Tossed Chicken Caprese Salad

We love Caprese Salad and tonight we had half of a leftover rotisserie chicken in the fridge so it became Tossed Chicken Caprese Salad. Gammy has to eat gluten free so it fit just fine.

IMG_2510Instead of the usual sliced style you could go for tossed so it could accommodate the chicken easier. So, cut up the chicken, fresh mozzarella, tomatoes, fresh basil and that extra red stuff that you see in the pic is roasted red peppers. Yeah, I made a batch yesterday and we like them a lot so, what the hell?

IMG_2512Put it all together, drizzle some good extra virgin olive oil, basalmic vinegar, a pinch of salt.

 

IMG_2513Top it off with a few “unchopped” basil leaves and some grated parmesan cheese. It was real good  and it was totally gluten free for Gammy.

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Tossed Chicken Caprese Salad is a is a real good twist on regular Caprese Salad. you'll like it and it is very easy.
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Cuisine Italian
Prep Time 15 minutes
Servings
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Cuisine Italian
Prep Time 15 minutes
Servings
Ingredients
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Instructions
  1. Instead of the usual sliced style you could go for tossed so it could accommodate the chicken easier. So, cut up the chicken, fresh mozzarella, tomatoes, fresh basil and that extra red stuff that you see in the pic is roasted red peppers. Yeah, I made a batch yesterday and we like them a lot so, what the hell?
  2. Put it all together, drizzle some good extra virgin olive oil, basalmic vinegar, a pinch of salt. Top it off with a few "unchopped" basil leaves and some grated parmesan cheese.
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Sautéed Vegetables in an Italian way. Real easy and real good.

In Italy this is called Ciambotta. It is a side dish to the prima (main course). It always consists of  Sautéed Vegetables. Sometimes with pasta, rice or meat added. We always have it with just veggies as a side dish to our meat and pasta, but, you enjoy it any way you want. First get a large skillet on at medium high and add about 2 tbsp. Extra virgin olive oil.

IMG_2498 Clean and slice up a small potato then lay the slices in the pan.

IMG_2500While the potatoes are starting to sizzle cut up the rest of the veggies. Here you see what we are going with tonight. Onion, a few stalks of asparagus that we didn’t use in our Bacon Wrapped Asparagus the other night, red pepper, poblano pepper, zucchini,  seeded  Roma tomatoes and garlic. Chop them up in the size pieces you want on YOUR plate. You have turned the potatoes over by now and they are lightly browned on both sides. Now you are going to add the veggies in the oder of how long they take to cook. First the asparagus, peppers and onion. Toss it all and cook it for about five minutes tossing a few times while it’s cooking. Next the zucchini and tomatoes. A generous pinch each of salt and black pepper. A small pinch of red pepper flakes (optional).

IMG_2501When everything is just almost as soft as you want it to be push it all to the sides making a bare spot in the middle. Put the garlic in the hot spot and squeeze half a lemon on to the garlic. Drop the lemon rinds into the mix. Let the garlic get a little soft then toss everything together.

 

IMG_2502You can go with a lot of different veggies if you want. Peppers, onions and garlic are pretty much the core ingredients. Eggplant, potatoes, beans and on and on. Do it how YOU want! Top it off with some grated Parmesan and Romano cheese. Bon appetit!

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Sautéed Vegetables or in Italy "Ciambotta" is a side dish of vegetables sautéed olive oil.
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Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
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Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
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Rating: 5
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Instructions
  1. First get a large skillet on at medium high and add about 2 tbsp. Extra virgin olive oil. Clean and slice up a small potato then lay the slices in the pan.
  2. While the potatoes are starting to sizzle cut up the rest of the veggies. Here you see what we are going with tonight. Onion, a few stalks of asparagus that we didn't use in our Bacon Wrapped Asparagus the other night, red pepper, poblano pepper, zucchini, seeded Roma tomatoes and garlic. Chop them up in the size pieces you want on YOUR plate. You have turned the potatoes over by now and they are lightly browned on both sides. Now you are going to add the veggies in the oder of how long they take to cook. First the asparagus, peppers and onion. Toss it all and cook it for about five minutes tossing a few times while it's cooking. Next the zucchini and tomatoes. A generous pinch each of salt and black pepper. A small pinch of red pepper flakes (optional).
  3. When everything is just almost as soft as you want it to be push it all to the sides making a bare spot in the middle. Put the garlic in the hot spot and squeeze half a lemon on to the garlic. Drop the lemon rinds into the mix. Let the garlic get a little soft then toss everything together.
  4. You can go with a lot of different veggies if you want. Peppers, onions and garlic are pretty much the core ingredients. Eggplant, potatoes, beans and on and on. Do it how YOU want! Top it off with some grated Parmesan and Romano cheese. Bon appetit!
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Pico de Gallo

IMG_2454Core and seed the tomatoes and chop them up.

IMG_2453Cut the jalapeños in half lengthwise, chop off the stem end and scrape the seeds out then chop them up. Chop up the onion.

IMG_2461Leave the rubber bands on the bunch of cilantro and kinda shave the leaves off the stems. Don’t worry if there are a few stems in with the leaves, just chop them up too.

IMG_2455Squeeze in the lime juice, sprinkle a little salt and pepper. Mix them all together and you have just made Pico de Gallo!

If you stop right here you have some real good dip to go on a chip, just like Poppop is  enjoying in the pic. Hey, I’m a poet!

But now you can go a step further and make some guacamole.

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Pico de Galo is an easy to make dip that goes great with chips and a little beer, or tequila.
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Course appetizer, Veggie
Cuisine Mexican
Prep Time 10 minutes
Servings
Ingredients
Course appetizer, Veggie
Cuisine Mexican
Prep Time 10 minutes
Servings
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Instructions
  1. Core and seed the tomatoes and chop them up. Chop the stem end off the jalapeños, cut them in half lengthwise and scrape the seeds out then chop them up. Chop up the onion.
  2. Leave the rubber bands on the bunch of cilantro and kinda shave the leaves off the stems. Don't worry if there are a few stems in with the leaves, just chop them up too.
  3. Squeeze in the lime juice, sprinkle a little salt and pepper. Mix them all together and you have just made Pico de Gallo! If you stop right here you have some real good dip to go on a chip, just like Poppop is enjoying in the pic. Hey, I'm a poet! But now you can go a step further and make some guacamole
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Bruschetta

Bruschetta is basically slices of bread that have been toasted and rubbed with raw garlic then very lightly drizzled with olive oil.  You could stop right there and have a real good  and basic garlic bread. Here is a link to our amped up version of garlic bread. Then comes the many toppings. The most common being chopped tomatoes. There was a real good Italian restaurant in manhatten on Mulberry St. in Little Italy that did it like this and it’s still our favorite. Although we have been guilty of trying a few variations over the years.

IMG_2420Toasted slices of  bread, Real good extra virgin olive oil, chopped fresh basil leaves (dried will work), good Roma tomatoes cored seeded and chopped, chopped fresh garlic and salt.

IMG_2421Do your chopping and mix everything but the bread together. Put some of the topping on a slice of the toast and enjoy!

 

 

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This bruschetta is basically garlic bread topped with chopped tomatoes. We are pretty sure, no, quite positive that you will enjoy this variation.
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Course appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 3-4 minutes
Servings
Ingredients
Course appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 3-4 minutes
Servings
Ingredients
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Instructions
  1. Slice the bread and spread the slices on a cookie sheet. toast them in an oven set at 400 degrees. Or, use a toaster oven set for toast. Remove them when they just start to get brown around the edges.
  2. Core, seed and dice the tomatoes. Chop the tomatoes garlic and basil. Put them in a small bowl and add as much or as little of the oil as suits you and a pinch of salt. Mix it up and put a spoonful on a slice of bread. This make a great appetizer guests will really like it.
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