Tag: Side Dishes

Side Dishes

Recipe—Italian Style Stuffed Artichokes

Diva di Cucina

One of my best friends used to work in this cute little Italian deli that had numerous homemade Italian dishes. My three favorite things there was their gelato (which my friend kindly delivered to my door step while I was pregnant, becasue she’s awesome like that), eggplant parmesan, and their Italian stuffed artichokes. I LOVE their stuffed artichokes! They are a tad bit messy to eat but so delicious! When I eat artichokes I’m the type of gal that needs soemthing to dip the leaves in, whether it be mayonnaise, aioli, or garlic butter. However with these there is so much flavor in the bread crumbs that no dip is necessary. You just pull the bread crumbs off with the tender ends of the leaves.

INGREDIENTS
3 tbsp olive oil
1 tsp garlic
salt and pepper
1 c Italian breadcrumbs
1/4 c grated parmesan cheese
2 large artichokes
1/2 of a lemon

STEPS

  • Preheat oven to 425º.
  • Heat the olive oil in a medium skillet.
  • Add the garlic and sauté until fragrant.
  • Remove the skillet form heat and stir in breadcrumbs and parmesan cheese.
  • Season bread crumbs with salt and pepper.
  • Put a pot of water on to boil. (The amount of water you will need will depend on the size of your baking dish. You will need enough that the artichokes can sit in 1” of water.)
  • Prepare the artichokes by slicing off the stems and their tops and then pulling off the small outer leaves. (I trim about an inch off. This exposes the center leaves making it easier to remove them.)
  • Using a pair of kitchen shear trim the pointy tips off of the leaves.
  • Take the lemon half and rub it all over the artichokes. (This keeps the cut areas from turning an ugly brown color and gives it a nice little zest.)
  • Gently try to loosen up the dense center leaves by pressing them outward.
  • Pull out some of the thin center leaves if you are able to, creating a small well in the middle.
  • Stuff the prepared breadcrumbs in the center well and in between the large leaves.
  • Place the stuffed artichokes in a baking dish.
  • Once your water has come to a boil, carefully pour it into the baking dish so that the artichokes are sitting in 1” of water.
  • Cover the entire baking dish tightly with foil.
  • Bake in the over for 1 hour or until the leaves are cooked to desired tenderness.
Salads

Recipe—Potato Salad

Diva di Cucina

The weather is warming up which means one thing—BBQs! No BBQ is complete without a big bowl of potato salad. It’s just un-American! Whenever we have a BBQ and my friend Casey asks what she can bring I say potato salad.  I don’t know what it is that she does, but it is amazing! By far the best ever! While I don’t have her recipe I have tried endlessly to recreate it. I think this batch is my closest ever! It turned out so good. I ended up using equal parts sour cream and mayonnaise and it was just the right balance of creaminess, not overly oily like some of the store bought ones. And I added bacon. Bacon makes everything good. Next time you are looking for a classic American side dish give this recipe a try.

Note: This salad can be made 24 hours in advance and kept in the fridge until ready to serve. 

INGREDIENTS
5–6 large potatoes, peeled and diced into 1/2” pieces (I like to leave the skin on a couple of potatoes)
3/4 c mayonnaise
3/4 c sour cream
2 tbsp mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
4 hardboiled eggs, chopped
red bell pepper, chopped
3 stalks of celery, chopped
3 green onions, chopped
6 slices bacon, cooked and crumbled
2.25 oz can sliced black olives
paprika

STEPS

  • Bring a large pot of lightly salted water to a boil.
  • Add the diced potatoes and cook for 7–10 minutes or until fork tender.
  • While the potatoes are boiling mix together the mayonnaise, sour cream, mustard, salt, pepper, and celery seed.
  • When the potatoes are done cooking drain them in a colander and transfer to a large bowl.
  • Add the hardboiled eggs, bell pepper, celery, green onions, bacon, and olives. (I like to save some of the green onions, bacon, and olives to add to the top of the salad for garnish.)
  • Pour the dressing over the veggies and toss to coat.
  • Sprinkle with some paprika and garnish with the green onions, bacon, and olives if you saved any.
  • Cover with a lid or saran wrap and refrigerate for at least 4 hours.
Uncategorized

Cinco de Mayo Menu Ideas

Diva di Cucina

CincoDeMayo

Time to bust out your sombrero, and crank up the mariachi music, Cinco de Mayo is just around the corner! If you are looking to throw a fiesta, or even just cook a festive dinner for the fam, I have some awesome Cinco de Mayo menu ideas for you.  I hope you take the day to kick back, relax, enjoy a margarita (or three), and celebrate this Mexican holiday. ¡Feliz Cinco de Mayo!

Refreshing Adult Beverages

Blended Mango Margarita

Grapefruit Margarita on the Rocks

Let’s Get this Fiesta Started!

Shrimp Taco Cups With Creamy Cilantro Lime Sauce

Mango Salsa

Queso Fundido

Chubby Chicken Taquitos

Main Courses

Shrimp Tacos

Cheesy Mexican Chicken

Jalapeño Cheddar Chicken Burger With Guacamole

Crock-Pot Shredded Beef Tacos

Green Chile Chicken Enchiladas

Sweet Potato Burritos

Shrimp Enchiladas with Jalapeño Cream Sauce

Tasty Extras

Mexican Red Rice (Arroz Rojo)

Crock-Pot Chicken Enchilada Soup

Mexican Corn on the Cob

Jalapeño Cheddar Corn Bread Muffins

Jalapeño Cheddar Corn Bread Muffins

For the Sweet Tooth

Piña Colada Pie With Drunken Rum Sauce

Side Dishes

Recipe—Mexican Grilled Corn on the Cob

Diva di Cucina

When planning out dinner menus I find it challenging to come up with Mexican side dishes beyond the typical beans and rice. And besides, when I am watching my carbs beans and rice just don’t work for me. I stumbled upon a recipe for Mexican grilled corn on Pinterest a few months back and have been meaning to try it. Boy am I happy I did! It was delicious! And by delicious I mean, the best corn on the cob I have ever eaten. While I normally just cover my ear of corn with butter and salt this was a welcomed change. The sour cream gave the corn a nice creaminess and the flavors of the smoky chili powder and zest of lime really fired up my taste buds. Sour cream has less than a third of the calories that butter does, so this corn not only tasted awesome, but it is also way healthy! Low calorie, low carb, and tastes amazing! Win, win, and win!

Note: If you want to try this recipe but don’t feel like firing up the grill, you can boil the corn. To boil corn, place the shucked corncobs in a large pot of boiling water and cover it. Cook for 4–6 minutes. Remove the corn from the water with tongs and continue seasoning by following the last 3 steps.

INGREDIENTS
4 ears of corn
1/2 c sour cream
chili powder
salt
pepper
4 lime wedges

STEPS

  • Cut of both ends of the corn so that the cob is exposed on one end and most of the stalk cut gone from the other, leaving the husk on.
  • Fill your sink or a large pot with water.
  • Soak the corn in the water for 15 minutes. (This allows some water to get inside so that the corn steams while on the hot grill, and also makes the husks wet so that they don’t catch fire.)
  • While the corn is soaking, preheat the grille to 350º.
  • Remove the corn from the water and shake off most of the moisture.
  • Cook the corn over direct heat for 15–20 minutes, making sure to turn every 5 minutes.
  • Remove the corn from the grille.
  • Carefully shuck the corn, remove all of the husks and corn silk. (I use an oven mitt to grasp one end to keep from burning my hands.)
  • Using your fingers or a butter knife spread a thin layer of sour cream all over the entire cob.
  • Sprinkle the corncob with the chili powder, salt, and pepper.
  • Spritz with fresh squeezed limejuice.
  • Devour!

Recipe adapted from Ezra Pound Cake.

Salads

Recipe—Creamy Cucumber Dill Salad

Diva di Cucina

Cucumbers are one of my all time favorite summer veggies. I just slice them up and eat them plain. There are also lots of other wonderful healthy ways to enjoy the fresh veggie. This is one of my new favorite ways to prepare cucumbers. The dressing makes your taste buds come to life. It is tangy and very refreshing. Perfect for a warm afternoon! This recipe pairs great with pretty much any protein and is a fabulous addition to your summer cookouts. You can whip this salad up super quick and it is incredibly healthy all around. Low cal, low carb, and delicious! What more could you want in a recipe?

INGREDIENTS
2 cucumbers, thinly sliced (peeled is optional)
1 red onion, thinly sliced
2 tbsp lemon juice
1 c plain Greek yogurt
1 tsp fresh dill, chopped
1/2 tsp sugar
salt and pepper to taste

STEPS

  • In a medium bowl combine the cucumbers and onions.
  • In a small bowl mix together the lemon juice, Greek yogurt, dill, sugar, salt, and pepper.
  • Pour the dressing over the cucumbers and toss to coat.
  • For a nice presentation sprinkle with a little extra chopped dill.
  • Place in the fridge and chill until ready to serve.
Side Dishes

Recipe—Baked Sweet Potatoes

Diva di Cucina

I know many people think that sweet potatoes are a fall dish but why should we limit ourselves to only eating the sweet root vegetable during the cooler months? I am still getting sweet potatoes almost every other week in my produce box and have had fun getting creative with them. The other day at the grocery store I saw some turkey breast tenderloins on sale and I decided to cook a mock Thanksgiving dinner. A Thanksgiving feast once a year is not nearly enough! These potatoes are sweet, tangy, and even had a little hint of spice. They will really get your taste buds going. I’m so glad I made these because they were the perfect side dish for our citrus grilled turkey tenderloins.

Note: I used Hannah sweet potatoes but this recipe works with any type of sweet potato. That is why these are lighter in color than the typical orange sweet potato you may be used to seeing.

INGREDIENTS
4 large sweet potatoes, sliced into 3/4” medallions
1/2 c fresh squeezed orange juice
1/2 tsp orange zest
1/3 c maple syrup
1 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp nutmeg
pinch of cayenne
1/4 tsp salt
1/2 c dried cranberries
3 tbsp butter
2 tbsp brown sugar

STEPS

  • Preheat oven to 400º.
  • Place the sweet potatoes in a large bowl and add the orange juice, zest, syrup, cinnamon, ground ginger, nutmeg, cayenne, salt, and cranberries. Toss to coat evenly.
  • Transfer the sweet potatoes along with all the juices to a baking dish.
  • Slice the butter and place the pats over the top of the sweet potatoes.
  • Sprinkle with the brown sugar.
  • Cover with foil and bake for 20 minutes.
  • After 20 minutes lift the foil and using a baster or a large spoon, pour some of the liquid from the baking dish over the top of the potatoes.
  • Bake for an additional 30 minutes or until the potatoes are tender.
  • Remove the foil and turn on the broiler for 3 minutes to caramelize the top.
Side Dishes

Recipe—Celery Root Puree

Diva di Cucina

First time I ever had celery root puree was over at a friend’s house for an incredible dinner. Ever since then I have been in love with the creamy rich side dish. Celery root puree is a worthy competitor of mashed potatoes and takes a dinner from average to over the top. Don’t be intimidated by celery root, it is just as easy to prepare as mashed potatoes. While it may be gnarly and unattractive out the outside it has a very delicate and light flavor unlike anything else. By boiling the celery root in milk it gives it a silky texture that is just heavenly. This side dish goes a long way since it’s really rich. It goes magnificent with almost any kind of meat but I am especially fond of it with a nice cut of steak. Come on, be adventurous and give celery root a shot!

Note: This celery root puree can be made in advance and then reheated over the stove or in the microwave right before serving.

INGREDIENTS
1 1/2 c milk
1 1/2 c water
2 tsp salt
1 large celery root, peeled and cut into 1” cubes
1 medium russet potato, peeled and cut into 1” cubes
1/2 of a small yellow onion, quartered
3 tbsp butter, cut into 3 pieces
salt
1/4 tsp ground white pepper
1 tbsp fresh chives, chopped

STEPS

  • In a large saucepan bring the milk, water, and salt to a rapid boil over medium-high heat.
  • Add the chopped celery root, potato, and onion to the pot.
  • Reduce heat to medium and simmer until the vegetables are fork tender, about 25 minutes.
  • Drain off all of the liquid.
  • Place the cooked vegetables and the butter in a food processor or blender and puree until smooth. (Add a splash of cream or milk if needed.)
  • Season the puree with salt and white pepper.
  • Transfer the celery root puree to a serving bowl or plates and garnish with chopped chives.
Side Dishes

Recipe—Sweet Glazed Carrots

Diva di Cucina

I am a lover of all things carrot. Just not when they are steamed all on their lonesome. If I am eating cooked carrots I want them to have some pizzazz. This is by far my favorite way to enjoy cooked carrots, covered in a sweet and buttery glaze. So good! These are very simple, and in fact you probably already have all the ingredients on hand. These take less than 10 minutes and are a fabulous addition to any dinner.

Note: This recipe is intended to be prepared with petite carrots but I have made it with both carrot sticks and baby carrots and had equally great results. They petite carrots just make for the nicest presentation. I had whole carrots on hand so that’s what you see in the photo.

INGREDIENTS
2 tbsp honey
2 tsp vanilla
2 tbsp butter
2 tsp white vinegar
salt
5 large carrots, cut in half lengthwise and then quarters (See above note for a variety of carrots that can be used.)

STEPS

  • In a large sauté pan combine the honey, vanilla, butter, vinegar, and salt.
  • Heat over medium-high heat.
  • Once the butter is melted whisk the glaze until well combined.
  • Add in the carrots.
  • Cook until the majority of the liquid is gone and the carrots are fork tender, about 8–10 minutes, making sure to stir occasionally.
Side Dishes

Recipe—Rice Pilaf

Diva di Cucina

How many times have you bought a box of quick and easy rice pilaf at the store? I think we all have at some point or another, I know I’m guilty of it on numerous occasions. Ever since having my son I have become much more aware of what I am serving up at the dinner table. One night I actually looked at a box of rice pilaf as I was making it and realized that there were over 25 ingredients (none of which were veggies like this recipe has) and I didn’t even know what half of the listed ingredients were. (Scary!) This recipe for homemade rice pilaf has 10 ingredients and a third of those are veggies. (Yummy!) This recipe actually ends up being really quick and easy and tastes way fresher than the stuff you get in a box. It is super simple and yet a great side dish for almost any dinner.

Note: Be sure to taste it before serving, I noticed once I added in a little more salt the flavors suddenly really popped. The salt really helped to highlight the flavor of the turmeric.

INGREDIENTS
1 1/2 c long-grain rice
2 tbsp olive oil
1 onion, chopped into small pieces
1 carrot, chopped into small pieces
1 c frozen peas
1 tsp turmeric
1/2 tsp cumin
1/4 tsp paprika
salt and pepper

STEPS

  • Cook rice per package instructions.
  • While the rice is cooking, heat olive oil in a large skillet over medium-high heat.
  • Add onion and cook until it begins to soften, about 5 minutes.
  • Add in the carrot and cook for another 5 minutes or until tender.
  • Stir in the peas, turmeric, cumin, paprika, salt and pepper.
  • After the rice has sat covered per the package instructions transfer it to the skillet
  • with the veggies.
  • Stir to combine.
  • Taste and add additional salt as needed.
Side Dishes

Recipe—Roasted Garlic and Cauliflower Mash

Diva di Cucina

As I’ve mentioned in some of my previous posts I am always looking for delicious low-carb recipes. One of my weaknesses is steak and potatoes. I will eat potatoes in any form. Mashed, au gratin, baked, you name it! One of the closest substitutions that I have found for potatoes when watching my carbs is cauliflower.  Last year I posted a recipe for loaded baked cauliflower. It is now by far my most popular recipe on my blog. (If you haven’t tried it, do. It is fantastic!) This is another wonderful cauliflower recipe I have been loving when I need something to replace those starchy potatoes. The mild roasted garlic flavor is not overpowering at all, and the Romano cheese is just right.  These flavors really are fantastic complements to the roasted cauliflower. Cauliflower is in season right now so it is incredibly affordable and a great addition to your dinner menu.

Note: This recipe can be made up to a day ahead of time and placed in an oven safe baking dish in the fridge until ready to eat. To reheat it, bake in the oven at 350º for 20–25 minutes or until hot all the way through. 

INGREDIENTS
1 head of cauliflower, washed and broken up into florets
4–6 cloves garlic, peeled
4 tbsp olive oil
salt and pepper
4 tbsp butter
1/3 c heavy cream
1/3 c Romano cheese
2 green onions, chopped

STEPS

  • Preheat oven to 350º.
  • Lay out two large sheets of aluminum foil on top of each other.
  • Place the cauliflower florets and garlic cloves in the middle of the foil.
  • Drizzle with the olive oil and season with salt and pepper.
  • Bake for 55–60 minutes or until the cauliflower is fork tender.
  • Place the roasted cauliflower and garlic in a large mixing bowl.
  • Add the butter and cream.
  • Using an electric mixer or a hand held masher, mash the cauliflower until desired consistency. (Add more cream if needed.)
  • Stir in the Romano cheese and season with additional salt and pepper if desired.
  • Serve the mashed cauliflower and garnish with chopped green onions.