Let’s have Italian Tonight, shall we?
• Grilled Tuscan Pizza
Serves: 4
4 flatbread pitas, Italian style
1 10 1/2 oz tub of Bruschetta or pesto
1 cup shredded Mexican style cheese blend
Grilled chicken or shrimp (if desired)
Basil leave, arugula or Parmesan cheese
Heat a broiler and spray a cooking sheet with nonstick cooking spray.
Brush the flat bread with 2 tsp. olive oil and place on the baking sheet. Broil for about 30 to 45 seconds up to 1 minute depending on browning speed. Remove from broiler and spread the tops with a bit of bruchetta and top with cheese blend.
Return to broiler and boiled an addition 30 to 45 seconds up to 1 minute. Watch closely so they do not burn. Garnish with basil leaves and Parmesan cheese once your remove from oven if desired and serve after cutting into wedges.
• Italian Steak with Creamy Polenta
Serves: 4
3/4 cup yellow cornmeal
2-3/4 cups water
3/4 tsp. salt
4 blade steaks
1/2 tsp. pepper
4 tsp. oil
1 small onion, sliced
2 bell peppers, chopped (optional)
4 oz. mushrooms, quartered
1 clove garlic, minced
1 can diced tomatoes in their own juice
1/4 cup grated Parmesan
Mix cornmeal, 2-1/2 cups water and 1/4 tsp. salt in a glass bowl. Cover and plastic and microwave on high for about 15 minutes, whisking every 3 minutes.
Sprinkle with 1/4 tsp., each of salt and pepper and both sides of steak. Meanwhile, heat 2 tsp. oil in a large skillet over medium heat. Cook the steaks for about 3 to 5 minutes until browned on both sides and remove to a platter to serve.
Heat the reaming 2 tsp. oil in the same skillet and sauté the onions, pepper and mushrooms for about 5 minutes. Add the garlic and cook for about 2 minutes more. Stir in tomatoes and the juice. Add the 1/4 cup water and 1/4 tsp., salt and pepper and simmer for about 5 minutes. Whisk the parmesan into the polenta and spoon the veggies over the steak and add sauce to just moisten everything. Serve with the polenta and enjoy.
_____________________________________________________
Earthly Eating Recipe
Ham and Cheese Melt
Serves: 6
6 cups whole-wheat Italian brad
1 box frozen broccoli florets, thawed and chopped coarsely
6 oz. sliced ham, chopped coarsely
6 oz. ham, sliced and chopped coarsely
1/2 cup chopped jarred roasted red peppers
4 scallions, sliced
1 cup sharp Cheddar cheese, shredded
6 large eggs
2 cups whole milk
2 tbs. yellow mustard
1/4 tsp. pepper
Heat the oven to 375 degrees and coat a shallow 2-qt baking dish with nonstick cooking spray. Spread half the bread cubes over the bottom and cover with half the broccoli, ham, peppers, scallions and cheese. Repeat with another layer.
Whisk the eggs, milk, mustard and pepper in a large bowl to blend and pour evenly over the strata.
Bake, uncovered 60 minutes until puffy and golden and let stand 5 minutes before serving.
Happy Eating!
Leave a Reply