Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Sunday, October 12, 2008

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.
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