Tomatoes and Burrata

This is the perfect summer lunch or light dinner. It's refreshing and is a great way to use fresh tomatoes from the garden.

Tomatoes and Burrata

 

Serves 4

 

2 (8-10oz) balls of fresh burrata cheese*

30-40 cherry tomatoes, quartered

20 fresh basil leaves, julienned 

Olive oil

Balsamic vinegar 

Kosher salt and freshly ground pepper 

Garlic toasts

 

Cut each ball of cheese in half and place halves cut side down on 4 salad plates.  Place tomatoes all around cheese. Top with basil. Drizzle burrata and tomatoes with olive oil and balsamic vinegar and sprinkle with salt and pepper.  Serve with garlic toasts. 

 

 

Garlic Toasts

 

1 baguette

¼ C olive oil 

Kosher salt and freshly ground black pepper 

1 garlic clove, halved lengthwise 

 

Heat oven to 400°.  Slice baguette diagonally into ¼-inch thick slices. Depending on size of the baguette, you should get 20-25 slices. 

 

Lay slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper.  Bake the toasts for 15 to 20 minutes, until they are browned and crisp.  As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic.  Serve at room temperature. 

 

You can prepare these a day or two in advance.  Cool, then wrap well or store in plastic bags at room temperature. 

 

 

 

 

*We used Bel Gioioso brand 8oz that comes in 4 small balls. Cut each ball in half and one ball (both halves) was perfect for each serving. 

 

 

 

Altered slightly From Ina Garten’s “Make it Ahead” 

Slow-Cooker Ratatouille

I'm posting this for you, Mandy;)

Slow-Cooker Ratatouille

Ingredients
2 pounds eggplant, cut into 1/2 inch pieces and seeded
3 zucchini or yellow squash (about 8 oz each), quartered lengthwise and cut into 1 inch pieces
1-2 red bell peppers, stemmed, seeded, and cut into 1/2 inch pieces
2 onions, roughly chopped
6 tablespoons extra virgin olive oil
1 tablespoon sugar
4 garlic cloves, minced
2 teaspoons Herbs de Provence*
1 (28 ounce) can diced tomatoes, drained
1/4 cup all-purpose flour
salt and pepper
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil

Pasta to serve

If you don’t have any herbs de Provance, you can sub 1 teaspoon each of dried rosemary and dried thyme.

Instructions
Adjust oven rack 4 inches from broiler element and heat broiler.  If you have different heat settings available on your broiler, set it to medium.  Line extra large rimmed baking sheet with foil.  In a very large bowl, combine egg plant, zucchini, bell peppers, onions, olive oil, sugar, garlic, and herbs de Provence.  Toss until combined.

Divide vegetables evenly between prepared sheets and spread into a single layer.  Broil, 1 sheet at a time, until vegetables begin to brown, about 10 minutes (or faster, if your broiler has only one heat setting and it’s super hot!)  While the veggies are broiling, turn them a couple times during the cooking process to evenly cook them.  Transfer broiled vegetables to slow cooker and add tomatoes.

Stir flour, 2 1/2 teaspoons salt, and 1 teaspoon pepper into vegetables in slow cooker.  Cover and cook until veggies are tender, about 4 hours on low. Stir in balsamic vinegar, Parmesan, and basil.  Season with additional salt and pepper to taste and serve over pasta
Yields: about 8, 1-cup servings.

 

Pralines and Cream Ice Cream

 Pralines and Cream Ice Cream

PRALINES

• 1 ½ cups (150g) loosely packed brown sugar
• ½ cup (60mL) heavy cream
• 4 Tablespoons (28g) salted butter 
• 2 cups (109g) chopped pecans

ICE CREAM

• 4 cups (480mL) heavy cream
• 2 cup (240mL) whole milk
• 1 ½ cups (150g) granulated sugar
• 4 teaspoons vanilla extract (real)
• ¼ teaspoon salt
• ½ cup (60mL) homemade or jarred caramel sauce

Instructions

1.                 Freeze your ice cream maker’s metal canister so it’s nice and cold.

PRALINES

1.                 Combine the brown sugar, heavy cream, butter, and salt in a heavy bottomed saucepan over medium heat. Bring mixture to a boil and allow to boil for about 3 to 4 minutes to lightly caramelize the sugar.

2.       Remove saucepan from heat and, using a wooden spoon or rubber spatula, stir in the pecans. Continue stirring until the candy starts to cool and the pecans are completely coated. Allow to cool for about 10 minutes in the saucepan, then spoon coated pecans onto a parchment lined baking sheet until ready to use.

ICE CREAM

1.       In a large bowl, combine the heavy cream, milk, sugar, vanilla, and salt and whisk until everything is combined and the sugar starts to dissolve.

2.       Slowly pour ice cream mixture into the ice cream maker’s canister. Process according to manufacturer’s directions (it should take about 20-30 minutes).

3.       When ice cream is finished churning, remove the ice cream maker from the mixer, add the cooled pralines, and stir to distribute evenly, reserving some to sprinkle on top, if desired. Pour in the caramel sauce and stir a few times to create caramel swirls.

4.       Transfer the ice cream to a freezer-safe container (like a metal loaf pan), garnish with additional pralines (if desired), and freeze for at least 2 hours. Serve with additional caramel sauce drizzled on top.

Fried Pattypan Squash

Fried Pattypan Squash

Pattypan squash

Butter

Basil, dried

Salt

Pepper

 

In skillet, melt butter (eyeball amount, based on how much squash you have). Slice squash into bite sized pieces. Sautee in butter until brown around edges. Season with salt, pepper and dried basil.

Fried Chicken Sandwiches with Siracha or BBQ

 Fried Chicken Sandwiches with Siracha or BBQ

INGREDIENTS:

·        1 1/4 cups buttermilk

·        3/4 cup kosher pickle juice

·        1 tablespoon Sriracha or BBQ Sauce

·        3 boneless, skinless chicken breast halves

·        1 cup all-purpose flour

·        3/4 cup yellow cornmeal

·        2 teaspoons baking powder

·        1 teaspoon cayenne pepper

·        Kosher salt and freshly ground black pepper, to taste

·        8 cups vegetable oil

FOR THE SRIRACHA MAYONNAISE

·        1/2 cup mayonnaise

·        2 tablespoons Sriracha OR BBQ Sauce (kids said Siracha is too spicy)

FOR SERVING

·        6 brioche hamburger buns, lightly toasted (use homemade recipe)

·        Coleslaw (buy bag of coleslaw mix and then make sauce at home)

·        Dill pickle chips

DIRECTIONS:

1.      In a large bowl, whisk together buttermilk, pickle juice and Sriracha.

2.      In a gallon size Ziploc bag or large bowl, combine chicken and buttermilk mixture; marinate for 4-6 hours. Using mallet, flatten chicken breast inside of bag so you have thin cutlets.

3.      In a large bowl, whisk together flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt and 2 teaspoons pepper.

4.      Working one at a time, remove chicken from buttermilk mixture and let excess drip off. Then dip into flour mixture, then buttermilk mixture and flour mixture again, pressing to coat.

5.      Heat vegetable or peanut oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.

6.      Working in batches, add chicken and fry until golden brown, turning occasionally, about 4-5 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.

7.      In a small bowl, whisk together mayonnaise and Sriracha.

8.      To serve, spread buns with Sriracha mayonnaise, then top with chicken, coleslaw, and pickles.

 

 

Brioche Buns

 Brioche Buns

FOR THE TANGZHONG (Japanese method for moist bread):

·        18 grams (2 tablespoons) bread flour (or all purpose)

·        60 grams (¼ cup) whole milk

·        25 grams (2 tablespoons) water

FOR THE DOUGH:

·        180 grams (¾ cup) whole milk, lukewarm

·        9 grams (1 tablespoon) active dry yeast

·        30 grams (2 ½ tablespoons) sugar

·        415 grams (3 ¼ cups) bread flour (or all purpose)

·        10 grams (1 ½ teaspoons) kosher salt

·        1 large egg

·        1 egg yolk

·        43 grams (3 tablespoons) unsalted butter

TOPPING:

·        Egg wash: 1 egg white + 1 tablespoon water

·        butter

MAKE THE TANGZHONG:

·        Combine all of the tangzhong ingredients in a small saucepan, whisking until no lumps remain.

·        Place the saucepan over medium heat, whisking or stirring constantly, until thickened, about 3 minutes.

·        Remove from heat and let it cool to room temperature.

MAKE THE DOUGH:

·        In the bowl of a stand mixer with dough hook, combine the lukewarm milk (between 98 and 105 degrees F), yeast and sugar. Whisk the flour and salt in the bowl of your stand mixer. Add the tangzhong, followed by the egg and egg yolk (save the egg white for the egg wash later on). Mix until a shaggy dough forms. Start kneading and add the butter, one tablespoon at a time. Do not add the next tablespoon until the first one is fully incorporated. Once all the butter is incorporated, let the stand mixer knead the dough for 8 to 10 minutes or until smooth and elastic. Form a ball with the dough and place it in a greased bowl. Cover with a kitchen towel and place it in a warm spot (like your oven, turned off) for 1 to 2 hours, or until doubled in size.

·        Gently punch the dough to deflate it. Using a bench knife, portion the dough into 10-12 equal pieces, about 95g each. Form the dough portions into small balls and place them on a parchment paper-lined baking sheet, making sure they have space to double in size. Cover with the towel and let it rise again, for up to 1 hour or until puffy. Preheat oven to 375 degrees F for at least 15 minutes. Brush the buns with egg wash (1 large egg white beaten with 1 tablespoon water), then bake for 15 to 18 minutes, or until golden brown. Remove the buns from the oven and immediately rub tops with stick of butter. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

 https://www.oliviascuisine.com/fluffiest-brioche-buns/

Crockpot Quinoa Fajita Bowls

 Crockpot Quinoa Fajita Bowls

• 1 can (15.5 oz.) chili beans in mild chili sauce
• 1 can (14.5 oz.) fire-roasted diced tomatoes
• 1 can (15 oz.) black beans, drained & rinsed
• 1-1/2 cups frozen corn
• 1 cup plain quinoa
• 1 teaspoon minced garlic
• 2 and 1/4 cups vegetable or chicken stock (or broth)
• 1/4 cup finely diced jalapeños (~1 small)
• 1 package (14 oz.) frozen tri-color pepper and onion blend
• 1 package (1.12 oz.) fajita seasoning
• 1 teaspoon EACH ground cumin, ground chili powder
• 1 cup Mexican blend or fiesta blend shredded cheese
• Optional additions: sour cream (lite is great), guacamole or avocado, fresh lime, cilantro

Instructions

1.                 PREP: Generously spray the slow cooker with cooking spray. Rinse quinoa in a fine-mesh sieve to remove the saponin coating. Remove ribs and seeds of jalapeno and finely mince or pulse in a mini food processor until evenly chopped.

2.       SLOW COOKER: Add in the undrained chili beans and tomatoes. Add in the drained and rinsed black beans, corn, rinsed quinoa, garlic, vegetable stock, minced jalapeño, pepper & onion blend (no need to thaw), fajita seasoning, cumin, and chili powder. Give everything a good stir and then cover the slow cooker with a lid.

3.       COOK: Cook on high for 2 and 1/2 to 4 hours. (Watch carefully, as all slow cookers cook differently - yours may be quicker or slower. Mine takes right around 3 hours and 30 minutes.) You'll know it's done when the quinoa has "popped" and most of the liquid is absorbed. Be careful to not overcook; if the quinoa burns at the edges, it can become a bit mushy. Stir gently and let mixture stand, off heat without lid, for about 5-10 minutes to steam through and allow remaining liquid to absorb. Stir once more gently.

4.       FINISHING: Sprinkle cheese on top of individual bowls and allow to melt. Taste and adjust seasoning, adding additional salt/pepper if needed. Serve in bowls with desired toppings; we love lots of sour cream, fresh avocado or guacamole, fresh cilantro, and a good squeeze of fresh lime!

Serve with cornbread.

https://www.chelseasmessyapron.com/slow-cooker-southwestern-fajita-quinoa/#wprm-recipe-container-17378

Saucy Slow Cooker Baked Beans

 Saucy Slow Cooker Baked Beans

·         6 slices bacon, regular or thick cut, diced

·         1 cup small diced onion

·         2 cans (15-ounces each) pinto beans

·         2 cans (15-ounces each) navy beans

·         3/4 cup ketchup

·         2/3 cup brown sugar

·         1/4 cup molasses

·         1 tablespoon apple cider vinegar

·         1 tablespoon Worcestershire sauce

·         1 tablespoon dijon or yellow mustard

·         1 teaspoon garlic powder

·         1/2 teaspoon salt

·         1/4 teaspoon black pepper

·         1/4 teaspoon smoked paprika

INSTRUCTIONS

1.     In a large skillet over medium heat, cook the bacon and onion until the bacon is cooked through and starting to crisp and the onions are translucent, 5-7 minutes. Drain excess grease.

2.     Rinse and drain only two cans of the beans. Add the rinsed and drained beans to slow cooker, along with the two cans of undrained beans.

3.     Stir in the ketchup, brown sugar, molasses, vinegar, Worcestershire sauce, mustard, garlic powder, salt, pepper, and paprika. Add bacon and onion mixture and mix well. Cook on low for 6-8 hours or on high for 3-4 hours until bubbling and slightly thickened. They'll thicken up more as they cool slightly. Season to taste with additional salt and pepper, if needed.

https://www.melskitchencafe.com/the-best-saucy-baked-beans/?