Chicken Chardon

This dish is rich and lovely.  Divas love both in their food and men.

Chicken Chardon

1/2 stick butter, melted

1-2 cloves garlic, minced

1/2 lemon, juiced

Sliced mushrooms

2 lbs. chicken (can be breasts or thighs)

1 cup bread crumbs

Garlic powder

Parmesan cheese

1 egg

Salt & pepper

Pour butter, garlic, and lemon juice at the bottom of a baking dish.
Layer mushrooms on top.
Mix bread crumbs, more garlic powder, and cheese in a shallow bowl.
Whisk egg, salt & pepper, and a bit of water or milk in another bowl.
Dredge chicken first through egg mixture then coat with bread crumb mixture.
Place chicken atop mushrooms.
Bake at 375 degrees for 45 minutes.

Make it a meal:  Serve with sautéed spinach.

Wine:  Chardonnay or Savignon Blanc

Sweet & Sour Meatloaf

Ooh, this is tangy!  The recipe calls for tomato sauce instead of ketchup.  Yuck, ketchup.  My entire family loved this one.  There were no leftovers. It was a little fall-aparty.  Next time I may make this and cook it the day before, so it has time to set up.

Sweet & Sour Meatloaf

1 lb. hamburg

1/2 lb. ground lamb

1 egg

2 shallots, chopped

1/2 roasted red pepper, chopped

1 cup tomato sauce, divided

1/2 cup Parmesan cheese

1/2 cup breadcrumbs

Salt & Pepper

2 Tbsp. vinegar

2 Tbsp. mustard

1/2 cup brown sugar


Mix the meat, egg, shallots, pepper, and 1/2 cup tomato sauce.
Season with salt & pepper; press into a loaf pan.
Combine the rest of the tomato sauce, vinegar, mustard, and brown sugar.
Make sure sugar dissolves and pour over meatloaf.
Bake at 375 degrees for 1 hour.

Make it a meal:  Serve with wild rice and roasted asparagus.

Wine:  Beaujolais or Pinot Noir

Shrimp Scampi Dip

This is like eating shrimp scampi without carbs.  Not that I pay much attention to that, but out there somewhere are divas watching their waistlines.  Not me.  I ate this for breakfast.

Shrimp Scampi Dip

8 oz.  cream cheese (or Neufchatel if you must)

12-16 medium shrimp, cooked and chopped roughly (I like big chunks)

4 cloves garlic, minced

1 pinch teaspoon red pepper flakes, or more, to taste

1/3 cup white wine

2 tablespoons freshly squeezed lemon juice

Salt & pepper to taste

1/4 cup sour cream

4 Tbsp. mayonnaise

2 Tbsp. parsley

1/2 cup shredded mozzarella cheese, divided

2 tablespoons grated Parmesan

 Oil a 9-inch baking dish or coat with nonstick spray.

Pop the shrimp in a pan.
Add wine, lemon juice, salt, and pepper.
Heat lightly.
Remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake at 350 degrees until bubbly and golden, about 10-12 minutes.

Make it a meal:  Serve ahead of Chicken with Saucy Cranberry (see recipe)

Wine:  Chardonnay

Creamy Corn Salad

This is the perfect accompaniment to any Mexican dish.  I served it last night with my Creamy Burrito Casserole (see post).  Is that too much creamy for one dinner? This diva says impossible!  I adapted this from my latest Cooking Light magazine.  Theirs calls for Cotija cheese.  Say what? It's something close to Parmesan or Romano. 

Creamy Corn Salad

1 can of corn

2 pinches sugar

1 small scoop mayonnaise

3 squeezes lime juice

3 shakes chili powder

1 shake coriander

1 dash salt

3 pinches Parmesan cheese

Saute corn with a bit of olive oil and the sugar.
Add mayonnaise, lime juice, chili powder, coriander, and salt; stir.
Sprinkle cheese over corn.
Serve warm, room temperature, or cold!

Make it a meal:  Serve with above mentioned burrito casserole and skip a green vegetable tonight.  You can make it up with a big salad for lunch tomorrow.

Wine:  Chardonnay goes nice with creamy.  Another option is a Spanish red like Tempranillo. 

Creamy Burrito Casserole

My husband loved this.  He went back for thirds!  Make this on a rainy Sunday and have it for lunches all week.  Ole!

Creamy Burrito Casserole

1 pound hamburger 

onions, diced

1 package taco seasoning (I prefer to make my own)
 
3 large flour tortillas
 
1  can refried bean

shredded cheddar cheese

1 can cream of mushroom soup

1/2 cup sour cream

Optional:
1 tomato, diced
sliced olives
 

Brown hamburger and onions. 
Drain off grease. 
Stir in taco seasoning, refried beans. 
Mix soup and sour cream in a pretty bowl. 
Put 1/2 sour cream mixture in the bottom of a casserole dish. 
Tear 1 1/2 of the tortillas in small pieces and spread over sour cream mixture. 

Put 1/2 the meat mixture on top of that.

Add a layer of cheese.

Repeat the layers.

Top with cheese.

Bake at 350 degrees for 20-30 minutes. 

Options:  Top with tomatoes and black olives and garnish with guacamole.

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

Wine:  Cabernet Sauvignon or Malbec

Spicy Bean Dip

You can, of course make this as spicy or mild as you like.  Being a Busy Diva, I like mine SPICY.  Hot stuff is what I'm about.  Make it healthier by using fat free ingredients, just watch the amount of sugar in those products.  Busy Divas don't want to become Diabetic Divas.

Spicy Bean Dip

1 can refrained beans

1/2 brick cream cheese

2 glops sour cream

Some chopped up jalapenos

hot sauce--I pour it on

smoked paprika

garlic powder

cumin

chili powder

oregano

1 handful shredded cheese (I like Monterey  Jack for this recipe)

Mix everything except the cheese together in a pretty bowl.
Transfer it all to a pretty baking dish.
Spread the cheese on top.
Bake at 350 degrees for about 20 minutes.
Serve with some nice tortilla chips or crackers.

Make it a meal:  Serve ahead of Chicken with Saucy Cranberry (see recipe) and green beans.

Wine:  Something red like a nice Cabernet Sauvignon

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

Mediterranean Couscous

Mediterranean Couscous is a lovely side dish. People think it is so difficult and divas encourage that thinking. This recipe originally called for lemon zest, but I use lemon juice after hearing reports of appalling things living on the skins of fruit. Besides, I think lemon zest tastes like Pledge.

1 10-oz. package couscous, cooked (Israeli is nice)


1/2 cup Italian dressing

1/3 cup Dijon mustard

a few squirts of lemon juice

a few handfuls of feta cheese

a bunch of roasted red bell peppers, chopped (Martha and Rachel roast their own. Mine come from a sanitized jar)

Whisk together Italian dressing, mustard, and lemon.
In another bowl, combine feta and peppers; add couscous.
Pour mustard mixture over couscous.
Refrigerate 1-24 hours.

Options: Add olives or sun-dried tomatoes

Make it a meal: Serve with Asparagus Lemon Chicken (see recipe)

Wine:  Sauvignon Blanc

Perfect Quiche

My quiche always came out rubbery until I came across this recipe.  The diva that gave me this ran her own restaurant.  I was adding too many eggs and not enough cream.  This quiche is wonderful. 

4 eggs

2 cups half and half

1 cup shredded cheese ( cheddar, Swiss, or your favorite blend)

1- 1 1/2  cups of crumbled crispy bacon, cooked sausage, ham, broccoli (par cooked or frozen defrosted and drained) or whatever you like for filling ( mix them together)

¾ tsp salt

¼ tsp pepper

9” unbaked pie crust (Use a frozen deep dish and let it defrost while assembling ingredients).

Sprinkle meat or vegetable filling in bottom of pie crust. 

Sprinkle cheese on top of filling.

In a pretty bowl slightly beat eggs, add in the half and half, salt and pepper 

Add other seasonings if you like.

Pour mixture into  pie crust.

Place in oven at 425 for 15 minutes. 

Reduce heat to 300 degrees and bake for an additional 30 minutes or until knife inserted ½ way to center comes out clean.  

Let rest for 10 minutes before slicing.

Mini-Greek Meatloaf with Feta Sauce

These are darling, and my man couldn't stop at two.  He said he didn't need anymore, but they were so good, he ate two more.  And EASY.  Serve these as a main dish or just one as an appetizer at a cool Spring cocktail party.

Mini-Greek Meatloaf with Feta Sauce 

 Loaves

1/2 lb. ground lamb

1/2 lb. hamburg

1/2 onion, chopped

1/3 cup bread crumbs

1 egg

4 cloves garlic, minced

Thyme

Mint

a tiny bit of Allspice

Crushed red pepper

Salt & pepper

Sauce

1/2 cup Greek yogurt (I like Fage 2%)

2oz. Feta cheese

Thyme

1 glug olive oil

lemon juice of 1 lemon

Combine all the ingredients for the loaves in a pretty bowl.
Smoosh into muffin tins sprayed with cooking spray.
Bake at 450 degrees for 7 minutes.
Broil for 3 minutes.
Put all the sauce ingredients into a blender.
Blend.

Make it a meal: Serve with a Greek salad of chopped tomatoes and cucumbers tossed with a vinaigrette.

Wine:  Cabernet Sauvignon or Shiraz

Reuben Dip

This is almost as good as a grilled Reuben.  I just love this dip.  My mother, my aunts, and myself order Reuben sandwiches  nearly everywhere we go.  Shanny, though, orders hers without sauerkraut, without the dressing, and with Dijon mustard instead.  In other words, she'd like a corned beef sandwich.   Oy! 

1 can sauerkraut

8 oz. chopped corned beef

1 handful shredded Swiss cheese

1/2 cup Thousand Island dressing

1/2 cup Light mayonnaise

Spread sauerkraut on the bottom of a pretty casserole dish.
Sprinkle corned beef on top then the cheese.
Mix the dressing and the mayonnaise together then spread atop everything.
Bake for 20-25 minutes.

Make it a meal:  Serve ahead of Crab & Orzo Salad (see recipe).

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

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

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

Mini Frittatas

Frittatas are quiches without the crust.  You can make them as healthy or as decadent as you want.   Here’s one of my favorite combinations.  It is quite rich, but that is precisely the way a diva likes everything in her life!  Make a batch and eat them all week. 

      8 ounces turkey Jimmy Dean-like sausage

8 ounces mushrooms, sliced and a few cloves of garlic, chopped

1/4 cup onions, sliced

1/4 cup shredded cheddar cheese

1 teaspoon freshly ground pepper

5 eggs

3 egg whites

1 cup 1% milk

Grease a muffin tin.

Sauté the mushrooms, garlic, and onions in a bit of olive oil.

       Brown up the sausage, then add to the mushroom mixture, then add the cheese.

In another bowl, whisk eggs, egg whites and milk.

Divide the egg mixture evenly among the prepared muffin cups.

Plop a heaping tablespoon of the sausage mixture into each cup.

Bake at 325 degrees until the tops are just beginning to brown, 25 minutes.

Make it a meal:  Serve with coffee and tomato juice to enjoy while reading your morning horoscope.

Wine:  Mimosas!

Thanksgiving Day Menu 2011

Many of these recipes can be found here (*).  I hope everyone is enjoying my favorite holiday!

Appetizers

Brie Wheel in Puff Pastry

Pumpkin Soup with Cheese Ravioli *

Dee's Bacon Dip

Wine:  Champagne Cocktail

Entree

Apple Cider Brined Turkey*

Wine:  Pinot Noir and/or Chardonnay

Side Dishes

Elegant Stuffing with Rum-Soaked Cranraisins, Sausage, Mushrooms, & Apple*

Tim's Famous Mashed Potatoes

Turnip

Squash

Cranberry & Orange Marmalade

Garlic Green Beans with Cashews

Sweet Potatoes with Wine-Poached Pears*

Wine:  More Chardonnay

Dessert

Pumpkin Cheesecake

Apple Pie

Chocolate Silk Pie

Wine:  Port and/or Coffee with Irish Cream

Breakfast Pizza

This smells so good cooking. It is all the food groups in the right amounts. If you don't overload with cheese (I do) and meats (I don't) this is a perfectly healthy breakfast. Divas love pizza for breakfast. It is almost as good as cake for breakfast. Almost.

Breakfast Pizza

1/2 green pepper, chopped

1/2 onion, chopped

1 tomato, diced

1 large prepared pizza crust or 2 individuals

1/2 low fat cream cheese brick

1 egg

1 cup diced ham or crumbled bacon

1 cup shredded cheese (cheddar is nice, Fontina is better)

Sauté the vegetables until tender.
In a pretty bowl, mix cream cheese and egg until smooth.
Spread cream cheese mixture onto pizza crust; add vegetables and meat.
Bake at 425 degrees for 15 minutes until cream cheese layer sets.
Add cheddar cheese and bake another 3 minutes until cheese has melted.

Options: Play with vegetables! Spinach and feta would be great! Try goat cheese or add some hot peppers for zip.

Make it a meal: Serve with coffee or mimosas. I, of course, prefer the latter.

Wine: See above.

Chicken Sausage Pasta with Pesto and Spinach

This simple meal made my man happy. Divas love a happy man. Happy men buy diamonds, emeralds, and Marmot ski jackets for their beloved.

Chicken Sausage Pasta with Pesto and Spinach

2/3 box whole wheat penne

1 package of chicken sausage (4)

1 handful of grape tomatoes, halved

fresh spinach

2 spoonfuls store-bought pesto

1 handful Parmesan cheese

Cook penne and drain.
Meanwhile, saute sausage and tomatoes.
Set aside.
Add spinach to saute pan and heat with a bit of olive oil.
Combine spinach, cooked penne, sausage, and tomatoes.
Mix in pesto.
Mix in Parmesan.

Make it a meal: Serve with bread.

Wine: Chardonnay or Pinot Noir