Caponata Panini

Servings: 4

This recipe comes straight from one of my all time favorite food network chef, Giada DiLaurentiis! I saw her make this delicious panini a few weeks ago on the her Giada at Home show;  the episode where she was getting  a meal ready for a fancy picnic in the park,  now I didn’t have a picnic to go to BUT I was ready to eat! Needless to say it was delicious and I only made a FEW changes!

Ingredients:

Panini

• 4 sourdough demi-baguettes or rolls, halved lengthwise
• 4 slices provolone chesse
• 4 slicese ham
• 1 1/3 cups caponata, recipe follows:

Caponata

• 1/4 cup olive oil
• 1 medium onion
• 1 medium eggplant
• 2 zucchinis
• 1 red bell pepper
• 1 (14 1/2-ounce) can diced tomatoes with juices
• 3 tablespoons raisins
• 1/2 teaspoon dried oregano
• 1/4 cup red wine vinegar
• 4 teaspoons sugar
• 1 tablespoon drained capers
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning

Directions:

1. Roughly chop the veggies [onion, eggplant, bell pepper and zucchini].

2. In a large skillet, heat the olive oil over medium-high heat.

3. Add the onion and cook until translucent, about 3 minutes.

4. Add the eggplant and zucchini and cook until soft, about 3 to 4 minutes.

5. Add the red bell pepper and cook until crisp-tender, about 5 minutes.

6. Add the tomatoes, raisins, and oregano to the pan.

7.  Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.

8. Put the panini together!

• Place 2 slices of the provolone cheese and ham on each bottom half of the baguettes. Spoon 1/3 cup of the caponata on top of the cheese or ham.

9. Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes. Flip panini over and grill for another 5 minutes.

10. ENJOY!!

Steak Sandwich and Fries

Servings: 2

Ingredients:

2 sandwich rolls [about 8 inches or so]

2 thin rib eye steaks

2 tbsp.  A1 cracked pepper and onion marinade

1/3 onion, sliced

4 slices of your favorite cheese [swiss & pepper jack pictured]

4 tomato slices

2 lettuce leafs

Sauce:

3 tbs. each of mayonaise, ketchup and yellow mustard

Potatoes:

2 large baking potatoes, cut into large wedges

1 tsp. each of smoked paprika, taco seasoning, salt and pepper

2 tbs. cooking oil

Directions:

1.   Preheat oven to 425.

2.  In large bowl combine paprika, taco seasoning, salt, pepper and oil.  Coat each wedge in seasoning and place in a single layer in an ungreased shallow baking pan.

3.  Bake seasoned potatoes uncovered at 425 for 30-35 minutes or until potatoes are tender and lightly browned.

4.  In a small bowl combine sauce ingredient; cover and refrigerate.

5. Heat griddle.  Half the sandwich buns, lightly spray with cooking oil or butter. Toast each side on griddle for about 1-2 minutes, set aside.

5. Brush steaks with A1 marinade, place steaks marinaded side down on hot griddle, marinade other side. Spray any corner [nearest to you] with cooking spray, add sliced onion.  Cook steaks about 3-4 minutes on each side for medium well, flipping ONLY once.

6.  Spread sauce on each side of the buns, add lettuce leaf to one side and 2 slices of chesse to the other.

7. At this time the steaks and onions should be done, place steak on cheese side top with grilled onions.

8. Plate with fries and ENJOY!!

MEATBALL SANDWICH

Servings: 6

Ingredients:

1lb. quality ground beef (substitute with ground turkey, lamb or chicken)

1/4 cup bread crumbs (plain or italian)

3/4 grated Romano

2 tbsp. milk

2 large eggs, lightly beaten

Salt + Pepper

-Tomato Sauce -

1/3 cup quality extra-virgin olive oil

1 large bell pepper (green, red, yellow or orange)

1/4 large white onion

3 garlic cloves

1 carrot

1 stalk celery

3 (16oz) cans diced tomatoes

2 dried bay leaves

2 tbsp. tomato paste (add color)

2 tbsp. unsalted butter

1 tbsp. brown sugar

Salt + Pepper

6  Hoggie Buns

12 slices of Mozzarella Cheese

Directions:

1. Meatballs:

• In a large bowl add bread crumbs, milk, eggs and 1/2 cup Romano cheese mix until combined.
• Add beef and gently combine being careful no to overwork the meat.
• Season with salt and pepper.
• Shape into gold-size balls (use ice cream scoop to keep size uniform)
• Grease baking sheet, place meatballs inside, place in refrigerator.

2. Tomato Sauce:

• Chop onion, garlic, bell pepper, carrot and celery.  (chop if you like chunky sauce, mince if you do not)
• Blend tomatoes until smooth.
• In large casserole pot, heat oil over medium heat, add onion and garlic, saute until soft and translucent, about 5 minutes.
• Add bell pepper, celery, carrots and season with salt and pepper, saute until all vegtables are soft about 10 minutes.
• Add tomatoes, tomato paste, bay leaves, sugar and butter.
• Simmer uncovered on low heat for 1hr. or until thick.
• Remove bay leaves and check for seasoning before serving.

3. While tomato sauce is simmering, cook meatballs:

• Preheat oven to 350
• Cook for 20 minutes, turn once

4. Puree sauce, return sauce to pan and add meatballs. Heat through until warm.

5. Slice Buns in half.

6. Assemble Sandwiches: place two slices of cheese and 3-4 meatballs on each bun.  Place in hot broiler for about 1-2 minutes or until bread is toasted and cheese has melted.

EZ CHICKEN SALAD

Serves:6

Ingredients:

2 bonless, skinless whole chicken breast

1/4 white onion

3 small white rose potatoes

1 cup frozen veggie medley

1/3 cup mayonaise

1/3 cup sour cream

salt + pepper

Directions:

1. In medium stock pot add chicken, onion and salt + pepper, cover with water and boil on medium until chicken is cooked about 15-20 minutes. Remove chicken from pot, let it cool and shredd.

2. Chop potatoes into small cubes. Then place in medium sauce pan cover with water and a pinch of salt. Cook until tender about 10-15minutes.

3.  Add frozen veggie medley to potatoes, cook for 2-3 minutes.

4. Drain potatoes and veggies.

5. In a large bowl combine chicken, veggies, sour cream and mayonaise. Mix well, add salt + pepper to taste.

6. Enjoy chicken salad on a hoggie bun, tostada or by itself with saltine crackers.