Bruschetta Chicken with Prosciutto and Basil

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Grilled chicken wrapped in prosciutto then topped with fresh bruschetta - can you get much better than that? I mean seriously, it’s like a fancy Italian chicken finger and let’s just say I’m not mad at that!

Not only is this dish super delicious it is also soooo easy to make. You can prep it in advance and throw it in the oven to finish it off just before your ready to serve it. Imagine putting this on the table for your next dinner party alongside a beautiful salad and roasted potatoes, I mean seriously your guests will be in love!

So I will admit this dish is just perpetuating my obsession with bruschetta, I mean I think I could put it on almost anything and probably love it. The funny thing is that even though I have been obsessed I haven’t made traditional bruschetta in so long - so, I guess know what I need to do this weekend.

So seriously you need to make this recipe as soon as you can - you will not be disappointed.

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prep time15 minutes

cook time 25 minutes

total time 40 minutes

servings 4

Ingredients

1 cup cherry tomatoes

3 basil leaves

2 cloves of garlic

1 tbsp olive oil

salt + pepper

2 lb chicken tenders

12 basil leaves

6 slices of prosciutto

1 cup mozzarella

Instructions

In a small bowl combine cherry tomatoes that have been halved or quartered, 3 basil laves thinly sliced, finely chopped garlic, olive oil and salt + pepper to taste. Toss then set aside.

Preheat oven to 350. Slice each piece of prosciutto in half (length wise) and set aside. Take one of your chicken tenders, place a basil leaf in the centre then wrap with the prosciutto. Continue until all of your chicken has been used. Season with salt + pepper then place in a large frying pan that has been heating over medium heat. Fry until chicken is browned and the prosciutto is crispy.

Remove from the pan and place on a cookie sheet. Top with mozzarella then bake in the oven for 10-15 minutes or until chicken reaches an internal temperature of 365 degrees and the cheese is melted.

Transfer fully cooked chicken to a serve plate and top with bruschetta then serve immediately.

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Hawaiian Mule

Pineapple and ginger beer - the perfect tropical combination!

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Nothing says tropical vacation more than pineapple drinks and little umbrellas right! I mean seriously, a Pina Colada is the quintessential Hawaiian cocktail that instantly comes to mind when I think about lying on a beach. So any time I go on vacation somewhere warm it just seems like a good idea to order one, that is until I taste it and it’s so sweet and sugary and rarely lives up to my expectations. That is where this Hawaiian Mule is a great alternative to give you all the feels without the fake sugary taste.

Now I am not trying to claim that this drink is healthy, I mean it does still have juice and ginger beer, which we all know has a fair amount of sugar, but what it does have is a more natural flavour and the classic ginger beer “bite” which for some reason feels like a better option. Plus, you don’t get the brain freeze that goes along with those slushy drinks.

The other great thing about this drink is that it can very easily be made non-alcoholic. Kids and your alcohol-free friend will seriously love this treat just as much without alcohol.

So serve this up at your next get together and treat your friends to a tropical getaway in your very own backyard!

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prep time 5 minutes

total time 5 minutes

servings 1

Ingredients

2 oz vodka

3 oz pineapple juice

non-alcoholic ginger beer

1/2 lime

1 pineapple spear

1 slice of lime

Instructions

In a cocktail shaker combine vodka, pineapple juice, the juice of half a lime and ice. Shake vigorously then pour over ice into a cocktail glass. Top with ginger beer and garnish with pineapple spear and lime slice.

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Pineapple, Zucchini + Carrot Loaf

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Pineapple, Zucchini + Carrot Loaf - I think it’s such a great alternative traditional banana bread, though this recipe does have a secret banana hiding inside!

So, this recipe is a take on muffins that my mom use to make when I was a kid, but sadly it’s a recipe that seems to have disappeared which means a bunch of recipe testing to try to get it just right. Now, while I know this isn’t a muffin recipe it can easily be baked in muffin tins, and I must say its a dead ringer of the recipe from my childhood.

So, there are a couple of things I have changed from that classic, and that is the addition of zucchini and banana. Most healthy-ish baking recipes tend to use applesauce, which is a good way to cut back on sugar and keep it nice and moist, but I don't know about you, I don’t usually have apple sauce on hand, so that is where the banana comes in. I am way more likely to have bananas, and even if they aren’t super ripe and brown they still work just fine. Now while this recipe has a decent amount of sugar it also has almost 3 cups of veggies and a bunch of fruit so you can feel pretty good about that!

This is a great recipe to make if your garden has produced an overabundance of zucchini and carrots, or you just want a super yummy breakfast or snack - either way, it’s perfection!

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prep time 20 minutes

cook time 55 minutes

total time 1 hour 15 minutes

servings 16 - 20 slices

Ingredients

3 eggs

1/2 cup oil

1 medium banana

2 cups white sugar

2 tsp vanilla

2 cups shredded zucchini

3/4 cup shredded carrots

3/4 cup finely chopped pineapple

3 cups flour

2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

2 tsp cinnamon

3/4 cup walnuts

Instructions

Preheat oven to 350. Prepare 2 loaf pans with cooking spray or parchment paper.

In a large bowl combine eggs and oil and whisk to combine. Add in the banana and mash until it is fully broken down. Stir in sugar, vanilla, zucchini, carrots and pineapple.

In a small bowl combine flour, baking soda, baking powder, salt, cinnamon and walnuts. Add the flour to the wet ingredients and stir until just combined. Evenly distribute the mixture between the loaf pans then bake for 45-55 minutes or until loaf is golden brown and a toothpick comes out clean.

Allow to cool for 10 minutes before turning onto a cooling rack.

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Prosciutto + Melon Caprese

This salad is simple, fresh + absolutely delicious. The perfect summer side dish to almost any meal!

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I don’t know about you, but sometimes simple food truly is the best, and this recipe is the perfect example of that. Ripe melon, salty prosciutto perfectly balanced with fresh basil and creamy bocconcini - such a perfect combination if I do say so myself!

Now, melon and prosciutto certainly isn’t a new combination. Often you see if as a beautiful elegant starter or one bite passed appetizer, so transforming this into a Caprese salad just made sense. Plus I have really been in love with fresh basil lately so any time that I can add it to a dish I make it happen.

If you don’t have a melon baller don’t let that stop you - you can either use a small cookie scoop or just be really simple cut it in cubes. Though I must say that for some reason melon in balls just tastes better - I can't explain it!

This served with a beautiful piece of grilled chicken or fish would be the perfect warm summer night meal - plus with the sweetness from the melon, you feel like your having dinner and dessert all in one!

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prep time 20 minutes

total time 20 minutes

servings 4

Ingredients

1 ripe cantaloupe

5 slices of prosciutto

1 cup bocconcini

4 basil leaves

drizzle of olive oil

drizzle of balsamic

pepper

Instructions

To prepare your salad slice your cantaloupe in half and remove the seeds. Using a melon baller scoop out your melon and place on your plate or serving tray then add on the bocconcini.

Slice each of your pieces of prosciutto in half then roll and place around your melon and bocconcini. Add on thinly sliced basil and drizzle with olive oil, balsamic and a light sprinkle of pepper.

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Mushroom + Spinach Risotto with Grilled Vegetables

Extra creamy mushroom + spinach risotto topped off with seasonal grilled veggies - the perfectly beautiful indulgent meal!

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Risotto, one of those foods that may seem super intimidating yet is actually pretty easy to make - it just takes time. I don’t know about you but I find making food like this really therapeutic and relaxing. I would make risotto all the time - that is if it wasn’t such a rich calorie-filled meal.

Risotto is one of those things that you make for a special occasion or when you really want to indulge - I mean seriously your basically eating a big bowl of cheesy, wine-filled rice! Now, while there is absolutely nothing wrong with that, you just probably don't want to eat it on a weekly basis.

So there are a couple of keys to making a great risotto.

  1. Let the rice toast in your pan for a couple of minutes before you add the liquid.

  2. Add in stock that has been warmed so that you don’t reduce your cooking temperature.

If you do these 2 things your literally golden, all you need to do is stir then stir some more. So while you can basically put anything in your risotto I also love to put something on top. Grilled vegetables are a great option, it makes you feel like you are doing something a little bit healthy, plus it looks beautiful.

So next time you want to treat yourself or someone you love make up a big batch of this creamy risotto! I promise you will not be disappointed!

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prep time 10 minutes

cook time 30 - 40 minutes

total time 50 minutes

servings 4

Ingredients

1/2 red onion

1 tbsp olive oil

3 cloves of garlic

1 cup white mushrooms

1 cup white wine

1 1/2 cup arborio rice

4-6 cups chicken stock

1/2 lemon

3 cups of spinach

1 - 2 cups parmesan

salt + pepper

15 asparagus spears

1 zucchini

Instructions

In a medium sauce pan pour in chicken stock (starting with 4 cups) and allow to heat. You want it to be warm but not simmering or boiling.

In a large frying pan with high sides place olive oil and 1/4 of your red onion finely chopped. Allow to cook for 4-5 minutes or until onion is soft and translucent. To the pot add in chopped mushrooms and cook another 3 minutes then add in garlic and cook another 30 seconds.

To the pot add in arborio rice and allow to toast for 3 minutes stirring often. Add in your white wine and stir - allowing the rice to absorb all of the liquid. Once all of the liquid is absorbed being adding in chicken stock one ladle full at a time and allowing all of the liquid to be absorbed before adding more stock. Continue this process stirring often until your rice is fully cooked (you will need to taste it frequently to know when it is done).

While your rice is cooking prepare the vegetables for your topping. Slice your zucchini, asparagus and remaining 1/4 of red onion then season with salt & pepper. Grill on each side for 3-4 minutes or until tender.

Once your risotto is at the desired tenderness add in the juice of 1/2 a lemon, chopped spinach and grated parmesan. Stir then season with salt + pepper to taste.

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