ITALIAN BARBECUED BEEF SANDWICHES WITH HOT AND SWEET CAPRESE SALAD
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine all of the ingredients for the barbecue sauce in small pot and bring it to a boil over medium heat. Reduce the heat to low and cook until thickened, about 30 minutes. Cool completely and store in the refrigerator for a make-ahead meal.
- Reheat the sauce over medium-low heat to warm.
- Heat the stock in a skillet over medium heat until boiling. Reduce the heat to low, add the roast beef and simmer until the meat is warmed through but not dried out. When the liquids have just about evaporated, pour the barbecue sauce over the meat and stir gently to combine.
- Lightly toast or warm the bread. Pile the barbecue meat into the sub rolls and top with pickled chopped vegetables.
- Add the arugula, the cheese, tomatoes and basil to medium salad bowl. Douse with extra-virgin olive oil and season with salt and pepper, to taste. Toss to combine and serve with the beef sandwiches.
CAPRESE SALAD
For something fresh and Italian, make Rachael Ray's Caprese Salad recipe from 30 Minute Meals on Food Network; it's filled with tomatoes, mozzarella and basil.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
QUESADILLAS CON QUESO
Provided by Rachael Ray : Food Network
Categories appetizer
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture.
- Combine the cheeses and set aside.
- To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts. Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro.
- Preheat the oven to 375 degrees F.
- Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes. Let cool. Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture.
CAPRESE MEZZA LUNA IN 10 AND CHICKEN AND BROCCOLINI WITH ASIAGO SAUCE IN 15
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For appetizers, heat oil in a small pot with garlic until it bubbles, simmer a minute. Brush a skillet with garlic oil and heat over medium-high heat. Add the first tortilla and blister it 30 seconds, flip and cover half of the surface with arranged layers of mozzarella, basil and tomatoes, season with salt and pepper and fold over the quesadilla, cook 30 seconds on each side to set. Remove from pan and repeat. In less than 10 minutes, you'll have 4 half moons (mezza lunas). Cut into quarters and serve.
- Pour a couple tablespoons of remaining oil into a skillet over medium-high heat. Season the chicken with salt and pepper. Cook chicken 6 minutes on each side, turning once, until golden and juices run clear. While chicken cooks, heat 1-inch water over high heat in small high sides skillet, to a boil. Add salt and broccolini to the water and cook 3 to 4 minutes, drain and reserve. Meanwhile, heat 2 tablespoons butter over medium heat in a small sauce pot, stir flour into melted butter, cook 1 minute then whisk in milk and cook to thicken, about 2 to 3 minutes, stir in cheese and season with salt and pepper. Serve chicken topped with broccolini and pour sauce over top - in less than 15 minutes you have a low maintenance Chicken Divan!
RACHAEL RAY'S CAPRESE MEZZA LUNA (ITALIAN QUESADILLA)
Using only the ingredients in the well-known caprese salad (plus a tortilla), Ray comes up with a quesadilla that you will love eating. I made this is a dry skillet (omitting step 1) heating each side of the filled tortilla till it crisped up and showed brown spots. Ray uses quarters of these quesadillas as appetizers. I ate mine as lunch!
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a small pot with garlic until it bubbles, simmer a minute. Brush a skillet with garlic oil and heat over medium-high heat.
- Add the first tortilla and blister it 30 seconds, flip and cover half of the surface with arranged layers of mozzarella, basil and tomatoes, season with salt and pepper and fold over the quesadilla.
- Cook 30 seconds on each side to set. Remove from pan and repeat. Cut into quarters and serve as appetizers.
ITALIAN QUESADILLAS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.
- Preheat the oven to 250 degrees F.
- Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.
- Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.
- Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.
RACHAEL RAY'S PHILLY CHEESESTEAK
I got this recipe from Rachel Ray's 30 minute meals cookbook and loved it! I use sweet Maui onions, add grilled mushrooms and use Sara Lee's hoagie rolls for freshness. You can also substitute provolone cheese for Cheez Whiz instead.
Provided by Iron Woman
Categories High Protein
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a medium saucepan over medium high heat.
- Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
- Add onions and season with salt and pepper or steak seasoning blend.
- Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
- Heat a heavy griddle pan over medium high to high heat.
- Wipe griddle with a drizzle of oil using a paper towel.
- Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side.
- Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook.
- When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper.
- When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese.
- Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula.
- Pile the meat and onions into rolls on top of the cheese.
- The heat from the meat and onions will melt the cheese.
- Repeat for remaining servings and serve.
Nutrition Facts : Calories 939.5, Fat 57.5, SaturatedFat 24.2, Cholesterol 184.8, Sodium 903.3, Carbohydrate 38.8, Fiber 2.4, Sugar 4.5, Protein 63.6
GRILLED CAPRESE QUESADILLAS
Here's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to swap in mozzarella or feta for the goat cheese, or make your quesadillas heartier by adding grilled chicken. -Amy Mongiovi, Lititz, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Layer half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close. , Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 535 calories, Fat 25g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 8g fiber), Protein 25g protein.
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