Prosciutto Crisps

Prosciutto Crisps
The ultimate in simple to create, easy to devour snacks are these prosciutto crisps. It’s as easy as opening a package, heating up the oven, and throwing them in. They are a fantastic vehicle for our guacamole or they can be inhaled on their own. To be honest, it’s better than bacon. That’s saying a lot.

You can buy pre-sliced prosciutto in the deli or cheese section of your supermarket. At Whole Foods, I love to get the Applegate Farms Natural Prosciutto. It only has three ingredients: pork, salt, and spices. It tastes great and is reasonably priced. It’s the perfect thickness for this application and each slice is separated by a piece of coated paper, so they are easy to separate. You don’t realize how important this little piece of paper is until you try to gently divide two paper-thin slices of prosciutto – it’s impossible. So if you don’t get the Applegate Farms brand, be sure that whatever you buy, each slice has some sort of divider between.

Yield: 16 crisps
Ingredients:
16 thin slices prosciutto

Method:
1. Preheat your oven to 375ºF. Line a few sheet pans with parchment paper.
2. Lay each piece of prosciutto out on the parchment-lined sheet pan, be sure not to overlap.
3. Bake until crispy, about 15 minutes. Depending on the strength of your oven, it may take more or less time. Start checking them after 12 minutes. The edges will curl a bit and they will look crispy.
4. Allow to cool completely and store in an airtight container.

Asiago Rosemary Crisps

Asiago Crisps

I seem to be posting a stream of single-digit ingredient recipes. Why can’t everything be this easy? Today, we’ve got a two-ingredient chip that is crispy, savory and delicious – all in one. You can make cheese crisps with nearly any hard cheese and a variety of herbs. If you don’t have any fresh herbs, you can use dried, just use about a quarter of the amount.

Additionally, these don’t have to be made in muffin tins. If you want a more abstract shape, or you want something larger, just bake them on a silpat mat or parchment paper. I like using muffin tins because I like the uniformity of the result.

When they start to brown, they are probably done. Initially, they won’t look “crispy”, but give them a few minutes to cool and you’ll find that they are pretty easy to remove from the muffin tin with an off-set spatula. If they aren’t crispy enough, just throw them back in the oven and finish crisping.

Yield: 24 crisps
Ingredients
4 oz. Asiago cheese
2 T. chopped fresh rosemary

Method
1. Preheat your oven to 350ºF.
2. Shred the cheese on the small holes of a box grater. You can also do this in a food processor. Just make sure to shred it on the smallest setting.
3. Combine the cheese and rosemary in a small bowl. Toss to combine.
4. Divide the cheese evenly into the wells of 24 standard muffin tins. It ends up being about 2 t. per well.
5. Bake until they begin to brown, about 15 minutes.
6. Remove from the oven and allow to cool completely. Store in an airtight container.

Tip: A few great cheese and herb combinations…
Sage + Cheddar
Tarragon + Gruyere
Pink Peppercorn + Thyme + Parmesan
Dill + Romano

Paleo Cinnamon Apple Chips

Cinnamon Apple Crisps
Want a nearly hands-off, two ingredient, delicious snack? Cinnamon apple chips are the perfect answer to the need for easy to create, healthy snacks that require little effort. If you own a dehydrator, this will be even less time-consuming. Since most people only have an oven, this recipe is designed with that in mind. They do need to “dehydrate” for a few hours, so throw them in the oven on a day you know you’ll be home for a while, and let them do their thing.

Yield: about 50 chips
Ingredients
3 large, sweet apples (I like Pink Lady or Honeycrisp)
Cinnamon

Method
1. Preheat the oven to 200ºF. Line two sheet pans with parchment.
2. Wash your apples thoroughly. Slice them thinly on a mandolin or with a knife (I like around 1/16 of an inch).
3. Lay the apples on the prepared sheet pans in a single layer, being sure not to overlap.
4. Sprinkle them with as much cinnamon as you’d like. I’m a cinnaholic, so I go to town. You don’t have to be as generous.
5. Put them in the oven to dehydrate. Flip them half-way through.
6. When they are completely dry, allow to cool and store in a zip-top bag.

Paleo Chocolate Coconut Creme

Chocolate Coconut Creme

A piece of fruit is a great option for a sweet Paleo snack, but sometimes a cup of berries just isn’t going to cut it. Add a bowl of chocolate into the mix and we’re moving in the right direction. This Paleo take on classic chocolate fondue hits the spot and satisfies those annoying sweet cravings. It’s foundation is coconut milk, so it’s dairy-free and sweetened with honey. Kids love it and they can choose a variety of dippers – strawberries, bananas, or even Paleo chocolate chip cookies (a revelation stumbled upon by my husband).

If you want to make a batch for a party, you can reserve half of the cooked creme and omit the cocoa powder for a strictly vanilla coconut version. A duo of dips always seems more complicated, but it’s really just a matter of leaving out an ingredient!

Yield: 16 oz.
Ingredients
2 cans coconut milk (14 oz. each)
1/2 c. honey
1 oz. cocoa powder
2 T. vanilla

Method
1. Combine coconut milk and honey in a medium sized heavy-bottom saucepan.
2. Bring to a full boil, then reduce heat to low.
3. Stirring occasionally, cook 40-60 minutes, or until it has reduced by nearly half and is the consistency of thick cream.
4. Whisk in cocoa and vanilla, stirring to combine.
5. Taste and add honey if it isn’t to your desired sweetness.

Primal Goat Cheese Wraps

Primal Goat Cheese Wraps
Zucchini is a versatile vegetable that is often used in a variety of Paleo dishes. It’s a great stand-in for pasta, adds bulk to ratatouille, and works well as a substitute for french fries with any burger. In this application, it’s a vehicle for a trio of deliciousness: bacon, sun-dried tomatoes and goat cheese.

These wraps are a great hors d’oeuvre for any party, but the ingredients can also be re-purposed into an awesome salad. Just top a bowl of mixed greens with the wrap ingredients, toss with a balsamic vinaigrette, and you’ve got yourself a tasty lunch without a lot of hassle.

Yield: 25 mini wraps
Ingredients
3 strips of bacon
1 large zucchini
1 T. balsamic vinegar
6 oz. goat cheese
1 small jar sun-dried tomatoes
Small basil leaves, for garnish

Method
1. Cook the bacon just until done, don’t cook until it’s crispy. You want it to be malleable. Allow to cool and then cut into thin strips that are about an inch and a half long.
2. Thinly slice the zucchini lengthwise on a mandolin or with a sharp knife. Cut each strip in half lengthwise to make a shorter wrap.
3. Combine the zucchini and vinegar in a small bowl. Allow to marinate while you prepare the rest of the ingredients.
4. Divide the goat cheese into small balls, about 1/4 ounce each. They don’t have to be perfect, just make them as big as you’d like!
5. Drain the sun-dried tomatoes and cut into strips about the same size as your bacon pieces.
6. To assemble, lay out a piece of zucchini on a cutting board. Place a piece of bacon and sun-dried tomato at one end. Add a piece of goat cheese and roll up.
7. Stand the wrap up on it’s end and garnish with a piece of basil. Repeat with the remaining ingredients.
8. Store in the refrigerator in an airtight container.

Paleo Raspberry Lemonade Gummies

Paleo Gummies
The benefits of gelatin are preached throughout the Paleo community. It boasts some fantastic health properties and is a great source of protein. It’s also the ingredient responsible for setting Jell-O, giving marshmallows their iconic texture, and the ever-popular gummy bear. Of course, none of these are standard in the Paleo lifestyle. The good news is that you can make most of these treats Paleo-friendly.

Gelatin
A great way to get some extra protein in your diet and reap the benefits of the amino acids found in gelatin is with these delicious little gummies. They taste just like a pop of raspberry lemonade and are a handy treat to have around when the sugar-cravings start to hit. These aren’t overly sweet and rely heavily on the natural sugars found in the fruit you use. Honey is included in the list of ingredients, but it can be adjusted based on the sweetness of your berries.

Nearly any fruit can be substituted for the raspberries, just be sure to keep the liquid volume the same in order for the gelatin to properly set. Frozen berries are a good option as they are picked at the peak of ripeness, flash frozen, and are generally less expensive than fresh produce. Just be sure to choose the product that doesn’t have any added sugar.

To make fun shapes, you can use any silicone mold. I love these tiny little heart molds from Amazon. They are the unique ones pictured here and are the perfect size to showcase these gummies. Alternatively, you can pour the mixture into a sheet pan lined with plastic wrap and cut out squares or other shapes.

Yield: 60 gummies (1/2 ounce each)
Ingredients
10 oz. package frozen raspberries
15 oz. lemon juice
1/2 c. powdered gelatin
1/2 c. honey

Method
1. Line your silicone molds on a sheet pan that will fit in your refrigerator. Or, just make sure there is room in your fridge to place them individually.
2. Combine the raspberries and lemon juice in a blender. Blend until the mixture is completely smooth.
3. Reserve 1 cup of the liquid in a large bowl. Sprinkle the gelatin evenly over the liquid in the bowl and allow it to bloom for 5 minutes.
4. While the gelatin is softening, pour the remaining liquid mixture into a medium-sized saucepan. Add the honey.
5. Heat on medium-high until the honey has dissolved and the liquid is simmering.
6. Remove from heat, add the gelatin liquid mixture and whisk thoroughly. Be sure to dissolve all of the gelatin.
7. Strain the mixture through a fine sieve to remove all of the seeds and any gelatin that has clumped together.
8. Portion evenly into your desired molds.
9. Refrigerate at least 2 hours to allow to set completely.
10. Store in an airtight container and enjoy!

Chocolate Bacon

This post really needs no introduction. Chocolate is delicious and in the right composition, has some great health benefits (so says the Cleveland Clinic). Bacon is, well, yummy. I’ve tried my hand at curing my own bacon and it’s surprisingly easy – there will be a post about that at a later date. If you aren’t up to the task, that’s not a problem. There are quite a few great options out there and some are better than others. Mark Sisson has a great post about the Paleo bacon discussion, so check it out for a quick guide to making the best choice.

Now, on to the main attraction…

ChocolateBacon
Ingredients
1 lb. bacon
9 oz. dark chocolate (at least 70%)

Method
1. Preheat the oven to 400ºF. Line a sheet pan with parchment or a metal rack.
2. Lay the bacon out in a single layer on the prepared sheet pan. Depending on the thickness of your bacon, you may need more than one pan.
3. Cook the bacon for about 20 minutes, or until it is cooked through and crispy. You don’t want floppy bacon here!
4. Remove from the oven and drain on paper towels (if you didn’t use a metal rack). Allow to cool completely.
5. Break up your chocolate (or chop it up) and put it in a tall, microwave-safe dish. The taller, the better, as you’ll get better coverage when you dip the bacon. I like to use a tall coffee mug.
6. Microwave on high in 30 second intervals, stirring in between interval. Don’t let it heat for too long or the chocolate will burn.
7. Lay out some parchment or wax paper on a sheet pan for your final product.
8. Dip each piece of bacon in the chocolate – as far down the length of the bacon as you’d like. I usually go about halfway, so there’s a little bacon handle to hold on to!
9. Shake any excess chocolate off the bacon and back into your chocolate reservoir. Lay the bacon on the prepared sheet pan to dry. Complete all strips of bacon.
10. You should have some chocolate leftover. You can pour it out onto a sheet of parchment to cool and harden. Then break it up for some bacon-flavored chocolate for your Paleo Movie Mix!
11. Store in an airtight container in the refrigerator for up to 5 days.