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

Chicken with Saucy Cranberry

The ingredients sound weird, but this easy recipe is tangy, sweet, and saucy.  This saucy diva also appreciates the nice presentation.  And did I say easy?  Serve it up with some mashed potatoes your man whipped up, and get the sauce all over. 

Chicken with Saucy Cranberry 

1 lb. chicken breast

1/2 can whole berry cranberry sauce

1/2 bottle (or a bit less) Thousand Island dressing

A pinch each of paprika, parsley, dried onion

Lightly grease a baking dish.
Place chicken in dish.
Salt & pepper if you wish.
Mix the rest of the ingredients in a pretty bowl.
Pour mixture atop chicken.
Cover and bake at 350 degrees for 1 hour.
Uncover and bake another 15 minutes until chicken is done.

Make it a meal:  Serve with mashed potatoes and sautéed spinach.

Wine:  Tough call.  When in a pinch, go with Chardonnay, of course!

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

Lemon Butter

This is my favorite butter to use for garlic bread. Use it on pasta vegetables, or fish for fabulous flavor. Tonight I'm putting it on top of tilapia.

Lemon Butter

1/2 cup butter

1 tablespoon lemon juice

1 clove of garlic, minced

1 teaspoon minced fresh parsley

Make it a meal: Serve atop cooked orzo with a side of steamed broccoli. Put the butter on the broccoli too!

Wine: Chardonnay

Crab Stuffed Flounder

I have never cooked flounder before. Wow, is it easy! It comes in these gorgeous thin filets that cook up in moments. Dazzle your company with this recipe. Divas always dazzle.

Crab Stuffed Flounder

1 lb. flounder filets

1 can crab meat

1 dash dry mustard

1 dash Worcestershire sauce

1 dash salt

1 dash white pepper

4 Ritz type crackers, crushed

2 dashes parsley

1 egg white

1 tbsp. mayonnaise, light is nice

14 cup butter, melted

paprika for garnish

Rinse the filets and pat dry with a paper towel.
Place them in a lightly greased baking dish; I use spray Pam.
In a pretty bowl, combine crab, mustard, Worcestershire sauce, salt, white pepper, crackers, and parsley.
Add the egg white and mayonnaise to this mixture.
Brush the flounder with some melted butter.
Spoon the crab mixture over the filets.
Drizzle any extra butter on top of each filet, and sprinkle with paprika.
Bake at 400 degrees for about 15 minutes.

Make it a meal: Serve with steamed broccoli and cubed sweet potatoes with sage butter (see recipe).

Wine: Chardonnay

Herb Butter

I had a dinner party last night and wanted to do a little something different and easy with the green beans. The answer was herb butter. I made it earlier in the day, then let it melt over the fresh green beans right before serving. This diva reveled in the compliments.

Herb Butter

1/2 stick of butter, softened

1 small clove garlic, minced

1 dash each garlic powder, parsley, oregano

a bit of white wine

Mix everything together and smash into a ramekin.

Make it a meal: Serve atop green beans or other vegetables and along with roasted duck and Cheesy Creamy Potatoes (see recipe).

Wine: Chardonnay for the beans and potatoes, Cabernet Sauvignon for the duck

Dipping Oil with Herbs

The best dipping oil I ever had was at a little tavern at Jay Peak, VT. We had been skiing all day and were famished. The fresh bread and spicy dipping oil and the three glasses of wine did the trick.

Dipping Oil with Herbs

Olive oil

parsley

oregano

red pepper flakes

pepper

garlic, minced

Parmesan cheese

Mix it all together on a lovely plate and serve with fresh bread.

Make it a meal: Serve ahead of Cod with Lemon and White Pepper (see recipe)

Wine: Chardonnay

Grilled Zucchini & Tomatoes

It's that time of year when everyone and their cousin has zucchini to give away. This diva accepts it all. I love the long, smooth vegetable. This recipe is fresh, easy, and versitile. (photo by Dano)

Stay tuned over the next few days for zucchini and chocolate chip bread.

Grilled Zucchini & Tomatoes

1 large zucchini, chopped into bite-sized chunks

1-2 tomatoes, diced

olive oil

butter

thyme

parsley

If you are still grilling, throw all of the above ingredients onto a sheet of tinfoil and wrap it up.
I wrap it in a second sheet of tinfoil to prevent burning, because I buy the cheap stuff.

Otherwise, toss it all in a pan and saute for a few minutes until zucchini is cooked.

Options: Add shallots and a splash of white wine

Make it a meal: Serve with grilled burgers or chicken and Super Fast Potatoes (see recipe).

Wine: Sauvignon Blanc with the veggies, Cabernet Sauvignon with the burgers.

Pan-Seared Chicken Cutlets with Wine Sauce

Here is a super easy, sexy dinner. I made this for my man one Saturday night when he never came home from his class reunion. I had planned on joining him--even bought a dress. Then the organizer called that morning to say the event is stag. No women allowed at this Catholic boys school reunion. Misogynist!

This sauce works just as well with turkey. As you can see, I added mushrooms, but you do not need to. Also, I threw in a couple pats of French Herb Butter (see recipe) that I keep around just for this type of thing.

Pan-Seared Chicken Cutlets with Wine Sauce

1 lb. chicken breast

salt & pepper to taste

olive oil for searing

2 cups white wine

2 small spoonfuls Dijon mustard

parsley to taste

Use a mallet or empty wine bottle to pound chicken into a thin cutlet.
Sauté chicken in olive oil until just cooked, about 3 minutes per side.
Remove chicken from skillet and keep warm.
Pour wine into skillet and boil; if you want sliced mushrooms add them now.
Reduce heat, add mustard and parsley.
If you have herbed butter available add now.
Drizzle sauce over chicken and serve.

Make it a meal: Serve with steamed green beans and Loaded Sweet Potatoes (see recipe)

Wine: Chardonnay or Sauvignon Blanc

French Herb Butter

I love herb butters. Herb butters are rich and flavorful. Divas like rich. I like to keep a ramekin of something gorgeous in the refrigerator to add to soups, smear on breads, melt over pasta. They are all easy to make. The key is letting the butter soften at room temperature.

French Herb Butter

1 stick of butter

1 clove of garlic, chopped

1/2 shallot, chopped

parsley

thyme

1 splash dry white wine

capers

Mix everything in a bowl and smash into a ramekin.

Make it a meal: Serve atop grilled vegetables along with your Slow Cooked Lemon Chicken (see recipe)

Wine: Chardonnay or the rest of the bottle you opened to make the butter recipe.

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

Horseradish Spread for Burgers

Do you get bored with ketchup on your burgers? My man never tires of it, but I am always looking for new flavors. Whisk these few ingredients together for a zesty, grown-up burger.

Horseradish Spread for Burgers

sour cream

2 dashes horseradish

parsley

dill weed

chives

lots of pepper

Whisk it all together and slather atop your favorite burger.

Make it a meal: Add tomato and lettuce to the burger and serve with Brave Potatoes (see recipe).

Wine: Shiraz or Cabernet Sauvignon

Garlic Butter

I love garlic bread, but I don't love the frozen garlic bread. Mine is better. Rich and smooth...the way I like my men. Many herb butter recipes order you to roll it into a log and wrap it in clear wrap. Forget it. Way too messy. I smash mine into ramekins my sister-in-law gave me with little lids. Easy.

Use this garlic butter on pasta or burger buns before you grill them lightly. It's also not bad atop white fish or vegetables.

Garlic Butter

1 stick of butter, softened

1 clove of garlic, smashed & chopped

1 shallot, chopped

2 pinches parsley

Mix it up in a pretty bowl, then smash it into a lovely ramekin.

Make it a meal: Serve with Seafood Chowder (see recipe)

Wine: Chardonnay, dahling!

Mushroom, Herb, & Feta Tart

I made this for my husband recently. Big mistake. He scraped all the mushrooms off, ate the puff pastry and declared it was delicious. I think I'll make it for the book club ladies next time.

You can use any kind of mushrooms. Try using three to four different types. I used Baby Bella for the flavor and color of them.

Mushroom, Herb, & Feta Tart

1 puff pastry (the frozen kind that come two to a box), thawed

5-6 oz. mushrooms, sliced thin

butter or oil for sautéing

thyme

parsley

garlic pepper

feta cheese

Parmesan cheese, grated

Lightly oil a baking sheet and put puff pastry on it.
Bake at 400 degrees for 13-15 minutes until golden.
Remove and let cool.
Sauté mushroom in butter or oil.
Sprinkle with thyme, parsley, and garlic pepper.
Sprinkle with feta cheese.
Bake for 8-10 minutes, again at 400 degrees.
Remove, let it cool, and cut it into squares with a pizza cutter.

Options: Use goat cheese instead of feta.

Make it a meal: Serve with other lovely appetizers at book club...no men allowed.

Wine: Chardonnay or Cabernet Sauvignon

Slow Cooked Lemon Chicken

I love lemon chicken and this recipe makes it easy. The sherry adds rich flavor. Divas adore anything rich. (photo by kochtopf)

Slow Cooked Lemon Chicken

3 1/2 pounds chicken (breasts, thighs, or a mixture)

Salt and pepper

1 shallot, chopped

2 dashes oregano

1 dash parsley

3 cloves garlic, chopped

1/2 cup dry wine, sherry, or chicken broth

3 tbsp. lemon juice

Salt and pepper the chicken.
Throw everything into the crock pot.
Cook on low for 5-6 hours.

Make it a meal: Serve with Blue Potatoes (see recipe) or wild rice and roasted broccoli (see recipe).

Wine: Chardonnay or Pinot Noir

Blue Potatoes

My current man is not crazy about blue cheese, so I was surprised that he gobbled this up, as did the rest of the men I was entertaining last night. Of course, I soon realized the recipe calls for bacon! He'll eat bacon off of anything. Trust me.

For some reason none of the wives and girlfriends could not make it. Alas, what's a diva to do? I had them drinking white sangria out of pink cups in no time.

Blue Potatoes

5-6 new red potatoes

a few splashes of olive oil

a few spoonfuls sour cream (I use light)

a toss of blue cheese

bacon bits

a small spoonful Dijon mustard

sprinkle of parsley

Cut the potatoes in half, then toss them in a bowl and coat them with olive oil.
Place them cut side down on a baking sheet and bake at 400 degrees for 25 minutes.
Let them cool a bit, then scoop out the pulp.
Mix the pulp with the sour cream, cheese, bacon, and mustard.
Fill each potato skin with the mixture.
Sprinkle with parsley.
Here you can serve right away or refrigerate and reheat when you are ready.

Make it a meal: Serve with chicken that has been marinated with The Best Marinade (see Food Article) and Broccoli Salad (see recipe).

Wine: Chardonnay or Sauvignon Blanc or Rose

Butternut Squash with Lemon & Parsley

I boil my squash for this recipe, but baking it works fine, too. I like this as an alternative to the mashed squash with butter that I grew up with, no offense, Mom. This is a great recipe for dieters, one of which I happen to be from time to time.

Butternut Squash with Lemon & Parsley

2-3 shallots

olive oil for sautéing

1 butternut squash cubed & cooked

parsley

2 squeezes lemon

Sauté shallots in olive oil.
Add cooked squash.
Sprinkle parsley in.
Squeeze lemon.
Mix and serve.

Make it a meal: Serve with Crock Pot Herb Chicken (see recipe) and brussel sprouts sautéed in wine.

Wine: Sauvignon Blanc

Roasted Vegetables with Wine

I love the flavor of wine in my food--sauces, marinades, and here on vegetables. Besides, the recipe only calls for 1/2 cup of wine, and what's a girl to do with the rest? Cheers!

Roasted Vegetables with Wine

2 potatoes, diced

a couple handfuls of small brussels sprouts

1/2 butternut squash, diced

a couple handfuls pearl onions

2 cloves garlic, chopped

2 glugs olive oil

1/2 cup dry white wine

salt & pepper to taste

a few sprinkles parsley

a few sprinkles of Parmesan cheese

Mix everything except cheese in a pretty bowl.
Put in the oven at 425 degrees covered for 25 minutes.
Uncover and roast for 20 more minutes.
Serve with Parmesan cheese on top.

Make it a meal: Serve with chicken that has been marinating in Mojo Criollo (see Food Recipe article for The Best Marinade).

Wine: Whatever is leftover.

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!

Carrot & Ginger Soup

A friend of mine ordered this at a ski area restaurant called The Birches in Killington, VT. I went online to try a few recipes, and when I tweaked a bit, I came up with this wonderful combination.

Carrot & Ginger Soup

¼ stick butter or olive oil for sautéing

1 tbsp. ground ginger

4 cups chicken stock

2 cups carrots, chopped

pinch curry powder

½ onion, chopped

3 cloves garlic, chopped

1 cup white wine

drizzle of honey

Parsley for garnish

Melt butter or oil in a stock pot, and sauté onion, ginger and garlic.
Add chicken stock, wine and carrots, and bring to a boil.
Reduce heat and simmer uncovered over medium heat until carrots are tender, about 45 minutes.
Puree the soup in a blender in batches if necessary.
Season with curry powder, salt and pepper.
Drizzle honey on top.
Garnish with parsley.
This can be served hot or cold.

Make it a meal: Serve with focaccia bread slathered with butter.

Wine: Chardonnay