Virginia's Kitchen

Ever notice the ridiculously long lines at Olive Garden? I have always wondered what people are willing to wait an hour for there. It most certainly is not any of the entrees; it must be the salad and breadsticks.

This would probably be an important time to share that my grandmother is half-Italian (Sicilian to be exact) and she makes the most divine spaghetti...from scratch. It was her father's recipe. He came here from Sicily with his family, who ran a fruit stand in New Orleans. His mother never learned to speak English.

Anyways, he would make spaghetti and other Italian specialties for Sunday lunch when my grandmother was growing up. His spaghetti, according my grandmother, was filled with sausage and ground beef. She now omits the sausage...people eat lighter now than they used to. The original dish sounds like a heart attack served up a on plate. My grandmother, who we call Honey, takes the whole day to slow cook the sauce on the stovetop.

So, as you can imagine, I am spoiled when it comes to Italian food. When I go to Olive Garden, it is for the salad and breadsticks (or most likely someone else wanted to go). This recipe is one of those copycat recipes that makes the email rounds every so often, but it is super easy, and not a bad substitute.

Olive Garden House Salad
Makes 16 1/2 ounce servings

8 ounces Paul Newman's Olive Oil and Vinegar Dressing
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar

Put all ingredients in a jar or bottle with a tight-fitting lid. Refrigerate before using.

Serving suggestion: Any type of lettuce with your choice of tomatoes, salad peppers, olives, shredded parmesan cheese, and red onion.

WW points: 2 points per 1/2 ounce serving

I picked this as my first recipe because it was one of the first things that I can remember preparing in my mom's kitchen. My Aunt Joan has brought this cheeseball to almost every family function that I can remember. In my family (and in most, I imagine), all the women gather in the kitchen to put the finishing touches on what was brought in various pyrex dishes and warming food carriers while the men watch whatever ballgame is on in the den and the kids run around. The kitchen table is always loaded with snacks that everyone nibbles on before the main event. Joan's cheeseball always has it's place on the table, along with the Chex Mix (doctored with plenty of mixed nuts by my grandmother), cookies, Rice Krispy treats, and the infamous cream cheese/hot pepper jelly appetizer that we Southerners love.

This is a large cheeseball - it should serve twelve people easily. It is very simple to half (the picture is of half a recipe). Leftovers are wonderful as a snack!

Joan's Cheese Ball
Serves 12 (at least)

2 (8 ounce) packages of cream cheese, softened
1/3 cup grated Parmesan cheese
1/2 cup mayo
10 crisply cooked bacon strips, crumbled
1/4 cup cup green onion slices

Combine cream cheese and mayo, mixing until well blended. Add remaining ingredients; mix well. Shape into one large ball or two smaller balls. This is best served with the Big Wheat Thins. :)

**I use low-fat cream cheese (never fat free, eww) and fat free or lowfat mayo. With these substitutions (based on 12 generous servings), I calculate 4 points.

This blog is dedicated entirely to food. I'm from the South...food is involved in everything. When someone dies or is in the hospital, the first thing we do is take them food. Social events revolve around food. There are festivals dedicated to it - Sweet Potato festival in Vardaman or the Watermelon Festival in Water Valley, just to name a few.

I love to cook. I never cooked regularly until recently, and before that, I used every excuse in the book - I was too busy studying for the CPA exam or I didn't the right equipment. Now I find myself looking forward to coming home and prepare something healthy (or not). There are many benefits to cooking: it's healthier and cheaper than eating out PLUS it's fun!

Most of the dishes that I prepare are fairly healthy. I have followed and continue to follow the Weight Watchers flex plan, so when appropriate, I will post the point values for meals.

I plan to post recipes, review cookbooks and cooking-themed websites, and discuss tradtions/customs related to food in the South!

I will post recipes (complete with photos, of course) that have all been made. I will also discuss background and techniques behind particular dishes. Recipes will be in the following categories to organize the site:

Appetizers
Salads
Soups
Entrees: Beef/Pork
Entrees: Chicken
Entrees: Seafood
Sides
Sandwiches
Desserts

Be sure to check out the sites and the other blogs on the sidebar. I have found some great recipes and inspiratons from these. If you have favorite websites, recipes, or cookbooks, please feel free to tell me. I would love suggestions for new websites and sources of inspiration.

Happy cooking!