Tag Archives: Prosciutto

Petite Pizzas

9 Sep

Happy Monday eve!  This is going to be a quick one because I’m exhausted.  But before beauty rest comes this post– quick, simple, healthy, and creative.  Have 20 minutes on a weeknight?  Make petite pizzas! You’ll need some basics, and then can have some fun with whatever ingredients you have around.  I used whole wheat English Muffins, some leftover tomato sauce, and Mozzarella and Colby Jack cheese for my basics.  Then made two kinds of petite pizzas because variety is the spice of life, amirite?  One was prosciutto, mozzarella, and sauteed garlic spinach.  The second was a fried runny egg, cherry tomatoes, Colby Jack cheese, and chives.  DELISH.

Things you need to cook before the oven toaster: tomatoes, spinach, and egg

Cherry tomatoes

Assembly line!

Assembly line


Processed with VSCOcam with g3 preset Processed with VSCOcam with f2 preset

I’m not usually a fan of the runny egg, but oy was it just the right amount of gooey to soak up into the muffin.  Pair with some white wine, a candle, and Monday Night Football, and you have yourself a treat.

Prosciutto-Wrapped Chicken Breasts

1 Nov

picstitch (1)




Happy Friday slash Post-Halloween slash First Day of November! I hope you all enjoyed a candy-filled Hallowed eve and are currently still in a sugar hangover.  Today’s recipe features a protein-packed dish that may help assuage any chocolate guilt: prosciutto-wrapped chicken breasts!  These are healthy, flavorful, and combine two of my faves in the carnivorous world.

Your grocery list:

1 pack 6oz chicken breasts (usually come with 2-3 breasts)

1 package Prosciutto slices ($5 at Target)


A scrumptious side (I went with steamed Edamame in Picture 1 and homemade Caprese salad with Spanish olives in Picture 2).


Preheat oven to 350 degrees and cover a baking sheet in cooking spray.  Sprinkle oregano and garlic on each side of the chicken breasts.  Next take 1 slice of prosciutto and wrap around the middle of the first chicken breast.  If you have enough prosciutto, feel free to take a second and wrap around the same breast, either doubling over the first layer or wrap at an angle so the prosciutto covers more of the entire breast.  Repeat with remaining chicken breasts and prosciutto slices.  If desired, sprinkle another layer of oregano over the breasts and place on baking sheet.  Bake for 20 minutes and check.  The first time I did this, I baked three breasts and upon checking at the 20 minute mark, had to bake for an additional 10 minutes.  Remember, the prosciutto is insulating the chicken and while keeping it SUPER moist, also prolongs the baking process.  When appropriate, remove from the oven, pair with that healthy side and enjoy.  These will smell AMAZING so you may get some scavengers if anyone else is around.  You’ve been forewarned.


14 Aug


I hope you’re salivating, because this is some seriously awesome stuff. Welcome to my version of Italian cuisine! I have been lucky enough to visit Italy on two separate occasions, and am well aware that I cannot do the food justice.  However, after getting a little imaginative during my standard Target grocery shopping spree, I decided to try a concoction reminiscent of lunch on a terrazza outside of the Duomo.  Pictured above is an open-faced sandwich of five ingredients: Garlic Naan bread (used 1/2 for the recipe, comes in a pack of two full size pitas), Roasted Red Pepper Hummus, Mozzarella, 1 Tomato and Prosciutto.  The prosciutto is the most expensive item on the list, roughly $5.50 per pack, but totally worth it.

I slathered the Naan bread with hummus and layered on sliced mozzarella, and placed in a toaster oven until the cheese melted.  I added an entire sliced tomato and several pieces (okay most of the pack) of prosciutto, topped it off with some garlic powder and more hummus– wallah! Takes 5 minutes. Coupled with a glass of red wine, and you have una cena molto buona! DO IT.


So close to wine


Discovering new Foodventures with each bite

Madison Sheffer

a creative communicator

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