My Recipe Collection

Roasted Chicken and Cheese Panini

Total time: 8 minutes

1 whole wheat sub roll (6 oz), sliced lengthwise
1 1/4 cup sliced boneless, skinless roasted or rotisserie chicken breast
1/2 cup sliced roasted red peppers
2 slices Gruyère cheese (2 oz)
6 fresh basil leaves
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Preheat broiler. Place rolls cut side down on foil-lined baking sheet. Broil 30 seconds to crisp bread. Remove from broiler.

Turn rolls over so cut side is up. Distribute chicken evenly on one half of roll and top with redd peppers. Place cheese on other half. Return to broiler 1 minute or until cheese is melted. Remove and place basil leaves on top. Close sandwich and press down. Cut in half and serve immediately.

Makes 2 sandwiches.

Whole Roasted Fish with Lemon and Oregano

Substitute red snapper if you can’t find sea bass, and tuck sprigs of fresh oregano, if you have any on hand, in the cavity along with the garlic and lemon.

Time: 40 minutes
Servings: 4

1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 teaspoon kosher salt, divided
2 whole sea bass (1 1/4 pounds each), cleaned by fishmonger
2 cloves garlic, sliced
8 thin slices lemon
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1. Preheat grill or broiler to medium-high and coat rack lightly with cooking spray.

2. Whisk together oil, lemon juice, oregano, pepper, and 1/2 teaspoon of the salt in small bowl. Set aside. Make 3 shallow vertical slits along each side of fish and rub with remaining 1/2 teaspoon salt. Brush inside of fish with oil mixture and stuff with garlic and lemon slices.

3. Grill fish 16 to 20 minutes, turning and basting twice with remaining oil mixture, until fish is golden brown and flesh begins to turn opaque. Let fish rest 10 minutes before serving.

Pork Souvlaki
by Prevention

Time: 30 minutes
Servings: 6

1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano, divided
1 teaspoon kosher salt, divided
2 pinches black pepper, divided
2 lb pork loin roast, trimmed and cut into 1″ cubes
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1. Preheat grill or broiler to high.

2. Whisk together oil, lemon juice, 1/2 teaspoon oregano, 1/2 teaspoon salt, and a pinch of pepper in small bowl and set aside. Thread pork cubes onto 12 skewers. (if using wooden skewers, soak them in water 30 minutes beforehand). Sprinkle skewers with remaining 1/2 teaspoon oregano, 1/2 teaspoon salt and a pinch of pepper.

3. Grill souvlaki 8 to 10 minutes, turning occasionally, until browned and just cooked through. Remove from heat and brush generously with oil mixture on all sides. Serve with pitas, tzatziki, chopped tomatoes, and onions.

Baked Shrimp and Feta
from Everyday with Rachel Ray
6 to 8 servings
Prep time: 10 min
Cook time: 40 min

2 pounds large shrimp, peeled and deveined
Juice of 1 lemon, plus wedges for serving
6 tablespoons extra virgin olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
1 cup tomato puree
2 tablespoons fresh oregano leaves, chopped
1 bay leaf
Salt and pepper
1/2 pound feta cheese, crumbled
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1. Preheat the oven to 350°. On a rimmed baking sheet, toss the shrimp with the lemon juice and arrange in a single layer. Set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, tomato puree, oregano, bay leaf and 1/2 teaspoon each salt and pepper. Lower the heat and simmer for 15 minutes.

3. Discard the bay leaf and pour the sauce over the shrimp; sprinkle the feta on top. Bake in the oven for 15 minutes, then place under the broiler until the feta is lightly browned, 3 to 5 minutes. Serve with the lemon wedges.

Swap it: Use basil or thyme in place of oregano.

Tapas de Portabela Asadas con Ensalada Caprese

Ingredientes:
1 tomate grande, cortado en cubos (apróximadamente 1 1/2 tazas)
1 taza de queso mozarela fresco cortado en cubos (apróximadamente 4 onzas)
2 cdas de cebollines finamente picados
2 cdas de albahaca fresca picada o 2 cucharadas de albahaca seca
1/8 de cdta de sal
1/4 de taza de salsa vinagreta
6 hongos portabela, sin los tallos (12 a 16 onzas)

Preparación:
Precalentar el asador o broiler. Mientras tanto, en un plato hondo, combina el tomate, el queso mozarela, los cebollines, la albahaca y dos cucharadas de la vinagreta. Untar el resto de la vinagreta en ambos lados de cada hongo. Colocar los hongos, con las escamas hacia abajo, en la parilla o colocarlos en una reja para hornear sobre una charola, a seis pulgadas del fuego. Cocer hasta que las orillas de los hongos comiencen a dorarse. Voltear las tapas de los hongos; rellenar cada una con la ensalada de tomate. Asar, con la cubierta del asador cerrada, o bajo el broiler, hasta que el queso mozarela comince a derretirse, apróximadamente dos minutos.

Carne Asada con Hongos Estilo Salisbury

Ingredientes:
1 lb de champiñones frescos
2 cebollas medianas
1 libra de carne molida
1/4 taza de pan molido sazonado
1 huevo grande
2 cdtas de salsa Worcestershire
1 cdta de sal
2 cdas de aceite de oliva
1/4 de cdta de pimienta negra molida

Preparación:
Precalentar el asador exterior. Cortar 12 onzas de los hongos en mitades (apróximadamente 4 tazas); guardar a un lado en un plato hondo grande. Utilizando un cuchillo o procesador, finament picar el resto de los hongos. Cortar las cebollas en cuñas; agregar al plato con las mitades de hongos; dejar a un lado. En un plato hondo, combinar los hongos finamente picados con la carne, el pan molido, el huevo, la salsa Worcestershire y 1/2 cucharita de sal; mezclar bien. Formar cuatro cilindros ovalados. Mezclar las mitades de hongos y las cuñas de cebolla con el aceite de oliva, pimienta y el resto de la sal. Colocar las verduras en un sartén perforado para asar, o en brochetas. Colocar las verduras y las carnes en el asador, apróximadamente a seis pulgadas del fuego. Asar hasta que las carnes estén cocidas y las verduras suaves, volteando las carnes una sola vez y moviendo los hongos de vez en cuando, apróximadamente 10 minutos. Servir las carnes cubiertas con la mezcla de hongos y cebollas.