Tag: Easy

Salads

Recipe—Potato Salad

Diva di Cucina

The weather is warming up which means one thing—BBQs! No BBQ is complete without a big bowl of potato salad. It’s just un-American! Whenever we have a BBQ and my friend Casey asks what she can bring I say potato salad.  I don’t know what it is that she does, but it is amazing! By far the best ever! While I don’t have her recipe I have tried endlessly to recreate it. I think this batch is my closest ever! It turned out so good. I ended up using equal parts sour cream and mayonnaise and it was just the right balance of creaminess, not overly oily like some of the store bought ones. And I added bacon. Bacon makes everything good. Next time you are looking for a classic American side dish give this recipe a try.

Note: This salad can be made 24 hours in advance and kept in the fridge until ready to serve. 

INGREDIENTS
5–6 large potatoes, peeled and diced into 1/2” pieces (I like to leave the skin on a couple of potatoes)
3/4 c mayonnaise
3/4 c sour cream
2 tbsp mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
4 hardboiled eggs, chopped
red bell pepper, chopped
3 stalks of celery, chopped
3 green onions, chopped
6 slices bacon, cooked and crumbled
2.25 oz can sliced black olives
paprika

STEPS

  • Bring a large pot of lightly salted water to a boil.
  • Add the diced potatoes and cook for 7–10 minutes or until fork tender.
  • While the potatoes are boiling mix together the mayonnaise, sour cream, mustard, salt, pepper, and celery seed.
  • When the potatoes are done cooking drain them in a colander and transfer to a large bowl.
  • Add the hardboiled eggs, bell pepper, celery, green onions, bacon, and olives. (I like to save some of the green onions, bacon, and olives to add to the top of the salad for garnish.)
  • Pour the dressing over the veggies and toss to coat.
  • Sprinkle with some paprika and garnish with the green onions, bacon, and olives if you saved any.
  • Cover with a lid or saran wrap and refrigerate for at least 4 hours.
Sweet Treats

Recipe—Snickers Cake

Diva di Cucina

This cake should be called the Devil’s cake. Because that is exactly what it is. It will suck you in and you won’t be able to resist it’s evil chocolately goodness! My husband loves his sweets but isn’t much of a cake guy. (How did I ever marry him?!?!) Just kidding, I love my husband, so much so that I was on the hunt for the PERFECT birthday cake for him. One of his favorite candy bars is a Snickers so I knew if I could make a cake that even remotely resembled a Snickers bar, he would probably like it. I think I gained 10 pounds just making this cake because I was indulging myself while putting it together. That is part of being a good cook right? Taste everything you serve. Well I did. I tasted the cake batter, the caramel sauce, the chocolate chips, the chopped snickers, the whipped cream, etc. I was so bad, and it was soooo good! Every layer of it! If you are or have a Snickers lover in your family bake them this cake. They will love you forever, unless they are on a diet. This is a fabulous cake, not a diet cake.

Note: This cake can be made a day ahead of time and stored in the refrigerator until ready to serve.

INGREDIENTS
16.5 oz box of Duncan Hines Devil’s Food cake mix
1 c water
1/3 c vegetable oil
3 eggs
14 oz can sweetened condensed milk
12 oz jar Smucker’s Hot Caramel ice cream topping sauce
1 c chocolate chips
1 pt heavy whipping cream
1/2 c powdered sugar
1 tsp vanilla
4 Snickers candy bars, chopped
1/2 c peanuts, coarsely chopped
caramel sauce
chocolate sauce

STEPS

  • Preheat oven to 350º.
  • In a large mixing bowl beat together the cake mix, water, oil, and eggs at medium speed for 2 1/2 minutes.
  • Pour the cake batter into a greased 9” x 13” Pyrex.
  • Bake the cake for 25–30 minutes or until a toothpick comes out clean when inserted in the middle.
  • While the cake is baking mix together the condensed milk and jar of caramel sauce until thoroughly blended.
  • When the cake is done cooking, but still hot, poke 20–30 holes in the cake using a straw.
  • Pour the caramel sauce over the entire cake.
  • Allow the cake to finish cooling completely.
  • Sprinkle the chocolate chips over the top of the cake.
  • In a medium mixing bowl beat together the whipping cream, powdered sugar, and vanilla at high speed until it is nice and thick, about 3–5 minutes.
  • Fold the chopped Snickers into the whipped topping.
  • Spread the whipped topping over the top of the cake.
  • Sprinkle the chopped peanuts over the top and drizzle with caramel and chocolate sauce.
  • Place in the refrigerator until ready to serve.

Recipe adapted from Plain Chicken.

Brunch

Recipe—Breakfast Portobellos

Diva di Cucina

This is one of those recipes I found on Pinterest and have been meaning to make for quite some time. I only wish I would have made it months ago! It was absolutely delish! Being a semi-frequent low-carb eater I am always looking for new and exciting breakfast recipes. This was completely decadent and unlike anything I had ever had before. The portobellos have this great earthy flavor that is perfectly complemented by the sallty prosciutto, and if you cook them just right you get a nice little bit of yolk to sop up with the mushroom. So I If you are looking to make a fabulous breakfast then give this recipe a try. It would be the perfect dish to serve mom for Mother’s day!

Note: If you end up with shallow mushrooms the eggs may try to slide out of the caps when you put them in, so if you have the ability to examine the underside of the mushrooms look for ones that have a deeper well and are even in depth.

INGREDIENTS
2 large portobello mushrooms (4”–5” in diameter)
olive oil
salt & pepper
3 ounces of sliced prosciutto
4 eggs
1 tbsp fresh chopped parsley

STEPS

  • Preheat oven to 375º.
  • Wash the portobello caps and pat dry.
  • Using a spoon scrape out the stem and all the gills creating a well in the mushroom cap.
  • Rub the mushrooms with olive oil and then season with salt and pepper.
  • Line each mushroom cap with a couple of slices of the prosciutto making sure to go up the sides. (This will help keep the eggs in if your well isn’t quite large enough to hold two eggs.
  • Place the mushrooms in a glass baking dish.
  • Carefully crack two eggs into each mushroom cap.
  • Carefully place the baking dish in the oven and bake for 20–30 minutes. (Cooking time will depend on the thickness of your mushrooms and how you like your eggs cooked.)
  • Remove the eggs from the oven and garnish with the chopped parsley and additional salt and pepper.

Recipe adapted from Paleo Spirit.

Sweet Treats

Recipes—Craisin White Chocolate Chip Pudding Cookies

Diva di Cucina

The first time I made these cookies was actually around the holidays. They turned out delicious! So good that I even included them in my annual holiday goodie boxes. While cranberries and white chocolate are perfect for the holiday season, I think they are equally perfect for any time of year. Cranberry and white chocolate is such an awesome flavor combo, why only enjoy during the winter months? Pudding cookies are great because they turn out super moist and are some of the softest cookies you will ever have! The pudding really helps to hold them all together so you end up with perfect little mounds of deliciousness!

INGREDIENTS
2 1/4 c flour
1 tsp baking soda
3/4 c butter, softened
3/4 c brown sugar
1/4 c sugar
3.4 oz vanilla instant pudding mix (dry, do not prepare)
2 eggs
1 tsp vanilla
3/4 c craisins
3/4 c white chocolate chips

STEPS

  • Preheat oven to 350º.
  • In a medium mixing bowl stir together flour and baking soda. Set aside.
  • In a separate bowl, mix together the butter and sugars.
  • Add in dry pudding mix and beat until well blended.
  • Add eggs and vanilla and mix well.
  • Slowly incorporate flour mixture until well combined.
  • Mix in craisins and white chocolate chips.
  • Roll the cookie dough into 1² balls and place on a greased baking sheet.
  • Bake cookies for 8­12 minutes or until just turning golden on the edges.

Recipe adapted from Chef in Training. 

Uncategorized

Cinco de Mayo Menu Ideas

Diva di Cucina

CincoDeMayo

Time to bust out your sombrero, and crank up the mariachi music, Cinco de Mayo is just around the corner! If you are looking to throw a fiesta, or even just cook a festive dinner for the fam, I have some awesome Cinco de Mayo menu ideas for you.  I hope you take the day to kick back, relax, enjoy a margarita (or three), and celebrate this Mexican holiday. ¡Feliz Cinco de Mayo!

Refreshing Adult Beverages

Blended Mango Margarita

Grapefruit Margarita on the Rocks

Let’s Get this Fiesta Started!

Shrimp Taco Cups With Creamy Cilantro Lime Sauce

Mango Salsa

Queso Fundido

Chubby Chicken Taquitos

Main Courses

Shrimp Tacos

Cheesy Mexican Chicken

Jalapeño Cheddar Chicken Burger With Guacamole

Crock-Pot Shredded Beef Tacos

Green Chile Chicken Enchiladas

Sweet Potato Burritos

Shrimp Enchiladas with Jalapeño Cream Sauce

Tasty Extras

Mexican Red Rice (Arroz Rojo)

Crock-Pot Chicken Enchilada Soup

Mexican Corn on the Cob

Jalapeño Cheddar Corn Bread Muffins

Jalapeño Cheddar Corn Bread Muffins

For the Sweet Tooth

Piña Colada Pie With Drunken Rum Sauce

Side Dishes

Recipe—Mexican Grilled Corn on the Cob

Diva di Cucina

When planning out dinner menus I find it challenging to come up with Mexican side dishes beyond the typical beans and rice. And besides, when I am watching my carbs beans and rice just don’t work for me. I stumbled upon a recipe for Mexican grilled corn on Pinterest a few months back and have been meaning to try it. Boy am I happy I did! It was delicious! And by delicious I mean, the best corn on the cob I have ever eaten. While I normally just cover my ear of corn with butter and salt this was a welcomed change. The sour cream gave the corn a nice creaminess and the flavors of the smoky chili powder and zest of lime really fired up my taste buds. Sour cream has less than a third of the calories that butter does, so this corn not only tasted awesome, but it is also way healthy! Low calorie, low carb, and tastes amazing! Win, win, and win!

Note: If you want to try this recipe but don’t feel like firing up the grill, you can boil the corn. To boil corn, place the shucked corncobs in a large pot of boiling water and cover it. Cook for 4–6 minutes. Remove the corn from the water with tongs and continue seasoning by following the last 3 steps.

INGREDIENTS
4 ears of corn
1/2 c sour cream
chili powder
salt
pepper
4 lime wedges

STEPS

  • Cut of both ends of the corn so that the cob is exposed on one end and most of the stalk cut gone from the other, leaving the husk on.
  • Fill your sink or a large pot with water.
  • Soak the corn in the water for 15 minutes. (This allows some water to get inside so that the corn steams while on the hot grill, and also makes the husks wet so that they don’t catch fire.)
  • While the corn is soaking, preheat the grille to 350º.
  • Remove the corn from the water and shake off most of the moisture.
  • Cook the corn over direct heat for 15–20 minutes, making sure to turn every 5 minutes.
  • Remove the corn from the grille.
  • Carefully shuck the corn, remove all of the husks and corn silk. (I use an oven mitt to grasp one end to keep from burning my hands.)
  • Using your fingers or a butter knife spread a thin layer of sour cream all over the entire cob.
  • Sprinkle the corncob with the chili powder, salt, and pepper.
  • Spritz with fresh squeezed limejuice.
  • Devour!

Recipe adapted from Ezra Pound Cake.

Beverages

Recipe—Blended Mango Margaritas

Diva di Cucina

It may technically be spring, but this diva is ready for summer (and Cinco de Mayo)! With the warmer months quickly approaching, there is no better way to beat the heat than with a homemade margarita. Until recently, I was a margarita purist. I rarely deviated from the traditional lime margarita, on the rocks, no salt. This week I had a couple of overly ripe mangoes that we never got around to eating. I decided to be adventurous and make my first ever mango margaritas. Oh. My. God. I am officially hooked on mango margaritas! These were the BEST margaritas I have ever had in my life! They were the perfect treat after we got home from a hot hike in the sun. My husband is a beer guy and he happily drank two of these fabulous concoctions. They were the perfect balance of sweet and tangy, intoxicating and perfectly drinkable. The texture from the mangoes makes these super smooth and almost creamy. So go dust off your blender, and give these fabulous mango margaritas a try! Add some island music, giant sunglasses, perhaps a cabana boy, and a batch of these margaritas and you are ready to ring in summer!

Note: Makes four margaritas.

INGREDIENTS
2 c fresh mangoes, chopped (Frozen mangoes may be substituted. See note below.)
1/2 c lime juice
1 c silver tequila
1/2 c orange liquor (I prefer Grand Marnier or Cointreau)
2 tsp sugar
2 c ice

Note: You can substitute frozen mangoes for fresh. However, if you decide to do so, be sure to start with one cup of ice and add more as needed while blending.

GARNISH
4 lime slices (for garnish)
2 tbsp sugar (to put on the rim of the glass)

STEPS

  • In a large blender combine the mango, lime juice, tequila, triple sec, sugar, and ice.
  • Blend until smooth. Add additional ice if needed to reach desired consistency.
  • Use one of the limes to wet the edge of the glasses.
  • Place the 2 tablespoons of sugar on a small plate and dip the rim of the glass into the sugar to coat all the way around.
  • Pour the margaritas into the glasses and store any extra in the freezer until ready to drink.

Looking for more creative margarita recipes? Maybe you will love these!

Grapefruit Margaritas on the Rocks

Dinners

Recipe—Oven Roasted Tri Tip with Veggies

Diva di Cucina

My family eats our share of beef. We almost always have tri tip in the house because it’s affordable, flavorful, low in fat, and it is the most diverse piece of beef around. You can grille it, smoke it, braise it, or in this case, roast it. Every time I have made this recipe the meat comes out really tender, flavorful, and juicy. This is a perfect all in one meal that will save you time and dishes.

Note: If you have any leftover potatoes and veggies they are spectacular for breakfast! I just throw them in the skillet and fry them up for a few minutes. And if on the rare occasion you have leftover meat, dice that up and put them in a tortilla with scrambled eggs and the potatoes for a killer breakfast burrito.

INGREDIENTS
2 lb tri tip roast
2 tsp dried rosemary
2 tsp garlic, minced
1/2 tsp kosher salt
¼ tsp pepper
2–4 c red potatoes, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 sweet onion, chopped into large pieces
5–7 cloves of garlic (optional)
2 tbsp olive oil

STEPS

  • Preheat oven to 425º.
  • In a small bowl combine rosemary, garlic, salt, and pepper.
  • Spread half of the seasoning mixture all over the roast.
  • Place the potatoes, bell peppers, onion, and whole garlic cloves (if you are using them) in a large bowl.
  • Drizzle the vegetables with the olive oil and add in the other half of the seasoning mixture. Toss to coat.
  • Place the roast fat side up in a large baking dish.
  • Arrange the vegetables around the roast.
  • Bake for 35–40 minutes for medium rare.
  • Allow roast to sit for 5–10 minutes and then transfer to a large cutting board. (Allowing your roast to sit helps the juices redistribute.)
  • Slice and serve alongside cooked veggies.
Dinners, Sandwiches

Recipe—Jalapeño Cheddar Chicken Burger with Guacamole

Diva di Cucina

This chicken burger is the love child of Mexican and American cuisine. It is delicious. Or should I say was delicious, because my husband and I each devoured ours. The entire thing. This had to be the most flavor packed chicken burger I have ever had. Usually when I think of turkey or chicken burgers I think of dry flavorless patties. Not the case with these bad boys! These jalapeño cheddar chicken burgers were incredibly moist and definitely not short on flavor. If you are looking for a way to spruce up the average burger, or even to cut some calories give these burgers a try. They are definitely unique and unlike any chicken burger you have probably ever had before, the perfect burger to enjoy with a refreshing Corona on a warm summer day. Ahhhhhh yeaaahhhhh. That’s what I’m talking about.

Note: These can definitely be cooked on the barbeque. I used my skillet because ground chicken tends to stick easily due to the low fat content.

INGREDIENTS
1 lb ground chicken
1/2 c yellow onion, finely chopped
1/4 c fresh cilantro, finely chopped
2 tsp garlic, minced
2 tsp jalapeño, chopped
1 tsp ground cumin
1 tsp paprika
1/2 c shredded cheddar
kosher salt and pepper
2 tbsp olive oil
2–4 buns

FABULOUS TOPPINGS
guacamole
slices of cheddar cheese
lettuce
sliced tomatoes
sliced red onion

STEPS

  • Preheat oven to 350º.
  • Combine ground chicken, onion, cilantro, garlic, jalapeño, cumin, paprika, cheddar, salt, and pepper in a bowl.
  • Using your hands mix everything together.
  • Form the mixture into 2–4 patties depending on the size you want.
  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the patties and cook for 5–7 minutes per side or until cooked through.
  • While the patties are cooking toast the buns in the oven or 4–5 minutes.
  • Place each patty on a bun and garnish with whatever your heart desires. (I would use all the garnishes I recommended if I were you.)
Salads

Recipe—Creamy Cucumber Dill Salad

Diva di Cucina

Cucumbers are one of my all time favorite summer veggies. I just slice them up and eat them plain. There are also lots of other wonderful healthy ways to enjoy the fresh veggie. This is one of my new favorite ways to prepare cucumbers. The dressing makes your taste buds come to life. It is tangy and very refreshing. Perfect for a warm afternoon! This recipe pairs great with pretty much any protein and is a fabulous addition to your summer cookouts. You can whip this salad up super quick and it is incredibly healthy all around. Low cal, low carb, and delicious! What more could you want in a recipe?

INGREDIENTS
2 cucumbers, thinly sliced (peeled is optional)
1 red onion, thinly sliced
2 tbsp lemon juice
1 c plain Greek yogurt
1 tsp fresh dill, chopped
1/2 tsp sugar
salt and pepper to taste

STEPS

  • In a medium bowl combine the cucumbers and onions.
  • In a small bowl mix together the lemon juice, Greek yogurt, dill, sugar, salt, and pepper.
  • Pour the dressing over the cucumbers and toss to coat.
  • For a nice presentation sprinkle with a little extra chopped dill.
  • Place in the fridge and chill until ready to serve.