Tag: Easy

Dinners

Recipe—Bruschetta Chicken

Diva di Cucina

Tomatoes and basil are like an Italian match made in heaven. You can almost guarantee that anything made with those two ingredients will be amazing. One of my favorite ways to bring them together is in a classic bruschetta made up of tomatoes, basil, garlic, and olive oil. So simple but so damn good! Now imagine that fresh bruschetta spooned over a juicy chicken breast smothered in zesty pesto and a layer of melted mozzarella cheese. That my friends, is one hell of a tasty main dish for dinner.

I like to just eat this chicken on it’s own but with the carb monsters I live with, I tend to serve it for them with a side of rice pilaf or over a bed of pasta alfredo. This recipe is so easy to put together, but it looks fancy enough, that you can totally serve it for dinner guests.

BAKED CHICKEN INGREDIENTS
3–4 boneless skinless chicken breast
salt & pepper
1 c pesto
2 c mozzarella, shredded

BRUSCHETTA INGREDIENTS
2 large ripe tomatoes, diced
8–10 basil leaves, chopped
1 tsp garlic, minced
2 tbsp extra virgin olive oil
salt & pepper

STEPS

  • Preheat the oven to 400º.
  • Place the chicken breasts in a lightly greased baking dish and season both sides with salt and pepper.
  • Spread the pesto over the tops of the chicken breasts and sprinkle with the mozzarella cheese.
  • Place the baking dish in the oven and bake for about 25 minutes or until the chicken is cooked completely through and mozzarella is just starting to brown up.
  • While the chicken is cooking, combine all the bruschetta ingredients in a medium bowl and stir to combine.
  • When the chicken is done cooking, transfer them to a plate and finish with a big scoop of that fresh bruschetta.
Dinners

Recipe—Beef Chow Mein

Diva di Cucina

Quick one pot dinners are some of my faves. My husband’s too since he does the dishes. Ha ha! Basically, any noodle bowls are a hit with my family and I love them because they are usually quick, easy, and they are a great way to get an assortment of veggies into the mix. This recipe takes less than 30 minutes to make and it is so versatile. You can swap out the beef for shrimp or chicken and you can really use any veggies you want. I also recommend snow peas, bell peppers, zucchini, and mini corn as great options. The sauce has lots of great flavors that the noodles, meat, and veggies all take on. Just the perfect balance of sweet, salty, and spicy. We also like to serve this with a side of egg rolls or pot stickers to get that whole “take out” vibe.

SAUCE INGREDIENTS
1/3 c soy sauce
3 tbsp oyster sauce
1 tbsp brown sugar
1 tbsp ginger paste
1 tbsp garlic, minced
1 tsp sesame oil
1/4 tsp crushed red pepper 

DISH INGREDIENTS
2 (6-ounce) packages chow mein noodles
1 tbsp olive oil
1 lb beef sirloin steak, thinly sliced
2 c cremini mushrooms, sliced
2 c broccoli florets
2 carrots, sliced

STEPS

  • In a small bowl, whisk together all the sauce ingredients and set aside.
  • Bring a large pot of water to a boil and cook the chow mein noodles according to the package instructions. Drain well.
  • Heat the olive oil in a large skillet or wok over medium high heat. 
  • Add the beef and cook until browned, about 4–5 minutes.
  • Stir in the mushrooms, broccoli, and carrots. 
  • Cook, stirring frequently, until the veggies are tender, about 3-4 minutes. 
  • Add the cooked noodles and sauce mixture to the skillet and cook until well combined, about 2–3 minutes.
  • Serve and enjoy!
Sauces

Recipe—Basil Pesto Sauce

Diva di Cucina

If you follow me on Instagram, you have probably seen my backyard pride and joy, my little garden. One of the first springs in our home I had my dad and husband build me this big, beautiful redwood garden box. It has been a couple of years of figuring out what grows good and what doesn’t. Tomatoes, zucchini and pesto thrive during the hot California summer months.  

Well, this year by spry little basil plants turned into full on basil bushes in a matter of a couple of weeks. They were thick, tall, and bushy and I knew they had to be harvested before they went to flower and became bitter and tough. Homemade pesto coming right up!

While I absolutely love store bought pesto nothing beats the freshness of making your own. It can be a little pricey with the cost of pine nuts, quality parmesan, and extra virgin olive oil but it is absolutely worth it! Plus, it is so easy to make. Load all the ingredients in the blender, and blend!

With how much basil I harvested I actually made a massive batch but you certainly don’t need to make that much at a time unless you are sitting on a big basil harvest yourself. The recipe below is written for a single batch.

One thing that is really great about pesto is that it freezes great! I proportion it out into larger containers for pasta dinners and then smaller containers that work great for pizza sauce like when I make my Shrimp Pesto Pizza. 

What makes my pesto unique is I like to add some fresh lemon juice to the mix. I find it helps serve as a natural preservative, gives it a great flavor, and also helps to keep the vibrant green color.

INGREDIENTS
2 c basil leaves, packed
3/4 c parmesan cheese, shredded
1 c extra virgin olive oil
1/2 c pine nuts
3 cloves garlic
juice from one lemon
1/2 tsp salt
1/4 pepper

STEPS

  • Combine all the ingredients in the blender and blend string periodically if needed.
  • Add additional olive oil if you need more liquid to blend.
Dinners, Salads

Recipe—Thai Shrimp Lettuce Wraps

Diva di Cucina

During the hot summer months my body craves lighter refreshing meals and I just hate running the oven when it is 105º outside. We eat a lot of salads and tacos to keep it quick and simple, but it is always fun to mix it up with some new flavors. 

I just absolutely LOVE this peanut sauce with all the other ingredients coming together. You have this flavor medley of peanuts, garlic, and ginger which are so good together and then you get this nice sweetness from the mangos and a little kick from the jalapeño, and that is all just in the sauce and toppings! Don’t forget about all those flavor packed veggies and shrimp in the layered in the lettuce cup too.

This recipe is incredibly versatile. While I myself enjoyed these as lettuce wraps, my husband and son had theirs in a flour tortilla as more of a fusion style taco (they like their carbs) but this would make an amazing entrée salad too if you just wanted to chop up the lettuce and use the sauce as a dressings. Either way, you will not be disappointed!

Note: These take less than 15 minutes to cook and assemble but there is a little bit of prep time needed to slice and dice all the veggies. If you have a busy week ahead, you can absolutely prep ahead of time by chopping up all the veggies and storing them in some sealed containers or bags.

PEANUT SAUCE INGREDIENTS
1 1/2 tbsp peanut butter
2 tsp rice vinegar 
2 tsp coconut milk  
3 tbsp soy sauce 
2 tbsp honey 
1 tsp ginger paste
1 tsp garlic, minced

SHRIMP LETTUCE WRAP INGREDIENTS
1 tbsp olive oil  
1 onion, sliced
2 carrots, julienned
1 red bell pepper, sliced
1 lb raw shrimp, peeled and deveined
1 zucchini, julienned
1/4 c soy sauce
2 tsp garlic, minced
1 tbsp ginger paste
1 tsp crushed red pepper  
1/2 tsp cumin 
1 jalapeños, seeded and sliced
3 green onions, chopped
1 mango, diced
1 head butter leaf lettuce, leaves separated 

STEPS

  • In a small bowl whisk together all the peanut sauce ingredients until smooth and set aside.
  • In a large skillet or wok, heat the olive oil over medium high heat.
  • Add the onion, carrots, and bell pepper to the skillet and cook until they begin to soften, about 3–4 minutes.
  • Add the shrimp, zucchini, and soy sauce to the skillet and cook until the shrimp are golden and almost cooked through, about 3–4 minutes.
  • Stir in the garlic, ginger paste, crushed red pepper, and cumin and cook for another 1–2 minutes.
  • Remove the skillet from the stove top and set aside.
  • To prepare, scoop some of the vegetables into the lettuce cups and top with a few of the shrimp. 
  • Garnish with a couple of jalapeño slices, some green onions, and diced mangos and then drizzle with the peanut sauce.
  • Grab a napkin or three and enjoy!
Sweet Treats

Recipe—Peach Crisp

Diva di Cucina
Peach Crisp

Okay, so I am on a total peach kick here. Hopefully you didn’t miss the recipe I posted last week for Peach Margaritas. I am still recovering from those! 

Now, in my opinion, the peach is the epitome of summer fruit. I just love that this time of year when I walk into the produce section or I’m at the farmers market, I get hit with a wall of the sweet sweet smell of stone fruit. Peaches, apricots, nectarines! Yum! There is just something about that sweet fleshy fruit that is so good anyway you have them.

Now when it comes to baking with peaches, I am all about a homecooked peach crisp, not a cobbler. When cooked, peaches get super soft so I like that sweet oatmeal baked to a nice crisp on top with a little bit of cinnamon. This is such a simple recipe, and you just can’t beat it hot out of the oven with a scoop of vanilla ice cream. I could eat it for breakfast, lunch, dinner, and dessert. Trust me, you will want to too!

Note: As much as I love using fresh peaches in my crisp, I want to be able to have peach crisp year round and you can really only get good quality peaches during the summer. So, with that said, I give you permission to substitute canned or frozen peaches in this recipe. If you want to use canned, make sure to completely drain them and if you use frozen, add 10 minutes to the cooking time. 

PEACH FILLING INGREDIENTS
6–8 peaches, sliced
2 tablespoons butter, melted
1/2 tsp cinnamon
2 tbsp cornstarch

CRISP INGREDIENTS
1/2 c old fashioned oats
1 c flour
1/2 tsp cinnamon
3/4 c butter, softened

STEPS

  • Preheat oven to 350º.
  • In a large bowl combine all the filling ingredients and gently fold making sure not to pulverize the peaches.
  • Transferthe fruit mixture to the bottom of a greased 13” x 9” baking dish and evenly spread out. 
  • In that same bowl, mix together the oats, flour, and cinnamon.
  • Add the softened butter to the oat mix and using your hands, or a large electric mixer with a paddle, combine everything until it is all evenly mixed and nice and crumbly. 
  • Distribute the oatmeal topping over the top of your fruit. (It is okay if it is all rough and crumbly. Do not push or pat it down.)
  • Bake uncovered for 30–35 minutes. 
  • Remove from oven and allow it to cool for 10 minutes. 
  • Serve in bowls topped with vanilla ice cream or whip cream.
Beverages

Recipe—Peach Margarita

Diva di Cucina

When we bought our house 7 years ago, the backyard was a bare lot. I told my husband right off the bat that if we plant any trees in the backyard, they have to produce fruit. I don’t want to water something unless it provides more than shade. So over the years we have planted a lemon tree, lime tree, apricot tree, and a peach tree. This year the peach tree has produced more than ever before so I have been enjoying coming up with new recipes to try.

Now if you know me, you know I love a margarita and something I have found through the years is that you can make a margarita with pretty much any fruit. I’ve posted recipes for Grapefruit Margaritas, Mango Margaritas, and more recently a Watermelon Margarita. So why not a peach margarita!

The peach schnapps in this recipe replace the typical triple sec in a margarita and really gives it that peachy flavor. Perfect for a warm summer day!

Notes: This recipe makes two margaritas. I doubled the recipe and put the margaritas in a carafe so I could enjoy a couple poolside. If you like a frozen blended margarita, use two cups frozen peaches instead of fresh and then also add in about a cup of ice. 

INGREDIENTS
2 peaches, peeled and pit removed
4 oz silver tequila
2 oz peach schnapps
2 oz lime juice
lime wedges (optional)
tajin or salt for the rim (optional)

STEPS

  • Add the prepared peach to a blender or food processor and blend fully, you want it nice and smooth.
  • Pour some tajin or salt on a small plate. 
  • Rub a lime wedge around the rim of two glasses and dip the glasses into the tajin or salt to coat.  
  • In a drink shaker, combine the peach puree, tequila, schnapps, lime juice, and ice and shake well.
  • Pour the margarita into the prepared glasses over ice. 
  • Garnish with a lime.
  • Put your feet up, sit back, and enjoy!
Beverages

Recipe— Greyhound Cocktails

Diva di Cucina
Recipe—Pitcher of Greyhound Cocktails

This recipe is a must for your next dinner party or a day of poolside lounging. It makes a nice sized pitcher, perfect to share with friends. When I had a little party back in August, this was the signature cocktail served and it was a huge hit! We served it in some cute pitchers along with grapefruit wedges and sprigs of rosemary.

Grapefruit juice has always been one of my favorite cocktail mixers. It is just the right amount of sweet and tart and is so refreshing. I am pretty sure this cocktail is what sunshine would taste like, if sunshine had a flavor. 

There are all sorts of variations of greyhound recipes, and this is one of my faves. The vanilla gives you this nice little bit of sweetness that cuts the tartness of the grapefruit and the soda water really lightens it up. I like the subtle flavor the rosemary garnish adds but if you like a stronger rosemary flavor you can infuse the vodka with it

Note: If you want to prepare this ahead of time, mix together all the ingredients EXCEPT the soda water. Don’t add the soda water until right before serving or it will go flat. overnight. 

INGREDIENTS
2 c vodka
3 1/2 c grapefruit juice
2 tbsp vanilla
1 1/2 c soda water
rosemary sprigs for garnish

STEPS

  • Mix vodka, grapefruit juice, vanilla, and soda water in a large pitcher and stir well. 
  • Pour over a glass filled with ice.
  • Add a sprig of fresh rosemary for garnish.
Appetizers, Sauces

Recipe—Salsa Fresca

Diva di Cucina

Last year in my garden we were harvesting more tomatoes than we knew what to do with! We were having Panzanella Salad and Marinated Tomatoes almost every week. Once my jalapenos came in, I was all about that fresh salsa! Who doesn’t love that fresh salsa flavor!? Store bought salsa just does not compare.

This recipe is pretty much goof proof. You just add all the ingredients to the blender and blend. Yes, it really is that simple!

Just serve up with a side of some crispy salty tortilla chips or along with your favorite tacos or burritos. 

Note: If you over blend your salsa, it can become sort of frothy. If this happens, just cover and store in the fridge for a couple of hours and it should settle. Fresh salsa can last in the fridge covered for up to two weeks. The flavors get better and better with time.

INGREDIENTS
1/4 white onion 
2 tsp garlic, minced
1 jalapeno 
4–6 medium sized tomatoes
1/4 tsp salt
1/4 tsp ground cumin
1/2 c fresh cilantro leaves
juice from 1 lime
pinch of sugar (optional, to balance the acidity of the tomatoes)

STEPS

  • Add the onion, garlic, and jalapeno to a food processor or blender and pulse a few times to chop.
  • Add all the remaining ingredients to the blender and blend to desired consistency. 
  • Refrigerate for 30 minutes to allow the flavors to really come together. (Optional)

This salsa goes great with the following recipes:

Crock-Pot Barbacoa Tacos
Chubby Chicken Taquitos
Soups

Recipe—Zuppa Toscana 

Diva di Cucina

I have been sitting on this recipe for months now just waiting for the right time of year to share. After getting record amounts of rain in Sacramento this last weekend and it FINALLY feeling like fall, I think we are finally ready for one of the best soup recipes ever! Now I can’t even take credit for this soup recipe. My friend made this Olive Garden “copycat” soup for me back in July when I was recovering from a medical procedure, and I was absolutely smitten. I had to ask for the recipe and made it for my family less than a week later. It is now a family fave. I just absolutely love that spicy sausage with the rich creamy broth and the loads of kale. (Not gonna lie, the kale makes me feel like I am eating healthy.)

Note: If you are watching your carbs you can easily leave out the potatoes for a fantastic low carb soup. 

INGREDIENTS

12 oz pack of bacon, chopped
16 oz hot Italian sausage, ground
1/2 yellow onion, chopped
2 tbsp garlic, minced
64 oz chicken broth
5 medium potatoes, cubed into 1/2″ squares
2 bunches kale, stems removed and leave chopped
1 pint heavy cream
2 tsp salt
1 tsp ground pepper
freshly grated parmesan

STEPS

  • Add the bacon to a large pot and cook over medium-high heat.
  • When the bacon is cooked to desired doneness, remove it from the pot and set aside.
  • Add the sausage to the pot breaking it up as it cooks.
  • Once the sausage is cooked through, drain off most of the grease leaving about 1–2 tablespoons.
  • Add the chopped onions and garlic to the pot with the sausage and cook stirring occasionally until the onion starts to brown, about 5–6 minutes.
  • Add the broth and potatoes to the pot and bring to a boil.
  • Simmer the soup for about 15–20 minutes or until the potatoes are just fork tender. 
  • Add the kale, cream, salt, and pepper to the pot and simmer for another 5–10 minutes. 
  • Ladle the soup into bowls and top with parmesan. 
Sweet Treats

Recipe—Banana Cream Pie Dip

Diva di Cucina

Banana cream pie is one of my top 5 favorite desserts, maybe top 3. It was pretty much the only late night craving I had throughout my pregnancy with my son. Maybe it is because it reminds me of the banana shakes my dad used to make me as a kid. That was kind of our thing. Friday nights watching M*A*S*H and drinking banana shakes. That. Was. The. Life!

This dip has everything I love about banana cream pie but in one very addicting easy to make dip. It is perfect for parties or just a random dessert. If you have been following me for a while now you may know I have a thing for dessert dips. I’ve posted recipes for Cannoli Dip, Sweat Cream Dip with Strawberries, Sweet Cherry Chip Dip, Funfetti Cake Batter Cookie Dip, and Toffee Apple Dip. 

Dessert dips are so quick and easy to make. So many people are intimidated by overly complex desserts but when all you have to do is mix a bunch of ingredients in a bowl, these really are foolproof. 

INGREDIENTS
3.4 oz box instant banana cream pudding
2 c milk
8 oz cream cheese, softened
1/2 tsp vanilla extract
1 c powdered sugar
2 c Cool Whip, divided
Nilla wafers or graham crackers for serving

STEPS

  • In a medium bowl, beat together the pudding powder and milk until well combined and set aside. 
  • In a separate large bowl, use an electric mixer and beat together the cream cheese, powdered sugar, and vanilla until smooth. 
  • Fold the pudding mixture and 1 1/2 cups of the Cool Whip into the cream cheese mixture and stir until it is creamy.
  • Transfer the finished mixture to a serving dish and top with the remaining 1/2 cup of Cool Whip. 
  • Place in the refrigerator and allow to set for 30 minutes or more. 
  • Sprinkle with a few crushed wafers or graham cracker crumbs.
  • Serve with a side of Nilla Wafers or graham crackers.

If you like this recipe, then I highly recommend you check out these other awesome dessert dip recipes!

Cannoli Dip

Cannoli Dip

Cherry Chip Dip

Toffee Apple Dip