Easy Gourmet

If a Cheese Could Be Chic…

Two is better than one right? For today’s Perfectly Plated, I bring you many things. Two very easy and a little fancy weeknight meals that both include the ever so chic (if there was ever such a cheese to be chic it’s this one) Burrata.

For the first recipe think Italian brunch for dinner. I like to shake up dinner time and I’m a big fan of breakfast for dinner so why not do brunch? This is such a great no fuss dinner to sit around the table and talk about the day kind of recipe.

“Sicilian Baked Eggs with Artichokes, Burrata, Spinach, and Spicy Tomato Sauce”

what you need:

a splash of olive oil

5 garlic cloves, very thinly sliced

a big handful of spinach

4 eggs

1 cup artichoke hearts, chopped

1 ball of burrata

12 oz tomato sauce

1/2 tsp red pepper flakes

what you do:

  1. Heat oven to 350 degrees.

  2. Add oil and garlic and sauté for a few minutes and then add spinach. Cook until wilted.

  3. In a cast iron skillet pour in tomato sauce, then add your spinach, artichoke, then break up one ball of Burrata into four pieces, crack four eggs over the dish, sprinkle with salt, then add red pepper flakes. Bake for 20 minutes or until the eggs look the way you like them. For me I like dippy egg style so less then 20 is best.

Next up is another super easy, one pot, but oh so delicious recipe that’s perfect when you really don’t feel like cooking all evening.

“Chicken with Braised Tomatoes and Burrata”

what you need:

1 large chicken breast

splash of olive oil

1 ball of burrata

1 container of cherry tomatoes

5 garlic cloves, minced

1 tbsp honey

2 tbsp balsamic vinegar

fresh thyme

whatever kind of nut you like

  1. Season chicken how you like it. Me? I prefer garlic salt (not a pepper fan) and a little poultry seasoning. Cook it for about 7 minutes on each side. This also depends a lot on how big your chicken is.

  2. Lower the heat and add garlic, cook for about one minute. Then deglaze with 1/4 cup water, to get any browned yummy goodness at the bottom of the pan. Simmer for like one minute and then add tomatoes. Add some salt and the balsamic and honey. Let the tomatoes braise for about 10 minutes.

  3. Then, throw your chicken in the pan and let it simmer for a couple minutes. Break burrata over the chicken and turn off heat. Let rest for a few, and I threw some nut topping on top. I also ate mine over spaghetti squash. But this would be perfect with a baguette! Enjoy!

So next time you’re at the store pick up some Burrata and try one of these fast and easy weeknight recipes. With both of these you can serve with a crispy baguette but honestlyI ate both with no carbs at all.

Have a fabulous Wednesday Friends!

Kicking Off Summer

The official start of Summer is Sunday so I thought it was only appropriate to give you the most epic and delicious lobster roll!

what you do:

  1. Put the cooked lobster and crab in a bowl and set aside

  2. In another bowl mix together mayo, celery, dill, basil, salt and a dash of Old Bay seasoning. Then add in your seafood.

  3. I used my air fryer to toast my buns. Before toasting, spread some mayo on them. Toast to preference.

This recipe is beyond perfect to kick off the summer season! It’s fancy but so very easy. Adding crab to this lobster roll really takes it up a notch.

Happy noshing Friends!

A Sea Snack

Hello, hello!

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We’ve made it to midweek and I sure do have a snack or side dish for you!

One of my very favorite combinations are shrimp and crab. I basically will love any recipe that includes the two. This recipe is taken from my favorite cookbook series “Skinny Taste”.

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what you do:

  • Preheat oven to 350 degrees

  • Butterfly the shrimp by cutting a slit down the back of the shrimp. Flatten with knife.

  • In a bowl combine panko, lemon juice, mayo, mustard, whole egg, egg white, parsley, Old Bay, paprika, and pepper to taste.

  • Stir well and fold in the crabmeat, don’t overmix. Place one tablespoon of the crab mixture on each shrimp. Top each with melted butter.

  • Bake on the center rack for about 8 minutes. Then broil for about 2 minutes for extra crisp. Serve with lemon wedges.

Upon further reflection on this recipe I think I would exclude the mustard. For me I think it just added an odd flavor that I personally wasn’t a fan of. Other than that it was like a little crab cake on top of shrimp. Yum.

Have a fabulous Wednesday!

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