Buffalo Chicken Casserole

It's been rainy and icky lately.  I had some leftover chicken and needed a bit of spice in my life.  This easy casserole did the trick.  I does taste a lot like buffalo wings without the skin and fat.  If you're not worried about fat (which I should, but don't)  top with some nice crumbled blue cheese.  If you're REALLY not worried about fat, top with bacon.

 Buffalo Chicken Casserole

3 cups leftover chicken, diced

3 Tbsp. hot sauce (I used a combination of chipolte and habanero hot sauces)

1/2 package of whole wheat penne, cooked

1 stalk celery, diced

1/2 brick cream cheese

1/4 cup blue cheese salad dressing

1 cup cheddar cheese

Mix the chicken and hot sauce in a pretty bowl.
Add the pasta, celery, cream cheese, dressing, and 1/2 the cheddar.
Spoon mixture into greased casserole dish.
Top with remaining cheddar.
Bake for 25 minutes at 350 degrees.

Make it a meal:  Serve with a nice side salad or green beans.

Wine:  A nice hearty red like Cabernet Sauvignon, Shiraz, or Malbec

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

Chicken & Stuffing

Super easy comfort food! Make this in the morning and dish it out to hungry family members in the evening. My man loves this. He had two helpings tonight!

3 celery sticks, chopped

3-4 boneless chicken breast

1 cup chicken broth

1 can cream of chicken soup

1 can cream of celery soup

1/4 cup milk

3 cups stuffing mix

4-5 pats of butter

salt and pepper to taste

Toss celery into the bottom of the crock pot.
Sprinkle chicken breasts with salt and pepper, and place in the slow cooker.
Pour chicken broth over chicken breasts.
Combine both cans of soup and milk.
Pour soup mixture over the chicken.
Sprinkle stuffing mix over all.
Put butter on top.
Cook on low for 6-8 hours.

Make it a meal: Serve with steamed broccoli.

Wine: Sauvignon Blanc or Chardonnay

Potato & Garlic Soup

I thought it was going to be cooler today, so I made soup. This one is full of comfort food goodness. It's smoother and creamier than Este Lauder night creme. Also, I use cauliflower puree to add smooth and creamy without adding fat and calories.

I use potatoes from Maine because my mother and all my aunts are Maine-iacs. They're crazy, too, but that's another story.

Potato & Garlic Soup

4 small potatoes

2 cups chicken broth

1/2 large onion, chopped

3 garlic cloves

cauliflower puree (see recipe)

1 celery stick, chopped

salt & pepper to taste

1 cup half and half

1 tbsp. butter

Put the first 7 ingredients into a crock pot.
Cook on low for 7 hours.
Add half and half--cook for another hour.
Mash mixture with a potato masher and let thicken for another 30 minutes.
Stir in the butter before serving.

Option: Substitute sour cream for butter.

Make it a meal: Serve with Crab Delights (see recipe)

Wine: Chardonnay

Perfect Potato Salad

There are many variations of potato salad. This one is tried and true. Sometimes I like to put chicken bullion into the boiling water for extra flavor.

Perfect Potato Salad

4 large russet potatoes, cubed

3/4 cup mayonnaise

2 scoops sweet pickle relish

3 tsp. white sugar

2 tsp. onion, chopped

1 scoop Dijon mustard

2 cap-fuls Champagne vinegar

1 celery stalk, chopped

2 sprinkles parsley

salt & pepper to taste

Boil the potatoes until soft, about 15 minutes.
Meanwhile, mix the rest of the ingredients in a pretty bowl.
When the potatoes are done, drain and stir into the mayonnaise mixture.
Sprinkle some paprika on top for a polished look.

Make it a meal: Serve with your favorite BBQ chicken and Grilled Asparagus (see recipe)

Wine: Chardonnay or Sauvignon Blanc

Shrimp Waldorf Salad

Spring is here and summer is not far away. Busy divas will be invited to many a soiree. Always the gracious guest, divas will offer to bring something nice. This salad is perfect. I brought it to a graduation party recently where it was a hit.

For divas hosting their own backyard garden parties, this salad can be made ahead of time.

Shrimp Waldorf Salad

1/2 cup mayonnaise (I like light)

1/2 cream

2 squirts lemon juice

1-2 tsp. tarragon (I prefer less)

1-2 tsp. Dijon mustard (I prefer more)

1 large apple, diced (Pink Lady is my favorite)

1 handful red seedless grapes, halved

3-4 stalks celery, diced

2 cans tiny shrimp or 1 lb. fresh shrimp,cooked and chopped

lettuce to line the pretty bowl

chives to sprinkle on top

Mix the mayonnaise, milk, lemon juice, tarragon, and mustard and set aside.
Mix the apples, grapes, celery, and shrimp in a large bowl.
Add the mayonnaise mixture.
Line a pretty bowl with lettuce and fill with the salad.
Sprinkle chives on top.

Make it a meal: Serve with whatever your man is grilling.

Wine: Sauvignon Blanc or Chardonnay

Apple Salad with Honey-Yogurt Dressing

I served this to my guests on New Year's Eve. It was gone in moments. It was a nice accompaniment to the heavier dish of sausage and sauerkraut. The recipe calls for three apples and I use a combination of green and my newest favorite Pink Lady which creates a blend of tart and sweet. The dressing can be made ahead of time. (Photo by Y)

Apple Salad

3 apples, unpeeled and diced

2 stalks celery, sliced

a small handful of shredded carrots (I get mine from a bag)

a few scoops of raisins (I like golden)

a handful of pecans, chopped

Honey-Yogurt Dressing

1/2 c. plain yogurt

2 tbsp. vegetable oil

2 tbsp. honey

1 tbsp. champagne vinegar

1 1/2 tsp. Dijon mustard

salt & pepper

Whisk Honey-Yogurt Dressing ingredients together and set aside.
Combine apples, celery, carrot, raisins, and pecans in a large bowl.
Pour Honey-Yogurt Dressing over apple mixture; toss gently to combine.
Chill 2 to 3 hours.
Serve salad in a lettuce-lined bowl.

Options: Substitute craisins or walnuts.

Make it a meal: Serve with Sausage & Sauerkraut (see recipe)

Wine: Champagne or Chardonnay

Crock Pot Chicken with Red Wine

Divas love cooking with wine, and you know the old saying, sometimes they even put it in the food. This is a version of Coq au Vin that has fewer steps. In fact there is only one step and you will hardly have time for a sip of the Cabernet while making it. Of course you will probably be making it in the morning, and divas don’t drink red wine in the morning. Only Champagne.

This one is a man-pleaser. You aren’t sure your man will love this? Increase the amount of bacon.

Crock Pot Chicken with Red Wine

1 lb. chicken breasts

2-3 potatoes (I like white, but reds do well, too)

3-4 cloves garlic chopped

celery, chopped

mushrooms, sliced

parsnips or carrots, chopped

bacon, cooked and crumbled

1 squeeze honey

1 cup red wine

water as needed (I just use more red wine)

thyme

Put all the ingredients into the crock pot for 5 hours and cook on low.

Make it a meal: Serve with green beans

Wine: The rest of the bottle you opened for the recipe. That’s gone? Open a nice Shiraz or Cabernet Sauvignon.

Elegant Turkey Stuffing

I made this for Thanksgiving this year. I used to make stuffing from scratch by chopping sourdough bread for hours. It never came out right. That being said, I did have some day-old slices of sourdough that I chopped and added.

This recipe uses stuffing mix in addition to your own fresh ingredients. It came out great. The extra vegetables and fruit is a nutrition bonus.

Elegant Turkey Stuffing

1/2 cup raisins (I use a combination of golden raisins and craisins)
3/4 cup orange liqueur
1/4 cup butter
2-3 stalks celery, chopped
½ large onion, chopped
½ pound spicy Italian sausage, casing removed (I use a big “tube” of Jimmy Dean spicy)
8 ounce package herb-seasoned dry bread stuffing mix
½ cup chopped pecans
2 Granny Smith apples, peeled, cored and chopped
¼ cup unsalted butter, melted
1 cup chicken broth
2 tsp. sage or thyme
salt and pepper to taste

Place the raisins in a small saucepan, and cover with ½ cup of liqueur.
Bring to boil, remove from heat, and set aside.
In a large skillet, sauté the celery and onion in the butter for about 10 minutes; transfer to a large mixing bowl.
In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown, then drain.
Combine the sausage and stuffing mix with the celery and onion mixture.
Stir in the raisins and liqueur, pecans, and apples.
Mix in melted butter, chicken broth, the rest of the liqueur.
The stuffing should be moistened.
Season with sage, salt, and pepper.

Ham & Cheese Chowder

This one's another one from Diva Karyn. Like me, Karyn would rather cook and chat and flip through magazines criticizing celebrities rather than go to the gym.

Ham & Cheese Chowder

3 cups water

4 potatoes, diced

1 cup celery, chopped

1 cup carrots, chopped

1 1/4 cups onions, diced

2 tsp. salt

1/4 tsp. pepper

1 quart milk

4 cups sharp cheddar

2 cups ham, diced

1/2 cup butter

1/2 cup flour

Boil the water; add potatoes, celery, carrots, onion, salt, and pepper.
Cover and simmer until everything is tender.
In a large saucepan, melt the butter and add the flour (a roux).
Stir in milk and cook over medium heat until mixture boils.
Stir, stir, stir.
Add cheese and stir until melted.
Add drained vegetables and ham.
Heat, but don't boil.
Serve with hot sauce.

Make it a meal: Serve with Crab Delights (see recipe)

Wine: Chardonnay or Pinot Noir

Harvest Squash and Sweet Potato Soup

Ah, autumn. This time of year screams soup to me. While I love creamy soups, I do not love the calories and fat that comes with them. I have found, however, that by pureeing vegetables, you can get that creamy flavor and texture as well as a pack of nutrients.
This is not a quick recipe with all the blending in batches and slow cooking, but when you’re done, you’ll have a lot of great soup that you can freeze or share with your mother-in-law.

This recipe said you could use an immersion blender instead of the regular kind, but I don’t know what that is. Can you make margaritas with an immersion blender? If so, I’ll buy one! (photo by VirtualErn)

Harvest Squash and Sweet Potato Soup

1 glug olive oil

1 small onion, chopped

1 celery rib, chopped

2 medium-sized sweet potatoes, peeled and diced

1 small butternut squash, peeled, seeded, and sliced

4 cups vegetable or chicken stock

1 teaspoon dried thyme

1/2 teaspoon dried sage

salt and pepper

Heat the oil in a large skillet over medium heat; add the onion and celery and cook until softened, about 5 minutes.
Transfer the cooked vegetables to a slow cooker.
Add sweet potatoes, squash, stock, thyme, sage, salt, and pepper
Cook on low for six hours.
(Or transfer ingredients to a large soup pot, bring to a boil, then reduce heat to low and cook, covered, for 1 hour.)
Puree the soup in batches using a blender or food processor.

Make it a meal: Serve with focaccia.

Wine: A nice Cabernet Sauvignon or Shiraz for hearty flavor

Celery Gratin

I adopted this recipe from a Martha recipe. Mine is a little different. Martha makes you peel the celery. I never heard of such a thing. Busy divas don’t have time to peel something that doesn’t even have a peel!

She also makes you take slices of bread and pulse them in a food processor to make bread crumbs. Mine just calls for, well, bread crumbs. You know, the kind that come in a cardboard tube? Love ‘em.

Martha also makes you divide this all up into 6-oz. ramekins. She sure does like a lot of steps. (Photo by EverJean)

Celery Gratin

6-8 celery stalks, sliced crosswise (I like mine thin)

¾ cup shredded Parmesan or Asiago cheese

½ cup cream

salt & pepper

¼ cup bread crumbs

1 glug of olive oil

In a large, pretty bowl (mine is pink), mix celery, ½ cup cheese, cream, a bit of salt and a dash of pepper.
Place in casserole dish and cover with aluminum foil.
Bake at 400 degrees for 35-40 minutes.
In a smaller, pretty bowl (also pink), mix the breadcrumbs and the last ¼ cup of cheese.
Drizzle with olive oil and mix.
When the celery is done, uncover, sprinkle breadcrumb mixture on top, and bake for another 10 minutes.

Make it a meal: Serve with roasted turkey, cranberry sauce, and roasted potatoes.

Wine: Chardonnay for the celery, Beaujolais for the turkey