Tag: Fresh

Dinners

Recipe—Summertime Rosemary Lemon Chicken with Veggies

Diva di Cucina

This is one of those fabulous recipes you will want to make all summer long. Here are the reasons why I think you will love this recipe:

  1. It’s an entire dinner done in one skillet (easy cleanup)
  2. It takes under 25 minutes to make
  3. It’s incredibly healthy (low cal and low carb)
  4. It utilizes fresh summer veggies
  5. It tastes and looks fabulous!

Do you really need more reasons than that to give this recipe a try?

INGREDIENTS
2 large or 4 small, boneless skinless chicken breasts
kosher salt and black pepper
3 tsp garlic, minced
2 tbsp fresh rosemary, chopped and divided
1 tbsp olive oil
2 yellow squash or zucchini, sliced
3 carrots, peeled and sliced
2 c green beans, cut in half
2 lemons
1/4 c white wine

STEPS

  • Preheat a large skillet over medium high heat.
  • In a small bowl combine 1 teaspoon of kosher salt, 1 teaspoon of black pepper, garlic, and 1 tablespoon of the rosemary.
  • Season both sides of the chicken breasts with the seasoning mix.
  • Drizzle the olive oil in the skillet and add the prepared chicken breasts.
  • Cook chicken on both sides until cooked through.
  • Add the squash, carrots, and green beans to the skillet.
  • Squeeze the juice of the two lemons into the skillet and add in the white wine.
  • Season the veggies with the remaining tablespoon of rosemary and some additional salt and pepper.
  • Place the chicken breast on top of the vegetables and bring to a boil.
  • Cover the pan and cook for 5 minutes or until the veggies are cooked to desired doneness.

Recipe adapted from The Slow Roasted Italian.

Dinners

Recipe—Spicy Shrimp

Diva di Cucina

I have been making this shrimp recipe for years! It is definitely one of my favorite ways to enjoy the tasty crustacean. Shrimp are a great low calorie protein, perfect for any diet. This recipe certainly has a little kick to it, but nothing over the top. It’s the perfect balance of spices. This recipe takes less than 10 minutes total, making it a great recipe to enjoy after a long workday. I most recently served these with my mango and bok choy salad and some cilantro lime rice. They went great together! (My husband even went back for thirds!) I also frequently pair this with my mango salsa and grilled avocadoes for a fabulous healthy meal. Something about sweet tropical flavors and these spicy shrimp go so perfectly together. Give these a try, you won’t be disappointed.

Note: Colossal shrimp are exactly that, just extremely large shrimp. I like using them for this recipe but you can certainly use any size shrimp.

INGREDIENTS
4 tbsp olive oil
1 tbsp garlic, minced
2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp salt
1 1/2 lbs colossal shrimp, deveined and peeled

STEPS

  • Heat the olive oil in a large skillet over medium heat.
  • Add the garlic, paprika, cumin, ginger, pepper, and salt.
  • Cook for 1–2 minutes stirring until it becomes a thick sauce.
  • Add the shrimp and cook for 4–6 minutes or until no longer transparent.
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—Lemon Chive Rice

Diva di Cucina

Sometimes pairing side dishes with entrees can be a daunting task. If you aren’t quite sure what to serve with a main course, consider rice. Rice is incredibly versatile! Just toss in a couple of ingredients that complement the flavors of your main dish and you’ve got it made! I actually made this rice dish the other night to pair with macadamia nut crusted halibut. I love fish with some fresh lemon! This had just the right amount of zest to it so it wasn’t an overpowering flavor. This rice would also go great with some baked or grilled chicken. I find myself cooking with lots of citrus throughout the warmer months of the year. There is just something so refreshing about fresh citrus of any kind. This is definitely a side dish that the whole family will enjoy.

INGREDIENTS
3 tbsp butter
1 yellow onion, chopped
2 c rice
1/4 tsp turmeric
1 tbsp lemon zest, divided
3 c chicken broth
2 tbsp chives, finely chopped
salt and pepper

STEPS

  • Melt the butter in a large skillet over medium heat.
  • Add the onions and sauté until transparent.
  • Add the rice and the turmeric and stir until all the grains of rice are coated.
  • Stir in half of the lemon peel and all of the chicken broth.
  • Bring to a full boil over medium-high heat.
  • Cover and reduce heat to low.
  • Simmer for 20–25 minutes.
  • Remove from heat and let rice sit covered for 8–10 minutes.
  • Fluff rice with a fork.
  • Stir in remaining lemon peel, chives, salt, and pepper.
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—Chicken Parmesan Meatloaf

Diva di Cucina

Chicken parmesan has got to be one of my favorite Italian dishes. I don’t make it very often because of the amount of work that it requires but I love the stuff! I also love meatloaf, the hubby not so much. Well I saw a recipe the other day for an Italian chicken meatloaf and I thought to myself, why not give it more of a kick and incorporate my favorite chicken parm qualities, flavorful marinara and melted mozzarella…and this gorgeous chicken parmesan meatloaf was made. I expected the loaf to be much dryer, but with the sauce and eggs, it was the moistest meatloaf I have ever made, hands down. The parsley and basil give the meat a nice Italian flavor but really took it over the top was the homemade sauce and fresh mozzarella smothering the top. Delish! I love that this recipe is not only tasted fantastic but it is light on carbs and low in calories. I was able to whip this recipe up in less than 15 minutes so the hardest part was waiting for it to bake. And best of all, the hubby liked it.

Note: I used panko instead of breadcrumbs to keep the carbs down but I imagine some Italian seasoned breadcrumbs would be wonderful!

INGREDIENTS
2 lb ground chicken meat
2 tsp garlic, minced
1/2 yellow onion, chopped
2 eggs
1–1 1/2 c panko
2 c marinara sauce, divided
1/2 c parmesan cheese, grated
1/2 c fresh basil, chopped, divided
1/4 c fresh Italian parsley, chopped
salt and pepper
8 oz fresh mozzarella ball, sliced

STEPS

  • Preheat oven to 375º.
  • In a large bowl combine the meat, garlic, onion, eggs, panko, a 1/2 cup of the marinara, parmesan cheese, a 1/4 cup of the chopped basil, Italian parsley, salt and pepper. (I start with a cup of the panko crumbs and add more as needed to help absorb some of the moisture.)
  • Mix until well combined.
  • Shape the meat mixture into a loaf shape and place in a large greased baking dish.
  • Bake for 40 minutes.
  • Remove loaf from oven and pour remaining marinara sauce over the top.
  • Layer the sliced mozzarella over the top and continue baking for an additional 20 minutes.
  • Turn on the broiler for 3–4 minutes to brown the cheese.
  • Remove the loaf from the oven and allow it to sit for 10 minutes.
  • Garnish the meatloaf with the remaining 1/4 cup of chopped basil and slice to serve.
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.
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.
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—Chile Verde Stuffed Poblano Chiles

Diva di Cucina

Trying to squeeze in another Mexican dish before Cinco de Mayo this Sunday. This recipe has got to be one of the best Mexican dishes I have ever made! Mind blowing good! The roasted poblanos have a mild roasted flavor that goes great with the green chile sauce and salty pork. Veggies stuffed with meat of any kind are great if you are watching your carbs or restricted to a gluten free diet. My only regret with making these was that there weren’t more! They were a little bit more work then most of my recipes but completely worth it. Take a break from the ordinary Mexican dish and try this extraordinary one.

Note: My recipe calls for Del Real brand chile verde but you can use any shredded meat. I have been using Del Real products for several years because it is so quick, convenient, and affordable. 

INGREDIENTS
4 poblano (pasilla)chiles
16 oz package of Del Real Chile Verde
1 1/2 c pepper jack cheese, shredded
sour cream
3 tbsp fresh cilantro, chopped
2 tbsp red onion, diced
1 tbsp jalapeño, diced

STEPS
Note: If you have never before roasted peppers see this previous post on how to roast peppers for some additional guidance.

  • Prepare the chile verde per package instructions.
  • While the pork is cooking place the poblano chiles on a baking sheet.
  • Broil in the oven and turn every 5–7 minutes until all sides begin to blacken.
  • Remove from the oven and transfer the roasted peppers to a large bowl.
  • Cover the bowl with saran wrap and set aside for 10 minutes.
  • Set the oven to 350º.
  • While the peppers are sitting use a slotted spoon to remove the pork from the green chile sauce and transfer the meat to a cutting board.
  • Use a fork to shred the pork and place it back in the sauce and let it sit.
  • Gently peel the skin off the peppers.
  • Using a sharp knife make a slice down one side and carefully remove the majority of the seeds.
  • Holding the pepper in your hand place a handful of the pork inside the pepper and top off with a handful of the shredded cheese and fold the pepper around the filling.
  • Place the stuffed pepper in a large baking dish open side up and secure with a toothpick or two to help hold it closed.
  • Continue stuffing the remaining peppers.
  • Drizzle the peppers with half of the green chile sauce that the meat was in.
  • Bake the stuffed peppers in the oven for 15–20 minutes or until all the cheese is melted.
  • Place the peppers on a plate and garnish with the sour cream, cilantro, onion, and jalapeño.