Monthly Archives: January 2017

Diva Musing- Get Over It……

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I see our world in such chaos and grown adults acting like petulant children stomping their feet.  I don’t know about you but if I’d acted that way my parents would have given me a good head thumping or as they say in our neck of the wood…a good Kentucky butt whipping out on the back forty.

If one is a supportive responsible member of society, one gets up each day and does the job before them.  If you need a job, then the job is updating your resume and seeking a job. It is NOT stomping your foot like Rumpelstiltskin until you go through the floor with shin splints. Seriously,  what am I missing?  

I was in a near fatal accident once on a Friday afternoon.  I completely scalped my head and was in trauma care for hours flat-lining twice.   I was egg plant colored from collar bone to ankles but went to work on Monday as if nothing had happened.  I hate pussy, whining drones. Seriously, I’m so sick of lining in a whining, over entitled society.  Our grandparents are turning over in their graves along with the men, women who have died for this great land and our freedom, as well as the founding fathers.

Get a grip, Get a life, Get a job, Get grateful for this beautiful world and shut up if you can’t.

Namaste,

The Queen Cronista

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Diva Tasting- Pecan Pie Muffins

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1 Cup Light Brown Sugar Packed

½ Cup All Purpose Flower

2 Cups Chopped Pecans

2/3 Cups Softened Butter

2 Medium Eggs Beaten

Directions:

Prehat oven to 350°.

Generously Grease Muffin Cups (must do well or they will stick). In a medium bowl stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together. Stir in the dry ingredients until combined.

Spoon batter into muffin cups about 2/3 full. Bake for 12-13 Minutes for mini muffins. Bake 15-17 Minutes for regular muffins. Run a knife around the edge of each muffin and pop it out….

Diva Musing- Let it Snow!

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It’s snowing today after numerous weeks of nominal winter weather conditions.  All moisture will be good for the spring flowers coming soon.  

I am reminded that this type of climate fluctuation is like our own lives. You never know what the day will bring; but you should always find a way to look at it positively.  You can choose.  What is a yucky day for one can mean a spring filled with beautiful flowers on the way, to another.  I like that thought today.  How about you.  

Namaste,

The Queen Cronista, 

Diva Tasting: Cheesesteak Crescent

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  • 2 Packages Pizza Dough
  • 2 Cups Chicken, Cooked And Shredded Or Diced
  • 1 Cup Buffalo Sauce
  • ¼ Cup Scallions, Chopped
  • 2 ½ Cups Shredded Pepper Jack Cheese
  • ½ Cup Unsalted Butter, Melted
  • 1 Jalapeño, Sliced (optional)
  • Ranch Dressing For Dipping (optional)
  1. Preheat oven to 350ºF.
  2. Roll out dough and cut into 3×3-inch squares (3 rows of 5). You should end up with 15 squares from of each roll.
  3. In a bowl, toss together shredded chicken, Buffalo sauce, scallions and half the cheese.
  4. Begin layering. Brush butter on a rectangle, top with Buffalo chicken mixture, followed by a sprinkling of cheese. Repeat with remaining rectangles, stacking one of top of the other, chicken side up.
  5. Brush the inside of a loaf pan with melted butter. Load bread into loaf pan, and brush with remaining butter. Bake for 40–50 minutes.

Diva Tasting: Tuna Casserole….

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TUNA CASSEROLE     Ingredients

  • 1 Cup Bow Tie Pasta
  • 1 Can Condensed Cream Of Mushroom Soup
  • 3 (5 Ounce) Cans Tuna, Drained
  • ½ Lb. Gruyere Cheese Shredded
  • ½ Tsp Sea Salt
  • ½ Tsp Pepper
  • 1 Tbsp Chopped Flat Leaf Parsley
  • 1 Tsp Garlic Powder
  • 1 Pound Cheddar Cheese, Cubed
  • 1 1/2 Cups Seasoned Croutons

Directions

  1. Preheat oven to 350 degrees F.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a lightly sprayed 9×13 inch baking dish, combine soup, tuna and 1/2 of the cheese; mix well.
  3. Add pasta to baking dish and mix together. Add remaining cheese to the top of the mixture, then add croutons. Cover dish and bake in preheated oven for 15 minutes or until the cheese is melted; serve.

 

Diva Rant: Rules of the Road

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I was on my way to work this morning and stopped at the usual 4-Way Stop.  I was about 8 cars back in my lane.  All the vehicles were headed in the opposite direction from me.  As I sat observing 3 our of 4 drivers had cell phones to their ears.

What part of ...you’re worse than a drunk driver ….don’t you understand?!!!  Yesterday at that location a small unparented child headed toward the road.  Not one of the people on a cell phone would have seen her.  

Please people, isn’t there enough chaos in the world without you running around with carefree abandon on a public roadway and endangering lives…including your own I might add.  The rules of defensive driving say we are responsible to see that we drive safely so that every other driver ends up at their respective destinations safe as well.

Be the light!

Namaste,

The Queen Cronista

Diva Tasting:Thai Coconut Soup

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This is an authentic, bold, and irresistible Thai soup ! This is the best Thai coconut soup I’ve had. You won’t be disappointed with this one! Serve over steamed jasmine rice.

Ingredients:

  • 1 Tablespoon Vegetable Oil
  • 3 Tablespoons Grated Fresh Ginger
  • 1 Stalk Lemon Grass, Minced
  • 2 Teaspoons Red Curry Paste
  • 1 Teaspoon Turmeric Ground
  • 4 Cups Chicken Broth
  • 3 Tablespoons Fish Sauce (optional)
  • 1 Tablespoon Light Brown Sugar
  • 3 (13.5 Ounce) Cans Coconut Milk
  • 1/2 Pound Shiitake Mushrooms, Sliced
  • 1 Pound Medium Shrimp – Peeled And Deveined
  • 2 Tablespoons Fresh Lime Juice
  • Sea Salt To Taste
  • 1/2 Cup Chopped Fresh Cilantro

Directions:

  1. Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste, in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar and turmeric; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

DIVA TASTING: Chicken, Sweet n’ Sticky

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Ingredients

  • 2 Tablespoon Brown Sugar
  • 2 Tablespoons Honey
  • 1/4 Cup Soy Sauce
  • 3 Teaspoons Chopped Fresh Ginger Root
  • 2 Teaspoons Chopped Garlic
  • 2 Tablespoons Hot Sauce
  • Salt And Pepper To Taste
  • 4 Skinless, Chicken Breast Halves – Cut Into 1/2 Inch Strips
  • 2 Tablespoon Vegetable Oil

Directions

  1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
  2. Lightly salt and pepper the chicken strips.
  3. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
  4. Serve with jasmine rice and oolong tea

You could also use 1 lb jumbo shrimp or 1 lb sirloin strips in lieu of chicken.

Diva Musing: Gratitude

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grat·i·tude
ˈɡradəˌt(y)o͞od/
noun
  1. the quality of being thankful; readiness to show appreciation for and to return kindness.
    “she expressed her gratitude to the committee for their support”
    Don’t loose your vision.  Take time to be in gratitude for what the Great God/Universe has given to you.  By 8:00 this morning I could not believe how many things I had I forget to say thank you for each day.  I sat and journal-ed the ones that came to mind.  
    I need to keep my vision on what is important and less on the “things” others think they need to be happy.  I need to smile a lot, love more, and breathe in the breath of life to keep on track.  If I just do a few baby steps each day in gratitude my whole world gets better and better.