Tag: burrata

Honey-Grilled Peaches, Prosciutto & Burrata Salad (Video)

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Fresh, juicy peaches grilled with honey, salty prosciutto and creamy burrata atop a bed of peppery arugula will make this salad a summer favorite for years to come! I had a similar recipe at a local restaurant and couldn’t get enough of the delicious flavors!  This is fabulous served with a raspberry vinaigrette. I used our new 12″ (30cm) Cast Iron Grill Pan Skillet to grill the peaches:

A Grill Pan for the Grill & Stove

This grill pan is exactly what you need to grill your food—whether you’re cooking indoors or out. The raised ridges on the bottom of the pan give your food rich, seared grill marks, and keeps food out of oil and drippings. The pan is big enough to hold 4 chicken breasts or burgers, or grill veggies for the whole family. The two-handle design lets you easily take your pan from the heat to the table, and because it’s made of durable cast iron, food will stay warm throughout your meal. And when you’re ready to clean up, use the ridged pan scraper to remove food.

About Cast Iron

Cast iron is a cornerstone of cooking and has a well-deserved place in modern kitchens. It’s meant to be used often, loved forever, and passed down through generations. Pampered Chef’s cast iron comes pre-seasoned, letting you use it right away—and its natural nonstick finish gets better the more you use it. These pans have excellent heat retention, so your food will get a rich sear and stay hot and delicious for a long time. They’re heat-safe to 650°F (343°F), so they hold up to searing, sautéing, baking, frying, broiling, grilling, and campfire cooking. Plus, you can use metal utensils and not worry about scratching the finish. Made in USA

Guarantee

  • Lifetime guarantee

Click the links to get your 12″ (30cm) Cast Iron Grill Pan Skillet today. You’ll be glad you did. Let’s jump right in! Ingredients

  • 4 peaches
  • ¼ cup honey
  • 1/8 teaspoon salt
  • 3-ounces prosciutto di Parma torn in large pieces
  • 8-ounces burrata
  • 8-10 ounces arugula
  • 1-ounce honey-roasted almonds optional
  • Dressing of choice – I used this raspberry vinaigrette

Instructions

Wash peaches, slice in half and remove pit. Combine honey and salt, mix well.

Dip peach halves in honey mixture.

Cook peaches, skin side up, in 12″ (30cm) Cast Iron Grill Pan Skillet over medium heat for three minutes; turn and cook skin side down for one minute.  Remove from heat.

To Make Salad:

Place arugula on platter, add prosciutto; tear burrata into pieces and add to salad. Add peaches and toasted almonds. Serve with your favorite dressing.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

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Honey-Grilled Peaches, Prosciutto & Burrata Salad

Fresh, juicy peaches grilled with honey, salty prosciutto and creamy burrata atop a bed of peppery arugula will make this salad a summer favorite for years to come!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 344 kcal

Equipment

12 inch Cast Iron Grill Pan Skillet
Coated Utility Knife
Cutting Board
Measuring Spoon Set
1-cup Prep Bowl Set
Stainless Steel Mini Whisk
Small Chef Tongs
Entertaining Platter Set

Ingredients
  

  • 4 peaches
  • ¼ cup honey
  • ⅛ tsp salt
  • 3 oz Prosciutto di Parma approximately 8-9 slices, torn in large pieces
  • 8 oz burrata
  • 8-10 oz arugula
  • 1 oz honey roasted almonds

Instructions
 

  • Wash peaches, slice in half and remove pit.
    4 peaches
  • Combine honey and salt, mix well.
    1/4 cup honey, 1/8 tsp salt
  • Dip peach halves in honey mixture.
    4 peaches, 1/4 cup honey, 1/8 tsp salt
  • Cook peaches, skin side up, in 12"(30cm) Cast Iron Grill Pan Skillet over medium heat for three minutes; turn and cook skin side down for one minute. Remove from heat.
    4 peaches
  • Place arugula on platter, add prosciutto; tear burrata into pieces and add to salad.Add peaches and toasted almonds. Serve with your favorite dressing
    3 oz Prosciutto di Parma, 8 oz burrata, 8-10 oz arugula, 1 oz honey roasted almonds, 4 peaches

Notes

You can leave out the almonds if you have nut allergies.  You could substitute regular prosciutto for the prosciutto di Parma as well. 

Nutrition Estimate

Calories: 344kcalCarbohydrates: 23gProtein: 16gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 54mgSodium: 251mgPotassium: 477mgFiber: 3gSugar: 19gVitamin A: 2245IUVitamin C: 17mgCalcium: 406mgIron: 2mg
Keyword arugula, burrata, pampered chef, peach, salad
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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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!

SEPTEMBER – Hosts 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 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 303 kcal

Equipment

Rockcrok Dutch Oven
Garlic Peeler
Manual Food Processor
Easy-Read Measuring Cup Set
Mini Mix and Scraper
Measuring Spoon Set
Adjustable Measuring Spoons
Kitchen Shears
1-cup Prep Bowl Set
Adjustable Double Grater
Pasta Tongs

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 Estimate

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!

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Grilled Peaches and Burrata Crostini – Two Peas and Their Pod (Video)

Juicy peaches grilled to perfection, served with creamy burrata, lightly drizzled with honey, and slices of grilled Italian bread. Now there’s an appetizer worthy of any summer gathering! The first time I had grilled peaches and burrata was last summer at a restaurant, the only difference was the drizzled it with balsamic pearls, which was quite delicious.

This recipe from Maria and Josh over at Two Peas and Their Pod is one that I plan on keeping forever. You can learn more about Maria and Josh here. Such a beautiful family! I am looking forward to checking out more of their recipes very soon.

For this recipe, I used my Deluxe Electric Grill and Griddle. I use this to make pancakes and bacon at the same time, burgers, perfect grilled cheese, and I have also cooked thick chicken breast and steaks in minutes, because you are cooking both sides at the same time. Plus, it comes with a temperature probe to ensure your meat is properly cooked. Here’s some more info:

Rest assured, any time of the day or night, a delicious meal or quick snack is within easy reach. Whether you’re making breakfast, lunch, dinner, snacks, or apps, this multitasker is ready when you are. And when your day does a 180, so will this grill, turning out family favorites and inspiring something fresh and new.

You’ll get four nonstick plates: two ridged grill plates and two smooth griddle plates that can be used in any combination and can be set to different temperatures for endless possibilities. For no-guess cooking, just set the included temperature probe to how you want your food cooked, and it’ll let you know when it’s ready. And it comes with a cooking guide with handy charts and delicious recipes.

There are three cooking positions for maximum versatility. You can cook with the lid closed to use as a contact press to grill meat and to turn out restaurant-style sandwiches, or you can open the grill flat on the counter to cook on both plates at the same time. There is also a Top Melt position so the top hovers over without touching the food to melt cheese. Plus, you can adjust the height of the top so it won’t smash thicker foods.

Product Details

  • Includes 4 nonstick cooking plates: 2 grill (ridged), 2 griddle (smooth); temperature probe, drip tray, cleaning tool, removable drip shield, and a cooking guide.  
  • 8 settings: Custom, Sear, Panini, Grill, Griddle, Keep Warm, Probe, and Top/Btm (dual temperature setting)
  • PFOA-free.
  • Close to store
  • Cord storage
  • 17″ x 14″ (43 cm x 35 cm)

If you like what you see, click here to get yours today!

Grilling the peaches brings out even more of their sweetness, while giving them a bit of a smoky taste. Combine this with the creamy burrata and the drizzle of honey, and you have a really great flavor combination. I accidentally used olive oil to brush the peaches with prior to grilling, instead of the canola or grapeseed oil called for, but I only tasted beautifully grilled peaches, with no hint of olives, so I would say go for it if olive oil is all you have in the house. I have a dear friend who is severely allergic to pistachios, so I wanted to see if the recipe could get along without the pistachios called for in the original recipe, and I can say with absolute certainty (since it disappeared within the hour) that yes, it can!! I could see how the pistachios add to this simple appetizer, and perhaps I will try it in the future. Either way, this recipe is one you should definitely try. Enough said, Let’s Jump right in!

Ingredients

5 ripe peaches, sliced

1 baguette loaf

1 teaspoon olive oil,plus more for brushing onto baguette slices

2 tablespoons honey

12-ounces burrata

Fresh basil or mint (for garnish)

Instructions

Slice the peaches into quarters, or slice in half, whichever way you prefer. Slice baguette loaf into 3/4-inch slices. Brush both sides of bread with oil. Toss peaches with 1 teaspoon of olive oil, stirring to coat.

Set the Deluxe Electric Grill and Griddle to ‘GRILL’ for 10 minutes.

When preheated, cook baguette slices in the Closed position until the bread is toasted and grill marks appear, 1–2 minutes; remove.

Add peaches, cook in the Closed position until grill marks appear, 3-4 minutes; remove.

To serve place burrata on charcuterie board or other serving platter, followed by grilled bread and peaches. Drizzle burrata and peaches with honey. To make crostini, take one baguette slice, top with some creamy burrata and a peach. Drizzle a little more honey over the top, if desired.

That’s it! This recipe was not only delicious, it took me less than TEN minutes from start to finish to put together!! That’s a keeper in my book. I hope that you’ll give this recipe a try, and that you’ll let me know when you do. Please also head over to Two Peas and Their Pod, and tell Maria and Josh I said hello. Let’s make great food together!

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NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JULY, where you can see our newest products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Grilled Peaches and Burrata Crostini

Juicy peaches grilled to perfection, served with creamy burrata, lightly drizzled with honey, and slices of grilled Italian bread. Now there's an appetizer worthy of any summer gathering!
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Italian
Servings 16 servings
Calories 116 kcal

Equipment

Deluxe Electric Grill and Griddle
Coated Utility Knife
Chefs Silicone Basting Brush
Glass Mixing Bowl Set
Mini Mix and Scraper
Scoop and Serve Spatula
Lazy Susan

Ingredients
  

  • 5 ripe peaches, sliced
  • 1 baguette loaf
  • 1 tsp teaspoon olive oil, plus more for brushing onto baguette slices
  • 2 tbsp honey
  • 12 oz burrata
  • fresh basil or mint, for garnish

Instructions
 

  • Slice the peaches into quarters, or slice in half, whichever way you prefer. Slice baguette loaf into 3/4-inch slices. Brush both sides of bread with oil.Toss peaches with 1 teaspoon of olive oil, stirring to coat.
  • Set the Deluxe Electric Grill and Griddle to 'GRILL' for 10 minutes.
  • When preheated, cook baguette slices in the Closed position until the bread is toasted and grill marks appear, 1–2 minutes; remove.
  • Add peaches, cook in the Closed position until grill marks appear, 3-4minutes; remove.
  • To serve place burrata on charcuterie board or other serving platter, followed by grilled bread and peaches. Drizzle burrata and peaches with honey.To make crostini, take one baguette slice, top with some creamy burrata and a peach. Drizzle a little more honey over the top, if desired.

Nutrition Estimate

Calories: 116kcalCarbohydrates: 12gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gCholesterol: 15mgSodium: 103mgPotassium: 81mgFiber: 1gSugar: 5gVitamin A: 303IUVitamin C: 2mgCalcium: 131mgIron: 1mg
Keyword appetizer
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Sheet-Pan Burrata Caprese Gnocchi – Delish (Video)

Gnocchi and burrata – what a wonderful combination! This is one of the new recipes I received in my quarterly Delish magazine, and it is definitely a keeper. Adding in the colorful peppers made this a beautiful dish to present to the family, and roasting the gnocchi gave it a lovely crisp outer layer. Topping off with the burrata and the balsamic glaze made it perfection. Let’s jump right in!

Ingredients

  • 4 red, orange, or yellow bell peppers, roughly chopped
  • 1 (12-oz.) package fresh gnocchi
  • 3 cloves garlic
  • 3 tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes
  • 4 oz. burrata, torn into pieces
  • 1/2 c. fresh basil leaves, torn
  • 1 1/2 tbsp. balsamic glaze (1/4 c. balsamic vinegar simmered for about 10 minutes)

Instructions

Preheat oven to 425⁰.

Peel and chop garlic, dice peppers into chunks. 

Combine 12-ounces gnocchi, peppers, garlic, 2 tablespoons oil, salt, black pepper and red pepper to taste.

Bake for 30 minutes, turning halfway through until peppers are softened and gnocchi is beginning to brown.

Meanwhile, simmer ¼ cup balsamic vinegar until reduced to about 1 ½ tablespoons.  This should take around 10 minutes.  Remove sheet pan from oven.  Add torn burrata and basil, then drizzle with balsamic glaze.

That’s it!  What an easy and beautiful weeknight dinner.  Please let me know if you try this and what you think.  I loved it, and want to try to make something similar, with a few changes to the ingredients, switching out cherry tomatoes for the peppers. 

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Sheet-Pan Burrata Caprese Gnocchi!

Delicious and easy, this beautiful dish filled with pillowy gnocchi and creamy burrata comes together in 30 minutes, perfect for any weeknight dinner!
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Servings 4 servings

Equipment

Half Sheet Pan
5-inch Santoku Knife
Large Grooved Cutting Board
Glass Mixing Bowl Set
Mini Mix "N Scraper
Salt and Pepper Grinder Set
Petite Measure All Cup
Manual Food Processor
Garlic Peeler

Ingredients
  

  • 4 red,orange, or yellow bell peppers, roughly chopped
  • 1 12-ounce package fresh gnocchi
  • 3 garlic garlic, peeled and chopped
  • 3 tbsp extra virgin olive oil, divided
  • kosher salt
  • Fresh Black Pepper, to taste
  • pinch red pepper flakes, or to taste
  • 4 ounces burrata, torn into pieces
  • ½ cup fresh basil, torn into pieces
  • 1 ½ tbsp balsamic glaze (1/4 c. balsamic vinegar, simmered for about 10 minutes)

Instructions
 

  • Peel and chop garlic, dice peppers into chunks.
  • Combine 12-ounces gnocchi, peppers, garlic, 2 tablespoons oil, salt, black pepper and red pepper to taste.
  • Bake for 30 minutes, turning halfway through until peppersare softened and gnocchi is beginning to brown. 
  • Meanwhile, simmer ¼ cup balsamic vinegar until reduced to about 1 ½ tablespoons.  This should take around 10 minutes. 
  • Remove sheet pan from oven. Add torn burrata and basil, then drizzle with balsamic glaze.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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