"Be a little more you, And a little less them."

"Be a little more you,

And a little less them."

Prosciutto and Mozzarella Crostini

Hubby is finally home after being away for a month. 

So, I decided to make something special for dinner!

I don't think he miss Italy that much, but maybe he missed the food even just a little bit?

So that's what I made!

This Appetizer was so good.

So easy to make.

Perfect to pair with wine.

Let me know what you guys think!

Prosciutto and Mozzarella Crostini

INGREDIENTS 

1 loaf french bread or large baguette, sliced 1/2 inch 

1 large fresh mozzarella ball, sliced into 10 thin rounds 

3-4 tbsps olive oil 

1 handful Arugula greens 

10 slices Prosciutto

Balsamic vinegar, for drizzling

INSTRUCTIONS 

1. Turn Boiler to High. Cut baguette into 10 (1/2-in) slices at an angle for more surface width. Put slices on a baking sheet. Pour olive oil in a small bowl and use a silicone oil brush to spread over one side of the bread.

 2. Place pan under broiler for 3 minutes. Remove pan and add a mozzarella slice to each toasted bread slice. Place under broiler for 2 more minutes or until desired darkness. 

3. The mozzarella should only be slightly melted. It will continue to melt after removed from the heat. Ribbon one thin slice of Prosciutto onto each toasted bread. Followed by arugula leaves. Drizzle a small amount of balsamic vinegar on top. Serve immediately. 

Enjoy!!

Time for some drinks.

Happy Weekend!

xo

-Jen

Roasted Eggplant with Spinach, Quinoa and Feta Cheese

I have been running out of ideas on what Vegetarian/Vegan dish to make. 

It has been hard to stick to being Vegetarian being here in Italy. 

But, It's not going to stop from trying  once in a while. 

The Combination of this dish was so good.

I love love Eggplant!

I plan on making more eggplant dishes. 

Anyway.. This dish is packed with Protein, low carb 

and I'm sure it will be as good if you add other stuff you would like!

Let me know what you guys think!

ROASTED EGGPLANT WITH SPINACH, QUINOA, AND FETA

Ingredients 

1 large eggplant, cut into 1 inch cubes 

2 tablespoons olive oil 

salt and pepper 

1 tablespoon olive oil 

2 cloves garlic 

5 to 10 ounces fresh spinach (to taste) 

1 and 1/2 cups cooked quinoa 1/4 cup Feta cheese 

Instructions 

1. Preheat oven to 420 F. Line a baking sheet with foil. Grease the sheet lightly with olive oil. 

2. In a large bowl, mix cubed eggplant with 2 tablespoons olive oil, and season with salt and pepper. Spread chopped eggplant over the lightly greased baking sheet. Roast for 20-25 minutes (or more, depends on your oven) until eggplant softens. Midway through roasting, take out the sheet and flip over eggplant cubes to the other side using spatula - that will help even out the roasting. 

3. While eggplant is being roasted, heat 1 tablespoon of olive oil in a large skillet, add spinach and 1 minced garlic clove and cook for a couple of minutes, constantly stirring, just until spinach wilts. Remove from heat.

 4. Once eggplant is done, immediately remove it from the baking sheet into the same skillet with spinach, off heat. Immediately add quinoa and second clove of minced garlic. This will allow cooked eggplant to release some juices when mixed in with quinoa. Mix everything well, off heat, and season with more salt if needed. Don't add too much salt or omit it altogether as you will be using Feta cheese too. Top with Feta cheese.

Inner Peace.

"Your life becomes a masterpiece

   When you master peace."