Italian Style Salad

I received this recipe from a relative about five years ago.  I first made it for my in-laws 50th wedding anniversary and it made such a huge amount that I had to borrow an enormous serving bowl from our church to accommodate it.  I've since scaled it down to a more manageable recipe and I often take this for holiday meals and other family potlucks.  It's always a hit!

 For the salad, you will need 1 head of iceberg lettuce, 2 Romaine hearts, red onion, 1 small jar pimientos, 1 can medium black olives, 1 can artichoke hearts, 1 small container of grape tomatoes, 10 pepperoncinis, and grated Parmesan. 

 Start by chopping the iceberg lettuce!

 Then toss in 2 Romain hearts, chopped.

Cut the grape tomatoes in half and toss them in!  (You can leave them whole if you like!)

 Drain the olives, artichokes, pimientos and pepperoncinis!!  I left the olives whole.  I used quartered artichoke hearts and gave them a rough chop.  The pepperoncinis will need deseeded and sliced.

Add some thinly sliced red onion (I used about a 1/3 of the onion).  Sprinkle a 1/2 c-1 c. of grated Parmesan.  Add salt and pepper to taste!

This time I used an Italian dressing from a packet for convenience but I've included the homemade version below.  The recipe below is way better than store bought!!  :)

Italian Style Salad

2 Romaine hearts, chopped

1 head of iceberg lettuce, chopped

1/3 of a medium red onion, thinly sliced

1 container of grape tomatoes, halved

1 can quartered artichokes, drained and chopped

1 can medium black olives,

1 small jar pimientos, well-drained

10 pepperoncinis, well-drained, deseeded, and sliced

1/2- 1 cup of grated Parmesan

salt and pepper to taste

Italian Style Dressing

1/3 cup vegetable oil

1/3 cup red wine vinegar

2 1/2 T. water

1/4 tsp. garlic powder

1 T. sugar

Assemble salad in large bowl.  Mix dressing ingredients well.  Pour dressing over salad and toss well!  Serve immediately!

Shared on: 

Everyday Mom's Meals

Panko/Parmesan Encrusted Tilapia

A couple of years ago we had our living room, kitchen, and dining room painted.  I was pregnant with our daughter at the time so I decided to stay at my mom's until the paint fumes had gone.  While I was there, my mom made this dish for us.  She served it with roasted asparagus- yum!  I probably don't make it exactly like she does but fairly close.  This is such a tasty way to have tilapia and extremely easy!



 You will need some Panko crumbs, Parmesan cheese and some olive oil spray.  Mix about 1 cup Panko to about 1/4 cup grated Parmesan cheese.  Add salt and pepper to taste.  I  made two filets tonight so you will need to adjust the breading mixture if you're making a larger quantity.  You could certainly add more cheese if you like. 

 I lined my pan with parchment.  Because I didn't dip my fish in egg or milk, I sprinkled a little of the breading where my fish will go.  If you prefer, you can dip your fish in egg or milk.  I just figure I'm saving a few calories and it's really not needed.

 Dip the fish in crumbs.  It will not stick well and that's okay.  Place fish on crumbs. 

 Sprinkle more crumbs on the top of fish to coat.  Spray with olive oil spray.  This will help it brown in the oven.  Bake at 400 degrees for 15-20 minutes.  Fish should flake with a fork when done.

 You can find an olive oil mister at most kitchen stores.  I use this when I roast veggies as well. 

Dinner is served!!

Tomato Pie

Yes, that's right!  TOMATO PIE!!  I know it probably sounds ridiculous, but trust me, it's delicious!!  My cousin sent a recipe for tomato pie to all of our family a few years ago.  I don't follow it exactly.  The original recipe calls for fresh basil and I usually don't have any on hand when I'm ready for tomato pie!! I use an Italian seasoning blend instead, and it's delicious. I also reduced the amount of garlic.  One of these days I'll grow some basil and try it her way! 

Preheat oven to 450 degrees.  Mix together 1/2 cup mayonnaise, 1 cup mozzarella, 1/4 grated Parmesan, 1/8 tsp. pepper, 1 tsp. Italian seasoning blend. 

 Next, you will need an unbaked pie shell.  I suppose you could use a refrigerated crust but I prefer my own homemade pie crust!

 Set aside another 1/2 c. mozzarella.  Cut 5-6 fresh tomatoes into wedges with seeds removed.  Stir 1 T. minced garlic into the wedged tomatoes.

 Place empty pie shell in the oven.  Bake @450 degrees for 5 minutes.  Reduce oven temp to 375 degrees and bake another 8 minutes.  DO NOT POKE HOLES IN CRUST!  It will puff up and that's okay!!!!

 Remove pie shell from oven and sprinkle the 1/2 c. mozzarella over the hot crust.  Add tomato/garlic mixture.  I use a slotted spoon to add tomatoes in order to drain any excess liquid. 

 Spoon the mayonnaise/cheese mixture over the tomatoes.  Arrange foil around the crust or use a pie shield.  This will keep the crust from getting too overdone.  Bake at 375 degrees for 20-25 minutes or until cheese is bubbling.

Yummy!!



Tomato Pie
prepared unbaked pie shell
1 1/2 c. mozzarella cheese, divided
5-6 fresh tomatoes
1 tsp.  Italian seasoning blend (or you could use fresh basil- about 1 cup)
1 T. minced garlic (2 cloves)
1/2 c. mayonnaise
1/4 c. grated Parmesan cheese
1/8 tsp. pepper

Preheat oven to 450 degrees.  Mix together 1/2 c. mayonnaise, 1 cup mozzarella, 1/4 c. Parmesan,  1 tsp. Italian seasoning blend and 1/8 tsp.  pepper and set aside.  Bake prepared pie shell at 450 degrees for 5 minutes.  Reduce oven temp to 375 and bake an additional 8 minutes.  While crust is in oven, cut tomatoes in wedges and remove seeds.  Stir minced garlic into tomatoes.  Sprinkle 1/2 mozzarella over the hot pie crust and top with tomato/garlic mixture.  Spoon mayonnaise/cheese mixture over tomato layer.  Arrange foil or pie shield around crust.  Bake another 20-25 minutes at 375 degrees or until cheese begins to bubble.


Shared on:

Wonka Wednesday Party