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Tag Archives: balsamic

FRENCH WALNUT OIL VINAIGRETTE

12 Saturday Mar 2016

Posted by Ceri Wilkin in dressings and vinaigrettes, Recipes

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Tags

balsamic, dijon mustard, easy, healthy, quick

Beautifully Simple!!

FRENCH WALNUT OIL VINAIGRETTE

french walnut oil vinaigrette

4 tablespoons Roasted Walnut Oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

salt and freshly ground black pepper to taste

Combine all ingredients.

Enjoy!

Recipe adapted from La Tourangelle

https://latourangelle.com/

INSALATA CAPRESE

08 Tuesday Dec 2015

Posted by Ceri Wilkin in Recipes, Salad

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Tags

balsamic, basil, easy, family, fast, fresh, friends, healthy, Italian, mozzarella cheese pearls, quick

While visiting with family over Thanksgiving, we got to hear lots of fun and fabulous stories about their summer adventures. They spent some time in Italy, where their youngest developed a taste for Balsamic Vinegar, and Caprese salads were served at almost every evening meal.

The wonderful combination of fresh basil and tomatoes, creamy mozzarella and tangy balsamic sounded so appealing, I made sure to have all the ingredients on hand once we returned home.

INSALATA CAPRESE

insalata caprese

1 (10-ounce) package of cherry tomatoes, cut in half

1 carton (8-ounces) of fresh mozzarella cheese pearls

1/4 cup pitted kalamata olives, cut in half

2 tablespoons olive oil

1/4 cup thinly sliced fresh basil

1/2 teaspoon salt

1/4 teaspoon pepper

balsamic vinegar

In a large bowl, mix the tomatoes, mozzarella cheese pearls and olives. Drizzle with olive oil, sprinkle with basil, salt and pepper, and toss to coat.

Let stand for 10 minutes before serving, drizzle with balsamic vinegar.

Enjoy!

Recipe adapted from Taste of Home, December 2015

www.tasteofhome.com/

ROASTED VEGETABLE SALAD with DE NIGRIS BALSAMIC VINEGAR

16 Monday Mar 2015

Posted by Ceri Wilkin in Recipes, Vegetables

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Tags

balsamic, De Nigris, goat cheese, left overs, roasted, Salad, vegetable, vinegar, watermelon radish

Content sponsored by #DeNigris1889; all opinions are my own.

I am usually a precise and meticulous recipe follower – and I don’t like to waste food. However, as is the nature of cooking, a recipe may use a little bit of an ingredient leaving a lot left over, or there will just be a lot of left overs from a meal.

Oftentimes I will search for another recipe to use up an ingredient we have an abundance of, but I definitely need to get better about doing that and being more creative with repurposing leftovers. My favorite ways to use left overs are chopping them into omelets and soups, spooning them on top of baked potatoes or soft polenta, or stacking them into sandwiches.

My husband was out of town for a conference this past week, and I had invited a friend over, thinking it would be easier to entertain at home than try and find a sitter and go out. We had been attempting to get together for a while, but our schedules and the kids numerous activities had made it difficult to find a time.

I mixed an aperitif and set out an appetizer, then, as our conversation continued, what was going to be a cocktail and quick catch up, turned into a sit-down meal.

I had roasted different vegetables during the week for a variety of dishes – and after warming them in the oven, they came together beautifully with the addition of the De Nigris Balsamic Vinegar, olive oil and sprinkle of cheese. The left overs transformed into a whole new, exciting dish, creating the perfect dinner. It enabled me to serve a friend a delicious and delightful meal, with minimal preparation, fuss and time, while our conversation expanded and lengthened.

ROASTED VEGETABLE SALAD WITH DE NIGRIS BALSAMIC VINEGAR

plating the roasted vegetables

– Plating the Roasted Vegetable Salad at the Counter

on the table

– Left overs transformed and on the Table in a matter of minutes

2 to 3 cups of roasted vegetables (I used golden beets, red beets, butternut squash, red peppers, zucchini, yellow squash and carrots)

2 watermelon radishes, sliced

arugula

crumbled goat cheese

De Nigris balsamic vinegar

olive oil

salt and freshly ground black pepper

rosemary sprig

Warm roasted vegetables if desired. Stack on plate with radishes and arugula. Sprinkle with goat cheese, balsamic vinegar and olive oil. Season to taste with salt and freshly ground black pepper. Top with a rosemary sprig.

Enjoy!

 

GRILLED PROSCIUTTO WRAPPED SHRIMP WITH MARSALA GLAZE

12 Monday Jan 2015

Posted by Ceri Wilkin in Appetizers

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Tags

balsamic, currant, glaze, jelly, Marsala, proscuitto, shrimp, thyme

Although I could swear I had never heard of The National Championship before today, I’m sure, at some time, I have unwittingly watched a game, and served the appropriate, tasty, fun, Football watching, finger foods.

GRILLED PROSCIUTTO WRAPPED SHRIMP WITH MARSALA GLAZE

grilled proscuitto wrapped shrimp with marsala glaze

3 cups Marsala

3/4 cup currant jelly

3 tablespoons balsamic vinegar

15 prosciutto slices, each about 3 X 7 inches, cut lengthwise in half

30 large uncooked shrimp, peeled, tails left intact, deveined

2 tablespoons chopped fresh thyme

Boil Marsala, currant jelly and balsamic vinegar in a heavy medium saucepan, until reduced to 1 1/3 cups, about 15 minutes. Cool glaze for 15 minutes.

Spray a grill rack with nonstick spray, prepare barbecue (medium-high heat). Place 1 prosciutto strip (1/2 slice) on work surface. Dip 1 shrimp into glaze, place almost at the end of one strip. Sprinkle with thyme. Wrap prosciutto around shrimp, enclosing completely. Dip into glaze, place on platter. Repeat with remaining prosciutto, shrimp and thyme and glaze as needed. Grill shrimp 2 minutes (I cooked mine in the oven under the broiler), brush with glaze. Turn shrimp over, brush with glaze. Grill until shrimp are opaque in the center and prosciutto is crispy, about 2 minutes longer.

Enjoy!

Recipe adapted from Bon Appetit, March 2006

www.bonappetit.com/

BALSAMIC MAPLE ACORN SQUASH and OLIVE ALMOND GREEN BEANS and BACON RANCH ROASTED CAULIFLOWER

24 Monday Nov 2014

Posted by Ceri Wilkin in Recipes, Side Dishes, Vegetables

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acorn squash, almond, bacon, balsamic, cauliflower, green beans, maple, olive, ranch

Delicious ideas for Thanksgiving sides to compliment your Turkey.

BALSAMIC MAPLE ACORN SQUASH

balsamic maple acorn squash

Heat oven to 400F. Cut 1 acorn squash lengthwise in half, remove and discard seeds. Place squash halves, cut sides down on a cutting board. Cut each half crosswise into 6 slices, place in a large bowl. Mix 2 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, 3 tablespoons of maple syrup and 1/2 teaspoon of ground nutmeg until blended. Add to the squash, toss to evenly coat. Spread onto a foil-covered rimmed baking sheet. Bake for 45 minutes, or until squash is tender, turning after 25 minutes.

Enjoy!

Recipe adapted from Kraft Foods

www.kraftrecipes.com/

OLIVE ALMOND GREEN BEANS

green beans with olives

Cook 1 pound of trimmed green beans in boiling water in a large saucepan for 3 minutes or until crisp tender, drain well. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the pan, swirl to coat. Add green beans, 1/4 cup sliced toasted almonds, 3 tablespoons chopped pitted kalamata olives, and 1 tablespoon grated lemon rind. Season to taste with salt and pepper. Cook bean mixture 2 minutes, tossing well.

Enjoy!

Recipe adapted from Cooking Light, January/February 2013

http://www.cookinglight.com/

BACON RANCH ROASTED CAULIFLOWER

cauliflower with bacon

Heat oven to 450F. Toss 4 cups cauliflower florets with 1/3 cup ranch dressing in a medium bowl. Spread onto a foil-covered rimmed baking sheet. Bake for 20 minutes, or until tender. Place in a medium bowl, add 6 slices of cooked and chopped bacon, and 2 thinly sliced green onions, mix lightly.

Enjoy!

Recipe adapted from Food and Family, Fall 2014

http://www.kraftrecipes.com/

Strawberry Shortcakes with Balsamic and Black Pepper Syrup

28 Monday Apr 2014

Posted by Ceri Wilkin in Dessert, Recipes, Spring, Summer

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Tags

balsamic, biscuit, black pepper, cream, family connection night, shortcake, strawberry

Our school offers Family Connection Nights during the year, which are a fabulous and fun idea, but for one reason or another, our family hasn’t ever been able to attend. We were all super excited about the strawberry shortcake making evening, but because of after school activities the timing didn’t work for us.

I placated the kids by offering to make strawberry shortcakes at home, and found this yummy recipe – amazing, melt-in-your-mouth biscuits and the wonderful adult twist of adding balsamic and black pepper to the strawberries, although I left them plain for the kids. Also, the strawberries were delicious on Greek yogurt the next morning, with a drizzle of honey and a sprinkle of pecans.

STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP

BISCUITS
2 cups flour
5 tablespoons sugar, divided
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cut into 1/2 inch cubes
1 cup chilled cream
1 large egg, beaten to blend (for glaze)
FILLING
2 pounds fresh strawberries, hulled, and quartered
6 tablespoons sugar, divided
3 tablespoons balsamic vinegar
1 large pinch of freshly ground black pepper
1 cup chilled whipping cream
1 teaspoon vanilla extract
BISCUITS
Position rack in the center of the oven and preheat to 425F. Line baking sheet with parchment paper. Place flour, 4 tablespoons of sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter, cut in using on/off turns until the butter resembles large peas, about five 1-second intervals. Add cream, using on/off turns, process until moist clumps form. Transfer dough to a lightly floured work surface. Gather dough into a ball, flatten into an 8 by 4 inch rectangle, about 1 1/4 inches thick. Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits.
Transfer biscuits to prepared baking sheet and chill for 20 minutes.
Brush the top of the biscuits with egg glaze, sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted comes out clean, about 12 to 15 minutes. Transfer to a rack and cool.
FILLING
Mix strawberries, 5 tablespoons sugar, vinegar and black pepper in a medium bowl. Let macerate 30 minutes, stirring occasionally.
Using electric mixer, beat cream, vanilla and remaining 1 tablespoon sugar in another medium bowl until peaks form.
Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of the juices from the strawberries around the shortcakes.
Enjoy!
Recipe adapted from Bon Appetit, June 2010
www.bonappetit.com/recipes‎

WATERMELON FETA AND ARUGULA SALAD WITH BALSAMIC GLAZE and GRILLED WATERMELON WITH BLUE CHEESE AND PROSCIUTTO

04 Wednesday Sep 2013

Posted by Ceri Wilkin in Uncategorized

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Tags

arugula, balsamic, blue cheese, feta, grilled, prosciutto, watermelon

Watermelon screams summer, thirst quenching and high in lycopene, it is perfect for the sultry days of the season.
Information varies on whether this is actually a fruit or a vegetable, and I even read it is a type of berry!
One fact that does seem consistent is that Watermelon is originally from Africa, it has been around a very long time, and China is currently the worlds largest watermelon producer http://en.wikipedia.org/wiki/Watermelon.
My husband tells a darling story about his beloved Grandmother – she intensely disliked watermelon, all her life, but when offered a piece in her later years while suffering from Alzhiemers, she ate it with delight!
I have never enjoyed watermelon more than in either of these salads – when paired with cheese, greens, balsamic, and a sprinkle of pepper.

WATERMELON FETA AND ARUGULA SALAD WITH BALSAMIC GLAZE

1 5-ounce package of baby arugula
8 cups 3/4 inch cubes of seedless watermelon
1 7-ounce package of feta cheese, cut into cubes
2 tablespoons of balsamic vinegar glaze

Arrange arugula over large platter, or on individual plates. Scatter watermelon, then feta over. Drizzle with balsamic glaze, and sprinkle with pepper.
Enjoy!

GRILLED WATERMELON WITH BLUE CHEESE AND PROSCIUTTO

3 (1/2 inch thick) watermelon rounds, quartered
1 tablespoon olive oil
salt and freshly ground black pepper
4 ounces of sliced prosciutto
4 ounces of blue cheese, crumbled
fresh basil leaves
2 teaspoons bottled balsamic glaze

Heat grill to medium high heat. Brush both sides of the watermelon quarters with olive oil and season with salt and pepper.
Grill watermelon quarters, 1 minute on each side.
Transfer watermelon to a serving plate, top with blue cheese, prosciutto and fresh basil. Drizzle watermelon with balsamic glaze. Serve immediately.
Enjoy!

Recipe adapted from Southern Living, August, 2012
www.southernliving.com/food/‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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