Diva Tasting:Thai Coconut Soup

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.


  • 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


  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


  • 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


  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

  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.   

Diva Tasting: Crab Cakes


  • 1 Pound Crab Meat, Shredded
  • 1 1/2 Tablespoons Dry Bread Crumbs
  • 2 Teaspoons Chopped Fresh Parsley
  • Salt And Pepper To Taste
  • 1 Lg. Egg
  • 1 1/2 Tablespoons Mayonnaise
  • 1/2 Teaspoon Ground Dry Mustard
  • 1 Dash Hot Pepper Sauce


  1. Preheat oven broiler.
  2. Mix together crab meat, bread crumbs, parsley, salt and pepper.
  3. Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
  4. Broil for 10 to 15 minutes, until golden brown. Serve immediately with garden salad and bread of choice.


  • ½ Cup Mayonnaise
  • 2 Dashes Hot Sauce
  • 1 Tbs Sweet Relish
  • 1 tsp Parsley Chopped

Diva Kitchen: Pantry Essentials….

Healthy suggestions to keep your kitchen ready for anything…..


Apples (Fuji, Honey-crisp)

Baby Kale

Green Onions




Flat-leaf Parsley

Grape Tomatoes


Haricot Verts

Poultry Herbs

Cremini Mushrooms(Sliced)

Red Onion

Sweet Potatoes


Parmesan Cheese

Plain Greek Yogurt

Half n’ Half

Mexican Blend Shredded Cheese


90% Lean Ground Sirloin

Center Cut Bacon

Skinless Boneless Chicken Thighs

1” IN. (6 oz.)Sirloin Steaks

Roaster Chicken


Frozen Deveined Shrimp

Frozen Broccoli Florets

Frozen Cauliflower

Frozen Gnocchi

Frozen Peaches



15 oz. Can Cannellini Beans

28 oz. Can Crushed Tomatoes

Bottled Roasted Red Peppers



Rice Vinegar

Sliced Almonds

Whole-grain Penne Pasta

Whole-wheat Gnocchi

Chicken Broth


6-in. Corn Tortillas

6-in Whole Wheat Pitas

6-in. Whole Wheat Tortillas

Egg Roll Wrappers


Chile Powder

Crushed Red Pepper

Fresh Ground Black Pepper


Ground Cumin

Ground Red Pepper

Smoked Paprika


Pure Vanilla Extract

Garlic Granules

Pumpkin Spice

Rosemary Leaves




Real Butter

Canola Oil

Dijon Mustard




Brown Sugar

Extra Virgin Olive Oil

Light Olive Oil

Unbleached All Purpose Flour

Unsalted Chicken Stock

Diva Musing: Follow Up On Giving/Love

This week I spoke about appreciating and being kind to the chef and waitress at my breakfast local.  Today the waitress told me the chef had to borrow $2.00 to get antifreeze for his truck yesterday. She told me when she gave him my $20.00 tip it almost made him cry. See how the Universe answers all needs in some form or another? 

Keep up the good thoughts, keep giving what you have to whom you can and remember you can always give love if resources are on low.   You may be the angel the Universe sent to someone in any given moment!!!!!


The Queen Cronista

Diva Tasting: Meatloaf and Buscuits


  • 2 Eggs
  • 3/4 Cup Milk
  • 1 Cup Seasoned Bread Crumbs
  • 2 Teaspoons Dried Minced Onion
  • 1 Teaspoon Ground Pink Himalayan Salt
  • 1/2 Teaspoon Rubbed Sage
  • 1 Teaspoon Garlic Powder
  • 1/2 Cup Sliced Fresh Mushrooms
  • 1 1/2 Pounds Ground Chuck
  • 1/2 Cup Ketchup
  • 3 Tablespoons Brown Sugar
  • 1 Teaspoon Ground Mustard
  • 1 Teaspoon Worcestershire Sauce


  1. Combine eggs, milk, bread crumbs, spices, salt and pepper and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F, 5 to 6 hours.
  2. Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.

CHEDDAR Drop Biscuits


  • 1 Box Cheddar Bisquick or other Cheddar Biscuit Mix
  • ½ Cup Good Butter
  • ½ Cup Mayonnaise
  • ½ Cup Finely Chopped Chives
  • 2 Cups Sharp Cheddar Cheese, Shredded


  1. Heat the butter in a skillet over medium-low heat; stir in the onion and butter, and cook until translucent, about 5 minutes.
  2. Prepare Drop Biscuits to box directions. Add butter, Mayonnaise, Onions and Shredded Cheddar Cheese.
  3. Grease a baking sheet, or line with parchment paper. Drop by heaping tablespoons onto baking sheet. Repeat to make about 10 -14 biscuits.
  4. Preheat an oven to 375 degrees F.
  5. Bake in the preheated oven until the tops are browned and the cheese has melted, about 15 minutes.