Tag: Fun

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.
Appetizers

Recipe—Bacon Jalapeño Cheese Ball

Diva di Cucina

I have always loved the idea of cheese balls, but have been turned off by the fake processed taste of the premade ones you get at the store. Well cheese balls seem to be redeeming themselves with all the creative gourmet versions popping up all over the place. I recently threw my husband a little birthday bbq and wanted an appetizer that could be prepared ahead of time and then just set out once the party started. When I saw this recipe on Pinterest I knew it was exactly what I was looking for! My husband loves bacon, and of course loves the spice of jalapeños. (Don’t all men? Okay I guess vegetarians may be repulsed by the bacon but there are substitutes for that.) Once I had the bacon cooked and the jalapeños chopped this recipe came together in about 5 minutes. It was super quick and easy. A perfect recipe for any social events you may have coming up. By the end of the night I had several people asking for the recipe, which, in my mind, is a very good sign.

Note: This can be made a day ahead of time and stored in the refrigerator until ready to serve.

INGREDIENTS
8 oz cream cheese
3/4 c cheddar cheese, shredded
2 tbsp green onions, chopped
1 tsp garlic, minced
1/4 tsp cumin
1/4 tsp salt
dash cayenne pepper
1 tsp lime juice
1/2 tsp Worcestershire sauce
2 jalapeños, deseeded, deveined, and finely chopped, divided
6 slices of bacon, cooked and crumbled, divided
1/4 c pecans, chopped

STEPS

  • In a medium mixing bowl stir together the cream cheese, cheddar cheese, green onions, garlic, cumin, salt, cayenne pepper, lime juice, and Worcestershire sauce.
  • Fold in half of the chopped jalapeños and half of the crumbled bacon until well blended.
  • On a large plate combine the remaining jalapeños, remaining bacon, and the pecans and mix together.
  • Using your hands shape the cream cheese mixture into a large even ball.
  • Once you have formed the ball roll it in the pecan mixture until it is evenly coated.
  • Place the finished cheese ball on a plate and refrigerate for at least an hour before serving.
  • Serve with your favorite crackers.

Recipe adapted from Tracey’s Culinary Adventures.

Sweet Treats

Recipe—Snickers Cake

Diva di Cucina

This cake should be called the Devil’s cake. Because that is exactly what it is. It will suck you in and you won’t be able to resist it’s evil chocolately goodness! My husband loves his sweets but isn’t much of a cake guy. (How did I ever marry him?!?!) Just kidding, I love my husband, so much so that I was on the hunt for the PERFECT birthday cake for him. One of his favorite candy bars is a Snickers so I knew if I could make a cake that even remotely resembled a Snickers bar, he would probably like it. I think I gained 10 pounds just making this cake because I was indulging myself while putting it together. That is part of being a good cook right? Taste everything you serve. Well I did. I tasted the cake batter, the caramel sauce, the chocolate chips, the chopped snickers, the whipped cream, etc. I was so bad, and it was soooo good! Every layer of it! If you are or have a Snickers lover in your family bake them this cake. They will love you forever, unless they are on a diet. This is a fabulous cake, not a diet cake.

Note: This cake can be made a day ahead of time and stored in the refrigerator until ready to serve.

INGREDIENTS
16.5 oz box of Duncan Hines Devil’s Food cake mix
1 c water
1/3 c vegetable oil
3 eggs
14 oz can sweetened condensed milk
12 oz jar Smucker’s Hot Caramel ice cream topping sauce
1 c chocolate chips
1 pt heavy whipping cream
1/2 c powdered sugar
1 tsp vanilla
4 Snickers candy bars, chopped
1/2 c peanuts, coarsely chopped
caramel sauce
chocolate sauce

STEPS

  • Preheat oven to 350º.
  • In a large mixing bowl beat together the cake mix, water, oil, and eggs at medium speed for 2 1/2 minutes.
  • Pour the cake batter into a greased 9” x 13” Pyrex.
  • Bake the cake for 25–30 minutes or until a toothpick comes out clean when inserted in the middle.
  • While the cake is baking mix together the condensed milk and jar of caramel sauce until thoroughly blended.
  • When the cake is done cooking, but still hot, poke 20–30 holes in the cake using a straw.
  • Pour the caramel sauce over the entire cake.
  • Allow the cake to finish cooling completely.
  • Sprinkle the chocolate chips over the top of the cake.
  • In a medium mixing bowl beat together the whipping cream, powdered sugar, and vanilla at high speed until it is nice and thick, about 3–5 minutes.
  • Fold the chopped Snickers into the whipped topping.
  • Spread the whipped topping over the top of the cake.
  • Sprinkle the chopped peanuts over the top and drizzle with caramel and chocolate sauce.
  • Place in the refrigerator until ready to serve.

Recipe adapted from Plain Chicken.

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.

Uncategorized

Cinco de Mayo Menu Ideas

Diva di Cucina

CincoDeMayo

Time to bust out your sombrero, and crank up the mariachi music, Cinco de Mayo is just around the corner! If you are looking to throw a fiesta, or even just cook a festive dinner for the fam, I have some awesome Cinco de Mayo menu ideas for you.  I hope you take the day to kick back, relax, enjoy a margarita (or three), and celebrate this Mexican holiday. ¡Feliz Cinco de Mayo!

Refreshing Adult Beverages

Blended Mango Margarita

Grapefruit Margarita on the Rocks

Let’s Get this Fiesta Started!

Shrimp Taco Cups With Creamy Cilantro Lime Sauce

Mango Salsa

Queso Fundido

Chubby Chicken Taquitos

Main Courses

Shrimp Tacos

Cheesy Mexican Chicken

Jalapeño Cheddar Chicken Burger With Guacamole

Crock-Pot Shredded Beef Tacos

Green Chile Chicken Enchiladas

Sweet Potato Burritos

Shrimp Enchiladas with Jalapeño Cream Sauce

Tasty Extras

Mexican Red Rice (Arroz Rojo)

Crock-Pot Chicken Enchilada Soup

Mexican Corn on the Cob

Jalapeño Cheddar Corn Bread Muffins

Jalapeño Cheddar Corn Bread Muffins

For the Sweet Tooth

Piña Colada Pie With Drunken Rum Sauce

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

Uncategorized

Happy National Grilled Cheese Day!

Diva di Cucina

There is something truly wonderful about a perfectly toasted grilled cheese sandwich. Eating a grilled cheese takes me back to my childhood days. I have always been a lover of the ooey gooey cheesy sandwich. There is something absolutely perfect about the simplicity of cheese toasted between a couple of slices of buttered bread.

Today is a day to celebrate the all American sandwich enjoyed by people of all ages. Toasted bread with cheese has been around for ages. The classic version we know in the U.S. originated in the 1920s when sliced bread and American cheese was cheap and easily available. It was one of the more popular meals during the Great Depression for this very reason. Until the 1960s it was served as an open faced sandwich, a single slice of bread with cheese melted on top.

Grilled cheese sandwiches have come a long way with gourmet versions growing in popularity over the last several years. You can use a variety of meats, cheeses, and vegetables to make the ordinary grilled cheese, extraordinary.

Here are a couple of grownup versions of the American classic for you to try:

Jalapeno Popper Grilled Cheese

Fancy Man Grilled Cheese

Whether you prefer a classic or a modern day version, today is still a day about grilled cheese. Wonderful, fabulous, grilled cheese.

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!
Sweet Treats

Recipe—Chocolate Covered Peanut Butter Truffles

Diva di Cucina

This recipe is definitely an oldie and a goodie. The first time I made these was over 20 years ago when I was a Brownie. We made little boxes of these for our moms for Mother’s Day. (My mom was our troop leader so this is actually her recipe.) These are great for any occasion as individual truffles but you can also have fun with various shapes. Occasionally on Easter, my mom would make us homemade peanut butter eggs. I actually did that this Easter for my son’s teachers.

These are super easy to make and they blow Reese’s out of the water! Come on, you know anything with peanut butter and chocolate is going to be delicious. It is a fun and easy recipe to make, so get the kids involved. What kid doesn’t like to get in the kitchen and use their hands? I hope you and your family love these as much as mine.

Note: Finished truffles should be stored in the refrigerator or freezer. My hubby thinks they are best when frozen.

INGREDIENTS

1 1/2 c creamy peanut butter
4 tbsp butter, softened and divided
3 tbsp light corn syrup
1 tsp vanilla
4 tbsp heavy whipping cream
1 lb powdered sugar
24 oz bag of semi sweet chocolate chips

STEPS


  • In a large mixing bowl beat together the peanut butter, 2 tablespoons of the butter, corn syrup, vanilla, and whipping cream until well incorporated.
  • Add the powdered sugar to the bowl, and using your hands mix until everything is completely incorporated.
  • Pinch off bite size pieces and roll into balls. As you finish the balls place them on a wax paper lined baking sheet.
  • Place the baking sheet in the freezer for at least 30 minutes.
  • Once the balls are frozen, in a medium microwave safe bowl combine the chocolate chips, the remaining 2 tablespoons of butter, and 2 tbsp of water.
  • Microwave the chocolate for 1 minute.
  • Remove the chocolate from the microwave and beat with a fork. If there are still chunks, continue microwaving and stirring in 30 second increments.
  • Once your chocolate is smooth allow it to sit on the counter for a minute.
  • Dip each frozen ball into the melted chocolate and turn until evenly coated and place back on the wax paper covered baking sheet. (I find using a fork works great to remove the balls from the melted wafers so that the extra chocolate can drip off between the prongs.)
  • Once you have finished dipping all the balls place the baking sheet back in the freezer so that the chocolate can set.
  • Enjoy!