Panini Perfection

I've said it before and I'll say it again....our Balsamic & Basil Dipping Oil is adds PERFECTION to a panini sandwich!  One of my hosts also told me last week that the Burger & Brat Mustard is fabulous on a turkey and cheese sandwich.  I've had a craving for one ever since.  So...today while the kids were searching out some new books at the library, I decided to thumb through some cooking magazines for recipe ideas.  I came across some gourmet panini recipes.  As I glanced through the ingredient listing, I knew there was no way I was going to that much work.  And why bother when I can shop from my own shelves!  Definitely one of the best things about being a Tastefully Simple consultant.  I stopped by the local grocery store on the way home, picked up a couple ingredients and here was the delicious result...

Turkey & Pear Panini
1 loaf nice artisan bread (I used HyVee Baking Stone - Asiago)
cheese slices (I used smoked gouda - would highly recommend!)
1-2 tsp of Tastefully Simple Burger & Brat Mustard
1 pear, peeled and sliced
sliced turkey (I used HyVee Honey Mesquite)
2 Tbsp Tastefully Simple Balsamic & Basil Dipping Oil

Slice bread into serving size pieces and cut in half.  Spead small amount of Burger & Brat Mustard on bread, top with slice of cheese, turkey, and sliced pear.  Brush top and bottom of bread with Balsamic & Basil Dipping Oil.  Place on panini press or yes...I still use my George Forman grill :)  Cook until bread is golden brown. 

Note:  If you don't have a panini press or tossed out your GF grill back in the 90's, then use a skillet and something as simple as a brick covered in foil to press down the sandwich.

My kids weren't so sure about fruit on a sandwich, but my oldest gave it a try and agreed it was good.  The other two...well, at least they picked it off and ate it separately.  Hope you enjoy this recipe as much as we did!

Creamy Ham & Veggie Pasta

Earlier this year, I made a mixed vegetable dish that included mushrooms.  I fully expected the kids would pick around them, but to my surprise...they instead announced they like mushrooms again.  (We went through about a 2 year span where all of a sudden they didn't like them anymore.)  So when I found mushrooms on sale this week, I decided to pull out this Creamy Ham & Veggie Pasta recipe which I love.  I must give credit to Julie Trusler (an AMAZING cook from my home town) who's recipe in her cookbook "JT's - Volume 1" was the inspiration - I simply tweaked to our liking and incorporated items I have on hand.  Now with many dishes, you can omit mushrooms and not really impact the dish.  However, I strongly encourage you to include them with this one.  Really adds a ton of flavor to the meal!

Creamy Ham & Broccoli Pasta
8 oz rotini pasta
1 Tbsp butter
2 Tbsp Tastefully Simple Roasted Garlic Infused Oil
8 oz. white button mushrooms, sliced
2 tsp Tastefully Simple Garlic Garlic
1 cup diced ham
8 oz. (about 1/2 bag freezer bag) of chopped broccoli, cooked
1/2 pint of heavy whipping cream (splurge and get the real stuff here!)
1/2 cup grated parmesan or romano cheese

Cook pasta in water until al dente.  While pasta is cooking, make sauce.  Melt butter in skillet (using a combination of both butter and oil will bring out a fuller flavor to the mushrooms).  Add oil and sliced mushrooms; saute until golden brown.  Add garlic, ham, broccoli, cream and cheese.  Cook for few minutes to thicken sauce.  Add cooked pasta, toss and heat through.

NOTE:  Leftovers make a great lunch the next day too!

Lemon Peppercorn Scallops

I think it's a bit fascinating how our bodies crave different types of food depending upon the season.  During the summer when the heat turns up a notch I find myself wanting more salads and lighter meals.  Yesterday I ventured to the grocery store with thoughts of shrimp in mind, but when the selection didn't look so great, I noticed they had some fresh scallops.  (Well, as fresh as we can get here in the mid-west - ha!)

Being that I've only cooked scallops once, I'm definitely not a pro!  However, the first attempt (posted on this blog on 6/22/11 - Baked Scallops) was a success, so I thought I'd give it another shot. 

Tastefully Simple just released our 'Returning Favorite' products for June & July.  These are items we've had before and clients requested back.  Two of them - Meyer Lemon Infused Oil and Green Tea Peppercorn Seasoning - pair together quite nicely and are a combination I generally use on tilapia.  (Meyer lemons are kind of like a cross between a mandarin orange and regular lemon, so have a great citrus flavor.)

I really wanted to make a sauce similar to a local hibachi restaurant nearby, but that didn't meet my standards.  I went with a nice panko bread crumb topping instead.  The fact I'm posting the recipe on this blog should tell you we all enjoyed the meal!  (I will admit my two youngest smothered them in tartar sauce.  However, the rest of us enjoyed the true flavor.)

Lemon Peppercorn Scallops
2 Tbsp Tastefully Simple Meyer Lemon Infused Oil
1 1/2 Tbsp Tastefully Simple Green Tea Peppercorn Seasoning
1 pound (about a dozen) scallops
1/2 cup panko bread crumbs
1 Tbsp butter, melted

Heat oil in skillet.  Rinse and pat dry scallops.  Note:  you'll want to get them good and dry to avoid the oil popping at you when you add them to the skillet.  Place scallops in oil and sprinkle with Green Tea Peppercorn Seasoning.  Cook about 8-10 minutes until golden brown.  Combine melted butter and bread crumbs then add to skillet.  Give everything a good stir and cook minute or two more to combine the flavors.

We just ate this as prepared above, but it would work well as a pasta dish also.