Antipasto Not-So-Salad

No-bullshit intro: my mother-in-law made something similar to this years ago, and my whole family loved it so much. This has just been adapted a little bit, but it’s a really flexible recipe that you can add what you like to. Here’s our favorite version. Enjoy! 

What You’ll Need: 

  • 2-12-oz boxes tri-color rotini 
  • 2-19-oz. bags cheese tortellini, frozen
  • 24 oz. bite-sided tomatoes, (half red, half yellow if you can shake it)
  • 1 ounce fresh basil
  • 1/2 pound white cheddar, cubed
  • 1 pound hard salami, thinly sliced
  • 2- 6-ounce bags pepperoni 
  • 16 oz. mozzerella cheese
  • 1- 6-ounce tub shredded parmesan cheese
  • 2- 9 1/2 ounce jars green Spanish olives
  • 2- 6-ounce cans black olives
  • 2 bottles Newman’s Own Family Recipe Italian Dressing 
  • 2-12 ounce jars marinated artichoke hearts 
  • 1/4 red onion, thinly sliced
  • Olive oil 
  • Salt & pepper up in heeeere

Throw It Together: 

  • Boil the rotini according to package directions, and salt the shit out of it, because you won’t get a chance to flavor your pasta later
  • Drain pasta, set aside in a HUGE bowl and drizzle with a tiny bit of EVOO so it doesn’t stick. 
  • Boil the tortellini according to package directions, salt, drain, and throw in the same bowl as the rotini. Toss it all together. This is the base of the whole salad. The rest is just adding ingredients that you like! Omit anything you don’t like, and add what you do! 
  • I chopped the pepperoni in half, cut the salami into small triangles, halved the tomatoes, quartered the artichoke hearts, left the olives whole, thinly sliced the onion, cubed the cheese, and chiffonaded the basil. Add pepper to taste.
  • Pro-Tips: If you’re making this the day ahead, don’t put the cheese in yet. Toss the cheese in a few minutes before you intend to eat it, unless wet cheese doesn’t freak you out. WET CHEESE FREAKS ME OUT. Also, easy on the red onion, and don’t add this until last minute either. It will ALL taste like onion if you add it too soon. 
  • That’s it! Super easy and really delicious. Enjoy! 

Holidays Don’t Have to Suck

You heard the good news, right? Lola is going to be up and running for 2019 and I’m soooooo excited! But before we get the confetti cannons going, I wanted to share a little checklist I made for those of you that have complicated holiday situations like Marc and I do. It’s FREE, and it gives you permission to take care of yourself, so download if you need a little bit of holiday self-care inspo.

DOWNLOAD LOLA’S HOLIDAY CHECKLIST HERE!

Happy Holidays, my friends! Share with your friends who need a little love.

LOVE, LOLA (1)

Weeknight Shrimp & Grits

My commitment to you as a no-bullshit writer is going to be that I will never write my whole life story before a recipe. Have you ever perused recipes online and you had to scroll and scroll and scroll and scroll and SHIT I don’t even feel like making monkey bread anymore. So – weeknight shrimp & grits. Here it is. Don’t f*ck it up. 

What You’ll Need:

You can be as snobby or as laid-back as you want to be on your ingredients. All my stuff came from good ol’ H-E-B, and you can bet your butt it was no-hassle. 

  • 2 Lbs shrimp (I used frozen Texas gulf shrimp, and I started to devein them, but…you know. I called my mom and she said it was fine, so I threw the rest in a bowl, tiny shrimp poops and all.) 
  • 1/2 stick of butter 
  • 2 Tbsp. freshly-squeezed lemon juice 
  • 2 Tbsp. Worcestershire 
  • Spice Mix for Shrimp: 1 Tsp. Tony Chachere’s Cajun seasoning + 1 Tsp. Old Bay seasoning + 1 Tsp. ground black pepper
  • 3 cloves garlic, finely minced 
  • 5 Cups whole milk
  • 1 Cup quick-cooking grits (not instant) 
  • 2 Cups shredded cheese (I used mild cheddar) 
  • 1 bar cream cheese, full fat (duh) 
  • Chives or parsley to garnish if you wanna be fancy

Throw It Together:

  • After shelling, place shrimp in a single layer on a cookie sheet. 
  • Combine butter, lemon juice, worcestershire, spice mix, and garlic cloves in a small measuring cup, then pour over the shrimp. Toss to coat. 
  • Bake at 325 degrees for 15 minutes, but don’t be a scaredy-cat like I am and wait too long to take them out; otherwise, they’ll be tough. I’d check them at 10 minutes. 
  • While the shrimp are baking, bring milk to a boil in a saucepan big enough for what will end up being a shit-ton of grits. Whisk in the grits to the milk, then reduce heat to medium-low and cook for 5 minutes, or until you think it’s thick enough. 
  • Dump in that glorious block of cream cheese, and the two cups of shredded cheese. This whole saucepan will end up getting thicker by the minute, so whisk whisk whisk until the shrimp are ready. 
  • Plate it, y’all: little scoop of grits, little scoop of shrimp, little bit of sauce drizzled over, then chives. 

There you have it. Weeknight shrimp & grits. Pro Tip: You’re going to want to put a whole bunch on your plate, but don’t. This is richer than you think. A little goes a long way. Enjoy, friends! Let me know how it went or if you perfected this recipe with a secret!