Tag: Dinner

Soups

Recipe—Crock-Pot Chicken Enchilada Soup

Diva di Cucina

Today is day 4 of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one! 

This is everything you could ever hope for in a soup recipe. Quick, easy, and delicious! I love using my crock-pot. Not only because it makes dinner a total breeze but also because the house smells so incredibly good when you get home from work. If you are a fan of Mexican food then you will enjoy this. It’s not too mild, and it’s not too spicy, it’s just right. This soup is thick and creamy and warms you from the belly out. Try it with some of my jalapeño cheddar corn bread muffins for a perfect dinner. Heck now that I think about it, it would be perfect for some Monday night football this fall!

Note: If the soup is too thick for your liking add a splash of milk to the crock-pot before serving. If you have leftovers put it in a freezer safe container and save it for a rainy day. It reheats great!

INGREDIENTS
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
15 oz can whole kernel corn
1/2 yellow onion, chopped
1/2 red bell pepper chopped
1 jalapeño, deseeded and chopped
2 chicken breasts
10 oz can enchilada sauce (I’m a fan of Las Palmas)
10.75 oz can condensed cream of chicken soup
1 1/2 c milk

GREAT GARNISHES
shredded cheese
sliced avocado
sour cream
crushed tortilla chips

STEPS

  • In a large crock-pot combine black beans, tomatoes, corn, onion, and peppers.
  • Place chicken breasts on top of veggies.
  • In a medium-mixing bowl whisk together enchilada sauce, soup, and milk.
  • Pour sauce mixture into the crock-pot.
  • Cover and cook on low heat for 7–8 hours or on high for 3–4.
  • Remove chicken and using 2 forks shred into bite size pieces
  • Add chicken back into soup and continue to cook covered on low heat for another 25–30 minutes.
  • Serve in large soup bowls and top with some of the suggested garnishes.

Dinners

Recipe—Shrimp Enchiladas with Jalapeño Cream Sauce

Diva di Cucina

Today is day 2 of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one!

Looking to add some spice to your life? These shrimp enchiladas will do the trick! While the enchilada filling has a good kick to it, the jalapeño cream sauce balances out the heat nicely giving the enchilada a cooling creamy exterior. I love that these are packed with some serious veggies. The sweetness from the corn goes great with the roasted shrimp. It is probably one of my favorite flavor combinations. While these are a little more time consuming to make they are well worth it! Enjoy!

Note: I would like to advise that these do pack a bit of heat so beware. You can leave out the chipotle peppers and add a teaspoon of chili powder to tone it down if spicy isn’t for you.

ENCHILADA FILLING INGREDIENTS
2 lbs medium shrimp, cleaned and peeled
4 tbsp olive oil (divided)
salt and pepper
2 tbsp garlic, minced
1 white onion, diced
2 tbsp chipotle pepper in adobo sauce, finely chopped
1/2 tsp oregano
1 1/2 c shredded carrots
8 oz canned corn, drained
5 c baby spinach
8–10 tortillas
2 c jack cheese, shredded

JALAPENO CREAM SAUCE INGREDIENTS
2 tbsp butter
2 tbsp flour
1 1/2 c chicken broth
3/4 c sour cream
2 jalapeños, seeded and minced (I used 1 red and 1 green)
1/2 tsp garlic powder
1/4 c fresh cilantro, chopped

STEPS

  • Preheat oven to 400º.
  • Place cleaned shrimp on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper.
  • Toss to coat.
  • Place sheet in oven and bake for 8 minutes or until cooked through.
  • Remove from oven and allow to cool.
  • Reduce oven temperature to 350º.
  • Heat the remaining 2 tablespoons of olive oil in a large skillet or wok.
  • Add the garlic and onion and cook over medium high heat until onions are translucent.
  • Toss the peppers, oregano, carrots, corn, and spinach into the skillet and cook until the spinach just begins to wilt and reduce heat to low.
  • While the filling mixture is cooking cut the shrimp into bite size pieces.
  • Add the shrimp to the skillet and toss to combine.
  • Remove skillet from heat.
  • In a large saucepan melt the butter and whisk in the flour until light gold in color.
  • Slowly whisk in the chicken stock and cook until simmering.
  • Stir in the sour cream, jalapeños, and garlic powder and simmer until nice and thick.
  • Remove from heat and stir in the cilantro.
  • Warm the tortillas a couple at a time and place on a large flat surface.
  • Place a scoop of the shrimp filling on each tortilla and top with cheese.
  • Roll up each enchilada and place seam side down in a greased baking dish. Repeat this step until the shrimp filling is gone.
  • Pour the jalapeño cream sauce evenly over the top of the enchiladas.
  • Put finished enchiladas in the oven and bake until tortillas are golden on the edges, about 20 minutes.

Dinners

Recipe—Ratatouille Lasagna

Diva di Cucina

My last recipe post was for very fabulous ratatouille. Well if you are like me you probably had leftovers. The leftovers can be used for a whole plethora of things but my favorite has to be lasagna. I love the big hearty pieces of vegetables cooked together with Italian sausage and some rich cheeses. This ended up being the best lasagna I have ever had! You can make one large lasagna in a 9” x 13” baking dish or two small ones in 8” x 8” dishes. I opted to make 2 so that I could freeze one for another night. That means I get to enjoy this delish dish twice! Oh lucky me! Gotta love this French meal turned Italian.

Note: When I make lasagna I like to double up the noodles on the top and bottom layers. I feel like it helps hold it together better for ease of serving. This requires that you cook one and a half boxes of noodles since just one isn’t enough for this method. If you don’t want to double up then one box is completely adequate.

INGREDIENTS
1 lb Italian sausage
15 oz can tomato sauce
4 c leftover ratatouille
1 1/2 boxes wavy lasagna noodles
15 oz container ricotta cheese
1/4 c fresh basil chopped
salt and pepper
4 c mozzarella, shredded

STEPS

  • In a large skillet brown your sausage and drain off any excess grease.
  • Add tomato sauce and ratatouille to skillet and warm through over medium heat.
  • While the ratatouille is heating through cook your lasagna noodles according to the package instructions, drain, and separate.
  • In a small bowl combine the ricotta, basil, salt and pepper.
  • Preheat oven to 400º.
  • Prepare a 9” x 13” baking dish with butter or cooking spray.
  • Cover the bottom of the baking dish with a layer of the cooked noodles and then place a second layer of the cooked noodles on top of that going the opposite direction.
  • Spoon in about 1/3 of your ratatouille sauce over your lasagna noodles and spread evenly.
  • Top sauce with half the ricotta mixture and sprinkle a handful of the mozzarella over the top of the ricotta.
  • Place a single layer of noodles over the ricotta and spoon in about 1/3 of your ratatouille sauce over your lasagna noodles and spread evenly.
  • Top sauce with half the ricotta mixture and sprinkle a handful of the mozzarella over the top of the ricotta.
  • Top the lasagna with cooked noodles and place a second layer of the cooked noodles on top of that going the opposite direction.
  • Spoon remaining sauce over the top and sprinkle with remaining cheese.
  • Bake for 25–30 minutes or until the top is bubbling and the cheese is golden brown.
  • Allow to cool for at least 10 minutes before serving.
Dinners, Side Dishes

Recipe—Ratatouille

Diva di Cucina

Ratatouille Over Penne

When most people hear the word ratatouille they think of a movie about a little rat named Remy who dreams about becoming a chef. Ratatouille is not just a very cute Pixar movie; it is also a delicious dish loaded with succulent Mediterranean vegetables that your family is sure to enjoy.

Ratatouille is a traditional French vegetable stew that originated in Nice. The full name is ratatouille niçoise. It is a flavorful, hearty, low calorie fare that can be served as an excellent main dish, to accompany a protein, or tossed with pasta. This recipe is a great way to utilize all those wonderful summer garden veggies that are in season. Aside from all the chopping this recipe is very easy to prepare.

Ratatouille

I will state that this makes a pretty hearty amount so you will probably have leftovers unless you are serving a whole army. The leftovers are incredible, as the flavors seem to intensify with time. I made lasagna with my leftovers and I must say it is one of the best lasagnas I have ever had! The big chunky vegetables were awesome, especially when I paired them with Italian sausage and some ricotta. I will be sure to share that recipe with you next. Delish!

INGREDIENTS
1/4 c olive oil
1 yellow onion, chopped
4 cloves garlic, minced
1 eggplant, cut into 1/2-inch cubes
2 zucchini, cut into 1/2-inch cubes
Coarse salt and ground pepper
1 yellow bell pepper, deseeded and cut into 1/2-inch cubes
1 red bell pepper, deseeded and cut into 1/2-inch cubes
15 oz can diced tomatoes
1/2 tsp dried thyme
1/4 c fresh basil, chopped

STEPS

  • In a large pot that has a lid, heat olive oil over medium heat.
  • Cook onions until soft, about 5 minutes.
  • Stir in garlic and cook for about 1 min.
  • Add in eggplant and zucchini and season with salt and pepper.
  • Add 1/2 cup of water, cover, and simmer stirring once until vegetables begin to soften, about 5 minutes.
  • Stir in bell peppers, cover, and simmer for another 5 minutes.
  • Add in tomatoes and thyme and bring to a boil.
  • Reduce heat to medium-low and cover.
  • Stir occasionally until vegetables are cooked to desired consistency. Mine take about 12–15 minutes.
  • Remove from heat, stir in basil, and serve immediately.
Dinners

Recipe—Mandarin Beef Stir-Fry

Diva di Cucina

It’s always great when you can find a healthy low fat dinner that has incredible flavor. This stir-fry is one of those dinners. Stir-fries are typically Asian dishes jam packed with veggies and sometimes meat. They are great because they cook fast, are usually really good for you, and can be a one dish main course saving on dirty dishes! When you cook stir-fries quickly over high heat the juice is seared inside the vegetables and meat retaining texture and flavor. The ginger in this recipe goes so nicely with the sweetness of the mandarins and the beef is tender and flavorful. Whip up this quick and delicious stir-fry for dinner tonight!

Note: The meat requires quite a bit of time to marinade so don’t forget to do the first few steps well ahead of time. If you like heat, add a dash of crushed red peppers. The spicy with the sweet from the oranges is a lovely combination. 

INGREDIENTS
1–1 1/2 lbs rump steak, thinly sliced
2 tbsp soy sauce
1 tbsp dry sherry
2 garlic cloves, minced
1 tsp fresh grated ginger
salt and pepper
2 tbsp peanut oil, divided
1 large yellow onion, chopped
5 mandarin oranges/clementine’s
1/2 c beef stock
4 baby bok choy, sliced
1 c snow peas

STEPS

  • In a large bowl, stir together soy sauce, sherry, garlic, ginger, salt and pepper.
  • Add meat, cover, and allow to marinade for several hours.
  • Heat 1 tablespoon of the peanut oil in a large non-stick wok and fry onions until softened and golden.
  • Remove onions from heat and set aside.
  • Add the remaining tablespoon of oil to the wok, turn heat to high, and add beef.
  • Cook the beef over the high heat moving constantly until all sides are brown. The high heat will sear all the juices inside.
  • Lower the heat and return the onion to the pan.
  • Squeeze the juice from 2 mandarins into the pan.
  • Cook down for a few minutes until liquid is reduced.
  • Add the beef broth slowly while stirring.
  • Continue to cook until the liquid is reduced to almost nothing, about a tablespoon. Note that this will take awhile
  • Add the bok choy and segments from the 3 remaining mandarins.
  • Turn the heat down and toss gently until the vegetables are cooked to desired doneness.
  • Add the snow peas to the wok for the last minute.
  • Remove from heat and serve. 
Dinners

Recipe—Crock-Pot Shredded Beef Tacos

Diva di Cucina

How about some delicious tacos to go with the Mexican red rice recipe I recently posted? These are the easiest most flavorful shredded beef tacos ever! And best of all you cook them in the crock-pot. I love my crock-pot! What’s not to love about coming home from work to a house that smells like an authentic taqueria where dinner is practically done when you walk through the door? This recipe gives you the most tender, moist, flavor packed meat. The meat literally falls apart when it’s done cooking. These tacos are definitely at the top of my list of favorite meals. I love loading them up with all my favorite toppings. Serving these with a lime wedge to squeeze over your tacos is a must! The bite of tangy lime just makes all the flavors come together. Serve these tacos with my Mexican red rice and a side of beans and you will feel like you are dining in Mexico. Don’t forget the pitcher of margaritas! 😉

Note: No need to limit yourself to just using this shredded beef for tacos, it is incredibly versatile and can be used for enchiladas, tacos, burritos, you name it!

INGREDIENTS
1 1/2 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
2–3 lb tri tip or chuck roast
14 oz can beef broth
2 limes (1 for juicing and 1 sliced to be served with finished tacos)
tortillas

SOME FABULOUS GARNISHES

shredded cheese
chopped green lettuce
diced tomatoes
diced red onion
guacamole or sliced avocado
sour cream
pico de gallo
chopped cilantro

STEPS

  • In a small bowl combine chili powder, cumin, onion powder, garlic powder, salt, and pepper.
  • Spray your crock-pot with cooking spray to make cleanup a breeze!
  • Add your roast to the crock-pot and rub the seasoning into the meat. It’s okay if any extra seasoning is loose in the crock-pot.
  • Pour broth around roast and squeeze the juice of one lime over the roast.
  • Cover and cook on low heat for 8–10 hours.
  • Remove the roast from the crock-pot and place on a cutting board.
  • Using a large fork shred the beef and return it to the crock-pot.
  • Cover and continue to cook on low heat for 30 minutes. This allows your beef to soak up all those yummy juices.
  • Using tongs remove the shredded beef and place directly on tortillas or into a serving dish.
  • Serve with lime wedges and some of your favorite garnishes.
Side Dishes

Recipe—Mexican Red Rice (Arroz Rojo)

Diva di Cucina

I am pretty sure I have mentioned before how much my family and I love our Mexican. Absolutely love it! In my opinion, a Mexican dish is truly not complete without a side of rice. This foolproof red rice goes fantastic with any Mexican dish. It’s not spicy but it is flavor packed so it’s perfect for everyone. The rich tomatoes complement the garlic and onion nicely and the warm cumin and chili powder give it just the right amount of oomph. Your family will think it was made in a restaurant. It is so simple to make and is much better than the packaged Mexican rice you get at the store. Give it a try!

Note: If you are someone that likes rice with a spicy kick, try adding a touch of cayenne pepper.

INGREDIENTS
2 tbsp oil
1 c white or brown rice, uncooked
1 tbsp garlic, minced
1 small yellow onion, chopped
2 medium tomatoes, chopped or a 15 oz canned petite diced tomatoes
1/2 c tomato sauce
1 c chicken or beef broth (pick based on what you are serving your rice with)
1 tbsp chili powder
1/2 tsp cumin
3/4 tsp salt

STEPS

  • In a large skillet heat your olive oil.
  • Add the rice and cook over medium high heat until the rice is a golden brown making sure to stir frequently. This will take a few minutes.
  • Mix in the garlic and onion sautéing until the onion begins to brown.
  • Add in the tomatoes, tomato sauce, broth, chili powder, cumin, and salt.
  • Bring to a boil, lower heat, and cover.
  • Allow to simmer for 20–25 minutes.
  • Remove the skillet from stove and allow to sit covered for 5–10 minutes.
  • Fluff with a fork before serving.
Dinners, Sandwiches

Recipe—Crock-Pot French Dip Sandwiches

Diva di Cucina

When I was a very young girl I wasn’t a picky eater, but I certainly had my favorites. Whenever we went to a deli I ALWAYS ordered a ham sandwich with mayo on white bread. Yeah I was pretty adventurous. One day my dad took me to an Italian deli and I was devastated when they told me they didn’t have ham or white bread. I know what you are thinking, a deli with no ham or white bread?!? I looked at my dad with big eyes and I was at a complete loss as to what I should order. My dad made a decision and ordered me a French dip. I ate the whole thing in record speed and it was delicious! From that day on I had a new favorite sandwich.

If you have never had a French dip then you are missing out! A French dip is a hot sandwich made up of tender thinly sliced roasted beef on a roll and served with a cup of flavorful juice called au jus. You dip each bite of the sandwich in the au jus and take a bite of the juicy flavor packed beefy sandwich. Oh my goodness, my mouth is watering as I write this! This recipe takes my favorite popular sandwich and makes it cheap, easy, and convenient by cooking it in the crock-pot. The meat is incredibly flavorful and tender. It was a huge hit with my family. My hubby actually went back for seconds and then tried to snag our toddlers leftovers too. And I will say, my son was not having it. I only wish I made more because I would have loved to have some leftovers the next day.

INGREDIENTS
2 1/2–3 lb chuck roast
garlic powder
Kosher salt and pepper
3 c beef broth
1 (10.5 oz) can condensed French onion soup
3/4 c red wine
French rolls
sliced provolone cheese (optional)

STEPS

  • Trim any excess fat from the meat.
  • Season the roast with garlic powder, kosher salt, and pepper.
  • Spray crock-pot with non-stick cooking spray. (This makes clean up a breeze!)
  • In the crock-pot stir together broth, French onion soup, and red wine.
  • Add the seasoned roast to crock-pot.
  • Cook on low heat for 7–8 hours.
  • Remove roast from crock-pot and place on a cutting board.
  • Allow roast to sit for 10 minutes.
  • Using a ladle transfer half of the liquid (au jus) to a small saucepan.
  • Slice the roast (mine was falling apart tender so I ended up shredding it with a large fork) and return meat to crock-pot.
  • Continue to cook on low heat for an additional 30 minutes while the meat soaks up some of the flavor packed juices.
  • Heat the au jus you removed from the crock-pot in the saucepan over low heat.
  • Lightly toast your rolls in the oven while meat is soaking and au jus is heating.
  • Using tongs squeeze excess juice from the meat and place on toasted rolls.
  • Top with cheese if desired.
  • Serve sandwich with a side of the au jus in a small bowl or ramekin for dipping.
  • Enjoy while hot and juicy!
Side Dishes

Recipe—Cheesy Mac Attack A.K.A. Macaroni N’ Cheese

Diva di Cucina

When I think classic comfort food, I think of macaroni n’ cheese. Not the orange powdery stuff in a box that one might consider to be cheese, I’m talkin’ the real deal here. I’m talkin’ down right delicious oven baked mac n’ cheese that has a perfectly crunchy topping covering ooey gooey cheesy noodle goodness. If you are on a diet, do yourself a favor and don’t make this! You will not have the self-control to only eat one bite let alone resist it. Once you try this macaroni n’ cheese you will never need or want another recipe ever again. It is so good! It has now even become a regular item at our holiday dinners so keep it in mind come the holidays. I hope you and your family enjoy this favorite recipe of mine.

Note: I will warn you, this makes A LOT of ridiculously divine macaroni n’ cheese. It’s not a bad thing, just be warned! I actually follow the recipe and then split it into two 9”x 9” dishes and freeze one since it freezes great! The disposable foil containers you get at the grocery store are perfect for this and I love that they fit in the seal o’ meal bags allowing them to last well over 6 months in the freezer, not that it will last that long, but it could.

INGREDIENTS
1 lb pasta of choice (I like rotini because the cheese sticks to it really well)
2 c small curd cottage cheese
1 c sour cream
2 eggs
1 c Swiss cheese, shredded
3 c cheddar cheese, shredded
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1 c bread crumbs (I like crushed croutons)

STEPS

  • Preheat oven to 375º.
  • Bring a large pot of water to a boil and cook pasta noodles al dente according to package instructions.
  • While pasta is cooking combine cottage cheese, sour cream, eggs, cheeses, and seasonings in a large bowl.
  • When your pasta is done cooking add it to the cheesy mixture and stir well.
  • Place macaroni n’ cheese in a 9” x 13” baking dish, or two 9” x 9” dishes if you wish to freeze one for later.
  • Top with breadcrumbs.
  • Place in oven and bake for 25–30 minutes or until bread crumbs are lightly browned on top.
  • Allow to cool for 5 minutes before serving. (Good luck waiting that long!)

Brunch, Dinners

Recipe—Chard and Mushroom Frittata

Diva di Cucina

By now you probably know, or have read that, I recently signed up for organic produce delivery. It’s always fun trying to come up with recipes that utilize as many of the ingredients as possible. I feel like I’m on an episode of Food Network’s Chopped. One of my latest boxes included red chard, crimini mushrooms, and green onions. As soon as I saw the produce I knew I had to make a frittata.

A frittata is an Italian version of an omelet and it somehow seems much fancier. Rather than having the ingredients as a filling like an omelet, a frittata’s ingredients are mixed into the eggs. Frittatas are typically started on the stovetop, finished in the oven, and served as slices. While it is typical to cook a frittata in a cast iron skillet I use a pie dish. Frittatas are fabulous in that they can be served for any meal and they are great for reheating. A frittata can be made up of any combination of ingredients so have some fun and get creative.

One of the many benefits of a frittata is that it’s a great way to get in some vegetables. Frittatas are low carb and are a healthy alternative to a cheesy omelet. I made this for dinner along with some sourdough toast and it was so quick and easy. Swiss chard is one of my favorite leafy vegetables and it is a fabulous source of vitamins, minerals, antioxidants, and fiber. It goes great when sautéed with garlic and is a wonderful complement to the earthy flavor of crimini mushrooms. I was very pleased with how this recipe turned out and will most certainly be making it again.

 Note: If chard is not available, spinach is a great substitute. 

INGREDIENTS
2 tbsp olive oil
2 c crimini mushrooms, thinly sliced
1 tbsp garlic, minced
1 bunch red chard, thoroughly washed
8 eggs
2 tbsp milk
2 green onions, sliced
salt and pepper
1/2 c Parmesan cheese

STEPS

  • Preheat oven to 375º.
  • Separate the stems from the leaves of the chard.
  • Roll the leaves of the chard up together and slice into strips about a 1/2” wide.
  • In a large skillet heat the olive oil over medium-high heat.
  • Add the mushrooms and garlic and cook until mushrooms are soft and lightly browned, about 10 minutes.
  • Add the chard to the skillet and cook until limp but still a bright green color, about 4 minutes.
  • Remove skillet from heat and transfer veggies to a greased pie dish making sure that the veggies are distributed evenly.
  • In a medium bowl whisk together eggs, milk, green onions, and salt and pepper.
  • Pour the egg mixture over the veggies making sure that the mixture covers the dish completely.
  • Bake for 20–25 minutes or until eggs appear set.
  • Sprinkle with the cheese and finish under the broiler for an additional 3 minutes.
  • Remove from oven and allow to cool for a minute.
  • Cut into slices and serve.