Category Archives: Diva Tasting

Diva Tasting: Salad with Asian Dressing…

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Dinner Salad:

1 lg Bag spring greens

1 Pt Cherry Tomatoes

1/2 LB. Snow Peas

1/2 Cup Dried Cranberries

1 Small Purple Onion Diced

1 LG Mango Diced

Place all ingredients in a large salad bowl and toss with Asian Dressing just before serving.

ASIAN GINGER DRESSING

Ingredients:

  • 3 Cloves Garlic, Minced

  • 2 Tablespoons Minced Fresh Ginger Root

  • 3/4 Cup Olive Oil

  • 1/3 Cup Rice Vinegar

  • 1/2 Cup Soy Sauce

  • 3 Tablespoons Honey

  • 1/4 Cup Water

Directions:

  1. In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Diva Tasting: Orange Chicken and Southern Peach Cobbler….

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Orange Herb Roasted Chicken

Ingredients

  • 1 Cup Chicken Broth
  • 1 (4 Pound) Whole Chicken, Rinsed And Patted Dry
  • 1/2 Cup Butter, Cut Into 1 Tablespoon Sized Pieces
  • 2 Navel Oranges, Halved
  • Salt And Pepper To Taste
  • 4 Cloves Garlic, Minced
  • 1/2 Cup Butter, Melted
  • 2 Sprigs Fresh Rosemary
  • 2 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Sage
  • 2 Bunch Flat Leaf Parsley Chopped

Directions

  1. Preheat oven to 350 degrees F. Pour the chicken broth into a small roasting pan, and set aside.
  2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then half the herbs and stuff half in cavity and lay the rest of herb sprigs onto the breast and around the legs.
  3. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
  4. Serve with cauliflower mash potatoes and Swiss chard. With Southern Peach Cobbler for dessert Below…..

Southern Peach Cobbler….

Ingredients

  • 8 Fresh Peaches – Peeled, Pitted And Sliced Into Thin Wedges
  • 1/4 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1/2 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Ground Nutmeg
  • 1 Teaspoon Fresh Lemon Juice
  • 2 Teaspoons Cornstarch
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • 1 Cup All-Purpose Flour
  • 1/4 Cup White Sugar
  • 1/4 Cup Brown Sugar
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Unsalted Butter, Chilled And Cut Into Small Pieces
  • 1/4 Cup Boiling Water
  • Mix Together:
  • 3 Tablespoons White Sugar
  • 1 Teaspoon Ground Cinnamon

Directions

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

 

Diva Tasting: CHICKEN WITH BALSAMIC REDUCTION…

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CHICKEN WITH BALSAMIC REDUCTION

Ingredients

  • 1/2 Cup Balsamic Vinegar
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Dijon Mustard, Or More To Taste
  • 2 Clove Garlic, Or More To Taste, Minced
  • Salt And Freshly Ground Pepper To Taste
  • 4 Large Skinless, Boneless Chicken Breast Halves
  • 1 Pint Cherry Tomatoes, Halved
  • 1 Lemon, Zested And Juiced

Directions

  1. Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Lie the chicken breasts in the vinegar mixture.
  2. Marinate chicken in the refrigerator for at least 4 hours.
  3. Preheat oven to 400 degrees F.
  4. Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F.
  5. Sprinkle lemon zest and drizzle lemon juice over the chicken.
  6. Serve with Cauliflower Mash Potatoes and roasted asparagus.

Diva Tasting: Solstice Halibut and Summer Fruit….

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Keeping it fresh for the solstice…..

Grilled Halibut with Spinach and Tomatoes

Ingredients

  • 4 (4 ounce) halibut filets
  • salt and ground black pepper to taste
  • 1 garlic clove minced, or to taste
  • 2 cups roughly chopped spinach, or to taste
  • 1 pint cherry tomatoes, halved
  • 4 tablespoon chopped onion
  • 4 tablespoon olive oil, or to taste
  • 4 tablespoon balsamic vinegar, or to taste
  • 4 slices mozzarella cheese, cut into cubes

Directions

  1. Preheat grill for medium-high heat.
  2. Place fish on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top fish with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
  3. Cook on the preheated grill until fish flakes easily with a fork, 7 to 10 minutes.
  4. Serve with rice pilaf and garlic bread.

Whipped Ricotta and Summer Fruit

Ingredients

  • 1 pound fresh ricotta cheese
  • 1/4 cup heavy whipping cream
  • 1 8oz Cream Cheese softened
  • 1 teaspoon vanilla extract
  • 1 pint fresh peaches, halved
  • 1 pint fresh strawberries, halved
  • 3 plums, pitted and sliced into eighths
  • 1/2 cup raw organic honey
  • freshly cracked black pepper to taste
  • 3 sprigs fresh mint, or more to taste

Directions

  1. Beat ricotta cheese, cream, cream cheese, and vanilla extract together in a bowl with an electric mixer until light and fluffy.
  2. Spread ricotta mixture onto a platter; top with fruit. Drizzle honey over the fruit and sprinkle black pepper over the top. Garnish with mint sprigs.

Diva Tasting: Braised Chicken & Vegetables…

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Oven-Braised Chicken Thighs with Fennel and Olives

Ingredients

  • 1 Tablespoon Olive Oil
  • 3 Pounds Skinless, Boneless Chicken Thighs
  • Salt And Ground Black Pepper To Taste
  • 1 Bulb Fennel, Cut Into 1/4-Inch Thick Slivers
  • 1 White Onion, Cut Into 1/4-Inch Thick Slivers
  • 4 Cloves Garlic, Minced
  • 1 Tablespoon Chopped Fresh Thyme
  • 1 Dried Chile De Arbol Pepper
  • 1/2 Cup White Wine Vinegar
  • 1 (28 Ounce) Can Whole Peeled Tomatoes In Puree
  • 1/2 Cup Pitted And Halved Green Olives
  • 2 Tablespoons Chopped Fennel Greens (optional)
  • 2 Tablespoons Chopped Fresh Flat-Leaf Parsley
  • 1 Teaspoon Lemon Zest

Directions

  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in a large, heavy cast-iron skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper. Brown chicken in the hot oil, about 5 minutes per side. Meat will still be pink inside. Transfer chicken into a bowl, leaving drippings in skillet.
  3. Turn heat down to medium; cook fennel, onion, and fennel seeds in the hot oil, stirring occasionally, until onion and fennel begin to caramelize, about 10 minutes. Stir garlic, thyme, and chile de arbol pepper into fennel mixture. Cook until garlic is fragrant, about 1 more minute. Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.
  4. Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon; adjust salt and pepper. Add chicken thighs, any accumulated drippings from chicken, and olives to the skillet and stir to combine.
  5. Bake uncovered in the preheated oven until the chicken thighs are no longer pink inside, about 45 minutes. Let cool 5 to 10 minutes before serving. Sprinkle with fennel greens, flat-leaf parsley, and lemon zest.
  6. Serve with roasted Seasonal vegetables and biscuits.

Diva Tasting: Caprese Portobellos…

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CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS 

Now… garlic butter smothered portobello mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices, and drizzled with a rich balsamic glaze!

Serves: 5­6

Ingredients

Garlic Butter

2 Tablespoons Butter

2 Cloves Garlic, Crushed

1 Tablespoon Freshly Chopped Parsley

Mushrooms: 5­6 Large Portobello Mushrooms, Stem Removed, Washed And Dried With A Paper Towel

5-­6 Fresh Mozzarella Cheese Balls, Sliced Thinly

1 Cup Grape (or Cherry) Tomatoes,

Sliced Thinly Fresh Basil, Shredded To Garnish

Balsamic Glaze:

(or You Can Use Store Bought, Or This Recipe)

¼ Cup Balsamic Vinegar

1 Teaspoons Brown Sugar (OPTIONAL)

Instructions

1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven. 2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. 3. Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes). 4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste. For the Balsamic Glaze: 1. (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5­8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12­-15

Diva Tasting: Breakfast/Dessert Fritter Cobbler….

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Fritter Delight Cobbler

Ingredients

  • 12 Apple Fritters
  • 1 (14 Ounce) Can Sweetened Condensed Milk
  • 4 Eggs, Beaten
  • 1 (29 Ounce) Can Sliced Peaches, Not Drained
  • 1 Teaspoon Ground Cinnamon
  • 1 Pinch Salt
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • 1/2 Cup Butter, Melted
  • 1 (16 Ounce) Package Confectioners’ Sugar
  • 2 Teaspoons Vanilla Extract

Directions

  1. Preheat an oven to 350 degrees F. Grease a 9×13 inch baking dish, and set aside.
  2. Tear the fritters into bite-size pieces, and place them in a large bowl. Pour in the sweetened condensed milk, eggs, peaches with juice, cinnamon, and salt, and mix. Spoon the mixture into the greased baking dish.
  3. Bake in the preheated oven for 1 hour, until a knife inserted in the center comes out clean.
  4. While the cobbler is baking, make a glaze by combining the melted butter, confectioners’ sugar, and vanilla extract in a bowl. Stir until smooth. Drizzle the glaze over the baked cobbler. (glaze optional)

Diva Tasting: Hungry Man Pasta Salad….

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Just a little hearty treat for summer meals.  Hope you enjoy.  You can be as creative with this as you like…. Namaste, The Queen Cronista

Serves: 10-12

INGREDIENTS

1 pound dried mini pasta shells

1 pound Hickory Smoked Bacon, diced

1 pound lean ground beef

1 teaspoon cumin

pinch of red pepper flakes

sea salt and pepper

1 cup mayonnaise

1/4 cup Russian Dressing

2 tablespoons Spicy Brown Mustard

2 tablespoons Worcestershire sauce

2 1/2 teaspoons hot chili sauce

2 cups cherry tomatoes, halved

1 1/2 cups shredded Manchego Cheese

5 scallions, diced

DIRECTIONS

  1. Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
  2. In the meantime, saute bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain off grease. Wipe out skillet, leaving a little of the bacon grease. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 3 minutes. Season with the cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.
  3. In an extra large bowl, whisk together the mayonnaise, Russian Dressing, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat.
  4. Enjoy right away or refrigerate until ready to serve. This is best eaten the same day right after mixing at room temperature.

Diva Tasting: Chinese Chicken Slaw

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I’m on an Asian Fusion rant for upcoming summer fun…Enjoy!

Namaste, The Queen Cronista

Chinese Chicken Slaw

Ingredients

  • 3 1/2 Boneless Chicken Breast Halves, Cooked And Diced
  • 1 Lg Bag Slaw
  • 6 Green Onions, Sliced
  • 1/2 Cup Slivered Almonds Toasted
  • 2 Tablespoons Sesame Seeds, Toasted
  • 6 Ounces Crispy Chinese Noodles 
  • 8 Tablespoons Seasoned Rice Vinegar
  • 4 Tablespoons White Sugar
  • 1 Teaspoon Salt
  • 1/2 Cup Peanut Oil
  • 1 Tablespoon Sesame Oil

Directions

  1. In a large salad bowl combine the chicken, slaw, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
  2. To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oils. Shake/Beat well to emulsify.
  3. Add dressing to salad and toss to coat.
  4. Serve in large pasta bowls with jasmine tea.

Diva Tasting: Caprese Burgers

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Caprese Burger

Ingredients

  • 1 Tablespoon Balsamic Vinegar

  • 1 Tablespoon Extra Virgin Olive Oil

  • Salt And Pepper To Taste

  • 4 Thick Slices Tomato

  • 2 Pounds Lean Ground Beef

  • 1 Tablespoon Tomato Paste

  • 1/4 Cup Chopped Fresh Basil

  • 1/2 Cup Grated Parmesan Cheese

  • 2 Cloves Garlic, Minced

  • 1/4 Teaspoon Black Pepper

  • 4 Ounces Fresh Mozzarella Cheese, Sliced

  • 4 Whole Grain Artisan Buns, Split

Directions

  1. Whisk the balsamic vinegar, oil, salt, and pepper in a small bowl. Pour over tomato slices to marinate.

  2. Preheat a grill for medium-high heat, and lightly oil the grate.

  3. Mix ground beef, tomato paste, basil, Parmesan cheese, garlic, and 1/4 teaspoon pepper in a large bowl. Form beef mixture into 4 equal patties.

  4. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees. Top each burger with mozzarella cheese; allow to melt. Serve on grilled artisan buns with marinated tomato slices.

  5. Serve with parsnip fries and potato salad.