Antipasto Tossed Salad

  • 1¾ cups thinly sliced halved zucchini
  • 1½ cups cauliflowerets
  • 1/4 cup thinly sliced green onions
  • 1 cup Italian salad dressing
  • 1 tablespoon lemon juice
  • 12 cups torn romaine
  • 2 medium tomatoes, cut into wedges
  • 4 large fresh mushrooms, thinly sliced
  • 4 ounces sliced salami, julienned
  • 4 ounces sliced pepperoni, julienned
  • 4 ounces sliced pastrami, julienned 
  • 4 ounces provolone cheese, julienned
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  • 1 cup Italian croutons
  • 1/4  cup shredded Parmesan cheese 
  • ½ cup chopped sundried tomatoes
  • 1 medium red bell pepper, julienned
  • 1 medium yellow bell pepper, julienned
  1. In a bowl, combine the zucchini, cauliflower, bell peppers, and onions.
  2. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours.
  3. Just before serving, combine the romaine, tomatoes, mushrooms, salami, Pastrami, pepperoni, provolone and olives in a serving bowl.
  4. Add marinated vegetables; toss to coat.
  5. Top with the croutons and Parmesan cheese.

16 Servings

Garlic Roasted Chicken with Gravy

1 (3½ pound) chicken
1 lemon, halved
1 onion, halved
4 fresh rosemary sprigs
4 fresh thyme sprigs
6 garlic cloves, peeled
1 cup Basic Chicken Stock or low sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
3 tablespoon dry white wine
1 shallot, finely chopped
1/4 teaspoon dried sage
1/4 teaspoon salt
1/4 cup water

 

  1. Preheat the oven to 400˚F; spray the rack of a roasting pan with nonstick spray. Remove the chicken giblets and neck from body cavity; refrigerate or freeze for another use. Rinse the chicken under cold running water inside and out; pat dry.
  2. Place the lemon, onion, rosemary, thyme, and 5 of the garlic cloves in the body cavitPlace the chicken, breast side up, on the rack in the roasting pan.
  3. Roast 30 minutes; pour the broth and lemon juice over the chicken.Reduce the oven temperature to 325˚F. Roast, basting frequently, until cooked through and the juices run clear when the thigh is pierced in the thickest part, and an instant read thermometer inserted in the thigh registers 180˚F, about 1 hour longer.
  4. Transfer the chicken to a cutting board; let stand 15 minutes.
  5. Meanwhile, mince the remaining garlic clove. Pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tablespoon of the juices in a small bowl.
  6. Dissolve the cornstarch in the reserved juices.
  7. Add the wine, minced garlic, shallot, sage, salt, and water to the saucepan;
  8. Bring to a boil and boil 5 minutes.
  9. Reduce the heat to low and whisk in the dissolved cornstarch; cook, stirring constantly, until the gravy thickens, about 1 minute.
  10. Remove the lemon, onion, and herbs from the cavity and discard; carve the chicken and serve with the gravy.
  11. Remove the skin before eating.

Makes 4 Servings

Favorite Stuffed Burger with Gorgonzola and Smoky Bacon

1 pound ground beef
4 ounces bacon
3 tablespoons Gorgonzola cheese
sea salt
ground black pepper

Dice bacon and fry until crisp. Drain.
Crumble Gorgonzola cheese and set aside.
Divide ground beef into eight thin patties.
Top four of the patties with the bacon and Gorgonzola, dividing it evenly.
Top with the four remaining patties, close and seal the burgers.
Sprinkle with salt and freshly ground pepper.
Cook over a hot fire for 3–4 minutes per side.
Serve on some fresh baked hamburger rolls with thick sliced tomatoes, red onions and classic potato salad or coleslaw on the side.
Add some grilled corn for an all-American summer meal.

Serves 4

Bruschetta Chicken and Broccoli Brown Rice Pilaf

INGREDIENTS: Bruschetta Chicken
1/2 cup all purpose flour
2 eggs, lightly beaten
4 boneless skinless chicken breast halves (1 pound)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch chopped green onion
1 tablespoon lime juice

  1. STEPS: Bruschetta Chicken
  2. Place flour and eggs in separate shallow bowls.
  3. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. x 2-in. baking dish.
  4. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
  5. Loosely cover baking dish with foil.
  6. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
  7. Meanwhile, in a bowl, combine the tomatoes, basil, onions, lime juice oil, and spices, then spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

INGREDIENTS: Broccoli Brown Rice Pilaf
1 cup uncooked brown rice
2¼ cups reduced sodium chicken broth or vegetable broth
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
2 cups chopped fresh broccoli
1/4 cup silvered almonds
1/4 cup unsalted sunflower kernels
1/2 teaspoon salt
1/8 teaspoon pepper

STEPS:Broccoli Brown Rice Pilaf

  1. In a large nonstick skillet coated with nonstick cooking spray, sauté rice until lightly browned.
  2. Add the broth, rosemary and garlic; bring to a boil.
  3. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender.
  4. Stir in the broccoli, almonds, sunflower kernels, salt and pepper.
  5. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.

Naman’s Catering is proud to be one of the ‘Runway of Taste’ caterers featured at this year’s LBD fundraiser for Mobile’s Ronald McDonald House!

Watch Alec Naman prepare this recipe on FOX 10: Bruschetta Chicken and Broccoli Brown Rice Pilaf

Join the Jaguar Land Rover Gulf Coast “Little Black Dress” benefit for Ronald McDonald House Charities of Mobile on Thursday, May 4, 2017 at Fort Whiting Auditorium – 1630 South Broad Street, Mobile, AL – with doors opening  at 6:30 p.m.

The Jaguar Land Rover Gulf Coast “Little Black Dress” (LBD) Cocktail Party and Runway Show is the premier fundraising event for Ronald McDonald House Charities of Mobile – which provides a supportive home environment offering care, compassion, and hope to families with seriously ill and injured children being treated at Mobile-area hospitals.

Fifty local-area “McModels” will be featured in a fast-paced New York styled runway show styled in fashions by Dillard’s, makeup by j.edward beauty and hair by Studio PH.

Paired with the runway show, LBD also features cocktail party will feature Mobile’s top area chefs and restaurants with exceptional food and refreshing beverage offerings at the eighth annual ‘LBD’ cocktail party and runway show with presenting sponsor T. Batchelor & Son, Inc.

General admission tickets are available for $100 per person with balcony seating available – limited quantity of tickets are available. To purchase tickets and learn more about the Jaguar Land Rover Gulf Coast ‘Little Black Dress’ event please visit: www.rmhcmobile.org/little-black-dress or call Ronald McDonald House Charities of Mobile at 251-694-6873