Kia's Kitchen

1 wide baguette 2 T. extra-virgin olive oil, plus some for drizzling 1/2 c. freshly grated Parmigiano Reggiano 1 small onion, chopped 2 large clove garlic, divided, 1 chopped, 1 crushed 1 T. tomato paste 2 c. beef stock 1 sprig of rosemary leaves, chopped Salt and freshly ground black pepper 1/4 pound sliced roast beef 6 slices provolone cheese Slice baguette open lengthwise just shy of actually completely splitting it open; you want it to open like a book and stay together.  Then cut the bread in half so that you have 2 books.  Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn't burn!  Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little of EVOO and cover it with grated cheese. While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.  Add onion, chopped g...

1 box frozen spinach, defrosted in microwave 2 pounds ground turkey breast 1 medium onion, grated or finely chopped 3 cloves garlic, grated or finely chopped 1 large egg 3/4 c. bread crumbs 1/2 c. grated Parmigiano Reggiano cheese 2 T. butter 2 heaping T. flour 1 c. milk 1 c. chicken stock 1/2 t. freshly grated nutmeg 4 hero rolls 1-10oz. sack shredded provolone cheese Preheat oven to 400 degrees.  Wring defrosted spinach in a clean kitchen towel.  Place turkey in a bowl and make a well in the middle of it.  Into the well, add the grated onion and garlic, egg, bread crumbs, grated Parmesan, spinach, salt and pepper. Form into 12 large balls and arrange on a nonstick cookie sheet.  Drizzle the meatballs with EVOO, about 1/4 c., and roast for about 20 minutes, or until cooked through. While meatballs are in the oven, heat a small sauce pot over medium heat with 2 tablespoons butter.  When butter is melted, whisk in flour, cook for 1 minute, then whisk in the milk and chicken stock.  Brin...

1-1/2 lbs. ground chicken 1 T. McCormick's Montreal Steak Seasoning 1 egg, beaten 1 c. grated Parmigiano-Reggiano cheese 1/2 c. Italian-style bread crumbs 1 handful of chopped, fresh, flat-leaf parsley 3 T. extra-virgin olive oil 2 large garlic cloves, cracked from their skins and split 1/4 t. red pepper flakes 1-28 oz. can crushed tomatoes 1 c. chicken stock salt and black pepper 8 to 10 fresh basil leaves, torn or shredded 4 crusty sub rolls 1-1/2 c. shredded Provolone cheese Place the chicken in a bowl and season it with the grill seasoning.  Add the egg, half of the grated cheese, the bread crumbs, parsley, and a serious drizzle of EVOO.  Combine the mixture and form 12 large meatball, placing them on a baking sheet.  Squish the balls to flatten them a bit-like mini oval meat loaves.  Be careful not to form the balls wider than your bread.  The flattened balls will stay put on your sub-no roll-aways!  Bake the meatballs for 15 minutes, or until golden and firm.  Switch the broi...

8 boneless chicken breasts (baked in oven, shredded in food processor) 1 small can water chestnuts, diced 5 green onions, chopped 6 boiled eggs, chopped 5 T. sweet pickle relish slivered almonds to liking Mix to thick dressing consistency: 2 c. Miracle Whip 1 T. mustard little bit evaporated milk Season to taste with garlic salt, salt, and pepper.  Feeds approximately 40 people.