Recipe Review from 5/14/2017

The Big News from last week is we brought home our newest addition to our little family.  While The Husband and I are thrilled, Andy-dog not so much.  I guess he didn't listen when I told him he was getting a little brother. 

Please meet Kepler!

7 weeks, 2 days in the pictures

Springer Spaniel

Nickname: Piranha Boy 

(he has a fondness for toes and ankles)

The Meal Plan from week of 5/14/2017:
It went out the window and I honestly don't remember how I got through the week.  I did make a couple new recipes though.


Chicken Antipasto Sandwich  (Whole Foods Co-op flyer) 
I made this for Mother's Day lunch to good reviews.  I had to make a modified version for my Dad as he doesn't care for artichokes or olives.  Easily enough accommodated and it was just a matter of making sure he got the right sandwich.   I had a tossed green salad as my side.

I roasted a chicken ahead of time, but a rotisserie or leftover chicken/turkey would work perfectly as well.  This actually made more than four sandwiches, and I had the leftovers the next two days for lunch.    Highly Recommended! 

1 cup chopped cooked chicken
1 6-oz jar marinated artichoke hearts
1/2 cup chopped pitted kalmata olives
1/2 cup slivered roasted red pepper (I used jarred roasted red pepper)
1/2 cup chopped fresh parsley
2 cups shredded Asiago cheese
1 large baguette or focaccia (I used ciabatta buns)
1/4 cup prepared pesto sauce
4 slices of ham (I used thinly sliced deli ham)

Drain the artichokes, reserving 1 tbsp of the marinade.  Place the chicken, artichoke hearts, reserved marinated, olives, peppers, parsley and cheese in a medium bowl and toss to mix.  Slice the focaccia or baguette in half lengthwise.  Spread the pest over one cut side and cover with the chicken mixture.  top with sliced ham and the remaining half of the beread.

Cut the sandwich in to four sections or wedges.  Heat a griddle or large cast iron pan over medium-high heat until hot (holding our hand an inch away will feel very hot). Lightly brush the top and bottom of the sandwich sections with olive oil and place in the hot pan, the place a second pan or heavy pot on top.  Cook for 2 minutes per side, until the cheese is melted and the bread is toasted.  You can also use a panini grill to heat the sandwiche.

My notes:  I put the ham on one side of the bun, the filling with cheese on the other, and toasted under the broiler until lightly browned.    


Kale and Mushroom Frittata  (Ckng Lght, March 2017)  vegetarian, gluten free
If you've been following me, you'll know we have chickens.  Which means we have a few eggs.  I've started looking for different ways to prepare said eggs because poached on a sourdough English muffin - while very tasty - can get a bit old. 

The thought of a frittata came to mind and The Husband was in the mood for mushrooms so I found this recipe.  The nice things about frittata's is they take a fraction of the time when compared to a quiche and they are gluten free.  The downside is, frittata's are a bit flatter and not so "fluffy" and sometimes, I just like the flavor of a baked crust. 

In a supper pinch, a change of pace for breakfast, look to the frittata. 

photo from CookingLight.com

2 large eggs
1/4 teaspoon freshly ground black pepper, divided 1/8 teaspoon kosher salt, divided
2 teaspoons olive oil
1/2 cup sliced cremini mushrooms
1/4 cup diced red pepper
1/2 cup loosely packed baby kale or spinach
1 tablespoon crumbled goat or feta cheese (I used crumbled goat cheese)

1. Preheat broiler to high, and set a rack 6 inches from the heat. 
    
2. Break eggs into a small bowl. Use a fork to beat them like a back-talking bass drum until completely blended and slightly frothy. Stir in half the pepper and half the salt. 
    
3. Heat olive oil in an 8-inch cast-iron skillet over medium-high. Add mushrooms to pan; sauté 4 minutes or until nicely browned. Stir in kale and remaining salt and pepper; sauté 30 seconds or until kale is just wilted. Add eggs; stir slowly and tilt the skillet a few times so runny parts hit the pan. After about 2 minutes, when the eggs are lightly browned on the bottom with a few shiny spots still on top, sprinkle with cheese. 
    
4. Place pan under broiler; broil 1 minute or until cheese softens and golden-brown spots appear on egg. Slide frittata onto a plate.