Monday, December 8, 2014

Parmesan Garlic Roasted Potatoes

I made these roasted red potatoes to go with my Flank Steak for delivery last week. They are so good! I love roasting veggies in the oven, I think it brings out their best flavor. It's also super easy prep and clean-up, and they are easy to keep warm right before serving. You could do this same method with broccoli, asparagus, cauliflower, etc. Give these a try for a quick weeknight dinner side or your next dinner party!

  • 3 lbs red or Yukon gold potatoes, cut in half
  • 2 tbs olive oil
  • 5 cloves garlic, minced 
  • 1 tbs fresh thyme, finely chopped
  • 1 tbs fresh rosemary, finely chopped
  • 1/3 cup grated Parmesan cheese 
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 2 tbs chives or parsley for garnish 


Preheat oven to 400°.

Spray a half sheet pan lined with foil (for easy cleanup) with cooking spray.

Add potatoes in a single layer to baking sheet. Add olive oil, garlic, thyme, rosemary, Parmesan, salt and pepper. Toss until coated evenly. 

Place in oven and bake for 35-40 minutes until potatoes are crisp and browned on the outside, tender on the inside. 

Garnish with fresh chives or parsley. 

Monday, December 1, 2014

December Menu - Fresh Entrees

Doughmestic Diva now has takeout! Check out the December menu below! 

Please email all orders to Please specify when you would like your order ready for delivery or pick-up. Delivery is available for $5-$7 in Austin depending on your location. 

Family Size Entrees-

Chicken and Dumplings- $22 (Serves 5-6) 
Creamy chicken broth with carrots, celery, onion and roasted chicken. Topped with homemade buttermilk chive dumplings.

Turkey Crepes Mornay- $24 (Serves 6) 
Shredded roast turkey with mushrooms and green onions rolled in homemade crepes and baked in a creamy Swiss cheese and parmesan sauce, topped with breadcrumbs.                                                                             
Flank Steak with Tomatoes, Red Onion and Balsamic - $31 (Serves 5)   
Tender seasoned flank steak topped with tomatoes and red onions marinated in a balsamic vinaigrette. Finished with fresh basil.

Family Size Side Dishes-

Garlic Roasted Red Potatoes - $7
Sautéed Green Beans with Garlic - $7

Individual Entrees-

Chicken and Dumplings - $7
Turkey Crepes Mornay $9 –2 crepes served with choice of side 
Flank Steak with Tomatoes, Red Onion and Balsamic- $11 -1/4lb. flank steak served with choice of side 


Peanut Butter Nutella Cookies -$11 – 30 cookies

*Delivery Available for $5-$7 depending on location 

Monday, November 24, 2014

Peanut Butter Nutella Cookies

When I saw these on Pinterest, I had to make them. I actually was going to make them right when I saw them, but I didn't have enough butter, wahhh. So I waited. But every single day until I got that butter, I thought about those cookies. Why didn't I just go buy butter you ask? That's a whole other problem called laziness.

When I finally made the trek up to Trader Joe's to get the essentials for my Holiday baking, I got butter and mooore butter. I was not going to be caught in this situation again! 

They were everything I thought they would be and more. SO GOOD! I will be making some more of these to bring to my Thanksgiving get-togethers for sure!

Oh, I should also mention I halved the original recipe and it made about 30 cookies. I didn't want a ton of cookies laying around staring me in the face, but if you are going to feed them to a large crowd or you aren't scared of cookies staring you in the face, you may want to use the original amounts. I did use the same amount of Nutella, because...well because. 

  • 1/2 cup (1 stick) unsalted butter at room temperature 
  • 1/3 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract 
  • 1 1/3 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup Nutella 

Preheat your oven to 350°.

Cream butter, peanut butter, sugars, egg and vanilla with a mixer until smooth. 

In a small bowl, combine the flour, baking soda and salt. Add to the wet ingredients, mixing just until the flour is combined. You do not want to over-mix or you will get a tough cookie. 

Add the Nutella in dollops over the dough. Swirl carefully with a butter knife, not mixing it in completely. You want ribbons of Nutella throughout the dough. 

Chill the dough in the fridge for 15 minutes. Spoon onto cookie sheets lined with parchment paper and bake 8-10 minutes until edges are golden. 

Let cool for a few minutes on cookie sheet, then transfer to a cooling rack. 

Then devour with a glass of cold milk! 

Sunday, November 23, 2014

Shaved Brussels Sprout Salad

If you don't think you like brussels sprouts, you must try this. If you like brussels sprouts, you will love this, it is the perfect fall dish! It would make a great thanksgiving side dish if you are looking for something fresh to serve at the table. My family is very traditional and we never eat salad of any kind on thanksgiving, so I will not be bringing this because I would like to be invited back next year, ha. But in all seriousness, it's delicious and super easy to throw together! It's also the perfect pre-thanksgiving week meal since it is fairly healthy and won't weigh you down. I opted for the pre-shaved brussels from Trader Joe's but you can certainly shave your own with a mandolin or sharp knife. Even the pre-shaved brussels need to be shaved down more, they are a bit too large. More about that later. It's important to let the salad marinate for at least 15 minutes to help soften the brussels and take away some of the bitterness. You could make this a day in advance as well, adding the bacon and almonds right before serving to keep the crispness.

For the dressing:
  • 3 tbs apple cider vinegar
  • 2 tbs honey
  • 4 tbs extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
For the salad:
  • 1 granny smith or other tart apple
  • 10 oz shaved brussels sprouts 
  • 3 slices center cut bacon, cooked crispy and chopped
  • 1/4 cup almond slivers 
  • 1/4 cup cranberry walnut salad toppers (see photo) 
  • 1/2 cup finely grated Parmesan or Pecorino Romano cheese
  • salt and pepper to taste 


Whisk apple cider vinegar, olive oil, honey, salt and pepper in a small bowl. Tip: Add the oil first, then the honey to help it slide out of the measuring spoon easier. Set aside.

Cut the apple into small pieces or little matchsticks. Toss with 1 tablespoon of the dressing to keep the apple from turning brown. 

Pour out the bag of shaved brussels onto a cutting board. Remove all the pieces that look finely shaved (you want it to look like little strands of confetti) and toss them into the bowl with the apples. Pull the leaves off the remaining brussel pieces, discarding anything that looks like this: 

You want this:

Add the remaining dressing, the cranberries and walnuts (I used the mix pictured below) and toss to combine. Let sit at least 15 minutes. 

Toss in bacon and almond slivers, season with more salt and pepper if desired. Top with the cheese just before serving. 

Thursday, November 13, 2014

Chicken and Dumplings

Remember when you were a kid and you would get homemade chicken and dumplings all the time? Yeah, neither do I! Ha, but for some reason, there's just something very homey about this recipe. It feels like something your Grandma would have made and you would sit around a warm fireplace eating it. I love this recipe because that's what it makes you feel like when you eat it, so warm and cozy! Chicken and dumplings is the ultimate comfort food. I slightly adapted this recipe from Tyler Florance's version, and it's the best I have tried. I once tried to make Paula Deen's recipe and it turned out lackluster. So, just save  yourself some time and make this one! You can obviously substitute the homemade stock for store bought, but I don't like to waste anything and since I already had the chicken, why not? I did buy the roast chicken from the store, I find it's just as good and didn't want to spend 8 hours making this. 


Chicken Stock: 

  • 2 tbs olive oil
  • 1 onion, quartered
  • 2 large carrots, cut in large chunks
  • Half bunch of celery, cut in large chunks (about 8 stalks) 
  • 5 cloves garlic, smashed (skins on is okay)
  • Bones of 1 whole cooked chicken 
  • 8 cups cold water
  • 2 bay leaves
  • 1/2 tsp dried thyme or 4 sprigs fresh
  • 1 tsp pepper
  • 2 tsp salt 


  • 2 cups all purpose flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 2 eggs
  • 3/4 cup - 1 cup buttermilk 
  • 2 tbs chopped fresh chives 


  • 1 tbs olive oil
  • 2 tbs butter
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 bay leaves 
  • 1/4 cup flour
  • 6 cups chicken stock
  • 1/4 cup heavy cream
  • salt and pepper to taste


For the stock:

Normally stock takes a long time to cook, but cooking the vegetables before adding the water and chicken bones helps speed up the process. Using a roast chicken, remove chicken from bones and set aside. Heat olive oil in large stock pot over medium high heat. Add the the vegetables and saute about 4 minutes. Add in the water, chicken bones, bay leaves, herbs and pepper. Cook for at least an hour, the longer the better! Strain into a large bowl to remove all the solids and set aside. 

For the Dumplings:

Sift all the dry ingredients together in a large bowl. In a smaller bowl, Lightly beat the eggs and milk together until combined. Slowly pour the wet ingredients into the dry, folding gently. Add the chives. Mix just until the dough comes together. If the dough looks too dry, you can add more buttermilk. Set aside. 

For the Sauce: 

In the same stock pot used to make the stock, melt the butter and olive oil over medium heat. Add all the veggies and bay leaves, cook 5 minutes or until soft. Add in the flour and cook an additional 2 minutes to get rid of the raw flour taste. 

Add the stock, one cup at a time. Let simmer for 15 minutes to thicken. The sauce should be thick but still soup like. If it gets too thin, you can always add a little more flour or cornstarch to thicken it up. I actually ended up using all the stock and adding a bit of cornstarch. If you are going to do this, be sure to whisk the cornstarch with about a half cup of stock before adding it to the soup to avoid lumps. 

Fold in the reserved chicken from the roast chicken you used to make the stock. Stir in cream.

Using 2 spoons, drop heaping tablespoons of the dumpling dough into the hot sauce. The dumplings should cover the top of the sauce, but shouldn't be touching. Cover and let poach 10-15 minutes until firm and puffy. 

Garnish with chives and serve! 

Thursday, September 25, 2014

Penne with Chicken Truffle Cheese and Mushrooms

I know, this looks almost the same as the last post, but I promise it tastes totally different! Ironically, even though it has a few of the same ingredients, the texture and taste is just different. Either way, can you really ever go wrong with pasta and cheese? I think not! 

I have been really bad about updating lately, which seems to happen more often than not. Although I cook almost every single day, I don't find the time to edit all the photos, upload the recipe and write everything out. I recently began a career in Real Estate and am still working at my marketing job until the 1st of November, so I have been putting most of my energy and time into that. This is my true passion and I love doing it, but does anyone read this? I thought when I started my blog almost 3 years ago that I would grow a larger following, which I did not. I suppose that is why I do not update often, because I am not sure anyone is actually reading this. I love sharing my recipes, so I will keep posting, I am just not sure how often. Any feedback in much appreciated! Now on to the recipe...

  • 12oz box penne pasta
  • 2 chicken breasts, cut into cubes
  • 2 tbs olive oil
  • 1 tsp Greek seasoning
  • 1 clove garlic, minced
  • 1/2 container of mushrooms (about 4 oz)
  • 1/2 truffle cheese - if you don't have this, a sharp white cheddar or Gruyere will work as well!
  • 1/4 cup Italian blend cheese
  • 1/4 whipped cream cheese
  • 1/2 cup pasta water*
  • Salt and Pepper to taste 

Bring a large salted pot of water to a boil and cook pasta according to package directions. Before draining pasta, reserve a 1/2 cup of the cooking water. 

Meanwhile, heat a large skillet with the olive oil over medium-high heat. Season chicken with Greek seasoning and add to the pan. Cook about 8 minutes, turning once until cooked through. 

Add the garlic and mushrooms, cook an additional 4 minutes until mushrooms are soft. Add the cheeses, stirring to combine ingredients. Slowly add the pasta water until the mixture comes together and is super creamy and smooth. Season with salt and pepper to taste. 

Friday, August 8, 2014

White Cheddar Truffle Mac and Cheese

I absolutely love truffles and anything truffle related. Seriously, if you ask anyone who really knows me, they will tell you it's borderline obsessive. Every time I see anything on a menu with truffles, I have to try it. So naturally, when I saw this English Farmhouse Cheddar with Italian Truffles cheese at Trader Joes, I had to have it! It was everything I imagined it would be...creamy, trufflely goodness. After eating about half the block, I got to thinking of what I could do with the rest to avoid eating it in one sitting. Mac and cheese, duh! So that's where this amazing gem came from. You can leave out the chicken if you just want it as a side dish, maybe top with some bacon...yum! 


  • 1 Tbs + 1 tsp olive oil
  • 3 cups uncooked macaroni
  • 2 chicken breasts, cut into cubes 
  • 1/2 onion, chopped
  • 1/2 cup (1 stick) butter
  • 4 Tbs flour
  • 3.5 cups milk (I used 2%) 
  • 4 cups Trader Joes English Farmhouse Cheddar with Italian Truffles
  • 1.5 tsp salt
  • 1 tsp pepper 
  • 1/2 cup garlic & herb breadcrumbs
  • 1/4 Parmesan cheese 


Preheat oven to 350°

Cook pasta according to package directions using a large pot with salted water. Drain pasta, do not rinse and set aside. 

Meanwhile, heat a large pan over medium high heat with 1 Tbs olive oil. Season chicken with salt, pepper and any other seasonings you want. I used a garlic herb seasoning. Add the chicken to the pan, cook until brown, about 3 minutes per side. The chicken doesn't need to be fully cooked at this point as it will continue cooking in the oven. Remove chicken to a plate and set aside. 

Add onion to the pan, adding more oil if needed. Cook until translucent, about 5 minutes. Add the stick of butter and allow to melt. Once melted, add the flour and cook for 1 minute. Slowly add in the milk while whisking to avoid any lumps. Allow the mixture to come to a boil, then reduce heat to low, cooking for 5 minutes or until the mixture has thickened (it should coat the back of a spoon). Turn off the heat and add the cheese, stir to combine and melt the cheese. Add the salt, pepper, pasta and chicken. Stir until combined. Taste for seasonings, you may need more salt or like more pepper. 

In a small bowl, mix the breadcrumbs and Parmesan with 1 tsp olive oil. Pour the pasta mixture into a greased 13x9 inch pan; top with breadcrumb mixture and bake for 30-35 minutes until bubbly and the top is crisp. 

Then, indulge! :) 

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