Tag: Fresh

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, 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.
Salads, Sandwiches

Recipe—Low-Carb Egg Salad Wraps

Diva di Cucina

I am constantly on the hunt for tasty low carb recipes. This wonderful blog I follow, Low Carb Jabberwockey, is always giving me inspiration for new ways to try classic recipes, but without the carbs. The other day she posted a recipe for an egg salad wrap, basically egg salad on a leaf of romaine with tomatoes and avocados. Genius, I thought! Well it just so happens I had an abundance of hard-boiled eggs after Easter. Imagine that! I decided to take the Jabberwockey’s idea and make it my own. These turned out phenomenal! I think this is a great recipe regardless of if you are watching your carbs. Who needs boring ol’ sliced bread anyways? Not this gal!

INGREDIENTS
6 hard-boiled eggs, chopped
1 celery stalk, diced
1 tbsp green onions or chives, chopped
1/4 tsp salt
1/8 tsp pepper
1/4–1/2 c mayo
2 tsp yellow mustard
4 leaves of romaine lettuce
8 slices of bacon, cooked
1/2 avocado, sliced

STEPS

  • In a medium bowl mix together eggs, celery, green onions, salt, pepper, mayo, and mustard.
  • On each piece of lettuce place 2 strips of bacon.
  • Top the bacon with a spoonful of the egg salad and a couple of the avocado slices.
  • Grab a napkin and enjoy!
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.
Salads

Recipe—Mango and Bok Choy Salad

Diva di Cucina

My produce box was filled with lots of fabulous goodies this week. I had almost all the makings for a delicious tropical salad, bok choy, mango, and cilantro. Yum! While many recipes that include bok choy have you cook the leafy green it is also great for salads or slaws. Bok choy is light, sweet in flavor, and has a nice crisp texture. The nutritional value is also a huge plus. It’s high in Vitamins A, C, and K as well as calcium, potassium, magnesium, and it is low in calories. The dressing for this salad is sort of a citrusy vinaigrette that keeps the salad light and refreshing. This salad was the perfect cooling component for the spicy prawns I served with it. With all these bright colors I can’t help but think that this is the perfect dish for the coming spring and summer seasons.

Note: You can use a regular head of bok choy or about 4 baby boy choy. Baby book choy has a milder flavor but both will work well with this recipe.

INGREDIENTS
4 c bok choy, mostly greens with some stalks thinly sliced
1 1/2 c red cabbage, thinly sliced
2 mangos, diced
3 stalks celery, thinly sliced
4 green onions, thinly sliced
1/4 c fresh cilantro, chopped
3 tbsp rice vinegar
4 tbsp limejuice
1 tbsp sugar
3 tbsp olive oil
2 tsp soy sauce
1/4 tsp salt

STEPS

  • Combine the bok choy, cabbage, mango, celery, green onions, and cilantro in a large bowl.
  • In a small bowl whisk together the rice vinegar, limejuice, sugar, olive oil, soy sauce, and salt until most of the sugar and salt are dissolved.
  • Pour the dressing over the salad and toss to combine.
Side Dishes

Recipe—Rice Pilaf

Diva di Cucina

How many times have you bought a box of quick and easy rice pilaf at the store? I think we all have at some point or another, I know I’m guilty of it on numerous occasions. Ever since having my son I have become much more aware of what I am serving up at the dinner table. One night I actually looked at a box of rice pilaf as I was making it and realized that there were over 25 ingredients (none of which were veggies like this recipe has) and I didn’t even know what half of the listed ingredients were. (Scary!) This recipe for homemade rice pilaf has 10 ingredients and a third of those are veggies. (Yummy!) This recipe actually ends up being really quick and easy and tastes way fresher than the stuff you get in a box. It is super simple and yet a great side dish for almost any dinner.

Note: Be sure to taste it before serving, I noticed once I added in a little more salt the flavors suddenly really popped. The salt really helped to highlight the flavor of the turmeric.

INGREDIENTS
1 1/2 c long-grain rice
2 tbsp olive oil
1 onion, chopped into small pieces
1 carrot, chopped into small pieces
1 c frozen peas
1 tsp turmeric
1/2 tsp cumin
1/4 tsp paprika
salt and pepper

STEPS

  • Cook rice per package instructions.
  • While the rice is cooking, heat olive oil in a large skillet over medium-high heat.
  • Add onion and cook until it begins to soften, about 5 minutes.
  • Add in the carrot and cook for another 5 minutes or until tender.
  • Stir in the peas, turmeric, cumin, paprika, salt and pepper.
  • After the rice has sat covered per the package instructions transfer it to the skillet
  • with the veggies.
  • Stir to combine.
  • Taste and add additional salt as needed.
Dinners

Recipe—Honey Pecan Crusted Salmon

Diva di Cucina

I remember when I was younger going to a restaurant with my dad and ordering the honey pecan crusted salmon. It was one of those dishes you never forget. It was unlike anything I had ever had before. The pecan crust brings a wonderful texture to the salmon filet, just the right amount of crunch. And that nutty pecan flavor with the sweet honey mustard glaze turns the ordinary salmon filet into something truly wonderful. While this dish may look more complex it actually is a really easy way to prepare salmon. Between prep and baking you are looking at no more than 30 minutes. Thirty minutes for a spectacular dinner, you can’t beat that! I served this with a really simple salad of butter leaf lettuce and red onions and some honey mustard dressing. It was really light and the simple salad was a perfect complement to the savory fish. Even if your family members aren’t big fish fans I’m sure they will love this.

INGREDIENTS
2 salmon filets
salt and pepper
paprika
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp butter, melted
1 tsp Worcestershire sauce
1/2 c pecans, finely chopped
1/4 c fresh parsley chopped

STEPS

  • Preheat oven to 400º.
  • Rinse off your fish filets and pat dry.
  • Season your filets with salt, pepper, and paprika.
  • Place skin side down on a parchment paper lined baking sheet.
  • Whisk together the mustard, honey, butter, and Worcestershire.
  • In a small bowl combine the pecans and parsley.
  • Spoon a tablespoon worth of the sauce in with the nuts and stir to combine.
  • Brush the remaining sauce onto the salmon filets.
  • Press the sticky pecan mixture to the top of your salmon filets.
  • Place the baking sheet in the oven and cook for 15–18 minutes or until the thickest part of the fish flakes off when tested with a fork.