Diva Dishes Today-Southern Dinner Menu


Appetizer: Deviled Eggs 2 Dozen

12 Large Hard Boiled Eggs

6 Tbsp Good Mayonnaise

¼ Cup Sweet Pickle Relish

1 Tbsp Whole Grain Dijon Mustard

2 tsp Dill Pickle Juice

¼ tsp Celery Seed

¼ tsp Ground Black Pepper

Bring Eggs to rolling boil on high heat. Reduce to medium and simmer for 10 minutes. Remove, drain and rinse with cold water. Peel eggs and discard shells. Cut in half and remove yolks in a small bowl. Mash yolks with fork and add remaining ingredients and mix well. Spoon or pipe yolk mixture into egg white shell. Garnish with Paprika if desired.

Dinner Bread: Pepper Jack/Cheddar Cheese Bread

2 Loaves Oven: 400°

4 Cups Self-Rising Flour

1 Cup Mayonnaise

2 Lg Eggs

½ Cup Cream

1 Cups Monterey Jack Cheese

2 Cups Sharp Cheddar Cheese ½ Cup reserved for topping)

½ tsp Kosher Salt

½ tsp Ground Black Pepper

½ Cup Butter Melted (Reserve 2 Tbsp)

Whisk Mayonnaise, Eggs, Cream, butter Salt and Pepper in a medium bowl. Slowly blend into self-rising flour. Fold in cheese. Brush the top with the reserved butter. Bake at 400° for 40 minutes until top is golden brown and set firm to touch, then sprinkle ½ cup of reserved cheddar cheese evenly over the two loaf pans. Bake an additional 10-15 minutes until bread is golden and cheese melted. Watch last 10 minutes as oven temperatures may vary.

Crusted Pecan Chicken Skewers

Serves 4 400° Oven

8(6 inch) Chicken Skewers Soaked in Water

4 Lg Boneless Skinless Chicken Breast Halves

½ tsp Sea Salt

½ tsp Ground Black Pepper

3 Lg Eggs

½ Cup Milk

1 Cup All-purpose Flour

1 Cup Finely Chopped Toasted Pecans

Country Gravy Recipe Follows….

Preheat Oven to 400° Grease baking sheet with spray set aside. Cut each breast in half lengthwise. Salt and pepper each piece of chicken. Skewer each piece from top to bottom. Set aside.

In a cooking dish that will hold the skewered chicken…stir in eggs and milk with a whisk to mix well. Place flour on a large plate and pecans on a third for dredging. Dredge each piece of chicken in flour, then egg mixture, then pecans. Place each skewer on the prepared baking sheet. Bake through for 30 minutes. Arrange on platter and serve with Country Gravy Below and Cheddar Bread.

Country Gravy

2 Tbsp Butter

2 Tbsp All-purpose Flour

1 ½ Cups Cream

1 Tbsp Fresh Cracked Black Pepper

½ tsp Kosher Salt

In a saute pan, melt butter over a medium heat. Add flour and stir well. Cook rue until flour is a golden brown. Add milk and black pepper, stirring well until all flour and butter is mixed well. Cook until flour taste is gone. Season with salt and keep warm until served in a gravy boat.


Oven 400° Large baking sheet lined with Parchment

5 Slices Thick Cut Bacon Diced

3 Lg Garlic Cloves Minced

3 Lbs Fresh Brussels Sprouts (peeled, Stemmed, cut in half)

3 Tbsp Olive Oil

2 Tbsp Unsalted Butter

½ tsp Kosher Salt

½ tsp Ground Black Pepper

1 Cup Toasted Walnuts

In a a saute pan fry bacon until crispy. Set aside to drain on paper towels. In a large zip type storage bag, add Brussels sprouts garlic, olive oil, salt and pepper. Shake bag until all sprouts are covered with oil and spice mixture. Lay them out on the baking sheet and roast in 400° degree oven for 40 minutes or until the begin to caramelize. Remove from oven into a large serving bowl. Sprinkle with bacon and nuts and toss gently. Serve immediately.


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