ITALIAN NIGHT
Appetizers:
Goat Cheese with Cranberry Chutney
Chutney
1 Shallot, finely chopped or 3 T thinly sliced green onion
1 tsp vegetable oil
1 can (14 oz) whole cranberry sauce
1 T orange juice
1/8 tsp salt
1 log (10.5 oz) goat cheese
Spread over a crispy baguette
We also got a block of Feta and drizzled Olive Oil over it. Spread on
a baguette and enjoy!
Asiago Penne Pasta
1 box penne pasta
1 medium zucchini. cut into half moon shapes
8-10 asparagus, woody ends broken off
1/2 c asiago cheese plus more to pass at the table
Sauce
3 T olive oil plus more for grilling
1 T fines herbs
1/2 tsp salt plus more for grilling
pepper to taste plus more for grilling
1 T fresh snipped thyme leaves
Make two tin foil pouches big enough to fit asparagus in one and
zucchini in the other. Place vegetables in each pouch. Season with
salt and pepper and olive oil, about 1 tsp olive oil. Close the
packets, make sure they are completely secure so they can be flipped.
When Grill is heated, place vegetable packets on the grill and cook 10
minutes, flip and cook for 7-10 more minutes.
Cook pasta according to package. Drain. Mix sauce and add to pasta.
Add cheese and veggies and serve warm.
Bruschetta Chicken:
Chicken breasts
Mozzarella cheese
Italian dressing
Bruschetta (see recipe below)
Marinate 4-6 chicken breasts in your favorite Italian dressing 30 min
to overnight (I did mine overnight and they were really juicy!)
Bruschetta:
chop 4-5 vine tomatoes
1/2 an onion chopped
basil to taste
salt to taste
pepper to taste
olive oil to taste
2-3 cloves garlic
1/2 tsp. balsamic vinegar
Mix all together. Cover and refrigerate at least 30 minutes.
Heat grill to med-high. Cook chicken on grill 8 minutes, make sure it
has nice grill marks. Turn chicken over. Grill another 7 minutes.
Place a large slice of mozzarella cheese on chicken breast then add
2-3 Tbsp. of the bruschetta. As soon as cheese melts, pull off grill
and serve.
Dessert:
Chocolate Tiramisu here's the link:
