Tag: Recipe

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.

Appetizers

Recipe—Western Bacon Jalapeño Poppers

Diva di Cucina

Recipe—Western Bacon Poppers

With the Super Bowl coming up this weekend I thought I would share one of my favorite finger food recipes. There are many variations of jalapeño poppers out there, but these are my favorite. They are absolutely evil and they are sure to start your Super Bowl party off with a bang. These are perfect balance of spicy, salty, and tangy. Make three times more than you think you will need, just trust me on that. Most people end up inhaling several. They really are that good.

Note: Poppers can be prepared a day ahead of time and kept in the fridge right before cooking if needed. These can also be finished off on the bbq instead of the oven to give them a nice smoky flavor.

INGREDIENTS:
5 jalapeños, seeded and deveined based on desired heat
5 slices (about 1/4” thick) of cheddar cheese cut in half lengthwise
5 slices of bacon cut in half
1/4 c of your favorite bbq sauce

STEPS:

  • Preheat oven to 400º.
  • Place bacon in a large pyrex dish so that the slices do not overlap.
  • Pre-cook the bacon in the oven for 8 minutes flipping once halfway through. You do not want the pieces to be overcooked. They should still be partially raw and flexible so that you can easily wrap the slices around the poppers.
  • While the bacon is cooking, place a block of cheddar cheese in each jalapeño half. You may need to cut the cheddar block slightly shorter to fit within the pepper’s cavity. The pepper will fill in with the cheese once melted.
  • When all of the jalapeños are filled, and the bacon has cooled, wrap the half slice of bacon around each jalapeño. Secure the bacon with a toothpick if necessary.
  • Place wrapped poppers on a baking sheet and dab with bbq sauce.
  • Cook in the oven for 10–14 minutes or until bacon looks cooked through and cheese is melted and bubbly. If you want to give the bacon a little extra crisp turn on the broiler for a minute before removing from the oven.
  • Dab with additional bbq sauce before serving.
Appetizers, Sauces

Recipe—Mango Salsa

Diva di Cucina

I have traveled to the Hawaiian Islands several times and I can’t even begin to describe how incredible the regional cuisine is. Hawaii is known for it’s tropical fruits grown in rich volcanic soil and some of the best quality fish in the world. Every time I make this vibrant colored salsa it takes me back to the islands. It goes great served with just tortilla chips, but pairs incredibly well with grilled fish, shrimp tacos, and crab cakes. Another favorite way to dish it up is over warmed Brie served with Triscuits. It may seem like more of a summer recipe, but I enjoy making it year round. Mix yourself up a refreshing Mai Tai and pretend like you are on an island getaway while you are enjoying this tropical treat.

INGREDIENTS
2 mangos, diced
1 jalapeño, diced (deseed the pepper if you don’t want it to be too hot)
1/4 red bell pepper, diced
1 green onion, chopped
2 tbsp cilantro, chopped
2 tbsp lemon juice
4 tbsp rice vinegar
2 tsp sugar
pinch of salt

STEPS

  • Mix together mangos, jalapeño, red bell pepper, green onion, and cilantro.
  • In a separate small bowl mix together lemon juice, rice vinegar, sugar, and salt until sugar and salt are dissolved.
  • Pour liquid mixture over salsa and mix well.
  • Cover and allow to chill for at least 30 minutes before serving.

See my crab cake recipe here for a great pairing for this mango salsa (skip the spicy remoulade if serving with the mango salsa):
https://divadicucina.wordpress.com/2011/12/06/recipe-crab-cakes-with-spicy-remoulade/

Dinners

Recipe—Creamy Beef Stroganoff

Diva di Cucina

During the cold winter months I am a glutton for comfort foods. One of my favorite comfort foods is a big serving of rich and creamy beef stroganoff. Beef stroganoff is a traditional Russian dish typically made up of pieces of beef in a sour cream based sauce. I love that this recipe is not only delicious, but also really quick and easy. And what’s not appealing about a dinner that can be made in one pot? This makes after dinner dishes and cleanup a breeze. Beef stroganoff is filling and the leftovers are just as good as the night you made it.

Note: Be sure you use thinly sliced beef so that it doesn’t become tough.

INGREDIENTS
2 tbsp olive oil
1 c chopped onion
2 c sliced mushrooms
2 garlic cloves, minced
1 lb beef sirloin steak, thinly sliced
2 tbsp flour
1 green bell pepper, sliced
1 (14 1/2 oz) can beef broth
2 tbsp Dijon mustard
2 tsp paprika
12 oz bag egg noodles, uncooked
1 1/2 c water
3/4 c sour cream

STEPS

  • Heat oil in large deep skillet or Dutch oven.
  • Sauté onion, mushrooms, and garlic until tender.
  • Add meat and cook until browned, stirring frequently.
  • Mix in flour.
  • Stir in peppers, beef broth, mustard, and paprika and bring to a boil over high heat.
  • Add noodles and water and again bring to a boil.
  • Reduce heat to medium and simmer for 10 minutes or until noodles are tender, stirring occasionally.
  • Stir in sour cream and cook for an additional minute heating through.
Dinners, Sauces

Recipe—Baked Sea Scallops with a Mushroom Cream Sauce

Diva di Cucina

I am a lover of all things seafood. Whenever I see seared scallops on a cooking show my mouth starts to water. They always look perfectly seared, and of course the professional chefs make it look so easy. Being a fan of scallops, I wondered why I had yet to ever cook them myself. I think it is the fear of cooking such an elegant piece of meat and ruining it. Over the weekend I was feeling adventurous and thought I would finally give it a shot.

This recipe turned out to be so easy and it looked like something out of a fancy restaurant. The scallops just melt in your mouth. The rich sauce paired really nicely with the scallops. In fact the sauce was so good I think it would pair well with beef or chicken too. I served my scallops over couscous, but I’m sure it would go just as well with rice or pasta. This sophisticated dish is perfect for your next date night. Give it a try. You won’t be disappointed!

INGREDIENTS
3 tbsp olive oil, divided
1 large shallot, finely chopped
10 small white mushrooms, thinly sliced
2 tbsp butter
1 tbsp flour
1/2 c white wine
1/2 c chicken broth
1 c heavy cream
Dash of nutmeg
Salt and pepper to taste
2 dashes hot sauce
14–20 large sea scallops, patted dry
1 c breadcrumbs (I use Texas Toast croutons coarsely crushed)
1/3 flat leaf parsley, chopped

STEPS

  • Place an empty baking dish in oven and preheat oven to 400º.
  • Heat 2 tablespoons extra-virgin olive oil in a medium sized saucepan over medium heat and add the shallots and mushrooms, cook 5 minutes.
  • Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds.
  • Add stock and bring to a bubble.
  • Stir in cream and heat through.
  • Season sauce with nutmeg, salt and pepper, and a couple dashes hot sauce, and reduce heat to low.
  • Heat a skillet over high heat.
  • Season the scallops with salt and pepper and dress with 1 tbsp olive oil.
  • Sear the scallops to caramelize 1–1 1/2 minutes on each side.
  • Mix breadcrumbs with chopped parsley.
  • Transfer the seared scallops to the heated baking dish and cover them with sauce and your breadcrumb mixture.
  • Finish scallops in oven about 7–8 minutes until brown and bubbly.
Side Dishes

Recipe—Oven Roasted Zucchini

Diva di Cucina

Zucchini is definitely one of my favorite vegetables. I find that it goes great with all types of protein and is even a nice way to top off a pasta dish. This is one of my favorite ways to serve zucchini. It is relatively quick and easy, and of course delicious. You just toss it in the oven while whipping up the rest of dinner. The thyme is a great compliment to the zucchini and adds a nice blast of flavor.

INGREDIENTS
4 zucchini, sliced
1 white onion, sliced
2 tbsp olive oil
1 tsp thyme
salt and pepper to taste

STEPS

  • Preheat oven to 425º.
  • Toss together zucchini, onion, olive oil, thyme, and salt and pepper on a baking sheet.
  • Roast 30 minutes, stirring halfway through.
Dinners, Sauces

Recipe—Beef Tenderloin with Roasted Garlic Horseradish Cream Sauce

Diva di Cucina

When it comes to Christmas dinner this girl loves her beef. Every year we either cook prime rib or beef tenderloin. This recipe calls for beef tenderloin but feel free to try the seasoning and sauce recipe with prime rib. Both turn out fantastic! I prepare this recipe every year and it has never disappointed. The roasted garlic horseradish sauce is spectacular! For lunch the next day spread some of the sauce on a roll with leftover meat and there will be fireworks in your mouth. Oh how I can’t wait for Christmas dinner and the leftovers that come with!

Note: I recommend making the sauce the night before so that it has time to chill and thicken. This large of a tenderloin will serve 12–16 people. Plan on 1/3–1/2 lb per person. Feel free to half the rub recipe and use a 3 lb tenderloin but be sure to adjust the cooking times. The temperature is really what you need to pay attention to.

ROASTED GARLIC HORSERADISH CREAM SAUCE INGREDIENTS
1 large head of garlic, left intact
1 1/2 tbsp olive oil
1 tsp salt
2 c heavy cream
1/4 c drained bottled horseradish
1/8 tsp white pepper

STEPS

  • Put oven rack in middle position and preheat oven to 400°.
  • Cut off and discard top fourth of garlic head and place on a large sheet of foil.
  • Drizzle exposed garlic with oil and sprinkle with 1/2 tsp salt.
  • Wrap the seasoned garlic head tightly in foil.
  • Roast garlic until tender, about 1 hour, then open foil and allow to cool.
  • While garlic is cooling, simmer the cream in a heavy saucepan, stirring occasionally, until reduced to about 3/4 c, about 20–25 minutes, then transfer to a bowl.
  • Squeeze the garlic cloves into a small bowl, discarding skins, and mash together with horseradish, pepper, and the remaining 1/2 tsp of salt.
  • Stir the garlic mixture into the cream.
  • Chill until ready to use.

BEEF TENDERLOIN INGREDIENTS
1 (6 lb) beef tenderloin roast, tied
1 c cracked black pepper
4 tsp granulated beef bouillon
4 tsp salt
1 1/2 tsp cornstarch
1 1/2 tsp dried oregano
1 1/2 tsp garlic powder
1 1/2 tsp paprika
2 tbsp olive oil

STEPS

  • Preheat oven to 475°.
  • Pat tenderloin dry.
  • Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl.
  • Rub oil over tenderloin, and then cover with seasoning mixture, rubbing it into meat.
  • Put tenderloin on a rack in the roasting pan and roast for 15 minutes.
  • Reduce the oven temperature to 425° and cook until thermometer inserted into the center of the meat registers 130° for medium rare, probably 50–60 minutes.
  • Let beef stand on rack in pan for 10 minutes before carving.
  • Cut beef into 1/4-inch thick slices and serve with the roasted garlic horseradish cream sauce.
Appetizers, Sauces

Recipe—Crab Cakes with Spicy Remoulade

Diva di Cucina

If you are from California then you should know that it’s crab season! Since crab is so affordable, and as fresh as can be right now, I thought I would share my favorite crab cake recipe. These crab cakes are perfectly crispy on the outside and succulent on the inside. The spicy remoulade is the icing on the crab cake here.

Note: You can make miniature crab cakes for a delicious hors d’oeuvre or large cakes for a main dinner entrée. If you have leftovers just put them in the oven for 12–14 minutes at 375º turning once and they will be delicious and crispy to enjoy all over again.

CRAB CAKE INGREDIENTS
1/4 c minced onion
2 tbsp minced green bell pepper
1/4 c melted butter
1 lb crabmeat, drained and flaked
3/4 c breadcrumbs
1 egg
3 tbsp mayonnaise
1 tbsp dried parsley
1 tbsp lemon juice
1 tsp Worcestshire sauce
1 tsp Old Bay Seasoning
1 tsp dry mustard
dash cayenne pepper
1/2 c breadcrumbs
vegetable oil for frying
lemon wedges

STEPS

  • Sauté onion and green pepper in butter until tender and remove from heat.
  • Add in crabmeat and next nine ingredients mixing well (add in extra mayonnaise if needed to hold mixture together).
  • Shape into 10–12 patties.
  • Coat patties with additional breadcrumbs.
  • Refrigerate for at least 60 minutes. By refrigerating the patties, they are less likely to break apart when frying. (I make my remoulade during this time.)
  • Pour oil into a heavy skillet so that it is at least 1/4 inch deep.
  • Fry cakes in hot oil (375º) for 3–4 minutes on each side or until golden brown.
  • Serve with spicy remoulade and lemon wedges.

SPICY REMOULADE INGREDIENTS
¼ c mayonnaise
1 tbsp Dijon mustard
¼ tsp of cayenne pepper

STEPS

  • Combine all ingredients in a bowl and mix well.
  • Add additional cayenne pepper to taste. I like mine spicy!

If the spicy remoulade isn’t really your thing, my mango salsa pairs up nicely as well. See the recipe here:
https://divadicucina.wordpress.com/2012/01/25/recipe-mango-salsa/

Sauces

Recipe—Cranberry Orange Sauce

Diva di Cucina

divadicucina_cranberrysauce

What’s Thanksgiving without the cranberry sauce? Out of all the traditional holiday sides, cranberry sauce is by far one of my favorites. It is a must have! This recipe is the perfect balance of sweet and tangy. The inclusion of orange and lime sets off the tangy flavor of the cranberries really well. Not only is this fantastic with turkey, but it is also great with cream cheese on a toasted bagel. After you try this you will say sayonara to that canned stuff!

Note: I recommend making this recipe at least 6 hours before serving. I typically do it the day before. It allows the sauce to thicken and set. If you would like to preserve this, spoon into sterilized jars, cover tightly, and refrigerate. This will last up to one month.

INGREDIENTS
2 c sugar
1 orange, juice and zest of
1 lime, juice and zest of
1/4 c cider vinegar
1/4 c red wine
1/2 c dried cranberries
1 cinnamon stick
1 1/2 c fresh cranberries
1/4 c Grand Marnier or other orange liqueur

STEPS

  • Combine sugar, zests, juices, vinegar, wine, dried cranberries, and the cinnamon stick in a pot.
  • Cook over medium-high heat until sugar dissolves, stirring constantly.
  • Bring to a boil and let boil for 3 minutes.
  • Fold in fresh cranberries and orange liqueur.
  • Simmer and stir occasionally until most of the cranberries break open (approximately 15 minutes).
  • Remove from heat and allow sauce to cool.
  • Dispose the cinnamon stick and transfer to your serving dish.
  • Place in the refrigerator and keep chilled until ready to serve.

Happy Thanksgiving!