Browsing Tag



Prosciutto Wrapped Asparagus with Poached Eggs

April 23, 2014


via Remains Simple

I came across this image on Pintrest and knew I needed to make this for Easter brunch.  Sadly when I clicked the link to find it only an image – no recipe (gasp!), I knew I had to take matters into my own hands.  Here is how I tried making this picture into a reality.





Prosciutto Wrapped Asparagus with Poached Eggs  

Serves 6

  • 2 bunches asparagus, ends trimmed
  • 1 package prosciutto
  • 6 eggs
  • parmesan cheese
  • olive oil
  • freshly ground pepper
  • Maldon sea salt
  • optional: rustic bread, sliced
  1. Preheat oven to 425 degrees.
  2. Wash asparagus and let dry thoroughly (note: if there is any water on your asparagus it will steam not roast).
  3. Lay asparagus out on a rimmed cookie sheet (note: I recommend doing this in batches so there is some space between the veggies and they are not piled on top of one another) .
  4. Drizzle with olive oil (4-5 Tablespoons) and sprinkle generously with salt and pepper.
  5. Roast for 8 minutes in the oven.
  6. Remove and let cool (enough to handle).
  7. Divide asparagus into 6 portions and wrap each “bunch” with a slice of prosciutto (note: try to not make it look “perfect” – a more rustic/organic approach will make it look more appetizing).
  8. Sprinkle with grated parmesan cheese.
  9. Roast for 3 more minutes.
  10. While the asparagus/prosciutto is roasting poach your eggs.
  11. Remove asparagus bunches from the oven and top with poached egg.
  12. Sprinkle with more grated parmesan and enjoy!
  13. The key to this dish is quality ingredients and timing so that everything can be enjoyed hot!





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Photo to table… the new farm to table!


Gluten Free Peanut Butter Cookies

March 5, 2014


In preparation for our annual family vacation, the Feezor females have kicked healthy eating into over drive – gotta get swimsuit ready!  That being said, I still have a major sweet tooth, and sometimes it just cannot be denied.


I have been on the prowl to figure out a great dessert option that is quick, easy and has a little bit less guilt factor.  I introduce you to – the Gluten Free Peanut Butter Cookie – created by the very talented Shockingly Delicious!  I’m telling you, with 5 ingredients, and no usual gluten free baking ingredients (you know what I’m talking about – aarowroot starch, xanthan gum, tapioca flour – WHO HAS THIS IN THE PANTRY?!), this is a great way to fight a craving before you walk down to 7-11 to binge out on Snickers Bars and Skittles.



GF Peanut Butter Cookie

via Shockingly Delicious

  • 1 egg
  • 1 cup sugar
  • 1 cup creamy peanut butter (I used organic TJ’s)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  1. Heat oven to 350 degrees.
  2. Blend above ingredients in a Kitchen Aid mixer until well mixed (about a minute or so).
  3. Use a cookie scoop to portion cookie dough to a Silpat or parchment lined cookie sheet.
  4. Using fork tines, press the usual “peanut butter cookie crosshatch” pattern into the tops of the dough balls.
  5. Sprinkle course sugar (I used raw brown sugar).
  6. Bake for 11 minutes and let cool on baking pan for 5 minutes or so (they are really fragile until they have cooled down).
  7. Let cool completely on a rack and store in airtight container.
  8. Allow yourself to eat one cookie… as to not completely botch your attempt at dieting.


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Now go make them and tell me that you would even know they are gluten free…


Sunnyside Breakfast Sandwich

December 30, 2013

Farm Fresh Egg Sandwich

What better way to rehab from your NYE festivities than with a hearty breakfast?! I introduce to you the Sunny-side Up Breakfast Sandwich…

Bacon and Eggs

I love finding delicious but easy food options…and this one takes the cake!


  • Puff Pastry
  • Applewood Smoked Bacon
  • Farm Fresh Eggs
  • Chives

Eggs, Bacon, Puff Pastry

1. Preheat your oven to 425 degrees. Simply roll out your puff pastry with a rolling pin and slice into 6-9 squares.  I recommend only letting it thaw from the freezer for about 45 minutes (so that it is still cold, but pliable).  Then once you slice it, they will still maintain their shape.

2. Transfer puff pastry squares to a Silpat or parchment lined cookie sheet and brush with an egg wash (one egg whisked with a splash of water).

3. Slice bacon pieces in half (lengthwise) and place 2 pieces of bacon per square. Bake for 15-18 minutes.

4. While the pastry puffs are baking, fry your eggs (sunny-side up) in butter and finish with freshly ground pepper.

5. Serve eggs atop bacon covered puff pastry and garnish with chopped chives.  Enjoy right away!

Egg Yolk

* Whole Foods Smoked Applewood Bacon is worth the splurge!

Aeriel Breakfast Sandwich


Spanglish Sandwich

August 14, 2013


Ten years ago my family created our famous go-to breakfast sandwich based off the one from the film Spanglish.  It is so simple, but when made with ingredients from my mom’s garden, and organic produce… it is taken to the next level.

Egg Sandwich

Spanglish Breakfast Sandwich

Assemble the following between toasted sourdough toast:

  • Sliced heirloom tomatoes
  • Romaine lettuce
  • Sliced onion
  • Maple bacon
  • Sliced avocado
  • Fried egg
  • White cheddar cheese

004I recommend cooking the bacon, then frying the egg in the rendered bacon fat… shred the white cheddar on the hot egg and voila!  You also can put a little mayo on your toast, but I think it’s just as yummy without it!  Good morning!!!



Weekly Menu #14

July 15, 2013

Pasta Alla Carbonara – This was a super easy and yummy dish!  I love taking a very standard dish of basically bacon/eggs/cheese and using pancetta/eggs/pecorino romano makes it seem so much more chic.  Paired with a light salad this is the perfect meal. 178 180 192

Sunday Dinner: Rib Eye, Roasted Sweet Potatoes, Sauteed Zucchini and a Butter Lettuce Salad

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Skillet Glazed Pork Chops with Caprese Couscous – Trader Joe’s boneless pork chops are a great option for a cheap and easy dinner.  It’s $5 for 5 cutlets and they cook in under 5 minutes.  Doesn’t get much better than that! Except for when you top them with a maple/dijon glaze 🙂

005 008 Caprese Couscous

Glazed Pork Chops