Diva Tasting: English Walnut Pie…

English Walnut Pie
3 Eggs
1/4 Teaspoon Salt
3/4 Cup White Sugar
2 Teaspoons Vanilla Extract
3/4 Cup Light Corn Syrup
1 Cup Chopped Walnuts
1/4 Cup Butter
1 (9 Inch) Deep Dish Pie Crust
  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
  3. Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.

Diva Tasting: Lemon Blueberry Cornbread….

Lemon Blueberry Cornbread
1/3 Cup Melted Butter
1 Cup White Sugar
3 Tablespoons Lemon Juice
2 Eggs
1 1/2 Cups All-Purpose Flour
3/4 Cornmeal
1 Teaspoon Baking Powder
1 Teaspoon Salt
1/2 Cup Half N Half
1/2 Cup Buttermilk
2 Tablespoons Grated Lemon Zest
1/2 Cup Chopped Walnuts
1 Cup Fresh Or Frozen Blueberries
2 Tablespoons Lemon Juice
1/4 Cup White Sugar
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
  2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Diva Tasting: Seafood Stuffed Mushrooms…

Seafood Stuffed Mushrooms
2 Tablespoons Butter
2 Tablespoons Minced Green Onion
1 Cup Cooked Crabmeat, Finely Chopped
1/2 Cup Dry Bread Crumbs
1/2 Cup Shredded Monterey Jack Cheese
1 Egg, Beaten
1 Teaspoon Lemon Juice
1/2 Teaspoon Dried Dill Weed
1/2 Cup Butter, Melted
2 Pounds Fresh Cremini Mushrooms, Stems Removed
1/2 Cup Shredded Monterey Jack Cheese
1/4 Cup Dry White Wine
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/2 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
  3. Pour 1/2 cup melted butter in a 9×13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
  4. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Diva Tasting: Sweet Potato Casserole 2 …

Sweet Potato Casserole 2 
4 Cups Sweet Potato, Cubed
1/2 Cup White Sugar
2 Eggs, Beaten
1/2 Teaspoon Salt
4 Tablespoons Butter, Softened
1/2 Cup Evaporated Milk
1 Teaspoon Vanilla Extract
1/2 Cup Packed Brown Sugar
1/3 Cup All-Purpose Flour
3 Tablespoons Butter, Softened
1 Cup Chopped Pecans
  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Diva Tasting:Healing Cabbage Soup …

A good after holiday detox soup…
Healing Cabbage Soup 
3 Tablespoons Olive Oil
1/2 Onion, Chopped
2 Cloves Garlic, Chopped
2 Quarts Chicken Stock
1 Teaspoon Sea Salt, Or To Taste
1/2 Teaspoon Black Pepper, Or To Taste
1/2 Head Cabbage, Cored And Coarsely Chopped
1 (14.5 Ounce) Can Italian-Style Stewed Tomatoes, Drained And Diced
1 Stalk Celery Chopped
1 Small Bag of Baby Carrots
  1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic and remaining vegetables; cook until onion is transparent, about 5 minutes.
  2. Stir in stock, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
  3. Stir in tomatoes. Return to a boil, then simmer 30-60 minutes, stirring often. Serve with cornbread and salad.

Diva Tasting: Greens and Cannellini Beans…

An after holiday change….
Greens and Cannellini Beans
2 Slices Pancetta Or Bacon, Chopped
2 Tablespoons Olive Oil
1 Small Red Onion, Chopped
3 Cloves Garlic, Minced
1 Bunch Swiss Chard Roughly Chopped
1 Bunch Beet Greens, Roughly Chopped
Salt To Taste
1 (15 Ounce) Can Cannellini Beans, Drained
  1. Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
  2. In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the garlic, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point – you can always add more!). Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender. Serve with polenta or cornbread.

Diva Tasting:Lime & Cauliflower Rice…

Lime & Cauliflower Rice Side
1 Head Cauliflower, Cut Into Florets
1 Tablespoon Water
1 Lime, Juiced And Zested
1/2 Cup Chopped Cilantro
2 Tablespoons Butter (optional)
Grate cauliflower florets or pulse in a food processor until it resembles rice.
Place grated cauliflower and water in a microwave-safe covered dish.
Cook cauliflower in microwave on high until tender, about 7 minutes.
Stir lime zest, lime juice, cilantro, and butter into cooked cauliflower until well blended.