Lemon Linguine with Burrata

WHAT DO YOU DO WITH THAT?! Where I use unique but commonly found ingredients and teach you how to cook with them! This week's ingredient is Burrata! 

Entertaining is everything to me, and I love having dinner parties that include pasta. It's easy to throw together and rarely does anyone turn down pasta! Since we moved into our new house, Saturday nights have become more dinner party focused than restaurant going and bar hopping. It's just so much more fun to have our closest friends over than to go out and fight crowds! I wrote this recipe last weekend for a dinner party and our friends thought it was a perfect spring dish. 

Grocery list: 

• Kosher salt

• 1 lb fresh Linguine (usually found in the refrigerated section near cheese)

• 1 1/2 cup freshly grated Parmesan

• 1/2 cup good quality, fruity olive oil

• 2 Meyer lemons - zested and juiced

• 1 tsp fresh cracked pepper, plus more for Burrata

• 1/4 cup chopped basil, plus more for garnish

• 2 balls of Burrata cheese - cut in half

Directions:  

1. Heat water in a large pot on high heat and add a handful of salt. When waer comes to a boil, add the pasta and cook for 3 to 4 minutes or according to package directions. 

2. While pasta is boiling, in a large bowl, stir together the Parmesan, olive oil, lemon zest and juice, 1 tsp salt, and pepper. When the pasta is ready, add it directly to the bowl of the mixture with a few tablespoons of pasta water to help create a sauce. Add the fresh basil and stir together until combined.

3. Split evenly on 4 plates. Top each serving with Burrata, fresh cracked pepper, and extra basil. 

CHEERS TO HAPPY EATING!!!  

What Do You Do With That: Burrata

Drop by my website every week to see an unusual, out of the ordinary, yet easy to find ingredient. I'll teach you about it, give you a quick flavor profile, and of course include several recipes and new ideas on how to cook with it!

 I absolutely adore cheese! Hands down, my all time favorite cheese is Burrata which is why this week's What Do You Do with That ingredient is the one and only! Burrata is a staple in my kitchen year-round, but I especially love it in the spring. When the sun is a shinin' and breeze is a blowin,' all I want to do is spread a picnic blanket out and top it with a cheese and wine spread! While Burrata is the perfect cheese for a cheese plate, there's so much more you can do with this fantastic ingredient. I've had some people tell me they've never heard of Burrata and others tell me that they know what it is but they have no idea what to do with it, so here's a break down. 

Recipes:

Peach and Burrata Salad

Fig, Burrata, and Proscuitto Pizza  

Lemon Linguine with Burrata

Fun Facts:

• Burrata is an Italian mozzarella cheese filled with leftover mozzarella curds and cream. The outer layer is solid, just like mozzarella, but when you cut into it, the curds and cream ooze out.

• My favorite way to describe Burrata is like having the perfect mix between mozzarella and ricotta - the combo of soft, creamy, and stretchy cheese is just out of this world!

• Burrata is an Italian staple and can be found all over Italy. It's rare to not see it listed on a menu there.

• Burrata actually means "buttery" in Italian.

• It can be enjoyed both warm and cold, and it's equally delicious both ways.

• It used to be uncommon in US grocery stores but you can now find it at just about any Fresh Market, Whole Foods, or specialty grocery store.

Flavor Profile:

• Creamy

• Soft, yet rich

• Buttery

• Melt in your mouth

What else to do with it: 

Like I said, it's a heavenly cloud on a cheese plate. While it's perfect all by its lonesome or surrounded by other cheeses, I love pairing it with dates and figs, fruit jams, sweeted-roasted nuts, and flavored salts like smoked salt, balsamic salt, lemon salt, or lavender salt. It's always delicious with a drizzle of olive oil over the top and sometimes I add a little balsamic vinegar. Serve it with Parmesan crisps, toasted bread, grilled baguette, or delicate crackers.

Now that I'm past my overly in-depth Burrata cheese board description, I'll tell you a ton of other ways to use the best cheese in the world. If you love a Caprese salad, try it in place of mozzarella, and you'll never go back. It's absolutely delicious on pizza - in Italy I had a Truffle Burrata Pizza and I may have died for a minute. Speaking of truffles, it's delicious paired with them in any dish. I love it over the top of any pasta for added creaminess and baked into a lasagna or roasted pasta dish. It's great atop salads, on sandwiches or burgers (just think about biting into it), and with grilled or roasted veggies. Think about it like this: if you would put a poached egg on it, you can put Burrata on it! 

Spicy Honeycomb Glazed Chicken Tenders

WHAT DO YOU DO WITH THAT?! Where I use unique but commonly found ingredients and teach you how to cook with them! This week's ingredient is honeycomb!

Grocery list:

• 1 1/2 pound chicken tenderloins
• Kosher salt
• Pepper
• 2 eggs
• 1 tbsp hot sauce
• 1 1/4 cup Panko bread crumbs
• 2 tsp garlic powder
• 1/4 tsp cayenne
• 1/4 cup honey
• 2 tbsp melted butter
• 1 tsp lemon
• 1/2 tsp red pepper flake
• Honeycomb - cut into small pieces

Directions:  

1. Preheat oven to 425 degrees. Sprinkle chicken tenderloins liberally with salt and pepper on both sides.

2. In a shallow bowl, whisk together the eggs and hot sauce. In another shallow bowl, mix together the Panko, garlic powder, and cayenne. Dip each tenderloin into the egg mixture, then into the Panko, covering both sides well with the mixture. Place on a baking sheet lined with parchment paper. Bake for about 15 minutes or until cooked through. 

3. While chicken is baking, make the glaze. In a bowl, mix together the honey, melted butter, lemon juice, and red pepper flake. To serve, put chicken on plates and drizzle the glaze over the top. then sprinkle pieces of honeycomb.

CHEERS TO HAPPY EATING!!!

What Do You Do with That: Honeycomb

Drop by my website every week to see an unusual, out of the ordinary, yet easy to find ingredient. I'll teach you about it, give you a quick flavor profile, and of course include several recipes and new ideas on how to cook with it!

With spring finally upon us, this week, the What Do You Do with That ingredient is honeycomb! You may have bought a jar of honey before and noticed a big chunk of wax in it. My advice to you: don't throw it away! Honeycomb is delicious and can be used in many ways. If you've never seen it in a jar and want to experiment with it, this time of year, you can buy it on its own. Check Whole Foods and specialty grocery stores to find it.

Recipes

Honeycomb Apple Cinnamon Crostinis

Spicy Honeycomb Glazed Chicken Tenders

Fig Toast with Honeycomb

Fun Facts

• Raw honeycomb is built by bees to store honey and pollen. It comes right from the beehive and can most definitely be eaten!

• Just like honey, honeycomb is healthy for you! It's good for cholesterol and the liver. Some even say it helps their allergies.

• Honeycomb is similar to chewing gum. It's has a waxy consistently with a sweet flavor. It takes awhile to chew, which slows down eating and can help you not eat as much.

• It's often found in the jar you buy your honey in but it can also be bought alone for about $25. May seem expensive but the good news is, honey doesn't really expire. It's best stored at room temperature and can be eaten for years. I've had my same honeycomb for about 3 years and am still eating it!

• It's most commonly used on cheese boards, smeared on toast, on other breads, and as a garnish.

Flavor Profile

• Sweet

• Waxy

• Floral

• Mouth-coating

What else to do with them:

Be creative! I like to add honeycomb to anything creamy - pudding, ice cream, light cheeses, yogurt, and as a topping for whipped cream. It's great spread on buttered breads of any kind or put on top of cakes, cupcakes, and all kinds of dessert. It's absolutely delicious as a sweet component for savory dishes like a salty pork or chicken. I also love it on top of breakfast favorites - homemade biscuits, waffles, pancakes, or oatmeal! 

Spiced Citrus Salad

 See full video with step by step instructions!

Grocery list:

• 1 lemon - juiced

• 1 tbsp white balsamic

• 1 tsp honey

• 1 tsp ground coriander

• 1/4 tsp red pepper flake

• Kosher salt

• Pepper

• 1/4 cup good-quality extra virgin olive oil

• 1 grapefruit

• 2 oranges

• 2 blood oranges

• 2 cups spinach and arugula mix - roughly chopped

• 1/2 red onion sliced thin

Directions:

1. In a small bowl, combine the lemon juice, white balsamic, honey, coriander, red pepper flake, and a dash of salt and pepper . Whisk in the olive oil until imulsifed. Set aside.

2. Slice the grapefruit, oranges, and blood oranges into 1/4 inch rounds. For each round, cut the peel off, removing the skin and the pith. Lightly sprinkle slices with salt and pepper.

3. In a large bowl, add the spinach and arugula and toss together with 3/4 of the salad dressing, making sure all of the leaves are covered in dressing. Spread the spinach and arugula mix on a large platter. Top with the citrus rounds, layering the different colors. Add the sliced red onion and pour the remaining dressing over the top.

CHEERS TO HAPPY EATING!!!

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Seafood Pasta with Smoked Oysters

WHAT DO YOU DO WITH THAT?! Where I use unique but commonly found ingredients and teach you how to cook with them! This week's ingredient is honeycomb!

Continuing my "What Do You Do with That?" post on Smoked Oysters, I wrote this recipe a long time ago, but this time I added smoked oysters. We had this for dinner last night and all I have to say is... Oh. My. Gosh.!!!!! This recipe is to die for!!! The smoked flavor from the oysters is soaked up by the pasta and comes out in every bite! Adding smoked oysters is a thrifty ($2 a can) way to add more seafood to your pasta without breaking the bank, and it makes it taste even better! 

Grocery list: 

• 1 pound fettuccine

• Kosher salt

• 1/4 cup olive oil

• 2 large shallots - sliced

• Pepper

• 3 large garlic cloves - mined

• 1 tsp red pepper flake

• 1/2 tsp thyme - minced

• 1 cup white wine

• 1 pound shrimp - peeled, deveined, tails off

• 1 pound clams

• 3 oz can smoked oysters - drained and rinsed

• 1 lemon - juiced

• 1 tbsp butter

• 1/2 cup parsley - chopped

Directions: 

1. Boil fettuccine in a pot of salted water, using the package directions as a guide, until the pasta is al dente. Drain and reserve at least one cup of the pasta water. Set aside. 

2. In a large sauté pan heat olive oil over medium low. Add the shallots with a dash of salt and pepper and let cook for 1 to 2 minutes or until translucent. Add the garlic, red pepper flake, and thyme and cook for one more minute. 

3. Pour in the wine and add the shrimp and clams. Bring to a boil, cover, and then simmer for 3 to 4 minutes until clams open and shrimp is pink. Add the smoked oysters, lemon juice, butter, parsley, fettuccine, and about 1/4 cup of reserved pasta water (add more pasta water as needed). Stir together, let cook for about one more minute, and serve. 

CHEERS TO HAPPY COOKING!!!

Smoked Oyster Cracker Bites

WHAT DO YOU DO WITH THAT?! Where I use unique but commonly found ingredients and teach you how to cook with them! This week's ingredient is honeycomb!

As weird (and maybe unappetizing) as these may sound, I'm gonna go down memory lane on this one and share a story with you. When I hated seafood and wouldn't touch it, my father-in-law had this appetizer at a holiday gathering. He is a crazy good cook - like one of the best - and Tres was able to talk me into trying these smoked oyster crackers. And guess what?! Little Miss Picky loved them! I've graduated from my picky stage (thank the good Lord above), and now I'll eat just about anything. But when I didn't think I'd ever like seafood, I liked these. And you will too! 

Grocery list: 

• 20-25 fancy, round crackers

• 1 (8 oz) package cream cheese - room temperature

• 1 (3 oz) package smoked oysters - drained and rinsed

• Hot pepper jelly

• Fresh dill

• Fleur de sel or Sea Salt

Directions: 

Spread a generous amount of cream cheese on each cracker and top with a single smoked oyster. If you don't have enough oysters for each cracker, cut larger ones in half to make extra. Spoon a large dollop of hot pepper jelly over each oyster. Top each with a sprig of dill and sprinkle of fleur de sel. Serve on a white platter for beautiful presentation. 

CHERRS TO HAPPY EATING!!! 

What Do You Do with That: Canned Smoked Oysters

Drop by my blog every week to see an unusual, out of the ordinary, yet easy to find ingredient. I'll teach you about it, give you a quick flavor profile, and of course several recipes and new ideas on how to cook with it!

This week, it's an ingredient that may scare you a little bit but it shouldn't because it's delicious! If it helps at all, the first time I had these I was the most picky eater on earth and refused to eat seafood. My father-in-law made the Smoked Oyster Cracker Bites appetizer, and Tres talked me into trying them. I'm not gonna lie: I loved it and it inspired my very first "What Do You Do with That?" post! 

Recipes

Smoked Oyster Cracker Bites 

Seafood Pasta with Smoked Oysters

Fun Facts

• They're at their freshest when packaged! Canned Smoked Oysters are usually steamed when they're fresh, smoked for extra flavor, and finally packaged in oil.

• They're easy to find! You can get them at just about any grocery store in the same section as canned tuna and crab.

• They're affordable! They are anywhere from $2 to $3 for a small can that will have anywhere from 20 to 30 small oysters in them.

• They're a lovely way to eat "rich" on a budget! They're just so darn fancy looking, and they have that slight fishy taste that makes you think of caviar. Now, let me get this straight, they are NOT the flavor of caviar, they just can be served similar and have that slight "ocean" taste.

Flavor Profile

• Meaty

• Smoky

• Slightly salty

• Slightly fishy

What else to do with them: 

You can do almost anything with smoked oysters that you do with any seafood. Try them in your seafood stew or soup the next time you make it. Replace your crab or tuna dip with a smoked oyster dip. Try them on a crostini or as a replacement for any basic oyster recipe. Or maybe do your next Oysters Rockefeller or Oysters Bienville dish using them!

5 Tips for Perfect Healthy Soup

Get my Five Pepper Lemon Chicken Soup recipe here!!! 

Rose Shortbread Cookies

I wrote this cookie recipe two Valentine years ago and it's taken me all that time to perfect it and feel like it was good enough to share! It's been delicious since the first time I made it but now it's absolutely amazing! I can't think of anything more romantic for Valentine's Day than the subtle flavor of rose in a dessert. You will LOVE these cookies!   

Grocery List: 

For the cookies: 

• 1 cup unsalted butter - room temperature

• 3/4 cup confectioners sugar

• 1/2 tsp vanilla

• 3/4 tsp rose water

• 2 cups all purpose flour

• 1/4 tsp salt

For the glaze:

• 1 cup confectioners sugar

• 2 1/2 tbsp heavy cream

• 1/2 tsp rose water

• Sprinkles (optional)

Directions: 

1. Preheat oven to 350 degrees. Mix the butter, sugar, vanilla, and rose water together with a hand or stand mixture until completely combined and fluffy. In a medium bowl, sift the flour and salt together and slowly add to the sugar-butter mixture. Mix on low speed until the dough comes together. 

2. Dump onto a clean, lightly floured surface and shape into a smooth, flat disk. Wrap in plastic and chill in the refrigerator for at least 30 minutes. Using a rolling pin, roll the dough out. Using heart-shaped or circle cookie cutters, cut out cookies and place on an ungreased baking sheet. Bake for about 20 minutes until they start to brown on the sides. Let cool. 

3. Make the glaze by whisking together the confectioners sugar, heavy cream, and rose water in a medium bowl. If it's too clumpy and thick, add more cream. If it's too thin, add more confectioners sugar. Dip cookies in the glaze and sprinkle with red or pink sprinkles. Let the glaze harden before serving. 

CHEERS TO HAPPY EATING!!! 

Cherry Almond White Hot Chocolate

RECIPE: 

Grocery list (4-6 servings): 

• 2 cups fresh or frozen cherries

• 4 tsp sugar

• 1 cup white chocolate chips

• 1 cup heavy cream

• 4 cups milk

• 1 tsp almond extract

• Whipped cream, for garnish

• Toasted sliced almonds, for garnish

• Maraschino cherries, for garnish

Directions:

1. Put the cherries and sugar in a food processor and let sit for 10-15 minutes. Blend together and pour into a strainer over a bowl. Using a spoon, press down on the cherry blend to get as much liquid into the bowl as possible. You should have close to one cup of liquid. 

2. Heat a saucepan over medium heat. Add white chocolate chips and heavy cream. Whisk until smooth then slowly pour in the milk, cherry juice, and almond extract. Whisk together and serve in mugs when warm. Garnish with whipped cream, almonds, and a cherry if desired.

CHEERS TO HAPPY DRINKING!!

Video: Rosy Pisco Sour

The first time I had anything rose flavored, I was in Vegas and had a drink called Walk in the Garden. It tasted like absolute roses! I told myself I had to go home and start cooking with rose water, and since then, I break the rose water out to cook with every Valentine's Day. This cocktail is romantic and heavenly.

Grocery list: 

• 1/2 cup sugar
• 1/2 tsp rose water 
• 3/4 cup ice
• 1 large lemon juiced 
• 3/4 cup Pisco 
• 1/4 cup grenadine 
• 4 egg whites 
• 2 dashes bitters 
• Rose petals (optional) 

Directions:

1. In a small saucepan, bring the sugar, rose water, and 1/2 cup water to a boil over high heat. Take off the heat and let cool. 

2. Add the rose simple syrup to a blender with ice, lemon juice, Pisco, grenadine, egg whites, and bitters. Blend at the highest speed for about 20 second or until foamy. 

3. Pour into 4 lowball glasses and garnish with rose petals. 

CHEERS TO HAPPY DRINKING!!!

Mini King Cake Bread Puddings w/ Salted Whisky Sauce

When I think of Mardi Gras, I think of the first time Tres took me to New Orleans. It was a trip of fun, food, drinks and parades, but it was also the first time he introduced me to his grandmother. Tres mom and dad both grew up in New Orleans, and at the time, his dad's mom still lived there. When I met Mawmaw she was in her late 80s and had lots of stories to tell of Mardi Gras and the "wicked city" (as she put it),  of New Orleans. A couple of years later, Tres and I got married in New Orleans and a few months after that we attended MawMaw's 90th birthday party. She is no longer with us, but many times when I think of Mardi Gras, I think of her. Because King Cake is the "king" of Mardi Gras, I thought why not make another NOLA favorite from it: bread pudding! 

Grocery list: 

• 6 eggs

• 3/4 cup milk

• 1/2 cup heavy cream

• 1/4 cup brown sugar

• 3 tsp cinnamon

• 1/2 tsp nutmeg

• 1 tsp almond extract

• 4 cups leftover King Cake - cubed

• Cooking spray

• 1/2 cup pecans - chopped

• Green, purple or yellow sprinkles (optional)

• 3 tbsp unsalted butter

• 3 tbsp brown sugar

• 1 tbsp whisky

• 1 tsp corn starch

• 1/2 tsp salt

Directions: 

1. Whisk the eggs, milk, cream, brown sugar, cinnamon, nutmeg and almond extract together in a large bowl. Add the cubed King Cake and let sit for at least one hour. 

2. Preheat oven to 350 degrees. Prepare a 12 cup muffin tin by spraying the inside of each cup with cooking spray. Spoon the mixture into each cup, 3/4 of the way up, being careful to not fill completely to the top. Sprinkle with the pecans and sprinkles. Bake for 15-20 minutes until custard is golden and set, being careful to not overcook. 

3. Make sauce by whisking together the butter, brown sugar, whisky, corn starch, and salt in a small saucepan over medium heat. Let come to a slight boil and simmer until thick. Pace the mini bread puddings on a platter and spoon the sauce over the top.

CHEERS TO A HAPPY FAT TUESDAY! 

Video: Pork Rind BBQ Nachos

King Cake Blizzard

Grocery list (2 large or 4 small blizzards): 

• 4 cups vanilla ice cream

• 2 cups leftover King Cake - cubed

• 1/2 cup whole milk

• Splash heavy cream

• Dash cinnamon

Directions: 

Put all ingredients in a blender and blend on low until combined and thick. Add more ice cream if too thin, add more milk if too thick. Garnish with something gold, purple, or green! 

CHEERS TO A FUN MARDI GRAS! 

Beef Stew Over Polenta

New traditions tend to start with changes in life! We moved into a new house a few weeks ago, and since we've been here I've noticed Sunday nights have turned into Sunday suppers. And because it's so chilly outside I am really inspired by comfort foods right now. I wrote this recipe last weekend and it was a hit! 

Grocery list (4 people): 

• 1 tbsp olive oil

• 2 lbs beef chuck or stew meat cut into 1 in pieces

• 3/4 cup flour

• 1/2 tbsp salt

• 1/2 tbsp pepper

• 6 oz thick cut bacon - cut into lardons

• 2 onions - chopped

• 2 small parsnips - peeled and chopped into 1 in pieces

• 4 large carrots - peeled and cut diagonally into 1 in pieces

• 1 cup sweet potatoes - chopped into 1 in cubes

• 8 oz white mushrooms - stems removed and sliced

• 3 garlic cloves - minced

• 1/4 cup brandy

• 1 bottle red wine

• 2 cups beef stock

• 2 tbsp Worcestershire sauce

• 2 sprigs Rosemary

• 1 bay leaf

• 1 cup polenta

• 1/2 cup freshly grated Parmesan

• 4 tbsp butter - room temperature

• Parsley (optional)

Directions: 

1. Preheat oven to 325 degrees. Heat olive oil over medium high heat in a large dutch oven. Pat stew meat dry with paper towels. Combine the flour, 1/2 tbsp kosher salt, and 1/2 tbsp of pepper in a bowl. Toss the meat into the mixture, shake off the excess, and sauté  the meat until well-browned. Set the remaining flour to the side. Transfer the browned meat to a plate. 

2. Over medium heat, sauté the bacon in the pot until crispy then transfer to the plate with the meat. Add the onions, parsnips, carrots, and sweet potatoes with 1/2 tsp of salt to the pot and cook for about 10-12 minutes or until softened. Add the mushrooms and garlic with another 1/2 tsp of salt and cook for about 2 minutes. Pour in the brandy to deglaze the pot, scraping up the brown bits off the bottom and let it reduce by half. Pour in the wine, beef stock, and Worchestershire sauce. Put the meat back in and add the rosemary and bay leaf. Turn heat to high and let come to a boil for one minute. Put the lid on and transfer to the oven. Let cook for 2 hours or until meat is tender and shreds easily. 

3. About 30 minutes before you take the stew out, make the polenta. Heat 4 cups of water and 1 tsp of kosher salt in a large saucepan over high heat. When the water comes to a boil, slowly whisk in the polenta. Let boil for 1-2 minutes, constantly whisking. Turn heat down to low, cover pot and let cook for 20-25 minutes, uncovering and whisking occasionally. Polenta should be a creamy (not too watery, not too dry) consistency. Take off the heat and stir in the Parmesan cheese and 2 tbsp of the butter. Taste and add more salt if needed. 

4. In a small bowl, combine the 2 tbsp of the remaining flour mixture and the 2 tbsp of remaining butter and stir the paste into the finished stew. To serve, ladle a small serving (about 1/4 cup) of polenta into a bowl and top with the stew. Garnish with parsley if desired. 

CHEERS TO HAPPY COOKING!!!