Easy outdoor gourmet Barbeque Brought to you by:
Grilled Bocconcini Skewers 4 tbsp (60 ml) Filippo Berio Extra Virgin Olive Oil 1 tbsp (15 ml) fresh parsley, chopped 1 tbsp (15 ml) capers, chopped 2 tsp (10 ml) French s Dijon Mustard 2 tsp (10 ml) lemon juice 3 anchovy fillets, chopped ¼ baguette loaf 1 tub (200 g) Tre Stelle Bocconcini Cheese 1 Combine extra virgin olive oil, parsley, capers, Dijon, lemon juice and anchovies. 2 Slice baguette into 20 thin slices and 8 bocconcini cheese balls into 16 halves. Thread 5 slices of bread and 4 pieces of cheese on each skewer, alternating each, beginning and ending with bread. 3 Grill skewers, turning often, until bread is toasted and cheese begins to melt, 4 to 5 minutes. Remove from grill; drizzle with anchovy sauce. Serves 4
Strawberry Balsamic Spinach Salad 8 cups (2 L) spinach leaves 2 cups (500 ml) sliced strawberries 1 cup (250 ml) orange segments 1 Apetina Crumbled Feta Cheese 1 cup (250 ml) Newman s Own Balsamic Vinaigrette ½ tsp (2 ml) pepper Place spinach, strawberries, orange segments and crumbled feta cheese in large bowl. Toss with balsamic vinaigrette and pepper. serves 4-6 Bruschetta Chicken Salad 8 slices crusty bread 1 tbsp (15 ml) Filippo Berio Extra Virgin Olive Oil 2 cloves garlic, peeled, halved 1 lb (500 g) skinless boneless chicken thighs, cut into 1½-inch (4 cm) chunks ¾ cup (175 ml) Newman s Own Family Recipe Italian Dressing 2 tsp (10 ml) French s Dijon Mustard 4 medium tomatoes, coarsely chopped 2 tbsp (30 ml) fresh basil, sliced 1 Brush slices of bread with oil; grill each side until crisp, about 2 minutes. Rub toasts with one clove of the garlic; mince remaining garlic and set aside. 2 Toss chicken with ¼ cup (60 ml) of the Italian dressing and Dijon; grill over medium heat until cooked through and crisped on the outside, about 10 minutes. 3 Toss chicken with tomatoes, remaining Italian dressing, minced garlic and basil. Serve with garlic toasts. Serves 4
2010 Reckitt Benckiser (Canada) Inc. Creamy Chicken Parmesan Salad Wraps 4 boneless skinless chicken breasts 2 tbsp (30 ml) Filippo Berio Pure Olive Oil ½ tsp (2 ml) salt ¼ tsp (1 ml) pepper 2 sweet red peppers, halved and seeded 1 cup (250 ml) Newman s Own Parmesan and Roasted Garlic Dressing ½ cup (125 ml) Parmesan cheese, grated 2 tbsp (30 ml) French s Dijon Mustard 8 flour tortilla wraps 6 cups (1.5 L) torn romaine lettuce 1/3 cup (75 ml) sun-dried tomatoes, cut into strips Frank s redhot Original Cayenne Pepper Sauce, to taste 1 Brush chicken with 1 tbsp (15 ml) oil; season with salt and pepper. Grill over medium heat for about 15 to 20 minutes or until cooked through. Brush peppers with remaining oil and grill until limp and slightly charred; slice into strips. 2 Whisk together roasted garlic dressing, Parmesan and Dijon; set aside. Warm tortillas over the grill for a few minutes on each side and wrap in a clean towel to keep warm. 3 Toss lettuce with peppers and sun-dried tomatoes; top with chicken. Wrap salads in tortillas; drizzle with dressing and hot sauce. Serves 6-8
Spicy Wings with Creamy Mustard Dipping Sauce 2 lb (1 kg) chicken wings ½ cup (125 ml) Filippo Berio Pure Olive Oil 2 cloves garlic, minced 2 tbsp (30 ml) fresh rosemary, chopped ¾ tsp (4 ml) salt ¼ tsp (1 ml) pepper 2 heads garlic 3 tbsp (45 ml) French s Dijon Mustard ¼ cup (60 ml) Filippo Berio Extra Virgin Olive Oil 1/ 3 cup (75 ml) Frank s redhot Xtra Hot 2 tsp (10 ml) lemon juice 1 Toss chicken wings with 3 tbsp (45 ml) of the pure olive oil, minced garlic, rosemary, ½ tsp (2 ml) of the salt, and pepper. 2 Cut top off one head of garlic. Place on square of foil and drizzle with 2 tbsp (30 ml) pure olive oil; repeat. Seal packages and grill until garlic is very soft, about 20 minutes. Squeeze garlic out of skin into blender; add Dijon and remaining salt. Slowly drizzle in extra virgin olive oil; blend to form thick sauce. Add 1 tbsp (15 ml) of the hot sauce, and lemon juice; scrape into bowl. 3 Grill chicken over medium heat, turning often, for about 20 minutes until cooked through. Mix remaining pure olive oil and hot sauce; toss with wings. Serve garlic dipping sauce on the side. Serves 6-8 Grilled Figs with Yogurt Cheese & Honey 1½ cups (375 ml) Balkanstyle yogurt 4 fresh figs, halved 2 tbsp (30 ml) Filippo Berio Mild & Light Olive Oil ¼ cup (60 ml) honey 2 tbsp (30 ml) Filippo Berio Extra Virgin Olive Oil 2 tbsp (30 ml) toasted hazelnuts, coarsely chopped 1 Drain yogurt in the fridge in a cheesecloth-lined strainer for 2 hours or until thickened. 2 Toss figs in mild and light olive oil; grill over medium heat until warmed through and softened. Spoon yogurt onto plate, top with warm figs and drizzle with honey and extra virgin olive oil. Sprinkle with hazelnuts. Serves 4