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

Bacon-Wrapped Sweet Potatoes

These are a lovely little treat.  Sweet potatoes have oodles of good stuff in them nutritionally.  Just a touch of bacon adds, well, bacon flavor!  Mix a little aioli (minced garlic, mayonnaise, olive oil, and lemon juice) for dipping if you like.  We just had them as a side with sliders.

Bacon-Wrapped Sweet Potatoes

1 Sweet potato

3-4 slices of bacon

Cut potato into pieces the size of steak fries.
Cut bacon pieces in half lengthwise.
Wrap the bacon around each potato slice.
Place on a baking sheet.
Bake at 400 degrees for 10 minutes.
Flip pieces over (I use tongs), and bake another 15 minutes.

Make it a meal:  Serve with sliders and Fancy Tomato & Cucumber Salad (see recipe)

Wine:  Chardonnay

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

Pan Bagnat

Oooh, what a lovely name for a sandwich.  Just assemble, wrap, and refrigerate.  Simple!  Divas are complicated, so simple food is a must.  This is the perfect picnic food.  The real Pan Bagnat is made with tuna.  Mine is made with deli roasted chicken, but turkey, or ANYTHING will work.  Also the traditional sandwich has hard-boiled eggs, but I didn't feel like making those today. 

Also I made mine with a multi-grain baguette, but a sourdough round would do nicely.

Busy Divas Pan Bagnat

2 Tbsp. red wine vinegar

1 tsp. Dijon mustard

4-ish Tbsp. olive oil

sliced roasted chicken

1 baguette

chopped onion (mine are pickled--see recipe)

sliced red roasted pepper (from a jar is easy)

sliced tomatoes

oregano

Optional:  capers, olives, artichoke hearts

Whisk the vinegar and mustard, then add some olive oil. 
Cut the baguette in half; remove some of the bread to form a cavity.
Layer the chicken slices, onion, and red pepper.
Drizzle some dressing on top.
Add some tomato, then some more dressing.
Top with oregano.
Cover with the other half of the baguette, slice, and wrap each part in plastic wrap.
Refrigerate 3 hours up to overnight.

Make it a meal:  Serve with Spicy Bean Salad (see recipe).

Wine:  Beaujolais

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

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 

Corn Salsa

Health, health, health!  Summer's bounty works great here.  There is nothing bad in this!  It's all sweet, spicy goodness.  Divas can be sweet and are always spicy.  Goodness?  Hardly ever, darlin'.  Serve this with chips as an appetizer or as a spicy side dish.

Corn Salsa

Corn--fresh, roasted, canned, frozen, whatever

Jalapeños, diced

Red peppers, diced

Red onion, diced

Red pepper flakes

Avocado, cubed

Lime juice

Honey

Apple cider vinegar

Olive oil

Just toss it all together and refrigerate a bit.

Make it a meal:   Serve ahead of Mini-Greek Meatloaf with Feta Sauce (see recipe)


Wine:  Tough one with the vinegar taste.  Champagne works!  Make it pink and dry!

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

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 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.

Faux Fried Pickles

I love fried pickles, but here in Northern New England, few restaurants offer them. I never made them at home, because I don’t like deep frying things—too messy and smelly. These come out delicious. One thing I do to make things easier is to divide the breadcrumb mixture into two baggies. The pickles get coated more evenly and my fingers don't get so sticky.

This recipe is healthy, even: fiber, whole wheat, vegetables. Pickles are vegetables, right? So then I serve them with full-fat ranch dressing. That’s okay. I'll diet until tomorrow.

Faux-Fried Pickles

1/4 cup Fiber One Original bran cereal
3 tbsp. whole wheat breadcrumbs
2 dashes garlic powder
2 dashes of Cajun or Creole seasoning
1 dash black pepper
1 dash cayenne pepper
40 hamburger dill pickle chips, drained
1 egg beaten with a bit of milk

Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray and set aside.
Place cereal, breadcrumbs, and spices in a sealable plastic bag; remove air, and seal.
Using a meat mallet (or empty wine bottle), crush mixture through the bag to a breadcrumb-like consistency.
Place pickle chips in a bowl, and pat dry with paper towels.
Cover with egg mixture and toss to coat.
Transfer the egg-coated pickles to the bag of crumbs.
Seal and shake to evenly coat pickle chips with crumbs.
Place pickle chips on the baking sheet in an even layer.
Bake in the oven until coating is crispy, about 25 minutes.
Dip them in Ranch or garlic aioli.

Make it a meal: Serve ahead of Spicy Beef (see recipe).

Wine: I'm afraid no wine goes well with pickles. Better to have an amber beer.

Two Ingredient Muffins

Once again, my friend Karyn has found a keeper. No eggs, no butter, no extra sugar. These come out moist and divine. I use dark chocolate devil cake mix. I'm told spice cake mix is nice, too.

Two Ingredient Muffins

Cake Mix

Pumpkin or Squash Puree

Mix.
Put in greased muffin tins
Bake at 350 degrees for 15-20 minutes.

That's it!

Make it a meal: Enjoy after Chicken Sausage Pasta with Pesto and Spinach

Wine: Cabernet Sauvignon

Bacon-Wrapped Water Chestnuts

Everyone loved these at my latest garden party complete with white mosaic tiki torches and custom painted purple chairs. There are only four ingredients and a few easy steps. I finished this before Koko Taylor had finished telling her man not to let her catch him with his drawers down. (photo by GoodNCrazy)

Bacon-Wrapped Water Chestnuts

1/4 cup soy sauce

2 Tbsp. sugar

8 ounces whole water chestnuts, drained

8 slices bacon, cut in half

Mix the soy sauce and the sugar.
Add the water chestnuts and marinate for 30 minutes.
Wrap each chestnut with ½ strip of bacon and secure with a toothpick.
Bake 20 minutes at 400 degrees.

Make it a meal: Serve ahead of grilled chicken thighs and brave potatoes (see recipe).

Wine: Shiraz

Pickled Carrot Salad

So easy! This recipe is so good, I actually eat my carrots. I feel so healty!

Pickled Carrot Salad

1 10 oz. bag julienned carrots

1/2 cup olive oil

1/2 cup cider vinegar

1/3 cup water

1 tablespoon sugar

2 garlic cloves, minced

2 teaspoons dried oregano

1/2 teaspoon pepper

1/2 teaspoon ground mustard

In a saucepan, cook carrots in a small amount of water for about 10 minutes.
Drain and transfer to a serving dish.
Combine remaining ingredients in the saucepan.
Heat for a few minutes until the sugar dissolves.
Pour over carrots; cover and refrigerate for overnight.

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

Wine: Sauvignon Blanc

Creamed Corn & Asparagus Soup

I accidentally opened a can of creamed corn that I keep around for making Shepard's Pie. I don't like creamed corn much as a side dish, so I made it into this easy, nice soup. It is uber creamy without the cream. I purred like a kitten when I ate it.

Creamed Corn & Asparagus Soup

1 can creamed corn

1 can cream of asparagus soup

1 cup of milk (or more for thinner soup)

pepper

Pour all the ingredients into a pot and heat.

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

Wine: Chardonnay

Summertime Stuffed Zucchini for Two

This dish makes a gorgeous light meal, but is also an easy, elegant side dish.
Use anything in your garden to stuff this zucchini. I used my ripening cherry tomatoes (which are yellow ones this year) and chives. Which cheese to use is simply personal taste. I had cheddar on hand, but Gruyere, goat, or blue would also be nice. Adding chick peas would certainly bump us the nutritional value of this dish. Other ideas are to add some sautéed mushrooms, crab, or tiny shrimps.

Summertime Stuffed Zucchini for Two

1 medium zucchini cut lengthwise

A bit of onion, chopped

4 cherry tomatoes, halved

3 splashes white wine

3 Tbsp. bread crumbs

A few pinches of cheese

A bit of chives

A bit of Parmesan cheese

Scoop out the zucchini seeds into a bowl and chop it up.
Salt and pepper the scooped out skins and set aside.
Sauté the onion for a bit, then add the tomatoes.
Add the chopped zucchini.
Add the wine and sauté the mixture until liquid is absorbed.
Transfer it all to a bowl and mix in breadcrumbs, cheese, and chives.
Stuff zucchini skins with entire mixture and bake at 350 degrees for about 30 minutes.
Pinch a bit of Parmesan on top and serve.

Make it a meal: Serve by itself with crusty French bread or serve it as a side dish with Potato & Garlic Soup (see recipe).

Wine: Sauvignon Blanc or Chardonnay

Herb Goat Cheese Stuffed Endives

Busy divas, you will love this one. Despite its long name, this one is easy to make and delicious! It will disappear in moments. After you cream the goat cheese and herbs, you can set it aside for hours until you are ready to serve. For herbs, I grow my own basil, oregano, thyme, and chives. I used a bit of them all in this. (photo by Walt Hubis)

Herb Goat Cheese Stuffed Endives

1-2 heads of endives

1/3 cup goat cheese

2 Tbsp. cream (I used half and half)

whatever herbs you like

paprika

Separate and wash the endive leaves.
Using the back of a small spoon, cream (smoosh) the cheese, cream, and herbs.
If the mixture seems too thick, add more cream.
Stuff the endives with the goat cheese mixture.
I found using a knife worked best for this.
Sprinkle paprika on to make it pretty.

Make it a meal: Serve ahead of Jamaican Jerk Chicken (see recipe)

Wine: Pinot Noir or Cabernet Sauvignon

Sweet & Sour Brussel Sprouts

A minor miracle occurred last night. My man ate Brussels sprouts. He will eat ANYTHING with bacon on it, so I gave this recipe a shot and bingo! (photo by Kellybeanz)

Sweet & Sour Brussels Sprouts

2 slices bacon, cut up in pieces

1 package frozen Brussels sprouts, thawed

2 thick slices of onion, chopped

1/4 cup cider vinegar

1/4 cup white wine

1 Tbs. sugar

dash of salt & pepper

1 squirt of brown grainy mustard

In a Dutch oven, cook the bacon until crisp, then remove to a paper towel to drain.
In the drippings, saute Brussels sprouts and onion for a bit.
Add the vinegar, sugar, salt, pepper, and mustard.
Bring to a boil.
Reduce heat and simmer until sprouts are tender.
Serve with the crumbled bacon on top.

Make it a meal: Serve with Jamaican Jerk Chicken (see recipe) and rice.

Wine: Zinfandel or Sauvignon Blanc