Burst Tomato and Burrata Pasta – How Sweet Eats (Video)

Juicy tomatoes, creamy burrata, with bits of garlic, red pepper and fresh basil over pasta – all of my favorite ingredients in one simple dish?  Yes, please!! Level-up your weeknight dinner, and give this a try!!

It is truly delightful to come across a blogger who is self-taught (like me), and who cheerfully admits to mess ups in the kitchen!  Jessica Merchant, over at How Sweet Eats, is that person, and I love her for it.  You can learn more about Jessica here, although you all may realize she has written a few books; however, our recipe today was the first I’d heard of her, and I am SO glad to have discovered not only this delicious recipe, but such a lovely blogger.  You really do need to read her about section, it will make you smile, and I’ll admit she had me laughing!

Back to this recipe, burst tomato and burrata pasta.  Oh. My. Goodness.  Juicy tomatoes, creamy burrata, with bits of garlic, red pepper and fresh basil over pasta – all of my favorite ingredients in one simple dish?  Yes, please!! I’ll confess, I’ve made this at LEAST…well, maybe I won’t confess, but let’s just say that the folks at my grocery store may very well begin to hide the burrata ad tomatoes from me!!

A couple of changes I made after trying it several times, was first to add an additional 1/4 cup of Parmesan-Reggiano cheese before adding in the pasta. The other change comes from a request from my friend Debbie. Her family likes a more blended type of sauce, but I did not want to pulverize all of the tomatoes. So, I pulled out my Flex + Immersion blender, and blended some, not all, of the tomatoes at this point. This helped to create a silky sauce that, dare I say, was even more lovely than before. This is, of course, purely optional and, depending on your preference, you can either add this step in, or skip it altogether.

I used my Rockcrok for this recipe, and you can learn more about it here:

The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and because it’s made from durable clay material, you can use it for any cooking method. It’s safe for the stove-top, broiler, oven, microwave, and grill. Plus, unlike other types of ceramic cookware, you can use Rockcroks right away without needing to preseason.

Product Details

  • 9″ diameter, 4 quarts.
  • Made from clay that’s heat-resistant to 752° F.
  • Sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan.
  • No pre-seasoning required.
  • Great heat retention, so food stays hot long after it’s done cooking.
  • Fridge- and freezer-safe.
  • Goes right from the fridge to the heat.
  • Glass lid is oven-safe to 400°F and lets you watch food while it cooks.
  • It’s lightweight—a great alternative to cast-iron cookware.

I LOVE that it goes from the microwave to the stove, to the fridge,  to the oven, to the grill AND to the dishwasher.  It’s so versatile! 

Click here to get yours today!!

Enough said, let’s jump right in!!

Ingredients

  • ¼ cup olive oil
  • 6 garlic cloves, chopped
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper
  • 3 cups cherry or grape tomatoes
  • Kosher salt and freshly ground black pepper
  • ½ pound pasta
  • ¼ cup fresh basil, chopped, plus more for garnish
  • 8 ounces burrata cheese
  • Parmesan-Reggiano Cheese, for garnish

Instructions

Peel and chop garlic cloves.  Heat oil over medium-low heat in Rockcrok or large pan, add garlic, dried basil and red pepper; cook 1-2 minutes, until fragrant.

Add tomatoes, salt and pepper to taste, stirring to coat tomatoes well.  Simmer 20-25 minutes, until tomatoes begin to burst, adjusting heat and adding liquid if necessary.

Meanwhile, cook pasta according to directions, and roll basil together and use shears to slice. Grate cheese.

Add cooked pasta to Rockcrok with tomatoes, tossing to coat pasta well, add a little pasta water only if necessary to coat. At this point, I added a bit of extra grated Parmesan cheese, and used my immersion blender to blend SOME, not all, of the tomato sauce. This is purely optional, but I wanted to give it a try, and the sauce was lovely this way.

Remove from heat, add sliced basil and burrata cheese.  Garnish with Parmesan-Reggiano cheese, more fresh basil and red pepper flakes, if desired. Serve immediately.

That’s it!  This will be a dinner you’ll want to have on rotation, it’s especially great for busy school nights.  Please be sure to go and visit How Sweet Eats and, if you find out her name, please let me know. Let’s make great food together!

SEPTEMBERHosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER GUEST SPECIAL:

Burst Tomato and Burrata Pasta

Juicy tomatoes, creamy burrata, with bits of garlic, red pepper and fresh basil over pasta – all of my favorite ingredients in one simple dish?  Yes, please!! Level-up your weeknight dinner, and give this a try!!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 303 kcal

Ingredients
  

  • ¼ cup olive oil
  • 6 garlic cloves, chopped
  • ½ tsp dried basil
  • ¼ tsp red pepper flakes, plus more for garnish
  • 3 cups cherry or grape tomatoes
  •  Kosher salt and freshly ground black pepper
  • ½ lb pasta
  • ¼ cup fresh basil, chopped or sliced, plus more for garnish
  • 8 oz burrata cheese
  • ¼ cup Parmesan-Reggiano Cheese, plus more for garnish

Instructions
 

  • Peel and chop garlic cloves. Heat oil over medium-low heat in Rockcrok or large pan, add garlic,dried basil and red pepper; cook 1-2 minutes, until fragrant.
  • Add tomatoes, salt and pepper to taste, stirring to coat tomatoes well.  Simmer 20-25 minutes,until tomatoes begin to burst, adjusting heat and adding liquid if necessary.
  • Meanwhile, cook pasta according to directions, and roll basil together (see my video) and use shears to slice.
  • Add cooked pasta to Rockcrok with tomatoes, tossing to coat pasta well, add a little pasta water only if necessary to coat. Add 1/4 cup cheese.* Remove from heat, add sliced basil and burrata cheese.  Garnish with Parmesan-Reggiano cheese, more fresh basil and red pepper flakes, if desired. Serve immediately.

Notes

*At this point, I used my immersion blender to blend some, not all, of the tomatoes.  This is purely optional, however, after trying it both ways, I prefer this method, which created an even more silky sauce.
 
 

Nutrition

Calories: 303kcalCarbohydrates: 9gProtein: 12gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 278mgPotassium: 462mgFiber: 2gSugar: 5gVitamin A: 1691IUVitamin C: 21mgCalcium: 334mgIron: 1mg
Keyword burrata, pasta, tomaoes
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Copycat TGI Friday’s Jack Daniel’s Sauce with Baby Back Ribs – Pressure Cooker (Video)

Years ago, our family went to TGI Friday’s for a birthday event.  I had their baby back ribs with the delicious Jack Daniel’s Sauce and thought I had died and went to heaven.  It was that good to me!!  I had never made ribs before, because it honestly seemed like too much work.  I’ve finally got up my courage to give it a try, and figured out that I could make them in my Deluxe Multi Cooker, which is similar to an Instant Pot, except ours does quite a bit more than pressure cook, more about that below.  Once I found out that making ribs this way was a piece of cake, I decided to try and find a copycat recipe for that amazing sauce, and the one that I came across is an absolute GEM.  I mean, it is so similar that I really cannot tell the difference! I can make this at home, knowing exactly what ingredients I am putting into the recipe, plus saving money – what’s not to love?? 

This recipe comes from Michael DeLong over at Allrecipes.  As I understand it, folks can contribute their recipes there, and it looks like this may be his contribution.  I am SO glad he figured this out!!! 

Back to the Deluxe Multi Cooker that I used for the ribs, here’s some info on that:

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under-cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

For the ribs, I used this delicious Smoky Applewood Rub, here’s some info:

No need to use wood chips on the grill to get this delicious sweet and smoky flavor of natural applewood, garlic and chili peppers. Perfect for seasoning ribs, pork chops, tenderloin and burgers. 2.5 oz. Gluten-free.

I also just have to share for the pure cuteness, this tiny little cast iron pan.  I used it for the garlic, which was perfect, here’s some info on this as well:

Mini Cast Iron Skillet Set

With this set of two mini skillets, you can make individual-sized desserts, cornbread, side dishes, little pizzas, the best campfire breakfasts, crispy veggies, dips, and tasty appetizers.

Cast iron’s excellent heat retention means that food stays hot and delicious for a long time. It’s also heat-safe to 650 °F so it holds up to searing, sautéing, baking, frying, broiling, grilling, and campfire cooking. Plus, you can use metal utensils and not worry about scratching the finish. The two-handle design lets you easily lift the skillets and they nest for storage.

These skillets come pre-seasoned, so you can start using them right away. And their natural, nonstick surface gets better and better as you use them.

Click on the links below to get any of these products for yourself! 

Deluxe Multi Cooker                                      5.5” Cast Iron Skillet Set Smoky Applewood Rub

Enough said, let’s jump right in!!

Ingredients

Jack Daniel’s Sauce

  • 1 bulb garlic
  • 1 tablespoon/15 mL olive oil
  • 1 1/3 cup/286 grams dark brown sugar
  • 1 cup/250 mL pineapple juice
  • 2/3 cup/150 mL water
  • ¼ cup/60 mL teriyaki sauce
  • 1 tablespoon/15 mL soy sauce
  • 3 tablespoons/45 mL lemon juice
  • 3 tablespoons/45 mL minced white onion
  • 1 tablespoon/15 mL bourbon whiskey
  • 1 tablespoon/15 mL crushed pineapple
  • ¼ teaspoon/1.25 mL cayenne pepper

Baby Back Ribs

  • 2-pounds/907 g baby back ribs
  • 1 tablespoon/15 mL olive oil
  • 3 tablespoons/45 mL Smoky Applewood Rub
  • 1 cup/250 mL water
  • ¼ cup/60 mL Apple Cider Vinegar

Instructions

For the Jack Daniel’s Sauce

Preheat oven to 325⁰ F/165 ⁰ C. Cut off the very top of the garlic bulb, so that you can see some of the garlic.  Place bulb in small cast iron pan or baking dish, trimming root if needed for bulb to sit flat.  Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant.  Remove from oven, set aside until slightly cooled.  Squeeze bulb to remove cloves.  Set aside two teaspoons for this recipe; you can freeze remaining garlic for another recipe.

In saucepan, combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil. 

Add in garlic, lemon juice, onion, bourbon whiskey, pineapple and cayenne pepper, mixing to incorporate.  Simmer 40 minutes, or until the liquid reduces by half.  The sauce should be thick; simmer up to 10 minutes longer if necessary.

For the Baby Back Ribs

Remove the membrane from the back of the ribs if needed; this is the shiny piece that is sometimes there, you can easily remove it by cutting with a sharp knife, then pulling it off.

Pour oil all over the ribs, then add the Smoky Applewood, rubbing it into the ribs very well. 

Place rack into the bottom of the Deluxe Multi Cooker, then add the water and apple cider vinegar.  Place ribs around the rack in a circle, with the meaty portion facing outward, and cover.  Set to CUSTOM for 25 minutes.

When the timer is up, let the steam release naturally for around 5 minutes, then press STEAM-Release.  Carefully remove ribs from the inner pot. 

Set your oven to BROIL.  Place ribs on wire rack above sheet pan, then glaze ribs with some of the Jack Daniel’s sauce.

Broil for 2-4 minutes, be sure to watch carefully, until glaze begins to caramelize to your liking.

Remove ribs from oven, and serve with more sauce on the side.

That’s it!  These were melt-in-your-mouth perfection, the glaze was simply AMAZING.  I will definitely make this time an again, as the sauce can be used not only on ribs, but on chicken, salmon, and even veggies!  Please give this a try, and let me know how it turns out.  BE sure to also let Michael DeLong over at Allrecipes know how it came out, and tell him I said hello!

SEPTEMBERHosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER GUEST SPECIAL:

Copycat TGI Friday’s Jack Daniel Sauce with Baby Back Ribs (Pressure Cooker)

Made from scratch, this rich glaze is subtly sweet and spicy, and oh-so delicious on everything, especially these easy-to-make pressure cooker baby back ribs!!! 
5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 4
Calories 752 kcal

Ingredients
  

  • 1 bulb garlic
  • 1 tbsp olive oil
  • 1 ⅓ cup dark brown sugar
  • 1 cup pineapple juice
  • cup water
  • ¼ cup teriyaki sauce
  • 1 tbsp soy sauce
  • 3 tbsp lemon juice
  • 3 tbsp minced white onion
  • 1 tbsp bourbon whiskey
  • 1 tbsp crushed pineapple
  • ¼ tsp cayenne pepper

For the Baby Back Ribs

  • 2 lb baby back ribs
  • 1 tbsp olive oil
  • 3 tbsp Smoky Applewood Rub
  • 1 cup water
  • ¼ cup apple cider vinegar

Instructions
 

  • Preheat oven to 325⁰ F/165 ⁰ C. Cut off the very top of the garlic bulb, so that you can see some of the garlic.  Place bulb in small cast iron pan or baking dish, trimming root if needed for bulb to sit flat.  Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant. 
  • Remove from oven, set aside until slightly cooled.  Squeeze bulb to remove cloves.  Set aside two teaspoons for this recipe; you can freeze remaining garlic for another recipe.
  • In saucepan, combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil. 
  • Add in garlic, lemon juice, onion, bourbon whiskey, pineapple and cayenne pepper, mixing to incorporate. Simmer 40 minutes, or until the liquid reduces by half.  The sauce should be thick; simmer up to 10minutes longer if necessary.

For the baby Back Ribs

  • Remove the membrane from the back of the ribs if needed; this is the shiny piece that is sometimes there, you can easily remove it by cutting with a sharp knife, then pulling it off.
  • Pour oil all over the ribs, then add the Smoky Applewood, rubbing it into the ribs very well. 
  • Place rack into the bottom of the Deluxe Multi Cooker, then add the water and apple cider vinegar. Place ribs around the rack in a circle, with the meaty portion facing outward, and cover.  Set to CUSTOM for 25minutes.
  • When the timer is up, let the steam release naturally for around 5 minutes, then press STEAM-Release. Carefully remove ribs from the inner pot. 
  • Set your oven to BROIL. Place ribs on wire rack above sheet pan, then glaze ribs with some of the Jack Daniel’s sauce.
  • Broil for 2-4 minutes, be sure to watch carefully, until glaze begins to caramelize to your liking.
  • Remove ribs from oven, and serve with more sauce on the side.

Nutrition

Calories: 752kcalCarbohydrates: 90gProtein: 30gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 99mgSodium: 1089mgPotassium: 689mgFiber: 1gSugar: 85gVitamin A: 449IUVitamin C: 16mgCalcium: 127mgIron: 2mg
Keyword baby back ribs, jack daniels sauce, ribs
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!