Jan D'Atri

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Marsala wine

Summer Trifle Salad

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We pretty much all love a salad of some sort, but they can get a little boring after a while, especially if you eat them a lot. Enter the idea of the trifle bowl, and a show-stopping main meal salad that is as gorgeous as it is delicious!

Trifles go back to the 16th century. In fact, they were also called Fruit Fools, believed to have originated from the French word “fouler” which means to mash or press. That’s the fun thing about the trifle. The presentation is stunning, and then you just dive in and scoop up soupy, fruity spoonfuls of goodness! Well, why not take the same idea and turn it into a scrumptious salad, which is exactly what I decided to do this week! With this Trifle Salad, you can combine and layer any of your favorite salad fixings in a trifle bowl (or any large clear glass bowl), drizzle with your best Italian dressing and serve it up as a main dish!

The sky’s the limit on what you can add to your Trifle Salad. If you’re looking to make it ahead for a special occasion or picnic, you’ll want to choose ingredients that will hold up and not wilt. Color, texture and flavor are also considerations. If you don’t have a trifle bow, a large, clear bowl makes a great substitute, especially if you place it on top of a cake stand for the ultimate presentation.

For individual servings, mini trifle bowls make every guest or family member feel super special by turning a regular salad into a little work of art!

Watch my How To video for Trifle Salad Here: https://jandatri.com/recipe/Triflesalad/

Caccio e Pepe & Chicken Cacciatore

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In this episode, it’s the hottest trend in Italian cooking–Caccio e Pepe, a comfort food favorite made of pasta, cheese and pepper! You won’t believe what I’m serving it in–a giant hollowed out wheel of Parmesan cheese! Then it’s the ultimate one pot Italian wonder! Find out why Chicken Cacciatore has always been a family favorite.

Trifle Salad

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It’s one of the prettiest ideas for dessert. English Trifle is always a show stopper, with its layers of fresh fruit, pudding and whipped cream. Trifles go back to the 16th century. In fact, they were also called Fruit Fools, believed to have originated from the French word “fouler” which means to mash or press. That’s the fun thing about the trifle. The presentation is gorgeous, and then you just dive in and scoop up soupy, fruity spoonfuls of goodness! Well, I decided to give salad the same eye-popping treatment!
I mean, we pretty much all love a salad of some sort, but they can get a little boring after a while, especially if you eat them a lot.
With this Trifle Salad, you can combine and layer any of your favorite salad fixings in a trifle bowl (or any large clear glass bowl), drizzle with your best Italian dressing and serve it up as a main dish! The sky’s the limit on what you can add to your Trifle Salad. If you’re looking to make it ahead for a special occasion or picnic, you’ll want to choose ingredients that will hold up and not wilt. Color, texture and flavor are also considerations. You can find a trifle bowl at stores like Bed, Bath and Beyond or any kitchen supply store. If you can find the mini trifle bowls, they make perfect individual single serving salad. If you don’t have a trifle bow, a large, clear bowl makes a great substitute, especially if you place it on top of a cake stand for the ultimate presentation.

Here’s how I built my Trifle Salad. (For a large trifle bowl)

Watch my How To video for Trifle Salad Here!

Momma’s Chicken Cacciatore

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How about “Bliss in a Skillet” for Mother’s Day? That’s what my Momma’s Chicken Cacciatore recipe should be named. As a little Italian girl growing up, I just thought that it was one of those dishes that everyone ate at least once a week– just like we did–with polenta or pasta. I also assumed that all Chicken Cacciatore pretty much tasted the same. But many years later, having tasted Chicken Cacciatore in numerous restaurants, I’m going to finally go on the record and say that Momma’s is the best. You’re going to get to try it for yourself and see if you agree. Momma’s Cacciatore is simple, inexpensive, uses only one pan and the flavors are absolutely divine. It’s about as close to a fool-proof dish as you can get with the recipe I’m sharing with you today. Momma’s Chicken Cacciatore was one of the first recipes we included in our first cookbook, Momma & Me & You, and through the years we’ve tweaked it just a bit to make it even better! Here’s what Momma wrote in our cookbook:

“Almost every Italian restaurant has chicken cacciatore on the menu, and there are as many versions of the dish as there are places that serve it. Although it’s a Southern Italian specialty, it has been adopted as a treasure throughout Italy. When I introduced cacciatore on my restaurant menu back in 1957, our customer’s fell in love with the very first delicate bite! It became one of our most popular signature dishes for the celebrity crowd and locals alike.”

I find that good quality, fresh chicken enhances the taste—and that chicken thighs and legs seem to be the most flavorful. (Flavor-filled bones make all the difference!) Pick up a nice bottle of wine, some good sour dough bread and enjoy one of my Momma’s mainstay Italian meals!

Watch my how to video here!