Monthly Archives: March 2017

Diva Rambling: Health

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I’m going for a routine doctor visit today.  I realize its spring and time to detox and get the annual checkup.  I’ll liquid fast for 3 days and take my cleansing supplements for 7 days.  Renewal for spring is just a few simple steps away.

People laugh at all of the healing/wellness supplements I take.  However, laugh if you will, I’ve had one cold in 35 years and the flu once in my life.  Admittedly I’ve had a challenge readjusting to the allergens, since returning to the mold capital of the world, here in Appalachia.  But if I take my nettles regularly and keep them in my system ….not a problem.

Wellness is a state of mind as well as utilizing some of the great natural creations with which the Universe has blessed us.  Fresh fruits and vegetables, fish and the right supplements mean a lot to the life of the body you are in.  I’m just saying…given choices….healthy is better than having ass aches all the time.  I choose healthy.  You can too.

Namaste,

The Queen Cronista

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Diva Tasting: Falafel Burgers and Tabbouleh

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Falafel and Cucumber

Ingredients

For Sauce:

  • 1 (6 ounce) container plain Greek yogurt
  • 1/2 cucumber – peeled, seeded, and finely chopped
  • 1 teaspoon dried dill weed
  • salt and pepper to taste
  • 1 tablespoon mayonnaise

For Falafel:

  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 1 onion, chopped
  • 1/2 cup fresh parsley
  • 2 cloves garlic, minced
  • 1 egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 dash pepper
  • 1 pinch cayenne pepper
  • 2 teaspoons lemon juice
  • 1 teaspoon baking powder
  • 1 tablespoon olive oil
  • 1 cup cooked quinoa
  • oil for frying
  • 2 pita breads, cut in half or (4) 6 in squares of lavosh
  • 1 cup chopped tomatoes

Directions

  • In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
  • In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
  • In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
  • Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce. Serves 2.

TABBOULEH BASICS

Ingredients

  • 1 Cup Bulgar
  • 1 Cup Feta Cheese
  • 3 Tomatoes, Seeded And Chopped
  • 2 Cucumbers, Peeled And Chopped
  • 3 Green Onions, Chopped
  • 3 Cloves Garlic, Minced
  • 1 Cup Chopped Flat Leaf Fresh Parsley
  • 1/3 Cup Fresh Mint Leaves
  • 2 Teaspoons Salt
  • 1/2 Cup Lemon Juice
  • 2/3 Cup Olive Oil

Directions

  • Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
  • In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

Diva Tasting: Parm and Garlic Chicken

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Garlic Chicken w Parmesan

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup dry bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon ground black pepper
  • 6 skinless, boneless chicken breast halves

Directions

  • Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  • In a bowl, blend the olive oil and garlic.
  • In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture.
  • Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
  • Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
  • Serve with green bean casserole and crusty Italian bread

Diva Ramblings: Vibration and Timing…

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Its now Spring; I wax philosophic….

Life is about taking opportunities when you find them. Tuning in, turning on and tapping into the stream of consciousness that binds us all. There are universal signs we can learn to watch that will enhance our abilities to tune into more cosmic/spiritual vibrations. For example, surfers and fishermen follow the tides to optimize their efforts on the oceans. One must learn to tap into the natural world and the rhythms of nature to maximize the forces of nature in our favor.

By tapping in to the vibration of our Universe, we “go with the flow” and merely by NOT resisting the vibrational forces in our favor we win! We must also know when NOT to force the vibration and reverse the energy fields set in place by the one source of it all. Ultimately it is all about balance and therefore, enjoying all the world that is open to each of us.

There are scriptures that tell us ….where one or more gather… it increases the vibration (good or bad) exponentially. If we or a group learns to tap into our Higher Power regularly our spirits soar and our world becomes a better place.

With anything, you must write it down and repeat it consistently to become part of your life force. Start by picking three things of which you wish to improve your personal vibration. It may be anything from flexibility, self-discipline, more loving spirit, intellect…anything! Write them down and next to each, recall a times that you know you could have made these situations better by changing the way you look/responded to them.

You can do this alone or with a your spirit group. Read them aloud and as you do each person affirm that “I am (state the positive nature) i.e. strong, loving, self-disciplined etc. “ Do this everyday for 21 days to get the habit anchored in your mind. You may feel strange. However, there is an old adage…Fake it till you make it! Write your goals down and read them daily. Either the first or last hour of the day. This makes the vibrational force stronger each time and draws in the energy you want to attract to your existence. This discipline should be as common as breathing or exercise and eating healthy food. Practice, practice, practice……

Make this your discipline with all of life. Connect to your Higher Power each day to improve your vibrational force, and make the life you are meant to have… happen.

Namaste

The Queen Cronista

Diva Tasting: Stuffed Chicken and Mash Potatoes Porvencal

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Stuffed Chicken with Spinach

Ingredients

  • 1 container whipped cream cheese
  • 1 package frozen spinach thawed and drained
  • 3 teaspoon garlic minced
  • 1 teaspoon onion powder
  • 6 skinless, boneless chicken breasts – halved horizontally and pounded thin
  • 1 lb. Proscuitto thinly sliced
  • 1 cup heavy whipping cream
  • 3 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/2 cup grated Parmesan cheese
  • 4 ounces chopped fresh basil
  • salt and pepper to taste
  • 6 Lg. Russet Mashed Potatoes

Directions

  • Preheat oven to 375 degrees F. Lightly grease an 8×8-inch baking dish.
  • Combine whipped cream cheese, spinach, garlic, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
  • Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
  • Prepare Mashed Potatoes. Cover and keep warm.
  • Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
  • Serve chicken topped with sauce and with a side of Mashed Potatoes or rice Pilaf.

Mashed Potatoes Provencal

Ingredients

  • 1 Teaspoon Salt
  • 4 Cups Water, Or As Needed To Cover
  • 4 Baking Potatoes Diced And Unpeeled
  • 1/2 Cup Butter
  • 1/2 Cup French Onion Dip
  • 2 Teaspoon Minced Garlic
  • 1 Tablespoon Cream, Or To Taste
  • 4 Tablespoons Sour Cream
  • Salt And Ground Black Pepper To Taste (optional)

Directions

  • Dissolve 1 teaspoon salt in water in a saucepan and add potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan.
  • Mash butter, French onion dip, and garlic, sour cream into potatoes, using a potato masher or fork. Mix milk into potatoes, 1 teaspoon at a time, until potatoes are your desired consistency. Season with salt and black pepper.

Diva Tasting: Spinach Stuffed Chicken with Mash Potatoes Provencal…

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Stuffed Chicken with Spinach

Ingredients

  • 1 container whipped cream cheese
  • 1 package frozen spinach thawed and drained
  • 3 teaspoon garlic minced
  • 1 teaspoon onion powder
  • 6 skinless, boneless chicken breasts – halved horizontally and pounded thin
  • 1 lb. Proscuitto thinly sliced
  • 1 cup heavy whipping cream
  • 3 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/2 cup grated Parmesan cheese
  • 4 ounces chopped fresh basil
  • salt and pepper to taste
  • 6 Lg. Russet Mashed Potatoes

Directions

  • Preheat oven to 375 degrees F. Lightly grease an 8×8-inch baking dish.
  • Combine whipped cream cheese, spinach, garlic, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
  • Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
  • Prepare Mashed Potatoes. Cover and keep warm.
  • Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
  • Serve chicken topped with sauce and with a side of Mashed Potatoes or rice Pilaf.

Mashed Potatoes Provencal

Ingredients

  • 1 Teaspoon Salt
  • 4 Cups Water, Or As Needed To Cover
  • 4 Baking Potatoes Diced And Unpeeled
  • 1/2 Cup Butter
  • 1/2 Cup French Onion Dip
  • 2 Teaspoon Minced Garlic
  • 1 Tablespoon Cream, Or To Taste
  • 4 Tablespoons Sour Cream
  • Salt And Ground Black Pepper To Taste (optional)

Directions

  • Dissolve 1 teaspoon salt in water in a saucepan and add potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan.
  • Mash butter, French onion dip, and garlic, sour cream into potatoes, using a potato masher or fork. Mix milk into potatoes, 1 teaspoon at a time, until potatoes are your desired consistency. Season with salt and black pepper.

Diva Musing-Crone Humbled…..

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HAPPINESS COMES A LOT EASIER WHEN YOU STOP COMPLAINING ABOUT YOUR PROBLEMS AND START BEING GRATEFUL FOR ALL THE PROBLEMS YOU DON’T HAVE.

I got a good Crone butt kicking this past week. There was a nice young man who came to do the exterminating at the Hobbit Cottage South.  He was commenting on how my little space was so cute.  I replied by saying there was no storage and I’d gone from 2700 sq. ft. home to this.  I was having trouble adjusting.  

He gently replied…”I grew up in a small trailer that was Haiti in the summer and the North Pole in the winter.  I slept on a couch and we couldn’t afford a place like this.  Boy did the Universe remind me of my place.  As they say…”One mans trash is another mans treasure” …or words to that effect.

I then listened while he told of how his family has shunned him because he did not stay in the profession they all thought he should.  He served his country and is now doing what he can to be self-sustaining.  We should all get down on our knees and thank the glorious Universe that God has given us, for our many blessings each day.  I remain your humbled Queen Cronista!!!

Namaste

Diva Tasting-Roasted Chicken with Cauliflower Casserole; Dessert

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Chicken Krispy Roasted

Ingredients

  • Cooking Spray
  • 1 Roaster Chicken Cut Into Pieces
  • 1/4 Teaspoon Garlic Salt
  • 1/4 Teaspoon Onion Salt  
  • 1/4 Teaspoon Dried Oregano
  • 1/4 Teaspoon Ground Thyme
  • 1/4 Teaspoon Paprika
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Stick Butter Melted

Directions

  1. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Arrange chicken on prepared baking sheet skin side up. Brush all sides with butter.
  3. Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken to coat.
  4. Bake chicken in the preheated oven until skin is crispy and no longer pink at the bone, and the juices run clear, (about 1 hour). An instant-read thermometer inserted near the bone should read 165 degrees F.

Serve with Cauliflower Casserole and salad

CAULIFLOWER CASSEROLE

Oven to 375° 9×13 Pan

1 Head Of Cauliflower

1 8oz Cream Cheese

1 Cup Monetary Jack Shredded (Reserve ¼ cup)

1 Cup Cheddar Shredded (Reserve ¼ cup)

1/2 Cup Diced Green Onions

1/2 Cup Butter Melted

1 Cup Crispy Bacon Chopped

2 Teaspoons Garlic Minced

  • Steam Cauliflower Florets until tender (about 6 minutes) drain and set aside
  • Cream together cheeses, cream cheese, melted butter, garlic fold in onions, and bacon. Fold in cauliflower. Taste for seasoning. If you wish a smoother texture mash with a potato masher.
  • Pour into a greased 9×13 Pan and sprinkle with remaining cheeses. Bake covered with foil for 25 minutes. Remove foil and continue to bake until cheese is brown and bubbly (approximately 8-10 minutes).

Fresh Raspberry Upside Down Cake

Ingredients

  • 3 cups crushed fresh raspberries
  • 1 (6 ounce) package raspberry flavored Jell-O(R) mix
  • 3 cups miniature marshmallows
  • 1 (18 ounce) package white cake mix, batter prepared as directed on package

Directions

  1. Preheat an oven to 350 degrees F.
  2. Spread crushed raspberry on the bottom of a 9×13 inch baking pan. Evenly sprinkle raspberry with the dry gelatin powder, and top with mini marshmallows.
  3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Diva Tasting-Sticky Chicken with Roasted Vegetable Toss…

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Sticky Chicken with Roasted Vegetables

Ingredients

  • 3 tablespoon brown sugar
  • 3 tablespoons raw honey
  • ½ cup soy sauce
  • 1 tablespoon corn starch
  • ¼ Cup White Rice or White Vinegar
  • 3 teaspoons chopped fresh ginger root
  • 3 teaspoons minced garlic
  • 2 tablespoons hot sauce
  • sea salt and pepper to taste
  • 4 skinless, boneless chicken thighs – cut into 1/2 inch strips
  • 6 skinless, boneless chicken breasts – cut into 1/2 inch strips
  • 3 tablespoon vegetable oil

Directions

  • Mix together brown sugar, honey, soy sauce, ginger, garlic, vinegar and hot sauce and corn starch in a small bowl; whisk completely until blended.
  • Lightly salt and pepper the chicken strips toss again.
  • Heat oil in a large skillet over medium high heat. Add chicken strips and brown on both sides, about 2 minutes per side. Reduce heat to medium, Pour the remaining sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
  • Toss in Roasted Vegetables below and serve over jasmine rice.

Oven Roasted Onions, Potatoes and Asparagus

Ingredients

  • 1 1/2 Pounds Fingerling Potatoes, Cut Into Half

  • 1 Bag Pearl Onions

  • 3 Tablespoons Extra Virgin Olive Oil

  • 1 Lemon Juiced And Zested

  • 8 Cloves Garlic, Minced

  • 4 Teaspoons Dried Rosemary

  • 4 Teaspoons Dried Thyme

  • 2 Teaspoons Kosher Salt

  • 1 lb green beans chopped in half

  • Ground Black Pepper To Taste

Directions

  1. Preheat oven to 400 degrees F.

  2. In a large plastic zip bag, toss the potatoes, onions and asparagus with the olive oil, garlic, rosemary, thyme, and the kosher salt. Shake the bag to coat. Place in a baking dish and Cover with aluminum foil.

  3. Bake 40 minutes in the preheated oven. Increase oven temperature to 450 degrees F Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.