Antipasti Stuffed Chicken

Antipasti plates always seem so...messy...  Or something. Finger food is great, but when it's a little oil and vinegar-y, it's drippy. Messy.

So, while I love every single thing on the plate, I have never ordered one. So when I saw this recipe, with all of the things that make an antipasti plate delicious chopped up and stuffed into baked chicken, I had to try it. The pepperoncini give it a nice bite and cheese gets nice and melty. The dressing is an Italian dressing-like compliment and I basted the chicken with it while it was baking. Juicy and delicious.

Enjoy!

Ingredients:

• Vegetable oil cooking spray
• 1/2 cup red wine vinegar
• 2 teaspoons dried oregano
• 1 teaspoon ground fennel seed
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large clove garlic, minced
• 1 cup extra-virgin olive oil
• 6 slices Genoa salami (2 ounces), chopped
• 4 thin slices prosciutto, chopped
• 4 slices provolone cheese (4 ounces), chopped
• 4 large pepperoncini, stemmed, chopped
• 1 whole roasted red peppers, chopped
• Four 6-ounce boneless, skinless chicken breasts
• Kitchen twine

Method:

1. Position a rack in the center of the oven and preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
2. For the dressing: In a small bowl, whisk the red wine vinegar, oregano, fennel seed, mustard, salt, pepper and garlic. Gradually whisk in the oil.
3. For the chicken: In a medium bowl, combine the salami, pepperoncini, prosciutto, provolone and peppers with 1/4 cup of the dressing; toss to blend evenly.
4. Butterfly chicken and pound to about 1/4" thick. (There are explicit instructions in the original recipe.) Lay over 3 pieces of kitchen twine.
5. Mound a fourth of the stuffing onto the chicken then roll firmly. Tie with twine.
6. Place the chicken breasts on the prepared baking sheet. Drizzle with 1/4 cup of the dressing.Roast until the chicken is cooked through, 18 to 20 minutes. (Be careful not to overcook the chicken. Don't ask how I know that.) Using tongs, transfer the chicken to a sheet of foil. Let rest 5 minutes.

Bad day at work?  Nothing like cooking and a glass of wine.

Pound chicken to 1/4" thickness and lay over three pieces of kitchen twine.
(This exercise helps with the really bad day, too.)

Mound each piece of chicken with a quarter of the stuffing.

Roll and tie, then trim the excess twine.

Don't forget the wine!

Source: Food Network

Swiss Patty Melt

Six onions make a LOT of caramelized onions. So when the recipe for Caramelized Onion and White Bean Dip called for just one cup of cooked onions, I wondered why in the world the recipe instructed you to caramelize six onions. But thank god it did!  They are SO good. And, if you're taking the hour and a half to let them get the perfect color and sweetness, why not make extra?

A Swiss patty melt is one of Brian's favorite sandwiches to get out. They are like a burger and a grilled cheese all in one - what's not to love?! I never thought of making them at home until I saw an episode of The Pioneer Woman. It doesn't take much more effort than regular grilled burgers and doesn't require any fancy ingredients or tools. And it's a great way to use up some of those leftover onions.

In the time it took Brian to grill the burgers, I had put the melt part of the sandwiches together. The official recipe has more detailed instructions, but I think you'll get the picture.

 

 

 

Ingredients:

• 2 grilled burgers - whatever size and doneness you like (they aren't on the griddle long enough to cook any more than they did on the grill, so pull them off when they are perfect)
• 4 slices good rye bread
• 1 Tbsp. softened butter
• 4 slices Swiss cheese
• 1/2 C caramelized onions

Method:

1. While burgers are grilling, heat a skillet or griddle over medium heat.
2. Start like you would any grilled cheese: Butter two slices of rye and place butter side down in the pan. Top each with a slice of cheese and top each with half the onions.
3. Top each with a cooked burger, then another slice of cheese. Finally, top that with another piece of buttered bread, butter side up.
4. When the bottom bread is nicely grilled, flip and grill until done.
5. Serve immediately.

(Honestly, this is the first Pioneer Woman recipe that I've wanted to make. But I follow her blog religiously. She has a great way with words and takes incredibly beautiful photos of her family, pets, and ranch. I think I secretly wish I lived on an enormous cattle ranch in the mid-West, too.)


Source: Food Network

Red Wine Sangria

This week seemed to last about a month and half. Our prize for the craziness is an absolutely outstanding late-summer weekend visiting with friends near and far. And this refreshing sangria.

Oranges, limes, lemons, and apples give it a nicely balanced sweet-tart taste and the Prosecco adds the perfect amount of fizz. Whip up a pitcher now and it'll be waiting for you once you're through with all your Saturday chores.

Cheers!

Ingredients:

• 2 bottles (750 ml) chilled dry red wine
• 1 cup peach schnapps 
• 1 cup orange juice
• 1/4 cup simple syrup (or to taste)
• 2 oranges, cut into thin rounds
• 2 lemons, cut into thin rounds
• 3 limes, cut into thin rounds
• 2 apples, cored and cut into 1/2-inch chunks
• 1 bottle chilled Prosecco

Method:

1. In a large pitcher, add the wine, schnapps, orange juice, and simple syrup. Stir gently to combine.
2. Add the fruit and refrigerate until well chilled, about 1 hour.
3. Serve in glasses over ice and top with chilled Prosecco.

8 cups of fruit....it's practically health food! ;-)

Source: Food Network

Caramelized Onion and White Bean Dip

I collect recipes.

As we speak, there are 128 "must try" recipes in my inbox, patiently waiting to be selected, all neatly filed in folders like chicken, crockpot, and chocolate cake. Because really, who doesn't need four chocolate cake recipes?  (Should I mention I'm not really big on chocolate and don't really like baking?)

I really like to cook and I try to fix new dishes often. It's hard not to fall back on the old stand-bys, though, especially during the week. So, when we had some friends over this past weekend, I vowed to make all new recipes - like the edamame salad I posted yesterday.

At first, everyone thought this Caramelized Onion and White Bean Dip was hummus. And while it had a similar texture, the beans have a much more subtle flavor than chick peas and the onions were silky and sweet. It paired perfectly with potato chips - salty and sweet, anyone??

One down, 127 to go!

Ingredients:

• 6 large sweet yellow onions, peeled, halved and thinly sliced
• 1/4 cup olive oil
• 2 T butter 
• 1/2 tsp sea salt, plus more to taste
• 1 can (15 oz.) white beans, lightly drained
• olive oil and black pepper for serving

Method:

1. Heat olive oil and butter in a large, deep skillet over medium-high heat - choose one with a lid.
2. Add sliced onions and 1/2 tsp salt. Shake pan lightly to mix.
3. Cover and cook for 5 minutes or until onions begin giving up their liquid and soften slightly.
4. Stir.
5. Re-cover and cook an additional 10 minutes, until onions have reduced in volume by about one-third.
6. Remove cover and cook for 1 hour – 1 hour 15 mins., until onions are very reduced and toffee colored, stirring every 10 minutes and scraping any browned bits into the mixture as you go.
7. Set aside to cool slightly.
8. Meanwhile, add drained white beans to a food processor and pulse until almost smooth. Add 3/4 cup of the caramelized onions and process until combined. Season to taste with additional sea salt and pepper. Dice an additional 1/4 cup of the caramelized onions and scatter over the top of the dip. Reserve the rest of the onions for another batch or recipe.
9. Remove dip to serving bowl and drizzle with good olive oil and plenty of freshly cracked black pepper. Serve with veggies, pita chips, or - best of all - potato chips.

The six onions barely fit in my largest skillet.

After 5 minutes, they had given off much of their liquid and were already reducing.

Ten minutes more, and they were on their way to caramelized goodness.

They cooked down to about two cups of sweet, sticky deliciousness.

Would it be wrong to just dig in and eat these with a spoon?

I made some grilled cheese and ham sandwiches for lunch while the onions were caramelizing, so I snuck a few and added them to our sandwiches. The sweetness went really well with the ham and Swiss. Some thinly sliced Granny Smith apple and mustard would have put them over the top. Unfortunately, that didn't occur to me until after lunch.

Source: The Pig and The Quill

Blueberry Pancakes

Happy Sunday Funday! It's the perfect morning for some freshly made pancakes, bursting with sweet tart fresh blueberries. You can thank me later. ;-)

There's nothing particularly special about these pancakes...except that they are scrumptious! I followed the recipe for Ultimate Pancakes on the box of Bisquick and added fresh blueberries and lemon zest. I don't have pancakes often so I don't have a lot to compare them to, but I think these were among the best I've ever eaten. 

Enjoy!

Ingredients:

• 2  cups Original Bisquick® mix
• 3 Tbsp sugar                         
• 2 tsp baking powder                        
• 1 C milk
• 1 tsp freshly grated lemon zest
• 2 eggs
• 1 tsp pure vanilla extract         
• 1 C fresh blueberries

Method:

1. Spray skillet with cooking spray and heat over medium-low heat.
2. In a large bowl, combine all ingredients except berries until blended.
3. Fold in berries. Be careful not to over mix and break up fruit.
4. For each pancake, pour slightly less than 1/4 cup batter onto hot skillet. Cook about 30 seconds or until edges are dry. Turn; cook other side until golden brown.
5. Serve hot with syrup and butter.

Note: The online recipe calls for 2 Tbsp vegetable oil; the recipe on the box did not. I therefore made mine without the oil, and they were so good I wouldn't do anything different next time.


Source: Betty Crocker