Diva Tasting: Chicken Kiev…

Chicken Kiev


Butter Mixture:

  • 3 Cloves Garlic, Minced
  • 1 Pinch Salt
  • 2 Tablespoons Chopped Rosemary
  • 4 Tablespoons Chopped Fresh Flat-Leaf Parsley
  • 1/8 Teaspoon Paprika
  • 4 Tablespoons Unsalted Butter


  • 6 (8 Ounce) Skinless, Boneless Chicken Breast Halves, Pounded To 1/4-Inch Thickness
  • Salt And Pepper To Taste
  • 1 Cup All-Purpose Flour
  • 2 Teaspoons Salt
  • 2 Eggs, Beaten
  • 2 Cups Panko Bread Crumbs
  • 2 Pinches Cayenne Pepper
  • 2 Cups Vegetable Oil For Frying, Or As Needed


  1. Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.
  2. Season chicken breasts with salt and pepper. Place equal amounts of the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Fasten with a toothpick.
  3. Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.
  4. Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
  5. Heat oil in a deep-fryer or large saucepan to 350 degrees F. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  6. Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.
  7. Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F. Let rest for 5 minutes before serving.
  8. Serve with Garlic Bread, Mediterranean Salad with Vinaigrette, and roasted green beans.
Posted in Diva Tasting, Home, Recipes, Things That Contribute to Good Health, Things That Make Us Happy!, Wisdom from the grandmothers | Leave a comment

Diva Ranting: Please Stop….

Yesterday I was having coffee at one of the watering holes.  A man came in to get  a sandwich and he was wearing a short jacket and bright yellow leggings with nothing else on .  I mean really!!! I almost threw up in my mouth. PLEASE STOP ALREADY…

He was obviously a weight lifter.  Looked like a refugee from an old Arnold Schwarzenegger Movie.  I wanted to say ….” When I want to see your battery pack I’ll ask ….”  Seriously?  Then, as to be expected, he went and got into one of my two top picks of a Penis Mobile…(a car a man buys to make up for his obvious inadequacies in all areas!).  That would be a Corvette or a Porsche (Black), usually.  He was a Vet man.  Third on the list is the jacked up pick up truck with a killer bar on the front and doolie bed. Usually these guys are so short they need a step stool to get up on the runners.  I’m old I’ve observed these behaviors over time and space.  Trust me. 

Warning from the Cronista..Divas, stay as far away from one of these as possible.  I may have to hunt you down and waterboard you for stupidity if you latch onto one of these. Don’t date them, don’t talk to them, don’t be an enabler to their megalomaniac, narcissistic tendencies.  Find a nice guy who just works out and loves to look at you, not himself all day.  END OF RANT.

Namaste, The Queen Cronista

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Diva Tasting: Shrimp and Pasta Salad….

Shrimp And Pasta Salad 


  • 1 (8 Ounce) Package Seashell Pasta

  • 1 Cup Mayonnaise

  • 1/4 Cup Sour Cream

  • 2 Tablespoons Lemon Juice

  • 1 1/2 Tablespoons Dijon Mustard

  • 1/4 Cup Chopped Fresh Dill Weed

  • 1/4 Teaspoon Ground Black Pepper

  • 2 Lb. Peeled Deveined Popcorn Shrimp

  • 1/2 Cup Diced Celery

  • 1 Cup Chopped Seeded Cucumber

  • 2 Tomatoes, Diced

  • 3 Tablespoons Minced Shallot

  • 1 Teaspoon Minced Garlic

  • Sea Salt To Taste


  1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.

  2. In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots and garlic. Mix in salt to taste and refrigerate for at least 2 hours before serving.

  3. Serve with water table crackers and summer soup

  4. You may substitute 1 lb. Lump crab for shrimp if desired.

Posted in Diva Tasting, Home, Recipes, Things That Contribute to Good Health, Things That Make Us Happy!, Wisdom from the grandmothers | Leave a comment

Diva Rambling: What the Eyes See….

What the Eyes See…

Your eyes show what you believe, NOT what you actually see…Your hard drive (brain) is programmed by your thoughts and subconscious. Your eyes let you see what you believe deep down. A simple explanation, for example, is that I’ve always said I am the worst proof reader of my own writing. I know what my mind was thinking and so I can only see what I think I wrote. I believe it is correct, therefore, I miss my mistakes. A paradox indeed.

The eyes are said to be…”the windows to the soul” but they are also physiologically the screen saver of the subconscious. You believe what the eyes see because of how you have programmed your beliefs.

Form follows thought and the thoughts are controlled by how you program your own software (subconscious). If you don’t believe me then I am not right!!! Therefore, you will continue to see things through your eyes believing they are really what reality is reflecting.

Wow! I now believe I have a headache because this thought process is so deep. OUCH!

Namaste, The Queen Cronista

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Diva Tasting: Chicken Vindaloo…

Chicken Vindaloo 


  • 6 Boneless, Skinless Chicken Breasts
  • 1/2 Cup Cider Vinegar
  • 1/4 Cup Vegetable Oil
  • 2 Teaspoons Salt
  • 1 Tablespoon Tamarind Concentrate
  • 1 1/2 Tablespoons Garam Masala
  • 1 Onion, Chopped
  • 8 Cloves Garlic, Peeled
  • 1/3 Cup Sliced Fresh Ginger
  • 1 Cup Cherry Tomatoes
  • 1/2 Cup Water
  • 1 1/2 Teaspoons Cayenne Pepper
  • 1 1/2 Teaspoons Paprika
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Mustard
  • 1 Teaspoon Ground Black Pepper
  • 3 Tablespoons Ghee (clarified Butter)
  • 1 Large Onion, Chopped
  • Salt And Ground Black Pepper To Taste
  • 4 Teaspoons Brown Sugar
  • 1/2 Cup Fresh Cilantro, For Garnish (optional)


  1. Place chicken in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala in a bowl, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
  2. Preheat an oven to 375 degrees. Grease a foil-lined baking sheet.
  3. Remove marinated chicken and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned, 15 to 20 minutes. Reserve marinade in the bag.
  4. Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
  5. Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
  6. Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until softened and well-browned, about 30 minutes. Reduce heat to medium and pour in cayenne pepper mixture. Cook and stir until spices are aromatic, about 2 minutes.
  7. Pour marinade from the bag into the stockpot, and stir in tomato-onion mixture and brown sugar. Bring mixture to a simmer. Place chicken in the pan and reduce heat to low. Cover and cook, stirring occasionally, until meat is tender and easily pierced with a fork, 2 to 3 hours.
  8. Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.
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Diva Musing: The Knowing part 2

The Knowing part 2

We are Not the student….! Yes, I mean you. We are in a Universal Awakening of Mankind. Humankind has always sought awakening throughout all time. They seek what I refer to as the knowing. A thing that is build into each of us at birth, but we loose by being traditionally schooled in logic and science. Don’t get me wrong. I love both. However, unfortunately my Queenly observation has been sadly, however, the serious left is a bit of a nudge. The right brainers that strong, creative right brainers can be very ambi-brainous! That means they are comfortable creating from both sides of their brains. The creativity word is their friend and science and nature in all of their glory are not alien to a happy, creative, right brain individual.

Now more than ever true teachers of enlightenment are popping up all over the world. We are small in numbers but so comfortable with truth, healing energies, spiritual knowing, cosmic compensations for our good works, and even death. We are mighty, we are strong, we are courageous and compassionate. We are teachers, not students. Let your light shine and vibrate to its fullest potential. Live in the knowing. Those who do are so much less stressed and riding in the stream of consciousness without even needing to paddle. Aaaaaahhhhhhhhhhhhhhhhhhhhhh! Don’t you just love it?

Namaste, The Queen Cronista

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Diva Tasting: Spring Clean Your Frig….

My beautiful daughter-in-law has her degrees in nutrition from a top university.  The doctor told me to loose weight and get healthy again. Jenni was my first stop.  I asked her to send me a list to make my refrigerator look like hers and a few tips to get us started.  I hope this will help.  She is our official nutrition consultant so if you have any questions let me know.  

Jenni’s Pantry/Frig

Grocery list:
Green leafy veggies for kale chips and salads
Baby carrots
Green apples
Natural peanut butter
High fiber cereal you can eat dry
Oatmeal made with water
Almonds or mixed nuts for snacks
Lean meat chicken or beef. No processed meat 
No dairy and this should help the blood pressure
Make sure not to add salt to your food
Pink Himalayan salt is ok

I plan my dinner around a veggie and then add the rest. 
We’re there any specific recipes that you wanted that I haven given you yet?
Also my favorite website right now for yummy recipes is www.CarlsbadCravings.com  

Posted in Diva Tasting, Home, Recipes, Things That Contribute to Good Health, Things That Make Us Happy!, Wisdom from the grandmothers | Leave a comment

Diva Tasting: Shrimp And Pasta Salad…

Shrimp And Pasta Salad



  • 1 1/4 Cups Mayonnaise, Or More If Needed

  • 2 Teaspoons Dijon Mustard

  • 1/4 Teaspoon Worcestershire Sauce

  • 1 Teaspoon Salt, Or To Taste

  • 1 Pinch Cayenne Pepper, Or To Taste

  • 1 Lemon, Juiced


  • 1 (12 Ounce) Package Small Pasta Shells or Bow-tie Pasta

  • 2 Pounds Cooked, Peeled, And Deveined Small Shrimp – Cut In Half

  • 1/2 Cup Finely Diced Bell Pepper

  • 1/4 Cup Diced Celery

  • Salt And Ground Black Pepper To Taste

  • 1 Pinch Paprika, For Garnish

  • 3 Sprigs Fresh Dill, Or As Desired


  1. Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.

  2. Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.

  3. Toss shrimp with pasta; add bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.

  4. Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

  5. Serve with Pita Cips and a raspberry mock-tail.

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Diva Rambling: Measuring tape for Happiness…

Measuring tape for Happiness-Queen of the Cosmos

If I could give each of you a special measuring tape to use each day it would not read in inches and feet. It would have you measure the joy you felt in a babies belly laugh, the smile given by a perfect stranger because you smile first. It would measure the pleasure of holding a loved ones hand and just saying I love you. It would show the frenetic pleasure of laughter at the family dinner table and the peace that comes with bedtime prayers of a child.

There are no dollar signs, deadline dates, labels or any place for how many pounds you’ve lost. Not on my measuring tape. If anyone gives you one of those…throw it away! Now get my tape and lets play!!!

Namaste, The Queen Cronista

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Diva Ranting: Bad Management….


After 42 years of working for Fortune 500 companies, you will find that I harp on this a lot…

A bad manager is the death of all organizations. They take the cream of the crop and make them run away, thus leaving the unmotivated, uncaring with no conscious about their paychecks or your bottom line.

An advanced Ivy League degree does NOT a manager make. All the book learning, statistics and feel good classes in the world does not give anyone the common sense, the intestinal fortitude nor the savvy, street smarts Nor the HEART to get the job done!

I watched for years the pattern of stupidity that has brought this country to a grinding halt in ethics, prosperity, and creativity. I watched as the moron my recruiter hired from a top tier school floundered and played in his/her nepotistic position, while the kid I took from the mail room, got them to complete their degree and promoted for good results, exceed expectations on a daily basis. They would outshine the privileged corporate brat every time.

Until we recognize this, celebrate this, honor this again in this country we will continue to fail and loose ground in the world markets and industry. A CEO of a National Auto Manufacturer in Detroit, once told me, over dinner, (when I was nineteen years old)…”You can send a fool to college and s/he is still a fool!” I never forgot that. I built all of my teams with that thought in mind. Every team won awards for industry excellence every year. One team saved the company over 40 million dollars in just 6 months by just being treated as professionals and being given autonomy to get the job done. I still salute them as the special forces of industry. Gone are the days!

Namaste, The Queen Cronista

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