Apricot, Goat Cheese and Prosciutto Bites

Apricot, Goat Cheese and Prosciutto Bites

Have you heard of "Knowledge Knights?" The idea of Knowledge Knights is to get a group of friends together to learn and teach something new. We've been to a few, and hosted our first last week! The only rule is that everyone must come with one thing to talk about for roughly five minutes (whatever they want). If you have ever gotten into a deep web of Wikipedia searches, reading about this and that and becoming totally lost in the world of random facts, this is for you. So here is what you do!

First, invite your favorite people over. Give them the basic jist of what will happen. 

Apricot, Goat Cheese and Prosciutto Bites

Pick and research your topic (and ask all of your guests do the same). The sky is the limit! You can pick something that you already know like the front and back of your hand of you can use this as an excuse to learn something new. No ideas? Try answering a question you've always asked yourself, like "What causes volcanoes to erupt?" or "How did Mayans discover cocoa beans and how did they make Xocoatl? " (I tend to go for the foodie questions, go figure).

Plan your menu--really this can be whatever you want, but most recently I made a couple of appetizers, like these Apricot, Goat Cheese and Prosciutto Bites and it worked out great! 

Apricot, Goat Cheese and Prosciutto Bites
Apricot, Goat Cheese and Prosciutto Bites

On the night of your party, crack open a bottle of wine and roll a dice to see who will go first! We don't like to keep people to their fixed five minutes--you are welcome to, but it's also fun to see what other questions people have and, of course, to joke around a bit. 😉

Apricot, Goat Cheese and Prosciutto Bites
Apricot, Goat Cheese and Prosciutto Bites

Apricot, Goat Cheese and Prosciutto Bites

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

A creative play on bacon wrapped dates, these prosciutto wrapped apricots are stuffed with goat cheese and a toasted pecan, for a little something different.

Yields: 16   |    Total Time:



Ingredients:

  • 16 dried apricots
  • 1 four-ounce package prosciutto
  • 2 ounces soft goat cheese
  • 16 whole pecans
  • 1 cup baby arugula
  • 2 tablespoons balsamic gel (honey would also be good if you don't have this!)

Directions:

  1. Toast the pecans in a oven at 350°F for about 5 minutes. Remove from oven and allow to cool completely.
  2. Spread a small amount of goat cheese on the top of each dried apricot, and top with toasted pecans.
  3. Place a few pieces of arugula under each apricot.
  4. Remove top slice of prosciutto from package, and cut into 3 pieces, the long way, so that you have three strips. Carefully remove any plastic dividers from the prosciutto. Using one long prosciutto strip, wrap an apricot and arugula together. Place on serving tray. Do the same thing with the other two strips you cut (wrapping an apricot with arugula and placing on serving tray).
  5. Repeat step 3 until all prosciutto is used and apricots are wrapped. Keep serving tray wrapped in plastic in fridge until you are ready to serve. Before serving, drizzle with balsamic gel.

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Prosciutto-Wrapped Mahi-Mahi

Prosciutto-Wrapped Mahi-Mahi

So I'm sitting on the couch right now, curled up next to Oliver while he watches his new favorite show. His show ends, and I ask him, "What ten foods would you pick if you could only have ten?" (Welcome to typical us). He starts his list right away, a couple of basics -- I do the same. We get about half way, and then our list building process slows down. We realize ten is not very many. We start to make more calculated selections. After we get to about seven items each, we stop all together. It's a good thing we don't live on a deserted island. 

What's on your Ten-Foods-On-A-Deserted-Island List? What about your top three? After a little more thought, I think I have my list. I'll probably look back at this a year from now (or maybe even next week?) and wonder what I was thinking, but for now, here it is:

1. White fish. Preferably Mahi-Mahi or Tilapia: they're both satisfying and when cooked they are perfectly flakey. They're also easy to cook (cod gets tough when cooked wrong, and if I'm on a deserted island I probably don't have a full kitchen). Not to mention, they're versatile! 

Prosciutto-Wrapped Mahi-Mahi

2. Broccoli. I've always adored broccoli. It was probably my second favorite vegetable when I was a kid, right after zucchini. It's good raw, it's delicious steamed, but it's best when it's roasted. Heck, you can turn it into soup! Maybe my love for the vegetable explains why this broccoli ad has a special place in my heart. 

3. Coconuts. All hail the coconut! Seriously, if I were stuck on an island, an everlasting supply of coconuts would be my savior: first, you get coconut water. Then, the milk -- glorious, glorious coconut milk! Finally, coconut meat and coconut oil. Four food items in one -- is that cheating? 

4. Cocoa powder. Did you think I was going to missing this one? Cocoa powder + coconut milk = 1 damn good glass of chocolate milk. I'd probably go crazy without my chocolate fix. 

5. Apples. I'm all about their sweet crunchy flesh. Evidence -- the many many apple recipe on this blog (like apple cinnamon roll porridge). 

6. Kabocha Squash. Even though Delicata Squash is my favorite squash, I think I would pick Kabocha. It has a satisfying, starchy quality that makes it taste rich. 

7. Salt. I'd like to take other seasonings with me too, but there are too many to choose from! Curry powder + coconut milk + fish could make a pretty good dinner, but I know that'd get old. I always love thyme, but that would get old too. So instead I'm keeping it simple: salt. 

8. Water. Do I have to say this? Can't this bee a free-be? Well, for anyone that thinks it must be included on your list if you want to consume it, I'm adding it to my list. Definitely wouldn't last long without water. 

Prosciutto-Wrapped Mahi-Mahi

9. Onions or Garlic. I'm not sure which one. Maybe onions? They add so much flavor to everything, but then, so does garlic. Which would you choose? 

10. Eggs. Ok, not only can eggs be cooked in so many different ways, they're also just the best breakfast food I can think of. If you have any doubts about this pick, just read Michael Ruhlman's book, Egg

Prosciutto-Wrapped Mahi-Mahi

Prosciutto-Wrapped Mahi-Mahi

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Serves: 2   |    Total Time:



Ingredients:

  • 2 5-ounce portions of Mahi-Mahi
  • 3-ounces frozen spinach, thawed (about 1/3 of a typical package)
  • 1/2 yellow onion
  • 2 cloves garlic
  • Salt & Pepper
  • 2 slices prosciutto
  • Mustard for seasoning
  • 3 teaspoons coconut oil
  • 1 pieces of baker’s twine, about 10 inches long each.

Directions:

  1. Dice onion and mince garlic. Using your hands or a strainer, squeeze extra water out of the spinach. Heat 1 teaspoon of coconut oil in a medium sized skillet. Once oil is hot, add the onion to the pan, and sauté until transparent. Add garlic, and then spinach. Cook until the spinach is warmed through. Turn off the heat.
  2. Assemble the fish: lay the slices of prosciutto out on a cutting board. Spread a thin layer of mustard over the middle section of the prosciutto (cover about 1/2 of the surface area— leaving 1/4 of the prosciutto untouched on each side). Place 1 fish filet on the top of the prosciutto, right where the mustard smear is. Season the fish lightly with salt & pepper. Finally, scoop a bit of spinach over the top of the fish, and spread into an even layer. Fold the ends of the prosciutto over the fish and tie closed using the bakers twine.
  3. Heat the remaining 2 teaspoons of coconut oil in a medium sized skillet. Once sizzling, place fish in pan. Cook for 3 minutes, then flip. Cook for another 3-4 minutes, until fish is flakey and opaque. Serve immediately.

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Quick Paleo Prosciutto Eggs Cups

Eggs and prosciutto is no revolutionary combo. You could almost say it's typical, but prosciutto is a rare enough ingredient in most kitchen in the US that it remains a little bit special. What makes this recipe for eggs + prosciutto different, is the ease and speed at which you can go from start to last bite. 

You guys know how impatient I am when it comes to getting food in my hungry tummy (...if I'm hungry and prep is taking more than 15 minutes, you can guarantee I'll eat half the ingredients before they make it into a recipe).

On mornings like this morning, when I'm looking for instant satisfaction (and I'm not talking about that square of chocolate I stole from the pantry while I waited for my tea to seep--Errr... did I say chocolate? Just pretend you didn't read that), this recipe fits the bill. Two words for you: NO OVEN. 

Yup! Even though these eggs look like they were baked in an oven until the yolks are just slightly loose and gooey, I actually used a secret trick. And by secret trick, I mean totally cheater trick that works every time: I threw these ramekins straight into the skillet with my breakfast greens, threw a lid on it, and let them steam up. It only takes a few minutes, keeps the kitchen cool, and of course, is pretty close to achieving instant satisfaction. 

Top with some fresh chives or a squirt of Sriracha and ding! Everyone is impressed. Including your stomach and your fellow paleo friends. 

Quick Paleo Prosciutto Egg Cups

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

The secret trick (or cheat) for this recipe is cooking everything on the stove.

Serves: 2   |    Total Time:



Ingredients:

  • Optional: Breakfast greens (1 bunch heart greens of choice, 1 clove minced garlic, 1/4 cup diced onion, 1 tablespoon coconut oil)
  • 2 slices prosciutto
  • 2 eggs
  • Salt & pepper
  • Optional: Chives or hot sauce for garnish

Directions:

  1. In make the breakfast greens, heat the coconut oil in the skillet. Once warm, add the diced onions and garlic.
  2. While the onions and garlic cook, prepare the ramekins: Fold a slice of prosciutto so that it sits in the bottom of a ramekin, coming up the sides some. Sprinkle with salt and pepper. Repeat with another ramekin. Crack an egg into each cup.
  3. Once the onions are translucent, add the greens to the skillet. Stir once, and then push the greens to the side and place the egg cups on the other side of the skillet. Turn the heat to low, place the lid on the skillet, locking in the steam from the greens as the cook.
  4. Allow to cook for 3-5 minutes. Check on the eggs. If the whites are still jiggly, return the lid to the skillet. Check on the eggs every two minutes.
  5. Use tongs or an oven mitt to remove ramekins from skillet — even though they didn’t go into an oven, they’re still hot! Place on serving place, along with a serving of greens. Sprinkle with additional salt and pepper and top with chives/hot sauce.

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