Asparagus Prosciutto Boats

Well, we are back from another wedding weekend and are once again exhausted and in search for an easy and healthy dinner. The wedding was beautiful with an absolutely gorgeous bride! Although busy weekends take a lot of of us, they are SO worth it! 

Mr. and Mrs. Tyson! 

Great old friends! 

Side note for you dog lovers, Pace, our first born four legged child, was at the vet for the weekend after she ate some type of metal. We have NO idea where it was or what she ate, but it created little cuts throughout her intestines. I noticed she didn't want to eat, which is NOT normal, and she was whining constantly.  I am SO glad I listened to my intuition as it was a pretty serious situation. She was very lucky as this could have turned out very differently. Thankfully, she is recovering now at home! The lesson learned is to watch your dogs closely and trust your inner self when you feel something is wrong! 

Okay, lets get back to supper. I was craving asparagus and my mind quickly went to my prosciutto boats because they are so delicious and simple. These are great for a cookout!!

printable recipe here! 

Asparagus Prosciutto Boats

naturally GF/DF

Ingredients:

about 1 pound fresh asparagus

1 1/2 T balsamic vinegar

1/2 t garlic powder

1 1/2 T lemon juice

1 1/2 t extra virgin olive oil

2 pinches of salt

dash of pepper 

toothpicks

1 package prosciutto (Boar's Head is GF)

What to do:

Heat your grill to about 400°.

First step is to trim the ends off of the asparagus. 

Add asparagus to a gallon sized Ziplock bag.

Add in the rest of the ingredients except for the prosciutto. 

Seal the bag and mix so that the asparagus are nicely seasoned.

Time to make the boats. Grab a toothpick and 2 asparagus. Line up the asparagus and poke the toothpick through the bottom. Hubs helped me out with this step.

Add two or three more asparagus for a total of 4-5 asparagus per boat.

Repeat the process at the top so there are two toothpicks per boat.

Repeat the process with the remaining asparagus.

Lay out a piece of prosciutto on a paper towel.

Lay the asparagus boat on top of the prosciutto.

Fold one side of the prosciutto over the asparagus and then the other side. 

Repeat the process for the rest of the boats. 

Grill for about 10 minutes, flipping once.

Thanks Y'all!

-Wise Wife 

Delicious Mashed Cauliflower!

I hope you love garlic like the Wise house does! This mashed cauliflower recipe is a garlicky heaven! If you don't like such a strong taste of garlic you can always decrease the amount you use. As I mentioned before, I love potatoes, but it is nice to mix it up sometimes. And why not? It is SO good! So, I was a little tricky and told Hubs it was mashed potatoes until we were finished with dinner. I asked him if he liked the mashed potatoes and he said yeah! I said, ha well good, it was cauliflower.

On a side note, our fridge had a catastrophe this week. It has been acting odd for about a week and a half but I blamed it on Hubs not closing the fridge all the way. Ha oops, I was wrong! Sorry hun! It works when it wants, and then completely shuts off when it feels like it wants to. I finally got a repair man out here and they are ordering parts to get it fixed. Because of this little set back, I guess I won't be using cold ingredients for a bit. Wish me luck with that!

Happy Thursday!! 

"Cheesy" Mashed Cauliflower 

GF/DF

Ingredients:

1 head fresh cauliflower

6 cloves of garlic
1/4 t salt
1/4 t pepper
1/3 cup extra virgin olive oil
1/3 cup DF/GF sour cream
1/3 cup DF/GF parmesan cheese
2 T fresh green onions

What to do:

Lets get cooking! First off, Preheat your oven to 350°.

Wash your head of cauliflower and remove the outer green leaves if present.

Remove the florets from the stalk and place in a medium baking dish.

Peel your garlic.

Add the garlic into the baking dish with the cauliflower.

Sprinkle with the salt and pepper.

Cover the baking dish tightly with aluminum foil.

Cook the cauliflower for about 45 minutes or until the florets have softened.

CAREFULLY Remove the tin foil. Steam will escape when you lift the edge of the foil.

You have two options here. You can use a food processor (easiest option) or you can mash by hand. Process until almost smooth.

Add in the olive oil, sour cream, and parmesan cheese and process for another minute or until completely smooth.

Give it a taste as you may need to add additional salt and/or pepper. If you are ready to eat, dig in. I usually get my mashed cauliflower together and then transfer to a baking dish and pop in the oven to make sure the cauliflower is warm throughout.

Thanks Y'all!!

-Wise Wife