Apple Gorgonzola Salad {Bucca Di Beppo Copy-Cat Recipe}

After having this salad while dining a Bucca Di Beppo a few times I knew I had to make it at home.  It is a perfect blend of flavors and textures.  My first instinct was to look it up online, and find a recipe I did!  I tried it out...and while I liked it the dressing just didn't have the same pizzaz that it had in the restaurant.  Sooooo...I took matters in to my own hands to create a dressing that satisfied my craving for this salad.

There are a few things you need to make this salad - the first a nice romaine lettuce, chopped.  The second?  Crumbled Gorgonzola - so delish!  You'll also need green apples, sliced and chopped,  dried cranberries, candied walnuts, and of course - the dressing!

The first 4 ingredients don't need any additional prep, but the last two do.  As far as the candied Walnuts?  There is a fabulous recipe here on the blog for cinnamon pecans.  I used this recipe - and the pecans were fabulous in the salad!  If you want walnuts, just sub them for the pecans - it will turn out great!  I'll give you the recipe again below.

For the dressing, get out your blender - its the easiest way to whip up a yummy dressing.

Apple Gorgonzola Salad

Apple Gorgonzola Salad

Ingredients

1 package of prepared romaine lettuce

1 cup crumbled Gorgonzola cheese

1 cup dried cranberries

1 green apple, diced

1 green apple, sliced

1 cup candied walnuts (recipe below)

mustard vinaigrette (recipe below)

Directions

Toss together lettuce, cheese, diced apple, walnuts, and cranberries. Toss with desired amount of mustard vinaigrette. Garnish with sliced apples.

Candied Pecans or Walnuts

Candied Pecans or Walnuts

Ingredients

1/4 cup sugar

1/2 tsp salt

1/4 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground black pepper

pinch of ground red pepper

2 tbsp butter

1 1/2 cups whole walnuts

Directions

Combine all ingredients in a frying pan. Heat over medium heat until sugar is melted and nuts are toasted.

Transfer to a lightly greased sheet of tinfoil to cool.

Store in a ziplock bag

Mustard Vinaigrette

Mustard Vinaigrette

Ingredients

2 cloves garlic, minced

1/4 red onion - if you prefer the crunch of the onion in your salad chop these and stir in to the dressing later. I like the texture a bit smoother so I include them in the blender

2 tbsp Dijon mustard

1 tsp Italian seasoning

1/2 cup apple cider vinegar

1/2 cup olive oil

salt and pepper to taste

Directions

Combine all ingredients in a blender and blend until smooth.

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Guacamole and Bacon Deviled Eggs

... Yes please to that title! Bacon and Guac, two of my favorites.

This post goes right along with yesterdays how to make a perfect hard boiled egg. And because it is Easter Season, we are all boiling eggs and dying them in bright awesome colors.. there are some super cute designs on Pinterest right now. I am probably going to be applying some gold leafing to mine- those are looking ridiculously adorable (and yes, I mean my eggs) I keep a few eggs to myself to decorate and let me kids go crazy on theirs. I really don't know who has more fun decorating the eggs, me or the kids.

Aren't hard boiled eggs amazing? I love turning them into deviled eggs. I typically do the whole ground mustard and paprika seasonings, maybe a little vinegar. But I needed a change. So I decided to try the glorious avocado, and loved it. The bacon bits on top were not necessary, but added a very nice smoky rich flavor.

To make this add in your egg middles, 1/2 C mayonnaise, 1 tsp ground mustard (kept true to tradition with that one), and 1/2 cup guacamole. I love the pre-made, Wholly Guacamole brand, but if you don't have any on hand and 1/2 an avocado will work.  Take all of the a mix til creamy with a hand mixer. Salt and Pepper to taste.

Now I want to share another tip. You can always scoop the filling in with a spoon. That will be fun. and pretty. not. I suggest using a cake decorating bag and a tip with a large opening. Get that filling in there faster and cleaner and much prettier. And it really will be fun. It seriously is so much easier than spooning it in.

 See how nice...

Now we can jazz them up a little with the bacon bits. If you are going to cook your own bacon (which usually tastes much better) make sure they are extra crispy. That will help with the crumblage factor. 

Those are good. 

Guacamole and Bacon Deviled Eggs

Ingredients

6-8 hard boiled eggs

1/2 C mayonnaise

1/2 C pre-made guacamole

1 tsp ground mustard

salt & pepper

1/4 cup bacon bits

Directions

Take hard boiled eggs and gently cut in half. Combine egg yellows, mayo, guacamole, and mustard in a bowl. Mix thoroughly with hand mixer and salt and pepper to taste. Using a large pipping tip and cake decorating bag to pipe the mixture in the center of the egg whites. Sprinkle bacon bits on top.

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Tomato Basil & Mozzarella Bites

I have a little confession. I kinda just dread going grocery shopping. I haven't always felt this way, but the last year or so I just don't wanna go darn it. These feelings of disdain developed after a few embarrassing trips while taking a certain unruly toddler of mine. Who refuses to sit in the cart, loves running down isle 13, sticks everything in his mouth and thinks a tomato is a ball that must be launched across the produce section. (there was a little mess.)

It's either shop with him or at 830pm after bedtime when the hubby is home when all I really want to do is watch a show in my sweats with a cookie. (love cookies and milk). So I just go for the battle and bring all sorts of cavity creating treats to distract him while I rush through. One thing that has helped me enjoy my time  at the grocer, is searching in the unfamiliar areas. Like the Asian isle and trying to figure out what is exactly in that sauce. Or the growing refrigerated organic smoothie section.

The other day while perusing the gourmet cheese section in Trader Joes (<3)  I notice little gem. MARINATE MOZZARELLA. One look at it and I knew I was in love. I love mozzarella cheese anyway..but marinated with all sorts of zingy tastiness and spices?! Oh heaven have mercy.  I decided to try it out in a simple classic appetizer with tomato and fresh basil. And it was just perfect. Sometimes those dreaded grocery trips are worth it.

To make this simple dish, pluck off a few leaves of fresh basil from your basil plant. Because we all have beautiful lush herb gardens in March. Or just buy a plant and use up all the leaves. I still have yet to find a better deal on a full basil plant than from Trader Joes. I am lucky enough to live just a few blocks away from one. I wish they were everywhere!! Any other Trader Joe lovers out there?

Wash your leaves, slice up your fancy cheese, and layer with half of a cherry tomato. Secure with a tooth pick and set on a plate drizzled with balsamic vinaigrette. 

This is a great tangy twist on classic appetizer. See all the little spices jazzin up the cheese? Now of course my next adventure is going to be marinating my own mozzarella. If any of you have a good recipe send it my way! ohsodelicioso@gmail.com

 Um.. that plate didn't last long. I recommend making a PLATTER of these.

As always we love seeing your recipes and cooking going on at home! Mention us on instagram @ohsodelicioso if you've cook a meal! Show us your mad chef skills!

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Superbowl Countdown!

Game Time is right around the corner! I kinda like having things like a big game or tv show to hold a party for. Not because I am all worried about the game, but because I love an excuse for a party. But that's just me. The game or show might be fun enough but I really just want to be with lovely friends and family eating tasty foods. Makes me happy.  

You know what else makes me happy?! 50 dollas to Amazon. Seriously! I am so jealous of the winner right now!

And..Its time to announce the giveaway! Sooo.. this was a great giveaway. We had a great response and we have some of the most loyal and awesome followers! Everytime someone comments we get an email notification. And I can't tell you how fun it is to open up those emails. Just love it. Thank you so much for your support! You are all awesome and that is why we do giveaways!

Here is the video! We decided to film it so you'd know I don't just choose who I want. Anyway I look ridiculously tired because I was and my husband is a total nut! (That's why I love him) Unscripted.. here's the drawing!

Yay!! So happy for you! A little gift is comin your way!

And here are some fun bloopers for you.. agh I look ridiculous..

last one..

Now for the foodie part.. Here is our Supabowl Week in review along with quick links to references all the party food you could every need for a great game day...

Grilled Chicken Pesto Sandwich

 Beef N' Veggie Sliders

Finger Foods

Sweet & Sassy Chicken Wings

 Jalapeno Cream Cheese Poppers

Dips and Drinks

Thanks for a fun week everyone! Come back for some more fun soon with Valentines! 

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Jalapeño Cream Cheese Poppers

In college, my best friend and I had a little obsession. I would save the money I got on my meal card each week and instead of vegetables, I used it on creamy chicken ramen and a little special treat. Like every day. We'd bake them late at night, sneak them to our room, talk about the weirdos we were dating and the ones we wished we were dating, and devour them.

Poppers.

Poppers and Dove Chocolates. We also sat around, ate those, and read all those little quotes on them. Sometimes we cried at those sappy little sayings, usually stupid boys were behind those tears.

It's OK, we found ourselves some men to replace those boys.

SO, you can imagine what my thoughts fleeted toward when talk of Supabowl came up.

Poppers.

But without all the artificial ingredients.

Most important words of advice: wear gloves.

Your hands will explode if you de-seed and cut all these jalapeños without them.

I've warned you. Let's proceed.

Slice those babies in half and get rid of all of the innards. That's where all the heat is. If you want some heat, leave some in, but I felt they were heated enough.

Next, mix your filling. Fill the jalapeños, coat them with flour, egg mixture, then the crispy panko crumbs, and pop them in the oven to get all spicy, crispy, and gooey.

Ahhhhh, poppers.....

Jalapeño Cream Cheese Poppers

Ingredients

10 jalapeños

8 oz. cream cheese, softened

1/4 c monterey jack cheese

1/8 c salsa verde

1 egg

2 T milk

1/2 c flour

1 c panko bread crumbs

1 t paprika

1 salt, divided

Directions

1. Prepare jalapeños by washing, cutting in half, and deseeding. WEAR GLOVES!

2. Mix softened cream cheese, monterey jack cheese, salsa verde, and 1/2 t salt.

3. Whisk egg and milk in one bowl.

4. Place flour in another bowl.

5. Mix panko crumbs, paprika, and remaining 1/2 t salt in third bowl.

6. Fill each jalapeño half with cream cheese mixture so it reaches the top of the jalapeño.

7. Coat cream cheese-filled jalapeños with flour, then egg mixture, then panko crumbs mixture.

8. Line cookie sheet with foil, spray foil with cooking spray. Place jalapeños on foil and spray jalapeños with cooking spray as well. Bake at 400 degrees for about 15 minutes or until poppers are lightly browned and cheese is oozing out sides.

20 poppers

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Sweet and Sassy Chicken Wings

Equation of the day:

Superbowl=wings.

Unless you're vegetarian, then we have plenty of other options, but in non-vegetarians, this is fact.

As we girls were preparing for this Superbowl series, we were discussing what foods the men-folk would like. Instead of trying to think like a man, I turned to the hottie sitting next to me on the couch and asked him what he'd like.

Wings.

Wings it is, sweetheart, wings it is.

I was on a mission. I tried four different ways of preparing the wings, and four different variations of a basic sauce. I found that there wasn't much difference in the way I prepared them, and simultaneously created the perfect sauce that was met with happy grunts and sticky fingers, indicating I had pleased the man of the house. I chose to batter the wings, which created a light breading. You can certainly do it without this (just omit the egg and flour part and substitute coating the wings in canola oil and seasonings), but I found it added an extra dimension and something for the sauce to really sink into. I also tested eating the wings with the sauce simply coated on , then tried coating the wings and baking them with the sauce on, and much preferred the baked-on, caramelized sauce.

I did a little happy dance.

Preheat the oven to 400 degrees.

Prepare your pan by lining it with foil, then a cooling rack, and spray the heck out of everything.

Dredge the chicken in the eggs and milk mixture in one bowl, then the flour mixture in another bowl. Place them on the cooling rack and lightly spray the wings with cooking oil.

Bake until crispy and golden.

While they're baking, make your sauce with the sweet chili sauce, brown sugar, soy sauce, ginger, garlic (minced), and Sriracha (or other hot sauce) to taste. I love the sweet chili sauce at Trader Joe's, and I know most of you have a TJ around you now, but many brands make the same stuff so that would do as well. I love it for dipping coconut shrimp or egg rolls in. It has some kick to it, so be careful when you're adding the hot sauce. I did find that the sauce was spicier before I baked it, so also keep that in mind.

But remember, it's the SupaBowl, you kinda have to eat spicy chicken wings.

Coat the chicken in your sauce, and crank up the heat to 450 degrees.

Place back on your cooling rack and bake for another 7-8 minutes, until the sauce has thickened a bit, but is still slick and gooey. Don't wait until it's dried out.

Sprinkle with green onions.

Perfect for sticky fist bumps and high fives.

Finger-licking good. Man-tested and man-approved.

Sweet and sassy chicken wings

Ingredients

2 pounds bone-in, skin-on chicken wings (about 30 wings)

2 c sweet chili sauce

1 1/2 c brown sugar

1/2 c soy sauce

2 T fresh ginger

5 cloves garlic

Sriracha (or other) hot sauce to taste

2 eggs

1/8 c milk

1 c flour

1 t salt

1 t pepper

1 t paprika

green onions, sliced

Directions

1. Heat sweet chili sauce, brown sugar, ginger, garlic, and 1/2 t Sriracha sauce in saucepan on stove over medium heat.

2. Simmer while stirring until sugar has melted and sauce has thickened. Add more hot sauce if desired.

3. Whisk eggs and milk in bowl.

4. Whisk flour, salt, pepper, and paprika in separate bowl.

5. Coat chicken wings in eggs mixture.

6. Next, dredge chicken wings in flour mixture.

7. Spray wings with cooking oil.

8. Line cookie sheet with foil, place cooling rack over cookie sheet. Spray cooling rack with cooking oil.

9. Bake wings on cooling rack at 400 degrees for 35 minutes, until crispy and golden.

10. Remove wings from oven, increase temperature to 450 degrees.

11. Coat wings with sauce, move back to cooling rack and bake for additional 7-8 minutes.

12. Sprinkle with green onion slices and serve

Serves 6-8

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Grilled Chicken Pesto Sandwich

Grilled Chicken Pesto Sandwich

Is it possible to think of football and not have the 'Monday Night Football theme song blasting through your head? ARE YOU READY FOR SOME FOOTBALL?!!queue guitar and drums. and fireworks. 

Too bad ol' Hank Williams Jr isn't hanging around on ABC still... asking if your ready for some football...Maybe if he was, I might actually be ready? and might watch.. ha. ok maybe not. None-the-less, ready or not- Football is coming!! not on Monday, on Sunda. And there is going to be this big ol' Supabowl Party you are either invited to or hosting right? And now you need to come up with somthing to bring! ah. 

We are here to save you. 

(sigh. love thoughts pulsing through your brain of us)

My Auntie Cammy made this for us over Christmas break, we were hosting a baby shower and she showed up to save us! (sigh.love thoughts pulsing through my brain for her) 

***

a quick run to Costco and she had everything she needed. 

 yummm. isn't pesto so grand. 

obviously you can make much of this from home. or all of it. or buy half of it and make half.... and you don't have to buy it from Costco either, but since you are going there anyway, you might as well. 

Your going to be very addicted to this meal and will need it in bulk....hehehe. 

so here is what you need. 

bread : baguette for smaller sangwhiches. 

artisan loaves for large sandwhiches *see uncooked pics

Pesto

Grilled Chicken

onion :purple are prettiest : slick thin

tomoatoes- nice and ripe! sliced thin

cheese of your choice, pictured below is Mozzarella and Parmaigina (all from costoca)

to assemble:

line a baking sheet with foil and place slice bread

Spread a healthy layer of pesto

tomato

chicken

onion

cheese

since we were feeding a large crowd we had extra foil and sandwiches ready to go. when a batch would come out we just pull the foil onto the baking sheet and cook.

Place in 350 oven till cheese is melted.

for smaller baguettes broiler works great too!

This is Aubrey. My sis. Sometimes, often, people get us mixed up. so I thought I would clarify. this is her,  and I, des. am talking. 

She is the prettier one. :) 

Grilled Chicken Pesto Sandwich

Ingredients

Baguette or Artisian bread from bakery (or any loaf)

Pesto

a few ripe tomatoes

purple onion

Mozzarella cheese

Parmesan Cheese

Grilled Chicken

Directions

Slice bread, tomatoes, onion, and chicken.

On a foil lined baking sheet place bread and layer:

Pesto

Tomatoes

Onion

Chicken

Cheeses

Bake at 350 or broil till cheese is melted.

Baking is recommended for the larger sandwiches so ensure that it is heated through. but for smaller baguettes they heat pretty fast.

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