Italian Spring Rolls

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Movie night at The Yellow Brick House. Starting off with some of my 80’s favorites: The Breakfast Club and Dirty Dancing. The man of the house picked up Captain Phillips which is still a great movie. However, the action and excitement always gets me all nervous for them. Good thing I have a blog to help distract me.

We had a delicious appetizer at Katie’s Pizza this month. I made an attempt at the cleverly named Italian Spring Rolls and my version was quite good. I tried one step further and made a vegetarian swiss chard roll. They turned out very pretty.

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Swiss Chard

1 package of prosciutto

1 ball of mozzarella sliced

1 portabella mushroom sliced

14 stems of asparagus spears steamed

1/2 cup balsamic vinegar

7 leaves swiss chard steamed

 

Begin by preparing vegetables. Slice portabella mushrooms and chop spears from asparagus. Steam or blanch asparagus for 5 minutes. Greens should been crisp and green. Steam swiss chard for 1 minute and set aside to drive.

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Once cooled, begin building your rolls. Layer with one asparagus, one mozzarella, and one portabella.

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 Same goes for the package of prosciutto slices.

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Roll and plate. Drizzle with balsamic reduction and enjoy!

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Balsamic Reduction: bring vinegar to a boil and then reduce heat to a simmer. Liquid should be reduced by half when ready.

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Penny’s Corner: It’s been a cold winter for Miss Penny. She loves to snuggle close and not do her beeswax outside in the winter. Her first house accidents happened this winter. It was frustrating but kinda cute to see her I’m sorry face. Wish I had a pic to show you. Of her cute face of course. Stay warm and love your furry babies. They get cold too!

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