Diva Tasting:  Breakfast Roll Ups….

 Breakfast Roll Ups


4 Slices Swiss Cheese

4 Slices Turkey

4 Slices Ham

1/8 Teaspoon Ground Black Pepper

1 Tablespoon Confectioners’ Sugar For Dusting


2 Packages Egg Roll Wrappers

½ Cup Canola Oil or as needed for brushing the wrappers.


  1. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Slice the assembled meat and cheese into 2 strips lengthwise/vertical.

  2. Place the egg roll wrapper in front of you like a diamond. Place the meat/cheese in the middle. Fold in the right and left point of the wrapper. Begin to roll up from the bottom (closest to you). Seal with a toothpick. Place on a parchment lined baking sheet.

  3. Bake in a 425 Degree Oven until golden brown; about 10-15 Minutes depending on the oven.

  4. Remove toothpicks and arrange on a serving tray. Dust with confectioners’ sugar just before serving.


Diva Rambling: Happy Interactions…

Happy Interactions

So, I’ve been mentioning lately about the happy interactions I’m having trying to “people” again. I haven’t seen my Misanthropes for awhile and that’s probably why I’ve lost perspective. Anyway, I was at a local restaurant the other day and someone paid for my breakfast. I asked the waitress who and she said he didn’t want me to know. He said my laughter and smiles while talking to her had cheered his day an I deserved it.

I looked around but the place was relatively empty. I asked her to tell him thank you the next time she saw him; if she could remember. Well, the point is, your snappy repartee with others, might just well be the medicine someone needs to be cheered up today. Give your gift of your special light to the world everyday. You make others feel better, even if you don’t realize it.

Try to have at least 2 Happy Interactions everyday and watch the Karma Cops bless you as you bless others. Namaste, The Queen Cronista

Diva Tasting: Spicy Asian Burgers…

Spicy Asian Burgers
2 Tablespoons Peanut Butter
1 Teaspoon Lime Juice
1 Teaspoon Asian Chile Pepper Sauce To Taste
1/2 Cup Carrots Shredded
1/2 Cup Cucumber Shredded
2 Tablespoons Jalapeno Peppers Shredded
1 Tablespoon Seasoned Rice Vinegar
2 Teaspoons Fish Sauce
4 Cloves Garlic, Minced
3 Tablespoons Coconut Milk
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Turmeric
3 Tablespoons Dry Bread Crumbs
4 Teaspoons Soy Sauce
2 Pounds Ground Chicken
3 Tablespoons Chopped Fresh Basil
Kosher Salt to Taste
1 Pinch Cayenne Pepper, Or To Taste
1/2 Cup Chopped Cilantro Leaves
6 Whole Grain Hamburger Buns Toasted
  1. Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined.
  2. Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside.
  3. Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft.
  4. Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix.
  5. Spoon 1/8 th of the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 5 more patties.
  6. Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.  I prefer mine on a large lettuce leaf for low carb.
  7. Serve with Sweet Potato Fries and Asian Slaw.

Diva Rambling: Nice Things Each Day…

Nice Things Each Day

The nice man at the coffee shop bought me a coffee smoothie the other day. He came in and I said good morning and he decided I should have another and told them to make it and he’d pay. I didn’t need one but I graciously accepted.

It is amazing how interacting with other people can change their demeanor in the moment. He came in looking sad and down. I cheerfully said hello and told him one of the favorite sandwiches they offered, that I liked, when he asked me. His demeanor changed and he started smiling and stood taller. I heard him telling a man he knew he was a vet who was alone and would take his purchase home and eat it by himself.

I would have offered to have him sit with me but he and his acquaintance kept chatting while they waited for their food and I didn’t want to interrupt. He seems to come in the same time most days. Next time I’ll pay for whatever he gets before he arrives and have them tell him its been take care of already.

My point is doing something nice for others each day makes them and us feel good. I don’t have a lot but I can be as generous as possible with what I do have. My wrap on each day before meditating is to find one miracle in each day and several things to be grateful for in the day. There is always something. Diva challenge. Try to find those things and tell us what you are finding. It’s like a treasure hunt for all of us reading and sharing. Love you, Divas, Namaste, The Queen Cronista

Diva Tasting: Chicken Marsala…

Chicken Marsala 2
  • 6 Skin-On, Boneless Chicken Breast Halves
  • 1 Teaspoon Sea Salt And Ground Black Pepper To Taste
  • 6 Tablespoons Butter, Divided
  • 4 Tablespoons Olive Oil
  • 1 Sm Pkg Cremini Mushrooms, Sliced
  • 2 Shallots, Minced
  • 3 Tablespoons All-Purpose Flour
  • 1 Cup Marsala Wine
  • 3 Cups Chicken Stock
  • 2 Tablespoons Chopped Fresh Flat Leaf Parsley
  • 3 Teaspoons Cold Butter
  1. Season chicken breasts all over with salt and pepper.
  2. Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
  3. Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
  4. Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
  5. Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
  6. Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Diva Ranting: Slaying the Giants….

Slaying the Giants.

I recently wrote about slaying the giants/demons in our lives. You’ll know them, they may pose to others as angelic good citizens/religionists. However, they will constantly have a herd of people who appear different to their sanctimonious, holier than thou diatribe; who they they throw slings and arrows at. They then apologize and blame it on you. You know them because we’ve posted so many articles on narcissists and bullies.

I realize that my whole life I’ve let them in trying to be a good Diva, and repeatedly I get zinged. I allow them to steal from my energy bank account again and again. Getting out and peopling with people who need support and caring in their live means so much more and is more rewarding to the spirit than letting these tosh-pots in your daily life.

My point is…lets start choosing more wisely let the good in and put up a force-field of protection against the giants/demons. Love the tribe who appreciates… you and care for them. You deserve the best when you people from a place of love. Namaste, The Queen Cronista

Diva Tasting: Its a Southern Thing….

Chicken N Biscuits


  • 1 Large Deli Rotisserie Chicken Boned & Shredded

  • 2 Quarts Chicken Stock

  • 1 Large Bay Leaf

  • 1 Whole Clove

  • 4 Cloves Garlic, Minced

  • 1/2 Cup Butter

  • 3 Carrots, Cut Into 1/2-Inch Pieces

  • 1 Rib Celery, Cut Into 1/4-Inch Pieces

  • 1 Large Onion, Cut Into 1/2-Inch Pieces

  • 1 Small Pkg Cremini Mushrooms, Sliced

  • 2 Teaspoons Sea Salt

  • 1 Teaspoon Cayenne Pepper

  • 2 Teaspoons Ground Black Pepper

  • 1 Teaspoon Paprika

  • 1/2 Cup All-Purpose Flour

  • 1/2 Cup Half N Half

  • 1 Tablespoon Herbes De Provence

  • 3 Tablespoons Fresh Tarragon, Chopped

  • 2 Tablespoons Fresh Rosemary, Chopped

  • 1 (10 Ounce) Can Refrigerated Biscuit Dough


  1. Bone and Shred Rotisserie Chicken

  2. Pour stock into a bowl and set aside.

  3. In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Add Garlic and stir for about 1 minute. Season with salt, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes.

  4. Preheat oven to 400 degrees F (200 degrees C).

  5. Stir half n half into the sauce, and gently mix in the reserved chicken meat, herbs de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, quarter and place biscuits on top of stew.

  6. Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it’s cooked through.