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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Portobello Mushroom Pizzas

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Last night I made an awesome Bolognese sauce. I always have quite a bit leftover so for tonight’s meal, I had a great idea on how to use up my leftover Bolognese sauce.

I went to the Farmers’ Market today and bought some beautiful Portobello mushrooms along with some fresh arugula. I’m going to grill these mushrooms and use them as the base for my Portobello Mushroom Pizzas.

To get my recipe for Bolognese Sauce, click on the link at the bottom of this post. I’d recommend making these Portobello Mushroom Pizzas any time you have some leftover homemade sauce you want to use up.

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 2 servings
Equipment: indoor grill pan, rimmed baking sheet pan, chef’s knife, 3-quart saucepot with a lid

Ingredients:
6 large Portobello mushrooms (dark black gills and stems removed), grilled
1 16-ounce package of BelGioioso fresh mozzarella, pre-sliced
1 4-ounce package of arugula, prewashed and dried
6 cups of Bolognese sauce (substitute a good jarred Marinara sauce)
1/4 cup of Canola oil
2 teaspoons of garlic powder
1 tablespoon Kosher salt
3 teaspoons of freshly ground black pepper
Garnish with Parmigiano-Reggiano shavings

Directions:
Start by heating up your (leftover) sauce on low heat, in a covered saucepot, stirring occasionally.

Preheat an indoor grill pan on medium heat. While the grill pan is heating up, prep all 6 Portobello mushrooms. First, remove the stems, next, using a tablespoon, scrape off the dark black gills from the underside of the mushroom caps.

Brush the top side of the Portobello mushrooms with Canola oil. Season with freshly ground black pepper and garlic powder. Place the mushrooms presentation side down first on the hot grill. While the mushrooms are starting to grill brush the underside with Canola oil and season with freshly ground black pepper and garlic powder. Grill on each side for 3 to 4 minutes, or until caramelized and deep golden brown. Turn the grill pan off and transfer the grilled Portobello mushrooms, presentation side down, to a rimmed baking sheet pan.

Set the oven to broil.
Lay a slice of the mozzarella cheese to each one of the mushrooms. Sprinkle Kosher salt and the remaining freshly ground black pepper all over each of the slices. Transfer the sheet pan to the top rack in the oven leaving the oven door slightly ajar. Keeping a close eye on the mushrooms, melt the cheese until a bubbly and golden brown on top, 1 to 2 minutes.

Arrange 3 of the Portobello mushrooms on each plate. Ladle a little of the (leftover) Bolognese sauce onto each one of the mushrooms. Top with arugula. Serve my Portobello Mushroom Pizzas with a few shaving of Parmigiano-Reggiano over the top.

Note: Depending on the sauce you choose, this dish can be both gluten-free and vegetarian.

 

Pappardelle alla Bolognese

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Cast Iron Skillet Deep Dish Pizza

 

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As I promised, the deep dish pizza is complete. It was as easy as they showed on TV.  I picked up some pizza dough from the local pizzeria. Your local pizza parlor is happy to sell pizza dough and it’s so convenient especially for a weeknight meal.

I chose to use chicken that I seasoned with a blackened seasoning and grilled off on my indoor grill pan.

I sliced the chicken on the bias and set aside until I was ready. Then I sauteed some peppers, onions, and a little garlic in another pan. I used a splash a balsamic vinegar and a tablespoon of sugar, and of course, kosher salt and pepper to bring out the flavors of the veggies.

In another bowl, I blended together some Ricotta, mozzarella, and grated Parmesan with a little fresh chopped Italian flat leaf parsley. I bought my favorite Marinara sauce for this dish, I didn’t need to do any extra work. I liberally oiled the cast iron skillet and placed it in a 400-degree oven until it was super hot.

Brought the skillet out of the oven, set my dough in the bottom but let the sides hang over.

I started by ladling the sauce first then layering all the ingredients, finishing with more sauce and finally topped with more mozzarella and Parmesan.

I drizzled olive oil on the crust that I tucked in around all the edges. Transferred the skillet back in the 400-degree oven for another 30 minutes. Oh WOW!, does it look good? Let the pizza rest for 15 minutes allowing it to set, then cut and serve.

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Grilled Chicken Caprese Tarts

Grilled Chicken Caprese Tarts

 

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My Grilled Chicken Caprese Tarts were inspired by remembering my grandmother’s Caprese salad. She used tomatoes, basil, mozzarella, and a little balsamic vinegar. I thought I’m going to take that idea a step further.

I’ve found the grocery store offers a lot of great products that make life in the kitchen easy and fun. Puff Pastry is definitely one of those items that’s a staple in my house. Puff Pastry is available in the frozen section of the grocery store. If you plan on using Puff Pastry for any recipe, transfer the box to the refrigerator the night before. The dough needs to stay cold until your ready to use it. All you need to do after that is to follow the directions on the box.

Grilled Chicken Caprese Tarts

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 35 minutes
Equipment: 6-inch plate, rolling pin, 2 rimmed baking sheet pans, indoor grill pan

Ingredients:
1 package (using 1 sheet) of Puff Pastry, cut into 4 6-inch circles, 1/4-inch thick
2 boneless skinless chicken breasts, *butterflied (Yields 4 chicken breast cutlets)
3 vine ripe tomatoes, sliced 1/4-inch thick
1/2 a red onion, thinly sliced into half moons
1 cup of fresh basil leaves
4 tablespoons of your favorite store-bought fresh-made basil pesto (usually found in the refrigerated section)
1 8-ounce package of fresh mozzarella, sliced 1/4-inch thick
8 tablespoons of good olive oil
2 tablespoons of kosher salt, to season the tarts
2 teaspoon fresh cracked black pepper, to season the tarts
a good balsamic vinegar, to drizzle before serving (optional)

Directions:
Preheat oven 400-degrees F.

Directions For Chicken:
Preheat an indoor grill pan on high heat for 2-3 minutes.
To start, *butterfly the two chicken breasts. Lay the 4 chicken breasts out onto a plastic cutting board.

Pat with a paper towel all four chicken breast cutlets completely dry. drizzle both sides with olive oil and season with Kosher salt and freshly cracked black pepper to taste.  Reduce the heat to medium-high heat. Place the chicken on the indoor grill pan in a single layer and spaced out (depending on the number of chicken breasts you’re cooking), depending on the surface area of your grill pan.

Grill 4 minutes per side. Test if the chicken breasts are done using an instant-read thermometer. Internal temperature needs to read 165-degrees F. Transfer the chicken to a clean serving plate, cover with foil to stay warm.

Line 2 rimmed baking sheet pans with parchment paper.
While your chicken is grilling, dust a flat surface with all-purpose flour. Roll out one sheet of Puff Pastry to a 1/4-inch thick. Using a 6-inch plate and a paring knife, cut out 4 circles.  Place two circles of pastry on each sheet pan.

Using the paring knife again, score a margin a 1/4-inch from the outside of each circle. This will allow the outside of the circles to puff up slightly and give a tart-like look to the pastry. Take a fork and prick the inside of the circles. This will allow steam to escape and the center of the pastry circles will lay flat.

Arrange the tomatoes, sliced red onion, and mozzarella slices in the center of each tart. Sprinkle Kosher salt and freshly cracked black pepper over each tart. Drizzle each tart with 2 tablespoons of olive oil.

Brush the outer rims with *egg wash.

Follow the cooking instructions on the Puff Pastry box. Usually bakes for 15 minutes. While tarts are baking, slice the chicken on the bias. Transfer the sliced chicken to a mixing bowl. Add the basil pesto and toss to combine.

Once the tarts come out of the oven, add the pesto marinated sliced chicken evenly divided over the top of each tart. The heat of the tarts will warm up the basil and it will smell so good.  Finally, a few freshly torn basil leaves over the top.

This recipe could easily be a vegetarian dish.
Serve hot.

*Egg Wash: 1 beaten egg whisked together with one tablespoon of water or milk.

*Butterfly Chicken Breasts. Place the chicken breast on a plastic cutting board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Open out the breast so it resembles a butterfly. Where the breast meets at the center, (open book-like piece of chicken), slice down the center giving you two equal breast pieces, 1/2-inch thick.

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