Tomato and grilled beef pizza sandwich
‘The wonderful thing is that it has all
ingredients in my grilled beef sandwich of mine. I love mixing the vegetable in
olive oil and aromatic spicy before spreading them on the pizza’, .
Total time: 20 minutes
Yield: 6 portions
·
2 cups of fresh spinach
·
2 long tomatoes, chopped
·
½ cup of sliced onion
·
½ cup of sweet chili (yellow or orange), sliced
·
1/3 cup of olive oil and aromatic spicy
·
4 ounces of fat-low cream cheese
·
¼ cup of mayonnaise
·
2 tablespoons of lily, chopped
·
2 tablespoons of wasabi sauce
·
1 grilled 12-inch pizza pulp
·
8 ounces of good grilled beef, sliced into pieces
Tomato
and grilled beef pizza sandwich
1.
In a small bowl, mix spinach, tomato, red onion and
chili. Add olive oil and aromatic spices; shake well until absorbed.
2.
In a small bowl, mix the cream cheese, mayonnaise
sauce, and wasabi sauce until blended; sprinkle to the pulp of pizza. Put the
beef on the top. Use a spoon which has a slot, put the spinach mixture on the
beef. Spread to the green onion.
Chicken mixed with crumbs and vegetables
‘My mother lighted up the tradition of
“brayed chicken” for grandchildren when they were little. She used the normal
crumbs. One day, we were out of bread crumbs and we used cookies instead. And
now my children always ask for my version,’ .
Total time: 30 minutes
Yield: 4 portions
·
2/3 cup of sauce
·
2 cups sourdough cookies
·
1/2 cup of all-purpose flour
·
2 eggs
·
1/4 cup of buttermilk
·
2 garlic cloves, minced
·
1/8 teaspoon of pepper
·
5 tablespoons of olive oil, divided
·
4 boneless skinless chicken breast halves (5 ounces
each)
·
2/3 cup of mayonnaise
·
2 tablespoons of Dijon mustard
·
2 teaspoons of cider vinegar
·
1/8 teaspoon of salt
·
1/8 teaspoon of pepper
·
1 package (5 ounces) of spring mix salad greens
Chicken
mixed with crumbs and vegetables
1.
Put the cookies to food processor; process until
crushed. Put the cookies and powder into other shallow bowl separately. In
another shallow bowl, whisk the eggs, buttermilk, garlic and pepper. Pound
chicken with a meat mallet to ¼-inch thickness. Embed 2 sides into egg mixture,
then crumbs.
2.
In a big bowl, boil 3 tablespoons of oil at average
temperature. Put chicken in; cook in 4 – 6 minutes each side or until it is no
more pink.
3.
Meanwhile, in a small bowl, mix mayonnaise and mustard.
Move 2 teaspoons to other bowl to make the sauce; stir oil, vinegar salt and
pepper.
4.
Put the salad in a big bowl. Sprinkle sauce, turn over
and over. Use the remaining mayonnaise to serve with the chicken.
