Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 2 slices bread
• Butter
• 2 ounce fresh mozzerella
• 1 tablespoon pesto

Directions:

Assemble sandwich by smearing insides of bread slices with pesto and outside with butter. Layer the mozzarella slices over the top the pesto and then place another piece of bread on top to make the sandwich. Place sandwiches on the hot skillet or panini press. Turn after 2 to 3 minutes or when golden brown. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Makes 1 sandwich.

Nutrition:

Substitutions:

Recipe courtesy of Tyler Florence .

Read my review of this recipe.

Ingredients:

• 1 tablespoon cup olive oil
• 1 celery stalk, chopped
• 1 medium eggplant, cut into 1/2-inch pieces
• Salt
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1(14 1/2-ounce) can diced tomatoes
• 3 tablespoons raisins
• 1/2 teaspoon dried oregano leaves
• Freshly ground black pepper
• 1/4 cup red wine vinegar
• 2 teaspoons sugar
• 1 tablespoon drained capers
• 1 loaf ciabatta bread, cut crosswise into 6 equal pieces
• 2 garlic cloves, peeled
• 6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Directions:

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.

Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.

To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

Makes 6 sandwiches.

Nutrition:

Substitutions:

Recipe courtesy of Giada De Laurentiis.

Read my review of this recipe.

Ingredients:

• 1 pound raw peeled and deveined small shrimp
• 1 celery stalk with green, leafy tops, coarsely chopped
• 1/2 small to medium yellow skinned onion, coarsely chopped
• 1/2 green bell pepper, seeded and coarsely chopped
• 1 clove garlic
• A handful parsley leaves
• 1 tablespoon Old Bay seasoning
• 1/2 teaspoon cayenne pepper or 1 teaspoon hot sauc
• 1 lemon, zested
• Salt and pepper
• 1 tablespoons extra-virgin olive oil
• 4 English muffins
• 1/4 cup mayonnaise or reduced fat mayonnaise
• 1/4 cup chili sauce or salsa or taco sauce
• Butter or Boston lettuce leaves

Directions:

Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add the Old Bay, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.

Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.

Makes 4 burgers.

Nutrition:

Substitutions:

I had a lot of issues with these burgers. First, there didn’t seem to be nearly enough shrimp compared to the veggies. I had to double the shrimp to get a good ratio. Second, the mixture was very wet. I added an egg and at least 1/2 cup (or more) panko bread crumbs to keep the burgers together. That being said, the burgers did taste really good - Seth loved them - I think the recipe just needs to be tweaked a little.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 8 to 10 fresh asparagus spears, washed and trimmed
• 1 tablespoon butter, divided
• Salt and pepper
• 2 slices pumpernickel bread
• 2 slices Jack cheese
• 1 or 2 tablespoons Thousand Island Dressing
• 3 slices red onion, cut into rings

Directions:

Blanch asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.

Melt 1/2 tablespoon butter in a large skillet over medium heat. Add asparagus and lightly saute for 3 to 5 minutes. Season with salt and pepper. Remove asparagus from pan and set aside. Butter 2 pieces of bread with the remaining 1/2 tablespoon butter. Place bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and lay 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of one slice of bread, rotating the spears. Place onion rings on top of asparagus and then top with second slice of bread . Cut sandwich in half.

Makes 1 sandwich.

Nutrition:

Substitutions:

Recipe courtesy of Paula Deen.

Read my review of this recipe.

Ingredients:

• Pizza dough, store bought or homemade
• 1/2 pound genoa salami
• 1/2 pound ham
• 1/2 pound cheese, provolone, mozerella, or american

Directions:

Divide dough into 2 balls. Roll each ball into a rectangle, about 12 inches x 8 inches. Layer meat and cheese onto the dough, and then roll up like a jelly roll. Pinch edges together and place on a baking sheet. Bake in a 400 degree oven for 20 to 30 minutes, until golden brown.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 1/2 bell pepper, chopped
• 1 cup leftover turkey, shredded
• 2 tablespoons cranberry salad
• 1 tablespoon mayo
• Salt
• 2 rolls

Directions:

Combine the pepper, turkey, cranberry salad, and mayo in a small bowl. Season to taste and serve on rolls.

Makes 2 sandwiches.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 4 portobello mushroom caps
  
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1 pound lean ground beef
  
• 1 small onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 jalapeno, seeded and chopped
  
• 2 tablespoons tomato paste
  
• 2 tablespoons dark chili powder
• 1 tablespoon steak seasoning blend
• 4 slices cheddar cheese
• 2 roasted red peppers, drained or 1 bell pepper
  
• 2 tablespoons chopped cilantro leaves or flat-leaf parsley or 1 teaspoon coriander
  

Directions:

Preheat grill pan or large nonstick griddle pan over medium high to high heat. Brush mushroom caps with damp towel to clean them. Combine Worcestershire sauce with balsamic vinegar, and brush mushrooms with dressing. Grill mushrooms on hot grill pan or griddle for 3 or 4 minutes on each side, until tender. Transfer to a plate and cover loosely with foil to keep warm.

Combine meat in a bowl with onion, garlic, jalapeno, tomato paste, chili powder and steak seasoning blend. Form meat into 4 large (1 1/2 inch-thick) patties. Grill meat 4 to 7 minutes on each side for medium-rare to well done burgers. Melt cheese over burgers during the last minute or 2 the meat is on the grill. A loose foil tent will help the cheese melt quicker.

If using roasted red peppers, grind the roasted red peppers in a food processor with cilantro, parsley, or coriander. If using a bell pepper, slice into strips and grill along side the burgers. Once grilled, grind in a food processor  with cilantro, parsley, or coriander.

To assemble, place a portobello cap-side-down on a plate and spread a spoonful or 2 of the ground roasted peppers into the cavity. Top with a chili-smoked cheese burger.

Serves 4.

Nutrition:

Substitutions:

I used ground turkey to make the burgers.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1 pound ground turkey
• 2 teaspoons maple syrup
• 1 tablespoon Dijon mustard
• 2 garlic cloves, grated
• 1/4 cup grated red onion
• 1/2 cup grated apple
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 teaspoon ground pepper
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup
• 1 large sweet onion, thinly sliced
• 4 hamburger rolls

Directions:

Mix together the first 9 ingredients. Shape into 4 equal patties.

In a small bowl, mix together the next3 ingredients: mayo, Dijon, and maple syrup. Set aside.

Heat a large skillet over medium low heat. Add a little oil and the onions. Saute gently until very soft and lightly brown, about 20 minutes. Increase the heat to medium high. Push the onions to the sides of the skillet and add the burgers to the center. Cook for about 5 to 7 minutes per side, or until cooked through.

Serve the burgers on buns, topped with caramelized onions and maple Dijon sauce.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 3 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar
• 1/2 teaspoon dry mustard
• 1 tablespoon coarse salt
• 5 pound pork roast, preferably shoulder or Boston butt
• 12 ounces beer, stock, or water
• 4 cloves garlic, chopped
• Barbecue sauce
• Rolls

Directions:

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as one hour or up to overnight, covered, in the refrigerator.

Preheat oven to 450 degrees. Unwrap pork and place in a roasting pan with sides about 2 inches high or in a Dutch oven. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees. Pour beer (or other liquid) over the top and add chopped garlic around the pork. Cover tightly with aluminum foil or with Dutch oven lid. Poke about 10 holes all over the top of the foil. Cook pork 2 1/2 hours longer. Remove the pork from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Combine with barbecue sauce until desired consistency is reached. Serve immediately with rolls or keep warm in a saucepan over low heat.

Makes about 10 sandwiches.

Nutrition:

Substitutions:

Seth loves these sandwiches with cole slaw on top.

Pork can also be made in a slow cooker. Rub the pork with the spice rub and allow it to rest at least an hour. Place in a slow cooker and fill with water until half of the pork in covered. Cook on low for 8 hours and then remove from the slow cooker and discard the water. Pull the pork, add the barbecue sauce, and either serve immediately, or return to the slow cooker on the warm setting.

Recipe courtesy of Tyler Florence.

Read my review of this recipe.

Ingredients:

• 1 red bell pepper, sliced into rings
• 1 medium onion, sliced into rings
• 4 cloves garlic, crushed
• 1 small zucchini, sliced
• 1 tablespoon olive oil
• 8 ounces cream cheese
• Kosher salt
• Freshly ground black pepper
• Challah, foccacia, or pita bread, for serving

Directions:

Preheat oven to 400 degrees F.

Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.

Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

Makes 1 3/4 cups.

Nutrition:

Substitutions:

Roasting time for me was only 15 minutes.

Recipe courtesy of Alton Brown.