Tag: Spicy

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, Soups

Recipe—Spicy Shrimp Noodle Bowl

Diva di Cucina

This is one of those dishes that you look at and think, “It must have taken forever!” Wrong! This dish was on our table in less than 20 minutes from the time I started, and it was so simple. Those are some of the many reasons I love it! I first tried this recipe because I happened to have some bok choy on hand from my produce delivery and some shrimp in the freezer. It was just meant to be! This recipe is packed with wonderful Asian flavors but none of the ingredients are exotic or hard to find. I’m not typically a huge fan of ginger but in this recipe it is what takes it from ordinary to extraordinary so don’t leave it out. This noodle bowl ended up being really filling. My son is a big fan of pot stickers so I fried up a couple of those while this was coming to a boil. They were a great addition to the meal.

Note: For a vegetarian option substitute some tofu for shrimp. 

INGREDIENTS
3 tbsp olive oil
1/2–1 tsp crushed red peppers (depends how spicy ou like your meals)
2 tsp garlic, minced
1 tbsp fresh ginger, grated
1 c shitake mushrooms, sliced
4 baby bok choy chopped
salt and pepper
4 c chicken broth
1.42 oz pack Swanson’s seafood concentrate or 1 c seafood stock
1 1/2 lb medium shrimp, deveined and peeled
6 oz pack chow mein noodles
4 green onions cut into three pieces, then cut lengthwise into thin “sticks”

STEPS

  • In a large soup pot heat the olive oil over medium-high heat.
  • Add the crushed red peppers, garlic, ginger, mushrooms, and bok choy.
  • Season with salt and pepper.
  • Add the chicken broth and seafood concentrate.
  • Put the lid on the pot and bring to a boil.
  • Add the shrimp and the noodles and cook for 3–5 minutes or until the chow mein is tender and shrimp cooked through.
  • Add in most of the green onions reserving some for garnish.
  • Cook for another 2 minutes, turn off stove and allow pot to sit for another 2–3 minutes.
  • Ladle into bowls and garnish with remaining green onions.

Recipe adapted from Rachael Ray.

Dinners, Soups

Recipe—Creamy White Chicken Chili

Diva di Cucina

Chili is one of my favorite comfort foods and I love that this is a fun twist on the classic bean based dish, and the fact that it is super easy is a huge plus too. I took several different recipes I found online and mixed them all together and came up with this one for creamy white chicken chili. I think it turned out pretty darn fabulous! I used green chilies keeping it really mild so that everyone in the family would eat it but you can substitute jalapeños to give it a good kick. The mild heat is really balanced out nicely with the creaminess of the cheese and the sweetness of the corn. I served it up with some cut up tortillas on the side but a quesadilla would be great too. If you have any chili cook offs coming up give this recipe a shot. You may just get some extra points for thinking outside the box.

Note: To simplify this recipe and shave off some time, pick up a rotisserie chicken at the store and skip the first four steps. You can chop it up while the veggies are cooking.

INGREDIENTS
1 lb boneless skinless chicken breasts
salt and pepper
2 tbsp butter
2 tbsp olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 tbsp garlic, minced
1/2 tsp chili powder
1/2 tsp dried oregano
2-4 oz cans diced green chilies (use jalapeños if you like it hot)
15.5 oz can cannellini beans
1 1/2 c chicken broth
8.5 oz can corn
8 oz cream cheese, cut into a few pieces
1/4 c fresh cilantro, chopped

STEPS

  • Cut the chicken into bite size pieces and season with salt and pepper.
  • Melt the butter over medium heat in a large pot or saucepan.
  • Add the chicken and cook through stirring occasionally.
  • Transfer the chicken to a plate and cover with foil.
  • Heat the oil in the same pot and add the onion, bell pepper, garlic, chili powder, and oregano.
  • Season the veggies with salt and pepper and cook for 5 minutes stirring ever minute or so.
  • Add the green chilies and cook for another 3 minutes.
  • Add the can of beans and all the juices, the broth, corn, and cooked chicken.
  • Simmer for 25 minutes.
  • Reduce heat to medium-low and add in the cream cheese.
  • Stir the chili until the cream cheese is completely melted and smooth.
  • Allow the chili to simmer on low for 5 minutes.
  • Remove the pot from the stove and stir in the cilantro.
  • Taste and add more salt and pepper if needed.
Uncategorized

Crowd Pleasing Super Bowl Recipes

Diva di Cucina

DivaDiCocina_SuperBowl

Super Sunday is right around the corner! The Super Bowl is the biggest football game in America. It’s when we get together with family and friends to watch two rival teams have it out on the field (and of course over indulge in delicious food).

Whenever we have a Super Bowl party we typically serve one dish per quarter. Appetizers during the first two, a main course for the third, and of course a super ice cream sundae during the fourth.

I have put together some of my favorite recipes that are perfect for your big bash. Enjoy the game!

Appetizers

DivaDiCucina_QuesoFundido

Queso Fundido

DivaDiCucina_Poppers

Western Bacon Jalapeño Poppers

DivaDiCucina_BuffaloCauliflowerBites

Buffalo Cauliflower Bites

DivaDiCucina_CheesyMushrooms

Cheesy Stuffed Mushrooms Wrapped in Bacon

DivaDiCucina_ShrimpCups

Shrimp Taco Cups with Creamy Cilantro Lime Sauce

Warm-ups

DivaDiCucina_Chili

Chili (The Classic Kind)

DivaDiCucina_ChickenEnchiladaSoup

Crock-Pot Chicken Enchilada Soup

Meals

DivaDiCucina_FrenchDip

Crock-Pot French Dips

DivaDiCucina_PhillySloppyJoes

Philly Cheesesteak Sloppy Joes

DivaDiCucina_ShreddedBeefTacos

Crock-Pot Shredded Beef Tacos

DivaDiCucina_HotHam&Swiss

Hot Ham and Swiss Sammies

DivaDiCucina_BBQChickenSando

Crock-Pot Pale Ale BBQ Chicken Sandos

DivaDiCucina_PopperGrilledCheese

Jalapeño Popper Grilled Cheese

Appetizers, Brunch, Side Dishes

Recipe—Crab Stuffed Mushrooms

Diva di Cucina


Are you looking for a classy appetizer to serve at your New Year’s Eve party tomorrow or any other night of the year? Search no further! These crab stuffed baby portobello mushrooms are easy, can be made ahead of time, are really elegant, and of course delicious. These will be a hit with all your guests. The crab filling is creamy with a nice little kick to it thanks to the Tabasco and the breadcrumbs give them the perfect little crunch. If you are serving a steak for a main course these can also be the perfect complementary side dish. Either way enjoy this fabulous recipe as you ring in 2013! Happy New Year everyone!

Note: You can completely make and assemble the stuffed mushrooms a half day in advance and store in the fridge until ready to bake.

INGREDIENTS
1/4 c olive oil
1 tbsp butter
1 tbsp garlic, minced
1 tbsp shallot, chopped
10–12 baby portobello mushrooms, washed and destemmed
salt and pepper
3 tbsp red bell pepper, chopped
8 oz lump crabmeat
1 tsp hot sauce (I like Tabasco)
1 1/2 tsp Worcestershire sauce
2 tbsp mayonnaise
2 tbsp Dijon mustard
2 tsp old bay seasoning
1/2 c breadcrumbs

STEPS

  • Preheat oven to 350º.
  • In a medium sauté pan heat the olive oil and butter over medium-high heat.
  • Add the garlic and shallot and sauté for 2 minutes.
  • Add the mushroom caps and season with salt and pepper.
  • Sauté the mushroom caps for 2 minutes.
  • Remove the mushroom caps from the skillet and place them upside down on a baking sheet lined with parchment paper.
  • Add the chopped bell pepper to the skillet and sauté for 1 minute.
  • In a medium bowl mix together the crabmeat, hot sauce, Worcestershire sauce, mayonnaise, mustard, old bay seasoning, and a dash of salt and pepper.
  • Stir in the sautéed veggies and mix well.
  • Stuff each mushroom cap with the crab mixture and top with breadcrumbs.
  • Bake for 12–14 minutes or until the breadcrumbs start to brown.
  • Allow mushrooms to cool for a couple of minutes before serving.
Sandwiches

Recipe—Jalapeño Popper Grilled Cheese

Diva di Cucina

This was one of my recipes in the running for the Hot and Spicy Week I did back in September but I just had too many good jalapeño recipes to share so this one got the boot. Well my jalapeño plant was still producing in November thanks to this unseasonably warm weather so here it is, the jalapeño popper grilled cheese sammy! It is creamy, cheesy, and spicy, all the qualities a person looks for in a popper. Enjoy!

INGREDIENTS
2–3 large jalapeños, roasted
2 tbsp butter, softened
4 large slices of sourdough
1/3 c cream cheese
8 slices cheddar cheese

STEPS

  • Heat a large skillet over medium-high heat.
  • Spread one side of each piece of the bread with butter.
  • Place two slices of bread butter side down in the skillet.
  • Top the bread in the skillet with the sliced cheddar cheese.
  • Add the roasted jalapeños to the sandwich.
  • Spread the remaining two slices of bread with cream cheese on the sides without butter.
  • Place the bread cream cheese side down on the sandwich.
  • 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.
Appetizers

Recipe—Buffalo Cauliflower Bites

Diva di Cucina

I am a girl who loves her boneless buffalo wings, just not all the calories that come with the batter fried chicken. This is a fabulous adaptation of the classic American appetizer. My husband isn’t really a fan of buffalo chicken but he really enjoyed these to my surprise. To be honest, the two of us finished off the entire batch over some Sunday football and I was guilt free! This is a really great appetizer that is not only quick but incredibly easy. Enjoy!

INGREDIENTS
1 head of cauliflower, cut into bite size pieces
1/2 c buttermilk
1/2 c flour
1 tsp garlic salt
1/2 c buffalo sauce (I love Frank’s Red Hot Buffalo Wings Sauce!)
1 tbsp butter, melted

GARNISHES
bleu cheese dressing
celery and/or carrots

STEPS

  • Preheat oven to 350º.
  • In a large bowl whisk together buttermilk, flour, and garlic salt until smooth. (If the batter seems too thick add more buttermilk a tablespoon at a time. You want it to be slightly thick so that it sticks to the cauliflower. If it is too runny the batter will all drip off while baking.)
  • Place the cauliflower into the bowl of batter and gently toss to coat.
  • Spread the battered cauliflower out on a greased baking dish making sure to shake off any excess batter.
  • Bake for 20–25 minutes turning once until some of the edges turn a nice golden color.
  • While the cauliflower is baking combine the buffalo sauce and melted butter in a small bowl.
  • Remove the cauliflower from the oven and drizzle the buffalo sauce mixture over the top and toss to coat.
  • Return the cauliflower to the oven and bake for an additional 5–10 minutes.
  • Remove the finished cauliflower from the oven and plate with some fresh veggies and a side of bleu cheese dressing.

 

Note (added 01/13/14): Many people have asked about the texture. The batter becomes more like a soft breading on the outside rather than crispy. To get a crispy texture try frying the battered cauliflower. And be sure to shake of excess batter as you place it on the baking sheet so that the cauliflower is lightly coated.

Dinners

Recipe—Jalapeño Popper Chicken

Diva di Cucina

Today is the 5th and final day of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one! 

One of my all time favorite appetizers has got to be jalapeño poppers. I pretty much like anything with jalapeños but when you combine them with cream cheese and cheddar, oh my, it is good! This dinner recipe combines this awesome appetizer with a meaty chicken breast that ends up being so moist and tender. For this recipe I used crushed Ritz because I really like the crunchy buttery exterior but I really want to try it with Cheez-Its instead next time. I think that would be pretty darn tasty giving it that extra layer of cheesy crispiness.

Note: As much as I like my fried chicken this recipe has you bake it. If you aren’t concerned about cutting the extra calories you can certainly fry it up and then finish it in the oven for an even crispier exterior.

INGREDIENTS
4 chicken breasts
salt and pepper
2 jalapeños, deseeded and chopped
1/4 c cream cheese, softened
1/2 c cheddar, shredded
1 egg
1 1/2 c crushed Ritz crackers

STEPS

  • Preheat oven to 375º.
  • Season chicken with salt and pepper and set aside.
  • In a small bowl combine the cream cheese, cheddar, and peppers.
  • Using a small sharp knife carefully cut a pocket into the side of the thickest part of the chicken breasts.
  • Using your fingers work the cream cheese filling inside each breasts until they are packed full.
  • Secure the opening in each breast with a toothpick
  • Using a shallow bowl beat the egg.
  • Dip the chicken pieces into the egg and then the crushed crackers making sure to cover the chicken completely.
  • Place the chicken breasts in a greased baking dish.
  • Bake for 30–35 minutes or until the chicken is cooked through.
  • Remove the chicken from the oven and allow it to sit for a couple of minutes before serving. The cheese filling will be very hot!

Dinners

Recipe—Shrimp Enchiladas with Jalapeño Cream Sauce

Diva di Cucina

Today is day 2 of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one!

Looking to add some spice to your life? These shrimp enchiladas will do the trick! While the enchilada filling has a good kick to it, the jalapeño cream sauce balances out the heat nicely giving the enchilada a cooling creamy exterior. I love that these are packed with some serious veggies. The sweetness from the corn goes great with the roasted shrimp. It is probably one of my favorite flavor combinations. While these are a little more time consuming to make they are well worth it! Enjoy!

Note: I would like to advise that these do pack a bit of heat so beware. You can leave out the chipotle peppers and add a teaspoon of chili powder to tone it down if spicy isn’t for you.

ENCHILADA FILLING INGREDIENTS
2 lbs medium shrimp, cleaned and peeled
4 tbsp olive oil (divided)
salt and pepper
2 tbsp garlic, minced
1 white onion, diced
2 tbsp chipotle pepper in adobo sauce, finely chopped
1/2 tsp oregano
1 1/2 c shredded carrots
8 oz canned corn, drained
5 c baby spinach
8–10 tortillas
2 c jack cheese, shredded

JALAPENO CREAM SAUCE INGREDIENTS
2 tbsp butter
2 tbsp flour
1 1/2 c chicken broth
3/4 c sour cream
2 jalapeños, seeded and minced (I used 1 red and 1 green)
1/2 tsp garlic powder
1/4 c fresh cilantro, chopped

STEPS

  • Preheat oven to 400º.
  • Place cleaned shrimp on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper.
  • Toss to coat.
  • Place sheet in oven and bake for 8 minutes or until cooked through.
  • Remove from oven and allow to cool.
  • Reduce oven temperature to 350º.
  • Heat the remaining 2 tablespoons of olive oil in a large skillet or wok.
  • Add the garlic and onion and cook over medium high heat until onions are translucent.
  • Toss the peppers, oregano, carrots, corn, and spinach into the skillet and cook until the spinach just begins to wilt and reduce heat to low.
  • While the filling mixture is cooking cut the shrimp into bite size pieces.
  • Add the shrimp to the skillet and toss to combine.
  • Remove skillet from heat.
  • In a large saucepan melt the butter and whisk in the flour until light gold in color.
  • Slowly whisk in the chicken stock and cook until simmering.
  • Stir in the sour cream, jalapeños, and garlic powder and simmer until nice and thick.
  • Remove from heat and stir in the cilantro.
  • Warm the tortillas a couple at a time and place on a large flat surface.
  • Place a scoop of the shrimp filling on each tortilla and top with cheese.
  • Roll up each enchilada and place seam side down in a greased baking dish. Repeat this step until the shrimp filling is gone.
  • Pour the jalapeño cream sauce evenly over the top of the enchiladas.
  • Put finished enchiladas in the oven and bake until tortillas are golden on the edges, about 20 minutes.

Appetizers

Recipe—Queso Fundido

Diva di Cucina

Today is day 1 of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one!

Planning a fiesta anytime soon? If so, this is a perfect appetizer sure to start the party off right. It is quick and easy. I have made this for two social gatherings in the last couple of weeks since jalapeños are in abundance at our house and both times the dish was practically licked clean. It is one of those appetizers that you just can’t get enough of. Just serve it up with your favorite tortilla chips and watch it disappear.

Note: If you have a small appetizer sized crock-pot you can put the finished queso fundido in it on low heat to stay warm.

INGREDIENTS
2 tbsp olive oil
1 tomato, diced
1/2 yellow onion, diced
2 jalapenos, deseeded, deveined, and finely chopped
3 tbsp tequila
2 c jack cheese, shredded
1/4 c milk
1/4 fresh cilantro, chopped

STEPS

  • In a medium saucepan heat oil over medium high heat and add tomatoes, onions, and jalapeños.
  • Cook until onions are translucent and soft, about 4–5 minutes.
  • Carefully add in tequila and simmer for 2–3 minutes.
  • Mix in cheese and milk and stir until melted and smooth.
  • Remove from heat and stir in cilantro.
  • You can serve as it is OR you can put the cheese mixture in an oven safe dish and finish off under the broiler for 3–4 minutes or until just starting to turn a golden brown on top.