Diva Tasting: Halibut Bake & Layered Fluff…

Halibut Bake


  • 2 Cloves Garlic, Minced

  • 6 Tablespoons Olive Oil

  • 1 Teaspoon Dried Basil

  • 1 Teaspoon Sea Salt

  • 1 Teaspoon Ground Black Pepper

  • 2 Tablespoons Lemon Juice

  • 1 Tablespoon Fresh Parsley, Chopped

  • 4 (6 Ounce) Halibut Fillets


  1. In a large zip close bag, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place halibut fillets in the bag, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

  2. Preheat oven to 375 degrees F.

  3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed fillets in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork. Serve with spinach salad, roasted Brussels sprouts hash and beverage.

Layered Cookie Pie


  • 64 Shortbread or Butter Cookies, Reserve 10 For

  • 1 Cup Butter Or Margarine, Melted

  • 2 Cups Cold Cream

  • 2 Pkg. (4 Serving Size) French Vanilla Flavor Instant Pudding & Pie Filling

  • 1 (8 Ounce) Tub Whipped Topping, Thawed, Divided


  1. Finely crush the cookies; mix with butter. Press firmly onto bottom of 9X13 inch baking dish.

  2. Pour cream into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)

  3. Spoon 1-1/2 cups of the pudding into crust. Gently fold 1/2 of the whipped topping into remaining pudding; spread over pudding layer and crust. Chop remaining 10 cookies; stir into remaining whipped topping. Spread over pie.

  4. Refrigerate 4 hours or until set.


Diva Tasting: Green Bean Casserole…

Green Bean Casserole:

2 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup

1 Lg Pkg Cremini Mushrooms; sliced.

1/2 Cup Sour Cream

1/2 Cup Cream (More If Needed)

2 Cups Sharp Cheddar Shredded

1 Pkg. Dry Onion Soup Mix

1 Teaspoon Garlic Powder

Ground Black Pepper To Taste

4 Cans French-Fried Onions In Baking Isle


  1. Preheat oven to 350 degrees F.

  2. In a large bowl mix all ingredients except fried onions; blend well

  3. pour into baking pan 9×13 baking pan/dish,

  4. Bake for 30 minutes or until Bubbly.

  5. Top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.


2 Package Smoked Sausage Minis
8 Ounces Baby Carrots
1 Small Red Onion, Peeled And Cut Into 8 Wedges
2 Teaspoons Chopped Rosemary
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
1 Lemon, Halved
2 Tablespoon Chopped Parsley
  1. Place a large baking pan in oven. Preheat oven to 450°F.
  2. Toss carrots, Brussels sprouts, onion with oil, rosemary, salt, and pepper in a large bowl. Arrange vegetable mixture and sausage on preheated pan in a single layer. Bake in preheated oven until just tender, about 30 minutes.
  3. Preheat broiler to high. Broil until vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.

Diva Tasting: Fast Cheesecake Bites….

Cheesecake Bites 1


2- Lg. Frozen Store Bought Cheesecakes

Chocolate Topping:

1 (12 ounce) bag semi-sweet chocolate chips

3/4 cup heavy whipping cream


Pop the frozen cheesecake right out of the pan and place on a large cutting board.

  • Use a long serrated knife if you’d like cut the edges off of each side. Totally optional, this does help create even little squares and you’ll probably want to sample it at this point anyhow, right? Now, cut the cheesecake in half then half again so that you’ll have 4 pieces. Cut each of those again in half, then half again. Continue until you have petite fours size bites. You can cut them into any size or shape you want. Remember, you may end up with more or less cheesecake bites depending.

  • Place the cheesecake bites on a silicone mat lined baking sheet (you’ll see why this is a good idea a little later…) and back in the freezer until frozen again and while you work on the chocolate.

  • While your cheesecake bites are back in the freezer, place the hot cream over the chocolate chips. let it sit for a few seconds then stir until smooth. If you still have some chunks of chocolate, you can place in the microwave (or over a double boiler) for a little bit at a time until melted.

  • Let the chocolate cool and come to room temperature while your cheesecake bites are still in the freezer. If the chocolate is too hot, it will start to melt your cheesecake.

  • Carefully dip each frozen cheesecake bite into the melted chocolate. Let the excess chocolate drip off slightly then turn over and place the cheesecake bites back on the lined baking sheet. The silicone mat will make it easy to clean up and prevent the cheesecakes and chocolate from sticking to the pan.

  • Place the cheesecakes back in the freezer for about 20-30 minutes or until frozen before serving.


Diva Musing: Chicken And Cream Enchilada …

Chicken And Cream Enchilada  


1 Bunch Cilantro

2 Cups Sour Cream

1 Cup Cream

1 (7 Ounce) Can Jalapeno Salsa

2 (7 Ounce) Cans Prepared Green Chile Salsa

3 Cups of Rotisserie Chicken Chopped

1 Onion Diced

12 (6 Inch) Flour Tortillas

2 Cups Shredded Cheddar Cheese

1 Cup Monterrey Jack Cheese


  1. To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, cream jalapeno salsa and 1/2 can of the green Chile salsa. Reserve 1 Cup and Set aside.

  2. To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green Chile salsa and 1 cup of Monterrey Jack Cheese. Mix well. Combine with sour cream mixture until well mixed. Keep reserved cream mixture on side.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. Heat tortillas in conventional or microwave oven until soft. Place 2 heaping tablespoonfuls of the chicken/ cream mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining reserved sour cream mixture over all and top with the remaining shredded cheese.

  5. Cover dish tightly with aluminum foil and bake at 350 degrees F. for about 30 minutes, or until dish is heated through and bubbling.

Diva Tasting: One Skillet Chicken n’ Veggies…

Here in the South we love our cast iron skillets.  Here is a one skillet dish I hope you enjoy.  You can use chicken breasts if you don’t like dark meat.

Cast Iron Chicken & Vegetables 



8 Large Chicken Thighs With Skin
2 Tablespoons Ground Black Pepper, Divided
1 Tablespoon Garlic Powder
1 Tablespoon Paprika
1 Tablespoon Ground Cumin
2 Teaspoons Sea Salt, Divided
6 Tablespoons Peanut Oil
8 Tablespoons Butter
1/3 Cup Honey
2 Tablespoons Sriracha Sauce
2 Tablespoons Soy Sauce
4 Teaspoons Lime Juice
1 Tablespoon Balsamic Vinegar
6 Potatoes, Chopped
4 Carrots, Chopped
2 Large Yellow Onions, Chopped
1 Head Garlic, Peeled
4 Tablespoons Balsamic Vinegar
2 Cups Water


  1. Preheat the oven to 400 degrees F.

  2. Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.

  3. Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.

  4. Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice and balsamic vinegar. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.

  5. Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.

  6. Bake in the preheated oven for 10 minutes. Add Balsamic Vinegar and water to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.

Diva Tasting: Boardwalks Best Ice Cream Sandwiches…

Boardwalks Best Ice Cream Sandwiches


  • 4 (4 Inch) Frozen Waffles, Toasted

  • 1 Cup Vanilla Ice Cream

  • 1 Cup Strawberry Ice Cream

  • 1 Cup Chocolate Ice Cream, Softened

  • 1/2 Cup Chocolate Syrup


  1. Arrange 2 waffles on a serving plate. Divide vanilla ice cream, strawberry ice cream, and chocolate ice cream evenly over waffles and drizzle with chocolate syrup. Top with remaining waffles to create 2 sandwiches.