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Val’s Antipasti Salad
Val’s Antipasti Salad
In Italian cuisine, antipasto is looked as an appetizer to prepare the stomach for a meal; dating back to medieval times. Cured meats, seafood, olives, cheeses, and pickled vegetables are some of the many forms of antipasti. Moving forward to modern times, Italian Americans combined these ingredients in pasta salad form with a vinegar-based Italian dressing as the sauce. This particular recipe is my sweetie Val’s personal recipe, which is quite delicious. Other additions you could add to this salad include cherry tomatoes, artichokes, marinated mushrooms, salami, mozzarella, basil; just to name a few.
Ingredients
- 16 oz tri-color rotini or fusilli pasta cooked al dente
- 8 oz Monterey Jack cheese cut into 1/2” cubes
- 8 oz cheddar cut into 1/2” cubes
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 6 oz pepperoni cut into half moon slices
- 1 cup pepperoncini peppers chopped
- 1 cup black olives sliced
- 1/2 cup red onion thinly sliced
- 2 cups Italian dressing
Instructions
- Cook the pasta al dente according to package instructions. Rinse under cold water.
- Mix all of the ingredients together in a large bowl. Cover and refrigerate for 2 hours before serving.
Savory Steel Cut Oatmeal
Savory Steel Cut Oatmeal
This concept of “savory” oatmeal was brought to my attention by my coworker Adam. Instead of eating your oatmeal sweet like everyone else, why not add some breakfast meats, parmesan cheese, and top it with a fried egg. This has become my absolute favorite way to prepare steel cut oats and is now my favorite breakfast food. I like the combination of breakfast sausage sautéed with garlic and shallots mixed in with mine, but you can substitute with bacon, ham, leftover pot roast, andouille sausage; just about any type of meat you like.
Ingredients
- 1/2 cup steel cut oats
- 2 cups water plus an additional cup, if needed
- 1 dash salt
- 1 tbsp butter
- 3 garlic cloves
- 3 tbsp shallots finely chopped
- 6 oz pork breakfast sausage
- 3 tbsp parmesan cheese
- 2 large eggs or 1 duck egg; fried sunny-side up
- 1 green onion chopped
Instructions
- Bring the oats, salt, and water to a simmer over low heat in a pot. Occasionally stir. Simmer for 15-20 minutes.
- While the oatmeal is cooking, melt the butter in a small skillet over medium heat. Add in the garlic and shallots; sautéing for 2 minutes.
- Add in the sausage. Crumble and cook for 8-10 minutes until browned. Turn off the heat.
- Once the oatmeal is cooked, stir in the sausage mixture and the parmesan cheese. Turn off the heat. And place in a bowl.
- Top the oatmeal with fried eggs, chopped green onions, and more parmesan cheese.
Spanish Garlic Shrimp with Mushrooms (Gambas al Ajillo con Champiñones)
Spanish Garlic Shrimp with Mushrooms (Gambas al Ajillo con Champiñones)
This Spanish tapas dish is to die for and incredibly easy to make. You can use any type of mushrooms and shrimp that you like. I used cremini mushrooms and black tiger shrimp. If using shrimp smaller than 16/20 count, they will only take a minute aside to cook. Any longer, the shrimp will turn out rubbery. You can eat this as a tapas or as a main course with a side salad.
Ingredients
- 16 oz cremini mushrooms sliced
- 4 tbsp olive oil
- 8 garlic cloves minced
- 1 lb 16/20 count shrimp peeled and deveined
- 1/2 tsp hot Spanish paprika
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Heat up 3 tbsp of olive oil in a large sauté pan over medium heat. Add in the mushrooms.
- Cook for 8 minutes. Add in 4 minced garlic cloves and parsley. Cook for 2 more minutes. Remove from the pan and place in a serving dish.
- Pat the shrimp dry with paper towels and season with salt and pepper. In the same pan, heat up the other tbsp of olive oil. Add the shrimp in a single layer. Cook for 2 minutes on the first side.
- Flip the shrimp. Toss in the rest of the garlic. Cook for 2 more minutes.
- Toss with the Spanish paprika and cook for 1 more minute.
- Layer the shrimp over the mushrooms and serve.
