Diva Tasting:Baked Chicken Chimichangas…

Baked Chimichangas
4 Cups Cooked Rotisserie Shredded Chicken
2 Cups Mild Salsa
2 Teaspoons Ground Cumin
1 Teaspoon Coriander
1 Teaspoon Dried Oregano
1 Teaspoon Sea Salt
1 Teaspoon Ground Black Pepper
1 Package Rice Pilaf Prepared
3 Cups Shredded Colby-Jack Cheese
8 (10 Inch) Burrito-Size Flour Tortillas
4 Tablespoon Canola Oil
Optional Toppings:
Shredded Cheese, Sour Cream, Chopped Tomato, Cilantro, Green Onions, Shredded Lettuce, Lime Wedges
  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
  3. Prepare Rice according to package directions. Remove from the heat.
  4. In a large bowl, stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap left and right sides in first then roll away from you and place seam-side down on a lined baking sheet. Brush with oil.
  5. Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings. Serve with Cheese Sauce, refried beans and garden salad with green goddess dressing.

Diva Musing: Smile Triggers….


When you do not know what to do or which way to turn, smile. This will relax your mind and let the sunshine of happiness and to yourself.“. Napoleon Hill

I’ve mentioned Napoleon hill several times. I consider him the grandfather of all the modern-day gurus and self-help folk. This quote really is accurate. I’ve talk to psychologist who say that when you’re really down… “Fake it till you make it”!

Well one of the ideas given to me to change my mood, was sit and look upward and smile a big cheesy grin as big as you can. Your mind will respond and it will help the negativity and your mood change.
I also tell people to pick a happy trigger. Think of something, that whenever you see it, makes you smile and laugh. Usually it’s one of my dogs. Pictures of my grandsons are also huge. 

I’ve told the story before. I used to have a little Min-pin named Bailey. She had a best friend named Shirley who was a Rottweiler. When we took her to the dog park she would get fierce with approaching large dogs. She thought she was a full-blown Doberman. Whenever the dog would start growling, Shirley would walk up to Bailey and stand over her. The big dogs would turn then walk away. Bailey would do her little bull dance and be like…I kicked your ass… and snootily walk away.

Not only does this trigger always make me laugh or smile but it reminds me how good you feel when someone has your back. Find yourself a couple of triggers and look up and smile. Remember your triggers and see if you can’t make yourself have a better day in that moment. It may take practice for some of you. If you are invested in having tools in your pocket it will work. If you are invested in being a curmudgeon obviously it won’t. Attitude is everything.

Namaste, The Queen Cronista

Diva Tasting:  Breakfast Roll Ups….

 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 Rambling: Happy Interactions…

Happy Interactions

So, I’ve been mentioning lately about the happy interactions I’m having trying to “people” again. I haven’t seen my Misanthropes for awhile and that’s probably why I’ve lost perspective. Anyway, I was at a local restaurant the other day and someone paid for my breakfast. I asked the waitress who and she said he didn’t want me to know. He said my laughter and smiles while talking to her had cheered his day an I deserved it.

I looked around but the place was relatively empty. I asked her to tell him thank you the next time she saw him; if she could remember. Well, the point is, your snappy repartee with others, might just well be the medicine someone needs to be cheered up today. Give your gift of your special light to the world everyday. You make others feel better, even if you don’t realize it.

Try to have at least 2 Happy Interactions everyday and watch the Karma Cops bless you as you bless others. Namaste, The Queen Cronista

Diva Tasting: Spicy Asian Burgers…

Spicy Asian Burgers
2 Tablespoons Peanut Butter
1 Teaspoon Lime Juice
1 Teaspoon Asian Chile Pepper Sauce To Taste
1/2 Cup Carrots Shredded
1/2 Cup Cucumber Shredded
2 Tablespoons Jalapeno Peppers Shredded
1 Tablespoon Seasoned Rice Vinegar
2 Teaspoons Fish Sauce
4 Cloves Garlic, Minced
3 Tablespoons Coconut Milk
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Turmeric
3 Tablespoons Dry Bread Crumbs
4 Teaspoons Soy Sauce
2 Pounds Ground Chicken
3 Tablespoons Chopped Fresh Basil
Kosher Salt to Taste
1 Pinch Cayenne Pepper, Or To Taste
1/2 Cup Chopped Cilantro Leaves
6 Whole Grain Hamburger Buns Toasted
  1. Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined.
  2. Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside.
  3. Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft.
  4. Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix.
  5. Spoon 1/8 th of the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 5 more patties.
  6. Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.  I prefer mine on a large lettuce leaf for low carb.
  7. Serve with Sweet Potato Fries and Asian Slaw.

Diva Rambling: Nice Things Each Day…

Nice Things Each Day

The nice man at the coffee shop bought me a coffee smoothie the other day. He came in and I said good morning and he decided I should have another and told them to make it and he’d pay. I didn’t need one but I graciously accepted.

It is amazing how interacting with other people can change their demeanor in the moment. He came in looking sad and down. I cheerfully said hello and told him one of the favorite sandwiches they offered, that I liked, when he asked me. His demeanor changed and he started smiling and stood taller. I heard him telling a man he knew he was a vet who was alone and would take his purchase home and eat it by himself.

I would have offered to have him sit with me but he and his acquaintance kept chatting while they waited for their food and I didn’t want to interrupt. He seems to come in the same time most days. Next time I’ll pay for whatever he gets before he arrives and have them tell him its been take care of already.

My point is doing something nice for others each day makes them and us feel good. I don’t have a lot but I can be as generous as possible with what I do have. My wrap on each day before meditating is to find one miracle in each day and several things to be grateful for in the day. There is always something. Diva challenge. Try to find those things and tell us what you are finding. It’s like a treasure hunt for all of us reading and sharing. Love you, Divas, Namaste, The Queen Cronista

Diva Tasting: Chicken Marsala…

Chicken Marsala 2
  • 6 Skin-On, Boneless Chicken Breast Halves
  • 1 Teaspoon Sea Salt And Ground Black Pepper To Taste
  • 6 Tablespoons Butter, Divided
  • 4 Tablespoons Olive Oil
  • 1 Sm Pkg Cremini Mushrooms, Sliced
  • 2 Shallots, Minced
  • 3 Tablespoons All-Purpose Flour
  • 1 Cup Marsala Wine
  • 3 Cups Chicken Stock
  • 2 Tablespoons Chopped Fresh Flat Leaf Parsley
  • 3 Teaspoons Cold Butter
  1. Season chicken breasts all over with salt and pepper.
  2. Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
  3. Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
  4. Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
  5. Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
  6. Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.