This asparagus and stir fried steak teriyaki dish makes a great one-pot meal, especially piled over a bed of baby spinach or arugula. It's a stunning main course! Recipe used by permission from Dinner at Home by JeanMarie Bownson, published by the Chicago Tribune.
Sometimes we need something sweet and spicy for the perfect topping. At the Food Channel, we love making fresh garden peach salsa to put on top of grilled chicken or any protein of your choice! This salsa is sweet on your taste buds and packed full of daily nutrients.
We made this bruschetta as part of our taste testing of some of the new Philadelphia Cream Cheese products. This olive spread is made with Spanish olives and red bell pepper. It was true to flavor and delicious with just a touch of tang. Spread it on a pita and add feta, or do what we did and make this easy bruschetta. We simply spread slices of a baguette with the cream cheese spread and then topped it with fresh tomatoes and a few spices, then baked it.
Our classic Cubano sandwich recipe, made famous in the Tampa Florida neighborhood of Ybor City, features mojo-marinated roast pork tenderloin with deli-sliced ham, Genoa salami and Swiss cheese, thin-sliced pickles and mustard- all layered on soft buttery Cuban rolls grill pressed flat and crispy. We griddled our sandwiches topped with a heavy grill press for the perfect balance of golden crispy crust and rich juicy filling. Any heavy weight such as a cast iron skillet or even a heavy brick wrapped in foil works just as well.