Tuna Tartare

Tuna Tartare is one of my favorite items to order when I am out.  So why not make it at home?  It was super fast, simple, and tasted amazing!  Try it for your self!  Just make sure you get some premium sushi grade ahi for maximum flavor and freshness.

Ingredients:
1 tablespoon lemon juice (fresh), 1 teaspoon lemon zest
3/4 teaspoon soy sauce
1/2 teaspoon sriracha
6 oz fresh tuna, cut into 1/4 inch slices, then diced
1 tablespoon fresh chopped shallot
2 tablespoon fresh chopped cilantro
1 small diced jalapeno
1/2 sliced avocado

Add diced tuna into bowl, add lemon juice and lemon zest.  Toss with soy sauce, sriracha, shallot, cilantro and jalapeno.  Spoon on plate.  Garnish with avocado, more sriracha, fresh diced cucumber and toasted baguette.

PUFF PASTRY- the new LBD :)

I am forming an unhealthy relationship with puff pastry.  It makes winter seem...cozier, more comfortable.  With it's light and airy deliciousness  wrapped around endless possibilities.  I am in love.  That's right I admit it.  Puff Pastry and I are an item!


Garlic Chicken Breast, Asparagus and Asiago 
wrapped in Puff Pastry

Preheat over to 450 degrees
Thaw puff pastry as instructed.


Ingredients:  1lb asparagus, puff pastry, 2 large chicken breasts, sea salt, pepper, 1 garlic clove minced, shredded aaiago (about 2 oz.), 1 egg beaten- mixed with 1 TBS water.


Line pan with parchment paper

• Cut Asparagus into 3 inch pieces
• Slice Chicken breasts in half and cut in half again, Season with salt and pepper
• Cut puff pastry into 4 equal portions
• Unroll cut portions of puff pastry- layer chicken, 1/2 oz cheese, asparagus and garlic
• Wrap pastry around filling, lay with seam on bottom
• Brush top with egg mixture
• Cook for 40 minutes (cover top with foil, remove with 5 minutes remaining)

Serve with arugula salad and smashed yukon gold potatoes.  I promise everyone will love this one!

Herb infused tuna steaks and roasted vegetables

Herb Infused Tuna Steaks

Ingredients

• 3 sprigs rosemary, leaves stripped
• 6 sprigs thyme, leaves stripped
• 3 scallions
• 3 tablespoons extra-virgin olive oil
• 2 1-pound center-cut tuna steaks (about 1 inch thick)
• Kosher salt and freshly ground pepper

Directions

Coarsely chop the rosemary, thyme and scallions. Transfer to a small bowl and mix with 1 tablespoon olive oil.

Season the tuna all over with salt and pepper and put in a shallow dish. Coat with the herb mixture on both sides; cover and refrigerate 1 to 4 hours.

Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Add the tuna and sear until golden, 2 to 3 minutes per side for medium rare.

Transfer to a cutting board and let rest 5 minutes before slicing.

Roasted Vegetables

Ingredients

• 12 cloves garlic
• Kosher salt
• 2 large pasteurized egg yolks
• 1 1/2 cups light extra-virgin olive oil (or equal parts extra-virgin olive oil and grapeseed oil)

Directions

Place 10 garlic cloves in a saucepan and cover with cold water. Bring to a simmer over medium-high heat and cook 3 minutes, then drain. Return the garlic to the saucepan and cover with fresh water. Bring to a simmer and cook 3 more minutes, then drain again.

Mince the remaining 2 garlic cloves; sprinkle with salt. Use the flat side of a chef's knife to mash the garlic and salt into a smooth paste. (For a stronger aioli, cook 8 cloves in step 1 and mash 4 into a paste.)

Combine the cooked garlic and garlic paste in a food processor. Add the egg yolks and 3 tablespoons warm water; pulse to blend, scraping down the sides as needed. With the motor running, add the olive oil in a steady stream and blend until thick. Transfer to a bowl; cover and refrigerate 1 to 4 hours.

Remove the aioli from the refrigerator about 15 minutes before serving. Whisk in up to 4 tablespoons water to thin it, if desired. Season with salt. Serve with the roasted vegetables.

Choose several vegetables and make a foil packet for each: Pile the vegetables on foil, sprinkle with salt and drizzle with 1 tablespoon olive oil and 2 tablespoons water. Seal into a packet, put on a baking sheet and roast at 450 degrees F until tender. Keep sealed until ready to serve.

Cauliflower 1 head, cut into florets: 30 minutes

Turnips 1 bunch, cut into wedges: 30 minutes

Fennel 1 bulb, cut into wedges: 30 minutes

Baby Carrots 2 bunches, trimmed: 30 minutes

Beets 2 bunches, trimmed: 45 minutes to 1 hour

Baby Red Potatoes 1 pound: 45 minutes to 1 hour

Sweet Potatoes 3 large, cut into wedges: 45 minutes to 1 hour

Beef Wellington

Ingredients

• 
  
• 
• 3 pints (1 1/2 pounds) white button mushrooms
• 2 shallots, peeled and roughly chopped
• 2 sprigs fresh thyme, leaves only
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the Beef:

• 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 12 thin slices prosciutto
• 6 sprigs of fresh thyme, leaves only
• 2 tablespoons Dijon mustard
• Flour, for rolling out puff pastry
• 1 pound puff pastry, thawed if using frozen
• 2 large eggs, lightly beaten
• 1/2 teaspoon coarse sea salt
• Minced chives, for garnish
• Green Peppercorn Sauce, recipe follows
• Roasted Fingerling Potatoes
• Warm Wilted Winter Greens, recipe follows

Directions

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles coveredprosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

Preheat oven to 425 degrees F.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:

• 2 tablespoons olive oil
• 2 shallots, sliced
• 2 cloves garlic, peeled and smashed
• 3 sprigs fresh thyme, leaves only
• 1 box beef stock
• 2 cups half and half
• 2 tablespoons whole grain mustard
• 1/2 cup green peppercorns in brine, drained, brine reserved

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat. Add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Big-Eyed Alien Halloween Cupcakes

Prepare the vanilla or chocolate cupcake recipe. Spread each cupcake with a thin layer of meringue buttercream tinted with a few drops of green food coloring. For the small eye, attach a mini marshmallow and create a pupil by painting on melted chocolate (microwave 1/2 cup chocolate chips for 1 minute). For the large eye, push the chocolate chip, tip down, into a regular-size marshmallow, then cut Gummi tape for an eyelid. For teeth, place 5 mini marshmallows along the bottom of the cupcake.


Try red food coloring and use red velvet cupcake mix to mix it up.

Polenta with Mushroom Ragout

Polenta

• 2 cups chicken stock
• 1/2 cup yellow cornmeal
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Mushroom Ragout

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small onion, chopped (1/2 cup)
• 5 ounces mushrooms (baby bella), trimmed, cleaned, and cut into 1/2-inch pieces (2 cups)
• 3 garlic cloves, crushed and finely chopped (2 teaspoons)
• 4 roma tomatoes, halved, and cut into 1/2-inch pieces (1 1/4 cups)
• 2 zucchini squash diced
• 1/2 cup  chicken broth
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives
• 
  

FOR THE POLENTA
Bring the chicken stock to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.

FOR THE RAGOUT

Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, zucchini, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.

To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.

Brussels Sprout Salad

I am obsessed with this salad.  It is amazingly simple and full of flavor!  I know your palate will agree!

For the Dressing:

• 3/4 cup vegetable oil
• 1/4 cup extra-virgin olive oil
• 1 tablespoon honey
• 2 tablespoons champagne vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon grated lemon zest
• 1 teaspoon whole-grain mustard
• 1/2 small clove garlic, minced
• Kosher salt and freshly ground pepper

For the Salad:

• 1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves)
• 2 tablespoons dried cranberries
• 2 tablespoons smoked almonds
• 6 ounces of diced prosciutto (cook on stove until crispy)
• 1/2 ounce manchego cheese, shaved
• Bagel chips, for serving (optional)

Directions

Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.

Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.

Make the salad: Toss the Brussels sprout leaves and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. 

Grown-up Grilled Cheese

This will take you back to that snowy day as a kid when Mom would make you something special.  (Just an updated version)  Try it out you will be an instant fan.
Mozzarella, Tomato and Basil
Goat Cheese, Fig Jam and Prosciutto
Swiss Cheese, Sauteed Spinach with Garlic
Gruyere and Grilled Onions with Peach Jam
Sharp Cheddar, Avocado and Bacon
Provolone, Roasted Garlic, Basil and Tomato
Havarti with Grilled Eggplant and Pesto
Fontina, Grilled Portobello Mushrooms and Fennel
Asiago, Spinach and  Parmesan

Rustic Homemade Goodness... Just like Mom's Kitchen

Today was one of those days where you just want to come home take off your shoes and plop yourself down on the first piece of furniture you run into.  As it was chilly and rainy outside I wanted to make something that made my house smell like those days when you were small and you came home from school and Mom was up to something heavenly in the kitchen.

My sweet mom :) In the kitchen as always!

There is something to be said about the rustic flavor, texture and taste of homemade noodles. Add those rustic noodles to a pot of fresh chicken soup and you have instant love and comfort. No matter how far away your mom is this will bring you a little bit of home and a full tummy!

Homemade Noodles
1 C Whole wheat flour
1/2 tsp Kosher salt + 1 Tbs Kosher salt for cooking
1 Egg (beaten)
2 Tbs Water
1 Tbs Olive oil

Bring large stock pot to boil, add 1 Tbs salt to water for taste.
Add flour to a large bowl. Combine all other ingredients well and add to flour.  Work dough until mixed throughly.  Cover and let sit for 10-30 minutes)
Take dough and roll into 3 inch balls.  Use excess flour and roll dough to 1/2 inch thickness cut to desired shape and width.
Add noodles to boiling water, cook until they rise to top of water.  Remove from water and set aside.

Homemade Chicken Soup
2 Tbs Olive oil
2 C Baby portabella mushrooms
1 1/2 Lbs Cooked Chicken (I use a rotisserie chicken and it tastes amazing and cuts time)
5 C Chicken broth
2 C Carrots (chopped)
5 Cloves garlic (minced)
3 Celery stocks (finely chopped)
2 Tbs Fresh parsley (chopped)
1 Large yellow onion  (diced)
2 Green onions (chopped)
2 Bay leaves
Pinch of Oregano and Thyme
Salt and Pepper to taste

Heat olive oil on medium heat, add mushrooms, carrots,  and celery.  Cook for 5 minutes, add onion, garlic chicken and seasoning.  Add chicken broth and bring to a boil.  Turn heat to low and simmer for 30 minutes.  Add homemade noodles and serve.

Asian Beef with Cilantro Gremolata

This is a super easy dish and can be made with chicken or tofu. Gremolata is very similar to Chimichuri (substitute cilantro with basil and parsley) which is a marvelous South American topping served with beef.
1/4 C Low sodium soy sauce
1/2 tsp Toasted sesame oil
1/4 C Orange juice
2 Tbs Ginger (fresh, finely chopped)
1/4 C Honey
3 Garlic cloves (finely chopped)
3 Tbs Scallions sliced
Fresh ground pepper
1 LB Top sirloin (Sliced into 1 inch chunks)
Bamboo skewers (soak in water for 2 hours)

Gremolata
2 Garlic cloves (crushed)
Zest of 1 lemon
1 tsp Crushed chili pepper
1/2 C Cilantro (chopped)
3 Tbs Olive oil
Combine all ingredients in food processor until coarsely ground.

Combine soy sauce, sesame oil, o.j., honey, ginger, scallions, and black pepper in large bowl.  Mix well until blended.
Reserve 1/4 C marinade.  Add beef to remaining marinade.  Marinated for 3 hours up to 24 hours in refrigerator.
Remove beef from marinade and place 3 chunks of beef on skewers.  Grill beef 1-2 minutes on each side, until medium rare, blast with remaining marinade while grilling.

Let meat rest for 1 minute, sprinkle with scallions and serve with Gremolata on side.

308 calories
15 g fat
16 g carbs
27 g protien
1 g fiber

Wilted Greens with Crispy Goat Cheese

I love goat cheese, and I am always looking for new ways to work it into dishes. If you are a fan try this recipe, it is a perfect mixture of textures, flavors and looks great on a plate!  The bitter greens and the goat cheese will fill you up, but keep you wanting more.

Wilted Greens with Crispy Goat Cheese

2 Cups Argula
1 Cup Radicchio (Chopped)
1 Cup Endive (Chopped)
-Combine and set aside

6 Servings (12oz) Goat Cheese  (find a great local goat cheese)
11/2 Cups Bread Crumbs
1 tsp garlic salt
1/4 Cup Walnuts
-Combine Ingredients (other than goat cheese) in food processor. Slice goat cheese into 6 slices.  Press in palm to 1inch thickness.  Press goat cheese in bread crumb mixture.  Place on parchment paper in pan and place in freezer for 10 minutes.  Take out of freezer and place in hot olive oil  (on medium heat) for 2 minutes on each side.  Place back on parchment paper and keep in warm over while you prepare dressing.

2 Tbs Mustard (Dijon) 

2 Tbs Olive Oil

2 Tbs Sherry Cooking Wine

1 Large Shallot (Minced)

- Add olive oil to pan along with shallots.  Whisk in wine and mustard.  Add greens and toss.  Remove from heat.  

Place greens on warm plate.  Top with goat cheese and grab a fork.  

Creamy Polenta

This dish is a perfect accompaniment to a great veal dish or chicken or fish with an Italian flair. It is definitely on my top 10 most palatable foods.

1 Tbs basil infused olive oil
1 Large shallot (diced)
In sauce pan heat olive oil, add shallots and cook for 1 minute.  Remove from heat and set aside.

1 1/2 C Chicken Stock
1 1/2 C Whole Milk
Sea Salt
Pepper
3/4 C White Corn Meal
1/2 C Romano Cheese
In sauce pan bring first 4 items to a boil.  Add corn meal slowly and whisk until creamy (8-10 minutes).  Stir in cheese.

Ready to serve :)

Mozzarella Stuffed Meatballs with Tomato-Pesto Sauce

Pre-Heat oven to 425 degrees
Makes 16-18 meatballs

1.5 Lb Lean ground turkey
3 Cloves diced garlic
1 C diced fresh flat leaf Italian parsley
1/4 Cup Parmigano-Reggiano cheese (grated)
1 Egg
1/4 C bread crumbs
1 Diced shallot
1 Lb Fresh Mozzarella cut into cubes
1/4 C Extra virgin olive oil

In large mixing bowl beat egg, add all ingredients but fresh Mozzarella.  Mix ingredients well. Take a small handful of mixture in your palm, flatten and put fresh Mozzarella inside.  Form ball around Mozzarella. Coat meatballs with olive oil in baking pan.  Cook for about 18-20 minutes, turning halfway through.

Pesto
3 Tbs Extra virgin olive oil
1 tsp. Grated lemon zest
1/2 C Pine nuts
1 C Fresh basil
1/2 C Parmigano-Reggiano
Sea Salt
Fresh White Pepper

Combine all ingredients in food processor.  Pulse until thoroughly mixed.  Set aside.

Tomato Sauce
1 28 oz can of Italian Plum Tomatoes diced
2 Tbs. Roasted garlic
2 Tbs. Olive Oil
1/4 C. Fresh flat leaf Italian parsley (Diced)
Sea Salt
Pepper

Combine all ingredients in sauce pan.  Heat on medium temp until hot.

To Serve:
Place 1 C Tomato sauce on each plate.  Add small spoonfuls of pesto over tomato sauce.  Add 3-4meatballs per serving. Sprinkle with cheese. Serve with fresh spinach salad and crusty bread.

Love Hummus??? Try This low-fat, low-cal, high protein puree!

White Bean Garlic Puree

Try on crusty bread, pita chips or with fresh veggies for your next gathering.  This starter is  sure to be a crowd Favorite!


1 Can White Kidney Beans (drained and rinsed)
2 Tbs. Truffle oil or Basil Oil (basil infused olive oil)
2 Tbs. Minced Garlic
1/4 tsp sea salt
1/4 tsp fresh ground white pepper
 pinch of Cayenne pepper

Combine all ingredient's in food processor.  Puree until super smooth.  Serve right away or chill and serve later

Energy Star Granola

Power up with this yummy no guilt treat! It will fill you up, fuel you up without weighing you down!

Preheat oven 325 degrees

1 Cup Steel Cut Oats
1/2 Cup Whole Wheat Flour
2 Tbs Flaxseed
1/2 Cup Grape-Nuts Cereal
1 Egg
1/2 Cup Sugar-Free Applesauce
1/4 Cup Organic Honey
1/4 Cup Dark Brown Sugar
2 Tbs Canola Oil
1/2 Cup Dried Cranberries
1/2 Cup Slivered Almonds
1/2 Cup Pumpkin Seeds
2 Tbs Sunflower Seeds
1/2 Cup Dark Chocolate Chips

Combine flour, oats, flaxseed, and Grape-Nuts.  Add egg, applesauce, honey, brown sugar and oil; mix well. Stir in dried cranberries, sunflower seeds, pumpkin seeds, almonds and chocolate chips. Bake for 30 minutes.  Cool and cut into squares.

Best Part:  155 calories, 6 g protein, 26 carbohydrate, 2 g fiber

Southern Specialty....Grits for all... Shrimp and Grits

So if you have have been to the South you have experienced Grit Nirvana. Whether it is Breakfast, Lunch or Dinner grits work. Served with everything from craw fish, shrimp as big as your fist, huge cubes of bacon, and all sorts of other melt in your mouth goodness. It is down home comfort food that leaves you full and happy.  One of my favorite things about seeing my mom and dad in South Carolina is having a wonderful grit concoction and butter cashew pie.   Here is one of my favorite grit dishes.

Shrimp and Grits

4 C Milk

1 C Grits

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp cayenne pepper

1/4 tsp black pepper

1/2 tsp sea salt

1/4 tsp thyme

1/4 tsp oregano

1/4 tsp paprika

Add milk and seasonings bring to low boil.  Add grits, reduce heat and simmer according to grit directions.

4 Strips pepper bacon (cubed)

1 Lb large cooked shrimp (deveined and tails taken off)    

1/2 C White onion (chopped)

1 Clove diced garlic

1/2 C Red pepper (chopped)

1 C Yellow squash (chopped)

4 Green onion sliced- garnish

1 C Cheese grated

Cook cubed bacon in large pot for 10 minutes or until done.  Add onion, garlic, squash and pepper.  Cook for 2-3 minutes. Slice shrimp and add to bacon and veggies.  Combine grits with protein and veggies.  Add cheese and stir.  If it is too thick add milk for a smoother texture.  Heat through and serve, sprinkle with green onions.

Italian Sausage and Veggie Pasta

Ingredients
2 ounces uncooked whole wheat pasta
1/2 cup  sugar free spaghetti sauce
1 precooked Italian-style chicken sausage, sliced into rounds
2 garlic cloves, minced
1/2 cup chopped mushrooms
1/2 cup chopped onions
1/2 cup chopped zucchini
2 tablespoons grated Parmesan cheese

Make It
Cook pasta according to package directions. Heat spaghetti sauce, sausage, garlic, and vegetables for about 12 minutes, until veggies are tender. Top pasta with sauce mixture and sprinkle with cheese.

Turkey Cranberry Sandwich

2 Slices whole-grain bread
2 Tbs. Greek yogurt
1 Tbs. dried Cranberries
2 Thick slices turkey (4oz)
Spinach leaves
Black pepper

Toast bread
In small bowl combine yogurt, pepper and cranberries, spread onto one slice of bread
Top with turkey slices and spinach

Calories 315
Fat 4 g
Carbs 43 g
Fiber 4 g
Protein 27 g

Prosciutto Wrapped Rosemary Chicken

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 large cloves garlic, peeled and very thinly sliced
• 1 package or bundle fresh rosemary
• 8 pieces good quality boneless, skinless chicken breastsSalt and freshly ground black pepper
• 8 thin slices prosciutto di Parma
• 2 lemons, cut into thin wedges

• Drizzle balsamic vinegar

Directions

Heat a pan over medium-high heat.
Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.
Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally.
Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic and serve with green salad. This is also amazing with a mushroom gnocchi.

English Sage Derby Cheese - My New Favorite Cheddar

Sage Derby is a cheddar type gourmet cheese made using leaf sage for flavor, and colored using chlorophyll (plant coloring) to give a green marbled finish. The finely chopped sage leaf gives a subtle extra flavor. Sage Derby is matured for around 12 weeks as per mild cheddar.

In the seventeenth century, the custom of adding sage to Derby cheese began. Sage was valued for its health-giving properties; it was good for the digestion and thus Sage Derby was born. Sage Derby was originally consumed at harvest time and Christmas. 

Sage Derby, one of the oldest British gourmet cheeses and one of the original additive cheeses; is unique with the sage being added during the manufacturing process and not at a later stage. Certainly an interesting and colorful addition to any festive cheese board or buffet.

Try This:  Sage Derby and Tomato Quiche   

4 large tomatoes
1 Shortcrust Pastry
4 oz Sage Derby cheese
3 eggs
1/2 C milk
salt and freshly ground black pepper

Slice tomatoes. Line a  (8 in) quiche pan with the pastry and crumble the cheese into it.  Arrange the tomato slices to cover the cheese.

Break the eggs into a bowl and lightly beat with the milk and seasoning. 
Pour egg mixture over the tomatoes, gently pressing them down with a fork. Sprinkle with additional cheese.
Bake in the centre of a preheated oven at 400°F  for 130-35 minutes, until set and golden.