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Panini

Panini's with Jalapeno Jelly & Basil Mayo

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Panini

Delicious Panini


Oh MANZO do I LOVE a good panini  Have you ever had one?  Made one of your own?  Panini makers are affordable and terrific for one person or for a party.  Everyone can make it just they way they like a sandwich and hot too!
You’ve got to try my version with caramelized onions, roasted bella mushrooms, many choices or condiments are great.  To take it over the top and equal to one of those expense hooty-fluuty restaurants, serve with my Jalapeno & Bell Pepper Jelly AND easy homemade Basil Mayo.  A.M.A.Z.I.N.G!!!




 
 Panini with Jalapeno and Bell Pepper Jelly and Homemade Basil Mayo
Ingredients can include:
Recipe for the Jalapeno and Bell Pepper Jelly HERE
Basil Mayo – recipe follows
Roasted Porta Bella Mushrooms – recipe follows
Caramelized onions, click HERE for recipe
Roasted Red Bell Peppers, click HERE for recipe to make your own
Ciabotta Rolls, smaller or regular size
Deli sliced meats
Deli sliced cheeses
Drained artichoke hearts, sliced
Pickled Pepper Rings
Fresh Spinach leaves
Thinly sliced red onion
Panini Maker
Panini 1



Directions for assembly:
On one side of the roll spread a generous layer of the basil mayo.  Top with your choice of meat(s), cheese(s) and condiments.
Panini 3
Panini 5
Panini 6
Panini 7
Panini 8



Cook, arranging the sandwich(s) so the lid sits evenly to uniformly heat your panini.Panini 9
Panini Maker
Recipe for Carrie’s Basil Mayo
1/2 cup mayonnaise, real mayo not Miracle Whip
1/2 tsp. dried basil
1/8 tsp. Montreal Steak seasoning
1 tsp. lemon juice
Combine and allow to sit in the refrigerator for 1 hour before using for best flavor.
How to Roast Mushrooms:
Use Porta Bella mushrooms for great flavor.
Heat oven to 400 degrees.
Cover a jelly roll pan with tin foil.
Coat the foil with a thin layer of olive oil.
Clean the mushrooms.  Panini 10Slice the mushrooms about 1/3″ thick and place on the oil coated pan.  Turn over so that both sides of the mushroom are coated.Cook for 10 minutes, turn mushroom slices over to evenly cook and brown both sides.Panini 11Continue to cook for another r5-10 minutes; until the mushrooms are golden browned on both sides.Panini 12
Carrie’s recipes, Copyright Carrie Groneman, 2014
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caramelized onion

How to Caramelize an Onion

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caramelized onion

Caramelized Onions

Caramelized onions are the BEST!  It takes an ordinary, every day onion, to the extreme flavor end of the scale of extraordinary!  Worth every bit of effort and time.





How to Caramelize an Onion

Ingredients:

Per Onion –

1/2 – 1 Tbl. butter

1/8 tsp. salt

1/2 tsp sugar

1/4 – 1/2 tsp. balsamic vinegar



Directions:

The first step is to caramelize the onion(s).  You can do as many as you’d like at a time; keep in mind they shrink way down when cooked. 

Caramelized onions will keep in the refrigerator up to 3 days.  They are great on sandwiches, pizza, about anything….ok, maybe not cereal.

Thinly slice onion(s), remember they shrink!caramelized onion 1Per onion onion you will need:  1 tbl. butter, 1/8 tsp. salt, 1/2 tsp. sugar, 1/4-1/2 tsp. balsamic vinegar. 

In a large pan melt the butter over medium-high heat. 

Add in the slices of onions.caramelized onion 2Sprinkle in the salt.  This draws out the moisture to help the onions cook.

Continue to cook, the onions will brown nicely as you can see.  About 15 minutes or so, depending on how many onions you are cooking.caramelized onion 3





Add in the sugar to help the caramelization along.  You want to stir the onions, but not too much.  Enough to keep them from burning, but not so much that they can’t brown up.caramelized onion 4Continue to cook the onions to a deep golden brown, another 15-20 minutes, or until dark and wonderful sweet. 

Add in a bit of water during the cooking process if the onions begin to stick to the pan.caramelized onion 5

 

Now add in the balsamic vinegar and cook another 2-3 minutes, just enough to allow the flavors to marry.

Use immediately, or keep in the fridge for up to 3 days.

To see a few ways to use these wonderfully flavored onions, click HERE 

Carrie’s recipes, Copyright Carrie Groneman, 2014

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