Dinners

Recipe—Beef and Broccoli Ramen

I don’t know why I am so late to the game but I recently discovered a love of ramen. Not just the generic pack of dry noodles, but meat and veggie packed delicious ramen. It’s like Top Ramen on flavor packed steroids. I have a couple different recipes that I have been trying out but this one is the most recent one I have come to enjoy. It takes a bit of time to prep in the morning, but then it comes together in about 15 minutes when you get around to cooking it all up. Perfect for all those with busy lives who want a fast and tasty quality meal. By the way, you won’t believe how amazing the marinade smells. I think my mouth was watering the entire time I was making this recipe. Heck, my mouth is watering just writing about it.

Note: I made this recipe using new york steaks and it yielded a very tender meat. You can certainly use a one-pound flank steak for a more budget friendly recipe. If you are short on time in the morning (I mean who isn’t), you can prepare the marinade and slice the meat the night before keeping them separate and then add them to the ziploc bag in the morning. Just don’t marinade the meat overnight.

MARINADE INGREDIENTS
1/4 c vegetable oil
3 tsp garlic, minced
2 tbsp red wine vinegar
1/4 c honey
1/2 c soy sauce
1 tbsp parsley (dried or fresh with both work
2 new york steaks, fat trimmed

OTHER INGREDIENTS
3 tbsp cornstarch
2 tbsp olive oil
2 tbsp sesame oil
1/4 c brown sugar
1/2 tsp grated ginger
2 tbsp soy sauce
1 c beef broth
1/4 c worcestershire sauce
3 c broccoli florets, chopped
3 (3 oz) packages ramen noodles
1/4 tsp crushed red pepper
1/4 c green onions, chopped

MARINADE STEPS

  • Mix together all the marinade ingredients (except the meat) in a small bowl and set aside.
  • Cut the meat against the grain in 1/4-inch-thick strips.
  • Place the meat in a ziploc bag and poor the marinade into the bag.
    Seal up the bag and place in the fridge to marinade for at least 2–8 hours (no more than 12 hours).

COOKING STEPS

  • Bring a pot of water to a boil and cook the ramen for 2 minutes.
  • Strain the noodles in a colander and rinse with cold water.
  • Cut off a bottom corner of the bag over the sink and allow all the marinade to drain out.
  • Transfer the meat to a small bowl and toss with the cornstarch.
  • In a large skillet heat two tablespoons of olive oil over medium high heat.
  • Add in the meat and sear on both sides until the meat is cooked but still tender, about 2 minutes.
  • Transfer the steak to a plate.
  • Reduce the heat to medium and add the sesame oil, brown sugar, ginger, soy sauce, beef broth, and worcestershire sauce to the skillet and bring to a simmer.
  • Stir and cook uncovered until it thickens, about 5–7 minutes.
  • Add the broccoli to the skillet and cover with a lid cooking it for 3 minutes.
  • Remove the lid and add in the meat and pasta.
  • Toss everything to coat and heat for an additional 1–2 minutes.
  • Transfer to bowls or plates and season with crushed red peppers and green onions.

 

Recipe adapted from Chelsea’s Messy Apron.

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Beverages

Recipe—Red Wine Sangria

The big question is, when you take a two-year break from blogging, what do you post? It has to be something amazing, right? Something you are known for by your family and friends.

Is it bad that my mind went right to sangria? LOL What can I say, I have a busy life and this girl loves her wine. One of my favorite things to do on the weekend is have friends over for a relaxing dinner where we can all just sit around and laugh over our crazy lives and yes, wine is almost always involved. Many of my friends have come to know me for my sangria. I make a bomb sangria and it is so easy! So here you have it folks, the Diva’s go to sangria recipe. And guess what, I have one for each season. Here is my summer one if you want to take a peek at that.

Note: I like to let my sangria sit in the fridge for a couple of hours with the fruit. It really allows the sangria to take on some nice flavors from the fruit and allows the fruit to soak up some of the boozy goodness.

INGREDIENTS
750 ml bottle of your favorite red wine
1/2 c brandy
1/2 c orange juice
1/2 c sugar
fresh fruit, sliced (I like oranges, limes, and blackberries)
12 oz can of gingerale or sprite

STEPS

  • In a large pitcher mix together the wine, brandy, orange juice, and sugar until the sugar is dissolved.
  • Add in the majority of your prepared fruit. (Set some aside for a nice garnish).
  • Place in the fridge and allow it to set for a couple of hours. (Or drink it now if you don’t have time. It will still be delicious either way.)
  • Add in the 12 oz can of soda right before serving.
  • Pour over ice and garnish.
  • Drink up!
Appetizers

Recipe—Spicy Black Bean Dip

I might as well take on the title as Queen of Appetizers. It’s just what I do. I personally just love appetizers and finger foods and no party is complete without a nice spread. When it comes to throwing a party a good dip is a must on the appetizer menu. There is no need to spend hours slaving away in the kitchen to come up with something everyone will love. This recipe literally takes five minutes to make and is so easy! You spend more time measuring out the seasonings than anything else. Just toss it all in the blender and voila! You have a delicious bean dip ready to serve!

The flavors in this dip are amazing. It might look sort of blah but then you take one bite and zap, bing, bang! Flavor explosions happening right in your mouth! You have a nice kick from the jalapeños, a little zest from the lime and lots of other great flavors from all the seasonings. The first time I made this I was (no joke) licking it off the rubber spatula. This is great at room temperature, warm, or even right out of the fridge. Talk about diverse! Next time you are throwing or attending a party make this recipe. You will have lots of people asking for the recipe. No need to tell them it took less than five minutes to make. That can be our little secret.

INGREDIENTS
2 large cloves of garlic
1 jalapeño, deseeded, deveined, and chopped
1/2 c fresh cilantro
1 (15 oz) cans black beans, rinsed and drained
2 tsp cumin
1 1/2 tsp garlic salt
1/2 tsp chili powder
1/4 tsp dried oregano
1/4 tsp black pepper, ground
1 1/2 tbsp lime juice
1 tbsp balsamic vinegar
water

GARNISHES
cotija cheese, crumbled
a couple of slices of fresh jalapeño

STEPS

  • Place all of the main ingredients except the water into the blender or food processor and blend until well mixed.
  • Add 4 tablespoons of water and continue blending until nice and smooth. If necessary, continue adding water 2 tablespoons at a time until it reaches the desired consistency.
  • Transfer to a bowl and garnish with some crumbled cotija cheese and slices of fresh jalapeños.
  • Enjoy with some tortilla chips now or place in fridge until ready to serve.
Sweet Treats

Recipe—Mini Key Lime Pies

I have never eaten nor have I ever made key lime pie. However, I always think it looks beautiful and absolutely delicious! You may recall in one of my last posts that I mentioned for Easter I went with a tea party theme and did small bites. I wanted something very festive so I decided to finally wing it and do something totally different. I ended up with the cutest and most delectable little key lime pies. They were amazing! They were perfectly tart and had just the right amount of creaminess. And they were just so cute! If you follow my lead and get the premade crusts and whip cream this recipe takes no longer than 3 minutes to make and 15 minutes to bake. Who doesn’t have time for that? With summer warming up this really is the perfect refreshing dessert to enjoy on a warm day.

Note: I opted to make mini pies but you can just as easily make one big pie with this recipe. Adjust the baking time to 23–25 minutes.

INGREDIENTS
12 mini graham cracker pie crusts (I found Keebler ones in the baking aisle)
4 egg yolks
3/4 c key lime juice
zest from one lime
14 oz can sweetened condensed milk
1/2 c sour cream
whipped cream
1 lime sliced and then cut into quarters (optional)

STEPS

  • Preheat oven to 350º.
  • In a medium bowl combine the egg yolks, lime juice, zest, condensed milk, and sour cream and whisk until well smooth.
  • Place the pie crusts on a large baking sheet and top off each with the filling.
  • Bake pies for 18–20 minutes and allow to cool before moving to the refrigerator.
  • Chill the pies in the refrigerator for at least 3 hours before serving.
  • When ready to serve top each pie with a dollop of whip cream and a little slice of lime.
  • Enjoy! (And good luck eating just one!)
Salads

Recipe—Fiesta Salad

When most people think of salads they think of a big pile of greens topped with a handful of other veggies and dressing. Well this is not your ordinary salad. It consists of avocados, tomato, cilantro, and a sweet onion all tossed in a lime olive oil dressing. No lettuce here! I always make this with my Rio Grande Spice Rub New York Steaks and Cornbread Muffins. Seriously amazing! I also love this recipe with a nice piece of grilled fish. This simple salad is made up of fresh summer ingredients and is so light, and refreshing. Perfect for those nights you want a quick and easy side dish but just don’t want to fire up the oven.

Note: Since avocados can become mushy and brown quickly, wait to add the avocadoes until right before serving.

INGREDIENTS
2 c cherry tomatoes, cut in half OR 2 large tomatoes, chopped
1/2 sweet onion, chopped
1/4 c cilantro, chopped
kosher salt to taste
1/4 c olive oil
1/4 c lime juice
2 avocados, chopped (see note above)

STEPS

  • In a medium bowl combine the tomatoes, onion, cilantro, salt, olive oil, and lime juice. Toss to combine.
  • Add the avocado last and gently stir it in.
Brunch

Recipe—Breakfast Pizza

I love breakfast and I love pizza. (Everyone does, right?) Put them together and you get the best of both worlds. Breakfast truly is one of my favorite meals but I just don’t take the time to enjoy it nearly enough. So when I can find recipes that are quick and awesome (like breakfast pizza) they are an instant fave. Come on, a savory breakfast pizza built upon a fluffy and buttery crescent crust topped with sausage, eggs, and melted cheese. I could seriously start every morning with this recipe.

INGREDIENTS
1 lb loose meat breakfast sausage
1 tube crescent roll dough (like Pillsbury)
1 c cheddar, shredded
6 eggs
1/4 c milk
1 tsp rosemary
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Cook the sausage in a skillet over medium-high heat making sure to break up any large chunks until it is cooked thoroughly.
  • Transfer the sausage to a plate covered in paper towels to soak up the oil.
  • Unroll the crescent dough and lay it out in the bottom of a 9” x 13” baking dish and press the seams together to make one large sheet of dough.
  • Sprinkle the sausage evenly over the crescent dough.
  • Distribute the cheese over the sausage.
  • In a medium bowl whisk together the eggs, milk, rosemary, salt, and pepper.
  • Pour the egg mixture over the top making sure the pizza is evenly covered.
  • Bake the pizza for 15–20 minutes or until the crust is golden and eggs are set.
  • Remove form oven and allow to cool for 5 minutes before slicing and serving.

Recipe adapted from Bran Apetit.

Salads

Crunchy Apple Bacon Coleslaw

Sweet + Salty+Tangy + Crunchy = Delicious and Unique Coleslaw

I am always looking for new and tasty side dishes to serve up throughout the summer. One day on Pinterest I stumbled upon a recipe for apple bacon coleslaw. I did some more poking around and actually found that there were lots of variations of this type of recipe out there. In true Diva form I pulled from several of the recipes and came up with this one. It, of course, is the best. 😉

Not only did the flavors compliment each other well but so did the textures. Coleslaw usually tends to all be the same consistency but the sweet apples added a really nice crunch to the mix and went so well with the salty bacon and tang from the dressing. I really like to enjoy this dish with some BBQ chicken or ribs for a perfect summer meal.

INGREDIENTS
1/4 c cider vinegar
1 c mayonnaise
1/4 c sugar
1/4 orange juice
2 tbsp lemon juice
2 teaspoons kosher salt
1 tsp pepper
1 fennel bulb, shredded
1 cabbage head, shredded
6 strips of bacon, cooked and chopped
2 green onions, thinly sliced
1/2 c parsley leaves, chopped
4 firm apples, chopped

STEPS

  • In a medium bowl whisk together the vinegar, mayonnaise, sugar, orange juice, lemon juice, salt and pepper until most of the sugar is dissolved.
  • Place the fennel, cabbage, bacon, green onions, parsley, and apples together in a bowl and mix together.
  • Pour the dressing over the coleslaw and toss to coat.
  • Cover and place in the fridge until ready to serve.

 

If you think this recipe looks great then check out these ones too!

Kohlrabi Dill Coleslaw

Crunchy Pea Salad

Broccoli Salad