A Maggiano's [inspired] Chopped Salad

I am a moderate fan of the relatively large chain of Italian restaurants Maggiano's. I've mostly visited for special occasions and I've never had anything I've hated. One of my favorite dishes they serve has to be the chopped salad.

I don't really know how they managed to make something so simple  this delicious, but they did. It has everything I really want in a salad: tang, sweetness, creamy, crispy, and salty.

I searched the internet high and low, and decided this was the recipe I was going to try and replicate (Mainly because the author mentioned how he had called Maggiano's and they happily gave their recipe). I'm glad I picked it because it is just like the salad I remember so fondly.

I did however take a few liberties with the recipe by reducing the amount of sugar in the dressing and adding a chopped red onion and zucchini, but that's okay with a salad like this. You can really take something so simple and make it extra personal by adding (or omitting) ingredients.

I apologize for being too lazy to photograph every single step, but definitely check out the recipe here.

Prosciutto & Mozzarella bites

I am a fiend for any cheese or cured meat, so naturally when I tried this at Locally Grown Love over the weekend I was pretty determined to make them at home. Luckily for me, the process was very easy and the ingredients were simple enough that it was easy to figure out without too much effort or knowledge of cooking. 

Olive oil, Proscuitto & fresh mozzarella. 'Nuff said. 

 After tossing some mozzarella around in some garlic (regular is fine too) olive oil  and salt and pepper wrap that sucker up in half a slice of prosciutto and stab it with a toothpick (...Or feel free to keep the peace and gently poke through it ;] …).

And then arrange them like so on a plate:

Or don't bother arranging them in any kind of fancy way because it's midnight and you were up late experimenting for yourself.. or do..whatever… and then be very naughty drizzle them with balsamic and eat one.. or two.. or three… and then serve/save.

*As a side note: These refrigerated nicely, so these would be great to prep ahead of time for a dinner party. 

Ingredients: 

Makes 12-15 bites

1 package of fresh mozzarella (ciliegine -- for the bite sized shape)

1-2 packages of prosciutto (I used one, but if you're making this for  h'orderves I would say err on the side of 2)

Olive Oil, Salt & Pepper to taste. 

Package of Toothpicks or small skewers.

Balsamic Vinegar 

Spicy Chicken Sausage, Kale & White Bean Soup

So  first of all let me give credit for this recipe where credit is due... I have seen this soup and variations on several of my favorite blogs (Pioneer Woman, Skinny Taste, and Bev Cooks). However each blogger has put their own unique twist on it. You really can customize this recipe (changing the protein, spices, veggies etc) to fit your own tastes, which is one of the things I love so much about it.

This soup has definitely become a repeat in my dinner rotation because it is so flavorful, hearty and easy...(Let me again emphasize how easy this one is.. you don't have to be anywhere near being a professional chef to develop flavors in this!). Most importantly, it is boyfriend and family approved. Kale is kind of scary because it is touted as a health food, but it is a really delicious ingredient when in the right recipe.


You'll need: 

(Recipe serves 4)

2 1/2 Uncooked Chicken Sicilian Sausage (I get mine from trader joes, but feel free to improvise if you can't find this)
3 cloves garlic minced
1/2 onion minced
5 cups chicken broth
Grated Parmesan Cheese
1 1/2 cups Tuscan Kale
Pinch Red Chili Pepper Flakes (to taste)
1/2 tablespoon pepper (to taste)
Pinch salt (to taste)
1 can white beans (cannelini beans) rinsed and drained
Olive oil to taste


Steps: 

1. Mince garlic and onion, in a pot eyeball roughly 1 tablespoon of olive oil and add onions. Cook until translucent adding minced garlic, cook until lightly browned and set aside.
2. Remove casing from sausage, crumble and cook on medium until golden brown or cooked through. Add cooked sausage to the pot with onions and garlic.
3. Add 5 cups of broth to the pot and set to medium and bring to a boil. Add white beans, kale and chili flakes to taste. (More or less based on preference).
4. Cook for at least 15 minutes or until kale has slightly softened. Add salt and pepper to taste. Set stove to simmer until ready to serve.
5. Serve soup and garnish with a pinch of parmesan cheese.
6. Enjoy!!

What is a dish you frequent in your dinner rotation? 

Zucchini Skins

This year for the Superbowl I wanted to lighten up snacks that are generally feel like one million calories a bite. In honor of my love for potato skins (oozy cheese c'mon!), I decided to take away the starchy element, and replace them with zucchini for a lighter but still scrumptious option:

(Recipe Makes 12 'skins')

You will need: 

1/4 cup low-fat mixed cheese 

3 green onions

3 slices turkey bacon

2 medium to large zucchini

1 teaspoon paprika

1 teaspoon cayenne pepper

salt to taste

1 tablespoon olive oil

6oz Lemon Dill Non-fat Greek Yogurt Dip (I will post the recipe later)

1. Begin by cutting the zucchinis into thirds, and then halving those thirds. 

2. You will need a spoon to scoop out a pretty large portion of the inside of the zucchini leaving behind what looks like a little boat. 

3. Cook slices of turkey bacon in a pan and set aside on paper towels to drain. 

4. Preheat the oven to 350°

5. Mince bacon into desired consistency (I like mine chopped finely, but some might enjoy theirs more chunky!) 

6. In a large bowl, toss the zucchini, paprika, cayenne pepper, olive oil and salt until evenly coated. 

7. On a baking sheet line the zucchini boats up evenly and place in the oven for 15 minutes. 

8. Take the zucchini out of the oven and add the cheese and bacon to each boat, placing back in the oven for another 25 minutes (cooking time can vary based on preferred doneness of cheese and zucchini)

9. While you're waiting go ahead and chop your green onion and set aside to use as a garnish.

10. After 25 minutes in the oven take skins out of the oven and plate, finishing with chopped green onion and a dallop of greek yogurt. 

What are some recipes you lighten up for game day?

xo Siobhain