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.

Saturday, August 29, 2009

Pasta Weesie









A nearby restaurant, Carrabba's Italian Grill, makes this dish. I love it so much, but only order it once a year, because I am sure there is loads of butter in it. Here is my version. I use light ingredients and small amounts of butter. Unless I'm feeling decadent. Then I load it in.

Pasta Weesie

8-10 large shrimp, cooked, tails off (I've never understood keeping the tails on--I hate reaching into my food to tear off tails)

½ cup sautéed mushrooms (I used baby Bella)

½ cup of white wine

butter

1 garlic clove, minced

squeeze of lemon

chives, chopped

½ jar of Alfredo Sauce (I used Ragu Light)

½ box whole wheat fettuccine, cooked

Romano or Parmesan cheese

pepper


Sauté mushrooms in wine with a bit of butter, the garlic, and lemon.
Add the Alfredo Sauce and chives.
Put the cooked pasta in a pretty, shallow bowl.
Top with the Alfredo mix and a bit of Romano cheese and fresh pepper.

Make it a meal: Serve with Crab Delights (see recipe) and side salad.

Wine: Chardonnay
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