Categories
Recipes

This Panini Is Crammed With Chicken Pesto Pasta

Photo: Saute Magazine

“I treat sandwiches like a meal. That’s why I have no problem using pasta as a topping. The way I think of it, you eat garlic bread with pasta, so why not combine the whole experience into a sandwich?”

Josh Elkin


You’ll Need:

• 1 cup bacon, chopped

• 1 French roll, cut in half lengthwise

• 4 to 6 slices pepper jack cheese

• 1 cup orecchiette

• ½ cup shredded pepper jack cheese

• 1 lbs. boneless, skinless chicken breast, cut into 2-inch slices

• 1 cup basil leaves

• ½ cup Parmesan cheese, shredded• ½ cup olive oil

• 1 large clove garlic, minced

• ¼ cup pine nuts (optional)

Directions:

  1. Bring a medium-size pot of water to a boil. Season heavily with salt. Add pasta and cook for 8 minutes. Drain, reserving pasta and ½ cup of the water. Put pasta back in the pot and cover to keep warm.
  2. Cook bacon over medium-high heat in a frying pan for 5 minutes. Add a splash of water to render the fat. Continue cooking for an additional 3 to 4 minutes. Extract the bacon from the grease, chop and set aside.
  3. Pat the chicken dry and season with salt and pepper. Add to the frying pan and cook over medium-high heat for 3 minutes on each side until golden brown.
  4. To make the pesto, combine the basil leaves, Parmesan cheese, garlic and olive oil in a food processor. Blend until everything is combined into a spreadable sauce.
  5. Add the pasta and bacon to the frying pan with chicken. Mix vigorously over medium-high heat. Add shredded cheese and mix until the cheese is melted. Add the pesto sauce and continue mixing. Slowly add a bit of the reserved pasta water until a sauce forms. Make sure it’s not too thin. (Add water if it’s too thick.)
  6. Assemble the sandwich. Add enough sliced cheese to cover each half of the bread. Cover one side with pasta mixture and close with the other half.
  7. 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 until it’s golden and crisp, 3 to 4 minutes per side. Add a splash of water to create steam, making sure your cheese is melted. Slice the sandwich and enjoy.

@thejoshelkin | recipechampions.com

Related Links:

24 Carrots: An Unforgettable Chef’s Table With Chef Nick Weber

Ways & Means Oyster House Is The Raw Deal 

One World Everybody Eats Receives Humanitarian Of The Year Award


Article by Josh Elkin for Sauté Magazine. Read the original article here.

Categories
Recipes

How to Make Turkey Meatball Bites

turkey-meatball-bites-with-pesto-spicy-peppers-large-61310

‘Tis the season for eating, drinking and being all sorts of merry.

Chances are you’ve been invited to everything from ugly sweater parties to Christmas kickbacks. If you’re planning on hosting your own holiday get together or just want to be a gracious guest these Turkey Meatball Bites are the perfect finger food. They’re bite-sized so you can mack on one without spilling your spiked eggnog, which means no holiday party fouls. Made with ground turkey wrapped in puff pastry then topped with traditional Christmas colors thanks to some pesto and sweet peppadew peppers these poppable appetizers might just be the hit of the party.

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Turkey Meatball Bites

Makes 36 Pieces

Ingredients:

  • 1 pound ground turkey
  • 3/4 cup seasoned dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 clove garlic, minced
  • 1/3 cup pesto sauce
  • Salt
  • Ground black pepper
  • 4 tablespoons canola oil
  • All-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 18 Peppadew whole sweet piquanté peppers or pepperoncini, cut in half lengthwise
  • Marinara or traditional-style pasta sauce, heated

How to Make it:

  • Mix the turkey, bread crumbs, cheese, egg, garlic and 3 tablespoons pesto in a large bowl. Season with the salt and black pepper. Shape the turkey mixture into 36 (1-inch) mini meatballs.
  •  Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add half the meatballs and cook for 10 minutes or until well browned on all sides. Remove the meatballs from the skillet. Repeat with the remaining oil and meatballs.
  •  Heat the oven to 400°F.
  • Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet into 3 rectangles along the fold lines. Cut each rectangle crosswise into 12 (3/4-inch) strips, making 36 in all.
  • Top each meatball with 1/4 teaspoon pesto sauce and 1 pepper half, cut-side down. Wrap 1 pastry strip around each and press the seams to seal. Place the pastries, seam-side down, into 36 mini muffin-pan cups.
  • Bake for 15 minutes or until the pastries are golden brown and the meatballs are cooked through. Serve with the remaining pesto sauce and the marinara sauce for dipping.
Categories
Cravings

Edible Q-Tips and Earwax Make for a Questionable Appetizer

Dirty Pesto Q-Tips

The presentation of any given dish can have a big effect on its appeal. Cupcakes, for example, are obviously delicious, but would you eat a sugary maggot version? What about mozzarella and pesto disguised as Q-tips and ear wax?

Dan over at The Food in My Beard is known for concocting innovative food combos (see: Burgerrito), but his latest creation takes the classic mozzarella + pesto union and presents it in an ingeniously gross fashion; the mini cheese balls are edible Q-tips and the pesto (in an ear-shaped bowl, of course) is basically dippable ear wax.

If you’re in the market to make a deliciously gross appetizer for Halloween, Dan’s recipe takes just minutes to whip up. Check out how it’s made (starting at 6:45) in the video below:

Picthx The Food In My Beard

Categories
Features

Gratuitous Food Porn: National Guacamole Day

leader

You know why places like Chipotle and Rubio’s make you pay extra for guacamole? Because biddies know we will.

They know what we all know: that quintessential avocado, lime and sea salt mash is nothing less than green gold, and totally worth every penny, calorie and minute you’ll spend feeling it tragically leave your body.

Today is National Guacamole Day, invest some time in a different kind of greenback — the kind that’ll leave your food-loving soul feeling as mushy and gushy as your burrito.

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Blue Cheese Guacamole Stuffed Mushrooms with Buffalo Sauce

gp1rs

Recipe: Half-Baked Harvest

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Grilled Guacamole

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Recipe: Domestic Fits

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Hawaiian Barbecue Quesadillas with Pineapple Mango Guacamole

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Recipe: Half-Baked Harvest

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Chipotle Lime Guacamole

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Recipe: Cooking ala Mel

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Spicy Guacamole Shrimp Melts

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Recipe: The Kitchen is My Playground

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Sweet and Spicy Sriracha Guacamole

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Recipe: Damn Delicious

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Pinchos and Montaditos

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Recipe: Spanish Recipes by Nuria

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Turkey Cakes with Wasabi Guacamole

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Recipe: Food Nouveau

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Bacon Guacamole

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Recipe: The Perfect Pantry

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Edamole and Fried Wonton Strips

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Recipe: Erin’s Food Files

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Chipotle Lime Grilled Shrimp and Corn Guacamole Mini-Tostadas

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Recipe: Closet Cooking

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Portabello Mushroom with Kale Pesto Guacamole

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Recipe: Bev Cooks

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Grilled Chicken with Blueberry Guacamole

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Recipe: Barbells and Bellinis

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Guacamole with Sriracha

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Recipe: Cooksmarts

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Cheesy Cajun Fries with Grilled Corn Guacamole, Bacon and Fried Egg

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Recipe: Half-Baked Harvest

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Pina Colada Guacamole

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Recipe: Closet Cooking

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Smashed Pea Guacamole with Cilantro, Ginger and Lime

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Recipe: Food52

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Strawberry Peach Guacamole

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Recipe: Little Leopard Book

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Cajun Shrimp Guacamole

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Recipe: Bevcooks

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Bacon Guacamole Deviled Eggs

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Recipe: Closet Cooking

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Pesto Guacamole BLT

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Recipe: Closet Cooking

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Open-Faced Fried Egg and Guacamole Quesadilla

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Recipe: Soup Addict

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BLT with Guacamole on Sweet Potato Rolls

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Recipe: Damn Delicious

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The Ultimate Grilled Cheese Manwich

gp24rs

Recipe: Oh Sweet Basil

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Homemade Chips with Guacamole

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Recipe: Simplyum

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Caramelized Mushrooms with Pesto Guacamole

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Recipe: Running to the Kitchen

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H/T Tasteologie, Tastespotting

Categories
News

Subway: Reveals New Pesto Chicken and Turkey Melts

The above photo was snapped at a Costa Mesa Subway location. With very little press and mention of this sandwich from official Subway websites, the addition of the Pesto Turkey and Pesto Chicken Melts seems to have definitely gone under the radar. Appearing as a limited time only item and branded as one of the Fresh Fit meals with a 6″ Pesto Turkey sandwich landing you under 7 grams of fat and under 350 calories. No word on how long this sandwich will be in stores, what locations it’s available at, and if it will ever make a national debut. If any more information surfaces, we’ll be sure to pass it along!

Categories
News

Islands: Pesto Paradiso Sandwich

As part of a limited time only taste at Islands Fine Burgers & Drinks restaurants across five states (California, Colorado, Arizona, Nevada, and Hawaii), the casual dining restaurant presents their Pesto Paradiso sandwich, available until the end of November. This offering includes grilled chicken breast topped with a blend of jack and parmesan cheeses, and finally covered with basil pesto. Advertised along with the brand’s famous endless Island Fries, there is no word yet as to whether this will become a permanent menu item or not. Check out their website to find an Islands near you.

Categories
News

McDonald's: New McMini (Canada)

For our Canadian readers, it looks as if McDonald’s is dropping a line of new McMini sandwiches. Each version of the sandwich (2 total) is comprised of mini baguettes, one of which contains a grilled-chicken breast topped with pesto sauce while the other is rocking a crispy chicken breast sitting beneath a red-chile Thai sauce. Pricing seems to be around $1.99 (Canadian). What’s up non-Canadians, what are your thoughts? Would you like this sandwich variety available at your local spots? 

Categories
Cravings

Craving: Spaghetti Bolognese

Bolognese 16 small

I have to be honest, until I read about it right now I didn’t know the difference between regular spaghetti and spaghetti bolognese. Apperently starting your sauce with onion, carrots and celery make all the difference. Either way, it looks good to me and also reminds me of this collegehumor video we posted awhile back. Watch “Soup’d” a food version of Punked. (Thx Cookingwithmichelle)