Tag: Refreshing

Salads

Recipe—Mango and Bok Choy Salad

Diva di Cucina

My produce box was filled with lots of fabulous goodies this week. I had almost all the makings for a delicious tropical salad, bok choy, mango, and cilantro. Yum! While many recipes that include bok choy have you cook the leafy green it is also great for salads or slaws. Bok choy is light, sweet in flavor, and has a nice crisp texture. The nutritional value is also a huge plus. It’s high in Vitamins A, C, and K as well as calcium, potassium, magnesium, and it is low in calories. The dressing for this salad is sort of a citrusy vinaigrette that keeps the salad light and refreshing. This salad was the perfect cooling component for the spicy prawns I served with it. With all these bright colors I can’t help but think that this is the perfect dish for the coming spring and summer seasons.

Note: You can use a regular head of bok choy or about 4 baby boy choy. Baby book choy has a milder flavor but both will work well with this recipe.

INGREDIENTS
4 c bok choy, mostly greens with some stalks thinly sliced
1 1/2 c red cabbage, thinly sliced
2 mangos, diced
3 stalks celery, thinly sliced
4 green onions, thinly sliced
1/4 c fresh cilantro, chopped
3 tbsp rice vinegar
4 tbsp limejuice
1 tbsp sugar
3 tbsp olive oil
2 tsp soy sauce
1/4 tsp salt

STEPS

  • Combine the bok choy, cabbage, mango, celery, green onions, and cilantro in a large bowl.
  • In a small bowl whisk together the rice vinegar, limejuice, sugar, olive oil, soy sauce, and salt until most of the sugar and salt are dissolved.
  • Pour the dressing over the salad and toss to combine.
Dinners

Recipe—Loaded Up Buffalo Chicken Tacos

Diva di Cucina

I am a huge fan of buffalo chicken or anything smothered in buffalo sauce. As a matter of fact the buffalo chicken salad at Chili’s is one of my all time favorite salads. Something about the hot and spicy chicken paired with all the crunchy fresh vegetables in a cool ranch dressing is just darn right tasty. My husband is not nearly a big of fan as I when it comes to buffalo chicken, however he LOVES anything Mexican, especially tacos. So basically these “fusion” tacos were my way to morph one of my favorite dishes into something he would be eager to try. And they were a hit! These loaded tacos are spicy, cheesy, crunchy goodness; all wrapped up in a nice little tortilla. And this is the type of dish that takes me to my happy place. Hmmmm…

INGREDIENTS
2 boneless, skinless chicken breast, chopped into bite size pieces
salt and pepper
3 tbsp butter
1/2 c buffalo sauce (I love Frank’s Red Hot Buffalo Wings Sauce!)
6–10 soft taco sized tortillas

DELICIOUS TOPPINGS
2 c green leaf lettuce, chopped
1 large carrot, grated
2 stalks celery, thinly sliced
1 tomato, chopped
1 avocado chopped
1/2–3/4 c blue cheese crumbles
1/4 c ranch dressing
2 green onions, chopped
buffalo sauce for drizzling

STEPS

  • Season chopped chicken pieces with salt and pepper.
  • Melt butter in a large skillet over medium-high heat.
  • Add the chicken to the skillet and cook turning occasionally for 6–8 minutes.
  • Add the buffalo sauce to the skillet and reduce heat to medium-low.
  • Cook for another 6–8 minutes or until the sauce has cooked into the meat and the chicken is cooked thoroughly.
  • Place the tortillas on a microwave safe plate and cover with a paper towel.
  • Warm the tortillas in the microwave for 30 seconds. Flip the tortillas over and heat for an additional 30 seconds.
  • Fill each tortilla with a spoonful of the cooked meat and then finish off with all those delicious toppings.
Dinners

Recipe—Honey Pecan Crusted Salmon

Diva di Cucina

I remember when I was younger going to a restaurant with my dad and ordering the honey pecan crusted salmon. It was one of those dishes you never forget. It was unlike anything I had ever had before. The pecan crust brings a wonderful texture to the salmon filet, just the right amount of crunch. And that nutty pecan flavor with the sweet honey mustard glaze turns the ordinary salmon filet into something truly wonderful. While this dish may look more complex it actually is a really easy way to prepare salmon. Between prep and baking you are looking at no more than 30 minutes. Thirty minutes for a spectacular dinner, you can’t beat that! I served this with a really simple salad of butter leaf lettuce and red onions and some honey mustard dressing. It was really light and the simple salad was a perfect complement to the savory fish. Even if your family members aren’t big fish fans I’m sure they will love this.

INGREDIENTS
2 salmon filets
salt and pepper
paprika
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp butter, melted
1 tsp Worcestershire sauce
1/2 c pecans, finely chopped
1/4 c fresh parsley chopped

STEPS

  • Preheat oven to 400º.
  • Rinse off your fish filets and pat dry.
  • Season your filets with salt, pepper, and paprika.
  • Place skin side down on a parchment paper lined baking sheet.
  • Whisk together the mustard, honey, butter, and Worcestershire.
  • In a small bowl combine the pecans and parsley.
  • Spoon a tablespoon worth of the sauce in with the nuts and stir to combine.
  • Brush the remaining sauce onto the salmon filets.
  • Press the sticky pecan mixture to the top of your salmon filets.
  • Place the baking sheet in the oven and cook for 15–18 minutes or until the thickest part of the fish flakes off when tested with a fork.
Salads

Recipe—Beet and Goat Cheese Salad

Diva di Cucina

A couple of weeks ago I got the first beets of the season in a my produce box and I knew right away that I had to put them to use making one of the most rich and elegant green salads I know of. This beet and goat cheese salad is so simple but is full of flavor. Each ingredient really stands out independently but they all are fabulous complements to one another. This salad is earthy, creamy, tart, and sweet, truly a salad from salad heaven, if there is such a place.

Note: This salad calls for roasted beets. You can get them in a can at your local market or you can get some fresh ones in the store and roast them yourself. I like roasting mine at home in the oven. (See here for how to roast your own beets!)

INGREDIENTS
1/4 c olive oil
1/4 c balsamic vinegar
1/4 tsp garlic, minced
1 tsp sugar
3 c arugula
3 roasted beets, sliced (See here for how to roast your own beets!)
4 oz goat cheese
1/2 c candied walnuts

STEPS

  • In a small bowl whisk together the olive oil, balsamic vinegar, garlic, and sugar. Refrigerate until ready to use.
  • Place the arugula in a salad bowl or on individual salad plates.
  • Top the arugula with the roasted beets.
  • Drizzle the salad with the dressing and top with goat cheese and walnuts.
Kitchen Tips

Kitchen Tip—How to Roast Beets

Diva di Cucina

Beets are such a wonderful winter veggie but do you know what to do with them? I love mine roasted in salads. Beets are low in calories, are a good source of fiber, and contain a variety of vitamins and nutrients that can help prevent heart disease and certain types of cancer. I just love the vibrant color of beets. They are a beautiful addition to any dish and bring a unique flavor unlike any other veggie. Here are some step-by-step instructions on how to roast your very own beets.

Note: Roasting beets whole works great for beets the size of a tangerine or smaller but if you have large beets I recommend cutting them into quarters after peeling them. They will cook much faster that way.

INGREDIENTS
raw beets
olive oil
salt and pepper

STEPS

  • Preheat the oven to 400º.
  • Cut the stalks and the roots from the top and bottom of the beets.
  • Using a vegetable brush scrub the beets making sure to get off all the soil.
  • Peel the skin off the raw beets using a vegetable peeler.
  • Place the peeled beets in a bowl and drizzle with olive oil and season with salt and pepper. Toss to coat
  • Line a small baking dish with foil and place the beets in it.
  • Using a second sheet of foil “tent” the beets.
  • Place the baking dish in the oven and roast the beets for 35–45 minutes or until they are fork tender.
  • Beets can be eaten right away or you can place them in an airtight container once they cool and kept in the refrigerator. I slice mine right before serving so they don’t dry out.

Soups

Recipe—Velvety Celery Cream Soup

Diva di Cucina

I have gotten big bundles of celery in my organic produce delivery several weeks in a row now. I certainly love my celery sticks but I just don’t think I will be able to eat another one for a few days. While recovering from celery stick overload I made one of my favorite vegetable soups, celery cream. This is one of the easiest soups to make and even though it is very simple it is wonderful. It is super creamy and the lemon and hot sauce gives it just the right kick. I made a big batch to take to my mother in law who just had knee replacement surgery a couple of weeks ago. One thing I love about this soup is you can make a big batch of it and it reheats great! I typically double the recipe and then divvy the soup up into several containers for future dinners and lunches. It’s a perfect dinner for cool evenings or even on a rainy Sunday afternoon.

Note: When using a blender to puree the soup you will need to do it in batches. I recommend placing a towel over the top of your blender and holding the lid firmly in place as the heat will make the lid blow off and it makes a huge hot mess and can burn you if not secured.

INGREDIENTS
4 tbsp (1/2 stick) butter
1 bunch of celery, sliced
2 yellow onions, chopped
1 tbsp garlic, minced
4 tbsp flour
6 c chicken broth
1 bay leaf
1 c heavy cream
1 tbsp lemon juice
4–5 dashes of hot sauce
1/2 tsp ground white pepper
salt (optional)

STEPS

  • In a large soup pot melt the butter and add the celery, onions, and garlic.
  • Cook over medium-high heat until soft.
  • Sprinkle the flour in the pot and stir while cooking for 1–2 minutes.
  • Add the chicken broth and bay leaf.
  • Bring pot to a boil, cover, and reduce heat allowing to simmer for 30 minutes.
  • Remove the bay leaf.
  • Using a blender puree the soup in small batches until nice and smooth. (See above note)
  • Transfer the soup back into the pot.
  • Add in the cream, lemon juice, hot sauce, pepper, and salt. (Be sure to sample the soup before adding in the salt. Unless you are using a reduced sodium you may not need it.)
  • Bring pot to a boil, cover, and reduce heat allowing to simmer for an additional 10 minutes or until desired thickness.
Dinners, Sandwiches

Recipe—Chicken Caesar Burgers

Diva di Cucina

Everything delicious about a chicken Caesar salad can be found in this chicken burger. It’s got the lemon zest, rich parmesan, and creamy dressing. Many people think of ground chicken patties as bland and dry. After trying these one’s opinion of them will completely change. These are not only really moist but they are also super tasty.  When I cooked these the other night I made my hubby the burger on the bun and I just enjoyed the patty along with a big side Caesar. This gave me a fabulous low-carb alternative. These sandwiches are incredibly quick and easy to make and give you a really great healthy alternative to a beef burger.

INGREDIENTS
1 lb ground chicken breast
2 tsp garlic, minced
1/3 c grated parmesan
salt and pepper
1 tbsp Worcestershire sauce
1/3 c fresh parsley, finely chopped
1 tbsp lemon zest
4 tbsp olive oil, divided
1/2 c parmesan, shredded
4 sandwich rolls
1/4 c Caesar dressing
8 large romaine leaves
1 large red tomato, sliced

STEPS

  • Preheat oven to 400º.
  • In a large bowl combine the chicken, garlic, parmesan, salt, pepper, Worcestershire sauce, parsley, and lemon zest.
  • Mix the meat and ingredients and form into 4 patties making sure they are the same shape and size as your rolls.
  • Heat 2 tablespoons of olive oil in a large non-stick skillet.
  • Add the chicken patties to the heated skillet and cook for 4–5 minutes per side.
  • While the patties are cooking place the buns cut side up on a cookie sheet and drizzle with the remaining 2 tablespoons of olive oil.
  • Flip the buns over so they are cut side down.
  • Remove the patties from the skillet and transfer them to the baking sheet if there is room, if not use a second baking sheet.
  • Top the chicken burger patties with the shredded parmesan cheese.
  • Bake the buns and patties in the oven for 5 minutes or until the cheese is melted and the buns are nice and toasty.
  • Spread each cut side of the buns with Caesar dressing.
  • Place 2 romaine leaves and two slices of tomatoes on each bun bottom.
  • Add the chicken patty and finish off with the top bun.

Recipe adapted from Rachel Ray.

Side Dishes

Recipe—Tropical Macadamia Nut Rice

Diva di Cucina

How many times have you served a side of plain white rice with your favorite dishes? With how quick and easy this macadamia nut rice is you will be looking to spruce up your rice more often. This takes rice to a whole new level. It is sweet and salty and has a great balance of textures with the crunchy nuts mixed in. This is a great side dish if you are looking for food for a luau. I love to serve it with teriyaki chicken and grilled pineapple. Yummy in my tummy! This rice pairs nicely with my homemade halibut fish sticks, any grilled fish, or even grilled pork or shrimp with Caribbean seasonings. Try this out and give your taste buds a real tropical treat. Aloooooohaaaaa!

INGREDIENTS
2 cups jasmine rice, uncooked
1/2 cup shredded coconut
2 tbsp olive oil
1/3 c green onions, thinly sliced
2/3 cup roasted macadamia nuts, chopped
salt

STEPS

  • Cook rice according to package instructions.
  • While the rice is cooking, lightly toast your coconut in a skillet over medium heat until it turns a nice golden color.  Set aside.
  • After the rice has sat covered per the package instructions, drizzle with olive oil and gently fluff with a fork.
  • Stir in toasted coconut, green onions, macadamia nuts, and season with salt.
Brunch, Salads, Side Dishes

Recipe—Creamy Persimmon Pomegranate Salad

Diva di Cucina

During the fall and winter months it can be difficult to find quality ripe fruit for a fruit salad. And when you do find some, you pay an arm and a leg. This is a fabulously simple salad you can whip up in minutes using some seasonal fall fruits. This sweet and creamy salad is great for breakfast or even as an addition to your Thanksgiving meal. I think the walnuts and pomegranate seeds give it a nice little crunch and best of all, it is really healthy!

Note: You may or may not find seeds in your persimmons. I have found them both ways. When you chop them be sure to keep a watch for them and discard any you find.

INGREDIENTS
6 fuyu or amagaki persimmons, chopped
3/4 c pomegranate seeds
1/2 c candied walnuts, chopped
1 c plain Greek yogurt
2 tbsp honey

STEPS

  • Combine the persimmons, pomegranate seeds, and walnuts in a medium bowl.
  • In a small bowl, stir together the honey and yogurt.
  • Pour the yogurt over the fruit and gently stir to combine.
Beverages

Recipe—Grapefruit Margarita on the Rocks

Diva di Cucina

Happy Friday folks! What better day to share a margarita recipe than on a Friday. Now that my organic produce deliveries are shifting more towards winter crops I have been seeing lots of great citrus. While I certainly love to eat my fruit, it is fun coming up with fabulous drinkable concoctions too. Last weekend I used fresh squeezed orange juice to make mimosas. They were superb! This week I had some extra grapefruit and limes on hand so I came up with this grapefruit margarita recipe. It was the perfect refreshing beverage after my long day at work. If you like the tartness of fresh grapefruit give this a try. I loved that this margarita was nothing like the syrupy, too sweet, premade margarita mixes you get at the store. These ones are actually good for you! Grapefruits are low in calories and are a great source of inositol, which helps the body to maintain a healthy metabolism. They are also a member of the vitamin B complex and are an excellent source of vitamin C, which everyone needs more of during the cold and flu season. So next time you are craving a refreshing adult beverage give these a try. Cheers!

Note: If you don’t have fresh grapefruit on hand you can substitute the hand squeezed grapefruit juice for some store bought. Just be sure to leave out the added sugar.

INGREDIENTS
1 1/2 c fresh squeezed grapefruit juice (I used 3 medium Ruby Red grapefruits)
juice from half a lime
5 oz silver tequila
1 oz triple sec
1 tsp sugar (optional)
margarita salt
grapefruit slice or lime wedge for garnish

STEPS

  • Pour your margarita salt onto a small plate.
  • Moisten the rim of a margarita glass with a lime wedge and dip the glass into the salt until it coats the rim.
  • Fill the glass with ice.
  • In a large cocktail shaker combine the grapefruit juice, juice from lime, tequila, triple sec, and sugar.
  • Fill up the rest of the shaker with ice.
  • Holding the lid firmly in place, shake the margarita until the outside of the shaker has condensation.
  • Strain the margarita into the glass and garnish with a slice of grapefruit or a lime.