Jan 26, 2015
Thin, salty prosciutto paired with grilled chicken, sweet roasted peppers, and topped with a creamy garlic aioli sauce. Yum!!
Makes: 4 sandwiches
Ciabatta, also known as ‘slipper’ bread because of its flat shoe-like shape, is a rustic Italian bread. Similar to sourdough, but with an open texture and crusty flour top, this bread is an excellent alternative to your everyday humdrum sliced bread.
Ingredients
- 8-10 ounces boneless/skinless chicken breast, grilled and thinly sliced
- 2 ounces thinly sliced prosciutto
- Green Bell peppers, roasted (or you can use bottled roasted sweet red pepper, drained, and toweled dry
- Ciabatta rolls, or other soft sourdough rolls
- Garlic aioli sauce
Directions
- Preheat grill or a skillet. Using a bread knife, slice each roll in half. Brush cut sides with aioli sauce. Layer red pepper, prosciutto, and grilled chicken. Replace top half of roll. Repeat with all sandwiches.
- These sandwiches are delicious as they are but if desired you can toast them. Place sandwiches on the grill (or in the skillet). Weigh sandwiches down and grill for about 2 minutes on each side or until each side is lightly toasted.
For the garlic aioli sauce:
2 large garlic cloves, finely chopped
2 egg yolks
1 1/4 cups olive oil
Juice of 1/2 lemon, to taste
Directions:
Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. Using a small whisk or a wooden spoon, gradually work in the egg yolks.
Beat in about half the olive oil, a drop at a time. When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice. Continue adding oil until the aioli is very thick. Season to taste, adding more lemon juice if you wish.
Jan 26, 2015
There’s no mistaking the sharp, salty flavour of blue cheese in this classic steak sandwich. The flavour of earthy mushrooms intermingles with the sweetness of balsamic vinegar resulting in a delicious sandwich that is sure to satisfy hearty appetites.
Gorgonzola, Blue Stilton, Roquefort, Danablu, Cambozola… any will do for a delicious Blue Cheese & Steak Sandwich.
Ingredients
- 3 teaspoons extra-virgin olive oil, divided
- 2 teaspoons balsamic vinegar
- 2 cloves garlic, finely chopped
- Salt and pepper, to taste
- 2 (8-ounce) Ribeye steaks
- 1/2 pound mushrooms, sliced
- 2 ounces blue cheese, crumbled
- Ciabatta bread
Directions
- In a small bowl, whisk together 2 teaspoons of the oil, vinegar, garlic, and salt and pepper until combined. Place the steaks in a resealable plastic bag and then pour marinade over the steaks. Turn the bag over a few times to coat the meat evenly. For the best flavour, marinate the steaks in the refrigerator for at least 30 minutes or up to two hours.
- Over medium-high heat, grill steaks until desired doneness, approximately five minutes per side for medium rare. Remove, and set aside when done.
- Heat remaining oil in a large skillet over medium-high heat. Add mushrooms with a pinch of salt and cook, stirring constantly for about 5 minutes. Add blue cheese and stir to blend. Season with fresh ground black pepper.
- Slice ciabatta bread in half. Brush cut sides with a little olive oil and grill until golden and crusty. Remove and assemble the sandwich. Add steak, and top with blue cheese and mushroom mixture. Enjoy!
Jan 26, 2015
A hearty sandwich you can really sink your teeth into!
What You’ll Need
- Strip loin steak, broiled or grilled, cooked medium-rare or to taste, sliced
- Red Bell peppers, grilled and sliced
- Sun-dried tomatoes, drained
- Chile Pepper, if desired, grilled
- Rocket Lettuce
- Ciabatta rolls, lightly toasted or warmed
- Chipotle sauce, optional
A chipotle is a smoke-dried chile pepper. They are often used in Mexican and southwest cuisine. They do have some heat (albeit relatively mild) and a delicious smoky flavour.
Chipotle Sauce (optional)
Ingredients
- 1/2 cup mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon sugar
- 1 teaspoon fresh cilantro, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground chipotle chile
- Pinch of dried thyme
- Pinch of ground cumin
Instructions
In a small bowl, combine all ingredients; mixing to blend well. Cover and refrigerate 1 hour or more to infuse flavours.
Slice ciabbata bread or rolls. Place on baking sheet and warm in oven for a few minutes, or toast lightly. Spread chipotle sauce on each slice of bread. Add sliced grilled steak, peppers, sun-dried tomatoes and rocket lettuce.
Jan 19, 2015
Quesadillas are easy and quick to make and an all-star addition to your game day culinary repertoire.
Ingredients
- Flour tortillas
- Shredded Cheese, your choice
- Chicken tenderloins, grilled & sliced
- Bell peppers, sautéed
- Onions, sautéed
- Corn niblets
- Black Beans
- Olive oil
- Salt & pepper, to taste
Directions
- Preheat oven on broil setting.
- Brush one side of tortilla with olive oil, place oil side down on a baking sheet. Layer toppings. Start with a layer of shredded cheese, add chicken and vegetables, and finish with another layer of shredded cheese. Top with another tortilla, brush with olive oil.
- Place baking sheet in oven and broil for 2-3 minutes or until cheese is melted and tortilla is golden brown. Carefully turn quesadilla over and cook until the other side is golden brown and crisp. Caution: anything broiled needs careful attention as it can burn to a crisp fairly quickly!
- Remove from oven. Place quesadilla on a cutting board and slice into wedges.
Serve with sour cream, guacamole, salsa, sliced jalapeño, or additional shredded cheese.
Jan 19, 2015
Dhansak is a popular Indian dish made with a delicious blend of exotic spices, lamb or chicken, and lentils. For those of you who enjoy the flavour of curry without the intense heat this recipe is for you. Dhansak is mild and sweet with just a touch of heat. Vegan? No worries. You can omit the meat and still enjoy the rich flavour of this curry.
Prep Time: 20 Mins • Cook Time: 1 Hour • Servings: 4
Ingredients
- 1 lb chicken breast, diced into bite-sized chunks
- 1 cup red lentils, washed
- 5 tablespoons vegetable oil
- 3 cloves of garlic, chopped finely
- 1 oz fresh ginger root, peeled and finely grated
- 2 onions, finely chopped
- 2 teaspoons cumin seeds
- 1 teaspoon tamarind paste
- 2 red or green chile peppers, seeded, and finely chopped (use more or less for desired heat)
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 2 teaspoons curry powder
- 8 ounce can pineapple chunks
- Ginger root, peeled and finely sliced (about the size of a 1-inch cube)
- 2 tablespoons tomato puree
- 1 teaspoon lemon juice
- 4 tablespoons fresh coriander, chopped
- Salt, to taste
Directions
Chutney is a delicious fruity accompaniment to most Indian dishes.
- Add water to a medium size pot. Bring water to boil. Add the red lentils and cook for 20 minutes. remove from heat, drain, and set aside.
- In a large skillet, heat 2 tablespoons of vegetable oil over high heat.
- Add the garlic, cumin seeds, and chopped ginger and cook for 1 minute. Add the chicken and cook for 5 minutes. With a slotted spoon, remove chicken from skillet and set aside.
- Add the remaining 3 tablespoons of vegetable oil to the same skillet. Add the onions, tomato puree, garam masala, paprika, cumin and curry powder and cook for 2 minutes; stirring constantly. Reduce heat, and cook spices for another 10 minutes, stirring constantly. Note: If mixture becomes too dry and sticky, add a little pineapple juice.
- Return the chicken to the skillet and add the pineapple chunks and juice, sliced ginger, lentils, lemon juice and coriander. Season with salt to taste. Simmer for 10 minutes.
- Serve hot over rice accompanied with bread and chutney, if desired.
Jan 19, 2015
Fresh, cool and spicy! This easy to make dip is the perfect complement to salty chips and crackers. Make a batch today and taste the difference fresh ingredients can make!
Ingredients
- 3 avocados – peeled and pitted
- 1 lime, juiced
- 1/2 cup diced onion
- 2 Roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1/2 of a chile pepper, red or green, seeded and finely chopped
- 1 tablespoon cilantro, finely chopped
- 1 pinch ground cayenne pepper (optional)
- Freshly Ground Black Pepper & Salt, to taste
Directions
In a medium bowl, mash together the avocados, lime juice, salt and pepper. Mix in onion, cilantro, tomatoes, chile pepper, and garlic. Stir in cayenne pepper, if desired. For best flavour, cover and refrigerate 1 hour.
