Diva Tasting: SUMMER MENU….


Really Good Egg Salad Main


  • 6 Hard-Boiled Eggs, Peeled
  • 1/2 Cup Diced Celery
  • 1/4 Cup Diced Onion (optional)
  • 2 Teaspoons Prepared Yellow Mustard
  • 1/4 Cup Mayonnaise
  • 1/4 Teaspoon Sea Salt
  • 1/8 Teaspoon Ground Black Pepper


  1. In a medium bowl, chop or mash eggs to desired consistency with a fork.
  2. Mix in remaining ingredients and stir until well combined. Serve immediately or refrigerate until ready to serve. Serve with pita bread or favorite crackers.

Summer Slaw


  • 1 (16-ounce) Package Shredded Coleslaw Mix

  • 1 Cup Mayonnaise

  • 3 Tablespoons Italian Dressing
  • 2 Tablespoons Pineapple Juice From The Can

  • 1 Can Pineapple Chunks Drained; Juice Juice Reserved


  1. Place coleslaw mix a large bowl.
  2. In a small bowl, whisk together Italian dressing, mayonnaise and pineapple juice; pour over coleslaw mixture, tossing to coat completely. Refrigerate until used.

Cannoli Parfaits Dessert


  • 1 Cup Ricotta Cheese
  • 1/2 Cup Sour Cream
  • 1/4 Cup Confectioners’ Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Almond Extract
  • 1 Cup Short Bread Cookie Crumbs
  • 1/2 Stick Butter, Melted
  • 1/4 Cup Canned Peach Slices, Drained And Chopped


  1. Stir together ricotta cheese, sour cream, confectioners’ sugar, and vanilla and almond extracts in a bowl until smooth.
  2. Pulse about 20 Cookies until 1 cup; Mix short bread cookie crumbs and melted butter together in a separate bowl. (1/4 Cup Short Bread Cookie Crumbs For Garnish)
  3. Spoon about 1/4 of the short bread cookie crumbs mixture into 2 wine or parfait glasses.
  4. Layer about 1/4 the cheese mixture on top, then repeat the layers with the remaining cracker crumbs and ricotta cheese.
  5. Top with chopped peaches and grated chocolate. Chill until ready to serve.

Diva Tasting: Pear And Feta Spring Salad…

Pear And Feta Spring Salad


  • 1 Bag Baby Spinach Or Spring Greens
  • 4 Pears – Peeled, Cored And Chopped
  • 6 Ounces Feta Cheese, Crumbled
  • 1 Avocado – Peeled, Pitted, And Diced
  • 1/2 Cup Thinly Sliced Green Onions
  • 1/4 Cup White Sugar
  • 1/2 Cup Walnuts
  • 1/2 Cup Olive Oil
  • 3 Tablespoons Red Wine Vinegar
  • 1 1/2 Teaspoons White Sugar
  • 1 1/2 Teaspoons Prepared Mustard
  • 1 Clove Garlic, Minced
  • 1/2 Teaspoon Sea Salt
  • Fresh Ground Black Pepper To Taste


  1. In a skillet over medium heat, stir 1/4 cup of sugar together with the nuts. Continue stirring gently until sugar has melted and caramelized the nuts. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  2. For the dressing, blend oil, vinegar, sugar, mustard, chopped garlic, salt, and pepper.
  3. In a large serving bowl, toss lettuce, pears, feta cheese, avocado, and green onions. Pour dressing over salad, sprinkle with nuts, and serve.

Diva Tasting: Spring Rolls and Dipping Sauce…

Vietnamese Spring Rolls With Dipping Sauce Appetizer

Ingredients:  Asian Noodles and Rice Papers can be found on the ethnic isle at most supermarkets


  • 1/2 cup white rice vinegar

  • 1/4 cup fish sauce

  • 3 tablespoons white sugar

  • 3 tablespoons lime juice

  • 2 cloves garlic, minced

  • 1/4 teaspoon red pepper flakes


  • 2 ounces Cellophane or bean curd noodles

  • 8 large shrimp, peeled and deveined

  • 4 rice wrappers (8.5 inch diameter)

  • 2 leaves lettuce, chopped

  • 3 tablespoons finely chopped fresh mint leaves

  • 3 tablespoons finely chopped cilantro

  • 4 teaspoons finely chopped Thai basil


  1. Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.

  2. Fill a large bowl with room temperature water. Add Asian noodles and soak for 1 hour.

  3. Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.

  4. To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, noodles, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

Diva Tasting: Foil Baked Salmon…

Foil Baked Salmon Main


  • 4 Sheets (12×12 Inches Each) Non-Stick Aluminum Foil

Asian Sauce:

  • 1/2 Cup Teriyaki Sauce
  • 1/4 Cup Honey
  • 3 Tablespoons Rice Vinegar
  • 2 Tablespoons Minced Fresh Ginger


  • 2 Teaspoons Sesame Oil
  • 1/2 Teaspoon Crushed Red Pepper Flakes (optional)
  • 4 (6 Ounce) Salmon Fillets
  • 1 (8 Ounce) Package Snow Peas
  • 1 (8 Ounce) Package Sliced White Mushrooms


  1. Preheat grill to medium-high or oven to 450 degrees F. Mix Teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil and red pepper flakes in a small bowl; set aside.
  2. Place a sheet of Non-Stick Aluminum Foil on counter with non-stick (dull) side facing up. Place a salmon fillet and 1/4 of the vegetables in center of foil. Spoon 1 tablespoon Teriyaki mixture over fillet.
  3. Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Reserve remaining Teriyaki mixture to serve with salmon.
  4. Place packets on baking pan with 1-inch sides to transport to grill or bake in oven.
  5. Slide packets onto grill.
  6. Grill 8 to 10 minutes in covered grill – OR – BAKE 15 to 20 minutes or until salmon is desired doneness. If grilling, use tongs or oven mitts to slide hot packets back onto pan and transport. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Serve with hot cooked rice, drizzled with remaining Teriyaki sauce if desired.

Diva Tasting: Broiled Red Snapper….



  • Cooking spray
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce or to taste
  • 4 (7 ounce) red snapper fillets
  • Kosher salt to taste
  • pinch cayenne pepper, or to taste


  1. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
  2. Combine mayonnaise, lemon juice, and hot sauce in a bowl.
  3. Place red snapper fillets on the prepared baking sheet and season with salt. Spread the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.
  4. Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.
  5. Serve with sauteed broccoli, fruit salad, and rolls.

Diva Tasting: Creamy Mushroom Bruschetta…

Creamy Mushroom Bruschetta Appetizer. Side


  • 1 Cup Ricotta Cheese
  • 1 Egg
  • 1 Lemon, Zested
  • 1 Teaspoon Kosher Salt
  • 1/8 Teaspoon Freshly Ground Black Pepper, Or To Taste
  • 1/8 Teaspoon Red Pepper Flakes, Or To Taste
  • 8 Slices French Bread, Toasted
  • 2 Tablespoons Olive Oil
  • 3 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 32 Large Cremini Mushrooms, Sliced
  • 1/2 Cup Green Onions, Chopped
  • 1/4 Cup Marsala Wine
  • 1/2 Cup Chicken Broth
  • 2 Teaspoons Lemon Juice
  • 4 Tablespoons Chopped Italian Parsley
  • 2 Tablespoon Butter
  • Salt And Freshly Ground Black Pepper To Taste


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix ricotta, egg, lemon zest, 1/2 the salt, black pepper, and red pepper flakes in a bowl until smooth.
  3. Place toasted bread slices on a baking sheet. Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop the bread slices.
  4. Bake in the preheated oven until cheese is browned, about 12 minutes.
  5. Heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir Marsala wine into mixture and cook until reduced by half, about 1 minute.
  6. Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.
  7. Spoon mushroom mixture equally atop the slices of ricotta-topped bread slices.

Diva Tasting: Baked Mango Ahi

Baked Mango Ahi


  • 2 pounds ahi tuna or halibut steaks
  • 2 tablespoons lemon juice
  • 1 cup dry sherry or white rice vinegar
  • 2 tablespoon minced fresh ginger root
  • 1 cup mango chutney


  1. Place steaks in a large, resealable bag. In a small bowl, mix lemon juice, dry sherry or vinegar, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork.
  4. Serve with rice pilaf, spinach and cranberry salad with lemon vinaigrette and crostini.