Author: Diva di Cucina

I'm a wife, mom, graphic designer, & blogger. I love my life, especially when in the kitchen or with my boys. I started a cooking blog in November 2011 to share my recipes with family, friends, and anyone else that may be interested.
Side Dishes

Recipe—Utica Greens (Cooked Escarole)

Diva di Cucina

Note: This picture does not do this dish justice! This should actually be called awesome escarole!

I recently received a bundle of escarole in my organic produce delivery and wasn’t quite sure what to do with it. After doing some research I found that on the West Coast it is commonly used in salads but on the East Coast it is more commonly cooked, Utica style. You can make this recipe with lots of other cooked greens as well. Such as radicchio, kale, and chard. This was a really great way to enjoy the cooked greens and get away from just sautéing them. All the great flavors came together nicely and created a really elegant, delicious, and complex side dish. Definitely a crowd pleaser!

INGREDIENTS
1 large head escarole, cleaned and chopped into large pieces
2 tbsp olive oil
1/2 c prosciutto, chopped
1 tsp garlic, minced
1 yellow bell pepper, deseeded and chopped
1/2 c chicken broth
1/2 tsp crushed red pepper
salt to taste
1/2 c breadcrumbs
1/4 c parmesan, grated

STEPS

  • Bring a large pot of water to boil.
  • Add the escarole and cook for 5–6 minutes until wilted.
  • While the escarole is cooking heat the olive oil in a sauté pan over medium-high.
  • Add the prosciutto and garlic and cook for 2–3 minutes making sure not to burn the garlic.
  • Add the bell peppers and cook for an additional 2 minutes.
  • Drain the escarole when it is done and add it to the sauté pan along with the chicken broth, red peppers, and salt.
  • Gradually stir in the majority of the breadcrumbs and cheese reserving a little bit to sprinkle on top.
  • Transfer the cooked escarole mixture to a small casserole dish and sprinkle with the remaining breadcrumbs and cheese.
  • Finish off under the broiler for 4–5 minutes.
Soups

Recipe—Crock-Pot Loaded Baked Potato Soup

Diva di Cucina

It’s been a chilly couple of weeks where I live and I just can’t seem to warm up. One of the only things that really seem to take the bite off is a big bowl of hearty soup. Well this loaded baked potato soup truly is comfort in a bowl and hits the spot on these cold winter days. This is one of those recipes that people of all ages will love. It’s creamy and cheesy just the way baked potato soup should be. It is amazing the amount of flavor you get from a few simple ingredients. Since this does require a little prep before it goes in the crock-pot it may not be the best thing to try and do on a workday. However, it is the perfect crock-pot meal to whip up on the weekend. Perfect for a cozy Sunday lunch or dinner while watching some football. Hope you love this favorite soup of mine as much as I do!

Note: You can certainly use fresh potatoes for this soup. I just use a bag of the frozen ones to save a few extra minutes, after all, that’s the whole reason I use my crock-pot. If you want to use fresh potatoes I recommend using 5–6 cups of russet potatoes peeled and cut into 1/2″ pieces.

INGREDIENTS
8 slices bacon, chopped
1 onion, chopped
1 tbsp garlic, minced
1 1/2 tsp fresh thyme, minced (or 1/2 teaspoon dried)
2 tbsp flour
salt and pepper
4 c chicken broth, divided
32 oz bag of frozen diced potatoes (I use Ora Ida Hash Browns, not the shredded ones but the little cubes.)
3 c cheddar cheese, shredded and divided
2/3 c heavy cream
2/3 c sour cream
4 tbsp chives, minced

STEPS

  • In a large skillet cook the bacon over medium high heat until crispy.
  • Transfer the bacon to a paper towel lined plate and place in the fridge until ready to serve the soup.
  • Pour out most of the bacon drippings leaving about 2 tbsp in the skillet.
  • Add the onion to the skillet and cook over medium-high heat until soft and lightly browned.
  • Add the garlic and thyme to the skillet and cook for another 2 minutes.
  • Stir in the flour, salt, and pepper and cook for a minute stirring constantly.
  • Whisk in 1 cup of the chicken broth.
  • Cook until the mixture starts to thicken and then pour into your crock-pot.
  • Add the remaining 3 cups of broth, potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper to the crock-pot.
  • Cover and cook for 5–6 hours on low heat.
  • Using a hand masher, mash the potatoes in the crock-pot leaving some chunks in there.
  • Stir in the heavy cream, sour cream, and 2 cups of the shredded cheddar cheese.
  • Cook soup for another 20–30 minutes.
  • Right before serving heat the plate of cooked bacon in the microwave for 30 seconds.
  • Ladle the soup into bowl and top with remaining cheddar, bacon pieces, and chives.
Salads

Recipe—Beet and Goat Cheese Salad

Diva di Cucina

A couple of weeks ago I got the first beets of the season in a my produce box and I knew right away that I had to put them to use making one of the most rich and elegant green salads I know of. This beet and goat cheese salad is so simple but is full of flavor. Each ingredient really stands out independently but they all are fabulous complements to one another. This salad is earthy, creamy, tart, and sweet, truly a salad from salad heaven, if there is such a place.

Note: This salad calls for roasted beets. You can get them in a can at your local market or you can get some fresh ones in the store and roast them yourself. I like roasting mine at home in the oven. (See here for how to roast your own beets!)

INGREDIENTS
1/4 c olive oil
1/4 c balsamic vinegar
1/4 tsp garlic, minced
1 tsp sugar
3 c arugula
3 roasted beets, sliced (See here for how to roast your own beets!)
4 oz goat cheese
1/2 c candied walnuts

STEPS

  • In a small bowl whisk together the olive oil, balsamic vinegar, garlic, and sugar. Refrigerate until ready to use.
  • Place the arugula in a salad bowl or on individual salad plates.
  • Top the arugula with the roasted beets.
  • Drizzle the salad with the dressing and top with goat cheese and walnuts.
Brunch

Recipe—Sausage Gravy

Diva di Cucina

I was never really a huge fan of biscuits and gravy, until I had this recipe. Oh my goodness! Now I am hooked! I am a huge fan of breakfast and this is the perfect side to serve up with some scrambled eggs and potatoes. It is the ultimate in breakfast comfort food (especially after a night of drinking). I actually really like this gravy with Pillsbury biscuits, they are cheap, quick, and convenient. Sausage gravy and biscuits are perfect for a cold winter day and best of all it is super easy to make.

INGREDIENTS
1 lb roll breakfast sausage (not link or patty)
2 tbsp flour
2 c milk
salt and pepper

STEPS

  • In a medium skillet brown the sausage over medium high heat.
  • Remove the sausage when done and set aside.
  • Leaving the drippings in the pan, stir in the flour.
  • Cook over medium heat for 1–2 minutes.
  • Pour in the milk and whisk to combine.
  • Cook over medium or medium-high heat until thickened.
  • Season with salt and pepper.
  • Serve over warm biscuits.
Kitchen Tips

Kitchen Tip—How to Roast Beets

Diva di Cucina

Beets are such a wonderful winter veggie but do you know what to do with them? I love mine roasted in salads. Beets are low in calories, are a good source of fiber, and contain a variety of vitamins and nutrients that can help prevent heart disease and certain types of cancer. I just love the vibrant color of beets. They are a beautiful addition to any dish and bring a unique flavor unlike any other veggie. Here are some step-by-step instructions on how to roast your very own beets.

Note: Roasting beets whole works great for beets the size of a tangerine or smaller but if you have large beets I recommend cutting them into quarters after peeling them. They will cook much faster that way.

INGREDIENTS
raw beets
olive oil
salt and pepper

STEPS

  • Preheat the oven to 400º.
  • Cut the stalks and the roots from the top and bottom of the beets.
  • Using a vegetable brush scrub the beets making sure to get off all the soil.
  • Peel the skin off the raw beets using a vegetable peeler.
  • Place the peeled beets in a bowl and drizzle with olive oil and season with salt and pepper. Toss to coat
  • Line a small baking dish with foil and place the beets in it.
  • Using a second sheet of foil “tent” the beets.
  • Place the baking dish in the oven and roast the beets for 35–45 minutes or until they are fork tender.
  • Beets can be eaten right away or you can place them in an airtight container once they cool and kept in the refrigerator. I slice mine right before serving so they don’t dry out.

Dinners

Recipe—Garlic Shrimp and White Beans

Diva di Cucina

A couple of weeks back I had the opportunity to be a guest blogger over at Rantings of an Amateur Chef. I shared this simple recipe for Garlic Shrimp and White Beans. In case you missed it here it is. 

I absolutely love it when I can find a recipe that is not only fabulous but also incredibly quick and easy. Being a working mom those are mandatory criteria for a recipe to make it into our weeknight dinner rotation. This recipe for garlic shrimp and white beans is very simple and yet super flavorful and it only uses one pot making clean up a breeze. Score! I just put the pan right on the kitchen table and let everyone serve it up family style. This rustic recipe goes great with some crusty bread to sop up all the rich tomato sauce and a green salad to balance out the meal. Yum!

Note: If you don’t have a large ovenproof skillet just complete the first 9 steps in a regular skillet and transfer the bean and tomato mixture to an oven safe baking dish and then top with shrimp and finish off under the broiler.

INGREDIENTS
6 tbsp olive oil, divided
4 tsp garlic, minced and divided
1 tsp chili powder
1/4 tsp crushed red pepper (more if you like is spicy)
1 bay leaf
15 oz can petite-diced tomatoes, drained
salt and pepper
2 tbsp tomato paste
2-15 oz cans white cannellini beans, rinsed and drained
1 c chicken broth
1 lb large shrimp, peeled and deveined
1 tsp paprika
2–3 tbsp flat leaf parsley, chopped

STEPS

  • Preheat broiler.
  • Heat 2 teaspoons olive oil in a large ovenproof skillet over medium-high heat.
  • Add 2 teaspoons of the garlic, chili powder, crushed red pepper, and bay leaf.
  • Cook stirring constantly for 1–2 minutes making sure not to burn the garlic.
  • Add the tomatoes and season with salt and pepper.
  • Using the backside of the spoon smash up any large chunks of tomatoes and cook until broken down, about 5 minutes.
  • Add the tomato paste and cook stirring constantly until the tomato mixture is a deep red and begins to caramelize, about 5 minutes.
  • Stir in the beans and broth and bring to a steady simmer.
  • Cook down until the liquid has reduced and thickened.
  • In a large bowl combine the shrimp, 2 tablespoons of olive oil, remaining 2 teaspoons of garlic, paprika, and salt and pepper tossing to coat.
  • Lay the shrimp over the beans making sure they do not overlap.
  • Place the entire oven safe skillet in the oven under the broiler.
  • Broil until the shrimp are cooked through, about 4–5 minutes.
  • Carefully remove skillet from broiler.
  • Drizzle with dish with the remaining 2 tbsp of olive oil and garnish with the chopped parsley.
  • Enjoy!
Appetizers, Brunch, Side Dishes

Recipe—Crab Stuffed Mushrooms

Diva di Cucina


Are you looking for a classy appetizer to serve at your New Year’s Eve party tomorrow or any other night of the year? Search no further! These crab stuffed baby portobello mushrooms are easy, can be made ahead of time, are really elegant, and of course delicious. These will be a hit with all your guests. The crab filling is creamy with a nice little kick to it thanks to the Tabasco and the breadcrumbs give them the perfect little crunch. If you are serving a steak for a main course these can also be the perfect complementary side dish. Either way enjoy this fabulous recipe as you ring in 2013! Happy New Year everyone!

Note: You can completely make and assemble the stuffed mushrooms a half day in advance and store in the fridge until ready to bake.

INGREDIENTS
1/4 c olive oil
1 tbsp butter
1 tbsp garlic, minced
1 tbsp shallot, chopped
10–12 baby portobello mushrooms, washed and destemmed
salt and pepper
3 tbsp red bell pepper, chopped
8 oz lump crabmeat
1 tsp hot sauce (I like Tabasco)
1 1/2 tsp Worcestershire sauce
2 tbsp mayonnaise
2 tbsp Dijon mustard
2 tsp old bay seasoning
1/2 c breadcrumbs

STEPS

  • Preheat oven to 350º.
  • In a medium sauté pan heat the olive oil and butter over medium-high heat.
  • Add the garlic and shallot and sauté for 2 minutes.
  • Add the mushroom caps and season with salt and pepper.
  • Sauté the mushroom caps for 2 minutes.
  • Remove the mushroom caps from the skillet and place them upside down on a baking sheet lined with parchment paper.
  • Add the chopped bell pepper to the skillet and sauté for 1 minute.
  • In a medium bowl mix together the crabmeat, hot sauce, Worcestershire sauce, mayonnaise, mustard, old bay seasoning, and a dash of salt and pepper.
  • Stir in the sautéed veggies and mix well.
  • Stuff each mushroom cap with the crab mixture and top with breadcrumbs.
  • Bake for 12–14 minutes or until the breadcrumbs start to brown.
  • Allow mushrooms to cool for a couple of minutes before serving.
Side Dishes, Soups

Recipe—Chili (The Classic Kind)

Diva di Cucina

It’s finally cooling off here in California and that means I am cooking up lots of soups and one of my favorite winter comfort foods, chili, the classic kind. This is the good stuff, heavy on meat and beans, light on veggies. That’s how I like my chili. What better way to warm up at the end of a cold day then a big bowl of chili? This recipe really is perfect, it’s not too spicy, not too mild, it’s just right. Something Goldilocks would love, probably Momma, Daddy, and baby bear too. This recipe does take a couple of hours to cook but that’s what makes it so good. All those flavors get cooked into the meat giving you a really hearty and flavorful chili you are sure to enjoy.

Note: If you are someone that likes chili with a little more kick, just add in a couple dashes of cayenne pepper.

INGREDIENTS
2 lbs ground beef
2 medium yellow onions, chopped
4 cloves of garlic, minced
1/3 c chili powder
2 tbsp flour
1 tbsp oregano
1 tsp cumin
1 tbsp sugar
1 tsp salt
1/2 tsp black pepper
2 (14.5 oz) cans diced tomatoes
2 (15 oz) cans red kidney beans, drained and rinsed
15 oz can tomato sauce
1–2 c beef broth

GARNISHES
shredded cheddar
sour cream
green onions, chopped
fritos
diced avocadoes

STEPS

  • In a large pot cook the beef, onions, and garlic over medium-high heat until no longer pink.
  • Drain off most of the fat leaving about 2 tbsp in the bottom.
  • Stir into the pot the chili powder, flour, oregano, cumin, sugar, and salt.
  • Reduce heat to low, cover, and cook for 30 minutes stirring every 10 minutes.
  • Add the tomatoes, beans, sauce, and 1 cup of the broth to the pot.
  • Cook for an additional 45–60 minutes stirring occasionally.
  • Add more broth if you want a soupier chili.
  • Ladle the chili into a bowl and have fun garnishing it with your favorite toppings.
Sandwiches

Recipe—Hot Ham & Swiss Sammies

Diva di Cucina

I think I have mentioned before that ham and mayo on a croissant was my favorite sandwich as a kid. And by favorite I mean that was one of the only sandwiches I would eat. I have grown up haven’t I? Well this is my favorite childhood sandwich on steroids, and it is AWESOME! I know you may look at the poppy seed sauce and wonder what that’s all about. Well the sauce bakes to the top of the croissant making an ordinary croissant extraordinary. It does not leave the croissants soggy. It actually gives them a nice caramelization and lots of added flavor. Since these make a good size batch and they can be assembled ahead of time they are perfect for a luncheon or shower. These may be my ultimate in comfort food sandwiches this winter, just throw in a bowl of soup and call it dinner.

Note: These can be assembled and kept in the fridge up to 24 hours before baking. How handy is that?!?

SANDWICH INGREDIENTS
9 medium sized croissants cut in half
1 lb thin sliced deli ham
9 square slices of Swiss, cut in half horizontally
mayonnaise

POPPY SEED SAUCE INGREDIENTS
1 1/2 tsp poppy seeds
2 tsp yellow mustard
4 tbsp butter, melted
2 tsp yellow onion, finely minced
1/4 tsp Worcestershire sauce

STEPS

  • Preheat oven to 350º.
  • Spread each half of the croissant with a thin layer of mayonnaise.
  • Place a piece of Swiss on the bottom half of the croissant.
  • Evenly distribute the ham among the nine sandwiches.
  • Top the ham with a second piece of Swiss cheese and then the croissant top.
  • Place the finished sandwiches edge to edge in a large baking dish or on a cookie sheet. It’s okay if they are snug.
  • In a small bowl whisk together all the poppy seed sauce ingredients.
  • Spoon the sauce over the top of each sandwich and allow the sandwiches to sit for at least 10 minutes.
  • Cover the baking dish with foil and bake for 15–18 minutes or until the cheese is melted.
  • Remove the foil and allow the sandwiches to cook uncovered for an additional 5 minutes.
  • Serve warm and enjoy!
Sweet Treats

Recipe—Homemade Marshmallows

Diva di Cucina

divadicucina_marshmallows

I was trying to come up with a cute idea for a Christmas gift for my son’s teachers and came up with the idea of making hot cocoa gift baskets. You know, a mug, some hot cocoa, some homemade cookies, and marshmallows. Well I am never the person to take the easy way out by just buying an actual bag of jet puffed marshmallows at the store, I wanted these gift baskets to be special, made from the heart. So I decided to attempt to make my very own marshmallows. Gourmet marshmallows seem to be all the rage this season but unfortunately they can cost a fortune. With this recipe you can make your own at home. They are a little bit of work, and one might by intimidated, but they are actually easy. I think the hardest part was waiting for them to set! These homemade marshmallows put store bought marshmallows to shame and are so totally worth making on your own. If making your own marshmallows isn’t on your bucket list it should be. Give these a shot. They will take your hot cocoa on a cold winter night over the top!

divadicucina_hotcocoa

Note: The original recipe I followed called for using a stand up mixer but I used a hand mixer. You can use either. The marshmallows can be very sticky and difficult to handle so the trick to cutting them is to constantly coat them in powdered sugar after every slice of the knife.

INGREDIENTS
3 c sugar
1 1/4 c light corn syrup
water
4 envelopes Knox unflavored gelatin
1/2 tsp salt
1 tbsp vanilla extract
1 c powdered sugar

STEPS

  • Combine sugar, corn syrup, and 3/4 cup water in a large saucepan and bring to a boil over medium-high heat.
  • While sugar water is heating up add 3/4 cup water to a large mixing bowl and sprinkle the 4 packs of gelatin over the top. Set aside.
  • Bring the sugar water mixture to a rolling boil and boil for 5 minutes or until a candy thermometer reads 235º.
  • Carefully pour the hot sugar water into your mixing bowl with the water and gelatin and mix on low.
  • Add the salt and increase mixer speed to high.
  • Beat the sugar mixture on high for 5 minutes and than add vanilla.
  • Continue beating the mixture for another 5 minutes.
  • When you are done, pour the marshmallow cream into a greased 9” x 13” pan.
  • Smooth the top and gently tap to release air.
  • Leave the dish on the counter for at least 10 hours.
  • After the waiting is up sprinkle the entire top of your marshmallows with powdered sugar making sure it’s coated and place a cutting board over the top of your dish.
  • While holding the cutting board and dish together carefully flip the dish and cutting board upside down simultaneously releasing the marshmallows onto the cutting board. (Your set marshmallows will now be upside down on the cutting board.)
  • Lift the baking dish and sprinkle all of the exposed marshmallow with powdered sugar making sure there are no exposed areas.
  • Using a large sharp knife cut into 1” strips and coat each exposed side with powdered sugar.
  • Cut those strips into 1” cubes making sure you coat each cut side with powdered sugar.
  • Once done, sprinkle all of the marshmallows with the remaining powdered sugar making sure there are no exposed sticky areas.
  • Enjoy in a big mug of hot cocoa!