Now, who’s hungry for some delicious Silvana recipes? Whether you’re planning a cozy family dinner, a festive gathering, or just craving some comfort food, we’ve got you covered. From quick weeknight meals to show-stopping dishes, these 18 recipes are perfect for every occasion. Let’s dive in and discover your new favorites!
Silvana’s Classic Chocolate Chip Cookies
Just imagine biting into a warm, freshly baked chocolate chip cookie with that perfect balance of crisp edges and chewy center. Silvana’s Classic Chocolate Chip Cookies deliver that nostalgic comfort with a foolproof method that even novice bakers can master. Join me as we walk through each step to create these irresistible treats.
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 2 cups semi-sweet chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt in a medium bowl until fully combined.
3. Cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Mix in 2 tsp vanilla extract until just combined.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until no dry streaks remain.
7. Fold in 2 cups semi-sweet chocolate chips using a spatula until evenly distributed throughout the dough.
8. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake at 375°F for 9-11 minutes until the edges are golden brown but centers still appear slightly soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Buttery and rich with deep caramel notes from the brown sugar, these cookies achieve that ideal crisp-chewy texture that makes them irresistible. The generous chocolate distribution ensures every bite is packed with melty goodness. For an extra special treat, sandwich a scoop of vanilla ice cream between two slightly warm cookies for the ultimate dessert experience.
Silvana’s Creamy Garlic Mashed Potatoes
For perfectly creamy mashed potatoes that will become your new go-to side dish, Silvana’s method ensures smooth, garlic-infused results every time. Following these precise steps will give you restaurant-quality potatoes with just the right balance of flavor and texture that even beginners can master.
Ingredients
– 3 pounds russet potatoes
– 8 cloves garlic
– 1 cup heavy cream
– 1/2 cup unsalted butter
– 1 1/2 teaspoons salt
– 1/4 teaspoon black pepper
Instructions
1. Peel 3 pounds of russet potatoes and cut them into 2-inch cubes of uniform size.
2. Place the potato cubes in a large pot and cover with cold water by 2 inches.
3. Add 8 whole garlic cloves to the pot with the potatoes.
4. Bring the water to a boil over high heat, then reduce to a steady simmer.
5. Cook the potatoes and garlic for 15-18 minutes until a knife slides through the potatoes easily.
6. Drain the potatoes and garlic thoroughly in a colander, then return them to the warm pot.
7. Heat 1 cup of heavy cream and 1/2 cup of unsalted butter in a small saucepan over medium heat until the butter melts completely.
8. Pour the warm cream mixture over the potatoes and garlic in the pot.
9. Mash the potatoes with a potato masher until no large lumps remain, about 2-3 minutes of steady mashing.
10. Add 1 1/2 teaspoons of salt and 1/4 teaspoon of black pepper to the potato mixture.
11. Stir the potatoes vigorously with a wooden spoon for 1 minute to incorporate air and create a lighter texture.
12. Transfer the mashed potatoes to a serving bowl and serve immediately. Light and velvety with a subtle garlic aroma, these potatoes have just the right creaminess without being heavy. The gentle infusion of garlic throughout makes them sophisticated enough for holiday meals yet simple enough for weeknight dinners, and they pair beautifully with roasted meats or can be topped with crispy fried onions for extra texture.
Silvana’s Spicy Honey Glazed Chicken
Ready to transform ordinary chicken into a sweet and spicy masterpiece? Regardless of your cooking experience, this methodical approach will guide you through creating perfectly glazed chicken with balanced heat and sweetness. Remember to read through all steps before beginning for the smoothest cooking experience.
Ingredients
– 2 lbs chicken thighs
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tbsp olive oil
– 2 tsp red pepper flakes
– 3 cloves garlic
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and position the rack in the center of the oven.
2. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
3. Mince the garlic cloves finely using a sharp knife or garlic press.
4. In a small bowl, combine the honey, soy sauce, olive oil, red pepper flakes, minced garlic, salt, and black pepper.
5. Whisk the glaze mixture vigorously for 30 seconds until fully emulsified and smooth.
6. Arrange the dried chicken thighs in a single layer in a 9×13 inch baking dish.
7. Brush half of the honey glaze evenly over all surfaces of the chicken thighs.
8. Bake the chicken at 400°F for 20 minutes, then rotate the pan 180 degrees for even cooking.
9. Remove the baking dish from the oven and brush the remaining glaze over the chicken.
10. Insert an instant-read thermometer into the thickest part of a chicken thigh to check for 165°F internal temperature.
11. Return the chicken to the oven and bake for 10-15 additional minutes until the glaze bubbles and caramelizes.
12. Transfer the chicken to a clean cutting board and let it rest for 5 minutes before serving.
Here’s what makes this dish special: the honey creates a sticky, lacquered crust that gives way to juicy, tender chicken beneath. For a complete meal, serve it over fluffy jasmine rice to soak up the spicy-sweet sauce, or slice it thin for tacos with crunchy cabbage slaw.
Silvana’s Fresh Strawberry Shortcake
Unbelievably simple yet elegant, this classic strawberry shortcake features tender biscuits, sweet macerated berries, and fluffy whipped cream. Using fresh, seasonal strawberries ensures the brightest flavor, while homemade biscuits provide that perfect crumbly texture. Follow these methodical steps to create a dessert that looks impressive but is surprisingly straightforward to assemble.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup cold unsalted butter
– 2/3 cup whole milk
– 1 lb fresh strawberries
– 1/4 cup granulated sugar
– 1 cup heavy cream
– 2 tbsp powdered sugar
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Hull 1 lb fresh strawberries and slice them into 1/4-inch thick pieces.
3. Combine sliced strawberries with 1/4 cup granulated sugar in a medium bowl, stirring gently to coat.
4. Let the strawberry mixture sit at room temperature for 30 minutes to release natural juices.
5. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until thoroughly combined.
6. Cut 1/2 cup cold unsalted butter into small cubes and add to the dry ingredients.
7. Use a pastry cutter or two forks to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces remaining.
8. Pour 2/3 cup whole milk into the flour-butter mixture and stir with a fork just until a shaggy dough forms.
9. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
10. Use a 2.5-inch round biscuit cutter to cut out 6 biscuits, pressing straight down without twisting to ensure proper rising.
11. Arrange the biscuits on the prepared baking sheet, spacing them 2 inches apart.
12. Bake for 12-15 minutes until the biscuits are golden brown and spring back when lightly pressed.
13. Transfer the baked biscuits to a wire rack and let them cool completely, about 30 minutes.
14. While biscuits cool, combine 1 cup heavy cream and 2 tbsp powdered sugar in a chilled bowl.
15. Whip the cream mixture using an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
16. Split each cooled biscuit horizontally using a serrated knife, creating a top and bottom half.
17. Place biscuit bottoms on individual serving plates and spoon macerated strawberries with their juices over each base.
18. Top the strawberries with a generous dollop of whipped cream, then place the biscuit tops over the cream.
19. Add an extra spoonful of strawberries and a final swirl of whipped cream on top of each assembled shortcake.
20. Serve immediately while the biscuits are still slightly warm and the cream is freshly whipped.
Heavenly textures await with the crisp biscuit exterior giving way to a tender crumb that soaks up the strawberry juices perfectly. The macerated berries develop a syrupy sweetness that balances beautifully against the lightly sweetened whipped cream. For a stunning presentation, layer individual components in clear glasses or garnish with fresh mint leaves before serving.
Silvana’s Rich Beef Bourguignon
For those seeking a comforting, classic French dish that transforms humble ingredients into something extraordinary, Silvana’s Rich Beef Bourguignon is the perfect project. Following these detailed steps will guide you to a deeply flavorful and tender result, building confidence with each stage of the cooking process. First, we’ll prepare our ingredients and build layers of flavor in the pot.
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 1/4 cup all-purpose flour
- 6 slices thick-cut bacon, chopped
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 3 cups dry red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 8 oz pearl onions, peeled
- 8 oz cremini mushrooms, halved
- 2 tbsp unsalted butter
Instructions
- Pat the 2 lbs beef chuck cubes completely dry with paper towels.
- Toss the dried beef cubes with 1/4 cup all-purpose flour until evenly coated.
- Cook 6 slices chopped bacon in a large Dutch oven over medium heat for 8-10 minutes until crispy.
- Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving the bacon fat in the pot.
- Add 2 tbsp olive oil to the bacon fat and heat over medium-high heat until shimmering.
- Working in batches, brown the floured beef cubes for 3-4 minutes per side until deeply colored.
- Transfer all browned beef to a separate plate once completed.
- Add 1 large chopped yellow onion and 2 sliced carrots to the pot and cook for 5 minutes until softened.
- Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Pour in 3 cups dry red wine, using a wooden spoon to scrape any browned bits from the pot bottom.
- Add 2 cups beef broth and 2 tbsp tomato paste, stirring until the paste dissolves.
- Return the browned beef and any accumulated juices to the pot.
- Stir in 1 tsp fresh thyme leaves and 1 bay leaf.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2.5 hours.
- While the stew simmers, melt 2 tbsp unsalted butter in a skillet over medium heat.
- Add 8 oz peeled pearl onions and 8 oz halved cremini mushrooms to the skillet.
- Sauté the onions and mushrooms for 8-10 minutes until golden brown and tender.
- After the stew has cooked for 2.5 hours, stir in the sautéed onions and mushrooms.
- Simmer uncovered for an additional 30 minutes until the sauce thickens slightly.
- Remove and discard the bay leaf before serving.
You’ll find the beef becomes incredibly tender, practically falling apart at the touch of a fork, while the red wine creates a rich, glossy sauce that clings beautifully to each component. This stew pairs wonderfully with buttery mashed potatoes or crusty bread for soaking up every last drop of the deeply savory sauce, making for a truly satisfying meal that only improves when made a day ahead.
Silvana’s Fluffy Buttermilk Pancakes
Gathering around the breakfast table calls for something special, and these buttermilk pancakes deliver exactly that. Getting perfect, fluffy pancakes is simpler than you might think when you follow these careful steps. Let me guide you through creating these golden, tender stacks from scratch.
Ingredients
– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 2 cups buttermilk
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 2 tablespoons vegetable oil
Instructions
1. Whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt in a large bowl until fully combined.
2. In a separate medium bowl, whisk 2 cups buttermilk, 2 large eggs, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined, leaving some small lumps.
4. Let the batter rest for 10 minutes to allow the baking powder and soda to activate, which creates extra fluffiness.
5. Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon vegetable oil, spreading it evenly across the surface.
6. Test if the skillet is ready by sprinkling a few drops of water on the surface; they should sizzle and evaporate immediately.
7. Pour 1/4 cup portions of batter onto the hot skillet, spacing them 2 inches apart to allow for spreading.
8. Cook the pancakes for 2-3 minutes until bubbles form on the surface and the edges look set and slightly dry.
9. Flip each pancake carefully with a spatula and cook for another 1-2 minutes until golden brown on both sides.
10. Transfer cooked pancakes to a wire rack in a single layer to prevent steaming and keep them crisp.
11. Repeat steps 5-10 with remaining batter, adding remaining 1 tablespoon vegetable oil to the skillet as needed.
Achieving that perfect golden-brown exterior with a cloud-like interior makes these pancakes worth the effort. Their subtle tang from buttermilk pairs wonderfully with maple syrup or fresh berries. Consider stacking them high with sliced bananas and a drizzle of honey for a beautiful breakfast presentation.
Silvana’s Tangy Lemon Bars
You’re about to discover why Silvana’s lemon bars have become such a beloved classic in American kitchens. These tangy treats strike the perfect balance between sweet and tart, with a buttery shortbread crust that melts in your mouth. Let’s walk through each step together to ensure your bars turn out perfectly every time.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup powdered sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 3/4 cup granulated sugar
– 2 tbsp all-purpose flour
– 1/4 cup fresh lemon juice
– 1 tbsp lemon zest
– 1/4 tsp baking powder
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two opposite sides for easy removal later.
2. Combine 1 cup all-purpose flour and 1/2 cup powdered sugar in a medium bowl using a whisk to ensure even distribution and eliminate lumps.
3. Cut 1/2 cup unsalted butter into small cubes and add to the flour mixture, then use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Press the crust mixture firmly into the prepared baking pan using the bottom of a measuring cup to create an even, compact layer across the entire surface.
5. Bake the crust for 15-18 minutes at 350°F until the edges just begin to turn golden brown, being careful not to overbake as it will continue cooking with the filling.
6. While the crust bakes, whisk 2 large eggs in a separate bowl until they become pale and slightly frothy, which helps create a lighter filling texture.
7. Add 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 1/4 teaspoon baking powder to the eggs, then whisk vigorously for 2 full minutes until completely smooth and well combined.
8. Pour the lemon filling over the hot crust immediately after removing it from the oven, using a spatula to spread it evenly to all corners.
9. Return the pan to the oven and bake for 20-25 minutes at 350°F until the filling is set and no longer jiggles when you gently shake the pan.
10. Cool the lemon bars completely in the pan on a wire rack for at least 2 hours before cutting to allow the filling to firm up properly.
11. Use the parchment paper overhang to lift the entire slab out of the pan, then dust the top generously with additional powdered sugar through a fine-mesh sieve.
12. Cut into 16 squares using a sharp knife wiped clean between cuts for neat, clean edges.
Dazzlingly bright and perfectly balanced, these lemon bars feature a crisp, buttery crust that contrasts beautifully with the smooth, tangy filling. The fresh lemon zest provides little bursts of citrus flavor that elevate each bite beyond ordinary dessert bars. For an elegant presentation, serve them chilled with fresh berries or alongside a cup of Earl Grey tea to complement the citrus notes.
Silvana’s Hearty Minestrone Soup
Let’s create a comforting bowl of minestrone that’s perfect for chilly evenings. Learning to build this soup methodically ensures each vegetable contributes its best flavor and texture to the final dish. Follow each step carefully for a truly satisfying result.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 2 medium carrots
– 2 celery stalks
– 3 cloves garlic
– 1 (14.5 oz) can diced tomatoes
– 6 cups vegetable broth
– 1 (15 oz) can cannellini beans
– 1 cup ditalini pasta
– 2 cups fresh spinach
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks into 1/2-inch pieces.
3. Add diced vegetables to the pot and cook for 8 minutes, stirring occasionally, until onions turn translucent.
4. Mince 3 cloves garlic and add to the pot, cooking for 1 minute until fragrant.
5. Pour in 1 can diced tomatoes with their juices and 6 cups vegetable broth, scraping the bottom of the pot to release any browned bits.
6. Add 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then bring to a boil.
7. Reduce heat to maintain a gentle simmer, cover, and cook for 15 minutes until carrots are tender when pierced with a fork.
8. Drain and rinse 1 can cannellini beans, then add to the soup along with 1 cup ditalini pasta.
9. Simmer uncovered for 10 minutes, stirring occasionally to prevent pasta from sticking to the bottom.
10. Stir in 2 cups fresh spinach and cook for 2 minutes until just wilted.
11. Remove from heat and let stand for 5 minutes before serving. Each spoonful delivers tender vegetables and pasta in a rich, herb-infused broth. Enjoy this minestrone topped with grated Parmesan or alongside crusty bread for a complete meal.
Silvana’s Crispy Baked Parmesan Zucchini
When you’re craving something crispy and satisfying but want to keep things on the lighter side, this baked zucchini recipe delivers all the crunch without the guilt. We’ll walk through each stage together, from prepping your zucchini to achieving that perfect golden-brown finish. You’ll be amazed at how simple ingredients transform into such a flavorful side dish or snack.
Ingredients
– 2 medium zucchini
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1/4 cup all-purpose flour
– 2 large eggs
– 1/2 tsp garlic powder
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
– 1/4 tsp salt
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut each zucchini into 1/4-inch thick rounds, ensuring uniform thickness for even cooking.
3. In a shallow bowl, whisk the eggs until fully blended and frothy.
4. Combine the flour, garlic powder, oregano, black pepper, and salt in a separate bowl.
5. Mix the breadcrumbs and Parmesan cheese together in a third bowl.
6. Dredge each zucchini round in the flour mixture, shaking off any excess.
7. Dip the floured zucchini into the egg mixture, coating both sides completely.
8. Press the zucchini firmly into the breadcrumb-Parmesan mixture, ensuring an even coating on all surfaces.
9. Arrange the coated zucchini in a single layer on your prepared baking sheet.
10. Drizzle the olive oil evenly over the zucchini rounds.
11. Bake for 15 minutes, then flip each piece carefully using tongs.
12. Continue baking for another 10-12 minutes until deeply golden brown and crispy.
For that extra crunch, make sure your zucchini slices are completely dry before breading to prevent sogginess. Freshly grated Parmesan melts and browns better than pre-shredded varieties, creating a more flavorful crust. Finally, don’t overcrowd the baking sheet—proper air circulation is key to achieving maximum crispiness. Flaky, golden Parmesan crust gives way to tender zucchini beneath, creating a perfect textural contrast that’s utterly addictive. Try serving these alongside marinara sauce for dipping, or crumble them over salads for an instant upgrade to your usual greens.
Silvana’s Decadent Chocolate Mousse
Baking this elegant dessert requires just a few simple techniques and quality ingredients to achieve that perfect airy texture. By following these methodical steps, you’ll create a chocolate mousse that’s both impressive and surprisingly straightforward to prepare, even for first-time dessert makers.
Ingredients
– 8 ounces semisweet chocolate, chopped
– 3 large eggs, separated
– 1/4 cup granulated sugar
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions
1. Place the chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
2. Stir the chocolate constantly with a rubber spatula until completely melted and smooth, about 3-4 minutes.
3. Remove the melted chocolate from heat and let it cool for 5 minutes until warm but not hot to the touch.
4. Separate the egg whites from the yolks, placing whites in a clean, dry mixing bowl and yolks in a separate small bowl.
5. Whisk the egg yolks into the warm chocolate until fully incorporated and the mixture becomes thick and glossy.
6. Using an electric mixer on medium speed, beat the egg whites until foamy, about 1 minute.
7. Gradually add the granulated sugar to the egg whites while continuing to beat on medium-high speed until stiff peaks form, about 3-4 minutes.
8. In another clean bowl, whip the heavy cream with vanilla extract until soft peaks form, about 2-3 minutes on medium speed.
9. Gently fold one-third of the whipped cream into the chocolate mixture using a folding motion to lighten it.
10. Fold in the remaining whipped cream until just combined, being careful not to deflate the mixture.
11. Add the salt to the egg white mixture and gently fold it into the chocolate cream mixture in two additions until no white streaks remain.
12. Divide the mousse evenly among 6 serving glasses or ramekins.
13. Cover each container with plastic wrap and refrigerate for at least 4 hours, or until set. Our finished mousse boasts an incredibly light, cloud-like texture that melts on the tongue, with deep chocolate flavor balanced by just the right sweetness. The velvety smoothness makes it perfect for elegant dinner parties, or try layering it with fresh berries and crushed cookies for a stunning parfait presentation.
Silvana’s Savory Spinach and Feta Stuffed Chicken
Delightfully simple yet impressively elegant, this stuffed chicken recipe transforms basic ingredients into a restaurant-quality meal perfect for weeknight dinners or entertaining guests. Following these methodical steps will ensure perfectly cooked chicken with a flavorful spinach and feta filling every single time.
Ingredients
– 4 boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 2 cups fresh spinach
– 4 ounces feta cheese
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/2 teaspoon salt
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Place one chicken breast between two sheets of plastic wrap and pound with a meat mallet to 1/4-inch thickness.
3. Repeat the pounding process with the remaining three chicken breasts.
4. In a medium bowl, combine 2 cups fresh spinach, 4 ounces crumbled feta cheese, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
5. Lay one pounded chicken breast flat and place one-quarter of the spinach-feta mixture in the center.
6. Roll the chicken breast tightly around the filling, tucking in the ends as you go.
7. Secure each rolled chicken breast with 2-3 toothpicks placed about 1 inch apart.
8. Season the outside of all four chicken rolls evenly with 1/2 teaspoon salt.
9. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
10. Carefully place chicken rolls seam-side down in the hot skillet and sear for 2-3 minutes until golden brown.
11. Flip each chicken roll and sear the other side for another 2-3 minutes until browned.
12. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F.
13. Remove from oven and let rest for 5 minutes before removing toothpicks and slicing.
When you slice into these beautiful rolls, you’ll reveal vibrant green spinach and creamy white feta nestled within tender, juicy chicken. The salty feta perfectly balances the earthy spinach, while the crispy seared exterior gives way to a moist interior. Consider serving these elegant slices over lemon-infused orzo or alongside roasted cherry tomatoes for a complete Mediterranean-inspired meal.
Silvana’s Refreshing Cucumber Salad
Eager to create a crisp, cooling side dish that pairs beautifully with grilled meals? This straightforward cucumber salad requires minimal prep time and delivers maximum refreshment, making it perfect for warm days or as a light accompaniment to richer dishes.
Ingredients
– 2 large cucumbers
– 1/4 cup red onion
– 1/4 cup white vinegar
– 2 tablespoons olive oil
– 1 teaspoon sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Wash 2 large cucumbers thoroughly under cold running water.
2. Use a sharp knife to slice cucumbers into 1/8-inch thick rounds. Tip: For fewer seeds and crisper texture, consider peeling and seeding the cucumbers first.
3. Thinly slice 1/4 cup red onion into half-moons.
4. Combine cucumber slices and red onion in a large mixing bowl.
5. In a separate small bowl, whisk together 1/4 cup white vinegar, 2 tablespoons olive oil, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the sugar and salt fully dissolve.
6. Pour the dressing over the cucumber and onion mixture.
7. Gently toss everything together until evenly coated. Tip: Use salad tongs or two large spoons to prevent bruising the delicate cucumber slices.
8. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes. Tip: Chilling allows the flavors to meld while maintaining the cucumbers’ crisp texture.
9. Remove from refrigerator and give the salad one final gentle toss before serving.
Ultra-crisp cucumbers provide satisfying crunch against the tangy vinegar dressing, while the thinly sliced red onion adds subtle sharpness. Serve this salad alongside grilled chicken or fish, or layer it on crusty bread for a refreshing open-faced sandwich that highlights its bright, clean flavors.
Silvana’s Homemade Cinnamon Rolls
Baking these cinnamon rolls from scratch might seem intimidating, but with careful attention to each step, you’ll create soft, aromatic pastries that fill your kitchen with the most comforting scent. Follow these instructions precisely for bakery-quality results that will impress anyone lucky enough to taste them.
Ingredients
- 4 cups all-purpose flour
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Heat the milk to 110°F in a small saucepan.
- Dissolve the yeast and 1 tablespoon of the granulated sugar in the warm milk.
- Let the yeast mixture sit for 5 minutes until foamy.
- Combine the flour, remaining granulated sugar, and salt in a large mixing bowl.
- Add the yeast mixture, eggs, and 1/4 cup of the melted butter to the dry ingredients.
- Mix on low speed with a dough hook for 2 minutes until ingredients are incorporated.
- Increase speed to medium and knead for 8 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl and cover with plastic wrap.
- Let the dough rise in a warm place for 1 hour until doubled in size.
- Roll the dough into a 16×12-inch rectangle on a floured surface.
- Brush the remaining 1/4 cup of melted butter over the entire surface of the dough.
- Sprinkle the brown sugar and cinnamon evenly over the buttered dough.
- Roll the dough tightly from the long side into a log.
- Cut the log into 12 equal slices using dental floss for clean cuts.
- Place the rolls in a greased 9×13-inch baking dish.
- Cover the dish and let the rolls rise for 30 minutes until puffy.
- Preheat your oven to 350°F during the final 10 minutes of rising.
- Bake the rolls for 25 minutes until golden brown.
- Whisk together the powdered sugar, heavy cream, and vanilla extract until smooth.
- Drizzle the glaze over the warm rolls immediately after removing them from the oven.
You’ll notice these cinnamon rolls have an incredibly soft, pillowy texture that pulls apart in beautiful swirls. The warm cinnamon filling caramelizes slightly during baking, creating a rich, gooey center that contrasts perfectly with the fluffy dough. Yes, they’re delicious served warm from the oven, but try them the next day lightly toasted with a pat of butter for a completely different texture experience.
Silvana’s Creamy Tomato Basil Pasta
Ever find yourself craving restaurant-quality pasta but short on time? Silvana’s Creamy Tomato Basil Pasta delivers that comforting, velvety texture with minimal effort. This recipe walks you through creating a rich, satisfying dish perfect for busy weeknights.
Ingredients
– 12 ounces dried pasta
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves, chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces dried pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
4. Add 3 cloves minced garlic and sauté for 60 seconds until fragrant but not browned.
5. Pour in 1 (28-ounce) can crushed tomatoes and simmer for 5 minutes, stirring frequently.
6. Reduce heat to low and stir in 1 cup heavy cream until fully incorporated.
7. Add 1/2 cup grated Parmesan cheese, stirring continuously until melted and smooth.
8. Drain cooked pasta, reserving 1/2 cup pasta water.
9. Transfer drained pasta to the sauce, tossing to coat thoroughly.
10. If sauce is too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
11. Remove from heat and stir in 1/4 cup chopped fresh basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
The finished pasta boasts a luxuriously creamy texture that clings perfectly to each noodle, with the bright acidity of tomatoes balanced by rich Parmesan. For an elegant presentation, garnish with extra basil leaves and serve alongside garlic bread to soak up every bit of sauce.
Silvana’s Spicy Shrimp Tacos
Mastering homemade shrimp tacos is simpler than you might think, and this methodical approach will guide you through creating perfectly seasoned, restaurant-quality tacos right in your own kitchen. We’ll break down each component systematically to ensure your shrimp are flavorful and your toppings complement them beautifully. Follow these precise steps for consistently delicious results every time you make them.
Ingredients
– 1 lb medium raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp cayenne pepper
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 8 small corn tortillas
– 1 cup shredded purple cabbage
– 1/2 cup diced red onion
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. In a medium bowl, combine chili powder, cumin, cayenne pepper, garlic powder, and salt.
3. Add the dried shrimp to the spice mixture and toss until evenly coated.
4. Heat a large skillet over medium-high heat for 2 minutes until hot.
5. Add olive oil to the hot skillet and swirl to coat the surface.
6. Arrange shrimp in a single layer in the skillet, being careful not to overcrowd them.
7. Cook shrimp for 2 minutes without moving them to develop a golden crust.
8. Flip each shrimp using tongs and cook for another 1-2 minutes until opaque throughout.
9. Remove shrimp from skillet and transfer to a clean plate.
10. Warm corn tortillas in the same skillet for 30 seconds per side until pliable.
11. Place two warmed tortillas on each serving plate.
12. Divide cooked shrimp evenly among the tortillas.
13. Top each taco with 2 tablespoons of shredded purple cabbage.
14. Sprinkle 1 tablespoon of diced red onion over each taco.
15. Garnish with chopped fresh cilantro.
16. Serve immediately with lime wedges for squeezing over the tacos. The contrast between the warm, spicy shrimp and the cool, crunchy cabbage creates a delightful texture experience, while the fresh lime juice brightens all the flavors. For a creative twist, try serving these tacos with a side of black beans or avocado slices to make it a complete meal.
Silvana’s Moist Carrot Cake with Cream Cheese Frosting
Filled with warm spices and tender crumb, this classic carrot cake delivers exceptional moisture and flavor that will become your new go-to dessert. Following these methodical steps ensures even beginners achieve bakery-quality results. Let’s walk through the process together to create this comforting treat.
Ingredients
– 2 cups all-purpose flour
– 2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
– 2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 1/2 cups granulated sugar
– 1 cup vegetable oil
– 4 large eggs
– 2 tsp vanilla extract
– 3 cups grated carrots
– 8 oz cream cheese
– 1/2 cup unsalted butter
– 4 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. Whisk together 2 cups all-purpose flour, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 2 tsp cinnamon, and 1/2 tsp nutmeg in a medium bowl.
3. In a separate large bowl, beat 1 1/2 cups granulated sugar with 1 cup vegetable oil until fully combined.
4. Add 4 large eggs one at a time, beating well after each addition.
5. Stir in 2 tsp vanilla extract until incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
7. Fold in 3 cups grated carrots using a spatula, being careful not to overmix.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake at 350°F for 30-35 minutes until a toothpick inserted in the center comes out clean.
10. Cool the cakes in their pans for 15 minutes before transferring to a wire rack.
11. While cakes cool, beat 8 oz cream cheese and 1/2 cup unsalted butter until smooth and creamy.
12. Gradually add 4 cups powdered sugar, beating until fluffy and spreadable.
13. Mix in 1 tsp vanilla extract until fully incorporated.
14. Place one cooled cake layer on a serving plate and spread with 1/3 of the frosting.
15. Top with the second cake layer and frost the top and sides with remaining frosting.
A perfectly balanced cake emerges with incredibly moist texture from the oil and carrots, complemented by the tangy cream cheese frosting. The warm spice notes shine through without overwhelming the natural carrot sweetness. For an elegant presentation, garnish with toasted pecans or serve thin slices with afternoon coffee.
Silvana’s Cheesy Garlic Bread
Zesty and aromatic, this cheesy garlic bread transforms simple ingredients into a crowd-pleasing appetizer. Follow these precise steps to create golden, bubbly perfection that will have everyone asking for seconds.
Ingredients
– 1 loaf French bread
– 1/2 cup unsalted butter
– 4 cloves garlic
– 1/4 cup fresh parsley
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the French bread loaf in half lengthwise using a serrated knife for clean cuts.
3. Mince 4 cloves of garlic finely to distribute flavor evenly throughout the bread.
4. Chop 1/4 cup of fresh parsley until it reaches a fine consistency.
5. Melt 1/2 cup of unsalted butter in a small saucepan over medium heat.
6. Combine the melted butter with minced garlic and chopped parsley in a small bowl.
7. Brush the garlic butter mixture evenly over the cut surfaces of both bread halves.
8. Sprinkle 1 cup of shredded mozzarella cheese evenly over both bread halves.
9. Top with 1/2 cup of grated Parmesan cheese, covering the mozzarella layer completely.
10. Bake at 375°F for 12-15 minutes until the cheese is fully melted and bubbly.
11. Switch your oven to broil and cook for 2-3 additional minutes until the cheese develops golden-brown spots.
12. Remove from oven and let rest for 3 minutes before slicing into 2-inch pieces.
Delightfully crispy on the outside with a soft, garlic-infused interior, this bread offers the perfect contrast of textures. The combination of melted mozzarella and nutty Parmesan creates a rich, savory flavor profile that pairs wonderfully with pasta dishes or stands alone as a satisfying snack.
Silvana’s Perfectly Roasted Brussels Sprouts
Every home cook needs a reliable roasted Brussels sprouts recipe in their repertoire, and Silvana’s method delivers consistently crispy, caramelized results that will convert even the most skeptical eaters. This straightforward approach transforms humble sprouts into a spectacular side dish with minimal effort and maximum flavor payoff.
Ingredients
– 1.5 lbs Brussels sprouts
– 3 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp balsamic vinegar
Instructions
1. Preheat your oven to 400°F and position one rack in the center of the oven.
2. Trim the stem ends from 1.5 lbs Brussels sprouts and remove any discolored outer leaves.
3. Cut larger Brussels sprouts in half lengthwise, keeping smaller ones whole for even cooking.
4. Place the prepared Brussels sprouts in a large mixing bowl.
5. Drizzle 3 tbsp olive oil over the Brussels sprouts and toss thoroughly to coat every surface.
6. Sprinkle 1 tsp kosher salt and 1/2 tsp black pepper over the oiled Brussels sprouts.
7. Toss the seasoned Brussels sprouts again until the salt and pepper are evenly distributed.
8. Arrange the Brussels sprouts in a single layer on a rimmed baking sheet, cut sides down where applicable.
9. Roast the Brussels sprouts at 400°F for 20 minutes without disturbing them.
10. Remove the baking sheet from the oven and drizzle 2 tbsp balsamic vinegar evenly over the Brussels sprouts.
11. Return the baking sheet to the oven and continue roasting for 5-7 minutes until the sprouts are deeply browned and crispy at the edges.
12. Transfer the roasted Brussels sprouts to a serving dish immediately. Zesty caramelized edges give way to tender, sweet interiors in these perfectly roasted Brussels sprouts. The balsamic glaze adds a tangy counterpoint that balances the natural sweetness, making them excellent alongside roasted meats or tossed with toasted nuts and dried cranberries for a holiday-worthy presentation.
Summary
From quick weeknight dinners to impressive holiday feasts, these 18 Silvana recipes offer something delicious for every occasion. We hope you find new favorites to add to your cooking rotation! Don’t forget to leave a comment sharing which recipes you loved most and pin this article to your Pinterest boards to save these tasty ideas for later.
