Fajita Panini

Last Christmas I got a panini press. It's been ok - just trying to figure it out with as less mess as possible.

I also got/get the Food Network Magazine - It's been ok - just trying to figure that out with as less mess as possible, too. In each magazine they have little booklets that you can remove. In each booklet are 50 recipes - all focused on one thing such as, pasta sauce, pizza, after-school snacks, summer drinks, burgers, etc... (If I could just get these little booklets, and forget the magazine, I would!)

So, in their October 2010 magazine, Food Network inserted their booklet on..... 50 PANINI!

It totally rekindled my love for panini.

Last night I made Fajita Panini -

Yes. Fajita Panini.

I followed their instructions - which are so simple.

1. Brush the inside of a split sub (I used a crusty loaf of bread) with olive oil.

2. Fill with sliced grilled chicken (I used rotisserie chicken), sauteed peppers and onions, and shredded pepper jack cheese (I used sliced pepper jack).

3. Press and cook until golden.

So your list of ingredients looks something like this:

-- Sliced Chicken Breast (Rotisserie, Grilled, or even that kind you can find in the frozen section in the grocery store that's already cooked, you just reheat, do you know what I mean?)

-- Sliced Onions & Peppers (I used half of a red onion, a quarter of both red & green peppers)

-- Pepper Jack Cheese (sliced, shredded or slivered :))

-- Bread of Choice

-- olive oil for brushing

Then:

Heat your panini press. I heated mine to about 350 degrees. (if you are cooking on the stove, preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook for 3-4 minutes on each side -- that's all from FN Mag)

Sautee your onions and peppers in a little bit of olive oil (i used butter, yum), about 5-8 minutes.

It's really all about assembly after that. Put as much chicken, onions, peppers, cheese as you like. Press it like a panini and cook for 3-5 minutes, or until cheese is melty.

I think next time I will put another slice of cheese on it - and I had cilantro, which I totally forgot to put on it. But I think it would have been so good in it, too.

Hope you enjoy this as much as we did!!

Steak Sandwiches with Sauteed Mushrooms, Spinach and Roasted Garlic Mayo

To serve 4
1 teaspoon Olive Oil
1 whole head of Garlic, paper on for Roasted Garlic Mayo
1/2 cup Mayo
1/2 ts Lemon juice, optional
1 Garlic clove, minced
1 tbs. Butter
8 oz White Button Mushrooms, thinly sliced
1 medium Onion, thinly sliced
1 tbs. Red Wine or Red Wine Vinegar
1 bag (10 oz) Baby Spinach
8 slices crusty Bread (I used Sourdough Rolls) toasted
4 slices Swiss Cheese, optional

To make the Roasted Garlic Mayo:
Preheat oven to 400. Take a whole head of garlic, paper on and slice it in half, width wise. Drizzle the cloves with olive oil. Wrap in aluminum foil and roast in oven for 30-35 minutes, or until they are caramelized, soft and slightly brown. Your house will smell amazing! Let cool.
Once cooled, remove the roasted cloves using a fork, and put in a bowl. For 1/2 cup of mayo, I used about 6 cloves. They are very mild and delicious once roasted. If you want, start with a few and taste test until you have the flavor you want!
Once mashed, mix with the mayo and about 1/2 ts lemon juice. I also added a tiny bit of salt and pepper. Set aside.

Grill or cook your steaks to your desired doneness. We like ours Medium. Once cooked, let rest.

In a skillet, add 1 tbs olive oil. Add onions and cook until softened. Add mushrooms. Season with salt and pepper. Cook until mushrooms are brown. Add minced garlic during last 5 minutes of cooking. Turn off heat. Add red wine and a pat of butter. Just do it, it's delicious!

Thinly slice the steaks against the grain. Spread Roasted Garlic Mayo on one side of the bread, top with sliced Steak. Add the Onion/Mushroom mixture. Top with fresh Baby Spinach, and to hold it all together, the Swiss Cheese. Top with remaining slice of bread.


Recipe adapted from Everyday Food, May 2010

chicken salad

4 split (2 whole) chicken breasts, bone-in, skin-on

2 tbs. olive oil
Kosher salt and freshly ground black pepper
1/2 cup good mayonnaise

1 tbs. whole grain Dijon mustard
1 tablespoon chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes, cut in 1/2

1/2 cup toasted, sliced almonds

*and a note: If my husband wasn't allergic to onions, I would have thrown in a green onion or two..

It is so easy to make this salad using either regular boneless, skinless chicken breasts, or canned chicken. I'll tell ya though.. the roasted chicken adds a whole world of flavor.. you will never get that from canned or boneless/skinless chicken. It's well worth it, I promise.

Directions

Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan 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 the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, Dijon, tarragon leaves, celery, grapes, almonds, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

adapted recipe from Ina Garten, Barefoot Contessa, Food Network

HAM & CHEESE TURNOVERS

1 pkg refrigerated pizza dough
8 ounces deli ham, thinly sliced - or your favorite deli meat
4 ounces swiss cheese, or your favorite cheese
1/2 red onion, cut into rings
your favorite mustard, dijon, regular, whole-grain
2 tsps whole-grain mustard
2 T extra virgin olive oil
1 small head romaine, rut into bite-size pieces

heat oven 400 degrees.
roll the pizza dough out and cut into 8 triangles.
stack a piece of hame, cheese, and onion on the bottom of each triangle. spread your favorite mustard on top. roll the dough up around the filling. (some of the filling will stick out the ends.)
bake until golden and crisp, about 20 minutes.
combine the whole-grain mustard and oil in a medium bowl and toss with romaine. serve with the turnovers.

Aubrey (a blog-follower & contributor) wrote:
Turnovers were GREAT! Jeff thought that ham and cheese sounded too boring so I added marinated artichoke hearts and roasted red bell peppers. YUMMY!!! We also happened to have a really good Sierra Nevada Stone-Ground Stout Mustard and it was super good in the salad. What a simple and yummy dressing. I added pepper and parmesan cheese to the salad too. Seriously a wonderful and fast dinner. The best part is that we were all in the kitchen making it together. Thank you again for the wonderful recipe blog. We'll use it often.

adapted from a recipe found in real simple april 2008
kid friendly: omit onion and your favorite mustard in the turnover.