Tag: Comfort Food

Dinners

Recipe—Oven Roasted Tri Tip with Veggies

Diva di Cucina

My family eats our share of beef. We almost always have tri tip in the house because it’s affordable, flavorful, low in fat, and it is the most diverse piece of beef around. You can grille it, smoke it, braise it, or in this case, roast it. Every time I have made this recipe the meat comes out really tender, flavorful, and juicy. This is a perfect all in one meal that will save you time and dishes.

Note: If you have any leftover potatoes and veggies they are spectacular for breakfast! I just throw them in the skillet and fry them up for a few minutes. And if on the rare occasion you have leftover meat, dice that up and put them in a tortilla with scrambled eggs and the potatoes for a killer breakfast burrito.

INGREDIENTS
2 lb tri tip roast
2 tsp dried rosemary
2 tsp garlic, minced
1/2 tsp kosher salt
¼ tsp pepper
2–4 c red potatoes, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 sweet onion, chopped into large pieces
5–7 cloves of garlic (optional)
2 tbsp olive oil

STEPS

  • Preheat oven to 425º.
  • In a small bowl combine rosemary, garlic, salt, and pepper.
  • Spread half of the seasoning mixture all over the roast.
  • Place the potatoes, bell peppers, onion, and whole garlic cloves (if you are using them) in a large bowl.
  • Drizzle the vegetables with the olive oil and add in the other half of the seasoning mixture. Toss to coat.
  • Place the roast fat side up in a large baking dish.
  • Arrange the vegetables around the roast.
  • Bake for 35–40 minutes for medium rare.
  • Allow roast to sit for 5–10 minutes and then transfer to a large cutting board. (Allowing your roast to sit helps the juices redistribute.)
  • Slice and serve alongside cooked veggies.
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.
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.

Sweet Treats

Recipe—Peanut Butter & Jelly Bars

Diva di Cucina

Peanut and butter jelly sandwiches are an American classic. I love PB & Js! And by love I mean I REAAAALLLLLLY love them! I ate more peanut butter and jelly sandwiches during my pregnancy than the typical American child does in their first 10 years of life. There is just something so nostalgic about smooth peanut butter squished together with a layer of sweet sticky jelly. It is one of those items that takes me back to being a little girl on the playground. When I saw this recipe for peanut butter and jelly bars I knew they had to be mine! My son’s school had a bake sale coming up and I knew it was the perfect occasion to make these. Come on? Toddlers… peanut butter and jelly… they belong together! These bars turned out fabulous! The cookie layer is almost brownie like, the moistest peanut butter cookie you have ever had and then of course you have the layer of jelly and then just the right amount of crunch from the honey roasted peanuts on top. Superb when served with a big cold glass of milk. I may have a new addiction.

Note: These can be tricky to cut when still warm so be sure to allow for adequate chilling time. Otherwise you may find that the bars sort of crumble.

INGREDIENTS
1 c butter, softened
1 1/2 c sugar
2 eggs
2 1/2 c creamy peanut butter
1 tsp vanilla
3 c flour
1 1/2 tsp salt
1 tsp baking powder
2 c of your favorite jelly (I used Strawberry)
1 c honey roasted peanuts, chopped

STEPS

  • Preheat oven to 350º.
  • In a large mixing bowl beat together the butter and sugar for 2 minutes.
  • Add in the eggs, peanut butter, and vanilla and beat for another 2 minutes making sure it’s completely combined.
  • In another bowl combine the flour, salt, and baking powder.
  • Add the dry ingredients to the wet ones and fold in using a rubber spatula until completely combined.
  • Line a 9” x 13” baking dish with parchment paper going both directions and spray parchment paper with cooking spray.
  • Transfer 2/3 of your dough to the prepared baking dish and spread the dough out evenly.
  • Press the dough down firmly in the bottom of the entire baking dish making sure it’s even thickness all over.
  • Place the jelly in a small microwave safe bowl and warm it in the microwave for 1 minute and stir using a fork (this really seems to help in spreading it out).
  • Using a rubber spatula spread the warmed jelly over the top of the cookie dough making sure the dough is completely covered.
  • Using your hands, crumble the remaining dough over the top of the jelly.
  • Sprinkle the chopped peanuts over the top.
  • Bake until golden, about 50–60 minutes.
  • Remove the pan from the oven and set on a trivet to cool for 30minutes.
  • Holding onto the parchment paper, carefully lift the entire contents of the dish and transfer to a large cutting board.
  • Refrigerate the whole dish for 1–2 hours making sure it is completely cool before trying to cut into bars.
  • After bars have cooled cut into squares using a sharp knife or even a pizza wheel.
  • Store in an airtight container at room temperature.
Dinners

Recipe—Cheesy Sausage Pasta

Diva di Cucina

I can make a mean batch of homemade macaroni and cheese but the classic dish just doesn’t cut it as a main course in our house. Sometimes you need a grown up version of the classic dish but with a little more substance. This right here fits that bill. It is a creamy cheesy pasta dish with bits of tomatoes and sliced up smoky beef sausage. Delish! This is the perfect meal for a busy day since the whole things takes less than 25 minutes AND it only uses one pot! I love meals like that! Makes dish duty so much easier. Who am I kidding? I don’t do dishes. That’s the hubby’s job, so this recipe makes his job easier. This comfort dish screams simplicity and is easy on the wallet too. What’s not to love?

Note: This recipe is written to use a cast iron skillet. If you don’t have one, no biggie. Just use whatever large skillet you have and before placing in the oven transfer the pasta to a large baking dish and then top with the green onions and cheese and finish off under the broiler.

INGREDIENTS
1 tbsp olive oil
1 package beef sausage cut into rounds
1 small yellow onion, diced
2 tsp garlic, minced
2 c chicken broth
14.5 oz can petite diced tomatoes
1/2 c heavy cream
1/4 tsp pepper
8 oz uncooked penne pasta noodles
2 c Monterey jack cheese, shredded
2 green onions, thinly sliced
salt

STEPS

  • Heat oil over medium high heat in a cast iron skillet.
  • Add the sausage and onion and cook until lightly browned.
  • Add in the garlic and cook for another minute.
  • Add the chicken broth, petite diced tomatoes, heavy cream, and pepper.
  • Bring to a boil.
  • Add pasta and simmer until the pasta is tender, about 12–15 minutes, stirring once or twice while cooking.
  • Turn on the oven broiler.
  • Remove the skillet from heat and stir in 1 cup of the cheese.
  • Add salt as needed.
  • Top with the green onions and remaining cheese.
  • Place skillet under the broiler and leave in the oven until the cheese is melted and lightly browned.
Side Dishes

Recipe—Roasted Garlic and Cauliflower Mash

Diva di Cucina

As I’ve mentioned in some of my previous posts I am always looking for delicious low-carb recipes. One of my weaknesses is steak and potatoes. I will eat potatoes in any form. Mashed, au gratin, baked, you name it! One of the closest substitutions that I have found for potatoes when watching my carbs is cauliflower.  Last year I posted a recipe for loaded baked cauliflower. It is now by far my most popular recipe on my blog. (If you haven’t tried it, do. It is fantastic!) This is another wonderful cauliflower recipe I have been loving when I need something to replace those starchy potatoes. The mild roasted garlic flavor is not overpowering at all, and the Romano cheese is just right.  These flavors really are fantastic complements to the roasted cauliflower. Cauliflower is in season right now so it is incredibly affordable and a great addition to your dinner menu.

Note: This recipe can be made up to a day ahead of time and placed in an oven safe baking dish in the fridge until ready to eat. To reheat it, bake in the oven at 350º for 20–25 minutes or until hot all the way through. 

INGREDIENTS
1 head of cauliflower, washed and broken up into florets
4–6 cloves garlic, peeled
4 tbsp olive oil
salt and pepper
4 tbsp butter
1/3 c heavy cream
1/3 c Romano cheese
2 green onions, chopped

STEPS

  • Preheat oven to 350º.
  • Lay out two large sheets of aluminum foil on top of each other.
  • Place the cauliflower florets and garlic cloves in the middle of the foil.
  • Drizzle with the olive oil and season with salt and pepper.
  • Bake for 55–60 minutes or until the cauliflower is fork tender.
  • Place the roasted cauliflower and garlic in a large mixing bowl.
  • Add the butter and cream.
  • Using an electric mixer or a hand held masher, mash the cauliflower until desired consistency. (Add more cream if needed.)
  • Stir in the Romano cheese and season with additional salt and pepper if desired.
  • Serve the mashed cauliflower and garnish with chopped green onions.
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

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.