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.

Thursday, April 30, 2009

Sautéed Chicken with Mushrooms

Chicken is probably my favorite meat, because it is so versatile. Here is a super simple and quick recipe for dinner. This one is elegant enough to serve your guests, especially if your guests come baring chilled Chardonnay and a juicy story about someone you both hate.

If you have time to plan and shop, experiment with different mushrooms. Shitake would be wonderful in this recipe. Do not substitute the heavy cream with milk. I did once--big mistake. The milk curdled and I ruined the whole dinner.

Sautéed Chicken with Mushrooms

1 lb. Chicken breast

oil for sautéing

mushrooms, sliced

a sprinkle of thyme

a good pour white wine

a good squeeze lemon juice

a few splashes heavy cream

Using an empty wine bottle, smash the chicken breasts down to a thin cutlet.
Sauté in oil for a few minutes each side, remove and keep warm.
Back in the same pan, sauté the mushrooms until they are soft.
Add the thyme, white wine, and lemon juice.
Reduce this a bit, then add the cream.
Heat this for a bit, then pour the sauce over the chicken for a lovely dish.

Options: Substitute a dash of balsamic vinegar for the lemon juice.

Make it a meal: Serve with Orzo with Peas & Parmesan (see recipe).

Wine: Whatever your guests brought!

Tuesday, April 28, 2009

Orzo with Peas & Parmesan

Recipes don't come easier than this. When company drops by and you need a side dish in a pinch, this is a go-to. You have all the ingredients on hand. I eat the leftovers for lunch the next day...when there are leftovers.

Orzo with Peas & Parmesan

Orzo, cooked

frozen or fresh peas, cooked

butter

lemon juice

Parmesan cheese, grated (use the good stuff)

Pepper

Mix the rice and peas in a bowl.
Add some butter and stir.
Sprinkle on lemon juice.
Toss in a handful of Parmesan cheese and stir it in.
Pepper the top and serve.

Make it a meal: Serve with Roasted Salmon with White Wine Sauce (see Recipe)

Wine: Chardonnay for the orzo, Pinot Noir for the salmon. The salmon recipe can be done with chicken instead, in which case stick with the Chard.

Wednesday, April 22, 2009

Brave Potatoes

Ah, Tapas. I am convinced that if there were more tapas bars in my city, I'd be thinner. Instead of consuming massive amounts of pasta, beef, and whatnot that comes with far too many Italian restaurants and steak houses, I'd be eating healthy tapas. Tapas is Spanish for a little of this and a bit of that. By eating thus, I just might fit into my bikini instead of squeezing into it with a touch pouring out the sides.

I made this recipe for my man and myself. I grabbed two potatoes. Grab more and adjust the seasonings as needed.

This can be served cold or hot. If serving cold, forget the wine and have it with an amber beer.

Brave Potatoes

2 potatoes, cubed

olive oil for sauteing

2 cloves garlic, chopped

2 slices jalapenos from a jar (I like the pickley taste of them, otherwise fresh is fine)

1 dash cumin

3 dashes paprika

2 splashes red wine vinegar

1/2 roasted red pepper, chopped (again, I get mine from a jar...again fresh is fab)

sea salt

Boil the potatoes for about 10 minutes, then drain.
Meanwhile mix garlic, jalapenos, cumin, and paprika.
Add the vinegar.
Put the potatoes into a skillet, drizzle with olive oil and saute for about 3 min.
Pour garlic mixture over the potatoes and cook some more.
Add red peppers.
Sprinkle sea salt and cook another few minutes.

Make it a meal: Stick toothpicks in the potato chunks and serve with other tapas delights.

Wine: Beaujolais

Monday, April 13, 2009

Butternut Squash with Lemon & Parsley



I boil my squash for this recipe, but baking it works fine, too. I like this as an alternative to the mashed squash with butter that I grew up with, no offense, Mom. This is a great recipe for dieters, one of which I happen to be from time to time.

Butternut Squash with Lemon & Parsley

2-3 shallots

olive oil for sautéing

1 butternut squash cubed & cooked

parsley

2 squeezes lemon

Sauté shallots in olive oil.
Add cooked squash.
Sprinkle parsley in.
Squeeze lemon.
Mix and serve.

Make it a meal: Serve with Crock Pot Herb Chicken (see recipe) and brussel sprouts sautéed in wine.

Wine: Sauvignon Blanc

Sunday, April 12, 2009

Salmon Rice Soufflé

I came across a version of this recipe when I had some leftover cooked salmon and was bored with cream cheese and lox for breakfast. This worked splendidly. I used Gouda for rich flavor and brown rice for fiber.

The recipe I saw said to pour it all into an oblong casserole dish. Why on earth does that matter? I put it into my pretty round white casserole dishes and it was fantastic! The current man in my life didn’t complain one bit about the shape of the casserole.

Salmon Rice Soufflé

1 c. cooked rice

1 c. grated cheese

2 small shallots, chopped

1 can salmon (or use cooked leftovers)

2 eggs, beaten

dash salt

1/4 tsp. dry mustard

1/4 c. melted butter

1 c. milk

Mix rice, cheese, onion and salmon.
Mix the remaining ingredients in a pretty bowl.
Stir into salmon mixture.
Pour into an oiled casserole and bake at 350 degrees for 35 minutes.

Make it a meal: Serve with steamed broccoli.

Wine: Pinot Noir

Saturday, April 11, 2009

Shrimp Spread

Make this gorgeous spread the day before you and your book club women get together. They won't be able to keep their manicured, bejeweled fingers out of it.

Shrimp Spread

1 (6 ounce) can tiny shrimp, drained

1 clove garlic, minced

a squeeze lemon juice

3 dashes hot pepper sauce

1 brick cream cheese (I use neufatchel)

1/4 cup cocktail sauce (Ken's is my favorite)

1 tbsp. capers

Mash shrimp with fork.
Add garlic, lemon juice and hot sauce and mix well.
Add cream cheese and cocktail sauce and mix some more.
Add capers.
Chill 2-24 hours.
Serve with crackers or crudités.

Make it a meal: Serve ahead of Roasted Salmon with White Wine Sauce (See recipe)

Wine: Chardonnay or Zinfandel depending on how spicy you make the shrimp.

Wednesday, April 8, 2009

Mango Martini

Divas need their vitamins and what better way to get them than over ice? I buy my mango juice in the Hispanic isle at the grocery store. It comes in a can like diet soda.


Mango Martini

vodka

mango juice

dash of orange juice

quick squeeze lemon juice

ice

Put everything into a cocktail shaker.
Shake.
Pour into pretty martini glass.
Garnish with maraschino cherry (I ate mine).

Sunday, April 5, 2009

Crock Pot Chicken and Shrimp

Serve this elegant dish to your guests. One of the best things about it is the velvety sauce slow cooking creates. Serve with some lovely bread for mopping up.

Crock Pot Chicken and Shrimp

1 lb. boneless, skinless chicken thighs

salt & pepper to taste

1/2 teaspoon crushed red pepper flakes

1/2 onion, sliced

4 cloves garlic, chopped

14 oz. can diced tomatoes

3 tbsp. tomato paste

1 cup white wine or chicken broth (guess which I prefer)

1 teaspoon thyme

1 teaspoon basil

3 tablespoons lemon juice

9 oz. package frozen cooked shrimp, thawed

1 can artichoke hearts, drained and chopped

1 tablespoon cornstarch

2/3 cup crumbled feta cheese

Place onion and garlic in bottom of the crock pot and top with chicken.
Pour the diced tomatoes with their liquid, the tomato paste, chicken broth, thyme, basil, and lemon juice over chicken.
Cover crock pot and cook on low for 6-8 hours until chicken is tender and thoroughly cooked.

Stir in drained shrimp, and artichoke hearts.
Sprinkle and stir in corn starch.
Cover and cook for 15-20 minutes longer until thoroughly heated and slightly thickened.
Serve over hot cooked orzo or couscous and sprinkle with feta cheese.

Options: Try goat cheese instead of feta. Serve over rice or couscous instead of orzo.

Make it a meal: Serve with thick bread and that's it. Have some nice greens with your salad at lunch tomorrow.

Wine: The rest of the Chardonnay or Sauvignon Blanc

Arnold Select Sandwich Thins

This is my newest favorite sandwich bread. It is only 100 calories per roll, no high fructose corn syrup, made with whole wheat, and 5 grams of fiber. I like that they're thin, so I can load my sanwich with an avocado slice or an extra piece of cheese.

Saturday, April 4, 2009

Wine Jokes

Here's something on my web site that will not help you gain weight. Enjoy!

Water to Wine

An Irish priest is driving down to New York and gets stopped for speeding in Connecticut. The state trooper smells alcohol on the priest's breath and then sees an empty wine bottle on the floor of the car.
He says, "Sir, have you been drinking?"
"Just water," says the priest. The trooper says, "Then why do I smell wine?"
The priest looks at the bottle and says, "Good Lord! He's done it again!"

Hormone Hostage

Every "Hormone Hostage" knows that there are days in the month when all a man has to do is open his mouth and he takes his life in his hands.
Use this handy guide as a discussion tool or simply print it out and give it to your loved one to keep in his wallet...

DANGEROUS: What's for dinner?
SAFER: Can I help you with dinner?
SAFEST: Where would you like to go for dinner?

DANGEROUS: Are you wearing THAT?
SAFER: Gee, you look good in brown.
SAFEST: Wow! Look at you!

DANGEROUS: What are you so worked up about?
SAFER: Could we be overreacting?
SAFEST: Here's fifty dollars.

DANGEROUS: Should you be eating that?
SAFER: You know, I've got lots of apples left.
SAFEST: Can I get you a glass of wine with that?

DANGEROUS: What did YOU DO all day?
SAFER: I hope you didn't overdo today.
SAFEST: I've always loved you in that robe.

Wine & Apples

Women are like apples on trees. The best ones are at the top of the tree.
Most men don’t want to reach for the good ones because they are afraid of falling and getting hurt. Instead, they sometimes take the apples from the ground that aren’t as good, but easy. The apples at the top think something is wrong with them, when in reality, they’re amazing. They just have to wait for the right person to come along, the one who is brave enough to climb all the way to the top of the tree.

Now Men… Men are like a fine wine. They begin as grapes, and it’s up to women to stomp the crap out of them until they turn into something acceptable to have dinner with.

The Teetotaler

A woman was walking down the street when she was accosted by a particularly dirty and shabby-looking homeless woman who asked her for a couple of dollars for dinner.
The woman took out her bill fold, extracted ten dollars and asked, “If I give you this money, will you buy some wine with it instead of dinner?”

“No, I had to stop drinking years ago,” the homeless woman replied.

“Will you use it to go shopping instead of buying food?” the woman asked.

“No, I don’t waste time shopping,” the homeless woman said. “I need to spend all my time trying to stay alive.”

“Will you spend this on a beauty salon instead of food?” the woman asked.

“Are you NUTS!” replied the homeless woman. “I haven’t had my hair done in
20 years!”

“Well,” said the woman, “I’m not going to give you the money. Instead, I’m going to take you out for dinner with my husband and myself tonight.”

The homeless woman was astounded. “Won’t your husband be furious with you for doing that? I know I’m dirty, and I probably smell pretty disgusting.”

The woman replied, “That’s okay. It’s important for him to see what a woman looks like after she has given up shopping, hair appointments and wine.”

Temperance Sermon

A preacher was completing a temperance sermon: with great expression he said, "If I had all the beer in the world, I'd take it and throw it into the river."

With even greater emphasis, he said, "And if I had all the wine in the world, I'd take it and throw it into the river."

And then, finally, he said, "And if I had all the whiskey in the world, I'd take it and throw it into the river." He sat down.

The song leader then stood very cautiously and announced with a pleasant smile, "For our closing song, let us sing Hymn #365: 'Shall We Gather At the River.'"

New Wine

California vinters in the Napa Valley region, which primarily produces Pinot Noir, Pinot Blanc, and Pinot Grigio wine, have developed a new hybrid grape that acts as an anti-diuretic. It is expected to reduce the number of nighttime visits to the bathroom.

The new wine will be marketed as Pinot More.

Friday, April 3, 2009

Roasted Salmon with White Wine Sauce

This sauce is about as easy as they get. I use it on salmon, but it would work on any fish like tilapia or haddock. It would even be good on chicken.

Roasted Salmon with White Wine Sauce

1 lb. salmon filet

salt & pepper to taste

1 tbsp. butter

2 teaspoons flour

1 cup dry white wine

1 tablespoon oregano

Salt and pepper the salmon.
Bake salmon at 400 degrees for 15 minutes or so until it flakes with a fork.
Meanwhile, in a saucepan, melt the butter, then add the flour.
Whisk for a bit, then add the wine.
Bring to a boil, reduce to a simmer, and let it reduce a bit.
Stir in oregano and more salt and pepper if you wish.
Break salmon up into individual servings and spoon a bit of sauce over the top.
Ciao!

Options: Add sauteed mushrooms; substitute chives for oregano.

Make it a meal: Serve with Asparagus in Prosciutto (see recipe).

Wine: Finish the bottle you opened for the recipe. Then open a Pinot Noir.

Wednesday, April 1, 2009

Sweet Potato Hash

I had this at a side dish at a local restaurant. Each time we went back, I boringly ordered the same dish so I could try the hash again. I have duplicated it here. Good thing, too. The restaurant didn't make it. Their fish was fresh, but their Chardonnay and martinis were too expensive. I'm sure that's what did them in. (photo by jetalone)

Sweet Potato Hash

3-4 slices of bacon

1/2 each red pepper and green pepper, chopped

2 thick slices of onion, chopped

2-3 sweet potatoes, cubed and almost cooked (I boil them.)

1 small can or a few ears of corn

a sprinkle of parsley

Fry the bacon and set aside.
Drain most of the fat.
Add the peppers and onions; saute for a bit.
Add the potatoes and corn.
Cook it all for a bit more.
Sprinkle with parsley and crumbled bacon.

Options: Add a dash of hot sauce to spice things up.

Make it a meal: Serve with grilled chicken or fish.

Wine: Gamay or Pinot Noir