Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Welcome to our second post in the Eat Happy cook-through series!  Last week Ashley cooked some yummy stuff and I was excited for my recipes to be extremely simple on a week that I was busy and sick….

Then I got started.

First I did Cheese Crisps, since they are my 12-year-old’s longtime favorite snack and he was wanting to eat crap.  They are also quick and easy and I was going to use the microwave method while working on cooking their dinner.  Easy.

Eating cheese while it cooks is always necessary.

I made them into a large disc that I broke into fourths, but also made a few smaller round ones.

After I had their dinner made, I moved onto the peaches.  I knew going in that I don’t like peaches OR prosciutto, but Stuart likes both and I figured it would be good for me to try something new.  The recipe was very straightforward.  What could possibly go wrong?


I got out all of my ingredients and tools and well… it was a pain in the ass.  My peaches weren’t ripe enough, so they were hard to peel AND hard to remove the pit.  Once I got them sliced, I thought the hard part was over.  I mean, what’s so hard about wrapping peaches in a thin slice of meat right?  HAHAHAHAHA.


The prosciutto was hard to handle without it tearing, yet wanted to stick to my hands as I tried to wrap it.  So annoying.  I have never been so frustrated trying to make something so simple.

When it was done, I  tried one and passed the rest to Stuart and Claudia.  Cause, yep, still don’t like peaches OR prosciutto.  Stuart raved about them too, so if you’re into those couple of things, GO for it!

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Hey y’all! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

Ashley here for week one. 🙂 If you skipped over the title …or have just already forgotten at this point, this week I made Super Guac! & Smoked Salmon w/ Coconut Flour Blini.

I want to put some things about myself out in the open first.

  1. I actually hate to cook. I hate when people say that people who eat out all the time or are dependent upon someone else to make their meals are “too lazy to learn to cook”. I’m not lazy…I just don’t like it. You know what I do like? Perfecting the blending of my crease shadow in the morning so that my eye shadow looks bomb. I don’t see you taking time to do that Linda. Should I call YOU lazy? I’m not going to. Cause you just don’t care enough about makeup to do that everyday. So calm your judgy horses down. We all have our own vices. I don’t care that much about making food.
  2. I hate big slabs of meat. My favorite thing is for my food to be all mixed together in a casserole…or my meat savagely hacked up.
  3. Texture is a huge determining factor for me when it comes to whether or not I enjoy food.
  4. Apps are life. Especially dip. And if you can’t do dip as your meal. Well you can’t sit with us over here at RATMM.

ANYWAY – to the Guac. Until I decided to make this dish, I was an avocado buying virgin. I’d never bought one much less used one in a recipe. To be honest? I’m not a huge avocado fan. The texture is weird. But that is part of the point of this whole series: for us to try things and make things we would normally just flip right on past. So, there I was in the grocery store Googling “How to know an avocado is ripe”. I spent a lot of time feeling up almost every single avocado in that store before I got frustrated and just grabbed some. It all worked out though. 😉

Some things I did differently? I skipped on the cilantro. I hate cilantro. With. A. Passion. I also substituted the pepper she recommended in the recipe for jalapeno, because I couldn’t find the one she suggested and also I just really like the way a jalapeno tastes.

What did I think when it was all said and done? It was really good. And this is coming from someone who doesn’t care for avocados. Will I make it again? Probably not. I’m going to bring the left overs to my Mom tomorrow. She loves avocados. 😉

Ahhh the Smoked Salmon w/ Coconut Flour Blini – I was most excited about this. Eating it. Not making it. I was terrified of those damn blinis. When I was searching for these ingredients I had to Google, ” can you buy creme fraiche in the grocery store?” Cause. I’d never heard of it. I didn’t know what it was…what it looked liked…was it some specialty item that I’m not going to be able to find at the Walmart Neighborhood Market???  Turns out you can buy it at the basic grocery store.  And I did. So THAT was a win.

So the main thing with this recipe is making the blini. I mixed the dry ingredients just fine. I added in the wet with a little trepidation and only one minor misstep. I attempted to continue to use a whisk when adding in the wet ingredients. Not a good idea. The batter kept getting caught up inside the whisk. So, I switched to a fork which worked peeerfectly.

I read and re read and read and re read the part about putting the batter on the pan…I really needed to soak it in and become comfortable with the upcoming process. It was like making pancakes. I don’t make pancakes. I’m a modern millennial mom. We buy frozen pancakes for our children and pop those things in the microwave. I got to the part where it said “flip blini” and my instant thought was “fuck me”. Like. She just said “flip blini” as if it was no big deal. Just flip it yo. Wrong. That’s hard. Like hard hard.

I burnt the first batch of blinis that I cooked. Which was really funny to me because as I scooped out that first batch …and looked back at the remaining batter in my bowl – I thought, wow this is going to make a ton of blinis! Then I burnt the first ten….soooo it was good that there was so much batter. 😉

The next batch I just went in throwing my fears to the side. I scooped those bad boys out and flipped them over like I knew what I was doing . Like I had been making and flipping blinis my whole life.  Ok so,  I still struggled with expertly flipping them but I at least flipped them over in time so that they weren’t burnt! Did they look like Anna’s picture in Eat Happy? Um. That’s a big hard no. But they still tasted good. Even the burnt ones. They kind of reminded me of cornbread.

I loved the Salmon Blinis as much as I expected that I would love them. I’d gladly eat those again and again. Will I make them again…just you know on a regular Monday night? Eh. Probably not, but if you want to come over and cook them for me I would never object. 😉

Besides being stressed to the max over the thought of making the blinis – I thoroughly enjoyed making these two recipes. They were not overly complicated and had easy to find ingredients. Best part? I didn’t have to worry about modifying the recipes to fit my No Sugar No Grains lifestyle.