Diva Tasting: Veggie Latkes sides …

Veggie Latkes sides 

Ingredients

  • 2 1/2 Cups Grated Zucchini
  • 1 Cup Peeled And Shredded Potatoes
  • 1/2 Teaspoon Salt
  • 3 Eggs, Lightly Beaten
  • Salt To Taste
  • Freshly Ground Black Pepper
  • 1 Cup Matzo Meal
  • 1/2 Cup Chopped Fresh Parsley
  • 1 Cup Crumbled Feta Cheese
  • 1/4 Cup Vegetable Oil

Directions

  1. Place the zucchini, potato in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.

  2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.

  3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

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Diva Rambling…Nothing but the Facts…

Nothing but the Facts…

Well known blogger and humorist Ben Shapiro said…”Facts don’t care how you feel.”

In our all about being in-sensed world this is something factual to hang onto. A fact is a fact in spite of your proclivities. You truth can still be your truth but there will always be some “feelings” mixed in with your truth.

When you want to be fair you must go to a neutral corner. Look at the facts and see what truly adds up. I’m not saying to change your own truth, but rather look at all situations from a less emotional place to truly be able to add up “THE TRUTH” in all things. Your emotions will lie, cheat and steal; like a giant sponge soaking the life out of others. If you are truly a person who wants to work from a space called “THE TRUTH”….always weigh all sides carefully and bring the true light of “THE TRUTH” to the table no matter what.

You can lie to yourself and others, but your own spirit always knows the truth. Emotions only know what buttons to push today.

Diva Tasting: Roasted Portobello With Basil Mayonnaise Sandwich…

Roasted Portobello With Basil Mayonnaise Sandwich (serves 6) 

Ingredients

  • 1/3 Cup Balsamic Vinegar
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Minced Garlic
  • 6 Portobello Mushroom Caps
  • 1 Jar of Roasted Red Pepper Slices (optional)
  • 1/2 Cup Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 1 Teaspoon Lemon Juice
  • 2 Tablespoons Chopped Fresh Basil
  • 6 Kaiser Rolls, Split, Toasted
  • 1 Tablespoon Butter
  • 6 Leaves Lettuce
  • 6 Tomato Slices

Directions

  1. Preheat oven to 375 Degrees, and lightly oil a cooking sheet. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
  2. Arrange the portobello mushrooms gill-side up on a baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
  3. Place the marinated mushrooms on the baking sheet, gill-side down. Roast mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 5 minutes on each side.
  4. Mix the mayonnaise, Dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches. Serve with sweet potato fries or chips.

Diva Tasting: Hawaiian Sandwich….

Hawaiian Sandwich 

Ingredients

  • 8 Slices Bacon
  • 8 Slices Toasted Sourdough Bread
  • 1 (20 Ounce) Can Sliced Pineapple, Drained
  • 8 Slices Cheddar Cheese
  • 1/2 Cup Mayonnaise

Directions

  1. Place ham in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

  2. Place 8 slices of toast on a baking sheet spread with mayonnaise. Place a slice of pineapple, one slices of ham and a slice of cheese on each. Broil until cheese is melted. Serve hot. Serve with sweet potato fries.

Diva Musing: The “Boro”…

The “Boro”…

I left the town I grew up in when I was eighteen. My goal was to retire and give back to the world what I got out of it while growing up. I’d planned to work in an orphanage in Mexico. Then I came back to take care of a dying sibling and realized there was no place in more need of giving back that this depressed area of Appalachia that has gone to the dogs since my youth.

I call it the “Boro”, not because it is now full of jackass politicians, drug addicts, drug dealers and reprobates (which it is), but because it is an endearing term to describe the quaint village of my youth. I hope to make a bit of difference in my remaining years but the work needed in epic.

However, I’ve been gifted with a modicum of intelligence and business sense (thank you Dad) and I plan to use it to try to bore into the need of the many and make a small difference. That is all any of us can do really.

I encourage each of you to use your given gifts to make a difference in the crazy world wherever you live. The needs are obvious everywhere. Wake up each day and pick one thing to make a difference. Even if it is a prayer for Peace on Earth. There is something we can do everyday.

I leave you with love and light and a prayer that you will be energized to make a difference in your world today. The Crones love you wherever you are in the world.

Namaste, The Queen Cronista

Diva Tasting: Cucumber Sandwich…

Today a little lighter fare after all of the holiday indulging…

Cucumber Sandwich (Serves 1)

Ingredients

  • 2 thick slices whole wheat bread
  • 3 tablespoons cream cheese, softened
  • 8 slices cucumber
  • 1 teaspoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 tomato, sliced
  • 1 leaf lettuce
  • 1 ounce pepperoncini, sliced
  • 1/2 avocado, mashed

Directions

  1. Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately. Serve with sweet potato fries or kettle chips.

Diva Tasting: Roasted Cornish Game Hens

Roasted Cornish Game Hens

Ingredients

  • 2 Cornish Game Hens, Giblets Removed
  • 3 Tablespoons Garlic And Herb Seasoning, Divided
  • 2 (8 Ounce) Packages Cream Cheese, Divided
  • 3 Tablespoon Butter, Melted
  • Kosher Salt To Taste

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line the inside of a roasting pan with aluminum foil.

  2. Place hens, breast-side up, in the prepared roasting pan.

  3. Mix 1 tablespoon garlic and herb seasoning with 1 package cream cheese in a bowl. Stuff cream cheese mixture in 1 hen. Repeat with 1 tablespoon garlic and herb seasoning and remaining 1 package cream cheese; stuff the second hen.

  4. Brush hens with melted butter; sprinkle with remaining 1 tablespoon garlic and herb seasoning. Season with salt. Cover hens with aluminum foil.

  5. Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

  6. Serve with Garlic Mash potatoes, grilled asparagus and rolls.