Try out these delicious and easy meals prepared by the Hopeless Housewife.
Burrata with Watermelon, Heirloom Tomato, Raspberry Salad
8 oz Burrata cheese, large enough to share
1 1/2 cups watermelon chunks
1 large heirloom tomato, cut in small chunks
1/2 cup raspberries
¼ cup small torn pieces basil and mint
For The Dressing
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
5 basil leaves
Sea salt and freshly ground pepper to taste
Let Burrata rest at room temperature for at least 20 minutes.
Place the watermelon and tomato chunks, raspberries and torn pieces of herbs in a medium bowl, tossing gently to mix.
Start the dressing. Mix olive oil, balsamic vinegar, 4 basil leave in a blender or small bowl to use an immersion blender. Blend a few seconds until almost smooth. Season with salt and pepper.
Place the Burrata cheese on a plate and cut in half. Spoon the watermelon, tomato and raspberry mixture on top and around the Burrata. Drizzle with the dressing, sprinkle with salt and pepper and serve.
Warm Grilled Vegetable and Lime Chicken Salad
This salad takes a little prep work, but it is worth it. It's filling enough to be an entree, even for dinner. It can also be made without chicken as a great salad with fish or steak. Enjoy!
Makes 4 salads
2 boneless, skinless chicken breast halves
1 head green leaf lettuce, chopped
3 vine-ripened tomatoes (or heirlooms), chopped
3 ears corn
1 bunch asparagus
1 bunch green onions
3 medium zucchini, cut into 6 long strips
3 avocados (2 of them cut into 1/2 inch chunks, and the 3rd slice d for garnish)
8 Dill sprigs for garnish
Lime squeezes for garnish
Dressing for salad:
1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
4 limes, juiced
1 Tablespoon Dijon mustard
2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons crushed basil
2 teaspoons crushed oregano
Tenderize chicken by pounding with a tenderizer. Mix ingredients for lime vinaigrette and pour over chicken to marinate for 10 minutes in refrigerator.
Make the dressing for the salad and pour a small amount (about 1/4 cup) over vegetables and let sit for about 10 minutes. Put the rest of the dressing aside.
Grill chicken for about 8-10 minutes on each side until thoroughly cooked.
Grill the vegetables at the same time (except tomatoes and avocados) about 15 minutes until tender.
Remove chicken and vegetables from the grill. Chop chicken into 1-2 inch chunks.
Cut corn kernels off cobs. Chop other grilled vegetables into small bite-size pieces for the salad. Leave a few full-sized pieces of asparagus and green onions for garnish on the side of plates.
While chicken and vegetables are still warm, mix chopped vegetables with lettuce and chopped avocados. Add desired amount of dressing. Top with tomatoes and chicken.
Put salad on plates and garnish with the extra green onions and asparagus, sliced avocados, dill and limes.
Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc
Each tender bite of this dish combines the flavors of the mild, yet meaty fish with tangy and sweet lemon beurre blanc and the textures of the watercress and tomatoes. It's also very simple to make (recipe can be easily cut in half to serve 2).
4 1-inch thick swordfish fillets (about 6 oz each)
2 chopped ripe tomatoes
1 Bundle of watercress
1 T olive oil
For lemon beurre blanc:
1 to 2 shallots, chopped finely
½ cup white wine
2 tablespoons freshly squeezed lemon juice
¼ teaspon lemon zest
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste
Preheat oven to 400 degrees.
Heat oil in heavy oven-proof skillet (cast iron is great for this). Cook swordfish 3 minutes until browed on one side, turn over and place in oven for about 10 minutes longer.
While fish is in the oven, place watercress on plate.
Prepare lemon beurre blanc
Lemon Beurre Blanc:
Combine the shallots, white wine, and lemon juice in a saucepan over high heat and reduce to 2 tablespoons.
Reduce heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat.
Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Add lemon zest. Season with salt and white pepper.
Place finished swordfish on bed of watercress, top with tomatoes and then drizzle beurre blanc over the dish. Serve with your favorite rice.
Fresh Watermelon Ice Cream
1 quart freshly squeezed watermelon juice (For the adult's version, you can add 2-3 ounces of watermelon liqueur)
3 egg yolks
1 cup whole milk
1/2 cup whipping cream
1/2 cup sugar
rock salt and ice (if doing in a wood churn) or freezer ice cream maker
Heat milk, whipping cream and sugar in saucepan until boiling. Watch closely so the
milk doesn't burn.
Remove from heat.
Slowly whisk milk mixture into egg yolks, being careful to not cook the yolks by adding too much hot mixture at once.
Add watermelon juice to milk and egg mixture. whisk together.
Pour mixture into ice cream churn container. Add ice and rock salt to the barrel and churn according to your ice cream makers directions (about 30-45 minutes).