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Italian Grilled Cheese. Who doesn’t love a good grilled cheese? And, I know it’s totally Ameeeerican to make the classic: American cheese, mayonnaise and bread. But, why not change it a bit and use REALLY fresh and natural ingredients?!?!? Love it! There’s nothing more delicious than fresh and homemade ingredients. Soooo, go to your farmers market and get the freshest tomatoes and basil you can find, grab some mozzarella balls, and assemble this amazing meal. Basil & Oregano Pesto Ingredients 1 cup fresh basil leaves1/4 cup fresh oregano leaves (or just more basil leaves)1 garlic clove1/4 cup of walnuts1/8 teaspoon salt1/4 teaspoon pepper2-3 tablespoons olive oil How-To Put all of the ingredients in a food processor, blend and set aside.

Basil & oregano pestoMozzarella cheese, slicedTomato, slice. Put your griddle (or panini press) on medium heat.Spray with cooking spray.Assemble your sandwiches.Cook until lightly browned and the cheese has melted.Cut in half and serve right away. Servings: 3 sandwiches Related posts: Seared Scallops in a Mustard Cream Sauce - In the Kitchen with Stefano Faita. Recipes » Mains Feb 13, 2012 This fancy appetizer is the perfect way to start any dinner party. 6 sea scallops Salt and freshly ground pepper, to taste2 tbsp. vegetable oil1 tbsp. butter3/4 cup whipping cream (35%)1 tsp. grainy mustard Juice of 1/2 lemonPinch dried chili flakes, to tasteHandful Italian parsley, chopped1 to 2 tbsp. chicken stock, if needed Pat scallops dry with paper towel. Add oil to large fry pan over high heat.

To same fry pan, add butter. Yield: 2 to 3 servings. Blog» Italian-Inspired Mains for Your Easter Celebration This Easter, bring Stefano's fresh and simple Italian-inspired cooking to your holiday table and put a little spring in your celebration. Easy Leftover Recipes for Dinner Spin yesterday's meals into brand new favourites with any of these recipes. Recipes»AppetizersVegetarian Whipped Feta and Pepper Dip Made with feta and goat cheese, this rich and creamy dip is perfect with grilled pita bread. Recipes»Vegetarian Lemony Green Beans Recipes»Mains. Ratatouille's ratatouille. Tell me I’m not alone in this: You saw Ratatouille, fell in love with Remy (though you still jumped a foot in the air when you saw a significantly less-charming rodent scamper across your path on the way home) and found yourself with a pressing craving, not for the heavy and too-often soggy traditional Provençal ratatouille, but that kaleidoscope of spiraled colors they served to the haughty and (spoiler!)

Soon-humbled restaurant critic. I can’t believe how well this worked out. I also can’t believe I cooked a cartoon dish created by an imaginary rat. But I can believe I’ll be making this again tomorrow, because it’s delicious, seasonal, and an incredible cinch to make. We’re just getting to the point in the summer where all of the vegetables are readying themselves for their farmers’ market close-up, so the timing couldn’t be better. And here is where I will introduce you to d’oh! Ratatouille’s Ratatouille As envisioned by Smitten Kitchen Preheat oven to 375 degrees F. Home made Pizza! Pizza recipe from Katrien of QenBlue Riiiiing, riiiiiing…. - Pizza Han, how can I help you?

- Good evening, I would like to make an order… one special, one margarita and one vegetarian please. - Ok… delivery address? - Flat 2B, 27 Union Street. - Ok madam… your order will be there in 40 minutes - Thank you. …. click. Ok… maybe it’s not as quick as that to make a pizza, but it certainly is that easy! And so the story goes: The pizza dough • 500g white bread flour • 350ml lukewarm water • 11/2 teaspoon or 1 sachet (8g) of dried yeast • A pinch of sugar • 4 tablespoons olive oil • 11/2 teaspoon salt • 1 teaspoon herbs (basil, oregano, thyme, mint etc) optional. Put all the liquid ingredients (the lukewarm water and the olive oil) into a big bowl and add the yeast, the sugar (and the herbs).

In the meantime mix the flour and the salt and start adding them little by little (not all in once) into the bowl, using a spoon and a circular movement. Divide the dough in two. Enjoy! Ντριιιιν, ντριιιιν.... - Μάλιστα. Skillet Ziti - From Americas Test Kitchen to Mine. A few weeks ago, I caught this current episode on America's Test Kitchen, and so I bookmarked the recipe. Fast forward to last week, when I had come home from work and my sister-in-law was cooling off from the Missouri heat visiting us in California. My husband wasn't going to be home for dinner, and the two of us preferred to stay home. Bingo! I have lots of fresh basil and zucchini in our backyard. I had just purchased a refrigerator staple of fresh mozzarella.

I tend to hoard pasta, and while I didn't have ziti pasta, I had a bag of rigatoni. I try to keep at least one can, each, of tomato products in my pantry. I decided to add one zucchini (from our garden) to this recipe, for a little extra crunch and to "healthify" it a little more. America's Test Kitchen used the kind of grated mozzarella that comes wrapped in plastic. I simply sliced the mozzarella thin (like 1/2") The sauce is very easy to make, by sauteing the garlic and red pepper flakes in some olive oil.

Cheers! Print recipe. Eclectic Recipes & BBQ Bacon Swiss Grilled Chicken. Grilled chicken is a staple in our house. I think it is for almost everyone. Grilling chicken is an incredibly healthy and tasty way to cook it. But who wants plain grilled chicken every night? It can get a little boring, so I like to spice it up. For these grilled chicken breasts, I added some of my favorite BBQ sauce, and then some thick sliced crispy bacon (I used a spicier black pepper bacon). So for our chicken breasts, I added the same ingredients, but also added some fresh sliced jalapeno peppers underneath the cheese. These chicken breasts go great with a fresh salad as shown, but would also be wonderful in a sandwich with some fries on the side. I added this along with 4 more great grilled chicken recipes you can find here on the Best Grilled Chicken Recipes page at Tablespoon.com.

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