Capri Recipes

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PORK CHOPS CAPRI



Pork Chops Capri image

My grandma's recipe - pork chops simmered in a spicy tomato sauce with green beans and mushrooms. Wonderfully delicious, uses only one pan, and is easy to make. Enjoy!

Provided by BRIDESTEIN

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h15m

Yield 4

Number Of Ingredients 13

2 tablespoons vegetable oil
4 lean boneless pork chops
1 ½ teaspoons rosemary
¼ teaspoon garlic powder
½ cup water
2 tablespoons white wine vinegar
1 teaspoon sugar
1 bay leaf
2 (11.5 ounce) cans tomato juice
1 ½ tablespoons hot pepper sauce
salt and pepper to taste
2 (14.5 ounce) cans cut green beans, drained
1 (4 ounce) jar sliced mushrooms, drained

Steps:

  • Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
  • Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
  • Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 16.7 g, Cholesterol 60.6 mg, Fat 17.3 g, Fiber 4.9 g, Protein 26.1 g, SaturatedFat 4.9 g, Sodium 1207.4 mg, Sugar 10.9 g

THE BEST CAPRESE SALAD



The Best Caprese Salad image

This classic Italian caprese salad is quintessential summer fare. Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!

Provided by ChefJackie

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

3 large heirloom tomatoes, sliced, or to taste
1 (16 ounce) package fresh mozzarella cheese, sliced
½ cup fresh basil leaves
3 tablespoons extra-virgin olive oil
1 pinch salt and ground black pepper to taste

Steps:

  • Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 8.6 g, Cholesterol 72.6 mg, Fat 28.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 12.9 g, Sodium 748.4 mg, Sugar 4.9 g

CAPRESE SALAD



Caprese Salad image

My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. -Melissa Pearson, Sandy, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9

4 medium tomatoes, sliced
1/4 cup fresh basil leaves
1/2 pound fresh mozzarella cheese, sliced
BALSAMIC VINAIGRETTE:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

Nutrition Facts : Calories 256 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 161mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.

CHICKEN CAPRESE



Chicken Caprese image

Originating in Capri, Caprese mimics the colors of the Italian flag in salad form using the now-classic combination of mozzarella, tomato and basil. Here, that trinity transforms everyday chicken cutlets into something special. Thanks to the proliferation of hothouse tomatoes (which are better enjoyed cooked than raw), this dish can be enjoyed year-round. Cocktail tomatoes, slightly larger than a golf ball and often sold on the vine, are perfect for this, but any size will work. Simple to assemble, this dish forms its own delicious pan sauce as the liquid from the cheese and tomatoes mingles with the caramelized juices from the browned chicken.

Provided by Susan Spungen

Categories     dinner, quick, one pot, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breasts (6 to 8 ounces each)
Kosher salt and black pepper
8 ounces mozzarella, cut into 1/4-inch slices
6 ounces cocktail or other tomatoes, cut into 1/2-inch slices
1 1/2 cups loosely packed fresh basil leaves
1 tablespoon olive oil
4 garlic cloves, thinly sliced
Pesto, store-bought or homemade, for serving

Steps:

  • Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
  • Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
  • Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
  • Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.

CAPRI SALAD



Capri Salad image

This makes a delicious appetizer, with tomato, olive,and mozzarella. Dressed with balsamic vinegar and olive oil, you're in for a treat!

Provided by Sharon123

Categories     < 30 Mins

Time 19m

Yield 4 serving(s)

Number Of Ingredients 8

2 beefsteak tomatoes
4 1/2 ounces mozzarella cheese (about 1 cup)
12 black olives, pitted and sliced
8 fresh basil leaves
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
salt and pepper
fresh basil leaf, to garnish

Steps:

  • Using a sharp knife, cut the tomatoes into thin slices.
  • Drain the mozzarella, if necessary, and cut into slices.
  • Layer the tomatoes, mozzarella, olives, and basil leaves alternately in a stack, finishing with a layer of cheese on top.
  • Place each stack under a preheated hot broiler for 2-3 minutes or just long enough to melt the mozzarella.
  • Drizzle over the balsamic vinegar and olive oil, and season to taste with a little salt and pepper.
  • Transfer to individual serving plates and garnish with fresh basil leaves.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 155.7, Fat 12.1, SaturatedFat 4.9, Cholesterol 25.2, Sodium 301.4, Carbohydrate 4.6, Fiber 1.2, Sugar 2.5, Protein 7.8

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