Diva Tasting: Cauliflower Beef, Mac and Cheese main…

Cauliflower Beef, Mac and Cheese main

SERVES: 6 SERVINGS

Ingredients

  • 2 Pounds Lean Ground Beef (browned)
  • 2 Medium Heads Cauliflower, Cut Into Florets
  • 1/2 C. Unsalted Butter
  • 1/2 C. Flour
  • 3 C. Whole Milk
  • 1 Tsp. Hot Sauce
  • 1 Tsp. Kosher Salt
  • 1 Tsp. Mustard Powder
  • Freshly Ground Black Pepper
  • 3 C. Shredded Cheddar
  • 2 C. Mozzarella
  • DIRECTIONS
  1. In a large pot of boiling water, blanch cauliflower, 5-7 minutes until fork tender.
  2. In a large saucepan, Brown the beef in melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with mustard powder, hot sauce, salt, and pepper. Let simmer until it starts to thicken, about 5 minutes.
  3. Turn off heat and stir in cheeses until they are completely melted. Stir in cauliflower, stir until fully coated in cheese sauce.
  4. Season with salt and pepper and garnish with chives. Serve with garden salad and crostini.

 

Advertisements

Diva Musing: I Worry That I’m Boring….

I Worry That I’m Boring….

Hello, you are a Diva! A unique individual that the Universe placed here to delight and astound the world with your specialness. No one, ever, has had your exact genetic make-up. No-one ever will again. Your are as snowflake, beautiful and rare. What were you thinking? Hell to the NO! Stop that.

Don’t worry what people think about you. Brand yourself with your uniqueness and people will love you. Have a plan and march ahead. If you have to dance alone then dance alone and achieve what you want to achieve in life. Then everyone will come along. If they don’t who needs them? The population count is so huge in all walks of life there is at least one kindred spirit for each of us; usually several. Those who don’t understand our dance; oh well, it sucks to be them! And as the ruling Diva of your Universe you can always…”Off with their heads” (Metaphorically speaking)!

Do not think you are boring because you don’t speak football, jock lingo, the price of commodities, or the state of the economy or fake news. Those are the things that bore the hell out of me personally. When people do that I walk away and find a kindred spirit. There is one in every crowd. When I listen to those others I hear the cartoon teacher on Charlie Brown, if you never seen the cartoons Charlie and the class only hear her voice as…”wa, wa, wa, wa”…

Even when I was in high school, I was brave enough to acknowledge what crap was crap and make my own fun. My mother use to bemoan the fact that I wasn’t like the other girls. My retort was always…”What’s Your Point”! In fact parents no one is ever line anyone else. There are only sad wannabes, who will never live up to their own expectations. Don’t be that.

As a brilliant friend of mine said to me this week(When verbally assaulted by a vegan in a restaurant)…”Each person has a right to make their own personal choices and live their own life, including vegans. Disrespect and obnoxious bigotry are not okay. Those of us on the side of silent civility and mutual respect may NOT choose to be silent much longer.” He sat silent as he noted the incensed vegan’s companion was wearing Jimmy Choo Shoes!

Pick your dance, pick your music, pick your friends…hell pick your nose if you choose (although that is not very Queenly, if I may say so). Bottom line, you have gifts and they are to be shared with the world and those intelligent enough to recognize them. Maintain a peaceful coexistence by constructing your world on your terms. We can exist without judging ourselves or others. Nor by intentionally harming others. You are not boring.

Namaste, 

The Queen of the Cosmos

Diva Tasting: Broccoli And Shells

Broccoli And Shells

Ingredients

  • 8 Ounces Medium Shell Pasta

  • 2 Cups Fresh Broccoli Florets, Cut Into Bite-Size Pieces

  • 1 Shredded Cooked Deli Rotisserie Chicken

  • 30 Buttery Round Crackers

  • 1 Cup Alfredo Sauce

  • 1 Cup Cream

  • 1/2 Cup Parmesan Cheese Shredded

  • 2 Cups Shredded Sharp Cheddar Cheese

  • 1/4 Teaspoon Ground Black Pepper

  • Aluminum Foil

Directions

  1. Preheat oven to 400 degrees F.

  2. Cook pasta following package instructions. Stir in broccoli and chicken during last 2 minutes of cook time.

  3. Crush crackers and place in bottom of 9-inch square baking dish. Drain pasta mixture thoroughly and return to pan.

  4. Stir in remaining ingredients until well blended; spoon mixture over crackers in baking dish. Sprinkle with Parmesan Cheese. Cover dish with foil; bake 12-15 minutes or until hot and broccoli is tender. Serves 4-6.

Diva Tasting: Beef and Quinoa Soup…

Beef and Quinoa Soup

Ingredients

  • 4 Thick Slices Beef Shank
  • Kosher Salt And Ground Black Pepper To Taste
  • 1 Tablespoon Vegetable Oil
  • 1 Large Onion, Diced
  • 4 Cloves Garlic, Minced
  • 2 Tablespoons Tomato Paste
  • 4 Cups Beef Stock, Or More As Needed
  • 2/3 Cup Diced Celery
  • 2/3 Cup Diced Carrots
  • 1 Bay Leaf
  • 1/4 Teaspoon Dried Rosemary
  • 1/2 Cup Quinoa Cooked To Package Directions
  • 1 Tablespoon Chopped Fresh Parsley, Or To Taste

Directions

  1. Season beef all over with kosher salt and black pepper.
  2. Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
  3. Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
  4. Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
  5. Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours.
  6. Pour cooked Quinoa into cooking liquid, bring to a simmer, about 20 minutes. Season with salt. Ladle stew into bowls and garnish with parsley.

Diva Rambling: #The Blame Game….

THE BLAME GAME #

There is a school of thought that says it takes 21 days to make or break a habit! You can program your personal hard drive (i.e. the brain) to do anything you set your mind to. We can actually practice happiness, joy, laughter/humor. The human psyche is programmed to seek joy over pain at all times (serious traumas physical or mental can short circuit this, of course). But, generally speaking, we can still work on creating a daily habit of our own making. Why not choose joy and gratitude?

Our job then becomes detoxing our social life. Getting rid of the waste. Visualize giant bags of trash marked labeled with signs like: Fake Family, Fake Friends, Bad Habits, Toxic Everybody and Everything, Bitterness, EX-toxic everything. Take it to the city dump and throw it away. Now, make sure you use the Feng Shui philosophy… don’t let anymore, of any of it, into your house or “aura”. You can do this!

Do you remember when your parents constantly blamed you for everything and you just quit listening, stopped caring. If you had that kind of parent (a psyche terrorist), you ignored more and more because the game never changed. So you can do with ALL the baggage you need to dump. When anyone starts this negative behavior and continues it, you can walk away never to return. It is your right to love yourself enough to do so.

I saw this great expression somewhere the other day; do not start (ETERNALIZING giving them power forever) any situation. How stupid a move is allowing bullying from anyone, mental or physical. I realize there are those out there who do not have the chutzpah to press back and defend your turf. I was blessed with the ability to kick ass and take names from the time I was 8 years old. So I sympathize with those who have not yet learned this great Diva tool for survival. I think being raised in the hills of Appalachia helped. But, again, like any habit learn to use this tool in a strong woman, diva way.And in 21 days you’ll have a new, good habit in your tool box to thwart the bad, toxic, dust bunnies in your life.

Everybody has a right to be a little imperfect (Jesus was the only perfect person who ever lived). Accept others’ imperfections and your own imperfections. Failure to accept peoples’ imperfections will only make you angry. This can make you feel guilty and then you become angry at yourself. Choose differently.

Love yourself and any imperfection you feel you may possess. Keep a little space in life for quirks and foibles. “Dump the Junk, do not get stuck with yours or anyone else past. Forgive and forget. Enough platitudes lets move on… and lets get stuck in some serious joy, laughter and gratitude. Love You, Divas.

Namaste, The Queen Cronista

Today’s Tasting: Mexican Pork Stew Verde …

Mexican Pork Stew Verde 

Ingredients

  • 1/2 Cup All-Purpose Flour
  • 1 Teaspoon Salt
  • 1 Tablespoon Ground Black Pepper
  • 1/2 Teaspoon Ground Cumin
  • 1 (4 Pound) Boneless Pork Shoulder Roast, Trimmed Of Excess Fat And Cut Into 1-Inch Cubes
  • 2 Tablespoons Olive Oil, Or More If Needed
  • 1 Large Onion, Chopped
  • 3 Cloves Garlic, Minced
  • 2 Cups Chopped Fresh Tomatillos
  • 1 (7 Ounce) Can Diced Green Chiles, Drained
  • 2 Fresh Jalapeno Peppers, Seeded And Diced
  • 2 Teaspoons Dried Marjoram
  • 1/2 Cup Chopped Fresh Cilantro
  • 1 Cup Beef Stock
  • 1 Pinch Salt, Or To Taste (optional)
  • 4 Tablespoons Sour Cream, Divided
  • 6 Sprigs Cilantro

Directions

  1. In a medium bowl stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
  2. Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
  3. Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and broth. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour.
  4. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl. Serve with rice and Caprese Salad. Serves 8