Campisi's House Salad - Defined Dish's version

 If you live or have lived in the Dallas area, then you have probably eaten at Campisi's.  I lived there in my twenties and I love Campisi's.  

Alex from The Defined Dish just shared her version of this salad on her instagram.  She nailed it.  I made it Sunday night with grilled chicken and I had it again last night.  I highly recommend.  I feel like salads never use Iceberg lettuce anymore and the Iceberg with the yummy dressing and a little bit of green olives and pepperoncini's  - so yummy. I might have it again today. 

Everyone should follow Alex at The Defined Dish or purchase her cookbooks.  She is a fabulous cook and recipe creator!

Campisi's Salad - from Alex at The Defined Dish

Ingredients needed:

White Vinegar

EVOO

Chopped clovs of garlic

Grated Parmesan Cheese

Pepperoncin's

Large pitted Green Olives

Sugar

Chopped clove of garlic

Kosher Salt/Freshley ground pepper

Iceberg Lettuce

Dressing - Mix in a small glass jar with a lid.  

1/3 cup white vinegar

3 Tbsp Extra Virgin Olive Oil

2 Tbsp grated Parmesan Cheese

1 Tbsp of olive brine (from the jar of green olives)

1 Tbsp. pepperoncini juice

little sugar

chopped garlic clove

salt

freshly ground pepper

Mix and store in the jar.  ( I didn't use all of mine the first night)

Salad - 

Roughly chop Iceberg lettuce.  I only chopped what we needed for dinner.  I chopped more the next night. Add a few chopped green onion and a few large pitted green olives.  Toss with dressing.  I would start of with a little to coat - you don't want your salad floating in dressing. 

To serve - 

Pile salad mixture high on plate.  Top with more grated Parmesan cheese and top with more freshly ground black pepper.  Serve with1 or 2 olives on the side and 1or 2 pepperoncini's on the side.  Enjoy as is or with pizza or like we did.. with grilled chicken.  I like a little bit of pepperoncini so I diced mine and tossed it in the salad.  

Enjoy!

Easy Tortellini Soup

 I have followed Totally Tikaa on Instagram for years.  She is fashionable and fun, knows all things Round Top in Texas and always has a lot to share.  She made an easy soup recently.  I copied down the ingredients and I have made it twice.  This Easy Tortellini Soup is quick and easy and reheats well.  It did soak up most of the chicken broth so I added more when I reheated it.  My hubby was eating leftovers tonight and he said... "this soup is amazing!" Enjoy!!

Easy Tortellini Soup

2 lbs. ground Italian Sausage

8 oz. cream cheese

14.5 oz can of Rotel

32 oz chicken broth

family size package of cheese tortellini

5 oz pkg of spinach leaves

.

Brown the Italian sausage, drain.  Add in the cream cheese and stir in to melt and incorporate. Add in the can of Rotel.  Add in the chicken broth.  Bring mixture to a boil.  Add in tortellini and follow the directions on the tortellini package - usually 3 minutes.  Add in the spinach, stirring until spinach is wilted and soup is ready to eat. Serve with crusty French bread. 

Easy Chocolate Cake from The Stay at Home Chef

 I LOVE this Easy Chocolate Cake.  I made an apple cake last Sunday and wanted to try something different this weekend. The Stay at Home Chef is a favorite of mine on Instagram.  I make her recipes often.  She said this cake is "easy" and the yummy frosting caught my attention.  Yes, it was very easy and yes, the cake is super moist and the frosting is Ah-Mazing!

I love that the cake was made in one bowl.  I followed the instructions exactly and everything turned out perfectly!  If you are a chocolate lover like me, I highly recommend this Easy Chocolate Cake. 

                                        

Please visit Rachel's instagram page or her website at The Stay at Home Chef.  She has lots of recommendations and helpful hints. You will be very pleased!

Creamy Chicken Enchilada Casserole

 I love following the Stay at Home Chef on Instagram.  Rachel is awesome and her recipes and always very doable and so yummy.  

Enjoy this new recipe.  I used Costco rotisserie chicken which made it super easy.  I thought the avocado cream sauce was fabulous.  Easy, yummy - what more could you want.  My gluten-free friends will love this! Also, I don't like things very hot so I used mild salsa and a half of a fresh jalapeño. 

Please visit Rachel's Stay at Home Chef - she has a video of the recipe!  She is great!

Creamy Chicken Enchilada Casserole (adapted from the Stay at Home Chef)

Rice

1 cup long grain white rice ( I used basmati)

2 cups chicken broth

1/2 tsp cumin, chili power and salt

Make the rice by combining 1 cup rice, 2 cups chicken broth and spices in a medium saucepan.  Bring to a boil, cover, reduce heat and simmer for 15 minutes or until all liquid is absorbed.  Fluff with a fork and set aside. 

Sauce

While rice is cooking, make the sauce:

8 oz salsa verde (I used mild)

2 medium avocados (I used three small)

1/2 cup sour cream

1 medium jalapeño, optional (I used half of one)

1/2 tsp cumin

Make the sauce by blending 8 oz sour cream the pitted avocados, the jalapeño and a 1/2 tsp of cumin.  Use an immersion blender or a regular blender and blend until smooth. 

Casserole

4 cups shredded/diced cooked Chicken (I used rotisserie chicken)

corn tortillas

4 cups shredded mozzarella cheese (I did a combination of Monterey Jack/Mozzerella - used what I had)

In a mixing bowl, toss the 4 cups of cooked chicken with a few spoonfuls of sauce, just to lightly coat chicken.  Preheat the oven to 375.  Lightly grease a 9x13 baking dish.  Spread a think layer of sauce on the bottom of the dish.  Cover the bottom with tortillas, cutting them in half as needed to fit. Spread a portion of the avocado sauce over tortillas, Sprinkle with a light layer of cheese. Spoon 1/2 of the cooked rice over the base, followed by half of the chicken.  Sprinkle with more cheese. Top with another layer of tortillas and spread sauce on top. Sprinkle with cheese. Repeat with remaining rice and chicken. Top with final layer of tortillas, another with remaining sauce and top with another sprinkling of cheese.  Bake uncovered 25-30 minutes until cheese is melted and bubbly. 

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