One of America’s Favorites – Panini (sandwich)

April 15, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A typical panini with salami, mortadella, tomatoes and lettuce

A panini (from the Italian panini [paˈniːni], meaning “small bread, bread rolls” ) or panino (meaning “bread roll” ) is a sandwich made with Italian bread (such as ciabatta, and michetta), usually served warmed by grilling or toasting.

However, in many English-speaking countries, a panini is a grilled sandwich made from many types of bread. Examples of bread types used for modern panini are baguette, ciabatta, and michetta. The bread is cut horizontally and filled with deli ingredients such as cheese, ham, mortadella, salami, or other food, and often served warm after having been pressed by a warming grill.

Panini is a word of Italian origin. In Italian the noun panino (Italian: [pa’niːno]; plural panini) is a diminutive of pane (“bread”) and refers to a bread roll. Panino imbottito (“stuffed panino”) refers to a sandwich, but the word panino is also often used alone to indicate a sandwich in general. Similar to panino is tramezzino, a triangular or square sandwich made up of two slices of soft white bread with the crusts removed.[citation needed]

In English-speaking countries, panini is widely used as the singular form, with the plural form panini or paninis, though some speakers use singular panino and plural panini as in Italian.

A tri-tip panini with salad

Although the first U.S. reference to panini dates to 1956, and a precursor appeared in a 16th-century Italian cookbook, the sandwiches became trendy in Milanese bars, called paninoteche, in the 1970s and 1980s. Trendy U.S. restaurants began selling panini, with distinctive variations appearing in various cities.

During the 1980s, the term paninaro arose in Italy to denote a member of a youth culture represented by patrons of sandwich bars such as Milan’s Al Panino and Italy’s first US-style fast food restaurants. Paninari were depicted as right-leaning, fashion-fixated individuals, delighting in showcasing early 1980s consumer goods as status symbols.

A panini press or grill is a contact grill for heating sandwiches, meat products, vegetables, and specialty menu items, nearly always with electric elements, comprising a heated bottom plate that is fixed, and a heated top plate that closes towards the bottom plate and comes in contact with the food. The function of the panini grill is to heat food to an appropriate internal temperature with desirable external characteristics (i.e. melted cheese, crisp finish, grill marks).

 

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“Meatless Monday” Recipe of the Week – Cheese and Vegetable Strata

March 4, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Cheese and Vegetable Strata. Eggs combined with Asparagus, Italian Bread, Red Bell Pepper, Mushrooms, Green Olives, Wisconsin Fresh Mozzarella cheese, Wisconsin Jack Cheese, and Wisconsin Feta cheese equals one delicious and meatless Italian Style Dish! The recipe is from the CooksRecipes website which is stocked full of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheese and Vegetable Strata
Assemble this wholesome, deliciously satisfying Italian-style cheese and vegetable dish at least four hours prior to baking.

Recipe Ingredients:
7 large eggs
1 1/4 cups half-and-half (light cream)
8 stalks asparagus, thinly sliced
4 cups Italian bread, cubed
1/2 cup red bell pepper, diced
1/2 cup portabella mushrooms, chopped
1/4 cup stuffed green olives
1/2 cup Wisconsin Fresh Mozzarella cheese, cubed
1/2 cup Wisconsin Morel Mushroom & Leek Jack cheese (or Jack cheese), cubed
1/4 cup Wisconsin Feta cheese, crumbled

Cooking Directions:
1 – In a medium bowl, whisk eggs and half-and-half until well blended. Set aside. In a large bowl, combine remaining ingredients.
2 – Grease 6 (1 1/2-cup) casserole dishes or 1 (13×9-inch) baking dish.
3 – Spoon bread and cheese mixture into dish(es).
4 – Pour egg mixture over the top.
5 – Refrigerate 4 hours or overnight.
6 – Place casserole(s) in a 350°F (175°C) preheated oven for 30 to 35 minutes or until golden brown and eggs are set.
7 – Remove from oven and serve.
Makes 6 servings.
https://www.cooksrecipes.com/mless/cheese_and_vegetable_strata_recipe.html

Fried Shrimp w/ Cheddar Potato Bake and Sliced Italian Bread

July 15, 2018 at 5:25 PM | Posted in seafood, shrimp, Stouffer's | Leave a comment
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Today’s Menu: Fried Shrimp w/ Cheddar Potato Bake and Sliced Italian Bread

 

 

For Breakfast on this Sunday Morning I prepared a Scrambled Egg, heated up 2 Johnsonville Turkey Breakfast Sausage Links, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and had my morning cup of Bigelow Decaf Green Tea. Outside it’s 93 degrees and very humid. After Breakfast I went to Kroger for a couple of items and then stopped by McDonald’s to pick up Breakfast for Mom, and stopped and filled her car up with gas. Gas is still around 2.89 a gallon around here. Mom went to Church and it house cleaning and laundry for me. Later I cleaned the oven and fridge. For Dinner tonight I prepared Fried Shrimp w/ Cheddar Potato Bake and Sliced Italian Bread.

 

So for the Shrimp I used Meijer Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray, added a 1 tablespoon of Extra Light Olive Oil, and I heated on medium heat. I seasoned the Shrimp with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. Cooked up perfect! The Meijer Shrimp is some of the best!

 

 

For a side I prepared a Stouffer’s Cheddar Potato Bake. Another easy to prepare and delicious dish. To prepare this one I’m using the microwave. It comes in a microwavable tray. I just slit the film cover on the tray and microwaved it for 6 minutes, Done! I love this side by Stouffer’s! Delicious Potato Dish, really like the bread crumb topping.

 

 

 

 

I was at Walmart yesterday afternoon and I bought a loaf of Sliced Italian Bread, couldn’t resist buying a loaf it looked so fresh! Topped it with I Can’t Believe It’s Not Butter. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Trop A Rocka Snapple.

 

 

 

 

 

 

Stouffer’s Cheddar Potato Bake
* A side dish with diced potatoes in a cheddar cheese sauce with baconstouffers-cheddar-potato-bake
* Serves 2
* Russet potatoes

We use simple, quality ingredients that are delicious on their own. Then we combine them into the perfect recipe to make an irresistible dish.NESTLE Good Food, Good Life Made with Russet potatoes Cheddar cheese sauce Topped with bread crumbs
Ingredients:
Ingredients: Potatoes, Skim Milk, Water, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes, Annatto Color), Soybean Oil, Bread Crumbs (Wheat Flour, Sugar, Yeast, Soybean Oil, Salt), Bacon (Cured with Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), 2% or Less of Modified Cornstarch, Canola Oil, Bleached Wheat Flour, Onions, Sea Salt, Mono- & Diglycerides, Spice, Seasoning (Celery Salt, Spices and Coloring).

NUTRITIONAL INFO
Nutrition Facts
Serving Size 2
Servings Per Container: 2
Amount Per Serving
Calories 270 Calories from Fat 150
% Daily Value *
Total Fat 17 26.00 %
Saturated Fat 5 25.00 %
Cholesterol 20mg 7.00 %
Sodium 500mg 21.00 %
Total Carbohydrate 21g 7.00 %
Dietary Fiber 2g
Sugars 2g
Protein 9g

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