Wednesday, August 16, 2017

Italian Deli Sandwich


Italian Deli Sandwich

Ingredients:

4 Ciabatta sandwich rolls or 1 loaf (12 ounces) focaccia bread
1/4 cup prepared pesto
1/4 pound sliced deli ham
1/4 pound sliced deli smoked turkey
1/4 pound sliced deli pastrami
Provolone cheese, 4 - 6 slices
1 small onion, thinly sliced
1 small tomato, sliced
1/2 teaspoon Italian seasoning

Directions:

I use the ciabatta sandwich (square) rolls for this Italian deli sandwich recipe. Which ever bread you choose, cut horizontally in half.

Spread the pesto over cut sides. On bread bottom, layer the ham, turkey, pastrami, cheese, onion and tomato. Sprinkle with Italian seasoning. Replace the bread top and wrap sandwich rolls or loaf in aluminum foil. Place on a baking sheet.

Bake at 350 degrees for 20 -25 minutes or until heated through. Let stand for 10 minutes. Cut into wedges.

4 servings

Interested in making your own pesto sauce? If yes, here's the recipe.
http://crowdedkitchen509.blogspot.com/2012/10/pesto-sauce.html


Monday, July 24, 2017

Blackened Steak Salad


Blackened Steak Salad
Original recipe by Epicurious

Hands down, this is the best dinner salad ever!

Ingredients:

Spice Mixture

1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Salad

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
6 cups (packed) mixed baby greens
1/2 green bell pepper, thinly sliced
1/2 cup thinly sliced red onion
2 (6 ounce) beef tenderloin steaks, each about 1/2-inch thick
3 tablespoons butter, melted
6 tablespoons crumbled blue cheese (about 3 ounces)
1 tomato, quartered

Directions:

Spice Mixture

Mix all ingredients in a small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)

Salad

Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.

Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.

Friday, June 9, 2017

Grilled Margherita Pizza



Grilled Margherita Pizza
Original recipe by www.foodandwine.com

The only complicated thing about this recipe is getting the pizza dough on the grill. You might lose your round or oval shaped dough, but trust me, this will be delicious!

Ingredients:

1 tablespoon extra-virgin olive oil, plus more for brushing
2 large tomatoes, sliced
2 to 3 garlic cloves, minced
Kosher salt
Pepper
Pizza dough, divided
1 to 1 1/2 lbs. mozzarella, shredded, divided
Fresh basil, torn

Directions:

Light a grill and oil the grate.

Spread the tomato slices on a platter and top with the 1 tablespoon of olive oil and the minced garlic. Season generously with salt and pepper.

Divide your pizza dough in half. The directions below are for one 12-inch pizza. Repeat the directions for the second 12-inch pizza.

On a lightly oiled large baking sheet, stretch 1 ball of pizza dough to a 12-inch oval or round and brush with olive oil. Grill the dough over moderate heat until lightly charred on the bottom, 2 to 3 minutes. Flip the crust and scatter half the mozzarella on top. Close grill and cook until the cheese is melted and the crust is firm, 3 to 5 minutes. Transfer to a large board and top with half of the tomatoes. Sprinkle with salt and pepper. Garnish with torn basil.

Repeat with the remaining dough, mozzarella, tomatoes, seasoning and basil for the second 12-inch pizza.

Cut the pizza and serve.

Tuesday, May 16, 2017

Pasta with Peas and Sausage


Pasta with Peas and Sausage
Original recipe by Allrecipes.com

This is delicious and simple to make.

Ingredients:

1 pound rigatoni pasta
2 tablespoons olive oil
2 - 3 clove garlic, minced
1 pound Italian sausage, casing removed
12 ounces frozen green peas
1 1/2 cups heavy cream
4 tablespoons butter
2 tablespoons grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

Sunday, May 7, 2017

Raspberry - Ricotta Cake


Raspberry - Ricotta Cake

You will be pleased and amazed how delicious this raspberry - ricotta cake is to your taste buds.

Ingredients:

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups frozen raspberries or blackberries, divided

Directions:

Preheat oven to 350 degrees.

Line a 9'-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50 - 60 minutes.

Let cool at least 20 minutes before unmolding.

Keep cake refrigerated.

8 servings


Monday, May 1, 2017

Huevos con Chorizo


Huevos con Chorizo
Original recipe by Food Network Kitchen

It is important to find or make authentic Mexican chorizo for this breakfast dish. Huevos con Chorizo means eggs with sausage.

Ingredients:

Pico de Gallo:

2 plum tomatoes, diced
1/2 jalapeno, diced (seeded if desired)
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped (reserve some for garnish)
Juice of 1/2 lime
Kosher salt and freshly ground black pepper

Eggs:

2 to 3 tablespoons vegetable oil
1 pound fresh Mexican chorizo, casing removed
1 small white onion, finely chopped
8 large eggs
1 tablespoon unsalted butter
8 6-inch flour tortillas, warmed, for serving
2 avocados, peeled, pitted and sliced

Directions:

For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.

For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about three minutes. Turn the heat to medium-low.

Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

Wednesday, April 12, 2017

Caprese Tortellini Salad


Caprese Tortellini Salad

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 (7 ounce) package refrigerated basil pesto (If you want to make it yourself, see the pesto sauce recipe link below)
2 cups halved grape tomatoes
(8 ounce) fresh mozzarella, cut into 1/2-inch cubes
Fresh basil for garnish, if desired

Directions:

Bring a large pot of salted water to a boil over medium high heat. Add the tortellini and cook according to package directions.

Drain the pasta and rinse with cold water to stop the cooking process.

Transfer the pasta to a large bowl. Add the pesto, tomatoes and cheese. Toss to coat. Cover and refrigerate for 30 minutes or up to 8 hours.

Serve chilled or at room temperature.

Interested in making your own pesto sauce? If yes, it's easy and very delicious! Here's the pesto sauce recipe link. Enjoy!
http://crowdedkitchen509.blogspot.com/2012/10/pesto-sauce.html