Wake up your taste buds with a fiesta in a dish, featuring spicy chorizo, sweet cornbread, and zesty peppers, all baked into one glorious Mexican breakfast casserole!

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Breakfast Casserole and Overnight French Toast are two of my favorites to make when we have visitors. Being able to prepare them the night before and just pop them in the oven the next morning is the primary reason. The second reason is that they are both delicious. As we prepare for a lot of visitors over the next couple of months I was inspired to try a variation of one of those two favorites.

This Mexican breakfast casserole is very similar to the original, but I used chorizo instead of breakfast sausage, cornbread stuffing mix and pepperjack cheese, and substituted half of the bell peppers for a drain can of tomatoes with green chilies. Serve it topped with fresh minced green onions and you’re ready to party.

Of course since our visitors are not here just yet, that means Bob and I are enjoying this Mexican breakfast casserole all week because it makes 12 servings! Fine by me as I love leftovers and it makes my mornings much easier having something I can just reheat. My point being, you don’t need to have company staying the night to make this.

If you don’t like eating the same thing every day, you could also wrap it up tight and store it in the freezer until you are ready to dive back in. Just make sure you thaw it in the fridge first before reheating.

MEXICAN BREAKFAST CASSEROLE

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 1 Hours 10 Minutes 1 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups cornbread stuffing mix
• 1 lb. chorizo sausage
• 2 cup shredded pepperjack cheese
• 1 red bell pepper, chopped
• 1 (10 oz.) can died tomatoes with green chilies, drained
• 1 (10 oz.) can cream of mushroom soup
• 2 cups milk
• 8 eggs
• 3/4 tsp dry mustard

Directions

1. The night before: Spread dry cornbread stuffing evenly in the bottom of a lightly greased 9×13-inch baking dish.
2. In a large skillet, crumble the sausage and cook until browned. Drain and sprinkle evenly over the croutons, followed by the cheese, chopped bell pepper, and drained tomatoes.
3. In a large bowl, whisk together the soup, milk, eggs, and dry mustard. Pour over casserole mixture. Cover and refrigerate overnight.
4. In the morning, preheat oven to 325 degrees. Uncover and bake for 1 hour or until set*. Allow too cool slightly before serving.

Notes

*To be extra safe, use an instant read thermometer to ensure it reaches at least 165F.

Source: Adapted from my Sausage and Egg Breakfast Casserole.

Give summer one last hurrah with this peach panzanella salad tossed with burrata and fresh basil pesto dressing.

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Recently I went out to lunch with coworkers to Osteria Pizzeria with the intention of trying their lunch special but then I saw the limited peach-inspired menu and I had to try their peach panzanella salad before the end of summer banishes good peaches for another year. It ended up being one of the best things I have had all summer.

Naturally I had to recreate it at home and our neighborhood Lab Day potluck seemed like the right time as this is a salad best eaten the same day it is prepared and makes enough for 8 servings (but when served at a potluck goes much further obviously). I brought it along with my potato chip buckeyes and both were a hit.

This was actually the first time I’ve made any panzanella salad, let alone a peach panzanella salad. You could use bread that been left out overnight but since I didn’t prepare ahead of time I found a recipe that lightly toasted the bread cubes in the oven – worked like a charm. Similar to Panzanella Toscana, traditional panzanella was originally created to reduce food waste – hence the standard to use old, dry bread.

The best part was most of the ingredients were also acquired from my garden or the farmers market with the exception of the cucumber, burrata, olive oil, and vinegar. Mostly because I already had a cucumber and the olive oil on hand.

What makes up this peach panzanella salad?

• Toasty bread
• Cucumber
• Tomatoes
• Peaches
• Fresh basil
• Burrata
• Basil pesto dressing

Toss everything together and let it sit for an hour and you’ve got a summer worthy side dish. And I am just as obsessed with my homemade version of peach panzanella salad as the one I had dining out so that’s a win. So grab those peaches while you still can and make some for yourself!

Missed out on peaches? I bet this would also be good with other stone fruits, figs, or apple. As usual I enjoy a recipe that can be easily adapted for what I have on hand or the seasons and panzanella salad is definitely one of them.

Four years ago: Lemongrass Coconut White Chocolate Chip Cookies

Five years ago: Gingered Pear Crisp Galette with Whipped Mascarpone

Seven years ago: Baked Peanut Butter Churros with Chocolate Caramel Sauce

Eleven years ago: Grilled Polenta with Spicy Steak

Thirteen years ago: Peanut Butter and Chocolate Popcorn

Fourteen years ago: Buffalo Chicken Meatball Subs

PEACH PANZANELLA SALAD

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Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PEACH PANZANELLA SALAD

• 1 loaf very crusty Italian bread, cut into 1-inch cubes
• Olive oil*
• 1 seedless cucumber, halved and sliced
• 2 cups quartered cherry tomatoes**
• 2 peaches, pitted and thinly sliced
• 0.66 oz. fresh basil leaves, torn
• 8 oz. burrata, torn

BASIL PESTO DRESSING

• 1/4 cup basil pesto
• 2 Tbsp champagne vinegar (or white wine vinegar)
• Salt and pepper, to taste

Directions

1. Preheat the oven to 275°F.
2. Evenly spread bread cubes on a large rimmed baking sheet, and drizzle lightly with olive oil. Toast in the oven without browning, 25-30 minutes. Remove the bread from the oven and let cool to room temperature.
3. Meanwhile, make the dressing. Add pesto and vinegar to a small bowl and whisk together (or place in a jar with lid and shake).
4. In a large bowl, combine the bread, cucumber, tomatoes, and peaches. Pour the dressing over the salad ingredients, tossing gently. Add the basil and burrata, and toss again. Cover and allow to sit at room temperature for 1-2 hours before serving.
5. Sprinkle with more salt and pepper to serve.

Notes

*I used Pomora basil olive oil. **Any kind of tomatoes will do, but preferably one you enjoy.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from The Pioneer Woman and inspired by a seasonal menus item at Osteria Pizzeria.

This man-eating Nightmare Before Christmas Wreath veggie tray is made of broccoli and tomatoes, with edible cheese and olive eyes.

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I may have started decorating for Halloween in August but today is the first of October which means it is time to share Halloween recipes, starting with one inspired by my favorite Halloween movie – The Nightmare Before Christmas. While I strongly believe that The Nightmare Before Christmas movie is both a Halloween and a Christmas movie, especially since there is a Friday the 13th in December (an actual nightmare before Christmas), it is more popular for Halloween.

Somehow before this the only themed recipe on my blog is Sally’s sugar cookies. I’m going to change that this year, as my kitchen is decked out in all things Nightmare Before Christmas, complete with Sally’s apothecary jars, and is inspiring me to make more themed recipes.

If you’ve seen it, you should remember the man-eating wreath among other scary decorations and presents that Jack Skellington delivers to unsuspecting households while acting as Sandy Claws. But this Nightmare Before Christmas Wreath isn’t going to be eating anyone The tables have been turned as it is the people who are eating it – it’s a Nightmare Before Christmas wreath veggie tray!

How to make The Nightmare Before Christmas wreath veggie tray? It’s simply broccoli florets arranged in a ring, with grape tomatoes dispersed within to look like holly, and topped with two ovals of sliced white cheese and two slices of black olive for the eyes. I originally intended to add a red pepper bow like I did with my Christmas wreath pizza ring, but I totally spaced. Feel free to fix my memory lapse when you make yours.

NIGHTMARE BEFORE CHRISTMAS WREATH VEGGIE TRAY

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Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 heads of broccoli, trimmed, washed and patted dry
• 1/2 cup grape tomatoes, washed and patted dry
• 1 slice provolone or mozzarella, preferably round, sliced into two ovals
• 2 slices of black olive
• Spicy ranch dip, for serving

Directions

1. On a large circular platter, place a small ramekin or dip bowl. Around the bowl, arrange the broccoli into the shape of a wreath. Fill in any gaps with cherry tomatoes.
2. Place cheese slices on the top portion, with a slice of olive on each, to emulate eyes.
3. Fill center bowl with spicy Ranch dip or other preferred vegetable dip.

 

Source: The Spiffy Cookie Original

I love creamy, cheesy macaroni and cheese but add a flavor explosion and I might face plant into it. Such is the case with this roasted tomato macaroni and cheese.

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I know it’s not yet Halloween, but it’s time to kick off Holiday Side Dish Week!

What are your favorite holiday side dishes? I decided to start with my favorite controversial one, macaroni and cheese. Not that the dish itself is the subject of controversy, but it’s inclusion on the holiday dinner table. In my experience it seems to be a regional difference, being more common in the Southeastern states.

Regardless of tradition, I freaking love macaroni and cheese and I think this roasted tomato macaroni and cheese belongs on your holiday dinner menu this year.

I used the base of my favorite macaroni and cheese recipe (the secret is cream cheese) and added homemade roasted tomatoes from my garden. Dude they are fantastic. And this macaroni and cheese is made that much better by their addition.

So how about it, can I convince you to add this roasted tomato macaroni and cheese to your holiday plans? If not there’s a whole slew of other options from my foodie friends listed below.

More Side Dish Recipes:

• Copycat Red Lobster Cheddar Bay Biscuits from Cheese Curd In Paradise
• Corn Souffle from Karen’s Kitchen Stories
• Creamy Garlic Mashed Potatoes from Blogghetti
• Easy Zucchini Casserole from Hezzi-D’s Books and Cooks
• Jeweled Rice from A Kitchen Hoor’s Adventures
• Pomegranate Acorn Squash with Burrata from Palatable Pastime
• Spinach Souffle from A Day in the Life on the Farm
• Sri Lankan Spicy Potatoes from Magical Ingredients
• Sweet Chili Candied Pumpkin Seed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Truffle Risotto with Mushrooms and Asparagus from Art of Natural Living

ROASTED TOMATO MACARONI AND CHEESE

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. favorite pasta shape
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp dry mustard powder
• 1/2 tsp ground paprika
• Salt and pepper, to taste
• 8 oz. sharp cheddar cheese, grated
• 2 oz. Parmesan cheese, grated
• 2 oz. cream cheese, room temperature
• 1/4 cup chopped roasted tomatoes, plus more for garnish
• 1/4 cup Panko bread crumbs

Directions

1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard powder, paprika, and salt and pepper. Slowly add cheeses (except a 1/2 cup mixture of cheddar-Parmesan), a handful at a time, whisking until melted before adding more. Stir in pasta and tomatoes until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese, Panko, and reserved tomatoes over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from my Jalapeno Popper Mac & Cheese.

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What’s better than Frito Pie? Cheetos Pie of course! Made with ground beef, onion, tomato, green chiles, chili beans, corn, taco seasoning, cheddar cheese and obviously Cheetos.

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I’m up to my usual antics, swapping out Fritos or Doritos in a recipe for Cheetos because they are clearly superior. And it’s an excuse to have Cheetos in my house because normally I cannot control myself around them.

I have successfully done this swap already with Cheetos Walking Tacos and Chopped BBQ Ranch Salad with Cheetos so why not a Cheetos pie instead of Fritos Pie? Just in time to sneak onto your menus for Cinco de Mayo in a few days.

Cheetos Pie is a simple two pan meal, cooking up ground beef and onion, then adding taco seasoning, chili beans, diced tomatoes with green chiles, and corn. Spread this mixture over Cheetos in a baking dish, top with cheddar cheese and bake! Then all that’s left is serving it with your favorite taco toppings – reminds me of a walking taco casserole.

The only downfall to using Cheetos instead of Fritos to make Cheetos Pie is that the Cheetos don’t retain as much crunch as the Fritos when baked with moist ingredients. But to be fair the Fritos are not perfectly crispy either in the same scenario so it is only a minor texture change.

What’s next on my Cheetos crusade? At least in the savory realm, I think I need to try my Mom’s Frito Taco Salad with Cheetos. But I have some wild ideas about sweet incorporations as well to add to my list of Cheetos Cookies, Chocolate Covered Cheetos, and Cheetos Marshmallow Crispy Treats. Don’t be scared, haha.

CHEETOS PIE

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Yield: 6 servings Prep Time: 10 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (8 oz.) bag Cheetos
• 1 lb. ground beef
• 1 small onion, finely chopped
• 1 packet taco seasoning
• 1 (10 oz.) can diced tomatoes with green chilies, drained
• 1 (15 oz.) can chili beans
• 1 cup corn kernels*
• 1-1/2 cups shredded cheddar cheese
• Favorite taco toppings

Directions

1. Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
2. Evenly spread the entire bag of Cheetos in the bottom of the prepared baking dish.
3. In a large skillet over medium-high heat, add the ground beef and onion, cooking until meat is no longer pink and onions are soft. Drain excess fat.
4. Stir in taco seasoning until well blended. Add diced tomatoes, beans and corn, mixing until distributed and warmed through. Remove from heat.
5. Spread meat mixture evenly over the Cheetos, then sprinkle the cheese on top.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
7. Serve immediately with your favorite taco toppings.

Notes

*Fresh, frozen, or canned work just fine. If using canned be sure to drain first.

Source: Adapted slightly from Dinners, Dishes, and Desserts.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This retro frito taco salad recipe came out of my mom’s recipe box. Made with spinach, taco seasoned ground meat, onion, tomato, pinto beans, radish, cheese, Catalina dressing, and of course Fritos corn chips.

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This Frito Taco Salad is the next recipe card that I pulled from those that my mom gave me over the years. But she often didn’t supply a source so I initially wasn’t entirely sure where this one originated.

While searching the internet to determine if this was one of her own creations, I discovered that there are many interpretations of the same dish. Some use Romaine lettuce, beans, corn, or taco seasoning, bur the most consistent thing was ground meat, Catalina dressing, and Fritos corn chips.

Her recipe originally did not call for taco seasoning (just salt and pepper) or pinto beans but I decided to add them because I felt like to be a taco salad it needed taco seasoning, right? After all, where would the taco flavor come from if I didn’t use the taco seasoning? But she did use spinach (albeit half as much) instead of Romaine and radishes so I kept those.

Have you ever had a Frito taco salad before? What’s in your version? This salad actually reminds me a lot of a Doritos salad or as I made it, Cheetos salad. Also similar to a walking taco, or again in my case a Cheetos walking taco (do you see the trend here?).

MOM'S FRITO TACO SALAD WITH CATALINA DRESSING

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 10M 10M

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil 1 lb. ground beef or turkey
• 1 package of taco seasoning (or 2.5 Tbsp homemade)
• 1/3 + 1/2 cup Catalina dressing
• 1/4 cup chopped onion
• 5 oz. fresh baby spinach
• 1 large tomato, diced
• 1/2 cup sliced radishes
• 1 (14 oz.) can pinto beans, rinsed and drained
• 1 cup shredded cheddar cheese (or a blend)
• 16 oz. bag Fritos corn chips

Directions

1. Add oil to a large skillet over medium heat. Once hot, add meat and brown, breaking into smaller pieces, until no longer pink on the outside, about 5 minutes. Add taco seasoning, 1/3 cup dressing, onion, and simmer for 5 more minutes. Remove from heat and set aside to cool slightly.
2. In a large bowl, combine spinach, tomato, radish, beans, cheese, and remaining 1/2 cup dressing*. Add meat mixture and and Fritos, then toss to combine. Serve immediately.

Notes

*Stop here if you are preparing ahead of time. Otherwise the Fritos will get soggy.

Source: My mom gave me this recipe in May of 2007, but while digging through old recipe boxes of hers I found a similar recipe from a Charlene Reid of West Junior High School that originally used 1/2 head of lettuce.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This Tennessee Sausage Cheese dip only requires three ingredients and is just as easy to make. Best served warm right out of the skillet with tortilla chips.

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After cooking a Thanksgiving holiday meal for 11 people I am all in for simple meals and recipes – and leftovers from said meal. To be clear cooking for people is my love language and I was beyond excited to host but the amount of dishes that were repeatedly dirtied and cleaned over the long weekend was insane. Thankfully others did most of the cleaning, but still.

While this isn’t a meal (unless you really believe in yourself – or rather your gut), this recipe only requires 3 ingredients with one of them being my favorite – cream cheese! Most enjoyable if recruited alongside other favorite hot dips, such as hot artichoke dip, while watching your favorite sports TV from the comfort of your couch.

Despite the simplicity of this recipe I had to ask my friend Daniel to tell me the recipe at least 3 times because I kept forgetting the ingredients. I swear I have saved it somewhere every time but who knows where that is. What are these other two ingredients other than cream cheese?

Tennessee Sausage Cheese Dip Ingredients:

• Pork sausage
• Roma tomatoes (canned tomatoes with chilies in my case)
• Cream cheese

Seriously, how did I forget that?

Even simpler than the ingredients are the steps. Just crumble and brown the sausage in a skillet, drain the excess grease, and stir in the tomatoes and cream cheese. You pretty much don’t even need the recipe card at the bottom of this post but in case you are forgetful, like me, I’ve got you ;-).

Serve warm with your favorite tortilla chips and enjoy!

Six years ago: December 2016 Stitch Fix #19

Seven years ago: Easy Chicken Curry

Nine years ago: Eggnog Cheesecake Bars with Cranberry Swirl

Ten years ago: Hot Cocoa Blossoms

Twelve years ago: Latkas

TENNESSEE SAUSAGE CHEESE DIP

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Yield: 8 servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. pork sausage
• 1 (10 oz.) can diced tomatoes and green chilies*, undrained
• 1 (8 oz.) package cream cheese, room temperature

Directions

1. In a large skillet** over medium-high heat, add sausage and cook, while breaking it apart, until no longer pink, about 5 minutes. Drain excess grease and return skillet with sausage over medium-high heat.
2. Add tomatoes with green chilies and cream cheese to the sausage, stirring until cream cheese is melted and evenly distributed.
3. Serve warm with tortilla chips.

Notes

*Could also use a chopped Roma tomato for less heat. ** I like to use my cast iron for this. Makes it easy to prepare ahead of time and keep in the oven on WARM.

Source: Adapted slightly from Daniel Heyes, friend of The Spiffy Cookie.

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This slow cooked, Italian Braised Beef is a show stopper of a meal and yet most of the cooking time is inactive. Serve over Parmesan Polenta to impress your guests.

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As you may know, I loved a good themed meal. During COVID lockdown, I dreamed of all the themed dinner parties I would host once things went back to “normal”. Jokes on me, right?

Despite the madness, we have managed to host a few smaller outdoor gatherings when the weather cooperated (or not as we heavily used our gas-powered space heater for porch visits during winter), one of which actually had two renditions.

I can’t recall where I got it in my head, but hosting a full nine course Italian dinner party was at the top of my list (because the Seven Hobbit Meals weren’t enough). But when the primary people I had hoped to invite had conflicting schedules, I decided to do it twice. Yes, I know I’m nuts.

I’m not going to get into the entire menu just yet (I’ll post the full menu in its own post), but the first time I hosted the Italian dinner party I made beef braciole as the meat course. As a testament to it’s deliciousness, I lacked the patience to ensure I captured good photos. Instead, I am sharing the Italian braised beef from the second menu.

I honestly cannot say which I liked better. Both were different enough to be uniquely delicious. Also both catered to their accompanying other courses. But either would be delicious served with Italian roasted potato bites and/or roasted broccoli if you’re not in the mood to cook 9 courses. But I digress.

What you need to know about this Italian Braised Beef recipe, is that once your brown up the outside of the beef chunks, saute the veggies, and cook down the wine, you combine it all back in the Dutch oven to simmer in the oven, for 3-4 hours. Towards the end of the cooking time, whip up the polenta are serve the beef on top. It’s hearty, flavorful, and absolute comfort food.

We may have required an extended break between courses after this one – ha.

ITALIAN BRAISED BEEF WITH PARMESAN POLENTA

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Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 5 Hours 5 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

BRAISED BEEF

• 3 pounds beef chuck roast, cut into 1.5-inch cubes
• 3 Tbsp all-purpose flour*, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 1 medium yellow onion, peeled and chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 cloves garlic, peeled and sliced
• 2 sprigs fresh rosemary
• 3 Tbsp Italian parsley chopped, plus more for garnish
• 1 cup dry red wine
• 2 dried bay leaves
• 1 cup beef broth, plus extra if needed
• 1 cup tomato sauce

POLENTA

• 2 cups vegetable broth
• 2 cups water
• 1 tsp salt
• 1 cup dry polenta
• 2 Tbsp unsalted butter, divided
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Directions

1. Preheat oven to 350 degrees F.
2. In a gallon zip-top bag, place the beef cubes, 1 tablespoon of flour, salt, and pepper. Seal the bag and shake to coat. Shake off excess flour and set aside.
3. Heat the olive oil in a large Dutch Oven (or other pot with an oven-proof lid) over a high heat. When the oil is hot, add the floured beef and cook until evenly browned on all sides, turning as needed (may need to batches depending on pot size). Remove the beef to a plate.
4. Add the onion, carrot, celery, garlic, parsley, rosemary, and season with additional salt and of pepper to taste. Cook 8-10 minutes, or until the vegetables are tender. Remove to another plate.
5. Add more oil if needed to total 2 tablespoons in the bottom of the pan. Stir in the remaining 2 tablespoons of flour and cook for about 6-7 minutes for a medium roux. Add the wine and scrape up any bits that cling to the bottom of the pan; cook until the alcohol evaporates, and the wine reduces, about 5 minutes.
6. Add the beef broth, tomato sauce and bay leaf and bring to a gentle simmer. Return the beef and vegetable back to the pot, place the lid on top, and transfer to the oven. Cook for 3-4 hours or until so tender that you can slice your beef with a spoon. Season with salt and pepper to taste.
7. About 45 minutes until the beef is done, prepare the polenta. Pour broth, water, and salt in a large sauce pan and place over medium-high heat. Bring to a boil and then slowly pour in polenta, whisking constantly until there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Cover and cook for 30 minutes, whisking every 5 minutes. Polenta is done when texture is creamy and individual grains are tender. Turn off and remove from heat.
8. Stir in butter until partially melted. Add 1/2 cup Parmigiano-Reggiano cheese and stir until cheese has melted. Cover and let stand 5 minutes to thicken. Season with salt to taste before transferring to a serving bowl or platter, top with beef, and more parmesan and parsley for garnish. Serve immediately.

Notes

*You could also use cornstarch for gluten free.

Source: Adapted from Healthy World Cuisine, Food Schmooze, and AllRecipes.

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This homemade version of the famous Double Nickel salad consists of mixed green, crunchy bacon, crumbly blue cheese, fresh tomatoes, tangy red onion, and a sweet mustard dressing.

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To be completely honest, my first experience with this salad was at the cafeteria in the hospital where I work. And then I discovered it at one of my favorite local restaurants, Rusty Bucket. I’m still not entirely sure where the name comes from but it’s definitely one of my favorite salads.

What’s not to love about a salad that involves blue cheese and bacon? A bed of mixed greens is tossed with cherry tomatoes, red onion, crumbled bacon and blue cheese, then topped with a sweet mustard dressing. It’s sweet and savory, fresh and tangy.

A few other favorite salads:

• Chopped BBQ Ranch Salad with Cheetos
• Chopped Village Salad
• Grilled Chicken Gyro Salad with Pita Croutons
• Italian Wedge Salad with Gorgonzola Dressing

DOUBLE NICKEL SALAD

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Yield: 2-4 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/3 cup white sugar
• 2 tsp mustard powder
• 1 tsp kosher salt
• 1 pinch red pepper flakes
• 1 pinch ground black pepper
• 1 Tbsp + 1 tsp white vinegar
• 2 Tbsp + 2 tsp water
• 1 tsp pureed garlic
• 2/3 cup canola oil

SALAD

• 10 oz. mixed salad greens, chopped
• 4 slices bacon, cooked and crumbled
• 1 pint cherry tomatoes, chopped
• 4 oz. blue cheese crumbles
• 1/4 cup thinly sliced red onion

Directions

1. In a blender, food processor, or a jar with a lid, combine the dressing ingredients. Blend or shake to form an emulsion. Set aside.
2. In a large bowl, toss together the salad ingredients.
3. Divide into four bowls (or two if the main dish), drizzle with dressing. Serve immediately.

Source: Inspired by Rusty Bucket and dressing from All Recipes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This Italian Wedge Salad had the same presentation you love with tomato, red onion, pancetta, and a homemade gorgonzola dressing.

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I don’t know what it is about a wedge salad, but I find it so satisfying. Maybe it’s because I find it easier to eat, because you can stab a whole stack of lettuce instead of trying to spear single leaves one at a time, or maybe it’s just the flavorful fresh toppings. Either way I find myself ordering it a lot, especially lately with the hotter temperature we’ve been experiencing.

When I hosted a full-blown Italian coursed dinner recently (twice cause I’m nuts), the Insalata course was this Italian inspired wedge salad. I originally considered using Romaine lettuce but you can’t get the same solid wedge effect as you can with iceburg. Instead I used pancetta in place of bacon and gorgonzola for blue cheese. The end result was the perfect salad after a heavy Secondo meat course.

ITALIAN WEDGE SALAD WITH GORGONZOLA DRESSING

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 10 10

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1 cup sour cream
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 1 tsp Worcestershire sauce
• 1 tsp sugar
• 1/2 tsp dry mustard
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt, or to taste
• 4 oz. gorgonzola, finely crumbled

SALAD

• 1/4 lb. pancetta
• 1/2 large head of iceberg lettuce
• 1 cup cherry tomatoes, quartered
• 1/4 cup sliced red onion
• 1/2 cup crumbled gorgonzola

Directions

1. In a large bowl, whisk together all ingredients except the gorgonzola.
2. Stir in the crumbled gorgonzola. Cover and refrigerate before serving. Up to 8 hours or overnight is best.
3. Season to taste with salt and ground black pepper if necessary before serving.
4. Place a medium sauté pan over medium heat. Add pancetta and cook until crispy. Remove from pan and drain on paper towels.
5. Place lettuce wedges on salad plates.  Pour blue cheese dressing over wedges and sprinkle with crispy pancetta, tomatoes, red onion, and crumbled blue cheese. Serve immediately.

Source: Dressing adapted slightly from The Spruce Eats, salad adapted from A Family Feast.

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