This Spicy Buffalo Chicken Dip is a MUST at any Super Bowl party!

I’m obsessed with Buffalo anything at the moment! It has just enough heat to keep me coming back for more but not enough that I know when to walk away. You feel me?

I couldn’t even get a quick photo op before Rez stole a taste! Unreal!

Let me break this down for you. Three words; simple, inexpensive and delicious.

With a small list of accessible ingredients (some you likely already have) this recipe is an absolute breeze to pull together! To really make your life easy, buy a roasted chicken from Whole Foods or your local grocery store and the dip will practically make itself!

Serve with veggies for a lighter approach to this indulgent dip!

This dip is what I like to refer to as ‘what’s up’. It’s one of those dips you take a nibble of (perhaps unsure) tilt your head back, reflect and say ‘yaaaa, that’s what’s up’! I can just picture my friends laughing as they read this post while simultaneously dialing my hotline to tease me.

Double dipping while taste testing at home is fair game right? Don’t judge! I dare you to dip just once!

Feel free to add some grated jack or cheddar cheese on top if that’s your jam!  I decided the dip was indulgent enough and kiboshed the extra cheese I intended on using. I surprisingly didn’t miss it at all. HONESTLY! This dip is a little all-star without it!!

I hope you guys enjoy! xx

Spicy Buffalo Chicken Dip

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

This addicting dip will win MVP at any house party or sporting event. Bring it along with you to a Super Bowl party and I'm sure it will be well received!

Author: Peony

Recipe type: Appetizer

Serves: 12

Ingredients

• 2 cups roasted chicken, shredded
• 1 8oz package of cream cheese, softened
• ½ cup buffalo sauce (I use Valentinas Extra Spicy)
• ½ ranch dressing
• 1 small can fire roasted diced green chilies
• 1 green onion, thinly sliced (white and light green parts only)
• celery sticks and tortilla chips for serving

Instructions

1. Beat cream cheese+buffalo sauce+ranch dressing+until smooth. I prefer to use an electric mixer but you can certainly do it by hand. It's really important that the cream cheese is softened to minimize lumps.
2. Mix in the shredded chicken and diced green chilies
3. Bake at 375 for 20 minutes (check halfway through because oven temperatures vary)
4. Sprinkle with green onion
5. Serve piping hot with celery sticks and tortilla chips

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The post Spicy Buffalo Chicken Dip appeared first on The Peony Life.

Roasted Brussels Sprouts with Mustard and Maple Glaze is the perfect vegetarian side dish to serve during the Holidays!

Did you know that an 80g serving of sprouts contains four times more vitamin C than an orange?

This recipe is proof that eating healthy doesn’t have to be a bore! Oh, and did I mention this recipe is vegetarian and gluten free? At the moment, I’m ALL ABOUT this seasonal side! Brussels sprouts are in season here in California and I like to buy them still attached to the stalk, while I can.

These mini cabbages are on my radar because they are so freakin’ versatile!  This recipe features roasted brussels sprouts but they are excellent raw in salads, sautéed, grilled and steamed.

The freshest sprouts are green with a white base. If they are slightly yellow or brown it means they’re past their prime.

This dish is single-handedly responsible for my fiancé falling in love with brussels sprouts! They were never his thang and he clearly didn’t light up when they rolled out on his dinner plate. I was SO OVER the usual brussels sprout and pancetta sauté I had gotten a little too used to making. There had to be a better way!

Fresh brussels sprouts from Santa Cruz California. There’s nothing like cutting them fresh from the stalk!

So there I was trying to brainstorm while staring into my fridge in a trancelike state. Then BRAAAAP! It hit me like a ton of delicious food angel bricks! To combine my favorite condiment of all time; spicy Dijon mustard and a sweet Canadian staple; maple syrup. I am oh-so-happy to say it was a success and this meatless side is completely addicting!

This recipe is both vegetarian and gluten free but it’s important to remember not all Dijon mustards and maple syrup brands are gluten free. Annie’s & Organicville are two brands of Dijon mustard that are easily accessible and gluten free. When choosing maple syrup you want to make sure you’re always buying the purest kind. The maple syrup in my kitchen has one ingredient; maple syrup!

Sprinkle roasted brussels sprouts with a small handful of toasted pistachios or hazelnuts before serving. Garnish with a sprig of rosemary.

This is a great option to have on your dinner table during the Holidays for a variety of reasons. It’s simple to prepare, has few ingredients and lends new flavors to the traditional thanksgiving dishes.

Roasted Brussels Sprouts with Mustard and Maple Glaze are a welcomed lighter option in contrast to stuffings, creamy mashed potatoes and gravy (all of which I live for) but I’m trying to find a healthier balance this year. I’m loading up on healthy vegetable sides and just a couple of my favorite indulgences.

I hope you love this recipe as much as we do in my house! xo

Disclaimer: I have no affiliation with Annie’s Organics and Organicsville. This is not a sponsored post. I just simply like their products!

Roasted Brussels Sprouts with Mustard and Maple Glaze

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Peony

Recipe type: Side Dish

Serves: 4-6

Ingredients

• 1 lb brussels sprouts, halved
• 2 tbsp olive oil
• salt + pepper
• 2 tbsp dijon mustard
• 1 tbsp red wine vinegar
• 1 tbsp pure maple syrup
• ¼ cup toasted pistachios or hazelnuts
• sprig of rosemary for garnish (optional)

Instructions

1. Preheat oven to 400F and line a baking sheet with tin foil.
2. Wash, trim and halve sprouts. Make sure loose leaves set aside as they will burn quickly in the oven.
3. Drizzle sprouts with olive oil and sprinkle with salt and pepper, toss to coat
4. Bake for 35-40 minutes, tossing sprouts half-way through the cooking process. You want sprouts to be crispy on the outside and tender on the inside.
5. While sprouts are roasting, lets make the mustard and maple glaze. Combine Dijon mustard + maple syrup + red wine vinegar and mix together using a whisk.
6. Remove roasted sprouts from the oven and sprinkle with kosher salt. Toss with mustard and maple glaze then pour into a serving dish.
7. Sprinkle toasted pistachios or hazelnuts overtop of the roasted sprouts and garnish with a sprig of fresh rosemary.

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The post Roasted Brussels Sprouts with Mustard and Maple Glaze appeared first on The Peony Life.

Stuffed Mushrooms with Chestnuts & Boursin are a welcomed vegetarian option at any party.

I had you at Boursin didn’t I? I can’t blame you because I’m with you! This soft creamy cheese comes in a variety of flavors and I use the Garlic & Fine Herbs (my go to) in this recipe. These stuffed mushrooms will be sought after at any event and your vegetarian friends will be happy you thought of them!

TIP! Choose your crimini mushrooms in bulk for this recipe. That way you can choose mushrooms of the same size, shape and free of bruises.

This recipe brings together a lot of my favorite things: mushrooms, chestnuts, Boursin, breadcrumbs and fresh herbs. Suddenly I am wished I decided to write this blog post at midnight. I’m now hungry and want to make these right now but that just seems slightly embarrassing. Ooops, I got a tad sidetracked. Back to these little bites of Heaven!

Be careful not to rip the mushroom caps when removing the stem. Bake for 20 minutes and remove the liquid from the mushroom caps prior to adding the Boursin mixture.

I clearly inherited my love of Boursin from my mum. I have memories of her sipping a glass of vino and snacking on crackers with Boursin spread ever-so-evenly across. Fast forward twenty years and I’m pretty much doing the same thing, but somehow it feels less glamorous. Time is really a funny thing. It seems like so much has changed and yet small details like this remain the same.

Sprinkle with fresh thyme before serving. It adds a nice pop of color and great flavor.

Stuffed Mushrooms with Chestnuts & Boursin have been a recipe staple in my kitchen for years. I’ve enjoyed them over wine with girlfriends, as a substitute for meat, arranged on a platter for rooftop cocktails; you name it. I’ve made these bombs of deliciousness at ungodly hours after returning home from working a late flight. Cooking at 1am isn’t unusual for a flight attendant. As you can see, we go way back!

I like serving these on a simple white serving plate with a drizzle of olive oil and sprinkle of time. They really pop!

Over the years I’ve tweaked the recipe here and there, often switching up the herbs I use depending on what I have at home.

This simple recipe gets taken up a notch when you use fresh breadcrumbs. It takes an extra 20 minutes of your time but it’s worth it. Fresh Breadcrumbs have copious amounts more flavor than store bought brands. At least all of the kinds I’ve tried. Depending on what you like, you can use thyme, rosemary, sage, garlic, oregano, ground fennel, pepper to name a few. The options really are endless!

I hope you guys love these as much as I do! xx

Stuffed Mushrooms with Chestnuts & Boursin

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Peony

Recipe type: Appetizer

Serves: 18 mushrooms

Ingredients

• 18 large crimini mushrooms, stems removed and cleaned
• 1 package herbed boursin cheese, room temperature
• 1 small can water chestnuts, finely diced
• ¼ cup minced chives
• ½ cup breadcrumbs, preferably homemade
• ¼ cup parmigiano reggiano, finely grated
• 2 tbsp olive oil
• fresh thyme for sprinkling

Instructions

1. Pre-heat oven to 400F and line a baking sheet with tin foil.
2. Now let's clean the mushrooms. Using a damp paper towel, remove any dirt from the mushrooms. It's okay to give the mushrooms a quick shower to save time, just make sure to not let them soak. If you give the mushrooms a quick shower to clean them, make sure you dry them as best as you can.
3. Space the mushrooms out evenly on the baking sheet. Drizzle 2 tbsp of olive oil over the mushrooms and sprinkle with salt.
4. Bake mushrooms for 20 minutes.
5. In a medium sized bowl mix together boursin cheese, minced chives and finely diced water chestnuts. Set aside.
6. When you remove the mushrooms from the oven there will be a small amount of liquid in each mushroom cap. Discard this liquid by using a small spoon or with clean hands just tip the cap upside-down over a bowl.
7. Spoon a tsp of the boursin cheese mixture into each mushroom cap.
8. Top with breadcrumbs and finely grated parmigiano reggiano cheese.
9. Put back in the oven and bake for an additional 10 minutes or until tops of mushrooms are golden brown.
10. Let them cool, sprinkle with fresh thyme and serve

Notes

I always try to buy my mushrooms in bulk, especially when making this recipe. It allows me to choose mushrooms of similar size and shape. I try to get the crimini mushrooms that are perfectly round and free of any bruises or mushy spots
This recipe is significantly better with fresh bread crumbs. Store bought bread crumbs just won't have the same flavor. So if you have 15 extra minutes to spare, I strongly suggest you go all the way and make your own.

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The post Stuffed Mushrooms with Chestnuts & Boursin appeared first on The Peony Life.

Try using different kinds of peaches for variety. I used both a tart & sweet peaches and loved contrast in taste!

Wow your guests and skip the stress! 5 ingredients: Peaches, Prosciutto, Fresh Mozzarella, Mint and Balsamic Glaze.

This handful of accessible ingredients and simple preparation make this a great option for a thanksgiving appetizer. Did I mention these bad boys can be made ahead? Take the stress out of the holidays this year by choosing make ahead recipes.

This year I’m stepping out of my traditional realm of recipes and reinventing my holiday repertoire. Time to switch things up!  Change is good!

Local Californian peaches at San Francisco’s Ferry Building Farmers Market. They have half a dozen different varieties and you can sample before buying. YES PLEASE!

This recipe was inspired by Prosciutto Wrapped Dates With Goat Cheese, Mascarpone & Basil and my abundance of peaches from the farmers market. I opted to swap the dates for peaches, goat & mascarpone for mozzarella and basil for mint. The salty prosciutto is the only constant in this recipe and its flavor is delightful next to the other ingredients.

Before wrapping the peach don’t forget to slice your pieces of prosciutto in half. Otherwise, the prosciutto will overpower the other flavors and throw the dish off balance.

I chose to use two different kinds of peaches, one sweet and one tart. I really enjoyed the contrast in flavors but definitely had a favorite. I preferred the larger, tart peaches because they were easier to assemble then the smaller, sweeter peaches. The peaches gained sweetness as they cooked on the grill so the sweet peaches were super sweet! Taste is personal preference but the larger, brighter peaches, made for a much prettier finished product.

Drizzle it with your favorite balsamic glaze. Feel free to experiment with flavors of balsamic glaze. I use my favorite aged strawberry balsamic I picked up on a road trip in the Santa Ynez Valley.

I served these to friends who came over to play cards against humanity and ultimately be my guinea pigs! I tried out a few new recipes, two will be featured on the blog this week! This dish was especially well received by my friends. There were no Grilled Peaches with Prosciutto left by the end of the night. Always a good sign!

Grilled Peaches with Prosciutto

 

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This sweet & salty combination is sure to be a crowd pleaser at your next cocktail party or girls night. You can also enjoy this as a light weeknight dinner or afternoon snack. They're super simple to produce and have only five ingredients!

Author: Peony

Recipe type: Appetizer

Serves: 12 pieces

Ingredients

• 3 peaches, quartered. I prefer a more tart peach because they will sweeten on the grill.
• 12 large pieces of mint, washed and dried. If you only have small mint leaves, no biggy! Just double up and use 2 per peach wedge.
• 12 piece of fresh mozzarella, cut into equal sizes.
• 6 pieces of prosciutto, cut in half lengthwise.
• balsamic glaze to drizzle

Instructions

1. Turn grill on and switch to high heat. When hot, place quartered peaches on the grill. Grill for approximately 8-10 minutes turning once halfway through. Cooking time will vary depending on grill, size of peach etc. so make you to check after a few minutes. You definitely want the nice grill marks on the side so once you have those, flip to the other side.
2. Cut pieces of prosciutto in half lengthwise. Six pieces, halved lengthwise, will give you twelve pieces needed for this recipe.
3. Take one grilled peach and place a piece of mozzarella and mint leaf on top. Slowly start wrapping the piece of prosciutto around the 3 ingredients, making sure it's not loose. Fasten in place with a toothpick.
4. Arrange on a plate or serving tray and drizzle with balsamic glaze.

Notes

This recipe yields 1 dozen so keep that in mind if you're cooking for a larger group.
This recipe can be made the day before and placed in a airtight container until you're ready to serve.

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The post Grilled Peaches with Prosciutto appeared first on The Peony Life.

SERVE THIS FAMILY STYLE AT A SUNDAY DINNER

Did you know the United States is the biggest importer of summer squash? I didn’t! Until last week when another shopper at the farmers market told me. I thought they must of been misinformed but as I researched, I realized most of our squash does come from Mexico. Like the VAST majority comes from Mexico. We do grow a small percentage locally; Florida, New York and California producing the most.

SUMMER SQUASH ARE GOOD SOURCES OF VITAMIN A & C

Summer squash comes in a variety of shades of yellow, green and even white. I love working with pattypan and sunburst squash like the ones used in this recipe. I can only get my hands on them in the summer so I look forward to them every year. They are made of up of mostly water(95%), are low in calories and are good sources of vitamin A & C.

Another way I like to enjoy summer squash is grilled with eggplant and peppers.  I serve the grilled veggies family style and drizzle them with roasted garlic extra virgin olive oil. It reminds me of happy days in Europe with my fiancé, visiting with his family and falling in love with the Mediterranean style grilled vegetables. I think I ordered them as a side for lunch and dinner every night; not even kidding.

SLICE SQUASH THE SAME THICKNESS, SO THEY COOK EVENLY

Anyway, back to this bomb diggity summer squash gratin. The original recipe calls for zucchini but I decided to sub for seasonal summer squash. I was really happy with the way things turned out. A couple things about this recipe, I wanted to share with you..

-Salt your squash! Summer squash is made up of 95% water and its all going to come out when cooked. To avoid a runny gratin place the slices of squash in a colander lined with a clean kitchen towel. Liberally sprinkle kosher salt over the squash and let it sit for 15 minutes to draw out the moisture. Depending on the amount of liquid either pat dry using a towel or apply pressure to strain using the colander.

SUMMER SQUASH ABOUT TO BE ADDED TO THE SAUTÉED ONION

-In my opinion the nutmeg sets this dish OFF! It’s a must have in this dish for sure so don’t skip it.

-I know it seems like a lot of onions but they will soften as they cook down. Trust me, it will work.

-The gruyère in this recipe is on point but feel free to sub fontina or whatever you have in the fridge.

This summer squash gratin recipe is a favorite in my house! A lot of people request this when they come over for a meal. I like to serve it family style for a casual lunch or dinner.

Enjoy xx

Summer Squash Gratin

 

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Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

Author: Ina Garten

Recipe type: Side

Serves: 6

Ingredients

• 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
• 1 pound yellow onions, cut in ½ and sliced (3 large)
• 2 pounds summer squash or zucchini, sliced ¼-inch thick (4 zucchini)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup hot milk
• ¾ cup fresh bread crumbs
• ¾ cup grated Gruyere

Instructions

1. Preheat the oven to 400 degrees F.
2. Melt the butter in a very large (12-inch) sauté pan and cook the onions over low heat for 20 minutes, or until tender but not browned.
3. Add the zucchini and cook, covered, for 10 minutes, or until tender.
4. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes.
5. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
6. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture.
7. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

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The post Summer Squash Gratin appeared first on The Peony Life.

Mushroom & Arugula Fusili with Pistachio Mint Pesto

This addicting recipe transpired when I had a craving for pesto pasta but didn’t have any basil at home. My basil obsession prevailed and we ate our entire supply. I’m still impatiently waiting on a new batch to flourish. In the mean time, what could I make that would satisfy my craving?

My ‘newish’ mission is to try my best to use what I already have, in efforts to decrease my household waste. I feel enormous guilt when I throw away food and well, essentially money. Anyhoo, I remembered I had a whole whack of mint from the farmers market, and  I thought that combined with pistachios and a few key ingredients; it would make deliciously smooth and fresh pesto.

TIME SAVER ALERT! Buy shelled pistachios to save time!

Pistachios are a tree nut that are high in protein and rich in dietary fiber. Pistachio trees are commonly found in Turkey, Greece, Italy, Iran, Syria, Lebanon and right here in California, to name a few. They are a ridiculously great source of vitamin E, which is key for healthy skin, eyes and a strong immune system.

I must confess I’m a Trader Joe’s-aholic and I buy most of my nuts there, among other things. They have super convenient shelled pistachios and they are very reasonably priced. I mainly love them because they save me SO MUCH time and I truly dislike the tedious task of removing the shells myself. If you live in Canada and don’t have access to TJ’s, I’ve found them in bulk at some Whole Foods & Safeway stores. I always go for the unsalted ones so I never end up with an over salted recipe. You can always add more but you can’t take it away!

MINT+EVOO+PISTACHIOS+SCALLIONS+GARLIC+PECORINO ROMANO

Heads up I add a lot of garlic to this recipe! I use two large cloves or 3 small,  so please adjust your recipe accordingly depending on preference. I also wait and fold in the green onions and pecorino into the pesto after removing it from the food processor. I just like the texture better that way but feel free to tweak whatever you like.

Stir scallions & Pecorino Romano into the pesto by hand.

This recipe can easily be adapted to a vegetarian recipe by skipping the pancetta. I would probably make it vegetarian style more often if I was just cooking for myself, but my fiancé really loves this dish with pancetta.

Don’t forget to reserve 1 cup of pasta water. This is very important! Add it slowly one tablespoon at a time until you reach your desired consistency. Adding the pasta water slowly to the pesto pasta adds a rich & creamy component to this dish. Be careful not to add too much at a time.

SERVE THIS DISH FAMILY STYLE IN A BIG PASTA BOWL

Mushroom & Arugula Fusili with Pistachio Mint Pesto is one of my favorite go-to’s when hosting a casual dinner with friends & family. I love to serve this family style in a big pasta bowl and let everyone serve themselves. I put out little bowls of grated Pecorino Romano, shelled pistachios and mint on a tray and everyone can add the final touches to their pasta. People always go in for seconds of this recipe and I never have any leftovers! This recipe will definitely be made again & again at my house!

Enjoy!

Mushroom & Arugula Fusili with Pistachio Mint Pesto

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Peony

Recipe type: Pasta

Cuisine: Italian

Serves: 4

Ingredients

• 1 cup dry roasted pistachios, shelled
• ½ cup extra virgin olive oil
• ½ cup parmigiano reggiano or pecorino romano, finely grated
• 2 cloves garlic, quartered
• 4 scallions, thinly sliced
• ½ cup mint, loosely chopped
• 3 tbsp parsley, loosely chopped
• 227g small crimini mushrooms, ends trimmed and halved or quartered, dependent on size
• 4 cups arugula, washed and dried
• 8 ounces pancetta, diced
• 454g whole wheat fusili pasta, cooked slightly before al dente
• salt & freshly ground pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add dried fusili pasta and cook until just before al dente. Use the instructions on the back of the package as a guide but check several times to avoid overcooking. You want to stop the cooking process a little bit before al dente and rinse with cold water. When we mix the pasta later it will cook a little bit more and we don't want overcooked pasta. Remember to reserve 1½ cups pasta water for later. This is very important!! I always take some out during the last stages of boiling process before draining the pasta so I don't forget.
2. Combine pistachios, garlic and mint in the food processor and pulse until a loose paste forms.
3. Add olive oil and a little bit of kosher salt and pulse until smooth.
4. Fold in parmigiano regianno and scallions into pesto mixture.
5. Return the large pot to the burner and add 1 tbsp olive oil or butter and heat over medium high heat.
6. Add pancetta and sauté for 3 minutes. Add mushrooms and sauté for another 3 minutes.
7. Add 2 tbsp pasta water and use a wooden spoon to scrap bottom of the pot .
8. Turn to low heat and add pasta to the pot.
9. Add pistachio pesto to the pasta and toss to coat, adding pasta water to thin out the sauce and enhance the creaminess of the dish.
10. Serve on a lush bed of arugula and finish with a generous amount of freshly ground pepper.
11. I love to serve this dish family style and leave the big bowl at the table because people always want seconds of this!
12. Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.

Notes

I love to serve this dish family style and leave the big bowl at the table because people always want seconds of this dish!
Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.

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The post Mushroom & Arugula Fusili with Pistachio Mint Pesto appeared first on The Peony Life.

A SIMPLE DRIZZLE OF BALSAMIC GLAZE AND A FEW BASIL LEAVES HAVE A BIG IMPACT ON THE FINAL PRESENTATION

Bur-ra-ta translated from Italian literally means ‘buttered’. It is a a typical product of Puglia, a region in the south of Italy and it is absolutely one of my favorite cheeses. Burrata is a fresh Italian cheese made from a combination of mozzarella and cream.  The outer shell is solid mozzarella, while the inside is a combination of both mozzarella and cream, producing a unique, soft texture. It’s so delicate and just plain decadent! Even

though I’ve been cooking with and enjoying Burrata for years, there was a time when I not only had no idea what it was, but also didn’t see what all of the fuss was about. Alas, I’m reminiscing about my younger years, when I was just beginning to tap into my love for cooking.  I’ll share with you my highly embarrassing first experience with one of my favorite indulgences.

BEAUTIFUL HEIRLOOM TOMATOES DIRECTLY FROM THE FARMERS HANDS

I had just returned from a 3 day work trip which included lounging on the beach in Hawaii, swimming with sea turtles, a shopping spree for my new bachelorette pad and epic local food. Oh, and I can’t forget that I was able to bring my best friend along with me for my layover. She came over to my apartment for a salad and we ended up in Hawaii 10 hours later. True story. How cool is that?

Life was fantastic to say the least. I was for the first time ever living by myself (sans room mates), making enough money to travel every other month and had a career & lifestyle I felt very lucky to have. Ultimately, I felt like everything was coming up Sacha and  that I was exactly on the path I was supposed to be on. Sorry! I’m just trying to set the scene and help you understand where I was in my life but I’ll get to the point.

FARMERS MARKET MECCA OF FRESH TOMATOES AND BASIL

I returned from the grocery store with burrata in hand(fancy), poured myself a glass of vino and felt like a freaking grown up.  My bubble burst when I attempted to slice the cheese and was horrified to see all of the creamy liquid ooze out of the burrata. I had never seen this happen before. This isn’t normal right? What the H#%L! The cheese had gone bad! The grocery store had sold me rotten cheese. RUDE!

HEIRLOOM TOMATOES ARE MY FAVORITE KIND. I LOVE HOW THEY’RE ALWAYS DIFFERENT!

After feeling sorry for myself for a minute I took a serious page out of my mothers book and marched back over to the grocery store with my receipt and evidence of said rotten cheese. The kind gentleman in the deli gave me a look of pity and was thinking what I can only imagine was  ‘Awwww look at this poor clueless, naive girl.’ He continued to tell me that yes, Burrata was in fact supposed to be soft and creamy on the inside. That is whyyyy people actually buy it. I’m fairly certain my face turned as red as the purse I was carrying. If I had a tail it would of been creeping so far between my legs it would disappear. Ohhh my, how the self proclaimed ‘grown up’ just got taken down a few notches. I was so grateful to the kind gentleman for being discreet and not schooling me in front of the entire deli.

HEIRLOOM TOMATOES & BASIL MAKE A SIMPLE & COLORFUL BASE FOR THIS SALAD

Now I look back on that day fondly and it always makes me smile. I’ve come a long way in the kitchen from that day but I will forever be learning. It wasn’t my first humbling experience and I’m sure it won’t be my last. Until then I’m going to keep eating this salad all year round.

Enjoy this Heirloom Tomato Salad with Burrata & Balsamic Glaze as an appetizer or main dish. Just eat it. It’s so damn good!

Heirloom Tomato Salad with Burrata & Balsamic Glaze

Heirloom Tomato Salad with Burrata

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Peony

Recipe type: Salad or Main

Cuisine: Italian

Serves: 2-4

Ingredients

• 1 pound heirloom tomatoes, cut into bite sized pieces
• 1 package burrata with 2 balls
• ½ cup basil, sliced into little matchsticks
• 4 cloves garlic, minced
• 1 tbsp good quality olive oil
• sea salt & freshly ground pepper
• balsamic glaze to drizzle

Instructions

1. Cut the clean heirloom tomatoes in bites sized pieces.
2. Add garlic, basil, olive oil and S&P.
3. Mix Ingredients
4. Cover & place in the fridge to allow the flavors to mix, preferably for an hour at least.
5. Remove from fridge and using a slotted spoon arrange on serving platter or individual small plates.
6. Add pieces of burrata to the top of the tomato salad and garnish with basil.
7. Drizzle with balsamic glaze

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The post Heirloom Tomato Salad with Burrata & Balsamic Glaze appeared first on The Peony Life.

OFTEN TIMES, SIMPLICITY IS BEST.

This is hands down the recipe I’ve made the most in my kitchen. It has few ingredients, not a lot of preparation and is very simple to execute well. I have made this so many times; I could make it in my sleep. This simple recipe is consistently delicious. I’m never disappointed when I make this for lunch or dinner.

This is one of those recipes that is so quick to produce but tastes like you’ve been cooking all day. It makes me fall in love with my simple pesto pasta, every damn time!  I cannot stress to you how much I love this recipe. This is a recipe on my blog you need to have in your repertoire and stat!

FROZEN PEAS ARE GREAT TO ALWAYS HAVE IN YOUR FREEZER. THEY ARE PERFECT IN THE SIMPLE CLASSIC!

There is no real cooking involved in this dinner, seriously! You make the pesto in the food processor and boil the pasta & peas in the same pot, which makes for a super easy and low maintenance clean up! Remember that the peas don’t take as long as the pasta to cook, frozen peas only take 3 minutes, so pop them in when your pasta is almost al dente. Be really careful not to overcook your pasta. You want the noodle to be firm to the bite because the cooking process will continue over medium/low heat, when you toss the pasta with pesto.

I LIKE TO THROW IN A HANDFUL ON SMALL, WHOLE BASIL LEAVES RIGHT BEFORE SERVING.

Simple Pesto Pasta with Peas

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4-6

Ingredients

• 3 cups basil(sweet not thai), packed
• ⅛ cup pine nuts
• ⅛ cup walnuts
• 2 cloves garlic, coarsely chopped
• ¾ cup GOOD Olive Oil
• ½ cup parmigiano reggiano, freshly grated
• ¼ tsp freshly ground pepper
• salt to taste
• 454g package pasta of your choice
• 1 cup peas

Instructions

1. Bring a large pot of salted water to a boil.
2. Combine all ingredients except for olive oil and parmigiano reggiano in the food processor and pulse.
3. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed.
4. Transfer to a bowl and stir in parmigiano reggiano.
5. When the water comes to a boil add pasta and stir with a wooden spoon.
6. Add frozen peas when the pasta is a few minutes from being al dente. Read the cooking instructions on the back of the pasta because different kinds vary. Do you not overcook! The pasta is going to cook a little bit more when we toss it with pesto so it's better to have it slightly undercooked, if anything. Reserve a cup of pasta water. You can use this to thin out your sauce if need be.
7. Drain the pasta & peas, rinse with cold water.
8. Return the pot to stove over medium low heat. Add 1 tbsp of pesto and 1 tbsp of pasta water and let the bottom of the pot heat up.
9. Add pasta and mix with hot pesto slowly strip in the remaining pesto, thinning out the sauce with pasta water 1 tbsp at a time
10. Top with basil and a sprinkle of parmigiano reggiano
11. Enjoy!

Notes

*Reserve a cup of pasta water. You can use this to thin out your sauce.
*You will need a total of 1 cup prepared pesto for this recipe.
*Be careful not to overcook the pasta!!! It should be slighty undercooked when you rinse the pasta. Remember that we will continue the cooking process over medium/low heat when we toss the pasta with pesto.
*Please read my 'Classic Pesto' post for tips and tricks on getting a perfect pesto and how to freeze it.

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Take and instant vacation with Moroccan inspired Chicken with Preserved Lemon.

I’ve always been a fan of lemon everything. Whether its tablespoon of lemon zest or a squeeze of lemon juice, I think it elevates a dish from good to great. I recently came across preserved lemons at my local Italian grocery store and thought I would give them a try. My mind was BLOWN! The lemony flavor is so intense, it smacks you in the face. Relax! I mean it in the very best way. I was pleasantly surprised by how the preserving process mellowed out the sourness & tartness of the lemon. It’s brought such a unique flavor to the table and I’m absolutely addicted. This is definitely my favorite ingredient of the moment and these gems are breathing new life into some of my favorite recipes!

PRESERVED LEMON CAN BE ADDED TO SOUPS, SALADS AND SAUCES FOR AN INTENSE LEMON FLAVOR

STUDIES SHOW TURMERIC & CUMIN HAVE SERIOUSLY GOOD BENEFITS FOR YOUR BODY AND BRAIN.

Preserved lemons or Lemon Pickle depending on who you’re speaking to is a staple in Moroccan cuisine. They can be chopped, sliced or minced and can be rinsed to wash off some of the salt. Preserved lemons can be enjoyed in soups, salad dressings and sauces  to name a few and this ingredient has instantly become a clutch ingredient! My latest & greatest discovery is that these babies are a freaking STAR in my Caesar/Bloody Mary, but thats a whole other post!

THESE SPICES ARE POWERFUL ANTI INFLAMMATORIES AND ANTIOXIDANTS

Preserved lemons are found in speciality grocery stores but can be a bit costly. My 12 oz jar was $7.99 USD but a little does go a very long way. Luckily for my wallets sake, they are super easy & inexpensive to make. They do preserve for about a month so it does require some planning. If you’re unsure if this is your thing, I would splurge on a small jar to see if you’re a fan of the taste.

LET THE CHICKEN MARINADE FOR A COUPLE OF HOURS IN THE FRIDGE IF YOU HAVE THE TIME

SWITCH THINGS UP! TRY THIS FLAVOR OF MOROCCO!

Besseha Arabic-Moroccan

Chicken with Preserved Lemon

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Author: www.daringgourmet.com

Recipe type: Main

Cuisine: Moroccan

Serves: 4

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, crushed and finely minced
• 2 teaspoons fresh minced ginger
• ¾ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 large boneless, skinless chicken breasts cut in half lengthwise to make 4 fillets (you can use 4 chicken breasts if you prefer a larger serving, you can also use bone-in chicken pieces if you prefer)
• 2 tablespoons extra virgin olive oil
• ¾ cup chicken broth
• 1 medium yellow onion, finely chopped
• 1 preserved lemon, pulp discarded, peels thoroughly rinsed and finely chopped
• ½ cup pitted or whole Kalamata olives, rinsed
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons freshly squeezed lemon juice
• Salt and pepper to taste

Instructions

1. To make the marinade, combine the olive oil, garlic, ginger, cumin, turmeric, salt and pepper. Place the chicken in a zip-lock bag and pour the marinade over. Swish around to ensure the chicken is thoroughly coated. Let marinate for at least 4 hours or overnight for maximum flavor.
2. Heat 2 tablespoons olive oil in a skillet or Dutch oven over medium high heat. Cook the onions until soft and translucent, 5-7 minutes. Add the chicken and cook just until it turns white, about 2 minutes on each side. Add the broth and any remaining marinade from the zip-lock bag. Bring it to a boil. Reduce the heat to low, cover and simmer for 20 minutes, turning the chicken over once after 10 minutes.
3. Add the preserved lemon, parsley, cilantro and olives, stir to incorporate into the sauce, cover and simmer for another 15 minutes. Stir in the lemon juice and add salt to taste. Serve immediately with a leafy green salad, couscous or bread.

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Oftentimes simplicity is best

Bruschetta reminds me of childhood summers in Nova Scotia, Canada. I know I know, that’s not the first thing you think of when you think about Nova Scotia but I have so many memories of being on summer vacation and chowing down on some bruschetta.  Even now after making this recipe hundreds of times, that first bite still bring me back home.

I’m too pretty to eat..

When I was growing up, we had a fairly large garden on our property. My parents both loved to garden and you could often find them outside working together when the weather was nice. As a result, we always had an abundance of tomatoes and fresh basil in the summertime. Luckily my brother Matt & I loved garlicky bruschetta, because my mum made it almost daily! She could stretch a dime into a dollar and I really admire that about her, as I get older especially.

TOMATOES & BASIL ARE ONE OF MY FAVORITE FOOD COMBINATIONS OF ALL-TIME

I would strongly recommend this recipe to someone who isn’t the most confident in the kitchen. Having to cook for other people can be stressful, so try to keep it simple so you can relax and enjoy yourself. The ingredients are minimal and preparation is simple. It’s very low maintenance appetizer and a great option for entertaining.

Reliving my childhood two pieces of bruschetta at a time!

Lately I’m really liking this for breakfast served with sliced avocado and a little bit of sea salt & fresh pepper.

Enjoy! xx

Mama's Heirloom Tomato Bruschetta

 

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Prep time

10 mins

Cook time

1 hour 10 mins

Total time

1 hour 20 mins

 

Author: Peony

Recipe type: Appetizer

Cuisine: Italian

Serves: 4

Ingredients

• 2 medium heirloom tomatoes, diced
• ½ cup basil, minced
• ½ cup parmiagiano reggiano, grated
• 2 scallions(white and light green parts only), thinly sliced
• 2 cloves garlic, minced
• 2 tbsp good quality extra virgin olive oil
• kosher salt & freshly ground pepper, to taste
• baguette of your choice sliced into ½-1 inch slices

Instructions

1. Pre heat oven to 400 degrees
2. Mix ingredients together in a large bowl
3. Cover and refrigerate for at least 1 hour. This allows the flavors to marry and intensify.
4. Line a baking sheet with tinfoil to allow for easy clean up.
5. Slice baguette into ½- 1 inch slices, depending on preference. Place them on the lined baking sheet.
6. Using a slotted spoon, spread mixture on sliced baggette. Be careful not to put too much mixture on the baguette or it will be difficult and messy to eat.
7. Sprinkle parmigiano reggiano
8. Bake for 5-10 minutes depending on the size of baguette. Be sure to check after 5 minutes and see if they are done.
9. Serve on a platter with a light sprinkling of fresh basil.
10. Enjoy!

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