Brunch

Recipe—Almond Poppy Seed Bread

Diva di Cucina

There are several occasions throughout the year when I am scrambling to put together a brunch menu, Easter, Christmas, etc. One staple item I always have is some sort of breakfast loaf. I love making breakfast loaves because I can have them done the day before, giving me one less thing to worry about the morning I am entertaining. This glazed almond poppy seed loaf is a classic recipe. It is super simple (you literally throw all the ingredients in a bowl and mix) and goes with everything from a simple cup of joe, to a full brunch spread.

Note: This batter works great for almond poppy seed muffins too. Just follow the directions as written but use greased muffin pans instead of bread pans and bake for 18–23 minutes.

BREAD INGREDIENTS
3 c flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/4 c cooking oil
2 1/4 c sugar
1 1/2 c milk
2 tbsp poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla

GLAZE INGREDIENTS
1/4 c butter, melted
1/2 tsp almond extract
1/2 tsp vanilla
1 tbsp water
1 1/2–2 c powdered sugar
1/2 c sliced almonds (optional)

STEPS

  • Preheat oven to 350º.
  • Mix all of the bread ingredients together.
  • Pour the batter into greased 2 loaf pans.
  • Bake for 50–60 minutes or until a toothpick when inserted comes out almost clean. (I like my bread moist so I pull it out when the toothpick still has a little bit of crumbly residue on it. A totally clean toothpick will mean a dryer loaf.)
  • After removing the loaves from the oven, place the sliced almonds on a baking sheet and roast them for 3 minutes or until they just start to turn a golden color.
  • Allow loaves to sit for 15 minutes after removing from the oven.
  • Gently remove loaves from pans and place on a cutting board or cooling rack to cool.
  • Once the bread has completely cooled, combine the melted butter, almond extract, vanilla, water, and powdered sugar in a bowl and whisk until smooth. (Start with 1 1/2 cups of powdered sugar and add more as needed to get desired consistency. I like mine slightly runny so it drips down the sides when drizzling over the bread.)
  • Drizzle the frosting over the bread and then immediately sprinkle with the roasted sliced almonds.
Uncategorized

Happy National Grilled Cheese Day!

Diva di Cucina

There is something truly wonderful about a perfectly toasted grilled cheese sandwich. Eating a grilled cheese takes me back to my childhood days. I have always been a lover of the ooey gooey cheesy sandwich. There is something absolutely perfect about the simplicity of cheese toasted between a couple of slices of buttered bread.

Today is a day to celebrate the all American sandwich enjoyed by people of all ages. Toasted bread with cheese has been around for ages. The classic version we know in the U.S. originated in the 1920s when sliced bread and American cheese was cheap and easily available. It was one of the more popular meals during the Great Depression for this very reason. Until the 1960s it was served as an open faced sandwich, a single slice of bread with cheese melted on top.

Grilled cheese sandwiches have come a long way with gourmet versions growing in popularity over the last several years. You can use a variety of meats, cheeses, and vegetables to make the ordinary grilled cheese, extraordinary.

Here are a couple of grownup versions of the American classic for you to try:

Jalapeno Popper Grilled Cheese

Fancy Man Grilled Cheese

Whether you prefer a classic or a modern day version, today is still a day about grilled cheese. Wonderful, fabulous, grilled cheese.

Dinners

Recipe—Crock-Pot Ranch Pork Chops

Diva di Cucina

I don’t care if you are retired, a stay at home mom, a working individual, or even unemployed; everyone needs a quick, cheap, and easy dinner from time to time. When I find myself in this situation I go to my favorite kitchen appliance, my crock-pot. My crock-pot is freaking amazing. I toss in a couple simple ingredients before I go to work, I come home, and dinner is done. You rock my socks crock-pot! These pork chops come out super tender (practically falling apart) and the sauce is creamy and flavorful. If you are wondering what to serve them with I recommend some mashed potatoes or even white rice. Unfortunately the crock-pot isn’t much a multitasker so with this recipe you are on your own when it comes to side dishes.

Note: I make the sauce the night before and just keep it in the fridge. Then I have one less thing to do when I’m rushing around in the morning.

INGREDIENTS
4 thick cut boneless pork chops
fresh ground pepper
10.75 oz can cream of chicken soup
1 oz envelope dry ranch dressing mix
2 tsp garlic, minced
1/2 c water or chicken broth

STEPS

  • Season the pork chops with fresh ground pepper.
  • Place the pork chops in the bottom of a greased crock-pot.
  • In a medium mixing bowl whisk together the soup, ranch mix, garlic, and water.
  • Pour the sauce mixture over the top of the pork chops.
  • Cook on high for 4–5 hours or low for 6–7.
  • Transfer the pork chops to a serving dish or plate and using a whisk, stir the sauce in the crock-pot.
  • Ladle a small amount of the sauce over each pork chop.
Side Dishes

Recipe—Baked Sweet Potatoes

Diva di Cucina

I know many people think that sweet potatoes are a fall dish but why should we limit ourselves to only eating the sweet root vegetable during the cooler months? I am still getting sweet potatoes almost every other week in my produce box and have had fun getting creative with them. The other day at the grocery store I saw some turkey breast tenderloins on sale and I decided to cook a mock Thanksgiving dinner. A Thanksgiving feast once a year is not nearly enough! These potatoes are sweet, tangy, and even had a little hint of spice. They will really get your taste buds going. I’m so glad I made these because they were the perfect side dish for our citrus grilled turkey tenderloins.

Note: I used Hannah sweet potatoes but this recipe works with any type of sweet potato. That is why these are lighter in color than the typical orange sweet potato you may be used to seeing.

INGREDIENTS
4 large sweet potatoes, sliced into 3/4” medallions
1/2 c fresh squeezed orange juice
1/2 tsp orange zest
1/3 c maple syrup
1 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp nutmeg
pinch of cayenne
1/4 tsp salt
1/2 c dried cranberries
3 tbsp butter
2 tbsp brown sugar

STEPS

  • Preheat oven to 400º.
  • Place the sweet potatoes in a large bowl and add the orange juice, zest, syrup, cinnamon, ground ginger, nutmeg, cayenne, salt, and cranberries. Toss to coat evenly.
  • Transfer the sweet potatoes along with all the juices to a baking dish.
  • Slice the butter and place the pats over the top of the sweet potatoes.
  • Sprinkle with the brown sugar.
  • Cover with foil and bake for 20 minutes.
  • After 20 minutes lift the foil and using a baster or a large spoon, pour some of the liquid from the baking dish over the top of the potatoes.
  • Bake for an additional 30 minutes or until the potatoes are tender.
  • Remove the foil and turn on the broiler for 3 minutes to caramelize the top.
Kitchen Tips

Kitchen Tip—How to Roast Peppers

Diva di Cucina

Roasting peppers at home is surprisingly easy. They are great in sandwiches, Mexican dishes, and even pasta. I use roasted bell peppers and jalapeños pretty frequently in cooking. They seem to hold up best since they have a nice thick flesh. If you have an abundance of peppers and you are unable to use them all before they spoil, roasting and freezing them is a great way to preserve them. This is what I did with my crop of jalapeños at the end of the summer. They will last in the freezer for 3–6 months depending on how you store them. I love always having them on hand ready for whatever flavorful dish I’m cooking up next!

INGREDIENTS
any type of pepper, washed and dried

STEPS FOR ROASTING PEPPERS

  • Put your oven’s rack on the highest rung possible and turn on the oven broiler.
  • If roasting small peppers, such as jalapeños, place them on a skewer for easy handling.
  • Place the peppers on a foil lined baking sheet.
  • Broil the peppers for 10–12 minutes or until the skin is blackened.
  • Flip the peppers over and broil for another 10 minutes.
  • Remove the peppers from the oven and skewer and place them in a paper lunch sack. If you do not have a paper lunch sack place them in a small bowl and cover tightly with saran wrap.
  • Allow the peppers to steam in the bag or bowl for 15 minutes. This helps to loosen up the skin for easy removal.
  • Pull the stems out of the peppers and carefully peel off the charred skin.
  • Slice the peppers down one side filleting them open
  • Spread the pepper open and use the backside of the knife to scrape the seeds out.

STEPS FOR FREEZING ROASTED PEPPERS

  • Place your roasted peppers on a wax paper lined baking sheet making sure they don’t touch.
  • Place the baking sheet in the freezer and leave there over night.
  • Once the peppers are completely frozen place them in an airtight baggie or container. By freezing them on a sheet first it keeps them from sticking to each other once in a single container or bag.
Salads, Sandwiches

Recipe—Low-Carb Egg Salad Wraps

Diva di Cucina

I am constantly on the hunt for tasty low carb recipes. This wonderful blog I follow, Low Carb Jabberwockey, is always giving me inspiration for new ways to try classic recipes, but without the carbs. The other day she posted a recipe for an egg salad wrap, basically egg salad on a leaf of romaine with tomatoes and avocados. Genius, I thought! Well it just so happens I had an abundance of hard-boiled eggs after Easter. Imagine that! I decided to take the Jabberwockey’s idea and make it my own. These turned out phenomenal! I think this is a great recipe regardless of if you are watching your carbs. Who needs boring ol’ sliced bread anyways? Not this gal!

INGREDIENTS
6 hard-boiled eggs, chopped
1 celery stalk, diced
1 tbsp green onions or chives, chopped
1/4 tsp salt
1/8 tsp pepper
1/4–1/2 c mayo
2 tsp yellow mustard
4 leaves of romaine lettuce
8 slices of bacon, cooked
1/2 avocado, sliced

STEPS

  • In a medium bowl mix together eggs, celery, green onions, salt, pepper, mayo, and mustard.
  • On each piece of lettuce place 2 strips of bacon.
  • Top the bacon with a spoonful of the egg salad and a couple of the avocado slices.
  • Grab a napkin and enjoy!
Dinners

Recipe—Bacon Cheddar Chicken (Copycat Version of Outback’s Alice Springs Chicken)

Diva di Cucina

I am a bacon and cheese fanatic, which is why I am in LOVE with Outback Steakhouse’s Alice Springs Chicken. If you have never had this dish I speak of, let me tell you all about it. It is a juicy chicken breast cooked in a sweet and tangy honey mustard sauce, then topped with the most delicious things you can think of, sautéed mushrooms, bacon, and cheese, LOTS of cheese! Yummy-messy-goodness that’s what this is! I will admit though, I think mine is slightly better than Outback’s. Shhhhhh… don’t tell. While this dish does require a bit of prep I personally think it is well worth it.

Note: For best results be sure to allow adequate time for marinating the chicken breasts.

INGREDIENTS
1 c Dijon mustard
1 c honey
1/2 c mayonnaise
1 tsp lemon juice
4 boneless, skinless, chicken breasts
1 tbsp olive oil
2 tbsp butter
2 c white mushrooms, sliced
salt and pepper
paprika
8 slices bacon, cooked
1 c Monterey jack, shredded
1 c cheddar, shredded
2 tsp fresh parsley, chopped

STEPS

  • In a medium sized bowl mix together the mustard, honey, mayonnaise, and lemon juice until well combined.
  • Spoon out half of the marinade and place in a small bowl, cover, and chill until later.
  • Add the chicken breast to the large bowl with the marinade and toss to coat.
  • Cover the bowl and place in the fridge for 2–12 hours to marinade.
  • Preheat oven to 375º.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chicken to the skillet and discard the marinade that the chicken was soaking in.
  • Cook the chicken for 5–7 minutes per side or until golden brown.
  • While the chicken is cooking melt the butter in a small skillet over medium-high heat and sauté the mushrooms.
  • Transfer the cooked chicken breasts to a large baking dish and drizzle with some of the reserved honey mustard marinade. (Save the leftover marinade to serve alongside the finished dish.)
  • Season the chicken with salt, pepper, and paprika.
  • Place two pieces of bacon on each chicken breast and top with the sautéed mushrooms.
  • Sprinkle the Monterey jack on each breast and then the cheddar.
  • Bake the dish for 10–12 minutes or until the cheese is thoroughly melted and the chicken cooked through.
  • Remove the dish from the oven and sprinkle the chopped parsley over the melted cheese.
  • Serve each chicken breast with a small side of the honey mustard.

Recipe adapted from Favorite Family Recipes.

Side Dishes

Recipe—Celery Root Puree

Diva di Cucina

First time I ever had celery root puree was over at a friend’s house for an incredible dinner. Ever since then I have been in love with the creamy rich side dish. Celery root puree is a worthy competitor of mashed potatoes and takes a dinner from average to over the top. Don’t be intimidated by celery root, it is just as easy to prepare as mashed potatoes. While it may be gnarly and unattractive out the outside it has a very delicate and light flavor unlike anything else. By boiling the celery root in milk it gives it a silky texture that is just heavenly. This side dish goes a long way since it’s really rich. It goes magnificent with almost any kind of meat but I am especially fond of it with a nice cut of steak. Come on, be adventurous and give celery root a shot!

Note: This celery root puree can be made in advance and then reheated over the stove or in the microwave right before serving.

INGREDIENTS
1 1/2 c milk
1 1/2 c water
2 tsp salt
1 large celery root, peeled and cut into 1” cubes
1 medium russet potato, peeled and cut into 1” cubes
1/2 of a small yellow onion, quartered
3 tbsp butter, cut into 3 pieces
salt
1/4 tsp ground white pepper
1 tbsp fresh chives, chopped

STEPS

  • In a large saucepan bring the milk, water, and salt to a rapid boil over medium-high heat.
  • Add the chopped celery root, potato, and onion to the pot.
  • Reduce heat to medium and simmer until the vegetables are fork tender, about 25 minutes.
  • Drain off all of the liquid.
  • Place the cooked vegetables and the butter in a food processor or blender and puree until smooth. (Add a splash of cream or milk if needed.)
  • Season the puree with salt and white pepper.
  • Transfer the celery root puree to a serving bowl or plates and garnish with chopped chives.
Product Reviews

Product Review—Christopher Ranch Organic Peeled Garlic

Diva di Cucina

I’ve decided to add a new feature to my blog where I review products. This is my first! I hope you enjoy this new category that I will be adding to regularly.

One thing that I absolutely love about It’s Organic (my produce delivery company) is that they are always adding new items to their inventory. One of their newest items is organic peeled garlic cloves from Christopher Ranch. Last week they gave me a complementary 6 oz bag to try out. Awesome! Love those guys!

Christopher Ranch Organic Peeled Garlic Cloves

Now I personally am a huge garlic lover. I use garlic in my cooking almost every day. It’s the Italian in me I suppose. I am always looking for ways to cut down on the prep time while working in the kitchen so I love the idea of not having to peel all those pesky garlic cloves by hand. I already have a million other things I am trying to do. My only concerns with a product like this is whether or not it would go bad before I could use it all (I hate wasting stuff) and whether or not flavor would be compromised.

Upon first look I thought, “Wow, this is a big bag of garlic. Is it going to spoil before I can get through it?” The answer was no. I didn’t realize until I opened the bag that rather than being one large bag of garlic cloves there were several vacuum sealed bags each containing 8–10 garlic cloves. I love that it’s just about a week’s worth of garlic. I was able to use what I wanted and placed the few remaining cloves in a small Tupperware container. It may be a little bit of extra packaging but in the scheme of things I liked that the garlic was divided up into smaller portions. It allows the unused garlic cloves to last longer and stay fresher. (Note: The packaging is 100% recyclable.)

Christopher Ranch Organic Peeled Garlic Cloves

Time to put the product to the test. Would it taste just as good as fresh garlic? I used these garlic cloves in both a Mexican dish as well as an Italian one. What better tests, right? I can promise you, no flavor was compromised in the least. Once you open the pack you can smell the strong aroma of garlic, the same aroma as you would get with fresh peeled cloves. These garlic cloves were just as tasty as ones I peeled myself. And my hands didn’t smell like garlic for the rest of the evening! The cloves were not dried out in the least. The garlic cloves still had plenty of those natural oils that give you the great flavor.

Overall, I think this is an absolutely fabulous product that I most certainly will be purchasing in the future. I looked at the price online and It’s Organic! is selling this for $3.49 a bag. I think that is an awesome deal! I would guess that you get about 4–5 bulbs of garlic per package so you aren’t paying any extra.

Here are some of the many reasons I love this product:

  • The pre-peeled cloves are a huge time saver
  • Totally affordable
  • It’s organic
  • Lasts several weeks from the time it’s purchased
  • The garlic is locally grown in Gilroy, California
  • Comes from a family owned and operated farm
  • You don’t have to worry about getting any rotten cloves
  • It’s USDA and CCOF Certified Organic.
  • 100% natural with no additives or preservatives
  • HACCP & Kosher certified
  • You’re prepared if you ever need to ward off vampires

If you are currently a member of It’s Organic! and you like to cook with garlic, I highly recommend you add this product to your box. What do you have to loose? And if you are not a customer of It’s Organic!, see if your local store carries this wonderful product. Christopher Ranch products are available in grocery stores all across the US. If you can’t find it at your local market, see if you can request that they carry it.

 

If your company has a product you would like reviewed please feel free to contact me at divadicucina@yahoo.com. I always love trying new products!

Sweet Treats

Recipe—Chocolate Covered Peanut Butter Truffles

Diva di Cucina

This recipe is definitely an oldie and a goodie. The first time I made these was over 20 years ago when I was a Brownie. We made little boxes of these for our moms for Mother’s Day. (My mom was our troop leader so this is actually her recipe.) These are great for any occasion as individual truffles but you can also have fun with various shapes. Occasionally on Easter, my mom would make us homemade peanut butter eggs. I actually did that this Easter for my son’s teachers.

These are super easy to make and they blow Reese’s out of the water! Come on, you know anything with peanut butter and chocolate is going to be delicious. It is a fun and easy recipe to make, so get the kids involved. What kid doesn’t like to get in the kitchen and use their hands? I hope you and your family love these as much as mine.

Note: Finished truffles should be stored in the refrigerator or freezer. My hubby thinks they are best when frozen.

INGREDIENTS

1 1/2 c creamy peanut butter
4 tbsp butter, softened and divided
3 tbsp light corn syrup
1 tsp vanilla
4 tbsp heavy whipping cream
1 lb powdered sugar
24 oz bag of semi sweet chocolate chips

STEPS


  • In a large mixing bowl beat together the peanut butter, 2 tablespoons of the butter, corn syrup, vanilla, and whipping cream until well incorporated.
  • Add the powdered sugar to the bowl, and using your hands mix until everything is completely incorporated.
  • Pinch off bite size pieces and roll into balls. As you finish the balls place them on a wax paper lined baking sheet.
  • Place the baking sheet in the freezer for at least 30 minutes.
  • Once the balls are frozen, in a medium microwave safe bowl combine the chocolate chips, the remaining 2 tablespoons of butter, and 2 tbsp of water.
  • Microwave the chocolate for 1 minute.
  • Remove the chocolate from the microwave and beat with a fork. If there are still chunks, continue microwaving and stirring in 30 second increments.
  • Once your chocolate is smooth allow it to sit on the counter for a minute.
  • Dip each frozen ball into the melted chocolate and turn until evenly coated and place back on the wax paper covered baking sheet. (I find using a fork works great to remove the balls from the melted wafers so that the extra chocolate can drip off between the prongs.)
  • Once you have finished dipping all the balls place the baking sheet back in the freezer so that the chocolate can set.
  • Enjoy!