Diva Tasting: Veggie Latkes sides …

Veggie Latkes sides 


  • 2 1/2 Cups Grated Zucchini
  • 1 Cup Peeled And Shredded Potatoes
  • 1/2 Teaspoon Salt
  • 3 Eggs, Lightly Beaten
  • Salt To Taste
  • Freshly Ground Black Pepper
  • 1 Cup Matzo Meal
  • 1/2 Cup Chopped Fresh Parsley
  • 1 Cup Crumbled Feta Cheese
  • 1/4 Cup Vegetable Oil


  1. Place the zucchini, potato in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.

  2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.

  3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.


Diva Tasting: Oven Buschetta Bake Italian …

Oven Buschetta Bake Italian 


  • 2 Pounds Skinless, Boneless Chicken Breast Halves – Cubed
  • 1 Teaspoon Salt
  • 1 (15 Ounce) Can Diced Tomatoes With Juice
  • 1/2 Cup Water
  • 1 Tablespoon Minced Garlic
  • 1 (6 Ounce) Box Chicken-Flavored Dry Bread Stuffing Mix
  • 3 Cups Shredded Mozzarella Cheese
  • 1 Tablespoon Italian Seasoning
  • 2 Teaspoons Dry Basil


  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9×13-inch baking dish with cooking spray. Saute chicken in a large pan with about 2 tablespoons of olive oil until white.

  2. Toss the cubed chicken with the salt in a large bowl. Stir together tomatoes, water, garlic, cheese, Italian seasoning, basil and stuffing mix in a large bowl; set aside to soften.. Combine the bread and chicken and mix well. Spread the softened stuffing and chicken mixture evenly in the baking dish.

  3. Bake uncovered until about 30-35 minutes.

Diva Rambling: Ghosts and poetry….

Something Fun I ran into. Credits at the bottom….

On How Ghosts Take the Moral High Ground

A week after hanging himself he’s back,

returned to the house of his fickle lover

shroud-bound, glassy faced, righteous, hovering above her bed

like a see-through falcon, ready to drop on prey.

The noose that did for him is lank as a snake’s shed skin,

his tracing-paper fingers claw the air,

and he moans each time she kisses her new paramour

until they split apart, startled.

In life he was licentious,

but after death he’s immaculate as a saint

scrubbed clean as if the Spiritual Realm

were a rough sponge brandished by a fierce hand.

All his sins are exfoliated now, his new skin

light as bible paper, lucent as rain.

Pity the poor woman beneath him

too guilt-struck to enjoy another’s embrace.

Imagine if each time you kissed a new lover

you were haunted by the one you betrayed.

Imagine if your sin was sent back – fingered,

pale hands holding a candle,

flame a halo around the shaft

so your darkness was broken by their pure white light.

Anna Saunders Ghosting for Beginners


Namaste, The Queen Cronista…

Diva Tasting: Baked Seafood Dip …

Baked Seafood Dip 


  • 1 (8 Ounce) Package Cream Cheese, Softened

  • 1/2 Cup Sour Cream

  • 1/4 Cup Mayonnaise

  • 1 Cup Cocktail Sauce

  • 1/2 Cup Chopped Green Bell Pepper

  • 3 Green Onions, Chopped

  • 2 Large Roma Tomatoes, Chopped

  • 1 Cup Cooked Crab-meat

  • 1 Cup Cooked Baby Shrimp

  • 2 Cups Finely Shredded Monterrey Jack Cheese


  1. In a large bowl, blend cream cheese, sour cream, 1 cup of jack cheese, mayonnaise, crab, and shrimp.

  2. In the bottom of an approximately 12 inch round serving dish, spread the seafood/cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Sprinkle with remaining cheese.

  3. Bake in a 350 degree oven for 30 minutes until cheese is melted.

  4. Serve with crostini and favorite crackers.

Diva Rambling…Nothing but the Facts…

Nothing but the Facts…

Well known blogger and humorist Ben Shapiro said…”Facts don’t care how you feel.”

In our all about being in-sensed world this is something factual to hang onto. A fact is a fact in spite of your proclivities. You truth can still be your truth but there will always be some “feelings” mixed in with your truth.

When you want to be fair you must go to a neutral corner. Look at the facts and see what truly adds up. I’m not saying to change your own truth, but rather look at all situations from a less emotional place to truly be able to add up “THE TRUTH” in all things. Your emotions will lie, cheat and steal; like a giant sponge soaking the life out of others. If you are truly a person who wants to work from a space called “THE TRUTH”….always weigh all sides carefully and bring the true light of “THE TRUTH” to the table no matter what.

You can lie to yourself and others, but your own spirit always knows the truth. Emotions only know what buttons to push today.

Diva Tasting: Roasted Portobello With Basil Mayonnaise Sandwich…

Roasted Portobello With Basil Mayonnaise Sandwich (serves 6) 


  • 1/3 Cup Balsamic Vinegar
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Minced Garlic
  • 6 Portobello Mushroom Caps
  • 1 Jar of Roasted Red Pepper Slices (optional)
  • 1/2 Cup Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 1 Teaspoon Lemon Juice
  • 2 Tablespoons Chopped Fresh Basil
  • 6 Kaiser Rolls, Split, Toasted
  • 1 Tablespoon Butter
  • 6 Leaves Lettuce
  • 6 Tomato Slices


  1. Preheat oven to 375 Degrees, and lightly oil a cooking sheet. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
  2. Arrange the portobello mushrooms gill-side up on a baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
  3. Place the marinated mushrooms on the baking sheet, gill-side down. Roast mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 5 minutes on each side.
  4. Mix the mayonnaise, Dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches. Serve with sweet potato fries or chips.

Diva Tasting: Hawaiian Sandwich….

Hawaiian Sandwich 


  • 8 Slices Bacon
  • 8 Slices Toasted Sourdough Bread
  • 1 (20 Ounce) Can Sliced Pineapple, Drained
  • 8 Slices Cheddar Cheese
  • 1/2 Cup Mayonnaise


  1. Place ham in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

  2. Place 8 slices of toast on a baking sheet spread with mayonnaise. Place a slice of pineapple, one slices of ham and a slice of cheese on each. Broil until cheese is melted. Serve hot. Serve with sweet potato fries.