Tag: Baked

Dinners

Recipe—Bruschetta Chicken

Diva di Cucina

Tomatoes and basil are like an Italian match made in heaven. You can almost guarantee that anything made with those two ingredients will be amazing. One of my favorite ways to bring them together is in a classic bruschetta made up of tomatoes, basil, garlic, and olive oil. So simple but so damn good! Now imagine that fresh bruschetta spooned over a juicy chicken breast smothered in zesty pesto and a layer of melted mozzarella cheese. That my friends, is one hell of a tasty main dish for dinner.

I like to just eat this chicken on it’s own but with the carb monsters I live with, I tend to serve it for them with a side of rice pilaf or over a bed of pasta alfredo. This recipe is so easy to put together, but it looks fancy enough, that you can totally serve it for dinner guests.

BAKED CHICKEN INGREDIENTS
3–4 boneless skinless chicken breast
salt & pepper
1 c pesto
2 c mozzarella, shredded

BRUSCHETTA INGREDIENTS
2 large ripe tomatoes, diced
8–10 basil leaves, chopped
1 tsp garlic, minced
2 tbsp extra virgin olive oil
salt & pepper

STEPS

  • Preheat the oven to 400º.
  • Place the chicken breasts in a lightly greased baking dish and season both sides with salt and pepper.
  • Spread the pesto over the tops of the chicken breasts and sprinkle with the mozzarella cheese.
  • Place the baking dish in the oven and bake for about 25 minutes or until the chicken is cooked completely through and mozzarella is just starting to brown up.
  • While the chicken is cooking, combine all the bruschetta ingredients in a medium bowl and stir to combine.
  • When the chicken is done cooking, transfer them to a plate and finish with a big scoop of that fresh bruschetta.
Brunch, Sweet Treats

Recipe—Raspberry Turnovers

Diva di Cucina

Over the summer my mom was coming for a visit and I was trying to think of something fun that we could do outside. I decided to take her, my husband, and son berry picking at Patrick’s Mountain Grown Fresh Berry Farm. It was a total blast!

We ended up picking 12 pounds of delicious raspberries and blackberries.

Within 24 hours of picking we made raspberry jam, blackberry jam, blackberry ice cream, blackberry cobbler, mixed berry hand pies, and these tasty raspberry turnovers. (Don’t worry, I will eventually get around to sharing all of those fabulous recipes.) We ended up making these for breakfast and oh my goodness were they tasty! The perfect balance of sweet and tart. While it may not be berry season right now, you can most certainly find some at your local market. So please, give these a try. They are the perfect treat for breakfast or dessert.

Note: If you don’t think you will eat these all in one sitting, no need to waste. Just freeze some of them! They freeze great and can easily be baked at a later date. Just place any extra unbaked turnovers on a wax paper lined sheet and freeze for at least an hour. Once they are frozen solid, transfer them to an airtight bag or container. When you are ready to cook them just place them on the parchment paper lined baking sheet for 15–20 minutes and then bake as directed below.

INGREDIENTS
1/4 c flour
1 package puff pastry (2 sheets), thawed
1/2 c raspberry jam
1 1/4 c fresh raspberries
1 egg
1 tbsp water
2 tsp sugar

STEPS

  • Spread the flour around your work surface and unfold the puff pastry sheets.
  • Cut each sheet into either 4 or 9 squares. It just depends how small or large you want your turnovers.
  • In a small bowl mix together the jam and raspberries.
  • Place an even amount of the raspberry filling in the center of each square of puff pastry.
  • Fold each puff pastry square in half diagonally gently pinching around the edges to seal.
  • Carefully transfer the turnovers to a parchment paper lined baking sheet as you finish them making sure they are at least an inch apart.
  • Using a the prongs of a fork carefully press down along the unfolded edges “crimping the pastry dough.
  • Whisk together the egg and water and brush the egg wash over the top of each turnover.
  • Sprinkle the top of each with a little bit of the sugar.
  • Using a small paring knife cut one slit in the top to help with venting.
  • Place your baking sheet in the freezer for approximately 15 minutes.
  • Preheat the oven to 350º while the turnovers are chilling.
  • Once they are finished in the freezer and your oven is preheated bake them until they are a nice golden brown, about 18–20 minutes.
  • Transfer to a cooling rack and allow to sit for 5 minutes before serving.
Dinners

Recipe—Smothered Chicken

Diva di Cucina

I am not posting this recipe because it is super easy or quick. Not that it is challenging by any means, just lots of steps and dirty pans. But hey, sometimes meals are completely worth it. I am posting this recipe because it is rich, tasty, and a wonderful indulgence. This is the type of dinner for a romantic night, a special occasion, in or if you are entertaining a couple of guests. The name says it all, a simple chicken breast smothered in all sorts of wonderful, creamy, scrumptious, goodness. This is the perfect recipe for all the low carb lovers out there. When I’m focusing on eating low carb I typically go for lower fat items but sometimes you just need something rich to satisfy those cravings. This is it.  Even if you aren’t watching carbs, this will be a wonderful indulgent dinner.

CHICKEN INGREDIENTS
2 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper
4 boneless, skinless chicken breasts
4 slices, mozzarella cheese

CREAMED GREENS INGREDIENTS
2 tbsp olive oil
1 tsp garlic, minced
3 tbsp red onion, minced
1 bunch of kale or chard, inner stalks stripped out and greens chopped
4 oz cream cheese
1/4 c grated parmesan cheese
salt and pepper

SAUTEED MUSHROOM INGREDIENTS
1/4 c butter
2 c mushrooms, sliced
1/2 c white wine
1 tsp garlic, minced
salt and pepper

CHICKEN STEPS

  • Preheat oven to 350º.
  • In a small bowl combine the garlic powder, salt and pepper.
  • Sprinkle the seasoning over the chicken.
  • Place the seasoned chicken in a greased baking dish and bake for 16 minutes.

CREAMED GREENS STEPS

  • While the chicken is baking, heat the 2 tablespoons of olive oil in a large skillet over medium high heat.
  • Add the red onions and garlic to the pan and sauté for 2–3 minutes.
  • Add in the chopped greens and cook until they are completely wilted.
  • When the greens are done stir in the cream cheese and parmesan cheese, and season with salt and pepper.
  • Continue cooking until the cream cheese is melted.
  • Remove from heat and set aside.

 SAUTEED MUSHROOM STEPS

  •  Melt the butter in a medium skillet over medium high heat.
  • Add the mushrooms to the pan and cook until browned all over.
  • Add the wine, garlic, salt, and pepper.
  • Continue cooking until most of the wine is cooked out.
  • Remove from heat and set aside.

ASSEMBLY

  • When the chicken is done cooking, remove the dish from the oven and flip the chicken over.
  • Divide the creamed greens over the top of each breast.
  • Add the sautéed mushrooms to each breast.
  • Top each breast with the sliced mozzarella.
  • Continue baking the smothered chicken breasts for another 14–16 minutes.

Recipe adapted from Butter, Bacon, Cheese, and Garlic.

Brunch

Recipe—Breakfast Portobellos

Diva di Cucina

This is one of those recipes I found on Pinterest and have been meaning to make for quite some time. I only wish I would have made it months ago! It was absolutely delish! Being a semi-frequent low-carb eater I am always looking for new and exciting breakfast recipes. This was completely decadent and unlike anything I had ever had before. The portobellos have this great earthy flavor that is perfectly complemented by the sallty prosciutto, and if you cook them just right you get a nice little bit of yolk to sop up with the mushroom. So I If you are looking to make a fabulous breakfast then give this recipe a try. It would be the perfect dish to serve mom for Mother’s day!

Note: If you end up with shallow mushrooms the eggs may try to slide out of the caps when you put them in, so if you have the ability to examine the underside of the mushrooms look for ones that have a deeper well and are even in depth.

INGREDIENTS
2 large portobello mushrooms (4”–5” in diameter)
olive oil
salt & pepper
3 ounces of sliced prosciutto
4 eggs
1 tbsp fresh chopped parsley

STEPS

  • Preheat oven to 375º.
  • Wash the portobello caps and pat dry.
  • Using a spoon scrape out the stem and all the gills creating a well in the mushroom cap.
  • Rub the mushrooms with olive oil and then season with salt and pepper.
  • Line each mushroom cap with a couple of slices of the prosciutto making sure to go up the sides. (This will help keep the eggs in if your well isn’t quite large enough to hold two eggs.
  • Place the mushrooms in a glass baking dish.
  • Carefully crack two eggs into each mushroom cap.
  • Carefully place the baking dish in the oven and bake for 20–30 minutes. (Cooking time will depend on the thickness of your mushrooms and how you like your eggs cooked.)
  • Remove the eggs from the oven and garnish with the chopped parsley and additional salt and pepper.

Recipe adapted from Paleo Spirit.

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.
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.
Appetizers, Dinners, Side Dishes, Snacks

Recipe—Butternut Squash Crisps

Diva di Cucina

Over the past couple of weeks I have been getting squash on a regular basis from my produce delivery. I’ve been having fun trying to come up with creative ways to prepare them. These butternut squash crisps are a cross between potato chips and potato wedges, but with squash. They’re a fun way to enjoy this popular fall veggie. My son loves sauce so if you or your kids are the same way serve it with a little side of ranch. Happy dipping!

Note: For a crispier squash cut the slices thin otherwise they may come out soggy.

INGREDIENTS
1 butternut squash
2 tsp olive oil
1/3 c breadcrumbs
1/2 c grated parmesan cheese
1 garlic clove, minced
1/4 c parsley, chopped
1 tsp thyme
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Peel the squash using a vegetable peeler.
  • Cut the ends off and slice in half lengthwise.
  • Scoop out all the seeds and stringy pulp.
  • Cut into 1/4” slices or smaller. The thinner they are the crispier they will be.
  • Put the slices of squash in a bowl and drizzle with olive oil. Toss to coat evenly.
  • Spread the squash out in a single layer on a parchment lined baking sheet making sure they don’t overlap. You may need to use two sheets.
  • In a blender pulse together breadcrumbs, parmesan, garlic, parsley, thyme, salt and pepper.
  • Sprinkle the topping over the squash slices.
  • Bake squash for 25–30 minutes until the tops of the “crisps” are golden brown.
Dinners

Recipe—Pork Chops with Apples and Stuffing

Diva di Cucina

Apple Pie Pork Chop

Fall is just around the corner and I can taste it. Literally! I have been in the mood for fall for a couple weeks now and I’m loving all the seasonal recipes, this one especially. It is an herb crusted pan seared pork chop topped with apple pie filling and stuffing and finished off in the oven to give the stuffing just a little bit of crunchiness. It goes great with some mashed potatoes and green beans. This is an all time fall favorite in our house and I love that it is really quick and easy. I use a little bit of cinnamon and rosemary to bring in some bold flavors. It’s like having apple pie with a side of pork for diner. What’s not to love!?!

INGREDIENTS
4 boneless pork chops
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
salt and pepper
1 1/2 c water
4 tbsp butter
6 oz box Stove Top pork stuffing
2 tbsp olive oil
21 oz can apple pie filling
cinnamon

STEPS

  • Preheat oven to 350º.
  • Season the pork chops with the garlic, rosemary, salt, and pepper. Set aside.
  • Place the water and butter in a saucepan and bring to a boil. Stir in the stuffing, cover, and set aside.
  • In a large skillet heat up the olive oil and sear the pork chops over medium high heat for 3–4 minutes on each side.
  • Place the seared pork chops in a baking dish.
  • Top pork chops with apple pie filling and place any extra around the pork chops in the baking dish. Sprinkle with cinnamon.
  • Uncover the stuffing and gently fluff with a fork.
  • Place a mound of stuffing on top of each pork chop and put any extra around the chops in the baking dish.
  • Cover and bake for 25 minutes.
  • Remove foil and cook for an addition 10 minutes.
  • Allow to cool slightly before serving.