Diva Tasting: Grilled Shrimp 2…

Grilled Shrimp


3 Tablespoons Olive Oil

1/4 Cup Butter, Melted

1 1/2 Lemons, Juiced

3 Tablespoons Dijon Mustard

1/2 Cup Minced Fresh Basil Leaves

3 Cloves Garlic, Minced

Kosher Salt To Taste

1/2 Teaspoon Ground Black Pepper

3 Pounds Fresh Shrimp, Peeled And Deveined

6 Skewers


  1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.

  2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.

  3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

  4. Serve with a garden salad, rice pilaf, garlic toast and beverage.


Diva Tasting: Argentine Tuna Rice Casserole…

Argentine Tuna Rice Casserole
  • 3 Cups Water
  • 1 1/2 Cups Uncooked White Rice
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Olive Oil
  • 1 Small Onion, Chopped
  • 2 Cloves Garlic, Minced
  • 4 (5 Ounce) Cans Tuna, Drained
  • 2 Cup Heavy Cream
  • 3 Tablespoons Ketchup
  • 1 Teaspoon Hot Pepper Sauce
  • Sea Salt And Pepper To Taste
  • 1/2 Cup Sliced Black Olives
  • 2 Cups Shredded Cheddar Cheese
  1. Bring the rice, water, butter, and 1 tablespoon olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tuna, cream, ketchup, hot sauce, salt, and pepper. Simmer on low until the mixture thickens, about 10 minutes.
  4. Cover the bottom of a 9×13 inch baking dish with half of the cooked rice. Spread the tuna mixture over the rice and cover with the remaining rice. Sprinkle the olives and cheese over the top of the rice. Bake until the cheese melts and the casserole is heated through, 15 to 20 minutes.

Diva TAsting: Tuna Melts & Blueberry Trifle…

Tuna Melt


  • 1 (5 Ounce) Can Tuna, Drained And Flaked

  • 2 Tablespoons Mayonnaise

  • 1 Pinch Salt

  • 1 Teaspoon Balsamic Vinegar

  • 1 Teaspoon Dijon Mustard

  • 2 Slices Whole Grain Bread

  • 2 Teaspoons Chopped Dill Pickle

  • 1/4 Cup Shredded Sharp Cheddar Cheese


  1. Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.

  2. In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.

  3. Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.

Blueberry Trifle


  • 1 Store Bought Pound Cake

  • 1/4 Cup White Sugar

  • 2 Large Cans Of Blueberry Pie Filling

  • 2 (3.5 Ounce) Package Instant French Vanilla Pudding Mix

  • 3 Cups Half N’ Half

  • 2 Cartons Of Frozen Dessert Topping Thawed ( Prefer Extra Creamy)

  • 1/2 Cup Pecans Chopped (optional)


  1. Combine pudding mix with half n’half and mix until smooth. Fold in 1 tub of the whipped topping with the pudding.

  2. Cut the cake into 1 inch cubes.

  3. Use half of the cake cubes to line the bottom of a large glass bowl or 9×13” pan.

  4. Layer 1 can of the blueberry filling.

  5. Layer the pudding/topping mix to cover berries

  6. Repeat the layers and top it with the last tub of topping.

  7. Garnish with fresh blueberries ,graham cracker crumbs and nuts if desired

VARIATIONS: You may substitute any of your favorite berry fillings instead of the blueberry.

Diva Tasting: Pesto Genovese Pasta…

Pesto Genovese Pasta


1 Box Of Orecchiette or Rigatoni (Prepared To Box Instructions)

3 Cloves Garlic Mashed, Or More To Taste

1/4 Cup Pine Nuts Toasted

1 Bunch Fresh Basil Leaves

1/2 Cup Grated Parmigiana-Reggiano Cheese

3 Tablespoons Grated Pecorino Romano Cheese

1/2 Cup Extra-Virgin Olive Oil


  1. Crush garlic using a mortar and pestle. Add toasted pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
  2. Mix Parmigiana-Reggiano cheese and Pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended. Pour over Pasta and toss. Let sit for a few minutes for flavors to marry. Serve with garden salad with vinaigrette and garlic crostini.


Diva Tasting: Spinach Basil Pesto…

Spinach Basil Pesto


2 Cups Baby Spinach Leaves

1 Cup Fresh Basil Leaves

3/4 Cup Toasted Pine Nuts

1/2 Cup Grated Parmesan Cheese

4 Cloves Garlic, Minced

3/4 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Black Pepper

2 Tablespoons Fresh Lemon Juice

1 Teaspoon Lemon Zest

3/4 Cup Extra-Virgin Olive Oil

1 (8 Ounce) Package Angel Hair Pasta


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 7 minutes. Drain.

  2. Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

  3. Pour over hot pasta; toss and serve. Serve with Garlic Bread and beet and goat cheese salad.

Diva Tasting: Beef and Mushroom Sauce…

Beef and Mushroom Sauce


4 Ounces Penne Pasta

2 Tablespoons Butter

2 Lb. Sirloin, Cut Into 1 Inch Medallions

2 Tablespoons Butter

1 Pound Fresh Cremini Mushrooms, Sliced

2 Cups Chicken Broth

1 Cup Crumbled Gorgonzola

1/2 Cup Shredded Provolone

1/4 Teaspoon Sea Salt

1/3 Cup Water

1 Tablespoon Cornstarch


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  2. Meanwhile, melt 1 tablespoon of butter in a skillet over medium heat. Add the beef, and cook until meat is no longer pink inside. Remove from skillet and keep warm.

  3. Melt 2 tablespoons of butter in the same skillet over medium-high heat; stir in mushrooms and cook until tender. Pour in chicken broth and bring to a simmer. Once the broth is hot, stir the cheeses and salt until the cheese has melted.

  4. Mix together the water and cornstarch and slowly add to the simmering broth. Cook for 1 minute until thick and clear, stirring continually. Serve over pasta and beef medallions.

Diva Tasting: Sauces and Gravy’s …




2 Tablespoons Butter

2 Tablespoons All-Purpose Flour

1 Cup Milk


  1. In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.



1 3/4 Cups Water

1/4 Cup Beef Drippings

2 Packages Your Favorite Brown Gravy Mix


  1. Pour water and beef drippings into medium saucepan. Stir in Gravy Mixes with wire whisk until smooth.

  2. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)



1 (12 Ounce) Package Sausage

4 Tablespoons Butter

1/4 Cup All-Purpose Flour

3 Cups Half n’ Half

Salt And Pepper To Taste


  1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk

  2. Variation: you may use whatever flavor sausage you prefer with the recipe.

Easy Peasy Sausage Gravy ll


1 Pound Bulk Pork Sausage

1/2 Cup All-Purpose Flour

1 Tablespoon Beef Bouillon Granules

1/4 Teaspoon Ground Black Pepper

1/2 Teaspoon Sea Salt

4 Cups Milk

3 Tablespoons Butter

1 Tablespoon Worcestershire Sauce


  1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease, reserving about 2 tablespoons in the skillet. Reduce heat to medium-low. Add butter stir till melted

  2. Stir flour, beef bouillon, and black pepper into sausage until evenly coated and grease is absorbed, 2 to 3 minutes. Gradually stir milk into sausage mixture; add Worcestershire sauce. Simmer gravy, stirring often, until thickened, 10 to 15 minutes.