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GRILLED CHICKEN MARINARA SANDWICH
4 boneless/skinless chicken breasts
1 cup Costantino's Kitchen Tomato/Basil Pasta Sauce
1 tablespoon Costantino's Kitchen Gusto Spice Rub
8 slices Gina's Homemade Fresh Mozzarella Cheese
4 long ciabatta or submarine rolls
Season both sides of the chicken breasts with Gusto. Grill the chicken breasts for about 3 minutes per side (or until cooked through). Spread 1/4 cup of spaghetti sauce over each chicken breast and top each with 2 slices of mozzarella. Close lid and heat just until sauce is warm and cheese is melted. Serve on rolls.
SWEET POTATO "FRIES"
2 Sweet Potatoes
2 tablespoons Costantino's Kitchen Mild Garlic Oil
1 teaspoon Costantino's Kitchen Tuscan Steak Rub
Sea Salt to taste
Slice potatoes into steak fries. Soak in a bowl of cool water for about 30 minutes. Drain water
and dry potatoes well. Toss with garlic oil and spice rub. Place fries over the hot side of the grill and cook until browned and crisp on both sides, about 2 to 3 minutes per side. Move the potatoes to the cool side of the grill, cover, and continue to grill until cooked through, about 5 to 10 minutes longer. Remove to a platter and sprinkle with sea salt.
1 pint strawberries, washed, hulled and quartered
¼ cup granulated sugar
1 package store-bought pound cake
1 cup Gina's Homemade Mascarpone Cheese
Toss strawberries with sugar - allow to sit for at least two hours. Slice pound cake to about a ¾" thickness. Place on hot grill long enough to get nice grill marks on each side. Move to plate and top with strawberries, drizzling the juice over the strawberries and cake. Top with mascarpone cheese.