Tag: Dinner

Dinners

Recipe—Sweet and Sour Meatballs

Diva di Cucina

I have always been a lover of Chinese food. I mean come on, who isn’t? I remember as a kid that whenever we went out to eat Chinese food or ordered it to go that we got sweet and sour pork. I just love the tangy sweet sauce and the pineapple. Oh, that sweet yummy caramelized pineapple! When I saw this recipe on one of my favorite blogs, Recipes Happen, I knew I had to give it a try.  I LOVE Chinese food and I LOVE meatballs! This recipe turned out awesome and was enjoyed by the whole family. My husband even went back for thirds! (I don’t know where that guy stores all the food he can consume.) I highly recommend serving this over white rice. It really soaks up the flavors of the sauce. We will certainly be making this again and again because it was super easy and absolutely delicious! Thanks Bonnie for posting this wonderful recipe, my family and I loved it!

Note: Bonnie’s recipe calls for breadcrumbs but I adapted it slightly and used panko since I had it on hand and I thought it went well with the Asian inspired dish. I bet this would also be great made with ground turkey or chicken to help cut a few calories. 

INGREDIENTS
1 egg
1 tbsp dried onion flakes
1 tbsp milk
1/4 tsp ginger
1/2 tsp salt
1/2 c panko
ground pepper
1 lb ground beef
20 oz can pineapple chunks
1/4 c apple cider vinegar
1/4 c brown sugar
2 tbsp soy sauce
1 c sliced carrots
1 green bell pepper, chopped
4 tsp cornstarch
2 tbsp water

STEPS

  • Preheat oven to 350º.
  • In a large mixing bowl combine the egg, dried onion, milk, ginger, salt, panko, pepper, and ground beef. (I recommend using your hands to thoroughly combine everything.)
  • Shape the beef mixture into 1” balls and place in a large baking dish making sure there is space between them.
  • Bake the meatballs for 30 minutes or until cooked through.
  • While the meatballs are cooking drain the pineapple juice into a measuring cup and set the pineapple aside.
  • If needed, add water to the juice so you have 1-cup worth of liquid.
  • Pour the juice mixture into a large skillet or wok and add in the vinegar, brown sugar, and soy sauce.
  • Over medium-high heat bring the liquid to a simmer and add in the carrots.
  • Simmer until the carrots are just barely fork tender and then add in the bell peppers and pineapple chunks.
  • Cook for approximately 4–5 minutes.
  • In a small bowl mix together the cornstarch and water until smooth.
  • Pour the cornstarch mixture into your skillet and stir constantly until incorporated.
  • Remove the meatballs from the oven and transfer them to the skillet making sure to leave the meat drippings in the baking dish.
  • Toss the meatballs to coat and simmer in the sauce for 2 minutes.
  • Serve over cooked rice and enjoy!

Recipe adapted from Recipes Happen.

Brunch, Dinners

Recipe—Broccoli and Cheddar Egg Bake

Diva di Cucina

A few weeks back I received some violet queen purple broccoli in my produce box. It was the most gorgeous piece of produce I have ever seen! It was almost too pretty to eat… almost being the key word there. I was over the moon about this exciting piece of produce and wanted to do something really spectacular with it. Alas, my busy schedule kept me from really thinking outside the box so I made one of my favorite broccoli recipes with it, a broccoli and cheddar egg bake (a.k.a. a quiche with no crust, perfect for the low-carb lover).

This purple broccoli was just too pretty not to show you! I just wanted to put it in a vase on my table. Once the broccoli was cooked it looked slightly darker than a typical bunch of green broccoli. It ended up loosing most of that purple coloring.

One thing I truly love about egg bakes is that they are perfect for any meal of the day, breakfast, lunch, or dinner and they are so versatile. You can add any ingredients you want! This recipe is written with some pretty basic ingredients but you can go wild with whatever you like. Red bell peppers and mushrooms are also great additions. I made this one for dinner the other night and just served it with some toast. The leftovers made an awesome breakfast the next day. Gotta love it when you make a meal you can stretch out over a few days.

INGREDIENTS
8 slices of bacon, chopped
1/2 yellow onion, chopped
12 eggs
1/4 c milk
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 1/2 c broccoli, chopped and steamed
1 small tomato, chopped
2 c cheddar, shredded (divided)

STEPS

  • Preheat oven to 350º.
  • In a skillet over medium-high heat cook your bacon until done.
  • Remove cooked bacon from skillet and dispose of most of the grease leaving a tablespoon.
  • Sauté the onion in the reserved bacon grease over medium-high heat until brown and caramelized.
  • While the onions are cooking scramble the eggs, milk, garlic powder, salt, and pepper in a large mixing bowl.
  • Mix in the bacon, steamed broccoli, chopped tomato, sautéed onion, and 1 1/2 cups of the cheddar cheese to the mixing bowl.
  • Pour the egg mixture in a greased 8” x 8” baking dish.
  • Sprinkle the remaining 1/2 cup of cheese over the top.
  • Bake for 35–45 minutes or until the center is set.
  • Remove the egg bake from the oven and allow it to sit for 5 minutes before cutting and serving.
Sandwiches

Recipe—Jalapeño Popper Grilled Cheese

Diva di Cucina

This was one of my recipes in the running for the Hot and Spicy Week I did back in September but I just had too many good jalapeño recipes to share so this one got the boot. Well my jalapeño plant was still producing in November thanks to this unseasonably warm weather so here it is, the jalapeño popper grilled cheese sammy! It is creamy, cheesy, and spicy, all the qualities a person looks for in a popper. Enjoy!

INGREDIENTS
2–3 large jalapeños, roasted
2 tbsp butter, softened
4 large slices of sourdough
1/3 c cream cheese
8 slices cheddar cheese

STEPS

  • Heat a large skillet over medium-high heat.
  • Spread one side of each piece of the bread with butter.
  • Place two slices of bread butter side down in the skillet.
  • Top the bread in the skillet with the sliced cheddar cheese.
  • Add the roasted jalapeños to the sandwich.
  • Spread the remaining two slices of bread with cream cheese on the sides without butter.
  • Place the bread cream cheese side down on the sandwich.
  • Cook for approximately 3 minutes or until the bread is a toasty brown.
  • Flip and cook for another 3 minutes until cheese is melted and the other side is a nice toasty brown.
Soups

Recipe—Velvety Celery Cream Soup

Diva di Cucina

I have gotten big bundles of celery in my organic produce delivery several weeks in a row now. I certainly love my celery sticks but I just don’t think I will be able to eat another one for a few days. While recovering from celery stick overload I made one of my favorite vegetable soups, celery cream. This is one of the easiest soups to make and even though it is very simple it is wonderful. It is super creamy and the lemon and hot sauce gives it just the right kick. I made a big batch to take to my mother in law who just had knee replacement surgery a couple of weeks ago. One thing I love about this soup is you can make a big batch of it and it reheats great! I typically double the recipe and then divvy the soup up into several containers for future dinners and lunches. It’s a perfect dinner for cool evenings or even on a rainy Sunday afternoon.

Note: When using a blender to puree the soup you will need to do it in batches. I recommend placing a towel over the top of your blender and holding the lid firmly in place as the heat will make the lid blow off and it makes a huge hot mess and can burn you if not secured.

INGREDIENTS
4 tbsp (1/2 stick) butter
1 bunch of celery, sliced
2 yellow onions, chopped
1 tbsp garlic, minced
4 tbsp flour
6 c chicken broth
1 bay leaf
1 c heavy cream
1 tbsp lemon juice
4–5 dashes of hot sauce
1/2 tsp ground white pepper
salt (optional)

STEPS

  • In a large soup pot melt the butter and add the celery, onions, and garlic.
  • Cook over medium-high heat until soft.
  • Sprinkle the flour in the pot and stir while cooking for 1–2 minutes.
  • Add the chicken broth and bay leaf.
  • Bring pot to a boil, cover, and reduce heat allowing to simmer for 30 minutes.
  • Remove the bay leaf.
  • Using a blender puree the soup in small batches until nice and smooth. (See above note)
  • Transfer the soup back into the pot.
  • Add in the cream, lemon juice, hot sauce, pepper, and salt. (Be sure to sample the soup before adding in the salt. Unless you are using a reduced sodium you may not need it.)
  • Bring pot to a boil, cover, and reduce heat allowing to simmer for an additional 10 minutes or until desired thickness.
Dinners

Recipe—Whole Chicken in a Crock-Pot

Diva di Cucina

I absolutely love roasting chicken in the oven but I just don’t usually have time during the workweek. Using a crock-pot is a wonderful alternative way to cook an entire chicken. This recipe is super easy and the chicken comes out incredibly moist and is pretty much falling off the bone. Just be sure to be very careful when removing the whole chicken from the crock-pot because it will be on the verge of falling apart. Serve this up with a side of mashed potatoes and your favorite veggie for a dinner made of comfort foods. I even used the drippings from the crock-pot to make a quick and easy gravy which went great with mashed potatoes and chicken.

Note: If you are really short on time in the mornings prepare the entire chicken in the ceramic crock-pot insert the night before and just place the entire thing with the lid on in the refrigerator. Then in the morning you just drop the insert into the crock-pot and turn it on. Wellah! Dinner really can be this easy!

INGREDIENTS
2 tsp paprika
1 tsp salt
1 tsp onion powder
1 tsp thyme
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 yellow onion, chopped
2 stalks of celery, chopped
1 large chicken

STEPS

  • Combine all the spices in a small bowl.
  • Place the chopped onion and celery in the bottom of the crock-pot.
  • Remove any parts from inside the chicken.
  • Rub the seasonings all over the chicken. (I like to rub some of the seasonings under the skin covering the breasts. This allows the flavors to really seep into the meat.)
  • Place the prepared chicken in the crock-pot on top of the onions breast side up.
  • Cook on high for 4–5 hours or on low for 8–10.
Dinners, Sandwiches

Recipe—Chicken Caesar Burgers

Diva di Cucina

Everything delicious about a chicken Caesar salad can be found in this chicken burger. It’s got the lemon zest, rich parmesan, and creamy dressing. Many people think of ground chicken patties as bland and dry. After trying these one’s opinion of them will completely change. These are not only really moist but they are also super tasty.  When I cooked these the other night I made my hubby the burger on the bun and I just enjoyed the patty along with a big side Caesar. This gave me a fabulous low-carb alternative. These sandwiches are incredibly quick and easy to make and give you a really great healthy alternative to a beef burger.

INGREDIENTS
1 lb ground chicken breast
2 tsp garlic, minced
1/3 c grated parmesan
salt and pepper
1 tbsp Worcestershire sauce
1/3 c fresh parsley, finely chopped
1 tbsp lemon zest
4 tbsp olive oil, divided
1/2 c parmesan, shredded
4 sandwich rolls
1/4 c Caesar dressing
8 large romaine leaves
1 large red tomato, sliced

STEPS

  • Preheat oven to 400º.
  • In a large bowl combine the chicken, garlic, parmesan, salt, pepper, Worcestershire sauce, parsley, and lemon zest.
  • Mix the meat and ingredients and form into 4 patties making sure they are the same shape and size as your rolls.
  • Heat 2 tablespoons of olive oil in a large non-stick skillet.
  • Add the chicken patties to the heated skillet and cook for 4–5 minutes per side.
  • While the patties are cooking place the buns cut side up on a cookie sheet and drizzle with the remaining 2 tablespoons of olive oil.
  • Flip the buns over so they are cut side down.
  • Remove the patties from the skillet and transfer them to the baking sheet if there is room, if not use a second baking sheet.
  • Top the chicken burger patties with the shredded parmesan cheese.
  • Bake the buns and patties in the oven for 5 minutes or until the cheese is melted and the buns are nice and toasty.
  • Spread each cut side of the buns with Caesar dressing.
  • Place 2 romaine leaves and two slices of tomatoes on each bun bottom.
  • Add the chicken patty and finish off with the top bun.

Recipe adapted from Rachel Ray.

Dinners

Recipe—Homemade Fish Sticks & Tartar Sauce

Diva di Cucina

The other night I asked my son what he would like for dinner. His reply, an enthusiastic “FISH STICKS!” I was not so enthusiastic. I have never been a fan of the frozen mystery fish sticks you get in your store’s frozen section, I am however a huge fan of good, quality, fresh fish. So I was on a mission to make some out of this world homemade fish sticks. Why not go with one of the best pieces of fish on the market, halibut. These turned out incredible! By far the best fish sticks I have ever had. These were a huge hit not for only my husband and I, but my son loved them. We had a happy family all around. I served them with my macadamia nut rice and some coleslaw. Talk about totally indulgent. We will be making these again very soon.

Note: Halibut filets typically come with a layer of skin on them. Many butchers will remove it for you if you bat your eyes and ask them nicely. So unless you want to remove the skin yourself, see if you can get a butcher to remove the skin from the filet for you. Trust me, it’s worth it.

FISH STICK INGREDIENTS
2 eggs
1 tbsp milk
1 lb halibut filets cut into 1” strips
1 1/2 c panko
1/2 tsp kosher salt
1/2 tsp pepper
1/4 c vegetable oil

TARTAR SAUCE INGREDIENTS
1/4 c sour cream
3 tbsp mayo
2 tbsp sweet pickle relish
2 tsp capers, minced
1/8 tsp salt
1/8 tsp pepper

GARNISH
lemon wedges

STEPS

  • Make tartar sauce by combining all ingredients in a small bowl mixing well. Place tartar sauce in fridge until ready to use.
  • For the fish sticks, whisk together eggs and milk.
  • Add fish strips to the egg wash and gently toss to coat.
  • In a shallow bowl combine panko, salt, and pepper.
  • Remove the fish strips one at a time from the egg wash and coat them in the panko mixture. Set the breaded fish to the side on a cutting board as you finish them.
  • Heat the oil in a large skillet over medium-high heat.
  • Add as many of the fish sticks to the hot oil as you can making sure not to overlap.
  • Cook for 4 minutes turning once to making sure all sides are a golden brown.
  • Remove the fish sticks from the oil as they are done cooking and place on a paper towel lined sheet.
  • Repeat the last 3 steps until all of the fish sticks are done.
  • Serve fish sticks with the tartar sauce and a lemon wedge.
Side Dishes

Recipe—Tropical Macadamia Nut Rice

Diva di Cucina

How many times have you served a side of plain white rice with your favorite dishes? With how quick and easy this macadamia nut rice is you will be looking to spruce up your rice more often. This takes rice to a whole new level. It is sweet and salty and has a great balance of textures with the crunchy nuts mixed in. This is a great side dish if you are looking for food for a luau. I love to serve it with teriyaki chicken and grilled pineapple. Yummy in my tummy! This rice pairs nicely with my homemade halibut fish sticks, any grilled fish, or even grilled pork or shrimp with Caribbean seasonings. Try this out and give your taste buds a real tropical treat. Aloooooohaaaaa!

INGREDIENTS
2 cups jasmine rice, uncooked
1/2 cup shredded coconut
2 tbsp olive oil
1/3 c green onions, thinly sliced
2/3 cup roasted macadamia nuts, chopped
salt

STEPS

  • Cook rice according to package instructions.
  • While the rice is cooking, lightly toast your coconut in a skillet over medium heat until it turns a nice golden color.  Set aside.
  • After the rice has sat covered per the package instructions, drizzle with olive oil and gently fluff with a fork.
  • Stir in toasted coconut, green onions, macadamia nuts, and season with salt.
Dinners, Side Dishes

Recipe—Quinoa and Cheese

Diva di Cucina

I am a huge fan of macaroni and cheese; I mean come on, who isn’t? It has to be one of my all time favorite comfort foods. Problem for me is that it is not the healthiest item to be consuming on a regular basis. I thought to myself, there has to be a way to enjoy a healthier version of this classic comfort food. So here it is, quinoa and cheese!

Quinoa (pronounced KEEN-wah) is a super grain comparable to couscous or rice and has been around since ancient times. The Incas called it “The Mother Grain.” It contains more protein and fewer carbohydrates than any other grain. It’s also an awesome source of calcium, iron, phosphorous, and vitamins B and E. Quinoa is a great ingredient to work with if you are watching carbs or are on a gluten free diet.

This recipe has all the great qualities a person loves about macaroni and cheese, the rich creaminess, the cheesiness, the crunchy topping, except it makes it healthier. (Shhh don’t tell the kids!) You can even spruce it up by adding in some steamed broccoli or fresh chopped jalapeños. While I wouldn’t call this an equal to macaroni and cheese, it certainly is a great alternative.

Note: If you are only feeding a couple of mouths divvy it up into two 8″ x 8″ dishes and freeze one for later. I love the disposable foil containers you can get at the grocery store. 

INGREDIENTS
1 1/2 cups quinoa, uncooked
1/2 c milk
1/2 c sour cream
2 large eggs
1/2 tsp garlic powder
salt and pepper
2 c shredded cheddar cheese
1 c crushed croutons (optional)

STEPS

  • Cook quinoa according to the package instructions.
  • Preheat oven to 350º.
  • Grease a 7” x 11” baking dish.
  • Whisk together milk, sour cream, eggs, garlic powder, salt, and pepper.
  • Stir in cheese and then the cooked quinoa.
  • Transfer the quinoa and cheese mixture to the prepared baking dish.
  • Top with the crushed croutons if you are using them.
  • Bake for 30–35 minutes or until it is a nice golden brown on top.
Dinners, Side Dishes

Recipe—Baked Acorn Squash

Diva di Cucina

I have a confession to make, I know this will make me sound like a total blonde but I want to be sure you all know I’m human and that I don’t know everything about cooking. I am still learning every day. So here I go… until I got my first acorn squash in my organic produce box a few weeks back I thought they were a decorative item. Seriously. Okay, go ahead and laugh now.  I remember seeing them in the grocery stores with all the gourds and pumpkins every fall but I was oblivious to the fact that people actually ate them. I am so glad I discovered that these were in fact edible because they are delicious and I now love cooking with them. I am sharing a recipe for a classic oven baked acorn squash. This is a really sweet treat and a fun way to enjoy the veggie. These squash remind me of my favorite Thanksgiving side dish, sweet potatoes with brown sugar and pecans. Yum! Depending on how many people I have over for turkey day this year I may just even make these instead. Why not mix it up and break out of tradition?

INGREDIENTS
1 acorn squash
1 tbsp butter, softened
salt
2 tbsp brown sugar
2 tsp maple syrup

STEPS

  • Preheat oven to 400º.
  • Carefully cut acorn squash in half and using a spoon clean out the seeds and stringy pulp.
  • Coat the inside of each squash half with the softened butter and sprinkle with salt.
  • Add 1 tablespoon of the brown sugar to the cavity of each half.
  • Drizzle a teaspoon of maple sugar over each half.
  • Put a 1/4” of water in a baking dish (This keeps the squash from drying out.)
  • Place the prepared acorn squash in the water cut side up.
  • Bake squash for 1 hour or until they are soft and easily pierced with a fork.
  • Allow to cool for 5 minutes before serving.