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

Spicy Shrimp Appetizer

This recipe comes from an unlikely source, my friend Lord Byron.  He can grill, but doesn't.  He knows how to make a salad, but doesn't.  I'm not really sure what he eats day-to-day, but he sure can make a fantastic shrimp appetizer.  I've made a few creative changes.  I omit his call for bacon and use real butter instead of margarine.  He leaves the entire shells on--and eats the shells!  This diva doesn't do that.  I also put his precise measurements for spices here, but divas don't pay much attention to those either.  Just shake and stir, baby!

Spicy Shrimp Appetizer

1 ½  lbs. raw shrimp, shelled

½  lb. butter

2 Tbs. Dijon mustard

1 ½ tsp. chili powder

¼ tsp. basil

¼ tsp. thyme

1 tsp. pepper

½ tsp. oregano

2 cloves garlic, crushed

2 Tbs. Old Bay Seasoning

½ tsp. hot sauce

Place the shrimp in the bottom of a pretty baking dish.

Simmer all the rest of the ingredients for a bit.

Pour butter mixture over shrimp.

Bake in the oven for 7 minutes or so until shrimp is pink.

Make it a meal:  Serve ahead of any BBQ items.

Wine:  Chardonnay

Muah! Minestrone

This recipe is so delicious, you'll want to kiss me.  Muah!  I can't think of one bad thing in here.  It is a dieter's delight, not that I ever put much thought into dieting.  Well, that's not entirely true.  I have THOUGHT about it. 

I warn you, this is a few more ingredients than I usually post.  It does take a bit of chopping.  But you'll have this for days to come.  Give some to your mother-in-law.  She'll love you for it.  Muah, darlings!

 Muah! Minestrone 

Olive oil for sauteing 

4 cloves garlic, chopped

1 onion, chopped

3 carrots, chopped

3 celery stalks, chopped

2 cups chicken broth

3/4 cup red wine

1 cup water

1 jar tomato sauce

1 cans tomato paste

1 can white beans

1 can green beans

3 cups fresh spinach, chopped

1 large zucchini, sliced and quartered

basil & oregano & pepper

pepper

1/2 cup whole wheat pasta, cooked

In a large stock pot, saute garlic for 2 to 3 minutes. 

Add onion and saute for 4 to 5 minutes, then add celery and carrots for a few more minutes. 

Add chicken broth, water and tomato sauce, tomato paste, bring to boil, and stir a bit. 

Add red wine; have a sip for yourself.

Reduce heat to low and add white beans, green beans, spinach , zucchini, oregano, basil,  and pepper. 

Simmer for 30 to 40 minutes, the longer the better.  

Add pasta. 

 Options:  Add chicken sausage or browned ground beef for your fella.  Or serve it with some lovely Parmesan cheese on top.

Make it a meal:  Serve with some nice sourdough bread or have a nice lunch of soup and salad.

Wine:  Chianti

Roasted Potato Salad

I adore a potato salad without the mayonnaise once in a while. Especially this time of year with all the fresh produce selections, mayo can be heavy. The fresh basil that I pick out of my herb garden is amazing right now. In this dish, the flavor popped. Believe me, divas like popping whether it's basil, champagne, or something else! This is perfect for nights dining al fresco among the mid-summer gardens.

Roasted Potato Salad

4-5 potatoes, cubed

1/2 onion, sliced (red looks pretty in the salad)

2 glugs olive oil for roasting potatoes

Salt & Pepper

3 handfuls corn

2 stalks celery, chopped

2 tsp. garlic powder

1/4 cup olive oil for dressing

3 glugs apple cider vinegar

fresh basil, chopped

Coat the potatoes and onions in oil and bake on a baking sheet at 425 degrees for 20-25 minutes.
Meanwhile mix olive oil and vinegar for dressing.
Mix corn, celery, salt, pepper, and garlic powder in a bowl; add cooled potatoes and toss.
Refrigerate at least 1 hour before serving.
Serve at room temperature.

Make it a meal: Serve with Summertime Stuffed Zucchini for Two (see recipe)

Wine: Sauvignon Blanc

Herb Goat Cheese Stuffed Endives

Busy divas, you will love this one. Despite its long name, this one is easy to make and delicious! It will disappear in moments. After you cream the goat cheese and herbs, you can set it aside for hours until you are ready to serve. For herbs, I grow my own basil, oregano, thyme, and chives. I used a bit of them all in this. (photo by Walt Hubis)

Herb Goat Cheese Stuffed Endives

1-2 heads of endives

1/3 cup goat cheese

2 Tbsp. cream (I used half and half)

whatever herbs you like

paprika

Separate and wash the endive leaves.
Using the back of a small spoon, cream (smoosh) the cheese, cream, and herbs.
If the mixture seems too thick, add more cream.
Stuff the endives with the goat cheese mixture.
I found using a knife worked best for this.
Sprinkle paprika on to make it pretty.

Make it a meal: Serve ahead of Jamaican Jerk Chicken (see recipe)

Wine: Pinot Noir or Cabernet Sauvignon

Roasted Grape Tomatoes

Divas love versatility in their cooking, wardrobe, men, and jewelry.Divas will love this simple dish for the same reasons. I make these ahead of time and then pop them out and throw them into various recipes. They also work fine on their own as a side dish. You can also freeze them. Variety!

Roasted Grape Tomatoes

1 carton grape tomatoes or cherry tomatoes cut in half

2-3 glugs olive oil

oregano, thyme, or basil

garlic cloves, minced

Put everything into a pretty bowl and mix.
Pour it all into a roasting dish.
Roast it all at 375 degrees for about 40 minutes.
That's it!

Make it a meal: Serve alongside Chicken & Stuffing (see recipe)

Wine: Sangiovese

Spicy Beef

This is a great change-up from traditional pot roast. This is pot roast a busy diva attitude. Divas are nothing if not spicy.


Spicy Beef

3 lbs. boneless beef chuck roast

12 oz. jar of sliced pepperoncini, drained

3/4 cup beef broth

1 bottle of beer

oregano

basil

thyme

crushed rosemary

1 loaf sourdough bread

Put roast in the crock pot and cover with pepperoncini.
Add broth, beer, and herbs.
Cook for 8-10 hours.
Remove meat from cooker and shred.
Meat will shred easily with two forks.
After shredding, return meat to cooker and mix well.
Serve on slices of sourdough bread.

Make it a meal: Serve with a nice side salad.

Wine: Zinfandel

Tomato, Cucumber, & Feta Salad

Here in my hometown, the Greek-Americans are celebrating "Gledi." In honor of my Greek neighbors, I am making this versatile dish. These ingredients are in season, so this should taste especially fresh.

Tomato, Cucumber, & Feta Salad

2-3 cucumbers, chopped

2 tomatoes, chopped

1/2 red onion, chopped

2 hard-boiled eggs, sliced

basil

salt & pepper

1/2 cup feta cheese

Dressing

3/4 cup olive oil

1/4 cup balsamic vinegar

For the salad, just mix all the ingredients together in a pretty bowl.
For the dressing, mix and pour over salad.

Option: Add Kalmata olives, chopped

Make it a meal: Serve with your favorite gyro.

Wine: Greek wine is truly awful. Try a nice Cabernet Sauvignon.

Fancy Tomato & Cucumber Salad

Divas tire of the same things over and over again. This can mean men, but it can also mean food. It certainly means jewelry. Divas adore their fresh fruits and vegetables, of course mainly in the form of Bloody Marys. Try this old recipe with a new twist.

Play around with amounts here depending on how many you are serving. The garlic and the capers add zing to an old favorite. This time of year my basil is growing out of control in a kitchen pot. Be sure to take the time to let the dressing sit for a bit. It mellows the flavors nicely.

Fancy Tomato & Cucumber Salad

3 sprigs fresh basil, chopped

4 tablespoons olive oil

a few splashes red wine vinegar

a few splashes balsamic vinegar

1 clove garlic

1 tablespoon capers

2 tomatoes, room temperature, sliced or wedged

1 large cucumber, sliced into rounds

salt and pepper, to taste

Put the basil, olive oil, vinegars, garlic, and capers in a bowl and mix.
Refrigerate for at least 15 minutes.
Arrange tomatoes and cucumbers on a pretty platter.
Drizzle with the marinade and serve.

Make it a meal: Serve with Pulled Pork Sandwich (see recipe) and grilled zucchini

Wine: Cheap rose

Crock Pot Chicken and Shrimp Alfredo

Crock Pot Chicken and Shrimp Alfredo is an elegant recipe in a creamy Alfredo sauce. The vegetables pack in nutrients, and hopefully you can find low-fat Alfredo sauce. My own nearby supermarket does not stock it. Go even healthier with whole wheat pasta. I use linguine.

Crock Pot Chicken and Shrimp Alfredo

1 onion, chopped

3 cloves garlic, minced

2-3 carrots, sliced

1 bunch broccoli florets

1 lb. boneless, skinless chicken breasts, cut into pieces

1 (16-ounce) jar Alfredo sauce

1/2 teaspoon thyme

1/8 teaspoon white pepper

1/2 teaspoon dried basil

1 (10-ounce) package frozen fully cooked shrimp, thawed

1/2 cup grated Parmesan cheese

1 (12-ounce) package pasta

Mix all but the last three ingredients into the crock pot.
Pour Alfredo sauce over all.
Cook on low for 6-7 hours or until chicken is cooked and vegetables are tender.
During the last 20 minutes, add shrimp.
Serve over hot cooked pasta.
Garnish with Parmesan cheese.

Make it a meal: Serve with garlic bread.

Wine: Chardonnay

Summertime Orzo Salad

Here's another one from Diva Karyn. I couldn't stop eating this salad. I love every flavor in it. I can't wait to make it again.

Summertime Orzo Salad

frozen corn defrosted

crushed red pepper flakes

1/2 cup olive oil

green pepper, diced

8 oz crumbled feta

1 cup basil leaves thinly sliced

4 cups orzo, cooked

1 1/2 lbs. grape tomatoes halved or quartered

1 red onion, chopped

1 1/2 cups apple cider vinegar

1 3/4 tsp salt

2 1/2 tsp black pepper

cayenne pepper to taste

Roast the corn with crushed red pepper flakes and olive oil.
Add green pepper, feta, and basil.
Meanwhile mix the orzo, tomatoes, and onion.
Make a dressing with the vinegar oil and seasoning.
Pour dressing over orzo mixture and refrigerate at least an hour.

Make it a meal: Serve with your favorite BBQ foods.

Wine:Dry Rosé

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

Gourmet Meatloaf with Burgundy Sauce

Tired of the same meatloaf you've been making for your man for years? While my man loves my BBQ meat loaf, he even puts in on bread and eats it like a sandwhich (eewww), try this grown-up version for a change. If meat loaf can be elegant, here's how.

Gourmet Meatloaf with Burgundy Sauce

Meatloaf

1 lb. ground beef

1/2 onion

1 egg

3/4 cup breadcrumbs

handful of chopped sun-dried tomatoes

1/2 cup Parmesan cheese, grated

2 garlic cloves, minced

sprinkle of basil

sprinkle parsley

Sauce

1/4 cup red currant jelly

2 tbsp. red Burgundy wine

1/2 tsp. flour

Mix all the meatloaf ingredients together and smoosh into a loaf pan.
Cook at 375 degrees for 50-55 minutes.
Meanwhile prepare the sauce by bringing the sauce ingredients to a boil.
Cook for 5 minutes until the jelly melts.
Drizzle over the meatloaf.

Make it a meal: Serve with green beans and mashed potatoes.

Wine: The rest of the Burgundy!

Turkey Sandwich with Pesto Mayo & Craisins

Here’s a new twist on an old favorite. I have always loved turkey sandwiches with stuffing and cranberry sauce. It occurred to me Craisins or dried cranberries could deliver some of that same sweetness and flavor without opening up an entire can. The first time I tried this, I was conservative with the Craisins. Don’t be. Go nuts!

Turkey Sandwich with Pesto Mayo & Craisins

1 whole wheat bagel or other hearty bread

1 spoonful store-bought pesto

1 spoonful mayonnaise

1 small handful Craisins or dried cranberries

a couple slices Deli turkey

a few slices cheese (Havarti is nice and so is brie.)

lettuce

Toast the bagel.
Mix the pesto and mayo together; spread on both sides of the bagel.
Put the Craisins on the bottom bagel slice.
Add the turkey and top with cheese and lettuce.

Make it a meal: Serve with chips!

Wine: This depends on the cheese you choose. Havarti and brie go nicely with Chardonnay or Pinot Noir.

Goat Cheese and Smoked Ham Strata

The beauty of this is that it can be made ahead of time. I modified this from an Epicurious recipe. Theirs called for artichoke hearts which might be nice, but I thought had too strong a flavor for a morning dish.

I serve it at our December 24th Open Haus when people stop by for a Bloody Mary at their leisure as they finish up errands.

Goat Cheese and Smoked Ham Strata

1 cup whole milk

2 glugs olive oil

4 cups 1-inch cubes sourdough bread

3/4 cup cream

3 large eggs

2 cloves garlic, chopped

1/2 teaspoons salt

dash black pepper

6 oz. soft fresh goat cheese crumbled

a few dashes of sage, thyme, oregano, basil, marjoram

6 oz. smoked ham, chopped or Prosciutto

1 cup grated cheese (I like Gruyere)

1/2 cups grated Parmesan

Butter glass baking dish.
Whisk milk and oil in large bowl; stir in bread.
Let stand until liquid is absorbed, about 10 minutes.
Whisk cream, eggs, garlic, salt and pepper in another large bowl to blend.
Add goat cheese.
Add herbs.
Place half of bread mixture in prepared dish.
Top with half of ham, herbs, and cheeses.
Pour half of cream mixture over.
Repeat layering with remaining bread, ham, herbs, cheeses, and cream mixture.
At this point, strata can be made 1 day ahead.
Bake at 350 degrees uncovered until firm in center (about 1 hour).

Make it a meal: Serve with Potato Casserole

Wine: Champagne, but a Bloody Mary works nicely, too.

Goat Cheese Toasts

This is a darling, easy appetizer. The only thing is, you either have to cover the cracker completely with the cheese or you must watch it carefully while it is under the broiler. The latter is not this diva’s forte. It is boring watching a piece of cheese melt.

Goat Cheese Toasts

6 Melba Toasts, garlic flavor

1 roll of goat cheese

basil

oregano

Place the crackers on a baking sheet.
Using a piece of dental floss (unflavored), slice the goat cheese into sweet, round pieces.
Place goat cheese atop the garlic crackers.
Sprinkle basil and oregano on top.
Broil for 3-4 minutes or 2 sips of wine.
Serve immediately to grateful guests.

Make it a meal: Serve ahead of Chicken and Mushrooms in Wine (see recipe)

Wine: Sauvignon Blanc or Champagne

Bruchetta Bake

What to do with extra stuffing? Here's the easy answer. I use thighs for this recipe, but breasts might work, as well. Thighs? Breasts? This diva loves them all, dah-ling.

Bruschetta Bake

1 can diced tomatoes with liquid

6 oz. stuffing mix

1/2 cup water

3 cloves garlic, minced

1 1/2 lbs. chicken thighs cut into bite-sized pieces

1 tsp. basil

1 cup mozzarella, shredded

In a cute bowl, mix tomatoes, stuffing mix, water, and garlic.
Put chicken in a greased baking dish.
Sprinkle with basil and cheese.
Top with stuffing mixture.
Bake at 400 degrees 40-45 minutes until chicken is done.

Make it a meal: Serve with steamed green beans.

Wine: Chianti or Chardonnay