Diva Tasting-Almond Crusted Chicken Paillard with Tomato Salad

A Friend sent me this and I thought I’d share.


    • 4 6-ounce boneless, skinless, chicken breast halves
    • Salt and freshly ground pepper
    • 2/3 cup sliced, unblanched almonds
    • 2/3 cup panko breadcrumbs
    • 2 large eggs
    • 2 tablespoons extra-virgin olive oil
    • 2 scallions, trimmed and thinly sliced
    • 20 cherry tomatoes, halved (red and/or yellow)
    • 2 tablespoons extra-virgin olive oil
    • Lemon wedges, for serving (optional)


1. Pat the chicken breasts dry with paper towels and place each breast between 2 sheets of plastic wrap, opening out the fillets. Pound gently with a mallet or rolling pin to an even thickness. Do not make them thinner than 3/8-inch. Season both sides with salt and pepper.

2. Pulse almonds in a food processor until coarsely chopped. In a medium bowl, combine the chopped nuts with the panko breadcrumbs.

3. In a shallow bowl, lightly whisk the eggs with a pinch of salt. Dip each piece of chicken into the eggs, let the excess drip away, the press both sides of the chicken into the panko coating. Place on a baking sheet and refrigerate for 20 minutes until the crust sets.

4. Meanwhile, make the tomato salad: Combine the tomatoes, scallions, olive oil, and lemon juice (optional) into a bowl.

5. Heat a skillet over medium heat and add the remaining 2 tablespoons of olive oil. Place the chicken into the pan and increase the heat to medium-high. Cook, turning once until the crust sets and turns golden brown, about 3 minutes on each side.

6. Cut the paillards in halves or thirds, arrange on a platter, and serve immediately with tomato salad spooned on top. Garnish with lemon wedges (optional).


Diva Musing-Buddha Wisdom

All condition things are impermanent. Work on your own salvation with diligence – Buddha
This one needed to be published again.  It is wisdom for each day.  Remember it, meditate on it, know it, practice it.  
The Queen Cronista

Diva Tastings-Enchiladas and Cake

CHICKEN ENCHILADAS-   Oven 350° 9×13 inch baking dish Serves 8


  • 6 Cups Rotisserie
  • 1 Med white onion, chopped
  • 1 (10 oz) can diced tomatoes with green chile peppers
  • 1 (14.5 oz) can diced stewed tomatoes
  • 12 small chile peppers, diced (optional)
  • 1 (10.75 oz) can condensed cream of chicken soup
  • 1 (14.5 oz) can chicken broth
  • 1 bunch green onions, chopped
  • 1/2 pint heavy cream
  • ½ Cup Sour Cream
  • 8 (8 inch) corn tortillas
  • 4 cups shredded 2 cheese
  • 1 (10 ounce) can enchilada sauce


Brown all Onions in a large skillet add shredded chicken and mix well. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes. Allow skillet mixture to simmer and reduce to about 2 1/4 cups. Grease 9×13 inch baking dish.

Cheese Sauce:

In a second skillet, heat cream, 3 cups cheese and sour cream over low heat, being careful not to boil.

Spoon about 1/3 Cup chicken mixture onto each tortilla. Top chicken mixture with a third of the remaining shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese, and drizzle with enchilada sauce. Pour the melted cheese sauce over the top Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.

Tres Leche Cake


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Diva Rant-Mean Spirited People!

I just made the rounds to pay  my  utility bills.   The young lady I often chat with was frustrated and upset.  One customer, who comes in monthly complaining, had just left.  He rants about his bill and talks about her company being Satanic.  People, the person at that desk has no control over the corporate greed that spews out your bill each month.  She is there to help you, and take the money you owe for purchasing that product.  If you don’t like it go somewhere else.  What’s wrong with our world these days? Quit waking up invested in being incensed about everything, and trying to drag the rest of the world into your cesspool with you.  

Bless her heart, she is sweet and helpful always.  Her neck was in knots and her usual cheerful disposition was in the toilet.   I tried to console her but her muscles were so tensed up she could hardly hold her head straight.  Shame on you poopie customer!

So, the rule of the Universe is we must send love and light to both of them….like it or not!  It’s easy to send the sweet, helpful customer service person love and light.  However, for me at least, I want to send the poopie customer, daggers and a one way ticket to hell!  But wisdom dictates that is not the right thing to do (doggone it).  So we love our neighbors…all of them… and put healing light into the Universe, for the young lady’s neck, and the poopie customers stank behavior.  And so it is.


The Queen Cronista

Diva Tasting-2 Meat, Baked Ziti

Oven 350° 9” X 13” Pan Serves 8-12


  • 1 (16 Ounce) Pkg Dry Ziti Pasta
  • 1 Lb Mild Italian Sausage
  • 1 Lb Lean Ground Beef
  • 1 (15 Ounce) Ricotta Cheese
  • 1 Jumbo Egg
  • 1 Large White Onion, Minced
  • 2 Tbsp Minced Garlic
  • 2tbsp. Chopped Basil
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Sea Salt
  • 1/2 Tsp Ground Black Pepper
  • 2 (26 Ounce) Jars Spaghetti Sauce, With Meat
  • 3 (8 Ounce) Package Shredded 3 Cheese Blend
  • 1 (8 Ounce) Package Mozzarella Cheese (to Top)


  1. Preheat an oven to 350 degrees F. Grease a 9×13 inch baking dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. While pasta is cooking, heat a large skillet over medium heat. Add the sausage and beef, and cook and stir until brown, about 10 minutes. Drain sausage/beef and set aside.
  4. Stir together the ricotta, 2 pkg of cheese, egg, onion, garlic, and oregano, basil in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and jars of the spaghetti sauce; mix well.
  5. In the prepared baking dish pour the well mixed pasta, sauce, cheese. Top with the mozzarella cheese. Cover the dish tightly with aluminum foil.
  6. Bake in the preheated oven until heated through, about 30 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.

Diva Rant-Inconsiderate People

Today I was having breakfast at my usual local. There was one waitress on board trying to get two take out orders ready.  One was for 200 people and another for 500 people.  And there was a group of 200 coming in later in the morning.  She busted her chops preparing the bags and coffee containers.  Helped the man carry them to their vehicles and they did not leave her one cent in tip!!!!!!!!!!!!! He got into his big automobile, in his smarmy suit, and left.  

Seriously people! Are we so wrapped in our ….”it’s all about me world”….that we cannot appreciate the people who make the world turn?  These people get nothing in a living wage.  They depend solely on our hearts and generosity.  This person greets every soul with a smile and cup of coffee no matter how bad her day is going. Until we start behaving, once again, with courtesy, manners, and heart for those we meet, and who make our world keep turning, we will continue  the dive we are taking to a third world country.  

Be kind to those you encounter each day. Those people who work hard to make your day better so you will tip them and they can take care of that child who needs new shoes, or pay their rent, or buy groceries for a family that lives on the edge of survival.  Do it because it feels so good to give without expectation. Do it because it will come back 10 fold.  Do it because it is the right thing to do. 


The Queen Cronista

Diva Tasting-Easy Chicken Cordon Bleu

“Easy recipe that tastes like you cooked all day. Chicken breasts are wrapped around ham and mozzarella cheese for a change in this version of the classic baked dish.”


  • 6 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
  • 6 string cheese sticks
  • 6 slices prosciutto
  • 12 Sage Leaves
  • 1/2 cup butter, melted
  • 1 cup seasoned dry bread crumbs
  • toothpicks


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese and 2 sage leaves. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
  3. Bake for 45 minutes in the preheated oven, or until chicken is browned and juices run clear.