Tag: Cheap

Salads, Side Dishes

Recipe—Crunchy Pea Salad

Diva di Cucina

Crunchy Pea Salad

Whenever you go to a BBQ there is typically the classic macaroni and potato salad. Don’t get me wrong I LOVE both of those dishes but with back-to-back BBQs throughout the summer I sometimes am looking for a way to mix things up a bit. This pea salad was a welcome addition to a BBQ I went to last weekend. It was very refreshing and light. There is a nice sweet flavor to this salad similar to a coleslaw. If you are looking for a tasty summer salad for lunch or dinner give this a try. You can have the whole thing thrown together in 5 minutes. You will find the hard part is just waiting for it to chill. The unique combination of flavors go together incredibly well. This is one of those salads that you may not quite be sure of, but once you give it a try you and your guests will keep going back for more of it.

Note: I made this a day ahead of time and it was awesome! Feel free to make it a day in advance if you need to.

INGREDIENTS
12 oz bag frozen sweet peas, thawed
1 c peanuts
1/4 c green onions, chopped
1 lb bacon, cooked and crumbled
1 c craisins
1/2 c mayonnaise
1 1/2 tbsp vinegar
1 tsp sugar
1/4 tsp soy sauce
1/4 tsp Worcestershire sauce
salt and pepper

STEPS

  • In a large mixing bowl combine sweet peas, peanuts, green onions, bacon pieces, and craisins.
  • In a small bowl whisk together the mayonnaise, vinegar, sugar, soy sauce, Worcestershire sauce, salt, and pepper.
  • Pour the dressing over the salad ingredients and toss to combine.
  • Cover and refrigerate for at least one hour before serving.

Recipe adapted from Sugar n’ Spice Gals.

Side Dishes

Recipe—Cracked Corn and Cheese Cornbread Muffins

Diva di Cucina

Cracked Corn and Cheese Cornbread Muffins

I am not one to just make something out of the box without tinkering with it. I’m sort of like a dog, I want to make my mark, make it my own. I love the convenience of those little boxes of the Jiffy corn muffin mix but it’s fun to add a little pizzazz. This recipe takes a plain old-fashioned corn muffin and gives it a little extra oomph. I add some corn kernels, pepper jack cheese, and a handful of green onions. This gives them a nice texture with the bits of corn, a nice little bite, and the cheese is like a gooey surprise in the middle. The kids will flip over these!

Note: If you are concerned about the spice of pepper jack cheese just use regular jack. 

INGREDIENTS
8.5 oz package of Jiffy corn muffin mix
1/2 c pepper jack cheese cut into 1/4” cubes
1/2 c corn (frozen or canned will work)
2 green onions, chopped

STEPS

  • Preheat oven to 400º.
  • Prepare corn muffin mix per package instructions.
  • Stir in cheese, corn, and green onions.
  • Prepare muffin pan with liner cups and evenly distribute the muffin mix in each cup filling up about 2/3 of the way.
  • Bake for 18–20 minutes or until a toothpick comes out clean when inserted into the middle.
  • Remove from oven and allow to cool for a couple of minutes before serving.

Love this idea for corn muffins? Then perhaps you will like these!

Jalapeño Cheddar Corn Bread Muffins

Jalapeño Cheddar Cornbread Muffins

Appetizers

Recipe—Creamy Chicken Enchilada Roll Ups

Diva di Cucina

This is actually a recipe adapted from one my mother-in-law made back around the holidays. They seemed like such a great idea and were absolutely delicious. She brought her Mexican inspired wraps over all rolled up in Saran wrap and then just sliced them when she got to our house. They traveled great! When she put them out I could not stop eating them. They were so yummy! So when I was invited to a summer pool party a couple weeks back I knew these would be a hit! Me being the tinkerer I am I had to put my own twist on them. I added in the chicken, olives, and cilantro to help bulk up the filling. They were wonderful additions. If you have any parties coming up definitely keep these in mind. They are relatively easy to assemble and are the perfect finger food for a party of any kind.

Note: You can use a couple of tablespoons of my homemade taco seasoning or just part of an envelope of taco seasoning you would pick up at the store. If you like a little heat add in a chopped jalapeño.

INGREDIENTS
2-8 ox packages cream cheese, softened
1 1/2 c shredded Mexican cheese blend
1 tsp garlic, minced
2 tbsp taco seasoning
10 oz can Rotel tomatoes and chilies, drained
rotisserie chicken, skinned and chopped
1/2 c cilantro, chopped
4 green onions, chopped
4.25 oz chopped black olives
1 package burrito sized tortillas

STEPS

  • Using an electric mixer beat together cream cheese, shredded cheese, garlic, and taco seasoning until well blended.
  • Fold in the canned tomatoes, chicken, cilantro, green onions, and chopped olives.
  • Lay a tortilla out flat and place a heaping spoonful of the creamy mixture in the center.
  • Use a rubber spatula and spread an even layer of the filling out to the edges of the tortilla.
  • Roll up the tortilla and as you finish each place on a cutting board or plate.
  • Continue until the filling is gone.
  • Place the rolls in the freezer for 30–45 minutes allowing them to firm up. (I do this step so that when I slice them they keep their round shape.)
  • Slice the rolls into 1 inch thick pieces and arrange on a plate.
  • Refrigerate until ready to serve.
Dinners

Recipe—Summer Squash with Cheese Tortellini in a Lemon Garlic Cream Sauce

Diva di Cucina

Many pasta dishes have a certain heaviness to them, which makes them great comfort foods for fall and winter. This is a pasta dish that defies that logic. The lemon zest and fresh summer squash gives this dish a wonderful light and refreshing quality that will have your taste buds tingling all summer long. The sauce is what I would call a grownup version of alfredo sauce. It has that wonderful creamy quality but with more flavor. This recipe is great for many other reasons. It is incredibly cheap to make, it’s super easy, it’s delicious, and it took me under 15 minutes from start to completion, making it the perfect dinner for a busy night.

Note: You can also substitute ravioli for the tortellini.

INGREDIENTS
16–18 oz cheese tortellini (fresh or frozen)
1 tbsp olive oil
1 shallot, chopped
2 tsp garlic, minced
3 summer squash (zucchini and/or yellow squash), thinly sliced
salt and pepper
1 1/2 c heavy cream
1 tbsp lemon zest
1/2 c grated parmesan cheese
2 tbsp green onions or chives, chopped

STEPS

  • Cook the pasta per package instructions.
  • While the pasta water is coming to a boil, heat the olive oil in a large wok or skillet over medium-high heat.
  • Add the shallot s and garlic and cook for 3–4 minutes.
  • Add the squash and season with salt and pepper.
  • Cook until the vegetables begin to soften, about 4–5 minutes.
  • Add the cream and lemon zest and cook until the cream begins to simmer and thicken.
  • Add in the grated parmesan and stir to combine.
  • Drain the pasta.
  • Once the sauce is the desired thickness, add the cooked tortellini to the pan.
  • Transfer to serving dishes and top with extra parmesan and a sprinkling of the green onions.

Recipe adapted from Real Simple.

Snacks, Sweet Treats

Recipe—Funfetti Cake Batter Cookie Dip

Diva di Cucina

Funfetti Cake Batter Cookie Dip

The other day I was going to be attending a pool party for one of my favorite munchkins. I knew there would be plenty of kids there and I wanted to bring a snack that all the kids would love and have fun eating. Well turns out the grownups liked this just as much as the little ones. This cookie dip was a HUGE hit! This is a cream cheese based dip blended with a scoop of dry cake mix giving it the true cake batter flavor. It was delicious! Super creamy and just the right amount of sweet. I’m guessing this will forever be a staple on our party menus.  It would be perfect for a birthday party or any type of social event, and I’m sure it will get people talking. This is by no means healthy, but sometimes you just need to relax and let the kids have a little fun enjoying a special treat. It’s all about moderation after all, not that you will be able to control yourself with this dip. So dive in, let loose, and enjoy this perfect youthful treat! I know you can’t resist.

Note: I served this dip with Nilla wafers but I know it would go great with graham crackers or animal crackers as well.

INGREDIENTS
1/2 c butter
8 oz cream cheese
1/2 c powdered sugar
1 cup dry funfetti cake mix
1 tsp vanilla
1/4–1/2 c milk
1/4 c sprinkles, plus more for garnish

STEPS

  • Melt the butter in the microwave and set aside to cool.
  • In a large mixing bowl beat together the cream cheese, powdered sugar, and cake mix for 2 minutes.
  • Add in vanilla and cooled butter and continue beating for another 2 minutes.
  • Beat in the vanilla and then 1/4 cup of the milk. Add more milk as needed to reach desired consistency.
  • Fold in 1/4 cup of the sprinkles.
  • Transfer the dip to a small bowl for serving and garnish with additional sprinkles. Serve immediately with your favorite dippers or refrigerate until ready to serve. (Note: the dip will get very firm in the fridge so remove it 15–20 minutes before you plan on serving it to allow it to soften.)
Salads

Recipe—Bok Choy and Carrot Slaw in a Tangy Sesame Soy Vinaigrette

Diva di Cucina

I really wanted to cook some seared ahi the other night and I was looking for the perfect side dish. Well low and behold! There was bok choy in my produce box that week so I knew exactly what to do.  A light and refreshing Asian inspired slaw. It was perfect for the warm summer night and was exactly what my gorgeous piece of ahi needed. Something not too heavy but loaded with flavors that would complement the simplicity of the fish. The dressing for this slaw is tangy, sweet, has a nice sesame flavor, and just a little bite from the fresh garlic. This is great for any Asian inspired dinner you have planned. I also had it with some chicken teriyaki and it was killer! This super fabulous recipe takes less than five minutes to make and is super low cal. Delicious and nutritious!

Note: Dressing can be made a couple of days ahead of time and stored in the refrigerator. Then just toss the salad and the dressing right before serving.

INGREDIENTS
1 tsp garlic, minced
2 tsp sesame seeds (plus more for garnish if desired)
1 tbsp honey
1 tbsp low sodium soy sauce
3 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp olive oil
2–3 large baby bok choy, thinly sliced (about 4–6 c)
1/2 c shredded carrots

STEPS

  • In a small bowl whisk together the garlic, sesame seeds, honey, soy sauce, rice vinegar, sesame oil, and olive oil until well combined.
  • Pour the vinaigrette over the sliced bok choy and shredded carrots and toss to coat.
  • Garnish with extra sesame seeds if desired.
  • Serve and enjoy!

Recipe adapted from The Cozy Apron.

Side Dishes, Snacks

Recipe—Roasted Fennel Fries

Diva di Cucina

Awhile back I posted a recipe for kale chips. Kale chips are a delicious and healthy snack that my son absolutely loved. I was eager to find more recipes that were just as simple, tasty, and nutritious. I recently used the same seasoning and cooking technique with roasted fennel and had fabulous results. These roasted fennel fries were absolutely addicting. My son and I could not stop eating them! We didn’t even waste time getting out a plate. I kid you not, we were eating the pieces straight off the baking sheet. They were that good! Think french fries, but without the calories and even more flavorful. Roasted fennel fries are not only a great snack but they also make a great side dish for any dinner. Just be sure you make enough because these fries will go fast!

INGREDIENTS

2 large fennel bulbs, fronds removed and sliced into 1/3” thick pieces
1 tbsp olive oil
salt and pepper

STEPS

  • Preheat oven to 375º.
  • Cover a large baking sheet with parchment paper and place the fennel slices in a single layer.
  • Drizzle with olive oil and season with salt and pepper.
  • Place in the oven and cook for 30–45 minutes flipping once halfway through.
  • Bake until the fennel is fork tender and a golden brown.
Side Dishes

Recipe—Zucchini and Tomato Gratin

Diva di Cucina

Out of all of the seasons, I love the summer most. Not just because of my lazy poolside days, baseball games, refreshing beverages, or little summer dresses, but because of the abundance and variety of incredible produce. It is something that people in California take for granted. Every year we grow a couple of cherry tomatoes plants in out backyard. My son can hardly wait for them to ripen and as soon as they do he eats them right off of the plant. Sweet, warm, vine ripened tomatoes. Yummmmmm…there is nothing like them. We seem to have a bowl full on our counter all summer long. The other veggie we seem to never get enough of during the summer is zucchini. Zucchini and tomatoes are a wonderful pair, and when you add in some quality parmesan cheese and fresh basil, delish! When I first tried this recipe for zucchini and tomato gratin I knew it was a recipe I would be making all summer long. Serve it up on it’s own with some pasta or as a side with your favorite protein, either way it is a perfect summertime dish.

INGREDIENTS
sweet Vidalia onion, thinly sliced
olive oil
3 medium zucchini, sliced
1 leek, sliced and thoroughly washed
2 tsp garlic, minced
1 c parmesan cheese
1 1/2 c Italian bread crumbs
1 1/2 c cherry tomatoes
2 tbsp fresh basil, chopped

STEPS

  • Preheat oven to 425º.
  • Drizzle a little olive oil in the bottom of large cast iron skillet.
  • Separate the onions rings, place them in the bottom of the skillet, and drizzle with a little olive oil.
  • Add half of the sliced zucchini, half of the leeks, and all of the garlic to the pan.
  • Sprinkle with a 1/2 cup of the parmesan cheese and a 3/4 cup of the breadcrumbs.
  • Drizzle with additional olive oil.
  • Add the remaining zucchini, remaining leeks, and all of the cherry tomatoes to the pan and drizzle with more olive oil.
  • Sprinkle with the remaining 1/2 cup of the parmesan cheese and a 3/4 cup of the breadcrumbs.
  • Drizzle with a tad more olive oil.
  • Bake entire pan in the oven for 25–30 minutes.
  • Turn on the broiler and finish the dish off under the broiler for 2–3 minutes or until it is golden brown on top.
  • Garnish with fresh basil.

Recipe adapted from Proud Italian Cook.

Dinners

Recipe—Summertime Rosemary Lemon Chicken with Veggies

Diva di Cucina

This is one of those fabulous recipes you will want to make all summer long. Here are the reasons why I think you will love this recipe:

  1. It’s an entire dinner done in one skillet (easy cleanup)
  2. It takes under 25 minutes to make
  3. It’s incredibly healthy (low cal and low carb)
  4. It utilizes fresh summer veggies
  5. It tastes and looks fabulous!

Do you really need more reasons than that to give this recipe a try?

INGREDIENTS
2 large or 4 small, boneless skinless chicken breasts
kosher salt and black pepper
3 tsp garlic, minced
2 tbsp fresh rosemary, chopped and divided
1 tbsp olive oil
2 yellow squash or zucchini, sliced
3 carrots, peeled and sliced
2 c green beans, cut in half
2 lemons
1/4 c white wine

STEPS

  • Preheat a large skillet over medium high heat.
  • In a small bowl combine 1 teaspoon of kosher salt, 1 teaspoon of black pepper, garlic, and 1 tablespoon of the rosemary.
  • Season both sides of the chicken breasts with the seasoning mix.
  • Drizzle the olive oil in the skillet and add the prepared chicken breasts.
  • Cook chicken on both sides until cooked through.
  • Add the squash, carrots, and green beans to the skillet.
  • Squeeze the juice of the two lemons into the skillet and add in the white wine.
  • Season the veggies with the remaining tablespoon of rosemary and some additional salt and pepper.
  • Place the chicken breast on top of the vegetables and bring to a boil.
  • Cover the pan and cook for 5 minutes or until the veggies are cooked to desired doneness.

Recipe adapted from The Slow Roasted Italian.

Dinners

Recipe—Herb Roasted Chicken

Diva di Cucina

I would say 95% of the time when I am cooking chicken I am working solely with the breast. Boneless skinless breasts seem to be the quickest and easiest to work with, but you pay a little bit more for the convenience factor. However, there isn’t really anything special or fancy about a plain chicken breast. On occasion I really do enjoy cooking a whole chicken. It just seems much more impressive to roast the whole thing. While the ingredients are incredibly simple in this recipe, it is the most fabulous and flavorful chicken you will ever have. I’m not one to typically sit there and eat the skin off a chicken but when I am carving up this chicken I can’t stop eating it once I start. The skin has just the perfect amount of crispiness and more flavor than you can imagine. You are lucky if there is any skin left on your piece of chicken by the time it makes it to the table. It is that good! Once you make this recipe you will understand. I guarantee this will be the best roasted chicken you will ever have.

Note: The most complicated part of this recipe is brining the chicken, which really isn’t complicated at all, people just think it is. If you aren’t familiar with brining I will bring you up to speed. Brining a chicken is when you soak it in salt water for a good amount of time. Giving it this “salt bath” ensures your chicken will be moist and juicy and it also allows the salt to soak into the meat, which really enhances the chicken’s natural flavors. I personally feel it makes a huge difference in the taste. In my opinion, brining is the difference between a good chicken, and a great chicken.

INGREDIENTS
3–4 lb chicken
1/2 c kosher salt
2 tbsp butter, melted
2 tsp garlic, minced
1 tsp dried basil
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper

STEPS

  • Remove the neck and giblets from the chicken and place it in a large pot.
  • Pour the kosher salt over the chicken and fill the pot with water until it is submerged.
  • Cover the pot with the lid and place in the fridge for 4–8 hours.
  • Remove the chicken from the pot, rinse with cold water, and pat dry.
  • Place the chicken on a rack in a shallow roasting pan breast side down. (If you do not have a rack just place it in a large baking dish.)
  • Preheat the oven to 375º.
  • Combine the melted butter and garlic in a small bowl.
  • Combine the basil, sage, thyme, salt, and pepper in a second small bowl.
  • Use a basting brush or your hands to lather the chicken in half of the garlic butter.
  • Sprinkle half of the herb mixture over the chicken.
  • Flip the chicken over so that it is now breast side up.
  • Repeat with remaining butter and herb mixture.
  • Roast the chicken uncovered for 1.5–1.75 hours or until cooked through. (I like to baste mine every 20–30 minutes.)
  • Allow the chicken to sit for 5–10 minutes and then transfer to a cutting board to be carved.