Muffuletta

This layered sandwich is known for its tangy olive salad filling. A great idea for hikers, bikers or sandwich likers!

Muffuletta
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Ingredients
  1. 10″ round Italian loaf
  2. Filling
  3. 1/2 cup pimiento-stuffed green olives
  4. 1/2 cup pitted black olives (NOT the canned kind!)
  5. 6 1/2 oz. (184 ml) jar marinated artichokes, drained
  6. 1 garlic clove, minced
  7. 1 Tbsp. minced jalapeno pepper (seeds removed)
  8. 1/3 cup parsley, minced
  9. 1/4 cup olive oil
  10. 1/2 lb. (250 g) grilled chicken or salami, thinly sliced
  11. 1/2 lb. (250 g) provolone, mozzarella or swiss cheese, thinly sliced
Instructions
  1. Chop or process filling ingredients to a spreadable consistency. Cut loaf in half horizontally and remove enough of the bread to leave a 1/2″ shell. Spread bottom shell with half the filling, layer meat and cheese slices then top with remaining filling. Press top of loaf on sandwich and wrap tightly in plastic wrap. Place something heavy (like a dictionary!) on top to compress the sandwich; chill for several hours. (If you’re doing your homework, or a crossword, you’ll just have to contend with a cool word book). Cut in wedges with a serrated knife….after you remove the dictionary!. Serves 8-10
  2. Tourist writing to friend: “Once again, our vacation has ended the drought of the century!”
The Best of Bridge http://www.bestofbridge.com/
Tourist writing to friend: “Once again, our vacation has ended the drought of the century!”
 

Yummy Chicken

The name says it all! Serves 6

Yummy Chicken
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Ingredients
  1. 1/4 cup flour
  2. 1/2 tsp. salt
  3. 1/4 tsp. pepper
  4. dash of thyme
  5. 3 – 4 lb. cut-up chicken (remove the skin – it’s healthier!)
  6. 1/4 cup butter, melted
  7. 4 green onions, chopped
  8. 1/2 cup mushrooms, sliced
  9. 2 Tbsp. lemon juice
  10. 1 tsp. sugar
  11. 1/2 tsp. salt
  12. 1/3 cup apple juice
Instructions
  1. Mix flour, salt, pepper, and thyme in a plastic bag. Shake chicken to coat well. Brown chicken in butter and remove to casserole dish. Add green onions and mushrooms to frying pan. Cover and simmer for 3 minutes. Add to casserole dish. Mix together lemon juice, sugar, salt and apple juice. Pour over chicken and bake at 325 F. for 1 hour.
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He who hesitates is interrupted.

Best Seafood Lasagne

A Best of Bridge favorite! Serves 8 – 10 and best of all it freezes well

Best Seafood Lasagne
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Ingredients
  1. 8 Lasagne noodles
  2. 2 Tbsp. butter
  3. 1 cup chopped onion
  4. 1 – 8 oz. pkg. cream cheese, softened
  5. 1 1/2 cups creamed cottage cheese
  6. 1 egg, beaten
  7. 2 Tbsp.chopped basil or 2 tsp. dried
  8. salt and pepper to taste
  9. 2 – 10 oz. cans cream of mushroom soup
  10. 1/3 cup milk
  11. 1/3 cup dry white wine
  12. 1 – 5 oz. can crab
  13. 1 lb. shelled deveined cooked shrimp
  14. 1/4 cup freshly grated parmesan cheese
  15. 1/2 cup grated sharp cheddar cheese
Instructions
  1. Cook noodles according to package directions. Place 4 in 9″ X 13″ pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
  2. Spread 1/2 mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer. Repeat all layers. Sprinkle with parmesan cheese and bake, uncovered at 350F. for 45 minutes. Top with cheddar cheese, brown under broiler and let stand for at least 15 minutes before serving.
The Best of Bridge http://www.bestofbridge.com/

The beach is a place at the seashore where people lie about how rich they are in town.

Thai Grilled Chicken

Thai Grilled Chicken
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Ingredients
Marinade
  1. 1/3 cup fresh basil
  2. 1/3 cup fresh mint
  3. 1/3 cup fresh cilantro
  4. 3 Tbsp. peeled, chopped ginger
  5. 2-3 garlic cloves
  6. 1 1/2 Tbsp. soy sauce
  7. 1 1/2 Tbsp. fish sauce
  8. 1 1/2 Tbsp. vegetable oil
  9. 1 1/2 Tbsp. brown sugar
  10. 1 Anaheim pepper, chopped
  11. 6 skinless, boneless chicken breast halves (2 lb/ 1 kg)
Instructions
  1. To Make Marinade: Process all ingredients in food processor or blender until finely chopped.
  2. Arrange chicken in a glass baking dish. Pour marinade over, cover and refrigerate several hours or overnight. Remove chicken from marinade and grill until chicken is no longer pink in the middle.
The Best of Bridge http://www.bestofbridge.com/
Experience is something you don’t need until just after you need it.
 

Fettuccine with Sambuca and Cranberries

This is one of our favourite pasta dishes for entertaining

Fettuccine with Sambuca and Cranberries
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Ingredients
  1. 1/4 cup butter
  2. 2 whole boneless, skinless chicken breasts, cubed
  3. 2 garlic cloves, minced
  4. 3 cups (750 ml) whipping cream
  5. 1/4 cup Sambuca liqueur
  6. 1/4 cup orange juice concentrate
  7. 1/2 cup freshly grated Parmesan cheese
  8. 1/4 tsp. nutmeg
  9. salt & pepper to taste
  10. 1 – 14 oz. can (398 ml) artichokes, drained & chopped
  11. 3 oz. pkg. (85 g) dried cranberries
  12. 1 lb. fettuccine
  13. chopped fresh parsley & orange zest for garnish
Instructions
  1. In a large frying pan, heat butter and saute cubed chicken and garlic until barely cooked (do not over cook!). Remove chicken from pan and set aside. Add whipping cream, Sambuca and orange juice to pan and stir well. Add Parmesan, nutmeg, salt and pepper, stirring until smooth. Simmer for 5 minutes. Add chopped artichokes, cranberries and chicken; simmer and stir for 10 minutes. That’s it for the sauce! Now, cook the fettuccine according to package directions. Carefully fold sauce into pasta and garnish with parsley and orange zest. Serve with garlic toast. Serves 6-8
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Chicken Stew with Dumplings

Enjoy this delicious classic – comfort food at its best

 

 

Chicken Stew with Dumplings
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Ingredients
The Stew
  1. 5 cups chicken broth
  2. 14 chicken thighs, skinned
  3. 7 medium carrots, peeled and cut in chunks
  4. 4 potatoes, peeled and cut in 1″ cubes
  5. 2 cups boiling onions, peeled
  6. 3 Tbsp. butter
  7. 3 stalks celery, chopped
  8. 1 onion, chopped
  9. 8 oz. (250 g) small button mushrooms
  10. 1/3 cup flour
  11. 1/2 – 1 tsp. dried thyme or tarragon
  12. salt and pepper to taste
  13. 1/2 cup frozen peas
  14. 1/4 cup whipping cream
  15. The Dumplings
  16. 1 1/2 cups flour
  17. 2 tsp. baking powder
  18. 1/2 tsp. salt
  19. 2/3 cup milk
  20. 2 Tbsp. oil
  21. 1 egg, slightly beaten
  22. 1 Tbsp. chopped parsley (optional)
Instructions
  1. To Make Stew: In a large dutch oven, bring broth to a boil. Add chicken, cover and simmer over medium-low heat for 30 minutes. Transfer to a plate and cool. Cut meat into bite-sized pieces. Add carrots and potatoes to broth; cover and cook for 10 minutes. Add onions and simmer, covered until onions are tender, about 5 minutes. Transfer vegetables to a plate. Pour broth into a large measuring cup, adding more broth if necessary to make 5 cups. Using the same pot, melt butter and cook celery, onion and mushrooms, stirring often until softened. Add flour, thyme, salt and pepper. Cook and stir for 1 minute. Gradually whisk in broth and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes. Return chicken and juices to pot. Stir in vegetable mixture, peas and cream.
  2. To Make Dumplings: In a medium bowl, combine flour, baking powder and salt. Mix milk, oil and egg together and add to flour mixture. Stir until dry ingredients are just moistened. Drop dumpling dough by rounded tablespoonfuls onto boiling stew, leaving space around each. Reduce heat, cover tightly (don’t peek!) and simmer 15 minutes, or until dumplings are fluffy and no longer doughy on bottom. Serves 8.
Instructions
  1. To Make Stew: In a large dutch oven, bring broth to a boil. Add chicken, cover and simmer over medium-low heat for 30 minutes. Transfer to a plate and cool. Cut meat into bite-sized pieces. Add carrots and potatoes to broth; cover and cook for 10 minutes. Add onions and simmer, covered until onions are tender, about 5 minutes. Transfer vegetables to a plate. Pour broth into a large measuring cup, adding more broth if necessary to make 5 cups. Using the same pot, melt butter and cook celery, onion and mushrooms, stirring often until softened. Add flour, thyme, salt and pepper. Cook and stir for 1 minute. Gradually whisk in broth and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes. Return chicken and juices to pot. Stir in vegetable mixture, peas and cream.
  2. To Make Dumplings: In a medium bowl, combine flour, baking powder and salt. Mix milk, oil and egg together and add to flour mixture. Stir until dry ingredients are just moistened. Drop dumpling dough by rounded tablespoonfuls onto boiling stew, leaving space around each. Reduce heat, cover tightly (don’t peek!) and simmer 15 minutes, or until dumplings are fluffy and no longer doughy on bottom. Serves 8.
The Best of Bridge http://www.bestofbridge.com/

My wife comes with instructions – lots of instructions.