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August 21, 2024 Appetizers

Pesto Caprese Garlic Bread

This recipe is a mashup of two of the best things- garlic bread and Caprese salad! Fresh bread, juicy heirloom tomatoes, pesto butter?! You cannot beat these flavors, especially in the summer!

This Pesto Caprese Garlic Bread is extremely easy to make and uses just a few simpled ingredients.

Ingredients

Bread: I used a ciabbata loaf in these photos, but I've made this recipe with a baguette before as well. Just look around in the bakery section of your grocery store and see what looks fresh and delicious!

Pesto butter: A combination of softened butter, minced garlic and pesto is what makes this recipe fall under the "garlic bread category". You can use any pesto, store bought or homemade, that you like!

Tomatoes: I like using heirloom tomatoes for this recipe. Make sure they're nice and ripe!

Fresh mozzarella: Keeping with the caprese theme. A little fresh mozz never hurt anyone!

Fresh basil: Fresh basil ties it all together!

Pesto Caprese Garlic Bread before baking.

All about the tomatoes

Pesto Caprese Garlic Bread can be made year round, but it is best made in the summer during tomato season!

I like to grab a few heirloom tomatoes from the farmer's market or my local grocery store every week during the summer for dishes like Caprese Salad, Tomato Toast or this incredible Summertime Turkey Sandwich! This year I successfully grew a few types of tomatoes as well so it was fun using some of my home grown tomatoes for recipes like these!

Pesto Caprese Garlic Bread drizzled with olive oil and balsamic vinegar on a serving platter.

Balsamic Vinegar or Balsamic Glaze?

I would stick to real balsamic vinegar for this recipe, and not balsamic glaze. In my opinion, balsamic glaze is WAY too sweet and takes away from the flavor of the tomatoes and basil. In fact, a true authentic Caprese salad includes NO vinegar at all!

Adding balsamic vinegar to Caprese dishes is more of an American thing. I do like the taste of good quality balsamic vinegar and I think it goes well with dishes like this one (Caprese garlic bread isn't exactly traditional either!) so I drizzle a very small amount over the top. Make sure to buy good quality balsamic and skip the glaze!

Pesto Caprese Garlic Bread

This recipe is a mashup of two of the best things- garlic bread and Caprese salad! Fresh bread, juicy heirloom tomatoes, pesto butter?! You cannot beat these flavors, especially in the summer!

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Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer, Lunch, Side Dish

Cuisine American, Italian

Servings

Equipment

Baking sheet

Ingredients

1 Loaf Italian or french bread
8 Tablespoons unsalted butter (1 stick), softened
¼ Cup pesto
2-3 Cloves garlic minced
8 Ounces fresh mozzarella (1 log), torn
1-2 Heirloom tomatoes sliced

Instructions

Pre heat the oven to 350 degrees and prepare a baking sheet.
Combine the butter, pesto and garlic in a small bowl.
Cut the bread in half longways. Spread the butter mixture over the cut sides of the bread, all the way to the edges.
Spread the mozzarella over the bread in an even layer and then top with tomato slices. Season the tomatoes with salt and pepper.
Bake for 10-12 minutes then broil for 2-3 minutes until cheese is melted and the edges of the bread are golden brown and crisp. Cut the bread into slices.
Top the bread with fresh basil and drizzle with olive oil and balsamic vinegar.
Enjoy!

Keyword Caprese Salad, easy appetizer, Garlic bread, heirloom tomatoes, Summer

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August 12, 2024 Italian

Mortadella and Marinated Artichoke Pasta Salad

This Mortadella and Marinated Artichoke Pasta Salad is made with very few ingredients, but still packs a flavor punch!

Delicious Italian ingredients like marinated artichokes, mortadella, fresh basil and mozzarella are tossed with pasta and a simple vinaigrette for a fresh and flavorful take on pasta salad.

*This post may contain affiliate links. See disclosure for further details.

I love a good pasta salad, but I reject the idea that pasta salads are just an excuse to dump whatever ingredients you have into a pasta! Sure, pasta salads (pastas in general!) are a great way to use up veggies and pantry items in your house, but making sure the elements all go together and compliment each other is important.

Resist the temptation to add a bunch of other ingredients to this pasta salad- it's perfect as is!

Ingredients:

Pasta: Just about any short pasta shape will do!

Marinated artichokes: Marinated artichokes are great because you get the artichokes themselves, and some delicious dressing-win win!

Mortadella: I like to buy thinly sliced mortadella at the deli, and then just tear it into bite sized pieces for this recipe.

Fresh mozzarella: I like using the bocconcini sized mozzarella balls for this recipe and cutting them into halves. You can keep them whole if you prefer!

Fresh basil: Who doesn't love fresh basil?

Dressing: A light and zesty dressing ties everything together without overpowering any of the main ingredients.

Tips and Tricks

Reserve some of the dressing. You can make this pasta salad a few hours before serving, but make sure to reserve a bit of dressing! The pasta will have absorbed some of the dressing and you can use the reserved dressing to revive it a bit before serving.

Bring it to room temperature. If you've prepared this pasta salad ahead of time and stored it in the refrigerator, let it come to room temp (or close to it) before serving for the best flavor!

Add the basil last! Adding the fresh basil just before serving ensures that it's not wilted by the time you eat it.

Taste and adjust. Everyone's preferences are different, so the best way to make sure that you'll enjoy this recipe is to prepare it to your liking! Taste as you go, and adjust the dressing to your preferences.

Recipe FAQ

What kind of mortadella should I use?

I like the kind without pistachios for this recipe, but you can use whichever you prefer.

How long does this pasta salad last?

You can store this pasta salad in the refrigerator for up to 3 days.

How do I serve this pasta salad?

Serve the pasta salad at room temperature for the best flavor!

I don't like mortadella, what can I use instead?

Cured Italian meats like prosciutto or capicola will work in mortadella's place.

Mortadella and Marinated Artichoke Pasta Salad

Delicious Italian ingredients like marinated artichokes, mortadella, fresh basil and mozzarella are tossed with pasta and a simple vinaigrette for a fresh and flavorful pasta salad!

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Prep Time 10

Cook Time 10

Total Time 20

Course Lunch, Main Course, Salad

Cuisine American, Italian

Servings

Ingredients

For the pasta salad

1 Pound short pasta such as farfalle, fusilli or rotini
½ Pound thinly sliced mortadella torn
7 Ounces fresh mozzarella bocconcini drained and halved
1 12 Ounce jar marinated artichokes drained and roughly chopped
Fresh basil torn, to taste

For the dressing

½ Cup olive oil
¼ Cup red wine vinegar
2 Tablespoons lemon juice
1 Teaspoon lemon zest
1 Small garlic clove grated
½ Teaspoon kosher salt
¼ Teaspoon cracked black pepper

Instructions

Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking and remove excess starch. Drain very well.
Whisk all of the ingredients for the dressing together in a bowl.
Add the pasta, mortadella, artichokes, bocconcini and basil to a large serving bowl. Pour the dressing over and toss to combine. Taste and adjust for seasoning.
Serve room temperature or slightly chilled. Enjoy!

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August 10, 2024 Appetizers

Bavarian Meat and Cheese Board

This Bavarian Meat and Cheese Board is the perfect snacking situation for cooler months! This board is packed with traditional Bavarian meats, cheeses, and condiments. Serve with a cold German beer or crisp glass of wine!

You've heard of charcuterie, but have you heard of Brotzeit? Brotzeit is the German word pertaining to a savory snacking board. The direct translation for Brotzeit is "bread time," but it pretty much means snack time! You can order Brotzeit at a beer hall and you'll be presented with a snacking board to go along with your beer.

I'll show you how to create your own Bavarian Meat and Cheese Board at home!

*This post may contain affiliate links. See disclosure for further details.

What is Brozeit?

Brotzeit is the German word for "bread time" it refers to a snacking platter typically served at beer halls. This platter varies, but may include meats, cheeses, bread and condiments. Bavarian Brotzeit is a similar concept to French charcuterie, Italian Antipasti, or Mediterranean and Middle Eastern Mezze.

Perfect for fall!

Of course you can enjoy this meat and cheese board any time of year, but it's best served in the fall! Something about the crisp fall air and snappy sausages just goes perfectly together, am I right?

This board is filled with heartier flavors, warm spices, soft pretzels and cheese. All of which lend themselves perfectly to cooler weather. Plus, if you want to be festive, this is the perfect thing to serve for Oktoberfest!

Meats

This board has a selection of classic Bavarian style meats. I've selected my favorites of varying flavors, textures and size. Feel free to customize your board to your preference!

Bratwurst: A classic that's easy to find and that everyone loves!

Knackwurst: Knackwurst is German sausage that is made with garlic and lightly smoked. It has a deliciously snappy skin!

Black forest ham: Smoky black forest ham is delicious, and great to include for varying textures.

Liverwurst: Speaking of textures... I had to include some liverwurst! Of course, liverwurst is not for everyone, but I love it!

Cheese

This board is more about the meats than the cheeses, but I had to include a couple for good measure! Getting your hands on these specific cheeses might be tough, so substitute with what you can find.

Allgauer Emmentaler: Allgauer emmentaler is basically Swiss cheese, but made with German cow's milk. You can substitute with emmental, gruyere or gouda.

Limburger: Not for the faint of heart! This flavorful, rich cheese starts off more firm and becomes soft and spreadable as it ages. It is definitely a stinky cheese, so proceed with caution! You can substitute with raclette or camembert.

Accoutrements

The supporting cast of accoutrements can take a meat and cheese board from boring to something special! Feel free to customize to your liking, just make sure they are in keeping with the theme.

Sauerkraut: Whether you love it or hate it, sauerkraut and German sausages belong together!

Caramelized onion jam: I used this caramelized onion jam for the board, but you can make your own if you prefer!

Mustard: You HAVE to have mustard for a Bavarian themed board! I used two types, stone ground and and sweet Bavarian mustard.

Pickles: I have gherkins here (because they're cute!) but any dill pickles will work.

Bread: Rye bread goes great with the flavors of this board. You can choose crackers instead!

Pretzels: I couldn't leave soft pretzels out! I LOVE a soft pretzel with mustard and what better place to include them than a Bavarian snacking board? I just used frozen soft pretzels that you can grab at any grocery store.

Bavarian Meat and Cheese Board close up.

Other options to include

Other German sausages: If you are so lucky to live near a German deli, you'll be able to find a lot more than just bratwurst. Bockwurst, Weisswurst, Thuringer and dried sausages such as landjager would all be great additions to this board!

Butterkase: As you might've guessed, butterkase translates to "butter cheese" in German. This cheese is mild and creamy. If you can find it-grab it!

Pub cheese: Spreadable pub cheese is perfect with pretzels and would be great on this board! I love Merkts and Kaukauna brands.

Cambozola cheese: Cambozola is a delicious German blue cheese that is a cross between camembert and gorgonzola.

Fresh fruit: Apple slices and grapes would be a fresh and seasonal addition to this board.

Dried fruit: I love adding dried apricots to meat and cheese boards for a little something sweet. Dried cherries would be tasty as well!

Bavarian Meat and Cheese Board served with soft pretzels.

Drink pairings

You might immediately think that the only drink to serve with a Bavarian Meat and Cheese Board is a beer, but there are great wine options too!

Dry Riesling: Riesling is a German wine so it's no wonder it works well here! A dry or semi-dry option will compliment this flavors of the board best. If you've only heard of sweet rieslings, get over to a wine shop and grab a dry riesling right now! They are delicious, complex and a fun departure from your every day white. Look for the word "trocken," which means dry in German. You can also opt for dry rieslings from the Alsace region of France, bordering Germany.

Gruner Veltliner: Gruner Veltliner wine is a white wine that is primary produced in Austria. The high acidity of this wine will cut through the fattiness of the sausages.

German beer: Of course a nice cold german beer will be perfect with this board as well. You can serve it in "das boot"!!

Bavarian Meat and Cheese Board

This Bavarian meat and cheese board is packed with traditional meats, cheeses and condiments. Perfect for Oktoberfest!

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer, Lunch, Snack

Cuisine American, german

Servings

Ingredients

4-6 German sausages such as Bratwurst, Knackwurst or Bockwurst
8 Ounces liverwurst sliced
8 Ounces black forest ham thinly sliced
8 Ounces allgauer emmentaler cheese sliced
7 Ounces limburger cheese
6 Soft pretzels
Rye bread or crackers
sauerkraut
dill pickles
caramelized onions or caramelized onion jam
german mustards such as stone ground or sweet Bavarian

Instructions

Grill or pan fry the sausages. Slice into bite sized pieces.
Put the sauerkraut, mustards, pickles and onions into small bowls.
Arrange the meat, cheese and accoutrements on a large platter or board.
Enjoy!

Keyword Bratwurst, Charcuterie, Cheese board, Oktoberfest, sausages, snack board

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July 30, 2024 Classic Italian

Clam Pasta with Tomatoes and Spicy Breadcrumbs

Spaghetti with Clams, Tomatoes and Spicy Breadcrumbs on a serving platter.

This Clam Pasta with Tomatoes and Spicy Breadcrumbs is a version of the classic Italian dish, pasta alle vongole (pasta with clams). With cherry tomatoes and fresh basil, this pasta is bursting with flavor! The spicy breadcrumbs add a nice kick and pop of texture- be sure not to skip them!

If you know me, you know that spaghetti with clams is my favorite dish of all time. I could eat it every day and not get sick of it, but I do love switching it up with this version made with cherry tomatoes, fresh basil, and the best part-spicy, lemony breadcrumbs!

Clam Pasta with Tomatoes and Spicy Breadcrumbs close up shot of pasta twirled on a fork.

*This post may contain affiliate links. See disclosure for further details.

Spicy Breadcrumb ingredients

The spicy breadcrumbs are (maybe??) the most important part of this recipe! They add a nice crunchy texture with a kick of heat and a pop of brightness from the lemon zest. Do not skip them! They are basically my Spicy Calabrian Breadcrumbs, but with a lemony zip.

Panko breadcrumbs: Panko breadcrumbs are lighter and flakier than traditional breadcrumbs. They make the best crunch!

Jarred Calabrian peppers: Here's where the heat comes in! I like using these chopped Calabrian peppers but you can buy them whole and chop them up for this recipe if you prefer.

Lemon zest: Lemon zest adds a nice pop of acidity and brightness that goes really well with the seafood.

Olive oil: I like using olive oil for breadcrumbs, you can use butter or a combination of the two if you prefer.

Salt: A pinch of kosher salt brings out the flavors.

Pasta ingredients

Pasta: Long pasta shapes work best for this recipe. The photos show spaghetti, but linguine will work as well.

Olive oil and garlic: the base to our sauce!

Cherry tomatoes: The sweetness of the tomatoes is the perfect compliment to the briny clams. This recipe is a great way to use summer cherry tomatoes!

Wine: Steaming the clams in white wine adds great flavor and acidity. Make sure to choose a dry wine that you would enjoy drinking.

Clams: The star of the show! Make sure to use small clams like littleneck or manila for this recipe. The clams shown in the photos are littleneck and they will likely be the easiest to find.

Fresh herbs: Most clam pastas are garnished with fresh parsley, but for this version I like using both parsley and basil because basil compliments the cherry tomatoes so well. You have to use fresh herbs, not dried!

Butter: Not traditional, but I like to add a bit of unsalted butter to the pasta right at the end to create a silky sauce.

How to clean clams

Clams that you buy at a seafood shop or grocery store should be fairly clean, but they might still have a bit of sand in them so it's important to clean them before cooking. Cleaning clams is very easy and you can do it while you prep the rest of your ingredients for the pasta!

Soak them in cold water. Add the clams to a large bowl and fill with cold water.

Add a pinch of salt! Adding a pinch of salt to the cold water encourages clams to "spit" their sand.

Change the water. I like to change out the water a few times while soaking clams.

Scrub them! After soaking the clams, give them a little scrub under running water to remove anything that's left on their shells. You can use a brush, or just rub the clams together.

Recipe FAQ

Is this pasta spicy?

The spicy breadcrumbs add a nice little kick, but nothing too extreme!

Can I use canned clams?

I love using fresh clams for this recipe, but canned clams will work in a pinch.

What pasta should I use for this recipe?

Long pasta shapes like spaghetti, linguine or bucatini are best for this recipe.

Clam Pasta with Tomatoes and Spicy Breadcrumbs

This Clam Pasta is a version of the classic Italian dish, pasta alle vongole. With cherry tomatoes, fresh basil and spicy breadcrumbs, this pasta is bursting with flavor!

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine Italian

Servings

Ingredients

For the spicy breadcrumbs

2 Tablespoons olive oil
⅓ Cup panko breadcrumbs
1 Tablespoon jarred chopped Calabrian chilies
1 small garlic clove finely minced
1 Teaspoon lemon zest
kosher salt to taste

For the pasta

¾ Pound spaghetti or linguine
3 Tablespoons olive oil
2 garlic cloves minced
1 Pint cherry tomatoes halved
½ Cup dry white wine
2 Pounds Littleneck clams scrubbed
2 Tablespoons unsalted butter
Kosher salt
Fresh basil torn

Instructions

For the spicy breadcrumbs

In a small nonstick pan, heat the olive oil over medium heat. Add the breadcrumbs and stir until coated in oil then add the Calabrian chilies and garlic. Turn the heat to medium low and cook, stirring constantly, until the breadcrumbs are golden brown and the garlic is fragrant; about 5 minutes. Transfer the breadcrumbs to a bowl so that they don’t burn in the pan. Season with salt to taste.

For the pasta

In a large pan fitted with a lid, heat the olive oil over medium heat. Add the tomatoes and season with salt. Add the garlic and let cook until fragrant and just starting to turn golden around the edges, about 2 minutes. Add the wine and the clams and cover with the lid. Cook until the clams have opened; about 5-7 minutes. With tongs, remove the opened clams to a bowl and discard any that did not open.
Meanwhile, bring a large pot of salted water to a boil. Cook your pasta to 2 minutes less them the package directions for al dente. Drain the pasta, reserving 1 cup of pasta water. Transfer the pasta to the sauce pan to finish cooking, adding splashes of pasta water as needed to loosen the sauce. Once you've reached the desired consistency for your sauce, turn off the heat.
Remove half of the clams from their shells and add them to the pasta. Add the butter to the pasta and toss to coat. Add the remaining clams in their shells to the pasta.
Garnish with plenty of fresh basil and serve with the spicy breadcrumbs. Enjoy!

Keyword cherry tomatoes, clam recipes, Seafood pasta, Summer, summer pasta

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July 17, 2024 Recipes

Quick Pickled Shallots

These Quick Pickled Shallots are incredibly easy to make and add an extra punch of flavor to so many dishes! Add them to salads, grain bowls, avocado toast, sandwiches, or my personal favorite- as the perfect garnish to a bagel with lox!

Once you start making these quick pickled shallots, you'll be amazed at how many delicious uses you can find for them.

Ingredients

Shallots: You'll need about 4-6 shallots, depending on side. Look for fresh shallots that have skins without any bruising or brown spots.

Water: Water is the base for the easy pickling liquid.

Apple cider vinegar: I like using apple cider vinegar for this recipe because it imparts the best flavor. You can use white wine vinegar (not distilled) instead in a pinch.

Sugar: Regular granulated sugar is all you need for this recipe.

Salt: Just a teaspoon of salt will do the trick. Make sure to use kosher salt!

How to pickle shallots

Pickling shallots is incredibly easy and fast! Just a few simple steps and you're done.

Step 1: Prep your shallots. Slice the shallots crosswise into thin rings and add them to a heat proof glass jar.

Step 2: Prepare the pickling liquid. Stir the water, vinegar, sugar and salt together in a small saucepan over medium heat until the salt and sugar have dissolved.

Step 3: Pour the pickling liquid over the shallots

Pickling liquid being poured over the sliced shallots.

Tips, Tricks and a Warning!

A Warning: There's one warning I want to get out of the way. Because of my (possibly irrational) fear of botulism, I want to warn and remind you that these are quick pickled shallots, meant to be stored in the refrigerator! They are NOT shelf stable, they will not last forever. Okay phew, moving on.

A Trick: You might think there's not enough pickling liquid at first, don't worry! As the shallots soften, they will shrink in the glass. You can push them down as they soften to make sure the shallots are covered by the liquid.

A Tip: Using clean utensils to remove the shallots from the jar every time (yes, every time!) will help the shallots last longer in the fridge. If, for example, you are making a sandwich and you've used a knife to spread mustard on your bread, do not then use that knife to take shallots out of the jar. The best way to make any jarred product last longer, is to use clean utensils every time.

Recipe FAQ

How long do they last?

These quick pickled shallots will last for 2-3 weeks in the refrigerator.

What can I use them on?

Just about anything! I love adding them to my lox bagels or eggs in the morning. They are also delicious in salads or on sandwiches.

Quick Pickled Shallots

These Quick Pickled Shallots are incredibly easy to make and add an extra punch of flavor to so many dishes!

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Prep Time 20

Cook Time 5

Total Time 25

Course Toppnigs

Servings

Equipment

Glass Jar with Lid

Ingredients

4-5 Shallots thinly sliced
½ Cup water
⅓ Cup apple cider vinegar
1 Tablespoon sugar
1 Teaspoon kosher salt

Instructions

Stir the water, vinegar, sugar and salt together in a small saucepan over medium heat.
Add the sliced shallots to a jar. Pour the liquid over the shallots and let them sit for 20 minutes before using.

Keyword pickled shallots, quick pickled, shallots

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June 26, 2024 Chicago Style

Portillo's Chopped Salad Recipe

There's a reason this iconic Portillo's chopped salad is so popular! It's packed with delicious ingredients like fresh veggies, pasta, bacon and cheese. It is refreshing and crisp, while also being savory and filling. The great news is that this homemade version tastes just as good as the original!

This salad is packed full of delicious ingredients (including pasta which I think should be in every salad!) that come together to create one of the tastiest salads ever. If you're craving Portillo's or even if you've never tried it, you're going to LOVE this chopped salad.

*This post may contain affiliate links. See disclosure for further details.

Portillo's is a chain restaurant that originated in Chicago. It's known for its Chicago staples like Italian beef, Chicago style hot dogs, Maxwell street Polish sausages, cheese fries and chocolate cake. But one of the most well liked dishes on the menu is the Portillo's chopped salad! So what's in this thing?

Ingredients

Ditalini pasta: I like using a bit more pasta than Portillo's uses in their chopped salad because everything is better with more pasta. Ditalini is one of my favorite pasta shapes!

Lettuce: This salad includes both romaine and iceberg lettuce. The romaine makes up the bulk of the lettuce and the iceberg adds a nice crunch.

Red cabbage: A bit of red cabbage adds flavor, color and more crunch!

Chicken: This is a great way to use leftover chicken, or you can even use rotisserie chicken from the store!

Bacon: Make sure to cook it up crispy, so that it keeps its texture in the salad.

Tomatoes: You can use just about any type of tomato here, but I prefer cherry or grape. Chop them into quarters or halves.

Green onion: Green onion adds a nice oniony flavor without overwhelming the salad.

Gorgonzola cheese: Gorgonzola is tangy, rich and goes so well with the chicken and bacon.

Creamy vinaigrette: A creamy and flavorful vinaigrette ties the whole salad together.

Portillo's Chopped Salad in a serving bowl.

Tips and Tricks

Salt your tomatoes! Put your chopped tomatoes in a bowl and stir in a pinch of kosher salt. Salt helps bring out the flavor of the tomatoes. Let the tomatoes sit like that while you prepare the rest of the ingredients.

Use leftover chicken. You can make chicken specifically for this recipe, but it's also a great way to use up any leftover chicken you have!

Keep everything the same size. A chopped salad is much easier, and more fun to eat when all the ingredients are chopped to around the same size. Keep that in mind when chopping your ingredients!

Go easy on the dressing! Add the dressing to the salad in small increments, tossing as you go, so that you don't accidentally overdress the salad. The recipe makes a bit more dressing than you'll likely need. Remember, you can always add more dressing but you can't take it away!

Customize to your liking. This salad is SO easy to customize. Add more pasta if you'd like it to be more of a pasta salad, leave the chicken and bacon out for a vegetarian version, up the veggie count with cucumbers and peppers-the options are endless!

Wait to dress until serving! Wait until just before serving to dress this salad so that it doesn't get soggy. You can even Mix the salad and serve the dressing on the side to keep everything extra crisp!

Complete the spread!

Wondering what to serve this salad with? Look no further than these Chicago Style Hot Dogs! This salad is the perfect side for a cookout, so why not go full Chicago? While you're at it, make these Maxwell Street Polish Sausages. You'll think you're at Portillo's!

Recipe FAQ

How long does Portillo's Chopped Salad last?

You can store the ingredients undressed in the refrigerator for up to 2 days. After dressing the salad, it's best to consume within 1 day or the lettuce will become too soggy.

What if I can't find ditalini pasta?

Small elbow macaroni will be the closest substitute, but you could also try orzo.

I don't like gorgonzola, can I use another cheese?

Yes! Any type of blue cheese or feta will work great. If you're not a fan of those cheeses, just choose any cheese you love that can be crumbled or chopped up into small pieces.

Does this salad travel well?

Yes! This salad is great for picnics and cookouts and travels well. You can prep all of the ingredients and add them to a bowl (see pictures) with the dressing in a separate container. Don't dress the salad until just before serving.

Portillo's Chopped Salad Recipe

This homemade Portillo's Chopped Salad is just as good as the real thing! Packed with delicious ingredients like veggies, pasta, bacon and cheese- it's fresh, crisp, savory and filling.

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Prep Time 10

Cook Time 10

Total Time 20

Course Lunch, Salad, Side Dish

Cuisine American

Servings

Ingredients

For the salad

3 Cups cooked ditalini pasta drained and cooled
2 Cups cooked chicken breast diced
1 Cup cooked bacon chopped
5 Cups romaine lettuce chopped
1 Cup iceberg lettuce chopped
1 Cup red cabbage chopped
2 Cups cherry or grape tomatoes quartered
½ Cup scallions green and light green parts only, thinly sliced
½ Cup gorgonzola or other blue cheese crumbled

For the dressing

½ Cup olive oil
¼ Cup white balsamic vinegar
2 Tablespoons mayonnaise
1 Small garlic clove grated or finely minced
½ Teaspoon granulated sugar
½ Teaspoon kosher salt
¼ Teaspoon dried oregano
¼ Teaspoon cracked black pepper

Instructions

Bring a pot of salted water to a boil. Cook the pasta according to package instructions. Drain and let cool.
Whisk all of the ingredients for the dressing together. Taste and adjust seasoning to your preference.
Add all of the ingredients for the salad to a large serving bowl. Add the dressing in small increments, tossing as you go, so that you don't accidentally overdress the salad.
Serve right away. Enjoy!

Keyword bacon recipes, chopped salad, copycat recipes, pasta salad, portillo's chopped salad

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May 4, 2024 Recipes

Easy Authentic Guacamole Recipe

You can't beat delicious, fresh guacamole and chips! This Easy Authentic Guacamole recipe hits all the right flavor notes.

This recipe uses fresh ingredients that pack a flavor punch! The best part, it's super easy to customize to your tastes. Read through for tips on how to make your best guacamole!

Easy Authentic Guacamole Recipe on a serving platter with tortilla chips.

Tips and Tricks

Plan ahead! You can't guarantee that you'll find ripe avocados at the grocery store so it's always best to plan ahead. If you're planning on making guacamole, buy your avocados a day or two in advance to give them a chance to ripen and always buy extras in case one isn't good! Like an avocado insurance policy, if you will.

Soak the onions in lime juice! Add the lime juice to the chopped onions and let them sit while you prep the rest of the ingredients. This will help take some of that strong onion bite away.

Salt the tomatoes! Chop the tomatoes, spread them out on a paper towel and sprinkle a bit of salt over them. Let them sit like that while you prep the other ingredients. The salt will draw out excess moisture, and flavor the tomatoes at the same time. Pat them dry with another paper towel right before adding them to the guacamole.

Taste, taste, taste! The best way to make sure you have flavorful and well balanced guacamole is to taste it! Mix the ingredients together and then give it a taste. Does it need more salt? lime? onion? Then adjust to your preference!

Start with less. Keep in mind that you can always add, but you can't take away. Starting with smaller amounts of ingredients like salt, lime and hot peppers will allow you to taste an adjust. Whereas if you add too much up front, you won't be able to take it away and you're stuck with an overly salty or spicy guacamole.

Ingredients

Avocado: This recipe calls for 4 small avocados, but you can use 3 bigger ones instead. Make sure they're ripe!

Lime: Lime gives guacamole that signature zesty flavor!

Onion: I like using white onions for guacamole, but you can use red instead if that's your preference. Soak them in lime juice to remove some of that harsh onion bite!

Tomato: I love tomatoes in guacamole, but they have to be good tomatoes. There's nothing worse than a sad, mealy tomato in your guacamole. Make sure to look for fresh, ripe tomatoes and buying an extra one or two just in case never hurts.

Serrano peppers: I like the spiciness of serrano peppers, but you can use jalapeño instead. Add as much or as little as you want depending on how hot you like it!

Cilantro: Make sure to chop the cilantro finely so that it's distributed evenly through the guacamole.

Salt: Seasoning your guacamole with salt is important- it brings out all the flavors!

Easy Authentic Guacamole Recipe being mixed in a bowl.

I love the contrasting flavors and textures of the creamy avocados and the fresh add-ins. This is a recipe you'll reach for over and over- I hope you love it as much as I do!

If you like this recipe, be sure to check out my Chicken Enchilada Sliders and Mexican Shredded Chicken Dip!

Easy Authentic Guacamole being scooped from a bowl with a tortilla chip.

Recipe FAQ

Can I use Jalapeño instead of Serrano peppers?

Yes! Jalapeño peppers are an excellent substitute for Serrano peppers.

What kind of onions should I use?

I like using white onions in guacamole, but you can use red if you prefer.

How can I store leftovers?

Guacamole will turn brown as it oxidizes and this can happen quite quickly. If you have leftovers that haven't turned, you can squeeze some lime over the top of the guacamole and store it in an airtight container in the refrigerator for a day. Luckily, this guacamole is such a crowd pleaser that you probably won't be faced with this issue!

What do I serve this guacamole with?

Tortilla chips of course! I like the thicker, restaurant style ones. Make sure they're salted!

Easy Authentic Guacamole Recipe

This simple and authentic recipe has all the right flavors for the perfect guacamole!

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Appetizer, Snack

Cuisine Mexican

Servings

Ingredients

4 Small ripe avocados
½ Cup diced ripe tomatoes
¼ Cup diced white onion
2 Tablespoons fresh lime juice
1 Tablespoon finely chopped cilantro
2 Teaspoons minced serrano pepper plus more for garnish
¼ Teaspoon kosher salt or to taste

Instructions

Add the avocados to a bowl and smash with a fork until desired consistency is reached.
Stir in the remaining ingredients (reserve a bit for garnish if you want!), taste and adjust to your taste.
Serve with tortilla chips. Enjoy!

Keyword avocado appetizer, avocado recipe, mexican appetizer, spicy, vegetarian appetizer

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April 30, 2024 Favorites

Fried Eggplant Parmesan Pizza

With flavorful sauce, melty cheese and crispy eggplant, this Fried Eggplant Parmesan Pizza hits all the right notes! Top it off with some fresh basil and you're in pizza heaven.

I make A LOT of pizza at home and this is one of my absolute favorites. You're going to love this mashup of two of the best Italian foods- eggplant parmesan and pizza!

Fried Eggplant Parmesan Pizza on a pizza peel, before baking.

*This post may contain affiliate links. See disclosure for further details.

Ingredients

Pizza dough: You can use store bought or homemade dough for this recipe.

Pizza sauce: The recipe for my light and simple uncooked pizza sauce is below.

Fried Eggplant: This crispy eggplant is the pizza topping you never knew you needed! The best part is that it can be made a day in advance to save you some time on pizza day.

Cheese: Using a blend of cheeses like parmigiano reggiano, mozzarella, and provolone help create just the right flavor for this pizza.

Fresh Basil: I like adding basil under the sauce before the bake, and then garnishing the pizza with a few basil leaves at the end.

Fried Eggplant Parmesan Pizza slice being picked up from pizza pan.

Crispy Fried Eggplant

Do we really need to be putting fried eggplant on pizza, you might ask? To which I would answer, ABSOLUTELY YES. Sorry for yelling, but this crispy eggplant is just SO perfect on pizza, I know you're going to love it.

The trick to making sure the eggplant isn't overwhelming to the pizza is to slice it very thin before frying and to chop the fried eggplant into pieces for the pizza. When I first tested this recipe, I left the fried eggplant slices whole on the pizza and while tasty, it was a bit heavy and I couldn't taste the cheese and sauce as much. Chopping the eggplant made for a perfectly balanced pizza.

Fried Eggplant Parmesan Pizza close up shot of crust.

Pizza oven or Home oven?

You can easily make pizza in both a home oven or a pizza oven, but the techniques and cooking times will vary greatly depending on what you're using. A home oven will typically get up to 500 or 550 degrees F, whereas a pizza oven can reach temps of 900 to 1000 F.

If you are using a home oven, I suggest using a pizza steel to get the oven as hot as possible. You can use a pizza stone as well, but I've found steels to be much better! The pizza in these photos was cooked in my Ooni pizza oven, which results in those delicious charred spots and only takes a couple minutes to cook!

Recipe FAQ

Can I use leftover fried eggplant?

Yes! That is actually the better option if you happen to have leftover fried eggplant. It will cut down on pizza prep time. You can also make the eggplant a day in advance.

What should I do with leftover eggplant?

I don't want to tell you what to do...but using the leftover eggplant and pizza sauce to make an eggplant parm sandwich is a fantastic idea.

Can I use store bought dough?

Yes! Both store bought and homemade dough will work. You can even buy dough from your local pizzeria.

How do I choose the perfect eggplant?

A good eggplant will have shiny skin with no dull marks or scratches. It should be firm with a tiny bit of give. The stem should be green and the eggplant should feel heavy for its size. Try to choose a medium sized eggplant, the larger ones can sometimes be bitter.

Fried Eggplant Parmesan Pizza

You're going to love this mashup of two of the best Italian foods- eggplant parmesan and pizza! With flavorful sauce, melty cheese and crispy eggplant, this pizza hits all the right notes! Top it off with some fresh basil and you're in pizza heaven.

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 15

Total Time 1 45

Course Main Course

Cuisine Italian

Servings

Equipment

Ingredients

For the fried eggplant

1 globe eggplant sliced longways into ¼ inch pieces
1 Cup all purpose flour
2 Eggs beaten
1 Tablespoon water
1 Cup panko breadcrumbs
1 Cup Italian breadcrumbs
vegetable oil for frying

For the pizza

1 pizza dough
½ Cup pizza sauce recipe follows
1 Tablespoon parmigiano reggiano finely grated
1 Cup whole milk, low moisture mozzarella grated by hand
1 Deli slice provolone torn by hand
Fresh basil to taste
Semolina for dusting

For the pizza sauce

1 28 Ounce can whole peeled tomatoes juice reserved
2 Tablespoons tomato paste
1 Tablespoon olive oil
1 Small garlic clove minced
½ Teaspoon kosher salt
½ Teaspoon dried oregano optional

Instructions

For the fried eggplant

Line a baking sheet with paper towels and lay the eggplant slices on top. Sprinkle the eggplant with salt and let sit for 30 minutes to draw out excess moisture. Pat the eggplant dry with paper towels.
Set up a dredging station with 3 shallow dishes. In one dish, combine the flour with a pinch of salt. In the second dish, combine the beaten eggs with 1 tablespoon water. In the third dish, combine the panko and Italian breadcrumbs.
Prepare a parchment paper lined baking sheet for the eggplant. Dredge the eggplant slices in the flour, shaking off any excess, the eggs, and finally the breadcrumbs. Transfer the breaded eggplant to the prepared baking sheet and put it in the refrigerator for 20-30 minutes. (This is a great time to make the pizza sauce!)
In a large skillet, heat ½ inch of vegetable oil over medium high heat until it reaches 350 degrees, keeping the temperature between 350 and 375 while frying. Fry the eggplant for 1 minute on each side, or until golden brown. Transfer to a paper towel lined baking sheet to drain the excess oil. Sprinkle with salt.
To prepare the eggplant for the pizza, chop into 1-2 inch pieces (see above).

For the pizza sauce

Drain the tomatoes and reserve the juice. Add the tomatoes and the tomato paste to a food processor. Pulse until well combined and desired consistency is reached. I like mine with small chunks, not completely smooth. If the mixture is too thick, add some of the reserved juice to thin it out.
Transfer the tomato mixture to a bowl and stir in the garlic, olive oil, oregano if using, and salt. Taste and adjust seasoning as necessary.

Home oven instructions

Remove the pizza dough from the refrigerator 2 hours ahead of time in order for it to come to temperature. You want the dough to be between 60 and 65 degrees when it's time to stretch it.
Place a baking steel or pizza stone inside your oven and pre heat at 500 degrees for at least 30 mins, but an hour is better.
Dust a clean counter top or work surface with flour and a bit of semolina. Place your pizza dough on the surface and stretch it into a 12 inch circle. Dust the pizza peel with semolina and transfer the dough to the peel.
Quickly top the dough with sauce, parmigiano reggiano, basil, mozzarella and provolone and then the fried eggplant.
Transfer the topped dough from the pizza peel to the baking steel and cook for 3 minutes. Then, using the peel, rotate the pizza 180 degrees and cook for another 3 minutes. Finish the pizza under the broiler for 1-2 minutes, until desired browning is achieved.
Remove the pizza to a cooling rack for a few minutes so that the cheese can set and the bottom stays crispy before slicing.

Pizza oven instructions

Remove the pizza dough from the refrigerator 2 hours ahead of time in order for it to come to temperature. You want the dough to be between 60 and 65 degrees when it's time to stretch it.
Pre heat your pizza oven on high for 30 minutes before using to make sure the stone is heated through.
Dust a clean counter top or work surface with flour and a bit of semolina. Place your pizza dough on the surface and stretch it into a 12 inch circle. Dust the pizza peel with semolina and transfer the dough to the peel.
Quickly top the dough with sauce, parmigiano reggiano, basil, mozzarella and provolone and then the fried eggplant.
Turn the flame down to low and then transfer the topped dough from the pizza peel to the pizza oven. Let the bottom set for about 30-40 seconds and then turn. Continue cooking, turning every 20 seconds until the bottom is crisp and the cheese has melted, about 2 minutes.
Remove the pizza to a cooling rack for a few minutes so that the cheese can set and the bottom stays crispy before slicing.
Enjoy!

Notes

Hot tip: Unless you're making a bunch of pizzas (which I totally approve of), you will likely have leftover pizza sauce and fried eggplant. Make an eggplant parm sandwich the next day!

Keyword eggplant parmesan, eggplant recipes, Summer, vegetarian pizza

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April 18, 2024 Fourth of July

Club Hot Dogs

Do you like club sandwiches? Do you like hot dogs? Great! You'll love these Club Hot Dogs! Snappy hot dogs piled high with all the delicious ingredients of a classic club sandwich-what's not to love?

A club sandwich is typically made with turkey or chicken, bacon, lettuce, tomato and mayo on toasted white bread. Some variations include ham and cheese as well. This recipe has all of those classic club sandwich flavors in hot dog format! These club hot dogs are not only delicious, but really fun to make!

*This post may contain affiliate links. See disclosure for further details.

Club Hot Dog Ingredients

Hot dogs: choose whichever hot dogs are your favorite!

Mayo: A club sandwich is not complete without a good slathering of mayo and neither is this club hot dog!

Turkey: Just grab your favorite turkey from the deli! I like thinly sliced smoked turkey.

Ham: Same goes for the ham! I usually choose black forest or tavern ham.

Bacon: You can use whatever bacon you like best. It needs to be nice and crispy for this recipe!

Cheese: Club sandwiches don't always have cheese on them, but the club hot dog does! Sharp cheddar is my favorite for this recipe, but you can use another type of cheese or leave it out if you prefer.

Tomato: Thinly sliced tomatoes cut into half moons tuck nicely into the hot dog bun. Make sure they're nice and ripe and don't forget to season them with salt and pepper.

Lettuce: I like using crisp romaine or iceberg lettuce for this recipe.

Potato chips: These are optional, but I love the crunch of crushed potato chips on a hot dog!

Club Hot Dogs on a serving platter with potato chips.

Easy to customize!

There's no real recipe for these hot dogs, more of an assembly how-to. Because of that, they are super easy to customize to your liking! If you love ham but hate turkey, leave the turkey out! You can choose the type of hot dogs you want, the type of bacon etc.

The amounts are also up to you! I like to prep the ingredients and put them out on plates (see above) so that when you go to build your club hot dog, you can add as much or as little of each ingredient as you want.

Recipe FAQ

What is a Club Hot Dog?

If a club sandwich and a hot dog had a baby...

How should I cook the hot dogs?

Any way you like! You can grill them, pan fry, steam or boil. That's up to you!

What about ketchup and mustard?

This recipe is based on a club sandwich so I didn't include ketchup or mustard, but if you want to add it, go for it!

Club Hot Dogs

Snappy hot dogs piled high with all the delicious ingredients of a classic club sandwich-what's not to love?

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Lunch, Main Course

Cuisine American

Servings

Ingredients

8 Hot dog buns
8 Hot dogs
2-3 Cups sharp cheddar cheese shredded
¼ Pound deli turkey roughly chopped
¼ Pound deli ham roughly chopped
½ Pound bacon cooked until crispy, chopped
2-3 Cups romaine or iceberg lettuce shredded
1 Large ripe tomato sliced into half moons
Mayonnaise to taste
Salt and pepper to taste
Crushed potato chips optional

Instructions

Cook the hot dogs to your preference.
Prep the ingredients and set them out on plates/bowls.
To assemble, add the cheese to the bun first and then the hot dog. Season two tomato half moons with salt and pepper and tuck them into the side of the hot dog. Add the mayo and then layer the turkey, ham, bacon, and lettuce on top. Top with the crushed potato chips, if using.
Enjoy!

Keyword club sandwich, hot dog recipes, hot dog toppings

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April 11, 2024 Appetizers

Roasted Garlic and Artichoke White Bean Dip with Fried Capers

This Roasted Garlic and Artichoke White Bean Dip with Fried Capers is easy to make and perfect for parties, game day, or whenever the snacking mood strikes!

White beans, artichoke and roasted garlic are blended to create a flavorful dip that get's topped off with crispy capers for texture and a pop of flavor.

*This post may contain affiliate links. See disclosure for further details.

Ingredients

Canned white beans: I like using cannellini beans but great northern or navy beans will work as well.

Canned artichoke hearts: Use artichoke hearts packed in water, not the marinated ones for this recipe.

Roasted Garlic: A whole head of roasted garlic! Don't worry, roasted garlic is much milder than raw garlic and has a slightly sweet flavor. It's perfect to balance out the briny flavors of the artichokes and capers.

Fresh parsley: I love the brightness fresh herbs bring to recipes. Parsley is one of my favorites! Make sure to use Italian flat leaf parsley instead of curly.

Olive oil: Olive oil helps to bind the dip together and adds flavor.

Lemon: Lemon juice in the dip and a bit of lemon zest for garnish add a nice brightness.

Fried capers: Fried capers are easy to make and add a nice texture and pop of flavor to this recipe.

Roasted Garlic and Artichoke White Bean Dip with Fried Capers in a bowl.

Easy to make

One of the best things about this recipe is how easy it is! Besides roasting the garlic, the whole thing will take under 15 minutes to make. You can make the roasted garlic in advance to save some time. Just follow a few simple steps and this dip will be on the table!

Roast the garlic: You can roast the garlic a day in advance to save time.

Blend the dip: Add the ingredients to a food processor and blend until smooth then pop it in the refrigerator until ready to serve.

Fry the capers: A quick 5 minute pan fry is all it takes!

Assemble and serve: Add the dip to a bowl and garnish with the fried capers. Serve with pita chips or bread.

Fried Capers being scooped from the pan with a slotted spoon.

How do you make fried capers?

If you've never tried frying capers, you're in for a treat! Fried capers add a little pop of crispy deliciousness to lots of dishes. They are such a tasty garnish and the best part, they are super easy to make!

First drain the capers and pat them dry. If you are using salt packed capers, rinse them and then pat dry. Now they're ready to fry! Heat the olive oil in a pan over medium high heat and add the capers. They should only take a few minutes to take on a golden brown color and start to burst open. Transfer them to a paper towel lined plate to drain and that's it!

Recipe FAQ

Can I use fresh garlic instead of roasted?

If you prefer, you can use 1-2 small cloves of garlic in place of the roasted garlic. Remember raw garlic is much stronger than roasted!

What if I can't find cannellini beans?

You can use any canned white beans in place of cannellini such as great northern or navy beans.

How long does this white bean dip last?

You can store leftover white bean dip in the refrigerator for 3-4 days.

How do you serve this dip?

I love serving this dip with pita chips but crostini or veggies are great options as well!

How can I store leftover fried capers?

Store the capers in an airtight container on the counter and use within 2-3 days.

Can I make this dip in advance?

Yes! You can make the roasted garlic and blend the dip in advance. I would suggest making the fried capers the day of, so that they are nice and crispy!

Roasted Garlic and Artichoke White Bean Dip with Fried Capers

White beans, artichoke and roasted garlic are blended to create a flavorful dip that get's topped off with crispy capers for texture and a pop of flavor. Perfect for parties, game day, or whenever the snacking mood strikes!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course Appetizer, Side Dish, Snack

Cuisine American, Italian

Servings

Equipment

Ingredients

For the roasted garlic

1 Head of garlic ½ inch sliced off the top
1 Tablespoon olive oil
kosher salt

For the white bean dip

2 15 Ounce cans cannellini beans drained and rinsed
1 14 Ounce can artichoke hearts drained
½ Cup Fresh Italian flat leaf parsley
5 Tablespoons olive oil
4 Tablespoons lemon juice
½ Teaspoon kosher salt

For the fried capers

4 Tablespoons olive oil
2 Tablespoons capers drained and patted dry

To serve

Lemon zest to taste
Red pepper flakes to taste
Fresh Italian flat leaf parsley to taste
Pita chips

Instructions

Roast the garlic. Pre heat the oven to 400 degrees. Prep the garlic by slicing the top off of a head of garlic, about ½ inch. Peel the tough outer layer of the paper off the garlic. Place the garlic in a piece of foil, cut side up. Drizzle the garlic with the oil and season with a pinch of salt. Loosely wrap the foil around the garlic and seal the edges. Place the foil wrapped garlic directly on the oven shelf and roast for 40 minutes to an hour, or until garlic is golden brown and soft. When cool enough to handle, squeeze the garlic cloves out of the paper.
Add all of the ingredients for the white bean dip to a food processor and blend until smooth. Taste and adjust for seasoning. Transfer the dip to a bowl and chill in the refrigerator until ready to serve
Make the fried capers. Add the oil to a pan over medium high heat. Carefully add the capers and let fry, stirring occasionally, until crispy. About 5 minutes. With a slotted spoon, transfer the capers to a paper towel lined plate.
Top the dip with lemon zest, red pepper flakes, parsley and the fried capers. Serve with pita chips.
Enjoy!

Keyword artichoke dip, artichoke recipes, bean dip, spring, spring recipes, vegetarian appetizer

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