Tag: Dinner

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.

Side Dishes

Recipe—Celery Root Puree

Diva di Cucina

First time I ever had celery root puree was over at a friend’s house for an incredible dinner. Ever since then I have been in love with the creamy rich side dish. Celery root puree is a worthy competitor of mashed potatoes and takes a dinner from average to over the top. Don’t be intimidated by celery root, it is just as easy to prepare as mashed potatoes. While it may be gnarly and unattractive out the outside it has a very delicate and light flavor unlike anything else. By boiling the celery root in milk it gives it a silky texture that is just heavenly. This side dish goes a long way since it’s really rich. It goes magnificent with almost any kind of meat but I am especially fond of it with a nice cut of steak. Come on, be adventurous and give celery root a shot!

Note: This celery root puree can be made in advance and then reheated over the stove or in the microwave right before serving.

INGREDIENTS
1 1/2 c milk
1 1/2 c water
2 tsp salt
1 large celery root, peeled and cut into 1” cubes
1 medium russet potato, peeled and cut into 1” cubes
1/2 of a small yellow onion, quartered
3 tbsp butter, cut into 3 pieces
salt
1/4 tsp ground white pepper
1 tbsp fresh chives, chopped

STEPS

  • In a large saucepan bring the milk, water, and salt to a rapid boil over medium-high heat.
  • Add the chopped celery root, potato, and onion to the pot.
  • Reduce heat to medium and simmer until the vegetables are fork tender, about 25 minutes.
  • Drain off all of the liquid.
  • Place the cooked vegetables and the butter in a food processor or blender and puree until smooth. (Add a splash of cream or milk if needed.)
  • Season the puree with salt and white pepper.
  • Transfer the celery root puree to a serving bowl or plates and garnish with chopped chives.
Dinners

Recipe—Buttery Lemon Dill Salmon

Diva di Cucina

A couple times a year I like to complete an 11-day cleanse. It is just a way to flush out all these impurities and reset my digestive system. The weight loss is a huge perk too (Down 8 lbs! Wahoo!). For some reason during this last round I was craving salmon! And I mean REALLY craving it, like every day! I was daydreaming about a big slab of salmon covered in butter, lemon, and dill. I knew that would be one of the first dinners I would prepare for myself once I was done with the cleanse. This recipe did not disappoint. The fish was super moist and all the flavors and buttery goodness really seeped into the meat. I was shocked when even my 3-year old son devoured a huge chunk of the tasty fish. This recipe for oven baked salmon is ridiculously easy to make and super quick to get on the table. It also makes for a beautiful presentation. This may just be on the menu at my next dinner party.

INGREDIENTS
1 salmon filet (1 1/2–2 lbs)
2 tbsp butter, softened
1/4 c white wine
2 tbsp lemon juice
1/2 tsp kosher salt
1/2 tsp lemon pepper
1/2 tsp dried dill
lemon slices (optional)

STEPS

  • Preheat oven to 425º.
  • Pat the salmon dry and place it in a greased baking dish.
  • Rub the butter all over the fish.
  • Combine the wine and lemon juice in a small bowl and stir.
  • Pour the liquid over the fish.
  • Sprinkle the salt, lemon pepper, and dill over the fish.
  • If you are using the lemon slices place over the top of the fish.
  • Bake the fish for 20–25 minutes or until the fish flakes off easily with a fork.
Salads

Recipe—Mango and Bok Choy Salad

Diva di Cucina

My produce box was filled with lots of fabulous goodies this week. I had almost all the makings for a delicious tropical salad, bok choy, mango, and cilantro. Yum! While many recipes that include bok choy have you cook the leafy green it is also great for salads or slaws. Bok choy is light, sweet in flavor, and has a nice crisp texture. The nutritional value is also a huge plus. It’s high in Vitamins A, C, and K as well as calcium, potassium, magnesium, and it is low in calories. The dressing for this salad is sort of a citrusy vinaigrette that keeps the salad light and refreshing. This salad was the perfect cooling component for the spicy prawns I served with it. With all these bright colors I can’t help but think that this is the perfect dish for the coming spring and summer seasons.

Note: You can use a regular head of bok choy or about 4 baby boy choy. Baby book choy has a milder flavor but both will work well with this recipe.

INGREDIENTS
4 c bok choy, mostly greens with some stalks thinly sliced
1 1/2 c red cabbage, thinly sliced
2 mangos, diced
3 stalks celery, thinly sliced
4 green onions, thinly sliced
1/4 c fresh cilantro, chopped
3 tbsp rice vinegar
4 tbsp limejuice
1 tbsp sugar
3 tbsp olive oil
2 tsp soy sauce
1/4 tsp salt

STEPS

  • Combine the bok choy, cabbage, mango, celery, green onions, and cilantro in a large bowl.
  • In a small bowl whisk together the rice vinegar, limejuice, sugar, olive oil, soy sauce, and salt until most of the sugar and salt are dissolved.
  • Pour the dressing over the salad and toss to combine.
Appetizers, Dinners

Recipe—Chicken Cordon Bleu Rollups

Diva di Cucina

My son loves chicken strips dipped in honey mustard and he also loves croissants. (Who doesn’t, really?) I whole-heartedly made this for him because I knew it would be a hit with the munchkin. Turns out the whole family loved them! This recipe is so simple, quick, and cheap to make. My little guy was even a wonderful helper in assembling them, and of course he made sure to be on quality control check while we were putting them together. Little rascal. I just served these with a big green salad for a balanced dinner. We had plenty of leftovers and they reheated extremely well in the oven. I’m definitely keeping these in mind for appetizers too. They were a perfect finger food and were fun to eat and make!

INGREDIENTS
1/4 c honey
1/4 c yellow mustard
1/8 c mayonnaise
1 lb chicken breast tenders
1 tbsp butter
2 cans crescent rolls
8 slices Swiss cheese, cut in half
8 slices ham cut in half lengthwise

STEPS

  • Combine together honey, mustard, and mayonnaise in a small bowl or measuring cup.
  • Place the chicken tenders in a large Ziploc bag and add in 1/2 of the honey mustard sauce and toss to coat.
  • Melt the butter in a large skillet over medium-high heat and cook the saucy chicken breast tenders flipping once until done, about 10–12 minutes.
  • Separate the crescent rolls into the individual triangles.
  • Spread the remaining honey mustard on each one.
  • Place a slice of the Swiss cheese on each crescent triangle and then top with a slice of ham folded in half.
  • Top each with a cooked breast tender.
  • Roll up the crescent starting at the wide end and place on a baking sheet covered in parchment paper. (The parchment paper helps make cleaning up the melted cheese a breeze!)
  • Repeat with remaining chicken tenders and crescents.
  • Bake for 18–20 minutes or until golden brown.
Side Dishes

Recipe—Sweet Glazed Carrots

Diva di Cucina

I am a lover of all things carrot. Just not when they are steamed all on their lonesome. If I am eating cooked carrots I want them to have some pizzazz. This is by far my favorite way to enjoy cooked carrots, covered in a sweet and buttery glaze. So good! These are very simple, and in fact you probably already have all the ingredients on hand. These take less than 10 minutes and are a fabulous addition to any dinner.

Note: This recipe is intended to be prepared with petite carrots but I have made it with both carrot sticks and baby carrots and had equally great results. They petite carrots just make for the nicest presentation. I had whole carrots on hand so that’s what you see in the photo.

INGREDIENTS
2 tbsp honey
2 tsp vanilla
2 tbsp butter
2 tsp white vinegar
salt
5 large carrots, cut in half lengthwise and then quarters (See above note for a variety of carrots that can be used.)

STEPS

  • In a large sauté pan combine the honey, vanilla, butter, vinegar, and salt.
  • Heat over medium-high heat.
  • Once the butter is melted whisk the glaze until well combined.
  • Add in the carrots.
  • Cook until the majority of the liquid is gone and the carrots are fork tender, about 8–10 minutes, making sure to stir occasionally.
Side Dishes

Recipe—Rice Pilaf

Diva di Cucina

How many times have you bought a box of quick and easy rice pilaf at the store? I think we all have at some point or another, I know I’m guilty of it on numerous occasions. Ever since having my son I have become much more aware of what I am serving up at the dinner table. One night I actually looked at a box of rice pilaf as I was making it and realized that there were over 25 ingredients (none of which were veggies like this recipe has) and I didn’t even know what half of the listed ingredients were. (Scary!) This recipe for homemade rice pilaf has 10 ingredients and a third of those are veggies. (Yummy!) This recipe actually ends up being really quick and easy and tastes way fresher than the stuff you get in a box. It is super simple and yet a great side dish for almost any dinner.

Note: Be sure to taste it before serving, I noticed once I added in a little more salt the flavors suddenly really popped. The salt really helped to highlight the flavor of the turmeric.

INGREDIENTS
1 1/2 c long-grain rice
2 tbsp olive oil
1 onion, chopped into small pieces
1 carrot, chopped into small pieces
1 c frozen peas
1 tsp turmeric
1/2 tsp cumin
1/4 tsp paprika
salt and pepper

STEPS

  • Cook rice per package instructions.
  • While the rice is cooking, heat olive oil in a large skillet over medium-high heat.
  • Add onion and cook until it begins to soften, about 5 minutes.
  • Add in the carrot and cook for another 5 minutes or until tender.
  • Stir in the peas, turmeric, cumin, paprika, salt and pepper.
  • After the rice has sat covered per the package instructions transfer it to the skillet
  • with the veggies.
  • Stir to combine.
  • Taste and add additional salt as needed.
Dinners

Recipe—Loaded Up Buffalo Chicken Tacos

Diva di Cucina

I am a huge fan of buffalo chicken or anything smothered in buffalo sauce. As a matter of fact the buffalo chicken salad at Chili’s is one of my all time favorite salads. Something about the hot and spicy chicken paired with all the crunchy fresh vegetables in a cool ranch dressing is just darn right tasty. My husband is not nearly a big of fan as I when it comes to buffalo chicken, however he LOVES anything Mexican, especially tacos. So basically these “fusion” tacos were my way to morph one of my favorite dishes into something he would be eager to try. And they were a hit! These loaded tacos are spicy, cheesy, crunchy goodness; all wrapped up in a nice little tortilla. And this is the type of dish that takes me to my happy place. Hmmmm…

INGREDIENTS
2 boneless, skinless chicken breast, chopped into bite size pieces
salt and pepper
3 tbsp butter
1/2 c buffalo sauce (I love Frank’s Red Hot Buffalo Wings Sauce!)
6–10 soft taco sized tortillas

DELICIOUS TOPPINGS
2 c green leaf lettuce, chopped
1 large carrot, grated
2 stalks celery, thinly sliced
1 tomato, chopped
1 avocado chopped
1/2–3/4 c blue cheese crumbles
1/4 c ranch dressing
2 green onions, chopped
buffalo sauce for drizzling

STEPS

  • Season chopped chicken pieces with salt and pepper.
  • Melt butter in a large skillet over medium-high heat.
  • Add the chicken to the skillet and cook turning occasionally for 6–8 minutes.
  • Add the buffalo sauce to the skillet and reduce heat to medium-low.
  • Cook for another 6–8 minutes or until the sauce has cooked into the meat and the chicken is cooked thoroughly.
  • Place the tortillas on a microwave safe plate and cover with a paper towel.
  • Warm the tortillas in the microwave for 30 seconds. Flip the tortillas over and heat for an additional 30 seconds.
  • Fill each tortilla with a spoonful of the cooked meat and then finish off with all those delicious toppings.
Sauces

Recipe—Alfredo Sauce

Diva di Cucina

One of my son’s first favorite foods was cheese tortellini smothered in alfredo sauce. I personally love alfredo sauce over fettuccine noodles and served with a grilled chicken breast and some broccoli. Either way alfredo sauce is a great indulgence to enjoy anytime. Who doesn’t love the thick creamy Italian cheese sauce over their favorite pasta? It is popular with people of all ages and can be extremely versatile. I have even used it as a white pizza sauce or poured over a baked potato. Homemade alfredo sauce is actually really easy and quick to make and so worth it. The quality does not compare to anything store bought. Give it a try! It will be a home run with the whole family!

Note: If you want a high quality sauce equal to that of one served in a restaurant (or better) use high quality ingredients. I recommend getting a fresh ball of mozzarella and a block of Parmesan over in the deli. You will notice the difference! Kraft will leave it gritty and we want it to be smooth.

INGREDIENTS
2 tbsp butter
2 tbsp olive oil
2 tsp garlic, minced
1/3 c white wine
2 c heavy cream
1/4 tsp white pepper
1/2 c parmesan cheese, shredded
3/4 c mozzarella cheese, shredded

STEPS

  • In a large saucepan over medium heat melt the butter and add olive oil.
  • Add the garlic and sauté for 1–2 minutes.
  • Carefully pour in the wine and heat until it begins to simmer.
  • Stir in the heavy cream and the white pepper and bring to a simmer stirring often.
  • Add in the Parmesan cheese and simmer for 8–10 minutes. By this point the sauce should be smooth and start to thicken.
  • Add the mozzarella cheese and stir frequently until smooth and completely incorporated.
  • Reduce heat to low and begin cooking your noodle of choice while the sauce simmers and continues to thicken.
  • Remove sauce from the stovetop and allow it to sit for a few minutes. It will thicken up a bit more.
  • Serve sauce over cooked pasta.
Dinners

Recipe—Cheesy Mexican Chicken

Diva di Cucina

Saucy and cheesy, I love almost any dish with those qualities. This recipe has both of those and is also delicious and low-carb. And best of all there are only 5 ingredients! Win, win, win! A working mom’s dream come true! My saucy chicken is great all on it’s own, served over rice, with some warmed tortillas, or even as burrito filler. I love how quick and easy it is to put together, perfect for a week night. While I love red sauce my husband is a big fan of green. Next time I may try this with green enchilada sauce and pepper jack cheese just for something different.

INGREDIENTS
1 lb boneless skinless chicken breasts
1 pack taco seasoning or a batch of my homemade taco seasoning
10 oz can red enchilada sauce, mild (I love Las Palmas!)
1 c cheddar cheese, shredded
3 green onions, chopped

STEPS

  • Preheat oven to 350º.
  • Cut the chicken into cubes and sprinkle with the taco seasoning.
  • Sauté the chicken in a skillet over medium high heat stirring occasionally until cooked through, about 10 minutes.
  • Place the cooked chicken pieces in a greased 8” x 8” baking dish.
  • Drizzle the enchilada sauce over the top of the chicken and toss to coat.
  • Sprinkle the cheese over the chicken.
  • Bake for 15–20 minutes or until it is bubbling.
  • Remove from oven and sprinkle with the green onions.