Artichoke and Eggplant Panini

Gourmet | May 2009
by Melissa Roberts

1 (6 1/2-ounces) jar marinated artichokes, drained and chopped
2 tablespoons mayonnaise
1 tablespoon drained capers
1 small garlic clove
1 (3/4-pound) eggplant
5 tablespoons olive oil, divided
1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle
1/4 pound Fontina (preferably Italian), thinly sliced
preparation

Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure .

Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.

Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.

Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.

Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.

Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.

Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.

HG Note: I didn't grill the eggplant but cooked it over a pan. The outcome was delicious although smashing the panini was a little challenging with the soft eggplant and yummy artichoke spread. Maybe it would work better in a pita? Very delicious.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Artichoke-and-Eggplant-Panini-352791#ixzz0iNy3hqiL

Pineapple-Glazed Chicken with Jalapeño Salsa

Pineapple-Glazed Chicken with Jalapeño Salsa
Bon Appétit | March 2010

by Jill Dupleix

Yield: Makes 4 servings
ingredients
1/4 cup pineapple juice
2 tablespoons (packed) brown sugar
1 tablespoon yellow mustard
3/4 cup 1/4-inch cubes fresh pineapple
3 tablespoons finely diced red bell pepper
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons finely chopped red onion
1 1/2 tablespoons canned sliced jalapeño chiles, drained, coarsely chopped
4 boneless chicken breast halves with skin (1 3/4 pounds total)
preparation

Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.

Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.

Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.

Spoon salsa over chicken and serve.

**I made this over the stove by pounding the chicken and lightly coating in flour then putting in a pan until cooked on both sides, then adding the glaze. It seemed quicker and was delicious. I served this with rice and green beans sauteed in sesame oil and garlic. Great dish! I even enjoyed the pineapple based salsa (pretty good for a picky eater)! The jalapenos were not hot (i took the seeds out) and I spiced it up a little with red pepper flakes in the glaze. Unique flavors.

nutritional information Per serving: 344.1 kcal calories, 31.1 % calories from fat, 11.9 g fat, 3.2 g saturated fat, 120.0 mg cholesterol, 14.0 g carbohydrates, 1.0 g dietary fiber, 11.7 g total sugars, 13.0 g net carbohydrates, 43.7 g protein Nutritional analysis provided by Bon Appétit

Read More http://www.epicurious.com/recipes/food/printerfriendly/Pineapple-Glazed-Chicken-with-Jalapeno-Salsa-357391#ixzz0iHxch0eU

Orange Port Medallions

American Heart Association Cookbook

Juice of 2 oranges
2 1/2 tablespoons fresh lemon juice
2 tabelspoons all-fruit orange marmalade
2 tablespoons minced fresh parsley
1 tablespoon cornstarch (i omitted)
2 teaspoons toasted sesame oil
3/4 teaspoon prepared white horseradish

1/2 teaspoon ground cinnamon
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

1 pound pork tenderloin
4 medium green onions (green and white parts) thinly sliced
4 large sprigs of fresh parsley (optional)

In a small bowl, whisk together the sauce ingredients. Set aside.

Discard all the visible fat and the silver skin from the pork. Cut the pork into 1/2 inch thick slices. Put the pork slices between sheets of plastic wrap. Flatten the pork lightly with the flat side of a meat mallett or with a rolling pin, hamburger press or tortilla press.

Heat a large nonstick skillet over medium-high heat. Brown the pork quickly, about 2 minutes on each side.

Stir in the green onions. Cook for 1 minute, or until tender.

Stir in the sauce. Cook for 2 to 3 minutes, or until thickened, stirring constantly.

To serve, place the medallions and sauce on a serving platter. Garnish with parsley.

Note: I served this with broccolini and salad. It was a great dish and pretty simple to cook.