Food

Italian Prosciutto Chicken

This was actually the first dinner I ever made for Charlie. I am pretty confident a smoke alarm may have been an unwanted guest at our dinner… but it all worked out, right?

This is a main dish that goes with pretty much any side, though we, of course, prefer potatoes. I think Prosciutto is one of the best creations on this earth today. At the market here there is a stand that has homemade prosciutto. It is $14 – per quarter pound. As in $56 a pound. If I had all the money in the world I would buy the wheel and eat it with a fork. It was SO good.

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To be honest one of the things I am most looking forward to during our honeymoon. Other than spending time with Charlie, drinking beer, drinking wine, and hiking… is the FOOD. I can’t wait to be in Italy EATING. Just eating all the food. All the gelato. All the prosciutto. All the cheese. California may be short on water, but give me a week in Italy and it will be short on food.

Digressions aside, this is a fast and easy “company” meal. Something to make with short notice and very few ingredients.

Prosciutto Chicken

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 4 slices prosciutto
  • 2 chicken breasts
  • italian seasoning (our favorite is Spice House Third Ward Italian)
  • 1/4 cup parmesan
  • 1 Tbsp olive oil

Directions:

  1. Take two slices of prosciutto – lay out next to each other so they are touching. Season with italian seasoning of choice, and 1/2 of the parmesan. (Repeat)
  2. Place chicken breast at the bottom of prosciutto and roll tightly, end with fold side down. (Repeat)
  3. Heat 1 Tbsp oil over a skillet over medium-high heat.
  4. Place chicken fold side down into skillet.
  5. Reduce heat to medium.
  6. Turn after four minutes, or when prosciutto begins to crisp.
  7. Repeat step six until prosciutto is crisp and chicken is cooked through

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Food

Chocolate Chip Bars

I often find myself craving cookies without the desire to make individual cookies. Mostly because I’m lazy and sometimes because I have had too much wine. Before you feel too badly for me, I found a solution – Chocolate Chip Bars.

These were a favorite of my Mom’s when we had to make cookies fast, but had other things to do other than clearing out a batch every 14 minutes. These can be made in a 9×13, a heart shaped cake pan, a skillet, or a microwaveable mug. The best part about these is you can make them as “done” as you want. My preference is to eat them with a spoon.

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Chocolate Chip Bars

  • Servings: 12-16 Bars
  • Difficulty: easy
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Ingredients:

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup softened unsalted butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 12 oz. semi-sweet chocolate chips
  • (1 cup nuts)

Directions:

  1. Preheat oven to 375 degrees.
  2. Cream butter, sugars, eggs, vanilla, baking soda, and salt.
  3. Add in flour and mix until just combined.
  4. Add chocolate chips (and nuts).
  5. Distribute into an ungreased 9×13 pan.
  6. Bake for 20-25 minutes.