Category Archives: Diva Tasting

Diva Tasting: Chicken Curry with Rice…

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Chicken Curry IFCJ Recipe from website

Ingredients

  • 2 Lbs. Chicken
  • 4 Large Tomatoes
  • 2 Apples
  • 1-1/2 Cups Flour
  • 1/2 Cup Water
  • 3 Tbs. Olive Oil
  • 2 Garlic Cloves
  • 2 Tbs. Sugar
  • 5 Large Onions
  • 1-1/2 Tsp. Salt, Pepper
  • 2 Tbs. Grated Coconut (optional)
  • 1 Cup Chopped Parsley
  • 1 Tsp. Ginger, Ground
  • 1 (or More) Tbs. Curry Powder
  • 3 Cups Clear Broth Or Coconut Milk

Directions

  • Cut chicken into serving pieces and fry in 1 tbs. oil until lightly browned. Add water and simmer for 20 minutes until chicken pieces are tender. Drain and put aside. Add onions, garlic, tomatoes, parsley and apples (all diced) to the frying pan and saute over medium heat. Add sugar, ginger and curry powder. Sprinkle with flour and pour in clear broth or coconut milk. Add coconut and chicken and saute for an additional 10 minutes over medium heat. Serve hot with rice.

http://www.ifcj.org/

Diva Tasting: Southern Cobbler….

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Southern Cobbler-Peach

Ingredients

  • MIX TOGETHER:
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 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

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, 1/2 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.
  5. You may substitute 4 cups of your favorite Berries or any mix you wish. Delete Brown Sugar for berry mixtures.

Diva Tasting: He-Man Steaks with Mash Potatoes…

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He-Man Steaks with Mash Potatoes

Ingredients

  • 4 (6 Ounce) Beef Sirloin Steaks, Thick Cut

  • 3 Tablespoons Worcestershire Sauce

  • 1/4 Cup Olive Oil

  • 1/2 Cup Apple Cider Vinegar

  • 2 Teaspoons Fresh Garlic Minced

  • 1 Teaspoon Ground Black Pepper

Directions

  1. Preheat grill or broiler to 400 degrees F.

  2. In resealable bag, whisk Worcestershire Sauce, olive oil, vinegar, garlic and black pepper.

  3. Add steaks to mixture and coat. Marinate in refrigerator for 30 minutes or up to 6 hours.

  4. When ready to cook, place steaks directly on grill and allow to grill turning to char outer surface.

  5. Cook to desired temperature (approximately 5 to 6 minutes for medium rare).

  6. Serve with mash potatoes and garden salad.

MASH POTATOES:

Ingredients

  • 5 Pounds Yukon Gold Potatoes
  • 1 Cup Butter
  • 2 Cups Parmesan Cheese
  • 1 Cup Chopped Fresh Chives
  • 1 Cup Cream Cheese
  • 1/2 Cup Sour Cream
  • 1/2 Medium Head Garlic, Roasted and Mashed
  • 1 Pinch Salt And Pepper To Taste

Directions

  1. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  2. Add butter, Parmesan cheese, chives, cream cheese, sour cream, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Diva Tasting: PORK N GREENS ITALIANO

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One of my old aunties sent me this a long time ago.  I hope you enjoy.

PORK N GREENS ITALIANO

Ingredients:

  • 2 Teaspoons Salt
  • 1 Teaspoon Ground Black Pepper
  • 1 Teaspoon Ground Cumin
  • 1/2 Teaspoon Dried Rosemary
  • 1/2 Teaspoon Fennel Seeds
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Dried Oregano
  • 2 Cloves Garlic, Sliced
  • 3 Tablespoon Balsamic Vinegar
  • 2 Tablespoon Olive Oil
  • 4 Pounds Boneless Pork Shoulder Roast, Cut Into Large Pieces
  • 1 Tablespoon Olive Oil
  • 2 Cloves Garlic, Sliced
  • 1 (14 Ounce) Jar Cannellini Beans, Drained And Rinsed
  • Salt To Taste
  • 1 Pinch Red Pepper Flakes, Or To Taste
  • 1 Lemon, Juiced
  • 2 Tablespoons Chicken Stock
  • 1 Large Bag Of Fully Grown Swiss Chard Chopped

Directions:

  1. Preheat oven to 350 degrees F.
  2. Grind salt, black pepper, cumin, rosemary, fennel, red pepper flakes, and oregano to a coarse powder using a mortar and pestle. Add 2 cloves garlic and mash to a paste. Mix in vinegar, and 1 tablespoon olive oil; stir until paste is thoroughly combined.
  3. Place pork chunks into a large roasting pan and spoon paste over meat; toss until meat coated.
  4. Bake pork in the preheated oven for 1 hour; flip pork chunks and continue cooking until outside of meat has a browned crust, about 30 more minutes. Set aside and keep warm.
  5. Pour 1 tablespoon olive oil into a skillet, place over medium heat, and add 2 sliced cloves of garlic; cook until garlic begins to sizzle, 1 minute. Stir beans into skillet and season with salt and red pepper flakes to taste; cook and stir until beans are heated through and coated with oil, 3 to 4 minutes. Pour in lemon juice and chicken stock and bring to a simmer. Mix chard into bean mixture and cook just until leaves are bright green, about 1 minute. Turn off heat and let mixture stand to allow greens to wilt, about 1 more minute.
  6. Place wilted greens into the bottom of a serving bowl and top with beans and a chunk of caramelized pork; drizzle juices over meat to serve.

Diva Tasting: Argentinean Skirt Steak and Mash Potatoes….

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SKIRT STEAK ARGENTINEAN

Ingredients

  • 2 Pounds Skirt Steak, Trimmed And Cut Into 2 1/2-Inch Wide Pieces
  • Steak Marinade Recipe Below
  • 2 Tablespoons Olive Oil
  • 2 Tablespoon Butter
  • Salt and Pepper to Taste

Directions

  1. Marinade steak slices in a resealable bag in the refrigerator for 3 hours or overnight.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Remove steak from bag and pat dry. Cook steak in hot oil and butter, turning often, until steak begins to firm, and is reddish-pink and juicy in the center, 6 to 8 minutes.
  3. Serve with roasted green beans, spinach mash potato casserole and garlic bread

“This is the most requested main dish in my house. Everyone loves it and that is a rare thing indeed! These steaks are almost too simple to believe and they turn out great every single time. So tender and flavorful – you just can’t mess them up! The adobo seasoning is quite salty, so keep that in mind as you season the steaks.”

Marinade …

STEAK MARINADE

Ingredients

  • 1/3 Cup Soy Sauce
  • 1/2 Cup Olive Oil
  • 1/3 Cup Fresh Lemon Juice
  • 1/4 Cup Worcestershire Sauce
  • 1 Tablespoons Garlic Powder
  • 3 Tablespoons Dried Basil
  • 2 Tablespoons Dried Parsley Flakes
  • 1 Teaspoon Ground Pepper
  • 1/4 Teaspoon Hot Pepper Sauce (optional)
  • 3 Teaspoon Minced Garlic (optional)

Directions

  1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
  2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

MASH POTATOES#

Ingredients

  • 5 Pounds Yukon Gold Potatoes
  • 1 Cup Butter
  • 2 Cups Parmesan Cheese
  • 1 Cup Chopped Fresh Chives
  • 1 Cup Cream Cheese
  • 1/2 Cup Sour Cream
  • 1/2 Medium Head Garlic, Roasted and Mashed
  • 1 Pinch Salt And Pepper To Taste

Directions

  1. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  2. Add butter, Parmesan cheese, chives, cream cheese, sour cream, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Diva Tasting: Yummy con Pollo…

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Chicken Pollo Yummo

Ingredients

  • 4 Teaspoons Olive Oil
  • 1/2 Cups Sour Cream
  • 2 Cups Shredded Cheddar Cheese
  • 2 Cups Fresh Sliced Cremini Mushrooms
  • 1 (16 Ounce) Jar Salsa
  • 5 Green Onions Chopped
  • 1/2 Bunch Cilantro Chopped (optional)
  • 2 Cups Cooked White Rice
  • 1 Lb. Boneless Chicken Breast Halves, Cooked And Chopped
  • 1/2 Teaspoon of Cardamon Powder
  • Salt And Pepper To Taste

Directions

  1. In a skillet, heat oil over medium heat. Saute mushrooms.
  2. Combine mushrooms, sour cream, cheese, salsa, onions, rice, salt/pepper, Cardamon and chicken. Place in a 9X13 greased casserole dish.
  3. Bake at 350 degrees F. for 25 to 35 minutes.
  4. Serve with 6 inch tortillas and mango salad.

Diva Tasting: Spinach Enchilada…

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Spinach Enchiladas

Ingredients

  • 1 tablespoon butter
  • 1/2 cup sliced green onions
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
  • 1 cup ricotta cheese
  • 1/2 cup sour cream
  • 2 cups shredded Monterey Jack cheese
  • 10 (6 inch) corn tortillas
  • 1 (19 ounce) can enchilada sauce

Directions

  1. Preheat the oven to 375 degrees F.
  2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
  3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
  4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

 

Diva Tasting: Chicken or Tuna Salad with Artichokes…

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Chicken OR Tuna Salad with Artichoke##

Ingredients

  • 1 (6 Ounce) Jar Artichoke Hearts, Drained And Chopped
  • 1 (8 Ounce) Can Tuna, Drained (or) 1 Cup Roasted Chicken Breast
  • 2 Large Tomatoes Hollowed and Chopped Reserve Hollowed Tomato
  • 1/4 Cup Chopped Fresh Basil
  • 1/4 Cup Real Mayonnaise
  • 1 Tablespoon Lemon Juice
  • 2 Cloves Garlic, Minced
  • 1/2 Teaspoon Ground Black Pepper
  • Sea Salt to Taste
  • 1 Cup Chopped Fresh Spinach
  • 2 Green Onions Chopped
  • 1 Red Bell Pepper, Chopped

Directions

  1. Mix artichoke hearts, Basil, olive oil, lemon juice, garlic, and black pepper, salt together in a bowl; add spinach, tuna or chicken, and red bell pepper, onions, chopped tomatoes and toss.
  2. Stuff hollowed tomatoes with ½ of the salad each. Serve on a bed of greens with whole wheat crackers or crostini.
  3. Variation: Add ¼ Cup of toasted slivered almonds for crunch.

Diva Tasting: Cordon Bleu Casserole….

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Ingredients

  • 8 Skinless, Boneless Roasted Chicken Breast Halves Chopped
  • 8 Slices Ham Chopped
  • 8 Slices Swiss Cheese Chopped
  • 2 Cups Colby Cheese Shredded
  • 2 Cups Of Cremini Mushrooms Sliced
  • 1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
  • 1 Cup Sour Cream
  • 1/2 Cup White Cooking Wine Or Rice Vinegar
  • 4 Cloves Of Garlic Minced
  • 4 Teaspoons Dried Flat Leaf Parsley Chopped
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper
  • 2 Cups Cooked Long Grain Rice

Directions

  1. Preheat oven to 350 degrees F.
  2. Spread cooked rice evenly over bottom of the cooking dish.
  3. In a large bowl place chicken breasts chunks, ham pieces, and cheeses, and mushrooms, toss to mix. Spread over the rice evenly.
  4. In a medium bowl combine the soup, sour cream, wine, garlic, parsley, salt and pepper. Whisk well and pour mixture over chicken/ham/cheese pieces.
  5. Bake at 350 degrees F. for about 30 minutes, or until the cheese melts bubbly.

 

Diva Tasting: Chicken OR Tuna Salad with Artichokes…

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Chicken OR Tuna Salad with Artichoke##

Ingredients

  • 1 (6 Ounce) Jar Artichoke Hearts, Drained And Chopped
  • 1 (8 Ounce) Can Tuna, Drained (or) 1 Cup Roasted Chicken Breast
  • 2 Large Tomatoes Hollowed and Chopped Reserve Hollowed Tomato
  • 1/4 Cup Chopped Fresh Basil
  • 1/4 Cup Real Mayonnaise
  • 1 Tablespoon Lemon Juice
  • 2 Cloves Garlic, Minced
  • 1/2 Teaspoon Ground Black Pepper
  • Sea Salt to Taste
  • 1 Cup Chopped Fresh Spinach
  • 2 Green Onions Chopped
  • 1 Red Bell Pepper, Chopped

Directions

  1. Mix artichoke hearts, Basil, olive oil, lemon juice, garlic, and black pepper, salt together in a bowl; add spinach, tuna or chicken, and red bell pepper, onions, chopped tomatoes and toss.
  2. Stuff hollowed tomatoes with ½ of the salad each. Serve on a bed of greens with whole wheat crackers or crostini.
  3. Variation: Add ¼ Cup of toasted slivered almonds for crunch.