Tag: Recipe

Appetizers

Recipe—Steak & Goat Cheese Crostini with Pesto

Diva di Cucina

Steak and Goat Cheese Crostini with Pesto

Last weekend I hosted a wine tasting party, which is so much fun by the way! Each person brought an appetizer and a bottle of wine so it was minimal preparation required on my part and didn’t break the bank. Thanks to all my amazing friends that came if you are reading this! It was such a blast! We had a total of 13 bottles of wine and an amazing spread of food.

Since I was holding the party around dinner time I knew I needed an appetizer that was hearty and filling. Steak came to mind since it would pair so nicely with a good hearty red blend. These appetizers may look very simple but the flavors were so amazing. The goat cheese is whipped together with cream cheese, olive oil, and red pepper so it is creamy and smooth with a mild kick. I was able to prepare everything earlier in the day and then assemble right before anyone arrived. And let me tell you, they were pretty darn popular among the ladies.

Steak and Goat Cheese Crostini with Pesto

Note: These can be served hot or cold. I served them cold for the sake of convenience. I was able to do all the prep in the morning, stored the cooked steak and goat cheese spread in the fridge, and put the toasted crostini in an unsealed Ziploc bag. I then assembled them right before the party.

INGREDIENTS
1 baguette, cut into 1/4 slices
10–12 ounce New York strip steak
4 oz goat cheese, softened
4 oz cream cheese, softened
1/2 tsp red pepper flakes
olive oil
salt & pepper
chili powder
garlic powder
1/2 c pesto

STEPS

  • Preheat the oven to 425º.
  • Place the baguette slices on a parchment paper lined baking sheets.
  • Brush each slice with olive oil and season with a light sprinkle of salt. Flip each slice over and repeat.
  • Toast the baguette slices for 12–15 minutes or until they are a nice golden brown.
  • While the baguette slices are toasting, season both sides of the steak with salt, pepper, a sprinkle of chili powder, and garlic powder.
  • Heat a tablespoon of olive oil in a skillet over medium high heat and add the steak.
  • Cook the steak for 4–6 minutes, flip, and continue to cook for an additional 4–6 minutes.
  • Remove the steak from the pan and allow it to sit for 10 minutes.
  • While the steak is resting, use a hand mixer to whip together the goat cheese, cream cheese, red pepper flakes, and two tablespoons of olive oil.
  • Thinly slice the steak and set aside.
  • To assemble, spread about one teaspoon of the whipped goat cheese on a slice of toasted bread, top with a slice of steak, and a dollop of pesto.
  • Enjoy!

 

Recipe adapted from Domesticate Me.

Brunch, Sweet Treats

Recipe—Cherry Cream Cheese Danishes

Diva di Cucina

Cherry Cream Cheese Danishes

You know what is great about breakfast? It is the one meal during the day where it is acceptable to eat a dish that can be classified as dessert as the main dish. You can’t do that for lunch or dinner. While I typically prefer savory items when it comes to breakfast, I can not pass up a well done danish or doughnut. And if you recall from my Cherry Cheesecake Bars or Sweet Cherry Chip Dip, cherries and cream cheese are like totally my jam.

We were hosting Mother’s Day at our house this year and since I was going to be in the kitchen cooking for all the amazing women in my life, I decided I was going to make all of my favorite things, these danishes being one of them. Now don’t go tell anyone, but these are so quick and easy to make. You can whip these up in less than 30 minutes and look at how beautiful they are!

Note: I have a weak spot for cherry danishes but you can mix things up and use your favorite type of pie filling.

INGREDIENTS
1 package puff pastry (2 sheets), thawed
8 oz cream cheese, softened
1 tsp vanilla
4 tbsp Sugar
21 oz can cherry pie filling
1 egg
1 tbsp water

STEPS

  • Preheat oven to 400º.
  • On a lightly floured cutting board, unfold the puff pastry sheets.
  • Cut each sheet into 9 equal squares so you have 18 total.
  • With a butter knife, gently score a 1/2 inch border around the edge of each piece of puff pastry
  • Using a fork, poke each pastry square 3–4 times in the middle.
  • Combine the cream cheese, vanilla, and sugar in a mixing bowl and beat until well combined.
  • Place a heaping tablespoon of the cream cheese mixture in the center of each square and spread it evenly, ensuring it stays within the border.
  • In the middle of each square, place a large spoonful of the pie filling.
  • Transfer the squares to a parchment paper lined baking sheet as you finish each one up.
  • Beat the egg and water together in a small bowl.
  • Brush the edges of each pastry with the egg wash.
  • Bake for 15–20 minutes or until golden brown.
  • Remove the pastries from the baking sheet and allow to cool.
Sweet Treats

Recipe—Strawberries & Cream Poke Cake

Diva di Cucina

Strawberries & Cream Poke Cake

Fourth of July is right around the corner and that means it is summer party season! I absolutely love this time of year. Days sat around the pool, getting together with friends, and the awesome party food. Burgers, hot dogs, potato salad, garlic bread… yumm! But what is a summer BBQ without an amazing summer dessert? Crap. That’s what it is. I kid! I kid! For real though, every good bbq needs a good dessert. Like this one.

Beings that strawberries are in season this makes it the perfect summer dessert. If you have never made a poke cake then this recipe is a must try. It is so easy to make! You literally just poke holes into the baked cake and all the Jello just fills in the holes and soaks into the cake. It is incredibly moist and it just looks so pretty once you cut into it. Almost too pretty to eat. Almost. 😉

INGREDIENTS
1 box white cake mix (as well as any ingredients it requires)
3 oz package strawberry Jello
1 pint heavy whipping cream
1/2 c powdered sugar
1 tsp vanilla
fresh strawberries, sliced

STEPS

  • Prepare white cake per the package instructions in a 9” x 13” large square or rectangular baking dish and allow it to cool.
  • Bring one cup of water to a boil and remove from heat.
  • Add Jello to the hot water and stir until completely dissolved.
  • Add one more cup of cold water to the Jello mix, continue to stir, and set aside.
  • Using a fork, poke several holes into the cake.
  • Pour the Jello evenly over the top of the cake.
  • Cover the cake with plastic wrap and place in the fridge for a minimum of 3 hours.
  • After the cake has set, combine the heavy whipping cream, powdered sugar, and vanilla in a mixing bowl and beat until the whip cream thickens up.
  • Spread the whip cream over the top of the cake and then garnish with sliced strawberries as desired.
  • Serve and enjoy!

 

 

Recipe adapted from Chef in Training.

Sweet Treats

Recipe—Blackberry Ice Cream

Diva di Cucina

Blackberry Ice Cream

Homemade ice cream is so easy to make and yet people hardly ever do it. I mean look, 4 ingredients and 3 steps. There is really nothing quite like homemade fresh churned ice cream. As a kid I grew up with an old school hand cranked ice cream maker. My mom would add all the ingredients to the metal container and then we would put it in a wooden bucket and surround that with ice and salt and my sister and I would take turns churning it by hand. Best. Summer. Memories. Ever! Anyone else do that growing up?

Now I have evolved with the times and have a wonderful electrical ice cream maker. You just add in the ingredients, plug it in, and watch it go! I have this one by Cuisinart and LOVE it!

My favorite time to use it is during the summer when we have friends over for a BBQ. The kids always love watching it and they think it is so cool to make their own homemade ice cream!

I’ve tried several different recipes, mint chip, vanilla, mocha almond fudge, cookies and cream, vanilla, and then this blackberry ice cream recipe. I think blackberry has been my all-time favorite! It is truly the flavor of summer.

Blackberry Ice Cream

Notes: I use fresh blackberries but you can always get frozen ones and defrost them. This recipe is for a 2 quart maker so if you have a 5 quart you may want to double it.

INGREDIENTS
3 c blackberries
1 1/2 c sugar
1 pint half and half
1 pint heavy whipping cream

STEPS

  • Combine the blackberries and sugar in a large bowl.
  • Mash all the blackberries and sugar by hand until they are all juicy and syrupy. (You can also place the berries and sugar in a blender if you prefer.)
  • Pour the blackberry mixture, half and half, and heavy whipping cream into your ice cream maker and churn until it is desired thickness.
Snacks, Sweet Treats

Recipe—Churro Chex Mix

Diva di Cucina

Churro Snack Mix

Cinco de Mayo is right around the corner and I have the perfect and fun sweet treat for you! This is a festive twist on the original Chex Muddy Buddies. The first time I made this was for a Cinco de Mayo party my son was attending and we were put on dessert duty. I instantly thought of churros but that was going to be way too much work for 20+ kids.

Churro Snack Mix

While nothing can replace the deliciousness of a freshly fried churro this snack mix certainly helps to satisfy that craving. The cereal maintains a nice crunchiness and then you have this delicious and creamy coating and a nice dusting of sugar and cinnamon. I will warn you though, it can be highly addictive! Perfect for your snacking pleasure.

Churro Snack Mix

INGREDIENTS
9 c corn Chex
1 (10 oz) bag Hershey’s cinnamon chips
1/2 c butter
1 c powdered sugar
2 tbsp cinnamon
1 c sugar

STEPS

  • Place the Chex cereal in large mixing bowl.
  • In a Ziploc bag, combine the powdered sugar and cinnamon.
  • In a microwave safe bowl, heat the cinnamon chips and butter at 50% power for one minute and stir.
  • Continue to heat at 50% power in 30 second intervals stirring in between each, until the mixture is all melted and smooth.
  • Drizzle the melted cinnamon chip mixture over the cereal and stir to coat.
  • Add the powdered sugar mixture and stir to coat.
  • Lastly, stir in the sugar until all the cereal is well coated.
  • Cover a large baking sheet or cutting board with wax paper and spread out all the coated cereal to cool.

 

Adapted from Sunny Days with My Loves.

Dinners

Recipe—Grilled Chili Lime Chicken Tacos with Pineapple Salsa

Diva di Cucina

Grilled Chili Lime Chicken Tacos with Pineapple Salsa

Summer is coming… but the warm weather is already here! Time to fire up the grill!

I love when I can find recipes that are almost all done on the grill so I can keep the kitchen cool during hot months. I may also love recipes like this because it means I do the easy prep work and then the hubby does all the hard work out in the heat at the grill while I stay cool inside with a margarita. It’s all about team work, right? 😉

Okay, onto the dish. Each of these components is delicious on it’s own but when brought together you get some amazing tacos! You have the grilled chili lime chicken which is so tender and has so much flavor, a little zest from the lime paired up with all those delicious seasonings and a tad of heat. Then you have this delicious chunky salsa made up of a sweet caramelized pineapple with a nice smoky flavor from the grilled red pepper and jalapeño. And is if that isn’t enough, (yes, it gets better!) then you add this refreshing avocado crema. Just give me a bag of tortilla chips and I will go to town on that sauce!

Another thing I love about this recipe is how pretty it is! Look at all those amazing colors! I truly love everything about this recipe! I hope you will too.

Chunky Pineapple Salsa

Chunky Pineapple Salsa

Chunky Pineapple Salsa

Note: If you want to cut down on the amount of preparation at dinner time, you can marinade the chicken for as long as 24 hours in advance and the crema can be made up to four hours in advance. Having a chunk of the leg work done in advance makes this a perfect recipe to make for dinner guests. All you have to do is grill the chicken, pineapple, and peppers, and warm up some tortillas.

CHILI LIME CHICKEN INGREDIENTS
1 lb boneless skinless chicken breasts
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
1 tsp brown sugar
2 tbsp lime juice

PINEAPPLE SALSA INGREDIENTS
20 oz can pineapple slices
1/2 red onion, sliced
red bell pepper, deseeded and quartered
jalapeno, deseeded and halved
olive oil
1/4 c cilantro, chopped
1 tbsp lime juice
1/4 tsp ground ginger
1/4 tsp cumin
salt and pepper to taste

AVOCADO CREMA INGREDIENTS
1 avocado
1/2 c sour cream
2 tbsp mayonnaise
1 tbsp lime juice
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp garlic powder

OTHER INGREDIENTS
tortillas
pepperjack cheese, shredded
lime, cut into wedges

STEPS

  • Place the chicken breasts in a large Pyrex dish.
  • Whisk together all the additional chili lime chicken ingredients in a small bowl and slather all over both sides of the chicken breasts.
  • Cover the Pyrex with plastic wrap and set aside to marinade for 30 minutes.
  • While the chicken is marinating, begin preparing items for the salsa. Skewer the red onions and then drizzle them, the bell pepper, and jalapeño with olive oil and set aside with the pineapple.
  • Preheat your grill to 375–425º.
  • Grill the chicken for 8–10 minutes on one side and then flip.
  • Add the pineapple and peppers to the grill and cook for 4­–5 minutes before flipping and then continue to grill them for another 4–5 minutes.
  • Continue to cook the chicken until a thermometer reads 160º when inserted into the thickest part of the meat, the pineapple until it is nicely caramelized, and the veggies until they have some nice grill marks.
  • Transfer everything from the grill to a cutting board and allow it to rest for 5 minutes.
  • While all the grilled items are resting get started on the avocado cream. Add all the crema ingredients to a blender and puree until smooth and well blended, set aside.
  • Chop up the pineapple, onion, and peppers and place them in a bowl.
  • Add the cilantro, lime juice, ginger, cumin, salt, and pepper to the bowl and stir.
  • Chop up the chicken and set aside.
  • Everything is finally ready! Time to assemble the tacos!
  • Heat up your tortillas and top each one with meat, cheese, pineapple salsa, and avocado crema.
  • Devour!

 

Recipe adapted from Carlsbad Cravings.

Dinners, Side Dishes

Recipe—Jalapeño Popper Mac N’ Cheese

Diva di Cucina

Jalapeño Popper Mac N’ Cheese

My name is Rebecca and I am a cheesy jalapeñoholic. I will literally devour anything with cheese and jalapeños. I HAVE NO SELF CONTROL!

If it has popper in the name, I am game. Mac n’ Cheese with a crispy top is involved. No holding me back. I will literally fall off of any diet wagon for some good mac n’ cheese. That is a universal thing, right? Like, that goes for everyone?

Come on, you start with a creamy white sauce base, add in gobs of pepper jack cheese until it is thick, and creamy, and cheesy, and then add in cooked pasta. It could be perfect as is, but no. It gets better. You add a buttery panko topping that once crisp will replicate that of the exterior of deep-fried jalapeño popper. And then the sliced jalapeños on the top is literally the icing on the cake. SO. DAMN. GOOD!

This recipe goes fantastic with any sort of grilled meat but is totally sufficient as a standalone dish. What says comfort food more than a big ol’ bowl of spiced up mac n’ cheese? Nothing. Absolutely nothing people.

Note: If you do not have an oven safe skillet you can make this in whatever large skillet you have, and then transfer the noodles and cheese sauce to a baking dish before topping with the panko and sliced peppers. 

MACARONI INGREDIENTS
8 oz macaroni pasta, uncooked
3 tbsp butter
3 tbsp flour
3 c milk
3 c pepperjack cheese, crated
salt and pepper
1/2 tsp crushed red peppers

TOPPING INGREDIENTS
3 tbsp butter, melted
1/2 c panko
1/4 c jalapeño slices

STEPS

  • Preheat the oven to 400º.
  • Cook the pasta per the package instructions.
  • Drain and allow to sit.
  • Melt the butter in a large oven safe skillet over medium-high heat.
  • Whisk in the flour and cook it for about a minute while stirring continuously until it starts to lightly brown and is well combined.
  • Gradually whisk in the milk, about 1/2 cup at a time, making sure it is nice and creamy and starts to thicken after each addition. Continue this until the milk is finished.
  • Bring the mixture to a simmer and then reduce heat to low.
  • Whisk in the cheese, salt, pepper, and crushed red peppers and stir until it is all melted and creamy.
  • Add in the cooked pasta making sure all the noodles are evenly coated and remove skillet from heat.
  • Now for the topping!
  • In a small bowl mix together the melted butter and panko.
  • Evenly distribute the topping over the mac n’ cheese.
  • Top with sliced jalapeños.
  • Bake for 8–10 minutes or until the panko starts to turn a nice golden brown and the sauce is simmering around the edges.
  • Allow to rest for about 5 minutes.
  • Serve and enjoy!
Brunch, Sweet Treats

Recipe—Fruit Pizza

Diva di Cucina

Fruit Pizza

Easter is just around the corner! (Does that stress anyone else out? LOL) I am someone who typically has my Easter menu planned weeks in advance but if you follow me on Instagram you may have seen that last week I was gone at a conference and between that and my sons’ baseball season being in full swing, I have just been too darn busy to pull it together. So guess what I am working on today? My Easter menu!

I made this fruit pizza for Easter brunch last year and it was a total hit! It was so easy and the kids loved it! Plus, it was delicious and looked beautiful and “springy” with all the bright colors. I am thinking this one may have to make it into the rotation again this year. You basically bake a huge sugar cookie, frost it, add some fruit, and throw a glaze down over the top. Easy peasy, lemon squeezy.

What are some of your go to Easter menu items? Comment below and give me some inspiration!

Notes: You can use any fruit you want. For mine I went with kiwis, blueberries, raspberries, strawberries, and a can of mandarin slices. Got almost all the colors of the rainbow in there! Also, this recipe will hold up for a few days in the fridge so don’t hesitate to make it a day in advance. 

INGREDIENTS
16.5 oz package refrigerated sugar cookie dough
8 oz package cream cheese, softened
1/4 c sugar
1/2 tsp vanilla
assorted fruit, washed, chopped, and dried off
1/4 c apricot preserves (large chunks of fruit removed)

STEPS

  • Preheat oven to 375º.
  • Line a 12” round pizza pan with parchment paper or cover with cooking spray. (If you don’t own a 12” pizza pan they sell disposable foil ones at the store that are great, or you can always just use a regular baking sheet and shape the dough into a large circle. I just find the pizza pan helps maintain a perfect circle.)
  • Crumble the cookie dough over the lined pizza pan and press the  dough down in an even layer to completely cover the bottom of the pan.
  • Bake for 12–13 minutes.
  • Remove the cookie from oven and allow to cool completely.
  • In a  mixing bowl, beat together cream cheese, sugar, and vanilla until nice and fluffy.
  • Spread the cream cheese frosting evenly over the cookie crust.
  • Top the frosted cookie with fruit. You can place it randomly or in a fun circular pattern. (Kids will have fun with this part!)
  • In a small bowl whisk together the apricot preserves with one tablespoon of water.
  • Brush the apricot mixture over the entire dish.
    Refrigerate for 2 hours.
  • Serve and enjoy!
Beverages

Recipe—Red Wine Sangria

Diva di Cucina

The big question is, when you take a two-year break from blogging, what do you post? It has to be something amazing, right? Something you are known for by your family and friends.

Is it bad that my mind went right to sangria? LOL What can I say, I have a busy life and this girl loves her wine. One of my favorite things to do on the weekend is have friends over for a relaxing dinner where we can all just sit around and laugh over our crazy lives and yes, wine is almost always involved. Many of my friends have come to know me for my sangria. I make a bomb sangria and it is so easy! So here you have it folks, the Diva’s go to sangria recipe. And guess what, I have one for each season. Here is my summer one if you want to take a peek at that.

Note: I like to let my sangria sit in the fridge for a couple of hours with the fruit. It really allows the sangria to take on some nice flavors from the fruit and allows the fruit to soak up some of the boozy goodness.

INGREDIENTS
750 ml bottle of your favorite red wine
1/2 c brandy
1/2 c orange juice
1/2 c sugar
fresh fruit, sliced (I like oranges, limes, and blackberries)
12 oz can of gingerale or sprite

STEPS

  • In a large pitcher mix together the wine, brandy, orange juice, and sugar until the sugar is dissolved.
  • Add in the majority of your prepared fruit. (Set some aside for a nice garnish).
  • Place in the fridge and allow it to set for a couple of hours. (Or drink it now if you don’t have time. It will still be delicious either way.)
  • Add in the 12 oz can of soda right before serving.
  • Pour over ice and garnish.
  • Drink up!
Appetizers

Recipe—Spicy Black Bean Dip

Diva di Cucina

I might as well take on the title as Queen of Appetizers. It’s just what I do. I personally just love appetizers and finger foods and no party is complete without a nice spread. When it comes to throwing a party a good dip is a must on the appetizer menu. There is no need to spend hours slaving away in the kitchen to come up with something everyone will love. This recipe literally takes five minutes to make and is so easy! You spend more time measuring out the seasonings than anything else. Just toss it all in the blender and voila! You have a delicious bean dip ready to serve!

The flavors in this dip are amazing. It might look sort of blah but then you take one bite and zap, bing, bang! Flavor explosions happening right in your mouth! You have a nice kick from the jalapeños, a little zest from the lime and lots of other great flavors from all the seasonings. The first time I made this I was (no joke) licking it off the rubber spatula. This is great at room temperature, warm, or even right out of the fridge. Talk about diverse! Next time you are throwing or attending a party make this recipe. You will have lots of people asking for the recipe. No need to tell them it took less than five minutes to make. That can be our little secret.

INGREDIENTS
2 large cloves of garlic
1 jalapeño, deseeded, deveined, and chopped
1/2 c fresh cilantro
1 (15 oz) cans black beans, rinsed and drained
2 tsp cumin
1 1/2 tsp garlic salt
1/2 tsp chili powder
1/4 tsp dried oregano
1/4 tsp black pepper, ground
1 1/2 tbsp lime juice
1 tbsp balsamic vinegar
water

GARNISHES
cotija cheese, crumbled
a couple of slices of fresh jalapeño

STEPS

  • Place all of the main ingredients except the water into the blender or food processor and blend until well mixed.
  • Add 4 tablespoons of water and continue blending until nice and smooth. If necessary, continue adding water 2 tablespoons at a time until it reaches the desired consistency.
  • Transfer to a bowl and garnish with some crumbled cotija cheese and slices of fresh jalapeños.
  • Enjoy with some tortilla chips now or place in fridge until ready to serve.