Preheat the broiler. Mix together most of the asiago cheese, oregano and the mayonnaise. Spread this mixture on the bread, top with the meats, sprinkle a little cheese on top. Broil for a few minutes, until the bread is slightly brown and the cheese is melty. Top with the veggies and serve.
This sauce is so good on a pizza or on pasta
If your in a hurry you can melt the butter in the microwave and mix all ingredients, heat to serve. If not in a hurry, melt butter on the stove top, add all ingredients and warm.
1 cup sour cream
1/2 cup Parmesan cheese
3 tab good quality butter
basil
1/4 cup half and half
roasted garlic
This recipe comes from the Grinder Restaurant in Running Springs, but this is my version
Pizza dough
olive oil
garlic salt
garlic powder
one head of roasted garlic
oregano
basil
parsley
grated Parmesan cheese
Slice the dough into small bite size pieces. Tie each piece into a knot, place on a cookie sheet and bake at 375 nine minutes until just starting to brown. Turn the knots over, let cook nine more minutes. Mix the olive oil, garlic, herbs and seasonings. Drizzle this over the knots and sprinkle with the grated Parmesan cheese.
If you want to make cheese knots, after you turn the knots the first time sprinkle with grated Fontina, or provolone cheese.
Marinara Chicken Breasts
Orzo
chicken breasts
1/2 cup ricotta cheese (or goat cheese)
basil
1/4 cup heavy cream
2 tab butter
2 cloves garlic
1 can Muir Glen fire roasted tomatoes
1/2 cup Parmesan cheese
1/2 cup mozzarella
1/2 cup sour cream
Beat the breasts until thin. Mix ricotta and chopped basil and put a scoop in each breast. Roll up. Set in a glass baking dish. In a pan melt the butter, add the garlic for a few minutes, then cream, sour cream and tomatoes. Add some basil also. Pour the red sauce over the chicken, top with the mozzarella. Bake at 375 for 30 minutes Serve over the cooked orzo.
The best sausage pasta
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| Poplano peppers after smoking, along with smoked Italian Sausages |
whole wheat sausage
1 can Muir Glen fire roasted tomatoes
basil
1 package Italian sausage, cooked in broiler 10 minutes
splash of dry sherry
sour cream
goat cheese
When the sausage is cool, cut it into pieces, put in a hot pan, add the sherry to deglaze the fat, and then the tomatoes, the basil and the sour cream. Cook for ten minutes on low until the sauce is warm. Serve over whole wheat pasta with goat cheese.