Tag: Dinner

Dinners, Sauces

Recipe—Peppercorn Crusted Steak with Bourbon Cream Sauce

Diva di Cucina

Usually when we have steak in our house my hubby does his magic on the grille. The other weekend he was taking his first of many architectural exams. I wanted to surprise him with a nice steak fit for a king to reward him for all his hard work, without having him fire up the barbie. These really turned out to be some great skillet cooked steaks. The sauce was rich and creamy and really dresses up what is already a fabulous cut of meat. This recipe is perfect for a romantic dinner in or a special indulgence.

STEAK INGREDIENTS
2 New York steaks, rib eyes, or filets
1/2 tbsp kosher salt
1 tbsp fresh ground pepper
2 tbsp olive oil

SAUCE INGREDIENTS
1 tbsp olive oil
1 tsp garlic, minced
1 tbsp yellow onion, minced
1 tsp peppercorns
2 tbsp bourbon
1/2 c beef broth
1/2 c heavy whipping cream

STEAK STEPS

  • Season both sides of the steaks with salt and pepper making sure to rub it in.
  • Heat a medium sized skillet over medium-high heat.
  • Add olive oil to the pan and heat.
  • Carefully add the steaks to the pan and cook for 4–5 minutes.
  • Reduce the heat to medium and flip the steaks.
  • Cook the steaks for another 4–5 minutes.
  • Transfer the steaks to a large plate and cover with foil.

SAUCE STEPS

  • Add oil to the skillet the steaks were cooked in.
  • Add garlic, onions, and peppercorns to the skillet and cook over medium heat until onions are translucent.
  • Carefully add the bourbon to the pan to deglaze. It may ignite so stand back and poor in slowly.
  • Use a whisk to stir and break up all the bits in the bottom of the pan.
  • Add the beef broth and the heavy cream to the pan and bring to a gentle boil.
  • Turn heat to low and simmer.
  • Cook sauce for 3–5 minutes until it begins to thicken, stirring occasionally.
  • Plate the steaks and pour the sauce over the top of them.
Soups

Recipe—Best Ever Butternut Squash Soup

Diva di Cucina

I know the title of the recipe carries a big name, but it’s true, this is the BEST EVER butternut squash soup. Most butternut squash soups taste like squash puree and not much else, but this soup has so many flavors and a lot of depth. I absolutely love this stuff. It actually worked out that this recipe was my best use yet of my delivered organic produce. I ended up having the first five ingredients in last weeks box. Score! It was a sign that this soup was meant to be. One thing that I really love about this soup is that it is thick because of all the veggies in there, not because of any flour or cornstarch like most soups. If you are looking for a fabulous fall soup, look no further. This will fit the bill.

Notes: Most of your time making this recipe will be spent chopping veggies. To save some time, you can buy packages of pre-chopped butternut squash at the store. It will cost a little more but will shave off quite a bit of prep time.

This soup can be made vegetarian but cutting out the bacon and replacing the chicken broth with vegetable broth.

You can use a hand mixer or blender to process the mixture. The hand mixer will give you a slightly chunkier soup and the blender will give you a really smooth one. If you use a hand mixer be sure you don’t use a non-stick pot, as the hand mixer will destroy it. If using a blender 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
8 slices bacon, chopped
1 large yellow onion, chopped
2 large carrots, peeled and chopped
3 celery ribs, chopped
1 green apple, peeled and chopped
1 tbsp garlic, minced
2 medium butternut squash, peeled and chopped
32 oz chicken broth
2 tbsp lime juice
1 1/2 tbsp honey
2 tsp salt
1 tsp black pepper
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
1 c heavy whipping cream
crème fraîche or sour cream (for garnish)

STEPS

  • In a large soup pot, cook bacon over medium-high heat.
  • Remove bacon and drain off grease leaving 2 tbsp in the bottom of the pot.
  • Sauté onions and carrots in the bacon drippings for about 5 minutes.
  • Add in the celery, apples, and garlic and sauté for another 5 minutes.
  • Add in the squash and broth.
  • Bring pot to a boil, reduce heat and simmer for 20–25 minutes or until all produce is fork tender.
  • Remove pot from heat.
  • Using a hand mixer or blender process the mixture until smooth. (See above note) If you use a blender return the soup to the pot.
  • Stir in the lime juice, honey, salt, pepper, allspice, nutmeg, cayenne pepper, and whipping cream.
  • Simmer soup for 10–15 minutes or until thickened.
  • Using a ladle serve the soup into a bowl and top with crumbled bacon and a dollop of crème fraîche or sour cream.

Recipe adapted from Southern Living.

Dinners

Recipe—Mummy Dogs

Diva di Cucina

I love it when I find a fun themed meal for the different holidays. I got the recipe for these mummy dogs from my friend Christa’s blog, which you should totally check out! (www.creativelychrista.wordpress.com) Christa always has lots of great kid friendly recipes as well as awesome craft projects and more.

I thought these were perfect for my little goblin this Halloween not only because they are festive but also because they are incredibly quick and easy to make! Christa’s version is much healthier than mine since she used turkey dogs and whole-wheat pizza dough. On days I work our evenings are already chaotic but when you add in getting dressed up in costumes, setting up the spooky décor, and trick or treating to the mix and it’s just a mad house! What’s not to love about a $5 dinner you can get done in less than 20 minutes and that the kids will love! I have a feeling we will be making this ghoulish recipe every Halloween. Thanks for the recipe Christa!

INGREDIENTS
1 can refrigerated pizza dough (I like Pillsbury)
1 package hotdogs
mustard and ketchup

STEPS

  • Preheat oven to 375º.
  • On a large cutting board lay out your pizza dough and cut into 1/2” strips.
  • Cut those strips in half.
  • Use the strips to wrap the hotdogs up like mummies making sure to leave an exposed area at one end for the face.
  • Place the wrapped hot dogs on a greased cookie sheet as you finish them.
  • Bake for 12–15 minutes or until the crust is a nice golden brown.
  • Once removed from the oven, allow to cool for a couple of minutes.
  • Use the mustard to dot some crazy eyes on these bad “dogs.”

Have a happy Halloweenie everyone!

Appetizers, Dinners, Side Dishes, Snacks

Recipe—Butternut Squash Crisps

Diva di Cucina

Over the past couple of weeks I have been getting squash on a regular basis from my produce delivery. I’ve been having fun trying to come up with creative ways to prepare them. These butternut squash crisps are a cross between potato chips and potato wedges, but with squash. They’re a fun way to enjoy this popular fall veggie. My son loves sauce so if you or your kids are the same way serve it with a little side of ranch. Happy dipping!

Note: For a crispier squash cut the slices thin otherwise they may come out soggy.

INGREDIENTS
1 butternut squash
2 tsp olive oil
1/3 c breadcrumbs
1/2 c grated parmesan cheese
1 garlic clove, minced
1/4 c parsley, chopped
1 tsp thyme
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Peel the squash using a vegetable peeler.
  • Cut the ends off and slice in half lengthwise.
  • Scoop out all the seeds and stringy pulp.
  • Cut into 1/4” slices or smaller. The thinner they are the crispier they will be.
  • Put the slices of squash in a bowl and drizzle with olive oil. Toss to coat evenly.
  • Spread the squash out in a single layer on a parchment lined baking sheet making sure they don’t overlap. You may need to use two sheets.
  • In a blender pulse together breadcrumbs, parmesan, garlic, parsley, thyme, salt and pepper.
  • Sprinkle the topping over the squash slices.
  • Bake squash for 25–30 minutes until the tops of the “crisps” are golden brown.
Dinners

Recipe—Sweet Potato Burritos

Diva di Cucina

I have always been a lover of sweet potatoes… at Thanksgiving. Besides the typical mashed sweet potatoes I make with candied pecans and then of course the trending sweet potato fries I just don’t really cook with them that often. Not because I don’t love them, but because I just really only know one or two ways to make them. The other night I saw recipe for Mexican stuffed sweet potatoes and I thought to myself, okay interesting. And then the next week I happened to get two perfect sweet potatoes in my organic produce box. Coincidence, I think not. I knew these sweet potatoes were destined to be something different and fabulous. They became the primary filling for sweet potato burritos. And they were wonderful! These sweet potato burritos are flavor packed, healthy, and unlike anything you have ever had before. The sweet potato really takes on a while new identity when mixed with these strong Mexican flavors. Since I am trying to serve one vegetarian meal a week in our house these were perfect but they would also be great with some grilled chicken or even an added scoop of rice. Why not try something totally unique and give these a try.

Note: This makes approximately 8 burritos. I wrapped my extras up in saran wrap minus the avocado and they freeze and reheat great. Perfect for a speedy lunch later down the road!

INGREDIENTS
2 large sweet potatoes
15.25 oz canned corn, drained
1 tbsp butter
1/2 yellow onion, chopped
1 tbsp garlic, minced
1 jalapeño, deseeded and chopped
15.25 oz black beans, drained and rinsed
2 oz cream cheese
1/3 c sour cream
1 tsp salt
1 tsp cumin
1 tsp chili powder
2 tbsp lime juice
1/2 c cilantro, chopped
8 burrito sized tortillas
1–2 c pepper jack, cheese shredded
1 avocado, sliced

STEPS

  • Preheat oven to 350º.
  • Bake the sweet potatoes for 45–60 minutes or until they are fork tender.
  • Remove the sweet potatoes from the oven and allow to cool.
  • While sweet potatoes are cooling place the corn in a large skillet and cook over medium-high heat. Roast the corn for several minutes before stirring. Let it roast for a few more minutes until the corn is brown and roasted on the outside.
  • Add in the butter, onion, garlic, and jalapeño and cook until onions are translucent.
  • Add the black beans to the skillet and allow to continue cooking on lowest heat.
  • Cut the sweet potatoes in half and scoop out the meaty insides into a bowl.
  • Coarsely mash the sweet potatoes with the cream cheese, sour cream, salt, cumin, chili powder, and lime juice. Stir in the cilantro.
  • Heat up your tortillas in the microwave or stovetop.
  • Spread each tortilla with a layer of the sweet potato mash and add a scoopful of the corn mixture to the middle. Sprinkle with shredded cheese and add in the avoado.  Roll up the burrito and continue repeating until all the fillings are gone.
  • As you finish each burrito place them in a baking dish.
  • Bake burritos in the oven for 10 minutes to melt the cheese and brown the tops of the burritos.
  • Remove burritos from the oven and serve.
Dinners, Sandwiches

Recipe—Philly Cheese Steak Sloppy Joes

Diva di Cucina

One of my favorite sandwiches has got to be the Philly cheese steak. While this recipe isn’t for a traditional version of the classic sandwich it is a quick and easy recipe the whole family will love! The provolone cheese sauce totally makes this recipe so don’t skip it. All of the flavors are really mild so it is great for the kiddos. I think next time I may try adding in some sautéed mushrooms just to get one more veggie in there. This is the perfect meal for a night of watching football so I think this will be making my Super Bowl party menu this season. Don’t forget the fries or a big green salad to go with.

INGREDIENTS
1 lb ground beef
1 small yellow onion, chopped
1 green bell pepper, chopped
2 tbsp steak sauce (I like A1)
1 c beef stock
salt and pepper
4 hoagie rolls
1 tbsp butter
1 tbsp flour
1 c milk
1 c provolone cheese, shredded

STEPS

  • Preheat oven to 350º.
  • In a large skillet brown the ground beef and drain off any excess grease.
  • Add the bell peppers and onions and cook until tender, about 3–5 minutes.
  • Add in the steak sauce, broth, salt, and pepper.
  • Bring to a simmer and cook for about 2 minutes. Reduce heat to low.
  • Cut the rolls in half and place in the oven to toast.
  • In a large saucepan melt the butter over medium-high heat.
  • Stir in the flour and cook for about 1 minute.
  • Whisk in milk and bring to a boil. Allow to simmer stirring frequently until it begins to thicken, about 2–3 minutes.
  • Stir in cheese until sauce is smooth and creamy. Remove from heat.
  • Place a scoop of the meat mixture into the toasted rolls and top with the cheese sauce.
Dinners, Side Dishes

Recipe—Cheesy Broccoli Gratin

Diva di Cucina

I love my raw veggies, I really truly do but sometimes it can be tough to get my little guy to eat enough of them. What better way to get kids to eat their broccoli than covering it in cheese, ooey gooey bubbling cheese? This is a totally decadent way to enjoy the little green trees. The sauce just melts into the broccoli florets and the top gets a perfect little crisp to it. While this is written as a broccoli gratin I added in carrots too since I had them on hand and they needed to get used. It goes great with or without them. I love serving this dish with a side of grilled meat. Yum! Talk about a perfect comfort food for this fall and winter.

Note: Leave out the panko and you have an indulgent low-carb side dish.

INGREDIENTS
1 lb fresh broccoli florets
2 carrots, thinly sliced (optional)
1/3 c mayonnaise
1/3 c milk
1 tsp mustard
1/4 tsp garlic powder
salt and pepper
1 1/2 c shredded cheddar or Swiss cheese
2/3 c panko or bread crumbs

STEPS

  • Preheat oven to 350º.
  • Steam broccoli and carrots for a few minutes making sure they still have a little crunch to them.
  • In a large bowl whisk together mayonnaise, milk, mustard, garlic powder, salt, and pepper.
  • Add in the cheese and stir until combined.
  • Gently mix in the cooked broccoli and carrots until they’re evenly coated.
  • Pour the broccoli mix into a 9” x 9” greased baking dish.
  • Sprinkle the panko over the top
  • Bake for 14–18 minutes or until the cheese is melted and bubbly and the panko is a golden brown.
Dinners

Recipe—Stuffed Acorn Squash

Diva di Cucina

Fall is in the air and I am having a blast experimenting with all the different types of seasonal squash I’ve been getting in my produce boxes. I will admit this was my first time cooking an acorn squash. When I was looking at recipes it seemed like most people douse them with sugar and butter and bake them. I was looking for a healthier approach since I’m trying to watch my carbs, I know, I’m boring. I found several stuffed squash recipes so I took bits and pieces from many of them and came up with this. It made for a delicious fall dinner and it’s fun because the squash itself is an edible bowl. The filling is packed with all sorts of veggies and I used extra lean ground turkey making it low cal. Don’t worry I added cheese to help balance that out. For a healthy dinner option this certainly wasn’t short on flavor. Give it a try!

INGREDIENTS
2 acorn squash
1 tbsp olive oil
1 1/2 c chopped mushrooms
1 small yellow onion, chopped
1 tbsp minced garlic
1 lb ground turkey
2 tsp poultry seasoning
2 tsp garlic powder
salt and pepper
2 tsp whole fennel seeds
1 bunch chard, chopped
1/2 c chicken broth
1/2 c panko
1/4 c parmesean

STEPS

  • Preheat oven to 400º.
  • Carefully cut acorn squash in half and using a spoon clean out the seeds and stringy pulp.
  • Season the squash halves with salt and pepper.
  • Place halves on a baking sheet cut side up and cook for 1 hour.
  • When the squash have 30 minutes of cook time remaining start your stuffing. Heat oil in a large skillet or wok over medium-high heat.
  • Add mushrooms, onions, and garlic to the pan and cook until softened.
  • Add the ground turkey and cook for about 10 minutes making sure to break it up into crumbles.
  • Stir in all of your seasonings and add in the chard.
  • Cook stuffing mixture for another 10 minutes.
  • Add in broth and panko and cook at a simmer until all the liquid is absorbed.
  • Remove skillet from heat and allow to sit until squash is done cooking. (Be sure to taste and add additional salt and pepper if needed.)
  • When the squash is done it should be easily pierced with a fork.
  • Remove squash from the oven and spoon your stuffing mixture into each half.
  • Top each with parmesan cheese and place under the broiler for 5 minutes until cheese is a nice golden brown.
Dinners

Recipe—Shrimp and Pesto Pizza

Diva di Cucina

The other day I made some homemade pesto for the first time ever. I really wanted to create an awesome pizza combination to use my pesto on and this is what I came up with, a delicious shrimp and pesto pizza. Yes it is a complete departure from your typical pizza and yet it was ahhh-mazing! It was really light and refreshing. The shrimp were cooked to perfection and went so well with the pesto. I didn’t go too crazy with the toppings. I just wanted to keep it pretty simple and it really allowed all the flavors to come through. We love making homemade pizzas during the week because they are incredibly quick and easy and usually cheaper than ordering one from your local pizza parlor. This may have just been my best homemade pizza to date!

Note: If you don’t have the time to make my homemade pesto recipe, I recommend getting the store bought kind and stirring in a splash of lemon juice. The hint of lemon really sets off the shrimp.

INGREDIENTS
1 tube Pillsbury refrigerated pizza crust
12 large raw shrimp, cleaned and peeled
salt
lemon pepper
1/2 c pesto (see my recipe here for homemade pesto)
2 c mozzarella cheese, shredded
2 thin slices red onion, cut into quarters
1 tomato, chopped
Italian seasoning

STEPS

  • Preheat oven to 400º.
  • Slice your shrimp in half lengthwise. This will help them to cook quicker and will be easier to eat.
  • Season the shrimp with slat and lemon pepper and set aside.
  • Unroll the pizza dough onto a greased cookie sheet.
  • Starting at the center press, the dough out until it is your desired thickness.
  • Spread an even layer of the pesto onto your dough.
  • Top with cheese, onions, shrimp, and tomatoes.
  • Dust your pizza with Italian seasoning.
  • Bake in the oven for 12–14 minutes or until crust is a golden brown.
  • Turn on the broiler for an additional 2 minutes to given the cheese some nice golden brown spots.
  • Allow to cool for a couple of minutes before slicing.
Dinners

Recipe—Pork Chops with Apples and Stuffing

Diva di Cucina

Apple Pie Pork Chop

Fall is just around the corner and I can taste it. Literally! I have been in the mood for fall for a couple weeks now and I’m loving all the seasonal recipes, this one especially. It is an herb crusted pan seared pork chop topped with apple pie filling and stuffing and finished off in the oven to give the stuffing just a little bit of crunchiness. It goes great with some mashed potatoes and green beans. This is an all time fall favorite in our house and I love that it is really quick and easy. I use a little bit of cinnamon and rosemary to bring in some bold flavors. It’s like having apple pie with a side of pork for diner. What’s not to love!?!

INGREDIENTS
4 boneless pork chops
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
salt and pepper
1 1/2 c water
4 tbsp butter
6 oz box Stove Top pork stuffing
2 tbsp olive oil
21 oz can apple pie filling
cinnamon

STEPS

  • Preheat oven to 350º.
  • Season the pork chops with the garlic, rosemary, salt, and pepper. Set aside.
  • Place the water and butter in a saucepan and bring to a boil. Stir in the stuffing, cover, and set aside.
  • In a large skillet heat up the olive oil and sear the pork chops over medium high heat for 3–4 minutes on each side.
  • Place the seared pork chops in a baking dish.
  • Top pork chops with apple pie filling and place any extra around the pork chops in the baking dish. Sprinkle with cinnamon.
  • Uncover the stuffing and gently fluff with a fork.
  • Place a mound of stuffing on top of each pork chop and put any extra around the chops in the baking dish.
  • Cover and bake for 25 minutes.
  • Remove foil and cook for an addition 10 minutes.
  • Allow to cool slightly before serving.