Tag: Quick

Salads

Recipe—Bok Choy and Carrot Slaw in a Tangy Sesame Soy Vinaigrette

Diva di Cucina

I really wanted to cook some seared ahi the other night and I was looking for the perfect side dish. Well low and behold! There was bok choy in my produce box that week so I knew exactly what to do.  A light and refreshing Asian inspired slaw. It was perfect for the warm summer night and was exactly what my gorgeous piece of ahi needed. Something not too heavy but loaded with flavors that would complement the simplicity of the fish. The dressing for this slaw is tangy, sweet, has a nice sesame flavor, and just a little bite from the fresh garlic. This is great for any Asian inspired dinner you have planned. I also had it with some chicken teriyaki and it was killer! This super fabulous recipe takes less than five minutes to make and is super low cal. Delicious and nutritious!

Note: Dressing can be made a couple of days ahead of time and stored in the refrigerator. Then just toss the salad and the dressing right before serving.

INGREDIENTS
1 tsp garlic, minced
2 tsp sesame seeds (plus more for garnish if desired)
1 tbsp honey
1 tbsp low sodium soy sauce
3 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp olive oil
2–3 large baby bok choy, thinly sliced (about 4–6 c)
1/2 c shredded carrots

STEPS

  • In a small bowl whisk together the garlic, sesame seeds, honey, soy sauce, rice vinegar, sesame oil, and olive oil until well combined.
  • Pour the vinaigrette over the sliced bok choy and shredded carrots and toss to coat.
  • Garnish with extra sesame seeds if desired.
  • Serve and enjoy!

Recipe adapted from The Cozy Apron.

Dinners

Recipe—Creamy Lemon Pasta with Seared Scallops and Peas

Diva di Cucina

Quick and super easy recipes are always popular with me and it’s even better when I can actually find one that is delicious and somewhat gourmet. A meal like this makes the average day feel a little extra special. Scallops aren’t something I cook very often due to the price but they sure are awesome to indulge in every now and again. They are incredibly simple to cook and have a really mild flavor sure to please the whole family. This sauce is the perfect pasta sauce for summer. It’s light and super refreshing with all that lemon. Whether you are looking for a quick dinner for a work night or even an elegant one for company, this is a great go to recipe.

Note: Start with the lesser amount of lemon zest and lemon juice and adjust accordingly per your taste.

INGREDIENTS
1 lb fresh scallops
salt and pepper
lemon pepper
4 tbsp olive oil, divided
16 oz fettuccine noodles
1 tbsp butter
1/2–1 tsp lemon zest (depends how much you like lemon)
1/8–1/4 c fresh squeezed lemon juice
2 tbsp fresh thyme, minced
15 oz container ricotta cheese
1/2 c peas (if using frozen be sure they are defrosted)

STEPS

  • Bring a large pot of water on to boil.
  • Rinse scallops and pat dry.
  • Season the scallops with salt and lemon pepper.
  • Put the pasta on to boil and cook per package instructions.
  • Heat 1 tablespoon of olive oil and the butter over medium high heat in a large skillet.
  • Add the scallops to the skillet in a single layer.
  • Cook turning once until golden on the outside and no longer opaque in the center, about 3 minutes per side.
  • Transfer the scallops to a large plate.
  • Add the remaining 3 tablespoons of olive oil to the pan along with the lemon zest, lemon juice, thyme, and additional salt and pepper.
  • Stir in the ricotta until you have a nice creamy sauce and then add in the peas.
  • Drain the noodles and add them to the skillet.
  • Toss to coat.
  • Transfer the pasta to a serving dish and top with the seared scallops.

Recipe adapted from Crumb.

Side Dishes, Snacks

Recipe—Roasted Fennel Fries

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.
Dinners

Recipe—Mexican Grilled Salmon with Avocado Salsa

Diva di Cucina

The 110º day in Sacramento a couple of weeks ago was a brutal reminder that the summer heat is in full swing! During the hot days I avoid using the oven whenever I can. I’d much rather send the hubby outside to operate the grill allowing me to enjoy a lazy evening. This is a quick and easy, flavor packed, and super refreshing salmon recipe, perfect for these warm summer nights. The salmon is seasoned with some of my favorite Mexican spices giving it a nice little oomph and the avocado salsa is cool and refreshing making this a perfectly balanced dish. It is light in calories and carbs, perfect for anyone looking for a great tasting and healthy meal.

FISH INGREDIENTS
2 lbs salmon filets
1 tbsp olive oil
1 tsp salt
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp black pepper

AVOCADO SALSA INGREDIENTS
3 tbsp olive oil
2 limes
1 tsp salt
1 avocado, peeled, deseeded, and sliced
1/2 red onion, thinly sliced
1 jalapeño, deseeded, deveined, and chopped
1/4 red bell pepper, deseeded, deveined, and chopped
1/4 yellow bell pepper, deseeded, deveined, and chopped
2 tbsp cilantro, chopped

STEPS

  • Pat the salmon dry and rub the meat side of the fish with the olive oil.
  • In a small bowl, mix together the salt, coriander, cumin, paprika, onion powder, and pepper.
  • Season the meat side of the filet with seasoning mix and refrigerate for at least 30 minutes.
  • While the salmon is chilling make the avocado salsa by whisking together 3 tablespoons of olive oil, juice from 2 limes, and salt in a small bowl
  • Combine the avocado, red onion, peppers, and cilantro in a medium bowl and pour the juice mixture over the salsa and gently stir to combine.
  • Refrigerate avocado salsa until ready to serve.
  • Preheat the grill to 325º.
  • Grill the salmon for about 4–6 minutes per side or until desired doneness.
  • Transfer the salmon to a cutting board and allow it to sit for 5 minutes before serving.
  • Place the salmon steaks on plates and top with the avocado salsa.

Recipe adapted from Laylita’s Recipes. 

Side Dishes

Recipe—Zucchini and Tomato Gratin

Diva di Cucina

Out of all of the seasons, I love the summer most. Not just because of my lazy poolside days, baseball games, refreshing beverages, or little summer dresses, but because of the abundance and variety of incredible produce. It is something that people in California take for granted. Every year we grow a couple of cherry tomatoes plants in out backyard. My son can hardly wait for them to ripen and as soon as they do he eats them right off of the plant. Sweet, warm, vine ripened tomatoes. Yummmmmm…there is nothing like them. We seem to have a bowl full on our counter all summer long. The other veggie we seem to never get enough of during the summer is zucchini. Zucchini and tomatoes are a wonderful pair, and when you add in some quality parmesan cheese and fresh basil, delish! When I first tried this recipe for zucchini and tomato gratin I knew it was a recipe I would be making all summer long. Serve it up on it’s own with some pasta or as a side with your favorite protein, either way it is a perfect summertime dish.

INGREDIENTS
sweet Vidalia onion, thinly sliced
olive oil
3 medium zucchini, sliced
1 leek, sliced and thoroughly washed
2 tsp garlic, minced
1 c parmesan cheese
1 1/2 c Italian bread crumbs
1 1/2 c cherry tomatoes
2 tbsp fresh basil, chopped

STEPS

  • Preheat oven to 425º.
  • Drizzle a little olive oil in the bottom of large cast iron skillet.
  • Separate the onions rings, place them in the bottom of the skillet, and drizzle with a little olive oil.
  • Add half of the sliced zucchini, half of the leeks, and all of the garlic to the pan.
  • Sprinkle with a 1/2 cup of the parmesan cheese and a 3/4 cup of the breadcrumbs.
  • Drizzle with additional olive oil.
  • Add the remaining zucchini, remaining leeks, and all of the cherry tomatoes to the pan and drizzle with more olive oil.
  • Sprinkle with the remaining 1/2 cup of the parmesan cheese and a 3/4 cup of the breadcrumbs.
  • Drizzle with a tad more olive oil.
  • Bake entire pan in the oven for 25–30 minutes.
  • Turn on the broiler and finish the dish off under the broiler for 2–3 minutes or until it is golden brown on top.
  • Garnish with fresh basil.

Recipe adapted from Proud Italian Cook.

Appetizers

Recipe—Creamy Smoked Salmon Dip

Diva di Cucina

Are you on the hunt for an elegant and absolutely delicious hours devours? If so the hunt can come to an end. This dish takes less than 10 minutes to make and is the perfect snack to serve at the next function you have coming up. Salmon is an incredibly popular fish here on the West Coast and I really enjoy the flavor combination of smoked salmon, cream cheese, and capers. This has all those wonderful flavors plus a nice refreshing zest of lemon and a little bite from the shallot. One of the things that is great about this recipe is that it can be whipped up minutes before your social function or even made ahead a day or two ahead of time. This appetizer truly is perfect for an afternoon or evening social, or even spread on your bagel for breakfast.

Note: You can serve this dip with crackers, toasted bread, sliced cucumber, pretty much anything, but what I love is this dip served with everything crackers or bagel chips. Just something about all those wonderful flavors really takes this already awesome dip to the next level.

INGREDIENTS
4–6 oz smoked salmon
1/3 c extra virgin olive oil
1/2 c mayonnaise
1/2 c cream cheese
1/2 c grated parmesan cheese
2 tsp capers
1 tsp garlic, minced
1 1/2 tbsp shallot, minced
1 tsp lemon juice
1 tbsp white wine
1/2 tsp lemon pepper
1 tbsp chives, minced

STEPS

  • Place all ingredients except for the salmon in a blender or food processer and blend until well incorporated.
  • Add the smoked salmon to the blender and pulse until desired consistency.
  • Transfer the dip to a small bowl and refrigerate until ready to serve.
  • Serve with some toasted crostini or your favorite crackers.
Dinners

Recipe—Summertime Rosemary Lemon Chicken with Veggies

Diva di Cucina

This is one of those fabulous recipes you will want to make all summer long. Here are the reasons why I think you will love this recipe:

  1. It’s an entire dinner done in one skillet (easy cleanup)
  2. It takes under 25 minutes to make
  3. It’s incredibly healthy (low cal and low carb)
  4. It utilizes fresh summer veggies
  5. It tastes and looks fabulous!

Do you really need more reasons than that to give this recipe a try?

INGREDIENTS
2 large or 4 small, boneless skinless chicken breasts
kosher salt and black pepper
3 tsp garlic, minced
2 tbsp fresh rosemary, chopped and divided
1 tbsp olive oil
2 yellow squash or zucchini, sliced
3 carrots, peeled and sliced
2 c green beans, cut in half
2 lemons
1/4 c white wine

STEPS

  • Preheat a large skillet over medium high heat.
  • In a small bowl combine 1 teaspoon of kosher salt, 1 teaspoon of black pepper, garlic, and 1 tablespoon of the rosemary.
  • Season both sides of the chicken breasts with the seasoning mix.
  • Drizzle the olive oil in the skillet and add the prepared chicken breasts.
  • Cook chicken on both sides until cooked through.
  • Add the squash, carrots, and green beans to the skillet.
  • Squeeze the juice of the two lemons into the skillet and add in the white wine.
  • Season the veggies with the remaining tablespoon of rosemary and some additional salt and pepper.
  • Place the chicken breast on top of the vegetables and bring to a boil.
  • Cover the pan and cook for 5 minutes or until the veggies are cooked to desired doneness.

Recipe adapted from The Slow Roasted Italian.

Dinners

Recipe—Spicy Shrimp

Diva di Cucina

I have been making this shrimp recipe for years! It is definitely one of my favorite ways to enjoy the tasty crustacean. Shrimp are a great low calorie protein, perfect for any diet. This recipe certainly has a little kick to it, but nothing over the top. It’s the perfect balance of spices. This recipe takes less than 10 minutes total, making it a great recipe to enjoy after a long workday. I most recently served these with my mango and bok choy salad and some cilantro lime rice. They went great together! (My husband even went back for thirds!) I also frequently pair this with my mango salsa and grilled avocadoes for a fabulous healthy meal. Something about sweet tropical flavors and these spicy shrimp go so perfectly together. Give these a try, you won’t be disappointed.

Note: Colossal shrimp are exactly that, just extremely large shrimp. I like using them for this recipe but you can certainly use any size shrimp.

INGREDIENTS
4 tbsp olive oil
1 tbsp garlic, minced
2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp salt
1 1/2 lbs colossal shrimp, deveined and peeled

STEPS

  • Heat the olive oil in a large skillet over medium heat.
  • Add the garlic, paprika, cumin, ginger, pepper, and salt.
  • Cook for 1–2 minutes stirring until it becomes a thick sauce.
  • Add the shrimp and cook for 4–6 minutes or until no longer transparent.
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
Sweet Treats

Recipe—Banana Toffee Cookies

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!

Moist Banana Nut Bread

Chunky Monkey Cookies

Banana Split Pie