Tuesday, March 19, 2013

Veggie for Your Thoughts?

{Re-post & updated from 3/10}

Other than a sinus infection that kept me from going to the SITS Bloggy Boot Camp in MD, my absence has been all good. Been busy with get togethers, quality family time & not to mention an exciting home improvement project.

I have to get together some before & after pics. Until then, here is other kitchen news that's simply wonderful. I am bringing you not 1 but 2 veggie packed appies today.

I served these asparagus spears as an appetizer when we had all our parents over for dinner a few weeks ago. Prosciutto wrapped asparagus is fairly popular but to make it a bit more savory I added just a schmear of cream cheese inside each spear. These will definitely be on my regular appetizer rotation!!!!

Baked in Oven
From the Grill


{ Printable Recipe Here }

½ lb prosciutto, sliced thin, fresh from the deli
6oz pkg garlic & herb cream cheese, softened
1 pkg of fresh asparagus, rough ends snapped off

Pre-heat oven to 450. Place one prosciutto slice on a cutting board the long way. Using a butter knife or spoon, spread most of the slice with a thin layer of cheese. I usually place the asparagus on an angle & at the bottom of the slice of meat, with the asparagus tip exposed on the right. Then roll it up & away from you, staying on the angle. This will not only keep both ends of the veggie exposed, which I love, but it will also distribute the meat nicely in an overlap.

Arrange spears in a single layer on a baking sheet. Bake 15 minutes until tender. Put under broiler for 1-2 minutes to crisp up prosciutto if necessary. This will yield a perfectly tender but slightly crisp spear.

UPDATED 3.17.13: Because the oven was occupied I decided to grill these babies & I loved them even more. The prosciutto gets a little crispy & you can never go wrong with the grill taste. If you chose this method then parbake the asparagus in the microwave for about 4 minutes, letting them cool before assembling. Then grill over low to medium heat for just a few minutes on each side.

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And if you looking for a really healthy but satisfying dip: I made this dip one day just for myself because curiosity got the best of me. It definitely is a healthy dip & tastes like a healthy dip. I have found when I am working out & eating right I crave things like this. But if you're on a bad streak, you won't appreciate it at all. I definitely plan on making it again & using healthier homemade corn chips to go with it.


{ Printable Recipe Here }

2 tblsp extra-virgin olive oil
2 cloves garlic, minced
2 6oz bags baby spinach
1 15oz can Cannellini beans, drained and rinsed
1 tblsp fresh lemon juice
1 tblsp balsamic vinegar
1 tsp kosher salt
1/4 tsp freshly ground black pepper

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic & cook until fragrant, about 1 minute. Add 1/2 of the spinach & cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt & pepper in the bowl of a food processor. Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

{ Food for Thought }

Again, this was super healthy & tasted as such. If you did want to up the bad factor a bit I can see adding just a little mozzarella cheese or low fat sour cream to it.

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So, tell me, what's new in your world? I'll be coming around to check in & catch up but let me know if I've missed anything good. Pretty please!!!!!!!!

Linking Deliciously to Tempt My Tummy Tuesdays!