In the Kitchen: Italian Cobb Salad Recipe! (Nut-Free)

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italian cobb salad

Italian Cobb Salad

If you love all of the flavors in a traditional cobb salad, you will adore the flavors in this fun spin. Give this recipe for an Italian Cobb Salad a try and create a salad that is hearty enough to serve as a meal. Whether you want to enjoy one with friends over lunch, or whip one of these up for a cool and crunchy dinner on the last of these warm nights, this Italian Cobb salad is a true treat. Take a look below at how easy it is to make your own!

Italian Cobb Salad

1 Romaine lettuce heart, chopped
1 medium cucumber, chopped
1 medium tomato, sliced
1 egg, hardboiled and sliced
¼ pound (5-6 thick slices) of hard salami, chopped
2 tablespoons of Gorgonzola cheese crumbles
2 tablespoons of cheddar cheese, shredded
Pinch of salt and pepper
Fried cheese cracker to garnish (optional)


Once you have washed and cut the above items as specified, you are basically going to just assemble this salad. You can do this several ways: Some people prefer cobb salads with all of the ingredients separated on top of the lettuce, and others don’t mind if you serve it up pre-mixed. For our variation in the photo, we did a little of both. For the items that we served in hearty slices such as the tomatoes and eggs, we set off to the side. Everything else we layered as followed: lettuce, cucumbers, salami, gorgonzola, shredded cheddar, salt and pepper.

For some extra flavor and flare, you can garnish with a fried cheese cracker (I was able to find these at Walmart near the specialty meats and cheeses) or a breadstick. Serve your salad with a balsamic dressing or other dressing of your choice.

This salad is a real hit in our home as it combines classic salad flavors we love such as tomato and cucumber but adds in quite a few savory Italian flavors with the salami and gorgonzola. Give this simple salad a try and see what your taste buds think!

In The Kitchen: Fettuccine Alfredo with Crab!

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I planned to post this recipe a few nights ago.  Meh, who knows what happened?  I’m like a gnat…or my daughter – easily distracted.  This is a very easy recipe to go along with those Seafood Snackers we can pick up so inexpensively at Walmart.

Fettuccine Alfredo with Crab



1 – 12oz pkg Fettuccine Noodles
1/2 cup Butter or Margarine
1 cup Heavy Cream (or Half & Half)
1 cup Parmesan Cheese, grated
3 tablespoons Parmesan Cheese, shaved
1 lb cooked crab meat (or those fab $0.50 Seafood Snackers sliced on the diagonal for presentation)
Salt & Pepper to taste



Cook fettuccine according to package directions or desired doneness.
While fettuccine cooks, in small saucepan, heat butter and cream until butter melts.
Stir in 1 cup parmesan cheese, salt & pepper.
Continue stirring until cheese melted and well incorporated.
Add crab meat or imitation crab.
Drain noodles & return to pan.
Pour sauce over noodles and stir to coat.
Serve with vegetable of your choice (peas, broccoli, or side salad are perfect) and sprinkle with parmesan cheese shavings.

In the Kitchen: Baked Zucchini Chips!

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Are you swimming in squash?  Tripping over tomatoes?  Me too!  I’ve baked, steamed, filled, and killed my share of them, too.  In all my hits and misses over the last two gardening summers, this has become the most beloved recipe in our house. It’s kid friendly and so easy to make.


Baked Zucchini Chips


1  large zucchini, sliced to 1/4 inch thickness
1 cup Progresso Italian Bread Crumbs (or you could make your own)
4 tbsp Parmesan Cheese
1/2 cup Egg Beaters (or 3 egg whites beaten)
1/2 cup Ragu Robusto Sauce – Roasted Garlic (or make your own)

Preheat oven to 400.  Spray baking sheet with non stick spray or line with aluminum foil and spray with non stick spray.  Pour Egg Beaters into small bowl.  Pour bread crumbs and parmesan cheese into medium bowl and mix well.   Dip the zucchini in egg to cover.  Coat with bread crumbs.  Place on baking sheet.  Bake for 10 minutes, then turn and bake for another 10 minutes until golden brown on both sides.

Microwave Ragu sauce on high in a covered small glass bowl for about 30 seconds until well heated.

Serve zucchini chips on a platter with dipping sauce.  Alternatively, you could place these on a bed of pasta and smother them with sauce and mozzarella cheese for a nice meat-free dinner that’s inexpensive and healthy…if you use low fat or fat free cheese.  That’s my husband’s favorite way to eat them.  🙂