Diva Tasting: Sweet Potato Casserole 2 …

Sweet Potato Casserole 2 
4 Cups Sweet Potato, Cubed
1/2 Cup White Sugar
2 Eggs, Beaten
1/2 Teaspoon Salt
4 Tablespoons Butter, Softened
1/2 Cup Evaporated Milk
1 Teaspoon Vanilla Extract
1/2 Cup Packed Brown Sugar
1/3 Cup All-Purpose Flour
3 Tablespoons Butter, Softened
1 Cup Chopped Pecans
  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Diva Tasting:Healing Cabbage Soup …

A good after holiday detox soup…
Healing Cabbage Soup 
3 Tablespoons Olive Oil
1/2 Onion, Chopped
2 Cloves Garlic, Chopped
2 Quarts Chicken Stock
1 Teaspoon Sea Salt, Or To Taste
1/2 Teaspoon Black Pepper, Or To Taste
1/2 Head Cabbage, Cored And Coarsely Chopped
1 (14.5 Ounce) Can Italian-Style Stewed Tomatoes, Drained And Diced
1 Stalk Celery Chopped
1 Small Bag of Baby Carrots
  1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic and remaining vegetables; cook until onion is transparent, about 5 minutes.
  2. Stir in stock, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
  3. Stir in tomatoes. Return to a boil, then simmer 30-60 minutes, stirring often. Serve with cornbread and salad.

Diva Tasting: Greens and Cannellini Beans…

An after holiday change….
Greens and Cannellini Beans
2 Slices Pancetta Or Bacon, Chopped
2 Tablespoons Olive Oil
1 Small Red Onion, Chopped
3 Cloves Garlic, Minced
1 Bunch Swiss Chard Roughly Chopped
1 Bunch Beet Greens, Roughly Chopped
Salt To Taste
1 (15 Ounce) Can Cannellini Beans, Drained
  1. Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
  2. In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the garlic, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point – you can always add more!). Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender. Serve with polenta or cornbread.

Diva Tasting:Lime & Cauliflower Rice…

Lime & Cauliflower Rice Side
1 Head Cauliflower, Cut Into Florets
1 Tablespoon Water
1 Lime, Juiced And Zested
1/2 Cup Chopped Cilantro
2 Tablespoons Butter (optional)
Grate cauliflower florets or pulse in a food processor until it resembles rice.
Place grated cauliflower and water in a microwave-safe covered dish.
Cook cauliflower in microwave on high until tender, about 7 minutes.
Stir lime zest, lime juice, cilantro, and butter into cooked cauliflower until well blended.

Diva Tasting:Nona’s Best Baked Chicken…

Nona’s Best Baked Chicken
8 Chicken Legs; 8 Chicken Thighs
5 Large White Potatoes
1 (8 Ounce) Package Baby Carrots
5 Cloves Garlic
2 Large Zucchini, Quartered Lengthwise And Cut Crosswise Into 1/2-Inch Slices
1 Large Onion, Peeled And Chopped
1 Tablespoon Dried Parsley Flakes
2 Teaspoons Garlic Powder
Sea Salt To Taste
Ground Black Pepper To Taste
10 Tablespoons Butter, Divided
2 Cups Water, Or As Needed
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the chicken in 2 9×13 inch baking dishes. Divide and Arrange potatoes, carrots, garlic, and Zucchini around the chicken. Top with onion. Season each equally with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
  3. Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.

Diva Tasting:Brussels Sprout Gratin…

Brussels Sprout Gratin
1 Pound Brussels Sprouts, Cleaned And Trimmed
2 Slices Bacon, Cut Into 1/2 Inch Pieces
Salt And Ground Black Pepper To Taste
1/2 Cup Heavy Cream
1/4 Cup Bread Crumbs
1/4 Cup Grated Parmesan Cheese
2 Tablespoons Butter, Cut Into Tiny Pieces
  1. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
  3. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
  4. Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.

Diva Tasting:Roasted Vegetable Medley…

Roasted Vegetable Medley
2 Tablespoons Olive Oil, Divided
1 Large Yam, Peeled And Cut Into 1 Inch Pieces
1 Large Parsnip, Peeled And Cut Into 1 Inch Pieces
1 Cup Baby Carrots
1 Zucchini, Cut Into 1 Inch Slices
1 Bunch Fresh Asparagus, Trimmed And Cut Into 1 Inch Pieces
1/2 Cup Roasted Red Peppers, Cut Into 1-Inch Pieces
2 Cloves Garlic, Minced
1/4 Cup Chopped Fresh Basil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Black Pepper
  1. Preheat oven to 450 degrees F. Grease 2 baking sheets with 1 tablespoon olive oil.
  2. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheets.
  3. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.