Caprese Pesto Grilled Cheese Sandwich

Aren't you tired of same old same old lunch? Me too. So I have all the ingredients in the fridge and thought to make sandwich out of it and Voila, this sandwich was born. With a cup of orange juice and you are good to go .


Ingredients

• 4 slices bread

• 2 tablespoons olive oil

• 4 tablespoons basil pesto

• 1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick

• 1 large ripe tomato, room temperature, sliced 1/4 inch thick

• salt and pepper to taste

Directions
Heat a non-stick pan over medium heat.
Brush the outside of each slice of bread with oil, spread the pesto on the inside, place the mozzarella on the pesto on of one slice of bread, top with the tomato, season with salt and pepper and finally top the other slice of bread pesto side in.
Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Sending this to  Cooking made easy with cheese and paneer  Event

simply.food: Announcing "Flavours of" Series 4~ Europe & Divya's culinary journey: Guest Hosting- Flavors of Italy for the month of February
PJ's event and Sandhya's event
http://riappyayan.blogspot.in/2014/04/announcement-of-spotlight-theme-sandwich.html
Carole's Chatter: Food on Friday: Sandwiches
Cooking with Herbs - July Challenge: Beautiful Basil.........

Cinnamon Rolls with icing

These are absolutely wonderful cinnamon rolls - very rich and delicious! Be prepared - everyone you serve these rolls will want this recipe. The best part about making this cinnamon roll recipe is that the dough can be mixed and the rolls filled, shaped, and frozen.The night before I need to bake them, I take them out of the freezer to thaw and rise. When I awake in the morning, I just bake. So easy to make and so rewarding! These are my kids absolutely favorite breakfast. so this is my treat to them for their first day of school. Enjoy.

Dough 

2 cups flour 

2 tablespoons sugar 

4 teaspoons baking powder 

1 teaspoon salt 

3 tablespoons butter

 3/4 cup milk 

Filling 

4 tablespoons butter 

1 cup brown sugar or 1 cup white sugar 

3 teaspoons cinnamon 

Glaze 

1/2 cup powdered sugar 

1/4 cup milk

 Directions: 

1 For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture. 

2 Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan. 

3 In a large bowl mix together flour, sugar, baking powder, and salt. 

4 Cut in softened butter (sometimes your hands are the best tools).

 5 Stir in milk to form a soft dough. 

6 Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.

 7 Spread the remaining filling on the rolled out dough.

 8 Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).

 9 Bake for 20-25 min at 400°F. 

10 For glaze, combine powdered sugar and milk in a small bowl and stir until smooth. 

11 Once rolls are finished, drizzle on glaze and serve warm.

The Mad Scientist's Kitchen!!: Guest Hosting Know Your Flours~All Purpose Flour
Nivedhanam: Mission–Breakfast CookCookandCook andThoushaltcook
http://guruscooking.com/gurus-cooking-giveaway-kids-special-13/
http://nandooskitchen.blogspot.in/2013/09/healthy-breakfast.html

Spicy Beer Bread

Another new recipe for all food lovers to try. Adjust the heat as per your taste.

Ingredients:

2 cups flour
1/4 cup sugar
1/2 tsp baking powder
5/6 pinch salt
8 oz. soda / beer

1/2 cup shredded cheddar cheese
1 2/3 scallions (thinly sliced including green part)
8 ozs jalapenos (finely chopped)
5/6 tbsp melted butter

Method

1 Sift the flour, baking powder and salt into a mixing bowl.
2 Add the soda/beer  and mix well.
3 Add the cheese, scallions, and jalapenos and mix well.
4 The batter will be stiff.
5 Spoon evenly into a greased 9x5 loaf pan and brush the top with the melted butter.
6 Bake at 300º for 45 minutes or until browned.
7 Remove from oven to cool and cut into 1/4 inch slices when ready to serve.
8 To serve, arrange the slices on a baking sheet and broil for 1 minute or until brown.

LemonKurry: Innovative Recipes 2013:Event By LemonKurry
Nivedhanam: Mission–Breakfast  CookCookandCook andThoushaltcook 
http://www.jcookingodyssey.com/2013/07/event-announcement-outdoor-feast.html

Thai Coleslaw

This summer try new dishes for Picnic  or your BBQ. I got this new exciting new dish which goes with every BBQ. Try it and let me know.

Ingredients :
 

‎5 cups shredded napa cabbage
1 red pepper, cut into thin strips
1carrot, shredded

1/2 cup PLANTERS Cashew Halves with Pieces, coarsely chopped
1/2 cup thinly sliced red onions
3 Tbsp. chopped fresh cilantro
1/3 cup MIRACLE WHIP Light Dressing
1 Tbsp. fresh lime juice

Method:

COMBINE first 6 ingredients in large bowl.

MIX MIRACLE WHIP and lime juice.

ADD to cabbage mixture; toss to coat.

Sending this to 
http://priyaeasyntastyrecipes.blogspot.co.uk/2012/01/healthy-diet-event-host-line-up.html
http://www.zestysouthindiankitchen.com/2013/05/flavors-of-cuisine-thai-event-coming-at.html and
http://www.erivumpuliyumm.com/
http://www.jcookingodyssey.com/2013/07/event-announcement-outdoor-feast.html

Curry Potato Salad

Are you tired of same old same old potato salad? Try this new version of it. I am sure you will love it. Its easy to make and fast. Enjoy.

Heat 1/3 cup each olive oil and golden raisins in a skillet. Add 2 teaspoons curry powder and stir 30 seconds. Mix with 1 cup Greek yogurt, 2 cups cooked green beans and 2 pounds boiled cubed russets. Season with salt. Garnish with Green onions.



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Baked Zuchini Chips

Wanted to try something healthy and yummy too?. your wait is over. Quick and Healthy Zucchini chips are hit with kids too. Enjoy.

Ingredients : 

 2 zucchini (cut into 14 inch slices)

1 and half cup bread crumbs (seasoned dry)

1/8 tsp. black pepper (ground)

2 tbsps. grated parmesan cheese

2 egg whites

1.Preheat the oven to 475 degrees F (245 degrees C).

2. In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.

3. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

http://theyogivegetarian.blogspot.com/

eat your veg  and banger and mash - Healthy snacks

Bruschetta and Warm Caprese Dip

Ah, the bounty of summer. Italian bruschetta (pronounced "brusketta") is a wonderful way to capture the flavors of ripe summer tomatoes, fresh garden basil, and garlic. I used plum tomatoes and chopped them by hand, rather than in a food processor. My family enjoyed this batch for lunch, along with some Caprese warm Dip with French Garlic Bread.

Ingredients for Bruschetta :

• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs.)
• 2 cloves garlic, minced
• 1 tbsp. extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste
• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

 

Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
Serves 6-10 as an appetizer. Or 3-4 for lunch .

Caprese Dip :


1 package sun dried tamatoes
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 (12 ounces) blocks cream cheese, softened
8 ounces mozzarella cheese, freshly grated
8 ounces provolone cheese, freshly grated
1/4 cup finely grated parmesan cheese + more for garnish
4 garlic cloves, minced or pressed
1/4 cup freshly chopped basil leaves (use dried in off season)
2 tablespoons freshly chopped thyme leaves
1/2 tablespoon freshly chopped oregano leaves
crackers, bread or chips for serving

Method :

 

Preheat oven to 400 degrees F.

 

Mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan.

Stir in fresh herbs, garlic and sun dried tomatoes, mixing well to combine.

 

Transfer mixture to an oven-safe baking dish .

 

Sprinkle with remaining provolone and mozzarella. Bake for 15 minutes, or until top is golden and bubbly.

 

Serve immediately with crackers, chip or toasted bread.

Sending this to 
simply.food: Announcing "Flavours of" Series 4~ Europe and Divya's culinary journey: Guest Hosting- Flavors of Italy for the month of February
http://guruscooking.com/gurus-cooking-giveaway-kids-special-13/
PJ's event and Sandhya's event