I have been wanting to host a tea party type of event and this year Easter was the perfect occasion. We were just having a couple of people over so I did all sorts of small bites. So fun and classy! The cucumber rounds were one of my faves! They were so light and refreshing and reminded me of the typical cucumber sandwiches you would have at a tea party, minus the rye bread. These are definitely the perfect snack for bridal showers, baby showers, or an afternoon tea.
8 oz block of cream cheese, softened
1/4 c fresh dill (or 1 tbsp dried)
2 tbsp dill pickle juice (just the stuff form the jar)
3/4 tsp onion powder
1/2 tsp garlic powder
1 green onion, finely chopped
1 cucumber, sliced
parsley to garnish (optional)
- In a medium bowl beat together the cream cheese, dill, pickle juice, onion powder, garlic powder, pepper, and green onion until smooth.
- Transfer the mixture to a pastry bag or a Ziploc bag.
- Pipe the herbed cream cheese mixture onto each cucumber round.
- Garnish each cucumber with a sprig of parsley on top.
- Serve immediately or cover and store in the fridge until ready to enjoy.
Tomatillos are one of those things that I am just figuring out what to do with. I remember as a kid peeling the husks off them all summer long since my mom grew them in her garden but all I remember her really making was her tomatillo salsa.
Every once in awhile I end up with a small bag of them from a friend or our produce delivery. Never enough to actually make a whole batch of salsa with. But now I can say I have two recipes that use tomatillos. One is my green chicken chili, which I promise to post soon, and the other is this incredible Creamy Tomatillo Chicken recipe.
If you can prepare the sauce the night before it is perfect for a busy workday. Just come home, take the marinated chicken out of the bag, and bake. After marinating for that long you are sure to get a super juicy and flavorful chicken breast. The ranch gives it a nice refreshing quality while the cilantro and lime give it a little zip! While I served this with rice which was awesome, I really want to try the chicken chopped up over some greens with corn, black beans, and some red bell pepper. The sauce would make for an amazing dressing over a little southwest salad!
1 c mayonnaise
1/2 cup buttermilk
1 package dry ranch dressing mix
2 1/2 tsp garlic
1 c cilantro leaves
4 tomatillos, husked and chopped
1 tsp lime juice
4 boneless skinless chicken breasts
Extra cilantro leaves
- Add into a blender the mayonnaise, buttermilk, ranch dressing mix, garlic, cilantro, tomatillos, and lime juice.
Blend until well combined and transfer about half of the mix to a one-gallon Ziploc Bag.
- Add the chicken to the bag and seal tightly.
- Store the chicken in the fridge and marinade anywhere from 30 minutes to overnight.
- Transfer the remaining marinade in a small bowl, cover, and place in the fridge until ready to serve.
- When ready to begin cooking preheat the oven to 375º and transfer the chicken breasts to a baking dish.
- Dispose of the leftover marinade.
- Bake the chicken for 20–25 minutes or until cooked completely through.
- Transfer the cooked chicken to the plate and poor the additional sauce over the top.
- Garnish with a lime wedge and some fresh cilantro leaves.
Recipe adapted from Creme de la Crumb.
Something about cooler weather makes me crave comfort food. I just love a good hearty meal on a cool night. My chicken breasts with mushroom and onion Dijon sauce is one of those delicious and soul warming meals. This is a sophisticated recipe that is just absolutely wonderful. The sauce is rich and creamy and really allows the flavors of the fresh herbs to come out and complement the zestiness of the mustard. With the holiday season approaching and people getting together this is the perfect dish to prepare for a small group. This recipe comes together relatively easy and you are sure to impress your guests with your culinary abilities.
Note: If you are feeding more than four people consider butterflying the breasts or even getting thin breast cutlets at the store. If you use a thinner breast you will need to adjust the cooking times for the chicken slightly to avoid overcooking.
1/4 c flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 boneless skinless chicken breasts
4 tbsp extra virgin olive oil
4 c white mushrooms, sliced
1 small red onion, thinly sliced
2 tbsp fresh rosemary, chopped
1 tbsp whole grain mustard
2 tbsp Dijon mustard
1/2 c white wine
2 tbsp fresh parsley, chopped
1/4 c chicken broth
1/4 c heavy cream
2 tbsp butter
2 tbsp fresh parsley, chopped (optional)
- In a large Ziploc bag mix together the flour, salt, and pepper.
- Add the chicken to the bag and toss to coat.
- Heat the olive oil in a large skillet over medium-high heat.
- Remove the chicken from the bag and shake off excess flour before placing in the pan.
- Cook the chicken for 4–6 minutes per side and transfer to a platter.
- Add the mushrooms to the pan and cook for about 5 minutes making sure to stir a few times.
- Add the sliced red onions and rosemary to the pan and continue to cook for 3–4 minutes.
- Mix in the mustards and wine and gently scrape the bottom of the pan making sure to get everything well incorporated.
- Add in the parsley, broth, cream, and butter and mix to combine.
Place the chicken back into the pan and spoon the sauce over the top.
- Reduce heat to medium-low and cook at a simmer until the chicken is cooked through.
- Transfer the chicken breast to a plate and spoon sauce over the top.
- Sprinkle with a little chopped parsley garnish for some added color.
Recipe adapted from A Family Feast.
To brine or not to brine? That is the ongoing question I have people ask me about cooking a turkey. Well here is your answer, I am a briner. I have prepared turkeys both brined and not. While I am no professional chef I would consider my self very versed in eating. I personally think brined turkeys come out with more flavor and are more moist than that of a turkey that is not brined. Some of you may be asking, “what the heck is brining?”
Brining is the process of soaking your turkey in a salt (and sometimes herb) infused bath for several hours prior to cooking. I find that your bird will be more evenly flavored and it will also be the moistest bird you ever have.
I make an awesome citrus herb rub (see recipe below) for my turkey. It is flavor packed and will make all your dinner guests ohhhh and ahhhh. The orange zest is not overpowering at all. It actually is a really nice complement to all the other flavors of a thanksgiving dinner. Trust me. I know how to make a delicious turkey.
Notes: Do not brine your turkey if it is self basting, pre seasoned, or kosher. If you do not have a pan that is large enough you may use an oversized bowl, ice chest, or even a baking bag tied off. The key is that the bird is completely submerged.
1 c kosher salt
2 c sugar
1 c apple cider vinegar
2 tbsp sage
2 tbsp thyme
2 tbsp rosemary
1 tbsp pepper
STEPS FOR BRINING
- Find a large pot that will hold your turkey making sure you have at least an inch or two of room at the top.
- Bring 4 cups of water to a boil in your pot.
- Add the salt and sugar and stir until completely dissolved.
- Remove the pan from heat and add in 8 cups of cold water, apple cider vinegar, sage, thyme, rosemary, and pepper.
- Place the pot in your sink (this will help in case any liquid overflows).
- Remove all of the giblets and neck from your turkey and gently lower it into the pot.
- Cover the pot with a lid or saran wrap.
- Place the pot in the fridge and marinade for 12–16 hours.
- Rinse the turkey and pat dry.
3 tbsp garlic, minced
2 c Italian parsley leaves, chopped
1 tbsp kosher salt
1 tsp ground pepper
2 tsp chili powder
2 oranges, zested and quartered
1 c butter, softened
1 brined turkey
STEPS FOR TURKEY
- Preheat oven to 325º.
- In a small bowl combine the garlic, parsley, kosher salt, pepper, chili powder, orange zest, and butter and mix until well combined.
- Starting from the neck of the turkey, carefully separate the skin from the breast meat with your fingers.
- Push about half of the herbed butter mixture under the skin and spread it out evenly. (Don’t be afraid really get it all over in there! The butter will melt and all those yummy flavors will just seep into the meat.)
- Use the other half of the mixture to evenly cover the top and sides of the turkey.
- Place the orange quarters inside the turkey’s cavity.
- Place the seasoned turkey in a roasting pan and loosely cover with foil.
- Roast the turkey for 20–23 minutes per pound and baste every 45 minutes. (Note: If you are running out of juices in the pan just add some chicken broth or cubes of butter.)
- Remove the foil for the last 45 minutes of cooking.
- When the temperature in the meatiest part of the turkey reaches 165º remove it from oven and allow it to rest for 25–30 minutes.
- Carve and gobble up.
Have a wonderful Thanksgiving everyone!
This was a side dish I recently made for Sunday brunch. It was easy, delicious, and made for a great presentation. Ham and asparagus has always been a classic combination and when you have the nice mild bite of Dijon mustard along with a creamy cheese sauce it’s suddenly even a little more fabulous. Be sure to bookmark this recipe if you are like me and always looking for brunch ideas. It is sure to be a great addition to any menu. Perhaps a Father’s Day brunch item?
Note: I prepared the asparagus rolls the night before and refrigerated them ahead of time. Then the morning of I just had to put together the sauce and bake it. One less thing to be dealing with in the morning.
24 asparagus spears
8 slices deli ham
3 tbsp butter
1 tbsp flour
1 c milk
salt and pepper
1 c cheddar cheese, shredded
3 green onions, thinly sliced
- Preheat oven to 350.
- Trim off approximately 1″ from the cut ends of the asparagus.
- Steam the asparagus for approximately 3 minutes or until crisp tender.
- Season the asparagus with salt and pepper.
- Spread a tad of the Dijon mustard on one side of each slice of ham.
- Place 3 spears of asparagus on each slice of ham and roll up. As you finish each one place them seam side down in a greased baking dish.
- Once you have prepared all the rolls get started on the sauce by melting the butter in a small sauce pan over medium heat.
- Mix in flour until well combined.
- Slowly whisk in milk, season with salt and pepper, and bring to a boil.
- Cook for 2 minutes until it begins to thicken.
- Stir in the cheese and green onions until cheese melts.
- Pour the sauce over the asparagus rolls and sprinkle with a dash of paprika.
- Bake for 20 minutes.
- Remove from oven and serve.
Recipe adapted from a Taste of Home.
Over the past year or so I have been using pesto more and more. Last summer we got a massive amount of basil from our garden, which yielded lots and lots of tasty homemade pesto. I was able to freeze tons and use it throughout the whole year. Awesome! I have found that pesto actually makes a really great marinade. Recently I am totally hooked on pesto chicken kabobs. Not only are they super fun to eat but they cook in a fraction of the time. Perfect meal for this coming summer.
Tip From the Diva: When using wooden skewers, soak them in water for about 10 minutes before putting all your goodies on them. It keeps them from catching fire and are much easier to handle. Genius right?
3–4 chicken breasts, cut into 1” pieces/cubes
salt and pepper
1/2 c pesto
half of a red onion, cut into 1” squares
red bell pepper, cut into 1” pieces
yellow bell pepper, cut into 1” pieces
- Season the cubed chicken with salt and pepper.
- Place in a container and toss with the pesto.
- Allow chicken to marinade for at least 30 minutes. (I like to let mine soak up all the flavors for 7–8 hours.)
- Thread the meat and the veggies onto the skewers making sure to alternate and discard the leftover marinade.
- Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Perhaps it’s the Italian in me but I absolutely LOVE a good Italian sausage with peppers and onions. Ta-sty! This is a recipe I tried awhile back when I was trying to trim down on my carb consumption. You can use any Italian sausages but I really like Aidells Italian Style Chicken Sausages. They are flavor packed and the chicken helps cut down on some of the calories from the traditional pork or beef. The whole family loved this recipe! For those not watching their carbs, I served it with some crusty French bread and it was a perfect meal! Quick, easy, and delicious. That’s my style!
Note: The sausage and veggies are absolutely awesome in a sandwich too. Just grab a pack of sandwich rolls, load ’em up, and chow down!
2 pounds Italian sausage (I love Aidells Italian Style Smoked Chicken Sausage with Mozzarella)
4 tbsp olive oil, divided
2 red bell peppers, chopped
2 yellow bell peppers, chopped
1 red onion, chopped
1 fennel bulb, chopped
1 c dry red wine
1 c fresh parmesan, grated
- Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.
- Add the sausage and cook turning frequently until they turn a nice golden color and are cooked through, about 15 minutes.
- Transfer to the sausages to a large plate and cover with foil to keep warm.
- Add the remaining 3 tablespoons of oil to the skillet along with all the veggies.
- Cook stirring occasionally until the vegetables are softened, about 12–14 minutes.
- Season the veggies with salt and add the sausages back into the skillet.
- Add the wine to the skillet and bring to a simmer.
- Continue to cook for about 4 minutes or until the wine has reduced by about half.
- Sprinkle with the grated parmesan and serve.
Recipe adapted from Food and Wine.
California is one of the leading producers of asparagus in the United Stated. Asparagus is so big in California that the city of Stockton even throws an entire festival in honor of asparagus. True story! I grew up eating asparagus on a regular basis. (By the way, I am 33 and still crack up that it gives you stinky pee. I don’t think I will ever grow up.) I could eat asparagus every day. There are just so many ways to prepare it but I think I have found my favorite way to eat the lovely green spears, grilled asparagus and feta salad. Man this was awesome! My husband and I devoured the whole bowl so if you are cooking for more than 2 people just go ahead and double or triple the recipe. Trust me you will eat it all! There was just so much flavor in the salad and it was so light and refreshing. Perfect for spring or summer. We just served it with a simple grilled chicken breast seasoned with nothing more than salt and pepper and it was the perfect complement. This my friends, is good eating.
Want to know more about asparagus? Then check out this old post and you will be an asparagus pro!
1 bunch thick asparagus, ends trimmed
3 tbsp olive oil, divided
1/4 tsp kosher salt
1/4 tsp pepper
zest from one lemon
1 tablespoon freshly squeezed lemon juice
1/2 c crumbled feta cheese
- Preheat the grill to about 325º.
- Place the asparagus in a baking dish and coat with 2 tablespoons of the olive oil and then season with salt and pepper.
- Place the asparagus on the grille making sure that they are perpendicular to the grates so that they don’t slip through.
- Close the grill and cook for 3 minutes.
- roll the asparagus over and cook for another 3 minutes.
- Remove the asparagus and transfer to a cutting board.
- Allow the asparagus to cool for 5–10 minutes.
- Cut the spears into 1–2” pieces.
- Place the cut asparagus into a medium bowl and toss with the remaining tablespoon of olive oil, lemon zest, lemon juice, and half of the feta.
- Top the salad with the remaining asparagus and serve warm or at room temperature.
Recipe adapted from Once Upon a Chef.
If you have been following me for a while now then you have probably caught onto the fact that I love anything with buffalo sauce. If you haven’t caught onto that yet then pay attention! I’ve shared recipes for buffalo cauliflower bites, buffalo baked chicken, buffalo chicken tacos… you catch my drift? Okay, I may even call myself a buffalo sauce fanatic. I don’t know what it is about the spicy sauce that I enjoy so much but anything doused in Frank’s is good in my book.
Well I recently saw a recipe for crock-pot buffalo chicken wraps and I knew I had to try them. So I went to the store, got all my ingredients, and then…I forgot the whole preparing the crock-pot aspect that went along with the recipe. Whoops! Welcome to my life. No worries, I improvised. I just boiled the chicken along with the veggies, shredded it, and was back on track!
These turned out absolutely awesome! They were fairly quick and easy to put together and best of all they were light and refreshing. You have the nice crisp lettuce wrapped around the spicy tender chicken and then top it off with the rich blue cheese and some crisp veggies. Mmm… mmmmm… perfectly balanced!
4 boneless skinless chicken breasts
4 celery ribs, sliced
Small yellow onion, chopped
4 tbsp butter
1/2 c buffalo sauce (I love Franks’s)
Large lettuce leaves (butter, romaine, green leaf, or iceburg)
Blue cheese dressing
Blue cheese crumbles
- Place the chicken breasts, celery, and onions in a large pot.
- Top off with water making sure everything is submerged.
- Bring pot of water to a boil over high heat and cook for 20 minutes, stirring occasionally.
- Pour the entire pot into a colander and remove the chicken breast.
- Using two forks shred all of the chicken.
- Using the pot you boiled the chicken in, melt the butter over medium-high heat.
- Add the buffalo sauce and stir to combine.
- Toss in the shredded chicken and the cooked veggies from the colander and mix to combine.
- Place a scoop of the chicken in a lettuce cup and top with fresh carrots, celery, blue cheese dressing, and blue cheese crumbles.
- Grab a napkin and enjoy!
There are two things I hated as a kid and refused to eat, raisins and mushrooms. I guess I had problems with eating wilted fruit and fungus. That’s understandable, right? To this day I still can’t eat raisins unless they are baked in something but I LOVE mushrooms! Love, love, love the fabulous fungi! I have come a long way and can now appreciate the rustic earthy flavor of mushrooms. My friend commented that if she has a good portobello that it is as good as a steak. And it is true! Don’t get me wrong I love steaks, but it is exciting when you find something that makes a great substitution and is lower in calories and is just as filling. Portobello mushrooms are super filling, rich in potassium, essential amino acids, and vitamin B. They are low in calories, fat-free, and are a great source of protein.
This is probably one of my favorite new ways to enjoy portobellos. The creamy Dijon sauce is amazing! And come on, add ham and swiss to anything and you know it will be awesome. The sprinkling of the panko on top gives you just the right amount of crunch. And best of all, this delicious dinner took about 20 minutes to make! Next time I prepare these I want to try and add a fried egg to the top and serve it for breakfast. Oh my goodness, I think that would be awesome! I hope you enjoy this recipe as much as I did!
4 large portobello mushrooms
olive oil for drizzling
2 tbsp butter
1 tbsp garlic, minced
1 c heavy cream
1/2 c chicken broth
2 tbsp fresh parsley, chopped
1/4 c parmesan, graded
2 tbsp Dijon mustard
1/2 lb thin sliced ham
8 slices swiss cheese
4 tbsp panko
salt and pepper
- Preheat oven to 400º.
- Line a baking sheet with foil or parchment paper.
- Remove the stems from the mushroom caps and slice a thin layer off the top to allow it to sit flat. (Save all of these pieces.)
- Drizzle the mushroom caps with olive oil and season with salt and pepper.
- Place prepared mushrooms on the lined baking sheet and bake for 10–12 minutes.
- While the portobellos are cooking, chop the mushroom caps and other pieces you trimmed off earlier on.
- Melt the butter in a skillet over medium-high heat and sauté the mushrooms and garlic for 5 minutes.
- Add the heavy cream, chicken broth, and parsley.
- Bring the mixture to a boil and reduce heat to low.
- Add the parmesan, Dijon, and a little salt and pepper to the sauce and continue to simmer until the sauce thickens up.
- Remove the mushrooms from the oven and drain off any excess liquid from the baking sheet.
- Fill the upside down caps with sauce and then layer with ham, cheese, ham, cheese.
- Top with another spoonful of the sauce and a sprinkling of panko.
- Place the prepared mushroom caps back in the oven and bake for another 7 minutes and then finish them off under the broiler for another 3–4 minutes or until the panko is lightly brown and crisp.
Recipe adapted from Peace, Love, and Low Carb.
Looking for more portobello recipes? Give this one a try!