Fun – Page 7

Recipe—Patty Melt

July 26, 2013January 26, 2018 Diva di Cucina

Whenever I am getting ready to go on my bi-annual cleanse I allow myself one binge day and of course that includes my “last meal.” (It’s not really a last meal per say, but my last “bad” meal for 11 days.) This round I knew I needed something completely indulgent. I decided on one of my favorite types of burgers, a classic patty melt. A juicy ground beef patty smothered in cheddar and Swiss cheeses, some caramelized onions, and of course some 1000 island dressing. Heaven between two toasted slices of buttered sourdough toast. Go big or go home right? Well if you are looking for one of the best burger recipes ever give this a try. It is totally basic and completely wonderful!

INGREDIENTS
1 lb ground beef
2 tbsp Worcestershire sauce
salt and pepper
4 tbsp butter, divided
1 large yellow onion thinly sliced
4 slices cheddar cheese
4 slices Swiss cheese
8 slices sourdough bread
1000 island dressing

STEPS

Mix together the ground beef, Worcestershire sauce, salt, and pepper.
Form the meet into four thin patties.
Melt two tablespoons of the butter in a skillet over medium high heat.
Add the sliced onions and cook stirring frequently until they are a nice golden brown color, about 15 minutes.
While the onions are cooking heat a large skillet over medium-high heat and add the patties.
Cook the patties for 5 minutes and then flip over.
Add a slice of Swiss and a slice of cheddar to each patty.
Continue cooking the burgers for another 5 minutes or until cooked through.
Toast the slices of sourdough bread and spread one side of each slice with butter.
Spread the opposite side of each slice with a generous amount of 1000 island and keep them dressing side up.
Place a heap of the caramelized onions on 4 slices of the bread.
Add the cooked patty to the piles of onions and place the remaining slices of bread on top, dressing side down.
Binge!

Sweet Treats

Recipe—Individual Blueberry Cheesecakes

July 24, 2013January 26, 2018 Diva di Cucina

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!

Side Dishes

Recipe—Cracked Corn and Cheese Cornbread Muffins

July 18, 2013January 26, 2018 Diva di Cucina

I am not one to just make something out of the box without tinkering with it. I’m sort of like a dog, I want to make my mark, make it my own. I love the convenience of those little boxes of the Jiffy corn muffin mix but it’s fun to add a little pizzazz. This recipe takes a plain old-fashioned corn muffin and gives it a little extra oomph. I add some corn kernels, pepper jack cheese, and a handful of green onions. This gives them a nice texture with the bits of corn, a nice little bite, and the cheese is like a gooey surprise in the middle. The kids will flip over these!

Note: If you are concerned about the spice of pepper jack cheese just use regular jack.

INGREDIENTS
8.5 oz package of Jiffy corn muffin mix
1/2 c pepper jack cheese cut into 1/4” cubes
1/2 c corn (frozen or canned will work)
2 green onions, chopped

STEPS

Preheat oven to 400º.
Prepare corn muffin mix per package instructions.
Stir in cheese, corn, and green onions.
Prepare muffin pan with liner cups and evenly distribute the muffin mix in each cup filling up about 2/3 of the way.
Bake for 18–20 minutes or until a toothpick comes out clean when inserted into the middle.
Remove from oven and allow to cool for a couple of minutes before serving.

Love this idea for corn muffins? Then perhaps you will like these!

Jalapeño Cheddar Cornbread Muffins

Appetizers

Recipe—Creamy Chicken Enchilada Roll Ups

July 16, 2013January 26, 2018 Diva di Cucina

This is actually a recipe adapted from one my mother-in-law made back around the holidays. They seemed like such a great idea and were absolutely delicious. She brought her Mexican inspired wraps over all rolled up in Saran wrap and then just sliced them when she got to our house. They traveled great! When she put them out I could not stop eating them. They were so yummy! So when I was invited to a summer pool party a couple weeks back I knew these would be a hit! Me being the tinkerer I am I had to put my own twist on them. I added in the chicken, olives, and cilantro to help bulk up the filling. They were wonderful additions. If you have any parties coming up definitely keep these in mind. They are relatively easy to assemble and are the perfect finger food for a party of any kind.

Note: You can use a couple of tablespoons of my homemade taco seasoning or just part of an envelope of taco seasoning you would pick up at the store. If you like a little heat add in a chopped jalapeño.

INGREDIENTS
2-8 ox packages cream cheese, softened
1 1/2 c shredded Mexican cheese blend
1 tsp garlic, minced
2 tbsp taco seasoning
10 oz can Rotel tomatoes and chilies, drained
rotisserie chicken, skinned and chopped
1/2 c cilantro, chopped
4 green onions, chopped
4.25 oz chopped black olives
1 package burrito sized tortillas

STEPS

Using an electric mixer beat together cream cheese, shredded cheese, garlic, and taco seasoning until well blended.
Fold in the canned tomatoes, chicken, cilantro, green onions, and chopped olives.
Lay a tortilla out flat and place a heaping spoonful of the creamy mixture in the center.
Use a rubber spatula and spread an even layer of the filling out to the edges of the tortilla.
Roll up the tortilla and as you finish each place on a cutting board or plate.
Continue until the filling is gone.
Place the rolls in the freezer for 30–45 minutes allowing them to firm up. (I do this step so that when I slice them they keep their round shape.)
Slice the rolls into 1 inch thick pieces and arrange on a plate.
Refrigerate until ready to serve.

Beverages

Recipe—Summertime White Sangria

July 11, 2013January 26, 2018 Diva di Cucina

So I have this incredible friend named Brandy. We have many things in common. One of which is our fabulous taste in refreshing adult beverages. A few weeks back I was at her home for a summer birthday party, and she made this white wine sangria. It was incredible! I would define it as being the perfect summer drink. I have had red sangria before but found it to be a bit heavy for a warm summer day. (I’m more of a white wine gal anyways.) This could not be further from the traditional sangria. It is light and super refreshing. I decided to make Brandy’s recipe for 4th of July for my aunt who says she doesn’t like sangria. (She had a bad experience.) Well guess what, my aunt could not get enough. Who am I kidding? No one could get enough! We had the pitcher wiped out within an hour. It could have been the 100º+ day that had us drinking glasses hand over fist, but either way every drop was enjoyed. This is the perfect drink for a summer party or just a lazy day by the pool. And don’t forget to eat the fruit. That is one of the best parts! Gotta get in your vitamins.

Note: For the white wine I used Pomelo’s sauvignon blanc (one of my favorite summer wines). It has a nice refreshing grapefruit flavor. Anything with citrus notes will give you wonderful results. I recommend using a pinot grigio or sauvignon blanc. I actually bought two bottles and made ice cubes with one of them. This way rather than get watered down as the ice melted, the sangria just got better. 😉

INGREDIENTS
750 ml bottle of sweet white wine (see above note)
2/3 c peach schnapps
1 peach, sliced
1 mango, sliced
1 orange, sliced
1 lime, sliced
1 1/2 c raspberries
2 c ginger ale

STEPS

In a large pitcher combine together the wine, peach schnapps, and all the fruit.
Place the pitcher in the fridge and allow it to set overnight. (This step is not necessarily but it is highly recommended. Sitting overnight will allow the fruit to soak up some of the boozy goodness and allow the fruit flavors to infuse into the wine.)
Add the ginger ale to the pitcher right before serving.
Top off the pitcher with ice.
Pour. Relax. Enjoy.

Appetizers, Dinners

Recipe—Fig, Goat Cheese, Prosciutto, and Arugula Flatbread

July 6, 2013January 26, 2018 Diva di Cucina

I have this coworker that lives on a real genuine farm. (In the Sacramento Area that’s not very common.) Throughout the year we are the very lucky recipients of various homegrown goodies. A couple weeks back he brought in the most gorgeous figs. I will admit, I look forward to his figs every year. Figs always inspire me to make fun and creative recipes. Well we were having some friends and their kids over the other day for a bbq and some slip n’ slide fun. I knew we would be sitting out on the patio and wanted to come up with a fun appetizer we would all enjoy with a nice bottle of white wine. This flatbread was amazing and so perfect! This took 15 minutes total and was super easy to whip up. The figs are mildly sweet and go great with the richness of the goat cheese and saltiness of the prosciutto. The finishing touch of fresh arugula gives it a nice peppery flavor and the sweet honey just pulls it all together. This rustic flatbread is just layer after layer of fabulous flavors.

Note: I used the Pillsbury whole grain pizza dough and thought it turned out great!

INGREDIENTS
1 can refrigerated pizza dough (I like Pillsbury)
olive oil
4 figs, thinly sliced
3–4 oz sliced prosciutto
4 oz goat cheese
salt and pepper
2 tbsp honey
2 c arugula

STEPS

Heat oven to 400°F.
Grease large nonstick cookie sheet with cooking spray.
Unroll and press out the dough onto the prepared baking sheet to make a 10” x 15” rectangle.
Drizzle the crust with olive oil.
Place the fig slices on the crust in a single layer.
Tear off pieces on the prosciutto and scatter it over the top of the figs.
Crumble the goat cheese and sprinkle it over the flatbread.
Season the flatbread with salt and pepper.
Bake for 12–14 minutes or until the crust is a nice golden color.
Remove from oven and allow to cool.
Drizzle the honey over the flatbread.
Scatter the arugula over the flatbread.
Slice the flatbread into squares and serve.

Snacks, Sweet Treats

Recipe—Funfetti Cake Batter Cookie Dip

July 3, 2013January 26, 2018 Diva di Cucina

The other day I was going to be attending a pool party for one of my favorite munchkins. I knew there would be plenty of kids there and I wanted to bring a snack that all the kids would love and have fun eating. Well turns out the grownups liked this just as much as the little ones. This cookie dip was a HUGE hit! This is a cream cheese based dip blended with a scoop of dry cake mix giving it the true cake batter flavor. It was delicious! Super creamy and just the right amount of sweet. I’m guessing this will forever be a staple on our party menus. It would be perfect for a birthday party or any type of social event, and I’m sure it will get people talking. This is by no means healthy, but sometimes you just need to relax and let the kids have a little fun enjoying a special treat. It’s all about moderation after all, not that you will be able to control yourself with this dip. So dive in, let loose, and enjoy this perfect youthful treat! I know you can’t resist.

Note: I served this dip with Nilla wafers but I know it would go great with graham crackers or animal crackers as well.

INGREDIENTS
1/2 c butter
8 oz cream cheese
1/2 c powdered sugar
1 cup dry funfetti cake mix
1 tsp vanilla
1/4–1/2 c milk
1/4 c sprinkles, plus more for garnish

STEPS

Melt the butter in the microwave and set aside to cool.
In a large mixing bowl beat together the cream cheese, powdered sugar, and cake mix for 2 minutes.
Add in vanilla and cooled butter and continue beating for another 2 minutes.
Beat in the vanilla and then 1/4 cup of the milk. Add more milk as needed to reach desired consistency.
Fold in 1/4 cup of the sprinkles.
Transfer the dip to a small bowl for serving and garnish with additional sprinkles. Serve immediately with your favorite dippers or refrigerate until ready to serve. (Note: the dip will get very firm in the fridge so remove it 15–20 minutes before you plan on serving it to allow it to soften.)

Side Dishes, Snacks

Recipe—Roasted Fennel Fries

June 24, 2013January 26, 2018 Diva di Cucina

Awhile back I posted a recipe for kale chips. Kale chips are a delicious and healthy snack that my son absolutely loved. I was eager to find more recipes that were just as simple, tasty, and nutritious. I recently used the same seasoning and cooking technique with roasted fennel and had fabulous results. These roasted fennel fries were absolutely addicting. My son and I could not stop eating them! We didn’t even waste time getting out a plate. I kid you not, we were eating the pieces straight off the baking sheet. They were that good! Think french fries, but without the calories and even more flavorful. Roasted fennel fries are not only a great snack but they also make a great side dish for any dinner. Just be sure you make enough because these fries will go fast!

INGREDIENTS 
2 large fennel bulbs, fronds removed and sliced into 1/3” thick pieces
1 tbsp olive oil
salt and pepper

STEPS

Preheat oven to 375º.
Cover a large baking sheet with parchment paper and place the fennel slices in a single layer.
Drizzle with olive oil and season with salt and pepper.
Place in the oven and cook for 30–45 minutes flipping once halfway through.
Bake until the fennel is fork tender and a golden brown.

Uncategorized

Father’s Day Meal Ideas (My Hubby’s Top 12 Picks)

June 2, 2013 Diva di Cucina

Father’s day is just around the corner and there are going to be some hungry men hoping to get a day off in the kitchen or on the grille. While many people may enjoy going out, my hubby is more partial to a nice home cooked lunch or dinner with the fam. Rather trying to guess what recipes I think the men in our lives would like I went straight to the source and got a male perspective. I asked my husband to sort through my entire archive of recipes and pick out his top 12 favorite recipes that I have featured on my blog. So if you are looking for some ideas on what to cook for dad this year, here are some great ideas that work for lunch or dinner. Give any of these a try and you will make the man or men in your life extremely happy.

Sweet Treats

Recipe—Banana Toffee Cookies

May 31, 2013January 28, 2018 Diva di Cucina

We have over ripened left over bananas at our house on a pretty frequent basis. I’m not one to let things go to waste so I’m always finding new ways to use them. My typical go to recipe is my banana nut bread but last week I still had several loaves in the freezer. I happened to have on hand, some leftover white chocolate chips and toffee bits so like a mad scientist I went to work on creating something new. Now normally I have the self-control to wait for cookies to cool but when these came out of the oven they were practically going straight to my mouth. Totally irresistible sugar bombs are what these are! Super sweet and totally addicting! The banana flavor definitely comes through and then there were these fabulous little chewy toffee bits mixed in. Okay, I could so go for another batch right now. If you like bananas and have a sweet tooth then this is the recipe for you!

INGREDIENTS
1/2 c butter, softened
1/3 c bananas, smashed
1 tsp vanilla
18.25 oz box of Duncan Hines Butter Golden cake mix
3/4 c white chocolate chips
1/2 c Heath Toffee Bits for baking

STEPS

Beat together the butter, bananas, and vanilla.
Stir in the dry cake mix and mix thoroughly.
Fold in the chocolate chips and toffee bits until evenly distributed.
Place the dough in the freezer and chill for 30 minutes. (This makes it much easier to work with.)
Preheat oven to 350º.
Roll the dough into 1” cylinders and place on a parchment paper lined baking sheet making sure to give them adequate space. (I found that my dough spread out a lot while baking when I made them into circles so I made them more vertical and they did not spread out as much.)
Bake the cookies for 10–12 minutes making sure not to overcook them. They will still look undercooked but they will set as they cool.
Leave the cookies on the sheet for 3–5 minutes before transferring to a cooling rack or a parchment paper lined cutting board.
Enjoy!

Are you bananas over bananas? Perhaps you would love these other fabulous recipes!