{"id":7212,"date":"2010-05-03T01:20:24","date_gmt":"2010-05-03T05:20:24","guid":{"rendered":"http:\/\/www.mominthecity.com\/?p=7212"},"modified":"2022-01-31T18:43:36","modified_gmt":"2022-01-31T23:43:36","slug":"wish-bones-saturday-night-live-with-tyler-florence-pt-ii","status":"publish","type":"post","link":"https:\/\/mominthecity.com\/wish-bones-saturday-night-live-with-tyler-florence-pt-ii\/","title":{"rendered":"Wish-Bone’s Saturday Night Live With Tyler Florence-Pt. II"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

You can read Part I about the Wish-Bone event that I attended here<\/a>. Below is a video of some photos that I took at the event followed by the three recipes that were shared:<\/p>\n\n\n\n

<\/object><\/center>\n\n\n\n

1. Arugula, Roasted Cherry Tomatoes & Bocconcini Salad<\/strong>
\nA Tyler Florence Recipe
\nServes: 4
\nPreparation Time: 35 Minute(s)
\nCook Time: 15 Minute(s)
\nIngredients
\n32 cherry tomatoes, on vine
\n1\/4 cup olive oil
\n2 cloves garlic, thinly sliced
\n4 sprigs fresh thyme leaves
\n6 cups lightly packed baby arugula or baby spinach leaves
\n3\/4 cup Wish-Bone\u00ae Italian Dressing
\n24 bocconcini (fresh mozzarella cheese balls)
\n1\/2 cup fresh basil leaves<\/p>\n\n\n\n

Preheat oven 350\u00b0.
1. Arrange tomatoes in roasting pan, then drizzle with olive oil. Add garlic and thyme. Season, if desired, with salt and pepper.
2. Roast 15 minutes or until tomatoes are tender and start to burst.
3. Toss arugula with Wish-Bone\u00ae Italian Dressing in large bowl. Arrange arugula on serving platter, then top with tomatoes and bocconcini. Garnish with basil leaves. Season, if desired, with sea salt and pepper. <\/p>\n\n\n\n

<\/p>\n\n\n\n

2. Grilled Italian Chicken Salad With\u00a0Romaine Spears\u00a0And Roasted Red <\/strong>Peppers<\/strong>
A Tyler Florence Recipe
Serves: 6
Preparation Time: 15 Minutes
Marinate Time: 1 Hour
Cook Time: 1 Hour
Ingredients
4 large boneless, skinless chicken breasts (about 1-1\/2 lbs.)
1-1\/2 cups Wish-Bone\u00ae Italian Dressing, divided
4 lemons, cut in half
1 red bell pepper, sliced into thick strips
2 cups panko bread crumbs
1\/2 cup flat-leaf parsley
1\/4 cup extra virgin olive oil
1 clove garlic, minced
Kosher salt and ground black pepper
3 heads romaine lettuce hearts, quartered lengthwise<\/p>\n\n\n\n

Preheat oven 350\u00b0.
1. Add chicken and 1 cup Wish-Bone\u00ae Italian Dressing in large resealable plastic bag; turn to coat. Close bag and marinate in refrigerator 1 hour.
2. Remove chicken from marinade, discarding marinade. Heat large nonstick\u00a0grill pan<\/a>\u00a0over medium heat and cook chicken, turning once, 15 minutes or until chicken is thoroughly cooked. Grill lemons and red pepper, turning once, 5 minutes; set aside.
3. Pulse bread crumbs, garlic, parsley, olive oil and salt and pepper in\u00a0food processor<\/a>\u00a0several times until crumbs turn bright green. Spread crumbs on\u00a0baking sheet<\/a>, then bake 7 minutes or until crispy.
4. Arrange lettuce on large platter, then top with grilled chicken and peppers. Drizzle with remaining Dressing. Sprinkle with some of the toasted bread crumbs, reserve remaining crumbs to use another day. Then squeeze grilled lemons over salad. Garnish, if desired, with parsley.<\/p>\n\n\n\n

3. Grilled Tuna, Arugula, Fennel, Black-Eyed Peas And Tomato Salad<\/strong>
A Tyler Florence Recipe
Serves: 4
Preparation Time: 25 Minute(s)
Cook Time: 5 Minute(s)
Ingredients
1\/4 cup olive oil
2 thick cut tuna steaks (about 8 oz. ea.)
3\/4 cup Wish-Bone\u00ae Balsamic Vinaigrette Dressing, divided
4 to 6 heirloom tomatoes, cut into 1\/4-inch-thick slices
3 cups canned black-eyed peas, rinsed and drained
1 small fennel bulb, trimmed and thinly sliced
4 cups baby arugula
4 to 6 sprigs chives, cut into 1-inch pieces
1 Tbsp. tarragon leaves<\/p>\n\n\n\n

1. Drizzle olive oil on tuna and season, if desired, with salt and pepper. Heat 12-inch skillet over high heat and cook tuna, turning once, 6 minutes or until seared on the outside and rare in the center. When tuna is almost done, brush with 1\/4 cup Wish-Bone\u00ae Balsamic Vinaigrette Dressing. Remove tuna from skillet and set aside.
\n2. Arrange tomatoes on large platter in single layer. Combine black-eyed peas, fennel, arugula and remaining 1\/2 cup Dressing in large bowl.
\n3. Arrange tuna on tomatoes, then top with salad mixture and drizzle, if desired, with additional Dressing. Garnish with chives and tarragon. <\/p>\n\n\n\n

(You can find more recipes along with videos of Tyler cooking at www.wish-bone.com<\/a><\/em>.) <\/p>\n\n\n\n

After the presentation and sampling some salad ingredients, I was able to sample all three yummy salads. The only thing that I wasn\u2019t happy about was that I needed to run out before dessert!

On my way out, I received a nice gift bag. What is even more fun is that Wish-Bone is giving one of you the same gift bag-including a signed Tyler Florence cookbook, the salad bowl, salad tongs, two bottles of dressing and an apron. To win, share your favorite Wish-Bone salad dressing in the \u201cComments\u201d section below. I will pick a random winner on May 15th.<\/strong>
<\/p>\n\n\n\n

\"\"<\/a><\/center>\n\n\n\n

P.S. This event was so great that it was covered on NYTimes.com<\/a>. (\u201cLook Ma, I\u2019m in the New York Times..kind of\/sort of\u2026\u201d)
Congrats to the winner: Jenna Wood<\/strong><\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"

You can read Part I about the Wish-Bone event that I attended here. Below is a video of some photos that I took at the event followed by the three recipes that were shared: 1. Arugula, Roasted Cherry Tomatoes & … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":39303,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","footnotes":""},"categories":[1818],"tags":[],"class_list":["post-7212","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nWish-Bone's Saturday Night Live With Tyler Florence-Pt. 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