Diva Tasting: Roast Beef and Garlic Mash Potatoes…

(Carni Arrosto Al Vino Rosso)


  • 3 Shallots, Diced Finely
  • 1 Bunch Green Onions Chopped
  • 4 Pounds Boneless Beef Chuck Roast
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 5 Large Cloves Garlic, Minced
  • 2 Cups Dry Red Wine
  • 2 (14.5 Ounce) Cans Diced Tomatoes, Undrained
  • 1 Cup Beef Stock
  • 4 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Dried Rosemary
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Dried Basil
  • 2 Teaspoons Dried Thyme
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 3 Tablespoons Tomato Paste


  1. Place half the sliced shallots and green onions into the bottom of a slow cooker. Or Dutch Oven. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the Green onions. Place the remaining onions and garlic on top of the roast.
  2. In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours. If using Dutch Oven preheat to 300 Degrees and cook 6-8 Hours until meat is tender.
  3. If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes.
  4. Serve with Garlic Mash Potatoes or Roasted Cauliflower Mashed Potatoes and Roasted Asparagus or Green Beans and a garden salad with balsamic vinaigrette and dinner rolls.

Queens Best Garlic Mash Potatoes


  • 2 Whole Heads Garlic, Top Third Sliced Off And Discarded
  • Olive Oil
  • 1 Tablespoon Sea Salt
  • 5 Pounds Yukon Gold Potatoes, Peeled And Cubed
  • 1 Cup Sour Cream
  • 1 (4 Ounce) Package Cream Cheese
  • 1 Cup Butter
  • Salt And Ground Black Pepper To Taste


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
  3. Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
  4. Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand for 5 minutes to soften butter and cream cheese, about 5 minutes.
  5. Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

Diva Tasting: Cheese Stuffed Portobellos  & Oven Roasted Asparagus…

Cheese Stuffed Portobellos 


  • 2 (5.2 Ounce) Package Garlic And Herb Cheese Spread.
  • 2 Cloves of Garlic Minced
  • 1 (8 Ounce) Package Cream Cheese, Softened
  • 1 (8 Ounce) Package Grated Parmesan Cheese, Divided
  • 1 Cup Olive Oil
  • 6 Mushrooms, Stems Removed


  1. Preheat an oven to 325 degrees F. Combine the cheese spread, cream cheese, garlic and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
  2. Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
  3. Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
  4. Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.



  • 1 Bunch Thin Asparagus Spears, Trimmed
  • 3 Tablespoons Olive Oil
  • 1 1/2 Tablespoons Grated Parmesan Cheese (optional)
  • 1 Clove Garlic, Minced (optional)
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1 Tablespoon Lemon Juice (optional)


  1. Preheat an oven to 425 degrees F.
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Diva Tasting: Carb Free Fries and Caprese Burgers….

Carb Free Fries 2

Serves 2-3


2 Large Jicama Or Parsnips, Sliced Into Fries
1 Tablespoon Avocado Oil or Canola Oil
Smoked Paprika, To Taste
Salt And Freshly Ground Pepper, To Taste
Garlic Powder, To Taste

Optional For Serving: Salad Or Assorted Vegetables Of Choice.


1.) Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper. Place the sliced jicama in a small saucepan and cover with water. Bring to a boil and cook for 6-8 minutes, until the jicama is not as crunchy. Drain well.

2.) Toss the fries with the avocado oil or and seasonings. Lay out on the baking sheets in a single layer and bake for 30-40 minutes, or until crispy and golden brown. The pans may been to be rotated every so often to prevent burning.

Caprese Burger


  • 1 Tablespoon Balsamic Vinegar

  • 1 Tablespoon Extra Virgin Olive Oil

  • Salt And Pepper To Taste

  • 4 Thick Slices Tomato

  • 2 Pounds Lean Ground Beef

  • 1 Tablespoon Tomato Paste

  • 1/4 Cup Chopped Fresh Basil

  • 1/2 Cup Grated Parmesan Cheese

  • 2 Cloves Garlic, Minced

  • 1/4 Teaspoon Black Pepper

  • 4 Ounces Fresh Mozzarella Cheese, Sliced

  • 4 Whole Grain Artisan Buns, Split


  1. Whisk the balsamic vinegar, oil, salt, and pepper in a small bowl. Pour over tomato slices to marinate.

  2. Preheat a grill for medium-high heat, and lightly oil the grate.

  3. Mix ground beef, tomato paste, basil, Parmesan cheese, garlic, and 1/4 teaspoon pepper in a large bowl. Form beef mixture into 4 equal patties.

  4. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees. Top each burger with mozzarella cheese; allow to melt. Serve on grilled artisan buns with marinated tomato slices.

  5. Serve with parsnip fries and potato salad.

Diva Musing: I’ll Tell You A Story….

I’ll tell you a story…..
In light of my recent new level of gratitude, I must post about two amazing young women I know.
Both are modern young ladies who are gloriously wild and original. They live on their own terms and to their own standards. Both of these young women refuse to please or appease the people around them, I man those who are revealed as hypocrites and sycophants by contrast to them. These two young ladies are so authentic and irrepressibly passionate. They are the “go big or go home girls” of their generation. The people who may think ill of them or scorn their individuality and bravery are mean spirited, obsessed with all the superficial appearances that accompany so much of Hollywood these days. You may know them or be one of them….those oblivious to the true beauty of what’s in front of them.
These young divas are in constant battle with the “Kartrashians” of the world. This is a fact of life, because there’s really no way that allows them to remain true and good, aside from ignoring that part of life. The girls both excel because there are some good people around them, not just the mean teens who are ill-spirited hell hounds. The good people help shelter their light worker hearts, and enables them to build on that. They are brilliant and lucky to have so many good people love them and want the best for them. They both observe, I’m sure, that so many young women their age ultimately perish in the toxic societal cesspool in which they must dwell.
I think my heroines in this story are much like their ancestors of theelfin princess” genre of ancient lore. They’re too good for this mortal realm. Both are too pure of soul for the impure adulterations of those around them. Often in tales such as this, these heroine princesses all too often, cannot possibly have an outcome in which they might get to live happily ever after. Young women who are inherently good but betrayed by all the social chaos in their lives. Beware, the women of whom I speak, will not be undone. They are among the most glorious threads that make up the rich tapestry of our lives. They are NOT background; they are the threads that bind the whole tapestry into a brilliant story.
The true brilliance of these young women will always shine through, they will never take a back pew to the self righteous pretext of people who consider themselves better than they. This is a true story. Not a story of beautiful wild women who could be…but are! It is a story of the Joan of Arcs, the Queen Elizabeth’s, Amelia Earhart, Jane Eyre, Rosa Parks, Hermione Granger, Scarlett O’Hara….women both real and fictitious who have molded our modern tapestry, and make it so much more beautiful.
These days society has strayed away from the true elegant ‘wild women’ to a much more nip and tucked version of less than the real thing. I think we truly need stories in which “wild women” are allowed to be exactly who and what they are in the world. Women who are allowed to be true to themselves and their world. We need to celebrate these women. Make sure they are not melted into society as drones, but who are celebrated for being just what they are….”The Guilded Threads” in The Tapestry of our Universe! I salute you Sammie and Em, my elfin princesses. You are real and you are our future.

Diva Tasting: Southern Cherry Dump Cake…

Cherry Dump Cake Old Southern Recipe 
1 Box Yellow Cake Mix
1 Can (about 20 Oz) Crushed Pineapple
1 Can Cherry Pie Filling
1/2 Cup (1 Stick) Butter, Melted
1/2 Cup Coconut
1/2 Cup Chopped Walnuts Or Pecans
  1. Preheat oven to 350 degrees. No need to grease or spray, but feel free if you’d like to do this.
  2. Empty the cans of pineapple, including the juice, and cherry pie filling in the baking dish. Stir to combine the fruit.
  3. Distribute dry cake mix evenly over fruit in the baking dish. Pour melted butter evenly over the dry cake mix (you can help this by using a rubber spatula to spread the melted butter). Top with coconut and chopped nuts.
  4. Bake at 350 for 30-40 minutes or until fruit begins to bubble up through the cake mix and the top is golden brown. Serve warm or chilled. Ice Cream is nice on top.
NOTE: This dump cake recipe for dessert tonight, has many reasons to make it often. First, it’s made with only six ingredients. You will likely probably already have these at your house. Second, you literally dump the ingredients into a baking dish. Third, it takes so little time.
And, you can take this dump cake and make your own custom variations. For example, change the type of fruit and vary the crunchy toppings to create your very own versions!

Diva Musing: A Whole New Gratitude….

A whole new gratitude….

Recently I was literally on death’s door. All of my medical practitioners show jaw dropping shock when they see me. On Friday August 3, 2018 I was literally a dead woman walking. I was air lifted to ICU in Tennessee and here, a week and a half later, I write to you with a new gratitude and love not before known. From the first second I got a look on my doctors face in the ER, I knew that it was bad, I decided to make it a new adventure. The knowing I might blink and be in Foreverland in the next second… made me the only one in the ER room at total peace. I also had my hilarious baby brother, Bill, there cracking jokes and reminding me the devil has a restraining order on me in hell. I laughed so hard my monitors kept showing red flashing tachycardia noises.

My wonderful life flight paramedics were hilarious and readily agreed they were taking me to area 51 to have the two aliens in my chest extracted by  governments agencies to study. Two days in ICU, two days for observation and I’m back better than ever. Went to the office to work the same day. But I do have some Cronista advice for each of you in crisis situations.

Fill your heart with joy; always, let there be joy in each moment. Feel the joy when you are up, and feel the joy when you are down; feel the joy when the going is calm and when the times are challenging. The universe is always there bringing you that peace, if you but seek it. When you have spit in death’s eye, by the grace of the source power as I have, you feel a whole new gratitude and attitude.

Continue to be the joyful source of the uplifting, light spirit that you are… and never ever give up. Honest, sincere, joy is contagious and a light to our souls. If I keep surviving… more to come. If I blink and am gone….I’ll see you in Foreverland, my juicy diva lights! Namaste, The Queen Cronista

Diva Tasting: Cinnamon Cake-Mix Cookies…

Cinnamon Caramel Cake-Mix Cookies


  • 1 Yellow Cake Mix
  • 1 Egg
  • 8 Tablespoons Butter, Softened
  • 4 Ounces Cream Cheese, Softened
  • 24 Rolo® Candies, Unwrapped
  • 3-4 Tablespoons Cinnamon Sugar


  1. Preheat the oven to 350 degrees. Set out a cookie sheet.
  2. Beat together the cake mix, egg, butter, and cream cheese until a soft dough forms. Refrigerate for at least 30 minutes.
  3. Scoop out and roll the dough into 24 even dough balls. Press each ball flat and place a Rolo in the center.
  4. Form the cookie dough around the candy bar and roll into a ball again. Roll the cookie dough ball in the cinnamon sugar and place on a baking sheet.
  5. Bake for 10 minutes. Remove from the oven and let cool on the cookie sheet for 2 minutes before moving to a piece of parchment paper.
  6. Use the back of a flat spatula to gently tap the cookie tops, if desired. Let cool completely. Store in a sealed container on the counter. Makes 24 cookies.