Grilled Vegetable Sandwich

My favourite way to enjoy grilled vegetables is to pile them high on a toasted piece of rosemary focaccia.  I have been making this open face sandwich for years, and it has always been a favourite with my friends and family.  Even if you are not a vegetarian you can appreciate the layers of flavour, colour and wonderful texture that this sandwich has to offer.  I made a rocket pesto mayonnaise to spread across the toasted bread and I topped the sandwich with goats cheese, balsamic drizzle and fresh chopped parsley.

This sandwich is so easy to make and can be prepared in advance.  Slice your favourite vegetables and lightly toss them in a bowl with some extra virgin olive oil, salt and pepper.  Grill the vegetables until desired doneness and set aside until they are at room temperature.  While your bread is toasting and your vegetables are cooling, it is the perfect time to make a wonderful pesto mayonnaise to bring this sandwich together. 

Rocket Pesto Mayonnaise

1/2 cup toasted pecans
4 cloves of garlic
2 cups of rocket/arugula greens
1/4 cup parmigiano cheese
1/4 cup of extra virgin olive oil
1/4 cup mayonnaise
salt and pepper
juice of 1 lemon

Mix all ingredients in food processor until smooth and spread desired amount over your toasted bread.  Layer your vegetables and garnish with the goat cheese, drizzle and fresh chopped parsley.

Buon Appetito!

Homemade Gnocchi in Tomato Basil Sauce

Gnocchi means "lumps" in Italian and by looking at the above picture I think that the description is quite accurate. This delicious dish is made with potato, eggs, flour, salt, pepper and parmigiano cheese and can be topped with your favourite sauce.  Today I decided to keep it simple, and paired it with a sweet tomato basil sauce.  I dedicate this classic dish to my Mother because I know it is her favourite.

Ingredients
Serves 6

4 large potatoes
4 cups of flour
4 eggs
1/2 cup parmigiano
salt and white pepper

Peel and slice potatoes and boil until soft.
Drain potatoes and squeeze through a ricer into a large bowl.
Add all other ingredients and mix with your hands until formed into a dough ball.
Flour a cutting board and place dough onto it.
Cut dough into 6 equal size lumps.

Using both hands, move the dough in a  back-and-forth motion, exerting light downward pressure and roll the dough into a rope.  The rope should be 1/2 inch thick. Flouring the dough if necessary as you roll to keep it from sticking.

Cut each rope into 1 inch long lumps.

Place gnocchi onto a floured sheet pan and in the fridge until needed.

When ready, add gnocchi into a pot of salted water and cook until done.

Toss in your favouite sauce.

 Note:  Gnocchi is ready when the lumps float to the top of the pot.

Buon Appetito!

Prosciutto Wrapped Chicken Stuffed with Sage Leaves and Provolone

If you are tired of ordinary chicken dishes, this is a great recipe for you.  It takes 5 minutes to prepare and 35 minutes to bake.  I am not sure how something so easy can taste so amazing, but it does.  My husband was making moaning sounds whilst eating this dish, so I know I must make it again. 

Just when I thought this dish couldn't get any better, I decided to make a sherry cream sauce to drizzle over the sliced chicken after I placed it on the platter.  I definitely recommend taking the extra step to bring this dish to a whole other level.




Ingredients

4 large boneless chicken breasts
12 fesh sage leaves
1 tbsp extra virgin olive oil
8 slices of sliced prosciutto
4 slices of provolone cheese
salt and pepper

Slice the chicken breasts in half.
Stuff each breast with 3 sage leaves and 1 slice of cheese.
Wrap 2 slices of prosciutto around each chicken breast.
Bake in a 400 degree oven for 35 minutes.
Let rest for 5 minutes.
Slice chicken and place on a platter.

Sherry Cream Sauce

1 tbsp butter
2 minced shallots
1/2 cup sherry
1/4 cup chicken stock
1/4 cup heavy cream
1 tsp paprika
salt and pepper to taste

Melt butter.
Saute shallots for 2-3 minutes.
Deglaze pan with sherry.
Add chicken stock and cook for 5 minutes.
Add cream, paprika, salt and pepper.
Cook until sauce is thick.


Buon Appetito!

Grilled Club Panini

After having such an amazing lunch using my new grill, I wanted to use the griddle side for making an Italian version of an old favourite, the club sandwich.  I cooked the pancetta on the griddle and set it aside while I made my paprika aioli and guacamole.  I like to organize all my ingredients first so I don't burn the bread when I am grilling the sandwiches.  I used old cheddar, rotisserie chicken and romaine lettuce for the heart of the sandwich and a 7 grain rustic sliced bread to hold this gorgeous club together.

This club sandwich with my Italian influence was so good I wanted to share the aioli and guacamole recipe for your sandwich making pleasure.  If you have a craving for an old classic with a new twist, this sandwich with satisfy all your eating needs.


Paprika Aioli

1/2 cup mayonaisse
juice and zest of 1 lemon
1 tbsp smoked paprika - I toasted it first in a pan to bring out the intense flavour
splash of extra virgin olive oil
3 cloves of minced garlic
salt and pepper to taste

Guacamole

1 avocado - mash with a fork
juice of 1/2 lemon
1 small tomato- diced
chopped parsley
splash of hot sauce
salt and pepper to taste

I stacked all the ingredients on the bread and grilled it on the pancetta greased griddle until crispy. 

Buon Appetito!

Grilled Garlic Shrimp Skewers

I recently purchased an indoor grill/griddle that sits over the elements on my stove top or on my barbecue, and I wanted to test it out.  I wanted to test out the grill side first, making my garlic shrimp skewers that I  had marinating in the fridge all morning.  I really enjoy making grilled shrimp skewers because they are so versatile, full of flavour and my favourite shellfish to eat.   

Until now I have never been a fan of indoor grilling at home but this indoor grill/griddle is the best I have come across and I can't wait to make my pancetta and chicken panini on the griddle side for dinner. If any of you are interested in this product I purchased it at my local Costco for the low price of $22.99.  It is amazing to me that something so affordable and easy to use can work so well. I love great finds and thought that I would share my good fortune. 

Note: Although it may sound like it, this is not a paid advertisement, I just really liked the grill!

Buon Appetito!

I can't believe they are not fried chicken wings

Chicken wings are a favourite in my house, and I have found a great way to make them for my hubby without all that frying.  I am so excited to share recipe with everyone, so you can experience these succulent flavourful gems at your next party, gathering or any night of the week.

Ingredients for the dry rub

In a coffee grinder or mortar and pestle grind or mix the following spices:
2 tbsp rosemary
2 tbsp montreal steak spice
2 tbsp garlic powder
2tbsp onion powder
1tsp mustard powder
1 tsp cayenne pepper
1 tsp black pepper
1/4 tsp cumin powder
1/4 tsp paprika

I usually triple this recipe and store the dry rub in my pantry.

• Preheat oven to 425 degress.
• Line a baking sheet with parchment paper and set aside.
• Make sure to pat the chicken wings dry with paper towels
• In a bowl toss the chicken wings in the dry rub mixture, covering all sides.  
• Place chicken wings on baking sheet with the top side down.
• Bake in a 425 degree oven uncovered for 1 hour. After they are cooking for 1/2 hour turn wings over.

Buon Appetito!