Tag: Recipe

Dinners

Recipe—Zucchini “Pasta” with Basil Cream Sauce

Diva di Cucina

In this recipe the zucchini replaces the noodle in what I would consider a flavorful spinoff of pasta alfredo. I have served it with just garlic bread but it also goes great with a grilled chicken breast for some added protein. The most time consuming part is slicing up the zucchini and carrots, once you get that done the meal comes together really quickly. To get a jumpstart on dinner cut up your vegetables the night before or in the morning and this dinner will take you less than 10 minutes.

INGREDIENTS
3/4 c chicken broth
1/2 c white wine (If not available substitute additional broth.)
1/4 tsp cayenne pepper
1 large carrot cut into julienne strips
2 large zucchini, cut into 1/8” strips
2 yellow squash, cut into 1/8” strips
1 tbsp fresh basil, minced
1/4 c parmesean cheese, grated
1/4 c mozzarella cheese, grated
1/2 c half and half
salt and pepper to taste

STEPS

  • In a large skillet bring stock, wine, and cayenne pepper to a boil over high heat.
  • Add zucchini and carrot, cover and cook until tender, about 3–4 minutes.
  • Drain off most of the liquid.
  • Add remaining ingredients to skillet and toss together. 
  • Cook just until the half and half comes to a boil and the cheese is melted.
  • Garnish with a fresh basil sprig and serve immediately. 
Soups

Recipe—Harvest Corn Chowder

Diva di Cucina

What is better than a bowl of steaming hot homemade soup on a cold fall day? This recipe is one of my all time favorites. It is a hearty corn chowder packed with fresh veggies. I made it over the weekend and was surprised that it was even a big hit with my 21-month-old son.

If you have room in the freezer consider doubling the recipe and freezing some for quick meals to enjoy later. (Just be sure you have a large enough pot.) I put leftovers in both small and large containers. The small containers are a perfect size to take to work for a quick lunch and the larger sizes are convenient for a quick family dinner. Dinner could be ready in as little as 10 minutes and you hardly have to lift a ladle. To round out the meal add a grilled cheese sandwich or some fresh rolls.

Note: For a healthy alternative cut out the bacon and replace the half and half with non-fat milk.

INGREDIENTS
6–8 slices of thick cut bacon chopped
2 cloves of garlic minced
1 small yellow onion chopped
2 tbsp butter
5-6 large ears of corn cut off the cob (or a 16 oz bag of frozen corn)
2 medium zucchini chopped
2 large potatoes chopped
1/2 red bell pepper seeded and chopped
2 bay leaves
leaves from 5 sprigs of fresh thyme or 1 tsp dried thyme
1 tsp paprika (add a couple dashes of cayenne pepper too if you like a little extra punch)
salt and pepper to taste (I use about 1 tsp of salt and 1/2 tsp pepper)
5 tbsp flour
5 c chicken stock
2 1/2 c half and half
1/2 c fresh flat leaf parsley chopped

STEPS

  • In a large soup pot, cook the chopped bacon over medium-high heat until crisp. Drain off the majority of the fat.
  • Add in garlic, onion, and butter. Cook until the onion is tender.
  • Add in the corn, zucchini, potatoes, and bell pepper, stirring well between each ingredient added.
  • Add the bay leaves, thyme, paprika, and salt and pepper to taste.
  • Cook for 8–10 minutes, stirring occasionally until the veggies begin to soften.
  • Sprinkle the flour around the pot and mix for one minute.
  • Stir in the chicken stock and bring it to a boil.
  • After it thickens up a bit, stir in the half and half.
  • Simmer for 10–15 minutes stirring occasionally.
  • Add in the chopped parsley and allow the chowder to simmer for an additional 5 minutes.
  • Remove from heat and be sure to discard the bay leaves. 

Enjoy!

Sweet Treats

Recipe—Cheesecake

Diva di Cucina

With the holidays quickly approaching I thought what better recipe to post than one for cheesecake. Everyone needs a straightforward cheesecake recipe and this is mine.

Note: I recommend using a 10″ spring form pan but you can also use a 9″ x 13″ pyrex or two 9″ pie dishes. 

STEP 1: CRUST
2 c graham crackers or chocolate wafers crumbled
1/2 c butter, melted
2/3 c sugar

  • Mix ingredients together.
  • Press into bottom of pan (and up sides if using a pyrex or pie dishes) using the back side of a large spoon or rubber spatula.

STEP 2: FILLING
2 lbs cream cheese
1 c sugar
6 eggs
2 tsp vanilla

  • Preheat oven to 350º.
  • Mix well and carefully pour over graham cracker crust. (Be sure you leave plenty of room for your topping if using pie dishes. I usually fill a pie dish about 2/3 of the way.)
  • Bake in oven for 30–40 minutes.
  • Allow to cool and do not cover.

STEP 3: TOPPING
2 pints sour cream
½ c sugar
2 tsp vanilla

  • Preheat oven to 375º.
  • Mix ingredients well and pour over cooled cake.
  • Bake at 375º for 10–15 minutes.
  • Allow cheesecake to cool completely and then place in refrigerator.

 Note: This is also great with scrumptious toppings. Cherry pie filling, fresh strawberries, or shaved Ghiradelli chocolate are my favorite.