Asparagus Prosciutto Ricotta tart

This 'one skillet meal' is great for a brunch gathering, or a way to treat the family to a quick and easy breakfast that'll make them feel special. The tart can be split into 4 - 8 servings and top it off with a warm slice of buttered toast and jam.

I've recently started to enjoy the taste of Ricotta as a easy delicious snack topped with cinnamon, raisins, and honey or on a slice of my favorite Marghertia pizza, the flavor of the Ricotta in the dish is big but not over powering and is sure to wake up your taste buds.

This Asparagus Prosciutto Ricotta tart is ever so simple to prepare, using a 10' inch oven proof skillet preferably non-stick but really any type will work just as long as it's well coated with cooking grease or cooking spray, I used coconut oil to coat my skillet.

I made this meal as part of my 'work week ready' meal prep that should last me for 4 breakfasts or as a anytime meal, just reheat and eat.

All you'll need is:

- preheated oven to 375°

~ 10' in skillet

~ 15 to 18 thin asparagus white bottom portion removed

~ 5 large eggs

~ 15oz whole milk Ricotta cheese + 1 1/2 TBSP more

~ 1/4 cup whole milk

~ 1/4 cup grated Parmesan 

cheese 

~ 4 slices of deli sliced Prosciutto cut into thin slices

~ coconut oil to grease pan **if not using a non-stick skillet

~ 1/4 tsp sea salt

~ 1/4 tsp cracked pepper 

~ 1/4 to 1/2 tsp red pepper flakes

~ 1/2 tsp onion powder

~ 3TBSP chopped chives **dried or fresh

Now:

~ if not using a non-stick skillet coat the skilet with coconut oil 

~ combine all the ingredients of spices, milk, and cheese

~ mix spices, milk and cheeses completely

~ pour mixture into prepared skillet

~ arrange the Asparagus and Prosciutto in a alternating circular design

~ bake on middle take for 40 minutes *** tart will rise and get 'puffy but the deflate once its cooled down

~ remove from oven, allow to cool and set

~ slice and serve warm

ENJOY!!!

Lime cilantro Portobello mushroom tacos with Gruyere cheese

These tacos are a crowd pleaser for those that are joining the 'Meatless Mondays' movement, for vegetarians, or for anyone that want a lowcal healthy taco. The red cabbage slaw is simple to make and delicious any leftovers can be used for 'Fried fish Fridays'...

The other day while shopping around to restock the refrigerator I lucked up on some Portobello mushroom caps at my go to shop spot 'The Dollar Store', picked up 4 single packs and a bunch more of my favorite snack items.

I knew 'Meatless Monday' was around the bend so I shopped for items from the meatless meals I planned on for monday and the rest of my work week ahead plus I saved a lot of money too.

The idea came from a recipe on Ahouseinthehills.com, and when I read the part that mentioned the use of a 'stovetop grill pan' I had to try it. With a few changes to what I had on hand,  this recipe is now one of the favorite easy meals.

Here's what I used:

- 2 large portobello mushroom cap, washed and removed the dark grills

- 1/2 avocado

- 1/2 bunch cilantro rinsed off for the mushroom marinade

- 1 cup cilantro for the tacos 

*** thinly sliced jalapeno optional

- 2 medium limes gently rounded around to loosen the juices and sliced

 in half 

- 6oz Gruyere cheese crumbled 

- 1/3 cup extra virgin olive oil for the marinade

- 1 TBSP of coconut oil or Olive oil to sautee the mushroom caps

- 1/2 teaspoon sea salt or to taste

- 1 jumbo Ziploc plastic bag 

- 3 corn tortillas 

- a stovetop grilling pan **or a regular large skillet will work

The recipe for the Red Cabbage Slaw follows 

First, 

– clean the 2 large portobello mushroom cap by rinsing removing all dirt and scraping to remove the dark gills underneath,  dry and set aside

– place the washed bunch of cilantro in Ziploc bag, using a rolling pin or wine bottle to roll across the bag of cilantro to help release the juices

- season the clean mushroom caps with sea salt and pepper, place them in the plastic bag with the prepared cilantro, squeeze all the juices from the limes inside the bag, then pour the Olive oil into the bag and work the ingredients into the mushrooms

- seal the bag and allow to marinate for at least 4 hours

Meanwhile:

Prepare the cabbage slaw 

Here's what I used for the

Red Cabbage Slaw

- 10 baby carrots or 2 medium carrots, grated

- 1/2 small purple cabbage, core removed and thinly sliced

- 2 green onions thinly sliced 

- 2 TBSP Red wine vinegar 

- 2 TBSP white sugar

- sea salt and cracked pepper to taste 

- in a small bowl, combine the red wine vinegar and white sugar, stirring until sugar is completely dissolved 

- in a medium size bowl, mix together the cabbage, carrots, and green onions

- stir the vinegar mixture into the cabbage mixture, stir to coat cabbage, season to taste with sea salt and cracked pepper 

- cover and store in refrigerator until needed

Now...

- add coconut oil or olive oil to the skillet, heat skilket over medium high heat

- once the oil is heated add the mushroom caps top side down

***at this point you'll need a heavy object to apply pressure and help flatten the caps 

***I used my tea kettle full of water

***place a sheet of foil on top of mushrooms then sit the tea kettle or heavy pan on top of foil and press lightly then allow the kettle/pan to stay on top while the mushrooms cook,  the mushrooms will fatten more as they cook

- after 3 - 5 minutes flip mushrooms lower heat to medium and repeat process until done

- turn off heat

- remove mushroom caps from skilket and slice 

NOW...

- heat a medium skillet *** If non-stick go ahead and heat the tortillas flipping once *** If the skillet requires oil add enough Olive oil or coconut oil to coat the tortillas continue to cook and flip once

- turn off heat leave skillet on burner

- working with one tortilla at a time begin to make the tacos

- start with cilantro leafs

- then cabbage slaw, then sliced mushrooms, then Gruyere cheese adding more to desired taste 

- repeat with rest of tortillas 

...ENJOY!!!