Mediterannean Grilled Chicken Hummus Panini

For the past few months or so, my co-worker Donna and I have been doing demos together on the weekends at my local ShopRite.  These next few weeks we are focusing on getting and staying healthy for the New Year.  I wanted to use a few new products in the store to create this delicious and healthy panini.  Everyone just loved it and the buzz is still going around the store about how good this sandwich was!
The products we used in the sandwich were Sabra Spreads and Brooklyn Bred Bistro Buns.  Credit also goes to Karla in our Cheese Department for suggesting the best Provolone Cheese that brought this sandwich over the top!

You will need:
Extra Virgin Olive Oil or butter, softened 4 squares of Brooklyn Bred Bistro Buns 6 Tbsp. Sabra Spread Sea Salt and Cracked Black Pepper 1/2 lb. grilled chicken, (you can use Rotisserie Chicken) or Deli Chicken or Turkey Slices of Imported Provolone Cheese (we used Auricchio) Thinly sliced English cucumber Marinated Roasted Red Peppers Sliced Kalamata Olives Crumbled Feta Thinly sliced red onion

1. Preheat grill pan or panini press.  We improvised at the store.  We used a skillet and placed foil on the bottom of a heavy pot to press the sandwich.  Brush olive oil or butter on one side of each Bistro Bun.  On the other side of each square, spread a thin layer of Sabra Spread.  Place buns hummus side up and layer on chicken, provolone cheese, cucumber, roasted peppers, kalamata olives, feta and red onion.  Close with top pieces of bread with olive oil or butter sides facing up.

Place sandwich carefully onto hot grill pan butter side down.  Grill for about 3-5 minutes, until toasted and grilled on the bottom.  Flip and grill for an additional 3-5 minutes.  Place a heavy pot or skillet on top of the sandwich to help press it together.

Cut each sandwich in half and serve warm.

This is NOT a sponsored post.  Opinions are strictly my own. Recipe adapted from Picky Palate

Colavita Summer Grilling Recipes + Giveaway!

Most of us have been to wine tastings.  It's a fun and interesting way to try new wines, pair them with food and expand your tastebuds.  Have you ever thought of having an Olive Oil Tasting?  The generous folks at Colavita asked me to host a Summer Grilling party with olive oils, cheeses and dessert - all made on the grill!  I received some olive oils from around the world to pair with these delicious summer recipes.  
We started off with Classic Brushcetta on crispy, grilled semolina bread to get the party started!

Classic Italian Bruschetta
8 Roma tomatoes, peeled, seeded and diced 1/3 cup Vidalia onion, minced 2 cloves garlic, minced 1/3 cup fresh basil leaves 1 Tbsp. red wine vinegar 1 Tbsp. Colavita Extra Virgin Olive Oil Salt and pepper to taste Grana Padano or Parmigiano Reggiano slivers Semolina bread
Bring a medium pot of water to a boil.  Cut an "X" in the bottom of each tomato.  Submerge in water for about 1 minute.  Rinse in cold water and peel.  Remove core and seeds and cut into cubes.  Add onion, garlic, basil, vinegar, olive oil and salt and pepper.  Let marinate for at least one hour.  Grill slices of semolina until lightly charred.  Brush with a small amount of olive oil and top with tomato mixture.  Top with slivers of cheese.
Before the main course, we tasted some of the olive oils from around the world.  It's a nice way to break the ice and get some good conversation going!  It was interesting to see what everyone liked!  Some are peppery while others have a strong fruit flavor that finishes off differently as you taste.
Just cut up some cubes of crusty bread, pour each of the oils into a small dish and start dunking!

  For the main course grilled, boneless chicken breasts.

Chimichurri Chicken  Chimichurri is an essential part of Argentinean cuisine; a bowl of chimichurri can be found on every dinner table. Chimichurri is typically served with steak, but it's also great on grilled fish and chicken.
Chimichurri can also be used as a marinade.  I made a double batch.  One to marinate the chicken and another batch to serve on the side.  This marinade has so much fresh flavor and really made this grilled chicken unforgettable! 5 large boneless chicken breasts, trimmed, halved horizontally and pounded thin. 1 cup fresh Italian parsley 3-4 garlic cloves 2 Tbsp. fresh oregano or 2 tsp. dried 1/2 cup Colavita Spanish Olive Oil  (best choices:  Extra Virgin, Spanish, Greek or Argentinian) 2 Tbsp. Colavita red or white wine vinegar 1 tsp. sea salt 1/2 tsp. red pepper flakes
Process the fresh herbs in a food processor along with all other ingredients.  Pour marinade over chicken and refrigerate 3-4 hours. Serve immediately if using as a condiment or refrigerate.  If chilled return to room temperature before serving.
For dessert - use your grill!  Toasted, grilled pound cake is delicious topped with fresh berries and a sweet/tangy balsamic glaze.

Grilled Pound Cake with Strawberries and Balsamic Glaze
2 cups Colavita Balsamic Vinegar 1 tsp. honey or brown sugar Pinch of salt
Bring the vinegar to a boil in a small heavy saucepan.  Reduce to a simmer and add the honey or brown sugar.  Cook until reduced by half and thickened, about 15-20 minutes.  Remove from heat and season with salt.  Let cool completely.
Grill slices of pound cake.  Top with fresh strawberry slices and drizzle balsamic glaze over berries and cake.  Top with whipped cream or strawberry ice cream.
FOR MORE GREAT RECIPES VISIT COLAVITA'S RECIPE LIBRARY! Colavita is not just Olive Oil!  Browse through the COLAVITA STORE for pasta, risotto, tomatoes, sweets/coffee, gourmet gifts and more using COUPON CODE CC15  for 15% off your online purchase.  This code will be active through August 11, 2014.     
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Recipes adapted from Olive Oil and Food Pairing Guide Ingredients courtesy of Colavita

Savory Grilled Corn Nibblers

Summer corn is now in season!  Jersey Corn can be so sweet, that is amazing simply boiled, and topped with salt pepper and butter!  For a Mexican twist, we added some savory spices, along with a touch of brown sugar to melted butter for a delicious sweet and savory summertime corn!

4 ears fresh corn (if you are making more than 4 ears just double the ingredients) 4 Tbsp. unsalted butter 1/2 tsp. paprika 1/4 tsp. cayenne pepper or chili powder 1/2 tsp. ground cumin 1/2 tsp. brown sugar 1 clove garlic, minced Salt & Pepper 1 lime juiced and additional slices for garnish Chopped cilantro or parsley (optional)
Bring a large pot of water to a boil.  Add fresh corn and simmer for 5 minutes. In a small sauce pan, add butter, spices and minced garlic and simmer over low heat to cook garlic slightly, about 2-3 minutes.  Add lime juice.
Cut each corn in half.  Brush with butter mixture.  Grill until lightly charred, 3-4 minutes.

Drizzle with remaining melted butter.  Add corn cob skewers and serve hot. Serve with lime wedges or slices.
Recipe Source:  J. Borys

Buffalo Grilled Shrimp

Everyone is getting in the spirit for Cinco De Mayo! Buffalo style sauce plus the addition of some mexican spices makes a great appetizer or even dinner served with some rice and a salad.

8 Tbsp. (1 stick) unsalted butter 1/2 cup hot sauce (Frank's RedHot) 1/2 tsp. McCormick Mojito Lime Seasoning (or chili powder) 3 cloves garlic, minced Kosher salt and freshly ground black pepper Chopped parsley for garnish Wooden skewers 2 lbs. fresh or frozen shrimp, peeled and deveined (if frozen, thaw under cool water)
Preheat a grill or grill pan to medium-high heat.
In a small saucepan, add the butter, hot sauce and seasoning over medium-high heat.  Once the butter melts, add the garlic and saute until it sizzles and is fragrant, about 3 minutes.  Keep warm.
Stick 3 shrimp on each skewer.  Season the salt and pepper on both sides.  Place the shrimp on the grill and cook for 3 to 4 minutes on each side, basting with the sauce the last few minutes of grilling.

Remove the shrimp to a platter and drizzle reserved sauce over the shrimp or place on the side for dipping.

Happy Cinco De Mayo! Sharing with Weekend Potluck The Midnight Baker - Summer Blog Hop

Pupusas - Stuffed Corn Tortillas

Pupusas are a traditional dish from El Salvador. Corn tortillas with a filling usually cheese, beans and/or Salvadoran-style chicharron (finely ground pork). Plus it's a fun thing to say!
Pupusas are cooked on a griddle and served with a pickled slaw called curtido. I don't know how these two got together, but it's the perfect combination of flavors.

I first had pupusas when we took a trip to Costa Rica.  A little open air shop where all the little ladies were forming and cooking pupusas.  They allowed me to go 'backstage' so I could see how they were prepared.

There is knack to these, I won't lie, but once you have them, you'll get a craving for them again! For the Curtido:
1/2 head small cabbage, shredded 1 carrot, grated 1/2 sweet or red onion, thinly sliced 1/2 cup cider vinegar 1/4 cup water 1/2 tsp. each of oregano, red pepper flakes and brown sugar 1/4 tsp. each of cumin and coriander 1 tsp. salt

Combine the vegetables in a large bowl.  In a small saucepan, add the vinegar, water, spices, brown sugar and salt and bring to a boil. Pour the hot pickling liquid over the vegetables. Mix well and refrigerate for at least 24 hours, stirring occasionally. This will keep for 2-3 weeks.
Chicharron:
3 lb. pork butt, trimmed and cubed 1 tsp. salt 1 tsp. black pepper 6 cups water 1 15 oz. can fire-roasted diced tomatoes 1 sweet onion, diced 2 cloves garlic 1 jalapeno pepper, diced 1/2 tsp. oregano
Season the pork with salt and pepper and place in a medium saucepan.  Add enough water to cover by 2-inches, about 6 cups.  Bring to a simmer and partially cover the pot; cook until the meat is very tender and almost all the liquid is evaporated, about 3 hours.  
I started the pork in my pressure cooker.  After an hour, I put the lid on and finished cooking it under high pressure for 40 minutes.  I did have most of the liquid left in the pot.  I drained all but one cup (which also removed most of the fat).

Meanwhile, combine the tomatoes, onion, garlic, jalapeno and oregano in a blender.  Puree until smooth.  Add the tomato mixture to the pork in the saucepan.  Lower the heat and simmer for another 30 minutes, or until pork is falling apart and most of the liquid has reduced from the sauce.  The pork mixture should be very thick.  Set aside to cool.  (This makes more pork than you need for the recipe, but any leftover can be frozen or used in other recipes.  Makes a great filling for tacos, burritos or even on a sandwich mixed with some BBQ sauce).
For the Tortillas:
3-1/2 cups Masa harina 2-1/2 cups warm water 1/2 tsp. salt 1/4 cup canola oil 1-1/2 cups shredded Monteray Jack cheese
Combine the masa harina with the warm water and salt.  Mix until a soft dough forms.  Let stand for 20 to 30 minutes.  Stir in up to 1/4 cup of canola until the dough becomes soft but not sticky.  You may need to add a little more water.  You want the dough to be very soft.  It should be the consistency of clay or playdough.   Divide the dough into 16 golf ball size pieces.  Keep the dough covered as you work.
To form a pupusa:  Rub the palm of your hands with a little olive oil.  While holding the dough ball in one hand, press the thumb of your other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 4-inch disk resembling a small bowl.  I tried this a few times, but found it easier to flatten the dough on my tortilla press.

  Add 1 heaping tablespoon of the pork and 1/2 tablespoon of shredded cheese.  

Bring the edges of the dough together over the filling and squeeze to form a seal.  Working gently, press the dough into a flattened disk, flattening the dough middle and edges to form a pancake about 4 inches in diameter.
Place pupusas on a heated, greased grilled or cast iron skillet over medium-high heat.  Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side.  Serve hot, with pickled cabbage on the side.

Portions of this recipe were adapted from Emeril Lagasse
Sharing with: Weekend Potluck

Blackened Chilean Sea Bass

My second shipment from Certified Steak & Seafood has arrived! Now I get to try the Chilean Sea Bass!
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For more information about the sponsors please visit the Certified Steak & Seafood website.

Sea Bass has a very mild, almost buttery quality.

Spice it up with some Cajun seasonings!

Blackened Chilean Sea Bass

Cajun Seasoning

2 Tbsp. Paprika

2 tsp. cayenne pepper

2 tsp. black pepper

1 Tbsp. salt

2 tsp. onion powder

2 tsp. garlic powder

 1 tsp. dried thyme

1 tsp. oregano

4 Chilean Sea Bass Fillets

Milk

4 Tbsp. butter, melted

In a small bowl mix together spices and set aside.

Place the fish in a shallow bowl and add milk to cover.

Cover and chill for 30 minutes.

Heat a large cast iron frying pan over high heat for 10 minutes, or until extremely hot.

(Put your exhaust fan on Turbo or grill outside if you can).

You can put your cast iron skillet directly on the grill.

Remove fish fillets from the milk and drain off excess.

Dip fish into melted butter, and sprinkle each filet generously with the seasoning mixture.

Place the fish fillets in the hot frying pan.

Pour 1 Tbsp. of butter over each fillet.  Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes.  Turn the fish over.  Pour another tablespoon of butter over the fish and cook for 2 minutes, or until fish flakes easily with a fork.

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Certified Steak & Seafood

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Sharing with:  The Country Cook - Weekend Potluck                      Simple Living and Eating - Foodie Friday

Chicken Souvlaki with Tzatziki - It's All Greek to Me!

Grilled lemony, garlicy chicken with a refreshing Tzatziki sauce and a simple salad, makes a cool summer supper.

Tzatziki Sauce

2 cup good quality plain yogurt

1 cucumber, peeled, seeded and grated

Salt and Pepper

1 clove garlic, minced

1 Tbsp. chopped fresh dill

Put the yogurt in a strainer lined with cheesecloth, coffee filter or paper towel and set it over a bowl.  Let drain in the refrigerator for 15 minutes.

In a medium bowl, combine cucumber with 1 tsp. salt; let sit for about 15 minutes.

Squeeze the excess liquid out of the cucumbers.

Return to bowl and add drained yogurt, garlic, fresh dill and salt and pepper to taste.

Chicken and Marinade

2 lbs. boneless, skinless chicken breasts cut into 1-inch cubes

2 Tbsp. olive oil

2 cloves garlic, minced

1 lemon, juiced

1 tsp. dried oregano

Marinate chicken with olive oil, garlic, lemon juice and oregano.

Add salt and pepper to taste.  Let marinate for at least 20 minutes.

Heat grill to medium heat.  Thread chicken onto bamboo skewers which have been soaked for 1 hour.  I found that no matter how long you soak bamboo skewers, they always seem to burn.

Set up your grill with a piece of foil to protect the ends of the skewers.

Cut lemon in half and squeeze onto chicken while grilling.

Keep the lemon on the grill - the heat makes the lemon soft and you can squeeze about 50% more juice!! 

 Souvlaki is traditionally served with pita bread.

Lightly butter pita and warm on the grill.

For the salad combine 3 Roma tomatoes diced, 1/2 red onion diced, 1/2 cucumber, 2 Tbsp. olive oil, 1/2 lemon juiced, salt and pepper and 1/3 cup black Kalamata olives.  Top with Feta Cheese. 

~Adapted from Food and Wine

Dr. Pepper Soda Can Chicken - Part 2

Open a can of soda, beer, or any drink in a can, take a few sips, set your chicken on the can, and let your grill do the rest.  This is an easy, no-fail moist chicken dinner with perfectly crispy skin.  If you haven't seen the Dr. Pepper-Chipotle BBQ sauce recipe yet, Click Here .  I just couldn't resist making this chicken after tasting the BBQ sauce!

To get started, you need to set up your grill for indirect grilling with a hot and cool zone.  To do this, your grill just needs to have at least two burners where one is on and one is off.  On grills with three or more burners, the center burners are turned off.

First, ignite all of the burners to high, close the lid, and heat the grill to 500 degrees F.  Then, turn off one or more burners to create an indirect heat zone.  Try and keep the temperature between 350 and 400 degrees F. while the chicken is cooking. 

Classic BBQ Rub

1-1/2 tsp. sweet paprika

1 tsp. kosher salt

3/4 tsp. garlic powder

3/4 tsp. light brown sugar

1/2 tsp. chili powder

1/2 tsp. black pepper

Combine all ingredients in a small bowl.

1 whole chicken (3-4 lbs)

1 Tbsp. olive oil

1 can Dr. Pepper (remove 3/4 cup from can and reserve for BBQ sauce, if making.

Rinse chicken and pat dry.  Sprinkle 2 tsp. of the rub inside the chicken cavity.  Brush outside of chicken with 1 Tbsp. oil, then sprinkle with the remaining rub, pressing it onto the chicken.

Wash your soda can with soap and water - you never know.

After removing 3/4 cup of soda, poke 2-3 additional holes in the top of the can.

Arrange chicken cavity on can and try not to laugh.

Pull the legs forward to form a tripod.

She was a bit camera shy.

Place chicken over unlit portion of the grill; cover and cook until skin is golden and crisp and juices run clear.  Thigh should register at 180 degrees F. when done, about 1-1-1/4 hours.

Rotate the chicken halfway through grilling.  

To turn the chicken, use tongs and a clean kitchen towel and carefully turn.

 Remove chicken from grill using tongs and towel.

Remove the can carefully!  You may need to twist or wiggle the can back and forth to loosen it.

Let chicken rest for 15 minutes.

Serve with Dr. Pepper Chipotle BBQ Sauce

I think this just might be the perfect way to cook a bird.  
Juicy inside, cracklin' outside and full of flavor!

 ~Cuisine at Home
Sharing with:  Melt in your Mouth Monday 

 

Grilled Pina Colada Pineapple

You've got the grill fired up~ you might as well grill dessert as well!

1/2 cup sweetened flaked coconut

1 3-4 lb. pineapple, peeled

1/2 cup dark brown sugar

1/4 cup dark rum

1 Tbsp. freshly squeezed lime juice

Vanilla Ice Cream

 Toast coconut in a small heavy skillet over medium heat until golden.

Stir together remaining ingredients in a shallow dish and add pineapple in 1 layer, turning to coat evenly.  Marinate, turning occasionally, 30 minutes.

Oil grill rack.  Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes.  Serve with marinade and sprinkle with toasted coconut.

Add a nice scoop of your favorite vanilla ice cream.

 This would be pretty to serve in a nice tropical glass!

~Adapted from Epicurious

Pico De Gallo Shrimp Gazpacho and a Cuban Pig Roast

It's time for the Annual Pig Roast at my next door neighbors!  Authenic Cuban Style Pig roasted in "La Caja China" (chinese box).  Great fun and great neighbors!  This guy weighed 50 lbs.  Rubbed generously with lime juice, sea salt and about 3 heads of chopped garlic.  About 4 hours later we have the best pork on the planet!

Since I can't go over empty-handed, I brought over the Pico de Gallo with a little twist.

You can serve this as Gazpacho or with chips.

It's best served ice cold and goes perfect with our little piggy friend!

Pico De Gallo Shrimp Gazpacho

3 cups cooked shrimp, cut in small pieces (about 1 lb.)

6 Roma tomatoes, diced

1 cucumber, peeled and diced

1 small red onion, diced

1/2 jalapeno pepper, seeded and chopped fine

1/2 bunch cilantro, chopped fine (or to taste)

1 orange, juiced

3 lemons, juiced

1/2 cup ketchup

1 Tbsp. Cholula Hot Sauce

1 Avocado, chopped (optional)

1 tsp. Kosher Salt

1/2 tsp. freshly ground black pepper

Add all ingredients to a large bowl and mix well.  Refrigerate until well chilled.

This does require alot of chopping.  I don't recommend using the food processor to chop everything.  I used the food processor to mince the onion, the jalapeno and the cilantro.

~Adapted from Group Recipes

Huli Huli Chicken Wings

There is a sweet little story around this recipe.  Authentic Huli Huli chicken is grilled over Hawaiian wood.  When it was time to turn the chicken, everyone would shout "Huli! Huli!" which means turned in Hawaiian.  These wings are sticky, sweet with just a hint of heat.

 "HULI! HULI!"

Get the recipe here...

Just an hour of brining keeps the wings moist and juicy.  The glaze is easy to make and you can simmer it slowly while the chicken is marinating.

~Adapted from Cook's Country