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.

Diva Tasting: Cilantro Chili-Lime Cashew Pesto ….

Cilantro Chili-Lime Cashew Pesto 


2 Cups Fresh Cilantro Leaves

1 Cup Fresh Italian Parsley Leaves

3 Tablespoons Lime Juice

1 Cup Chili-Lime Cashews

1/2 Cup Olive Oil

1 Teaspoon Kosher Salt

1 Teaspoon Ground Black Pepper

1 Teaspoon Cayenne Pepper

1 Cup Grated Asiago Cheese


  1. Put the cilantro, parsley, lime juice, cashews, olive oil, salt, pepper, cayenne pepper, and grated cheese into the bowl of a food processor. Pulse until mixture is smooth, 8 to 10 pulses. If mixture is too thick, add more olive oil; if too thin, add more cashews.

  2. Pour into 4 one-cup freezer containers. Use one container within a few days; freeze the others for later. Serve over cheese tortellini or linguini with garlic bread, spinach and pear salad and Tiramisu.

Diva Tasting: Marinated Skirt Steak…

Marinated Skirt Steak 


2/3 Cup Aged Balsamic Vinegar

1/2 Cup Water

1/4 Cup Ketchup

6 Cloves Garlic, Minced

2 Teaspoons Kosher Salt

1 Teaspoon Dried Rosemary

1 Teaspoon Ground Black Pepper

2 Lb Skirt Steak, Cut In Half Across The Grain


  1. Whisk Balsamic Vinegar, ketchup, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.

  2. Preheat an outdoor grill for high heat, and lightly oil the grate.

  3. Remove steak from marinade, shake off excess, and discard marinade.

  4. Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.

  5. Serve with creamed spinach, mashed potatoes, mango salad, and rolls.