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, May 1, 2010

Sweet & Sour Brussel Sprouts

A minor miracle occurred last night. My man ate Brussels sprouts. He will eat ANYTHING with bacon on it, so I gave this recipe a shot and bingo! (photo by Kellybeanz)

Sweet & Sour Brussels Sprouts

2 slices bacon, cut up in pieces

1 package frozen Brussels sprouts, thawed

2 thick slices of onion, chopped

1/4 cup cider vinegar

1/4 cup white wine

1 Tbs. sugar

dash of salt & pepper

1 squirt of brown grainy mustard

In a Dutch oven, cook the bacon until crisp, then remove to a paper towel to drain.
In the drippings, saute Brussels sprouts and onion for a bit.
Add the vinegar, sugar, salt, pepper, and mustard.
Bring to a boil.
Reduce heat and simmer until sprouts are tender.
Serve with the crumbled bacon on top.

Make it a meal: Serve with Jamaican Jerk Chicken (see recipe) and rice.

Wine: Zinfandel or Sauvignon Blanc
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