Chicken Caesar Sandwich

CHICKEN CAESAR SANDWICH
Carino's Copycat Recipe

Serves 4

Sauce: 
1/3 cup mayonnaise
5 jarred marinated artichoke hearts, drained
1 teaspoon lemon juice
2 teaspoons Dijon style mustard
1/2 teaspoon anchovy paste
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon freshly cracked black pepper

Chicken: 
2 boneless, skinless chicken breasts
2 teaspoons minced garlic
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons basil pesto
4 fresh onion rolls, cut in half horizontally
2 hearts of romaine lettuce leaves, trimmed

Preheat oven to 375 degrees.
For the sauce:  In a small food processor or blender, puree all the sauce ingredients, and then set aside or keep chilled in the refrigerator until ready to use.

For the chicken: In a shallow bowl whisk the garlic, lemon juice, lemon zest and pesto together. Place the chicken in the marinade, coating both sides, and let marinate for 10 minutes.
Heat the grill to medium.  Grill the chicken, covered, for 6-7 minutes per side, until chicken is no longer pink inside. During the last minute of cooking, place rolls cut side down on the outer edge of the grill rack to toast lightly.

To assemble, spread sauce on the inside of the rolls. Slice chicken and arrange over sauce, topping with romaine lettuce.

Pepperoni Burger

When chefs and restaurateurs look at food trends to determine what types of new dishes to create – ‘comfort food’ always tops the list.  What exactly is ‘comfort food’?  Well, I think it includes the type of items that we all grew up on and have on a regular basis, especially at home and at family functions that involve food.  My role as a chef is to take these sorts of food ideas and make them unique, delicious and fit the Carino’s menu that our guests can appreciate.  That is the basis for the new Crispy Pepperoni Burger – Think of it as an Italian Cheeseburger…..my version has San Marzano tomatoes, mozzarella, parmesan and fried pepperoni.  We get our bun from a delicious Italian bakery and the meat is a half-pound Black Angus chuck patty.

Lasagna Bianco

LASAGNA BIANCO
Carino's Copycat Recipe

Serves 12


1 lb ground chicken
4 cups Italian cheese blend
1 (15 oz.) container ricotta cheese
1 (15 oz) jar Classico Roasted Red Pepper Alfredo Sauce
1 (10 ounces cream of chicken soup
1 1/4 cups milk
4 cups uncooked chopped spinach
2 eggs
9 ounces no boil lasagna noodles
1 cup chopped sweet onion
1/2 cup parmesan cheese
2 minced fresh garlic cloves
4 tablespoons olive oil
parsley
oregano
basil
salt
pepper


Preheat oven to 375 degrees. With 2 tablespoons of oil, saute chopped spinach. Add salt, pepper, and herbs to taste. Set aside when done. With remaining 2 tablespoons of oil, fry the onion and garlic. Add chicken. Add salt, pepper, and herbs to taste. Mix 2 cups mozzarella with ricotta cheese and parmesan in large mixing bowl. Beat eggs and add to cheese mixture. Mix alfredo sauce, cream of chicken, and milk in separate medium mixing bowl. Blend well. Once spinach cools, add to cheese mixture and stir well.

Grease a 13"x9" casserole. Spread 1 cup of sauce mixture on bottom of pan. Layer ingredients in the following order:.

• 1/4 of lasagna noodles
• 1/3 of cheese mixture
• half of meat mixture
• 1 cup Italian cheeses
• 1 cup sauce
• 1/4 lasagna noodles
• 1/3 cheese mixture
• 1 1/2 cups sauce
• 1/4 lasagna noodles
• remaining cheese mixture
• remaining meat mixture
• 1 cup sauce
• final 1/4 lasagna noodles
• remaining sauce
• remaining 1 cup cheese

Bake covered with foil approximately 1 hour. Uncover and let top layer of mozzarella brown 5 minutes. Allow to cool 15 minutes.

Minestrone Soup

MINESTRONE SOUP 
Carino's Copycat Recipe

Serves 8


1 medium onion, chopped
1/4 cup celery leaves, chopped
2 cloves garlic, minced
olive oil
1 cup chopped carrot
1 cup chopped celery
1 (28 oz.) can tomatoes with liquid
1 (8 oz.) can tomato sauce
2 cups beef stock or broth
1 cup red wine
1 zucchini, sliced
1 1/2 cup chopped cabbage
1 (14-16 oz.) can white beans or pinto or kidney beans
1 cup elbow macaroni
water or V-8 juice
pepper
2 bay leaves
1 teaspoon oregano

Saute onion, garlic and celery leaves in olive oil until onions are clear, 5 to 10 minutes. Add chopped carrots, celery, tomatoes, tomato sauce, beef stock, wine, bay leaves, oregano and pepper. Simmer until carrots are tender, 10 to 15 minutes. Add zucchini and cabbage and simmer until they are tender. You may need to add 1 to 2 cups more water or V-8 juice to get desired consistency. Add beans and macaroni and cook until tender. Serve with Parmesan cheese. You can vary this recipe with other beans, vegetables or rice.

Chicken Pizziola

CHICKEN PIZZIOLA
Johnny Carino Recipe

Serves 4

4 chicken breast bone in, skin off
3 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon fresh ground black pepper
1 (28-oz.) can chopped tomato in puree
1 teaspoon fresh basil chopped
1/4 cup sliced yellow onions


Season chicken breast on both sides. Heat pan for 30 seconds and than add oil into pan and brown chicken. Remove browned chicken and add in garlic, onion, crushed pepper flakes, and sauté until translucent. Add in canned tomato and basil and stir at a simmer for 10 minute than add chicken back in and cook additional 15-20 minutes.  Adjust seasoning as you like with salt and pepper