Easy Shrimp Puffs

 I could live on appetizers.  I just love eating tiny, bite-sized things.  These are just lovely and, as the title suggests, easy.  Divas like easy. 

They are best warm and they freeze well. 

Easy Shrimp Puffs

1 can Pillsbury Crescent Rounds

1 cup monterey jack cheese

1 scallion, chopped finely

1/2 cup mayonnaise

1/2 teaspoon minced garlic

a few dashes garlic powder

1/2 pound baby shrimp, cooked

Spray a miniature muffin tin with cooking spray.




Take each biscuit and split in thirds.

Press the biscuit pieces onto the bottom and up the sides of the miniature muffin tin.


In a small bowl mix the cheese, scallions, mayonnaise, garlic, garlic powder, and shrimp.



Place one tablespoon of the shrimp mixture atop of each biscuit.

Bake for 20 minutes or until shrimp puffs are golden.

Remove from pan. Sprinkle with a dash of dried parsley and serve.

Make it a meal:  Serve ahead Shrimp Burritos (see recipe).

Wine:  Chardonnay, unless you are serving these for brunch.  In that case, make it Champagne!

Shrimp Burrito

I modified this from a Taste of Home recipe.  I didn't think I could eat this like a burrito and not make a gooey mess, but I did!  Divas don't like gooey messes.  It interferes with the allure of their jewelry. 

That's why divas like bite-size finger food so much!

Beware!  These are very filling.  I couldn't finish one.  Another good reason to have a good man around--he cleans up the leftovers.
Shrimp Burrito

1 can cream of asparagus soup


3 ounces cream cheese

1/4 cup milk 

1/4 teaspoon paprika 

1/4 teaspoon pepper 

1/8 teaspoon Old Bay seasoning

1 pound cooked medium or large shrimp

4 flour wheat tortillas (10 inches), warmed 

1/2 cup shredded cheese (I used a Mexican mix)


a big handful of fresh spinach

In a large skillet, combine the first six ingredients. 
Cook and stir over medium heat until cream cheese is melted and blended. 
Stir in shrimp; heat through. 
Add the spinach and cook until wilted.
Sprinkle each tortilla with some cheese. 
Spoon some filling on top of the cheese. 
Fold sides and ends over filling and roll up. 

Make it a meal:   Just add wine.  Maybe some Spanish rice, if you must.

Wine:  Chardonnay

Italian Chicken Atop Chickpeas

 This dish is low carb and so filling, it is everything a diva adores.  It all cooks on one pan.  Clean-up for my man is a cinch!

Italian Chicken Atop Chickpeas

1 pound chicken breast tenders  

dash  salt & pepper

dash paprika


1 tablespoon olive oil  

1/2   onion, sliced

1-2 garlic cloves, minced

1 glass white wine 

1 can chickpeas, drained 

1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained

Fresh spinach



Season chicken with salt, pepper, and paprika.
Saute in olive oil.
Add onions and garlic.
When those are soft, add the wine.
When you are ready add the chickpeas and tomatoes.
As chicken finishes cooking, add the fresh spinach.


Make it a meal:  Good to go as is!


Wine:  Savignon Blanc

Chicken with Goat Cheese

This is a pretty great dish with minimal effort.  Goat cheese always adds a touch of elegance to any entree.  That and a bottle of wine that costs more than $10.  And since I'm an Irish diva whose man is a potato head, orzo is a welcome respite from the spud!

Chicken with Goat Cheese

1/3 cup olive oil

3 pinches parsley

2 pinches crushed red pepper

3 heaping spoonfuls goat cheese

4 boneless chicken breasts, split horizontally or smashed flat

orzo, cooked

Mix the olive oil, parsley, pepper, and goat cheese in a pretty bowl; set aside.
Season chicken with salt and pepper.
Cook chicken in olive oil until cooked through, 2-3 minutes per side.
Serve with orzo topped with goat cheese mix.

Make it a meal:  Serve with steamed broccoli unless you consider parsley a green vegetable.  Depending on how much time I want to put into dinner, sometimes I do.

Wine:  Chardonnay at any price

Jalapeno Popper Spread

My friend Karyn brought a version of this over for our no book Book Club.  I couldn't keep my fingers out of it.  Addicting!  This diva likes a little pop and this spread does not disappoint.  There is only a few ingredients and you don't have to bake it--the microwave works fine for this recipe.  This will heat things up when that unexpected guest comes over. 

Jalapeno Popper Spread

2 bricks low-fat cream cheese

1 cup low-fat mayonnaise 

2 oz. jalapenos, chopped

1 can green chilies, chopped

1 cup Parmesan cheese

Stir everything together except the Parmesan.
Put the Parmesan on top last and microwave for about 3 minutes.
Serve with crudites or crackers.

Make it a meal:  Serve ahead of Spicy Beef (see recipe) and steamed broccoli.

Wine:  Rose