Diva Tasting: No Bread Avocado Sandwich…

No Bread Avocado Sandwich:


  • 3 (6 Ounce) Cans Canned Chicken, Drained
  • 1 Tablespoon Cilantro, Finely Chopped
  • 1/2 Teaspoon Chili Powder, Or More To Taste
  • 3 Avocados, Halved Lengthwise And Pitted
  • 1 Teaspoon Lime Juice, Or To Taste
  1. Stir chicken, cilantro, and chili powder together in a bowl.
  2. Arrange avocado halves on serving dish and sprinkle with lime juice. Spoon chicken mixture into avocado halves.

Diva Rambling: Beauty for the Holiday


For those of you viewing us globally…we send you love and joy on our day of Thanksgiving.  May you always be blessed and abundant. 

Namaste, The Queen Cronista

Diva Tasting: No Bake Peanut Butter Balls…

No Bake Peanut Butter Balls 


1 Cup Crispy Rice Cereal

1 Cup Peanut Butter

1 Cup Powdered Sugar

1 Cup Unsweetened Coconut ( Optional )


1. Line a baking sheet with wax paper.

2. In a large bowl, combine rice cereal, peanut butter, and sugar until well mixed.

3. Pour coconut into a shallow bowl.

4. Using about a teaspoon at a time, form mixture into balls and roll in coconut to coat.

5. Place on prepared baking sheet and refrigerate at least 1 hour. Store in an airtight container in refrigerator.

VARIATION: You may also use sprinkles or chopped peanuts to coat instead of coconut.

Diva Tasting: Green Beans and Potatoes Country Style….

Green Beans And Potatoes Country Style


  • 1 Pound of Ham Hocks

  • 4 (14.5 Ounce) Cans Green Beans, Drained And Rinsed

  • 1 Large Onion, Chopped

  • 1 Bag of Red Fingerling Potatoes

  • 1 Tablespoon Seasoned Salt

  • 2 Teaspoons Ground Black Pepper

  • 1 Tablespoon Garlic Powder


  1. Place the ham hocks and onion into a 6 quart Dutch oven and fill half way full with water. Season with salt, pepper and garlic powder. Bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and return the meat to the pot. Discard bones.

  2. Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.

Diva Tasting: Breakfast Anytime Casserole…

Breakfast Anytime Casserole


  • 1 Pound Breakfast Sausage
  • 1 Pound Ground Pork
  • 1 (8 Ounce) Can Refrigerated Crescent Roll Dough
  • 5 Eggs, Lightly Beaten
  • 2 Cups Shredded Cheddar Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • 1 Cup Feta Cheese Crumbled
  • 2/3 Cup Half N Half
  • 1 Small Bag Frozen Spinach
  • 2 Scallions, Chopped
  • 2 Tablespoon Minced Parsley
  • Sea Salt And Ground Black Pepper To Taste


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch baking dish.

  2. Heat a large skillet over medium-high heat. Cook and stir pork and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

  3. Unroll crescent roll dough and spread evenly over the bottom of the prepared baking pan.  Bake in the preheated oven for 10 minutes.

  4. Mix sausage, pork and eggs together in a bowl. Add Cheddar cheese, mozzarella cheese, milk, feta, spinach, scallion, parsley, salt, and pepper, stirring well after each addition. Pour egg mixture over the baked crescent rolls.

  5. Bake in the oven until eggs are set, 30 to 35 minutes.

Diva Tasting: Turkey Noodle Casserole…

A great holiday leftover dish for your enjoyment…

Turkey Noodle Casserole 


  • 12 Ounces Egg Noodles
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 3 1/2 Cups Cold Half n’ Half
  • 1 (10 Ounce) Can Condensed Cream Of Mushroom Soup
  • 1/2 Cup Diced Red Bell Pepper
  • 1 Teaspoon Greek Seasoning or Season Salt
  • 1 Teaspoon Dried Tarragon
  • 2 Cups Shredded Pepperjack Cheese
  • 1 Teaspoon Sea Salt, Or To Taste
  • 5 Cups Cubed Skinless Cooked Turkey or Chicken
  • 1 Can Onion Rings Crushed


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain.

  3. Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes.

  4. Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, green onions, seasonings, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat.

  5. Stir in pepperjack cheese until cheese is melted and incorporated.

  6. Stir pepperjack cheese mixture, turkey or chicken meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle onion rings on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.