Wednesday, January 30, 2008

Grilled Veggie Brushetta on Ciabatta

1/4 cup olive oil
1 sweet onion, sliced thin
1 red pepper, sliced thin
1 orange pepper, sliced thin
1 yellow pepper, sliced thin
1 yellow squash, sliced thin
2 cloves garlic, minced
salt and pepper to taste
1/4 bunch basil, chopped*
1/4 bunch oregano chopped*
1/4 bunch thyme, chopped*
1/4 bunch parsley, chopped*
1/4 cup each of 2 kinds of shredded cheese that melts well
(mozzarella; provolone; Montery Jack; manchego; etc..)
Package of Take and Bake Ciabatta rolls
fresh salsa

1. Place oil in saute pan and heat to medium high. Add onion, peppers, squash and garlic and cook for 10 minutes or until vegetables are soft.
2. Season with salt and pepper to taste.
3. Remove from heat and set aside to cool.
4. When cool, add chopped herbs and blend well.

(At this point the vegetables can be refrigerated until you're ready to assemble the sandwiches.)

5. Preheat oven to 375 degrees
6. Cut ciabatta rolls in half and lightly toast.
7. Place rolls cut side up on a baking sheet or stone.
8. Sprinkle rolls with one of your shredded cheeses. (i.e. mozzarella)
9. Spread cooked vegetables on top of the cheese.
10. Sprinkle with second type of shredded cheese. (i.e. monchego)
11. Heat in oven for 8-10 minutes, until warm.
12. Top with fresh salsa and enjoy!!

* You can substitute 1 tsp dried herbs for the fresh ones.
* If you have access to a Sam's club, they sell bags of peppers (2 each of red, yellow and orange) which are perfect for this recipe. They also sell great vidalia onions.
* Carlos O Kelley's restaurant has the BEST fresh salsa in our opinion. And did you know you can buy two pints of it for $5.35? It's a great deal for fresh salsa!!
* I make up a double batch of the veggies to keep in the fridge. The sandwhichs can then be thrown together in just a few minutes.
* You can also put the vegies and cheeses into a tortilla wrap and make quesadillas with it. Also very good!

Friday, January 25, 2008

Garlic Chicken Pizza

4 chicken breasts (boneless, skinless)
1 cup sliced green onion
4 cloves minced garlic
4 Tbsp. rice or white vinegar
4 Tbsp. soy sauce
2 Tbsp. olive or cooking oil
1/4 tsp. ground red pepper (or less)
1/2 tsp black pepper
2 Tbsp cornstarch
2 - 15 oz. (12”) Boboli breads
2 Tbsp. oil
1 cup shredded mozzarella and/or Monterey Jack
4 Tbsp. sliced almonds

1. Cut chicken into 1/2 inch pieces. In large bowl combine 1/2 of onion, garlic, vinegar, soy sauce, 1 Tbsp oil, red and black peppers. Add chicken. Stir to coat. Let stand 30 minutes at room temperature.

2. Drain and reserve marinade. Heat oil in pan, add chicken and stir about 3 minutes.

3. Heat marinade in separate pan. Add cornstarch. Stir until heated through. Add to chicken and stir until thick and bubbly.

4. Spoon onto bread shell, top with cheese. Bake at 400 degree for 12 minutes. Add remaining onion and nuts on top and bake additional 2 minutes.


Originally posted on my knitting blog here.