Diva Musing: 4 Wheeling….

Well the Diva went 4-Wheeling for the first time ever on Saturday.  Why have I never done this before?  It’s not just the majesty of creation and all of nature you see, you get the overwhelming sense of peace that comes with the quiet time in nature.  We spotted no wildlife this trip.  The acorns are falling so the animals are in the wood foraging instead of in the open fields.  

My driver only splashed me with mud twice and even that was fun. I got several specimens of rock for my collection and discovered a new plant not indigenous t this area.  What a treat it was…all of it.  Not many young folks would even take a near 70 year old Diva 4-Wheeling let alone splash and hop over mud and dirt for the full effect.  Hats off to Hoss, my driver.  What fun.  

I haven’t enjoyed nature that way in a long, long time….shame on me!  I’ve tried to copy some of my pictures but the blog won’t let me???  The point being…get out in nature and remove your angst.  It works every time. I’ll try to learn how to get the photos on the cite when the leaves turn and the mountains are alive with rainbows of color.  

I wish you each a trip into nature that heals and calms.  

Namaste, The Queen Cronista.

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Today’s Tasting: Cheeseburger Soup and Low Carb Fries…

CHEESEBURGER SOUP##

Ingredients

2 Lb Ground Beef

4 Cups Chopped Onions (3 To 4 Medium)

2 Cans (28 Oz Each) Muir Glen™ Organic Fire Roasted Diced Tomatoes, Undrained

½ Cup Steak Sauce

16 Oz American Cheese Loaf, Cut Into Cubes

1 Bag (22 Oz) Frozen Waffle Fries

2 Cups Shredded Lettuce

Steps

1 Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain.

2 In slow cooker, mix beef, onions, tomatoes and steak sauce. Cover and cook on Low heat setting 8 hours, or on High heat setting 4 hours.

3 Stir in cheese; cover and set slow cooker to Warm heat setting. Stir occasionally while fries cook.

4 Make waffle fries as directed on package.

5 Serve soup topped with lettuce and waffle fries.

6 To freeze: Store soup in quart-size resealable freezer plastic bags. Label, and freeze lying flat. To reheat: Defrost overnight in refrigerator, or in microwavable bowl on Defrost setting in microwave, stirring often. Then microwave uncovered on High 4 to 6 minutes or to 165°F. Serve with freshly cooked waffle fries and shredded lettuce.

CARB FREE FRIES

serves 2

Ingredients:

1 Large Jicama, Sliced Into Fries
1 Tablespoon Avocado Oil
Smoked Paprika, To Taste
Salt And Freshly Ground Pepper, To Taste
Garlic Powder, To Taste

Optional For Serving: Salad Or Assorted Vegetables Of Choice.

Directions:

1.) Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper. Place the sliced jicama in a small saucepan and cover with water. Bring to a boil and cook for 6-8 minutes, until the jicama is not as crunchy. Drain well.

2.) Toss the fries with the avocado oil or and seasonings. Lay out on the baking sheets in a single layer and bake for 30-40 minutes, or until crispy and golden brown. The pans may been to be rotated every so often to prevent burning.

Diva Tasting: Cheeseburger Soup and Low Carb Fries….

CHEESEBURGER SOUP##

Ingredients

2 Lb Ground Beef

4 Cups Chopped Onions (3 To 4 Medium)

2 Cans (28 Oz Each) Muir Glen™ Organic Fire Roasted Diced Tomatoes, Undrained

½ Cup Steak Sauce

16 Oz American Cheese Loaf, Cut Into Cubes

1 Bag (22 Oz) Frozen Waffle Fries

2 Cups Shredded Lettuce

Steps

1 Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain.

2 In slow cooker, mix beef, onions, tomatoes and steak sauce. Cover and cook on Low heat setting 8 hours, or on High heat setting 4 hours.

3 Stir in cheese; cover and set slow cooker to Warm heat setting. Stir occasionally while fries cook.

4 Make waffle fries as directed on package.

5 Serve soup topped with lettuce and waffle fries.

6 To freeze: Store soup in quart-size resealable freezer plastic bags. Label, and freeze lying flat. To reheat: Defrost overnight in refrigerator, or in microwavable bowl on Defrost setting in microwave, stirring often. Then microwave uncovered on High 4 to 6 minutes or to 165°F. Serve with freshly cooked waffle fries and shredded lettuce.

CARB FREE FRIES

serves 2

Ingredients:

1 Large Jicama, Sliced Into Fries
1 Tablespoon Avocado Oil
Smoked Paprika, To Taste
Salt And Freshly Ground Pepper, To Taste
Garlic Powder, To Taste

Optional For Serving: Salad Or Assorted Vegetables Of Choice.

Directions:

1.) Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper. Place the sliced jicama in a small saucepan and cover with water. Bring to a boil and cook for 6-8 minutes, until the jicama is not as crunchy. Drain well.

2.) Toss the fries with the avocado oil or and seasonings. Lay out on the baking sheets in a single layer and bake for 30-40 minutes, or until crispy and golden brown. The pans may been to be rotated every so often to prevent burning.

Diva Ranting: Good Manners….

I do try to stay on a positive note as often as possible.  However, today the scale tipped big time.  I always try to say a cheerful good morning to the teens as they enter the building.  Some reply and some ignore.  However, when you meet one face to face often and they turn to the wall every time to ignore you (in a 4 foot wide hall) …rude, rude, rude!  Practically spitting in teachers and principle’s faces is beneath contempt.  I myself will not tolerate the “hollyweird” princesses who think they are entitled over the rest of the students and lord that fact over their peers heads.  

We all had them in school…the mean girls who thought everyone but them was ugly.  However, these are the caretakers of the future.  The ones who will either care for our world and its inhabitants or destroy it.  We live in a time when the over entitled masses are the majority and the state of the world is showing it.  Parents, teach your children manners. Politeness to elders, peers and those in authority is necessary to provide a mainstay of our society.  I rarely see a young lad open a door for anyone anymore.  When I do I complement and thank him and his parents.  

In our keeping up with the Krapasshshun world it has somehow become OK to be a rude, thoughtless, snot!  NOT!!!!! If one of my children had ever exhibited that behavior in public I would have turned them over to the juvenile authorities and let them be a problem for the state to handle.  

I salute those parents of the kind, caring and helpful young people I see in the minority.  You as well as your children are a credit to your families and our society.  I pray than can overcome the rude majority of their peers and continue to make the world some kind of place we want to live in for the future.  

To the parents of the brats, you deserve who you get to care for you in your old age!!!

Diva Tasting: Beef Marsala, Bok Choy Salad and Pumpkin Brownies…

Beef Marsala

Ingredients

  • 1/3 Cup All-Purpose Flour
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Garlic Salt
  • 3 Teaspoon Garlic Minced
  • 1/2 Teaspoon Dried Oregano
  • 3 Pounds Boneless Sirloin Steak Sliced In 2 Inch Strips
  • 3 Tablespoons Butter
  • 1/4 Cup Olive Oil
  • 2 Cups Sliced Fresh Cremini Mushrooms
  • 1 Teaspoon Garlic Powder
  • 1 Cup Marsala Wine

Directions

  1. Mix flour, salt, garlic salt, garlic powder, and oregano together in a medium bowl. Add sirloin steak strips, and toss until well coated.
  2. Heat butter and olive oil in a large skillet over medium heat. Place beef in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
  3. Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until beef is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.
  4. Serve with Italian bread, roasted green beans and garlic mash potatoes.

Bok Choy Salad

Ingredients

  • 1/2 Cup Olive Oil
  • 1/4 Cup White Vinegar
  • 1/3 Cup White Sugar
  • 3 Tablespoons Soy Sauce
  • 2 Bunches Baby Bok Choy, Cleaned And Sliced
  • 1 Bunch Green Onions, Chopped
  • 1/8 Cup Slivered Almonds, Toasted
  • 1/2 (6 Ounce) Package Chow Mein Noodles

Directions

  1. In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
  2. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

PUMPKIN BROWNIES INGREDIENT LIST:

1 Can of Pumpkin 
1 Box Brownie Mix

1/2 Cup Sour Cream

1 Teaspoon Vanilla

INGREDIENT PUMPKIN BROWNIES DIRECTIONS:

Preheat oven to 350 degrees. Bake until brownies are solid in the middle. About 30 minutes depending on your oven. When a toothpick comes out clean they are ready.

Spray a 9X13 pan (I used a Pyrex Pan) with a non stick spray

Mix up the all ingredients and then great brownies!! It is more like a thick fudge consistency and not like a real brownie. Top with cream cheese frosting if desired.

Diva Musing: Habits of Successful Students…

For my Divas who just started back to school and those who may be going back from a long time off, I thought I’d post a little thoughtful tips on successful students.  Homogenize it and make it your own.  Wishing you all a successful school year….Namaste, The Queen Cronista

10 HABITS OF SUCCESSFUL STUDENTS

Get Organized. Making a plan for what you’re going to do and when you’re going to do it will make sure you’re always ahead of the curve – literally. 

Don’t multitask. Studies have shown that multitasking is physically impossible. 

Divide it up. Studying isn’t fun to begin with, and forcing yourself through a study marathon will only make it worse. Dividing your work into manageable chunks and rewarding yourself when you finish each chunk will make studying (more) fun.

Sleep. Don’t underestimate the importance of those eight hours of zzz’s every night! Getting a good night’s rest will sharpen your focus and improve your working memory.

Set a schedule. Do you work better right after school or after you’ve eaten dinner? Are you more productive in 90-minute blocks or half-hour spurts? Find a schedule that works for you, and stick to it. 

Take notes. Taking notes will not only keep you more engaged during class, but will also help you narrow down what you need to study when exam time rolls around. It’s much easier to reread your notes than to reread your entire textbook!

Study. This one might be obvious, but did you know that there’s a right and a wrong way to study? Review your material several days ahead of time, in small chunks, and in different manners (for example, write flashcards one day and take practice tests the next). In other words, don’t cram. 

Manage your study space. Find a place that will maximize your productivity. Look for places away from the television and other distractions. Whether it’s your local library or just the desk in your bedroom, set aside a study space that you’ll want to spend time in. 

Find a study group. Sitting down with a group of people who are learning the same things as you is a great way to go over confusing class material or prepare for a big test. You can quiz each other, reteach material, and make sure that everyone is on the same page. After all, teaching someone else is the best way to learn. 

Ask questions. You’re in school to learn, so don’t be afraid to do just that! Asking for help – from a teacher, a tutor or your friends – is a surefire way to make sure you truly understand the material. 

Diva Tasting: Nacho Beef Skillet…

Cheesy Nacho Beef Skillet

Ingredients

2 Lb Lean (at Least 80%) Ground Beef

1 Pouch (8 Oz) Mexican Rice

2 Cans (10 Oz Each) Diced Tomatoes With Green Chiles

1 Cup Sour Cream

2 Packages (1 Oz) Taco Seasoning Mix

1 Roasted Red Bell Pepper (from A Jar), Chopped

1/2 Cup Water

2 Cups Shredded Mexican Cheese Blend (6 Oz)

1 Sm Bag Corn Chips

In 10-inch skillet, cook 1 lb lean ground beef over medium-high heat until thoroughly cooked, stirring frequently; drain.
Meanwhile, microwave 1 pouch (8 oz) Mexican rice as directed on pouch.
To skillet with cooked beef, add 2 cans (10 oz each) diced tomatoes with green chiles, 1 package (1 oz) taco seasoning mix, 1 roasted red bell pepper (from a jar), chopped, and 1/2 cup water, Sour Cream; mix well.
Stir in cooked Mexican rice. Heat to boiling. Reduce heat; simmer 10 minutes.

Stir in 1 cup shredded Mexican cheese blend until melted, add the small bag of corn chips and fold into beef and cheese mixture. Sprinkle remaining cup of cheese over top. Serve immediately