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Midweek meal

BURRATA & PROSCIUTTO CROSTINI

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BURRATA & PROSCIUTTO CROSTINI

Burrata is Buffalo Mozzarella's softer, creamier, way cooler cousin. You're gonna like this a lot.

INGREDIENTS

  • Ciabatta loaf, sliced
  • 1 garlic clove
  • 4-5 Cherry tomatoes
  • 1/2 cup Burrata cheese
  • 1/4 lb Prosciutto
  • EVOO
  • Big pinch Kosher salt
  • fresh black pepper
  • Fresh basil

 

DIRECTIONS

  1. Preheat broiler
  2. Drizzle with EVOO, place under broiler for 1 minute until golden, both sides
  3. Chop garlic in half, on the oiled side of toast, rub in garlic
  4. Chop tomatoes in half and rub the tomato into the same side of the bread
  5. Layer each slice with Prosciutto, 2 teaspoons Burrata, drizzle EVOO and season with Kosher salt and pepper
  6. Garnish with finely sliced basil

 

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WATCH ME MAKE THIS

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Chicken Soup with Rice, Dill & Spinach

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Chicken Soup with Rice, Dill & Spinach

Simple simple simple.

Makes about 8 cups

INGREDIENTS

  • 1 tablespoon olive oil
  • 3 ribs of celery, each sliced lengthwise down the middle then crosswise into thin pieces 
  • 1 small yellow onion, diced small
  • 8 cups chicken broth
  • 1/2 cup rice, uncooked
  • 2 cups shredded, cooked chicken
  • 2 cups packed fresh spinach leaves, rough chopped
  • 1/3 cup chopped fresh dill
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground pepper
  • Lemon wedges for serving

DIRECTIONS

  1. Put olive oil, celery and onion in the bottom of a medium pot
  2. Cook until softened - about 5 minutes
  3. Add broth (carefully cuz it'll steam) and bring to a boil and add rice
  4. When it comes to a boil again, turn down to a simmer and cook about 10 minutes or until rice is softened
  5. Add chicken, spinach and dill - stir and let simmer about 5 minutes more
  6. Season with salt & pepper
  7. Serve in bowls with a lemon wedge squeezed on top

 

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WATCH ME MAKE THIS

(in the video I use leek instead of onion, but you don't have to) 

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