Chicken & Stuffing

Super easy comfort food! Make this in the morning and dish it out to hungry family members in the evening. My man loves this. He had two helpings tonight!

3 celery sticks, chopped

3-4 boneless chicken breast

1 cup chicken broth

1 can cream of chicken soup

1 can cream of celery soup

1/4 cup milk

3 cups stuffing mix

4-5 pats of butter

salt and pepper to taste

Toss celery into the bottom of the crock pot.
Sprinkle chicken breasts with salt and pepper, and place in the slow cooker.
Pour chicken broth over chicken breasts.
Combine both cans of soup and milk.
Pour soup mixture over the chicken.
Sprinkle stuffing mix over all.
Put butter on top.
Cook on low for 6-8 hours.

Make it a meal: Serve with steamed broccoli.

Wine: Sauvignon Blanc or Chardonnay

Carmelized Onion with Thyme

This is a healthy, anti-oxidants side dish. If you like vinegar as much as I do, you are going to adore this dish. (photo by Darwin Bell)

Caramelized Onion with Thyme

1 onion, sliced

2 glugs olive oil

salt & pepper

1/4 cup white wine

dash thyme

dash champagne vinegar

Toss the onions on a large pan; salt and pepper.
Add olive oil and sauté briefly, then cover the pan.
Stir the onion often for about 10-15 minutes until onion is soft.
The onions should be golden brown.

Reduce the heat to medium-low.
Add the wine and stir until wine is evaporated, about 5 minutes.
Stir in the vinegar and thyme.

Make it a meal: Serve with roasted chicken and green beans.

Wine: Sauvignon Blanc

Avocado Spread

This adds a kick to burgers or turkey sandwiches. For a snack I dip wheat crackers in it. Don't blend or whip this too smooth. Guacamole should be a bit lumpy. Divas know how to take their lumps. (photo by Gaeten Lee)

Avocado Spread

1 avocado, cut in half, scooped out, save pit aside

2 squeezes lemon juice

1 small scoop horseradish sauce

a bit of red onion, chopped

Mash everything together and spread on your favorite sandwich.

Make it a meal: Serve atop sliced turkey between two slices of wheat bread, lettuce, tomato included and healthy Sun Chips.

Wine: Sauvignon Blanc

Crab & Cheese Strata

This recipe is simply divine. I served this at a December 24th Open Haus. Friends and family stop by for a Bloody Mary and a bite to eat as they finish their holiday chores. This dish did not last long.

Crab & Cheese Strata

2 cups good bread, cubed

1 can crab meat

2 cups Swiss cheese, shredded

1/2 cup Cheddar cheese, shredded

1 tbsp. capers

2 slices onion, chopped

3 eggs, beaten

3/4 cup milk

2 dashes dry sherry

1/2 tbsp. Dijon mustard

1 dash Worcestershire sauce

Grease a baking dish.
Toss together the bread cubes, crab meat, Swiss cheese, Cheddar cheese, capers, and onions in the baking dish.
Whisk eggs, milk, sherry, mustard, and Worcestershire sauce in a bowl.
Pour evenly over bread mixture.
Cover tightly and refrigerate at least 2 hours to 24 hours.
Bake strata uncovered at 350 degrees about 45 minutes.
Let stand 10 minutes before serving.

Baked Trout with Parmesan

So delish and so easy! This can be made last minute for when unexpected, but delightful company shows up. This takes no time to whip up, so take your time doing your make-up.

Baked Trout with Parmesan

1 lb. trout fillet

1 cup sour cream (I use low-fat)

2 big splashes white wine or lemon juice

1 slice onion, chopped

3 tbsp. Parmesan cheese

salt

Paprika

Place fish in a greased shallow 3-qt. baking dish.

In a small bowl, combine the sour cream, Parmesan cheese, wine, onion and salt; spread over fish.
Sprinkle with paprika.
Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.
Serve over rice.

Make it a meal: Serve with steamed broccoli.

Wine: Pinot Noir (my pick) or Chardonnay (my other pick)

Snow Queen Norwegian Cheese

I didn't know the heaven I was buying when I purchased this product from Jarslberg. I loved the name. That's it. This cheese comes in a square block with a red wrapper. Look for it. Buy it.

Snow Queen is a dark colored cheese with a creamy caramel flavor. It is called Gjetost (pronounced ‘yet-oast’), and is made from both cow and goat milk. It is absolutely delightful when served with crackers and citrus fruit like apples and pears.

I have not yet tried their other variety, Ekte made only from goat's milk. When I do, I'll let you know about it.

Fra Diavolo Pasta Sauce

While my Broccoli & Cheddar Soup (see recipe) is cooking, I am going to report on one of my newest favorite products. This pasta sauce claims to be hot and spicy. It delivers! Divas love everything hot and spicy, not just their men. It is put out by The Silver Palate.

I love that the first ingredient is "imported San Marzano whole peeled tomatoes" (I suppose that's in Italy somewhere) and the second is "California whole peeled and crushed tomatoes." I was so impressed with this I read on: "imported olive oil, fresh onions, fresh carrots, salt, fresh garlic, pear concentrate, crushed red peppers, and spices." No high fructose anything! No sugar! No tomato puree!

While it is great on pasta, my current man and I enjoyed dipping fried ravioli in it in front of the fire with a fine $11 bottle of Chianti. Now that's hot!