Busy Diva's Dinner Menu: 12/01/2016

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.

Monday, December 12, 2016

Cranberry Glazed Cocktail Meatballs

These are so perfect for holiday entertaining. They always get rave reviews and they always disappear. Serve in a pretty bowl or out of your 3-seater crock pot.

Cranberry Glazed Cocktail Meatballs

1 bag frozen meatballs

1 can cranberry sauce

1 jar of chili sauce

1 jar peppered jelly

Pour the meatballs into a crock pot.

Mix the rest of the ingredients up in a pretty bowl.

Pour the cranberry mixture over the meatballs.

Cook on low for 6-8 hours.

Mix well before serving to your guests.

Make it a meal: Serve with assortment of sundry appetizers. Divas love to nibble on lovely things.

Wine: Pinot Noir or Zinfandel

Chunky Creamy Tomato Soup

This is a pretty easy recipe and cold divas can enjoy hot soup for many nights afterward. I don't like things too sweet, so you can adjust the amount of sugar up to 6 Tbs. depending on your taste. I use just a bit to cut the acidity of the tomatoes.

Chunky Creamy Tomato Soup

1/2 onion, chopped

1-2 cloves garlic, minced

2 cans (14.5 oz.) diced tomatoes

1 bottle (46 oz.) tomato juice

3 Tbs. sugar

2-3 chicken bouillon cubes

pepper

1 cup sherry

1 1/2 cups heavy cream

basil

parsley

Saute onion and garlic in a large pot or Dutch oven until soft.
Add tomatoes, tomato juice, bouillon, and pepper.
Add sugar.
Stir and heat almost to a boil.
Turn off heat.
Add sherry then cream.
Sprinkle with basil and parsley.

Options: Add in corn or white beans.

Make it a meal: Serve with a darling grilled cheese sandwich.

Wine: Chianti or Gamay