The Silver Screen Oasis

Tonight's dinner will be cheesy chicken sandwiches grilled on the charcoal grill.

Let you know how they turn out!

I was brought up a vegetarian and since moving to upstate NY discovered the most delicious "Utica Greens" dish made with Escarole & has unseated my beloved Soul Collard Greens. Of course, I make it without Prosciutto, sub water for chicken stock while many add beans (BeansNGreens). Also, instead of hot chili peppers I use milder African Harissa.

It's just too cold to eat salad! Annette Funicello was from Utica-bet she ate lots of these-


Utica Greens are just one of those dishes you can not go wrong with, I am pretty sure the recipe is foolproof, easier to make than it looks-

Ingredients
1 bag escarole, chopped, fresh (15 ounces)
4 tablespoons butter, unsalted
5 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup hot pickled cherry peppers, chopped
1/2 cup prosciutto, diced
1 cup fresh breadcrumbs
1/2 cup Pecorino-Romano cheese, freshly grated
1/4 to 1/2 cup chicken stock
1/2 teaspoons oregano
1/2 teaspoon freshly ground pepper
1 tablespoon sea salt

Bring a 5-quart stock pot filled with 1 tablespoon sea-salted water to a boil. Add escarole and cook until tender (about 1-2 minutes).
Reserve about 2 tablespoons each of breadcrumbs and cheese for topping. Mix remaining breadcrumbs with cheese, oregano, and pepper.
In a large ovenproof saute pan, heat butter and olive oil over medium heat. Add garlic and onion, and cook until fragrant, about 1 to 2 minutes. Add cooked greens and chicken stock to the pan and stir to combine. Mix in chopped peppers, prosciutto, breadcrumbs/cheese mixture.
Top with reserved breadcrumbs and cheese.
Heat oven to broil.
Place casserole under broiler for 4 to 6 minutes until brown, checking frequently.

I also am vegetarian. Here is a "New Year Good Luck" recipe that one of my siblings sent to me. I have yet to try it, but it looks delicious.

Sweet Potato Black-Eyed Pea Curry