Celebrate Asparagus Season: Prosciutto Wrapped Asparagus

Eleanor’s favorite appetizer

• 3/4 pound prosciutto, sliced thinly
• 1 tub chive whipped cream cheese.
• 18 spears fresh asparagus, blanched

Boil water in a large skillet and blanch trimmed aparagus spears for 2-3 minutes.

Preheat oven to broil (high heat)

Spread prosciutto slices with whipped chive cream cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a baking sheet.

Bake until cream cheese just starts to melt.  Serve immediately.

Party Chicken Tenders Recipe from Snapoutofit.com

Party Chicken Tenders

Kids and grown-ups love chicken tenders.  This recipe is a healthier version, cutting out fat and preservatives you would normally get with the frozen variety.  Cornflakes makes them a tiny bit sweet.  Easy party dish.

You will need:

2-3 lbs. chicken tenders (depending on size)

1 box cornflakes crushed

4 eggs beaten

1/2 cup milk

1 1/2 cups bread crumbs (optional)

Directions

1. Preheat your oven to 350 degrees.

2. Get your cookie sheet ready by placing a sprayed rack on it.   If you don’t have a rack to place on the cookie sheet, then spray the sheet directly.

3. Pour cornflakes into a zip lock bag. Use a rolling pin or even a glass bottle and gently crush all of the cornflakes and put them in a large bowl. If you prefer, add the optional breadcrumbs.  Season with salt and pepper.

4. In a separate bowl, beat the 4 eggs and add the milk.

5. Dip the tenders in the egg mixture, then the cornflake mix and place on rack.

6. Once you have finished dipping all the chicken, bake in a preheated oven for 20 to 25 minutes.

snapoutofit.com

Source:  Sheknows.com

Party Time Tapanade avec Basil

On a recent visit to Savannah, I sampled this incredible tapanade made by my friend T2. I use my own home-grown organic basil – the secret ingredient is the tuna. It’s the perfect late summer party appetizer. Serve on thinly sliced crusty baguette.

Party Time Tapanade avec Basil

1/2 cup imported pitted black olives (Kalamata or Alfonso),  1/4 cup imported pitted green olives (Sicilian), 4 anchovy fillets, 1 garlic clove, 2 tablespoons capers, 2 tablespoons oil packed tuna, drained, 1 tablespoon lemon juice, 1 cup fresh basil leaves, 1/4 cup good olive oil.

Combine black and green olives, anchovy, garlic, capers, tuna, lemon juice and basil in the bowl of a good processor. Process until smooth. With the motor running, dribble in the oil to make a thick, fluffy sauce. Delicious!

Homemade Creme de Cassis – Tres Bien!

Our garden has organic black current bushes and this summer they were filled with the black, tart berries.  After making a few jars of black current jelly, I wondered what else I can do with this fruit.  Then I thought, of course, Cassis!  Found this recipe on recipezaar and I have to admit it’s delicious. I’ve been giving my party guests a teeny taste after dinner and they are all impressed at how close it tastes to the authentic French stuff. Add to a dry white wine to make Kir or add to champagne for a Kir Royal.  Sweet dreams of France.

Creme de Cassis

• 1 pound black currents mashed
• 2 1/2 cups red wine
• 4-5 cups sugar
• 2-2 1/2 cups vodka or brandy (I used a medium/good vodka)

Directions

1. Combine the currents and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.
2. Purée the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.
3. For every cup of liquid, add 1 cup of sugar.
4. Heat gently, stirring frequently, until the sugar has dissolved.
5. Do not let the liquid come to a simmer, as you don’t want to boil off the alcohol. Then leave at the lowest heat for an hour or more, stirring occasionally, until the liquid has reduced a little and become slightly syrupy.
6. Allow to cool.
7. Mix together 1 part vodka or brandy with 3 parts of the cooled blackcurrant-wine syrup, and funnel into clean, dry bottles. Store in a cool place for at least 2 weeks before drinking.
8. Use whenever a recipe/cocktail calls for creme de cassis.  Add to sparkling water for a refreshing, light cocktail.

Water, Water, Everywhere?

Although 75 percent of the Earth is covered with water, less than 1 percent of that is fresh and readily available to humans. Luckily, saving water at home involves only modest changes-so start conserving this precious resource today.

Getting ready for that outdoor party? Clean your garden produce in a bowl of water, not under running water. Tidy patios, walkways and other outdoor spaces with a broom, not a hose.

Green Living Tip Skip antibacterial soaps. They aren’t better than regular soap in preventing household illness and traces of the soap can migrate into waterways and help to create strains of resistant bacteria.

Summer Salmon and Asparagus Pasta

Summer Salmon and Asparagus Pasta

Quick and easy…absolutely a great party dish.

2 bunches thin asparagus cut into 1-inch pieces
16 oz pasta
3 tbsp butter
1 cup heavy cream
4 tbsp parmesan cheese, grated
1/2 tsp fresh lemon juice
1/2 to 1 lb cooked salmon, cut into small pieces (poach or bake)
Freshly ground black pepper to taste

Bring large pot of water to a boil. Add cut asparagus and cook until tender, 1-3 minutes. Drain and set aside. Add pasta to pot of boiling water and cook until desired firmness. Drain well.

Melt butter in skillet. Add asparagus tossing to coat. Add heavy cream and lemon. Heat until cream begins to thicken. Add pasta, salmon, parmesan cheese and freshly cracked black pepper. Toss and serve hot.

Serves 4

Save Water – Wear an Apron

Vintage Aprons

A new generation has discovered the whimsy, charm and practicality of vintage aprons. They’re not only cute, they also serve an important purpose. They keep your clothes clean while you’re cooking. You’ll have less laundry which means using less water and detergent while helping the environment.

Aprons are comfortable, functional, fun and flirty. Recycle a vintage apron at the Little Apron Shop and be the hit of the party. http://www.etsy.com/shop.php?user_id=6952649

Reminder:  turn off the water when you brush your teeth.

Pick Your Own Berries and Make an Easy as Pie Cobbler

Berry Cobbler

These days it’s easy to find a spot that allows you to pick your own berries. It’s fun, cheaper than buying them at a grocery store and guaranteed fresh. Here’s a good cobbler recipe that I like to make.  Use fresh picked berries, serve the cobbler to guests with a scoop of ice cream and you have an easy summer party dessert.

6 cups mixed berries or use just raspberries, blueberries, etc.

1 teaspoon cinnamon

1 tablespoon water

1 teaspoon fresh lemon juice

2-4 tablespoons sugar (optional)

1 cup rolled oats

3/4 cup all purpose flour

3/4 cup firmly packed brown sugar

1/2 cup butter (1 stick) softened

Preheat oven to 375 degrees. Place the berries in a greased 2 quart casserole dish. Sprinkle with cinnamon, water and lemon juice. Add sugar as desired. Berries can be tart and need the full 4 tablespoons – peaches rarely need any. In a large bowl combine the oats, flour, brown sugar and butter. Mix with a pastry blender or fork until crumbly. Sprinkle the crumb mixture evenly over the fruit. Bake at 375 degrees for 25-35 minutes or until the fruit is tender and the topping is golden brown. Serve warm with ice cream.

Serves 8-12