Italian Inspired Archives - Dining with Skyler

Easy Grilled Vegetable Burrata Salad

Skyler Bouchard — Mon, 15 May 2023 21:45:48 +0000

Nice weather calls for cookouts with loved ones and delicious meals. Now, no cookout feels right if the host is going crazy working away and everyone else is enjoying themselves, so that’s why an easy appetizer like this is perfect to make! It’s a crowd pleaser and perfect to make ahead of the party. You also don’t need a grill to make this. I love grilling because it’s outdoors and feels so social if friends are over, but you can absolutely roast these vegetables instead of grilling them. You could also cook them on a grill pan!

Another reason this is a hit is because this recipe gives restaurant quality flare. I’ve been to several restaurants where they have a burrata appetizer with an assortment of veggies or fruits. This one is different and something guests probably aren’t expecting at a home cookout! The fennel and onion because sweet, charred and tender on the grill and it’s truly the most delicious combination with the creamy, tangy burrata. Pair it with sweet cherry tomatoes, balsamic glaze and salty capers and you have a flavorful masterpiece.

@diningwithskyler
Super easy crowd pleasing appetizer! Recipe follow for more SERVES 4-6 people as an appetizer Ingredients: 1 large red onion, sliced into rounds 1 large fennel bulb, sliced into rounds 2 tbsp olive oil Salt and black pepper, to taste 2 balls of burrata cheese 1 pint sweet cherry tomatoes, halved 2 tbsp capers, drained Fennel fronds, for garnish Balsamic glaze, for drizzling Freshly cracked black pepper, for topping Instructions: 1. Preheat a grill or grill pan to medium-high heat. 2. In a large bowl, toss the sliced red onion and fennel with olive oil, salt, and black pepper. 3. Grill the onion and fennel rounds until tender and lightly charred, about 3-4 minutes per side. 4. Arrange the grilled onion and fennel on a platter. 5. Scatter the halved cherry tomatoes and capers over the grilled vegetables. 6. Place the balls of burrata cheese on top of the tomatoes and capers. 7. Drizzle the salad with balsamic glaze. Top with more capers if desired. 8. Garnish with fennel fronds and freshly cracked black pepper. Serve immediately! #burratasalad #grilledvegetables #summerfood #mothersdayrecipes #springrecipe #grilledsalad
♬ Do You Believe in Magic – The Lovin’ Spoonful

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Spring Carbonara

Skyler Bouchard — Tue, 28 Mar 2023 17:29:09 +0000

There’s no doubt, carbonara is a classic. I have a recipe for a classic, basic carbonara (made with spaghetti, the authentic choice,) but this recipe has a vibrant spin. To brighten this up for spring time, I decided to add some sweet peas, sliced asparagus and fresh sweet basil. YUM. I also only used egg yolks for this sauce to keep it silky, luscious and less risky. I know there’s a whole thing with carbonara freaking people out due to the raw whole eggs, so I thought this was the move. Also, with the egg shortage, at least you can still get an egg white omelet for breakfast even when you’re using all these egg yolks.

@diningwithskyler
dramatic music for some dramatic FLAVAAAA #springrecipes #carbonara #easydinner
♬ A.Vivaldi The Four Season, Summer Presto; Tempo Impetuoso – AllMusicGallery

watch the tutorial!

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Chestnut Risotto with Pancetta and Sage

Skyler Bouchard — Fri, 09 Dec 2022 14:40:32 +0000

If there’s one risotto that embodies holiday spirit, it’s this one. Chestnuts used to intimidate me, but trust me, this is not intimidating or difficult and it gives restaurant quality vibes. You can use store bought chestnuts that are pre boiled and roasted or you can boil and roast them on your own. If you do want to take that route, I have a tutorial on my Instagram page in the highlight story section. So how do we achieve a creamy, toasty, elegant Chestnut sauce? Well, we sauté some of the chestnuts (which are chopped) and then we blend some of the chestnuts with milk to create a delicious, aromatic purée.

@diningwithskyler
It’s giving all your relatives asking “omg you made this?” recipe in bio #diningwithskyler
♬ The Christmas Song (Merry Christmas To You) – Nat King Cole Trio

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The Best Mushroom Risotto

Skyler Bouchard — Sun, 09 Oct 2022 19:59:00 +0000

The secret to restaurant quality mushroom risotto? Make your own mushroom broth using dried mushrooms! You can simply add these to water with mirepoix and let it simmer for 30 minutes-1 hour to make your own mushroom broth. OR, you can take a shortcut like I did and just pop the mushrooms into some pre-made vegetable stock and let it simmer for 30 minutes to infuse. Either way, you’re going to take your risotto to the next level.

And because you know I love a video tutorial, see my tiktok below!

@diningwithskyler
I’m a mushroom girl. #diningwithskyler
♬ You Make Me Feel Like Dancing (Remastered) – Leo Sayer

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One Pot Creamy Butternut Squash Pasta with Rainbow Chard

Skyler Bouchard — Sun, 02 Oct 2022 17:46:00 +0000

This is one of my favorite pasta recipes for fall. It’s creamy, it’s nutty, there’s squash involved and there’s also some healthy, earthy rainbow chard stems and leaves in here to round out flavor and provide us some nutrients. This dish is a lot of fun and you can make it ahead of time similarly to a casserole, then just top with breadcrumbs and cheese and bake until it’s warm and golden brown on top before serving.

This is a great weeknight meal, potluck contribution or even a fun Thanksgiving side. I hope you enjoy it as much as I do!

@diningwithskyler
recipe love this one #diningwithskyler
♬ GOOD VIBES – Ellen Once Again

If you can’t find rainbow chard, kale works great too. Just use the stems in the beginning, then add the chopped leaves at the end.

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Autumn Pizza with Pumpkin, Prosciutto, Squash and Sage

Skyler Bouchard — Fri, 30 Sep 2022 17:36:00 +0000

If fall was a pizza, this is the pizza. Instead of a red sauce, we are using a pumpkin purée infused with rosemary, then layering mozzarella and ricotta on top with crispy prosciutto, crispy sage, butternut squash and caramelized onions.

If you haven’t seen my caramelized onion tutorial yet, I’m putting the video below so you can make them in a big batch and enjoy lots of fun fall recipes with them (or just throw them on a cheeseburger – yum.)

For this recipe, I used pre-made pizza dough from Whole Foods. If you’re buying pre-made pizza dough, going for the dough ball in a bag and not the one in a can is a better choice. You can also easily make your own pizza dough with flour, water, salt, yeast and olive oil! If you google there are tons of recipes.

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Sweet Corn Risotto with Crispy Sage, Pancetta (or Hazelnuts) and Burrata

Skyler Bouchard — Thu, 31 Mar 2022 14:30:17 +0000

Risotto is a labor of love but, to be honest, it’s really not that labor intensive. All you have to do is follow this recipe and, more importantly, follow your instincts to achieve that perfect starchy consistency and layers of intense flavor. I have 3 other risotto recipes that are *delicious,* but this one really takes the cake. If you’re wondering what the other three are: creamy leek risotto, creamy basil risotto with shrimp and tomatoes, and artichoke kale risotto.

But this one is my favorite because it combines all of my favorite things: pancetta (you can swap for bacon,) burrata, corn and rice. Word on the street is that this risotto is the risotto for spring 2022. Jk, I made that up, but after you make it and tell all of your friends, that will be the word on the street! You’re going to wow everyone with this recipe!

If you’re vegetarian, I have a wonderful swap for you! Skip the pancetta and add toasted hazelnuts on top of this delicious recipe. You will not be disappointed!

Before we get to the recipe, let’s also take a moment to imagine the arancini you can make with these leftovers…….

As per usual, I posted a little how-to on my Instagram and Tik Tok channels.

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Ricotta Gnudi with Creamy Shallots and Artichokes

Skyler Bouchard — Tue, 15 Mar 2022 16:15:03 +0000

If you’ve never had gnudi, today is your day. Gnudi is… quite honestly… a very appropriate name for these fluffy ricotta dumplings. They are a sexy version of gnocchi. They are like the food equivalent of sending nudes. Curvy, sexy, steamy…WOO! I love gnudi can you tell?!?! And dare I say gnudi is even easier to make than gnocchi!??? You don’t have to boil potatoes, you just add some ricotta to some beautiful pizza flour (plus seasonings,) mix it up and live your truth.

The gnudi is so delicate, I highly recommend just pouring whatever sauce you decide to make right on top. This creamy shallot and artichoke sauce is my pride and joy, but if you want something simple, go with brown butter sage. You can’t go wrong with that! Enjoy this delicious recipe!

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Chicken Alla Vodka with Melty Burrata and Toasted Breadcrumbs

Skyler Bouchard — Tue, 01 Feb 2022 20:20:25 +0000

This is like chicken Parm with vodka sauce, but instead of using a fresh mozzarella on top, we are using creamy burrata. PLUS, we aren’t breading and frying the chicken, but instead baking it and then topping it with toasted breadcrumbs for 1) health and 2) avoiding a soggy breadcrumb moment. Finally, we are swapping a traditional tomato sauce for a creamy vodka sauce. This is SO delicious.

Some feedback I got on Instagram was to season the chicken more than just salt and pepper. To be frank, salt and pepper IS seasoning. It’s simple, which makes sense considering the sauce is packed with flavor. However, if you want to season your chicken more, I would add some Italian seasoning as well…or whatever you want. Just don’t hate on me for being a simple seasoner in this recipe, capiche?

Use pre-made sauce! Pre-sear the chicken, then dump the sauce into the skillet and bake accordingly.

@diningwithskyler
Chicken alla vodka with melty burrata and toasty breadcrumbs #chickenrecipes #skilletmeals #onepanmeals #vodkasauce #chickenallavodka #easydinners
♬ Steven Universe – L.Dre

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Savory Pumpkin Focaccia

Skyler Bouchard — Wed, 27 Oct 2021 19:07:40 +0000

If you are a firm believer in not changing the classics, or if you hate unique combinations/culinary experimentation/pumpkin season, then this pumpkin focaccia with pumpkin seeds, shallots and fresh herbs isn’t for you. If you like pumpkin spice lattes, gluten, and trying new, fun baked goods that are different than anything you’ve ever had before…then this IS for you!

When I was developing this recipe, I could never put my finger on *why* I love this focaccia. It’s one of those things that I can’t stop eating whenever it’s in front of me, but I can’t figure out which part of it is my favorite. Is it the nutty, spongy dough that’s soaked in floral olive oil? Is it that combination of pumpkin seeds, shallots and herbs WITH the dough? Is it the sea salt on top? WHY do I love this so much?!?! I still don’t know the answer, but maybe you can figure it out for me.

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Before I get to the steps so you can make this yourself, I want to highlight that this pumpkin focaccia would be a very impressive and seasonal side dish at a dinner party, Friendsgiving or Thanksgiving. It’s a BREAD for god’s sake…so making that from scratch and making something no one has ever had before is impressive x 92103802384 (as long as your friends are the type to appreciate a fun dining experience.) Along with being an impressive side, it’s also a great bread to make for the week. I prep this on Sunday night, and then I eat a piece with some fried eggs for lunch. Or I have a slice with olive oil as a snack.

What type of olive oil did you use?

When making focaccia, it’s important to use a flavorful extra virgin olive oil. When I say flavorful, I really mean great quality cold pressed olive oil that naturally has flavor. I’m not talking about infused olive oil or anything of that nature. The brand of olive oil I used is California Extra Virgin Olive Oil.

Can I make this on a thin sheet pan instead of a casserole dish?

Yes, you can but I don’t think you should. In my opinion, a thicker pan is best for the texture/flavor of this particular focaccia. I tried a thin, crunchy version and it didn’t hit the same. I’m not sure why, but that’s my personal opinion.

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