Tomato & Bocconcini-Stuffed Mushrooms With Mixed Greens

 

      

Tomato & Bocconcini-Stuffed 

Mushrooms with Mixed Greens

Here is a tasty first course for dinner or change up the presentation and serve it as an appetizer. Either way you can make these three days ahead so that they are ready for the oven when you and your guests 
are. Serves 10 as a first course.

Ingredients:
1 pint (475 mL) grape tomatoes, quartered
1 cup (250 mL) mini-bocconcini, halved (Small mozzarella balls)
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) minced capers
1 tsp (5 mL) dried oregano
2 anchovy fillets, minced or 1 tsp (5 mL) anchovy paste
¼ cup (60 mL) seasoned dry bread crumbs
1 lb (500 g) portobello mushroom caps, about 10 (2½ inches/6 cm in diameter)
Pinch each of salt and freshly ground black pepper
2 tbsp (30 mL) extra virgin olive oil
Mixes Greens Salad:
8 cups (2 L) mixed greens
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) balsamic vinegar
Pinch each of salt and freshly ground black pepper

Directions:
Combine tomatoes, bocconcini, parsley, capers, oregano and anchovies in bowl. Add bread crumbs and stir to coat.

Preheat oven to 425°F (220°C).

Remove stems from mushrooms and, using a small spoon, scrape out gills and discard. Place caps on parchment-paper-lined baking sheet and sprinkle with salt and pepper. Spoon tomato and cheese mixture into caps; drizzle with oil.

Roast mushrooms in oven for about 20 minutes or until softened and cheese is melted. Remove from oven and let cool slightly.

Meanwhile, toss greens with oil and vinegar, salt and pepper. Divide among plates and top with warm mushrooms.

Pickup Appetizer:   Omit salad and cut each mushroom in halves or quarters to serve.

Make Ahead:   Make the filling for the mushrooms and fill them. Do not drizzle with oil. Do not bake. Cover well and refrigerate for up to 3 days. Remove from refrigerator; drizzle with oil and bake as directed to serve.    Serves 10 as a first course

Garlic And Basil Rubbed Grilled Chicken Breasts With Caprese Salsa

GARLIC AND BASIL RUBBED GRILLED 

CHICKEN BREASTS WITH CAPRESE SALSA

Ingredients:

Serves 6 

Chicken:
6 boneless skinless chicken breasts 
1 cup fresh basil leaves
6 garlic cloves
1/4 cup olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Caprese Salsa:
3 cups mixed colors cherry and grape tomatoes, halved
1 1/2 cups (9 oz. drained) fresh mozzarella balls such as perlini
or small wedges of bocconcini
3/4 cup roughly chopped fresh basil leaves 
1/2 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
1 large clove garlic, minced
Salt and pepper to taste

Directions:
1. Preheat grill. Trim chicken and pound between two sheets of plastic wrap to an even 1/2 inch thickness. Make a paste of the basil, garlic, olive oil, salt and pepper by grinding up in a food processor. Rub mixture all over the chicken.

2. To make the salsa, stir together tomatoes, mozzarella, basil, oil, vinegar, garlic, salt, and pepper in a medium bowl to combine; let stand at least 30 minutes and up to 2 hours.

3. Grill chicken for 3 to 5 minutes per side or until completely cooked through. Top grilled chicken with the Caprese Salsa. 

Chicken Stuffed With Mozzarella Tomato And Basil

Chicken Stuffed with Mozzarella, 

Tomato and Basil Recipe

Ingredients

2 chicken breasts

Sliced mozzarella cheese

Grape tomatoes; sliced in half

Basil leaves

2 teaspoons Italian seasoning

salt, pepper

2 teaspoons olive oil

Directions:

Place the chicken breasts on a cutting board.

Using a sharp knife, cut slits across the chicken breast about 3/4 of the way through the chicken breast being careful not to cut all the way through. 

Depending on the size of your chicken breast, you’re going to want around 6 to 8 slits per chicken breast.

Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.

Place chicken breasts in a baking dish that has been coated with non-stick baking spray.

Brush each chicken breast with olive oil.

Sprinkle each chicken breast with salt, pepper and Italian seasoning.

Bake in a preheated 400 degree oven for 30 minutes or until the internal temperature of the chicken reaches 160 degrees.

Tomato And Roasted Lemon Salad

Tomato and Roasted Lemon Salad

Ingredients;

2 medium lemons, halved crosswise, seeds 

   removed and cut in paper thin slices

3 tablespoons olive oil

1/2 teaspoon superfine sugar

8 sage leaves, finely shredded

2 2/3 cups baby tomatoes (cherry or grape)

   yellow or red or both, halved *see note 

Scant 1/2 teaspoon allspice

1/3 cup flat leaf parsley leaves

1/2 cup mint leaves

seeds of 1 small pomegranate (1/2 cup)

1 1/2 tablespoons pomegranate molasses

1/2 small red onion, thinly sliced (about 1/2 cup)

Salt and freshly ground black pepper

*

Directions:

Preheat oven to 325 F.

Bring a small pan of water to a boil, add the lemon slices and blanche them for 2 minutes.  Drain well and place the lemon in a bowl and add 1 tablespoon of the oil, 1/2 teaspoon salt, the sugar, and the sage.  Gently mix and spread the mixture out on a baking sheet lined with parchment paper.  Place in the oven and bake for twenty minutes until the lemons have dried out a little.  Remove and set aside to cool.

*

In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, and the remaining 2 tablespoons oil, 1/4 teaspoon salt, and some freshly ground pepper.  Add the lemon slices, and gently stir and serve.

NOTE  Place ("sandwich") tomatoes between two lids.  I use Cool Whip lids as they have a flat surface with a lip.  Place the bottom lid top side down and the top lid top side up.  Lay the knife horizontal and slice horizontally through the lids.  All tomatoes are sliced.