Monthly Archives: October 2017

Diva Musing: Life Style Choices….


Image result for funny quotes about life

The Struggle is real,  Divas, I’m juice fasting this week and I’ve posted a warning on my office door.  “Enter at your own risk; The Queen is fasting!” I’ve realized that while I think I eat healthy, I’m prone to slipping in “naughty carbs”.  When I’m on the run (which is pretty much always) I grab something in a bag or package that is fast an easy to manage…. always a carb.  I am attempting to shift my life choices to veggies and protein.
I’ve been noticing that I don’t like so many of the things I use to enjoy, like crudete‘, olives, cheese, and broiled chicken.  I’m also trying to figure this out.  
I did find something this week, I’m experimenting with though.  I’ll keep you posted as I get more empirical  data.  Wish me luck on my adventure.  Be glad you are not within my aura field this week.  I can do this!!!! LOL

Namaste, The Queen Cronista


Diva Tasting: Chinese Chicken Slaw…

Chinese Chicken Slaw
  • 2 Cups of Roasted Chicken Chopped
  • 1 (16 Ounce) Package Coleslaw Mix
  • 2 Packages Dry Ramen Noodles or Crispy Chinese Noodles
  • 1/2 Cup Blanched Slivered Almonds toasted
  • 1 Tablespoon Toasted Sesame Seed
  • 1/2 Cup Corn Oil
  • 1/2 Cup Rice Garlic Vinegar
  • 1/2 Teaspoon Sugar
  1. Saute chicken in a large skillet until well browned. Place coleslaw in a large bowl, add chicken and set aside (or refrigerate if not serving soon).
  2. Break up ramen noodles into a small bowl; add almonds and set aside.
  3. In a small bowl combine the corn oil, vinegar, ramen seasoning packets and artificial sweetener. Mix well and set aside until ready to serve.
  4. When you arrive at your destination, add noodle mixture and dressing mixture to large chicken/coleslaw bowl and stir together. Serve with a smile!

Diva Musing: Poetry and Literature…


Albert Einstein Quotes. “He who can no longer pause to wonder and stand rapt in awe, is as good as dead; his eyes are closed.”

I have determined that one of the problems with our world is that a high percent of our teens no longer like poetry or literature. They prefer only sci-fi, video games and Hollyweird entertainment (low rent stuff).  

The food of he soul like the poets, literary geniuses, relevant prose, and a good novel are no longer part of our world to our youth.  These gifts, given by the Universe, are dead to so many teens.  I understand left brain mathematicians, and scientists not having it as a primary interest, however, most geniuses do appreciate one or more of the fine arts.  

How sad it must be to have a soul empty of this nourishment; provided equally to everyone who dares seek it.  I wish you each good soul food today, Divas….


The Queen Cronista

Diva Tasting: Corn Beef and Cabbage

Repeat of an old fall favorite…..
Corn Beef and Cabbage
  • 5 pounds corned beef brisket with spice packet
  • 12 small red potatoes halved
  • 1 small bag of baby carrots
  • 1 large head cabbage, coarsely chopped
  • 1 Qt Beef Broth
  1. Place corned beef in large pot or Dutch oven and cover with beef broth. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender (3.5 Hrs).
  2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Diva Tasting: Slow Roasted Chicken and Veggies


Slow Roasted Chicken and Veggies


  • 1/4 Cup Unsalted Butter
  • 8 Bone-In Skin-On Chicken Thighs
  • 4 Potatoes, Peeled And Cut Into 1-Inch Cubes
  • 1 Small Bag of Baby Carrots
  • 2 Lbs Brussels Sprouts Halved
  • 1 Tablespoon Fresh Rosemary
  • 1 Teaspoon Fresh Lemon Thyme Leaves
  • 1 Teaspoon Tarragon
  • 1/2 Teaspoon Smoked Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Seasoned Salt (such As Lawry’s(R))
  • 1/4 Teaspoon Ground Black Pepper
  • Salt And Ground Black Pepper To Taste


  1. Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
  2. Flip chicken. Arrange potatoes, Carrots, and Brussels Sprouts around the chicken.
  3. Chop rosemary, tarragon, lemon and thyme together; Mix all herbs and spices together in a small bowl and stir to combine. Sprinkle the mixture over the chicken and vegetables. Make Sure to Season everything; Sprinkle with more salt and pepper if needed.
  4. Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F.
  5. Transfer to Serving Platter and serve immediately with a side salad.

Diva Tasting: Seafood With Attitude and Pilaf….

Seafood With Attitude (shrimp)
Servings: Serves 6
  • 3 Tablespoons Olive Oil, Divided
  • 2 Tablespoons Unsalted Butter Melted
  • 2 Leeks, White And Light Green Parts Only, Thinly Sliced
  • 2 Pound Large Shrimp, Shelled And Deveined
  • 3 Cloves Garlic, Minced
  • 4 Tablespoons Chopped Flat-Leaf Parsley, Divided
  • 2 Teaspoons Corn Starch
  • 1/2 Teaspoon Sea Salt
  • 3 Tablespoons Dry White Wine Or White Vinegar (optional)
  • 2 1/2 Cups 2 Cans (14.5 Ounces) Cannellini Beans, Drained And Rinsed
  • 1/2 Cup Chicken Broth
  • 1/2 Cup Unseasoned Breadcrumbs
Preheat oven to 375°F. Lightly spray a 2-quart baking dish with olive oil cooking spray or lightly coat with olive oil.
In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil. Add leeks, garlic, and cook, stirring frequently, until leeks soften (do not brown), 3 to 4 minutes. Increase heat to medium-high. Add shrimp and 3 tablespoons parsley; cook, stirring frequently, until shrimp just begin to turn pink, about 1 minute. Stir in
corn starch and salt until combined. Stir in wine or vinegar, if desired; cook 30 seconds. Add beans and broth; cook, stirring, until mixture just comes to a simmer. Transfer mixture to baking dish.
In a small bowl, combine bread crumbs,
melted butter, and remaining tablespoon of parsley. Layer bread crumb mixture over top of baking dish. Bake until shrimp mixture is hot and tops are lightly browned, 12 to 15 minutes. Serve immediately
Serve with Rice pilaf and Fresh Garden salad with Lemon Vinaigrette.
Rice Pilaf Basic
  • 1/2 Small Onion, Chopped
  • 2 Tablespoon Butter
  • 1/2 Cup Slivered Almonds Toasted Or Toasted Pine Nuts
  • 1 Cup Uncooked Long Grain Rice, Rinsed
  • 2 Cups Chicken Broth
  • Salt And Pepper To Taste
  1. Heat the butter in a skillet over medium heat. Stir in the onion, and cook until soft and translucent.
  2. In a small saucepan, combine the rice, onions, and broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 5 minutes. Turn off heat and let sit for 20 minutes covered (do not peek). Remove from heat, let cool for several minutes, then fluff with a fork fold in toasted almonds and serve.

Diva Tasting: Greek Lemon Chicken And Potatoes…


Greek Lemon Chicken And Potatoes


  • 4 Pounds Skin-On, Bone-In Chicken Thighs
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Dried Oregano
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Freshly Ground Black Pepper
  • 1 Teaspoon Dried Rosemary
  • 1 Pinch Cayenne Pepper
  • 2/3 Cup Fresh Lemon Juice
  • 2/3 Cup Olive Oil
  • 3 Tablespoons Butter
  • 6 Cloves Garlic, Minced
  • 1 Bag of Yukon Fingerling Potatoes
  • 1 Cup Chicken Broth, Plus Splash To Deglaze Pan
  • Chopped Fresh Tarragon or Basil For Garnish


  1. Preheat oven to 425 degrees F. Lightly oil a large roasting pan lined with foil.
  2. Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, basil, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
  3. Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
  4. Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees. Transfer chicken to serving platter and keep warm.
  5. Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
  6. Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Spoon juices over chicken and potatoes. Top with chopped oregano.
  7. Serve with Roasted Fennel and Croissant



Diva Musing: What about Spirit?


Article # 3: What about Spirit

In the previous article, I indicated we would be looking into ‘the mind’ next. I decided this was perhaps not the best order of topics, so we will take a peek at “spirit”.

The word “spirit”, from the Latin spiritus, refers to “breath”, which was taken from the Greek “pneuma”.

Spirit may be thought of as Essential Energy — present everywhere, eternal, un-changeable. Let us think of Energy also as Light and also as Love, as in the Light of Love. Light is an attribute of Spirit. Love is an attribute of Spirit. This analogy may not be perfect but we may find it helpful and we need all the help we can get in order to talk about something that is not readily visible nor readily discernable by the senses of our bodies.

There is no good Energy or bad Energy, no negative and no positive Energy. There is only Energy. Negative Energy is a mistaken identification, simply a misunderstanding. What we used to think of as negative Energy turns out to be a temporary observation where a limited ‘time-space’ appears to have less Energy when compared to another ‘time-space’ that appears to have more Energy.

The intensity of Energy appears temporarily less here and temporarily more there. We have mistakenly described these observations as ‘this place has negative Energy while that other place has positive Energy. This is simply a misnomer, a mis-understanding, a mis-take.

Perception, that which the body’s eyes can see, is not Truth. Perception may show us that the magician has just sawed a lady in half, and then, somehow, managed to put her back together again. This is not Truth. The lady was never sawed in half, it only looked that way. It was only perceived that way. It never really happened at all.

Perception can be easily deceived. The old saying, “seeing is believing”, is inaccurate. “Believing is Seeing” is far more relevant.

Energy is simply Energy, Spirit is simply Spirit, it is as simple as that. Neither positive nor negative, it simply is. The ‘Law of Conservation of Energy’ implies that Energy cannot be created or destroyed. Energy is eternal and unchangeable, having always been, always will be. Its form may change, but the Energy remains the un-changed. By considering Energy as Light, it may be easier to see how Light, how Spirit, expresses Itself.

Giving and receiving are united, they only appear separate to separate minds who see everything as separate from themselves.

Giving is proof of having. We cannot give what we do not have. By giving the Light of Love, this Light returns to us, and lovingly witnesses to us that we have given It.

  • Spirit is Source. Spirit shares It’s Light because that is how It expresses Itself.

  • Spirit knows only Truth, being only Truth. It is from Truth that Mind receives It’s inspiration.

  • Spirit inspires. The Mind focuses this inspiration to manifest in the physical world.

Our next article will be about the ‘Mind-mind’ and how we use it for making mistakes or for correcting, forgiving, them. The choice is always open for us to decide.

Diva Musing: Fire…


Fire is perhaps the most horrible natural devastation on the planet.
My heart and prayers goes out to the people of California; Orange County  who lost homes, pets and family in the raging fires.

I got good news this morning that my entire diva brigade in OC was safe along with their houses and pets.  I hope many of you received the same good news. 

I pray that you all remain safe and I pray for your quick healing and return to normal as soon as possible.

Namaste, The Queen Cronista

Diva Tasting: Steak Cosmos…

When the budget is tight I substitute sirloin and when its good I use tenderloin;
as it is meant to be.  
Steak Cosmos
  • Sauce:
  • 1/2 Cup Demi-Glace (Gravy Made with De Glazed Pan Drippings)
  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons Worcestershire Sauce
  • 1/2 Cup Beef Broth
  • 1 Teaspoon Tomato Paste
  • 1 Pinch Cayenne Pepper
  • Steaks:
  • 2 Teaspoons Vegetable Oil
  • 2 (8 Ounce) New York Steaks, Fully Trimmed, Pounded To 1/2 Inch Thick
  • Kosher Salt And Freshly Ground Black Pepper, To Taste
  • 1 Tablespoon Unsalted Butter, Cut Into Small Chunks
  • 3 Tablespoons Shallot, Minced
  • 1 Lb Cremini Mushrooms
  • 1/4 Balsamic Vinegar
  • 1/4 Cup Heavy Cream
  • 2 Teaspoons Sliced Fresh Chives
  1. Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
  2. Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F. Transfer steaks to a warm plate.
  3. Stir shallots into skillet; cook until softened, 2 to 3 minutes add mushrooms and cook another 4 minutes. Remove skillet from heat; pour in balsamic vinegar return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add cream and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
  4. Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle Chives for Garnish
  5. Stir together demi-glace, mustard, Worcestershire sauce, ½ Cup Beef Stock tomato paste, and cayenne pepper in a bowl.
  6. Serve with Zucchini Boats, Mash Potatoes, Caesar Salad and Dinner Rolls