by zan@zeliciousrecipes.com | Favorite Recipes, Sandwiches
I’m crazy about this Italian Tuna (Tunnino – Tuna Ventrescas) in oil, so much that I made a Panino for my 16 year old for lunch. It was inspired by my Mare Chiaro Salad recipe (sans beans).
Simple ingredients:
- 2 slices of Italian rustic bread
- 6 small pieces of Tuna (Tunnino – Tuna Ventresca) in oil
- 1 cup of arugula
- 2 tbsp of lemon-olive oil dressing (from Mare Chiaro Salad)
- 6 slices of parmesan cheese
- ¼ cup Italian shredded cheese (provolone, asiago, fontina)
- fresh ground pepper to taste
Toss arugula in lemon-olive oil dressing. Butter your bread on the outside of each piece. Place arugula onto bottom slice. Add pieces of tuna, Italian cheese and parmesan slices. Add pepper and place top slice on top. Close to toast setting on Brevile Panini press. Toast for approximately 5 minutes, or until nice and crispy. You can then cut in half and dip into some of your remaining lemon-olive oil dressing.
by zan@zeliciousrecipes.com | Meats, Sandwiches, TOP Five
So I finally purchased my first Panini press, and it has transformed my world of sandwiches! My son returned from his month away at camp and asked me to make him lunch… so out came the press that we have both wanted forever, The Brevile Panini Duo! This creation of came together with the help of the balsamic reduction I made for my Buffalo burger.
Ingredients:
- 2 pieces of white sandwich bread
- 8 thin slices of Bresaola
- 4 slices of manchego cheese
- 4 slices of gouda
- ½ cup of baby arugula
- 1 tsp. balsamic reduction + ⅓ cup for dipping
- 1 fried egg
Directions:
Be sure to butter your bread on the outside so it gets a nice crispy and moist exterior. Place the cheese closest to the bread one type on either side, and layer the arugula and bresaola on top of the cheese. Drizzle the 1 tsp. of the balsamic reduction. Merge the 2 halves and place on the panini press. Close the lid and slide the setting to toast. Meanwhile fry one egg in a non-stick skillet. Cook so whites are fully cooked, but the yolk is still runny.
Remove the melted sandwich after 4 minutes and cut in half. Place egg on top, and serve with the side of balsamic reduction.
by zan@zeliciousrecipes.com | Meats, Sauces, TOP Five
Buffalo Burger with Balsamic reduction and fried egg
I can honestly say I think my son should be a food critic. My 16 year old, came up with this masterpiece and it’s probably one of THE best burgers I have ever tasted. It has the peppery taste from the Arugula, the sweet from the balsamic reduction, the fruity and nutty taste of parmesan, and then… there’s the fried egg! Seriously?
Make Balsamic reduction – Cook 1 cup of good quality balsamic vinegar + 1 tbsp sugar on medium-high heat. Once boiling, reduce to simmer (low heat with small bubbles along the edges) and let simmer for about 10 minutes until vinegar has reduced down. Stir occasionally. It should be able to stick to a spoon, with it’s thick consistency. Let reduction cool and serve. Save the remaining sauce in a Tupperware and store in refrigerator. If reduction hardens after being in refrigerator for too long just place container in a bowl filled with warm water to soften it up.
INGREDIENTS (per serving)
- 6-8 oz ground buffalo meat
- ½ tsp Worcestershire
- salt and pepper to taste
- 6-8 leaves of arugula
- 6-8 slices of parmesan
- 1 fried egg
- 1 brioche bun
- 1 tbsp of softened butter
DIRECTIONS
Turn on your grill or grill pan on high. Make the buffalo patty by gently working in the Worcestershire, salt and pepper to the buffalo meat. (Do not compress, or smack the buffalo patty). Make the center of the patty thinner than the edges, and place on the grill. Cook the buffalo until the internal temperature is 130 degrees. Remove and let sit. Meanwhile, add your egg to an small non-stick skillet and cover. Flip over without breaking the yolk, and be sure to not overcook, as you want the egg yolk still runny. Remove from heat. Add the butter to all side of the brioche bun and grill for 10 seconds on each side. Assemble the burger onto the bun, adding the patty, the egg, arugula, parmesan cheese, and finally drizzle on the balsamic reduction onto the burger and the top half of the bun. My husband actually had a dish of the reduction to dip in the burger into. Enjoy!
by zan@zeliciousrecipes.com | Appetizers, Salads
If you are looking for a healthy protein appetizer for the holidays, here is a fun little crostini with some lemon dressed arugula, cannellini beans (white kidney beans), organic chicken breast and slices of parmesan cheese. I actually mainly use organic ingredients for most of my dishes, including this one. I used the Eden organic brand beans as they pack them in bisphenol-A (BPA) free can linings. I also found a great canned organic chicken breast by Valley Fresh Organic White Chicken Breast or you can also use the breast from a baked chicken.
Ingredients:
- 2 tbsp fresh lemon juice
- 4 tbsp extra-virgin olive oil (EVOO)
- 1 tsp of sugar or ½ tsp of raw honey for the Paleo fans
- salt and pepper to taste
- 4 cups baby arugula
- 1 can of organic Cannellini Beans (or white kidney beans)
- 1 can (12.5 oz.) of organic chicken breast
- ½ cup sliced Parmesan Cheese
- 16 crostini (Make sure they are not too thick)
Mix the first 4 ingredients into a large bowl. Split the dressing in half. Add in arugula to one bowl lightly toss. Add the beans, chicken and parmesan into the second bowl of dressing and toss. Add some salt and pepper to the bean and chicken mixture. Place a pinch of the arugula onto the crostini, then add a heaping tablespoon of the chicken and bean mixture. For decoration you can also add one slice of the parmesan on top of the chicken. If your crostinis are too thick or hard, I tried spooning some of the dressing on them before stacking ingredients, as it softens up the bread a little. (Be sure to account for additional dressing if you do this). Test it out to see what works best for you before you serve this to your guests.
by zan@zeliciousrecipes.com | Breakfast, Vegetables
I don’t think my sons realizes HOW good he has it. This morning, before being dropped off at high school (yes, he’s totally spoiled!), I made him an omelet! it wasn’t just an ordinary omelet… It was a truffle butter, goat cheese, arugula omelet with crispy onions. The big “foodie” LOVED it, so I am posting it here for you all to enjoy.
Ingredients:
- 2 eggs
- 1 tbsp heavy cream
- ½ tsp truffle oil
- salt and pepper to taste
- 1 tsp of truffle butter
- ¼ cup goat cheese crumbles
- ⅓ cup arugula
- 1 tbsp crispy onions
Directions:
Whisk eggs, heavy cream, salt and pepper in a small bowl. In a small non-stick pan, melt truffle butter on medium-low heat. Add in the eggs, and cover, cook until most of the eggs are cooked, can be a little runny on top. Add the goat cheese and arugula to one half of the eggs. Fold over and cook until eggs are cooked through and cheese is slightly melted. Place omelet on a plate add a few sprinkles of goat cheese and crispy onions and serve. Hopefully you will like this as much as my 16 year old!
