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

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

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

Stovetop Mac & Cheese

Divas love rich and creamy. This no-bake recipe is simple when a girl needs rich and creamy FAST. (photo by sh0dan)

Stovetop Mac & Cheese

3-4 pats butter

1/2 onion, chopped

1/3 cup flour (I use wheat)

salt

4 cups milk

3 dashes cayenne

3/4 lb. small elbow macaroni (again, I use wheat)

4 cups grated cheese (I use a combination of cheddar and Gruyere)

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

Saute onion in butter.
Add flour and salt.
Stir.
Whisk in milk two cups at a time. Whisk, whisk.
Reduce heat to simmer and let sauce thicken.
Meanwhile boil water and cook the pasta.
Remove sauce from heat for about 10 minutes; the sauce will thicken more.
Stir cheese mixture over macaroni.

Make it a meal: Serve with peas.

Wine: Cabernet Sauvignon or Sangiovese

Crab & Orzo Salad

Salad or pasta dish? I think of salads as being cold. This can be served either warm or cold. Divas can be warm or cold. It depends if you bought them a convertible for their birthday or cleaning equipment.

Crab & Orzo Salad

1 cup orzo

½ onion, chopped

1 can crab meat

12 Roasted Grape Tomatoes (see recipe) or 2 Roma tomatoes, chopped

½ cup mayonnaise

2 tbsp. chili sauce (I use Thai chili sauce)

1 squeeze lemon juice

salt & pepper

3 drops hot pepper sauce

Cook orzo according to directions.
Sauté onion.
Combine orzo onion, crab meat, and tomatoes.
In a small bowl combine mayonnaise, chili sauce, lemon juice, salt, pepper and hot sauce.
Pour the spicy sauce over the orzo mixture and serve.

Make it a meal: This is a great light lunch on its own or it can be a side dish with Baked Trout with Parmesan (see recipe).

Wine: Sauvignon Blanc

Tetrazzini for Two

This is my favorite dish for leftover turkey. It is decadent. It is loaded with calories. Sometimes a diva just doesn't care. This diva cannot resist all that cheesy creaminess. Diet tomorrow.

Tetrazzini for Two

1/2 package wheat spaghetti, cooked

1/4 cup butter

1/4 cup wheat flour

1 clove garlic, minced

1 1/2 cups chicken broth

1 cups cream

pepper

3/4 cup grated Parmesan cheese

2 cups cooked turkey, chopped

1/4 cup Italian bread crumbs

Melt the butter in a saucepan.
Add the flour and garlic.
Add the broth and the cream.
Sprinkle with pepper.
Bring it all to a boil.
Add 1/2 cup of the Parmesan cheese and remove from heat.
Grease a casserole dish and put the cooked pasta in.
Top that with the chopped turkey.
Pour the cheese mixture over it all.
Top with the rest of the cheese and the bread crumbs.
Bake at 350 degrees for 45 minutes to 1 hour until it is lightly browned.

Make it a meal: Serve with wine.

Wine: Chardonnay

Pasta Weesie

A nearby restaurant, Carrabba's Italian Grill, makes this dish. I love it so much, but only order it once a year, because I am sure there is loads of butter in it. Here is my version. I use light ingredients and small amounts of butter. Unless I'm feeling decadent. Then I load it in.

Pasta Weesie

8-10 large shrimp, cooked, tails off (I've never understood keeping the tails on--I hate reaching into my food to tear off tails)

½ cup sautéed mushrooms (I used baby Bella)

½ cup of white wine

butter

1 garlic clove, minced

squeeze of lemon

chives, chopped

½ jar of Alfredo Sauce (I used Ragu Light)

½ box whole wheat fettuccine, cooked

Romano or Parmesan cheese

pepper


Sauté mushrooms in wine with a bit of butter, the garlic, and lemon.
Add the Alfredo Sauce and chives.
Put the cooked pasta in a pretty, shallow bowl.
Top with the Alfredo mix and a bit of Romano cheese and fresh pepper.

Make it a meal: Serve with Crab Delights (see recipe) and side salad.

Wine: Chardonnay

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

Pesto Orzo Salad

Simple, simple, and quick. When you make this ahead of time, it is even better. I like to serve it at room temperature; my man likes it heated. He's a barbarian. I like to take leftovers to work for lunch, but I hardly ever have any. (photo by faeryboots)

Pesto Orzo Salad

1 cup orzo, cooked (I throw chicken boullion into the boiling water for extra flavor)

a few scoops store-bought pesto

chopped tomatoes

crumbled feta

pepper

Mix everything in a pretty bowl.

Make it a meal: Serve with grilled salmon.

Wine: Sauvignon Blanc

Butternut Squash Pasta

This dish is gorgeous. And it tastes good, too. This comes from Diva Barbara. Like me, she doesn't mind whole wheat pasta. I used penne.

Butternut Squash Pasta

1 butternut squash- peeled and cut up (I find the already cut up squash is
not as tasty)

4 shallots sliced (onion ok)

1 tsp. sage

3 tbs. brown sugar

2 tbsp. olive oil plus a bit

Preheat oven to 400 degrees.
Mix squash, sage, olive oil and brown sugar in large bowl.
Place on baking sheet and put in the oven
After 15-20 minutes, turn, and cook for another 15 min until soft.
Take out of the oven and put back in the bowl and add a little more olive
oil.
Serve over pasta with fresh grated cheese.

Make it a meal: Serve with side salad.

Wine: Chardonnay or Sauvignon Blanc

Orzo with Peas & Parmesan

Recipes don't come easier than this. When company drops by and you need a side dish in a pinch, this is a go-to. You have all the ingredients on hand. I eat the leftovers for lunch the next day...when there are leftovers.

Orzo with Peas & Parmesan

Orzo, cooked

frozen or fresh peas, cooked

butter

lemon juice

Parmesan cheese, grated (use the good stuff)

Pepper

Mix the rice and peas in a bowl.
Add some butter and stir.
Sprinkle on lemon juice.
Toss in a handful of Parmesan cheese and stir it in.
Pepper the top and serve.

Make it a meal: Serve with Roasted Salmon with White Wine Sauce (see Recipe)

Wine: Chardonnay for the orzo, Pinot Noir for the salmon. The salmon recipe can be done with chicken instead, in which case stick with the Chard.

Pasta with Salmon & Capers

Serve your salmon-loving friends this elegant and easy dish. For those of you not watching your pennies, substitute caviar for capers. I envy you. We should get together sometime.

Pasta with Salmon & Capers

1/2 lb. pasta (I used orecchiette)

1 cup cream (half and half works fine)

2 slices red onion, chopped

½ cup Parmesan cheese, grated

1 tbsp. parsley

6 oz. smoked salmon pieces, cut into strips

handful of capers

knob of butter (optional for non-dieting divas)

Cook pasta until al dente.
Drain and set aside.
Combine cream and onion in a heavy saucepan over medium high heat.
Simmer 2 minutes and remove from heat.
Gently stir in remaining ingredients and serve over pasta.

Options: substitute caviar for capers; chives work well, too

Make it a meal: Serve with side salad or roasted broccoli (see recipe)

Wine: Pinot Noir or Chardonnay

Cheesy Artichoke Chicken

This is another gorgeous crock pot recipe. The cauliflower puree makes this dish extra creamy and nutritious, and the Gouda makes it rich and divine. Kids will love this dish, but perhaps Gouda is wasted on their underdeveloped palates. Make theirs with American cheese. In addition, they may not appreciate artichokes and peas will do fine instead.

Cheesy Artichoke Chicken

1 lbs boneless chicken breast tenders, cubed

6 oz roasted red peppers, chopped (I get mine from a jar)

1 can (15oz) artichoke hearts, quartered

8 oz. Gouda, cubed or shredded

2 tsp. Worcestershire sauce

1 can cream of anything soup (I like celery, low-fat)

1 bag of cauliflower puree (see recipe)

2 cups cheddar cheese, cubed or shredded

8 oz. cooked pasta (I use orecchiette)

salt & pepper to taste

Combine chicken, peppers, artichokes, Gouda, Worcestershire sauce, and soup in the crock pot.
Cook on low for 6 to 8 hours.
About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta.
Add salt and pepper as needed.

Make it a meal: Serve with rosemary bread.

Wine: Chardonnay or Chianti

Chili Chicken Pasta

Kids will love this depending on how much chili powder you put in. Spice it up for your man, divas, or tone it down for the kids. This is everything comfort food needs to be--it's cheesy, spicy, creamy, and garlicky. And EASY. Put it all together while the pasta cooks. That’s all the time it takes.

Chili Chicken Pasta

1 lb. chicken breast, cubed

2-3 garlic cloves, sliced (I use 3)

½ onion, chopped

1 can cream of chicken soup

½ cup milk

a few sprinkles Parmesan cheese

at least 3 oz. cheese, cubed or shredded (I like Gruyere)

chili powder to taste

4 cups cooked pasta (I use corkscrew-shaped)

Sauté garlic and onion in olive oil.
Add chicken and stir often.
Add soup, milk, cheese, chili powder, and garlic.
Stir until heated.
Serve over pasta.

Options: Chop up green and red peppers; add them to the sautéing onions and garlic.

Make it a meal: Serve with steamed broccoli.

Wine: Chardonnay or Sauvignon Blanc

Beet and Cheddar Risotto

This recipe is sweet and creamy. It uses the entire beet. This takes a little longer than my other recipes. Sip a bit of Chardonnay while you wait for the water to be absorbed.

Make sure you serve it right away. After a while risotto gets gluey and sticky. Another big bonus is the pink color. Divas adore pink. (photo by FotoDawg)

Beet and Cheddar Risotto

1 medium beet, peeled and quartered

2 cups loosely packed beet greens, stems trimmed

2 cups water

2 cups vegetable broth

2 tablespoons extra-virgin olive oil

1 medium onion, minced

1 cup Arborio rice

8 ounces shredded sharp cheddar cheese

Salt & pepper

Freshly grated Parmesan cheese, for serving

Place the beet and greens in a blender and pulse until finely chopped.
In a pot, bring the water and broth to a simmer.
In a larges sauce pan, sauté the onion in oil for about 3 minutes.
Add the rice and stir for 2 minutes.
Stir in the beets and beet greens for 1 minute.
Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, about 20 minutes.
Add the cheddar; season with salt and pepper.
Cook, stirring until the risotto is creamy and thick, about 3 minutes longer.
Serve in deep bowls, passing the Parmesan on the side.

Make it a meal: Serve with buttered focaccia

Wine: Chardonnay for the creaminess or Pinot Gris for a lighter taste.

Pasta with Onion, Bacon, and Goat Cheese

This is a nice, light pasta dish. It is also quick to make. I use wheat rotini, but you might like something like campanelle or farafelle. And just like the recipe Gorgeous Tortellini Salad, this satisfies my love of goat cheese and my man's love of all things bacon.

Pasta with Onion, Bacon, and Goat Cheese

1 lb. of your favorite short pasta, cooked

bacon, crumbled (mine comes from a jar)

1 small onion, sliced

glug of sherry

2-3 garlic cloves, chopped

a few dashes of thyme

a healthy handful of goat cheese

salt and pepper

Saute the onions, garlic, and thyme in olive oil.
Season with salt and pepper.
Add sherry and cook until onions begin to brown.
Crumble goat cheese over pasta.
Add onion mixture and a bit of reserved pasta water.
Sprinkle with bacon and toss.

Make it a meal: Throw some green peas in.

Wine: Sauvignon Blanc

Pumpkin Ravioli Soup

To change things up a bit, I served this at Thanksgiving one year as a starter. It was an enormous hit. It also gave me a bit of time to finish dressing--myself--not the turkey. Okay, I was undressing because the Chanel scarf draped tastefully around my neck kept dipping into the food. It had to go. To the cleaners.

Serve this on an autumn night or a drizzly afternoon when you first get to use the fireplace again. (photo by D3 San Francisco)

Pumpkin Ravioli Soup

1 can pumpkin

32 oz. chicken broth

9 oz. package ravioli (I like cheese)

salt & white pepper

butter

Combine pumpkin, broth, salt & pepper.
Bring to a boil.
Add ravioli for 7 minutes.
Drizzle with butter.

Options: Drizzle with honey and nutmeg instead of butter.

Make it a meal: Serve with focaccia. Or ahead of Thanksgiving dinner.

Wine: Chardonnay is nice with the butter flavor. Champagne is nice. A light red, Pinot Noir or a Chianti would work, too. There is no go-to wine with pumpkin.