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

Clam Chowder

There are many recipes out there for New England Clam Chowder.  This one is tried and true and simple.  You might want to make a double batch, because this one's a crowd-pleaser.  The chowder is quite rich and thick, so you might want to only serve it to your guests in a small cup rather than a bowl. 

Clam Chowder

4-6 strips of bacon

3 cans clams

2 cups diced potatoes


1 1/2 sticks of butter

 3/4 cup wheat flour

1 1/2 cups light cream or half and half

1 can evaporated milk (low-fat works)

1 cup chopped celery

1 cup chopped onion

2 Tbsp. red wine vinegar

salt & pepper to taste

a few sprigs of thyme from your herb garden

Drain the juice from the cans of clams into a pot and add the potatoes;  cook until potatoes are tender.
Meanwhile, cook the bacon, crumble, and set aside.
Drain most of the bacon grease, then add celery and onion;  cook until tender.
In another large skillet, melt butter and slowly add the flour whisking until you have a smooth roux.
Add softened vegetables.
Whisk in cream and evaporated milk slowly; heat through, but do not boil.
Stir in clams just before serving--they don't need much cooking.
Stir in vinegar.
 Garnish with thyme.

Options:  Toss in some cooked lobster and shrimp to make it a seafood chowder.

Make it a meal:  Serve as a main dish with fresh, sourdough bread or as an appetizer ahead of Chicken Chardon (see recipe).

Wine:  Chardonnay

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

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

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

Pasta with Peanut Sauce

Rich and creamy.  You can make this in a pinch.  No diva ever minded a little pinch...giving them, that is.

 Pasta with Peanut Sauce

8 oz. pasta

Some chopped vegetables such as red pepper, zucchini, broccoli, onion

1/2 cup crunchy peanut butter

2 Tbsp. Soy sauce

1 healthy sprinkling of ground ginger

1/2 cup chicken broth, heated


Cook pasta in a large pot of boiling water until al dente.
Sauté vegetables until tender-crispy and set aside.
Mix peanut butter, soy sauce, and ginger in pretty bowl. 
Add chicken broth. 
Add pasta and vegetables. 
Toss to coat all ingredients.   
Serve immediately.

Make it a meal:  Serve with bread.

Wine:  Cabernet or Reisling 

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

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

Taco Soup

This dish is quick, easy, and fabulous--everything cooking should be.  You can whip this up in no time with ingredients mostly on hand.

Taco Soup

1 lb. ground beef

1/2 onion chopped

taco seasoning to taste

16 oz. tomato sauce

 15 oz. diced tomatoes

1 cup corn

1 cup kidney beans

2 cups water

shredded cheese to taste

sour cream to taste

Fritos or Corn chips

Saute ground beef and onion.
Transfer mixture to large pot, draining fat as you go.
Add taco seasoning, tomatoes, tomato sauce, beans, corn, and water.
Simmer for 20 minutes.
Serve up with sour cream, cheese, and Fritos!

Make it a meal:  Serve soup with some nice bread.

Wine:  Some sort of Spanish red would be lovely.

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

Peanut Noodles

These are so delicious!  I ate two small-ish bowls for lunch.  And easy!  I made them in the time it took to cook the noodles.  And versatile!  Eat hot, eat cold, add broccoli, don't.  And sort of not bad for you!  Use whole wheat pasta, low sodium soy sauce, and no sugar added peanut butter. 

Peanut Noodles

8 oz. spaghetti, linguini, or some sort of long pasta

2 Tbsp. peanut butter

2 Tbsp. soy sauce

1 Tbsp. rice vinegar

1 Tbsp. brown sugar

Cook noodles.
In a pretty bowl mix the remaining ingredients until smooth.
Stir the mixture into the cooked noodles.
That's it!

Make it a meal:  Add broccoli or shrimp or serve as a side dish.

Wine:  Malbec

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

Chicken Meatloaf Muffins

Theses darling meatloaves can be packed full of as many vegetables as you dare.  Throw them all in the mini-food processor or blender for less chunky pieces.  This part can even be done ahead of time and refrigerated.  I used half a red pepper, and an entire shallot.  Try green peppers and onions, sun-dried tomatoes and chives, or corn and green chilies. 

Another option is to serve them with a simple mushroom sauce:  1 can cream of mushroom soup, 1 dollop of sour cream, 2 splashes of wine all mixed and heated.  Make it all fat free and low sodium if you don't want to be chubby.  Of course, after that wine is open for the recipe, you might as well have a splash yourself.

Any way you make 'em, they are the perfect portion size.  Have one for dinner if you're dieting or already thin.  I had three!

Chicken Meatloaf Muffins

1 lb. ground chicken

1 egg

3/4 cup bread crumbs (whole wheat are nice)

2 splashes Worcestershire sauce

3 cloves garlic, chopped

1 small dollop tomato paste (I freeze dollops, then put them in a baggie for just such uses.)

vegetables (see above)

1 dash Allspice

3 dashes chili powder

Mix all ingredients together.
Smoosh mixture into muffin tins and bake at 350 degrees for approximately 35-45 minutes.

Make it a meal:  Serve with sauteed spinach and couscous. 

Wine:  Sauvignon Blanc

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.

Pomegranate Sauce for Lamb

We had lamb for Easter and cooked enough to feed a small army--very small. So small Rhode Island could beat it in a war. Making this quick sauce put a tasty twist on leftover lamb.

Pomegranate Sauce for Lamb

1/4 cup onions, chopped
1 garlic clove, crushed
1/3 cup red wine
1 cup chicken broth
1 cup pomegranate juice
2 tsp. sugar
2 tsp. flour


1. Saute onion and garlic to pan.

2. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits.

3. Stir in broth, juice, and sugar; bring to a boil.

4. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally.

5. Add flour, stirring until smooth; bring to a boil.

6. Reduce heat and cook 1 minute, stirring occasionally. Serve sauce with lamb.

Make it a meal: Serve over lamb with steamed green beans and roasted potatoes.

Wine: Shiraz or Pinot Noir

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