Peach, Tomato and Burrata Salad


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Tomato Burrata Salad Peach, Tomato, and Burrata Salad | The Italian Vegetable Cookbook
We  love a good tomato salad with fresh mozzarella cheese and tangy balsamic vinegar in the summer – it’s the perfect companion for summer barbecue! When we saw this caprese-style salad that added peaches AND Burrata cheese, we thought “YOWZA!” The elder Peter is absolutely obsessed with Burrata cheese. What is Burrata, you say? Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream. Combined with sweet Georgia peaches, summer tomatoes and fresh basil, this dish has a little bit of heaven in each bite.

IMG_2316Start bymslicing fresh tomatoes. The colorful tomatoes at the store make for a pretty presentation on a platter. Heirloom would work also.

IMG_2325Slice the peaches into thin slices that compliment the tomatoes.

IMG_2338Arrange the tomatoes and peaches on a platter, alternating while layering.

This is what Burrata looks like. It’s found by the fresh mozzarella cheese – the kind that is packaged in water. Always check the date on the package – this cheese expires quickly!

IMG_2435Deciding how much to use is personal preference. We really like to load up on the cheese so there’s enough in each bite. If you have any remaining in the package, leave the cheese in the water. Don’t drain all the cheese. After the cheese is drained, you can slice/chop/stir it up.

IMG_5566We chose to layer it down the middle of the sliced peaches and tomatoes.

IMG_5567We added little pieces of sliced basil to the platter. Isn’t it pretty? The colors scream summer!

IMG_5580We drizzled a little balsamic vinegar but it’s not necessary.

Here’s the recipe:
3 firm but ripe peaches, pitted and cut into thin slices
2 ripe medium tomatoes, cut into thin slices
Coarse Salt
8 ounces Burrata or fresh mozzarella
12 fresh basil leaves, torn into bits
Optional: olive oil or balsamic vinegar for drizzling

Alternate the peach and tomato slices on a platter.  Sprinkle lightly with coarse salt.

Cut the Burrata into chunks and place them in the center of the peaches and tomatoes.  Scatter the basil on top.

Drizzle with oil or balsamic vinegar if preferred.

Nom. nom. nom.

Baked Brown Sugar Wings with Roasted Red Pepper Dipping Sauce


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We’ve mentioned before that since Lindsey moved out, we get together for “blog dinner nights” and cook many different recipes. Did we mention NONE ever go together? These chicken wings were made on one of those nights, along with crab rangoon bites and Santa Fe chicken. Don’t judge us.

brown sugar wings

Baked Brown Sugar Wings with Roasted Red Pepper Cream Sauce | Damn Delicious
Two things stand out about these wings: the sauce was DELICIOUS and a certain someone who doesn’t usually like to dip his wings spooned this sauce on his plate to double and triple dip. Even if you aren’t a roasted red pepper fan (we were hesitant to waste money and ingredients on this recipe), this was surprisingly delicious and an incredibly creamy dipping sauce that everyone will love.

IMG_9668These 3 ingredients will make the creamiest dipping sauce!

IMG_9671Chop the roasted red peppers into small pieces. This will make it easier to emulsify in the food processor.

IMG_9663In a large bowl, combine wings and seasonings.  Place wings onto the prepared baking sheet and bake for 25 minutes.

IMG_9796Using metal tongs, turn the wings over halfway through the cooking time.

IMG_9824When the wings are golden brown and seem to be “pulling away from the bone”, they are ready!

IMG_9858Serve wings immediately with dipping sauce! Then prepare to eat the sauce with a spoon. Yes, it’s that good.

Here’s the Recipe:
For the wings:
2 pounds chicken wings
2 tablespoons olive oil
2 teaspoons brown sugar
2 teaspoon garlic powder
2 teaspoon chili powder
2 teaspoon smoked paprika
1 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste

For the roasted red pepper cream sauce:
1/3 cup roasted red pepper, chopped
2 ounces goat cheese
2 tablespoons sour cream
1/4 teaspoon salt

Preheat oven to 425 degrees F. Line a baking sheet with foil.

To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.

In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.

Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.
Serve wings immediately with dipping sauce.

Nom. nom. nom.

Sugar Cookie Cheesecake Fruit Cups

Summer is just around the corner, which means we can look forward to delish fresh fruits and veggies! There’s no better way to eat fresh fruit than on top of cheesecake and sugar cookies, right? This super-easy recipe will be your go to for summer parties when you need a sweet treat.

IMG_4676Sugar Cookie Cheesecake Fruit Cups | Blended Kitchen 
On one of those recent warm (and humid) nights, we needed a fun and easy dessert. We knew we’d seen a recipe for mini fruit-topped cheesecakes, but we had a problem: we didn’t know where we’d seen it! We decided to wing it and are happy we did! These cheesecake cups are the perfect sweet treat for any summer night.

Sugar Cookie RollIf you have a sugar cookie recipe, feel free to use it. But why go to all that trouble when this is available? It worked perfectly – and we may or may not have eaten some as we were filling the cupcake pans… Don’t judge us.

This is what you DO NOT want to see. IF you can see the pan, re work the dough together.This is what you DO NOT want to see. If you can see the bottom of the pan, re-work the dough together.

The dough balls are pressed into the cupcake pans. Really make sure the dough is spread as thinly as possible without ripping. Press the dough balls into the cupcake pans. Really make sure the dough is spread as thinly as possible without ripping. Work the dough up the sides of the pan about 1/3 of the way to create a “cup” during baking.

Fruit MedleyWe used a variety of fruit but anything bright and colorful would work. Blueberries and raspberries (uncut) would be beautiful for the summer patriotic holidays.

fillingWe used the ready-to-eat cheesecake filling because we love making life easy. In the grocery store, this can be found by the cream cheese. Give it a good stir to mix up the deliciousness before filling the cups.

Filled CupsOnce the cups have cooled completely, fill them with the cheesecake filling. We used about 1 1/2 tablespoons per cookie cup and we filled ours about three hours before serving them. The crisp cookie crust did not get soggy.

IMG_2075Top the cookie cups with fruit and they’re ready for the dessert table. We topped ours about 30 minutes before serving.

finished fruit cupsWe just can’t get enough of these beautiful babies. Aren’t they perfect for spring and summer?

Here’s the Recipe: 
Sugar Cookie Dough (we used Pillsbury from the grocery store)
Ready to eat Cheesecake filling (found by the cream cheese)
Fruit – cut in small pieces (we used a variety but any colorful, seasonal fruit works)
Cupcake pan

Preheat oven to 350°.

Make balls of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape. Bake at 350° for 10-12 minutes.

Remove from oven and allow to cool for about 5-10  minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.

Once the cookies have cooled, spoon the cheesecake filling into the cookie cups. Top with assorted fresh fruit and store in the refrigerator until you’re ready to serve.

Makes approx. 16 cheesecake fruit cups

Nom. nom. nom. 

Grilled 7-UP Chicken


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Grilling season is here and we couldn’t be more excited! There’s nothing better after a long, hard winter than firing up the grill for a fun BBQ, right? Gather some friends and grill up this delicious chicken for a casual get-together.

7-UP ChickenGrilled 7-UP Chicken Chef in Training
What do we like in the kitchen? If you answered four ingredients or less, you’re right! This grilled chicken recipe definitely fits into the category of easy breezy with only four simple ingredients. Since we found this recipe on Pinterest, we weren’t sure exactly how it would turn out, but we were pleasantly surprised by the Asian-inspired flavor that reminded us of one of our favorite dishes from P.F. Changs. This easy grilled chicken tastes great with a little fresh pasta, wild rice or sliced up for a salad. Enjoy!

With these 4 ingredients, you’ll have a tender and delish dish that everyone will love!

Start by mixing all of the ingredients in a bowl.

Poke holes in the chicken with a fork – this helps the marinade penetrate the meat.

Another thing we love? Ziploc baggies – get one out and pour the marinade over the meat. Let this marinate in the fridge 8 hours or overnight.

Fire up the grill and cook that chicken!

Hello, summer!

Here’s the recipe:
1 cup soy sauce
3-4 cloves of garlic (personal preference really. We LOVE garlic)
2 cups 7UP
1 cup vegetable oil

Trim chicken and poke holes in the chicken.  Mix all ingredients together in a Ziploc bag. Add 4-5 chicken breasts and marinate for at least 30 minutes (The longer you marinate the chicken, the more developed the flavors will be. We like to marinate ours overnight.)

Grill over medium-high heat until cooked all the way through.

Nom. nom. nom.

Grilled Margarita Chicken


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Cinco de Mayo… the day everyone celebrates their Mexican heritage – or just their love of everything Mexican. (Hello, tequila!) Blended Kitchen loves Mexican-esque food. It’s evident in our past posts – chicken tortilla soup, chicken chilaquiles, oven baked churros, south of the border chicken, beer margaritas, margarita cupcakes – and now, grilled margarita chicken! Break out the maracas and tequila! Arriba!

margarita chickenGrilled Margarita Chicken | adapted from

In the Blended Kitchen, we’re always in the mood for Mexican-style foods and this margarita chicken had all the flavors we love in Mexican food – tequila, lime and cilantro. The chicken is perfect as a main course with some southwest rice and beans, but would also be great on a summer salad with tons of avocados. One thing’s for sure: this chicken will be on our menu all summer long.

Start with 3/4 cup cilantro.  Place the cilantro and listed ingredients in a blender or food processor.  Pulse until thoroughly blended.

Gradually add the oil and blend well. Pour over the chicken and marinate in a Ziploc baggie for 5-6 hours.

Preheat an outdoor grill to medium-high heat and lightly oil the grate.

Remove chicken from the marinade, shake off excess and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side. Or, if you use flattened chicken breasts like we did, just a few minutes per side should do.


Here’s the recipe:
2/3 cup chopped fresh cilantro
1 teaspoon coarse black pepper
2 teaspoons garlic powder
1 teaspoons onion powder
1 teaspoon seasoned salt
1/2 cup frozen limeade
1/4 cup fresh lime juice
1/4 cup fresh orange juice
3 tablespoons tequila
2 tablespoons honey
1 cup light olive oil
2 pounds boneless skinless chicken breast

Place cilantro, pepper, garlic powder, onion powder and seasoned salt in the bowl of a blender or food processor. Pour in limeade, lime juice, orange juice, tequila and honey. Puree or blend on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag. Pour marinade over the chicken and toss to coat. Refrigerate for 5 hours.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove chicken from the marinade shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.

Nom. nom. nom.