Roasted Prosciutto Wrapped Green Bean Bundles

Once again, with the prosciutto.


As you might very well know by now, our household of two is not big on vegetables.

Like we eat them because we have to..In other words I shove them in my husband’s face while screaming “Eat it, it’s good for you!” yes we are definitely not veggie lovers!

Yet, green beans is one vegetable we both don’t mind eating and actually quite like it.

Especially when is roasted….

Yum! And these little bundles are totally fab! You put them together in no time and then roast them in the oven for 20mins.

What a great side dish! And you should definitely make them for your next get together, people will go nuts! They are soo adorable :)

Besides the ingredient list is very short and sweet. Green beans, Prosciutto, sea salt, pepper and a drizzle of olive oil. That’s it! :)

Soon I’ll be also sharing the chicken recipe I served with the green beans. But today it’s all about green beans. And prosciutto.

Roasted Prosciutto Wrapped Green Bean Bundles

Serves: 2 (easily multiplied)


  • 16 green beans, washed and ends broken off
  • 2 slices prosciutto
  • sprinkle of sea salt and pepper
  • a drizzle of olive oil about 1tsp


  1. Preheat oven to 425F.
  2. Line a baking sheet with foil and spray with cooking spray.
  3. Wrap 8 green beans with the prosciutto and place seem side down on the baking sheet. Repeat.
  4. Sprinkle the green bean bundles with sea salt and pepper.
  5. Drizzle with olive oil.
  6. Bake for 20mins.
  7. Enjoy immediately :)

Tomorrow we are eating cookies.

Baked Mashed Potatoes

This is one of the side dishes I made for Thanksgiving :)

Thanks Nicole for the beautiful baking dish :)

But you can enjoy it any day of the year!

It involves some of my favorite things: potatoes, butter, bacon, cream cheese and cheddar…

One of my favorite side dishes :)

And it couldn’t be easier to make!

And it’s a crowd pleaser- I mean is there anyone out there who doesn’t like mashed potatoes? I think not!

Baked Mashed Potatoes

Serves: 4-6


  • 2 1/2 lbs russet potatoes, peeled and cubed
  • 1 cup milk
  • 3 tbsp butter
  • 2 oz cream cheese, cubed
  • 1 1/2 cups cheddar cheese
  • 1/4 tsp garlic powder
  • salt and pepper
  • 4 slices of bacon, cooked and crumbled

Directions: Put the cubed potatoes in a pot and cover with water and add a pinch of salt. Over medium-high heat, bring to a boil, then reduce to low and cook until fork-tender (10-15mins).

Preheat oven to 350F.

In a saucepan, combine the milk and butter and cook over medium heat until the butter is completely melted.

Drain the potatoes and mash in a bowl. Slowly add the butter mixture and stir to combine. Add 3/4 cup of cheddar cheese and let it melt. Stir in the garlic powder. Taste and add seasoning accordingly. Pour the potatoes in a cooking spray sprayed baking dish and top with remaining cheese. Top with crumbled bacon.

Bake for 30mins and serve immediately.


Pumpkin Parmesan Risotto

I love risotto!

It’s very versatile, easy to make and I absolutely love the creamy texture :)

And I know, pumpkin risotto sounds weird, but trust me it tastes ahhmazing!

Like seriously, I couldn’t stop eating it!!!

So this weekend has been very productive.

It has pretty much consisted of nonstop shopping! And what girl doesn’t love that?

Yesterday was spent buying cute things for our house…which is fun and kinda irritating.

I mean I love shopping, but I didn’t realize how many things go into decorating a home. Hopefully soon everything will be the way I want it!

And today I decided that it’s time to spend some money on myself so I went to shopping/lunch with one of my middle/high school besties, Almira.

I hadn’t seen her for a long time so it was really nice catching up and we bought some really cute things!

BTW, Las Vegas is a home to the biggest Forever 21 store in the world and I could easily spend the entire day in there :)

So after some much-needed shopping therapy, we went to lunch in the cutest cafe. OMG their food was soo good! Not your typical cafe – they had gourmet pastas, salads, paninis and fabulous desserts! I had pasta with grilled chicken in tomato alfredo sauce which was phenomenal and their Boston Cream Cake was unbelievably tasty! If you live in Vegas or are visiting you need to go check it out! It’s located in the Fashion Show Mall, inside Nordstrom on the top floor – definitely worth a visit!

So anyways, moving onto the risotto!

Here’s how to make it:

Pumpkin Parmesan Risotto

Serves: 2 as a side


  • 2 tbsp olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped celery
  • 1 cup Arborio rice
  • 3 cups chicken stock, divided use
  • 1/3 cup pumpkin puree (NOT pumpkin pie filling!)
  • 1/3 cup parmesan cheese, shredded
  • salt and pepper to taste


In a deep skillet, over medium high heat, heat the oil. Add the onion and cook until translucent (3-5mins). Add the garlic, celery and rice and cook for 2 mins. Add 1 cup of stock, lower the heat to medium low, cover with lid and cook until the rice absorbs all the liquid (about 8mins). Repeat with the rest of the chicken broth (adding it in 2 instalments). Once the rice is fully cooked, stir in the pumpkin and parmesan. Taste and adjust seasoning. Serve :)