Balsamic Gorgonzola String Beans

Hey y’all. This isn’t a precise recipe, but just a quick write up of this yummy side dish. Scale to suit your family’s needs.

 

1 bag of trimmed string beans

Chopped garlic

Butter

Olive oil

Cup of slice almonds

1/8-1/4 c balsamic vinegar

Sugar or honey (optional)

Gorgonzola cheese

 

(If you can multi-task, multi-task. Otherwise, do the reduction first)

In a sauce pan, bring the balsamic vinegar and like a little under a regular spoonful of sugar or honey) to a boil then reduce to a simmer.

Add chopped garlic.

Stirring frequently.

Keep an eye on this, you want it to coat the back of a spoon. If it goes too far it will taste pretty gross.

Remove from heat.

Melt a pad of butter into this and fin.

 

In a large tupperware, add the string beans and just a few spoonfuls of water. Microwave with the lid ajar for 3-4 minutes. Let sit for 5-10 minutes.

In a skillet over medium heat add olive oil and then melt butter.

Soften chopped garlic then remove.

Increase heat to medium high.

Add drained string beans ands season with salt and pepper.

Sautee until some start to brown up.

Remove from heat.

Add chopped garlic and some sliced almonds.

Drizzle with balsamic reduction.

Top with more sliced almonds and gorgonzola cheese.

 

© 2019 by Alexa Mason. All Rights Reserved

Gorgonzola Chicken Pizza with Shaved Brussel Sprouts and Sun-dried Tomatoes

I was craving pizza and I knew it was an activity that my kid would enjoy. So, I grabbed a bunch of ingredients and surprised him after his summer program. He made a pepperoni pizza. I made a pizza topped with chopped chicken, shredded Brussel sprouts, gorgonzola, sun-dried tomatoes and a balsamic reduction. It is SO good.

I contemplated buying pizza dough but I wound up making the dough as I usually do. I amped it up by seasoning the dough with garlic and herbs. A nice béchamel serves as the perfect anchor for the cheese and toppings.

 

Pizza Dough:

 

• 4 cups of flour
• 2 packets of yeast (I use Hodgson Mill Fast Rise Yeast)
• 1 ½ c warm water
• 2 tsp salt
• 2 tbsp sugar
• 1 tbsp Italian herbs
• 1 tsp garlic powder
• ½ tsp black pepper
• ¼ olive oil

Pizza:

For a medium (thick) white sauce:

• 2 tablespoons flour
• 2 tablespoons butter
• 1 cup milk
• Season to taste with salt, pepper, garlic and Italian herbs

 

Toppings:

• 2-4 shaved Brussel sprouts (I use a mandolin slicer)
• 4-6 sliced grape tomatoes
• 2 tbsp of sundried tomatoes, sliced
• 2 chicken thighs, sautéed and chopped
• Generous handful (to taste) mozzarella
• Handful (to taste) italian blend cheese
• 1/4c to 1/2c of gorgonzola
• Balsamic
• Olive oil to coat the crust

 

Directions:

1. Prepare your dough
2. Proof your yeast with the warm water
3. Add the seasonings and oil
4. Slowly add the flour
5. The dough will be a little sticky but your fingers should be mostly clean to the touch
6. Knead once or twice then add to a greased bowl and top with a greased plastic wrap
7. Allow to rise for about an hour
8. Preheat your oven to 500 degrees F
9. Punch it down and knead once or twice
10. You can use it all or divide, the recipe yields about 2lbs of dough (I used half for my pizza and half for my son’s)
11. Roll out your dough and spread it in an ungreased cast iron skillet, pizza stone or cast iron griddle
12. Use a fork to puncture the center of the dough, leave at least ½” space for your “crust”
13. Bake for about 5 minutes, or until the crust starts to rise then remove

 

For pizza:

1. Slice your chicken and cook it on high heat, season with salt and pepper
2. Remove from heat to rest
3. Slice your Brussel sprouts, tomatoes and sun-dried tomatoes
4. In a small pot, melt your butter and add flour
5. Add milk and whisk to remove lumps
6. Season to your preference

 

7. Spread the white sauce on your dough
8. Top with some cheese
9. Top with tomatoes and Brussel sprouts
10. Top with chicken and sundried tomatoes
11. Top with cheese
12. Brush crust with olive oil
13. Put back into oven until its bubbling and the crust is brown

 

14. In a small pot, bring a few tablespoons of balsamic vinegar to a boil
15. Add a half tsp of sugar and stir
16. Bring to a simmer until it coats the back of a spoon
17. Remove from heat! (Overdone balsamic reduction is no good. Trust me!)
18. Remove your pizza from the oven
19. Drizzle with the balsamic reduction

 

 

 

© 2018 by Alexa Mason. All Rights Reserved

Quinoa, Chickpea and Feta Salad

This is one of my go-to salads. I am obsessed with all things feta. I’d eat it by the handful, tbh. I often do variations of this based on what I have in my house at the time. This salad can be served warm or cold. Sometimes you just crave a big colorful bowl of veggies. Feta and balsamic go together beautifully.

Some optional add ins:

• cucumber
• zuchinni
• squash
• fresh basil
• fresh mint
• fresh oregano
• tofu
• chopped chicken if you absolutely need meat

Ingredients:

• 1 can of rinsed and strained chickpeas (Garbanzo beans)
• 1 medium red onion, chopped
• 1 tomato, chopped
  • you can use a cup of halved cherry tomatoes
• 2 cup of fresh spinach
• 1 cup (measured uncooked) quinoa
• 1 cup of feta
• 1 tbsp of balsamic vinegar (optional, I love vinegar)
• 1 tbsp of balsamic dressing
• Seasoning, to taste:
  • kosher salt
  • black pepper
  • crushed red pepper
  • crushed mint
  • oregano

1. Prepare your quinoa
   • I prepare my quinoa the same way I prepare my brown rice: LIKE PASTA! Boil it to your desired doneness and then drain in a strainer. Boom!
2. Chop your veg
3. Measure out your seasoning
4. Add to a large bowl
5. Add cooked quinoa
   • The cooked quinoa will warm the salad and wilt the spinach
6. Add seasoning
7. Add dressing(s)
8. Toss
9. Serve warm or cold

 

Shaved Brussel Sprout Salad with Honey Balsamic Dressing and Crispy Garlic

One of my favorite ways to eat vegetables is RAW! You don’t have to cook everything and they’re just as delish. Last year I came across a recipe that called for shaved brussel sprouts. I was a strictly roasted-garlicky type of girl but that changed that evening.

I grabbed a bag of sprouts at the market last weekend and I was reluctant to just toss them in the oven. This week has been full of balsamic, so it seems, and I continued with this recipe.

It’s pretty quick and you customize it as you wish! Add carrot, nuts, herbs- use what you have! 

Note: I made a small batch, you can easily adjust this to make a larger batch.

 

2 1/2 cups of whole brussel sprouts, shaved on a mandolin slicer

4-5 large cloves of garlic, finely chopped

2 tbsp of olive oil

 

Dressing: (again, this was a small batch- if you need help making a larger portion, shoot me a comment)

1/8 cup of olive oil (plus leftover from the garlic)

pinch, each, of kosher salt, pepper and crushed pepper

tsp of dijon

tbsp of honey

2-4 (matter of preference) balsamic vinegar

 

Using your mandolin slicer, carefully shave your brussel sprouts. (If you’re like me and you hate to waste food, pop the stumps into a ziplock bag and toss them in the freezer. Use them the next time you make veggie broth!)

Preheat a pan over medium-low heat, add your olive oil and your garlic.

Stir frequently. Do not take your eyes off of the garlic, it can burn quickly. Browned garlic? Big yes. Burned garlic? You’ll never forgive yourself.

Once the garlic is fragrant and lightly golden brown, remove with a slotted spoon. The garlic will crisp up!

In a small tupperware container, or a Mason jar, add the dressing ingredients (don’t waste that leftover oil from your garlic. It is loaded with garlic flavor, add that in too!!). Shake up thoroughly. Easiest way to make a dressing, hands down.

Pour over your shaved brussels and toss to coat.

Serve  topped with the crispy garlic.

Thank me, later!

 

NOM!

 

 

© 2016 by Alexa Mason. All Rights Reserved