Tag: Summer

Beverages

Recipe—Blended Mango Margaritas

Diva di Cucina

It may technically be spring, but this diva is ready for summer (and Cinco de Mayo)! With the warmer months quickly approaching, there is no better way to beat the heat than with a homemade margarita. Until recently, I was a margarita purist. I rarely deviated from the traditional lime margarita, on the rocks, no salt. This week I had a couple of overly ripe mangoes that we never got around to eating. I decided to be adventurous and make my first ever mango margaritas. Oh. My. God. I am officially hooked on mango margaritas! These were the BEST margaritas I have ever had in my life! They were the perfect treat after we got home from a hot hike in the sun. My husband is a beer guy and he happily drank two of these fabulous concoctions. They were the perfect balance of sweet and tangy, intoxicating and perfectly drinkable. The texture from the mangoes makes these super smooth and almost creamy. So go dust off your blender, and give these fabulous mango margaritas a try! Add some island music, giant sunglasses, perhaps a cabana boy, and a batch of these margaritas and you are ready to ring in summer!

Note: Makes four margaritas.

INGREDIENTS
2 c fresh mangoes, chopped (Frozen mangoes may be substituted. See note below.)
1/2 c lime juice
1 c silver tequila
1/2 c orange liquor (I prefer Grand Marnier or Cointreau)
2 tsp sugar
2 c ice

Note: You can substitute frozen mangoes for fresh. However, if you decide to do so, be sure to start with one cup of ice and add more as needed while blending.

GARNISH
4 lime slices (for garnish)
2 tbsp sugar (to put on the rim of the glass)

STEPS

  • In a large blender combine the mango, lime juice, tequila, triple sec, sugar, and ice.
  • Blend until smooth. Add additional ice if needed to reach desired consistency.
  • Use one of the limes to wet the edge of the glasses.
  • Place the 2 tablespoons of sugar on a small plate and dip the rim of the glass into the sugar to coat all the way around.
  • Pour the margaritas into the glasses and store any extra in the freezer until ready to drink.

Looking for more creative margarita recipes? Maybe you will love these!

Grapefruit Margaritas on the Rocks

Dinners, Sandwiches

Recipe—Jalapeño Cheddar Chicken Burger with Guacamole

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 350Âş.
  • 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

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.
Salads, Sandwiches

Recipe—Low-Carb Egg Salad Wraps

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!
Dinners

Recipe—Buttery Lemon Dill Salmon

Diva di Cucina

A couple times a year I like to complete an 11-day cleanse. It is just a way to flush out all these impurities and reset my digestive system. The weight loss is a huge perk too (Down 8 lbs! Wahoo!). For some reason during this last round I was craving salmon! And I mean REALLY craving it, like every day! I was daydreaming about a big slab of salmon covered in butter, lemon, and dill. I knew that would be one of the first dinners I would prepare for myself once I was done with the cleanse. This recipe did not disappoint. The fish was super moist and all the flavors and buttery goodness really seeped into the meat. I was shocked when even my 3-year old son devoured a huge chunk of the tasty fish. This recipe for oven baked salmon is ridiculously easy to make and super quick to get on the table. It also makes for a beautiful presentation. This may just be on the menu at my next dinner party.

INGREDIENTS
1 salmon filet (1 1/2–2 lbs)
2 tbsp butter, softened
1/4 c white wine
2 tbsp lemon juice
1/2 tsp kosher salt
1/2 tsp lemon pepper
1/2 tsp dried dill
lemon slices (optional)

STEPS

  • Preheat oven to 425Âş.
  • Pat the salmon dry and place it in a greased baking dish.
  • Rub the butter all over the fish.
  • Combine the wine and lemon juice in a small bowl and stir.
  • Pour the liquid over the fish.
  • Sprinkle the salt, lemon pepper, and dill over the fish.
  • If you are using the lemon slices place over the top of the fish.
  • Bake the fish for 20–25 minutes or until the fish flakes off easily with a fork.
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—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 400Âş.
  • 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.
Sandwiches

Recipe—Chicken and Cheese Stuffed Sammy

Diva di Cucina

I am in love with almost any recipe that can be prepared in advance and then just tossed in the oven. This recipe is one of those! I recently made it when a couple of friends would be stopping by for lunch. It was a quick visit so I knew I didn’t want to be in the kitchen while they were there. I assembled the whole thing that morning and then just put it in the oven when they arrived. Not only is great if you are having a couple of guests over for lunch but it is perfect for a picnic or even camping. You can make the sandwich ahead of time and then just toss the foil wrapped sandwich on the grille and turn it once or twice to keep the bottom from getting too crisp.

This sandwich is made in one large sourdough loaf that can be cut into 3-5 individual servings. It is literally packed with delicious flavors that go together really well. There’s just something perfect about the combination of hearty chicken pieces and thinly sliced pastrami, especially when smothered with gooey melted Swiss cheese and pressed together with perfectly toasted bread. I promise that you won’t find anything like this is your local deli. De-lish!

INGREDIENTS
large sourdough loaf
Dijon mustard
mayonnaise
1 1/2 c Swiss, shredded
1/2 lb sliced pastrami
2 c shredded rotisserie chicken
1/2 c roasted red bell peppers
3 thin slices of red onion
salt and pepper

STEPS

  • Preheat oven to 400Âş.
  • Cut an oval out of the top of the loaf and remove it.
  • Tear out the inside of the bread leaving 1/2” thick bread shell.
  • Spread mayonnaise and Dijon mustard on the inside of the loaf and the underside of the lid.
  • Sprinkle half of the shredded Swiss in the bottom of the bread shell.
  • Layer in pastrami, shredded chicken, roasted red peppers, onions, and remaining cheese.
  • Season with salt and pepper.
  • Place the sandwich lid back in place and wrap tightly in foil.
  • Bake for 20–22 minutes or until the cheese is melted and all of the ingredients are warmed through.
  • Remove sandwich from foil and place on cutting board.
  • Cut into desired number of servings.
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.
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.