Tag: Lunch

Salads, Side Dishes

Recipe—Red, White, & Blue Potato Salad

Diva di Cucina

Hello grilling season! It is great to have you back in my life! (And all of you amazing followers too!) Nothing says summer like lazy days with friends, sun shining on your skin, hot grilled meat, and some tasty side salads! 

With 4th of July just around the corner it feels like the perfect time to share one of my favorite summer side dish recipes with y’all. This Red White and Blue Potato salad is packed with all my favorite flavors and by favorite flavors, I mean bacon and blue cheese. 

This salad is an amazing complement to any bbq dish, but we especially love it with a nice steak and some red wine. Just something about the way all those flavors come together is top notch. *chef’s kiss*

Note: I like to set aside some of the bacon, blue cheese crumbles, and green onions to garnish the top of the salad with.

INGREDIENTS
3 lbs baby red potatoes, chopped into 3/4” cubes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp dill
1/2 tsp salt  
1/4 tsp ground mustard 
1/2 tsp onion powder  
8 slices bacon, cooked and chopped
3/4 c blue cheese
1/2 c green onion, sliced

STEPS

  • Place the chopped potatoes into a large pot and cover with water. 
  • Bring to a boil and cook for approximately 12–15 minutes, or until the potatoes are soft and tender.
  • Drain the potatoes and transfer them into a large bowl and allow to cool for 30 minutes. 
  • In a medium bowl mix together the mayonnaise, sour cream, dill, salt, ground mustard, and onion powder. 
  • Add the bacon, blue cheese, and green onion to the bowl with the potatoes. 
  • Pour the dressing over the top of the potatoes and other ingredients and stir to combine.
  • Cover and chill for at least 2 hours before serving. 

Here are some other amazing summer side dishes to try out!

Classic Macaroni Salad
Classic Macaroni Salad
Italian Pasta Salad
Italian Pasta Salad
Potato Salad
Potato Salad
Salads, Side Dishes

Recipe—Creamy Dill Red Potato Salad

Diva di Cucina

Summer is upon us! Well not quite, but we are so close! I can literally smell it! The smell of grilled meat has infiltrated the warm evening air in my subdivision and I am itching for a good ol’ fashioned cookout.

One thing I absolutely love about summer BBQs are all the cold salads. Macaroni salads, potato salads, mmmmmmm… mmmm… mmmm! (I really should not write these posts when I am hungry because right now, I am salivating just thinking back to this potato salad.)

I have a go to potato salad that is loaded with bacon, olives, bell peppers, onions, and so much more and it is amazing, but sometimes I am looking to mix it up with something a little more simple and lighter. 

The red potatoes really come out fluffy and then the super creamy dressing is a little tangy from the vinegar and sour cream and then you have this delicious dill flavor. So simple and so lite. Perfect for these warm summer days!

INGREDIENTS
8 large red potatoes, diced
1 c sour cream
1 c mayonnaise
1/2 c red wine vinegar
1 1/2 tsp dill
salt and pepper
4 green onions, chopped

STEPS

  • Add 1–2 tablespoon of salt to a large pot of water and bring to a boil.
  • Add the diced potatoes and boil for 10–14 minutes or until fork tender.
  • While the potatoes are boiling whisk together the sour cream, mayonnaise, vinegar, dill, salt and pepper in a small bowl.
  • When the potatoes are done cooking drain them in a colander and transfer to a large bowl.
  • Add most of the green onions (saving a handful for garnish) and dressing and toss to coat. 
  • Garnish with the leftover green onions and a little bit of the dill.
  • Cover with a lid or saran wrap and refrigerate for at least 4 hours. The longer it rests, the better the flavors.

If you like this recipe, then I highly recommend you check out these other awesome salads that make for great additions to your BBQ menu!

Italian Pasta Salad

Italian Pasta Salad

Classic Macaroni Salad

Classic Macaroni Salad

Orzo Pesto Pasta

Orzo Pesto Pasta

Brunch, Dinners

Recipe—Sausage & Cheddar Quiche

Diva di Cucina

Sausage & Cheddar Quiche

I love breakfast! Yes, I do! I love breakfast! How about you!? 

I will say however, that breakfast is a meal I don’t get to really prepare and enjoy often enough. Monday–Friday usually consists of something quick and on the go so sometimes I make breakfast for dinner just to get that breakfast fix. One thing I love about quiche is it is really perfect for any meal, breakfast, lunch, or dinner! Add some fruit and potatoes, you got breakfast. Add a green salad, now it’s lunch or dinner. 

This quiche is really as easy as they come, especially with a premade piecrust. I know quiche might seem intimidating to make but I promise there is no need to be scared! It really isn’t complicated and is well worth the effort it takes to make. Plus, sausage and cheddar are just a classic breakfast combo that you can’t beat.

Sausage & Cheddar Quiche

INGREDIENTS
1 sheet of refrigerated piecrust at room temperature
8 oz mild or spicy breakfast sausage
5 green onions, thinly sliced
2 c shredded sharp cheddar cheese, divided
1 c half and half
6 large eggs
1 tsp garlic salt
1 tsp freshly ground black pepper
1/2 tsp ground mustard

STEPS

  • Preheat the oven to 350°F. 
  • Unroll your piecrust and line a pie dish with a single sheet and set aside
  • In a non-stick skillet, over medium-high heat, cook the sausage until no pink remains. 
  • Add the green onion to the skillet and cook for another minute. 
  • Drain excess fat from pan.
  • Spread half of the sausage mixture in the pie crust and sprinkle with half of the cheese. 
  • Spread the remaining sausage mixture over the cheese.
  • In a medium bowl whisk together the half and half, eggs, salt, pepper, and ground mustard.  
  • Pour the egg mixture evenly over the sausage and sprinkle the top with the remaining cheese. 
  • Place the quiche into the oven and bake for 45–50 minutes or until the center is set when gently shaken. 
  • Remove the quiche from the oven and allow it to rest for 15 minutes before cutting into it and serving. 
Uncategorized

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

Diva di Cucina

Fathers Day Menu Ideas

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.

Hubby's Top 12 Pick's

  1. Crab Cakes with Spicy Remoulade
  2. Western Bacon Jalapeño Poppers
  3. Chocolate Covered Peanut Butter Truffles
  4. Toffee Apple Dip
  5. Crock-Pot Shredded Beef Tacos
  6. Limoncello Chicken
  7. Macadamia Nut Crusted Halibut
  8. Chicken and Cheese Stuffed Sammy
  9. Crock-Pot Pale Ale BBQ Chicken Sandos
  10. Cheesy Mac Attack A.K.A. Macaroni N’ Cheese
  11. Loaded Baked Cauliflower
  12. Mexican Grilled Corn on the Cob
Sandwiches

Recipe—Chicken and Cheese Stuffed Sammy

Diva di Cucina

I am in love with almost any recipe that can be prepared in advance and then just tossed in the oven. This recipe is one of those! I recently made it when a couple of friends would be stopping by for lunch. It was a quick visit so I knew I didn’t want to be in the kitchen while they were there. I assembled the whole thing that morning and then just put it in the oven when they arrived. Not only is great if you are having a couple of guests over for lunch but it is perfect for a picnic or even camping. You can make the sandwich ahead of time and then just toss the foil wrapped sandwich on the grille and turn it once or twice to keep the bottom from getting too crisp.

This sandwich is made in one large sourdough loaf that can be cut into 3-5 individual servings. It is literally packed with delicious flavors that go together really well. There’s just something perfect about the combination of hearty chicken pieces and thinly sliced pastrami, especially when smothered with gooey melted Swiss cheese and pressed together with perfectly toasted bread. I promise that you won’t find anything like this is your local deli. De-lish!

INGREDIENTS
large sourdough loaf
Dijon mustard
mayonnaise
1 1/2 c Swiss, shredded
1/2 lb sliced pastrami
2 c shredded rotisserie chicken
1/2 c roasted red bell peppers
3 thin slices of red onion
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Cut an oval out of the top of the loaf and remove it.
  • Tear out the inside of the bread leaving 1/2” thick bread shell.
  • Spread mayonnaise and Dijon mustard on the inside of the loaf and the underside of the lid.
  • Sprinkle half of the shredded Swiss in the bottom of the bread shell.
  • Layer in pastrami, shredded chicken, roasted red peppers, onions, and remaining cheese.
  • Season with salt and pepper.
  • Place the sandwich lid back in place and wrap tightly in foil.
  • Bake for 20–22 minutes or until the cheese is melted and all of the ingredients are warmed through.
  • Remove sandwich from foil and place on cutting board.
  • Cut into desired number of servings.
Salads, Sandwiches

Recipe—Classic Chicken Salad

Diva di Cucina

Trying to figure out what to make for your next luncheon or picnic? Search no further! This classic chicken salad recipe is perfect for these warm summer months. During the summer I like cool refreshing sandwiches and chicken salad is always at the top of the list. This recipe is simple, delicious, and a classic. It is perfect in sandwiches or served in a tomato over a bed of lettuce. Heck, I’ve even just gone at it with a fork, I won’t lie. I will say this is better than anything you will find at the deli counter and it is so easy to make. The inclusion of lemon juice and parsley gives this chicken salad a certain freshness that others don’t have.  This is one of those recipes that just gets better over time. I ate this three days after I had made it and it was amazing how much the flavors all intensified. It’s good stuff, Maynard!

Note: This calls for boiled chicken breasts but I have also made it with leftover grilled chicken and it gave the salad a really nice flavor and texture.

INGREDIENTS
4 boneless skinless chicken breasts
1 stalk celery, sliced
1 c mayonnaise
1 tsp mustard
2 tsp lemon juice
1 green onion, thinly sliced
2 tbsp fresh parsley, chopped
1 tsp salt
pepper

STEPS

  • Bring a large pot of water to a boil and add chicken breasts.
  • Boil chicken for 20–25 minutes.
  • Remove chicken from pot and place on a large cutting board to cool.
  • Dice chicken into small pieces.
  • In a large bowl combine chicken and celery.
  • To make your dressing mix together the mayonnaise, mustard, lemon juice, green onion, parsley, salt and pepper.
  • Pour the dressing over the chicken and celery and stir to coat.
  • Refrigerate until ready to serve.
Dinners, Sandwiches

Recipe—Crock-Pot French Dip Sandwiches

Diva di Cucina

When I was a very young girl I wasn’t a picky eater, but I certainly had my favorites. Whenever we went to a deli I ALWAYS ordered a ham sandwich with mayo on white bread. Yeah I was pretty adventurous. One day my dad took me to an Italian deli and I was devastated when they told me they didn’t have ham or white bread. I know what you are thinking, a deli with no ham or white bread?!? I looked at my dad with big eyes and I was at a complete loss as to what I should order. My dad made a decision and ordered me a French dip. I ate the whole thing in record speed and it was delicious! From that day on I had a new favorite sandwich.

If you have never had a French dip then you are missing out! A French dip is a hot sandwich made up of tender thinly sliced roasted beef on a roll and served with a cup of flavorful juice called au jus. You dip each bite of the sandwich in the au jus and take a bite of the juicy flavor packed beefy sandwich. Oh my goodness, my mouth is watering as I write this! This recipe takes my favorite popular sandwich and makes it cheap, easy, and convenient by cooking it in the crock-pot. The meat is incredibly flavorful and tender. It was a huge hit with my family. My hubby actually went back for seconds and then tried to snag our toddlers leftovers too. And I will say, my son was not having it. I only wish I made more because I would have loved to have some leftovers the next day.

INGREDIENTS
2 1/2–3 lb chuck roast
garlic powder
Kosher salt and pepper
3 c beef broth
1 (10.5 oz) can condensed French onion soup
3/4 c red wine
French rolls
sliced provolone cheese (optional)

STEPS

  • Trim any excess fat from the meat.
  • Season the roast with garlic powder, kosher salt, and pepper.
  • Spray crock-pot with non-stick cooking spray. (This makes clean up a breeze!)
  • In the crock-pot stir together broth, French onion soup, and red wine.
  • Add the seasoned roast to crock-pot.
  • Cook on low heat for 7–8 hours.
  • Remove roast from crock-pot and place on a cutting board.
  • Allow roast to sit for 10 minutes.
  • Using a ladle transfer half of the liquid (au jus) to a small saucepan.
  • Slice the roast (mine was falling apart tender so I ended up shredding it with a large fork) and return meat to crock-pot.
  • Continue to cook on low heat for an additional 30 minutes while the meat soaks up some of the flavor packed juices.
  • Heat the au jus you removed from the crock-pot in the saucepan over low heat.
  • Lightly toast your rolls in the oven while meat is soaking and au jus is heating.
  • Using tongs squeeze excess juice from the meat and place on toasted rolls.
  • Top with cheese if desired.
  • Serve sandwich with a side of the au jus in a small bowl or ramekin for dipping.
  • Enjoy while hot and juicy!