Tag: Refreshing

Sweet Treats

Recipe—Lemon Crackle Cookies

Diva di Cucina

The other day when I dropped my son off at daycare there was a signup sheet for a bake sale. I signed up because, well… I love doing that sort of thing! I didn’t even pay attention to the date until I got to work and went to write it on my calendar. Holy smokes! It was the next day! That meant that after I got off working a long day I had to pick up my husband from work, go get my car from the shop (this is why I had to pick up the husband from work that day), go to the grocery store, swing by daycare to get the munchkin, cook dinner, bathe the little rascal, and THEN bake something for the bake sale! And being a mom there is always dishes and laundry in the mix too. What had I gotten myself into?!? I am not one to flake out so I just decided I had to come up with one heck of a quick and easy item to make. That’s when I had remembered seeing easy chocolate cake cookies. Basically you use boxed cake mix as the base for the cookies.

There always seems to be plenty of chocolate at bake sales so I mixed it up and made what I am calling Lemon Crackle Cookies. These were so incredibly quick and easy to make. They were super cheap and they turned out really good! Think of a fluffy version of a lemon bar. This recipe makes between 3 and 4 dozen cookies so they are perfect for a bake sale or even a cookie exchange. I recommend you give them a shot whether or not you are strapped for time.

INGREDIENTS
2-18.25 oz boxes Duncan Hines lemon cake mix
4 eggs
2/3 c vegetable oil
grated rind from one lemon
2 tbsp fresh lemon juice
1 1/2 c powdered sugar

STEPS

  • Preheat oven to 375º.
  • In a large bowl mix together dry cake mix, eggs, oil, lemon rind, and lemon juice.
  • Put the powdered sugar in a shallow bowl or plate.
  • Form small balls with the dough and then roll them in the powdered sugar. Be sure the cookies have a really thick coating of the sugar if you want them to have that crackle look.
  • Place at least 2 inches apart on a parchment paper lined baking sheet.
  • Bake for 7–9 minutes or until golden brown on the bottom.
  • Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cutting board or cooling rack.
Dinners, Sandwiches

Recipe—Chicken Pesto Panini

Diva di Cucina

I am on a total pesto kick after making my own. Just love the stuff! Especially when I can use it on one of my favorite paninis made with chicken, mozzarella, tomatoes, and of course some delicious pesto. The flavors of this sandwich all go together so perfectly! It’s crunchy, melty, flavorful goodness all in one simple sandwich. Make it for lunch or dinner and serve with an Italian green salad for one heck of an awesome meal.

Note: The recipe calls for grilled chicken breasts but you can also just go pick up a rotisserie chicken at the grocery store to save some time.

INGREDIENTS
4 large slices sourdough bread
2 tbsp butter, softened
1/3 c pesto
1 tomato, sliced
2 grilled chicken breasts, sliced in half lengthwise
6–8 slices fresh mozzarella (I recommend getting the good stuff from the deli)

STEPS

  • Heat a large skillet over medium-high heat.
  • Spread one side of each piece of the bread with butter and spread the opposite sides with pesto.
  • Place two of the slices of bread butter side down in the skillet.
  • Top the bread in the pan with the tomatoes, chicken, and mozzarella.
  • Add the last two slices of bread to the top of the sandwiches, butter side out.
  • Cook for approximately 3 minutes or until the bread is a toasty brown.
  • Flip and cook for another 3 minutes until cheese is melted and the other side is a nice toasty brown.
Salads

Recipe—Pomegranate Pear Salad with Goat Cheese

Diva di Cucina

When people typically think of big fresh salads they think of summer. Salads are perfect year round if you know how to incorporate fresh seasonal produce. Well here is a perfect fall salad recipe. It is bright, colorful, and bursting with flavor. The flavors all complement each other really nicely. The sweetness of the fruit, richness of the goat cheese, nuttiness from the walnuts, and the bite of the basil create a perfect flavor symphony. This may even be making one of my holiday dinner menus this year.

Note: Many grocery stores now sell containers of the pomegranate seeds all cleaned and ready to use. If you don’t want to deal with the hassle of removing the seeds yourself this can be a great time saver.

DRESSING INGREDIENTS
1/4 c pomegranate juice (I use POM)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 garlic clove, minced
1 tsp brown sugar
fresh ground pepper

SALAD INGREDIENTS
6 c (9 oz bag) fresh spinach
2–4 oz goat cheese
1/2 c walnuts or pecans
1–2 pears, cored and sliced
1 pomegranate, seeded
1/4 c fresh basil, chopped

STEPS

  • Whisk together all dressing ingredients.
  • Toss the spinach with the dressing.
  • Crumble the goat cheese over the salad.
  • Top with walnuts, pear slices, pomegranate seeds, and fresh basil.
  • Serve immediately.
Appetizers, Sauces

Recipe—Shrimp Taco Cups with Creamy Cilantro Lime Sauce

Diva di Cucina

 

The other night we were going to a friend’s house for a Mexican feast and I was put on appetizer duty. I wanted something besides plain ol’ bean dip that I could make ahead of time and assemble there, something light, refreshing, and elegant with a Mexican flare. These bite size shrimp taco cups were perfect! I must admit the sauce totally makes this dish. It is sooooo good! I think I will be making it in the future as a salad dressing. It would be great with a spicy chicken breast over a bed of greens. It just has so many flavors and each ingredient really shines through. Enjoy!

Note: Since these had to travel I was able to cook the won ton cups and shrimp at home and assemble them at my friend’s house. These are perfect if you are hosting a social gathering since all the prep can be done ahead of time and just quickly assembled once your guests arrive, which means more time for socializing! Perfect for the upcoming holidays.

CREAMY CILANTRO LIME SAUCE INGREDIENTS
1/3 c mayonnaise
1/2 c sour cream
2 tbsp milk
2 oz. canned diced green chilies
2 tbsp lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 c fresh cilantro, chopped

SHRIMP CUP INGREDIENTS
24 small won ton wrappers
2 tbsp olive oil, divided
24 medium shrimp, peeled and deveined
1/2 tsp salt
1 tsp chili powder
1 lime
1 c shredded cabbage

STEPS

  • To make the sauce combine all sauce ingredients except the cilantro in a blender and puree until smooth.
  • Add in cilantro and pulse until combined.
  • Refrigerate sauce until ready to use.
  • Preheat oven to 350º.
  • Lightly brush wonton wrappers with olive oil and arrange in a mini muffin pan making sure to press down flat in the bottoms.
  • Bake for 5–7 minutes or until golden brown and crisp.
  • Toss the shrimp with 1 tbsp of olive oil, salt, and chili powder.
  • Roast shrimp on a baking sheet in the oven for 6–8 minutes or until cooked through.
  • Remove shrimp from oven and squeeze the juice from the lime over the shrimp.
  • To assemble fill each wonton cup with a bit of shredded cabbage, add a spoonful of the sauce, and top with one shrimp.
Dinners

Recipe—Shrimp and Pesto Pizza

Diva di Cucina

The other day I made some homemade pesto for the first time ever. I really wanted to create an awesome pizza combination to use my pesto on and this is what I came up with, a delicious shrimp and pesto pizza. Yes it is a complete departure from your typical pizza and yet it was ahhh-mazing! It was really light and refreshing. The shrimp were cooked to perfection and went so well with the pesto. I didn’t go too crazy with the toppings. I just wanted to keep it pretty simple and it really allowed all the flavors to come through. We love making homemade pizzas during the week because they are incredibly quick and easy and usually cheaper than ordering one from your local pizza parlor. This may have just been my best homemade pizza to date!

Note: If you don’t have the time to make my homemade pesto recipe, I recommend getting the store bought kind and stirring in a splash of lemon juice. The hint of lemon really sets off the shrimp.

INGREDIENTS
1 tube Pillsbury refrigerated pizza crust
12 large raw shrimp, cleaned and peeled
salt
lemon pepper
1/2 c pesto (see my recipe here for homemade pesto)
2 c mozzarella cheese, shredded
2 thin slices red onion, cut into quarters
1 tomato, chopped
Italian seasoning

STEPS

  • Preheat oven to 400º.
  • Slice your shrimp in half lengthwise. This will help them to cook quicker and will be easier to eat.
  • Season the shrimp with slat and lemon pepper and set aside.
  • Unroll the pizza dough onto a greased cookie sheet.
  • Starting at the center press, the dough out until it is your desired thickness.
  • Spread an even layer of the pesto onto your dough.
  • Top with cheese, onions, shrimp, and tomatoes.
  • Dust your pizza with Italian seasoning.
  • Bake in the oven for 12–14 minutes or until crust is a golden brown.
  • Turn on the broiler for an additional 2 minutes to given the cheese some nice golden brown spots.
  • Allow to cool for a couple of minutes before slicing.
Dinners

Recipe—Mandarin Beef Stir-Fry

Diva di Cucina

It’s always great when you can find a healthy low fat dinner that has incredible flavor. This stir-fry is one of those dinners. Stir-fries are typically Asian dishes jam packed with veggies and sometimes meat. They are great because they cook fast, are usually really good for you, and can be a one dish main course saving on dirty dishes! When you cook stir-fries quickly over high heat the juice is seared inside the vegetables and meat retaining texture and flavor. The ginger in this recipe goes so nicely with the sweetness of the mandarins and the beef is tender and flavorful. Whip up this quick and delicious stir-fry for dinner tonight!

Note: The meat requires quite a bit of time to marinade so don’t forget to do the first few steps well ahead of time. If you like heat, add a dash of crushed red peppers. The spicy with the sweet from the oranges is a lovely combination. 

INGREDIENTS
1–1 1/2 lbs rump steak, thinly sliced
2 tbsp soy sauce
1 tbsp dry sherry
2 garlic cloves, minced
1 tsp fresh grated ginger
salt and pepper
2 tbsp peanut oil, divided
1 large yellow onion, chopped
5 mandarin oranges/clementine’s
1/2 c beef stock
4 baby bok choy, sliced
1 c snow peas

STEPS

  • In a large bowl, stir together soy sauce, sherry, garlic, ginger, salt and pepper.
  • Add meat, cover, and allow to marinade for several hours.
  • Heat 1 tablespoon of the peanut oil in a large non-stick wok and fry onions until softened and golden.
  • Remove onions from heat and set aside.
  • Add the remaining tablespoon of oil to the wok, turn heat to high, and add beef.
  • Cook the beef over the high heat moving constantly until all sides are brown. The high heat will sear all the juices inside.
  • Lower the heat and return the onion to the pan.
  • Squeeze the juice from 2 mandarins into the pan.
  • Cook down for a few minutes until liquid is reduced.
  • Add the beef broth slowly while stirring.
  • Continue to cook until the liquid is reduced to almost nothing, about a tablespoon. Note that this will take awhile
  • Add the bok choy and segments from the 3 remaining mandarins.
  • Turn the heat down and toss gently until the vegetables are cooked to desired doneness.
  • Add the snow peas to the wok for the last minute.
  • Remove from heat and serve. 
Salads, Sandwiches

Recipe—Classic Chicken Salad

Diva di Cucina

Trying to figure out what to make for your next luncheon or picnic? Search no further! This classic chicken salad recipe is perfect for these warm summer months. During the summer I like cool refreshing sandwiches and chicken salad is always at the top of the list. This recipe is simple, delicious, and a classic. It is perfect in sandwiches or served in a tomato over a bed of lettuce. Heck, I’ve even just gone at it with a fork, I won’t lie. I will say this is better than anything you will find at the deli counter and it is so easy to make. The inclusion of lemon juice and parsley gives this chicken salad a certain freshness that others don’t have.  This is one of those recipes that just gets better over time. I ate this three days after I had made it and it was amazing how much the flavors all intensified. It’s good stuff, Maynard!

Note: This calls for boiled chicken breasts but I have also made it with leftover grilled chicken and it gave the salad a really nice flavor and texture.

INGREDIENTS
4 boneless skinless chicken breasts
1 stalk celery, sliced
1 c mayonnaise
1 tsp mustard
2 tsp lemon juice
1 green onion, thinly sliced
2 tbsp fresh parsley, chopped
1 tsp salt
pepper

STEPS

  • Bring a large pot of water to a boil and add chicken breasts.
  • Boil chicken for 20–25 minutes.
  • Remove chicken from pot and place on a large cutting board to cool.
  • Dice chicken into small pieces.
  • In a large bowl combine chicken and celery.
  • To make your dressing mix together the mayonnaise, mustard, lemon juice, green onion, parsley, salt and pepper.
  • Pour the dressing over the chicken and celery and stir to coat.
  • Refrigerate until ready to serve.
Salads, Side Dishes

Recipe—Kohlrabi Dill Coleslaw

Diva di Cucina

A couple of weeks ago in my produce box I got a green turnip like item that had leafy greens coming out of the top and sides. I thought what on earth is this funny looking vegetable. Turns out it was kohlrabi and that I love it!

Kohlrabi is a member of the cabbage family and it looks like a light green turnip. It is crisp like an apple and has a bit of a bite to it like a radish but a mild sweetness to it similar to a coconut. I would like to say kohlrabi is delicious and I am hooked on it! I am forever a fan of this fabulous vegetable. It makes the greatest coleslaw ever!

My husband is not a huge fan of coleslaw or dill and when he ate this, the exact words out of his mouth were, “Oh my god babe, this is so good.” We both went back for seconds.This is not overly sweet like many typical types of coleslaw so it was the perfect low-carb complement to the sweet bbq sauce I used on my ribs. It was nice and crunchy and the bit of dill gave it a wonderful freshness. Kohlrabi dill coleslaw will be a regular summer side dish in our house from here on out!

INGREDIENTS
2 tbsp very finely chopped onions
1/3 c sour cream
1/3 c mayonnaise
1/2 tbsp mustard
1 tbsp lemon juice
1 tbsp fresh dill, chopped
2 tbsp parsley, chopped
salt and pepper
2 kohlrabi, peeled and grated
2 carrots, peeled and grated

STEPS

  • In a large bowl whisk together onions, sour cream, mayonnaise, mustard, lemon juice, dill, parsley, salt and pepper.
  • Mix in shredded kohlrabi and carrots.
Brunch, Sweet Treats

Recipe—Peaches & Cream Cheesecake Bars

Diva di Cucina

The last few trips to the grocery store I have been overwhelmed with the smell of fresh peaches in the produce section. It’s peach season in California! Every summer I like to bake peach crisp and serve it a la mode. I love the combination of the sweet baked peaches with the creamy vanilla ice cream and the crispy strudel topping. I decided to mix it up this year with a new peach dessert that had all those same qualities.

This is a cool and refreshing peach dessert that combines the best of two worlds, a peach crisp and one of my other favorites, cheesecake! This was so quick and easy to put together. While it is rich enough to be a dessert I personally think it is equally perfect as a brunch item. It almost has the qualities of a peach danish, so why not have dessert for breakfast? You only live once!

INGREDIENTS
1 box dry yellow cake mix
1/3 c butter, room temperature
2 eggs
3 ripe peaches, sliced and peeled or one 29 oz can sliced peaches, drained
8 oz cream cheese, room temperature
1/3 c sugar
1 tsp vanilla

STEPS

  • Preheat oven to 350º.
  • Spray a 7” x 11” baking dish with nonstick spray.
  • In a large bowl combine cake mix, butter, and 1 of the eggs.
  • Mix with a fork until nice and crumbly.
  • Set aside 1 1/2 cups of the mix for your topping.
  • Evenly distribute the remaining crumb mixture in the greased pan and press into the bottom to make a crust
  • Bake for 10 minutes.
  • Evenly distribute peach slices onto partially baked crust.
  • In a large bowl combine cream cheese, sugar, vanilla, and the 1 remaining egg.
  • Beat using a mixer until creamy.
  • Pour mixture over the peaches and use a rubber spatula to help spread it evenly.
  • Sprinkle the reserved crumbs over the top.
  • Bake for 30 minutes or until crumb topping is a nice golden color.
  • Allow to cool completely at room temperature.
  • Place in the fridge for at least an hour before serving.
Dinners

Recipe—Shrimp Tacos

Diva di Cucina

Seafood and Mexican are a match made in heaven. Throw in a margarita or Corona with lime and I am in heaven! For how delicious this recipe is you would think it would take longer to make, but that is not the case. It is relatively easy and comes together very quickly. The shrimp are so good that when I am on a low-carb diet I just eat a bowl of the shrimp with cheese and avocado. This meal is light, refreshing, and yummy in my tummy. Add my mango salsa and it’s a flavor explosion. I hope you enjoy the tacos as much as my family does. Buen provecho!

Note: This recipe is written for tacos but sometimes I use large tortillas filled with black beans and rice for some awesome burritos.

INGREDIENTS
3 tbsp olive oil
1 c white onion, chopped
2–3 serrano chilies, deseeded and thinly sliced
4 tbsp butter
3 tbsp garlic, minced
2 lbs shrimp, peeled and deveined
1/2 c fresh cilantro, chopped
kosher salt
tortillas, warmed
2 limes

SOME FABULOUS GARNISHES
shredded  pepper jack cheese
guacamole or sliced avocado
sour cream
mango salsa (see recipe below)
pico de gallo

STEPS

  • Heat oil in a large frying pan over high heat.
  • Add onions and chiles and cook stirring frequently until onions are lightly browned, about 10 minutes.
  • Remove vegetables from heat and place in a small dish to the side.
  • Melt butter in the frying pan over medium-high heat.
  • Add garlic and cook for about 1 minute.
  • Add shrimp to pan and cook until bright pink and no longer translucent. (Cooking time will vary based on the size of your shrimp. Cut to test and be sure they are cooked in the middle.)
  • Return cooked vegetables to your pan and stir in with shrimp.
  • Add cilantro, salt, and the juice from one lime.
  • Put shrimp into the tortillas and serve with a slice of lime on the side.

See my mango salsa recipe here for a great pairing with these tacos:
https://divadicucina.wordpress.com/2012/01/25/recipe-mango-salsa/