Tag: Recipe

Appetizers, Brunch

Recipe—Puff Pastry Spirals

Diva di Cucina

Puff pastry has got to be one of my favorite ingredients to work with. It is so incredibly versatile and is a must have item in my freezer at all times. This recipe is a great one to keep in mind when you need an appetizer that can be made ahead of time. Serve them warm or at room temperature. You really can make these with almost any combination of ingredients but these are my favorite. Both combinations are classic flavors, spinach with feta and ham with swiss. These can be prepared a day ahead of time and kept wrapped up in the fridge until you are ready to bake them. I have made these not only as an appetizer but also as a side dish for brunch. I personally love to serve them with champagne. Yummy!

Note: Be sure to remove as much liquid as you can from the spinach before adding it to the pastry otherwise it may make the pastry soggy.

SPINACH AND FETA SPIRAL INGREDIENTS
10 oz frozen chopped spinach, thawed and drained
1 c feta
1/4 c yellow onion, finely chopped
2 tbsp olive oil
salt and pepper
1 sheet Pepperidge Farm puff pastry (1/2 package)
flour for work surface
1 egg
1 tbsp water

STEPS

  • Stir together the spinach, feta, yellow onion, olive oil, salt and pepper in a medium bowl.
  • Sprinkle flour on the work surface and unfold puff pastry.
  • Top puff pastry with the spinach mixture and evenly spread it out leaving one edge exposed about an inch back.
  • Starting at the edge opposite from the exposed edge roll up like a jelly roll.
  • Wrap your roll in saran wrap and chill in freezer for an hour or fridge for a couple of hours. (This will make it easier to slice through.)
  • Preheat oven to 400º.
  • Beat the egg and water together in a small bowl.
  • Remove the saran wrap and cut roll into 1/4″–1/2” slices.
  • Place the slices cut side down on a parchment paper lined baking sheet.
  • Brush the top of each spiral with the egg wash.
  • Bake for 15–20 minutes or until golden brown.
  • Remove the spirals from the baking sheet and allow to cool.

HAM AND SWISS SPIRAL INGREDIENTS
1 lb of thin sliced ham
1 c shredded swiss
1 sheet Pepperidge Farm puff pastry (1/2 package)
flour for work surface
1 egg
1 tbsp water

STEPS

  • Sprinkle flour on the work surface and unfold puff pastry.
  • Top puff pastry with an even layer of the ham and then sprinkle with cheese leaving one edge exposed about an inch back.
  • Starting at the edge opposite from the exposed edge roll up like a jelly roll.
  • Wrap your roll in saran wrap and chill in freezer for an hour or fridge for a couple of hours. (This will make it easier to slice through.)
  • Preheat oven to 400º.
  • Beat the egg and water together in a small bowl.
  • Remove the saran wrap and cut roll into 1/4″–1/2” slices.
  • Place the slices cut side down on a parchment paper lined baking sheet.
  • Brush the top of each spiral with the egg wash.
  • Bake for 15–20 minutes or until golden brown.
  • Remove the spirals from the baking sheet and allow to cool.
Sweet Treats

Recipe—Cadbury Creme Cupcakes

Diva di Cucina

What says Easter better than Cadbury Creme Eggs? You know spring is right around the corner when you start seeing Cadbury Eggs in their shiny foil wrappers popping up at the store. The Cadbury brothers first started manufacturing filled eggs in 1923 but the brand we know and love wasn’t started until 1963. Over 300 million of these delicious eggs are made every year.

This recipe is the perfect marriage of the classic fondant filled milk chocolate egg with a moist chocolate cupcake. These were so simple and fun to make and a real hit with the kids. What person, young or old, wouldn’t love finding a gooey surprise in the middle of a really cute cupcake?

Note: You can make either 48 mini cupcakes or 24 regular sized cupcakes. As much as I love mini cupcakes and their fun size, I will admit, after frosting half of them I was over it! If using a full size muffin pan, be sure to get 24 regular sized Cadbury Creme Eggs rather than 48 of the mini ones. Don’t forget to adjust the baking time accordingly.

INGREDIENTS
box of chocolate cake mix prepared (you will probably need eggs, oil, and water)
48 Mini Cadbury Creme Eggs, unwrapped
container of vanilla frosting
yellow food coloring

STEPS 

  • Preheat oven to 350º.
  • Prepare cake batter per your box’s instructions.
  • Line your pan with cupcake papers.
  • Place about a teaspoon worth of cake batter in each lined cup. (A heaping tablespoon if you are making regular sized cupcakes.)
  • Place a Cadbury Egg in each cup.
  • Top off each cup with more batter covering the eggs.
  • Bake for 8–10 minutes or until a toothpick inserted in the middle comes out clean. (Baking time is almost twice as long for regular sized cupcakes.)
  • Allow cupcakes to cool completely.
  • While cupcakes are cooling prepare your frosting. Take about a quarter of the frosting and mix it in a small bowl with a couple drops of yellow food coloring.
  • Once cupcakes are ready, frost with white frosting and then top off with a dollop of the yellow frosting in the middle.

Happy Easter!

Dinners

Recipe—Crock-Pot Chicken Cordon Bleu

Diva di Cucina

The crock-pot is a fabulous invention that I don’t utilize enough. What’s not to love about a simple appliance that has dinner ready for you when you get home from a long day at work? Being a working mom I am always looking for quick and delicious dinner recipes to feed my family. This recipe is so easy to put together and it fills your house with such a wonderful smell. Your mouth will be watering as soon as you walk through the door. I love the salty flavor of the ham with the creamy melted Swiss cheese. The slow cooked chicken breast is moist and just falls apart. This certainly has the same flavors as the real deal but is so much easier to make.

Note: If your croutons don’t maintain a crunchy texture, transfer the chicken to an oven safe dish when it is done in the crock-pot and finish the chicken breast off under the broiler for 2–3 minutes. For a low carb alternative just skip the crushed croutons. 

INGREDIENTS
4 boneless skinless chicken breasts
10.75 oz can cream of chicken soup
3/4 c milk
8 slices of ham
1 c Swiss cheese, shredded
1 c croutons, crushed
1/4 c butter, melted

STEPS

  • In a small bowl mix together the cream of chicken soup and milk.
  • Pour enough of the soup mixture into your crock-pot to cover the bottom.
  • Place chicken breasts in the bottom of the crock-pot and drizzle with additional sauce. (I had some leftover.)
  • Fold slices of ham in half and put two slices on top of each chicken breast.
  • Cover the ham with the shredded Swiss.
  • Sprinkle the crushed croutons over the top.
  • Drizzle with melted butter.
  • Cover, and cook on low heat for 4–6 hours, or on high heat for 2–3 hours. Be sure your thermometer reads 160º when stuck in the thickest part of the chicken breast.

Side Dishes

Recipe—Loaded Baked Cauliflower

Diva di Cucina

Whenever I want to try and drop a few pounds I typically opt for a low carb diet. That means cutting back on those delicious carbohydrates like pasta, bread, and potatoes. I really love my potatoes, and while there is no substitute for the real thing, this is as close as you can get to a loaded baked potato. This recipe is one of the many reasons I LOVE low carb dieting. I mean come on! A diet where you can eat bacon and cheese and still loose weight? You will not feel deprived while eating this for dinner. This recipe is certainly not a low calorie recipe, but it is a fantastic way to make a flavor packed vegetable dish that is very satisfying. If you have a picky eater that doesn’t typically like veggies give this a try. You may find out that they love cauliflower.

Note: If you want to make a healthier version of this recipe use low fat sour cream and cheese and substitute turkey bacon for regular.

INGREDIENTS
head of cauliflower prepared and broken up into florets
1 c sour cream
1 c cheddar cheese, shredded
3 green onions, chopped
6 slices cooked bacon, chopped or crumbled
salt and pepper

STEPS

  • Bring a large pot of water to boil.
  • Add in the prepared cauliflower florets and cook for 6–8 minutes or until easily pierced with a fork.
  • Remove cauliflower from water and allow to cool.
  • Preheat oven to 350º.
  • While the cauliflower cools, stir together sour cream, 1/2 of the cheese, 1/2 of the green onions, and 1/2 of the bacon in a large bowl. Add salt and pepper to taste.
  • Chop cooked cauliflower into small pieces and add to the sour cream mixture. Be sure to give it a good stir.
  • Place mixture in a medium baking dish and top with remaining cheese and bacon.
  • Bake for 20 minutes.
  • Garnish with the remaining green onions just before serving.

Soups

Recipe—Creamy Turkey Noodle Soup

Diva di Cucina

The other day my poor hubby was down with a nasty cold and I wanted to whip him up some sort of soup with my left over rotisserie turkey breast to make him feel better. (This recipe would be just as wonderful with cooked chicken if that’s what you have on hand.) Normally I just make my turkey soup with a broth base, some vegetables, and noodles but since it was a rainy day I thought something rich and creamy would hit the spot. This was sort of an experiment but it really turned out great! I went a little heavy on the cayenne pepper but it gave it a nice kick. The cream balanced out the heat very nicely. One thing I love about this soup recipe is that it was done in under a half hour. It is not one of those soup recipes that has to simmer for hours. Next time I think I might try to substitute the pasta for some homemade dumplings just to mix it up. Mmmmm…

Note: For a delicious turkey alfredo pasta bake, use 5 cups of uncooked noodles instead of 2 and follow the rest of the recipe as usual. The pasta will soak up most of the liquid. When your pasta is cooked al dente, probably about 10 minutes, remove from heat and put in a large baking dish. (The pasta will finish cooking while baking in the oven.) Top pasta with breadcrumbs and bake for 10 minutes at 350º. Wellah! We have a two for one recipe. Also, feel free to substitute the veggies for whatever you have on hand. I’m sure corn or green beans would be fabulous additions.

INGREDIENTS
1/4 c butter
2 large carrots, sliced
2 celery stalks, sliced
1 yellow onion, chopped
2 cloves garlic, minced
1/4 c flour
5 c chicken or turkey broth, divided
2 c cream
1 tsp salt
1/2 tsp white pepper
dash cayenne pepper
3 c chopped cooked turkey
2 c uncooked rotini noodles
1/4 c fresh chopped parsley

STEPS

  • Sauté carrots, celery, onions, and garlic in butter until soft.
  • Add flour and mix well.
  • Gradually add 2 cups of the broth and all of the cream.
  • Cook over medium high heat until it’s thick and bubbly, 12–14 minutes.
  • Stir in remaining 3 cups broth, and all remaining ingredients except parsley.
  • Simmer for 11–13 minutes stirring occasionally until noodles are tender.
  • Stir in chopped parsley and serve.
Appetizers, Brunch

Recipe—Asparagus Gruyére Tart

Diva di Cucina

Since asparagus is plentiful at the market right now I thought I would post a simple, yet elegant asparagus recipe that will excite your palate. The final product looks impressive and tastes just as good. This asparagus tart is perfect as an appetizer or a side dish with brunch. You really can’t go wrong serving it warm or cold. It is very easy to make and requires hardly any prep time at all. Enjoy!

INGREDIENTS
1/4 c flour, for work surface
1 sheet frozen puff pastry, thawed (I love Pepperidge Farms)
2 c Gruyére cheese, shredded
1 bundle thin asparagus spears
olive oil
lemon pepper
sea salt

STEPS

  • Preheat oven to 400º.
  • On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle and trim uneven edges.
  • Carefully move the pastry to a baking sheet.
  • Using a knife, lightly score pastry dough 1 inch in from the edges to give it a border. This is identifies the boundary you will put your cheese and asparagus in.
  • Using a fork, poke the dough inside the rectangle at 1/2-inch intervals.
  • Bake pastry until golden, about 15 minutes.
  • While the pastry is baking, trim the bottoms of the asparagus spears to fit crosswise inside the tart shell.
  • In a large bowl toss the asparagus with olive oil, lemon pepper, and salt.
  • Remove pastry shell from oven. (If your pastry swells up lay a clean kitchen towel over the top and gently press down until it is about a 1/2” tall.)
  • Evenly sprinkle with the shredded Gruyére.
  • Arrange the asparagus in a single layer over Gruyére, alternating ends and tips.
  • Bake until spears are tender, approximately 15–20 minutes.
  • Allow to cool and then cut into squares using a pizza cutter.

For some great information about asparagus check out a previous post of mine here: https://divadicucina.wordpress.com/2012/03/13/kitchen-tip-asparagus/

Sweet Treats

Recipe—Leprechaun Pie

Diva di Cucina

This is a pie my mom used to make on St Patty’s day. There is nothing Irish about it but it’s green and it is darn tasty! This no-bake pie literally takes minutes to make and just a couple of hours to chill. It is so easy I even recruited my own little leprechaun to help me out in the kitchen. Gather the kiddos and make preparing this leprechaun pie a family affair. Keep this recipe in mind during the hot summer months since it is so cool and refreshing.

It freezes great so feel free to make an extra one for later and you will have any easy desert next time you have company over. Wellah!

Note: While I normally advocate for making whip cream from scratch the cool whip really does work best with this pie. It does not separate and will hold up for several days. If you freeze your pie take it out about 45–60 minutes before serving. For a healthier alternative use sugar free Jello, fat free Cool Whip, and a premade graham cracker crust.

INGREDIENTS
2 c graham crackers
1/2 c butter, melted
2/3 c sugar
16 oz tub Cool Whip, thawed and divided
3.4 oz box Jello pistachio pudding
8 oz can crushed pineapple (undrained)

STEPS

  • Mix together graham crackers, butter, and sugar.
  • Press graham cracker mixture into bottom and up sides of a pie dish using the backside of a large spoon or rubber spatula.
  • In a large mixing bowl combine half of the Cool Whip, the box of dry pudding powder, and your can of crushed pineapple (juices included).
  • Pour pie mixture into crust.
  • Top with remaining Cool Whip.
  • Chill for at least 2 hours before serving.
  • For added flare, garnish with extra graham crackers crumbs or chopped pistachios.

Happy St. Patty’s day!

Dinners

Recipe—Melt in Your Mouth Italian Meatballs

Diva di Cucina

What’s not to love about a big heaping pile of spaghetti topped with fresh parmesan cheese and some giant meatballs? It’s a hit with people of all ages and this is one of my family faves. These meatballs are so juicy and savory that you just won’t be able to get enough of them. I love them smothered in sauce or just by themselves. The Italian flavor really comes through and is better than you can imagine. This recipe is incredibly easy to make and practically foolproof. Not only are these phenomenal over your favorite pasta with marinara but are also awesome sliced up on pizza or in a meatball sub with mozzarella cheese melted over the top. My mouth is seriously watering as I write this and I just had them two nights ago. You really won’t be able to get enough and your family will be fighting for the leftovers if there are any. This recipe yields approximately 20 1 1/2″ meatballs .

There are three methods for cooking these meatballs. I prefer to bake them so that I am not getting as much grease from the meat. This is how the recipe is written. However, for extra tender meatballs you can cook them in the pasta sauce on the stovetop or in a crock-pot. See instructions for additional cooking methods at the end of the recipe.

Note: This recipe calls for 1/2 lb of Italian sausage, which is typically sold by the whole pound. I always double the recipe and freeze the extra meatballs for this reason. They freeze incredibly well and we can get about 3 dinners worth out of them. If you would like to freeze them follow the recipe as written. Place the cooked meatballs on a wax paper lined cookie sheet making sure they don’t touch and put them in the freezer overnight. Once the balls are frozen distribute them into freezer bags. To reheat I just put defrosted balls directly into my pot of sauce and allow them to simmer for 15–20 minutes or long enough to heat through.

INGREDIENTS
1 lb ground beef
1/2 lb Italian sausage
1 large egg
1/2 c grated parmesan cheese
1/2 c breadcrumbs
2 tbsp fresh minced garlic
1 tsp garlic powder
1 tsp salt
1 tsp fresh ground black pepper
1/2 c milk
1/2 tsp dried oregano
1/4 cup chopped fresh parsley

STEPS

  • Preheat oven to 350º.
  • Mix all ingredients together in a large bowl being sure that everything is evenly distributed.
  • Using an oversized spoon scoop about a ¼ cup worth of the meat mixture and shape into round meatballs. (Mine end up being about 1 1/4″–1 1/2″ in diameter.)
  • Place the formed meatballs in a large baking dish.
  • Bake for 25 minutes or until cooked through.

Method for cooking on the stove top: For this cooking method drop the uncooked meatballs into a pot of simmering sauce and do not stir for at least 20 minutes or the balls may break apart. After 20 minutes give the balls and the sauce a gentle stir and cook for an additional 20 minutes while simmering on medium-low heat and stirring occasionally.

Method for cooking in the crock-pot: Gently place your uncooked meatballs in the bottom of the crock-pot and pour the sauce over the top. Cook on low for 7–8 hours.

See my marinara recipe here for a great pairing with these meatballs: https://divadicucina.wordpress.com/2011/11/16/67/

Dinners

Recipe—Green Chile Chicken Enchiladas

Diva di Cucina

Mexican food is a staple in our household, we typically eat it at least twice a week. Yes, I am a total gringa that can cook up some mean Mexican food. Enchiladas are one of my husband’s absolute favorite meals that I prepare. An enchilada is typically a tortilla rolled around filling and topped with sauce. However, this recipe could easily be served as an enchilada casserole by layering the ingredients to save a few minutes. These are fairly time consuming to make, which is why I typically make them on the weekends. But they are ohhhhhh so worth it.

Note: This recipe makes 12–16 enchiladas when made with soft taco sized tortillas. If you are having a dinner party, then this recipe will be perfectly sized and affordable.  For my family this recipe makes enough for three meals and some leftovers. These enchiladas freeze incredibly well, so I typically split it up into three or more containers and freeze some of them. If you would like to freeze the enchiladas, I find that the foil containers you can buy at the supermarket are perfect. Some even come with lids. Best of all, they are disposable, which makes for an easy dinner, and even easier cleanup after a long day of work. (See frozen cooking instructions at the end of the recipe.) I like to seal mine up using my Food Saver bags. This really does help keep them fresh and I find that they last at least 6 months without getting freezer burn.

INGREDIENTS
6 boneless skinless chicken breasts
2 tbsp oil
1 yellow onion, diced
3 cloves garlic, minced
1 (7oz) can of diced green chilies
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
salt and pepper
1 c green salsa
2 (28 oz) cans Las Palmas Green Chile Enchilada Sauce
12–16 soft taco sized tortillas
4 c grated cheddar cheese
2 (6 oz) cans sliced black olives
Sour cream, guacamole, and pico de gallo are all great as garnishes.

STEPS

  • Bring a large pot of water to a boil and add chicken breasts.
  • Boil chicken breast for 20–25 minutes.
  • Remove chicken from pot and place on a large cutting board to cool.
  • Using a large fork shred the chicken breasts to pieces.
  • Preheat oven to 375º.
  • In a large skillet combine onions, garlic, and oil.
  • Sauté onions and garlic until soft, about 5–7 minutes.
  • Add in chilies, garlic powder, chili, cumin, salt and pepper, green salsa, and one cup of the green chile enchilada sauce.
  • Cook over medium-high heat until bubbling.
  • Add in shredded chicken breasts and heat through. If the chicken mixture still seems dry after stirring, add in additional green salsa or enchilada sauce until wet and saucy.
  • Remove skillet from heat.
  • Wrap tortillas in foil (6–8 tortillas in two packs) and place in oven just long enough to heat through. (I prefer to microwave my tortillas 4 at a time to expedite the process. If microwaving, just place tortillas between two paper towels and heat for 30–60 seconds.)
  • Pour some of the enchilada sauce in the bottom of your baking to dish(es) to evenly coat.
  • Lay tortillas out flat on an oversized cutting board.
  • Place a handful of cheese on the tortillas and sprinkle with sliced olives.
  • Top the cheese and olives with a handful of your chicken mixture.
  • Roll up the enchiladas and place seam side down in the baking dish. Continue rolling up enchiladas until you are out of chicken. (Be sure to save extra cheese and olives for the top of the enchiladas.)
  • Pour remaining enchilada sauce over your enchiladas and top with remaining cheese and sliced olives.
  • Bake in oven for 25 minutes. If cheese has not started to brown after that much time, turn on the boiler for a couple of minutes just to finish it off.
  • Remove from oven and allow to set for 5 minutes before serving.

Frozen cooking instructions: Preheat oven to 425º. Cover loosely with foil and place on a cookie sheet. Bake covered for 45–55 minutes or until cheese and sauce are bubbly. Remove foil and bake for an additional 15 minutes or until cheese just starts to brown on top.

Dinners, Sauces

Recipe—Beef Wellington with a Red Wine Mushroom Gravy

Diva di Cucina

Still trying to rack your brain about what you will be cooking up your sweetie for Valentine’s Day? If you’re looking for a meal sure to impress, search no further. Beef wellington is very elegant and full of flavor. This has become my favorite dinner for special occasions. It is certainly a little more time consuming to make, but it is relatively easy and well worth it. I was skeptical of the liver pate at first, but paired with mushrooms and fresh herbs, the flavor is rich and fabulous. If you have never had a “foodgasm,” this will certainly cause you to have your first.  My husband and I were moaning through the entire dinner when I made it for the first time.

Note: This dish can be made with individual beef filets if you are unable to find a small tenderloin roast. You can prepare the pastry wrapped meat a day ahead of time for an effortless meal.

BEEF INGREDIENTS
2–3 lb beef tenderloin roast
2 garlic cloves, minced
salt and pepper
1/4 c butter
4 tbsp brandy
1/2 cup fresh mushrooms, finely chopped
1 (4 ounce) can liver pate
2 green onions, chopped
3 tbsp fresh parsley, chopped

RED WINE MUSHROOM GRAVY INGREDIENTS
1/4 c yellow onion, minced
6 large mushrooms, sliced
3 tablespoons flour
1/2 c red wine
1 (10 1/2 oz) can beef broth
1 bay leaf
salt and pepper
1 tsp Worcestershire sauce

PASTRY INGREDIENTS
1 package Pepperidge Farm puff pastry sheets at room temperature
1 egg, beaten

BEEF STEPS

  • Rub roast with garlic and sprinkle with salt and pepper.
  • Melt butter in large skillet.
  • Sear the roast in skillet over medium-high heat for 4–5 minutes on each side.
  • Pour brandy over the roast and be sure to evenly coat it. (Flame brandy if you are comfortable with doing so.)
  • Remove roast from pan and set aside uncovered.
  • In the same skillet, sauté chopped mushrooms for 4­–5 minutes and set aside. Allow mushrooms to cool for a few minutes.
  • Mix pate with cooled mushrooms, green onions, and parsley.

RED WINE MUSHROOM GRAVY STEPS

  • Over medium heat, sauté yellow onion and sliced mushrooms using the same skillet.
  • Stir in flour and gradually add wine, broth, and bay leaf.
  • Stir until sauce bubbles and is thickened.
  • Season with salt, pepper, and Worcestershire sauce.

PASTRY STEPS

  • Roll out pastry sheet and spread your pate mixture evenly leaving a one-inch border around the edge.
  • Place the cooked roast at one end of the pastry sheet and roll away from you.
  • Fold in the ends of the pastry being sure that the entire roast is covered.
  • Place seam side down on a cookie sheet or in a Pyrex dish.
  • Using the second sheet of puff pastry, finish off your wrapped roast with decorative elements if you’d like. I recommend using a festive cookie cutter. This extra step yields impressive results. Dough can be attached using beaten egg.
  • Brush pastry with the beaten egg.
  • Bake at 425º for 20–25 minutes, or until pastry is browned.
  • Remove from heat.
  • Transfer to cutting board and allow to rest for 3–4 minutes.
  • Slice roast and serve.