Latest news with #KatieOMalley
CBS News
11-06-2025
- General
- CBS News
Pressed Italian Ciabatta Sandwich recipe
Rania Harris is back with another great recipe perfect for a summer party or picnic! She's showing Katie O'Malley how to make pressed Italian ciabatta sandwiches. Pressed Italian Ciabatta Sandwich (Photo Credit: KDKA) Ingredients 3 medium red bell peppers – roasted – blackened skin removed 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar ¼ cup extra-virgin olive oil 2 tablespoons warm water Sea salt and freshly ground pepper to taste 1 loaf ciabatta (1 pound, about 6 inches wide) ½ cup prepared black-olive paste 4 ounces fresh goat cheese 8 ounces marinated artichoke hearts, drained 6 ounces prosciutto, thinly sliced 4 ounces spicy salami, thinly sliced 2 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley Directions: Grill peppers; cool and remove skins, then slice: Heat grill to (or a grill pan over) high, or preheat broiler. Cook peppers (on a rimmed baking sheet, if using broiler), turning frequently so all sides cook evenly, until completely charred, 10 minutes. Remove from heat, transfer peppers to a bowl, and cover with plastic. Set aside until skins loosen and peppers are cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat peppers dry. Slice peppers in half, remove seeds and stems, and cut flesh into 1-inch-wide strips. Make vinaigrette: In a medium bowl, combine Dijon and vinegar. Gradually whisk in oil, followed by water. Season to taste with salt and pepper; set aside. Slice bread crosswise and remove interior Slice bread horizontally and scoop out soft interior—reserve it for another use. Assemble sandwich: Spread olive paste on bottom crust, then add peppers. Crumble goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half the vinaigrette (about 1/4 cup) on top. Arrange prosciutto and salami over artichokes. Scatter herbs over meats. Drizzle remaining vinaigrette (1/4 cup) over inside of top crust, then place top crust on sandwich. Press sandwich: Wrap sandwich tightly with plastic. Set a weight, such as a brick or large cast-iron skillet, on top at least 1 hour and up to 8 hours. Slice and serve: When ready to serve, remove weights and plastic wrap and slice sandwich horizontally into 6 pieces
CBS News
28-05-2025
- Health
- CBS News
Grilled Chicken Fajita Salad recipe
Rania Harris is ending her May salad series with a recipe for Grilled Chicken Fajita Salad! She's showing Katie O'Malley how to mix it up. Grilled Chicken Fajita Salad (Photo Credit: KDKA) Ingredients 2 teaspoons ground cumin 1 teaspoon dried thyme leaves 2 teaspoons freshly ground black pepper 2 teaspoons hot paprika 2 teaspoons chili powder Sea salt to taste 2 whole boneless, skinless chicken breasts (about 1 1/2 pounds) 4 tablespoons canola oil 1 each red, yellow and orange bell pepper - halved, stemmed, seeded, cut into thin strips 2 sweet onions, peeled, halved and sliced into thin crescents 3 large ripe plum tomatoes – chopped 1/3 cup chopped Italian parsley Juice of one large lime 2 tablespoons red wine vinegar Chopped Romaine lettuce Tortilla chips Lime wedges Directions: Preheat grill to medium high heat. Toss the cumin, thyme, pepper, paprika, chili powder and salt together to taste in a small bowl. Rinse the chicken, pat dry, and trim off any excess fat. Place the chicken in a baking dish and sprinkle and 2 tablespoons of the spice mixture. Drizzle with 2 tablespoons of the oil and toss to coat evenly. Marinate for at least two hours or overnight. In a large sauté skillet, heat a small amount of canola oil and sauté the peppers until they begin to blacken and blister a bit. Remove the peppers to a bowl and add the onions to the same skillet. Sauté until the start to brown well. Add the onions to the same bowl with the peppers and season with some of seasoning mixture to taste. When ready to grill the chicken, heat the grill to medium high., Grill the chicken until it is a bit charred around the edges and just cooked through - about 3 - 5 minutes per side. Cut the chicken into 1/4-inch wide diagonal strips and toss into the bowl with the peppers and the onions. Season to taste with the spice mixture, the remaining 2 tablespoons oil, tomatoes, parsley, lime juice and vinegar. Toss, and season with additional salt as needed. Line a platter with the romaine lettuce and top with the chicken fajita salad. Surround the platter with the tortilla chips. Serves: 4 - 6
CBS News
21-05-2025
- General
- CBS News
Tabbouleh Salad recipe
Rania Harris is continuing her spring salad series with a Middle Eastern dish. She's showing Katie O'Malley how to make Tabbouleh Salad. Tabbouleh Salad (Photo Credit: KDKA) Ingredients 1½ cups fine bulgur Enough water to cover 1 cup Italian parsley - chopped fine 1 cup green onions - chopped 1 large bunch fresh mint - chopped fine 2 medium cucumbers - peeled - seeded - diced 5 medium tomatoes - diced ¾ cup freshly squeezed lemon juice ½ cup olive oil Salt and pepper to taste Directions Soak bulgur in a pot with enough water to cover for 30 - 45 minutes, drain and squeeze out excess water. Combine all remaining ingredients with bulgur in a large bowl and season to taste - refrigerate until time of service Serves 12
