Prosciutto wrapped Melon Bites – Food styling by Juliane Porter. Photo by my beautiful friend, Aimee McNamee
With warmer weather now in full swing, I was thrilled when Irecently spotted the first organic melons of the season back in the market. Time to share my beautiful little appetizer recipe for Prosciutto Wrapped Melon Bites. This mouthwatering combination of fresh, sweet melon wrapped in salty, Italian ham is always a hit! You can create a gorgeous platter by using contrasting jeweled party pics to hold each delectable package in place. In addition, I love using a combination of classic white porcelain, clear glass and/or shiny silver bowls as serveware for parties. The look is clean, allowing the gorgeous colors of the food to pop rather than being muddled amongst too many other colors.
Oh… and don't forget to serve Prosciutto Wrapped Melon Bites with these delicious Limoncello Cocktails ~ they're the perfect compliment!
Enjoy!
Recipe for Prosciutto Wrapped Melon Bites
Ingredients:
1 Canteloupe, peeled, cored and cut into 1" bite sized chunks
2 packages thinly sliced prosciutto (about 8 slices), sliced into long strips
Method:
Wrap each melon cube with a strip of prosciutto and secure with a jeweled party pic
Serve chilled
Question of the day:
What are some of your favorite warmer weather foods?
Michael's Grapefruit, Avocado & Kalamata Salad ~ adapted from the Ron Paul Family Cookbook!
Jim and I recently had the great honor to have dinner with Dr. Ron Paul and his lovely wife, Carol, while they were in Philadelphia. Two of the most humble, genuine and inspiring people we've ever met, they're the type of rare individuals who inspire greatness in everyone they touch. I am a better person for knowing them as they're the epitome of excellent role models in every sense.
Carol Paul was kind enough to share a few of her favorite recipes from the Ron Paul Family Cookbook! Of course, I've wasted no time delving into them.
Grapefruit, Avocado & Kalamata Salad is a gorgeous, refreshing salad perfect for a dinner party or a light summer lunch. A delightful blend of suculent sweet grapefruit supremes, unctuous salty olives and luxuriously rich avacado all dressed up in olive oil & lime!
This beautiful salad now has an extra special place in the Porter Family Cookbook as well:)
Michael's Grapefruit, Avocado & Kalamata Salad ~ adapted from the Ron Paul Family Cookbook!
My goodness! I'm not gonna lie… these pictures are making me famished!
I've been juggling a lot of hats lately so a dish like this smokey, savory Roasted Vegetable 3 Cheese Lasagna has been just the ticket.
Easy to throw together.
Unbelievably delicious.
Healthy.
And, like most Italian food, it gets even yummier with time in the fridge which equals phenomenal, ready-to-go meals multiple days in a row! Actually, that reminds me of one of Mom's wise observations; you know a recipe's a great one if the leftovers are delicous too:) She's right.
1 (9-ounce/15 sheet) box no-boil, whole wheat lasagna (there are delicious, whole wheat pasta options available now, pressed on copper plates in Italy)
2 cups your favorite marinara sauce
1 1/2 cups mozzarella cheese, shredded
1 cup freshly grated Parmigiano Reggiano
Method:
Pre-heat oven to 450F. Meantime, combine diced eggplant, peppers and onions with the olive oil & sea salt and fresh cracked pepper in a large bowl. Spread the vegetables out onto a large baking sheet covered with foil (for easy cleanup). Roast the vegetables until they are tender and just beginning to brown at the edges, about 30 minutes. Reduce the oven temperature to 350F.
In a small bowl, combine the ricotta, minced garlic and parsley. Add sea salt and fresh cracked pepper to taste.
Spoon 1/2 cup of the marinara sauce over the bottom of a 13" x 9" baking dish. Place 5 lasagna sheets over the sauce, overlapping to fit. Spread 1/2 cup of sauce over the sheets. Then spread half of the roasted vegetable mixture over the sauce.
Repeat by layering another 5 lasagna sheets. Spoon another 1/2 cup sauce over second layer then spread remaining roasted vegetables over the 2nd layer.
Layer the last 5 sheets of lasagna and top with 1 cup of sauce. Spread the ricotta mixture evenly over the sheets. Sprinkle the mozzarella cheese evenly over ricotta mixture, then sprinkle the Parmigiano Reggiano cheese on top.
Cover the baking dish with aluminum foil. Bake lasagna for about 35 minutes. Uncover, then bake until hot and bubbly, about 15 more minutes.
Homemade Granola~recipe adapted from Bob's Red Mill
I wanted to title this post, Vanishing Homemade Granola, because quite honestly, even if you make a double batch like I do, this delicioso meal/breakfast/snack-on-the-go will not last long! But alas, I've already used the dissapearing concept (see Vanishing Blueberry Ginger White Chocolate Cookies)
…but don't say I didn't warn ya!
Incredibly easy to whip up and SO very delicious, you'll wonder why you ever considered buying the pre-made stuff. Plus, it's easily customizeable. Just use the same ratios and sub in your favorite nuts or seeds, use maple syrup if you're out of honey, or perhaps add dried fruits like raisins & chopped apricots at the end… You get the idea. Point is, you'll KNOW what's in your fabulous version: delicious, healthy, satisfying ingredients that will keep you humming along happily for hours.
Homemade granola makes a most welcomed gift presented in mason jars- though I won't blame you if you can't bare to part with any of it:)
Homemade Granola Snack Cup
Homemade Granola (makes 15 servings)
Ingredients:
3/4 cup wheat germ
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup shredded coconut
1/4 cup flaxseed
2 tablespoons poppy seeds
1/4 cup chopped nuts
3/4 cup + 1 tablespoon non-fat, powdered (dry) milk
1/4 cup honey
1/4 cup water
1/4 cup coconut oil
2 cups Bob's Red Millextra thick gluten-free rolled oats
Method:
1. Combine all dry ingredients together into a large bowl.
2. If necessary, soften honey by heating it gently. Then mix it with the oil, and water until well blended.
3. Stir liquid mixture into dry ingredients and mix well until all the dry ingredients are moistened.
4. Spray a rimmed baking sheet with cooking spray. Add the granola mixture to the cookie sheet and bake at 350° for about 35-45 minutes, stirring every 15 minutes so mixture is evenly toasted.
**If desired, stir in your favorite dried fruit after baking.
Homemade Granola~recipe adapted from Bob's Red Mill Oats
What was your favorite after school snack growing up? Mine was graham crackers & milk. Problem was, Mom expected me only to have 1 or 2 crackers & I was always hungry enough for an entire sleeve!
Prosciutto Wrapped Melon Bites
With warmer weather now in full swing, I was thrilled when I recently spotted the first organic melons of the season back in the market. Time to share my beautiful little appetizer recipe for Prosciutto Wrapped Melon Bites. This mouthwatering combination of fresh, sweet melon wrapped in salty, Italian ham is always a hit! You can create a gorgeous platter by using contrasting jeweled party pics to hold each delectable package in place. In addition, I love using a combination of classic white porcelain, clear glass and/or shiny silver bowls as serveware for parties. The look is clean, allowing the gorgeous colors of the food to pop rather than being muddled amongst too many other colors.
Oh… and don't forget to serve Prosciutto Wrapped Melon Bites with these delicious Limoncello Cocktails ~ they're the perfect compliment!
Enjoy!
Recipe for Prosciutto Wrapped Melon Bites
Ingredients:
Method:
Question of the day:
What are some of your favorite warmer weather foods?
Grapefruit, Avocado & Kalamata Salad
Jim and I recently had the great honor to have dinner with Dr. Ron Paul and his lovely wife, Carol, while they were in Philadelphia. Two of the most humble, genuine and inspiring people we've ever met, they're the type of rare individuals who inspire greatness in everyone they touch. I am a better person for knowing them as they're the epitome of excellent role models in every sense.
Carol Paul was kind enough to share a few of her favorite recipes from the Ron Paul Family Cookbook! Of course, I've wasted no time delving into them.
Grapefruit, Avocado & Kalamata Salad is a gorgeous, refreshing salad perfect for a dinner party or a light summer lunch. A delightful blend of suculent sweet grapefruit supremes, unctuous salty olives and luxuriously rich avacado all dressed up in olive oil & lime!
This beautiful salad now has an extra special place in the Porter Family Cookbook as well:)
Michael's Grapefruit, Avocado & Kalamata Salad ~ adapted from the Ron Paul Family Cookbook!
Michael's Grapefruit, Avocado & Kalamata Salad (Serves 4)
Ingredients:
Method:
Please Enjoy!
Adapted from the Ron Paul Family Cookbook, original recipe by Sabrina Forbes, Seattle, WA
Michael's Grapefruit, Avocado & Kalamata Salad ~ adapted from the Ron Paul Family Cookbook
Question of the day:
Have you had the chance to meet any of your role models in person?
Who are/is your hero/s?
Roasted Vegetable 3 Cheese Lasagna
Roasted Vegetable 3 Cheese Lasagna
My goodness! I'm not gonna lie… these pictures are making me famished!
I've been juggling a lot of hats lately so a dish like this smokey, savory Roasted Vegetable 3 Cheese Lasagna has been just the ticket.
Easy to throw together.
Unbelievably delicious.
Healthy.
And, like most Italian food, it gets even yummier with time in the fridge which equals phenomenal, ready-to-go meals multiple days in a row! Actually, that reminds me of one of Mom's wise observations; you know a recipe's a great one if the leftovers are delicous too:) She's right.
Enjoy!
Roasted Vegetable 3 Cheese Lasagna
Roasted Vegetable 3 Cheese Lasagna Recipe (Serves 9)
Ingredients:
Method:
Enjoy!
Roasted Vegetable 3 Cheese Lasagna
Question of the day…
What is your favorite "leftovers" recipe?
Roasted Vegetable 3 Cheese Lasagna
“Soul”
"Soul" – Why Does Ron Paul Inspire People?
Ron Paul 2012
Homemade Granola
Homemade Granola~recipe adapted from Bob's Red Mill
I wanted to title this post, Vanishing Homemade Granola, because quite honestly, even if you make a double batch like I do, this delicioso meal/breakfast/snack-on-the-go will not last long! But alas, I've already used the dissapearing concept (see Vanishing Blueberry Ginger White Chocolate Cookies)
…but don't say I didn't warn ya!
Incredibly easy to whip up and SO very delicious, you'll wonder why you ever considered buying the pre-made stuff. Plus, it's easily customizeable. Just use the same ratios and sub in your favorite nuts or seeds, use maple syrup if you're out of honey, or perhaps add dried fruits like raisins & chopped apricots at the end… You get the idea. Point is, you'll KNOW what's in your fabulous version: delicious, healthy, satisfying ingredients that will keep you humming along happily for hours.
Homemade granola makes a most welcomed gift presented in mason jars- though I won't blame you if you can't bare to part with any of it:)
Homemade Granola Snack Cup
Homemade Granola (makes 15 servings)
Ingredients:
Method:
1. Combine all dry ingredients together into a large bowl.
2. If necessary, soften honey by heating it gently. Then mix it with the oil, and water until well blended.
3. Stir liquid mixture into dry ingredients and mix well until all the dry ingredients are moistened.
4. Spray a rimmed baking sheet with cooking spray. Add the granola mixture to the cookie sheet and bake at 350° for about 35-45 minutes, stirring every 15 minutes so mixture is evenly toasted.
**If desired, stir in your favorite dried fruit after baking.
Homemade Granola~recipe adapted from Bob's Red Mill Oats
What was your favorite after school snack growing up? Mine was graham crackers & milk. Problem was, Mom expected me only to have 1 or 2 crackers & I was always hungry enough for an entire sleeve!