Strawberry Daquiri

I took a recent trip to Cabo with some of my closest gal pals as sort of a last hoorah with the ladies before I become a mommy. You can check out pics from my trip on Instagram. We had all our favorite groceries to cook amazing meals, the girls had all their favorite beer and margarita mixes but we found it incredibly hard to find a mixer for strawberry daquiri's to have on hand at the house when the inevitable craving came on - sans alcohol for me obviously...baby on board and all!  As you can guess...that didn't stop me!  I grabbed some frozen strawberries, my favorite citrus fruits, sprite and simple syrup and we had all we needed to get the lazy-pool-lounging party started! (Clearly I run with a rowdy crowd!)  I started making these when I was a kid, the grown-ups would make margaritas while we were in Mexico, but since I'm not a big lemon-lime fan....I decided I could whip up some virgin daquiri's for me and my sister. I played around until I got just the right combo for the perfect daquiri....little did I know that someday I could add rum and it would REALLY rock my world!  Once the daquiri's started flowing for me and the girls in Cabo....Margarita's were a thing of the past. Let me know what you think!

The Goods:

2 cups frozen strawberries

2 cups of ice

3-4 oz rum

1/4 cup simple syrup

1/2 cup Sprite

1/4 cup orange juice

Juice of 1/2 lemon

Juice of 1/2 lime

Put all ingredients in a good blender and blend until smooth. Makes 2-3 drinks. 

Feel free to make it your own! If you like them super sweet, add more simple syrup. If you like them thinner, add some extra Sprite. Thicker? Add more ice or frozen strawberries. If you don't have simple syrup on hand....make your own with the below recipe:

Simple Syrup:

1 cup white sugar 

1 cup water

Bring to a boil and stir until sugar is completely dissolved. Allow to cool completely before use. This recipe makes a little over a cup of simple syrup.

Roasted Garlic Breadsticks with Alfredo Dipping Sauce

I have been so crazy busy doing guest posts and exclusives for other blogs and Yahoo! and GAC ( I hope you caught all of them, and if not I'll post links to them here too) and I've been so busy traveling around that I haven't gotten to post a recipe directly to you guys in a while. I've missed you to say the least. I've got so many exciting things coming up....First of all, I'll be on my first major tour this year!!  Woo Hoo! I am kicking off the Shut Up and Hold On tour as the opening act for my old man, Toby Keith, and Colt Ford in a few short weeks so I'm gearing up for that. We'll be announcing the opportunity to join my meet and greets so check out my tour schedule here and come see me if I'm headed your way! I've been writing like crazy and working on music for my second album (that feels so weird to say). My Daddy Dance With Me video is getting a little burst of excitement again with wedding season and Father's Day coming up, it's almost at 2 million views, which is still mind-blowing to me! I am so grateful to have y'all along for this crazy ride and can't wait to share this summer with you. Now that we've caught up...on with the grub.

I'll start this post by letting you know that my husband called this "perfection" and said that I should make it "exactly like this every time and never change a thing." So now that you know what you're in for...  These are not your average breadsticks, they are LOADED with roasted garlic which automatically puts them on a different level and then the dipping sauce, oh my gosh, the dipping sauce. Roasted garlic is something that I eat by itself so ofcourse I put it in the sauce too. You guys are going to flip for this one. I always say that I hope you enjoy it....today....there isn't a doubt in my mind, I know you'll enjoy it... 

I leave the skin on and peel after roasting...that is just personal preference!

Roasted Garlic
6-8 cloves of garlic
1 ice cube (or 1 Tbsp water)

Make a little pouch with foil and place the cloves and ice inside. Bake in the oven for 30 minutes. I always make a double or triple batch of this because I use it on everything!  

 Garlic Bread
3/4 tsp active dry yeast
1/2 cup warm water
1 1/4 cups all-purpose flour
2 tsp kosher salt
5 cloves roasted garlic, smashed
2 Tbsp olive oil

Combine the yeast with the warm water and let it sit for 8-10 minutes. Place flour and salt in the bowl of your stand mixer fitted with the paddle paddle attachment. Turn mixer to the lowest setting and begin pouring in the olive oil in a thin steady stream. Slowly add in the yeast water. Mix in the roasted garlic. Once all ingredients are incorporated well, transfer to a glass bowl sprayed with Pam or lightly oiled, cover and let rise for an hour. Preheat the oven to 375 degrees. Cut the dough into 6-8 equal pieces, form into sticks and place on a greased baking sheet. Bake for 12-15 minutes or until they begin lightly browning. Garnish with some dried parsley if youw want. Serve with alfredo dipping sauce below. 

Alfredo Dipping Sauce
1/2 stick butter
2 cloves roasted garlic
1 cup heavy cream
1/2 cup grated parmesan cheese (not the powdered stuff!)
salt and pepper to taste

Melt butter over med/low heat. Add in remaining ingredients and bring to a simmer. Simmer until sauce thickens, about 5 minutes. Add more salt and pepper to taste. Serve with breadsticks. 

Enjoy! XOXO~

Cinnamon Sweet Tea - GAC Exclusive

Check out this exclusive recipe in the GAC - Great American Country "Krystal Keith in the Kitchen" blog series: Get it here.

Chicken Lettuce Wraps

I got on an Asian kick this week thanks to my friend, who is Vietnamese, telling me her mom would be coming up soon and was planning to take us to the Asian grocery store and then teach us some of her favorite dishes. She didn't come up this week but still, all I could think about cooking was Asian inspired meals. I'm starting this week out with a top-notch appetizer and I'll follow it up with an Entrée on Wednesday and then close out the week with dessert. Asian Week on The Barnyard Bistro begins now...

From P.F. Chang's to Pei Wei to O Asian Fusion (our local spot) my number one appetizer to order is chicken lettuce wraps. Something about the sweet and tangy chicken wrapped in a crispity crunchity lettuce wrap makes my mouth water. This version is easy to make at home and makes a perfect mid-day snack as left-overs the next day!

1 lb ground chicken breast

1/2 cup chopped water chestnuts

1/2 cup chopped green onion

3 Tbsp hoisin sauce

1/4 cup water

1 Tbsp sesame oil

1/4 cup soy sauce

1 Tbsp fresh grated ginger (or 2 tsp of ginger paste)

1 clove garlic, minced

1 Tbsp seasoned rice vinegar

1 head butter or iceberg lettuce (leaves separated, washed and dried)

Brown the chicken in a skillet breaking it into tiny pieces with a wooden spoon as it cooks. Add in the water chestnuts and green onion; toss to distribute. In a bowl whisk together the remaining ingredients EXCEPT for the lettuce. Toss to distribute sauce evenly and let cook over medium heat for 2-3 minutes to let the flavors incorporate into the chicken. Transfer to a serving bowl or dish and serve with leaves of lettuce (to be used as wraps)

Enjoy! XOXO~

Cheesy Tomato Bisque

Today is a sick day at my house. The weather changing back and forth has kicked my butt! I just wanted lay in bed and enjoy a bowl of soup, so...I whipped this up. I love chunky tomato bisque and I love French onion soup so I thought I would combine the two by making a chunky tomato bisque and topping it with a melty mess of cheese. So beautiful and so delicious...what could soothe the soul better than that? Whoever said "Chicken soup for the soul" never tried cheesy tomato bisque!

2 Tbsp butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 Tbsp flour
1- 33oz carton tomato sauce
1-14.5oz diced tomato
1/2 cup milk or heavy cream
1 tsp garlic paste
1/2 Tbsp dried basil or 1 Tbsp chopped fresh basil
a pinch of sugar
salt and pepper to taste
8-10 Slices fresh mozzarella

In a medium sauce pan, melt the butter, saute onion and celery until tender and combine with flour to create roux. Add in remaining ingredients. Let simmer for 15-20 minutes. Set your oven to the "Broil" setting. Ladle into coquettes or individual-sized oven-safe dishes and top each with 2 slices of mozzarella. Broil until the cheese is melted and slightly browning. Serve immediately. This would be perfect alongside my Aunt Linda's Basil Tomato Grilled Cheese Panini

Enjoy!

Garlic Cheese Bread - GAC Exclusive

Check out this exclusive recipe in the GAC - Great American Country "Krystal Keith in the Kitchen" blog series: Get it here.

Buffalo Chicken Potato Skins

Still looking to add some yummy snacks to your football feast this Sunday? You should definitely try my twist on the average chicken wings. I am a potato lover. These buttery little potatoes melt in your mouth. They are not fried like many versions of potato skins, they are baked! Don't worry though, they still come out with crisp skin and edges. Piled high with shredded buffalo chicken and ooey gooey pepperjack cheese and topped off with celery bits and blue cheese dressing. These are a football fans fantasy.

3-4 chicken breasts, boiled
1/2 cup wing sauce (I used Frank's wing sauce)
10 potatoes (I used a small  but really you can use any small potato, white or yellow and 4" x 3" or so)
1 1/2 cups shredded pepperjack cheese
salt and pepper
granulated garlic
1/4 cup diced celery (small diced)
Blue cheese dressing
Blue cheese crumbles

Shred the boiled chicken. You can use 2 forks...however, if you have a stand mixer, you can connect your paddle blade attachment and set your machine to low and you will get perfect shredded chicken! Lightly salt and pepper the shredded chicken and toss in the wing sauce. Set aside. 

Preheat the oven to 400 degrees. Cut the potatoes in half. Drizzle olive oil on a baking sheet lined with foil. Sprinkle baking sheet with salt, pepper and granulated garlic.

Place the potatoes face down in the olive oil and slide them around in a circular motion just a bit to ensure that olive oil coats the cut side of the potato. 

Place in the oven and bake for 45 minutes to an hour (depending on the size of your potatoes). When they are done, the skin will be crisp and the cut side will have formed a crispy crust.

Use a knife to cut through the crust in a circle (the area you will scoop out) so that the crust does not all pull off when you remove the flesh.

Use a spoon to scoop out most of the flesh of the potato. Do not remove it all to allow the potato to keep some structure. Just focus on creating a bowl for your toppings. 

Save the scooped out flesh! You can use it later for mashed potatoes or a baked potato casserole side dish. 

Fill the "bowl" you created with the buffalo chicken.

Pile a good amount of pepperjack cheese on each one.Use the same foil-lined baking sheet and pop these bad boys back in the oven just long enough to melt the cheese but not make it disappear.

Top your potato skins with bits of diced celery, a dollop of bleu cheese dressing and bits of crumbled bleu cheese and Viola! Enjoy these little guys!

Enjoy! XOXO~

Grilled Honey Sriracha Chicken Wings - GAC Exclusive

Check out this exclusive recipe in the GAC - Great American Country "Krystal Keith in the Kitchen" blog series: Get it here.

Baked Chicken Taquitos with Cilantro Lime Sour Cream

Simple. Healthy. Delicious. These are the three words that come to mind when I describe this dish. The crisp shell combines with the tender filling to create the perfect taquito and all without the grease of a traditional taquito! If you are feeding a large crowd (Calling all Superbowl Party hosts!) or just a few hungry kids on a Sunday afternoon (or any day that ends in Y really...), this is a throw-together kind of snack that will satisfy the masses. And if by chance you didn't happen to have the extra chicken lying around, you can grab a "hot and ready" rotisserie chicken at your grocery store (Walmart and Target for sure!) for around $5.00. It will leave you with plenty of extra chicken to make lots and lots of taquitos!

Taquitos:
1/2 lb shredded rotisserie chicken (leftovers!)
2/3 cup shredded white cheese (your choice; muenster, mozzarella and queso blanco work well)
8 yellow corn tortillas
salt and pepper
1/2 a lime

Preheat oven to 350 degrees. Lightly salt and pepper the chicken. If you are not using fresh corn tortillas, this will happen....

(Not even the toothpick trick could save these....)

If this is the case for you, as it was for me, there is still hope! fold 1 paper towel in half and saturate it with water. Wring it out just enough to keep it from dripping excess but keep it as moist as possible. Lay it on a plate. Place 4 tortillas on your plate like below and cover with another moist paper towel folded in half. 

Place in the microwave for 20 seconds. One at a time, keeping others covered, place them in a skillet over medium heat for 15-20 seconds or so to seal the surface, flip and heat the other side for the same amount of time. Remove from heat and spray both sides with fat free cooking spray and fill with chicken and cheese. Roll tightly and place edge down on baking sheet lined with parchment paper. 

Move on to the next tortilla, and then the next and the next. Re-wet the paper towels and repeat the same process with the next 4 tortillas until all 8 taquitos are constructed. 

Squeeze a little lime juice over each of the taquitos (just because it is fun and festive).

Place the taquitos in the oven for 12 minutes, flip and bake for an additional 5 minutes. The taquitos should be crisp and the edges should have slightly browned. Serve with Cilantro Lime Sour Cream sauce below. 

Cilantro Lime Sour Cream:
1/2 cup sour cream
1/3 cup chopped cilantro
1 Tbsp lime juice
1/2 tsp lime zest
salt and pepper

Combine sour cream, cilantro, lime juice and zest in a mini food processor, process together and then add salt and pepper to taste.  You can also serve these with the Guacamole Spread from my Patacones post last week.

Enjoy! XOXO~

Patacones

I have a friend that has done his best the past week or two to make me as jealous as possible. He has posted pic after pic of he and his family on their travels through Costa Rica. The monkeys....the beaches...the beautiful scenery, oh my! His dad's side of the family is from there but he hails from Tulsa, OK (Okie Pride!) so we had an instant connection when we met on a gig several months back. 

When I honeymooned in Costa Rica three years ago we were introduced to an appetizer that was a delicious twice-fried, smashed plantain served with a trio of toppings. I have tried for a while to remember what that dish was called so that I could share it with you but all I got was one big brain fart. Thank goodness for Costa Rican friends with Costa Rican grandmothers because one text to Tico and not only did he remind me that they were called "Patacones" (pronounced Pat-a-cone-es) his grandmother had whipped up a batch and offered some tips! (Lucky for me...and y'all!) 

2 Plantains (green with a little yellowing)

2 cups vegetable or canola cooking oil

4 cups water

olive oil

salt and pepper
Black Bean Spread (recipe below)
Guacamole Spread (recipe below)
Simple Salsa (recipe below)

I'll explain more in depth below but I have been told how to make these two different ways. The first one starts with frying the plaintain peices, smashing them, and then frying them again. Tico's grandmother said that she learned from a great restaurant that you should boil them first, then smash them and then only fry them once. I used Tico's grandmother's version today and they turned out great. I think they are even better than the twice-fried method because the center stays a little softer and they keep better (twice-fried patacones got rock hard when they cooled)

Start by peeling your plantains. If you have never worked with plantain before, you can search Youtube for some videos to help you understand the peeling process a little better but these are the steps:

• Cut both ends off of your plantains
• Using a small sharp knife, make slits from end to end just through the skin of the plaintain on the "corners" or ridges that go down the sides of the plantains.
• Use your fingers to lift the edge of the skin and slide your thumb or fore-finger down the plantain to loosen the skin from the flesh. Continue until the plantain is completely peeled. 
• Repeat until all plantain are peeled

Next you will boil the plantain for approximately 10 minutes until it is warmed all the way through. Have your cooking oil hot and ready. Remove one piece at a time from the boiling water and coat in olive oil. Use the bottom of a glass liquid measuring cup or a drinking glass to smash the plantain (no need to be overly forceful). 

Place directly into hot oil and fry until medium golden brown. Repeat until all pieces are done. 

Serve alongside the spreads and toppings below!

Black Bean Spread

1 can black beans

1/2 tsp cumin

1/2 tsp garlic paste (or minced garlic)

salt and pepper

Blend in a blender and heat thoroughly. Salt and pepper to taste.

Guacamole Spread

1 avocado, removed from skin, pit removed

2 tsp lime juice

1 1/2 Tbsp chopped cilantro
salt and pepper

Mix all ingredients together, mashing with a fork to break down big chunks. Salt and pepper to taste.

Simple Salsa

1 tomato

1/4 tsp garlic paste (or minced garlic)

1 small handful cilantro (stems removed)

3 Tbsp chopped onion

1 small jalapeno

Blend all ingredients in a blender on low. Salt and pepper to taste.

Enjoy! XOXO~

Greek Chicken Skewers with Cucumber Yogurt Sauce

I just got back from Las Vegas and I am pooped!  In my opinion, you didn't do Vegas right if you have even an ounce of energy when you get back.  I had to sleep an extra 8 hours just to get myself to the point where I could consciously walk around my house without looking like a zombie. Needless to say, dinner last night had to be clean and simple. I needed a detox from all of the incredible food, and just a few drinks if I remember right, that are definitely not allowed on the usual healthy eating wagon. I won't eat just plain old tasteless healthy food though, it has to be delicious. I love the flavors in Greek food so I decided to spice up some chicken and throw them on the barbie (I am aware that barbie is an Australian term, If you know the Greek equivalent...then you get a gold star smarty pants) These Greek chicken skewers were the perfect meal loaded with protein, low in carbohydrates and absolutely delectable. They would be perfect as a meal served with a Greek salad, as a snack, or even an appetizer. 

The Skewers:
4 boneless, skinless chicken breasts (approx 5 oz each)
8 bamboo skewers, soaked for at least 30 minutes in water.
1/4 tsp salt
1/8 tsp each: oregano, onion powder, coriander, tarragon, turmeric, curry, thyme, pepper

The Sauce:
1 cup Greek yogurt (plain, non-fat)
1 cucumber
3/4 tsp dill
1/2 tsp garlic paste
salt and pepper to taste
**You can also find this sauce used on my Greek Burgers

Preheat grill to 375 degrees. Slice each chicken breast into 4 slices, cutting at an angle to make wider, thinner strips. Weave 2 slices of chicken onto each skewer. Spray the front and back side of each skewer with olive oil then sprinkle seasoning blend on both sides. Set aside.

To make the sauce: start by peeling and rough chopping the cucumber. Put it in a blender and blend to a chunky pulp. Remove from blender and pour into a cheese cloth or paper towel. Press out majority of the liquid reserving only the pulp. In a bowl, combine the yogurt, 1/2 cup of cucumber pulp, garlic, dill, salt and pepper. Mix well. Set aside

Place skewers on the grill for about 3 minutes on each side or until chicken is cooked thoroughly*. Remove from the grill and serve along side cucumber sauce.

*Chicken must reach an internal temperature of 165 degrees in order to be considered safe to consume.

Serves 4
Serving Size: 2 skewers with 1/4 cup yogurt sauce
Per Serving: 190 cals / 2g fat / 3g carbs / 39g protein

Easy Fridge Pickles

I am friends with an amazing little farm girl named Kristi that I met a few years back when I was working in the oil industry. She has this incredible garden (that ultimately inspired my own garden) and always brought us big brown bags full of the most incredible veggies. We called it "The Kristi Yamaguchi Farmer's Market." I was the pickiest of eaters growing up, apparently I only grew up 4 years ago because that is when I started finally eating veggies. She is why I am so in love with tomatoes now and she is also the reason I shake my hand at the gardening gods every year because my cantaloupe do not get bigger than a softball and they can't even come close to the big ole boy, blue ribbon worthy, incredibly sweet and fleshy cantaloupe that she spoiled me on. Anyway...She mentioned in passing that she makes fridge pickles all the time and I, who has always had a curiosity of canning and pickling but never attempted it, was intrigued. She gave me a basic run-down of what she does and how long hers last and that night...my very first batch of homemade fridge pickles was born. Over the years I have tweaked and played and the below recipe is one of my go-to favorite blends but the possibilities are endless. Try different spices, veggies and herbs, change up the vinegar or the amount of salt and sugar. This is just a starting point for you. Just play around figure out what you love. 

4 dark green pickling cucumbers

3 green onions (3 stalks)  

1 cup water

1/2 cup apple cider vinegar

1/2 cup white vinegar

1 Tbsp pickling salt (table salt will work well enough)

2 tsp sugar

1 tsp whole peppercorns

1 tsp minced garlic

1 tsp whole cumin seed

Optional: Any veggie you have on hand and want to pickle

Wash cucumbers and either slice into 1/4 inch slices or spear them. Wash and trim the roots and bulb from green onion. Remove any loose layers. Cut the green onion, including the white and light green part, into 2 inch pieces. Place in a 1-qt container with a secure lid. If you have any other vegetables such as green or white onion, bell pepper or okra you will prep by cleaning and then cutting peppers and onions or adding whole okra (keep in mind you will need fewer cucumbers if you are using other veggies as well). In a small sauce pan combine the water, both vinegars, salt and sugar. Bring to a boil. Stir until salt and sugar have dissolved (5 minutes). Add in the peppercorns, garlic and cumin. Pour over the cucumber and veggies. Close lid tightly and place in the back of your fridge. Let the pickle concoction sit for a minimum of one week! Don't feel bad if you don't make it the whole week...my husband usually doesn't. If you want an even easier route, skip the boiling, just dissolve the salt and sugar is warm water add your vinegar and spices and let sit overnight. They won't be near as full of flavor but they will satisfy the urge. Please remember that these must be stored in the fridge. And the best part is: You can enjoy them for up to a month.

Enjoy! XOXO~

Roasted Tomatillo Salsa

I first fell in love with tomatillo salsas at a local Mexican restaurant in my hometown of Norman, OK called Pepe Delgados. When I was in college it was my favorite on-campus lunch spot. Now that I am out of college, we still find ourselves driving across town to satisfy our cravings. Everything they make is so authentic and reminds me so much of the local fare that I grew up on in Cabo San Lucas, MX. It is hard to find fresh, authentic Mexican food that hasn't been adjusted to satisfy the American palette. Pepe's tomatillo salsa is sweet and tart (it's a sweet-tart of a salsa! bu-dum-chhhhh). I love it with tortilla chips, I love to use it as a dressing on my tacos, it truly is an all-purpose salsa. This is my version and I think it is a pretty good knock-off of Pepe's original, if I do say so myself! Once you make it, experiment and let me know what you end up loving it on.

1 lb tomatillos, husked

1/2 medium yellow onion, sliced

1/4 medium yellow onion, chopped

1 large jalapeño or 2-3 small jalapeños

2 tsp garlic, minced

1/4 cup cilantro

1 1/2 tsp salt

2/3 cups water

Turn your ovens broiler to high. Remove the papery skin and stem from the tomatillos. Cut the stem off of the jalapeños. Place the tomatillos along with the jalapeños and sliced onion on an aluminum foil lined baking sheet. Broil until the tomatillos have turned an olive green color and the tops are browned. Put all the roasted ingredients (as well as any juices that may have cooked out) into your blender and add the remaining ingredients. Blend until smooth. Add more salt to taste. Serve.

Skinny Ranch

This is really as simple as it gets. It is one of the easiest healthy swaps you can make. I have tested it on kids and grown men alike and it has garnered nothing but praise. Regular ranch dressing comes in at 140 calories and 14 grams of fat per 2 Tbsp serving. This version comes in at 34 calories and 0 grams of fat (that's right... ZERO FAT) per 2 Tbsp serving. You are saving over 100 calories every time you eat skinny ranch over it's original (fatter) alternative. Let me translate that into pounds off of your body for you. If you typically eat ranch dressing 4 times per week over the course of a year you are saving 22,048 calories and that equals over 6 lbs of body weight. So, make this switch and you will be 6 lbs lighter over the course of a year (And who doesn't want that?)

8 oz plain non-fat Greek yogurt

1/4 cup fat free sour cream

1 Tbsp Hidden Valley Ranch dry seasoning mix 

Mix all ingredients well. Serve as a dip with carrots, celery, tomatoes, etc. or use as a salad dressing.

Per Serving (2 Tbsp): 34 cals / 0g fat / 4g carbs / 4g protein

Bruschetta

I love bruschetta (properly pronounced bru-sketta) and since I happen to have an over abundance of tomatoes and basil at my house (in case you couldn't tell) I decided to whip some up for y'all. This is seriously one of the simplest appetizers you can make and it is fresh, healthy and delicious.  

2 cups tomato, chopped

1/2 cup sweet onion, minced

1 Tbsp olive oil, plus extra for spritzing bread

1 tsp minced garlic

8 medium to large basil leaves, chopped

French bread loaf, cut into 1/2 inch slices

granulated garlic

salt and pepper

Combine tomato, onion, olive oil garlic and basil in a bowl and toss. Salt and pepper to taste. Set the oven to broil on low. spray the top side of the french bread with olive oil and dust it with the granulated garlic, salt and pepper. Broil until toast turns a medium golden brown. Flip each piece and repeat with the olive oil, garlic, salt and pepper. Broil until it turns a medium golden brown. Remove from oven and serve alongside the bruschetta.

NOTE** If you want your toast more traditional, instead of using the granulated garlic, take a fresh garlic clove and rub it on one side of the bread after toasting.

Enjoy! XOXO~

Baked Prosciutto Wrapped Mozzarella

Today is my sisters birthday so I'd like to start this post by saying Happy Birthday to my big sister Shelley. She is part of the reason I'm one of the happiest girls in the world. She always has my back, we have a blast raiding our moms closet and blaming it on each other, and most of all she has blessed me with the 2 most incredible little nuggets an "Aunt KiKi" could ask for. 

Ok, on to the food! I have been to two restaurants recently that have served some form of baked mozzarella wrapped in prosciutto or bacon. What's better than a price of cheese wrapped in salty yummy pork? Nothing, it sounds just like heaven to me. This recipe is my take on those dishes and let me tell you, I recently made three batches of these, took them to a sweet friends birthday party and set them out as an appetizer and they disappeared like a hot box of Krispy Kreme's. If you don't know what I mean by that then just stalk a Krispy Kreme until the red sign lights up and go buy a dozen....I bet they don't make it home. I chose to create this dish in honor of my main bass guitar playing wild man CJ Wilder as it was recently mentioned as one of his favorite appetizers, and who could blame him? I hope you guys (and girls) dig it too.

1 lb mozzarella cheese, cut into 1 oz pieces (approx 2" long x 1" wide x 1" thick)

8 pieces of prosciutto, cut in half lengthwise

1/2 jar of your favorite marinara

Fresh basil leaves for garnishing

Preheat oven to Broil. Cover the bottom of a casserole dish with marinara. Wrap each 1 oz piece of mozzarella in prosciutto and lay flat in the casserole dish. Place in the oven and let broil for 10 minutes. remove from oven and let cool for 3-5 minutes or until mozzarella begins to firm back up a little.  Garnish with basil  and serve warm.

Enjoy! XOXO~