I have been using my new Panini Press for lunch everyday. It is just so easy to experiment with whatever ingredients I have on hand. Today I made a ham and cheese panini on multi-grain bread.

2 slices multi-grain bread
3-4 slices ham
1 slice Cheddar cheese or 1-2 tablespoons of shredded
fresh ground black pepper
mayonnaise, to taste
mustard, to taste

Spread mayonnaise on one piece of bread. Spread mustard on the other piece of bread. Season both sides with black pepper. Assemble the sandwich with the ham and cheese in the middle. Place on a preheated Panini Press. Close the lid and cook for about 5 minutes or until toasted nicely.

Serves 1

2 lbs chicken wings
2 tablespoons flour
1/4 teaspoon Chinese five-spice powder
1 teaspoon ground mixed peppercorns
1 teaspoon salt
2 1/2 tablespoons Frank’s Red Hot Sauce
2 tablespoons butter, melted
1/2 tablespoon soy sauce
2 tablespoons honey
2 tablespoons fresh ginger, minced
2 tablespoons scallions, chopped

Preheat your oven to 500 degrees F. Take a large baking sheet and line it with foil. Spray the lined sheet with non-stick cooking spray. In a bowl, combine the flour, salt, pepper and five-spice powder. Add the chicken and toss to coat evenly. Transfer the chicken pieces onto the baking sheet. Spray it lightly with the cooking spray. Roast the chicken for about 45 minutes, or until golden brown. Be sure to turn the pieces once about half way through. In another bowl, combine the hot sauce, butter, soy sauce, ginger and scallions. Add the cooked chicken and toss with the sauce to coat. Serve immediately.
Serves 4

1 clove garlic, chopped
1 teaspoon paprika
1/4 teaspoon ground coriander
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 center-cut loin pork chops (4oz each) 3/4″ thick
3/4 cup reduced sodium chicken broth
1 teaspoon fresh lemon juice

Combine the garlic, paprika, coriander, black pepper and salt.
Sprinkle both sides of chops.  In a large nonstick skillet combine broth and lemon juice. Mix well. Add Pork and simmer,covered, over low heat for about 30 minutes.  Pour broth mixture from skillet into a glass measuring cup; cool slightly and set aside.  Place chops in same skillet. Heat over medium heat turning once until browned and heated through about 2 to 3 min. Remove chops cover with foil to keep warm.  Using a spoon, skim fat from sauce.
Return broth to skillet. Bring to boil, stirring, over medium heat until reduced slightly, about 2 minutes. Spoon lemon sauce over pork chops. Serve immediately.

Serves: 4

1 lb. sirloin tip steaks or round steaks
2 teaspoons dried oregano
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
2 teaspoons oil
1/4 cup lemon juice

Sauce:
1/3 cup plain yogurt
1/2 teaspoon dried dill
1 teaspoon red wine vinegar
1 teaspoon minced garlic

Combine spices and oil and press into meat of both sides. Cut meat into 1-inch cubes and toss with lemon juice and let stand for 5 minutes. Thread on skewers. Broil or grill for about 5 minutes,  turning once. Do not overcook.  Combine sauce ingredients and serve with Souvlaki.

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Last night I cooked a simple dinner for my girlfriend and I.  We had barbecue kielbasa, yellow squash sauteed in garlic and butter, and Annie’s Natural shells and cheese.  As an added treat, we also had some marinated fresh mozzarella and tomatoes with artichokes and peppadew peppers.  I snapped a photo of our plate.  How does this look?