Chicken Provencal Wrap

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Chicken Provencal Wrap

Package of Tomato Basil Wraps; set aside

6 cups shredded cooked chicken

1 red onion, cut in half and sliced into rings

1 Tablespoon butter

1 Tablespoon olive oil

1/2 cup sun dried tomatoes, chopped

one 15 oz. can/jar of water packed quartered artichoke hearts, drained

3 Roma tomatoes, diced

2 tablespoon capers, drained

6 large basil leaves, chiffonade

Dressing:

1/4 cup balsamic vinegsr

1/2 teaspoon red pepper flakes

1 Roma tomato, diced

2 green onions, sliced

1 clove garlic, minced

1 tablespoon capers, drained

3 large basil leaves, chiffonade

1/4 cup olive oil

1/2 cup canola oil

salt and pepper; to taste

Hearty Greens

Caramelize the red onion in the 1 tablespoon of olive oil and 1 tablespoon of butter. Place cooled caramelized onions in a large bowl. Add the remaining ingredients and toss.

Line the center of the wrap with hearty greens and add some of the filling; wrap.

Grilled Portabella Sandwiches on Homemade Focaccia with Artichoke Aioli

Grilled Portabella Sandwiches on Homemade Focaccia with Artichoke Aioli

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Serves 4

Artichoke Aioli

4- 4 inch squares of focaccia, sliced in half

1 1/2 cups lightly packed frisee lettuce or arugula

2 medium red bell peppers, roasted , peeled and halved

Roma tomatoes, thinly sliced

Red onions, thinly sliced

4 grilled Portabella mushrooms

salt and pepper , to taste

Artichoke Aioli

6 1/2 oz. jar marinated artichoke hearts, drained and rinsed

3 tablespoons poached garlic, Poach garlic cloves by briefly place in boiling water and remove

1/3 cup parmesan, grated

3 tablespoons chopped fresh basil

1/3 cup mayonnaise

Combine all ingredients in a bowl of a food processor fitted with a metal blade. Process until fully combined

Grilling Portabellas

Preheat grill.Wipe tops of mushrooms with a damp cloth and scape out and discard the stems and black gills with a teaspoon. Brush the mushrooms with olive oil and season lightly with salt and pepper. Grill mushrooms over medium high heat, turning once, until just cooked but still firm, about 5 minutes total.

Liberally spread aioli on each half of focaccia. Top the bottom with onions, tomatoes, lettuce, portabella then roasted red bell pepper.

Vegetable Stuffed Sandwich

Vegetable Stuffed Sandwich

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1 large loaf French bread or small french baguettes

1 small red onion, diced

3 red bell peppers, roasted and julienned

1/2 cup marinated artichoke heart , drained

1 1/2 cup sliced in half , grape tomatoes

2 cloves garlic,chopped

3/4 cup softened cream cheese

1/4 cup mild soft goat cheese

1 tablespoon chopped fresh basil

salt and pepper , to taste

*Have fun with this and add any vegetables you would like.

Cut the bread loaf horizontally. Remove some of the bread from the middle of each half.

In a small bowl, mix together the onion, red bell peppers, artichoke hearts, basil and tomatoes, set aside.

In an electric mixer combine the goat cheese,garlic, cream cheese and salt and pepper, blend until smooth. Fold in vegetables and mix until just incorporated. Spoon into the hollows of the bread and sandwich together with other half. Serve at room temperature.

Italian Muffaletta

Italian Muffaletta

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Olive tapenade

I don’t measure anything for this recipe. This is the list of what I use. Mix and add your favorites.

Marinated Artichokes, drained

Basil

whole garlic cloves

Pine nuts, toasted

Mixed olives such as kalamata, black , green etc..

Parmesan cheese

Onion

Anchovies

capers

roasted red peppers

Olive oil

I place all the above in a food processor and blend until smooth. Add as much olive oil to create nice consistency.

Variety of Italian Cheeses

Variety of Italian Meats

Round Italian loaf of bread

Hollow out the loaf of bread. Same bread  removed for bread crumbs for later use. Spread some tapenade in the hollowed loaf and begin layering with the meat and cheese and tapenade, top with the top of loaf and wrap with plastic wrap. Place in refrigerator and weight down with heavy objects for a few hours to overnight. When ready to serve, unwrap and cut into wedges.

Turkey Club Panini with Basil Mayo and Brie

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Slice focaccia in half. Spread each cut side with basil mayo. Top with roasted turkey, crisp bacon, fresh spinach and several slices of brie. Lightly brush tops of focaccia with olive oil. Place on panini press or grill and heat until brie is melted.

Basil Mayo

2 cups quality mayonnaise

2 tablespoons white wine vinegar

juice from 1 lemon

1 tsp. Dijon mustard

2 agrlic clove

10 fresh basil leaves

2 tablespoons flat Italian Parsley

salt and pepper, to taste

Place all ingredients on bowl of food processor fitted with metal blade and blend until smooth. Place in airtight container and keep refrigerated.

Curry BBQ Butterflied Leg of Lamb Sandwich-This is is for people who THINK they don’t like lamb!!!

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Flat bread

Sliced Tomatoes

Red onion, thinly sliced

Arugula

Baba Ganoush

1 medium eggplant

3/4 cup tahini paste

3 cloves garlic, chopped

1/4 cup olive oil

juice from 1 lemon

2 tsp. toasted , ground cumin

salt, to taste

Preheat oven to 425 degrees.

Cut the eggplant in half and place cut side down on foil lined baking sheet. Bake for 40 minutes or until soft. Remove eggplant from oven and allow to cool. Once cooled scoop out pulp into a food processor fitted with a metal blade along with the remaining ingredients. Blend until smooth and set aside.

2 1/2 -3 lbs. butterflied leg of lamb

salt and pepper, to taste

Curry Paste

2 cloves garlic

thumb sized piece of fresh ginger

1 tsp Turmeric

1/2 tsp sea salt

2 tablespoons walnut oil

2 tablespoons tomato paste

1 jalapeno, seeded and chopped coarsely

1 small bunch fresh cilantro

Spices for toasting

2 tsp cumin seeds

1 tsp brown mustard seeds

1 tsp coriander seeds

Place spices in dry heavy pan and toast over medium heat until they become fragrant. Remove from heat. Allow to cool. Blend in spice grinder until smooth.

Place all the ground spices and remaining ingredients in a bowl of a food processor fitted with a metal blade and blend until a smooth paste.

Spread mixture on butterflied leg of lamb on both sides.

Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving.

Slice lamb in thin slices.

Place sliced lamb on flat bread which has been spread with baba ganoush add sliced tomatoes, red onion and Arugula.

Panini with Pesto, Prosciutto, Mozzarella, Asiago with Marinara Dipping Sauce

Panini with Pesto, Prosciutto, Mozzarella, Asiago with Marinara Dipping Sauce

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2 tablespoons olive oil

4 cloves of garlic, minced

1(14.5 oz ) can fire roasted diced tomatoes

1/3 cup fresh basil, chopped

thinly sliced Prosciutto

thinly sliced Asiago

thinly sliced mozzarella

Pesto

Rustic bread, cut into 1/2 inch slices

In a saucepan add olive oil and garlic. Cook until fragrant. Stir in tomatoes and simmer until thickened. Mash sauce until only small chunks are present. Stir in basil. Set aside and keep warm.

Spread one side of sliced bread with pesto. Layer the cheeses and sandwich the Prosciutto in between the cheese. Top with a slice of bread. Drizzle the top of the bread with olive oil and grill weighted down until bread is golden and the cheese is melted throughout.

Serve the marinara sauce on the side for dipping.