Prosciutto Wrapped Melon with Parmesan Shavings

Ok, so no real recipe here. My local grocer just ran an ad stating that if you bought the 3 ounce package of Volpi® prosciutto they would give you a ripe, juicy cantaloupe for free. I am SO into this-gimme now! The cashier-who is about my age-has no idea what is going on and asks me why the prosciutto is paired with cantaloupe. This is what I told her:

Ingredients:

Buy the prosciutto and the melon, along with a block of good parmesan cheese. Maybe some fresh mint (if you don’t grow it) but mint is optional.

Directions: Peel and seed the cantaloupe. Slice the fruit into long strips. Wrap each slice with a piece of prosciutto. Toss on some shaved parmesan cheese and maybe a few torn mint sprigs.

Yup, that’s it. So simple, so beautiful, so decadent.

Notes: My friend Rick G and his beautiful bride Sharon introduced me to this incredible luxury at their wedding reception back in the day. Thank you both so much! If you renew your vows anytime soon, can we have this again?

Also, if you can ever get your hands on some Volpi salumi, no matter what kind, do so. It is incredible. Here’s the link: http://www.volpifoods.com/

Cheesy Stuffed Pepper Skillet

Nothing fancy here, just a hearty, savory dinner that you can have on the table in under 45 minutes. If you love stuffed peppers, try this take on the old classic.

Ingredients (makes 6-8 servings):

2 teaspoons canola oil

1 cup diced onion

2 cups diced green peppers

1 pound lean ground beef

2 (14.5 ounce) cans diced tomatoes, with liquid

1 cup beef broth

2 teaspoons Worcestershire sauce

Salt and pepper to taste

2 cups cooked rice

1 cup diced American cheese

Directions: Heat the oil in a very large skillet (or Dutch oven) on medium heat and toss in the onions and green peppers. Cook until soft, but now brown. Crumble in the ground beef and cook until browned. Drain off excess fat. Add the tomatoes, Worcestershire, salt, pepper and rice. Bring to a boil and reduce heat to a simmer. Cover and cook for 20 minutes. Uncover and stir in the cheese until melted.

Creamy Berry Summer Pudding

I have been wanting to make a summer pudding for a very long time. With all the fresh fruit coming in, I figured now was my chance. This pudding gives you a burst of fresh, juicy berries on a hot summer day.

Ingredients:

2 cups fresh blueberries

2 cups fresh blackberries

1 cup quartered strawberries

1 cup water

½ cup sugar

½ teaspoon vanilla

1 cup whipped cream (sweetened or not-your call)

6-8 (1/4 to ½ inch) slices sturdy bread like challah-just buy a whole, uncut loaf because you may need more depending on the size of the bowl you choose.

Garnish (optional):

Whipped cream

Fresh berries

Directions:

Place the berries, water, sugar and vanilla in a saucepan over medium heat. Bring to a simmer. Cook for 5 minutes and remove from heat. Let cool.

Line a bowl with plastic wrap on all sides, overlapping the edges by a good 4 inches. Spray the plastic with cooking spray. Cut the bread slices to fit all around the bottom and sides of the bowl with some slices to spare for the top. Fold the whipped cream into the cooled berry mixture and fill the center of the bowl. Place the remaining bread slices to cover the top of the pudding and pull the extra edges of the plastic wrap over the top. Place a small plate on top and weigh down with a can of something or other. Refrigerate at least 3 hours or overnight. Unmold by removing can, plate and unfolding the top of the plastic wrap. Place a serving plate over the top. Flip it over and remove the bowl and remaining plastic wrap. Slice into big wedges and garnish as desired.

Ham and Cheese Macaroni Salad

This is like a great ham and cheese sandwich in a bowl.  You can even make this the day before—just keep the macaroni, dressing, veggies and ham/cheese separate until the day you are serving.

Ingredients:

Dressing:

1/3 cup low-fat sour cream
2/3 cup light mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon spicy brown mustard
1/4 teaspoon white pepper (or black pepper, your call)

1-2 teaspoons apple cider vinegar

¼ cup milk or water

Macaroni:

4 cups cooked elbow macaroni (about 8 ounces uncooked pasta)

Add-ins:

½ cup sliced green onions
1 cup frozen green peas, thawed (optional, but won’t you give peas a chance?)
3/4 cup diced reduced-fat sharp cheddar cheese (or swiss, or a combo of the two)
1/2 cup diced green bell pepper
1/2 cup sliced celery
1/2 cup diced lean ham

Directions:

Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients; toss well to coat. Cover and chill at least 3 hours before serving.

Banana and Cinnamon Crunch Coffee Cake

I've been wanting an old fashioned coffee cake for so long. Plain, with lots of crunchy topping. Then, I wanted banana bread. Dang these cravings. Oh well, I put both together and I have to say I am quite happy with it.

Ingredients:

Cake:

3 eggs

3 ripe bananas, mashed

½ cup sour cream

¼ cup vegetable oil

1 teaspoon butter flavoring

1 yellow cake mix

Topping:

2 1/4 cups flour
1 1/2 Tablespoons cinnamon
1 ¾ cups brown sugar

1 cup (2 sticks) cold butter

Glaze:

2 cups powdered sugar

1-2 Tablespoons milk (don’t hold me to this, I never measure. I just dribble some in until it is a glaze)

1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F. Mix the eggs, bananas, sour cream, oil and butter flavoring together in a stand mixer or with an electric mixer until well blended. Mix in the cake mix. Pour into a greased 9 by 13 cake pan. Place the cake pan on a large baking sheet (this is a lot of coffee cake and may spill over). Bake for 20 minutes until the top is just set and the center doesn’t jiggle very much.

While the cake is baking, make the topping by stirring together the flour, cinnamon, and brown sugar in a mixing bowl. Cut the butter into small pieces and add it to the dry mixture. Combine (either using your clean hands or a pastry cutter) until you have big chunks of crumbs. Pop the bowl in the fridge to make sure the butter stays cold until you are ready to use it.

Make the glaze by mixing the powdered sugar along with the milk and vanilla in a bowl and set aside.

Remove the cake from the oven and let it cool for 5 minutes. Cover with the crumbs. Place the cake back in the oven for 20-22 more minutes (the topping will be bubbly all around the edges at this point). Remove from oven and let cool for 10 minutes. Score into squares while it is still warm. Let cool completely and then drizzle the glaze over.