Monthly Archives: June 2017

Diva Tasting: Rosemary Grilled Lemon Chicken…

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Ingredients

  • 1/2 Cup Butter
  • 1/2 Cup Fresh Rosemary
  • 3 Cloves Garlic Minced
  • 1 Lg. Lemon, Zested
  • 1/4 Cup Fresh Lemon Juice
  • 6 (6 Ounce) Boneless Chicken Breast Halves
  • Salt And Pepper To Taste
  • Marinade: 1/4 Cup Additional Lemon Juice, 1 Cup Ginger Ale; 2 Tablespoons Chopped Fresh Rosemary, 1/2 Cup Olive Oil…Whisk until blended and pour into a resealable bag.

Directions

  1. Marinade: Place Chicken in marinade bag and seal and shake to coat chicken; Place chicken breasts in refrigerator 3 hours. Remove and pat dry.
  2. In a food processor, thoroughly blend together the butter, remaining rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl. Cover mixture, and set aside.
  3. Lightly season chicken breasts with salt and pepper. Rub each chicken breasts with the Butter mixture.
  4. Preheat an indoor or outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
  5. Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.
  6. Serve with herb roasted fingerling potatoes, roasted asparagus and french bread.

Diva Musing: Decisions…

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This quote came to my alter ego  the other night while meditating….”My life is but a canvas showing all the colors and brush strokes of my decisions.”

The Queen of the Cosmos

Isn’t it true though?  We are each a brilliant thread in the tapestry of the Universe.  Well….some are more the background (supporting cast) of weaving that makes up the tapestry.  But it is our job to give the best of what we have to offer to make our tapestry beautiful and whole. 

We do this by making better decisions each day.  Letting go of the past, not falling into the traps of background threads in the now.  Deciding, with intent, everyday to help add only beautiful threads to the tapestry of our world.  Its easier than you might think; if you only practice.  That said, the JuicyCrones wish you love, light and laughter to keep you going everyday.  

Namaste, The Queen Cronista

 

Diva Tasting: Linguine & Clam Sauce…

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A great, fast, dish if you have friends and family coming in this weekend to celebrate the 4th of July.  

Linguine and Clam Sauce

Ingredients

  • 1/2 Cup Olive Oil
  • 1 Large Onion, Chopped
  • 4 Cloves Garlic, Minced
  • 1 Pinch Red Pepper Flakes, Or To Taste
  • 2 Cups Half-And-Half Cream
  • 4 (6.5 Ounce) Cans Minced Clams, Drained With Juice Reserved
  • 1 Cup Grated Parmesan Cheese For Topping
  • 1 (8 Ounce) Package Dried Linguine Pasta

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
  2. Gradually stir the half-and-half cream and ½ cup cheese into the skillet, and simmer for another 20 minutes, but do not boil. Prepare linguine and garlic bread.
  3. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
  4. Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta, toss and let flavors marry. Top with a sprinkle of grated Parmesan cheese. Serve with garlic bread and a good garden salad with lemon vinaigrette.

 

Diva Musing: Family and the 4th of July….

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I remember one of my most fun times of the year were national holiday celebrations.  We had one of those ” Great Dads” who took us to the lake or had a picnic at home in the back yard.  He’d pull out his latest meat smoker, grille or whatever contraption the occasion called for that moment. 

Everybody had a job to help.  Dad was NOT, I repeat NOT a great chef!  However, nothing has ever tasted better than his picnics; prepared with love, humor and his usual condiment of sarcasm at someones expense.  

Memorial Day, 4th of July, Labor Day….those were his days to shine and dole out the fun. And they were always fun.  No group was too large for him to entertain.  The more the merrier and thank God for paper plates and plastic utensils.  We didn’t have a dishwasher in those days; except me.  As the oldest of 5 I always had dishpan hands.  The air smelled glorious with the smoking of the grille, the food tasted 5 star, and the fun was mandatory.  

Gone are the simpler days that our children don’t get to enjoy as much. However, props to the parents like my son and daughter-in-law who always keep the IPhones away, the distractions away.  They play with grandma and their children like true families are supposed to do.  I look forward to the drive in movie, set up on the deck outside under the stars, with a larger than life screen and popcorn. I can’t wait to ride the train at the zoo with the little ones and watch them splash in the fountains there too.  

I urge you to make holiday memories, if you are not already doing so.  Have a picnic at home or the park, watch a movie under the stars, take a trip to the local zoo or planetarium.  Lay about some glow in the dark pebbles and have a night time Fairy Scavenger hunt and a magical dessert fest as a wrap up. Surrounded by glowing Fairy pebbles, of course.  

And to all of our military families having to face time with Dad or Mom overseas, let them see the joy going on, because they fight for our freedom each day.  We send you love, light and laughter this holiday.  Namaste, The Queen Cronista

Diva Tasting: 4th of July Picnic Menu….

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4th of July Picnic Menu…

Make sure you have out plenty of condiments for everyone to put on their burgers and dogs. You can put diced onions, relish, mustard ketchup etc. in large muffing cups near the buns so everyone gets what they want to build their own.

POTATO SALAD:

Ingredients

  • 6 Eggs
  • 10 Red Potatoes
  • 1 Cup Mayonnaise
  • 1/2 Cup Buttermilk Ranch Dressing
  • 1/3 Cup Dill Pickle Relish
  • 2 Tablespoons Prepared Yellow Mustard
  • 1 Tablespoon Dijon Mustard
  • 1 1/2 Teaspoons Kosher Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1/8 Teaspoon Paprika
  • 1/8 Teaspoon Celery Seed
  • 1 Med. Onion, Chopped

Directions

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
  2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
  3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

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Hamburgers and Hotdogs

I use whole grain buns and kosher hot dogs.

HAMBURGERS:

Ingredients

  • 2 Pounds Lean Ground Chuck
  • 1 (1 Ounce) Envelope Dry Onion Soup Mix
  • 1/2 Cup Water
  • 3 Cloves Garlic, Minced
  • 1 Tablespoon Hot Pepper Sauce
  • 1 Pinch Chili Powder
  • 1/2 Teaspoon Ketchup
  • 1/2 Teaspoon Prepared Yellow Mustard
  • 1/4 Teaspoon Ground Black Pepper
  • 4 Multi-Grain Hamburger Buns
  • 4 Slices Pepperjack Cheese
  • 1 Avocado –peeled, Pitted And Sliced
  • 1 Bunch Green Onions

Directions

  1. Preheat the oven’s broiler or outdoor grille.
  2. In a large bowl, mix together the ground beef, onion soup mix, water, garlic, hot pepper sauce, chili powder, ketchup, mustard and pepper using your hands. Pat into 4 large thick patties. Place them on a broiler pan.
  3. Broil the burgers for about 15 minutes per side, or until well done. Place buns on the broiler pan and toast briefly. Place whole green onions on the broiler pan at the same time, and just toast until limp.
  4. Place burger patties onto the bottom halves of the buns and top each one with a slice of cheese and some avocado slices. Top with the top buns. Serve with green onions.

Chicken Kabobs

Ingredients:

  • 6 Skinless, Boneless Chicken Breast Halves – Cut Into 1 Inch Cubes1/2 Cup Olive Oil
  • 1/2 Cup Buttermilk Ranch Dressing
  • 3 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Minced Fresh Rosemary
  • 2 Teaspoons Ground Pink Himalayan Salt
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon White Vinegar
  • 1/4 Teaspoon Ground Black Pepper, Or To Taste

Directions:

  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 1 hour.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
  4. Variation: You may also place one pineapple Chunk between several layers of chicken. One can of chunks in natural juice should be enough.

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New England Style Baked Beans

Ingredients:

  • 3 Cans Pork N’ Beans Undrained
  • 1/2 Pound Bacon Copped
  • 1 Lg. Onion, Finely Diced
  • 3 Tablespoons Molasses
  • 1 Teaspoons Himalayan Pink Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Dry Mustard
  • 3/4 Cup Ketchup
  • 3 Tablespoon Worcestershire Sauce
  • 1/2 Cup Brown Sugar

Directions

  1. Serves 6-8
  2. Preheat oven to 325 degrees F.
  3. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
  4. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Mix until blended; cover with lid or foil and bake.
  5. Bake for 3 to 4 hours in the preheated oven, until mixture is bubbly. Remove the lid about halfway through cooking, and add ¼ Cup water and mix; if necessary to prevent the beans from getting too dry.

Peanut Butter Hot Fudge Freezer Delight

Ingredients

  • 1 (16 Ounce) Can Good Chocolate Syrup
  • 3/4 Cup Peanut Butter
  • 20 Ice Cream Sandwiches
  • 1 (12 Ounce) Container Frozen Whipped Topping, Thawed
  • 1 8oz. Whipped Cream Cheese Softened
  • 1 Sm. Vanilla Pudding
  • 1/2 Cup Heavy Cream
  • 1 Cup Salted Peanuts

Directions

  1. Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
  2. Line the bottom of a 9×13-inch dish with a layer of ice cream sandwiches.
  3. Blend Whipped topping cream cheese and cream until blended. Drizzle in the pudding mix; blend well.
  4. Spread half the whipped topping mix over the sandwiches.
  5. Spoon half the chocolate/peanut butter mixture over that.
  6. Top with half the peanuts.
  7. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.

 

Diva Tasting: Salad with Asian Dressing…

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Dinner Salad:

1 lg Bag spring greens

1 Pt Cherry Tomatoes

1/2 LB. Snow Peas

1/2 Cup Dried Cranberries

1 Small Purple Onion Diced

1 LG Mango Diced

Place all ingredients in a large salad bowl and toss with Asian Dressing just before serving.

ASIAN GINGER DRESSING

Ingredients:

  • 3 Cloves Garlic, Minced

  • 2 Tablespoons Minced Fresh Ginger Root

  • 3/4 Cup Olive Oil

  • 1/3 Cup Rice Vinegar

  • 1/2 Cup Soy Sauce

  • 3 Tablespoons Honey

  • 1/4 Cup Water

Directions:

  1. In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Diva Musing: Breakfast at the Watering Hole…..

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After I meditate and leave for the day, I usually eat a light breakfast before work… as I often don’t get to stop, even for a comfort break, all day.  Recently I’ve started going to the Taco Bell near here.  I sit and send my morning motivational texts to friends and family, while listening to joyful music from the 50-60’s… which won’t mean much to you younger lot.  However,  I smile and enjoy some of the best coffee ever and ease slowly into my day; thanking the Universe for making such a great way for me to start my mornings. 

How about you my Divakind? Are you good to yourself from dawn to dusk?  Do you take the time needed to “smell the roses”, hug the pups or kids, enjoy the simple settings around you no matter what? 

I encourage you to try it!  Your day just goes better and you get more out of it.  Find a good local near you and try it. If you are a stay at home Diva then get the morning…”must do’s” done… sit quietly in your meditation space and enjoy your cup of coffee there.  Drink in the silence of your own safe space.  Feel the flow of your calmly beating heart and enjoy what the Universe offers each new day.. We love you….   Namaste, The Queen Cronista

Diva Tasting: Orange Chicken and Southern Peach Cobbler….

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Orange Herb Roasted Chicken

Ingredients

  • 1 Cup Chicken Broth
  • 1 (4 Pound) Whole Chicken, Rinsed And Patted Dry
  • 1/2 Cup Butter, Cut Into 1 Tablespoon Sized Pieces
  • 2 Navel Oranges, Halved
  • Salt And Pepper To Taste
  • 4 Cloves Garlic, Minced
  • 1/2 Cup Butter, Melted
  • 2 Sprigs Fresh Rosemary
  • 2 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Sage
  • 2 Bunch Flat Leaf Parsley Chopped

Directions

  1. Preheat oven to 350 degrees F. Pour the chicken broth into a small roasting pan, and set aside.
  2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then half the herbs and stuff half in cavity and lay the rest of herb sprigs onto the breast and around the legs.
  3. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
  4. Serve with cauliflower mash potatoes and Swiss chard. With Southern Peach Cobbler for dessert Below…..

Southern Peach Cobbler….

Ingredients

  • 8 Fresh Peaches – Peeled, Pitted And Sliced Into Thin Wedges
  • 1/4 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1/2 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Ground Nutmeg
  • 1 Teaspoon Fresh Lemon Juice
  • 2 Teaspoons Cornstarch
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  • 1 Cup All-Purpose Flour
  • 1/4 Cup White Sugar
  • 1/4 Cup Brown Sugar
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Unsalted Butter, Chilled And Cut Into Small Pieces
  • 1/4 Cup Boiling Water
  • Mix Together:
  • 3 Tablespoons White Sugar
  • 1 Teaspoon Ground Cinnamon

Directions

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

 

Diva Musing: I found a good calorie counter….

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I was looking for an online calorie counter and found this great website below. I looked up the calories and fat in an apple fritter and almost stroked from seeing it!!!! I have got to do better. If you are on a …” I’ve Got To Do Better”….kick use this as a good tool to look up a few things that may lead to the dead butt like I’ve got now…..Namaste, The Queen Cronista….

Yup, dead butt syndrome is a thing. Also known as gluteal amnesia, it happens when your gluteus medius — one of your three butt muscles — stops working properly.

 

Most of us spent a good part of our day sitting down.  It’s. Just. Not. Good. For. You.
In addition to increased risks in health problems from sitting too much, you can also get “dead butt” syndrome.
Yup.  It’s a thing.
Think you’re safe because you exercise?  You might not be.  Runners, for example, are susceptible to dead but syndrome.
This Week’s Challenge
Get up off of that chair and get your rear in gear! And?  Do at least one of the exercises in the “
Dead Butt Syndrome:  How to Wake Up Your Butt and Get it Moving Again.”
You got this!
Are you on Facebook?  Come join me!  Check out these daily Facebook motivators.
Eat better, move more and believe in yourself,
Suzanne-
ACE-certified Health Coach & Fitness Nutrition Specialist
FitWatch – Eat Better. Move More. Believe in Yourself.
https://www.fitwatch.com

Our mailing address is:  FitWatch Inc.1900 Seguin;  Brossard, Quebec J4X 1K8;   Canada    https://www.fitwatch.com

 

Diva Tasting: CHICKEN WITH BALSAMIC REDUCTION…

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CHICKEN WITH BALSAMIC REDUCTION

Ingredients

  • 1/2 Cup Balsamic Vinegar
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Dijon Mustard, Or More To Taste
  • 2 Clove Garlic, Or More To Taste, Minced
  • Salt And Freshly Ground Pepper To Taste
  • 4 Large Skinless, Boneless Chicken Breast Halves
  • 1 Pint Cherry Tomatoes, Halved
  • 1 Lemon, Zested And Juiced

Directions

  1. Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Lie the chicken breasts in the vinegar mixture.
  2. Marinate chicken in the refrigerator for at least 4 hours.
  3. Preheat oven to 400 degrees F.
  4. Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F.
  5. Sprinkle lemon zest and drizzle lemon juice over the chicken.
  6. Serve with Cauliflower Mash Potatoes and roasted asparagus.