Food Trend: Burrata Cheese Salad with Basil Honey Vinaigrette

Burrata Cheese Salad with Basil Honey Vinaigrette

 

Burrata cheese is popping up on menus all over town. What is it? Pure indulgence, it is fresh mozzarella cheese filled with shredded mozzarella cheese that has been soaked in cream. Here is my recipe for a delicious salad using the best that summer has to offer. Make sure you use good ripe tomatoes for this recipe.

Burrata Cheese Salad with Basil Honey Vinaigrette

makes 1 dinner or 2 appetizer portions

For the vinaigrette

2 T fresh Basil leaves

1 T honey

2 T balsamic vinegar

1 T olive oil

salt and pepper

Mix the above ingredients in a blender until smooth.

 

Salad

1 vine ripened tomato sliced

1 c spring mix greens

2 T thinly sliced radish

2 t sliced fresh basil

1 T pepitas ( roasted pumpkin seeds)

1 ball Burrata cheese

Layer greens, and tomatoes on a plate, sprinkle sliced radishes, pepitas and chopped basil on top. drizzle with Basil Honey Vinaigrette and sprinkle with salt and pepper.

Burrata Cheese Salad with Basil Honey Vinaigrette

Burrata Cheese Salad with Basil Honey Vinaigrette

 

Pork Chops with Orange Butternut Sauce

 

Butternut squash and pork chops are classic fall food, this sauce gets a little zip from oranges which are also coming into season.

Pork Chops with Orange Butternut Sauce

8 boneless pork chops

2 T butter

3 cups butternut squash peeled and cubed

2 garlic cloves

1/2 c chopped onion

3/4 cup orange juice ( used fresh squeezed if possible)

1T balsamic vinegar

1/2  t dried sage

1/2 t ground ginger

1/2 t ground cinnamon

water

salt

chili powder

Melt Butter in a large pan over med high heat. add squash and onions, saute until onions and squash are browned. add garlic and saute until garlic is soft and golden.

add orange juice, vinegar, ginger, sage and cinnamon , bring to a simmer and cover. cook for 15-25 minutes or until squash is soft enough to mash with the back of a spoon. Use a hand blender to make into a puree ( you could also hand mash or use a regular blender) remove from pan and set aside.

Sprinkle chops with salt and chili powder, brown on each side in the pan. You may have to do this in small batches depending on chop and pan size.

 

Add puree back to the pan with chops cover and cook over med heat for 20 minutes or until chops are done. add water if necessary ( I used about a 1/4 cup). Season with salt and pepper to taste. Serve.

 

 

 

Kale, Potato, and Pork Soup

Hearty, Yummy, and Easy. This is a perfect weeknight meal for fall or anytime of the year. The vinegar added at the end adds a nice flavor and brightness to the soup.

Kale, Potato, and Pork Soup

1 yellow or white onion chopped

2 large potatoes cut into bite sized chunks ( I left the skin on)

3 T olive oil

1- 1 1/2 lbs ground pork  (substitute any ground meat that you have on hand)

3 cloves garlic chopped

1/4 t  black pepper

1/4 t red pepper flakes (add more if you like it spicy)

1/2 cup chopped carrots

1 T Italian Seasoning

32 oz chicken broth

1 T balsamic vinegar

In a large heavy pot, add olive oil and heat over med high heat. Add potatoes and onion and cook for about 3 minutes, add ground meat, garlic, pepper and red pepper flakes. Cook until Meat is no longer pink. Add carrots, Italian Seasoning and chicken broth. Bring to a simmer and reduce heat. Cook for about 20 minutes or until potatoes are soft. Add balsamic vinegar and cook for 5 more minutes. Serve.

Fettuccine with Bacon Tomato and Arugula

This hearty pasta dish is an easy meal to make on a busy week night.

Fettuccine with Bacon Tomato and Arugula

6 slices of bacon chopped

2 cloves of garlic minced

1/2 small yellow onion chopped

1 pint cherry or grape tomatoes cut in half

2 T balsamic vinegar

1/4 c half and half or cream

1/4 c shredded parmesan cheese (more for serving if desired)

1 c arugula

16 oz cooked fettuccine or other pasta

in a large pan cook bacon over med high heat for 3 minutes, add garlic and onion and cook until bacon is crisp about 3 more minutes.( Surprisingly, I did not need to drain any bacon fat at this point but I know some bacon can be fatter than others, if you find that there is a fair amount of grease in the pan, strain it out before adding the rest of the ingredients) Add tomatoes, 1 T vinegar and stir, getting all the crispy bits from the bottom of the pan,

Turn heat to low cook until tomatoes glisten and have a slight wrinkle on the skin, about 2 minutes. Add half and half or cream, stir and add parmesan, heat through. Remove from heat add arugula and remaining 1 T vinegar. Toss together and serve. Top with more parmesan if desired.

Baked Chicken with Tomatoes and Lemon

Healthy, fresh, and delicious this easy weeknight meal is very versatile. It can be served over pasta, rice or greens.

Preheat the oven to 350 degrees

4 boneless chicken breasts

1 pint grape or cherry tomatoes slices in half

2T balsamic vinegar

1/2 lemon sliced

1 half lemon juices

1 t olive oil

1/2 t salt

1/8 pepper

2 cloves garlic minced

1 T fresh basil

Place chicken in a baking dish. toss with vinegar, lemon juice and olive oil. Season with salt and pepper. Add tomatoes, lemon slices and garlic.

Place pan in oven and cook for 35-45 minutes or until chicken is no longer pink. Slice chicken and top with tomato mixture and fresh basil.

Bacon Jam: Yes, there is such a thing and it’s delicious

I have a friend who lives in England and I kept seeing her posts on Facebook about something called Bacon Jam. I had never heard of such a thing here in the states. I googled it and saw some jars of it all available in Europe, but not here. But it was bacon so I somehow had to try it.looked for a recipe for it and of course my favorite woman to love and hate but mostly love, Martha Stewart had one on her site. I am never one to follow a recipe verbatim but I have never actually had bacon jam so I didn’t want to start experimenting too much until I actually tasted it. I was envisioning serving it with cheese and crackers or maybe as a topping on pizza so the only thing I did differently was change out the vinegar, as I thought balsamic would go better with those things.

1 1/2 lbs of bacon cut into 1 inch pieces

2 medium yellow onions diced

3 garlic cloves peeled and crushed

1/2 cup balsamic vinegar

1/2 cup of brown sugar

1/4 pure maple syrup

3/4 c strong brewed coffee

Cook bacon pieces in a large pan over med-med high heat until they are slightly browned about 20 minutes. Remove with a slotted spoon and drain on paper towels.

Reserve one tablespoon of bacon grease in the pan  and discard the rest. Heat onions in garlic in pan over medium heat and cook until translucent about 5-6 minutes.

Add remaining ingredients and bring to a boil scraping up any browned bits from the bottom of the pan. Add bacon back to pan and stir.

Add contents of pan to a slow cooker and heat on high with a piece of foil loosely place on the top for about 3 hours or until liquid becomes syrupy.

Place mixture into a food processor and pulse until it becomes jam like.

The possibilities are now endless. Serve with a cheese plate, on pizza, in a quesadilla, we even tried it with peanut butter on a chocolate graham cracker. Will keep up to 4 weeks, in the refrigerator in an air tight container.

with apple slices on crostini

With goat cheese on crackers

Strawberry Balsamic Pie with Granola

It’s strawberry season, and this week they were on sale and ridiculously sweet. I made an easy and delicious strawberry pie for a midweek dessert.  I cheated and used a pre-made pie crust but it would have probably been even better if I would have made it myself, if only I had more time.  The filling would also be delicious topping over ice cream or yogurt.

One pre made graham cracker or shortbread pie crust ( make one yourself if your feeling up to it)

2 quarts fresh strawberries washed

2 T Balsamic Vinegar

1/4 sugar

2T water

2t cornstarch

1T fresh lemon juice

For topping:

whipped cream

granola

Slice about 12 large strawberries in half and cover bottom of pie shell ( use whole strawberries if they are small)

For filling: slice remaining strawberries, Place in nonstick skillet with balsamic vinegar over medium heat for 3 minutes.

Combine water and cornstarch in a small bowl until dissolved, add this and sugar to pan and bring to a boil.

Heat for 1 minute stirring constantly, remove from heat and add lemon juice. Cool and pour over strawberries in pie shell.

Cover and refrigerate until cool, about 3 hours.

Top with whipped cream and granola.