Chicken Pizziola Panini With Green Tea Spiced Pears Food

CHICKEN-PIZZIOLA PANINI WITH GREEN TEA SPICED PEARS

Steps:

• Chicken Pizziola Panini:.
• Preheat two-sided tabletop grill. Sprinkle seasoning over chicken, then coat with spray. Place chicken on grill and close lid; grill 2-3 minutes or until chicken is 165°F.
• Spread 2 teaspoons tomato spread over the inside of each flatbread; top with chicken, 2 slices pepperoni, and 1 slice cheese. Close flatbreads.
• Coat sandwiches with spray and place on grill, pressing lid down gently; grill 2-3 minutes or until crisp and golden. Serve.
• Green Tea Spiced Pears:.
• Peel pears and remove core; cut pears into small cubes.
• Combine remaining ingredients in medium saucepan on medium heat and bring to a simmer; cook 5-6 minutes or until sugar dissolves and mixture thickens slightly.
• Stir in pears and cornstarch; cook and stir 4-5 more minutes or until tender and sauce has thickened. Serve warm.

CHICKEN-PIZZIOLA PANINI WITH GREEN TEA SPICED PEARS

Steps:

• Chicken Pizziola Panini: 1. Preheat two-sided tabletop grill. Sprinkle seasoning over chicken, then coat with spray. Place chicken on grill and close lid; grill 2-3 minutes or until chicken is 165°F. 2. Spread 2 teaspoons tomato spread over the inside of each flatbread; top with chicken, 2 slices pepperoni, and 1 slice cheese. Close flatbreads. 3. Coat sandwiches with spray and place on grill, pressing lid down gently; grill 2-3 minutes or until crisp and golden. Serve. Green Tea Spiced Pears: 1. Peel pears and remove core; cut pears into small cubes. 2. Combine remaining ingredients in medium saucepan on medium heat and bring to a simmer; cook 5-6 minutes or until sugar dissolves and mixture thickens slightly. 3. Stir in pears and cornstarch; cook and stir 4-5 more minutes or until tender and sauce has thickened. Serve warm.

ASPARAGUS SHIITAKE CHICKEN WITH SESAME RICE

Steps:

• Asparagus Shiitake Chicken:.
• Cut asparagus into 1/2-inch pieces, removing tough root end.
• Chop garlic.
• Remove and discard mushroom stems; cut mushrooms into quarters.
• Cut chicken into small bite-size pieces; place in medium bowl (wash hands).
• Sprinkle 2 tablespoons flour over chicken and toss until evenly coated. Whisk in second bowl: remaining 2 tablespoons flour, stock, honey, soy sauce, ginger paste, pepper flakes, and garlic until blended; set aside.
• Preheat large, nonstick sauté pan on medium-high 2-3 minutes. Place oil in pan, then add chicken; cook and stir 3-4 minutes or until browned. Remove chicken from pan.
• Place asparagus, mushrooms, and green onions in same pan; cook and stir 3-4 minutes or until mushrooms are tender.
• Reduce heat on pan to low. Stir in chicken and soy sauce mixture; simmer 2-3 minutes or until chicken is 165°F and sauce begins to thicken. Serve.
• Sesame Rice:.
• Microwave rice following package instructions. Squeeze lime for juice (1 tablespoon).
• Stir remaining ingredients into rice. Serve.

SPICED PEARS

Steps:

• Immediately place peeled and quartered pears in cold water with lemon juice to prevent them from turning brown.
• In a 3-gallon stockpot, blend vinegar, sugar, water and spices.
• Drain pears, add to pot and bring to a rolling boil.
• Reduce heat to simmer and cook until pears are tender and can be pierced with a fork.
• Cool then refrigerate overnight to give the flavors time to meld. Drain brine then serve.

ITALIAN MEATBALLS AND RAVIOLI WITH CARAMEL PEAR CRISP

Steps:

• Italian Meatballs and Ravioli:.
• Bring water to boil for pasta.
• Cut squash lengthwise into quarters, then cut into bite-size pieces.
• Chop peppers and basil.
• Preheat large, nonstick sauté pan on medium 2-3 minutes. Place oil in pan, then add meatballs; cook 3-4 minutes or until browned on all sides. Add zucchini to meatballs; cook and stir 2-3 minutes or until zucchini is tender.
• Cook pasta following package instructions.
• Reduce heat on meatballs to medium-low. Add peppers, bruschetta, and stock to meatballs; simmer 7-8 minutes or until meatballs are 160°F.
• Drain ravioli and add to meatballs; stir in basil and top with feta. Serve.
• Caramel Pear Crisp:.
• Preheat oven to 350°F; coat 9-inch square baking dish with 1 teaspoon butter.
• Cut remaining 5 tablespoons butter into small pieces; place in medium bowl to soften.
• Peel (optional), core, and chop pears into 1/2-inch chunks.
• Cut caramels in half; place pears and caramels in baking dish. Add sugar and granola to butter; combine with fingertips until blended and crumbly. Sprinkle mixture over pears.
• Bake 18-20 minutes or until pears have softened and crumb topping has browned. Serve warm.