Tag: Dinner

Dinners

Recipe—Portobello Cordon Bleu

Diva di Cucina

There are two things I hated as a kid and refused to eat, raisins and mushrooms. I guess I had problems with eating wilted fruit and fungus. That’s understandable, right? To this day I still can’t eat raisins unless they are baked in something but I LOVE mushrooms! Love, love, love the fabulous fungi! I have come a long way and can now appreciate the rustic earthy flavor of mushrooms. My friend commented that if she has a good portobello that it is as good as a steak. And it is true! Don’t get me wrong I love steaks, but it is exciting when you find something that makes a great substitution and is lower in calories and is just as filling. Portobello mushrooms are super filling, rich in potassium, essential amino acids, and vitamin B. They are low in calories, fat-free, and are a great source of protein.

This is probably one of my favorite new ways to enjoy portobellos. The creamy Dijon sauce is amazing! And come on, add ham and swiss to anything and you know it will be awesome. The sprinkling of the panko on top gives you just the right amount of crunch. And best of all, this delicious dinner took about 20 minutes to make! Next time I prepare these I want to try and add a fried egg to the top and serve it for breakfast. Oh my goodness, I think that would be awesome! I hope you enjoy this recipe as much as I did!

INGREDIENTS
4 large portobello mushrooms
olive oil for drizzling
2 tbsp butter
1 tbsp garlic, minced
1 c heavy cream
1/2 c chicken broth
2 tbsp fresh parsley, chopped
1/4 c parmesan, graded
2 tbsp Dijon mustard
1/2 lb thin sliced ham
8 slices swiss cheese
4 tbsp panko
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Line a baking sheet with foil or parchment paper.
  • Remove the stems from the mushroom caps and slice a thin layer off the top to allow it to sit flat. (Save all of these pieces.)
  • Drizzle the mushroom caps with olive oil and season with salt and pepper.
  • Place prepared mushrooms on the lined baking sheet and bake for 10–12 minutes.
  • While the portobellos are cooking, chop the mushroom caps and other pieces you trimmed off earlier on.
  • Melt the butter in a skillet over medium-high heat and sauté the mushrooms and garlic for 5 minutes.
  • Add the heavy cream, chicken broth, and parsley.
  • Bring the mixture to a boil and reduce heat to low.
  • Add the parmesan, Dijon, and a little salt and pepper to the sauce and continue to simmer until the sauce thickens up.
  • Remove the mushrooms from the oven and drain off any excess liquid from the baking sheet.
  • Fill the upside down caps with sauce and then layer with ham, cheese, ham, cheese.
  • Top with another spoonful of the sauce and a sprinkling of panko.
  • Place the prepared mushroom caps back in the oven and bake for another 7 minutes and then finish them off under the broiler for another 3–4 minutes or until the panko is lightly brown and crisp.

Recipe adapted from Peace, Love, and Low Carb.

Looking for more portobello recipes? Give this one a try!

Breakfast PortobellosBreakfast Portobellos

Dinners

Recipe—Crock-Pot Barbacoa Tacos

Diva di Cucina

One of my favorite Mexican restaurants when I need a quick fix has got to be Chipotle. You can get quality flavor packed food in a jiffy. My go to is their carnitas and my husband can’t resist their barbacoa. It is kind of funny, Chipotle’s barabcoa meat literally makes him sweat when he eats it. But he still loves it! I can’t help but laugh as soon as the sweat starts to bead up on his forehead. Does anyone else do this when they eat something with a little kick? I swear it reminds me of something from a cartoon. I love that guy.

I made this recipe and it is without a doubt a near perfect match of Chipotle’s barbacoa meat. It is a tender, juicy, flavor packed meat perfect for burritos, tacos, or even nachos. I personally love it with a side of my Cilantro Lime Rice. Muy bien!

Note: This meat definitely has a bit of heat in it from the chiles in adobo sauce so if you have a member of your household that doesn’t like heat I would either cut back the chiles or leave them out completely.  

INGREDIENTS
3–4 lb beef chuck roast
1/3 c apple cider vinegar
1/2 yellow onion
2 tbsp fresh lime juice
1 tbsp, garlic, minced
4 tsp ground cumin
2 tsp oregano
1 tsp ground allspice
1 tsp salt
1 tsp pepper
1/2 tsp ground cloves
2–3 chipotle chiles in adobo sauce
3/4 c beef stock

SOME FABULOUS GARNISHES

cotija cheese
, crumbled
chopped green lettuce
diced tomatoes
diced onion
guacamole or sliced avocado
sour cream
pico de gallo
chopped cilantro
lime wedges 

STEPS

  • Trim excess fat off of the roast.
  • Spray your crock-pot with cooking spray (this helps a good deal with cleanup).
  • Place roast in crock-pot.
  • Place all of the ingredients, except for the chuck roast, in the blender and puree.
  • Pour the pureed sauce over the roast.
  • Cook on low for 8–10 hours, or high heat for 5–7.
  • When the roast is done cooking, transfer it to a large cutting board.
  • Using a large fork shred the meat and place it back in the crock-pot to soak up some of the tasty sauce.
  • Serve in a warm tortilla with your favorite taco toppings.

Recipe adapted from Unsophpisticook.

Side Dishes, Soups

Recipe—Sweet Potato and Black Bean Chili

Diva di Cucina

I’ve said it before and I will say it again. My hubby is not a big fan of sweet potatoes. However, we get them pretty frequently in our weekly organic produce delivery so I am always looking for creative new ways to prepare the sweet tasting tuberous root. When I saw this recipe I knew I had to try it. It was the perfect balance of spicy and sweet. Even thought there is no actual meat in it you can certainly fool yourself into thinking there is. It is delicious, thick, hearty, and filling. We served it with a grilled tri-tip and my husband ended up chopping up his tri tip and mixing it in. He is truly a meat and potatoes kind of guy. Give this a try next time you are looking for a super food side dish to warm you up.

Note: For a completely vegan version of this recipe sub vegetable broth for beef broth.

INGREDIENTS
1 tbsp olive oil
1 lb sweet potatoes, peeled and diced
1 yellow onion, chopped
1 green bell pepper, chopped
1 tbsp garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1/4–1/2 tsp cayenne (depends on how much kick you like)
2 (14.5 oz cans) diced tomatoes with chiles, undrained
2 (15 oz cans) black beans, drained
2 c beef broth

STEPS

  • In a large pot heat the olive oil over medium-high heat.
  • Add the sweet potatoes, onion, and bell pepper until the onions become translucent, about 8–10 minutes.
  • Stir in the garlic, chili powder, cumin, oregano, and cayenne.
  • Sauté for about 1 minute.
  • Add the tomatoes, beans, and broth stirring until well combined.
  • Bring to a boil and then simmer for 30–35 minutes or until potatoes are tender and the chili is the desired consistency.

Recipe adapted from Alida’s Kitchen

Dinners

Recipe—Busy Mom’s Beef Wellington

Diva di Cucina

Traditional beef wellington has got to be one of the most glamorous meals ever prepared. It is so rich and attractive but certainly not something you want to be making Monday–Friday. It is a wonderful dish but it is a lot of work! Certainly not in the regular rotation for this busy momma! I saw this recipe the other day for a beef wellington made from ground beef and had to give it a try. It was absolutely delicious! It was relatively easy to throw together and the flavors were very close to that of traditional wellington, just with some added veggies, which are always welcome in our house. This will most certainly be a go to recipe for me from here on out.

Note: Try to dice your veggies so that they are all about the same size. This will help them to cook evenly. This will make two wellington “logs”. Each log will feed 2–3 people. If you don’t think you will eat both, place one prepared and uncooked “log” on a wax paper lined baking sheet and freeze for 2–3 hours. Transfer to an airtight bag or seal o’ meal pouch and freeze for a future dinner. (See Steps below for cooking a frozen one.)

INGREDIENTS
2 tbsp olive oil
1 yellow onion, diced
1 carrot, diced
1 celery stalk, diced
1 potato, cubed
1 tbsp garlic, minced
1 portobello mushroom or 5 baby portobello mushrooms, chopped
2 tsp thyme
1 lb ground beef
salt and pepper
1 package puff pastry (2 sheets), thawed
flour for dusting and rolling
1 egg

STEPS

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the onion, carrot, potato, garlic, mushrooms, and thyme to the skillet and sauté until your vegetables are fork tender and onions are translucent, about 8–10 minutes.
  • Transfer your cooked veggies to a bowl and place in the freezer for 10–15 minutes to cool.
  • While your veggies cool preheat the oven to 350º.
  • Remove the veggies from the freezer and add in the ground beef, salt, and pepper.
  • Mix everything together until well combined. (I recommend just getting in there and using your hands.)
  • Set your meat mixture to the side.
  • Dust a large cutting board with flour and unfold your pastry. Dust the side of the dough facing up with additional flour and roll out to 1/4″ thickness.
  • Divide your meat mixture into two portions and shape one of those portions into a log in the center of the dough.
  • Wrap the dough around the meat “log” like you would a burrito, making sure to tuck in both ends.
  • Place seam side down on a baking sheet.
  • In a small bowl whisk the egg until broken up.
  • Brush the egg wash over the entire outside of the prepared wellington.
  • Place in the oven and bake for 45 minutes until it is a nice golden brown.
  • Transfer the baked wellington to a cutting board and allow it to sit for 5 minutes before slicing and serving.
  • Enjoy!

Recipe adapted from Jaime Oliver.

Soups

Recipe—Creamy Cheesy Broccoli Soup

Diva di Cucina

It is FINALLY starting to feel like winter in California! We have been having 60–70 degree days in December and January. Not normal! Don’t get me wrong, I love nice weather but one of my favorite things about Cali is that we usually have 4 very distinct seasons. I love being bundled up with a cozy scarf and boots on a cold winter day with a big bowl of soup and it has just not been that kind of winter. Well we just got our first spell of rain in what feels like months! This led me to go into full on soup mode.

Broccoli cheddar soup has always been one of my all time favorite soups. It is so rich, creamy, and filling. (Exactly what you need after you made your new year’s resolutions right?) Well give yourself a cheat day and serve this up with an old-fashioned grilled cheese sandwich for a real winter treat. A perfect warm up for a cold winter day!

INGREDIENTS
1/4 c butter
1 tbsp garlic, minced
1 yellow onion, diced
1/4 tsp thyme
3 tbsp flour
3 c milk
3 c chicken broth
1 c heavy cream
2 heads broccoli, chopped
1 c cheddar cheese, shredded
1/4 c parmesan, grated
salt
white pepper

STEPS

  • Melt the butter in a large pot over medium-high heat.
  • Add the garlic, onion, and thyme and cook stirring occasionally until the onion is translucent, about 4–5 minutes.
  • Add in the flour and mix until well combined and it starts to brown, about 1 minute.
  • Gradually whisk in milk, broth, and cream.
  • Stir in the chopped broccoli and bring to a boil.
  • Reduce the heat to a simmer and cook until the broccoli is tender, about 8–10 minutes.
  • Add in the shredded cheeses and stir until smooth and melted, about 2 minutes.
  • Season to taste with the salt and white pepper.
  • Serve and top with additional shredded cheddar if desired.
  • Serve immediately.
Dinners, Sandwiches

Recipe—Shrimp Po Boys

Diva di Cucina

Hey ya’ll! One of my best friends is a true southern belle. I’m talking straight out of Alabama. I love the ways she says ya’ll and ma’am, and she calls a shopping cart a buggy, she makes banana puddin’ (one of may favorite desserts of all time), and that she drinks sweet tea. Okay, I love everything about her. She is just down right fabulous, a true belle. Since hanging out with her I have been channeling my own southern diva and trying some of the foods I hear her talk about. Made cheesy grits with shrimp for the first time ever the other day. Those things are dangerous by the way!

Well awhile back my friend and I were at some food trucks for lunch and she ordered a fried catfish po’ boy sandwich. It looked amazing! Po’ boy sandwiches are essentially a sub sandwich loaded up with some sort of fried fish. I knew as soon as I saw this sandwich that I wanted to try and whip up some of my own po’ boys at home for dinner. I am a huge shrimp fan so I opted to make shrimp po’ boys and well I declare, they were amazing! The crispy shrimp are just awesome, and make sure you don’t skip the remoulade sauce. The sauce is what makes these over the top delicious. I hope you and the fam enjoy these loaded sandwiches as much as we did!

INGREDIENTS FOR SHRIMP
3 tsp salt
3 tsp paprika
1 tsp cayenne
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 cup panko bread crumbs
3 eggs
1 1/2 lbs medium shrimp, peeled and deveined
vegetable oil for frying

INGREDIENTS FOR REMOULADE
1/2 cup mayonnaise
2 Tbs. dill pickle relish
1/2 tsp. paprika
1 tsp. pickle juice
1/8 tsp. Tabasco Sauce
1 clove garlic, minced

ADDITIONAL INGREDIENTS
4 sandwich rolls
2 tomatoes sliced
green lettuce, shredded
red onion, sliced

STEPS

  • Combine all remoulade ingredients in a small bowl and chill until ready to serve.
  • Combine the salt, cayenne, pepper, garlic powder, onion powder, and panko in a shallow dish.
  • Whisk the eggs in a small bowl.
  • Dip the shrimp in the egg wash and then dredge in the seasoned panko mixture.
  • Fill a large skillet halfway up with oil and heat over medium-high heat.
  • Fry the shrimp in batches until they are a nice golden brown, about 3-4 minutes, and transfer to a paper towel lined plate. (Note: If they are turning dark too quickly remove the skillet from the burner and turn down the heat.)
  • Once all the shrimp are done fill each roll with lettuce, tomatoes, and red onion.
  • Place the shrimp in that bad dog and drizzle with the remoulade sauce.
  • Dig in!
Soups

Recipe—Crock-Pot Creamy Chicken and Wild Rice Soup

Diva di Cucina

Happy new year! How is 2014 treating you all so far? Hopefully absolutely fabulously!

First off I want to apologize for my absence over the past few months. Life has been super busy! I started a new job back in September managing one of the most awesome design studios and it has taken some time to find the right balance in life. My resolution for 2014 is to get back to some regular blogging so I have lots of great things coming for you. I have still been cookin’ up a storm while away so I have plenty of tasty new recipes to share. Now the question is, where to start!

Since it’s winter and we are all still recovering from the holiday madness how about one of my all time favorite soup recipes? It is a quick and easy crock-pot recipe that will be sure to warm you up.

When I was in high school I used to work in a little mom and pop owned coffee shop called Full O’ Beans. (People actually came in thinking it was a Mexican restaurant.) This coffee shop had the best soups and sandwiches! One of my all time favorite soups they served on occasion was the chicken and wild rice. It was delicious! I would have a big bowl at work and then fill up a big styrofoam cup to take home for later. It was one of those comfort soups that I just couldn’t get enough of. Well I finally put together this recipe that is out of this world good and reminds me of the coffee shop’s homemade chicken soup. This soup is easy, delicious, “souper” filling, and best of all it is made in the crock-pot. What more can a girl ask for? Now go make a big pot of this soup and snuggle up under a blanket on the couch while you wait for it to cook. Or do like I do, and just go to work. 😉

INGREDIENTS
4 c chicken broth
2 c water
1 box Rice-a-Roni long grain and wild rice
2 boneless, skinless chicken breasts
1 c carrots, chopped
1 cup celery, sliced
1/2 c butter
1/3 c flour
2 c half and half
1/2 tsp pepper
1/2 tsp salt

STEPS

  • In your crock-pot mix together broth, water, and rice (including seasoning pack).
  • Add in the chicken breasts, carrots, and celery.
  • Cook on low for 6–8 hours or on high for 3–4 hours.
  • Remove the chicken breasts from the crock-pot and break it up into pieces using a fork. Return the chicken to the crock-pot.
  • In a medium saucepan melt your butter over medium heat.
  • Gradually mix in the flour until well combined.
  • Whisk in the half and half and season with the salt and pepper.
  • Add the creamy base mixture to the crock-pot and stir until well combined.
  • Allow the soup to cook on low for another 15 minutes.
  • Try the soup and season to taste. If it is too thick you can add a little water to thin it out.
Dinners

Recipe—Smothered Chicken

Diva di Cucina

I am not posting this recipe because it is super easy or quick. Not that it is challenging by any means, just lots of steps and dirty pans. But hey, sometimes meals are completely worth it. I am posting this recipe because it is rich, tasty, and a wonderful indulgence. This is the type of dinner for a romantic night, a special occasion, in or if you are entertaining a couple of guests. The name says it all, a simple chicken breast smothered in all sorts of wonderful, creamy, scrumptious, goodness. This is the perfect recipe for all the low carb lovers out there. When I’m focusing on eating low carb I typically go for lower fat items but sometimes you just need something rich to satisfy those cravings. This is it.  Even if you aren’t watching carbs, this will be a wonderful indulgent dinner.

CHICKEN INGREDIENTS
2 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper
4 boneless, skinless chicken breasts
4 slices, mozzarella cheese

CREAMED GREENS INGREDIENTS
2 tbsp olive oil
1 tsp garlic, minced
3 tbsp red onion, minced
1 bunch of kale or chard, inner stalks stripped out and greens chopped
4 oz cream cheese
1/4 c grated parmesan cheese
salt and pepper

SAUTEED MUSHROOM INGREDIENTS
1/4 c butter
2 c mushrooms, sliced
1/2 c white wine
1 tsp garlic, minced
salt and pepper

CHICKEN STEPS

  • Preheat oven to 350º.
  • In a small bowl combine the garlic powder, salt and pepper.
  • Sprinkle the seasoning over the chicken.
  • Place the seasoned chicken in a greased baking dish and bake for 16 minutes.

CREAMED GREENS STEPS

  • While the chicken is baking, heat the 2 tablespoons of olive oil in a large skillet over medium high heat.
  • Add the red onions and garlic to the pan and sauté for 2–3 minutes.
  • Add in the chopped greens and cook until they are completely wilted.
  • When the greens are done stir in the cream cheese and parmesan cheese, and season with salt and pepper.
  • Continue cooking until the cream cheese is melted.
  • Remove from heat and set aside.

 SAUTEED MUSHROOM STEPS

  •  Melt the butter in a medium skillet over medium high heat.
  • Add the mushrooms to the pan and cook until browned all over.
  • Add the wine, garlic, salt, and pepper.
  • Continue cooking until most of the wine is cooked out.
  • Remove from heat and set aside.

ASSEMBLY

  • When the chicken is done cooking, remove the dish from the oven and flip the chicken over.
  • Divide the creamed greens over the top of each breast.
  • Add the sautéed mushrooms to each breast.
  • Top each breast with the sliced mozzarella.
  • Continue baking the smothered chicken breasts for another 14–16 minutes.

Recipe adapted from Butter, Bacon, Cheese, and Garlic.

Side Dishes

Recipe—Cilantro Lime Rice

Diva di Cucina

Being frequent consumers of Mexican food we eat lots of rice. Rarely do we consume “plain” white rice. My go to recipes are my Mexican red rice (arroz rojo) or this cilantro lime rice. It just depends on what I’m pairing it with. This rice is very light and refreshing, a perfect complement to any spicy meat. If you have been to Chipotle before, you will recognize the flavors instantly as it is very similar to their recipe. Next time you are looking for a way to make your ordinary rice extraordinary, spend a couple extra minutes and give this flavorful rice recipe a try.

INGREDIENTS
1 c basmati rice
1 1/2 c water
2 tbsp olive oil, divided
1/2–1 tsp kosher salt
1 lime
1/4 c fresh cilantro, chopped

STEPS

  • In a 2 quart saucepan combine the rice, water, 1 tablespoon of the olive oil, and a 1/2 teaspoon of the salt.
  • Bring to a full boil over medium-high heat.
  • Cover and reduce heat to low.
  • Simmer for 16–18 minutes.
  • Remove from heat and let rice sit covered for 8–10 minutes.
  • Fluff rice with a fork.
  • Drizzle with remaining tablespoon of olive oil and add the juice from the lime and the chopped cilantro.
  • Stir to combine and add additional salt to taste.

Looking for more rice recipes? Maybe you will love these!

Mexican Red Rice (Arroz Rojo)

Tropical Macadamia Nut Rice

Rice Pilaf

Brunch, Dinners

Recipe—Mushroom and Swiss Cheeseburger Pie

Diva di Cucina

Finding family friendly low-carb recipes can be a struggle. One go to ingredient you can work miracles with are eggs. Yes, the incredible, edible egg! I love that you can mix in practically any ingredients with eggs, throw the mixture in a pie dish and voilá! Dinner is done! Call it a frittata, a quiche, a pie, whatever your heart desires. My son is a cheeseburger fanatic (what 3 year old boy isn’t?) so when I told him we were having a cheeseburger pie for dinner his little blue eyes lit up. (It amazes me that all I have to do to get him to try something new is give it a fun name. Now if only that trick worked with my husband…) When I initially made this it was for dinner, but I will tell you the leftovers make an awesome breakfast too. Who would have thought of throwing all your favorite hamburger toppings right into a pie dish? I will tell you who, this crazy diva!

INGREDIENTS
3/4–1 lb of lean ground beef
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 yellow onion, chopped
2 c slice white mushrooms
6 large eggs
3 tbsp milk
1 1/2 c shredded Swiss cheese

STEPS

  • Preheat oven to 400º.
  • In a large skillet cook the ground beef over medium high heat.
  • When the meat is still a little pink add in the salt, pepper, garlic powder, onion, and mushrooms.
  • Cook until the onions are translucent and meat cooked through.
  • Remove from heat and drain off any excess fat.
  • In a large mixing bowl whisk together the eggs, milk, and 1 cup of the shredded Swiss cheese.
  • Add the cooked meat mixture to the mixing bowl and stir to combine.
  • Transfer the egg mixture to a greased pie dish.
  • Sprinkle the remaining Swiss cheese over the top.
  • Bake for 25–35 minutes or until set and no longer “jiggly” in the middle.
  • Allow to cool for 5 minutes before cutting and serving.