Tag: Fresh

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!
Appetizers, Side Dishes, Snacks

Recipe—Roasted Carrot Fries

Diva di Cucina

A couple of weeks back we got these GORGEOUS rainbow carrots in our box of organic produce and when my son saw them he honestly didn’t believe me that they were carrots.  They ranged from a deep purple to red and even white. They were just too pretty to get tossed into a salad or cooked any ordinary way. I wanted these to stand on their own. I know I have mentioned in many previous posts that I am always looking for fun and healthy after school snacks for my little man so we decided to make roasted carrot fries. They were awesome! I just sliced, baked, and served them with a little side of ranch (because every 3 year old loves to dip their food in sauce).  These were super quick and a wonderful way to enjoy these rainbow carrots.

INGREDIENTS
4–5 large carrots (I used rainbow carrots)
olive oil for drizzling
salt
ranch for dipping (optional)

STEPS

  • Preheat oven to 425º.
  • Carefully cut the carrots into “fry sized” pieces.
  • Place the carrots on a parchment paper lined baking sheet and drizzle with olive oil.
  • Toss the carrots to coat and season with salt.
  • Bake the carrots for 15–18 minutes or until crisp tender, flipping once halfway through cooking.
  • Remove from oven and transfer to a serving dish or plate.
  • Serve with a side of your favorite dressing or enjoy all on their own.
Brunch, Sweet Treats

Recipe—Raspberry Turnovers

Diva di Cucina

Over the summer my mom was coming for a visit and I was trying to think of something fun that we could do outside. I decided to take her, my husband, and son berry picking at Patrick’s Mountain Grown Fresh Berry Farm. It was a total blast!

We ended up picking 12 pounds of delicious raspberries and blackberries.

Within 24 hours of picking we made raspberry jam, blackberry jam, blackberry ice cream, blackberry cobbler, mixed berry hand pies, and these tasty raspberry turnovers. (Don’t worry, I will eventually get around to sharing all of those fabulous recipes.) We ended up making these for breakfast and oh my goodness were they tasty! The perfect balance of sweet and tart. While it may not be berry season right now, you can most certainly find some at your local market. So please, give these a try. They are the perfect treat for breakfast or dessert.

Note: If you don’t think you will eat these all in one sitting, no need to waste. Just freeze some of them! They freeze great and can easily be baked at a later date. Just place any extra unbaked turnovers on a wax paper lined sheet and freeze for at least an hour. Once they are frozen solid, transfer them to an airtight bag or container. When you are ready to cook them just place them on the parchment paper lined baking sheet for 15–20 minutes and then bake as directed below.

INGREDIENTS
1/4 c flour
1 package puff pastry (2 sheets), thawed
1/2 c raspberry jam
1 1/4 c fresh raspberries
1 egg
1 tbsp water
2 tsp sugar

STEPS

  • Spread the flour around your work surface and unfold the puff pastry sheets.
  • Cut each sheet into either 4 or 9 squares. It just depends how small or large you want your turnovers.
  • In a small bowl mix together the jam and raspberries.
  • Place an even amount of the raspberry filling in the center of each square of puff pastry.
  • Fold each puff pastry square in half diagonally gently pinching around the edges to seal.
  • Carefully transfer the turnovers to a parchment paper lined baking sheet as you finish them making sure they are at least an inch apart.
  • Using a the prongs of a fork carefully press down along the unfolded edges “crimping the pastry dough.
  • Whisk together the egg and water and brush the egg wash over the top of each turnover.
  • Sprinkle the top of each with a little bit of the sugar.
  • Using a small paring knife cut one slit in the top to help with venting.
  • Place your baking sheet in the freezer for approximately 15 minutes.
  • Preheat the oven to 350º while the turnovers are chilling.
  • Once they are finished in the freezer and your oven is preheated bake them until they are a nice golden brown, about 18–20 minutes.
  • Transfer to a cooling rack and allow to sit for 5 minutes before serving.
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

Dinners

Recipe—Caribbean Baked Chicken with Mango

Diva di Cucina

While there is nothing quite like being on a tropical island getaway, there are ways you can bring the tropical flavors to your very own kitchen. This easy baked chicken recipe combines some great jerk flavors with the sweetness of mango, refreshing flavor of cilantro, and a little bite of jalapeno. Spicy and sweet are classic flavors in Caribbean dishes. This recipe is flavor packed and light, a dinner perfect for the warm summer months. Get lost in your own little island getaway with this fantastic recipe.

INGREDIENTS
2 jalapenos, deseeded and deveined
1 white onion
1 tbsp garlic minced
1 slice of ginger, 1/2″ thick
6 tbsp olive oil
2 tbsp white wine vinegar
1 tsp dried thyme
1/2 tsp allspice
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp cayenne pepper
4 boneless skinless chicken breast
1 mango, peeled and chopped
1/4 c red onion, diced
2 tbsp cilantro, chopped

STEPS

  • Preheat oven to 450º.
  • In a blender or food processor combine the pepper, white onion, garlic, ginger, olive oil, vinegar, thyme, allspice, black pepper, salt, cinnamon, and cayenne pepper.
  • Process the ingredients until smooth, adding more olive oil if needed.
  • Spread the blended pepper mixture over both sides of the chicken.
  • Place the chicken in a large greased baking dish and top with any remaining pepper mixture.
  • Bake for 35 minutes or until the chicken is cooked through.
  • Transfer the chicken to plates and top each with some diced mango, red onion, and cilantro.
Appetizers

Recipe—Southwest Turkey Meatballs with Creamy Cilantro Lime Sauce

Diva di Cucina

Every couple of months I get together with a fabulous group of ladies for a book club meeting. I don’t know why we really call it a book club meeting because about 20% of the time is spent discussing the book we read and the other 80% is spent drinking fabulous wines, eating delicious foods, and catching up with some good old fashioned girl talk. Maybe wine and food club meeting would be more appropriate? Either way, we always end with an awesome variety of the most wonderful treats. Our last meeting was on a Friday night right around dinnertime so I wanted to bring something filling and yet low carb (I try and cut out carbs from the food when I know I will be consuming plenty in the wine.) These were absolutely wonderful! They were light yet completely filling. The meatballs were packed full of wonderful Mexican flavors and they really complemented the turkey nicely. The refreshing creamy cilantro lime sauce is actually from a recipe I shared a couple months back for shrimp taco cups. I LOVED that sauce and wanted to make it again. I could put that sauce on everything. So tasty!

CREAMY CILANTRO LIME SAUCE INGREDIENTS
1/3 c mayonnaise
1/2 c sour cream
2 tbsp milk
2 oz. canned diced green chilies
2 tbsp lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 c fresh cilantro, chopped

MEATBALL INGREDIENTS
1.25 lbs lean ground turkey
1 jalapeño, deseeded, deveined, and chopped
1 tsp garlic, minced
2 green onions, chopped
1/4 c cilantro, chopped
1/4 c panko or breadcrumbs
1 egg
1 tsp cumin
1/4 tsp oregano
salt and pepper

SAUCE STEPS

  • To make the sauce combine all sauce ingredients except the cilantro in a blender and puree until smooth.
  • Add in cilantro and pulse until combined.
  • Refrigerate sauce until ready to use.

MEATBALL STEPS

  • Preheat oven to 400º.
  • In a large bowl combine all meatball ingredients.
  • Using your hands mix well.
  • Using a large spoon, scoop a spoonful of the meat mixture and shape into 1”–1 1/4” round meatballs.
  • Place the formed meatballs into a greased baking dish making sure they don’t touch.
  • Bake for 16–20 minutes.
  • Serve hot with the cool cilantro lime dipping sauce.
  • Enjoy!
Salads, Side Dishes

Recipe—Broccoli Salad

Diva di Cucina

Broccoli SAlad

Over the past several months I have been on a total broccoli salad kick. Whenever we go to the store I can’t resist getting some at the deli counter. I figured I might as well learn to make my own, and so I did. And it was the bomb diggity! This broccoli salad is the perfect balance of crunchy and creamy, and sweet and salty. I could seriously eat this as a meal all on it’s own, okay I did eat this as a meal all on it’s own. I ate it by the bowlful! It is the perfect summer salad. It’s super light and refreshing. I don’t care if you are a fan of broccoli or not, you will love this recipe. I will make broccoli lovers out of all of you yet!

INGREDIENTS
3 heads of broccoli, chopped into small pieces
1 lb bacon, cooked and crumbled
1/2 red onion, chopped
1 c craisins
1/2 c salted sunflower seeds
1 c mayonnaise
1 tbsp sugar
2 tbsp white vinegar

STEPS

  • In a large bowl combine the broccoli, bacon, red onion, craisins, and sunflower seeds.
  • In a small bowl whisk together the mayonnaise, sugar, and vinegar.
  • Drizzle the dressing over the broccoli salad and toss to coat.
  • Cover the salad and place in the refrigerator for several hours or overnight.
  • Stir right before serving.
Salads, Side Dishes

Recipe—Italian Pasta Salad

Diva di Cucina

Italian Pasta Salad

My husband and I grew up in a very small town so on the weekends it was not out of the norm for us to drive an hour to go to the closest mall or to go find some entertainment outside of town. On our way back home we frequently passed this wonderful little Italian deli. They had the BEST sandwiches and side salads. One of the side salads, which my husband absolutely loved, was their Italian pasta salad. I did my best to recreate this salad just for him. This makes a party sized batch, so if you are just making it for the family I recommend halving it. This is a perfect salad for a bbq or potluck and is sure to be a hit with all partygoers.

Note: This pasta salad will last approximately 4 days in the fridge. It gets better each and every day as the Italian dressing soaks into the pasta and veggies.

INGREDIENTS
1 lb rotini noodles
2 tbsp salt
1 1/2 c Newman’s Family Recipe Italian dressing
2 tsp garlic, minced
1/2 c red bell pepper, chopped
1/2 c red onion, chopped
1/2 c celery, sliced
2-6 oz jars artichoke hearts. drained
1 1/2 c cherry tomatoes, cut in half
1 c mozzarella cheese, cut into squares
2.25 oz can black olives, sliced
salt and pepper

STEPS

  • Bring a large pot of water and the 2 tbsp of salt to a boil.
  • Add noodles and cook per package instructions.
  • Drain the cooked pasta and rinse with cold water.
  • Transfer the cooked pasta to a large bow.
  • Add the Italian dressing, garlic, red bell pepper, red onion, celery, artichoke hearts, cherry tomatoes, mozzarella, and olives.
  • Stir to combine.
  • Season with additional salt and pepper if desired.
  • Refrigerate the pasta for 3 or more hours.  The longer the better.
  • Stir well before serving.
Sweet Treats

Recipe—Individual Blueberry Cheesecakes

Diva di Cucina

Individual Blueberry Cheesecakes

Last weekend we went to another summer BBQ. This one was about two hours away and would be a long windy drive. I needed a dessert that would transport well. Pies seem to always end up squished and most of my Pyrex dishes wont fit in my ice chest. I have seen individual desserts in mason jars trending on Pinterest and I thought to myself, “I bet something like that would transport wonderfully.” And they did! Now what to put in them? Hmm…

If you have been following my blog for a while now then you may know that I love my cheesecake. I am not picky about my desserts but if it has the word “cheesecake” in the name I will lack all self control. So I knew I wanted some sort of cheesecake in a jar. (I know, pretty self-serving right?) Blueberries were on sale at the grocery store and so my decision was made. I would be taking individual blueberry cheesecakes in mason jars. They made a great presentation, were out of this world good, could not have been easier to serve, and they were fun to eat. In other words, they were amazing!

Note: I was able to fill six 8 ounce mason jars. You can get also get 4 ounce jars for smaller servings.

BLUEBERRY FILLING INGREDIENTS
2 tbsp butter
4 c blueberries, fresh or frozen
1/2 c sugar
1/2 tsp lemon juice
2 tbsp cornstarch
4 tbsp water

CHEESECAKE INGREDIENTS
1 c graham cracker crumbs
1/3 c butter, melted
1 1/4 c sugar, divided
8 oz cream cheese, softened
1/3 c milk
8 oz tub of Cool Whip
mason jars (see note above regarding sizes)

BLUEBERRY FILLING STEPS

  • Melt the 2 tbsp of butter in a saucepan over medium heat.
  • Add in the blueberries, sugar, and lemon juice.
  • Whisk together the cornstarch and water in a small bowl and pour into the pot.
  • Lightly mash the blueberries with a hand held masher making sure to leave about half of the berries in tact.
  • Bring the blueberry filling to a boil and then reduce the heat to low.
  • Cook the filling for 6–8 minutes stirring frequently.
  • Remove from heat.

CHEESECAKE STEPS

  • While the blueberry filling is cooling, stir together the graham cracker crumbs, melted butter, and 1/4 c of the sugar.
  • Distribute the graham cracker crumb mixture into the bottom of each jar saving a couple of spoonfuls for garnish.
  • Using a hand held mixer, beat together the cream cheese and remaining cup of sugar until well combined. Gradually add in the milk until it is nice and creamy.
  • Distribute the cream cheese filling among the jars. (I transferred my filling into a Ziploc bag, cut of the corner, and piped it into each jar.)
  • Add a layer of the blueberry filling to each jar.
  • Fill the rest of the jar with Cool Whip and sprinkle with remaining graham cracker crumbs.
  • Add lids if you will be transporting your dessert.
  • Chill for at least one hour before serving.
  • Enjoy!
Salads, Side Dishes

Recipe—Crunchy Pea Salad

Diva di Cucina

Crunchy Pea Salad

Whenever you go to a BBQ there is typically the classic macaroni and potato salad. Don’t get me wrong I LOVE both of those dishes but with back-to-back BBQs throughout the summer I sometimes am looking for a way to mix things up a bit. This pea salad was a welcome addition to a BBQ I went to last weekend. It was very refreshing and light. There is a nice sweet flavor to this salad similar to a coleslaw. If you are looking for a tasty summer salad for lunch or dinner give this a try. You can have the whole thing thrown together in 5 minutes. You will find the hard part is just waiting for it to chill. The unique combination of flavors go together incredibly well. This is one of those salads that you may not quite be sure of, but once you give it a try you and your guests will keep going back for more of it.

Note: I made this a day ahead of time and it was awesome! Feel free to make it a day in advance if you need to.

INGREDIENTS
12 oz bag frozen sweet peas, thawed
1 c peanuts
1/4 c green onions, chopped
1 lb bacon, cooked and crumbled
1 c craisins
1/2 c mayonnaise
1 1/2 tbsp vinegar
1 tsp sugar
1/4 tsp soy sauce
1/4 tsp Worcestershire sauce
salt and pepper

STEPS

  • In a large mixing bowl combine sweet peas, peanuts, green onions, bacon pieces, and craisins.
  • In a small bowl whisk together the mayonnaise, vinegar, sugar, soy sauce, Worcestershire sauce, salt, and pepper.
  • Pour the dressing over the salad ingredients and toss to combine.
  • Cover and refrigerate for at least one hour before serving.

Recipe adapted from Sugar n’ Spice Gals.