Sandwich

Recipe—Chicken & Waffle Sliders

August 1, 2018July 27, 2018 Diva di Cucina

Chicken & Waffle Sliders

It seems silly writing a post for a recipe that is basically made up of frozen store bought items but this is such a fun and easy dish to prepare for brunch, lunch, or even an appetizer so I just had to share, for a creative idea I suppose more than anything. 😉

I recently made them for a mimosa brunch and everyone loved them! Who doesn’t love the sweet and salty combination of a classic comfort dish in bite size portions?!? You can certainly make these from scratch, and I will probably try sometime soon, but it would obviously be far more work and you would end up having way more dirty dishes. Having such an easy dish allows you to focus more attention to preparing other items or even enjoying an extra mimosa or three.

Note: A box of Eggo Minis Waffles has 10 waffles and each one is divided up into 4 mini waffles for a total of 40 mini waffles which will yield 20 sliders.

INGREDIENTS
20 frozen chicken nuggets
box of frozen Eggo Minis Waffles
20 blackberries
20 toothpicks
1/2 c maple syrup

STEPS

Bake chicken nuggets per package instructions.
Toast the Eggo waffles per package instructions.
As the waffles finish toasting separate them into the 4 mini waffles.
Sandwich a chicken nugget between two waffles.
Skewer a blackberry with a toothpick and then the secure the waffle slider.
Drizzle with maple syrup.

Sandwiches

Recipe—Crock-Pot Shredded Chicken Jalapeño Popper Sammy

December 15, 2014January 26, 2018 Diva di Cucina

I swear, I take one look at this photo and I instantly start to salivate. Jalapenos, cheddar, and cream cheese coming together in the perfect combination. Add in some flavor packed shredded chicken on big warm bun and you will have a super tasty sandwich. Not only do I love this recipe because it tastes amazing but I also love it because it takes no more than 3 minutes to prepare and maybe 5 minutes to finish. Just throw together some greens for a salad or some fries in the oven and you have a meal ready to go. Perfect for us working folks who never seem to have enough time at the end of the day.

INGREDIENTS
2 lb boneless skinless chicken breast
1 small onion, diced
2 tbsp garlic, minced
2 (10 oz) cans original Rotel Diced Tomatoes and Green Chilies
2 tbsp chili powder
1 tbsp cumin
1 tsp salt
1/2 c heavy cream
2 oz cream cheese
1 c cheddar cheese, shredded
1/4 c canned jalapeños, chopped
extra canned jalapeños for topping

STEPS

Place the chicken, onion, garlic, and Rotel in the crock-pot.
In a small bowl mix together the chili powder, cumin, and salt and sprinkle over all the items in the crock-pot.
Cover and cook on low for 8 hours or high for 4 hours.
Remove the cooked breasts from the pot and transfer to a cutting board.
Using two forks shred the chicken and place back into the crock-pot.
Cover the crock-pot and keep on low.
While the chicken is soaking up all those tasty flavors start the cheese sauce by heating the heavy cream over medium-high heat.
Allow the cream to come to a boil stirring constantly.
Whisk in the cream cheese until melted.
Add in the cheddar and chopped jalapeños and stir until smooth.
Assemble the sandwiches by placing a scoop of the shredded chicken onto the bottom of the bun (I use tongs to try and squeeze out the excess juice), then add a spoonful of the cheese sauce, add additional sliced jalapeños if desired, and top with the other half of the bun.
Chow down!

Recipe adapted from Food Fanatic.

Dinners, Sandwiches

Recipe—Black and Blue Sammy

November 14, 2014January 26, 2018 Diva di Cucina

Is your mouth watering just looking at this picture. Okay good. That means you are still alive. I am a sucker for beef with any kind of blue cheese. A filet with a blue cheese crust, I’m all over it. A burger with blue cheese crumbles, yes please. Just something about those flavors together is so perfect. When I saw this recipe I knew I had to try it. This sandwich is beyond decadent. The little bit or horseradish mixed in with mayo gives it a nice little bite and all the cheese melted over the tender beef. OMG! So good! And guess what? It is easy to boot! You cook the meat in a crock-pot allowing all those flavors to soak in and then all you have to do when you are ready to get your grub on is assemble them. Perfect lunch or dinner for these Sunday football games.

Note: I made these as meal sized sandwiches but they were super rich. If you are someone who really just wants rich food in a smaller quantity or want to feed more than four people, then consider making these as sliders. This recipe will make about a dozen sliders if you use small dinner rolls.

INGREDIENTS
2 lb beef chuck roast
1 tbsp brown sugar
1/4 tsp dried thyme
1/4 tsp celery seed
1 tsp granulated garlic
1 bay leaf
1/4 c soy sauce
4 large sandwich rolls
1 c mozzarella cheese, shredded
4 oz blue cheese crumbles
1/4 c mayonnaise
2 tsp prepared horseradish
1/8 tsp ground black pepper
1/4 c butter
2 tsp Worcestershire sauce
1/2 tsp poppy seeds
1/2 tsp sesame seeds
2 tsp dehydrated onion

STEPS

Place your roast in a crock-pot that has been sprayed with a non-stick spray. (This helps with cleanup.)
Sprinkle with the sugar, thyme, celery seed, and garlic.
Add the bay leaf and soy sauce to the crock-pot.
Cook for 4–5 hours on high of 7–8 hours on low.
Remove the meat from the crock-pot and shred using 2 forks making sure to pull out any fatty bits.
Add the prepared meat back to the crock-pot and keep on low heat.
Preheat oven to 375º.
Cut your dinner rolls in half and lay the bottoms on a baking sheet.
Using tongs grab a heap of the shredded meat and squeeze out all the excess juices and place on each bun bottom.
Sprinkle each meat pile with a bit of the shredded mozzarella and blue cheese crumbles.
Combine the mayonnaise with the horseradish and spread on the underside of each bun top.
Place the lids on the sandwiches.
Melt the butter in a small bowl and mix in the Worcestershire sauce, poppy seeds, sesame seeds, and onion.
Brush the butter mixture evenly over the tops of the sandwiches.
Cover the baking sheet with foil and bake for 10 minutes.
Remove foil and bake for an additional 10 minutes.
Chow down!

Recipe adapted from Heather Likes Food.

Uncategorized

27 Cookout Recipes

May 23, 2014June 29, 2015 Diva di Cucina

‘Tis the season for outdoor BBQs, cookouts, and potlucks. I have put together 27 of my favorite summertime recipes for you to try. You will find everything from drinks to desserts. Now get outside and have some fun with friends and some fabulous food. Enjoy!

REFRESHING BEVERAGES

1. Fresh Squeezed Lemonade
2. Blended Mango Margaritas
3. Summertime White Sangria

APPEALING APPETIZERS

1. Bacon Jalapeño Cheese Ball
2. Off the Chain Cheddar Crackers
3. Creamy Chicken Enchilada Roll Ups
4. Garlic Parmesan Wings
5. Queso Fundido
6. Creamy Smoked Salmon Dip

MUST HAVE SIDE DISHES

1. Broccoli Salad
2. Classic Macaroni Salad
3. Crunchy Pea Salad
4. Italian Pasta Salad
5. Chili (The Classic Kind)
6. Potato Salad

THE MAIN DISH

1. Crock-Pot Pale Ale BBQ Chicken Sandos
2. BBQ Bacon Wrapped Pork Chop with Grilled Onions
3. Chicken and Cheese Stuffed Sammy
4. Mexican Grilled Salmon with Avocado Salsa
5. Classic Chicken Salad Sandwich
6. Rio Grande Spice Rub Steak with Grilled Red Onions

SWEET TREATS

1. Banana Split Pie
2. Funfetti Cake Batter Cookie Dip
3. Individual Blueberry Cheesecakes in Mason Jars
4. Triple Chocolate Parfait
5. Strawberry Pie
6. Personal Pineapple Upside Down Cakes

Dinners

Recipe—Stewed Italian Sausages with Peppers

May 20, 2014January 26, 2018 Diva di Cucina

Perhaps it’s the Italian in me but I absolutely LOVE a good Italian sausage with peppers and onions. Ta-sty! This is a recipe I tried awhile back when I was trying to trim down on my carb consumption. You can use any Italian sausages but I really like Aidells Italian Style Chicken Sausages. They are flavor packed and the chicken helps cut down on some of the calories from the traditional pork or beef. The whole family loved this recipe! For those not watching their carbs, I served it with some crusty French bread and it was a perfect meal! Quick, easy, and delicious. That’s my style!

Note: The sausage and veggies are absolutely awesome in a sandwich too. Just grab a pack of sandwich rolls, load ’em up, and chow down!

INGREDIENTS
2 pounds Italian sausage (I love Aidells Italian Style Smoked Chicken Sausage with Mozzarella)
4 tbsp olive oil, divided
2 red bell peppers, chopped
2 yellow bell peppers, chopped
1 red onion, chopped
1 fennel bulb, chopped
salt
1 c dry red wine
1 c fresh parmesan, grated

STEPS

Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.
Add the sausage and cook turning frequently until they turn a nice golden color and are cooked through, about 15 minutes.
Transfer to the sausages to a large plate and cover with foil to keep warm.
Add the remaining 3 tablespoons of oil to the skillet along with all the veggies.
Cook stirring occasionally until the vegetables are softened, about 12–14 minutes.
Season the veggies with salt and add the sausages back into the skillet.
Add the wine to the skillet and bring to a simmer.
Continue to cook for about 4 minutes or until the wine has reduced by about half.
Sprinkle with the grated parmesan and serve.

Recipe adapted from Food and Wine.

Dinners, Sandwiches

Recipe—Pork Tenderloin Sammy with Red Cabbage Coleslaw and Sriracha Sauce

March 24, 2014January 26, 2018 Diva di Cucina

Do you like tender flavor packed pork tenderloin? Do you like sandwiches? Do you like easy meals that require very little effort? How about the perfect balance of sweet and spicy with a nice little crunch? If you answered yes to all of these questions then I have the PERFECT sandwich for you! This has got to be the best sandwich I have had in a very long time. The meat has an incredible flavor and goes so well with the crunchy, slightly sweet, and super simple coleslaw and the Sriracha sauce is just the icing on the sammy. I could seriously eat these all day every day! I made my sandwiches meal size but I think this would be the perfect slider sandwich next time I am entertaining a group of guests. For lunch the next day I just took the leftover sliced meat, topped it with the coleslaw and added a drizzle of the sauce. It was a perfect low carb meal sans bun and the flavors just marinated into the meat making it even better than the night before. Seriously, make this sandwich. Your mind will be blown!

Note: When I get the sealed two pound pork tenderloin at our local store there is actually two small ones in the package. These worked perfectly! If you have one big one you may need to cook it for closer to 40 minutes.

INGREDIENTS
6 c red cabbage, shredded
1/2 c green onions, chopped
1/2 c mayonnaise
2 tbsp milk
kosher salt
pepper
2 lb pork tenderloin
3 tbsp brown sugar
2 tbsp dark chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/4 c olive oil
4–6 rolls
Sriracha sauce

STEPS

Place the shredded red cabbage and green onions in a large bowl.
In a small bowl whisk together the mayonnaise, milk, and some salt and pepper.
Pour the dressing over the cabbage and green onions and mix well.
Place the coleslaw in the fridge and keep cold until ready to serve.
Preheat oven to 375º.
Season the pork tenderloins with kosher salt and pepper.
Place the brown sugar, chili powder, cumin, garlic powder, and onion powder in a large Zip Loc bag and shake to mix.
Place the pork loin in the bag and toss to coat.
Add the olive oil to the bag and toss to coat.
Place the seasoned pork loin in a roasting pan or glass pyrex.
Bake for 30 minutes or until a thermometer reads 145º.
Remove the pork from the oven and allow it to rest for 10 minutes.
While the pork is resting place the rolls in the oven to warm and lightly toast them.
After the pork has rested slice it thinly.
Place several slices of the pork on each bun bottom, top with a generous amount of coleslaw, drizzle with the Sriracha sauce, and add the bun tops.
Chow down!

Recipe adapted from She Knows.

Uncategorized

Father’s Day Meal Ideas (My Hubby’s Top 12 Picks)

June 2, 2013 Diva di Cucina

Father’s day is just around the corner and there are going to be some hungry men hoping to get a day off in the kitchen or on the grille. While many people may enjoy going out, my hubby is more partial to a nice home cooked lunch or dinner with the fam. Rather trying to guess what recipes I think the men in our lives would like I went straight to the source and got a male perspective. I asked my husband to sort through my entire archive of recipes and pick out his top 12 favorite recipes that I have featured on my blog. So if you are looking for some ideas on what to cook for dad this year, here are some great ideas that work for lunch or dinner. Give any of these a try and you will make the man or men in your life extremely happy.

Dinners, Sandwiches

Recipe—Lamburgers

May 29, 2013January 26, 2018 Diva di Cucina

Growing up my dad used to live on the edge of Wyoming, right up against the Idaho border. I would go out and visit him several times a year. He lived in this gorgeous 3-story ranch house right next to a sheep farm. I always loved looking at the sheep. Especially in winter when those cute little white fluffy lambs were out in a snow-covered field. It wasn’t until I was a young teenager that I discovered that those cute little fluffy white sheep were raised to be someone’s dinner. I was appalled that anyone could eat such a cute little creature! That is, until I got my first taste of lamb. Yum-o! Sorry lamby, you taste too good not to eat.

Lamb is absolutely delicious and, in my opinion, like no other meat. It has this absolutely delicious rich flavor that is unlike any other meat. I have been wanting to try making lamburgers at home for sometime now but it can be difficult to find ground lamb. Just about every year my dad purchases and entire lamb from the sheep farm. When I saw him a couple of weeks ago he happened to still have some of the ground lamb leftover from his last purchase, so I bummed it off him just so that I could make these exotic burgers. These were mind blowing good. I felt so bad for my husband because he happened to have a cold when I made them and was unable to taste much of anything. Looks like I am going to have to make them again very soon. Aw shucks!

INGREDIENTS
1/2 c mayonnaise
2 tsp cumin
1–1 1/2 lb ground lamb
salt and pepper
olive oil
block of feta cheese sliced
red onion slices
green leaf lettuce
4 burger buns

STEPS

In a small bowl combine the mayonnaise and cumin and set in the fridge until ready to use.
Season the ground lamb with salt and pepper.
Form the ground meat into 4 thin patties.
Heat the olive oil in a large skillet over medium-high heat.
Add the meat patties to the hot skillet and cook for 3–4 minutes.
Flip the patties and add the slices of feta cheese to the patties.
Continue cooking the lamburgers for another 4 minutes.
While the meat is cooking, lightly toast the buns in the oven.
Reduce the heat to low, and while the cheese finishes melting spread a good amount of the cumin mayonnaise onto the cut side of both the top and bottom buns.
Arrange the lettuce and red onion on the bottom half of each bun.
Top with the most delicious lamburger patty ever.
Add the top of the bun to your masterpiece and enjoy!

Dinners, Sandwiches

Recipe—Jalapeño Cheddar Chicken Burger with Guacamole

April 18, 2013January 26, 2018 Diva di Cucina

This chicken burger is the love child of Mexican and American cuisine. It is delicious. Or should I say was delicious, because my husband and I each devoured ours. The entire thing. This had to be the most flavor packed chicken burger I have ever had. Usually when I think of turkey or chicken burgers I think of dry flavorless patties. Not the case with these bad boys! These jalapeño cheddar chicken burgers were incredibly moist and definitely not short on flavor. If you are looking for a way to spruce up the average burger, or even to cut some calories give these burgers a try. They are definitely unique and unlike any chicken burger you have probably ever had before, the perfect burger to enjoy with a refreshing Corona on a warm summer day. Ahhhhhh yeaaahhhhh. That’s what I’m talking about.

Note: These can definitely be cooked on the barbeque. I used my skillet because ground chicken tends to stick easily due to the low fat content.

INGREDIENTS
1 lb ground chicken
1/2 c yellow onion, finely chopped
1/4 c fresh cilantro, finely chopped
2 tsp garlic, minced
2 tsp jalapeño, chopped
1 tsp ground cumin
1 tsp paprika
1/2 c shredded cheddar
kosher salt and pepper
2 tbsp olive oil
2–4 buns

FABULOUS TOPPINGS
guacamole
slices of cheddar cheese
lettuce
sliced tomatoes
sliced red onion

STEPS

Preheat oven to 350º.
Combine ground chicken, onion, cilantro, garlic, jalapeño, cumin, paprika, cheddar, salt, and pepper in a bowl.
Using your hands mix everything together.
Form the mixture into 2–4 patties depending on the size you want.
In a large skillet, heat the olive oil over medium-high heat.
Add the patties and cook for 5–7 minutes per side or until cooked through.
While the patties are cooking toast the buns in the oven or 4–5 minutes.
Place each patty on a bun and garnish with whatever your heart desires. (I would use all the garnishes I recommended if I were you.)

Salads, Sandwiches

Recipe—Low-Carb Egg Salad Wraps

April 5, 2013January 26, 2018 Diva di Cucina

I am constantly on the hunt for tasty low carb recipes. This wonderful blog I follow, Low Carb Jabberwockey, is always giving me inspiration for new ways to try classic recipes, but without the carbs. The other day she posted a recipe for an egg salad wrap, basically egg salad on a leaf of romaine with tomatoes and avocados. Genius, I thought! Well it just so happens I had an abundance of hard-boiled eggs after Easter. Imagine that! I decided to take the Jabberwockey’s idea and make it my own. These turned out phenomenal! I think this is a great recipe regardless of if you are watching your carbs. Who needs boring ol’ sliced bread anyways? Not this gal!

INGREDIENTS
6 hard-boiled eggs, chopped
1 celery stalk, diced
1 tbsp green onions or chives, chopped
1/4 tsp salt
1/8 tsp pepper
1/4–1/2 c mayo
2 tsp yellow mustard
4 leaves of romaine lettuce
8 slices of bacon, cooked
1/2 avocado, sliced

STEPS

In a medium bowl mix together eggs, celery, green onions, salt, pepper, mayo, and mustard.
On each piece of lettuce place 2 strips of bacon.
Top the bacon with a spoonful of the egg salad and a couple of the avocado slices.
Grab a napkin and enjoy!