Turkey & Cheese Casserole

This is a super brunch dish as well as being a great way to use leftover turkey. The first time I made it, the man in my life had two servings. Bring it for a hearty breakfast on your next ski weekend. It's perfect for those family gatherings. Beware: This recipe makes a lot.

Brunch Turkey

3 cups cubed turkey

8 oz. shredded cheese ( I use Jarlsberg Lite, but anything works. Try cheddar or Havarti with dill.)

3 cups cubed French or Italian bread

1 tbs. flour

1 tbs. Dijon mustard

3 tbs. melted butter

4 large eggs, beaten

2 ½ cups milk

pinch salt

pinch pepper


Place bread, turkey, and cheese in a large bowl.
In another bowl, mix the flour, mustard, melted butter, eggs, milk, salt, and pepper.
Pour the milk mixture over cubed bread, turkey and cheese.
Stir.
Let stand a few minutes while the oven heats to 350 degrees.
Pour into a buttered 2-quart baking dish. Bake for about 50 to 60 minutes, or until puffed and browned and gorgeous.
A knife inserted in center should come out with very little liquid on it.

Bagel Chips with Ricotta & Chives

This appetizer can be put together quickly. I love using fresh chives from my herb garden. Chives is one of the only things I am able to grow well. They don't require me to do anything and they thrive.

I recently brought this to an outdoor garden party complete with a jazz trio and pretty outdoor lights. The most unique feature at this party was the cooler. The host filled a canoe with ice, beer, and wine. Clever!

The recipe calls for the chives to be pureed in a food chopper or food processor. I own neither. I don't have the space to store such a monster, and I won't take up counter space for the beast. A blender, however, works fine, and all divas own a blender. They need them for fruit smoothies and frozen mango margaritas.

Bagel Chips with Ricotta & Chives

1/2 cup snipped chives

1/4 cup olive oil

1 small handful almonds

1 cup ricotta cheese

salt

40-45 mini bagel chips (I prefer garlic flavored)

Put the chives, olive oil, and almonds in a blender. Pure into a sauce.
In a small pretty bowl combine ricotta and salt.
Drop a small dollop of the ricotta mixture onto each bagel chip. I use two small spoons to get this done.
Use a spoon to pour a little of the chive pure atop the cheese.

Options: Put a piece of chopped tomato on top for color. Other ideas are placing a tiny slices of prosciutto or or yellow pepper on top for color.

Make it a meal: Nah. Just eat with lots of other gorgeous hors d'oeuvres.

Wine: Champagne, Prosecco, or a light Chablis

Lobster Roll

This is the ultimate summer dish. Divas crave lobster. Divas just don't like to cook the lobster. Or vacuum. Or do laundry. Divas keep around a few of the less squeamish-type for just such occasions as a lobster craving. Maybe diva's friend will crack the shell and get the meat out too?

I recently had a beautiful lobster roll aboard a boat named the "Lobster Roll" out on Cape Cod with fellow diva, Aunt Shanny (see Elegant White Fish). Eating lobster aboard a boat is a must for divas. Even better--a yacht. My only complaint was that I had to sip my Chardonnay from a plastic cup. Divas hate drinking wine out of plastic, but are able to adapt and overcome when times are tough.

This lobster roll is not meant to be eaten with the hands. There's just too much of it. By adding the lettuce and tomato, divas consider this a well-rounded meal. Along with a bottle of California Chardonnay, of course. If you must add a starch though, keep it simple. Potato chips. (Photo by VirtualErn)

Lobster Roll

Meat from 1-2 chicken lobsters, cooked & chopped

a few spoonfuls of mayonnaise

a sprinkling of chopped celery (optional)

1 hot dog roll

a few large lettuce leaves

a few slices of tomato

Mix the lobster, mayo, & celery (if you must) in a pretty bowl.
Spread butter on both sides of the hot dog roll and grill on a pan.
This must be butter and not margarine. If you are going to eat lobster, don't go calorie conscious and skimp. Butter.
Place a large lettuce leaf and a slice of tomato atop the grilled bun.
Scoop loads of lobster salad atop the lettuce.

That's it. No spices, no nonsense.

Make it a meal: It is a meal.

Wine: Buttery and oaky Chardonnay. Be sure to share with your friend who helped you cook the lobster.

Kiss, kiss for diva's friend.

Effortless Chicken

This is a gorgeous dish that is easy enough to make on a weeknight (i.e. its name). In addition, once you have made this chicken, you will realize how versatile it is and will begin substituting ingredients and adding others. Soon you will have your own signature dish, in which case you will write me with your great ideas! For instance, I love to add a spoonful of Dijon mustard or some other hot mustard to add powerful flavor.

Effortless Chicken

2 boneless chicken breasts flattened (Again, I don't have a rolling pin, but an empty wine bottle works great. Or you can just smash them with a mallet.)

a couple glugs olive oil

2 garlic cloves, chopped

1-2 shallots, chopped (onion works here, too)

1 glass dry, white wine...whatever you are currently drinking.

salt and white pepper

Warm the oil in a skillet at medium high.
Cook the chicken quickly until each side is just browned.
Remove to a pretty plate.
Switch heat to medium, add garlic & shallot.
Saute about 2-3 minutes. (I think saute is French for "fry".)
Pour in the wine. This is where I add the mustard.
Turn up heat to high and reduce sauce a bit.
Salt and white pepper the chicken.
Return chicken to the pan and finish cooking it--a few more minutes each side.

Variations: mushrooms, tomato paste, & red wine (rather than white); lemon juice & oregano; basil, thyme, oregano, and parsley--GO NUTS!

Make into a meal: Serve with steamed broccoli and wild rice.

Wine: Serve with Sauvignon Blanc from New Zealand.

Simple Bruschetta

This is more finger food for divas. Many bruschetta recipes call for oil. Mine does not. If you want to pour half a glug into your tomatoes, you can. Another option is to sprinkle some shredded cheese on top and broil for a moment.

Simple Bruschetta

1 baguette of French or Italian bread, sliced

olive oil

a bunch chopped tomatoes (I like Roma)

2 flavored vinegars (I like Champagne vinegar and balsamic vinegar, but garlic or cider vinegars work, too)

chopped basil leaves

Brush olive oil on top of the sliced bread and toast under the broiler for a minute until bread is toasted. This can be done a couple hours ahead of time.

Make martini.

Mix chopped tomatoes with chopped basil and a few splashed of each vinegar. Marinate for 30 minutes.

Sip martini.

Spoon tomato mixture onto the toasted bread and serve.

Gorgeous Tortellini Salad

I've served this at winter tailgate BBQs as well as summer ones. Men, in particular, seem to love it. Divas surround themselves with such men.

This recipe calls for roasted red peppers and pesto. Martha and Rachel probably roast and make their own. Or their people do. Mine come in jars and are store-bought. I am, after all, a busy diva.

Gorgeous Tortellini Salad

1 package of quality cheese tortellini (I adore wheat)

some roasted red tomatoes, chopped

pesto

1/2 kielbasa or other smoked sausage, cut to bite-size (I am lucky enough to have a Polish market near me where they make their own. Divine.)

Parmesan cheese

Cook the tortellini. Throw in the peppers and kielbasa. Mix it all together with the pesto. Sprinkle on Parmesan cheese.

Options: Substitute cherry, grape, or sun-dried tomatoes for roasted red peppers. Use Asiago instead of Parmesan cheese. Omit the meat altogether and make it a vegetarian dish.

Make it a meal: Serve with a small avocado salad and a few slice of herbed bread bought at the local farmers market.

Wine: Chardonnay

Refined Chicken Salad

I can never make enough of this chicken salad. It disappears instantly. The ingredients are refined. For instance, the use of shallots gives the salad a gentle flavor unlike screaming onions. Thyme, too, adds a subtle herb taste.

This dish should be eaten outside in a garden setting. Being outside is no reason to not use china. Divas love eating anything off your best china. Be sure to wear a big floppy hat, because divas take precautions against premature aging due to sun exposure. Divas have several floppy hats to wear with their oversized sunglasses.

Refined Chicken Salad

last night's chicken breast, chopped

1 shallot, chopped

a bit of celery, chopped

a sprinkle of thyme

a spoonful of capers

a dollop of mayonnaise

a smaller dollop of Dijon mustard

Mix.

Make it a meal: Serve inside a quality croissant. Divas watching their waists can have theirs inside a large piece of a Romaine lettuce leaf and eat like a tortilla or soft taco or serve atop a bed of shredded lettuce. Another option is to stuff a hollowed-out tomato with the chicken salad. Share a small bowl of lightly salted potato chips or wheat crackers for a bit of crunch with fellow divas. Health nuts can substitute baby carrots. Divas prefer the chips.

Wine: Chardonnay or a medium-bodied Pinot Gris. Health nuts can drink water. More chardonnay for the divas.

Swedish Meatballs

Divas love things on toothpicks and meatballs are no different. However, making Swedish meatballs is labor intensive. One has to roll a lot of raw meat with bare hands.

Divas ask someone else to bring the meatballs.

Crab Delights

Summer time is crab meat time. It reminds me of a small seafood restaurant that used to be down by Pirates Cove on the New Hampshire seacoast. The take-out-type eatery was called Jennifer's Crabs. Diva's don't eat at places where the owner admits to having crabs.

These are fun little crab appetizers. Pass them around at a party or make a meal out them by serving them with chowder. It is a nice alternative to grilled cheese and tomato soup on a cold day.

Crab Delights

1 6-oz. can crab meat, drained

shredded cheese (I like Swiss)

1/4 cup butter, softened

2 tbsp. mayonnaise

1 clove garlic, minced

a couple of pinches of parsley

5 English muffins, split in half (wheat are better for you)

Mix first 6 ingredients.
Cut the muffins into quarters.
Spread on English muffins.
Bake at 400 degrees for 15 minutes.
Broil for 1 minute until toasted.

Wine: Chardonnay

Ciao!

Chicken Francais

Chicken is the most versatile of all the meats. With only a few ingredients you can make a killer dish. This is one of those. In the more fancy and authentic cook books, this recipe calls for clarified butter. Clarified butter! To make clarified butter you have to melt a stick of butter, unsalted no less, and skim foam off the top. Divas don't have time to skim foam off anything but a fresh cappuccino. There is no clarified butter here.

Chicken Francais

4 boneless chicken breasts

flour for dredging

about half a STICK of butter

1 glass of white wine

2 small shallots, chopped

3 or more garlic cloves, chopped

Salt & Pepper

a few spoonfuls of Dijon mustard

1/2 cup of cream

Pound the chicken breasts flat. I do not own a rolling pin. I use an empty wine bottle. Handy little devils. Dredge the chicken through the flour. Saute chicken and butter about 3 minutes. Flip over.

Add shallots, garlic. Cook 1 minute. Add wine. Cook 2 minutes. Salt and pepper to your heart's delight. Stir in mustard. Take a moment to sip your martini, then add the cream. Another few minutes should do the trick to thicken the cream.

Serve with steamed aspargus, mashed potatoes.

Wine: Chardonnay

Ciao!

Cold Crab Dip

Divas love dip, because divas love finger food. It gives them a chance to show off their hot pink manicured nails and sparkly cocktail rings.

This is a great dip for hot days. Pack it in your picnic, and nibble on it out by the lake. Crab is always welcome aboard the yacht. Divas also eat nibbly things for breakfast.

Cold Crab Dip

Whisk:

8 oz. cream cheese (preferably light since divas need to watch their waists.

3 spoonfuls of mayonnaise (again, light works)

a couple squeezes of lemon juice

4 chopped scallions

2 chopped garlic cloves

a sprinkling of cayenne

Add:

2 6-oz. cans crabmeat

Chill. I serve all my dips with small, Wheat Thin-type cracker (reduced fat, of course). Divas don't like to bite into big crackers loaded with drippy stuff, then have the cracker crumble apart into a sticky mess. Divas like bite-size.

You can also serve with crudités (pronounced crew-dee-tay). That's French for small or cut up vegetables.

Wine: Chardonnay

That's it! Ciao!

Chicken Merlot

Divas love cooking with wine. You might say it is a requirement.

Chicken Merlot

3 cups chopped mushrooms

1 chopped onion

2 or more cloves of garlic, chopped

2 1/2 lbs. chicken

3/4 cup chicken stock

6 oz. tomato paste

1/2 cup or more of merlot

2 tsp. sugar

Salt and pepper everything. Throw everything into a crock pot. Toss a handful of basil on top. Cook on low for 7-8 hours.

Make it a meal: Serve over noodles. Offer parmesan cheese on the side. Round the meal off with brussel sprouts cooked in beer.

Wine: finish the bottle of merlot with dinner.

Rosemary Baked Salmon

I got my love of salmon from my mother, the anti-Diva. She is the anti-diva because she irons EVERYTHING (divas don't iron) and she makes appointments for pedicures (divas just show up and expect prompt service).

This is the best salmon ever. And EASY.

Rosemary Baked Salmon

Mash together:

1 tbsp. rosemary

a pinch of salt

a bigger pinch of pepper

2 or more cloves garlic, chopped

2/3 cup breadcrumbs

Add:

a few glugs of olive oil to make a paste

Use a fork to put the paste on 1 1/2 lbs. of salmon.

Bake:

450 degrees 10-12 minutes, until salmon flakes

Serve salmon with green beans and roasted red potatoes.

Wine: Pinot Noir

Ciao!

White Chicken Chili

This recipe was found for me by another auntie Diva, Mandy, although she wants me to call her Marlena now. Marlena, also my Godmother, taught me that we all create our own Hells. So I filled mine with salt and vinegar potato chips, feta and spinach pizza, and John Travolta.

White Chicken Chili

6 chicken thighs or 3 large breasts

1 cup onion, chopped

5 or more cloves garlic, chopped

1 1/2 cup chicken broth

1 tsp. cumin

1 tsp. oregano

1/2 tsp. salt

1 tbsp. hot sauce

Cook all of the above in the crock pot for 4 1/2-5 1/2 hours.
Stir in
2 cans of Northern Beans
1 can corn drained

Cook for 30 minutes more.

Very important: Serve with a generous dollop of sour cream.

Make it a meal: Serve with sour dough bread and a small salad.

Wine: Sauvignon Blanc

Elegant White Fish

I learned this dish from my aunt Sharon, a fellow diva. Of the many things I've learned from Shanny, the most important is that anything that sparkles must be worn. This is especially true for sunglasses, footwear, and anything that draws attention to our ample breasts. In fact, I have not yet had a chance to share with her my newest favorite make-up: Bare Naturale all-over mineral glow in pink glow. It makes your entire face sparkle.

Elegant White Fish

1 lb. white fish such as tilapia or haddock

1 can cream o' celery soup

a couple of plops of sour cream

a handful of dill

shredded cheese (I like Swiss)

Place the fish on a cooking sheet. Mix the soup and sour cream and pour over fish. Sprinkle with dill. Bake for 20 minutes at 350 degrees.
Pull out and sprinkle cheese. Bake another few minutes.

Make it a meal: Serve over rice. Divas prefer brown rice for the high fiber content. Steam some green beans.

Wine: Chardonnay or Sauvignon Blanc