Olive Garden (Inspired) Salad

If you're anything like me, you believe Olive Garden has some of the most crave worthy Italian food.

And, if you're anything like me, there isn't an Olive Garden in your neck of the woods (bummer) - yet you still find yourself craving their amazing food. 

One of those especially crave-worthy, and amazing, foods is their endless dinner SALAD. 

The crispy iceberg lettuce + the undeniable zing of their dressing +  delicious veggies = PURE AMAZINGNESS!

Luckily, and thanks to Pinterest, I found an Olive Garden Inspired Dressing recipe that is sure to remind you of the "OG" (a.k.a. Olive Garden). It's just like the real deal, and most likely you already have the ingredients on hand. 

You can whip up this dressing, store in a mason jar (or tightly sealed container) and have "OG Inspired Dressing" to smother your salads for a couple of weeks. Be sure to store dressing in the fridge, and shake well before re-using. 

Olive Garden (Inspired) Salad (Adapted from The Country Cook)

Ingredients

For the Dressing

• 1 packet Italian Dressing Mix (and 1/4 cup vinegar, 3 tbs. water, 1/2 cup oil to make dressing)
• 1/2 teaspoon dried Italian Seasoning
• 1/2 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 tablespoon (real) mayonnaise
• 1/4 cup olive oil
• 1 1/2 tablespoons water
• 2 tablespoons white vinegar

For the Salad

• Iceberg lettuce
• Olives (black or green)
• Sliced Red Onion
• Shredded Parmesan Cheese
• Sliced Pepperoncini Peppers
• Salt & Paper to taste

Directions

For the Dressing

• Begin by preparing the Italian Salad Dressing according to the package directions - (add 1/4 cup vinegar and 3 tbsp. water cover and shake vigorously until well blended. Then, add 1/2 cup oil and shake again until completely blended).
• Next, add prepared Italian dressing in a bowl and begin adding the remaining dressing ingredients.
• Whisk all ingredients and mix well (I use a sports shake blender) then transfer OG dressing into a sealed container (mason jar).
• Refrigerate until ready to use. (Will last about 2 weeks in your fridge).

For the Salad

• Shred iceberg lettuce (enough to make a side salad portion)
• Add sliced red onion, olives, and peperonccini's.
• Top with Parmesan cheese, salt & pepper to taste.
• Drizzle OG dressing.
• Mix well.
• ENJOY!

This post is linked with love to the fabulous Full Plate Thursday, at Miz Helen's Country Cottage

{Five} Faves: FRIDAY

So I decided to start something new. Heck, it's a new year, why not??
Each week, I'd like to share with you my top 5 favorite things from the past week.

Things related to cooking, working in the kitchen, gardening, products and recipes I love, or whatever else seems to pop into my brain at that moment. 

Image via//Sweetness In Starlight

Are you ready?? 

Me too!!

1.  Food Chopper by Pampered Chef - Holy Smokes, do I ever love this thing or what?! It is by far one of the best inventions, EVER! You can use this handy little device to chop-up veggies & fruits. You can use it to dice up pretty much anything, which is awesome and saves you a lot of time! For example, bawling your eyes out when dicing onions can now become a thing of the past. It also works great for chopping nuts, and other hard foods like candy. Best part: It's 100% dishwasher safe! I love love LOVE it! This bad boy is an absolute kitchen must-have. 

Image via//Pampered Chef

2.  ABC's The Taste {Television Show} - Eeeek!!! I'm squealing with excitement! I'm so so so HAPPY ABC's The Taste is back for season 2. The first season was so much fun to watch - we didn't miss a single episode. Last night {Thursday}, the show premiered with contestants trying their best hand {or shall I say, bite} to be chosen as a chef in one of four judges' kitchens. I'm a huge fan of Anthony Bourdain & No Reservations, and think he's all around fantastic! Needless to say, we were immediately drawn to this show. This season looks like so much fun, and I am glad chef Marcus has joined the other judges. I've already got my top picks... I may or may not be rooting for  Food Blogger, Audrey Johns. "High-Five! Whoop! Whoop!" to all the home cooks out there!!

Image via//ABC

3. THE Blue Spoon - If you're following me on Instagram, you might have seen this post about the beloved blue spoon. I am not too sure where this spoon came from but I must say, it's a keeper! I use it religiously in the kitchen for anything from mixing, stirring, to scooping. But most importantly, its shinny blue color, speckled with confetti-like dots just makes me smile every time I look at it. And, I know that it helps me cook my dishes too, I just know it does. Maybe my love for the spoon possibly spills over into making the food - therefore, food made with love? Yes, that must be it.

4. Ole Smoky Apple Pie Moonshine - This stuff is almost too good, and I mean that in the best possible ways. Mix up this Moonshine with some fruit juice, especially some Apple Juice, pour it over some ice, serve it chilled... sip it up.. and WHOOOIE!! Or if you'd prefer, or just plain eagar, you don't even have to mix or serve it. You can just drink it right out of the jar if you please. Husbands especially love it... and wives especially love the nice big mason jar when said husbands finish it off. Winning and Winning.

BUT please BE CAREFUL {and legal}, it's the strong stuff.

and last, but definitely not least...

5. Skinny Cow's Peanut Butter Creme filled Chocolates - Okay, seriously y'all, you gotta hear me out on this... First let me just say, I am NOT one for skinny, lite, fat-free anything. Mainly because, well, it usually taste fat-free, or sugar free, or made with some other sweeter that's not sugar. And I know all that fat and sugar stuff is not so great for ya, but I am telling you, it's great for my taste-buds. Okay, now let's back to the topic at hand here... These, these right here -THESE. ARE. SO. DANG. DELICIOUS!! Image a fancy peanut butter cup (3/pck) and each pack contains only 130 calories and 7 grams of fat! I know what you're thinking... but I'm telling you they DO NOT taste anything like they only contain 7 grams of fat or 130 calories, especially split among the three of them. AND, unlike some other chocolate & peanut butter treats which only contain two per pack, these Skinny Cow Chocolates are nearly half as many calories and grams of fat per serving! Yeah, they are pretty amazing! 

You can grab a box full of 6 packs (which will allow you to share, in case you're feeling friendly) at your local grocery store. Please do, go pick some up, you and your friends will thank you. Oh, and they also have Caramel (OMG!) filled chocolates too! Hats off to you Skinny Cow!

Image via//Queen Be Coupons

Note: I received this product complimentary from Influenster, however all content and opinions expressed here are 

my own. 

So there ya have it, my first ever top 5 favorites post from this week!

What about you guys?

Do you have any top faves from your week? 

I'd love to hear them!

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Happy New Year!! a.k.a Eat Your Black-Eyed Peas

Hey Everyone & Welcome to 2014! 

I wish each and every one of you a fabulous new year, and may you make the very best of 2014!

With the start of the new year comes the Black-Eyed Peas, Greens, and some form of pork for your enjoyment and eating pleasure.

Maybe it's because I'm Southern,

 or maybe it's because I'm Superstitious, 

OR

Maybe it's a combination of both

but every New Year's Day (NYD) I make it a point to devour a good ole heaping helping of Black-Eyed Peas (BEPs).

Why?? you ask

Great question!

I've never quite understood the meaning behind the BEP on NYD...

Nor have I particularly enjoyed the BEPs... 

they're nasty, smelly, little things, aren't they?

(I knew you'd agree)

 This New Year's I decided to do a little history research behind the whole meaning and tradition of BEPs for NYD. After all, I am a grad student, and that's what we do - Research.

According to some, Black Eyed Peas represent prosperity & luck in the coming new year. 

Some might even argue that you should eat 365 peas to ensure a full years worth of  good luck and prosperity, while others might suggest saving one pea to share with a friend of loved one. Some even say that if you eat less than 365 peas you will have that many days of bad luck in the year, and if you eat more than 365 you'll have bad luck the entire year. I know, I know, it's really complicated. Just eat them (however many) and you'll be good. 

Eating BEPs on NYD hasn't steered me wrong up to this point, so I'll continue to do it. Along with a couple of other things to ensure I get the very best out of my year.

So back to the BEP... they're gross, they make your house smell, they're flavorless, and all around boring. Definitely not my go to bean, or pea, or legume. Whatever.

This year, I decided to jazz things up a bit!!

I decided to make the eating of BEP a little more FUN and a lot more tolerable, I mean, enjoyable.

I introduce to you - Texas Caviar

Never hear of it? Me either, until my extensive research efforts...

Texas Caviar is a fun little side dish that can be served as a dip with chips, crackers, or bread...  It can be served as a cold Black-Eyed Pea Salad, if you will.  

Or, if you're like me, it can be served with some cornbread so that you can tolerate eating 365 BEPs.

So I turned to the wonderful, and always trustworthy Pioneer Woman, and found a lovely little recipe and added my own twist. 
Cheese!! 
It makes everything better, doesn't it?

Plus, let's face it, we all want to ensure the very best for ourselves in the upcoming year, right?!

So then we MUST EAT the Black-Eyed Peas. 

Here's what you'll need

Ingredients: Black-Eyed Peas (canned peas work perfectly fine too - and you won't have to cook them), Green Onion, Cilantro, Celery, Red Onion, Red Bell Pepper, Jalapeno (pretend the green pepper is a Jalapeno), Olive Oil, White Wine Vinegar, Ground Mustard, Celery Seed, Sugar, Salt, & Pepper. Not Pictured - Shredded Cheese

So I found some pre-washed, pre-soaked Black Eyed Peas that I doctored up in the crock-pot to cook. I added some Salt Pork, Celery, and Onion and cooked them on high for about 4 hours and then let them cool over night. Refrigerate after they're cooled. 

You'll need to begin this process by making the dressing. 

Add some olive oil to a shallow bowl. 

Then add the vinegar.

Next, add sugar, ground mustard, celery seed, salt, and a good amount of ground black pepper.

Give a good whisk!

Do a little taste test to make sure it meets all your dressing need, then set it aside as you prepare the rest of the veggies.

Chop up your celery.

Dice up your red bell pepper.

Chop up some green onions.

 Next, peel your cucumber and slice in half.

Then remove the seeds.

Now, chop up the red onion.

Then, carefully, remove the seeds and dice up the jalapeno. Wash your hands well and avoid touching your face. I learned this the hard way.. Just use gloves. Trust me.

 Pour your Black-Eyed Peas in a large bowl.

Then, throw all your pretty chopped up veggies into that large bowl with your black-eyed peas.

 Add about half a cup of shredded cheese, more if you're feeling a little frisky.

 Pour in that delicious dressing from earlier.

Give the entire thing a good, but gentle mixing! 

Isn't it colorful, and gorgeous?!

Now, if you're truly Southern, add a nice big ole piece of Sweet Cornbread. Yum!

 Texas Caviar (adapted from The Pioneer Woman's Black-Eyed Pea Salsa)

Ingredients
For the Dressing

• 1/2 cup Olive Oil
• 1/3 cup White Wine Vinegar
• 2 Tablespoons Sugar
• 1 teaspoon Celery Seed
• 1/2 teaspoon Ground Mustard
• 1/2 teaspoon Salt
• Freshly Ground Pepper, to taste

For the Caviar
VEGGIES:

• 3 stalks Chopped Celery
• 3 stalks Sliced Green Onions
• 1 chopped Red Bell Pepper
• 1/2 chopped Red Onion
• 1 whole Cucumber, Peeled, Seeded, And Chopped
• 1 whole Jalapeno (optional), Seeded And Chopped
• 1/2 cup (or More If Desired) Chopped Cilantro
• 24 oz cooked Black-eyed Peas (or 2 cans of drained Black-Eyed Peas)

MISC:

• 1/2 cup Shredded Cheese
• Garlic Salt to taste

Directions

• Mix together dressing ingredients. Whisk well and set aside.
• Combine all vegetables (except cilantro and shredded cheese) with black eyed peas.
• Pour dressing over the top and gently stir together.
• Add shredded cheese and cilantro and stir gently.
• Cover and refrigerate for at least an hour.
• Serve with warm cornbread.
• Enjoy!

This post is linked with love to the wonderful Weekend PotLuck , at The Country Cook.

Creamy Mushroom Soup

I recently picked up a copy of America's Test Kitchen's cookbook, Comfort Food Makeovers and let me be the first to say - IT IS AWESOME!!

I was skeptical at first because I tend to find the "lighter" versions of a delicious, fattening, greasy, cheesy, carb-filled recipes never quite hit the mark when it comes to taste. But let me tell ya, these recipes are not only healthier versions, but they're also so GOOD too! Best part, you'd never know by tasting it that it was a lightened up version.

Let's face it, after all the foods, treats, and drinks that come with the Christmas Holiday,  I've been yearning for a lighter meal that would still be filling and satisfying. 

This Creamy Mushroom Soup is the perfect recipe for a lighter meal that can be paired with a (double-decker club) Sandwich or can easily be made into a meal all on its own. 

It's rich and creamy, and will be sure to warm your soul. It's simply made with fresh ingredients like mushrooms and leeks, and has all the components to ensure a delicious meal on a cool winter's afternoon or evening.   

Be sure to thoroughly wash your leeks and mushrooms

Don't forget to save some of the sauteed 'shrooms and leeks to add a little extra  flavor 

Creamy Mushroom Soup

(Adapted by Comfort Food Makeovers by America's Test Kitchen {Cookbook})

Ingredients 

• 1 tablespoon butter
• 1 pound white mushrooms, sliced
• 1/2 pound of leeks, white and light green parts, sliced thin
• 2 cloves of minced garlic
• 1 fresh minced thyme
• 2.5 cups beef broth or stock
• 1/4 cup half-and-half
• 1/4 cup balsamic reduction, plus extra for serving
• 1 teaspoon lemon juice
• Salt & Pepper

Instructions

• In a large pan, or Dutch oven, melt better over medium-low heat.
• Add mushrooms, leeks, 1/2 teaspoon salt, and 1/4 teaspoon pepper (or to taste) cover and cook for 8 to 10 minutes, until mushrooms are softened and wet.
• Next, uncover and cook on medium-high heat until mushrooms are dry and well browned, about 8 to 12 minutes, string occasionally.
• Transfer 1/3 cup of mushroom and leek mixture onto a cutting board and finely chop. Set aside.
• Next, stir garlic and thyme into remaining mushroom mixture in the pot and cook about 30 seconds until fragrant.
• Stir in beef broth and balsamic glaze and bring to a simmer. Cook about 20 minutes until mushrooms and leeks are completely tender.
• Remove pot from heat and let cool for about 5 minutes.
• Working in small batches, process soup mixture in a blender until smooth. (Be sure to blend well, so that soup is of a liquid consistency).
• Return soup into the pot and stir in the chopped mushroom mixture, half-and-half, and lemon juice.
• Reheat the soup gently over medium-low heat and season with salt and pepper.
• Drizzle individual bowls with balsamic glaze before serving soup.
• Serve warm & Enjoy!

Herbed Cheese-Stuffed Steaks

O.M.G.

Behold the holy grail of steaks

{drum roll, please}

...................................................................

I give you

THE

Herbed Cheese-Stuffed Steaks

with Shallot & Red Wine Reduction

Not only are these steaks so decedent, delicious, and oh so divine…They’re essentially a cinch to make.

This brings up a point. 

Have you started noticing a pattern here? 

Thought so..

And, if not, here's the deal:

I love making {somewhat} quick, simple and easy meals. The recipes that I have shared have a common theme: "deliciousness made simple".

Being a graduate student, teaching part time, and being a housewife leaves me with the struggle of wanting a scrumptious meal, but without a lot of fuss and time. 

Therefore, I love to indulge in a recipe that is quick, not super elaborate, and yet OH so Good!

I am sure many of you college, graduate, or even doctoral students know what I'm talking about. As well as, you busy parents, full-time workers, and all of the alike. Let's face it, most of us just simply don't have the time to spend all day, or night, (or both) creating a masterpiece of meal that takes hours to prep and countless ingredients. Time is of the essence here people! 
Yet, we're HUNGRY, and could use a good meal in our bellies! And when do we want it?? NOW!

That's what I'm all about when it comes to cooking, and I hope that you find these recipes to be great for you too!

Anyway, back to THE Steaks. 

My mom would make these for us  on special occasions when we were growing up. Those 'special occasions' included events such as birthdays, promotions, good grades, and we must not forget - my dad's especially favorite occasion = Steak Sunday. 

Do you catch my drift here? 

We all loved, and still do LOVE these steaks!

In fact, I've never come across a person who didn't love these steaks, and I assure you, you will love these steaks too!

Real quick: I also have to admit a small secret to you. 

I've never actually made these steaks before...

 I've always left that part up to my mom. 

That being said, assumed that this recipe would be extensive, difficult, and literally take all night to make. {Probably because of how good they are}

Finally, a few months ago I asked my mom for a mother-daughter sleepover, and suggested we make dinner together. In reality, my plan was for her to make dinner, and for her to make me, what we have dubbed "Cream Cheese Steaks".

Once I discovered, from watching my mom, how somewhat simple these were to make, I was on a mission to make them for the Husband. 

The hubs and I recently discovered a fantastic processing center, that I aptly call "The Meat Market". It sounds a little more pleasant right?

Lately we have been picking up some amazing rib-eye steaks. On our latest trip out there I was determined to add the herbed cheese and stuff these beautiful rib-eyes, in addition to a killer red wine reduction. So it was on!

{Recipe Below}

Here's what you'll need {shallots not pictured}

Herbed Cheese in the making
  

Typically, these steaks are intended to be made with a tender filet, but I was using what we had. And I assure you it didn't matter one bit, they were still super delicious, just on a bigger scale... and let's face it, I'm okay with that.

Herbed Cheese-Stuffed Steaks

Ingredients

• 2 tender filets (8 oz each)
• 2 tablespoons of freshly chopped green onions
• 1 teaspoon finely minced shallots
• 1/2 teaspoon fresh thyme
• 4 oz. Philadelphia Cream Cheese (softened)
• Garlic Salt and Pepper to taste
• 1-2 tablespoons Olive Oil

Instructions 

Preparing the Herbed Cheese

• Set cream cheese out and bring to room temperature to soften, about 20 minutes
• In a bowl mix softened cream cheese, green onions, shallots, and thyme
• Set aside

Cooking the Steaks

• Heat oven to 425 degrees
• Season both sides of filets with Garlic Salt and Pepper to taste
• Next, cut center of filets into the shape of an "X" (be careful not to cut all the way through the filets)
• Heat olive oil in an oven safe pan over high heat
• Add filets to the pan "X"-side down for 1 minute
• Next, flip the steak in the pan and carefully fill the "X" with the cream cheese mixture
• Cook for 1 - 2 minutes on the stove until seared
• Next, place the entire pan into the oven and finish cooking steaks through until desired doneness - about 10 minutes for medium well
• Remove the pan from the oven and cover until ready to serve
• Serve on individual plates and top with Shallot & Red Wine Reduction
• Enjoy!

 Link to the Recipe for the Shallot & Red Wine Reduction can be found here.

This post is linked with love to the awesome Home Sweet Home #152 Link Party, at The Charm of Home