Post Number 200! An Update and A Recipe.

Hello there, and welcome back to my little blog. I know blogs are so early 00’s but I still read them, so I figure other people out there do too. (And thank you for doing so!)

So, life update. I’m still working like crazy at both jobs. I did make a conscious decision to take fewer hours at my second job, but I still end up working quite a few days a month there. I’m still waiting to hit that Powerball. No word yet.

The cats are good boys. Dean is getting super chubby despite the fact that I do NOT over feed them – I just feel like some cats are pre-disposed to be chubs.

He’s super cute though. Even when he is grumpy as hell.

Made a few changes around the house – I got a new stove! My old one was giving out on me last year, which I finally noticed the week I was baking all my Christmas cookies. Of course. So between holiday gift cards, cash, and a little help from mom and dad, I was able to get a new stove. Best part? Convection. Fancy!

I’m still getting the hang of her, however. I was used to the old stove that didn’t get as hot or cook food as fast. I gotta keep on my toes with this one!

Dad also helped me refresh the living room with a new coat of paint. It had been a pretty butter yellow for years but I was ready for a change. I wanted something a little neutral but dramatic, and I thought a medium beige-ish gray would be perfect.

And it is.

And finally, my biggest life update: there’s a boy. In my life.

Yes, a boy. We’ve been dating since October. I like him. That’s all you get.

Onto the recipe! I had this one in my brain for a couple of weeks and took advantage of a day off recently to give it a go. It’s easy enough to pull together on a week night yet just ‘fancy’ enough to serve to someone special for an at-home date night.

I love corn served alongside scallops, I think the sweetness of the corn complements the succulent butteriness of the scallops, and the pop of heat from the roasted poblano pepper gives the puree a great kick.

I started with a few ears of corn, four or five. Shuck and remove silk, drizzle with olive oil, and season with a little salt and pepper. Grill on high for approximately 10-12 minutes until roasted on all sides.

Grill the poblano pepper for a few minutes on all sides until the skin is blackened and blistered.

Remove from grill and place in a zip top bag or a covered bowl for a few minutes until the skin softens and you’re able to remove it easily. Remove the stem and seeds, and dice the pepper. Remove the corn from the grill and cut the kernels off the cobs.

Place half of the corn in a blender and puree until smooth.

Edit: This is where my pretty new stove’s super-hot burners kinda bit me in the butt, I had to move so fast to make sure nothing burned that I couldn’t take any more photos of the action. Whomp whomp.

Add pureed corn to a medium saucepan, stir in remaining corn and diced poblano. Add 1 TB butter, a splash of cream or half and half, 3 TBS parmesan cheese, a pinch of salt and fresh ground black pepper. Heat on medium low until the butter melts and the mixture bubbles slightly.

In a large saute pan, heat a few tablespoons of butter until melted. Pat the scallops dry and season with a little salt and pepper. Add to the pan with melted butter and cook on both sides until browned and cooked through, about 3 minutes per side. Remove from the heat and serve immediately with the corn and pepper puree.

I served it alongside these easy sautéed green beans.

Yum. Tender, perfectly cooked scallops. Sweet, creamy corn with just a touch of char, and the perfect amount of heat from the poblanos. I highly recommend this one before the corn is all gone for the summer.

Sautéed Scallops with Roasted Corn and Poblano Puree

  • Large Scallops, 4 per person
  • 4-6 ears of corn, shucked and cleaned
  • 1 large poblano pepper
  • 5 Tb butter
  • 3 Tb grated parmesan cheese
  • 4 Tb half and half, milk or cream
  • salt and pepper
  • Other seasonings, as desired for corn puree (I used a little of this.)

Brush a light coating of olive oil over the ears of corn and season with salt and pepper. Grill corn until roasted on all sides, approximately 10-12 minutes. Grill poblano until charred and softened, approximately 10 minutes. Place poblano in a zip top bag and allow to cool. Remove blackened skin from the outside, remove seeds and stem, and cut into small dice.

Remove corn kernels from cobs. Puree half of the corn in a blender until smooth. Pour the puree into a small saucepan, add the remaining corn kernels and diced pepper, 1 TB butter, cream or half and half, parmesan cheese, and desired seasonings. Stir over medium low heat until incorporated and the mixture starts to bubble lightly.

Melt remaining butter in a pan over medium heat. Pat scallops dry on a paper towel and season with salt and pepper. Sautee scallops in pan until brown and just cooked through, approximately 3-4 minutes per side, depending on size of scallops.

Serve scallops immediately over corn puree and enjoy.

 

 

 

A Common-Sense Guide to Musikfest 2017

If you’re a resident of the Lehigh Valley (and haven’t spent the last few weeks under a rock), you are aware that Musikfest starts this Friday, August 4th. For those not in the know, Musikfest is a ten-day music festival featuring dozens of acts, crafts, street performers, beer, and more fried food than you’d be able to eat in a month. It’s kind of a big deal in this area and I’m definitely a fan. I’ve attended regularly for about seven or eight years now and I usually make it to the festival multiple nights during the ten days (ridiculous work schedule notwithstanding).

I don’t consider myself to be some sort of Musikfest professional, but I’d like to think I’m pretty well versed in the ins and outs of ‘Festing, so I decided to share some helpful tips and tricks that I’ve learned along the way.

A Primer: Musikfest takes up a good portion of Bethlehem, PA, with stages on both the north and south sides of town. The big ticket acts only play on the Southside, so if you only have plans to see Live, Santana or Toby Keith (Why tho?), I’d suggest parking on the Southside to save yourself the headache of navigating your way over from Broad Street. But I’m getting ahead of myself. Musikfest has multiple stages, called Platzes, at which many acts play during each day at the festival. The majority of the Platzes are on the Northside, and I recommend starting your day over there, if not spending all day in that area. You can always hop on the North-South shuttle if there’s a specific act you wanted to see on the Southside. Walking is an option but with the Fahy Bridge (still) under massive construction, I’d avoid it if possible.

Before you go:

Get in the know. Download the app, grab a progam at Artsquest , or familiarize yourself with the Musikfest website. The more informed you are before you arrive the better. You’ll get info on band schedules, where to park and grab the North-South shuttle, where to fill your mug, and where to find your corn.

Follow my friend The El Vee, if you aren’t already(He’s on Facebook too). In addition to his awesome yearly pre-Fest guide(including where to get the best craft and local brew mug fills), his daily recommendations for must-see acts will help make the best of the “music” portion of your Musikfest experience, and his recaps will let you know which acts to look out for next year, if you missed them.

Buy a Mug. Even if you’re only going one day. Get a damn mug(or borrow an old one from a friend). If you’re planning on buying more than one beer it’ll save you a little cash. You can snag one of the fancy-pants light up mugs, but they cost like two bucks more, plus they’re a pain in the ass to wash. Go for the regular mugs; they’re much easier to throw in the dishwasher in the morning to wash the beer funk out. You can snag one at Artsquest or a local Wegmans this week before the festival even starts.

Get Comfortable. Musikfest takes place in August in Pennsylvania. It’s notoriously hot and humid this time of the year. Wear comfortable, light clothes and sturdy shoes good for walking. If you carry a purse I recommend a cross-body type to keep your hands free, and if possible, pick up a large carabineer to clip your mug to your bag or belt when not in use. 

Come Prepared, but Travel Light. Bring only the necessities. Will you need cash? Yes, absolutely. Bring your ID and ATM cards too. A small bottle of anti-bacterial hand sanitizer or small pack of baby wipes will help keep your hands clean after using the porta-potties, and if you plan on taking a lot of photos, videos, or spend the day SnapChatting, a portable power bank isn’t a bad idea. If you’re prone to aches, pains, and heartburn like me, bring a small bottle of Tylenol or pack of antacids. At the very least have them available back at your vehicle along with Band-Aids and other first aid supplies, and maybe a cooler with icy cold bottles of water for the drive home.

Suck It Up and Pay For Parking. Unless you arrive hella early or get hella lucky, you’re not going to find a free parking space anywhere near the festival grounds. So park about a mile and a half away and get to stepping, park at one of the shuttle lots and bus in, or pay $10 to park in one of the city lots. Many local businesses/churches offer parking for about $5-7, but aren’t monitored by security, so park there at your own risk.

Food and Drink: Musikfest has a ton of food and drink tents that operate with a ticket system. Northside vendors are strictly ticket-only, while Southside vendors accept both tickets and cash. There are multiple tents that sell tickets all over, right alongside the food and beer tents. Ticket tents accept cash and credit/debit cards for convenience (Buy more than you think you’ll need, trust me on this). There are plenty of businesses on Main Street that sell food and drinks without tickets, but that money doesn’t go to fund Musikfest. Plus why would you go into the heart ‘Fest and eat at Mama Nina’s instead of Take a Taco?

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I mean, no shade on Mama Nina’s but they’re open year ’round. Musikfest is only here for ten days. GET THE TACO. Or the gyro. Or any other of the dozens of different delicious delicacies available.

Many businesses offer mug refills at a reduced rate; this is an option to consider if you’re planning on doing any serious drinking at ‘Fest. (Make sure you have a DD, please. Or snag an Uber home.) If you’re good with drinking Miller Light, Yuengling or Coors, most businesses on Broad will fill your mug on the cheap; Musikfest charges at least 7-8$. Some places offer craft and local brews; you can obviously expect to pay a little more for that quality of beverage where available. Side note: Your mug holds non-alcoholic beverages just as well. A little cold water to stay hydrated wouldn’t hurt.

My Food Picks: You can never go wrong with Take a Taco, Pretzel Revolution, Hogar Crea Shish Kabobs, Aw Shucks corn, and Island Noodles. A giant ice cream sandwich from Bethlehem Dairy Store (AKA The Cup) is always a good idea. There are a few new vendors this year that I’m looking forward to scoping out, but I’ll let The El Vee tell you about them (He’s done more research, trust me). On a really hot day a frozen tropical smoothie is a great idea too (and if your mug happens to have rum in it when you get the smoothie? BONUS.).

Have Fun. Don’t Be A Jerk. Yes, there’s booze aplenty. Yes, there’s a ton of people, and yes, it’s really freaking hot. It’s no excuse to act like an ass and get yourself in trouble with the local law enforcement. Have fun, get crazy, but be respectful of the town and other ‘Fest-goers. Also, yes, it’s expensive. Yes, it’s stupid crowded. Yes, it used to be cheaper. And YES, the mugs used to hold more beer. Times change, prices change. There’s nothing we can do about it, so just enjoy while you can. Musikfest only happens once a year, there’s no sense in being miserable about it.

 

See you at ‘Fest!

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Spicy Teriyaki Pineapple Chicken

I had a moment of inspiration this morning when I was making up my grocery list for the week. I needed something for dinner and I was craving some sort of stir-fry with chicken and pineapple, but I didn’t want it to be super sweet or have too many superfluous vegetables in it. I think this fit the bill quite nicely, and I don’t have too many leftovers that I’ll get sick of it before the week is out.

I started with two boneless, skinless chicken breasts, diced up just smaller than bite sized. I sautéed them in a bit of canola oil with some salt and pepper to season, just until they were almost cooked through, then removed them from the pan. I added a touch of sesame oil to the pan for some extra flavor, then threw in a small sliced onion, a bell pepper (any color/type you prefer, I had yellow on hand) and a couple cloves of garlic, finely minced. I let this mixture sautée until it was browned, softened and fragrant, then added approximately half of a diced up medium pineapple.

Once the pineapple got some color I added the chicken back into the pan and stirred the mixture all together to combine. After a minute or two I added the saucy elements of the dish: teriyaki and tamari (regular soy sauce is fine) for flavor, hoisin to thicken, honey for a touch of sweetness, and sriracha for heat. I stirred everything together for a few minutes until the sauce thickened….

…and served over a bed of fluffy jasmine rice with a touch of scallion and toasted sesame seeds for color.

Sweet and succulent, with just the right amount of kick to it. And super fast to throw together. I’m keeping this one on the playlist.

Spicy Teriyaki Pineapple Chicken

  • Two chicken breasts
  • 1/2 Fresh pineapple
  • 1 Small onion
  • 1 Bell pepper
  • 2 Cloves garlic
  • 1/4 c Teriyaki sauce
  • 1 TB Hoisin sauce
  • 2 -3 tsp Tamari (or soy) sauce
  • 1 TB Honey
  • 2-3 tsp sriracha (to taste)
  • Scallions and sesame seeds, if desired
  • 1 TB canola oil
  • 2 tsp sesame oil
  • salt and pepper

Dice the chicken breasts and set aside. Slice the onion thinly lengthwise, cut the bell pepper into large dice, and mince the garlic fine. Heat the canola oil in a large skillet over medium high heat. Add the diced chicken and sautée until almost cooked through. Remove from pan and set aside.

Add the sesame oil to the same pan. Add onion, bell pepper, and garlic and sautée until lightly browned and fragrant. Add pineapple to pan and allow to soften and brown.

Add chicken back to pan and sautée until cooked through. Stir in hoisin, tamari, teriyaki, honey, and siracha, and cook for a few minutes until thickened. Serve immediately over rice with scallions and sesame seeds.

 

Apologies for the boring post, it’s late and I’ve had a lonnnng weekend. I’ll update again soon with personal news and such. In the mean time, keep up with the blog via Facebook if you’d like.

Lightened Up Buffalo Chicken Meatballs (21 Day Fix-Friendly)

The problem with posting so sporadically to one’s blog is that one doesn’t always remember what one posted last before starting the next post. Hence, the back-to-back buffalo chicken-themed dishes.

We’ll just have to push through.

Since April I’ve been participating in a health and fitness accountability group on Facebook. If you’re on Facebook at all I’m sure you’ve heard of them. If not; they’re organized via Beachbody “Coaches” that post daily challenges, inspiration, and encourage you to check in with your daily workouts and food logs. And in case you’ve been living under a rock, Beachbody is the company that floods your early morning television with infomercials for programs like 21 Day Fix, Cize, P90X, etc.

I’ve been taking it slow, especially in the beginning because of a knee injury this past spring, but now I’m fully on board with a cardio kickboxing-type workout called TurboFire and I follow the 21 Day Fix container system diet. It has really helped me get back on track with my weight loss, which sadly fell off course last year. Say what you will about multi-level marketing type business; it’s working for me so I’m sticking with it.

The main goal of the 21 Day Fix eating plan is “Clean Eating”; no white flour, no sugar, no processed foods, very limited dairy, organic produce and meats (when possible). This has been an adjustment for sure – I haven’t been a big consumer of processed/boxed foods in a long time, but flour? Sugar? Artificial sweeteners? NO DAIRY ARE YOU SERIOUS? BUT CHEESE, MAN. (Well, 21 DF does allow a few cheeses in a small amount). To make this change has definitely been a challenge, but I’m adjusting well. There are a couple things I refuse to give up – namely the sweetener and half and half in my morning coffee. Since I drink two cups a day at most, I figure what Autumn  doesn’t know won’t kill her.

To keep in line with my new eating plan I’ve researched lots of recipes online (Pinterest is a big help with this), and thanks to my challenge groups I won Autumn’s book of recipes called Fixate (honestly, the recipes in that are great, even if you’re not following the plan). I’ve also started remaking some of my go-to recipes along the 21 DF guidelines. This was one of my first successful forays into “Fixifying” an old favorite, buffalo chicken meatballs. The original recipe wasn’t that bad, with the exception of the butter in the sauce, but when you serve the meatballs alongside super creamy ranch or blue cheese dressing, it’s a no-go. So I made a (semi) Fix-Approved dip to accompany the meatballs as well.

You just mix some ground chicken up with whole wheat bread crumbs, grated onion, one egg, parsley, and seasonings, form into balls with your hands (or a mini ice cream scoop), and bake.

While the meatballs are baking stir together greek yogurt, white vinegar, spices, and a small amount of blue cheese crumbles and set aside. Note: Blue cheese isn’t specifically allowed on the Fix, but it’s such a small amount and you’re only using 2 TB or so of the dip, so. Pick your battles, I guess.

Melt a tablespoon of coconut oil in a pan and stir it together with your favorite hot sauce. Toss the meatballs in the hot sauce mixture.

And serve immediately, with the dipping sauce and some veggies on the side.

Who needs wings? Not this lady.

Lightened Up Buffalo Chicken Meatballs with Blue Cheese Dip

Servings: approx. 5, 6 mini meatballs each

  • 1 lb ground chicken
  • 1 egg
  • 1/2 c whole wheat bread crumbs (I had panko style on hand)
  • 1/2 medium onion, grated
  • 1/4 c. parsley, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 TB (unrefined extra virgin) coconut oil
  • 1/3 c hot sauce (I use Frank’s)

Mix all ingredients together well. Form into balls (use a mini ice cream scoop, if you have one) and place onto a baking sheet sprayed with cooking spray (coconut oil preferred). Bake at 375 degrees for 15-18 minutes or until cooked through. Melt coconut oil in a large pan and add hot sauce. Stir together to combine completely. Add cooked meatballs and toss in the sauce to coat well. Serve with dipping sauce and vegetables of choice.

Blue Cheese Dipping Sauce

  • 2/3 c fat free greek yogurt
  • 3 TB white vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 2 dashes Worschestershire sauce
  • 1/3 cup crumbled blue cheese

Mix all ingredients together, stir to combine. Serve with meatballs (approx 2 TB per serving)

 

As far as container counts are concerned for you 21 Day Fixers: I am not affiliated with Autumn Calabrese or her master nutritionists. I am just a lil baby blogger, and this is by no means 100% accurate so don’t take my word for it: I’m calling one serving of 6 meatballs with one green container’s worth of veggies and 2 TB of dip: 1 Red, 1 Green, and 1 Orange. Possibly 1 t but that’s debatable. Not counting a blue either, since it’s such a small amount of cheese in the dip. (I know those blues are precious!)

 

Loaded Buffalo Chicken Burgers

I’ve had this recipe sitting around for a while. And sitting and sitting and…well, you get the point. I figured now is as good of a time as any to share, especially since it’s peak grilling season.

I’m a big fan of buffalo chicken anything (well, almost anything. I mean, some people are out here making buffalo chicken hummus and stuff and I’m so not about that. Leave hummus alone, y’all. It’s wonderful the way it is.), and after a big crisp salad with buffalo chicken strips on top, I’d say this burger is my favorite form. Resting on a toasty onion roll, paired with a smoky/sweet bacon jam, all topped with a crunchy blue cheese “slaw”. This burger is enormous and will totally make your summer cookout.

First things first: Make THIS Maple Bourbon Bacon Jam (if you already have a favorite bacon jam recipe, make that – or – ::Ina Garten voice:: store bought is fine). I would recommend making the jam a day or two in advance, it takes some time (totally worth it).

Bonus: It makes a decent amount, so you can eat it on other things! Like toast. Crackers. And…um…spoons.

Next step: Prepare apple/celery slaw. Slice/dice apples and celery, toss in a bowl with chunky blue cheese dressing, a touch of white vinegar, salt and pepper, and set aside.

Snacking optional.

For the burgers, keep it simple. Mix ground chicken with salt, pepper, and 1/2 of an onion, grated. Shape into four patties, making sure to place a dent in the center of each to prevent the patties from puffing up while cooking. Grill over medium high heat for 6-7 minutes each side or until a meat thermometer inserted in the center reads 17o.

While the burgers cook, toast your buns! If you want.

I found that toasting the rolls makes for a more sturdy surface to handle all that burger. Also while the burgers are grilling, cook butter and hot sauce over medium heat until butter is melted and the mixture is bubbling gently.

When the burgers are done cooking, immediately dunk them in the butter and hot sauce mixture, coating on both sides.

Enjoy your bath, lovely.

Time to assemble dat burger.

Spread the bacon jam on the bottom of the roll, top with the buffalo sauce-coated burger, then the apple/celery slaw. Add the top of the roll (obvs), and. Dig. In.

I think these would really go nicely with some baked sweet potato fries. But you do you, boo. Enjoy!

“Loaded” Buffalo Chicken Burgers with Maple Bourbon Bacon Jam and Apple/Celery Blue Cheese Slaw

  • 1 batch Maple Bourbon Bacon Jam, made ahead and refrigerated
  • 1 lb lean ground chicken
  • 1/2 medium onion, grated fine
  • 1 Granny Smith Apple, julienne cut
  • 3 stalks celery, sliced on the bias
  • 1/2 cup chunky blue cheese salad dressing
  • 2 TB distilled white vinegar
  • 1 cup hot sauce (I use Frank’s)
  • 4 TB butter
  • salt and pepper
  • rolls of your choice (I used onion rolls)

Take bacon jam out of the fridge and set aside (You might want to just pop it in the microwave for a few seconds to take the chill off and make the jam ‘spreadable’). Mix dressing and vinegar in a bowl, add sliced celery and apple and toss. Season with salt and pepper. Note: if you’re  a big blue cheese fan like me, feel free to add some extra crumbled cheese to the slaw if you have any on hand. I didn’t have any this day but it would have made the slaw that much yummier. Refrigerate slaw while finishing burgers.

Mix ground chicken, grated onion, salt and pepper. Form into four patties, pressing a dent in the center. Grill over medium high heat, 6-7 minutes per side.

While the burgers are cooking, toast rolls in the oven if desired. Add hot sauce and butter to a small pan and cook over medium heat until butter melts and the sauce bubbles gently.

When the burgers are cooked through, toss each in the sauce until covered.

Assemble burgers and serve.

 

 

Cocktail Friday(on a Monday): Raspberry Beret

Like many people, I’ve had Prince playing on a constant loop in my house and car since Thursday. He was an artist I always enjoyed and admired, and I don’t think we’ll ever see someone like him again, sadly.

I encourage you to tip this one back in his honor.

The Raspberry Beret

  • 2 oz Raspberry Vodka
  • 1 oz. Chambord blackberry liqueur
  • 1 oz. St. Germaine Elderflower liqueur
  • juice of 1/2 lemon
  • raspberries for garnish

Add vodka, liqueurs, and lemon juice to a shaker filled with ice. Shake and strain into chilled martini glass. Garnish with raspberries. Play “Let’s Go Crazy” and dance like a lunatic.

 

“Italian Sub” Salad

Well that was an unexpected absence. The past four months since I last posted have gone by in an absolute blur and I have absolutely nothing to show for it, besides my muffin top.

Stress eating is a hell of a thing.

ANYWAY.

I used to work in the deli department of a small grocery store in the Pocono Mountains. For those of you not familiar with the Poconos (And there’s like ten of you that read this blog regularly, I know you’re familiar with the Poconos. This is for the OTHER ten people that might stumble upon my ramblings and need a little back story, I’m saying.), there is a large population of people that have transplanted from New Jersey and New York to the area over the past 30 years or so  and have made it their home.

With New Yorkers and New Jersians (Jersey-ites?) come New York and New Jersey foods. Excellent pizza, Italian bakeries, bagels, and delis are all over Monroe County, and the deli I worked in was…

Eh, it was alright. It was cramped and the floor was sticky sometimes and it was a revolving door of college-aged losers (OH HAYYYYYYY) that were too young to go to the bars every night but needed money for the movies and Chinese food. We made awesome homemade salads and gigantic sandwiches and sold good cold cuts. I mean the really good ones.

I blame this job for my deli and sandwich snobbery and that pesky 50 lb weight gain after high school. (Hey, it had to come from somewhere, y’all.) To this day, I refuse to buy cold cuts from certain stores, and am very particular about the Italian subs I order.

The subs we made back in that deli were great – meat, cheese, and veggies stuffed to almost bursting on soft, chewy Italian rolls delivered to us every morning. Our Italian subs were my personal favorite – black pepper-coated ham, spicy Capicola ham (or Gabbagool, as my regulars would call it), hard salami, and sharp provolone cheese. I always preferred mine with lettuce, tomato, a couple hot peppers, and lots of oil and vinegar. Oh, dudes. You think Wawa‘s Italian subs are good? PFFT. Wawa ain’t got nothing on these. (But FYI Primo‘s Sharp Italians are pretty close.)

Unfortunately, the store I used to work in burned down a few years back and was never rebuilt. So you may never know the delight that is a Hilltop Market Italian sub made by yours truly. But you can have this salad, which might be a close second.

Gather your ingredients:

Romaine lettuce, cherry tomatoes, red onion, pepper ham, hard salami, capicola ham, provolone cheese, sandwich pepperoni, and jarred hot pepperoncini peppers. For the dressing, a little mayo, white vinegar, salt, pepper, and a mess of grated parmesan cheese.

First, the dressing.

Mayo, vinegar, salt, and pepper in a bowl. Add grated parmesan. Whisk violently.

Okay, maybe not violently. Set aside.

Chop up romaine, slice cherry tomatoes in half, slice onion thinly. Add to large bowl.

Like so.

Prepare the cold cuts by layering the pepper ham, capicola, salami, provolone, and pepperoni on top of each other. Roll the entire thing like a log, and slice.

Thusly.

Assemble your Avengers salad: Place sliced rolled cold cuts on the lettuce mixture, and add sliced pepperoncinis. (Or don’t, if you don’t like delicious hot things. No judgement.)

Yes.

Drizzle with creamy parmesan dressing. Serve.

You can add or subtract any cold cut you desire, use different dressing, add some good crunchy/chewy croutons, etc. It’s kind of hard to mess up a salad, no? Unless you use bad cold cuts. Then I don’t know you.

“Italian Sub” Salad with Creamy Parmesan Dressing

  • 1 head romaine lettuce, shredded
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 small red onion, sliced thinly
  • Sliced black pepper ham
  • Sliced spicy capicola ham
  • Sliced hard salami
  • Sliced pepperoni (look for sandwich or “slicing” pepperoni, not the small slices for pizza
  • Jarred hot pepperoncini peppers

Toss lettuce, tomato, and onion in a large bowl. Stack sliced cold cuts and cheese. Roll into a log and slice. Top salad with rolled cold cuts and pepperoncinis. Top with dressing and serve.

Dressing:

  • 1/4 cup mayonnaise
  • 2-3 Tb white vinegar
  • 1/4 cup grated parmiggiano-reggiano cheese
  • 1/2 tsp salt
  • 1/2 tsp black pepper.

Whisk all ingredients together in a bowl and pour over salad (use more or less vinegar to get desired consistency).

This is so easy and delicious it almost feels wrong.