Tag: Recipe

Sweet Treats

Recipe—Oreo Truffles

Diva di Cucina

This year for my birthday a very fabulous friend of mine made these for me after she heard me mention that Oreos were my favorite cookies. They were delicious! Eating these is like eating Oreos dipped in milk. They are rich, creamy, and addictive! They are incredibly easy to make and best of all require no baking! Be sure to keep them refrigerated since they have the cream cheese mixed in. If you are an Oreo addict like me, you will love these! Heck, even if you aren’t, you will still probably love them. Best of luck trying to only eat one!

Note: I used candy wafers for dipping because I think they harden up nicely. If you are unable to find the candy wafers at the store try white chocolate chips. Chocolate chips can be melted in a double boiler or in the microwave. If melting in the microwave heat in 30 second increments stirring with a fork between each heating session until smooth. If the chocolate is too thick for coating add a teaspoon of melted butter and mix in.

INGREDIENTS
1 package Double Stuffed Oreos
4 oz cream cheese, softened
12 oz vanilla flavored white candy wafers

STEPS

  • Using a blender or food processor chop the Oreos adding a handful at a time until the entire package is finely crumbled.
  • Set aside about 4 tablespoons of the finely chopped Oreos to be sprinkled on top for garnish.
  • In a medium bowl mix the cream cheese and Oreos until thoroughly combined. (Add more cream cheese if the dough isn’t sticking together.)
  • Roll the dough into balls about 1” in diameter and place on a wax paper covered baking sheet.
  • Place the cookie sheet in the freezer for 15 minutes allowing the truffles to chill.
  • After the balls are firm melt the wafers according to the package instructions.
  • Dip each ball into the melted wafers 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.)
  • Sprinkle the dipped truffles with the extra crushed Oreos that you set aside before the coating hardens.
  • Place the cookie sheet in the fridge to set.
  • Pour yourself a big glass if milk and enjoy!
Dinners

Recipe—Creamy Mushroom Artichoke Chicken

Diva di Cucina

This is a quick and simple chicken recipe that is easy enough to enjoy mid-week after work and impressive enough to serve up at a dinner party. Every time I have made this, my guests and family have “cleaned” their plates. It is a lovely creamy comfort dish that has loads of flavor. The Italian dressing from the marinated chicken and the capers give the dish a nice little zest and goes with the earthy mushroom flavor nicely. I love it served with rice or potatoes. You just will want to put this rich sauce over everything on your plate. Mmmmmm… If you actually have any leftovers they are great for lunch the next day! My work days always seem better when I know I will have a yummy lunch to enjoy later.

Note: If you are short on time you can cut the chicken into 1” cubes and it will cook much quicker.

INGREDIENTS
1 c Italian dressing
4 boneless skinless chicken breasts
3 
tbsp butter, divided
8 oz white mushrooms, sliced
3 
tbsp rice vinegar
1 pt whipping cream
3 
tbsp capers, drained
1/4 
teaspoon freshly ground black pepper
6.5 oz jar artichoke hearts, drained

 STEPS

  • Marinade your chicken breasts in the Italian dressing for at least 1 hour.
  • Using a large skillet melt 1 tbsp of the butter over medium-high heat and cook mushrooms until brown and tender, about 5–10 minutes.
  • Remove mushrooms from skillet and place to the side.
  • Add the remaining 2 tbsp of butter to the skillet and add the chicken breasts.
  • Cook the chicken for 10–18 minutes or until no longer pink, turning occasionally.
  • Transfer chicken to a serving dish and cover with foil to keep warm.
  • Remove skillet from heat and add the vinegar, stirring to loosen all the browned bits in the bottom of the skillet.
  • Return skillet to low heat and stir in cream, capers, and pepper.
  • Bring sauce to a boil and cook uncovered until thickened, about 4–6 minutes.
  • Return mushrooms to skillet and add artichoke hearts heating through.
  • Pour the creamy sauce over your chicken breasts and serve immediately. 
Sandwiches

Recipe—Fancy Man Grilled Cheese

Diva di Cucina

I recently received a cookbook with 50 different grilled cheese sandwiches. Eventually I will try them all! The sandwiches were not named; they were just referenced as Grilled Cheese #1 and so on. I told my husband to pick any one of them out for me to cook and he picked one that had roast beef, Dijon mustard, caramelized onions, and Brie. Go figure, a man picked one that was made with beef. Brie is a fairly elegant cheese so I decided to name this one the Fancy Man Grilled Cheese. Suiting right?

This sandwich turned out to be absolutely delicious! The Brie was lovely and it melted to be just the perfect amount of gooey. It was a very nice pairing with the sweet caramelized onions and the heartiness of the roast beef. I really want to try this sandwich again but substitute the roast beef for some green apple slices. I love apples with Brie and think it would be a delicious pairing as well. The sandwich was a hit with the whole family and we will most certainly be making it again. It truly is ooey gooey goodness!

Note: I found spreadable Brie by Président that worked fabulously. I didn’t have to deal with the white rind so it was very quick and easy to work with. I’m sure regular Brie would work just as well. This recipe is written for two large sandwiches.

INGREDIENTS
1 yellow onion, sliced
2 tbsp vegetable oil
4 large slices of sourdough bread
2 tbs butter, softened
Dijon mustard
spreadable Brie (I used most of a 4.4. oz container)
1/2 lb of sliced roast beef

STEPS

  • Heat a heavy nonstick frying pan over medium heat and add the oil.
  • Once the oil is nice and hot add the sliced onions and stir them immediately so each onion slice is coated in the oil.
  • Allow the onions to cook stirring every 30 seconds or so. Once the browning begins, lower the heat to decrease your risk of burning the onions.
  • Continue to stir the onions every couple of minutes until they are a golden or deep brown. This will take at least 10–20 minutes.
  • Remove the onions from the pan and place in a bowl to the side.
  • Carefully wipe out your skillet with a paper towel to remove any residual bits.
  • Spread one side of each piece of the bread with butter.
  • On two on the pieces of bread spread the opposite sides with Dijon mustard and then a thin layer of the Brie.
  • Place the bread butter side down in the pan and cook over medium high–heat.
  • Top the bread in the pan with the sliced roast beef and add your caramelized onions. Spread the dry sides of your two reaming pieces of bread with a layer of Brie and top your sandwich with them butter side out.
  • Cook for approximately 3 minutes or until the bread is a toasty brown.
  • Turn and repeat.
Side Dishes

Recipe—Sautéed Dandelions

Diva di Cucina

If you follow me on Facebook then you may have seen that I recently signed up for organic produce delivery. It is fabulous! Every other week a box of fresh organic produce, primarily from local farmers, is delivered to my doorstep. I get 13–15 lbs of assorted fruits and vegetables. I though this would be a fun way to start trying some new things.

In this week’s box I got a bunch of red dandelions. Yes, you read that right, dandelions, the very same green that you may consider to be an eye sore in your lawn. I had never known that this nuisance of a weed was edible. Not such a nuisance anymore is it?

According to the USDA dandelion greens rank fourth in leafy greens for overall nutritional value. They are extremely high in vitamins A, B, and C, as well as potassium, iron, and calcium. There is more iron in dandelions than spinach and more cancer fighting beta-carotene than broccoli or carrots. Dandelions have actually been cultivated for medicinal purposes for centuries. It is know to be used as a treatment for liver diseases since it helps to detoxify the body and anemia since it is so high in iron. As if that isn’t reason enough to try this leafy green it also aids in weight loss! Dandelions help to speed up your metabolism and reduce water weight.

So now that we know how fabulous they are for you what on earth do we do with them!?!? Apparently dandelions are popular as an addition to a fresh salad or soup, can be used to make a tea, and are frequently cooked as a side dish. I opted for the latter. The bunch that I recevied was huge. I never knew that they could grow to be so big. The sautéed dandelions were very similar to cooked spinach or red chard with an overlying bitter tinge. I personally love cooked spinach so I liked the dandelions. However, I will say my husband and son were not fans. I’m glad I tried them and can now say I have served my family weeds for dinner. Next time I will probably use them as a veggie in a frittata or omelet rather than on it’s own as a side dish.

Note: While the dandelions that grow in your yard may be edible, they are probably not safe for consumption. Anything that gets put on your grass or soil has to be safe for eating if you are going to harvest them. Unless your yard has been organically cared for over the past 3–4 years your dandelions are not safe to consume. Dandelions safe for consumptions can be found at some local grocery stores and possibly at your local farmer’s markets. 

INGREDIENTS
3–4 tbsp olive oil
1 tbsp garlic, minced
1 bunch of dandelion greens
salt and pepper
half a lemon

STEPS

  • Thoroughly wash and drain your dandelions.
  • Roughly chop the leafy greens.
  • Heat olive oil in a large skillet over medium heat and add garlic.
  • Cook garlic until soft.
  • Add the chopped dandelions to the oil and toss to coat.
  • Sauté the dandelions until tender, about 10 minutes or so.
  • Season with salt and pepper and squeeze the juice of half a lemon over the greens.
Brunch

Recipe—Moist Banana Nut Bread

Diva di Cucina

This recipe makes the moistest most delicious banana nut bread ever! I have been making it for years. It is the perfect amount of sweetness for a morning treat. I love it warmed up with a little bit of butter spread. Mmmmmmm… It is dense and filling to help you get your day started. I have even added chocolate chips for something different and it was a real treat. This recipe makes two full size loaves. If you don’t think you can eat both it’s okay, they freeze great! Or you can make your neighbor very very happy and give them one. I’m sure it will earn you a few points. Next time you pick up bananas at the store be sure to grab a few extra and give this recipe a try.

Note: For holidays I have made a bunch of mini loaves as gifts using the foil mini loaf pans and they were perfectly sized. If you do this be sure to adjust baking time accordingly. 

INGREDIENTS
4–5 overripe bananas (almost all black)
1/4 c buttermilk
1 1/3 tsp baking soda
3 eggs
1 tsp vanilla
3/4 c vegetable oil or melted butter
2 1/4 c flour
2 c sugar
1/2 tsp salt
1 c pecans, chopped (optional)

STEPS

  • Preheat oven to 350º
  • Mash the bananas in a large bowl.
  • In a small bowl mix the buttermilk and baking soda using a whisk until nice and frothy and slightly foamed up.
  • Add all remaining ingredients and your baking soda mixture to the large bowl with bananas and mix thoroughly.
  • Pour batter into two greased loaf pans.
  • Bake for 55–65 minutes or until a toothpick when inserted comes out almost clean. (I like my bread moist so I pull it out when the toothpick still has a little bit of crumbly residue on it. A totally clean toothpick will mean a dryer loaf.)
  • Allow loaves to sit for 15 minutes. (If you decide to use chocolate chips only allow to sit for 5 minutes.)
  • Gently remove loaves from pans and place on a cutting board or cooling rack to cool.
Dinners

Recipe—Mediterranean Chicken Stackers

Diva di Cucina

Mediterranean chicken stackers are one of the more complex recipes that I have shared. It’ not necessarily complicated, it’s just lots of little steps. It’s certainly worth it though if you like Mediterranean inspired food. I love this served over noodles that have been tossed in garlic and olive oil. There are so many flavors in the chicken stacker itself, that you really don’t need a sauce for your noodles. Think of this as a play on chicken and eggplant parmigiana in one. What’s not to love?!?!

Note: If you aren’t a fan of goat cheese then I recommend using mozzarella instead. Mozzarella has a much more mild flavor.

INGREDIENTS
1 eggplant, cut into 1/2 inch slices (you will need one slice per chicken breast)
salt and pepper
olive oil
1 c croutons, coarsely crushed
1 tsp garlic, minced
3 oz herb goat cheese at room temperature or sliced mozzarella
4–5 thin sliced chicken breasts
1 beefsteak tomato (you will need one 1/4″ thick slice per chicken breast and the rest of the tomato finely diced)

STEPS

  • Lightly sprinkle the eggplant slices with salt and allow them to sit for 15 minutes.
  • In a large skillet heat 2 tbsp of olive oil over medium-high heat.
  • Add the crushed croutons and minced garlic to the pan and cook until lightly toasted, about 6­–8 minutes.
  • Transfer the cooked croutons to a small bowl and set aside.
  • Pat your eggplant dry.
  • In that same skillet heat 2 tbsp of olive oil over medium heat.
  • Add the eggplant and cook until golden and tender only turning once or twice, about 6­–7 minutes.
  • Transfer the eggplant to a large plate and spread an even layer of goat cheese over each slice (1–2 tbsp), or add a slice of mozzarella to each if you opted for that.
  • Lightly cover the eggplant with a sheet of foil to keep warm.
  • Season your chicken breast with salt and pepper.
  • Using the same skillet add 2 tbsp olive oil and heat over medium-high heat.
  • Put your chicken in the skillet and cook turning once or twice for 8–10 minutes or until cooked through.
  • Add a chicken breast to each slice of cheese covered eggplant and again cover with foil to keep warm.
  • Place the tomato slices in the skillet and cook turning once to warm through.
  • Add the tomato slices to the top of each chicken breast and again cover with foil to keep warm.
  • Add the diced tomatoes and 1/4 cup of water to the pan and scrape up all the bits in the pan using a spatula. Bring to a boil
  • Cook stirring occasionally until thickened, about 3 minutes. Lightly season with salt and pepper.
  • Add your previously cooked croutons to the tomatoes and stir together.
  • Plate your chicken stacker and top with the crouton and tomato mixture.
Salads, Side Dishes

Recipe—Classic Macaroni Salad

Diva di Cucina

Who doesn’t love good ol’ fashioned macaroni salad? It is a staple at summer bbqs and is the ultimate in summertime comfort food. With 4th of July right around the corner I thought that this would be a fabulous recipe to share. This macaroni salad is so basic and easy but it is still out of this world. It has just the right amount of creaminess. There is something about the way the vinegar breaks down the mayonnaise that makes it just right. The veggies give the salad the perfect amount of crunch to complement the soft noodles. I could seriously eat this stuff every day. It’s one item that I don’t think I could ever get sick of. This is a recipe that will suit everyone at your next gathering. Be sure to try this before summer ends. I have a feeling you will be happy you did.

Note: Be sure not to overcook your pasta or your salad will turn to complete mush. Once your pasta is cooked al dente, drain it in a colander and run cold water over the noodles to stop the cooking and cool it down quickly. When you add the dressing it may seem too saucy but don’t fret. The pasta will end up soaking up quite a bit of the moisture once it chills in the fridge. Another important reason you don’t want your pasta overcooked. If it seems dry the next day just stir in some additional mayonnaise. 

INGREDIENTS
1 1/4 c mayonnaise
2 tbsp distilled white vinegar
1 tbsp yellow mustard
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1/2 lb macaroni, cooked and drained
1 c celery, sliced
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped
1/2 c green onion, chopped
1/2 c sliced black olives

STEPS

  • Combine mayonnaise, vinegar, mustard, sugar, salt, and pepper to make your creamy dressing.
  • Pour dressing over cooked noodles and stir in all remaining ingredients. (I like to leave out a few black olives and green onions to garnish the top of the salad with.)
  • Cover and chill until ready to eat.
Dinners

Recipe—Shrimp Tacos

Diva di Cucina

Seafood and Mexican are a match made in heaven. Throw in a margarita or Corona with lime and I am in heaven! For how delicious this recipe is you would think it would take longer to make, but that is not the case. It is relatively easy and comes together very quickly. The shrimp are so good that when I am on a low-carb diet I just eat a bowl of the shrimp with cheese and avocado. This meal is light, refreshing, and yummy in my tummy. Add my mango salsa and it’s a flavor explosion. I hope you enjoy the tacos as much as my family does. Buen provecho!

Note: This recipe is written for tacos but sometimes I use large tortillas filled with black beans and rice for some awesome burritos.

INGREDIENTS
3 tbsp olive oil
1 c white onion, chopped
2–3 serrano chilies, deseeded and thinly sliced
4 tbsp butter
3 tbsp garlic, minced
2 lbs shrimp, peeled and deveined
1/2 c fresh cilantro, chopped
kosher salt
tortillas, warmed
2 limes

SOME FABULOUS GARNISHES
shredded  pepper jack cheese
guacamole or sliced avocado
sour cream
mango salsa (see recipe below)
pico de gallo

STEPS

  • Heat oil in a large frying pan over high heat.
  • Add onions and chiles and cook stirring frequently until onions are lightly browned, about 10 minutes.
  • Remove vegetables from heat and place in a small dish to the side.
  • Melt butter in the frying pan over medium-high heat.
  • Add garlic and cook for about 1 minute.
  • Add shrimp to pan and cook until bright pink and no longer translucent. (Cooking time will vary based on the size of your shrimp. Cut to test and be sure they are cooked in the middle.)
  • Return cooked vegetables to your pan and stir in with shrimp.
  • Add cilantro, salt, and the juice from one lime.
  • Put shrimp into the tortillas and serve with a slice of lime on the side.

See my mango salsa recipe here for a great pairing with these tacos:
https://divadicucina.wordpress.com/2012/01/25/recipe-mango-salsa/

Dinners

Recipe—Limoncello Chicken

Diva di Cucina

After making two batches of fresh squeezed lemonade with lemons from my sister’s garden I still had some leftover. Lucky for you I made my limoncello chicken and decided to share the recipe. This recipe is so refreshing and light, perfect for summer.

Limoncello is a sweet and citrusy Italian liqueur. When you heat the liqueur the alcohol is cooked off and you are left with a sweet sauce that compliments the basil perfectly. Whatever you do, do not skip the fresh basil! Something about the flavors of the lemon and basil just work together perfectly. This dish pairs wonderfully with cooked rice. Limoncello chicken and rice was actually one of my son’s first non-pureed foods that he ate as an infant. He gobbled every bite of it up. Even the basil! Since then we have called him our little gourmet. It is still to this day one of his favorites. This recipe will be a hit with the whole family so don’t be surprised if they ask you to make it again, and again, and again. Good thing limoncello comes in such big bottles! In Italy limoncello is commonly served after dinner because it supposedly aids in digestion so pour yourself an after dinner sipping shot, kickback, and enjoy. Bottoms up!

INGREDIENTS
4–5 thin sliced chicken breasts
salt and pepper to taste
flour for dredging
1 tbsp butter
1 c chicken broth
1/2 c limoncello (lemon liqueur)
1 lemon, sliced and seeds removed
fresh basil leaves

STEPS

  • Season your chicken breasts with salt and pepper.
  • Dredge the breast with flour giving them a nice even coating.
  • Melt the butter in a large skillet and add chicken.
  • Cook over medium heat until both sides are a golden brown.
  • Add chicken broth, limoncello, and lemon slices.
  • Cook for an additional 5 minutes or until chicken is cooked through.
  • Using the back of a spoon gently press the lemon slices to release any extra juices and remove from the pan. (Or you can save the cooked slices to serve with the chicken for an extra touch.)
  • Remove the chicken breasts from the skillet.
  • Turn heat up to medium-high and allow the sauce to simmer and thicken for a couple of minutes.
  • Remove pan from heat.
  • Spoon the limoncello sauce over the chicken (and rice if you made it) and top with fresh-snipped basil.
Brunch

Recipe—Breakfast Potatoes

Diva di Cucina

These breakfast potatoes are a Sunday brunch must have item. I have been making these potatoes for years now and they are always a big hit. The best way to describe them would be a breakfast version of the garlic fries that you get at the ballpark. But better of course. How can they not be when you add salty bacon and savory mushrooms? When cooking up a big breakfast it’s really nice to be able to put your potatoes in the oven and forget about them while you focus on your other dishes. There always seems to be enough going on up on the stove top. And I must add that these are superb when wrapped in a fresh tortilla with some scrambled eggs and salsa. Gotta love breakfast burritos!

INGREDIENTS
2 lbs baby red potatoes, halved
2 c mushrooms, sliced
1/4 c olive oil
salt and pepper
8 slices of bacon, cooked and chopped
2 tbsp garlic, minced
1/4 c parsley

STEPS

  • Preheat oven to 425º.
  • In a large baking dish toss the potatoes and mushrooms in olive oil.
  • Season with salt and pepper to taste.
  • Bake for 40 minutes stirring occasionally.
  • Mix in the bacon and garlic and cook for an additional 5 minutes or until potatoes are fork tender.
  • Remove from oven and mix in parsley right before serving.