Peach, Prosciutto and Burrata Grilled Naan Pizza!

Summer and grilling… two of my favorite things! This week we grilled up these Peach, Prosciutto and Burrata Naan Pizzas and were they a hit! So fresh, summery, flavorful and delicious, it’s hard to eat only one!
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Peach, Prosciutto and Burrata Grilled Naan Pizza!

 

Grill or Oven? It’s All Good!

While I prefer to make these on the grill (who wants to heat up a kitchen?) I will give you instructions for both the oven and the grill. Each are equally easy and tasty. Look at those sweet peaches and fresh basil…yum!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Bread and The Toppings:

I start with a delicious store bought naan bread drizzled with olive oil and sprinkled with freshly grated parmesan cheese. Then I add a couple slices of prosciutto, burrata cheese, fresh peach slices and walnuts. Burrata cheese is a combination of mozzarella and cream. Dreamy is what it is! Pop pizza on the grill or into the oven and just 6-7 minutes later you have an amazing meal. Garnish with fresh basil and (affiliate link)  balsamic glaze and serve!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

That Glaze Though:

I know the balsamic glaze may seem like a small thing, something maybe you could skip, but please DON”T! That balsamic makes all the difference. Balsamic glaze is reduced balsamic vinegar with the consistency of syrup, which is why is stays put where you pour it, and the glaze adds spectacular flavor to this pizza. Sweet and tangy it is the perfect finishing touch drizzled on creamy burrata and warm peaches.

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Recipe: Peach, Prosciutto and Burrata Grilled Naan Pizza!

What you’ll need: If you don’t use a grill due to lack or room, let me introduce you the the cool little grill we have! We take this mini grill to the beach and the park. It’s small enough to store easily and fits on apartment balconies with no problem! You will need a microplane for grating parmesan. The balsamic glaze can be found in most grocery stores or you can have it delivered to your door.

5 from 3 votes
Peach, Prosciutto and Burrata Grilled Naan Pizza!
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

An easy to make, delicious grilled summer pizza! 

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, grilling recipe, kid-friendly recipes
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 4 pieces of naan a traditional Indian bread
  • 2 tablespoons olive oil give or take
  • 1/2 cup freshly grated parmesan
  • 8 slices prosciutto
  • 4-6 ounces burrata cheese
  • 3 ripe peaches sliced
  • 1/3 cup raw walnuts pieces
  • 1/3 cups freshly chopped basil
  • Balsamic glaze
Instructions
  1. Preheat grill or oven to 425. If using oven, place oven rack in upper third of oven.
  2. Brush each piece of naan with olive oil, leaving an inch of crust without oil
  3. sprinkle with parmesan
  4. place two pieces of prosciutto on each piece of naan
  5. drop tablespoon size balls of burrata onto pizzas and arrange peach slices however you wish
  6. sprinkle with walnuts
  7. Place naan onto grill and close lid. If using oven, place pizzas directly on rack (you may want to put aluminum foil in bottom of oven just in case cheese melts off pizzas)
  8. Cook for 6-7 minutes or until bread is warm and cheese is melted
  9. Remove, sprinkle with fresh basil and then drizzle generously with balsamic glaze. Eat and give the universe some gratitude for those peaches!

 

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Pear and Blackberry Salad

 

Late summer to early autumn is the season of the blackberry! This Pear and Blackberry Salad has it all: greens, thinly sliced pears, chopped pistachios, soft cheese and a beautiful Lemon Poppyseed Vinaigrette heavy on the chives. This gorgeous salad is a warm weather favorite!
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Greens with Pears, Blackberries and Creamy Lemon Poppyseed Vinaigrette

Bring This One to The Backyard BBQ!

Bring this salad along to picnics, backyard BBQs, tailgate parties or serve as a side for any family meal, trust me, it will disappear quickly!

I am sure you have noticed this amazing platter by now, it was lovingly handmade by Nikki at HappyClay.com . Swoon right? You can check out her Etsy Shop here.

Greens with Pears, Blackberries and Creamy Lemon Poppyseed Vinaigrette

 

 

 

 

You Can Also Use Boysenberries!

In early summer,  blackberries can be subbed with sweet, juicy boysenberries, just as pretty, just as delicious! And it’s always wise to eat food in season.

Greens with Pears, Blackberries and Creamy Lemon Poppyseed Vinaigrette

This creamy lemon poppyseed vinaigrette is the perfect compliment to sweet berries, sugary pears and soft feta!

Greens with Pears, Blackberries and Creamy Lemon Poppyseed Vinaigrette

The Recipe: Greens with Pears, Blackberries and Creamy Lemon Poppyseed Dressing

Tips and what you will need: (affiliate links) A good sharp knife is a must for thinly slicing pears! Use a  microplane for zesting citrus, use a blender to make vinaigrette, I use a Blendtec.

5 from 3 votes
Pear and Blackberry Salad with Creamy Lemon Poppyseed Vinaigrette
Prep Time
10 mins
Total Time
10 mins
 

A delicious healthy salad for late summer, early autumn. Or serve with boysenberries in early summer.

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, light recipe, summer recipe
Servings: 6 servings
Author: Linda Spiker
Ingredients
Salad:
  • 5 oz baby greens
  • 1 cup blackberries (or boysenberries)
  • 1 pear, very thinly sliced
  • 1/2 cup roasted salted pistachios, chopped
  • Crumbled creamy feta or soft goat cheese
Lemon Poppy Seed Vinaigrette:
  • zest of one small lemon
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons honey
  • a generous pinch sea salt and freshly ground pepper
  • 1/2 cup extra virgin olive oil
  • 1 Tablespoon chopped chives
  • 1 teaspoon poppy seeds
Instructions
  1. Assemble salad ingredients on a platter.
  2. Squeeze lemon juice into blender.
  3. Add honey, sea salt and pepper.
  4. Blend.
  5. Drizzle olive oil into blender very slowly.
  6. When dressing has emulsified (about 60 seconds) turn off blender.
  7. Pour dressing into mason jar. Add chives and poppy seeds. Shake.
  8. Dress salad lightly and toss. Serve (You can save extra dressing for up to five days in the fridge)

I hope my salads are as big a hit at your house as they are at mine! Salads are such a great way to get fruits, veggies and healthy fats into a meal in one recipe! Serve this with my Lemon Garlic Roasted Chicken and you have yourself a beautiful feast!

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Post tags: Dairy free, gluten free, grain free

My Five Favorite Summer Salad Dressings!

Summer and salads, two of my favorite things. And a summer salad deserves only the best dressing! Homemade dressings are so easy to make and infinitely better tasting and better for you than store bought. And seriously, most take less than three minutes to make, so why would you ever use anything else?
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My Five Favorite Summer Salad Dressings #homemadesaladdressing #saladdressing #paleosaladdressing

 

The Formula for a Great Dressing:

Salad dressing actually has a formula: two parts healthy oil to one part acid. ‘Acid’ is either fruit juice or vinegar. For those of you that don’t get the “part” thing…this means you use twice as much oil than vinegar or fruit juice. Example: 1/2 cup olive oil and a 1/4 cup vinegar. Or 4 Tablespoons oil, 2 Tablespoons fruit juice. Got it? Good! Then you add a bit of flavor enhancers like: honey, mustard, tahini, sea salt, freshly ground pepper, chili powder, chives, garlic, green onions and voila! A healthy, delicious salad dressing in just a few minutes!

My Five Favorite Summer Salad Dressings #homemadesaladdressing #saladdressing #paleosaladdressing

I chose these five dressings because they are very simple and taste great on a wide variety of salads. (This Mango Salad can be found here) For recipes using these salad dressings please see the bottom of this page!

My Five Favorite Summer Salad Dressings #homemadesaladdressing #saladdressing #paleosaladdressing

Salads I Use These Dressings On:

Grilled Chicken Salad with Honey Lemon Vinaigrette
Greens with Tangerine Dressing
The Organic Kitchen House Salad
Mango Salad with Citrus Vinaigrette 
Summer Berry Salad
Kale Salad with Citrus Dressing

My Five Favorite Summer Salad Dressings #homemadesaladdressing #saladdressing #paleosaladdressing

The Recipes: My Five Favorite Summer Salad Dressings

Tips and what you will need: a hand held juicer or citrus juicer, a good quality balsamic vinegar,  good quality white balsamic vinegar (I highly recommend this one!) and a good quality raspberry vinegar. A good quality sea salt,  mini whisk, and mason jars or any container with a lid. I just try to avoid plastic (affiliate links) When tangerines are in season I make sure to freeze the juice in small portions to thaw and use when not in season, very convenient!

5 from 13 votes
My Five Favorite Summer Salad Dressings!
Prep Time
3 mins
Total Time
3 mins
 

I use the lemon, tangerine and citrus vinaigrettes on almost any salad! They are very versatile. I save the raspberry vinaigrette for greens with berries, apples, nuts, soft cheeses etc..., the traditional balsamic is great on just about anything too, I tend to serve it with salads heavy with veggies like tomatoes, cukes, and avocado or on my traditional house salad (recipe at bottom of page).

Cuisine: American
Keyword: easy lunch recipe, summer recipe
Servings: 6
Author: Linda Spiker
Ingredients
Lemon Vinaigrette:
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup fresh squeezed lemon Juice
  • 2 Tablespoons green onions sliced
  • 1 Tablespoon honey
  • pinch sea salt
  • freshly ground pepper
Raspberry Vinaigrette:
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup A'Olivier Raspberry Vinegar. Trust me! See link above.
  • 1 Tablespoon honey
  • Juice of half a lemon
  • 1 Tablespoon chives chopped
  • pinch sea salt
  • freshly ground pepper
Traditional Balsamic Vinaigrette
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup quality balsamic vinegar
  • 1 tsp grainy mustard
  • 2 Tablespoons green onions sliced
  • pinch sea salt
  • freshly ground pepper
Citrus Vinaigrette:
  • 1/2 cup good quality extra virgin olive oil
  • zest of one lemon
  • juice of 1 orange 1 lemon, 1 lime
  • 1 tsp mustard
  • 1 tablespoon white balsamic
  • 1 tablespoon honey
  • 1/8 tsp cayenne pepper
  • 1 tablespoon shallot peeled and chopped
  • pinch sea salt
  • freshly ground pepper
Tangerine Dressing:
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup fresh tangerine juice
  • 2 tsp honey
  • zest and juice of 1 small lemon
  • 1 small clove garlic peeled and chopped
  • pinch sea salt
  • freshly ground pepper
Instructions
  1. Place all in ingredients in a bowl and whisk. Store in mason jars and refrigerate for up to a week.
  2. Alternative method for Citrus Vinaigrette: If you would like a thick creamy version of this dressing (really nice!) put all ingredients in blender except olive oil. Blend, then drizzle olive oil in steadily. Dressing will emulsify and become thick and creamy.

For tips on making amazing salads click here! Happy salad eating ~ Linda Spiker

Salads I Use These Dressings On:

Grilled Chicken Salad with Honey Lemon Vinaigrette
Greens with Tangerine Dressing
The Organic Kitchen House Salad
Mango Salad with Citrus Vinaigrette 
Summer Berry Salad

 

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Pulled Pork Sammys and Slaw!

My daughter in law sent me a meme last week…it had a picture of coleslaw and it said “How to eat coleslaw: Throw it away”. While I do think this is hilarious I must say I do not agree. When we were in Ireland we ate a lot of coleslaw…it’s everywhere! And I grew to really love it. In Ireland the coleslaw is creamy and full of flavor…so I asked a few questions…per usual, and got some hints for making delicious classic coleslaw that I will share with you today along with this fantastic recipe for pulled pork sandwiches with BBQ sauce!
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Pulled Pork Sammys and Slaw! ~ Crock pot or Instant Pot

The Slaw:

I loved the Irish Coleslaw so much that I was inspired to make my own. To acheive that creamy texture I use mayo and sour cream. The perfect compliment to the savory pork and slightly sweet BBQ sauce.

Pulled Pork Sammys and Slaw

The Pulled Pork:

You can make my pulled pork in the crock pot or an Instant Pot. The recipe is very simple. I love the convenience of a crock pot but the Instant Pot accomplishes the same result in about an hour! Either way, you don’t have to stand over a hot stove in the summer time. This recipe is super convenient because you can make the BBQ sauce as far as 2-3 days in advance. The smoky flavor in my sauce comes from liquid smoke. Liquid smoke is exactly what it sounds like. You can usually find it at grocery stores, if not here is a link. (The brand I buy is gluten free, affiliate link)

I serve my pulled pork on Brioche buns from a local bakery. Of course you can serve it over rice, quinoa, or simply serve with vegetables!

IMG_2992

The Recipe: Pulled Pork Sammys

Tips and what you will need: I usually start the pork and immediately make the BBQ sauce and store in the fridge till the pork is done, but you can make the sauce 2-3 days in advance. You will need an instant pot or crock pot, sea salt and Wright’s liquid smoke (affiliate link). If you do not consume soy or gluten, substitute soy sauce with liquid aminos (affiliate links). My recipe for broth.

The Recipe: Traditional Creamy Coleslaw

This recipe does contain grainy mustard, if you are living grain free please omit. This recipe is gluten free. You will need sea salt, a good knife (my favorite) and a good quality mayo. I highly recommend making your own!

5 from 5 votes
Pulled Pork Sammys withTraditional Creamy Irish Coleslaw
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
10 mins
 

Tender pulled pork served on buns with creamy coleslaw. This pork feeds a crowd but don't worry, if you have leftovers reheat in a pan for breakfast with eggs! Be sure to cook the edges till crispy and browned. Or use them in my pulled pork tacos! Cook once, eat twice is my motto!

Course: Side Dish
Cuisine: Irish
Keyword: classic recipe, easy side dish recipe, summer recipe
Servings: 8 servings
Author: Linda Spiker
Ingredients
For Pork:
  • 1 large


    yellow onion, thinly sliced




  • 4 cloves garlic, peeled and sliced
  • 1 cup beef or chicken broth
  • 1-4 pound pork shoulder, also known as pork butt, cut into fist size pieces
  • 1 teaspoon each, sea salt and freshly ground black pepper
  • 1 1/2-2 cups BBQ Sauce (your favorite and how much you use is entirely up to your preference)
For Cole Slaw:
  • 2/3 head small green cabbage thinly sliced and then chopped
  • 1/4 head small purple cabbage thinly sliced and chopped
  • 1 large carrot grated finely
  • 1 teaspoon grainy dijon mustard
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon Honey
  • 1/2 cup good quality Mayo
  • 1/4 cup sour cream
  • Sea salt and fresh pepper to taste
Instructions
For Pork in Crock Pot:



  1. Place
    onions, garlic and broth in crock pot.
    Generously
    season pork shoulder with sea salt and pepper
    Set
    pork on top of onions and set crock pot on low for 10 hours or high for 6
    hours. I prefer low for 10, its a bit more tender.
    When
    pork is done, remove from crock pot and set on a large cutting board.
    Discard liquid and onions.
    If
    it has a bone, remove it. Use two forks to shred meat, place back in crock
    pot. Reheat BBQ sauce and add to pork, stir till well mixed. Serve!





For Pork In Instant Pot



  1. Place
    onions, garlic and broth in inner lining of Instant Pot..
    Generously
    season pork shoulder with sea salt, pepper and garlic powder.
    Set
    pork on top of onions
    Close
    lid and make sure release valve is sealed.




    Press
    'meat' option and set to 60 minutes. When meat is done, carefully release
    valve with oven mitt or wooden spoon to release pressure.
    Heat
    bbq sauce while you shred pork.
    Remove
    meat from pot, discard liquid and onions. Place meat on large cutting
    board, use two forks to shred pork, discarding fat along the way. Place
    meat back in Instant Pot.
    Mix
    with heated bbq sauce and serve.









When meat is almost finished, prepare Cole Slaw:
  1. Prepare veggies as directed and toss in a bowl.

  2. Whisk together dressing ingredients, drizzle over cabbage and carrots, toss. Season with sea salt and pepper if needed.

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Picnic Perfect Oven Finished Fried Chicken with Healthy Fixings

One of my favorite childhood memories is our family loading up our red wagon with blankets, drinks and Picnic Perfect Oven Finished Fried Chicken and heading to our local park for the annual Fourth of July fireworks show! And while this meal may look and taste like a traditional, decadent, southern meal I also offer low carbohydrate, gluten and grain free options!
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Oven Finished Fried Chicken and All The Fixins'! Gluten and grain free options offered!

That Crispy Chicken!

My  “Picnic Perfect Oven Fried Chicken” is soaked in buttermilk and hot sauce, then dredged in herbs and spices, browned on the cooktop and finished in the oven so the chicken is the perfect combination of crispy and tender. You can serve it piping hot out of the oven or cold at a picnic, either way it’s absolutely fantastic. Helpful hint: the longer you let that chicken stay in the buttermilk and hot sauce, the more tender the chicken will be. 

Oven Finished Fried Chicken and All The Fixin's! Gluten and grain free options offered!

 

The Sides: Options, Options Options!

For the side dishes I will offer quite a few choices! You can stick with traditional mashed potatoes or opt for a healthier Three Ingredient Cauliflower Puree. My Skillet Mac and Cheese is a decadent option but you could also opt for my healthy coleslaw or this kale salad. In the mood for biscuits? Try my bacon cheddar biscuits!

Oven Finished Fried Chicken and All The Fixin's! Gluten and grain free options offered!

Make it Gluten or Grain Free!

If you would like to make this recipe gluten or grain free I recommend two flours. The first is Jovial Gluten Free Pastry Flour . I use it for baking all the time and it’s the best! If you’d like to make this recipe grain free I recommend using Cassava flour , but if preferred you can also use fine almond meal.

The Recipe: Oven Finished Fried Chicken and Fixings!

Suggestions and Variations

You will need: a large cast iron skillet, a rimmed cookie sheet and parchment paper.  You can buy a whole chicken already cut up or ask your butcher to do it.

5 from 14 votes
Picnic Perfect Oven Finished Fried Chicken!
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A delicious fried chicken finished in the oven! NOTE: The longer you leave the chicken in the buttermilk mixture the more tender it will be, I recommend 12-24 hours but you can wait as little as an hour if you're pressed for time. How "hot" your chicken turns out will depend on how hot your hot sauce is.  

Course: dinner
Cuisine: American
Keyword: fried chicken, picnic food, southern food
Servings: 4 servings
Ingredients
  • 1 4 pound chicken cut into 8 pieces (wings, thighs, legs, breasts)
  • 1 cup cultured buttermilk
  • 2 tablespoons hot sauce (how hot is up to you)
  • 1 1/2 cups all purpose flour (or gluten free flour or fine almond meal for my grain free friends)
  • 1 1/2 tablespoons sea salt or kosher salt (don't panic, most of it stays in the bowl)
  • 1/2 tablespoon black pepper
  • 1 1/2 teaspoons dried onion powder
  • 1 teaspoon garlic powder
  • 1/3 cup cup olive oil (the amount you use will depend on the size of your pan)
Instructions
  1. In a shallow baking dish, whisk together buttermilk and hot sauce. Place chicken in buttermilk mixture, turning so both sides have been coated. Leave chicken in dish (breasts and thighs skin side down) Cover and place in the fridge for at least an hour but as long as 24 hours. The longer, the better!

  2. Preheat oven to 425 degrees F and place rack in center of oven

  3. Mix flour and seasonings. Remove chicken from buttermilk mixture and dredge in flour so each piece is lightly coated. Set on a plate and discard remaining flour

  4. Place a large pan on high heat. Add enough olive oil to pan so that the entire bottom is well coated. When oil is very hot, carefully add chicken to pan. Lower heat to medium/high. When first side is golden brown (about 3-4 minutes) turn and brown other side. You may have to work in batches adding more oil to pan if needed

  5. Place browned chicken on a rimmed cookie sheet skin side up (I like to line the pan with parchment for easy clean up)

  6. Place in oven and cook for 40 minutes

  7. Remove from oven and serve piping hot, or serve cold the next day. So good either way!

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