Diva Tasting: Survival Recipes for the Holidays…

Quick Recipes to Get You Through the Holidays X8

Holidays and Home Schooling Parents, Here are some quick survival recipes for your busy schedules. Keep on Scrolling….

Mash Potatoes


5 Large Russet Potatoes, Chopped

½ Cup Whole Milk Or As Needs

½ Cup Butter

2 Cloves Garlic Minced

Kosher Salt And Ground Black Pepper To Taste


Step 1 Place potatoes in a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes.

Step 2 Drain potatoes, then return to the pot. Turn heat to high and allow potatoes to dry for about 30 seconds. Turn off heat.

Step 3 Mash potatoes with a potato masher twice around the pot, then add milk and butter minced garlic. Continue to mash until smooth and fluffy. Whisk in salt and black pepper until evenly distributed, about 15 seconds. Serves 4

Pesto Pasta Salad


1 (16 Ounce) Package Bow Tie

¾ Cup Chopped Fresh Basil

1 Cup Shredded Parmesan Cheese

Cup Pine Nuts

Cup Extra-Virgin Olive Oil

1 Clove Garlic, Minced

½ Cup Finely Diced Red Onion

1 Green Pepper Finely Chopped

½ Cup Finely Diced Radicchio

1 Small Package Cherry Tomatoes Halved

4 Tablespoon Mayonnaise, Or To Taste

Kosher Salt And Ground Black Pepper To Taste


Step 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 2 Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.

Step 3 Toss pasta with pesto and mix in red onion, radicchio, green pepper, tomato and mayonnaise. Season with salt and pepper. Refrigerate for at least 2 hours. Serves 6

Sesame Chicken


Battered Chicken:

2 Tablespoons All-Purpose Flour

2 Tablespoons Cornstarch

¼ Teaspoon Baking Soda

¼ Teaspoon Baking Powder

2 Tablespoons Low-Sodium Soy Sauce

1 Tablespoon Dry Sherry

2 Tablespoons Water

1 Teaspoon Vegetable Oil

1 Dash Sesame Oil

1 Pound Skinless, Boneless Chicken Breast Meat – Cubed


1 Cup Chicken Broth

1 Cup White Sugar

2 Tablespoons Distilled White Vinegar

2 Tablespoons Dark Soy Sauce

2 Tablespoons Sesame Oil

1 Teaspoon Chile Paste

1 Clove Garlic, Minced

¼ Cup Cornstarch

½ Cup Water


1 Quart Olive Oil For Frying

2 Tablespoons Toasted Sesame Seeds


Step 1 Prepare the battered chicken: Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and dash sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.

Step 2 Meanwhile, make the sauce: Bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.

Step 3 Heat olive oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Step 4 Carefully drop in battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel-lined plate.

Step 5 To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Baked Cod


6 Tablespoons Butter, Divided

½ Sleeve Buttery Round Crackers (Such As Ritz®), Crushed

1 Pound Thick-Cut Cod Filet

1 Medium Lemon, Juiced

¼ Cup Dry White Wine

1 Tablespoon Chopped Fresh Parsley

1 Tablespoon Chopped Green Onion

1 Medium Lemon, Cut Into Wedges


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Place 2 tablespoons butter in a microwave-safe bowl. Melt in the microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.

Step 3 Place remaining 2 tablespoons butter in a 7×11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.

Step 4 Coat both sides of cod in melted butter in the baking dish.

Step 5 Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Return to the oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.

Step 6 Garnish with parsley and green onion and serve with lemon wedges. Serves 4

Finger Licking Chicken


2 Cups Chicken Broth

½ Cup Chopped Onion

2 Cloves Garlic, Minced

1 Cup White Wine

½ Cup Sliced Fresh Mushrooms, Or More To Taste

1 Teaspoon Dried Rosemary

1 Teaspoon Dried Sage

1 Cup Heavy Cream

2 Tablespoons Butter

½ Lemon, Juiced

1 Tablespoon Capers, Drained

½ Cup Cornstarch, Or As Needed

4 Skinless, Boneless Chicken Thighs

2 Tablespoons Olive Oil


Step 1 Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).

Step 2 Preheat oven to 350 degrees F (175 degrees C).

Step 3 Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9×9-inch baking dish and pour the sauce over the chicken.

Step 4 Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C). Serves 4

Slow Cooker Pot Roast


3 Tablespoons Vegetable Oil

1 (3 Pound) Beef Chuck Roast

1 Large Onion, Diced

1 (1 Ounce) Package Dry Italian Salad Dressing Mix

1 (1 Ounce) Package Dry Onion Soup Mix

1 (1.2 Ounce) Package Brown Gravy Mix

1 (14.5 Ounce) Can Beef Broth

1 Cup Water


Step 1 Heat crock pot on high. In a skillet brown the roast on all sides in the hot oil.

Step 2 In a small cup or bowl, mix together the Italian salad dressing mix, onion soup mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth, water and add the chopped onion.

Step 3 Cook over high heat for 6 hours. You can use the juices as an au jus, or thicken with flour or cornstarch to make a gravy. Serves 6

Stuffed Mushrooms


4 Tablespoons Butter

2 Tablespoons Minced Green Onion

1 Cup Cooked Crabmeat, Finely Chopped

½ Cup Dry Bread Crumbs

¼ Cup Shredded Monterey Jack Cheese

1 Egg, Beaten

1 Teaspoon Lemon Juice

½ Teaspoon Dried Dill Weed

½ Cup Butter, Melted

1 ½ Pounds Fresh Button Mushrooms, Stems Removed

½ Cup Shredded Monterey Jack Cheese

¼ Cup Dry White Wine


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.

Step 3 Pour 1/2 cup melted butter in a 9×13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.

Step 4 Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Fried Green Tomatoes


6 Green Tomatoes, Cut Into 1/4-Inch Slices

Kosher Salt And Ground Black Pepper To Taste

1 Cup All-Purpose Flour

2 Teaspoons Kosher Salt, Divided

2 Teaspoons Ground Black Pepper, Divided

1 Cup Buttermilk

1 Cup Cornmeal

1 Teaspoon Dried Parsley

1 Teaspoon Paprika

½ Teaspoon Cayenne Pepper

2 Cups Canola Oil, Or As Needed

Cajun Ranch Sauce:

½ Cup Ranch Dressing

2 Tablespoons Cajun Seasoning

2 Teaspoons Hot Pepper Sauce


Step 1Season tomato slices with salt and pepper.

Step 2 Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk into a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.

Step 3 Dredge each tomato slice in flour mixture to coat, dip into buttermilk, and finish by pressing both sides of tomato into cornmeal mixture to coat. Lay coated tomato slices on a baking sheet; set aside to let tomatoes absorb the coating, 10 to 15 minutes.

Step 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 5 Gently drop tomato slices into hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towels.

Step 6 Whisk ranch dressing, Cajun seasoning, and hot pepper sauce together in a small bowl; serve with fried tomato slices. Serves 6


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