in half lengthwise

Instructions:

Preheat oven to 400°. Spray a grill pan with nonstick oil. Set aside. Divide the pimento cheese evenly between the cavities of the jalapeños. Wrap each jalapeño pepper with a strip of prosciutto. Arrange filled jalapeños on the prepared grill pan. Bake for 20 minutes, or until the peppers are tender. The cheese will be melted and the prosciutto will turn crispy. Serve warm.

Lobster Risotto

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Lobster Risotto! Does anyone else smile when they hear the word “lobster”? To me, lobster looks good whenever someone is eating it. Think about it. In a restaurant you’re often draped with a disposable plastic bib that has a giant red lobster printed on it. Talk about drawing attention to yourself. “Look at me! I’m eating Lobstah! Bet you wish you were. More butter, please.” It doesn’t matter how big a mess you make, the bib gives you a pass. And just so you know, you can buy these on the internet, so the same feelings apply at home. I. Love. Lobster. 🦞

LOBSTER RISOTTO

Ingredients:

2 cups water

1 cup Arborio rice

1 tablespoon olive oil

2 tablespoons sea salt

2 6-ounce frozen lobster tails, thawed

4-ounce dry aged prosciutto , diced

1/2 cup frozen sweet peas, thawed

2 tablespoons unsalted butter, melted

Lemon wedge, for garnish

Fresh dill, for garnish

Instructions:

Make risotto according to instructions for rice cooker using water, Arborio rice, and olive oil. Meanwhile, bring a pot of water to a boil. Reduce heat to a soft boil and add sea salt. Drop lobster tails in one at a time. Cook the lobster for 5 minutes. Set a timer to avoid overcooking. The lobsters will be bright red when done. Using metal tongs and a large strainer, take the tails out of the boiling water. Set aside. When the risotto is done, transfer to a bowl. Add diced prosciutto and sweet peas. Mix gently. Divide the risotto into two serving bowls. Add lobster tails. Garnish with lemon wedge and fresh dill. Serve immediately with melted butter.

Quiche Cups

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Quiche Cups! Beginning the day with eggs in any form is always a good idea. Adding vegetables makes them even better when sautéed, which eliminates moisture than can turn a quiche soggy. By eliminating the bread crust, and focusing on the cream for a filling more like custard, the depth of flavor intensifies. Cheese simply makes everything incredibly Yumolicious. Need I say more?

QUICHE CUPS

Ingredients:

1/4 cup diced prosciutto

1/4 cup broccoli florets

1/4 cup onions, chopped

1/2 pint grape tomatoes, halved

5 eggs

1/4 cup light cream

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

1/4 cup sharp cheddar cheese, shredded

Instructions:

Preheat oven to 325°. Spray the bottom of a muffin tin. Set aside. Heat an iron skillet over medium heat. Add prosciutto. Sauté a few minutes, stirring often. Add the broccoli florets, chopped onions, and grape tomatoes. Cook 3-4 minutes longer. Remove from heat. Add 2 tablespoons of mixture to each muffin well. In a medium bowl, whisk together eggs and light cream. Add seasoned salt and pepper. Mix well. Fold in sharp cheddar cheese. Carefully pour egg mixture into each muffin well, filling about 3/4 full. Bake 25 minutes, or until quiche cups are set. Remove from oven and serve immediately.

Melon and Prosciutto

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Melon and Prosciutto! If you are a fan of fresh fruit and cured meats, think of this little gem as a party accompaniment. It satisfies the inner carnivore with its dry-cured flavor, appearance of ham or bacon, and its slightly salty texture. Pair it with a tender, juicy cube of cantaloupe for a distinctive sweet bite of deliciousness. Party On.

MELON AND PROSCIUTTO

Ingredients:

12 2-inch cantaloupe cubes

4 ounces deli prosciutto, sliced

Decorative party picks

Instructions:

Using a kitchen shears, cut each slice of prosciutto horizontally into two equal strips. Repeat until 12 portions are allotted. Fan a prosciutto strip like an accordion. Then pierce each piece of prosciutto with a party pick and stick into the center of a cantaloupe cube. Transfer to a serving platter. Repeat until all ingredients are used. Serve chilled.

Utmost Prosciutto Plate

What’s Cooking in Gail’s Kitchen? Talking Points: Utmost Prosciutto Plate! Treat yourself right by going the extra mile in gourmet treats. Something so simple, yet sublime, can change a mood from sour to exciting. We all need something to look forward to. Am I right? Fresh mozzarella is usually sold in a brine or water solution to retain its moisture, texture, and soft shape. Let it drain for a few minutes on paper towels; then dab dry and slice. By drizzling a rich olive oil over the mozzarella to enhance that delicate milky flavor, the buttery essence peeks through. Add a leaf or two of fresh basil to enrich the nutritive value. As you sit there nibbling on a slice of prosciutto, pat yourself on the back for enduring the tough times we’ve been through recently. Our home is a safe haven and we can get through whatever storm is next.

UTMOST PROSCIUTTO PLATE

Ingredients:

4 ounces fresh mozzarella, room temperature

1 tablespoon olive oil

1/8 teaspoon dried basil

3 ounces old world prosciutto, sliced

7 ounces rustic crostini crackers

4 ounces organic green olives, pitted

Instructions:

Drain mozzarella cheese for a few minutes on paper towels; then dab dry and slice. Transfer to a platter. Drizzle with olive oil. Sprinkle with dried basil. Arrange sliced prosciutto and crostini crackers around cheese. Add pitted green olives. Garnish with fresh basil. Serve with Pinot Grigio.

L’Olivo Ristorante in Naples, Florida

Dining Outside the Home: L’Olivo Ristorante in Naples, Florida! Located in the heart of Fifth Avenue is an authentic Italian restaurant where Happy Hour, Three-Course Specials, and Featured Entrees make it a memorable place. Although there is a main menu, sometimes it’s a good idea to go with the flow, especially when the chef suggests preset combinations. The portions were reasonable in order to keep a steady pace from one specialty to another. The Bruschetta Prosciutto with shaved parmesan cheese was an easy start, allowing time for sipping on an Aperol Spritzer. The oven-baked Lasagna with bolognese sauce and melted mozzarella cheese was hearty, down to the very last dredge of crusty bread across the marinara. As a finale, there’s always room for dessert when it’s Tiramisu. The espresso-soaked ladyfingers are like eating air. Grazie!

Egg Veggie Tart

What’s Cooking in Gail’s Kitchen? Start Smart: Egg Veggie Tart! Take ordinary ingredients and spread them over a prepared puff pastry crust and I promise you, your family will eat anything you serve. It’s that good. I always keep a box of frozen puff pastry on hand because it is so versatile. From main courses to desserts, they all turn out like a culinary masterpiece. For everyone to take you seriously though, be sure to wear an apron. It makes you look like a chef who means business. I think I have at least five different styles, some with pockets, some without. And I’m always open for more. Today’s version of a breakfast tart incorporates vegetables and prosciutto that not only add color, but eye appeal. Without regrets, add this recipe to your list of easy-to-assemble meals.

EGG VEGGIE TART

Ingredients:

1 sheet frozen puff pastry, thawed

4 ounces Swiss cheese, thinly sliced

2 Roma tomatoes, sliced thin

3 ounces prosciutto, cut into strips

1/4 pound green beans, cleaned and trimmed

3 eggs plus 1 egg with 1 tablespoon water

1/4 cup baby peas

1 tablespoon olive oil

1/3 cup parmesan cheese, grated

3 tablespoons green onion snips

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Place puff pastry on prepared baking sheet. Using a fork, pierce the dough evenly across surface, stopping about 1/2” from the edge. At the edges, roll dough once to form a crust. This will keep the ingredients from overflowing. Bake for 5 minutes. Remove pan from oven to assemble remaining ingredients. Layer the Swiss cheese on the bottom of the crust. Arrange tomatoes, prosciutto, and green beans. Crack 3 eggs onto the dough. Try to place the eggs where the vegetables will “hold” them into place. Sprinkle tart with baby peas. Drizzle with olive oil. Divide grated parmesan cheese over all. Brush the crust all the way around the tart with the egg/water mixture. This gives the crust that beautiful golden color when baked. Bake 30 minutes, or until pastry is cooked through. Garnish with green onion snips. Cut into squares. Serve immediately.