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

Prosciutto Wrapped Dandelion Greens

We recently received Dandelion Greens in our CSA, and I found myself in the all-too-familiar “What on earth is this?” Luckily, per the previous link, our CSA Company, JR Organics, does a great job of describing what the contents in our box are, and also how to store everything! I figured the taste would be pretty close to Arugula, but it was actually more bitter and less pepper-y. Either way, it was pretty delicious.

I wanted to use it for an appetizer over the weekend, not because we were having people over. But because I like snacking. Charlie wanted to make his Reuben Dip, so I decided to add Dandelion Greens and Parmesan Pups to make it a wholesome rounded meal. (Please note, I am not a nutritionist, but I do know this is not a wholesome rounded meal.)

I used a Martha Stewart salad and picture as inspiration and ended up making the wraps a lot denser than I think I would if we were bringing this over to someone’s house, or using it as just an appetizer. I am going to have the recipe reflect a thinner filling and more prosciutto. Because the world could ALWAYS us more prosciutto. For real.

I also got to work with dates for the first time. You want to cut them hot-dog length, not hamburger-length, to de-pit them.

Also, Tucker once again was VERY interested in the meals we prepared. I feel like #TuckerWantsSome could be the next #TheoandBeau…

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Prosciutto Wrapped Dandelion Greens

  • Servings: 10 prosciutto rolls
  • Difficulty: medium
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Ingredients:

  • 3 Tbsp Extra-Virgin Olive Oil
  • Freshly Ground Pepper
  • 5 Cups Dandelion Greens, with the ends trimmed
  • 5 ounces Medjool Dates (about 14 small), halved and pitted
  • 3 ounces crumbled Blue Cheese
  • Lemon Juice (about 1 ½ lemons worth)
  • 8 ounces Prosciutto

Directions:

  1. Wash and trim dandelion greens until about 4-5 inches long.
  2. Halve and pit medjool dates (see tip above for pitting dates).
  3. Place washed dandelion greens in a bowl with blue cheese and dates.
  4. Add olive oil, lemon juice, and pepper to taste.
  5. Mix contents until elements are well coated.
  6. Lay out prosciutto on a cutting board or other hard surface.
  7. Stack dandelion greens, dates, and blue cheese on top of prosciutto.
  8. Tightly roll prosciutto, placing fold side down on a serving tray.
  9. Repeat steps until you’re all out of prosciutto or filling.

Food

Gruyere Pizza with Quinoa, Chard, and Prosciutto

My name is Amanda, and this pizza changed my life. Before today I thought pizza was just ingredients put on a crust. But today… today I realized that pizza is a vessel for happiness inside of my mouth. And I have found the perfect combination of pure edible bliss.

We are constantly getting Swiss Chard in our CSA. The first recipe I made with it was a pasta mustard combo – and it was pretty good. But I quickly realized that to eat Swiss Chard, at least for me, it had to be disguised by something else. Preferably cheese. I came up with this recipe after cooking a few different dishes with Chard. When it came out of the oven and we all took a bite (our friend was over), there was complete silence. I am pretty sure this is the pizza jackpot. AND we can even pretend it is slightly healthy for you! Whole wheat crust! Quinoa! Chard! For the Quinoa, we buy the Costco “Ancient Grains” mixture. It is a reasonable price, cheaper per ounce than plain Quinoa, PLUS it contains lots of other good and yummy things in it. (Millet & Amaranth)

I hope this pizza leaves you as speechless as it left us!

Gruyere Pizza with Quinoa, Chard, and Prosciutto

  • Servings: 3 People
  • Difficulty: Medium
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Ingredients:

  • 1 ½ cup Gruyere Cheese – shredded (approximately 5 ounces)
  • 4 cups Swiss Chard
  • 2-3 cloves Garlic – minced
  • 4 slices Prosciutto
  • 3 Tbsp + 1 ½ Tbsp Extra-Virgin Olive Oil
  • ¾ Cup Quinoa/Quinoa Blend (pre-cooked)
  • 1 pound Whole Wheat Pizza Dough

Directions:

  1. Preheat oven to 450 degrees
  2. Grease 12×14 baking sheet with either Crisco or Cooking Spray
  3. Stretch pizza dough to fit baking sheet (Set aside)
  4. Wash Swiss Chard, remove stems, and chop into small strips
  5. Heat skillet on medium low with 2 Tbsp Olive Oil
  6. Add minced Garlic, cook one-two minutes. (Do not let Garlic burn! Gordon Ramsay hates that.)
  7. Add Prosciutto and Quinoa to skillet
  8. Cook 5-6 minutes or until Prosciutto begins to get crispy
  9. Add Chard leaves and 1 Tbsp of Olive Oil
  10. Sautee until Chard leaves are wilted
  11. Remove from heat
  12. Brush Pizza Dough with 1 ½ Tbsp of Olive Oil and season with Pepper
  13. Sprinkle 1 cup of Gruyere over Pizza Dough evenly
  14. Distribute Chard goodness
  15. Top remaining Gruyere over Chard goodness
  16. Bake for 15-20 minutes or until ingredients are melted and crust is fully cooked
  17. Remove Pizza from baking sheet and slide directly onto oven rack
  18. Bake for 5 more minutes, or until Pizza Crust has reached desired crispiness
  19. Remove from oven and let sit for two minutes before cutting