PROSCIUTTO AND BRIE CUPS with BLACKBERRY HONEY

 

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PROSCIUTTO AND BRIE CUPS with BLACKBERRY HONEY~ if you are looking for a super quick appetizer and with just a few ingredients for this holiday season this recipe is for you!


INGREDIENTS:

• 15-16 slices of prosciutto crudo (read notes)
• 6 bite size brie cheese
• Pecans (or whatever other nut you prefer)
• Blackberry honey (or honey of choice)

Instructions:

1. Preheat oven at 350°F.
2. Place prosciutto slices in the muffin tin, making sure to cover the whole surface so there aren't holes.
3. Place brie in the middle, drizzle with honey and top with Pecans.
4. Bake for 16-20 minutes, CHECK so it doesn't get burnt.
5. Serve with some more honey.
6. Enjoy warm or cold!

Notes:
-make sure to drizzle the honey on the brie not in the prosciutto otherwise it will burn.
-the honey tends to caramelize at the bottom when baking. If you don't like that, skip the honey and add it just before serving
-prosciutto and similar meats are saltier when cooked/baked, so honey will balance it out. You could add jam instead.

Christmas Pomegranate Margarita

 

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Ingredient Notes

• Tequila: Use a good quality silver (blanco) tequila for a smooth and clean taste. If you prefer a richer flavor, you can opt for reposado tequila, which is aged longer and has hints of oak.
• Pomegranate Juice: Look for 100% pure pomegranate juice with no added sugars to get the best flavor. You can use store-bought juice or freshly press your own if you have access to fresh pomegranates.
• Orange Liqueur: Triple sec or Cointreau works best for this recipe, adding a subtle orange flavor that complements the tartness of the pomegranate.
• Lime Juice: Freshly squeezed lime juice is key. It brightens the drink and balances the sweetness of the pomegranate juice.
• Simple Syrup (optional): If you like a sweeter margarita, add a splash of simple syrup or agave nectar to taste.

Instructions

• Prepare the Glass
• Take a lime wedge and run it around the rim of a margarita glass to moisten it.
• Pour coarse salt onto a small plate. Dip the rim of the glass into the salt, twisting it to coat evenly. Set the glass aside.

Mix the Margarita

• Fill a cocktail shaker with ice.
• Add the tequila, orange liqueur, pomegranate juice, lime juice, and simple syrup (if using).
• Secure the lid and shake vigorously for about 15-20 seconds until well chilled.

Serve

• Fill your salt-rimmed glass with ice.
• Strain the margarita mixture into the prepared glass.
• Garnish

Garnish with a lime slice on the rim and sprinkle a few fresh pomegranate seeds into the drink for a pop of color and flavor.

Creamy Sausage Gnocchi Soup

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One of my all time favorite soup recipes and everything I crave during these cold Fall and Winter months. It’s seriously amazing. Spicy Italian sausage, hearty vegetables, a creamy tomato based broth and the fluffy gnocchi combine into the perfect, nourishing comforting meal. This soup makes me want to curl up on the couch with a blanket and a warm bowl!

Here’s what you need:

• 1 lb Italian sausage, ground
• 12-16 oz fresh gnocchi
• 2 medium carrots, diced
• 1 white onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 can diced tomatoes
• 1 tbsp tomato paste
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 pinch red pepper flakes
• 2-3 cups shredded kale
• 1/2 cup heavy or light cream or coconut milk (I used light cream)
• Optional: Parmesan rind

1. Bring a large pot over medium heat, add olive oil and sausage and cook until almost cooked through. 
2. Add onion, garlic and carrots and sauté until onion is translucent (about 5 minutes). 
3. Mix in the spices and tomato paste, then pour in the tomatoes and broth. 
4. Drop in the Parmesan rind, if using. 
5. Bring to a boil then add the gnocchi until cooked through (3-4 minutes). 
6. Reduce heat to medium low, add the milk and kale and stir until wilted.

Giada’s Sheet Pan Lasagna

 

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Recipe

How to Make Giada’s Sheet Pan Lasagna

Here’s what you need to make Giada’s sheet pan lasagna and the step-by-step instructions on how to throw it all together, per her recipe.

Ingredients

• 4 tablespoons olive oil, divided
• 1 clove garlic, chopped
• 1/2 teaspoon red pepper flakes
• 1 (5- ounce) container of baby spinach
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1 cup part-skim ricotta cheese
• 1 pound lasagne pasta broken into 2-inch pieces
• 1 pound spicy Italian sausage, casings removed
• 1 red onion, diced
• 4 cups jarred marinara sauce
• 2 1/2 cups shredded low-moisture mozzarella, divided
• 1 1/2 cups freshly grated parmesan cheese, divided
• Directions

Step 1: Get the oven ready

Preheat the oven to 425°F.

Step 2: Combine ingredients

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant (about 30 to 60 seconds), then toss in the baby spinach. Sprinkle with the salt and saute until the spinach has wilted, about one to two minutes. Remove the spinach from the skillet and combine it with the ricotta cheese in a mixing bowl, then set aside.

Step 3: Cook the pasta

Bring a large pot of water to a boil. Once boiling, toss in the broken pasta pieces and cook the pasta until al dente—about four to five minutes. Drain and set aside.

Step 4: Cook the sausage

While the pasta is cooking, heat another 2 tablespoons of olive oil in that same skillet over medium heat and cook the sausage for about five minutes. Toss in the onions and cook for another three minutes. Remove the skillet from the heat.

Step 5: Add the sauce

Add the marinara sauce, half a cup of pasta water, cooked pasta, 1 cup of mozzarella cheese and 1/2 a cup of parmesan cheese to the skillet. Stir to combine.

Step 6: Assemble the lasagna

Spread the mixture onto a 12 x 17-inch baking sheet. Add dollops of the ricotta-spinach mixture on top. Sprinkle the tops with the rest of the mozzarella and parmesan cheese.

Step 7: Pop it in the oven!

Bake in the oven for 30 minutes or until the sauce is bubbly and the top lightly browned. Scoop onto plates and enjoy, maybe with a simple lettuce salad on the side! Looking for a non-dairy recipe? Learn how to make vegan lasagna.

If you love the sheet pan cooking method, try this sheet pan ground beef.

Debbie Don't Cocktail

 

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• 1.25 oz. reposado tequila
• 1 oz. Averna
• 0.75 oz. lemon juice
• 0.5 oz. maple syrup

Add all ingredients to a cocktail shaker with ice, and give it a long hard shake, 10 to 12 seconds, before straining either up into a coupe or over fresh ice in a rocks glass. Garnish with a lemon peel, a lemon wheel, or nothing at all. 

Henrieta Cocktail

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If you like bittersweet combos then the Henrieta is for you!

• 2 oz (60) ml gin
• .5 oz (15 ml) Campari
• .3 oz (10 ml) elderflower liqueur
• 1 oz (30 ml) lime juice
• .7 oz (20 ml) simple syrup
• Eggwhite

Method: shake with ice followed by a dry shake
Glassware: rocksglass with ice cubes
Garnish: I went for these stunning Persian rose buds