darkluna: (sewing-skillz)
Quick-n-yummy sandwich

Heat some olive oil in a pan, then stick a portobello cap in it. While it's cooking, take about 2 Tbs mayo and 1 tsp. chipotle sauce and mix 'em together. Once the mushroom is cooked, take your sandwich roll and grill it a bit in the still-warm pan. Then spread the sauce on the roll, add the mushroom, grate a little parmesan over it, and enjoy! I had planned to put baby spinach on the sandwich too, but the spinach I had was so bland that I left it off.


Also, I made this recipe from 30-Minute Meals the other night, and it was scrumptious. Seriously, I ate it for dinner one night and lunch the next day, and would have made it for my parents that night if my mom had gotten off work in time to be home for dinner.

Bread "Gnocchi" with Tomato and Basil Recipe courtesy Rachael Ray

8 slices day old, good quality Italian bread
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 tablespoons butter, cut into pieces
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
2 cups tomato sauce
3 small plum tomatoes, seeded and chopped
Several fresh basil leaves, torn
2 cups shredded mozzarella, smoked mozzarella or provolone cheese

Preheat broiler.

Heat a large nonstick skillet over medium heat. Chop bread into bite size pieces. Add extra-virgin olive oil, butter and garlic to the skillet. Melt butter into oil then add the bread. Season the bread with salt and pepper. Toss and cook the bread 7 to 8 minutes then add the tomato sauce and fresh tomatoes. Turn to coat and warm the tomato sauce, 3 to 4 minutes. Remove the bread gnocchi and tomatoes from heat and transfer to a casserole dish, top with basil then cover the dish with cheese. Place the casserole under the broiler and cook 2 to 3 minutes, until the cheese browns and bubbles. Serve immediately.

I didn't bother with moving it to a casserole; I just put the basil and sliced fresh mozzarella on top of the mixture in the pan and turned it down to Warm 'til the cheese was melty.


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March 2014

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