Diva Tasting: Roast Beef and Garlic Mash Potatoes…

(Carni Arrosto Al Vino Rosso)


  • 3 Shallots, Diced Finely
  • 1 Bunch Green Onions Chopped
  • 4 Pounds Boneless Beef Chuck Roast
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 5 Large Cloves Garlic, Minced
  • 2 Cups Dry Red Wine
  • 2 (14.5 Ounce) Cans Diced Tomatoes, Undrained
  • 1 Cup Beef Stock
  • 4 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Dried Rosemary
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Dried Basil
  • 2 Teaspoons Dried Thyme
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 3 Tablespoons Tomato Paste


  1. Place half the sliced shallots and green onions into the bottom of a slow cooker. Or Dutch Oven. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the Green onions. Place the remaining onions and garlic on top of the roast.
  2. In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours. If using Dutch Oven preheat to 300 Degrees and cook 6-8 Hours until meat is tender.
  3. If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes.
  4. Serve with Garlic Mash Potatoes or Roasted Cauliflower Mashed Potatoes and Roasted Asparagus or Green Beans and a garden salad with balsamic vinaigrette and dinner rolls.

Queens Best Garlic Mash Potatoes


  • 2 Whole Heads Garlic, Top Third Sliced Off And Discarded
  • Olive Oil
  • 1 Tablespoon Sea Salt
  • 5 Pounds Yukon Gold Potatoes, Peeled And Cubed
  • 1 Cup Sour Cream
  • 1 (4 Ounce) Package Cream Cheese
  • 1 Cup Butter
  • Salt And Ground Black Pepper To Taste


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
  3. Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
  4. Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand for 5 minutes to soften butter and cream cheese, about 5 minutes.
  5. Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

Diva Tasting: Cheese Stuffed Portobellos  & Oven Roasted Asparagus…

Cheese Stuffed Portobellos 


  • 2 (5.2 Ounce) Package Garlic And Herb Cheese Spread.
  • 2 Cloves of Garlic Minced
  • 1 (8 Ounce) Package Cream Cheese, Softened
  • 1 (8 Ounce) Package Grated Parmesan Cheese, Divided
  • 1 Cup Olive Oil
  • 6 Mushrooms, Stems Removed


  1. Preheat an oven to 325 degrees F. Combine the cheese spread, cream cheese, garlic and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
  2. Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
  3. Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
  4. Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.



  • 1 Bunch Thin Asparagus Spears, Trimmed
  • 3 Tablespoons Olive Oil
  • 1 1/2 Tablespoons Grated Parmesan Cheese (optional)
  • 1 Clove Garlic, Minced (optional)
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1 Tablespoon Lemon Juice (optional)


  1. Preheat an oven to 425 degrees F.
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Diva Tasting: Carb Free Fries and Caprese Burgers….

Carb Free Fries 2

Serves 2-3


2 Large Jicama Or Parsnips, Sliced Into Fries
1 Tablespoon Avocado Oil or Canola Oil
Smoked Paprika, To Taste
Salt And Freshly Ground Pepper, To Taste
Garlic Powder, To Taste

Optional For Serving: Salad Or Assorted Vegetables Of Choice.


1.) Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper. Place the sliced jicama in a small saucepan and cover with water. Bring to a boil and cook for 6-8 minutes, until the jicama is not as crunchy. Drain well.

2.) Toss the fries with the avocado oil or and seasonings. Lay out on the baking sheets in a single layer and bake for 30-40 minutes, or until crispy and golden brown. The pans may been to be rotated every so often to prevent burning.

Caprese Burger


  • 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


  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.

Diva Tasting: Southern Cherry Dump Cake…

Cherry Dump Cake Old Southern Recipe 
1 Box Yellow Cake Mix
1 Can (about 20 Oz) Crushed Pineapple
1 Can Cherry Pie Filling
1/2 Cup (1 Stick) Butter, Melted
1/2 Cup Coconut
1/2 Cup Chopped Walnuts Or Pecans
  1. Preheat oven to 350 degrees. No need to grease or spray, but feel free if you’d like to do this.
  2. Empty the cans of pineapple, including the juice, and cherry pie filling in the baking dish. Stir to combine the fruit.
  3. Distribute dry cake mix evenly over fruit in the baking dish. Pour melted butter evenly over the dry cake mix (you can help this by using a rubber spatula to spread the melted butter). Top with coconut and chopped nuts.
  4. Bake at 350 for 30-40 minutes or until fruit begins to bubble up through the cake mix and the top is golden brown. Serve warm or chilled. Ice Cream is nice on top.
NOTE: This dump cake recipe for dessert tonight, has many reasons to make it often. First, it’s made with only six ingredients. You will likely probably already have these at your house. Second, you literally dump the ingredients into a baking dish. Third, it takes so little time.
And, you can take this dump cake and make your own custom variations. For example, change the type of fruit and vary the crunchy toppings to create your very own versions!

Diva Tasting: Cinnamon Cake-Mix Cookies…

Cinnamon Caramel Cake-Mix Cookies


  • 1 Yellow Cake Mix
  • 1 Egg
  • 8 Tablespoons Butter, Softened
  • 4 Ounces Cream Cheese, Softened
  • 24 Rolo® Candies, Unwrapped
  • 3-4 Tablespoons Cinnamon Sugar


  1. Preheat the oven to 350 degrees. Set out a cookie sheet.
  2. Beat together the cake mix, egg, butter, and cream cheese until a soft dough forms. Refrigerate for at least 30 minutes.
  3. Scoop out and roll the dough into 24 even dough balls. Press each ball flat and place a Rolo in the center.
  4. Form the cookie dough around the candy bar and roll into a ball again. Roll the cookie dough ball in the cinnamon sugar and place on a baking sheet.
  5. Bake for 10 minutes. Remove from the oven and let cool on the cookie sheet for 2 minutes before moving to a piece of parchment paper.
  6. Use the back of a flat spatula to gently tap the cookie tops, if desired. Let cool completely. Store in a sealed container on the counter. Makes 24 cookies.

Diva Tasting: Baked Ratatouille & Ravioli…

Baked Ratatouille 


  • 2 Tablespoons Olive Oil

  • 5 Cloves Garlic, Minced

  • 1 Onion, Chopped

  • 2 Cups Peeled And Diced Eggplant

  • 2 Cups Chopped Zucchini

  • 1 (14.5 Ounce) Can Diced Tomatoes

  • 1 Tablespoon Dried Basil

  • 1 Tablespoon Dried Parsley

  • 1/2 Teaspoon Kosher Salt

  • 1/8 Teaspoon Ground Black Pepper

  • 1 (8 Ounce) Package Frozen Cheese And Spinach Ravioli

  • 3 Cups Shredded Mozzarella Cheese


  1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.

  2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to low and simmer until the vegetables are tender, about 20 minutes. Add 2 Cups of Mozzarella Cheese and fold into vegetables.

  3. Meanwhile, Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables and cheese over the ravioli. Sprinkle with the remaining cheese.

  4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

  5. For fewer carbs; 3 cups of cooked Quinoa instead of pasta.

Diva Tasting:Beef Curry With Rice…

Beef Curry With Rice


  • 2 Pounds Beef Flank Steak
  • 2 Cups Coconut Milk, Divided
  • 3 Tablespoons Green Curry Paste
  • 4 Teaspoons Vietnamese Hot Chile Paste
  • 1 Tablespoon Chopped Fresh Basil
  • 1/2 Teaspoon White Sugar
  • 2 Cups Cooked Basmati Rice


  1. Slice beef against grain into 1/4-inch slices.
  2. Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
  3. Stir chili paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.