Healthy Italian…. Pigs Do Fly!


So I tried this recipe out before I posted it to see if (1) it tasted good and (2) if normal people could cook it.  The result turned out great and I am actually doubling it and cooking it for a group this week.

* recipe can be found at the Food Network website.

Appetizer or Side Dish:

Rachel’s Grilled Roasted Red Peppers Stuffed With Cheese

  • 4 large roasted red peppers, drained well and dried
  • 4 (1-inch) thick slabs scamorza or provolone cheese, a few inches wide
  • 1 teaspoon crushed red pepper flakes
  • A handful finely chopped flat-leaf parsley
  • 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
  • 1 lemon, zested and juiced
  • Extra-virgin olive oil, for drizzling
  • Kitchen twine, cut into 4 (8-inch) lengths, soaked in water



Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.


Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.


Main Dish:

Rachel Ray’s Chicken Parm Salad Subs

  • 1/3 cup vegetable stock
  • 1 cup packed basil leaves
  • A handful fresh flat-leaf parsley
  • A handful fresh mint leaves
  • 1 large clove garlic, peeled
  • Kosher salt
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup extra-virgin olive oil
  • 4 ripe plum tomatoes, seeded and sliced lengthwise into thin strips
  • 1 small red onion or 1/2 medium onion, very thinly sliced or chopped
  • 1 rotisserie chicken
  • Freshly ground black pepper
  • 4 sesame sub rolls, split
  • Olive oil and herb potato chips, for serving
  • mozarella (she does not specify the amount so I just add a few handfuls)



Combine vegetable stock with herbs in food processor. Finely chop the garlic then mash into a paste with some salt using the flat side of your knife. Add the paste to the herbs along with the Parmigiano-Reggiano. Turn processor on and stream in the extra-virgin olive oil. Transfer basil dressing to a salad bowl and add the tomatoes, onions and mozzarella.


Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups. Add the chicken to the salad bowl and season with black pepper. Toss the salad and adjust seasonings. Fill sub rolls with the chicken salad and serve with a few olive oil chips alongside.


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