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Featured Posts

Dinner's Done, Now What? -  Ideas for Post-Thanksgiving Family Fun

Dinner's Done, Now What? - Ideas for Post-Thanksgiving Family Fun

After all the hours of prep work that go into Thanksgiving dinner, it seems as if it's gobbled up in no time flat. Now what? Here are a bunch of ideas for the entire family to enjoy after the big fe . . .

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10 Places to Buy Holiday Pies

10 Places to Buy Holiday Pies

If you don’t have the time (or desire) to make your own pies this holiday season, pick them up at one of these local favorite pie shops. Crafted Baked Goods2820 Historic Decatur Rd (Liberty Publi . . .

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Fun Family Board Games

Fun Family Board Games

Family Board Games! Check out these fun games for kids of all ages. Elmo's World Hide & Seek$19.99; 6 months+Amazon.comYour best friend is hiding somewhere around the house – but Elmo won . . .

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San Diego Family's 2017 Holiday Toy Review

San Diego Family's 2017 Holiday Toy Review

The San Diego Family Holiday Toy Review-2017 is here! Stumped for ideas on the perfect present to tuck under the tree or surprise your kiddos with this holiday season? Look no further than San Die . . .

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How to Have a Charlie Brown Thanksgiving

How to Have a Charlie Brown Thanksgiving

A celebration the kids will never forget!Make the kids’ table the best one in the house by celebrating like the Peanuts Gang in the popular movie, A Charlie Brown Thanksgiving. With Charlie Brown . . .

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Thanksgiving Roundup!

Thanksgiving Roundup!

Celebrate Thanksgiving with family-friendly events and activities, festive crafts, fall recipes and more in our Thanksgiving Round-up! You'll even find Winter Break Camps in San Diego! Quick links: . . .

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Garlic Chicken PaniniGarlic Chicken Panini
From San Diego's own "Panini Mom," Kathy Strahs
Learn how to make her famous Strawberry, Banana and Nutella Panini, as featured in our June 2012 issue.

When I was growing up in the Silicon Valley, my family always managed to inadvertently choose the weekend of the annual big garlic festival to drive south through the city of Gilroy, the “Garlic Capital of the World.” The not-so-subtle signals would reach our nostrils miles before we reached the city limits. These days garlic and I have a much friendlier relationship. I cook with it nearly every day as one of my favorite big-flavor ingredients. Rest assured that the garlic flavor in these panini, which resides mainly in the basil garlic mayonnaise, isn’t at all overwhelming. You can still kiss your loved ones after eating these sandwiches, which is a good thing because someone will definitely want to kiss you if you make one for them.

Prep Time: 1 hour 20 minutes (including brining time)
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Yield: 4 panini


Chicken Brine
1 quart water
1/4 cup kosher salt
2 tablespoons honey
1 bay leaf
1 crushed garlic clove
6 whole black peppercorns
A dash of dried thyme
A dash of dried parsley
Juice of 1/2 lemon
1 lb. boneless, skinless chicken breast cutlets (thin-sliced)

Basil Garlic Mayonnaise
1 cup coarsely chopped fresh basil
1 garlic clove, smashed
1/4 teaspoon salt
1/8 teaspoon cayenne
3/4 cup mayonnaise

Panini
1 baguette, cut into 4 pieces, halved lengthwise
1/2 cup marinated artichoke hearts, sliced about 1/4-inch thick
1/2 cup roasted red peppers
4 slices Swiss cheese
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For the chicken:
In a large bowl, combine the water, salt, honey, bay leaf, garlic, peppercorns, thyme, parsley and lemon juice. Add the chicken, cover the bowl and let the chicken soak in the brine for 30 to 40 minutes.

For the basil garlic mayonnaise:
Mix the basil, garlic, salt, and cayenne in a food processor until it’s finely chopped. Add mayonnaise and continue to blend until it’s smooth.
Transfer the mayonnaise to a small bowl and refrigerate it, covered, for an hour to allow the flavors to meld together.

For the panini:
Preheat the panini grill to medium-high heat.
Transfer the chicken breast cutlets to the grill, discarding the remaining brine. Grill the chicken until it’s cooked through to an internal temperature of 165°F, about 3 to 4 minutes. Set the chicken aside on a clean cutting board or plate. Turn off the grill, carefully wipe it clean and preheat it again to medium-high heat.
For each sandwich: Slice the domed top off of the baguette to create a flat grilling surface. Spread about a tablespoon of Basil Garlic Mayonnaise inside each half of the baguette. Place a chicken breast cutlet on the bottom baguette half. Arrange layers of artichoke hearts and roasted red peppers on top of the chicken. Add a slice of cheese and close the sandwich with the top baguette half.
Grill the panini until the cheese is melted and the bread is toasted, 4 to 5 minutes.

For more Panini recipes check out www.paninihappy.com or Kathy's other blog www.cookingontheside.com. Make sure to read our article about Kathy in our June issue.

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