Cheesy Peas

I adapted this recipe from one sent into the Jamie Oliver Blog (see the address on the sidebar). This is a fun, easy way to dress peas up a bit. This isn’t for everyday for divas watching their waistlines. Every other day perhaps.

Cheesy Peas

1 package frozen peas or a few handfuls of fresh.

a plop of butter

a big handful of freshly grated Parmesan cheese

a few squeezes of lemon juice

white pepper

Boil the peas until perfect, then drain, saving a small cup of the cooking water.
Put the peas back in the pan with some of the reserved water, and add a plop or two of butter.
Stir, and then sprinkle in the Parmesan cheese.
Squeeze lemon juice.
Sprinkle white pepper.

Make it a meal: Serve with Chicken & Mushroom in Wine (see recipe).

Wine: Chardonnay

Scandinavian Pickled Beets

I'm told no good Dane or Swede considers a meal complete without these tangy treats. They add gorgeous color to any table. If you want to use fresh beets, peel and cook them. They can be served sliced or diced. Otherwise, just open a can like I do. (photo by FotoDawg)

Scandinavian Pickled Beets

1 can beets

1/2 cup vinegar

1/2 cup water

1/2 cup sugar

salt & pepper

Combine the vinegar, water, sugar, salt & pepper in a saucepan.
Bring to a boil and cook until sugar dissolves.
Put the beets in a glass or ceramic bowl.
Pour the hot vinegar mixture over the beets.
Cover and refrigerate for 12 hours.
Drain and serve with slices of hard-boiled eggs.

Options: Add slices of onion to the recipe.

Make it a meal: Serve with meatloaf or aside a meatball sub.

Wine: Nothing goes with vinegar. Grab a beer. Divas don't mind swigging beer as long as they are wearing pearls.

Cajun Crab Dip

This is a darling way to serve crab. Use this when you want to spice things up. Divas always want to spice things up.

Cajun Crab Dip

8 oz. soften cream cheese
1 can crab
2 tbsp. mayo
1/4 cup hot sauce (Habanero, Tabasco)
1/2 T. Cajun seasoning


Mix and grab the Wheat Thins.

Make it a meal: Serve ahead of Crock Pot Cassoulet (see recipe)

Wine: Shiraz or Zinfandel

Beet and Cheddar Risotto

This recipe is sweet and creamy. It uses the entire beet. This takes a little longer than my other recipes. Sip a bit of Chardonnay while you wait for the water to be absorbed.

Make sure you serve it right away. After a while risotto gets gluey and sticky. Another big bonus is the pink color. Divas adore pink. (photo by FotoDawg)

Beet and Cheddar Risotto

1 medium beet, peeled and quartered

2 cups loosely packed beet greens, stems trimmed

2 cups water

2 cups vegetable broth

2 tablespoons extra-virgin olive oil

1 medium onion, minced

1 cup Arborio rice

8 ounces shredded sharp cheddar cheese

Salt & pepper

Freshly grated Parmesan cheese, for serving

Place the beet and greens in a blender and pulse until finely chopped.
In a pot, bring the water and broth to a simmer.
In a larges sauce pan, sauté the onion in oil for about 3 minutes.
Add the rice and stir for 2 minutes.
Stir in the beets and beet greens for 1 minute.
Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, about 20 minutes.
Add the cheddar; season with salt and pepper.
Cook, stirring until the risotto is creamy and thick, about 3 minutes longer.
Serve in deep bowls, passing the Parmesan on the side.

Make it a meal: Serve with buttered focaccia

Wine: Chardonnay for the creaminess or Pinot Gris for a lighter taste.

Pumpkin Bread

This comes from my newest favorite food blog: My EpicStyle. Click on the sidebar below and go right there. The author, Brian, writes, "Check out this great Pumpkin Bread recipe from Pirtle Winery. It is a great gift to give for any reason. If you wish, use 4 small loaf pans. Wrap in Saran wrap and add a ribbon and it will be so appreciated. Everyone loves something good from the home oven." (photo by Crysti)

Pumpkin Bread

1 can of pumpkin
1 cup pecans or walnuts (chopped)
1 cup vegetable oil
3 cups sugar
1/2 tsp salt
4 eggs
1 tsp. nutmeg
1 tsp. cinnamon
2/3 cup water
3 and 1/3 cups flour
2 tsp. soda

In a very large bowl add all the ingredients. Blend as much as you can
with a large spoon and then get your hand mixer out. Mix very well. Pour
into a prepared Bundt pan. Bake for 1 hr at 350 degrees.

Thanks, Brian!

Crock Pot Cassoulet

This recipe says to brown the meat first and saute the onions. I don't bother. Maybe it is a tiny bit yummier if you do, but I don't really believe that. I throw everything in the crock pot and let it cook for 4 or 5 hours. It comes out great. My mother-in-law ate seconds. (Photo by PhillipC)

Crock Pot Cassoulet

1 onion, chopped

4 boneless skinless chicken breasts

1/4 pound cooked smoked sausage, sliced (I like chourico)

1 can diced tomatoes

3 cloves garlic, chopped

1-2 stalks of celery

a bit of thyme

a bit of pepper

4 tablespoons tomato paste

2 cans (about 15 ounces each) great northern beans

a heaping bit parsley

Throw all the ingredients except parsley into the crock pot.
Cook on LOW 4 to 5 hours.
Before serving, sprinkle parsley over cassoulet.


Option: I like to do one can of great northern beans and one can of garbonzo beans.

Make it a meal: Serve with roasted broccoli (see recipe).

Wine: Chardonnay or Chablis

Parmesan Crusted Chicken

This is a terribly easy one. Kids adore this. Maybe it's the cheese, maybe the crunch. Who knows with kids?

Parmesan Crusted Chicken

4 boneless chicken breasts

a couple of plops of maynnaise (I like light)

a few heavy sprinkles Parmesan cheese

a few small sprinkles bread crumbs (seasoned is fine)

Combine mayonnaise and cheese.
Spread on chicken.
Sprinkle with bread crumbs.
Bake at 425 degrees for 20 minutes.

Options:Instead of Parmesan cheese, crush up some Cheese-its (I like white cheddar)

Make it a meal: Serve with roasted broccoli (see recipe) and garlic Parmesan potato wedges (see recipe)

Wine: Chardonnay

Hot Pepper Dip

This is a bit unusual but fabulous if you like spicy. Divas love spicy. It is a Lebanese recipe called Muhammara. It is eaten as a dip with bread. I like whole wheat pita bread. Wheat thins work, too. Some Marthas and Rachels out there crush their nuts with a machine. I crush my walnuts with a highball or an empty (or about-to-be-empty) wine bottle.

Hot Pepper Dip

2 medium onion, chopped

1/2 cup olive oil, plus 1 tbsp.

a bunch of crushed walnuts

3/4 cup breadcrumbs mixed with cold water to form a wet paste

1 teaspoon chili powder

a pinch of cumin

salt

pine nuts

Saute the onions until they are golden.
Add the walnuts, breadcrumb mixture, pepper, cumin and salt.
Continue to saute on low heat until the ingredients blend well--10 minutes or so.
Remove from heat; place in a bowl and sprinkle pine nuts on top.

Make it a meal: Serve ahead of Pan-baked Pork Chops (see recipe)

Wine: Shiraz

Irish Lamb Stew

This is so EASY. Put it together in the morning and forget about it. You cannot screw this up. The recipe called for cutting up the lamb into bite-sized pieces first. I don't do that. I do that about 8 hours into cooking. It is MUCH easier. Just pull out the lamb and pull apart. Put it back in for awhile. (Photo by Saquan)

Irish Lamb Stew

2 lbs. lamb

3 1/2 cups beef broth

1-2 onions, chopped

3 potatoes, diced (I don't peel them.)

a dash of marjoram

a dash of celery seed

a dash of thyme

salt & pepper

1 10 oz. package frozen peas, partially thawed

6 tbsp. flour

Brown the meat first in a skillet. I don't.
Put onions and potatoes in the bottom of the crock pot.
Place lamb on top.
Put everything else in except peas and flour.
After 8-10 hours, add the peas and flour; turn crock pot on high and cook 15-20 minutes more.

Make it a meal: Serve with sour dough bread.

Wine: Cabernet Sauvignon or Shiraz

Pan-Baked Pork Chops

Your man will love this. This is a meaty, home-cooked meal all in one dish. I love the combination of pears and pork.

The recipe I got this from said to put everything into one roasting pan at once, but I found the vegetables never cooked as quickly as the meats. I will direct you to give the vegetables a head start. But there is still only one pan to wash. Your man will be happy about that.

This recipe requires marinating, so plan ahead.

Pan-Baked Pork Chops

a number of squeezes of lemon juice

3 cloves garlic, crushed (I use 4)

a handful of rosemary

5 glugs olive oil

4 large pork chops

2 parsnips, sliced

2 pears, quartered

a couple of potatoes, sliced

Mix the lemon juice, garlic, rosemary, and olive oil.
Massage over pork and refrigerate 1 hour to overnight.
Put the parsnips, pears, and potatoes into a big bowl and coat with some of the marinate.
Roast at 425 degrees for about 15 minutes.
Add the pork to the roasting pan.
Roast for another 30 minutes until pork and vegetables are done.

Options: Substitute apples for pears; substitute carrots for parsnips.

Make it a meal: What else could you possibly want?

Wine: Velvety Sangiovese--Ciao!

Vegetable Quiche Cups

My mother gave me this recipe when she was doing the South Beach diet. She would have one for breakfast. I would have two. These little guys are pop in your mouth fun. They are great for a breakfast on the run. Play around with the cheese and vegetables you use for wonderous variety.
(photo by Viewoftheworld)


Vegetable Quiche Cups

1 package frozen spinach

2 eggs

2 cups shredded cheese

1/2 green pepper, diced

1/2 onion, diced

Mix all the ingredients and put into a cupcake tin.
You can line the tin with cupcake paper, but I just spray them with Pam.
Cook at 350 degrees for about an hour.

Wine: Champagne

Spinach Soup

Use fresh spinach if you like. That involves more cooking and transferring and chopping than this diva likes. Some recipes call for peeling the potatoes. I do not see the point. The peel, of course, has the most nutrients, and divas need their strength.


Spinach Soup

1 10 oz. package of frozen spinach, thawed

1 potato, sliced

½ onion, chopped

2 cups chicken stock

¼ cup sherry

white pepper

nutmeg

salt and pepper

cream (I use half and half)

Sauté onions in olive oil or butter.
Add potatoes and chicken stock; bring to a boil.
Simmer 10 minutes until potatoes are tender.
Transfer potato mixture to a blender; add spinach.
Blend.
Pour back into pot.
Add cream, sherry, white pepper, and nutmeg.
Heat and serve.

Options: Puree carrots into the mix for extra vitamins; substitute cauliflower puree for ½ cup cream

Make it a meal: Serve with Gruyere bread.

Wine: Chardonnay or Champagne

Apple Squash Soup

This recipe uses fresh autumn harvest delights with delicious results. This takes a bit more time than most of my recipes, but it is worth it. I served this soup at our Uncorked Divas Book club and received high praise.

(photo by audinou)

Apple Squash Soup

3 cups vegetable or chicken stock

1 lb. butternut, chopped

2 apples, peeled & chopped

1 tsp. rosemary

1/4 cup butter

1/4 cup flour

1/2 cup cream (I use half and half)

Combine first 4 ingredients and bring to a boil.
Reduce heat and simmer 10-15 minutes until squash is tender.
Puree in a blender, then return mixture to pot.
In a separate pot make a roux by melting the butter and adding the flour.
Whisk the roux into the squash mixture.
Simmer for 15 minutes.
Add the cream, salt & pepper.
Do not boil.

Make it a meal: Serve with focaccia or Gruyere and garlic bread.

Wine: A crisp Sauvignon Blanc or light Pinot Grigio.

Garlic Parmesan Potato Wedges

This is another way of having baked fries. Kids of all ages love these. They are finger-licking good, and yes, divas lick their fingers. (photo by Gene Hunt)

Garlic Parmesan Potato Wedges

2-3 large potates cut into wedges

olive oil for coating

2-3 cloves garlic, minced

rosemary

salt & pepper

Coat wedges with olive oil, garlic, rosemary, salt & pepper.
Bake 30-40 minutes at 450 degrees, turning once.
Remove from oven and toss with Parmesan cheese.

Make it a meal: Serve with Kettle-cooked Crunchy Salmon (see recipe)

Wine: Pinot Noir

Baked Sweet Potato Fries

Sweet potatoes are considered a "powerfood" for all their low calorie, low fat, nutrient packed aspects. These will not come out as crisp as baking potatoes. Turn them once or twice while baking for a crisper texture.

I like to dip mine in honey mustard or horseradish mustard. Others like ranch dressing. Aioli dips work, too. (photo by Annie Mole)



Baked Sweet Potato Fries

2 sweet potatoes, cut into strips

olive oil to coat

Seasonings (See options below)

Coat cut potatoes with oil and seasonings.
Bake at 425 degrees for about 30-40 minutes, turning once or twice.

Seasonings:
I like a product called Tony Chachere's Creole Seasoning which rightly claims to be great on everything.

Follow the link below to Kalyn's Kitchen blog for a combination of fennel, coriander, Aleppo pepper, and oregano.
http://kalynskitchen.blogspot.com/2007/10/spicy-sweet-potatoes-fries-recipe.html

Garlic salt, pepper, and cayenne

Make it a meal: Serve with Salmon Croquettes (see recipe under salmon)

Wine: Chardonnay, if you must, but a seasonal pumpkin beer tastes best here.

Asparagus Lemon Chicken

Here is another one from Diva Shanny (see Elegant White Fish and Lobster Roll). I have trouble finding cream of asparagus soup for this recipe, but neither she nor my mother (see Rosemary Baked Salmon) does. I use cream of celery as a substitute.

Asparagus Lemon Chicken

Chicken breast, cut into bite-sized pieces

Cream of asparagus soup

lemon juice

White wine

Brown pieces of chicken in olive oil.
Add one can cream of asparagus soup.
A couple of squeezes of lemon.
Add ½ cup of white wine or more--certainly not less--to taste (take a couple of sips yourself)
Sprinkle cracked pepper.
Simmer 20 min or so.
Pour over long grained wild rice.

Make it a meal: Serve with steamed asparagus tips.

Wine: Whatever it was you opened for the recipe.

Roasted Broccoli

This is a nice alternative to steamed broccoli once in a while. Just mix and pop in the oven. (photo by wanko)

Roasted Broccoli

1 bunch broccoli, chopped into florets and bite-sized pieces

olive oil

salt & pepper

Drizzle olive oil over chopped broccoli.
Add salt and pepper to taste.
Mix.
Spread on a baking sheet.
Roast in oven at 450 degrees for about 15 minutes until broccoli is tender.

Make it a meal: Serve with slow cooker chicken and mushroom.

Wine: Chardonnay

Slow Cooker Chicken & Mushroom

Slow cookers are a divas best friend. Or perhaps second best. Best friend goes to the one who helps do the things she doesn't enjoy so much--putting live lobsters in pots and such.

But slow cookers are close. Throw in these few ingredients and go shopping. (photo by VirtualErn)

Slow Cooker Chicken & Mushroom

3-4 chicken breasts

paprika

salt & pepper

1-2 cups mushrooms, sliced

a couple of scallions, chopped

2 chicken bouillon cubes

1 cup white wine

4 cloves garlic, chopped

Sprinkle paprika, salt & pepper over chicken.
Layer chicken, mushrooms, and scallions in slow cooker.
Add wine and garlic.
Cook on low for 5-6 hours or high for 3. (It depends on how good the shopping is.)
Serve over rice or pasta.

Make it a meal: Serve with roasted broccoli (see recipe)

Wine: Chardonnay or Sauvignon Blanc

Breakfast Frittata

This breakfast or brunch frittata is simply a quiche without the crust. This is so easy. All my diva relatives and friends make this. The options are endless. See below for my favorite combinations of fillers. (photos by ricoeurian and The Marmot)

Breakfast Frittata

6 eggs (Omega 3 eggs are nice, but so are locally laid)

1/2 cup of milk or half and half

salt and pepper

chosen fillers (see below)

Oil a pie plate.
In a pretty bowl mix the fillers (keep looking below)
In a separate bowl, beat the eggs, milk, salt and pepper.
Pour into the pie plate.
Add the fillers.
Place plate on a cookie sheet and bake for 30 minutes at 375 degrees until middle is bouncy.

Fillers:
Tex Mex--frozen hash browns, salsa, scallions, cheddar cheese
Greek--spinach, black olives, feta cheese
French--ham, apples, Swiss cheese
asparagus, Gouda
tomatoes, mushrooms, chives, mozzarella cheese
shrimp, scallops, cheddar cheese
bacon, tomato, cheddar
sausage, onion, peppers, cheddar

Wine: Champagne

Tortilla Pizza

These are easy and have incredible variety. Kids love them and they are fewer calories, for dieting divas, than traditional pizza crust. Some of my suggested toppings are below, but the variations are endless. (photo by Carol329)

Tortilla Pizza

4 8-inch tortillas

toppings (see below)

olive oil

salt & pepper

Place 4 8-inch tortillas on a baking sheet. Lightly oil if you wish.
Load toppings on top (again see below).
Drizzle olive oil, salt and pepper.
Bake at 400 degrees until toppings are heated and tortillas are crisp.

Toppings:
BBQ sauce, cheddar cheese,leftover cooked chicken, and onion
red roasted peppers and Gouda cheese
red sauce, chopped spinach, garlic, and feta cheese
hummus, sliced tomatoes, and chives
cooked hamburg, mozzarella cheese, and mushrooms
Cooked shrimp, butter, garlic, with or without red sauce
mushroom, spinach, and feta cheese

Make it a meal: Serve with a side salad

Wine: This depends on your toppings, but if you can't decide, Chardonnay is always good. Always.

Pasta with Onion, Bacon, and Goat Cheese

This is a nice, light pasta dish. It is also quick to make. I use wheat rotini, but you might like something like campanelle or farafelle. And just like the recipe Gorgeous Tortellini Salad, this satisfies my love of goat cheese and my man's love of all things bacon.

Pasta with Onion, Bacon, and Goat Cheese

1 lb. of your favorite short pasta, cooked

bacon, crumbled (mine comes from a jar)

1 small onion, sliced

glug of sherry

2-3 garlic cloves, chopped

a few dashes of thyme

a healthy handful of goat cheese

salt and pepper

Saute the onions, garlic, and thyme in olive oil.
Season with salt and pepper.
Add sherry and cook until onions begin to brown.
Crumble goat cheese over pasta.
Add onion mixture and a bit of reserved pasta water.
Sprinkle with bacon and toss.

Make it a meal: Throw some green peas in.

Wine: Sauvignon Blanc

Crock Pot Portuguese Chicken

This is one of those throw-it-all-together-and-let-it-cook-all-day recipes. It is a hearty meal to feed your family on cold autumn nights.

Personally, I skip the olives and save those for martinis. Up to you.

Crock Pot Portuguese Chicken

1/2 lb. chorizo sausage, chopped

2 onions, chopped

4 cloves garlic, chopped

2-1/2 lbs. boneless, skinless chicken thighs

2 (14 oz) cans diced tomatoes with roasted garlic

1 tsp. dried oregano leaves

a dash of pepper

6 oz. can tomato paste

14 oz. can artichoke hearts, drained and chopped

Combine all ingredients except artichokes in crock pot and mix.
Cook on low for 7-9 hours until chicken is cooked.
Stir in artichoke hearts and olives and cook on low for 10-15 minutes longer.

Make it a meal: Serve over rice or couscous.

Wine: Sangiovese

Harvest Squash and Sweet Potato Soup

Ah, autumn. This time of year screams soup to me. While I love creamy soups, I do not love the calories and fat that comes with them. I have found, however, that by pureeing vegetables, you can get that creamy flavor and texture as well as a pack of nutrients.
This is not a quick recipe with all the blending in batches and slow cooking, but when you’re done, you’ll have a lot of great soup that you can freeze or share with your mother-in-law.

This recipe said you could use an immersion blender instead of the regular kind, but I don’t know what that is. Can you make margaritas with an immersion blender? If so, I’ll buy one! (photo by VirtualErn)

Harvest Squash and Sweet Potato Soup

1 glug olive oil

1 small onion, chopped

1 celery rib, chopped

2 medium-sized sweet potatoes, peeled and diced

1 small butternut squash, peeled, seeded, and sliced

4 cups vegetable or chicken stock

1 teaspoon dried thyme

1/2 teaspoon dried sage

salt and pepper

Heat the oil in a large skillet over medium heat; add the onion and celery and cook until softened, about 5 minutes.
Transfer the cooked vegetables to a slow cooker.
Add sweet potatoes, squash, stock, thyme, sage, salt, and pepper
Cook on low for six hours.
(Or transfer ingredients to a large soup pot, bring to a boil, then reduce heat to low and cook, covered, for 1 hour.)
Puree the soup in batches using a blender or food processor.

Make it a meal: Serve with focaccia.

Wine: A nice Cabernet Sauvignon or Shiraz for hearty flavor

Crabmeat Appetizer

This recipe called for everything to be FINELY chopped. Mine does not. I will chop however coarsely or finely or whatever I want. I do not have time to discern finely. (photo by ian ransley)

The bottom line is divas don’t like to be told how to chop their vegetables.

Crabmeat Appetizer

1 lb. cooked crabmeat
1/2 cup scallions, chopped
1/4 cup red bell peppers, chopped
1/4 cup green bell pepper, chopped
1/4 cup mayonnaise
1 tsp. parsley, minced
1 tsp. Old Bay seasoning
1 clove garlic, minced

Mix & chill.

Make it a meal: Divas are still steaming about how to chop their vegetables, so there is no meal per say. If you are still hungry, soak some more olives in your martini and eat them.

Wine: Chardonnay or Champagne

BLT Mashed Potatoes

The man in my life thinks everything tastes better with bacon. He is also a fan of sun-dried tomatoes, so this dish does it for him. Divas love making their men happy. Just take it easy on the cayenne.

BLT Mashed Potatoes

Potatoes, mashed

sun-dried tomatoes, chopped

bacon, cooked and crumbled

leeks, chopped and sauteed

a dash of cayenne

Mash your potatoes as you normally would.
I like to use light cream cheese instead of butter for my growing hips.
A bit of milk works well, too.
Add all the other ingredients and mix well.

Make it a meal: Serve with roasted pork and peas.

Wine: Chardonnay

Pumpkin Ravioli Soup

To change things up a bit, I served this at Thanksgiving one year as a starter. It was an enormous hit. It also gave me a bit of time to finish dressing--myself--not the turkey. Okay, I was undressing because the Chanel scarf draped tastefully around my neck kept dipping into the food. It had to go. To the cleaners.

Serve this on an autumn night or a drizzly afternoon when you first get to use the fireplace again. (photo by D3 San Francisco)

Pumpkin Ravioli Soup

1 can pumpkin

32 oz. chicken broth

9 oz. package ravioli (I like cheese)

salt & white pepper

butter

Combine pumpkin, broth, salt & pepper.
Bring to a boil.
Add ravioli for 7 minutes.
Drizzle with butter.

Options: Drizzle with honey and nutmeg instead of butter.

Make it a meal: Serve with focaccia. Or ahead of Thanksgiving dinner.

Wine: Chardonnay is nice with the butter flavor. Champagne is nice. A light red, Pinot Noir or a Chianti would work, too. There is no go-to wine with pumpkin.

Ham & Pineapple Soup

I was actually eating at an Irish pub, of all places, when I first had this soup. The chef was pleased as punch to give me, well, not the recipe exactly, but a list of ingredients. Here 'tis.

(photo by visualdensity)

Ham & Pineapple Soup

ham (or hot ham)

pineapple

leeks

roasted red pepper

garlic

shallot

brown sugar

cumin

chicken or vegetable stock

salt & pepper

Mix it all in a pot and stir.

Make it a meal: Serve with bread.

Wine: Chardonnay