Tag: Dinner

Side Dishes

Recipe—Utica Greens (Cooked Escarole)

Diva di Cucina

Note: This picture does not do this dish justice! This should actually be called awesome escarole!

I recently received a bundle of escarole in my organic produce delivery and wasn’t quite sure what to do with it. After doing some research I found that on the West Coast it is commonly used in salads but on the East Coast it is more commonly cooked, Utica style. You can make this recipe with lots of other cooked greens as well. Such as radicchio, kale, and chard. This was a really great way to enjoy the cooked greens and get away from just sautéing them. All the great flavors came together nicely and created a really elegant, delicious, and complex side dish. Definitely a crowd pleaser!

INGREDIENTS
1 large head escarole, cleaned and chopped into large pieces
2 tbsp olive oil
1/2 c prosciutto, chopped
1 tsp garlic, minced
1 yellow bell pepper, deseeded and chopped
1/2 c chicken broth
1/2 tsp crushed red pepper
salt to taste
1/2 c breadcrumbs
1/4 c parmesan, grated

STEPS

  • Bring a large pot of water to boil.
  • Add the escarole and cook for 5–6 minutes until wilted.
  • While the escarole is cooking heat the olive oil in a sauté pan over medium-high.
  • Add the prosciutto and garlic and cook for 2–3 minutes making sure not to burn the garlic.
  • Add the bell peppers and cook for an additional 2 minutes.
  • Drain the escarole when it is done and add it to the sauté pan along with the chicken broth, red peppers, and salt.
  • Gradually stir in the majority of the breadcrumbs and cheese reserving a little bit to sprinkle on top.
  • Transfer the cooked escarole mixture to a small casserole dish and sprinkle with the remaining breadcrumbs and cheese.
  • Finish off under the broiler for 4–5 minutes.
Soups

Recipe—Crock-Pot Loaded Baked Potato Soup

Diva di Cucina

It’s been a chilly couple of weeks where I live and I just can’t seem to warm up. One of the only things that really seem to take the bite off is a big bowl of hearty soup. Well this loaded baked potato soup truly is comfort in a bowl and hits the spot on these cold winter days. This is one of those recipes that people of all ages will love. It’s creamy and cheesy just the way baked potato soup should be. It is amazing the amount of flavor you get from a few simple ingredients. Since this does require a little prep before it goes in the crock-pot it may not be the best thing to try and do on a workday. However, it is the perfect crock-pot meal to whip up on the weekend. Perfect for a cozy Sunday lunch or dinner while watching some football. Hope you love this favorite soup of mine as much as I do!

Note: You can certainly use fresh potatoes for this soup. I just use a bag of the frozen ones to save a few extra minutes, after all, that’s the whole reason I use my crock-pot. If you want to use fresh potatoes I recommend using 5–6 cups of russet potatoes peeled and cut into 1/2″ pieces.

INGREDIENTS
8 slices bacon, chopped
1 onion, chopped
1 tbsp garlic, minced
1 1/2 tsp fresh thyme, minced (or 1/2 teaspoon dried)
2 tbsp flour
salt and pepper
4 c chicken broth, divided
32 oz bag of frozen diced potatoes (I use Ora Ida Hash Browns, not the shredded ones but the little cubes.)
3 c cheddar cheese, shredded and divided
2/3 c heavy cream
2/3 c sour cream
4 tbsp chives, minced

STEPS

  • In a large skillet cook the bacon over medium high heat until crispy.
  • Transfer the bacon to a paper towel lined plate and place in the fridge until ready to serve the soup.
  • Pour out most of the bacon drippings leaving about 2 tbsp in the skillet.
  • Add the onion to the skillet and cook over medium-high heat until soft and lightly browned.
  • Add the garlic and thyme to the skillet and cook for another 2 minutes.
  • Stir in the flour, salt, and pepper and cook for a minute stirring constantly.
  • Whisk in 1 cup of the chicken broth.
  • Cook until the mixture starts to thicken and then pour into your crock-pot.
  • Add the remaining 3 cups of broth, potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper to the crock-pot.
  • Cover and cook for 5–6 hours on low heat.
  • Using a hand masher, mash the potatoes in the crock-pot leaving some chunks in there.
  • Stir in the heavy cream, sour cream, and 2 cups of the shredded cheddar cheese.
  • Cook soup for another 20–30 minutes.
  • Right before serving heat the plate of cooked bacon in the microwave for 30 seconds.
  • Ladle the soup into bowl and top with remaining cheddar, bacon pieces, and chives.
Kitchen Tips

Kitchen Tip—How to Roast Beets

Diva di Cucina

Beets are such a wonderful winter veggie but do you know what to do with them? I love mine roasted in salads. Beets are low in calories, are a good source of fiber, and contain a variety of vitamins and nutrients that can help prevent heart disease and certain types of cancer. I just love the vibrant color of beets. They are a beautiful addition to any dish and bring a unique flavor unlike any other veggie. Here are some step-by-step instructions on how to roast your very own beets.

Note: Roasting beets whole works great for beets the size of a tangerine or smaller but if you have large beets I recommend cutting them into quarters after peeling them. They will cook much faster that way.

INGREDIENTS
raw beets
olive oil
salt and pepper

STEPS

  • Preheat the oven to 400º.
  • Cut the stalks and the roots from the top and bottom of the beets.
  • Using a vegetable brush scrub the beets making sure to get off all the soil.
  • Peel the skin off the raw beets using a vegetable peeler.
  • Place the peeled beets in a bowl and drizzle with olive oil and season with salt and pepper. Toss to coat
  • Line a small baking dish with foil and place the beets in it.
  • Using a second sheet of foil “tent” the beets.
  • Place the baking dish in the oven and roast the beets for 35–45 minutes or until they are fork tender.
  • Beets can be eaten right away or you can place them in an airtight container once they cool and kept in the refrigerator. I slice mine right before serving so they don’t dry out.

Dinners

Recipe—Garlic Shrimp and White Beans

Diva di Cucina

A couple of weeks back I had the opportunity to be a guest blogger over at Rantings of an Amateur Chef. I shared this simple recipe for Garlic Shrimp and White Beans. In case you missed it here it is. 

I absolutely love it when I can find a recipe that is not only fabulous but also incredibly quick and easy. Being a working mom those are mandatory criteria for a recipe to make it into our weeknight dinner rotation. This recipe for garlic shrimp and white beans is very simple and yet super flavorful and it only uses one pot making clean up a breeze. Score! I just put the pan right on the kitchen table and let everyone serve it up family style. This rustic recipe goes great with some crusty bread to sop up all the rich tomato sauce and a green salad to balance out the meal. Yum!

Note: If you don’t have a large ovenproof skillet just complete the first 9 steps in a regular skillet and transfer the bean and tomato mixture to an oven safe baking dish and then top with shrimp and finish off under the broiler.

INGREDIENTS
6 tbsp olive oil, divided
4 tsp garlic, minced and divided
1 tsp chili powder
1/4 tsp crushed red pepper (more if you like is spicy)
1 bay leaf
15 oz can petite-diced tomatoes, drained
salt and pepper
2 tbsp tomato paste
2-15 oz cans white cannellini beans, rinsed and drained
1 c chicken broth
1 lb large shrimp, peeled and deveined
1 tsp paprika
2–3 tbsp flat leaf parsley, chopped

STEPS

  • Preheat broiler.
  • Heat 2 teaspoons olive oil in a large ovenproof skillet over medium-high heat.
  • Add 2 teaspoons of the garlic, chili powder, crushed red pepper, and bay leaf.
  • Cook stirring constantly for 1–2 minutes making sure not to burn the garlic.
  • Add the tomatoes and season with salt and pepper.
  • Using the backside of the spoon smash up any large chunks of tomatoes and cook until broken down, about 5 minutes.
  • Add the tomato paste and cook stirring constantly until the tomato mixture is a deep red and begins to caramelize, about 5 minutes.
  • Stir in the beans and broth and bring to a steady simmer.
  • Cook down until the liquid has reduced and thickened.
  • In a large bowl combine the shrimp, 2 tablespoons of olive oil, remaining 2 teaspoons of garlic, paprika, and salt and pepper tossing to coat.
  • Lay the shrimp over the beans making sure they do not overlap.
  • Place the entire oven safe skillet in the oven under the broiler.
  • Broil until the shrimp are cooked through, about 4–5 minutes.
  • Carefully remove skillet from broiler.
  • Drizzle with dish with the remaining 2 tbsp of olive oil and garnish with the chopped parsley.
  • Enjoy!
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.
Side Dishes, Soups

Recipe—Chili (The Classic Kind)

Diva di Cucina

It’s finally cooling off here in California and that means I am cooking up lots of soups and one of my favorite winter comfort foods, chili, the classic kind. This is the good stuff, heavy on meat and beans, light on veggies. That’s how I like my chili. What better way to warm up at the end of a cold day then a big bowl of chili? This recipe really is perfect, it’s not too spicy, not too mild, it’s just right. Something Goldilocks would love, probably Momma, Daddy, and baby bear too. This recipe does take a couple of hours to cook but that’s what makes it so good. All those flavors get cooked into the meat giving you a really hearty and flavorful chili you are sure to enjoy.

Note: If you are someone that likes chili with a little more kick, just add in a couple dashes of cayenne pepper.

INGREDIENTS
2 lbs ground beef
2 medium yellow onions, chopped
4 cloves of garlic, minced
1/3 c chili powder
2 tbsp flour
1 tbsp oregano
1 tsp cumin
1 tbsp sugar
1 tsp salt
1/2 tsp black pepper
2 (14.5 oz) cans diced tomatoes
2 (15 oz) cans red kidney beans, drained and rinsed
15 oz can tomato sauce
1–2 c beef broth

GARNISHES
shredded cheddar
sour cream
green onions, chopped
fritos
diced avocadoes

STEPS

  • In a large pot cook the beef, onions, and garlic over medium-high heat until no longer pink.
  • Drain off most of the fat leaving about 2 tbsp in the bottom.
  • Stir into the pot the chili powder, flour, oregano, cumin, sugar, and salt.
  • Reduce heat to low, cover, and cook for 30 minutes stirring every 10 minutes.
  • Add the tomatoes, beans, sauce, and 1 cup of the broth to the pot.
  • Cook for an additional 45–60 minutes stirring occasionally.
  • Add more broth if you want a soupier chili.
  • Ladle the chili into a bowl and have fun garnishing it with your favorite toppings.
Sandwiches

Recipe—Hot Ham & Swiss Sammies

Diva di Cucina

I think I have mentioned before that ham and mayo on a croissant was my favorite sandwich as a kid. And by favorite I mean that was one of the only sandwiches I would eat. I have grown up haven’t I? Well this is my favorite childhood sandwich on steroids, and it is AWESOME! I know you may look at the poppy seed sauce and wonder what that’s all about. Well the sauce bakes to the top of the croissant making an ordinary croissant extraordinary. It does not leave the croissants soggy. It actually gives them a nice caramelization and lots of added flavor. Since these make a good size batch and they can be assembled ahead of time they are perfect for a luncheon or shower. These may be my ultimate in comfort food sandwiches this winter, just throw in a bowl of soup and call it dinner.

Note: These can be assembled and kept in the fridge up to 24 hours before baking. How handy is that?!?

SANDWICH INGREDIENTS
9 medium sized croissants cut in half
1 lb thin sliced deli ham
9 square slices of Swiss, cut in half horizontally
mayonnaise

POPPY SEED SAUCE INGREDIENTS
1 1/2 tsp poppy seeds
2 tsp yellow mustard
4 tbsp butter, melted
2 tsp yellow onion, finely minced
1/4 tsp Worcestershire sauce

STEPS

  • Preheat oven to 350º.
  • Spread each half of the croissant with a thin layer of mayonnaise.
  • Place a piece of Swiss on the bottom half of the croissant.
  • Evenly distribute the ham among the nine sandwiches.
  • Top the ham with a second piece of Swiss cheese and then the croissant top.
  • Place the finished sandwiches edge to edge in a large baking dish or on a cookie sheet. It’s okay if they are snug.
  • In a small bowl whisk together all the poppy seed sauce ingredients.
  • Spoon the sauce over the top of each sandwich and allow the sandwiches to sit for at least 10 minutes.
  • Cover the baking dish with foil and bake for 15–18 minutes or until the cheese is melted.
  • Remove the foil and allow the sandwiches to cook uncovered for an additional 5 minutes.
  • Serve warm and enjoy!
Side Dishes

Recipe—Savory Herb Bread Pudding

Diva di Cucina

A couple months back my family and I went to Disneyland for a few days. During our stay at the Hilton we ended up ordering room service for dinner because we were just too pooped from all the fun to actually go out. One of those nights I ordered roasted chicken, which came with a savory bread pudding. The bread pudding was phenomenal! So phenomenal, that I ordered the same dish a second time during our visit. Yes, it was that good! The bread pudding was flavor packed and went perfectly with the chicken. This last weekend I tried to replicate the recipe to go with my roasted turkey because I didn’t want to do the same old stuffing I had just had a couple of weeks prior at Thanksgiving. I think it turned out fantastic! One thing I love about this recipe is that it is super easy, can be made in advance, and goes with any type of meat! This Christmas I will be making this bread pudding along with my prime rib. Whether you are cooking a ham, turkey, or a fine cut of beef at Christmas this will be the perfect side dish that will have everyone talking. It is a perfect substitute for those plain dinner rolls or even mashed potatoes.

Note: The bread pudding can be assembled up to a day in advance and stored in the refrigerator. Remove baking dish from fridge at least one hour before baking and bring to room temperature. If you have a smaller group of people this recipe is easy to halve. Just use an 8″ x 8″ baking dish.

INGREDIENTS
2 large sourdough rounds, cut into 1” cubes
1/2 c fresh parsley, chopped
1/4 c fresh sage, chopped
2 tbsp fresh thyme, chopped
salt and pepper
6 tbsp butter
2 tbsp garlic, minced
1/3 c chives, chopped
8 eggs
2 c chicken broth
2 c heavy cream

STEPS

  • Preheat oven to 325º.
  • In a large bowl combine the bread, parsley, sage, thyme, salt and pepper.
  • In a small skillet melt the butter over medium-high heat and add the garlic cooking until tender. Do not burn the garlic!
  • Add the chives to the skillet and cook for 3 minutes.
  • Drizzle the melted butter over the bread and toss to coat.
  • In a medium mixing bowl whisk together the eggs, broth, and heavy cream.
  • Pour the liquid mixture over the bread and stir until evenly coated.
  • Transfer the bread mixture to a greased 9” x 13” baking dish.
  • Gently press the soaked bread into the pan.
  • Bake for 50–60 minutes or until center is set.
  • Tent dish with foil until ready to serve.
  • Slice into squares and enjoy!
Uncategorized

I’m a Guest Blogger!

Diva di Cucina

Good morning Diva di Cucina fans! For the first time ever I had the opportunity to be a guest blogger on a wonderful site, Rantings of an Amateur Chef. Rantings of an Amateur Chef is made up of the creative bloggings of Pat Geyer, and amateur chef from the Cleveland, Ohio area. I shared a fabulous recipe for Garlic Shrimp and White Beans with him and his followers. I would love it if you would stop by Pat’s site and check out my recipe along with some of the great ones he has shared. You won’t be disappointed!

Here’s a little visual tease of my recipe for Garlic Shrimp and White Beans. Get the recipe here.

Brunch, Dinners

Recipe—Leek Quiche

Diva di Cucina

I recently started following this fabulous gourmet blog called C’est la Vie Cuisine. On the day I found out I would be receiving leeks in my next produce box Lucie posted a recipe for leek quiche. I knew it was meant to be! I adapted her recipe (see the original here) based on what I had on hand and by adding in some extra eggs and cheese to accommodate a deeper pie dish. This recipe turned out great! I served it for dinner with some breakfast sausage and toast but it can be enjoyed for any meal. One of the many fabulous reasons I love quiche! This recipe was so easy and really tasty! The caramelized leeks and onions take on a nice sweet flavor making it a fabulous complement to salty breakfast meat like sausage or bacon.

Leeks are a part of the onion family and are very mild and sweet in flavor. The leek basically looks like a HUGE green onion. Leeks are known for being very low in calories and having wonderful health benefits. They are high in dietary fiber, potassium, iron, magnesium, calcium, phosphorous, folic acid, and vitamins A, B, C, and K.

Notes: Leeks can have a large amount of soil and dirt between the layers so after you slice them make sure to wash them thoroughly. I submerge them in water and use my hand to swish them around. The leeks float to the top and the dirt sinks to the bottom. I then use a salad spinner to help remove all the excess water.

You can omit the piecrust all together to create a low-carb version of this recipe. To do this, grease your pie dish and whisk the mozzarella in with the egg mixture. Bake time will be the same.

INGREDIENTS
3 tbsp butter
1 yellow onion, chopped
3 leeks, white and light green parts only, thinly sliced (see above note about washing)
1 tbsp garlic
1 sheet of refrigerated piecrust at room temperature
salt and pepper
9 eggs
1/2 c half and half
1 c mozzarella

STEPS

  • Preheat oven to 400º.
  • In a larger skillet melt the butter over medium-high heat.
  • Add the onion, leeks, and garlic to the skillet.
  • Cook stirring frequently until the onions begin to caramelize, about 15 minutes.
  • While the leeks and onions cook gently press the crust into your pie dish.
  • In a medium-mixing bowl whisk together your eggs and half and half until well incorporated.
  • When the leeks are done cooking season with salt and pepper and gently fold the cooked veggies into the egg mixture.
  • Sprinkle half of the mozzarella into the bottom of your pie dish.
  • Add the egg mixture to your pie dish and top with remaining mozzarella.
  • Bake the quiche in the oven for 30–35 minutes or until the middle is firm.
  • Allow quiche to cool for 5 minutes before slicing and serving.

Adapted from C’est la Vie Cuisine.