Dinners, Sauces

Recipe—Taco Seasoning

Diva di Cucina

We have all probably bought an envelope of premade taco seasoning at the store one time or another. I used to get it almost weekly being that tacos are a regular dinner item in our house. One night I was out of the conveniently prepackaged mix and went into panic mode. Then I realized I probably already have all those same ingredients in my pantry. It took some finagling but this recipe is what I came up with. It turned out great! It probably has less sodium and fewer preservatives than what I was buying at the store. Best of all, it is cheaper to make your own. And who doesn’t like saving money these days?

Note:  This seasoning is great for chicken or beef. This proportion is for 1 lb worth of meat. Feel free to make a quadruple batch or more so that you have it ready to go in the future. If you make a large batch, use 3 heaping tablespoons of the premade seasoning per one pound of meat.

INGREDIENTS
1 tbsp dried minced onion
2 tsp chili powder
1 1/2 tsp kosher salt (or 1 tsp table salt)
1 tsp garlic powder
1 tsp cornstarch
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper (optional, add if you like it on the spicy side)

STEPS

  • Put all of the ingredients in a small bowl and stir to mix.
  • Cook one pound of meat in a large skillet until almost completely cooked.
  • Add in 1/4 cup of water and the mixed seasoning.
  • Continue to cook until meat is done and the liquid is cooked off.
Uncategorized

It’s Not Aspen

Diva di Cucina

Back in October my friend told me about a contest hosted by Cupcake Vineyards. To enter you had to upload a picture of a dessert to Instagram and then come up with a name for one of their upcoming wine blends inspired by your picture. I was game! I figured what do I have to loose? The grand prize was an all expense paid trip for two to Aspen Colorado for the 2013 Food and Wine Classic. A foodie’s dream come true! I didn’t think I stood a chance, but what did I have to loose?

I submitted the picture below of my chocolate cherry baby cakes (chocolate cupcakes with a cherry pie filling toped with a chocolate ganache and a cherry on top) and came up with the name Black Forest. I imagined a red wine with cherry notes.  If you aren’t familiar with Cupcake wines I will fill you in. Desserts inspire their most popular wines. For example they have a red wine called Red Velvet and a white wine called Angel Food. I thought my submission was pretty basic but would make any judge’s mouth water.

4 months later… I received an email from someone at a large marketing firm in New York notifying me that I was the “potential GRAND PRIZE WINNER.”

WHAT?!?! I nearly died! No way! But what did “potential” mean? I followed their instructions and contacted them via email.  I quickly got a response. All it said was, “Can you confirm you live in California?”

I enthusiastically replied, “Yes! That is correct!”

While waiting for a response I started dreaming of what an awesome getaway it would be. Fantasies of meeting some of the greatest chefs danced through my head. My belly was delighted at the thought of enjoying some of the most delicious cuisine ever. I knew my husband and I would enjoy every minute of our getaway to Aspen. I squealed with joy and shared the awesome news with all my coworkers. I had actually won! Holy crap!

Minutes later, I received another reply saying they regretted to inform me, but I had been disqualified. Are you kidding me?!?! Dis-freaking-qualified! Apparently California is the only state in the U.S. that prohibits residents from receiving prizes from contests hosted or sponsored by alcohol companies. How could this be possible? My dream prize was at my fingertips and then just snatched out of my reach in an instant.

I begged and pleaded and asked if there was anything I could do but there wasn’t. I even told them I had family members out of state as though that would do me any good. I was grasping, I know. They did try and cheer me up by letting me know that California had repealed the law so as of 2013 I may now participate in these sorts of contests. What good does that do me right now?

Heartbroken and devastated, it suddenly dawned on me what the “potential” meant. They had to confirm I met all the regulations. Uggghhhhh… I had won, but then again not really at all. (I won’t deny, lots of profanity spewed from my mouth.)

It was a very weird mix of emotions. I was definitely devastated and really pissed off that I didn’t get this prize of a lifetime but at the same time I was pretty darn stoked. Had it not been for this one stupid California law I would have received my first recognition as an amateur cook. Won my first ever contest that was because of my talent, not just because of good luck. That is a really rewarding feeling, so I am moving on.

Cupcake Vineyards, being the awesome company they are, did send me a consolation prize. These 3 fabulous bottles arrived at my doorstep last week. And while it’s not Aspen, being the wine lover I am, free wine is pretty freaking fabulous too. I’ll take my consolation prize and drink it all thank you very much.

Cupcake Wine

Dinners

Recipe—Shrimp Gratin

Diva di Cucina

This recipe actually originated as a seafood gratin recipe, however I’m not a huge fan of lots of mystery fish thrown together so I adapted the recipe to suit my taste, and shrimp are my taste. This sauce ends up being creamy and rich and goes great with the shrimp and seasoned panko topping. This really is decadent enough to be served for a special occasion but also quick and easy enough for any night of the week. If you are scrambling to figure out what to do for Valentine’s Day dinner give this fabulous recipe a shot. Your sweetie won’t be disappointed, especially since you won’t have to spend the whole night in the kitchen. Throw together some greens for a salad and a French baguette to soak up the sauce and you have a romantic dinner in less than 40 minutes.

Note: This recipe is perfect for entertaining because all the prep and assembly (minus the panko topping) can be done well in advance to save time when your guests are over. Just make the recipe earlier in the day, put it in the baking dish or ramekins, cover with plastic wrap, and store in the fridge until ready to bake. Remove the dish(es) from the fridge a few minutes before placing in the oven, sprinkle with the panko topping and bake for 20 or so minutes.

INGREDIENTS
1 c clam juice
1 c heavy cream
1/2 c white wine
3 tbsp tomato sauce
2–2 1/2 lb shrimp, peeled and deveined
6 tbsp butter, divided
2 large leeks (whites and greens), washed and thinly sliced
1 c carrots, shredded
1 tsp kosher salt
1/2 tsp pepper
3 tbsp flour
1/2 c panko
1/3 c Parmesan cheese, grated
2 tbsp fresh parsley, chopped
1 tsp garlic, minced

STEPS

  • Combine the clam juice, cream, wine, and tomato sauce in a large pot and bring to a boil over medium high heat.
  • Simmer until the sauce is reduced by almost half, about 12–14 minutes.
  • While the sauce is simmering, in a medium sauté pan melt 5 tablespoons of the butter over medium-high heat.
  • Add the leeks and carrots and cook for 5 minutes or until tender.
  • Season the veggies with salt and pepper and stir in the flour and heat for 1 minute.
  • Place the shrimp into the pot of sauce and cook for 2–3 minutes.
  • Add the cooked veggies to the pot with the sauce and shrimp and stir to combine. Remove from heat and set aside.
  • Preheat oven to 375º.
  • In a small bowl combine the panko, Parmesan, parsley, and garlic. Melt the remaining tablespoon of butter and drizzle it over the crumbs. Toss with a fork to combine.
  • Transfer the saucy shrimp to one large baking dish or 4 individual ramekins.
  • Sprinkle the panko mixture evenly over the top of the shrimp.
  • Bake for 20 minutes or until the top is lightly browned and the sauce is bubbly.
Appetizers

Recipe—Chubby Chicken Taquitos

Diva di Cucina

This is one of the snacks I whipped up for my Super Bowl get together a couple weeks back and they turned out AMAZING! I find many of the store bought taquitos are too much tortilla, not enough meat. That is not the case with these, hence the name chubby chicken taquitos. These things are stuffed with all sorts of delicious flavors. In fact they were so filling I think they would even make an awesome meal. These aren’t spicy in the least so they are great for the whole family. Keep these in mind for a fun dinner or even your next fiesta!

Note: The recipe is written for baked taquitos but I fried half and baked half just to compare. They were equally good but the fried ones had a nice light crisp to them that was wonderful. Feel free to use your preferred cooking method.

INGREDIENTS
3 chicken breasts
3 oz cream cheese, softened
1/3 c green salsa
juice from 1/2 a lime
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 tbsp chopped cilantro
2 tbsp sliced green onions
1 1/2 c jack cheese
10–12 soft taco sized flour tortillas
cooking spray
kosher salt

DIPPING SAUCES
salsa
sour Cream
guacamole

STEPS

  • Bring a large pot of water to a boil and add chicken breasts.
  • Boil chicken breast for 20–25 minutes.
  • While the chicken is boiling, combine the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic in a large mixing bowl.
  • Stir in the cilantro, green onions, and cheese.
  • Set the filling mixture aside.
  • Remove chicken from pot and place on a large cutting board to cool.
  • Using a large fork shred the chicken breasts to pieces.
  • Preheat oven to 400º.
  • Heat 3–4 tortillas for 30 seconds in the microwave (This makes them soft and easier to work with.)
  • Spoon some of the chicken filling down the center of the tortilla and roll tightly.
  • Place the finished taquitos seam side down on a parchment paper lined baking sheet making sure they don’t touch.
  • Repeat with the remaining tortillas and filling until gone.
  • Spray the tops of the taquitos with cooking spray and sprinkle with salt.
  • Bake for 15–20 minutes or until crisp and golden.
  • Serve with your favorite dipping sauce.
Snacks

Recipe—Valentine’s Day Snack Mix

Diva di Cucina

If you are on Pinterest then you have probably seen one form or another of “Puppy Chow” snack mixes. (Basically a super sweet treat made from chocolate covered Chex cereal and tossed with other tasty goods.) These snack mixes are popping up everywhere! I saw one the other day for Valentine’s Day that looked super cute. I liked the idea of doing something like this for my son and all his little classmates at school but thought his teacher’s may not appreciate it if I get a classroom full of 2 and 3 year olds all hopped up on sugar. I decided to create this lower sugar version snack mix that is great for people of all ages. Have fun mixing any and all of your favorite bite size snacks!

Note: This recipe makes enough to fill 24–26 snack size Ziploc bags or 1 large bowl.

Here are my final goodie bags. I made some cute tags that I folded in half and stapled over the top.

INGREDIENTS
15.5 oz box Strawberry Frosted Mini Wheats
10 oz box Honey Teddy Grahams
2 c yogurt covered raisins
2 c raspberry yogurt covered pretzels
1 1/2 c dried cranberries
1.25 oz yo’ drops crunchable yogurt

STEPS

  • Combine all ingredients and one large bowl and use a large serving spoon or scoop to mix together gently.
  • Divide mix into snack size bags or serve in one large bowl.
  • Enjoy!

Happy Valentine’s Day!

Dinners

Recipe—Creamy Chicken Potpies

Diva di Cucina

This year one of the gifts I really wanted for Christmas was a set of large ramekins. I always wanted to make personal potpies, cobblers, and even soufflés. Thanks to my ultra fabulous sister now I can. (Thanks Jess!) With this cold winter weather I knew right away that the first recipe I would be using my new kitchen paraphernalia for had to be chicken potpies. One of my favorite comfort foods!

These creamy chicken potpies turned out to be the best I have ever had! No joke! They were perfect for a cold winter night. My husband, son, and I polished them off.  I like using the pre-cooked rotisserie chicken because it made it a realistic dinner to be able to pull off after a full day of work. The puff pastry is a wonderful change from your typical piecrust. Not only is it super easy to work with but it gives the crust this really great flaky quality that you don’t usually see in a potpie. And the tender chicken with classic veggies smothered in creamy sauce, mmmm… mmmm… mmmm… so good! Give this recipe a try. You won’t be disappointed!

Note: This recipe is written to make four individual pot pies in ramekins but you can also follow the same instructions and make one family size potpie in a large pie dish. Baking time will remain about the same. Also, in place of a rotisserie chicken you can boil 2 chicken breasts for 20 minutes and then cube those up instead.

INGREDIENTS
1 rotisserie chicken, meat removed and chopped
6 tbsp butter, divided
1 medium yellow onion, chopped
2 tsp garlic, minced
2 carrots, chopped
3 celery ribs, chopped
1 tsp fresh thyme
1 c frozen green peas
salt and pepper
4 tbsp flour
1/2 c chicken broth
1 1/2 c heavy cream
1 tsp Tabasco
1 1/2 tsp Worcestershire sauce
1 sheet frozen puff pasty (I use Pepperidge Farm), at room temperature
1 egg

STEPS

  • Preheat oven to 425º.
  • Place your chopped chicken in a large bowl.
  • In a large skillet melt 2 tbsp of butter over medium heat.
  • Add onions and garlic and cook for 4 minutes.
  • Add carrots, celery, and thyme and cook for 5 minutes.
  • Stir in frozen peas and heat through.
  • Season veggies with salt and pepper.
  • Transfer veggies to the bowl with the chicken.
  • Add the remaining 4 tablespoons of butter to the skillet and melt over medium-high heat.
  • Stir in the flour and heat for 1 minute mixing constantly.
  • Add the chicken broth and cream and continue stirring constantly until the liquid begins to boil and thicken.
  • Reduce heat to medium and cook for 2 minutes.
  • Remove the creamy mixture from the stove and stir in Tabasco and Worcestershire sauce. Season with salt and pepper.
  • Pour your creamy sauce into the bowl with the chicken and veggies. Stir to combine.
  • Transfer the potpie mixture to four large ramekins. (Mine are 5” in diameter and they were filled perfectly.)
  • Lay the puff pastry out flat on a cutting board and cut into four even squares.
  • Cut a hole in the middle of each or make a couple of slits. (This allows the steam to escape.)
  • Place the puff pastry squares over the top of each.
  • In a small bowl whisk the egg and then brush over the puff pastry.
  • Transfer the ramekins to a large cookie sheet. (The potpie filling may bubble over so this helps in keeping the oven clean.)
  • Bake until the puff pastry is a golden brown and the filling is nice and bubbly, about 20–25 minutes.
  • Allow finished potpies to sit for 5 minutes before serving.
Dinners, Soups

Recipe—Spicy Shrimp Noodle Bowl

Diva di Cucina

This is one of those dishes that you look at and think, “It must have taken forever!” Wrong! This dish was on our table in less than 20 minutes from the time I started, and it was so simple. Those are some of the many reasons I love it! I first tried this recipe because I happened to have some bok choy on hand from my produce delivery and some shrimp in the freezer. It was just meant to be! This recipe is packed with wonderful Asian flavors but none of the ingredients are exotic or hard to find. I’m not typically a huge fan of ginger but in this recipe it is what takes it from ordinary to extraordinary so don’t leave it out. This noodle bowl ended up being really filling. My son is a big fan of pot stickers so I fried up a couple of those while this was coming to a boil. They were a great addition to the meal.

Note: For a vegetarian option substitute some tofu for shrimp. 

INGREDIENTS
3 tbsp olive oil
1/2–1 tsp crushed red peppers (depends how spicy ou like your meals)
2 tsp garlic, minced
1 tbsp fresh ginger, grated
1 c shitake mushrooms, sliced
4 baby bok choy chopped
salt and pepper
4 c chicken broth
1.42 oz pack Swanson’s seafood concentrate or 1 c seafood stock
1 1/2 lb medium shrimp, deveined and peeled
6 oz pack chow mein noodles
4 green onions cut into three pieces, then cut lengthwise into thin “sticks”

STEPS

  • In a large soup pot heat the olive oil over medium-high heat.
  • Add the crushed red peppers, garlic, ginger, mushrooms, and bok choy.
  • Season with salt and pepper.
  • Add the chicken broth and seafood concentrate.
  • Put the lid on the pot and bring to a boil.
  • Add the shrimp and the noodles and cook for 3–5 minutes or until the chow mein is tender and shrimp cooked through.
  • Add in most of the green onions reserving some for garnish.
  • Cook for another 2 minutes, turn off stove and allow pot to sit for another 2–3 minutes.
  • Ladle into bowls and garnish with remaining green onions.

Recipe adapted from Rachael Ray.

Sweet Treats

Recipe—Chocolate Truffle Pie

Diva di Cucina

Valentine’s day is right around the corner and what says Valentine’s Day better than a big slice of sinfully rich chocolate truffle pie? I know a lot of people like to go out to eat on what is supposed to be the most romantic day of the year but I have always been more of a homebody on this Hallmark Holiday. I like setting the table with candles and our best linens and cooking my husband a nice romantic dinner at home. And like all romantic dinners even one at home needs a wickedly decadent dessert. That’s why I love this truffle pie, there is not one, but two rich chocolate layers finished off with a light whip cream topping. Perfect for the chocolate lover in your life!

STEP 1: GRAHAM CRACKER CRUST
2 c graham cracker crumbs
1/3 c white sugar
1/2 c butter, melted

  • Mix all ingredients together.
  • Press the graham cracker mixture into the bottom and up the sides of a pie dish using the backside of a large spoon or rubber spatula.
  • Place in freezer.

STEP 2: TRUFFLE FILLING 
2/3 c heavy cream
6 oz bittersweet chocolate chips

  • In a small saucepan bring the cream to a simmer. (Be sure it does not boil over.)
  • Place the chocolate chips in a small mixing bowl and pour the hot cream over the top of them.
  • Let stand for 1 minute and then using a fork gently whisk until smooth.
  • Pour the truffle filling into the piecrust and gently spread it out evenly.
  • Place in the freezer for 20 minutes.

STEP 3: WHIPPED CHOCOLATE FILLING 
6 ounces bittersweet chocolate chips
1 1/2 c heavy cream
1/2 tsp vanilla

  • In a small saucepan bring a 1/2 cup of the cream to a simmer. (Be sure it does not boil over.)
  • Place the chocolate chips in a small mixing bowl and pour the hot cream over the top of them.
  • Let stand for 1 minute and then using a fork gently whisk until smooth.
  • Let cool to room temperature.
  • In a medium mixing bowl beat the remaining cup of cream on medium-high speed until thick and fluffy.
  • Add the melted chocolate mixture and the vanilla and continue beating until thickened.
  • Spread the whipped chocolate filling over the truffle layer.
  • Place in refrigerator.

STEP 4: WHIPPED CREAM TOPPING
1 c heavy cream
1/4 c powdered sugar
chocolate bar (for garnish)

  • Beat the cream and powdered sugar on medium high speed until thick enough that stiff peaks form.
  • Spread the whipped cream over the top of the pie.
  • Using a grater or vegetable peeler make shavings off the chocolate bar.
  • Garnish finished pie with chocolate shavings.
  • Chill for 5–6 hours or overnight before serving.

Recipe adapted from Deen Bros.

Dinners

Recipe—Fried Pork Chops with Bourbon Cream Mushrooms

Diva di Cucina

By now I probably have you convinced that the only meat we eat in our house is chicken. I swear it’s not! We really do eat a diverse selection of meat. I just find that those are some of my more creative recipes that are fun to share. Well I’m breaking the chicken trend and sharing a fabulous pork recipe. This is a super decadent way to enjoy a very simple cut of meat. The creamy mushrooms are rich and completely addictive. I thought they went wonderfully with some mashed potatoes. This is one of those recipes that completely knocked my hubby’s socks off. One of those meals where there is minimal dinner conversation because you are just taking bite after bite, and moaning every few minutes because you are full but you just can’t stop eating. If you are looking for one of those kinds of dinners, this is it.

INGREDIENTS
1 egg
2 tbsp water
4 boneless pork chops
salt and pepper
paprika
1/2 c flour
2 c bread crumbs
6 tbsp olive oil, divided
1/4 c yellow onion, chopped
2 tsp garlic, minced
1 lb white mushrooms, sliced
1/2 c white wine
1 c chicken broth
1/4 c bourbon
1/2 c heavy cream
salt and pepper
2 tbsp fresh basil, minced

STEPS

  • In a shallow bowl whisk together egg and water.
  • Season both sides of the pork chops with salt, pepper, and paprika.
  • Dip the pork shops in the flour being sure they are coated evenly.
  • Then dip the chops in the egg wash and breadcrumbs, coating completely.
  • Set the breaded pork chops aside.
  • Heat 2 tbsp of the olive oil in a medium skillet over medium-high heat.
  • Sauté the onions, garlic, and mushrooms until browned, about 10–15 minutes.
  • Add the wine and increase the heat to high.
  • Boil the wine down until all the liquid is reduced to almost a glaze, about 4 minutes.
  • Add the chicken broth and the bourbon and simmer until reduced by two thirds.
  • Add the cream and simmer several more minutes, reduce heat to low.
  • Preheat oven to 400º.
  • In a large skillet heat the remaining four tablespoons of oil over medium-high heat.
  • Add the pork chops and cook 4 minutes per side or until they reach a nice golden brown.
  • Transfer the pork chops to a baking dish and cook for another 8–10 minutes or until cooked through.
  • Remove the pork chops from the oven and allow to sit for a minute.
  • While the pork chops are resting turn up the heat on the mushrooms and add the chopped basil.
  • Season with salt and pepper and spoon over the cooked pork chop.

Recipe adapted from Simply Recipes.

Dinners, Soups

Recipe—Creamy White Chicken Chili

Diva di Cucina

Chili is one of my favorite comfort foods and I love that this is a fun twist on the classic bean based dish, and the fact that it is super easy is a huge plus too. I took several different recipes I found online and mixed them all together and came up with this one for creamy white chicken chili. I think it turned out pretty darn fabulous! I used green chilies keeping it really mild so that everyone in the family would eat it but you can substitute jalapeños to give it a good kick. The mild heat is really balanced out nicely with the creaminess of the cheese and the sweetness of the corn. I served it up with some cut up tortillas on the side but a quesadilla would be great too. If you have any chili cook offs coming up give this recipe a shot. You may just get some extra points for thinking outside the box.

Note: To simplify this recipe and shave off some time, pick up a rotisserie chicken at the store and skip the first four steps. You can chop it up while the veggies are cooking.

INGREDIENTS
1 lb boneless skinless chicken breasts
salt and pepper
2 tbsp butter
2 tbsp olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 tbsp garlic, minced
1/2 tsp chili powder
1/2 tsp dried oregano
2-4 oz cans diced green chilies (use jalapeños if you like it hot)
15.5 oz can cannellini beans
1 1/2 c chicken broth
8.5 oz can corn
8 oz cream cheese, cut into a few pieces
1/4 c fresh cilantro, chopped

STEPS

  • Cut the chicken into bite size pieces and season with salt and pepper.
  • Melt the butter over medium heat in a large pot or saucepan.
  • Add the chicken and cook through stirring occasionally.
  • Transfer the chicken to a plate and cover with foil.
  • Heat the oil in the same pot and add the onion, bell pepper, garlic, chili powder, and oregano.
  • Season the veggies with salt and pepper and cook for 5 minutes stirring ever minute or so.
  • Add the green chilies and cook for another 3 minutes.
  • Add the can of beans and all the juices, the broth, corn, and cooked chicken.
  • Simmer for 25 minutes.
  • Reduce heat to medium-low and add in the cream cheese.
  • Stir the chili until the cream cheese is completely melted and smooth.
  • Allow the chili to simmer on low for 5 minutes.
  • Remove the pot from the stove and stir in the cilantro.
  • Taste and add more salt and pepper if needed.