Turkey Caprese Panini

Turkey + sun-dried tomato goat cheese spread + red onion + spinach = Turkey Caprese

This panini was inspired by a sandwich at one of my favorite spots in Charlotte, The Common Market.  The Common Market is quirky, eclectic, non-pretentious deli with a large beer and wine selection and a slew of kitschy knick knacks.  They're also dog friendly, and have a awesome outdoor patio.  Excellent for an afternoon with the hubs and the pup.  Love this spot!

I tend to order their turkey caprese over and over again, it's that good.  Over the weekend I was craving it and decided to make my own version.  The secret to this sandwich is the sun-dried tomato and goat cheese spread...  It is definitely why I ordered it the first time, and why I keep going back for it!  Turkey breast, red onion and spinach keep this sandwich fresh and healthy.  When I eat it, I feel good.  You will too.  Give it a shot! :)

Ingredients
serves 1

2 slices hearty whole grain bread
1 oz honey goat cheese
1/2 tbsp sun-dried tomato pesto
4 oz turkey meat
1 tbsp thinly sliced red onion
2 tbsp baby spinach leaves
extra virgin olive oil

Method

Combine goat cheese and sun-dried tomato pesto in a small bowl.  Spread mixture onto one slice of bread.  Pile turkey, red onion and spinach on the same slice, top with other slice of bread.  Spray each side of the sandwich with a little bit of olive oil (or brush on lightly).  Place panini on a panini maker on medium high heat until bread is toasted and cheese begin to melt (about 3 minutes).

Grilled Salmon with Hazelnut Butter

Does this flavor combination surprise you?  I was skeptical that hazelnuts and salmon would actually pair well, but I was intrigued to give it a try.  I try to make salmon twice a week because it is so good for you, but I grow tired of the 3 ways we usually make it.  I found this recipe in Betty Crocker's Quick and Easy Cookbook which we received as wedding gift.  I don't know why I don't cook from it more often, all the recipes look good.  In my opinion, Betty Crocker puts Martha Stewart to shame!  Martha's recipe tend to be over complicated and a tad bit long.  But my girl Betty didn't disappoint with this simple and easy recipe.  I loved this meal.

The hazelnut butter is really a rich and flavorful way to finish grilled salmon.  Roasting the hazelnuts complements the salmon in an intense fabulous way.  I didn't have any parsley on hand, but I would definitely add it next time.  Serve with a simple green salad or mixed grilled veggies. 

Ingredients
Adapted from Betty Crocker
serves 4

1 lb wild caught sockeye salmon
1/2 cup hazelnuts

2 tablespoons of unsalted butter, softened at room temperature

1 tsp lemon juice

1 tbsp freshly chopped parsley

sea salt
freshly ground pepper 

Method

Preheat oven to 350 degrees.  Place hazelnuts on a baking sheet and bake for 9-10 minutes.  Remove from oven and let cool.  Add the roasted hazelnuts to a food processor and process until almost finely grounded.  Combine the hazelnuts, butter, parsley and lemon juice.  Set aside.

Generously season each salmon filet with salt and pepper.  Place flesh side down on the grill and grill for about 10 minutes.  Flip the salmon and top with the hazelnut butter.  Grill for another 5-10 minutes depending on the thickness of your fish.  Enjoy!

Old Bay Grilled Chicken Wings

These are soooooooooo good, and perfect for watching football on a Sunday.  Chris and I, being from Maryland, practically grew up on Old Bay.  We have added it to many things, but when Chris threw some Old Bay on some chicken wings, my love for him grew even deeper.  Just kidding, but these are good, finger licking good as they say in the south.

I love the idea of grilling them because it is a much healthier alternative to frying them.  The key to grilling them is you have to watch how strong of a flame you are using.  The fat tends to drip down and cause flare ups as it liquifies.  

Even if you are not from Maryland you should still have a canister of Old Bay as one of your kitchen staples.  And then, when you are watching football and grilling on a beautiful fall day, throw some of it on your chicken wings and enjoy! 

Ingredients
serves 2

12 chicken wings
1/4 cup Old Bay seasoning

Method

Pre-heat grill.  Pat dry chicken wings with a paper towel.  Liberally cover wings with Old Bay.  Marinade the wings for at least 30 minutes.  Throw the wings on the grill at medium heat for 2 minutes on each side so skin gets crispy.  Reduce heat to low and grill for another 10-15 minutes. 

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Pomegranate Marinated Tuna Medallions

I jotted down a version of this recipe years and years ago.  It has changed so much since then but has always been a crowd-pleaser and a favorite in our home.  It is really good!

What makes these tuna medallions stand out is the addition of a pomegranate vinegar.  Pomegranate vinegar is a ruby-red vinegar with a perfect balance of fruity sweetness and crisp acidity.  It balances out the olive oil and seasonings while adding a subtle sweetness.

Pomegranates also are a nutritional powerhouse!  Providing vitamins C and B5 and potassium, pomegranate juice has been shown to prevent bad cholesterol (LDL) from oxidizing, which helps keep heart disease at bay.  (source: eHow Health)

Ingredients

1 lb wild caught tuna medallions 

1/4 cup extra virgin olive oil

2 tbsp pomegranate vinegar

1 tbsp light soy sauce

1 tsp garlic powder

1/4 tsp seafood seasoning (such as Old Bay)

1/2 tsp crushed red pepper

Method

Combine all ingredients in a small sized bowl.  Whisk together and in a ziploc bag pour marinade over tuna medallions.  Refrigerate for at least 30 minutes.  

 

Grill tuna for 5 minutes on each side on medium high heat.  Enjoy!

 

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Grilled Rum Peaches with Mascarpone Cheese & Orange Blossom Honey

Living in the South definitely has many great advantages.  One of the many reasons I love living here is the different produce seasons, which tend to be a little be longer than where I am from in the Northeast.  What is wonderful is the Carolinas’ close proximity to the great Peach State.  Peach season in the south typically runs from mid-June through the end of September.  

This dessert recipe is one of the simplest ways to celebrate summer.  I also love a dessert that is made with rum! The mascarpone cheese instantly melts into a creamy, yummy topping that contrasts the crispness of the grilled peaches.  

To top it off, I drizzled local-made honey I purchased recently at my regional farmers market.  This honey is from the Smokey Mountain Honey House in one of my fav towns, Asheville, NC.  I served this for dessert at a recent dinner party and it was a hit!


Ingredients - Serves 2
2 ripe peaches
2 T of honey, plus extra for serving
2 ounces of mascarpone cheese, at room temperature

For the Marinade:
5 T of butter
1/4 cup of brown sugar
1/4 cup of dark rum (I used Sailor Jerry, a favorite in my household thanks to our friend Steve)
1 teaspoon of cinnamon
Pinch of salt


Method

Combine all ingredients for the rum marinade in a stove-top pan on medium high heat. Reduce heat and let simmer for 7-8 minutes, stirring occasionally.   Remove from heat and let cool.  

Prepare peaches by cutting them in half and removing the pits.  Place the peaches in a glass dish top with rum marinade.  Marinate for 30 minutes to 4 hours.  

Grill, cut side down for 3-4 minutes, then flip for another 5 minutes.  Remove from grill and top with mascarpone cheese and drizzle with honey!  Viola!
 

Let me know how this recipe works for you!  Also follow me on Twitter @CheesePlease531

Viet Grilled Chicken

This recipe is absolutely delicious, and should be included in everyone's marinade files. We have tried baking chicken coated with this marinade before, but I advise to grill the chicken - the direct heat really brings out the flavor. (Recipe source: The Washington Post, July 07)

Ingredients

1/4 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons black pepper
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 tablespoons Canola or other neutral oil (I used vegatable oil this time)
2 pounds of chicken

In a bowl large enough to accommodate the chicken, combine all ingredients except the chicken and mix well. Add chicken and use your fingers to massage marinade into the meat, distributing the seasonings as evenly as possible. Marinate at room temperature for at least 30 minutes, or cover with plastic wrap and refrigerate for 2 hours.

Place chicken on grill rack and cook, turning every five minutes, until browned on both sides. Enjoy!!!

Just for fun, here is a picture of me eating my first spring roll in Vietnam, which would taste absolutely delicious with the chicken!