Recipe for Toasted Tomato-Paneer Sandwiches

Craving a delicious yet easy-to-make sandwich for lunch? Look no further than this toasted tomato-paneer sandwich recipe from Epicurious. With its unique blend of spices and the creamy texture of paneer cheese, this sandwich is sure to satisfy your taste buds. When it comes to toasted sandwiches, there are few things more delicious than a classic tomato-paneer sandwich. Paneer is a type of cheese that is firm and easy to slice, making it the perfect addition to any sandwich while leaving a smoky taste.

Ingredients for Toasted Tomato-Paneer Sandwiches

  • 12 slices of your preferred bread
  • 2 (6-oz.) packages of paneer
  • 1½ cups of coarsely-grated sharp cheddar or low-moisture mozzarella
  • 3 tablespoons of unsalted butter
  • 1 (15-oz.) can of crushed tomatoes
  • 1 medium onion, finely chopped
  • 1 small red onion, finely chopped
  • 6 cloves of garlic, finely chopped
  • 1 (1″) piece of peeled ginger, finely chopped
  • ½ a jalapeño with the seeds removed, finely chopped
  • ½ cup of chopped cilantro
  • 1 teaspoon of cumin seeds
  • ½ teaspoon of mustard seeds
  • 2 teaspoons of ground coriander
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of ground turmeric
  • 2 teaspoons of Diamond Crystal or 1¼ teaspoons of Morton kosher salt
  • 3 Tablespoons of extra-virgin olive oil
  • Ketchup (for serving)

Directions for Toasted Tomato-Paneer Sandwiches

  1. In order to start this wonderful recipe for a delicious toasted sandwich, you’ll want to begin by heating your extra-virgin olive oil in a large Dutch oven or another heavy pot over medium heat. Once the oil is spread throughout the bottom of the pot and properly heated, you’ll cook your paneer cheese in a single layer, undisturbed, until it’s golden brown underneath. This should take approximately 2 minutes. Then, you’ll transfer this to a medium bowl, allow the paneer to cool slightly, and then crumble the paneer cheese into bite-size pieces. Set this aside for later.
  2. Next, add your jalapeño, onion, garlic, cumin seeds, peeled ginger, and mustard seeds to the same pot. Cook these ingredients over medium heat while stirring often, until the onion is softened and translucent, which should take about 5 minutes. At this point, add in your cayenne pepper, turmeric, and coriander into the pot and cook it until it’s fragrant while stirring occasionally. After about 3 minutes, stir in your tomatoes, salt, and 1 cup of water. Bring the pot to a simmer and then reduce the heat to low and stir in your reserved paneer from earlier. Cover the pot and cook the contents while stirring occasionally until the sauce is slightly thickened, which should take about 15-20 minutes.
  3. In order to start assembling your six sandwiches, you’ll spread a slice of bread with ½ cup of sauce, top it with some of the red onion, cheddar cheese, and cilantro, and close up the sandwich with another slice of bread. Because you’re assembling all six sandwiches in this step, you’ll want to use about ⅙ of each of your sandwich ingredients, so that they’re all assembled evenly. Repeat the process of this step for the remaining five sandwiches.
  4. Melt 1 tablespoon of butter in a small nonstick skillet over medium heat for the toasting of the sandwiches. Place two sandwiches into your pan and press down on them occasionally with a spatula in order to ensure good contact with the pan, making the underside of the sandwiches golden brown and crisp, for about 3 minutes. After 3 minutes, turn your sandwiches over and cool for another 3 minutes until the other side is golden brown and the cheese is melted. Transfer your sandwiches to a plate and repeat the process two more times with your remaining butter and sandwiches.
  5. Slice the sandwiches in half and serve them alongside ketchup. Enjoy!

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Cajun-Brined Fried Chicken Recipe

If you’re looking for a delicious, easy-to-make recipe that’s guaranteed to get you in the summertime mood, then look no further than this impressive recipe for cajun-brined fried chicken from Louisiana Cookin’.

Fried chicken is a staple of American cooking, and it’s sound reasoning to expect that every  Cajun chef should have a recipe for a spicy fried chicken dinner in their back pocket. Now, while frying chicken might appear to be deceptively easy to make, it can also be extremely easy to screw up, as using the wrong brine can leave your fried chicken found wanting.

Luckily, this recipe’s reliance on cajun-brining your chicken for at least 8 hours but preferably overnight is a sure-fire way to assure that your fried chicken dinner is delicious, delectable, and always on the menu.

Ingredients

  • 1 gallon of tap water
  • 1¼ cups of kosher salt, divided
  • 1⅓ cups of Cajun seasoning, divided
  • 2 3-4 pound chickens, each cut into 8 pieces
  • 12 cups of all-purpose flour
  • 2 tablespoons of fresh ground black pepper
  • 1 tablespoon of cayenne pepper
  • 2 quarts of whole buttermilk
  • ½ cup of hot sauce
  • 1 gallon of peanut oil

Directions

  1. You’ll want to begin this recipe by brining your chicken in a large nonreactive container. To begin brining chicken, combine 1 cup salt, 1 cup Cajun seasoning, and 1 gallon of water. Stir the contents of the container until your salt dissolves and then add your 8 pieces of your 3-4 pound chickens to the water mixture. Cover it, and refrigerate your container for a minimum of 8 hours, but it’s usually best to leave it brining overnight.
  2. The next step is to preheat your oven to 350°F. Take a broiler pan and spray it with nonstick cooking spray and then place this rack in a pan. Set this aside for later.
  3. Then, you’ll begin whisking your remaining ingredients in a large bowl. Whisk together your remaining 1/4 cup of salt and 1/3 cup of Cajun seasoning with your black pepper, flour, and cayenne pepper. Then, In another large bowl, combine your buttermilk and hot sauce.
  4. When ready to dredge and begin cooking, remove your chicken from the brine and pat it dry. Then, using one of your 8 chicken pieces at a time, dredge your chicken in the flour mixture while shaking off any excess flour, dip the floured piece into the buttermilk mixture, allowing for the excess to drip off into the pan, and then dredge it in the flour mixture once more. Shake off any excess, and place the pieces onto your prepared pan.
  5. Once finished dredging your 8 pieces, take a large Dutch oven and heat a gallon of peanut oil over medium-high heat until either a candy thermometer or a deep-fry thermometer reads a temperature of 350 °F.
  6. Cook the chicken in batches, turning it occasionally, until each piece is golden brown on all sides. This takes about 5 to 8 minutes in total. Throughout the frying process, you might need to adjust the Dutch oven’s heat as necessary to maintain 350 °F.
  7. After frying each piece of chicken, place it onto your prepared pan. Then, bake all pieces for about 10-12 minutes, just until a meat thermometer inserted into the thickest portion of the pieces reads at a temperature of 165 °F.

Consider serving your Cajun-Brined Fried Chicken with some delicious Apple Slaw and creamy Four-Potato Salad.These dishes will make for the perfect accompaniments, as all three feature flavorful new takes on basic, but reliable recipes.

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Ideal 2021 Summer Barbecue Menu

The ideal weather conditions found in the summertime often bring along a tendency to attend or host social outings involving the great culinary staple that is the summer barbecue. Whether you find yourself hosting your own backyard BBQ buffet or simply bringing a dish to your local block party, these recipes from Olive Magazine for easy-to-make BBQ dishes are sure to put you at ease this summer.

Preparing the Grill

Before getting into specific recipes for main, side, and dessert dishes, Olive’s article begins with a refresher course on how to best cook your BBQ meats atop the versatile cooking instrument that is a gas or charcoal-based barbecue grill.

  1. Begin preparing your grill early by lighting the coals early (use the contents of a charcoal bag 1/3rd at a time) or getting your gas grill’s temperature up before rushing to get the seasoned meats atop a premature grill. Preparing the barbecue is a game of patience and restraint, as it’s integral to the grilling process to always have your meats heated by an even, unwavering temperature setting.
  2. While you’ll diversify the preparation of your BBQ meat products across your individual recipes, it’s always a good idea to take an account of the cuts of your meats (particularly brisket), as you’ll want to keep any fat attached to your cuts. The fat portions contribute to the moisture of your meat throughout the grilling  process, and they can always be removed later.
  3. Lastly, you should “prepare your battle stations” by ensuring you have your supply of spatulas, grill scrapers, and meat thermometers handy near the grill. The internal temperature of cooked meat is something that should never be left up to guessing, so play it safe and check the temperature of your meats be they brisket, beef, pork, or chicken.

The following are several easy-to-prepare recipes that are sure to please the appetites of any BBQ you’re attending or hosting.

Entrees:

Spicy BBQ Chicken Kebabs w/ Grilled Pineapple

One recipe that’s “out-of-the-ordinary” when it comes to a BBQ menu is this spicy kebab that combines the flavor profiles of spicy, grilled chicken with grilled pineapple. Depending on your situation, these can be played on a serving platter and used as a knockout appetizer, or they can be placed alongside some noodles or rice to be a celebrated main dish. Seriously, the red chilies and hot smoked paprika make this grilled chicken incredibly flavorful and spicy, and once it’s skewered alongside the caramelized, grilled pineapple and topped with mint, you’ll be the talk of the grill.

Whole Chilli and Lemongrass Sea Bream

Try something new and forgo the chicken, beef, and pork that get all the attention and try out this tenderedbarbecue sea bream that packs a powerful punch. This recipe’s marinade has a lemongrass base that is accompanied by ginger, lime, fish sauce, brown sugar, soy sauce, shallots, and red chilies; the combination of sweet and sour flavors in the marinade make for an excellently delicious flavor profile. Take a chance by grilling this fish from the Vietnam cooking tradition and truly impress the audience at your next barbecue.

Sides:

BBQ Corn on the Cob

This recipe slightly tweaks a barbecue classic in the best way with a specific combination of seasonings and a Korean gochujang sauce. Using only twenty total minutes of preparation and grilling time, you’ll prepare your sauce with a combination of mayonnaise, sour cream, feta cheese, lime, chili paste, smoked paprika, and coriander. Though the sauce is often the star of the show, feel free to separate it from your grilled corn or only dress half of the stalks with the sauce in order to give your guests choice in the matter.

Herb, Watermelon, and Rice Noodle Salad

This refreshing summer salad is the perfect “light” alternative to the heftiness of the summer BBQ, as it is centered around a delicious herbal medley. The salad itself combines the flavors of watermelon, mint, Thai basil, coriander, spring onions, and sesame seeds with the specific textures of both bean sprouts and rice vermicelli noodles for a truly pleasing summer side dish. The dressing, though simple, is also sure to please and not weigh down those who eat it like a BBQ brisket would, as it’s only made of rice wine vinegar, fish sauce, caster sugar, and bird’s-eye chili.

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Father’s Day Recipes To Wow Dad

It is summer, which means Father’s Day is approaching. What better way to thank dad than with a delicious home cooked meal. One that can fill his belly. Julie’s Eats and Treats has one of the best collections of over 40 recipes for Father’s Day. Here are two dad filling recipes; one for the oven and one for the grill.

Father’s Day Three Meat Pizza Ring

INGREDIENTS

  • ½ cup of chopped pepperoni
  • ½ cup of diced Canadian bacon
  • 1 pound of Italian Sausage
  • Two 8 ounce tubes of crescent rolls (refrigerated)
  • One 15 ounce can of pizza sauce, divided in half
  • One ½ cup of shredded pizza cheese
  • Two garlic cloves, crushed

INSTRUCTIONS

The oven will need to preheat to 375 degrees. Take a large skillet and place it on the stove on medium heat. Cook the garlic and the sausage until the sausage is fully cooked (no more pink). Once cooked, drain the grease out of the pan. Add ½ cup of pizza sauce, Canadian Bacon, 1 cup of pizza cheese, and pepperoni into the pan. This is what will be considered the filling in the ring.

Separate the crescent roll dough into the triangles and place them on a 14 inch ungreased pizza pan. Overlapping the wide ends with the points on the outside. There should be a 4 inch opening in the middle of the pan. Press down on the overlapping part of the dough to make sure it is sealed. You don’t want any of the filling falling out of the bottom.

Take the mixture from the pan and spoon it onto the wipe part of the dough. Take the points and fold them over to make the ring. Bake in the oven for 12-15 minutes. The cresent rolls should be golden brown. The remaining cheese can be used to sprinkle on the top. The extra pizza sauce should be served with the roll.

What dad wouldn’t feel appreciated on Father’s Day with a delicious twist on a classic favorite?

 Sriracha Chicken Bacon Ranch Skewers For Dad

INGREDIENTS

INSTRUCTIONS

Take the BBQ sauce, the bacon ranch dressing, Sriracha sauce, and chili powder and combine them together. Place the chicken strips in a resealable gallon bag, and pour the mixture in the bag. Make sure the mixture coats the chicken strips evenly. Let this sit in the refrigerator for two hours or more. This can be prepared in advance which will make it easier to just throw on the grill.

After the two hours, or when you are ready to cook the chicken, remove it from the bag and put the bacon strip on the chicken, at the top. Take a metal or wooden skewer and thread it through the chicken and bacon. Grill the skewers over medium heat for about 10 to 14 minutes, make sure they are covered. Once the chicken is no longer pink and fully cooked, remove it from the grill and serve. Make sure to flip the chicken while it is grilling so it cooks evenly.

Not seeing what you’d like for the perfect Father’s Day meal? For more delicious recipes, click here.

The Ultimate Charcuterie Board

Who doesn’t like variety? Summer time is the perfect excuse for this recipe! Reluctant Entertainer has a Charcuterie board recipe that will outshine the rest. A charcuterie board is the perfect route if you aren’t sure what to offer your guests. It is even great to serve for dinner! These boards are made up of nuts, veggies, dried fruits, cheeses, cured meats, and more!

The first thing you will need is the board! Make sure the board for your charcuterie is food friendly and if it isn’t, make sure to place parchment paper on the board. The best boards to use are the ones that have a lip, this will help make sure all of the food fits and stays in place. Another thing to think about when making this recipe is how many people are being served. The more people, the bigger the board.

If you want to get rid of the parchment paper but don’t have a food safe board, take some sandpaper and sand the board down. After the board is sanded, rub it down with mineral oil and beeswax. Or, if you want to take the shorter route, you can use a cutting board and butcher block conditioner.

Charcuterie boards often contain dipping spices, but if you aren’t sure where to start looking check out DeLallo Foods.

INGREDIENTS FOR YOUR ULTIMATE CHARCUTERIE BOARD

  • Italian Herb Dry Cured Sausage, sliced
  • Red Wine Salami, sliced
  • Sweet Casalingo Dry Cured Sausage, sliced
  • Black Pepper Dry Cured Sausage, sliced
  • Figs, sliced
  • Sun-Dried Tomato & Basil Seasoning Spices
  • Roasted Garlic & Parmesan Seasoning Spices
  • Rosemary & Garlic Seasoning Spices
  • Garlic Pepper & Tomato Seasoning Spices
  • 1 jar Italian Roasted Pepper Bruschetta
  • 1 jar Italian Olive Bruschetta
  • 1 jar Italian Garden Vegetable Bruschetta
  • Extra Virgin Olive Oil, for dipping
  • Almonds
  • Olives
  • Veggies
  • Miscellaneous crackers
  • Baguette Bread
  • Soft cheese
  • Sharp Cheddar Cheese

UTENSILS

  • Large board
  • Small bowls
  • Small plates

INSTRUCTIONS

Make sure the board you are using for your charcuterie is prepared in advance, the worst thing is being in the middle of preparation and something isn’t ready. The meats should be sliced, waiting to be placed on the charcuterie board. Take the small bowls and place them on the board, the olives and nuts should be placed inside. Fill the other bowls with the different the Bruschettas. Place 3 to 4 small, flat dishes on the board. These dishes should be filled with the olive oil. Take the different spices and sprinkle them on top of the olive oil.

Slice the cheeses, if they are not already prepared. Wash the vegetables and dry fruits, you don’t want unclean food on the board. Now here comes the fun part, placing the food on the board. Start placing the meat, cheeses, crackers and the sliced baguette around the board. The fruits and vegetables should come next. The idea is not to crowd the board, but to fill it. There should not be too many empty spaces. The food items can be mixed together or if you like organizing, feel free to group them in categories. All of the crackers on one side and all of the meats on the other. Or be adventurous, and have an alternating pattern. Placed the olive oil in the middle and the Bruschetta on the outside. The options are endless and so is the food! Enjoy your charcuterie board any way you like it.

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Arlen Benny Cenac’s Summer Baby Back Ribs

The Food Network posted a great recipe for delicious Barbecue Baby Back Ribs. It is the perfect time to clean off the grill, and hot dogs and burgers are not the only thing that it can be used for. Ribs go perfectly with any side and they are always a party pleaser.  Some sides to consider are: potato salad, maple barbeque beans, fruit salad, fresh guacamole and cilantro salsa, and even a charcuterie board.

INGREDIENTS

2 racks of baby back ribs

1 cup of barbecue sauce, your choice

1 cup of low-sodium chicken broth

¼ cup of brown sugar

2 tablespoons of apple cider vinegar

2 tablespoons of chili powder

½ teaspoon of garlic powder

½ teaspoon of cayenne pepper

½ teaspoon of onion powder

1 teaspoon of dried oregano

Kosher salt

Ground black pepper, fresh if possible

UTENSILS/TOOLS

A mixing bowl

A container to store the marinating ribs

A roasting pan

Foil

A grill

A large bowl to toss the ribs in

A saucepan

DIRECTIONS

The first step to making the best baby back ribs you can is making the dry rub that will be used to marinate the ribs. The chili powder, brown sugar, and onion powder should be mixed in the mixing bowl.  Add the oregano, cayenne, and 1 tablespoon of kosher salt. Top the mixture off with 1 teaspoon of black pepper. Make sure the mixture is mixed together fully. Take the large container that will be used to marinate the ribs and place the ribs inside. Take the dry rub mixture and rub both sides of the ribs. Refrigerate them; the longer they marinate the better. However, an hour will work just fine too.

The oven should be preheated to 250 degrees fahrenheit. Mix the chicken broth and apple cider vinegar in the roasting pan. Remove the baby back ribs from the refrigerator and place them in the pan. Take the foil and cover the roasting pan. The ribs need to be baked for 2 hours in the oven. Once the 2 hours are up, remove the pan from the oven and place the ribs on a platter. Take the liquid that is in the roasting pan and place it in a saucepan. Bring this to a boil and then lower the heat. It needs to be simmering. Continue to cook until half of the mixture has been reduced. Take the cup of barbecue sauce and add it to the saucepan. Turn off the heat.

The outdoor grill needs to be preheated to medium/high. Cook the ribs for around 5 minutes on each side. The point is to make sure the ribs are browned; they need to be slightly charred. Remove the ribs from the grill, cutting them between the bones. Once the ribs are cut, place them in the large bowl. Pour the sauce over the ribs and toss them in the bowl. Once they are evenly coated, serve the ribs. They are best when hot!

Set them out in a large pan with tongs for easy access. Arrange appetizers around the table and you will be the BBQ King/Queen of the neighborhood!

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