Tag: Elegant

Dinners, Sandwiches

Recipe—Lamburgers

Diva di Cucina

Growing up my dad used to live on the edge of Wyoming, right up against the Idaho border. I would go out and visit him several times a year. He lived in this gorgeous 3-story ranch house right next to a sheep farm. I always loved looking at the sheep. Especially in winter when those cute little white fluffy lambs were out in a snow-covered field. It wasn’t until I was a young teenager that I discovered that those cute little fluffy white sheep were raised to be someone’s dinner. I was appalled that anyone could eat such a cute little creature! That is, until I got my first taste of lamb. Yum-o! Sorry lamby, you taste too good not to eat.

Lamb is absolutely delicious and, in my opinion, like no other meat. It has this absolutely delicious rich flavor that is unlike any other meat. I have been wanting to try making lamburgers at home for sometime now but it can be difficult to find ground lamb. Just about every year my dad purchases and entire lamb from the sheep farm. When I saw him a couple of weeks ago he happened to still have some of the ground lamb leftover from his last purchase, so I bummed it off him just so that I could make these exotic burgers. These were mind blowing good. I felt so bad for my husband because he happened to have a cold when I made them and was unable to taste much of anything. Looks like I am going to have to make them again very soon. Aw shucks!

INGREDIENTS
1/2 c mayonnaise
2 tsp cumin
1–1 1/2 lb ground lamb
salt and pepper
olive oil
block of feta cheese sliced
red onion slices
green leaf lettuce
4 burger buns

STEPS

  • In a small bowl combine the mayonnaise and cumin and set in the fridge until ready to use.
  • Season the ground lamb with salt and pepper.
  • Form the ground meat into 4 thin patties.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the meat patties to the hot skillet and cook for 3–4 minutes.
  • Flip the patties and add the slices of feta cheese to the patties.
  • Continue cooking the lamburgers for another 4 minutes.
  • While the meat is cooking, lightly toast the buns in the oven.
  • Reduce the heat to low, and while the cheese finishes melting spread a good amount of the cumin mayonnaise onto the cut side of both the top and bottom buns.
  • Arrange the lettuce and red onion on the bottom half of each bun.
  • Top with the most delicious lamburger patty ever.
  • Add the top of the bun to your masterpiece and enjoy!
Side Dishes

Recipe—Italian Style Stuffed Artichokes

Diva di Cucina

One of my best friends used to work in this cute little Italian deli that had numerous homemade Italian dishes. My three favorite things there was their gelato (which my friend kindly delivered to my door step while I was pregnant, becasue she’s awesome like that), eggplant parmesan, and their Italian stuffed artichokes. I LOVE their stuffed artichokes! They are a tad bit messy to eat but so delicious! When I eat artichokes I’m the type of gal that needs soemthing to dip the leaves in, whether it be mayonnaise, aioli, or garlic butter. However with these there is so much flavor in the bread crumbs that no dip is necessary. You just pull the bread crumbs off with the tender ends of the leaves.

INGREDIENTS
3 tbsp olive oil
1 tsp garlic
salt and pepper
1 c Italian breadcrumbs
1/4 c grated parmesan cheese
2 large artichokes
1/2 of a lemon

STEPS

  • Preheat oven to 425º.
  • Heat the olive oil in a medium skillet.
  • Add the garlic and sauté until fragrant.
  • Remove the skillet form heat and stir in breadcrumbs and parmesan cheese.
  • Season bread crumbs with salt and pepper.
  • Put a pot of water on to boil. (The amount of water you will need will depend on the size of your baking dish. You will need enough that the artichokes can sit in 1” of water.)
  • Prepare the artichokes by slicing off the stems and their tops and then pulling off the small outer leaves. (I trim about an inch off. This exposes the center leaves making it easier to remove them.)
  • Using a pair of kitchen shear trim the pointy tips off of the leaves.
  • Take the lemon half and rub it all over the artichokes. (This keeps the cut areas from turning an ugly brown color and gives it a nice little zest.)
  • Gently try to loosen up the dense center leaves by pressing them outward.
  • Pull out some of the thin center leaves if you are able to, creating a small well in the middle.
  • Stuff the prepared breadcrumbs in the center well and in between the large leaves.
  • Place the stuffed artichokes in a baking dish.
  • Once your water has come to a boil, carefully pour it into the baking dish so that the artichokes are sitting in 1” of water.
  • Cover the entire baking dish tightly with foil.
  • Bake in the over for 1 hour or until the leaves are cooked to desired tenderness.
Dinners

Recipe—Shrimp in Creamy Red Pepper Sauce Over Linguine

Diva di Cucina

A couple weeks back I was having my good friend Sarah over for dinner on a work night. Work nights are already crazy so I needed something snazzy but yet quick and easy so I wouldn’t be spending our whole night together in the kitchen. Well one thing that cracks me up about Sarah is that she eats whole bell peppers like an apple. This girl loves her bell peppers! So I knew I wanted a dish that had a nice red pepper flavor. This one was it! The pepper flavor is very mild and goes great with the rich creamy wine sauce and of course shrimp cook super quick. We had a winner! This recipe was a huge hit. I served this pasta dish with a green salad and a fresh baguette for a quick and impressive dinner you’d think came out of a restaurant.

INGREDIENTS
2 tbsp olive oil
2 tsp garlic, minced
1 1/2 lb large shrimp, peeled and deveined
salt and pepper
1/4 c white wine
1 red bell pepper, chopped
2 tsp chili paste (more if you like things on the spicy side)
1 pt whipping cream
1/4 c fresh bail, chopped

STEPS

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the garlic and heat through for about 1 minute making sure not to burn it.
  • Add the shrimp and season with salt and pepper.
  • Sauté the shrimp and cook most of the way through, about 3–5 minutes.
  • Transfer the cooked shrimp to a bowl and cover with foil.
  • Pour the wine to the skillet and cook until it reduces by half.
  • Add the bell pepper, chili paste, and cream.
  • Simmer for 5–6 minutes or until the cream begins to thicken.
  • Add the shrimp back into the skillet and simmer in the sauce for another 3 minutes.
  • Stir in the majority of the basil leaving some for garnish.
  • Serve the shrimp and a spoonful of the sauce over cooked linguine and garnish with some of the leftover chopped basil.
Dinners

Recipe—Honey Spice Glazed Pork Chops

Diva di Cucina

There is just something ultra tasty about a nice cut of tender pork in a savory sweet sauce. This recipe is so incredibly quick and easy that it is the perfect dinner on a work night and yet still classy enough for a dinner party. All the spices give the sauce a nice little pop. This dinner is perfect for everyone in the family. Even the pickiest of eaters will love the sweet flavor of the sauce. My three year old ate almost an entire pork chop. This sauce is also great with a ham steak or chicken breast, heck it would be good on a piece of leather! Try this honey glazed pork chop tonight, the whole family will be begging for more.

INGREDIENTS
1/2 c honey
4 tbsp Dijon mustard
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
3 tbsp olive oil
4 boneless thick cut pork chops (or 6–8 think cut)
salt and pepper

STEPS
Note: If using thin cut pork chops, cooking time will need to be adjusted since they will cook much quicker.

  • In a bowl mix together the honey, mustard, ginger, cinnamon, and cloves.
  • Season the pork chops with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the pork chops and cook for 3 minutes per side.
  • Pour the honey mustard sauce over the pork chops and cook for an additional 10–12 minutes or until cooked through flipping the chops halfway through.
  • Transfer the pork chops to a plate and spoon the sauce over the chops.
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.

Dinners

Recipe—Macadamia Nut Crusted Halibut

Diva di Cucina

One of my all time favorite restaurants in Sacramento is Scott’s Seafood. They are known for stunning presentation and of course their out-of-this-world fish dishes. One of my all time favorite meals that they serve is their melt in your mouth macadamia nut crusted halibut. It is incredible! They take an already awesome piece of fish and seem to make it more awesome then you can possibly imagine. Lucky for me (and you I suppose), they have some of their more popular recipes on their website. The other night I decided to attempt to make their popular halibut dish on my own. It did not disappoint, it was awesome! The brown butter gives the dish a salty and nutty flavor and the macadamia nuts themselves give the fish a mild sweetness and great texture. My husband, son, and I chowed down and we were in heaven! If you have a little extra time and money on your hands, and you want to impress, try this decadent recipe. It is an incredible way to enjoy halibut.

Note: This recipe is written to use an oven safe skillet. If you don’t have one, no biggie. Just use whatever large skillet you have and then transfer the fish to a large baking dish and finish off in the oven.

INGREDIENTS
4-6 oz halibut filets, skin removed
1/2 c panko
1 1/2 c macadamia nuts
1/2 lb salted butter
4 tbsp olive oil

STEPS

  • In a large saucepan bring the butter to boil over medium heat, stirring constantly until it just starts to turn a golden brown color. Be sure not to burn it!
  • Remove the pan from the heat and set aside.
  • Preheat oven to 350º.
  • Place the panko and the macadamia nuts on a baking sheet keeping them separated.
  • Toast both the panko and nuts for 3–4 minutes or until just starting to brown.
  • Transfer the toasted panko to a plate or shallow bowl.
  • Using a food processor, or by hand, chop the macadamia nuts.
  • Add half of the chopped nuts to the toasted panko and mix.
  • Place the other half of the chopped nuts in the brown butter and stir.
  • Turn the oven up to 375º.
  • Coat the halibut filets in the panko and nut mixture making sure to cover as much of the fish as possible and set aside.
  • Heat the olive oil over medium high-heat in a large oven safe skillet.
  • One by one add the breaded fish.
  • Cook until golden brown on the bottom and then flip to cook the other side.
  • Once both sides have turned a golden brown place the skillet in the oven to finish cooking, about 5–8 minutes depending on the thickness of the filets. When the fish is cooked through it should flake off easily with a fork.
  • When the halibut is cooked, stir the brown butter and nut mixture and then ladle it over the top of the fish.
  • Serve and enjoy!

Recipe adapted from Scott’s Seafood Grill & Bar.

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.
Brunch

Recipe—Almond Poppy Seed Bread

Diva di Cucina

There are several occasions throughout the year when I am scrambling to put together a brunch menu, Easter, Christmas, etc. One staple item I always have is some sort of breakfast loaf. I love making breakfast loaves because I can have them done the day before, giving me one less thing to worry about the morning I am entertaining. This glazed almond poppy seed loaf is a classic recipe. It is super simple (you literally throw all the ingredients in a bowl and mix) and goes with everything from a simple cup of joe, to a full brunch spread.

Note: This batter works great for almond poppy seed muffins too. Just follow the directions as written but use greased muffin pans instead of bread pans and bake for 18–23 minutes.

BREAD INGREDIENTS
3 c flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/4 c cooking oil
2 1/4 c sugar
1 1/2 c milk
2 tbsp poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla

GLAZE INGREDIENTS
1/4 c butter, melted
1/2 tsp almond extract
1/2 tsp vanilla
1 tbsp water
1 1/2–2 c powdered sugar
1/2 c sliced almonds (optional)

STEPS

  • Preheat oven to 350º.
  • Mix all of the bread ingredients together.
  • Pour the batter into greased 2 loaf pans.
  • Bake for 50–60 minutes or until a toothpick when inserted comes out almost clean. (I like my bread moist so I pull it out when the toothpick still has a little bit of crumbly residue on it. A totally clean toothpick will mean a dryer loaf.)
  • After removing the loaves from the oven, place the sliced almonds on a baking sheet and roast them for 3 minutes or until they just start to turn a golden color.
  • Allow loaves to sit for 15 minutes after removing from the oven.
  • Gently remove loaves from pans and place on a cutting board or cooling rack to cool.
  • Once the bread has completely cooled, combine the melted butter, almond extract, vanilla, water, and powdered sugar in a bowl and whisk until smooth. (Start with 1 1/2 cups of powdered sugar and add more as needed to get desired consistency. I like mine slightly runny so it drips down the sides when drizzling over the bread.)
  • Drizzle the frosting over the bread and then immediately sprinkle with the roasted sliced almonds.
Side Dishes

Recipe—Celery Root Puree

Diva di Cucina

First time I ever had celery root puree was over at a friend’s house for an incredible dinner. Ever since then I have been in love with the creamy rich side dish. Celery root puree is a worthy competitor of mashed potatoes and takes a dinner from average to over the top. Don’t be intimidated by celery root, it is just as easy to prepare as mashed potatoes. While it may be gnarly and unattractive out the outside it has a very delicate and light flavor unlike anything else. By boiling the celery root in milk it gives it a silky texture that is just heavenly. This side dish goes a long way since it’s really rich. It goes magnificent with almost any kind of meat but I am especially fond of it with a nice cut of steak. Come on, be adventurous and give celery root a shot!

Note: This celery root puree can be made in advance and then reheated over the stove or in the microwave right before serving.

INGREDIENTS
1 1/2 c milk
1 1/2 c water
2 tsp salt
1 large celery root, peeled and cut into 1” cubes
1 medium russet potato, peeled and cut into 1” cubes
1/2 of a small yellow onion, quartered
3 tbsp butter, cut into 3 pieces
salt
1/4 tsp ground white pepper
1 tbsp fresh chives, chopped

STEPS

  • In a large saucepan bring the milk, water, and salt to a rapid boil over medium-high heat.
  • Add the chopped celery root, potato, and onion to the pot.
  • Reduce heat to medium and simmer until the vegetables are fork tender, about 25 minutes.
  • Drain off all of the liquid.
  • Place the cooked vegetables and the butter in a food processor or blender and puree until smooth. (Add a splash of cream or milk if needed.)
  • Season the puree with salt and white pepper.
  • Transfer the celery root puree to a serving bowl or plates and garnish with chopped chives.
Dinners

Recipe—Buttery Lemon Dill Salmon

Diva di Cucina

A couple times a year I like to complete an 11-day cleanse. It is just a way to flush out all these impurities and reset my digestive system. The weight loss is a huge perk too (Down 8 lbs! Wahoo!). For some reason during this last round I was craving salmon! And I mean REALLY craving it, like every day! I was daydreaming about a big slab of salmon covered in butter, lemon, and dill. I knew that would be one of the first dinners I would prepare for myself once I was done with the cleanse. This recipe did not disappoint. The fish was super moist and all the flavors and buttery goodness really seeped into the meat. I was shocked when even my 3-year old son devoured a huge chunk of the tasty fish. This recipe for oven baked salmon is ridiculously easy to make and super quick to get on the table. It also makes for a beautiful presentation. This may just be on the menu at my next dinner party.

INGREDIENTS
1 salmon filet (1 1/2–2 lbs)
2 tbsp butter, softened
1/4 c white wine
2 tbsp lemon juice
1/2 tsp kosher salt
1/2 tsp lemon pepper
1/2 tsp dried dill
lemon slices (optional)

STEPS

  • Preheat oven to 425º.
  • Pat the salmon dry and place it in a greased baking dish.
  • Rub the butter all over the fish.
  • Combine the wine and lemon juice in a small bowl and stir.
  • Pour the liquid over the fish.
  • Sprinkle the salt, lemon pepper, and dill over the fish.
  • If you are using the lemon slices place over the top of the fish.
  • Bake the fish for 20–25 minutes or until the fish flakes off easily with a fork.