Grilled Panzanella Salad

Once again, this is one of those recipes where the photo does not do it justice.  This is a fantastic salad and it's surprisingly is loaded with flavor.  I borrowed some ideas from Ina Garten (using a fresh roasted pepper and using slices of bread rather than cubes) and added some things as well.  What makes this different is grilling the bread, peppers and onions which gives the salad a nice charred flavor. Give this a try at your next barbeque!

Grilled Panzanella Salad

Ingredients:

1 baguette cut into 1 inch slices

1/2 cup kalamata olives

1 english cucumber cut into chunks

1 red pepper
1 small red onion
1 pound fress mozzarella, cubed
1 large tomato, seeded and cubed

About 10 fresh basil leaves

extra virgin olive oil for drizzling

Dressing:

3 tbsp red wine vinegar
1 tsp. honey

1/4 cup extra virgin olive oil

1 clove of garlic minced or put through a press

salt and pepper

Directions:

1.  Drizzle bread slices and bell pepper with oil and sprinkle with salt and pepper.  Slice onion into rounds and season the round the same way.  Grill over medium heat until bread toasts and veggies get a nice char on both sides.  The pepper will get black and blistered  (which you want).  Put the pepper in a bowl covered with plastic wrap or in a brown lunch bag.  This will cause the pepper to steam and the skin will pull away from the flesh of the pepper.  When pepper is cool enough to handle, remove skin and seeds.  Slice into pieces.  Cut the onion rounds into pieces as well.  Place veggies in a large bowl.  Do not add the bread slices at this time, we will add them in at the end so they don't get soggy.

2. To the bowl with roasted pepper and red onion, add, cucumber, tomato, olives, mozzarella and basil. 

3.  In a small bowl add garlic, vinegar, and honey, beat with a whisk.  Slowly add olive oil while beating to create an emulsion.  Season with salt and pepper to taste.  Pour over veggies. 

4. When ready to serve add the bread to the veggies and toss. 

Enjoy!

Click here for a printable version of Grilled Panzanella Salad.

Grilled Panzanella Salad

Once again, this is one of those recipes where the photo does not do it justice.  This is a fantastic salad and it's surprisingly is loaded with flavor.  I borrowed some ideas from Ina Garten (using a fresh roasted pepper and using slices of bread rather than cubes) and added some things as well.  What makes this different is grilling the bread, peppers and onions which gives the salad a nice charred flavor. Give this a try at your next barbeque!

Grilled Panzanella Salad

Ingredients:

1 baguette cut into 1 inch slices

1/2 cup kalamata olives

1 english cucumber cut into chunks

1 red pepper
1 small red onion
1 pound fress mozzarella, cubed
1 large tomato, seeded and cubed

About 10 fresh basil leaves

extra virgin olive oil for drizzling

Dressing:

3 tbsp red wine vinegar
1 tsp. honey

1/4 cup extra virgin olive oil

1 clove of garlic minced or put through a press

salt and pepper

Directions:

1.  Drizzle bread slices and bell pepper with oil and sprinkle with salt and pepper.  Slice onion into rounds and season the round the same way.  Grill over medium heat until bread toasts and veggies get a nice char on both sides.  The pepper will get black and blistered  (which you want).  Put the pepper in a bowl covered with plastic wrap or in a brown lunch bag.  This will cause the pepper to steam and the skin will pull away from the flesh of the pepper.  When pepper is cool enough to handle, remove skin and seeds.  Slice into pieces.  Cut the onion rounds into pieces as well.  Place veggies in a large bowl.  Do not add the bread slices at this time, we will add them in at the end so they don't get soggy.

2. To the bowl with roasted pepper and red onion, add, cucumber, tomato, olives, mozzarella and basil. 

3.  In a small bowl add garlic, vinegar, and honey, beat with a whisk.  Slowly add olive oil while beating to create an emulsion.  Season with salt and pepper to taste.  Pour over veggies. 

4. When ready to serve add the bread to the veggies and toss. 

Enjoy!

Click here for a printable version of Grilled Panzanella Salad.

Chicken Salad

I've never made chicken salad before this weekend.  I don't know why, maybe it's because I'm not a big fan of tons of mayonaisse.  I don't mind a little on my sandwich but potato salads that have a ton of it or tuna that is swimming in it, I don't know, it grosses me out.  This definitely has mayo in it but it's cut by sour cream and it's so much better than all mayo.  Trust me.  The chicken is roasted instead of poached and what a difference it makes.  Throw in some extra breasts and save the chicken for other recipes.  I did and it's come in handy already. The recipe is by Ina Garten's and I made a couple of small changes.  I'll post what I did here and you can click on the link for the original recipe.


Chicken Salad

http://www.foodnetwork.com/recipes/chicken-salad-contessa-recipe/index.html

Ingredients:


2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves (or walnuts)
2 stalks celery, diced
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon dijon mustard
1 tablespoon chopped fresh parsley
¼ cup scallions or chives
1 cup green or red grapes, cut in half
Lettuce leaves, for serving

Directions:

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Shred the chicken with two fork or with your fingers.
Meanwhile, toast the pecans in a pan and set aside to cool.

For the dressing, mix together the mayonnaise, sour cream and mustard.  Add salt and pepper to taste . Fold in parsley and chives.

Place the shredded chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well.  Serve on a bed of lettuce leaves.

Chicken Salad

I've never made chicken salad before this weekend.  I don't know why, maybe it's because I'm not a big fan of tons of mayonaisse.  I don't mind a little on my sandwich but potato salads that have a ton of it or tuna that is swimming in it, I don't know, it grosses me out.  This definitely has mayo in it but it's cut by sour cream and it's so much better than all mayo.  Trust me.  The chicken is roasted instead of poached and what a difference it makes.  Throw in some extra breasts and save the chicken for other recipes.  I did and it's come in handy already. The recipe is by Ina Garten's and I made a couple of small changes.  I'll post what I did here and you can click on the link for the original recipe.


Chicken Salad

http://www.foodnetwork.com/recipes/chicken-salad-contessa-recipe/index.html

Ingredients:


2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves (or walnuts)
2 stalks celery, diced
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon dijon mustard
1 tablespoon chopped fresh parsley
¼ cup scallions or chives
1 cup green or red grapes, cut in half
Lettuce leaves, for serving

Directions:

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Shred the chicken with two fork or with your fingers.
Meanwhile, toast the pecans in a pan and set aside to cool.

For the dressing, mix together the mayonnaise, sour cream and mustard.  Add salt and pepper to taste . Fold in parsley and chives.

Place the shredded chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well.  Serve on a bed of lettuce leaves.

Antipasta Salad

Thanksgiving is of course, an American Holiday, but if you're Italian-American your Thanksgiving Feast will not be complete without some sort of Antipasto, which is a first course, served before the pasta course. Most people have platters of rolled up meats, chunks of cheeses and olives and maybe some pickled vegetables. For as long as I can remember our Antipasta (always ended it with an A instead of an O) was always different and I wouldn't have it any other way. My mother told me that my Aunt Carol (from my Mom's side of the family) started this tradition but I have yet to find out the story behind it. Instead of rolling our cold cuts and arranging them on a platter, we slice our meats and add it with the cheese, peppers, artichokes and lots of other good stuff and put it into a large bowl like you would a salad. We add some olive oil and let the flavors blend together overnight.  The result is amazing! Eat this with some good Italian bread and you have a filling meal right here. I hope you try it this way next time!

Antipasto Salad

Serves 12 (or more) as a first course

Ingredients:

1 1/2 lbs boiled deli ham, sliced into strips
1 lb genoa salami, sliced into strips
1 stick pepperoni (ask to have it sliced thin)
1 stick soppresata (ask to have it sliced thin)
2 cans black olives, drained
1 jar spanish olives, drained (sometimes we use sicilian olives - use whatever you like or are in the mood for)
1 jar pepperoncini
1  half moon of provolone, sliced into small chunks
6 stalks of celery, peeled and sliced across so they look like half moons
3 jars marinated artichoke hearts with juice
3 jars roasted peppers packed in oil, sliced into strips
2 cans anchovies

*If you can't find soppresata or pepperoni dried sausage (hot and sweet) can be used instead.

Directions:

Toss all ingredients together in a very large bowl. If the ingredients are packed in oil add to the bowl, if packed it water or vinegar, discard.  Drizzle in some olive oil while mixing to create a nice coating without making it too oily.  Refrigerate overnight.  Serve as a first course with Italian bread.

Antipasta Salad

Thanksgiving is of course, an American Holiday, but if you're Italian-American your Thanksgiving Feast will not be complete without some sort of Antipasto, which is a first course, served before the pasta course. Most people have platters of rolled up meats, chunks of cheeses and olives and maybe some pickled vegetables. For as long as I can remember our Antipasta (always ended it with an A instead of an O) was always different and I wouldn't have it any other way. My mother told me that my Aunt Carol (from my Mom's side of the family) started this tradition but I have yet to find out the story behind it. Instead of rolling our cold cuts and arranging them on a platter, we slice our meats and add it with the cheese, peppers, artichokes and lots of other good stuff and put it into a large bowl like you would a salad. We add some olive oil and let the flavors blend together overnight.  The result is amazing! Eat this with some good Italian bread and you have a filling meal right here. I hope you try it this way next time!

Antipasto Salad

Serves 12 (or more) as a first course

Ingredients:

1 1/2 lbs boiled deli ham, sliced into strips
1 lb genoa salami, sliced into strips
1 stick pepperoni (ask to have it sliced thin)
1 stick soppresata (ask to have it sliced thin)
2 cans black olives, drained
1 jar spanish olives, drained (sometimes we use sicilian olives - use whatever you like or are in the mood for)
1 jar pepperoncini
1  half moon of provolone, sliced into small chunks
6 stalks of celery, peeled and sliced across so they look like half moons
3 jars marinated artichoke hearts with juice
3 jars roasted peppers packed in oil, sliced into strips
2 cans anchovies

*If you can't find soppresata or pepperoni dried sausage (hot and sweet) can be used instead.

Directions:

Toss all ingredients together in a very large bowl. If the ingredients are packed in oil add to the bowl, if packed it water or vinegar, discard.  Drizzle in some olive oil while mixing to create a nice coating without making it too oily.  Refrigerate overnight.  Serve as a first course with Italian bread.

Turn your leftovers into an Amazing Bistro Salad!

How much have you paid for a salad at a cafe or bistro? Not your boring side salad but a gourmet salad with all the best ingredients? Maybe some chicken, artichoke hearts, kalamata olives, sundried tomatoes, fresh mozzarella? Maybe toasted walnuts and feta, grapes and heirloom tomatoes? You can pay anywhere between $8 and $15 for a loaded salad like that. If you make it out of your leftovers it can cost you nothing at all. Use your imagination and look through your fridge and pantry and see what you can come up with.

I had leftover chicken cutlets that I sliced, some boiled cellantani/cavatappi pasta (that didn't have any sauce on it), farmer's market tomatoes, kalamata olives, fresh mozzarella, red onion, artichoke hearts with stems (from trader joe's) and a great salad mix. This was a fabulous salad and I can think of so many ways to mix it up. Items that I already have on hand, roasted peppers, salami or ham slices, chick peas or kidney beans, cheddar cheese. I can go on and on! Your options are really endless.

Next time you think about throwing away your leftovers try to put them together in a way that will make a new and exciting salad!

Turn your leftovers into an Amazing Bistro Salad!

How much have you paid for a salad at a cafe or bistro? Not your boring side salad but a gourmet salad with all the best ingredients? Maybe some chicken, artichoke hearts, kalamata olives, sundried tomatoes, fresh mozzarella? Maybe toasted walnuts and feta, grapes and heirloom tomatoes? You can pay anywhere between $8 and $15 for a loaded salad like that. If you make it out of your leftovers it can cost you nothing at all. Use your imagination and look through your fridge and pantry and see what you can come up with.

I had leftover chicken cutlets that I sliced, some boiled cellantani/cavatappi pasta (that didn't have any sauce on it), farmer's market tomatoes, kalamata olives, fresh mozzarella, red onion, artichoke hearts with stems (from trader joe's) and a great salad mix. This was a fabulous salad and I can think of so many ways to mix it up. Items that I already have on hand, roasted peppers, salami or ham slices, chick peas or kidney beans, cheddar cheese. I can go on and on! Your options are really endless.

Next time you think about throwing away your leftovers try to put them together in a way that will make a new and exciting salad!

Grilled Corn Salad

Here is another side dish from our Kentucky Derby Party. This is a great alternative to corn on the cob. It's easy to eat and has some new flavors added to it. This recipe can easily be doubled so give this a try at your next barbeque! Sorry about the picture. I had to crop it because I took the picture after half of it was gone and it just looked funny in the big bowl half empty!


Grilled Corn Salad

Serves 4-6 as a side dish

4 ears fresh corn, husks removed
1 red bell pepper, roasted (can use from jar)
½ red onion diced
1 lemon, juiced
1 lime, juiced
Salt & Pepper to taste
Chopped parsley (optional)

Brush corn with olive oil on all sides. Sprinkle w/ salt & pepper, reserve extra oil. While grilling corn (directly on grill), chop onion, parsley, and red pepper. Combine in a bowl. Add lemon & lime juice. When corn is cooked (should have char marks) remove kernels w/ a knife and add to bowl. Add the rest of oil and adjust seasonings. Add more oil if needed.

Grilled Corn Salad

Here is another side dish from our Kentucky Derby Party. This is a great alternative to corn on the cob. It's easy to eat and has some new flavors added to it. This recipe can easily be doubled so give this a try at your next barbeque! Sorry about the picture. I had to crop it because I took the picture after half of it was gone and it just looked funny in the big bowl half empty!


Grilled Corn Salad

Serves 4-6 as a side dish

4 ears fresh corn, husks removed
1 red bell pepper, roasted (can use from jar)
½ red onion diced
1 lemon, juiced
1 lime, juiced
Salt & Pepper to taste
Chopped parsley (optional)

Brush corn with olive oil on all sides. Sprinkle w/ salt & pepper, reserve extra oil. While grilling corn (directly on grill), chop onion, parsley, and red pepper. Combine in a bowl. Add lemon & lime juice. When corn is cooked (should have char marks) remove kernels w/ a knife and add to bowl. Add the rest of oil and adjust seasonings. Add more oil if needed.