Diva Tasting: Mediterranean Pastilla…

Mediterranean Pastilla
1 Tbsp Olive Oil
2 Lbs. Lean Ground Beef or Lamb
3 Tablespoons Butter
2 Onions, Finely Chopped
2 Garlic Cloves, Finely Minced
1 Teaspoon Fresh Rosemary Chopped
1 Tsp Ground Ginger
½ Tsp Cinnamon
½ Tsp Turmeric
Pinch Of Saffron
2 Qt. Chicken Stock
4 Eggs, Beaten
1 Cup Ground Almonds Or Pistachio
1 Tbsp Orange Blossom Water
1 Tsp Orange Zest
4 Tbsp Finely Chopped Parsley
Sea Salt And Freshly Ground Black Pepper
6 Large Slices Of Filo Pastry
1/2 Cup Butter, Melted
  1. Heat the oil in a large frying pan. Add the meat and fry until brown and crumbly. Turn the then remove them from the pan. Add the butter to the pan and when it has melted, add the onions and fry them gently until soft. Add the garlic and spices and fry for a couple more minutes.
  2. Put the meat back in the pan and pour in the stock or 2 Quarts of water. Season, then cover the pan and simmer for about half an hour or until the meat is brown. Remove the meat and set it aside. Put the liquid back over the heat and reduce it by half.
  3. Add the eggs to the cooking liquid and continue to cook over a low heat until you have a mixture that resembles loose scrambled eggs. Add the ground nuts and stir, then add the orange blossom water, zest and finally, the chicken. Remove the pan from the heat and allow to cool.
  4. Preheat the oven to 375°. To assemble the pie, you need a large ovenproof dish about 9×9” in.
  5. Take a sheet of filo pastry and brush it with melted butter. Drape it over the dish, making sure it is gently pushed into the corners without any tearing. Repeat with another sheet of filo, this time placing it at a right angle to the first. Repeat with a further 2 sheets of filo, this time placing them on the diagonal.
  6. Spread the filling over the pastry. Fold over the overhanging pieces of filo in reverse order – they should just about cover the filling. Take the remaining 2 pieces of filo and cut them to fit the dish. Brush them with butter, then cover the pie, tucking under any corners. Bake the pie in the oven for about 30 minutes until the pastry is a crisp, golden brown. Remove from the oven and allow to cool.

Diva Tasting: Turkey Burger A La LaCa 

Turkey Burger A La LaCa (California Style)
1 (16 Ounce) Package Ground Turkey
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
4 Slices Havarti Cheese
1 Cup Arugula Leaves
1 Large Tomato, Sliced
1 Avocado, Sliced
4 Small Brioche Or Sesame Hamburger Buns, Toasted
  1. Heat grill to 400 degrees F.
  2. Gently combine ground turkey, salt and pepper. Shape into 4 patties.
  3. Cook turkey patties as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
  4. Serve burgers topped with cheese, arugula, tomato and avocado. Serve with beverage and parsnip or sweet potato fries.

Diva Tasting: Won Ton Soup…

I like to make a big pot of my soups and freeze some.  Then when I don’t feel good one like this is just the trick.

Won Ton Soup


1 Bunch Green Onions, Cut Into 1/2-Inch Pieces, Divided

6 Fresh Mushrooms, Sliced

1 Pound Ground Pork

1 Tablespoon Sesame Oil

1 Tablespoon Soy Sauce

1 Egg

1/4 Cup Dry Bread Crumbs

1/4 Teaspoon Salt

1/2 Teaspoon Ground Black Pepper

1 (16 Ounce) Package Wonton Wrappers

8 Cups Chicken Broth

16 Uncooked Medium Shrimp, Peeled And Deveined (optional)

1 Medium Head Bok Choy, Torn Into 2-Inch Pieces

16 Snow Peas

1 Dash Soy Sauce, Or To Taste

1 Dash Sesame Oil, To Taste


  1. Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.

  2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.

  3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Diva Tasting: Seared Ahi Tuna

Seared Ahi Tuna 


4 (5 Ounce) Ahi Tuna Steaks

1 Teaspoon Kosher Salt

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Cayenne Pepper

1/2 Tablespoon Butter

2 Tablespoons Olive Oil

1 Teaspoon Whole Peppercorns


  1. Season the tuna steaks with salt, garlic powder, and cayenne pepper.

  2. Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.
  3. Serve as an appetizer or main course with rice pilaf, sauteed snow peas and rolls.

Diva Tasting: Real Men Like Steak…Divas Too…

Real Men Like Steak…Divas Too

2-8oz Sirloin 1 In Thick

1 Teaspoon Garlic Herb Steak Seasoning

1 Tablespoon Butter

1 Teaspoon Worcestershire Sauce

1 Teaspoon Dijon Mustard

1 8 Oz Package Cremini Mushrooms Sliced

1 Large White Onion Sliced


Heat indoor or outdoor grill. Season steaks with steak seasoning on both sides.

When the grille is hot place steaks on the grill and cook for 12 minutes until done to

desired doneness.

While steaks cook heat butter until melted. Stir in Worcestershire sauce, mustard and stir. Add onions and mushrooms until tender.

Place steaks onto plates. Top with vegetables. Serve immediately.

Serve with Garlic mashed potatoes, roasted green beans (below), garlic bread and fruit tea.

Roasted Green Beans

2 Pounds Fresh Green Beans, Trimmed

1 Tablespoon Olive Oil, Or As Needed

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Black Pepper

1 Teaspoon Garlic Powder


  1. Preheat oven to 400 degrees F.

  2. Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don’t overlap.

  3. Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.

Diva Tasting: Queens Beef N Biscuits…

Queens Beef N Biscuits 


  • 1/4 Cup Butter

  • 2 Cloves Garlic, Minced

  • 1/2 Cup Chopped Onion

  • 1/2 Cup Chopped Baby Carrots

  • 1/2 Cup All-Purpose Flour

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Dried Basil

  • 1/2 Teaspoon Ground Black Pepper

  • 4 Cups Beef Stock

  • 1 (10 Ounce) Can Peas, Drained

  • 2 Lbs Ground Sirloin Browned and Crumbed

  • 1/2 Cup Sour Cream


  • 2 Cups Buttermilk Baking Mix

  • 2 Teaspoons Dried Basil

  • 2/3 Cup Cream


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

  2. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, and carrots in butter until tender. Mix in the flour, salt, 1 teaspoon dried basil, and pepper. Stir in beef stock, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat to medium low, and stir in peas And sour cream. Simmer 5 minutes, then mix in beef. Transfer mixture to the prepared baking dish.

  3. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in cream to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of the beef mixture.

  4. Bake in the preheated oven for 30 minutes. Cover with sprayed foil, and bake for 10 more minutes. To serve, spoon beef mixture over biscuits.

VARIATION: in a hurry? You can as always use flaky canned biscuits for a delicious treat anytime.

Diva Musing: Current Mood…

Just for Shits and Giggles
OK, so I’m on a salty diva rampage today.  Some moron parked so close to my vehicle I couldn’t get in.  I waited awhile and got all schpilkes, so I had to crawl from the back of my SUV to the drives seat.  Then I had to decide weather I should wait and attack the manner-less troll or leave and key the car before I drove off.  Since I didn’t have bail money I went on.
Ever have one of those days where you wake up all cheery and swear to the Universe you will be a better version of yourself today and boom, something like this happens right out of the shoot? I hate when that happens.  I was once told to cancel my evil thoughts by saying cancel or escape and then think of a positive thought.  Who the hell came up with that one?  I need to vent a little to get rid of my disdain for “stupid people”!  Only then can I resolve within myself by meditating and breathing.  
I always encourage the peaceful way through most things.  However, since…”you can’t fix stupid with duct tape” (don’t know who said it; but I love them) sometime you just have to pitch a hissy fit.  Do you find these days it’s happening more and more or is it just me? 
Anyway, I feel an occasional venting, for a legitimate reason,…”stupidity” is good for the soul. Have your hissy fit, my darlings, and move on.  Don’t guilt yourself …it was someone else’s stupidity, after all that triggered it all.  Go have a quiet moment or even better a hot fudge sundae and bask in the glory of setting a  boundary and the treat you most certainly earned.  Namaste, The Queen Cronista