Copycat Portillos Chopped Salad

 

When I lived in the Chicago area, I loved the restaurant Portillos. Their Italian beef sandwiches are the best, with the spicy giardiniera pepper mix. I have made a copycat recipe of that sandwich I love and miss so much. Whenever I went to the restaurant I always ordered the sandwich, never tried anything else. Well, now I can try their famous salad.

I had to make some changes to the salad and could not make a true copycat version for several reasons. The grocery store was out of red cabbage, so I did not use it and that made my kids happy since they do not like cabbage. The store was also out of ditalini pasta, so I used elbow instead. The original uses gorgonzola cheese, which is similar to blue cheese and nobody in my house likes blue cheese, so I used queso fresco, which is a crumbly cheese like gorgonzola or blue. Definitely a salad I will make again hopefully next time I can use cabbage and the correct type of pasta.

Copycat Portillos Chopped Salad

Ingredients:

• 1 cup ditalini pasta
• 2 cups cooked cubed chicken breasts
• 6 slices turkey bacon, cooked and crumbled
• 2 1/2 cups chopped romaine lettuce
• 2 1/2 cups chopped iceberg lettuce
• 3 cups chopped red cabbage
• 2 large tomatoes, diced
• 3 stalks green onions, chopped
• 15 ounces gorgonzola cheese

House Dressing

• 1/2 cup olive oil
• 1/4 cup white balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon granulated sugar
• 1/2 teaspoon oregano

Directions:

1. Cook the pasta according to the package directions to al dente. Drain and rinse with cold water.
2. In a large bowl combine all of the salad ingredients.
3. In a mason jar, add in all of the dressing ingredients. Seal the jar and shake vigorously to combine well.
4. If you do not plan to have leftovers, pour the dressing over top the salad and toss to coat. If you will have leftovers, serve dressing on the side so the lettuce does not get soggy in the refrigerator.

Enjoy!!!

Nutrition Facts
Servings: 5
Amount Per Serving
Calories: 786
Total Fat		53.5g
Saturated Fat		19.7g
Trans Fat		0g
Polyunsaturated Fat		1.7g
Monounsaturated Fat		2.2g
Cholesterol		132mg
Sodium		1025.7mg
Total Carbohydrates		32.2g
Dietary Fiber		4g
Sugars		10.9g
Protein		43g
Calcium		67.9%
Iron		13.1%
Potassium		761.1mg
Vitamin A		17.5%
Vitamin C		58.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Contained Cuisine.

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Raspberry Cold Brew with Raspberry Cold Foam

I have been on quite the journey with coffee. It started in college with an occasional gas station coffee to stay awake and study. Followed by a very occasional cappuccino at a coffee shop. Then I was introduced to flavored ground coffee, thank you sister-in-law. Then I discovered I like latte's better than cappuccinos, followed by learning to make my own latte's at home and eventually iced coffee at home and then making my own cold brew. Now I am a full coffee addict and start everyday with a mug of coffee.

I have learned when making cold brew coffee, or even if you buy it at the store, it is like a coffee concentrate that needs to be diluted with water. How much water you dilute it with will depend on how strong the cold brew coffee is and how strong you like your coffee. It took me lots of playing around to find the right ratio for me and I still sometimes adjust the ratio when making my recipes.

Raspberry Cold Brew with Raspberry Cold Foam

Ingredients:

• 1/2 cup raspberries, fresh or frozen
• 1/4 cup granulated sugar
• 3/4 cup cold brew coffee
• 3/4 cup water
• 1 cup milk

Directions:

1. In a small saucepan, over low heat, add in the raspberries and sugar, stirring to combine. Stir the mixture often until the raspberries are broken down and a syrup like consistency.
2. Using a sieve over a small bowl, pour the raspberry into the sieve and press down on them with the back of a spoon until only the seeds remain in the sieve. Discard the seeds.
3. In a large glass add some coffee ice cubes or regular ice cubes and pour in the cold brew, water and 1 tablespoon for raspberry sauce.
4. In a glass measuring cup pour in the milk and stir in 1 teaspoon of raspberry sauce. Use a milk frothed to foam the milk. Pour the milk over the coffee and drizzle 1/2 teaspoon of raspberry sauce on top.

Enjoy!!!

Notes:

If you want your raspberry sauce a bit sweeter, you can add more sugar.

I used all of the raspberry sauce in this one coffee.

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 299
Total Fat		2.5g
Saturated Fat		1.5g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		10mg
Sodium		135.7mg
Total Carbohydrates		64.2g
Dietary Fiber		2.2g
Sugars		61.5g
Protein		8.7g
Calcium		26.4%
Iron		1.6%
Potassium		539.5mg
Vitamin A		10.5%
Vitamin C		12%
*Nutritional information will vary depending on the brands you use.

*Adapted from Drip Beans.

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Raspberry Ice Cream

I have been on a mission to clean out the freezer and use the food items in it. My freezer is at capacity and I need to stop stocking up on sale items and start using them. I had some half and half and heavy cream left over from some recipes and a bag of frozen raspberries. Now that they weather is warming up it only made sense to make some ice cream. Delicious creamy raspberry ice cream.

Raspberry Ice Cream

Ingredients:

• 1 1/2 cups half and half
• 3/4 cup + 1 1/2 tablespoons granulated sugar
• 1 1/2 cups heavy cream
• 1 1/2 tablespoons vanilla extract
• 3/4 pound frozen raspberries, thawed

Directions:

1. Place freezer safe container, for storing the ice cream, in the freezer.
2. In a large bowl, add in the half and half and 3/4 cup sugar. Whisk until the sugar is dissolved. 
3. Add in the heavy cream and vanilla, whisking just until combined.
4. In a food processor or blender, add in the raspberries and 1 1/2 tablespoons sugar, purée.
5. Place a mesh sieve over the ice cream base bowl and pour the raspberry purée into the sieve. Using the back of a spoon, push the purée through the sieve to strain out the seeds. Discard the seeds and stir the raspberry purée into the ice cream base until well mixed.
6. Pour into an ice cream maker and churn according to manufacturer's directions.
7. Remove storage container from freezer and transfer the ice cream into it. Put the lid on the container and freeze.

Enjoy!!!

Notes:

You can use fresh raspberries instead of frozen.

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Make Again Monday: Cheesy Tuna Noodle Casserole

 

I really enjoy a good tuna noodle casserole, especially one that has a cheesy sauce to it. Plus the cheesy sauce helps to disguise the mushroom and hid their taste, but I still get the health benefits of them. Used to leave mushrooms out of buy casseroles, but have been trying to be better about eating them and hoping I do not taste them much mixed in with a bunch of other ingredients.

To see the recipe and original post click here.

Enjoy!!!

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Sausage Alfredo Rigatoni

It is a good thing that I love to run, because I love to eat pasta. This pasta combines creamy homemade garlic Alfredo sauce with delicious Italian sausage. I used the sweet Italian sausage, but next time I am going to give it a little kick by using spicy Italian sausage. You could also use a different type of pasta like, penne, ziti or cavatappi.

I never calculate the nutritional info for a recipe until I sit down to write the blog post. When I calculated the info I was shocked at the amount of calories. I quadrupled check all of the ingredients and amounts. I even tried to see what would happen if I only used 1/2 a pound of sausage, that only reduced it by 200 calories. I guess this is definitely a dish to have on long run day or before a race. Why is it that the really delicious recipes always contain a high amount of calories?

Sausage Alfredo Rigatoni

Ingredients:

• 8 ounces rigatoni pasta
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 cloves garlic. minced
• 1 pound Italian sausage
• 3 teaspoons dried basil
• black pepper to taste
• 1/2 cup shredded parmesan cheese

Roasted Garlic Alfredo Sauce

• 1 head roasted garlic
• 6 tablespoons unsalted butter
• 1 3/4 cups heavy cream
• 1 1/4 cups shredded parmesan cheese
• black pepper, to taste
• 2 teaspoons all purpose flour
• 2 tablespoons heavy cream

Directions:

1. Preheat the oven to 350º F. Spray a 8x8 inch baking dish with cooking spray.
2. Cook the pasta according to package directions until al dente. Drain well.
3. In a large skillet, over medium-high heat, heat the oil. Add in the onions and garlic and sauté until the onions are translucent, about 2-3 minutes.
4. Add in the sausage and cook until completely cooked, breaking it up as it cooks.
5. Remove from the heat and stir in the basil and black pepper.
6. Squeeze the roasted garlic cloves into a small bowl and mash with a fork.
7. In a medium saucepan, over low-medium heat, melt the butter. 
8. Add in the heavy cream and and roasted garlic. Heat until hot, but do not boil, stirring often.
9. Reduce the heat to low and add in the parmesan cheese and black pepper. Stir constantly until the the cheese is completely melted.
10. In a small bowl, stir together the flour and cream. Pour the mixture into the Alfredo sauce and heat stirring constantly until thickened.
11. Pour the Alfredo sauce into the skillet with the sausage and stir to mix. Add in the cooked rigatoni and stir to mix everything together. 
12. Pour the mixture into the prepared baking dish and sprinkle with 1/2 cup shredded parmesan cheese.
13. Bake for 30 minutes or until lightly browned.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 1428
Total Fat		107.9g
Saturated Fat		56.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		5.9g
Cholesterol		319.7mg
Sodium		1775.5mg
Total Carbohydrates		65.7g
Dietary Fiber		3.8g
Sugars		4.2g
Protein		54.2g
Calcium		52.6%
Iron		15.3%
Potassium		235mg
Vitamin A		2%
Vitamin C		10.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from 365 Days of Baking and More.

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Roasted Garlic

Roasting garlic is easy to do. It does not take long to prepare, but it does take a bit of time to roast. I always seem to forget this until I am ready to make dinner and realize I need to roast garlic and do not have the time to do it.

I have always roasted my own garlic when a recipe calls for it. I've never looked into buying it, but I am sure doing it yourself will definitely save you money. Maybe I need to look into making my own sun dried tomatoes, because those little jars keep going up in price.

Roasted Garlic

Ingredients:

• 1 head garlic
• 2 tablespoons olive oil

Directions:

1. Preheat the oven to 400º F.
2. Remove the outer layer of the lyric build, leaving the skins in tact and all the cloves attached.
3. Use a sharp knife and trim 1/4-1/2 inch off the top of the garlic bulb, making sure to expose all of the heads.
4. Place the garlic bulb onto a piece of aluminum foil and drizzle with olive oil.
5. Wrap the garlic head tightly in the aluminum foil an place on a baking sheet.
6. Bake for 40-60 minutes. Check the garlic at 40 minutes. The garlic is done when it is golden brown in color, soft and can be easily pierced with a knife.
7. Allow the garlic to cool slightly, then squeeze the bulb from the root end pushing the cloves out of the top. 
8. Mash the garlic with a fork.

Enjoy!!! 

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Make Again Monday: Horseradish Cheddar Burger

 

Back when I ate fast food Arby's was my favorite. I loved the curly fries, especially when dipped in horsey sauce. Whenever I have corned beef, horseradish is a must and sometimes I will make a horseradish sauce, similar to Arby's. So a cheesy horseradish sauce on a burger it definitely something I would love.

To see the recipe and original post click here.

Enjoy!!!

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Cream Cheese and Bacon Green Bean Casserole

 

I have not had much luck with green bean casseroles. My family does not seem to like them very much, but that does not stop me from trying. I was hoping one day I would find one that they would like and that day has finally arrived. I found a green bean casserole that my family actually likes.

This casserole is creamy with a bit of crunch from the panko and fried onion topping. To make it even better it uses frozen green beans and not fresh, which I almost always have on hand. 

Cream Cheese and Bacon Green Bean Casserole

Ingredients:

• 3 cups milk
• 2 ounces onion soup and dip mix
• 8 ounces cream cheese
• 5 cups frozen green beans
• 1/2 cup real bacon bits
• 1 cup crispy fried onions

Topping

• 3/4 cup panko bread crumbs
• 1 cup crispy fried onions
• 1/4 cup unsalted butter melted
• 2 tablespoons real bacon bits

Directions:

1. Preheat oven to 375º F. Spray a 9 inch square baking dish with cooking spray.
2. In a large saucepan add the milk and stir in the soup mix. Bring the mixture to a boil.
3. Add in the cream cheese and reduce the heat to medium. Stir until the cream cheese is completely melted.
4. Add in the frozen green beans and stir until they are completely coated in the soup and cream cheese mixture,
5. Add in 1/2 cup bacon bits and 1 cup crispy friend onions. Stir until well mixed. Reduce the heat to low.
6. In a medium bowl, stir together 3/4 cup panko and 1 cup crispy fried onions. Pour the melted butter over top and combine.
7. Remove the green beans from the heat and pour into the prepared baking dish.
8. Sprinkle the topping over top followed by the bacon bits.
9. Bake for 14-16 or until the topping is starting to brown.
10. Remove the baking dish from the oven and allow to sit for a few minutes before serving.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 381
Total Fat		24.1g
Saturated Fat		12.3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		18.8mg
Sodium		1,615.1mg
Total Carbohydrates		31.3g
Dietary Fiber		2.3g
Sugars		6.7g
Protein		8.7g
Calcium		15.3%
Iron		7.7%
Potassium		292.5mg
Vitamin A		3.8%
Vitamin C		0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from This is Not Diet Food.

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