Tag: Comfort Food

Soups

Recipe—Crock-Pot Creamy Chicken and Wild Rice Soup

Diva di Cucina

Happy new year! How is 2014 treating you all so far? Hopefully absolutely fabulously!

First off I want to apologize for my absence over the past few months. Life has been super busy! I started a new job back in September managing one of the most awesome design studios and it has taken some time to find the right balance in life. My resolution for 2014 is to get back to some regular blogging so I have lots of great things coming for you. I have still been cookin’ up a storm while away so I have plenty of tasty new recipes to share. Now the question is, where to start!

Since it’s winter and we are all still recovering from the holiday madness how about one of my all time favorite soup recipes? It is a quick and easy crock-pot recipe that will be sure to warm you up.

When I was in high school I used to work in a little mom and pop owned coffee shop called Full O’ Beans. (People actually came in thinking it was a Mexican restaurant.) This coffee shop had the best soups and sandwiches! One of my all time favorite soups they served on occasion was the chicken and wild rice. It was delicious! I would have a big bowl at work and then fill up a big styrofoam cup to take home for later. It was one of those comfort soups that I just couldn’t get enough of. Well I finally put together this recipe that is out of this world good and reminds me of the coffee shop’s homemade chicken soup. This soup is easy, delicious, “souper” filling, and best of all it is made in the crock-pot. What more can a girl ask for? Now go make a big pot of this soup and snuggle up under a blanket on the couch while you wait for it to cook. Or do like I do, and just go to work. 😉

INGREDIENTS
4 c chicken broth
2 c water
1 box Rice-a-Roni long grain and wild rice
2 boneless, skinless chicken breasts
1 c carrots, chopped
1 cup celery, sliced
1/2 c butter
1/3 c flour
2 c half and half
1/2 tsp pepper
1/2 tsp salt

STEPS

  • In your crock-pot mix together broth, water, and rice (including seasoning pack).
  • Add in the chicken breasts, carrots, and celery.
  • Cook on low for 6–8 hours or on high for 3–4 hours.
  • Remove the chicken breasts from the crock-pot and break it up into pieces using a fork. Return the chicken to the crock-pot.
  • In a medium saucepan melt your butter over medium heat.
  • Gradually mix in the flour until well combined.
  • Whisk in the half and half and season with the salt and pepper.
  • Add the creamy base mixture to the crock-pot and stir until well combined.
  • Allow the soup to cook on low for another 15 minutes.
  • Try the soup and season to taste. If it is too thick you can add a little water to thin it out.
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.

Dinners

Recipe—Swiss Chard and Chicken Pasta

Diva di Cucina

Sometimes when I want pasta I want a dish that isn’t smothered in sauce, something more refined. This rustic pasta dish is it. You have some nice hearty chunks of chicken, bits of salty prosciutto, a mild creaminess from the ricotta, and of course some healthy greens mixed in, and it’s all finished off with a nice crispy topping. It really is a perfect balance. There is just something about hot baked pasta coming straight out of the oven and onto the plate that warms my belly and makes me happy. I just put the entire baking dish down on the table and let my family serve themselves. Unfortunately, we lack self-control and could not stop eating it! It was just so good!

Note: In case this is one of your first times cooking with chard be sure to wash it thoroughly and then pull the leaves off the thick stalks. They can be tough and bitter so you just want to eat the leafy green part.

INGREDIENTS
1/2 lb (8 oz) penne pasta
olive oil
1 onion, chopped
2 tsp garlic, minced
4 oz prosciutto (chopped pieces for cooking)
1 bunch Swiss chard, chopped
salt and pepper
1/2 c white wine
1 1/2 c ricotta cheese
1 rotisserie chicken, meat removed and shredded
2 tbsp butter
1/4 c grated Parmesan cheese
1/4 c panko crumbs

STEPS

  • Preheat oven to 375°.
  • Fill a large pot with water and a pinch of salt and bring to a boil.
  • Add the pasta and cook until al dente per the package instructions. When the pasta is done drain will and toss with a generous amount of olive oil (enough so that all the noodles have a nice coating but aren’t swimming in it). Set aside until you are done with the rest of the filling.
  • While the pasta is cooking heat 2 tbsp olive oil in a large wok or pot over medium-high heat.
  • Add the onions and cook for 5 minutes or until translucent.
  • Add in the garlic and prosciutto and cook for an additional minute.
  • Add the Swiss chard to the pot and season with salt and pepper.
  • Cook the chard for 8­10 minutes stirring occasionally until the greens are wilted and tender.
  • Stir in the wine and ricotta until well combined and then mix in the chicken and cooked penne.
  • Transfer your pasta to a medium sized baking dish.
  • Melt the butter in a small bowl.
  • Add in the Parmesan and panko and stir until well mixed.
  • Sprinkle the panko mixture over the top of the pasta,
  • Bake for 20–25 minutes or until the top just starts to turn a golden brown.
Dinners, Sandwiches

Recipe—Patty Melt

Diva di Cucina

Patty Melt

Whenever I am getting ready to go on my bi-annual cleanse I allow myself one binge day and of course that includes my “last meal.” (It’s not really a last meal per say, but my last “bad” meal for 11 days.) This round I knew I needed something completely indulgent. I decided on one of my favorite types of burgers, a classic patty melt. A juicy ground beef patty smothered in cheddar and Swiss cheeses, some caramelized onions, and of course some 1000 island dressing. Heaven between two toasted slices of buttered sourdough toast. Go big or go home right? Well if you are looking for one of the best burger recipes ever give this a try. It is totally basic and completely wonderful!

INGREDIENTS
1 lb ground beef
2 tbsp Worcestershire sauce
salt and pepper
4 tbsp butter, divided
1 large yellow onion thinly sliced
4 slices cheddar cheese
4 slices Swiss cheese
8 slices sourdough bread
1000 island dressing

STEPS

  • Mix together the ground beef, Worcestershire sauce, salt, and pepper.
  • Form the meet into four thin patties.
  • Melt two tablespoons of the butter in a skillet over medium high heat.
  • Add the sliced onions and cook stirring frequently until they are a nice golden brown color, about 15 minutes.
  • While the onions are cooking heat a large skillet over medium-high heat and add the patties.
  • Cook the patties for 5 minutes and then flip over.
  • Add a slice of Swiss and a slice of cheddar to each patty.
  • Continue cooking the burgers for another 5 minutes or until cooked through.
  • Toast the slices of sourdough bread and spread one side of each slice with butter.
  • Spread the opposite side of each slice with a generous amount of 1000 island and keep them dressing side up.
  • Place a heap of the caramelized onions on 4 slices of the bread.
  • Add the cooked patty to the piles of onions and place the remaining slices of bread on top, dressing side down.
  • Binge!
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

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.
Side Dishes

Recipe—Cauliflower and White Cheddar Gratin

Diva di Cucina

I was never much of a cauliflower fan growing up and now as an adult I just can’t get enough of the stuff. Sorry mom, but I think you were making it all wrong! The trick is to smoother it in cheese and all sorts of other wonderful flavors. I made this dish the other night and I’m embarrassed to admit that my husband, son, and I finished off the entire dish. All of it! Okay, so my son probably only ate it because I told him it was mac n’ cheese. Is that bad? Apparently we just couldn’t get enough of the creamy cheese sauce and crispy panko topping. We enjoyed this with some cooked greens and a juicy steak. It was delish! If you are having a hard time getting your kids (or even your spouses) to eat their cauliflower, give this recipe a try.  Maybe you’ve just been making it wrong. 😉

INGREDIENTS
1 large head cauliflower, cut into florets
2 tbsp olive oil
salt and pepper
4 tbsp butter, divided
3 tbsp flour
1 1/2 c milk
1/4 tsp ground nutmeg
1 c white cheddar cheese, shredded
1/2 c panko

STEPS

  • Preheat oven to 400º.
  • Place the cauliflower florets on a large baking sheet.
  • Drizzle with olive oil and season with salt and pepper.
  • Toss cauliflower to coat.
  • Roast the cauliflower until lightly browned, about 20–25 minutes.
  • Reduce the oven temperature to 350º.
  • In a large saucepan melt 3 tablespoons of the butter over medium heat.
  • Whisk in the flour and let it cook until it starts to turn a light golden color.
  • Whisk in the milk, nutmeg, cheese, and some salt and pepper.
  • Cook until the cheese is completely melted and the sauce thickens.
  • Add the roasted cauliflower to the cheese sauce and transfer to a square-baking dish (9” x 9” or 8” x 8” works great).
  • In a small microwave safe bowl melt the remaining tablespoon of butter.
  • Add the panko crumbs to the melted butter and stir to combine.
  • Sprinkle the buttered panko over the cheesy cauliflower.
  • Bake the gratin in the oven until it is bubbling and the panko is golden brown, about 15–20 minutes.
Uncategorized

Father’s Day Meal Ideas (My Hubby’s Top 12 Picks)

Diva di Cucina

Fathers Day Menu Ideas

Father’s day is just around the corner and there are going to be some hungry men hoping to get a day off in the kitchen or on the grille. While many people may enjoy going out, my hubby is more partial to a nice home cooked lunch or dinner with the fam. Rather trying to guess what recipes I think the men in our lives would like I went straight to the source and got a male perspective. I asked my husband to sort through my entire archive of recipes and pick out his top 12 favorite recipes that I have featured on my blog. So if you are looking for some ideas on what to cook for dad this year, here are some great ideas that work for lunch or dinner. Give any of these a try and you will make the man or men in your life extremely happy.

Hubby's Top 12 Pick's

  1. Crab Cakes with Spicy Remoulade
  2. Western Bacon Jalapeño Poppers
  3. Chocolate Covered Peanut Butter Truffles
  4. Toffee Apple Dip
  5. Crock-Pot Shredded Beef Tacos
  6. Limoncello Chicken
  7. Macadamia Nut Crusted Halibut
  8. Chicken and Cheese Stuffed Sammy
  9. Crock-Pot Pale Ale BBQ Chicken Sandos
  10. Cheesy Mac Attack A.K.A. Macaroni N’ Cheese
  11. Loaded Baked Cauliflower
  12. Mexican Grilled Corn on the Cob
Dinners

Recipe—Chicken Parmesan Meatloaf

Diva di Cucina

Chicken parmesan has got to be one of my favorite Italian dishes. I don’t make it very often because of the amount of work that it requires but I love the stuff! I also love meatloaf, the hubby not so much. Well I saw a recipe the other day for an Italian chicken meatloaf and I thought to myself, why not give it more of a kick and incorporate my favorite chicken parm qualities, flavorful marinara and melted mozzarella…and this gorgeous chicken parmesan meatloaf was made. I expected the loaf to be much dryer, but with the sauce and eggs, it was the moistest meatloaf I have ever made, hands down. The parsley and basil give the meat a nice Italian flavor but really took it over the top was the homemade sauce and fresh mozzarella smothering the top. Delish! I love that this recipe is not only tasted fantastic but it is light on carbs and low in calories. I was able to whip this recipe up in less than 15 minutes so the hardest part was waiting for it to bake. And best of all, the hubby liked it.

Note: I used panko instead of breadcrumbs to keep the carbs down but I imagine some Italian seasoned breadcrumbs would be wonderful!

INGREDIENTS
2 lb ground chicken meat
2 tsp garlic, minced
1/2 yellow onion, chopped
2 eggs
1–1 1/2 c panko
2 c marinara sauce, divided
1/2 c parmesan cheese, grated
1/2 c fresh basil, chopped, divided
1/4 c fresh Italian parsley, chopped
salt and pepper
8 oz fresh mozzarella ball, sliced

STEPS

  • Preheat oven to 375º.
  • In a large bowl combine the meat, garlic, onion, eggs, panko, a 1/2 cup of the marinara, parmesan cheese, a 1/4 cup of the chopped basil, Italian parsley, salt and pepper. (I start with a cup of the panko crumbs and add more as needed to help absorb some of the moisture.)
  • Mix until well combined.
  • Shape the meat mixture into a loaf shape and place in a large greased baking dish.
  • Bake for 40 minutes.
  • Remove loaf from oven and pour remaining marinara sauce over the top.
  • Layer the sliced mozzarella over the top and continue baking for an additional 20 minutes.
  • Turn on the broiler for 3–4 minutes to brown the cheese.
  • Remove the loaf from the oven and allow it to sit for 10 minutes.
  • Garnish the meatloaf with the remaining 1/4 cup of chopped basil and slice to serve.
Salads

Recipe—Potato Salad

Diva di Cucina

The weather is warming up which means one thing—BBQs! No BBQ is complete without a big bowl of potato salad. It’s just un-American! Whenever we have a BBQ and my friend Casey asks what she can bring I say potato salad.  I don’t know what it is that she does, but it is amazing! By far the best ever! While I don’t have her recipe I have tried endlessly to recreate it. I think this batch is my closest ever! It turned out so good. I ended up using equal parts sour cream and mayonnaise and it was just the right balance of creaminess, not overly oily like some of the store bought ones. And I added bacon. Bacon makes everything good. Next time you are looking for a classic American side dish give this recipe a try.

Note: This salad can be made 24 hours in advance and kept in the fridge until ready to serve. 

INGREDIENTS
5–6 large potatoes, peeled and diced into 1/2” pieces (I like to leave the skin on a couple of potatoes)
3/4 c mayonnaise
3/4 c sour cream
2 tbsp mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
4 hardboiled eggs, chopped
red bell pepper, chopped
3 stalks of celery, chopped
3 green onions, chopped
6 slices bacon, cooked and crumbled
2.25 oz can sliced black olives
paprika

STEPS

  • Bring a large pot of lightly salted water to a boil.
  • Add the diced potatoes and cook for 7–10 minutes or until fork tender.
  • While the potatoes are boiling mix together the mayonnaise, sour cream, mustard, salt, pepper, and celery seed.
  • When the potatoes are done cooking drain them in a colander and transfer to a large bowl.
  • Add the hardboiled eggs, bell pepper, celery, green onions, bacon, and olives. (I like to save some of the green onions, bacon, and olives to add to the top of the salad for garnish.)
  • Pour the dressing over the veggies and toss to coat.
  • Sprinkle with some paprika and garnish with the green onions, bacon, and olives if you saved any.
  • Cover with a lid or saran wrap and refrigerate for at least 4 hours.