Category Archives: Diva Tasting

Diva Tasting: Fla-waffle with Tatziki & Pita….

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Fal-Waffle (Falafel with a twist)
Ingredients
  • Cooking Spray
  • 2 (15 Ounce) Cans Garbanzo Beans (chickpeas), Drained And Rinsed
  • 1 Medium Onion, Diced
  • 2 Large Eggs
  • 1/4 Cup Chopped Fresh Cilantro
  • 1/4 Cup Chopped Fresh Parsley
  • 3 Cloves Roasted Garlic, Or More To Taste
  • 2 Tablespoons All-Purpose Flour
  • 2 Teaspoons Ground Cumin
  • 1 Teaspoons Kosher Salt
  • 1 Teaspoon Ground Coriander
  • 1/2 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Cayenne Pepper
  • 1 Pinch Ground Cardamom
Directions
  1. Preheat a waffle iron according to manufacturer’s instructions. Spray inside of waffle iron with cooking spray.
  2. Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.
  3. Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.
  4. Top with a dollop of tatziki
TATZIKI SAUCE:
Ingredients
  • 1 (16 Ounce) Container Low-Fat Plain Yogurt
  • 1 Cucumber – Peeled, Seeded, And Grated
  • 1 Tablespoon Chopped Fresh Dill
  • 2 Tablespoon Fresh Lemon Juice
  • 3 Cloves Garlic, Minced
  • Kosher Salt And Ground Black Pepper To Taste
Directions
  1. Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
  2. Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
  3. Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.
  4. Serve Fal-Waffles on lavosh flat bread or pita bread. Top with tatziki chopped tomatoes and shredded romaine lettuce.
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Diva Tasting: Chicken Glazed Balsamic with Mushroom Pilaf….

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Chicken Glazed Balsamic#
Ingredients
1/2 Cup Aged Balsamic Vinegar
1/4 Cup Brown Sugar
1/2 Cup Olive Oil
1 Teaspoon of Shredded Fresh Ginger
1/4 Cup Raw Honey
1/2 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
3 Pounds Bone-In Chicken Thighs, Or More To Taste
Salt And Pepper To Taste
Directions
Beat balsamic vinegar, olive oil, honey, brown sugar, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
Preheat oven to 375 degrees F.
Pour chicken and marinade into a greased baking dish.
Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F.
Serve with Crusty French Bread and Garden Salad with Raspberry Vinaigrette
MUSHROOM PILAF
Ingredients
  • 2 Teaspoons Butter
  • 1 (8 Ounce) Package Sliced Fresh Cremini Mushrooms
  • 3 Chopped Green Scallions
  • 2 Tablespoons Chopped Basil
  • 2 Cups Chicken Broth
  • 1 Cup White Rice
  • 1 Teaspoon Chicken Bouillon Granules
  • 1/8 Teaspoon Salt
  • 2 Cloves Garlic Minced
  • 1 Pinch Ground Black Pepper
Directions
  1. Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

Diva Tasting: Greek Kabobs With Tzatziki…

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Greek Kabobs # # (Chicken Souvlaki with Tzatziki )
Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 1/2 pounds skinless, boneless chicken breast halves – cut into bite-sized pieces
  • Sauce:
  • 1 (6 ounce) container plain Greek-style yogurt
  • 1/2 cucumber – peeled, seeded, and grated
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1 clove garlic, minced
  • 1 pinch salt
  • 6 wooden skewers, or as needed
Directions
  1. Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
  2. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
  4. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
  5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.
TATZIKI SAUCE:
Ingredients
  • 1 (16 Ounce) Container Low-Fat Plain Yogurt
  • 1 Cucumber – Peeled, Seeded, And Grated
  • 1 Tablespoon Chopped Fresh Dill
  • 2 Tablespoon Fresh Lemon Juice
  • 3 Cloves Garlic, Minced
  • Kosher Salt And Ground Black Pepper To Taste
Directions
  1. Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
  2. Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
  3. Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.
“Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It’s also a great dip for veggies and pita chips. Added another clove of garlic ( werewolves in Florida). Eliminated the parsley and go a little bit heavier on the fresh dill.”

Diva Tasting: Chinese Chicken Slaw…

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Chinese Chicken Slaw
Ingredients
  • 2 Cups of Roasted Chicken Chopped
  • 1 (16 Ounce) Package Coleslaw Mix
  • 2 Packages Dry Ramen Noodles or Crispy Chinese Noodles
  • 1/2 Cup Blanched Slivered Almonds toasted
  • 1 Tablespoon Toasted Sesame Seed
  • 1/2 Cup Corn Oil
  • 1/2 Cup Rice Garlic Vinegar
  • 1/2 Teaspoon Sugar
Directions
  1. Saute chicken in a large skillet until well browned. Place coleslaw in a large bowl, add chicken and set aside (or refrigerate if not serving soon).
  2. Break up ramen noodles into a small bowl; add almonds and set aside.
  3. In a small bowl combine the corn oil, vinegar, ramen seasoning packets and artificial sweetener. Mix well and set aside until ready to serve.
  4. When you arrive at your destination, add noodle mixture and dressing mixture to large chicken/coleslaw bowl and stir together. Serve with a smile!

Diva Tasting: Corn Beef and Cabbage

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Repeat of an old fall favorite…..
Corn Beef and Cabbage
Ingredients
  • 5 pounds corned beef brisket with spice packet
  • 12 small red potatoes halved
  • 1 small bag of baby carrots
  • 1 large head cabbage, coarsely chopped
  • 1 Qt Beef Broth
Directions
  1. Place corned beef in large pot or Dutch oven and cover with beef broth. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender (3.5 Hrs).
  2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Diva Tasting: Slow Roasted Chicken and Veggies

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Slow Roasted Chicken and Veggies

Ingredients

  • 1/4 Cup Unsalted Butter
  • 8 Bone-In Skin-On Chicken Thighs
  • 4 Potatoes, Peeled And Cut Into 1-Inch Cubes
  • 1 Small Bag of Baby Carrots
  • 2 Lbs Brussels Sprouts Halved
  • 1 Tablespoon Fresh Rosemary
  • 1 Teaspoon Fresh Lemon Thyme Leaves
  • 1 Teaspoon Tarragon
  • 1/2 Teaspoon Smoked Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Seasoned Salt (such As Lawry’s(R))
  • 1/4 Teaspoon Ground Black Pepper
  • Salt And Ground Black Pepper To Taste

Directions

  1. Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
  2. Flip chicken. Arrange potatoes, Carrots, and Brussels Sprouts around the chicken.
  3. Chop rosemary, tarragon, lemon and thyme together; Mix all herbs and spices together in a small bowl and stir to combine. Sprinkle the mixture over the chicken and vegetables. Make Sure to Season everything; Sprinkle with more salt and pepper if needed.
  4. Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F.
  5. Transfer to Serving Platter and serve immediately with a side salad.

Diva Tasting: Seafood With Attitude and Pilaf….

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Seafood With Attitude (shrimp)
Servings: Serves 6
Ingredients
  • 3 Tablespoons Olive Oil, Divided
  • 2 Tablespoons Unsalted Butter Melted
  • 2 Leeks, White And Light Green Parts Only, Thinly Sliced
  • 2 Pound Large Shrimp, Shelled And Deveined
  • 3 Cloves Garlic, Minced
  • 4 Tablespoons Chopped Flat-Leaf Parsley, Divided
  • 2 Teaspoons Corn Starch
  • 1/2 Teaspoon Sea Salt
  • 3 Tablespoons Dry White Wine Or White Vinegar (optional)
  • 2 1/2 Cups 2 Cans (14.5 Ounces) Cannellini Beans, Drained And Rinsed
  • 1/2 Cup Chicken Broth
  • 1/2 Cup Unseasoned Breadcrumbs
Directions
Preheat oven to 375°F. Lightly spray a 2-quart baking dish with olive oil cooking spray or lightly coat with olive oil.
In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil. Add leeks, garlic, and cook, stirring frequently, until leeks soften (do not brown), 3 to 4 minutes. Increase heat to medium-high. Add shrimp and 3 tablespoons parsley; cook, stirring frequently, until shrimp just begin to turn pink, about 1 minute. Stir in
corn starch and salt until combined. Stir in wine or vinegar, if desired; cook 30 seconds. Add beans and broth; cook, stirring, until mixture just comes to a simmer. Transfer mixture to baking dish.
In a small bowl, combine bread crumbs,
melted butter, and remaining tablespoon of parsley. Layer bread crumb mixture over top of baking dish. Bake until shrimp mixture is hot and tops are lightly browned, 12 to 15 minutes. Serve immediately
Serve with Rice pilaf and Fresh Garden salad with Lemon Vinaigrette.
Rice Pilaf Basic
Ingredients
  • 1/2 Small Onion, Chopped
  • 2 Tablespoon Butter
  • 1/2 Cup Slivered Almonds Toasted Or Toasted Pine Nuts
  • 1 Cup Uncooked Long Grain Rice, Rinsed
  • 2 Cups Chicken Broth
  • Salt And Pepper To Taste
Directions
  1. Heat the butter in a skillet over medium heat. Stir in the onion, and cook until soft and translucent.
  2. In a small saucepan, combine the rice, onions, and broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 5 minutes. Turn off heat and let sit for 20 minutes covered (do not peek). Remove from heat, let cool for several minutes, then fluff with a fork fold in toasted almonds and serve.

Diva Tasting: Greek Lemon Chicken And Potatoes…

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Greek Lemon Chicken And Potatoes

Ingredients

  • 4 Pounds Skin-On, Bone-In Chicken Thighs
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Dried Oregano
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Freshly Ground Black Pepper
  • 1 Teaspoon Dried Rosemary
  • 1 Pinch Cayenne Pepper
  • 2/3 Cup Fresh Lemon Juice
  • 2/3 Cup Olive Oil
  • 3 Tablespoons Butter
  • 6 Cloves Garlic, Minced
  • 1 Bag of Yukon Fingerling Potatoes
  • 1 Cup Chicken Broth, Plus Splash To Deglaze Pan
  • Chopped Fresh Tarragon or Basil For Garnish

Directions

  1. Preheat oven to 425 degrees F. Lightly oil a large roasting pan lined with foil.
  2. Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, basil, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
  3. Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
  4. Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees. Transfer chicken to serving platter and keep warm.
  5. Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
  6. Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Spoon juices over chicken and potatoes. Top with chopped oregano.
  7. Serve with Roasted Fennel and Croissant

 


					

Diva Tasting: Steak Cosmos…

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When the budget is tight I substitute sirloin and when its good I use tenderloin;
as it is meant to be.  
Steak Cosmos
Ingredients
  • Sauce:
  • 1/2 Cup Demi-Glace (Gravy Made with De Glazed Pan Drippings)
  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons Worcestershire Sauce
  • 1/2 Cup Beef Broth
  • 1 Teaspoon Tomato Paste
  • 1 Pinch Cayenne Pepper
  • Steaks:
  • 2 Teaspoons Vegetable Oil
  • 2 (8 Ounce) New York Steaks, Fully Trimmed, Pounded To 1/2 Inch Thick
  • Kosher Salt And Freshly Ground Black Pepper, To Taste
  • 1 Tablespoon Unsalted Butter, Cut Into Small Chunks
  • 3 Tablespoons Shallot, Minced
  • 1 Lb Cremini Mushrooms
  • 1/4 Balsamic Vinegar
  • 1/4 Cup Heavy Cream
  • 2 Teaspoons Sliced Fresh Chives
Directions
  1. Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
  2. Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F. Transfer steaks to a warm plate.
  3. Stir shallots into skillet; cook until softened, 2 to 3 minutes add mushrooms and cook another 4 minutes. Remove skillet from heat; pour in balsamic vinegar return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add cream and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
  4. Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle Chives for Garnish
  5. Stir together demi-glace, mustard, Worcestershire sauce, ½ Cup Beef Stock tomato paste, and cayenne pepper in a bowl.
  6. Serve with Zucchini Boats, Mash Potatoes, Caesar Salad and Dinner Rolls

Diva Tasting: Curry Chicken Casserole

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Curry Chicken Casserole
Ingredients
  • Cooking Spray
  • 1 Can Flaky Biscuits Cut Into Quarters
  • 1 Bunch Broccoli, Cut Into Chunks – Or More To Taste
  • 1 (3 Pound) Cooked Rotisserie Chicken, Meat Removed From Bones And Chopped
  • 2 (10.75 Ounce) Cans Cream Of Chicken Soup
  • 1 Cup Mayonnaise
  • 1/4 Cup Lemon Juice
  • 1 Teaspoon Curry Powder
  • Salt And Ground Black Pepper To Taste
  • 2 Cup Shredded Cheddar Cheese (½ Cup Reserved)
  • 1 Cup Crushed Corn Flakes Cereal
  • 1/2 Cup Slivered Almonds (optional)
Directions
  1. Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray.
  2. Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
  3. Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Fold in the Cheddar cheese and biscuits. Pour over chicken and broccoli and sprinkle casserole with reserved cheese and almonds.
  4. Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.