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.
Dinners

Recipe—Sweet Potato Burritos

Diva di Cucina

I have always been a lover of sweet potatoes… at Thanksgiving. Besides the typical mashed sweet potatoes I make with candied pecans and then of course the trending sweet potato fries I just don’t really cook with them that often. Not because I don’t love them, but because I just really only know one or two ways to make them. The other night I saw recipe for Mexican stuffed sweet potatoes and I thought to myself, okay interesting. And then the next week I happened to get two perfect sweet potatoes in my organic produce box. Coincidence, I think not. I knew these sweet potatoes were destined to be something different and fabulous. They became the primary filling for sweet potato burritos. And they were wonderful! These sweet potato burritos are flavor packed, healthy, and unlike anything you have ever had before. The sweet potato really takes on a while new identity when mixed with these strong Mexican flavors. Since I am trying to serve one vegetarian meal a week in our house these were perfect but they would also be great with some grilled chicken or even an added scoop of rice. Why not try something totally unique and give these a try.

Note: This makes approximately 8 burritos. I wrapped my extras up in saran wrap minus the avocado and they freeze and reheat great. Perfect for a speedy lunch later down the road!

INGREDIENTS
2 large sweet potatoes
15.25 oz canned corn, drained
1 tbsp butter
1/2 yellow onion, chopped
1 tbsp garlic, minced
1 jalapeño, deseeded and chopped
15.25 oz black beans, drained and rinsed
2 oz cream cheese
1/3 c sour cream
1 tsp salt
1 tsp cumin
1 tsp chili powder
2 tbsp lime juice
1/2 c cilantro, chopped
8 burrito sized tortillas
1–2 c pepper jack, cheese shredded
1 avocado, sliced

STEPS

  • Preheat oven to 350º.
  • Bake the sweet potatoes for 45–60 minutes or until they are fork tender.
  • Remove the sweet potatoes from the oven and allow to cool.
  • While sweet potatoes are cooling place the corn in a large skillet and cook over medium-high heat. Roast the corn for several minutes before stirring. Let it roast for a few more minutes until the corn is brown and roasted on the outside.
  • Add in the butter, onion, garlic, and jalapeño and cook until onions are translucent.
  • Add the black beans to the skillet and allow to continue cooking on lowest heat.
  • Cut the sweet potatoes in half and scoop out the meaty insides into a bowl.
  • Coarsely mash the sweet potatoes with the cream cheese, sour cream, salt, cumin, chili powder, and lime juice. Stir in the cilantro.
  • Heat up your tortillas in the microwave or stovetop.
  • Spread each tortilla with a layer of the sweet potato mash and add a scoopful of the corn mixture to the middle. Sprinkle with shredded cheese and add in the avoado.  Roll up the burrito and continue repeating until all the fillings are gone.
  • As you finish each burrito place them in a baking dish.
  • Bake burritos in the oven for 10 minutes to melt the cheese and brown the tops of the burritos.
  • Remove burritos from the oven and serve.
Salads

Recipe—Pomegranate Pear Salad with Goat Cheese

Diva di Cucina

When people typically think of big fresh salads they think of summer. Salads are perfect year round if you know how to incorporate fresh seasonal produce. Well here is a perfect fall salad recipe. It is bright, colorful, and bursting with flavor. The flavors all complement each other really nicely. The sweetness of the fruit, richness of the goat cheese, nuttiness from the walnuts, and the bite of the basil create a perfect flavor symphony. This may even be making one of my holiday dinner menus this year.

Note: Many grocery stores now sell containers of the pomegranate seeds all cleaned and ready to use. If you don’t want to deal with the hassle of removing the seeds yourself this can be a great time saver.

DRESSING INGREDIENTS
1/4 c pomegranate juice (I use POM)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 garlic clove, minced
1 tsp brown sugar
fresh ground pepper

SALAD INGREDIENTS
6 c (9 oz bag) fresh spinach
2–4 oz goat cheese
1/2 c walnuts or pecans
1–2 pears, cored and sliced
1 pomegranate, seeded
1/4 c fresh basil, chopped

STEPS

  • Whisk together all dressing ingredients.
  • Toss the spinach with the dressing.
  • Crumble the goat cheese over the salad.
  • Top with walnuts, pear slices, pomegranate seeds, and fresh basil.
  • Serve immediately.
Appetizers, Snacks, Sweet Treats

Recipe—Toffee Apple Dip

Diva di Cucina

I love it when I can find festive after school snacks for my little munchkin. While this isn’t the healthiest snack, we sure had fun making it together. We had it “whipped” up in less than 5 minutes and eaten in almost the same amount of time. Just kidding, I demonstrated some self-control and saved a little for my husband to enjoy for dessert that night. This was so good that when we ran out of apples I was just using my fingers to scoop it out. I know, I’m ashamed, but I couldn’t help it! It was really yummy! A better name for this is probably “Apple Crack”. After we finished the dip off we were trying to think about what else would go well with it and we think some graham crackers or Nilla wafers would make great dippers too. Enjoy! (And I know you will!)

Note: This is the perfect amount for 3–5 people but if you want to make it for a group definitely double or triple the recipe.

INGREDIENTS
1 Heath bar
8 oz cream cheese (1 block)
1/3 c brown sugar
1 tbsp sugar
1 tsp vanilla
3–5 apples sliced

STEPS

  • Using a very sharp knife cut the Heath bar up into small bits. Set a tablespoon of the bits aside.
  • In a small mixing bowl beat together the cream cheese, sugars, and vanilla,
  • Stir in the majority of the Heath bits.
  • Transfer to a small serving bowl.
  • Top with reserved Heath bits.
  • Serve with sliced apples.
Appetizers, Sauces

Recipe—Shrimp Taco Cups with Creamy Cilantro Lime Sauce

Diva di Cucina

 

The other night we were going to a friend’s house for a Mexican feast and I was put on appetizer duty. I wanted something besides plain ol’ bean dip that I could make ahead of time and assemble there, something light, refreshing, and elegant with a Mexican flare. These bite size shrimp taco cups were perfect! I must admit the sauce totally makes this dish. It is sooooo good! I think I will be making it in the future as a salad dressing. It would be great with a spicy chicken breast over a bed of greens. It just has so many flavors and each ingredient really shines through. Enjoy!

Note: Since these had to travel I was able to cook the won ton cups and shrimp at home and assemble them at my friend’s house. These are perfect if you are hosting a social gathering since all the prep can be done ahead of time and just quickly assembled once your guests arrive, which means more time for socializing! Perfect for the upcoming holidays.

CREAMY CILANTRO LIME SAUCE INGREDIENTS
1/3 c mayonnaise
1/2 c sour cream
2 tbsp milk
2 oz. canned diced green chilies
2 tbsp lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 c fresh cilantro, chopped

SHRIMP CUP INGREDIENTS
24 small won ton wrappers
2 tbsp olive oil, divided
24 medium shrimp, peeled and deveined
1/2 tsp salt
1 tsp chili powder
1 lime
1 c shredded cabbage

STEPS

  • To make the sauce combine all sauce ingredients except the cilantro in a blender and puree until smooth.
  • Add in cilantro and pulse until combined.
  • Refrigerate sauce until ready to use.
  • Preheat oven to 350º.
  • Lightly brush wonton wrappers with olive oil and arrange in a mini muffin pan making sure to press down flat in the bottoms.
  • Bake for 5–7 minutes or until golden brown and crisp.
  • Toss the shrimp with 1 tbsp of olive oil, salt, and chili powder.
  • Roast shrimp on a baking sheet in the oven for 6–8 minutes or until cooked through.
  • Remove shrimp from oven and squeeze the juice from the lime over the shrimp.
  • To assemble fill each wonton cup with a bit of shredded cabbage, add a spoonful of the sauce, and top with one shrimp.
Dinners, Sandwiches

Recipe—Philly Cheese Steak Sloppy Joes

Diva di Cucina

One of my favorite sandwiches has got to be the Philly cheese steak. While this recipe isn’t for a traditional version of the classic sandwich it is a quick and easy recipe the whole family will love! The provolone cheese sauce totally makes this recipe so don’t skip it. All of the flavors are really mild so it is great for the kiddos. I think next time I may try adding in some sautéed mushrooms just to get one more veggie in there. This is the perfect meal for a night of watching football so I think this will be making my Super Bowl party menu this season. Don’t forget the fries or a big green salad to go with.

INGREDIENTS
1 lb ground beef
1 small yellow onion, chopped
1 green bell pepper, chopped
2 tbsp steak sauce (I like A1)
1 c beef stock
salt and pepper
4 hoagie rolls
1 tbsp butter
1 tbsp flour
1 c milk
1 c provolone cheese, shredded

STEPS

  • Preheat oven to 350º.
  • In a large skillet brown the ground beef and drain off any excess grease.
  • Add the bell peppers and onions and cook until tender, about 3–5 minutes.
  • Add in the steak sauce, broth, salt, and pepper.
  • Bring to a simmer and cook for about 2 minutes. Reduce heat to low.
  • Cut the rolls in half and place in the oven to toast.
  • In a large saucepan melt the butter over medium-high heat.
  • Stir in the flour and cook for about 1 minute.
  • Whisk in milk and bring to a boil. Allow to simmer stirring frequently until it begins to thicken, about 2–3 minutes.
  • Stir in cheese until sauce is smooth and creamy. Remove from heat.
  • Place a scoop of the meat mixture into the toasted rolls and top with the cheese sauce.
Dinners, Side Dishes

Recipe—Cheesy Broccoli Gratin

Diva di Cucina

I love my raw veggies, I really truly do but sometimes it can be tough to get my little guy to eat enough of them. What better way to get kids to eat their broccoli than covering it in cheese, ooey gooey bubbling cheese? This is a totally decadent way to enjoy the little green trees. The sauce just melts into the broccoli florets and the top gets a perfect little crisp to it. While this is written as a broccoli gratin I added in carrots too since I had them on hand and they needed to get used. It goes great with or without them. I love serving this dish with a side of grilled meat. Yum! Talk about a perfect comfort food for this fall and winter.

Note: Leave out the panko and you have an indulgent low-carb side dish.

INGREDIENTS
1 lb fresh broccoli florets
2 carrots, thinly sliced (optional)
1/3 c mayonnaise
1/3 c milk
1 tsp mustard
1/4 tsp garlic powder
salt and pepper
1 1/2 c shredded cheddar or Swiss cheese
2/3 c panko or bread crumbs

STEPS

  • Preheat oven to 350º.
  • Steam broccoli and carrots for a few minutes making sure they still have a little crunch to them.
  • In a large bowl whisk together mayonnaise, milk, mustard, garlic powder, salt, and pepper.
  • Add in the cheese and stir until combined.
  • Gently mix in the cooked broccoli and carrots until they’re evenly coated.
  • Pour the broccoli mix into a 9” x 9” greased baking dish.
  • Sprinkle the panko over the top
  • Bake for 14–18 minutes or until the cheese is melted and bubbly and the panko is a golden brown.
Dinners

Recipe—Stuffed Acorn Squash

Diva di Cucina

Fall is in the air and I am having a blast experimenting with all the different types of seasonal squash I’ve been getting in my produce boxes. I will admit this was my first time cooking an acorn squash. When I was looking at recipes it seemed like most people douse them with sugar and butter and bake them. I was looking for a healthier approach since I’m trying to watch my carbs, I know, I’m boring. I found several stuffed squash recipes so I took bits and pieces from many of them and came up with this. It made for a delicious fall dinner and it’s fun because the squash itself is an edible bowl. The filling is packed with all sorts of veggies and I used extra lean ground turkey making it low cal. Don’t worry I added cheese to help balance that out. For a healthy dinner option this certainly wasn’t short on flavor. Give it a try!

INGREDIENTS
2 acorn squash
1 tbsp olive oil
1 1/2 c chopped mushrooms
1 small yellow onion, chopped
1 tbsp minced garlic
1 lb ground turkey
2 tsp poultry seasoning
2 tsp garlic powder
salt and pepper
2 tsp whole fennel seeds
1 bunch chard, chopped
1/2 c chicken broth
1/2 c panko
1/4 c parmesean

STEPS

  • Preheat oven to 400º.
  • Carefully cut acorn squash in half and using a spoon clean out the seeds and stringy pulp.
  • Season the squash halves with salt and pepper.
  • Place halves on a baking sheet cut side up and cook for 1 hour.
  • When the squash have 30 minutes of cook time remaining start your stuffing. Heat oil in a large skillet or wok over medium-high heat.
  • Add mushrooms, onions, and garlic to the pan and cook until softened.
  • Add the ground turkey and cook for about 10 minutes making sure to break it up into crumbles.
  • Stir in all of your seasonings and add in the chard.
  • Cook stuffing mixture for another 10 minutes.
  • Add in broth and panko and cook at a simmer until all the liquid is absorbed.
  • Remove skillet from heat and allow to sit until squash is done cooking. (Be sure to taste and add additional salt and pepper if needed.)
  • When the squash is done it should be easily pierced with a fork.
  • Remove squash from the oven and spoon your stuffing mixture into each half.
  • Top each with parmesan cheese and place under the broiler for 5 minutes until cheese is a nice golden brown.
Sweet Treats

Recipe—Cherry Cheesecake Bars

Diva di Cucina

My name is Rebecca and I am a cheesecakeaholic. There I said it and boy does it feel good to get it off my chest. I love the stuff. Cherry cheesecake is my kryptonite. I could sit there and eat filling by the spoonful before it even hits the crust. One of the many reasons I LOVE this recipe is that it is quick and effortless to make. There is no need to wait for cooking and cooling for hours like a traditional cheesecake. This takes less than 20 minutes to make and just an hour to cool. It just doesn’t get any easier. The Cool Whip makes it incredibly light and fluffy unlike some of those dense baked cheesecakes. Hope you enjoy this as much as I do! I have a feeling you just wont be able to get enough.

INGREDIENTS
2 1/2 c graham cracker crumbs
½ c sugar
½ c butter (1 stick), melted
8 oz package cream cheese, softened
8 oz tub Cool Whip
3 c powdered sugar
2-21 oz cans cherry pie filling (I like the ones with more fruit)

STEPS

  • Preheat oven to 350º.
  • In a medium sized mixing bowl combine graham crumbs, sugar, and melted butter and stir until well mixed.
  • Pour the crumb mixture into a greased 9” x 13” baking dish.
  • Using the backside of a spatula press the mixture down to pack it into a thin crust.
  • Bake crust in the oven for 15 minutes.
  • Remove crust from oven and allow to cool.
  • While crust is cooling use a hand mixer and beat together the cream cheese, cool whip, and powdered sugar until smooth.
  • Spread the cool whip mixture over the crust.
  • Next, spread the cherry pie filling over the cream cheese base.
  • Refrigerate for at least an hour before serving.
  • Devourer!
Brunch

Recipe—Dutch Apple Pie Muffins

Diva di Cucina

The last couple of weeks I have had some beautiful apples in my produce boxes. Not quite enough to make applesauce or an apple pie though. So I thought, why not try to whip up some apple pie muffins! This recipe calls for brown sugar rather than any white sugar giving them a rich caramel apple flavor. These are not your typical light and fluffy muffins, they are actually dense and really moist, sort of like a pound cake. A perfect treat to enjoy during chilly fall mornings with a big cup of joe. Not that we have had any mornings like that this season in California though. My Halloween decorations are up and I don’t think we have had a day under 90º. This girl is ready to break out her scarves and boots! Nonetheless, I will continue pretending like it’s fall weather when cooking in my kitchen. This weekend I am headed up to Apple Hill for our annual family pumpkin picking trip where I will be sure to get a big bag of apples. My next mission, crock-pot applesauce!

Note: This recipe makes one dozen delicious muffins.

TOPPING INGREDIENTS
1/2 c brown sugar
7 tbsp flour
1/4 c butter, softened
1 tsp cinnamon

MUFFIN INGREDIENTS
1 1/2 c brown sugar
2/3 c oil
1 egg
1 tsp vanilla
1 c sour cream
2 1/2 c flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 c diced apples

STEPS

  • Preheat oven to 350º.
  • Grease your muffin pan or line with paper muffin cups.
  • In a small bowl combine all topping ingredients and mix until crumbly. Set aside.
  • In a large bowl mix together sugar, oil, egg, vanilla, and sour cream.
  • In a separate bowl sift together the flour, baking powder, cinnamon, and salt.
  • Slowly stir the flour mixture into the batter until combined.
  • Add the diced apples mixing until evenly distributed.
  • Distribute the batter among the 12 muffin tins. It’s okay if they are fairly full. These do not swell up really big.
  • Generously sprinkle the muffins with the topping.
  • Bake for 30 minutes or until a toothpick comes out clean when inserted in the middle.
  • Allow muffins to cool in pan for 5–8 minutes before removing and then transfer to a cooling rack or cutting board.
Dinners

Recipe—Shrimp and Pesto Pizza

Diva di Cucina

The other day I made some homemade pesto for the first time ever. I really wanted to create an awesome pizza combination to use my pesto on and this is what I came up with, a delicious shrimp and pesto pizza. Yes it is a complete departure from your typical pizza and yet it was ahhh-mazing! It was really light and refreshing. The shrimp were cooked to perfection and went so well with the pesto. I didn’t go too crazy with the toppings. I just wanted to keep it pretty simple and it really allowed all the flavors to come through. We love making homemade pizzas during the week because they are incredibly quick and easy and usually cheaper than ordering one from your local pizza parlor. This may have just been my best homemade pizza to date!

Note: If you don’t have the time to make my homemade pesto recipe, I recommend getting the store bought kind and stirring in a splash of lemon juice. The hint of lemon really sets off the shrimp.

INGREDIENTS
1 tube Pillsbury refrigerated pizza crust
12 large raw shrimp, cleaned and peeled
salt
lemon pepper
1/2 c pesto (see my recipe here for homemade pesto)
2 c mozzarella cheese, shredded
2 thin slices red onion, cut into quarters
1 tomato, chopped
Italian seasoning

STEPS

  • Preheat oven to 400º.
  • Slice your shrimp in half lengthwise. This will help them to cook quicker and will be easier to eat.
  • Season the shrimp with slat and lemon pepper and set aside.
  • Unroll the pizza dough onto a greased cookie sheet.
  • Starting at the center press, the dough out until it is your desired thickness.
  • Spread an even layer of the pesto onto your dough.
  • Top with cheese, onions, shrimp, and tomatoes.
  • Dust your pizza with Italian seasoning.
  • Bake in the oven for 12–14 minutes or until crust is a golden brown.
  • Turn on the broiler for an additional 2 minutes to given the cheese some nice golden brown spots.
  • Allow to cool for a couple of minutes before slicing.