Diva Tasting: Monte Cristo Breakfast Roll Ups …

Monte Cristo Breakfast Roll Ups 


4 Slices Swiss Cheese

4 Slices Turkey

4 Slices Ham

1/8 Teaspoon Ground Black Pepper

1 Tablespoon Confectioners’ Sugar For Dusting


2 Packages Egg Roll Wrappers

½ Cup Canola Oil or as needed for brushing the wrappers.


  1. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Slice the assembled meat and cheese into 2 strips lengthwise/vertical.

  2. Place the egg roll wrapper in front of you like a diamond. Place the meat/cheese in the middle. Fold in the right and left point of the wrapper. Begin to roll up from the bottom (closest to you). Seal with a toothpick. Place on a parchment lined baking sheet.

  3. Bake in a 425 Degree Oven until golden brown; about 10-15 Minutes depending on the oven.

  4. Remove toothpicks and arrange on a serving tray. Dust with confectioners’ sugar just before serving.

Diva Musing: Holding Tight To You….

Anyone waxing romantic today…I just saw this and thought it was a good way to feel the day. TGIF…

Holding Tight To You

You shine like a star;
As beautiful
As a rose flower;
Your beauty comes from God;
Have you thanked Him?
Such amazing beauty!
See how you smile;
Your beauty charms my heart;
I can’t wait to tell you
You are the woman
Of my dream.
For many years,
It is you
I have been searching for.
Now, I am glad
I have found you;
How do you think
I can let you go?
I am not letting you go.
I am holding tight to you.

The post Holding tight to you (love poem 104 by Ngobesing Suh Romanus) appeared first on SUCCESS INSPIRERS’ WORLD.

Diva Tasting: Beet and Arugula Salad with Goat Cheese Tartine..

Beet and Arugula Salad with Goat Cheese Tartine
4 ounces goat cheese, softened
1 teaspoon dried basil
4 (1/2 inch thick) slices crusty artisan bread
1 (15 ounce) can sliced beets, drained and diced
1 (10 ounce) package mixed salad greens with arugula
2 avocados – peeled, pitted and diced
1/2 cup chopped toasted black walnuts
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
salt and pepper to taste
1/4 cup olive oil
Preheat broiler for high heat. Line a baking sheet with foil.
Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of artisan bread. Place on prepared baking sheet.
Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.
To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.
Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and black walnuts. Serve with goat-cheese tartines.

Diva Tasting:Chicken and Summer Vegetables…

Baked Chicken and Summer Vegetables


2 Eggs

3 Tablespoon Water

1/2 Teaspoon Salt

1 Teaspoon Celery Seeds or Salt

1/8 Teaspoon Ground Black Pepper

1 Cup Dry Panko Bread Crumbs

4 Tablespoons Olive Oil

6 Skinless, Boneless Chicken Breast Halves

1 Tablespoon Minced Garlic

5 Tablespoons Olive Oil

6 Zucchinis, Sliced

6 Roma Tomatoes, Sliced

2 Cups Shredded Mozzarella Cheese

3 Teaspoons Chopped Fresh Basil


  1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9×13-inch baking dish.

  2. Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.

  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining tablespoons of oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.

  4. Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 1 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.

  5. Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

Diva Tasting: Cheesy Baked Chicken…

Cheesy Baked Chicken


  • 1/2 Cup Butter, Melted

  • 1 Cup All-Purpose Flour

  • 1 Teaspoon Sea Salt

  • 1 Teaspoon Ground Black Pepper

  • 2 Teaspoons Garlic Powder

  • 2 Eggs

  • 3 Tablespoons Milk

  • 2 Cups Shredded Cheddar Cheese

  • 1 Cup Italian Seasoned Bread Crumbs

  • 2 Cups Crispy Rice Cereal

  • 6 Skinless, Boneless Chicken Breast Halves – Butterflied

  • 4 Tablespoons Butter, Melted


  1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.

  2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 4 tablespoons butter evenly over chicken.

  3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear. Serve with baked potato, green beans, salad, and garlic crostini.

Diva Tasting:Yummy Baked Chicken…

Its still chicken week a at “Crone Base” 

Flavorful Baked Chicken


  • 1 (4 Pound) Whole Chicken

  • 1 Cup Unsalted Butter, Softened

  • 1 Lemon

  • 3 Tablespoons Minced Garlic

  • 5 Cloves Garlic

  • 1/4 Cup Chopped Fresh Rosemary

  • 5 Sprigs Fresh Rosemary

  • 1 Bunch Basil
  • Kosher Salt To Taste

  • Ground Black Pepper To Taste

  • 1 Teaspoon Paprika


  1. Preheat oven to 375 degrees F.

  2. Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary.

  3. Take your hand and slide it between the skin and the meat on the breast, as well as loosening the ‘pockets’ between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the ‘pockets’ on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)

  4. Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure.

  5. Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 60 minutes, or until the juices run clear. Remove the ‘stuffing’, carve and serve.

  6. Serve with Brussels sprout hash, spring green salad with lemon vinaigrette, roasted, herbed baby red potatoes.

Diva Tasting: Mushrooms & Spinach Pilaf…

Mushrooms & Spinach Pilaf
  • 2 Tablespoons Butter
  • 1 (8 Ounce) Package Sliced Fresh Cremini Mushrooms
  • 1 (8 Ounce)Package Sliced Fresh Wild Mushrooms
  • 2 Cups Spinach Chopped
  • 3 Tablespoons Chopped Onion
  • 2 Cups Chicken Broth
  • 1 Cup White Rice
  • 1/8 Teaspoon Kosher Salt
  • 1/2 Teaspoon Garlic Powder
  • 1/4 Teaspoon Ground Black Pepper
  1. Melt butter in a saucepan over medium heat; cook and stir mushrooms, and onion until tender, about 5 minutes. Stir in broth, rice, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, 20 minutes. Remove lid and add spinach and stir until wilted.