Mozzarella, Ham, and Basil Panini

I am very aware of most people’s ability to make sandwiches without a recipe.  Often I pass right by these types of recipes because they seem a little silly to me.  I had bought a large amount of black forest ham when my parents were in town (Dad’s favorite).  We planned on making sandwiches to bring into the Angels vs. White Sox game but ate such a late lunch that we didn’t even bother.  I certainly didn’t want the ham to go to waste so when I found Cooking Light’s Mozzarella, Ham and Basil Panini in the September 2010 issue that I was deconstructing, it seemed like a perfect recipe to try.

Mozzarella, Ham and Basil Panini

David Bonom, Cooking Light, September 2010

Ingredients

1 (16-ounce) loaf ciabatta, cut in half horizontally
4 teaspoons Dijon mustard
4 teaspoons balsamic vinegar
1 1/3 cups (8 ounces) thinly sliced fresh mozzarella cheese
12 basil leaves
8 ounces sliced 33%-less-sodium cooked deli ham (such as Boar's Head)
2 sweetened hot cherry peppers, sliced
1 large plum tomato, thinly sliced
Cooking spray

Preparation

1. Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, peppers, and tomato. Top with remaining bread half.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges.
 
Nutritional information per serving

Calories: 371
Fat: 12.5g
Saturated fat: 6.1g
Monounsaturated fat: 5g
Polyunsaturated fat: 0.6g
Protein: 20.2g
Carbohydrate: 44.9g
Fiber: 1.8g
Cholesterol: 46mg
Iron: 3mg
Sodium: 976mg
Calcium: 220mg
 

Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar.  (I had some nice whole wheat rolls so I used them in place of the ciabatta.)

Top bottom half with mozzarella, basil, ham, peppers, and tomato.  (I had pepperoncinis so I chose to use them instead of buying the hot cherry peppers.)

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges.  (I used my griddler but have used this suggested method many times before with great success.)

Yum, yum, yum.  This was a great sandwich, it honestly would have never occurred to me to use balsamic vinegar, an addition that put it over the top.  The basil leaves added freshness and the pepperoncinis that I replaced the cherry peppers with added a nice spice.  I had some leftover whole wheat rolls that I used instead of the ciabatta bread.  The cooking method suggested in the directions is one that I have used often times before with great success.  You can also cover a brick with foil and use that to weigh down the sandwich in your pan.  I used the Cuisenart Griddler that I treated myself to a few holiday seasons ago to press my panini.  CL’s Mozzarella, Ham and Basil Panini is simple to make and much more special than your typical sandwich.

-Heather

Creamy Parmesan Orzo

I've noticed that I am a one pan type of girl when it comes to cooking.  Casseroles and pasta dishes seem to be my go-to items.  When I do prepare meals that have different components I seem to find lots of great protein and vegetable recipes, but I need to acquire a few more starch recipes.  I came across Cooking Light's Creamy Parmesan Orzo from March 2004 during my quest to purge my extensive magazine collection.  It seemed as simple as they come, so I gave it a try.

Creamy Parmesan Orzo
Adapted from Cooking Light, March 2004

Ingredients

• 1 tablespoon butter
• 1 cup orzo
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 1/4 cups water
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 teaspoons pine nuts, toasted

Preparation

• Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.

Nutritional Info Per Serving

Calories: 236
Calories from fat: 24%
Fat: 6.4g
Saturated fat: 3.2g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 0.8g
Protein: 9.9g
Carbohydrate: 34.8g
Fiber: 1.7g
Cholesterol: 12mg
Iron: 1.8mg
Sodium: 412mg
Calcium: 82mg

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly.

Stir in broth and water; bring to a boil.

Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes).

Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately. (I omitted the basil and pine nuts because I did not have any on hand.)

In one week, I have made CL's Creamy Parmesan Orzo three times!  I initially served it with rosemary lemon chicken kabobs and the Green Beans and Red Onion with Warm Mustard Vinaigrette recipe from my last post.  This pasta side dish is fantastic, it doesn't call for very much cheese, but the flavor of the Parmesan comes through sharply.  We enjoyed it so much the first time that we experimented two days later with whole wheat orzo, and it was just as tasty.  When my parents flew into town from Chicago for cousin Timmy's wedding, I made this a third time because I knew they would love it.  CL's Creamy Parmesan Orzo would compliment any main dish well; steaks, burgers, grilled fish or chicken would all benefit from being served along this delicious side.

-Heather

Green Beans and Red Onion with Warm Mustard Vinaigrette

Organizing my home has been my top priority lately.  I am trying to de-clutter as much as possible so that my transition from super-fun summer to super-lame school year can be a smooth one.  Stacks and stacks of cooking magazines were found in my closet and I have been going through them, ripping out recipes to try.  Our best friends Stephen and Christy and their little guy Andrew were coming over for dinner yesterday and I knew I wanted to grill some Lemon Rosemary chicken kabobs. From my giant new pile of to-try recipes, I chose Green Beans and Red Onions with Warm Mustard Vinaigrette from Cooking Light, December 2003 as our vegetable side.

Green Beans and Red Onion with Warm Mustard Vinaigrette
Adapted from Cooking Light, December 2003

Ingredients

• 1 1/2 pounds green beans, trimmed
• 1 cup vertically sliced red onion
• 3 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

• Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain. Combine the green beans and onion in a large bowl.

• Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium heat 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk. Drizzle vinaigrette over bean mixture; toss well to coat. Serve immediately.

Nutritional info per serving

• Calories: 69
• Calories from fat: 38%
• Fat: 2.9g
• Saturated fat: 0.4g
• Monounsaturated fat: 1.8g
• Polyunsaturated fat: 0.4g
• Protein: 2.6g
• Carbohydrate: 10.4g
• Fiber: 4.3g
• Cholesterol: 0.0mg
• Iron: 1.5mg
• Sodium: 232mg
• Calcium: 54mg

Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain. (I steamed mine for 7 minutes.)

Combine the green beans and onion in a large bowl.

Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium heat 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk.

Drizzle vinaigrette over bean mixture; toss well to coat. Serve immediately.

WOW.  CL's Green Beans and Red Onion with Warm Mustard Vinaigrette is awesome!  I haven't been this excited about a vegetable side dish in quite some time.  This recipe is very easy to make and the sauce is made from pantry staples that most people always have on hand.  I actually steamed the green beans earlier in the day and just nuked them in the microwave for two minutes before adding the sauce.  It really couldn't be more simple.  All of the vegetable eaters at the table gave these green beans two thumbs up, and Christy asked me to send her the recipe.  This recipe is already on the menu for next week when my parents come to town.

-Heather