Pineapple Lemonade

I know Summer is technically over, but the temps are still warm and Lemonade is always a good treat. Today's version is sweeter than the normal tart lemonade and has a touch of the tropics with fresh pineapple. It's a big hit in our house.

The Deets

5 Lemons

1 Cup Fresh Pineapple (about 1/4 of a fresh pineapple)

3 Cups Water

1 Cup Ice

{I do not add sugar - but I like my lemonade on the tart side - if you want to sweeten it up a 1/4 Cup of Sugar should do the trick}

The How To

Peel the Lemons prior to juicing or the juice will be bitter

Cut the pineapple into large chunks - feel free to use the usually discarded core - it will juice nicely

Toss it into the Juicer & Juice Away

Pour into the pitcher of your choice

Add water and mix well

Add Ice

You Can Add A few slices of Lemon and Pineapple for decoration if you'd like

Nothing like a refreshing glass of lemonade on a warm fall evening!

Enjoy & Happy Fall!

Bacon & Mushroom Barley

It's time for a little super grain! Are you ready for some Barley? When I was a kid my mom used to make a barley casserole - I remember it being good, but after getting the recipe (which included can of mushroom soup) I decided to try my own version.  Today I present my first attempt - Mushroom & Bacon Barley. 

The Deets

1 Cup Barley

2 1/2 Cups Vegetable Broth

7 Mushrooms finely chopped (your choice - I used baby portabellas)

1/2 Shallot

2 Strips of Bacon

The How To

Bring Vegetable Broth to Boil

Add Barley and reduce to a Simmer

Cook for 40 - 45 minutes or until chewy

In a pan cook Bacon (slightly undercooked)

Remove Bacon and let cool

Add Shallots and Mushrooms to the pan and cook until caramelized

Remove fat from Bacon and roughly chop and return to pan with Mushrooms and Shallots

Once Barley is cooked add to Pan and Mix Well

I served it as a side with Grilled Halibut and a salad

Plate, Pray & Enjoy!

Guacamole!

This week I saw the biggest avocado I have ever seen. No exaggeration, it was Gigantic. Really, Really Gigantic.

Still doubting my use of the word Gigantic?

How about Now?

That's right! It's Gigantic! The Pit was the size of an average lime! It was a perfect buttery avocado. I would say it was equal to 2 1/2 to 3 normal avocados! Unbelievable and yet so Delicious!
Now, on with the Guac! I'm a purist when it comes to Guac - Guacamole - Avomole - Guacacado. Here's Guacamole My Way.

The Deets
1 Crazy Giant Avocado or 3 normal Avocados
1 Lime
Lemon Pepper to taste (I use about 4 grinds)
Sea Salt to taste (I use about 3 grinds)
1 tiny pinch of Garlic Salt

The How To
Scrape your Avocado(s) into a bowl and mash to slightly under your desired consistency since you will be mashing in the other ingredients (I like mine a little chunky)
Squeeze the Juice of one Lime (Roll Lime on Counter for 30-45 seconds to loosen up the juice prior to squeezing)
Add Lemon Pepper
Add Salt
Add tiny pinch of Garlic Salt
Mix by hand until well incorporated and is the desired consistency

 Grab your favorite Chips & Enjoy!

Awesome Pantry Labels!

Don't you love getting cool new kitchen gadgets? If you know me at all, you know I do. I have a thing for kitchen gadgets and always have a few on my wish list. A while back my sister and her husband started a little vinyl business, Celestial Scripts. They do all kinds of cool things, wall clings, quotes, Granite and Marble etchings, decorations and per my request Pantry Labels!


In order to figure out what labels I wanted I went through my pantry and selected which items I wanted permanent labels for. Last week I got a little surprise in the mail.

My Custom Pantry Labels! Look at these little beauties. They were specifically made to fit my Lock n Lock containers. As a side note, I love Lock n Lock containers. They are the perfect size, seal nice and tight and have a nice sleek look. Just wait until you see how good they look now...

I know this is a terrible photo, but Don't they look amazing? I'm so excited about them. Even more fun, was when my husband opened the pantry tonight and said "wow, those labels look really good". That's right, you want to get on my good side, just complement anything in my kitchen, be it tools, toys or the food. I'm a kitchen junky all around!


If you're in the market for some great pantry labels be sure to check out my sister April's site CelestialScripts.com! 

Roasted Tomato and Mozzarella Salad with Creamy Balsamic Dressing

Summer, Summer Where did you Go? In honor of the end of Summer, here is one last Salad to Celebrate. This is a Simple Salad with Big Flavor.

The Deets
2 Cups Romaine Lettuce
1 Cup Cherry or Grape Tomatoes Roasted
3 Slices Fresh Mozzarella Cheese
1 TBS of Balsamic Vinegar
2 TBS Plain Lowfat Yogurt
1 tsp Salt
1 tsp Lemon Pepper

The How To
Roughly Chop Romaine
Roast Tomatoes in a pan over medium heat until glossy and wilted
Cut Mozzarella into large pieces

For the Dressing
So Simple - Can you handle it?
Mix Balsamic into Yogurt
Add Salt and Lemon Pepper
Mix until Creamy

Add as little or as much dressing as you like

Plate, Pray & Enjoy

Boulevard Steakhouse

Boulevard Steakhouse is your classic wood-panelled, lowlit, upscale steakhouse located in Edmond Oklahoma. It has a classic dimlit, dark and cozy dining area and a matching lounge where musicians play several nights a week. While the lounge experience is worth a drop by, the actual restaurant is not. Here is the Dining Diva's take on what Boulevard Steakhouse has to offer.

First up the Appetizer: Calamari

The Calamari was great, it was perfectly cooked to a light and crispy perfection and well seasoned. It was served with a blue cheese dipping sauce complete with chunks of blue cheese.  The Calamari Earns 7/10 Diva Stars.

Next Up: The Salad Course

We ordered the Balsamic Caesar Salad, Roasted Tomatoes, Fresh Mozzarella and Basil on a bed of Romaine Lettuce topped with house made croutons and shaved Parmesan served with a creamy balsamic dressing. This salad was fantastic and earns 7/10 Diva Stars.

Time for the Main Attraction!
The Prime Ribeye

I hate to admit it, but the Ribeye was disappointing. It was fine, but not the spectacular cut of meat you expect at this price point. It was underseasoned, slightly overcooked and a little tough for a ribeye earning it a 5/10 Diva Stars.

Next up the Grilled Salmon

The Salmon was topped with lump blue crab meat, Grilled Prawns and a ginger scallion aioli. It was "eh". The Salmon was a bit fishy, the aioli was bland, over all it was a subpar dish. The best part of this dish by far was the blue crab meat. The Blue Crab saves this dish and earns it a 5/10 Diva Stars

The Sweet End
For Dessert we had the Oreo Mud Pie

The Oreo Mud Pie was much better than the name implies - it was a complex layering of different chocolates and textures. Although I only ate a few bites, I'd order it again, if it was on someone else's menu. The Oreo Mud Pie earns 7/10 Diva Stars.

Overall I can't recommend Boulevard Steakhouse; I'm not saying don't go - but you can find much better places at this price point and below. For this price point I should be wowed, not underwhelmed. I mean the Food is Fine, but it's not worth the prices and the service left much to be desired.
When I spend this much on a meal the service should be fantastic, but it was actually bordering on awful. Our server was nice and knew the menu well, but didn't pay attention to what we ordered at all and messed up our order big time. I mean big time, as in the only thing she got right was the calamari. That's right, she forgot the salads, gave me a well done steak, forgot the bread, when she brought the salads, after taking away the well done steak, she brought the wrong salads! Instead of facing up and admitting her mistake and moving on - our server avoided us for the night and never once asked how our main course was. On top of that the service was extremely slow, so slow that we had to cancel our after dinner plans because dinner took an extra hour and a half.  Even if the food was amazing, which it wasn't, the service was so bad I probably still wouldn't go back.

Please Note that the poor service did not affect the food scoring - my palet remains objective even in situations like this.

The Report Card for Boulevard Steakhouse:
Service       1/10
Ambiance   3/10
Food          5/10
Overall        4/10

I think you can safely pass right on by Boulevard without missing a thing.

Carrot Peach Juice

I Love Summer Produce. Fresh Fruits and Veggies at the peak of ripeness = Perfection. Today's Juice is sweet, simple and super delicious. Carrots and Peaches make a sweet juice, add a squeeze of lemon for a bit of zing and you're all juiced up.


The Deets
5 or 6 Carrots
2 Peaches
1/2 Lemon

The How To
Clean all your Fruits & Veggies
Peel your Lemon
Juice Away

* I recommend mixing this juice 2/3 juice to 1/3 water {I usually water down my juice}

The BEST Blueberry Muffins Ever

I Love Muffins. I Love Blueberries. So I'd say it's time to share a little Blueberry Muffin Recipe. The original Recipe came from my sister who got it here. Though I do Love the original version, here is my healthier take on Blueberry Muffins. Trust me my version is better - both tastier & healthier. Now Time for a little Muffin Magic!


The Deets
4 Eggs
1 1/2 Cup Sugar
2/3 Cup Canola Oil
1 tsp Pure Vanilla Extract
2 Cups LowFat Plain Yogurt or LowFat Sour Cream
2 1/2 Cups All Purpose Flour
1 1/2 Cups Whole Wheat Flour
1 tsp Baking Soda
1 tsp Salt
2 Cups Blueberries
*Raw Sugar for topping


The How To
PreHeat Oven to 385 degrees
Whip Eggs
Add Sugar and beat until smooth
Add other Wet ingredients and beat until smooth
Gradually Add Dry ingredients
Add Blueberries

Scoop into Muffin Pans

Sprinkle Raw Sugar on Top
Bake for 20 minutes or until golden brown

Plate, Pray & Enjoy!

Real Women Eat Steak

I am a Montana Girl. I like Steak. When I was in high school I hadn't yet broke the 100lb mark but I could put away a steak like a rough-riding, cattle-herding cowboy. If I never ate a steak again, I would probably still have had my fair share for a lifetime. But I will not stop eating steak, it's just too delicious! Though my appetite has shrunk and my taste buds have been broadened I still love a good steak, just a smaller portion than I indulged in as a teen. Eating Beef in good for you - so long as you don't go overboard. Remember Portion Control is Key! A proper portion of Steak is the size of a deck of cards - which is usually 1/2 to 1/3 of the steak your butcher will cut for you.

I don't cook steak much because I still haven't perfected it and every time I cook one all I can think is "I want one of Dad's steaks". My dad makes great steaks - so long as you stay in the kitchen with him so he doesn't over cook it! Dad and I have very different polar opposite ideas of when a steak is done. I prefer a nice Medium Rare + just one second past medium rare. Dad on the other hand likes his black, jerkified, leather - if he sees pink it gets flamed to death. But Dad loves his "raw meat" eating daughters and makes a mean Medium Rare for me and a cringe worthy bloody Rare for my sister.

Anyway, back to the steak at hand. I am getting better at cooking steaks, thanks in part to my beautiful Staub Grill Pan. When it comes to steak I am a purist. I don't like sauces or toppings. I eat steak for the bold flavor of a good hunk of beef. But it's your dinner, so spice it up however you want - if you like to pile on grilled onions or smother it in sauce go for it. But here is the pure, simple meat of things.

The Deets for 2
1 New York Strip Steak
Lawrys Seasoning Salt
Montreal Steak Seasoning
Olive Oil
1 Hot Grill

The How To
First, Don't cook a cold steak - let the steak get to room temp before you toss it on the grill or in the pan(it takes about 20 minutes from fridge to room temp)
Cut Steak into proper portion size
Lightly Brush Steaks with Olive Oil
Lightly Season with Lawrys & Montreal Steak Seasonings (I do a quick sprinkle of each on both sides of the steak - going lighter with the Montreal Steak Seasoning)
Heat Grill Pan to Medium-High
Cook Steaks 4-5 Minutes on Each Side - only turning once - once you flip it leave it alone (the grill marks on the closer steak were decorative and done during the "side one grill") {continually flipping your steak or removing and reheating it will cause it to be tough}
Turn off pan and remove from heat, letting the Steaks sit for another 2 or 3 minutes
Remove from Pan and let Steaks rest another 5 minutes before cutting or serving

Add a fun side like Grilled Veggies, Scalloped Potatoes and a Salad and dinner is served!

Plate, Pray & Enjoy!

Survey Says...Your Feedback is Requested

When I started this blog I didn't really have a purpose in mind - back then I didn't know anyone that blogged, but a friend suggested I start one to share my discriminating tastes with the masses. I assured my friend that there were no masses, but though it might be fun to try my hand at writing. So the blog began.
As you can tell, I didn't really get in to it and let it go for a few years before picking it up and dusting it off last year. But, I'm still not sure what my purpose is, obviously it's about food, but why? and further do people read it, like it and/or tryout the recipes?  I don't know. And that my friends is why I've devised a little homework project for you...
Below I've created a little survey to get some feedback on what people like and want in a blog, with that guidance I'm hoping I can tweak the blog into something we all can love. So please take the survey and leave as much detail as possible so I can improve this little blog of mine. Thanks in advance for your participation!
Loves Denver's Dining Diva

Homemade Vanilla Ice Cream with Carmel Sauce

Summer's Now in Full Swing, Days in the Sun call for a nice Iced Dessert - Enter Homemade Ice Cream. I've been craving Jen's delicious Carmel Sauce so I made Vanilla Ice Cream so I could have both! Homemade Ice Cream is really quite simple, you start with the basics and can add whatever flavors you want. Click here for a Super Chocolaty Recipe! Now back to some Sweet and Simple Vanilla.

The Deets

2 Cups Heavy Cream

2 Cups Milk (I used 1%)

6 Egg Yolks

1 1/2 Cup Sugar

1 TBS Pure Vanilla Extract

1 tsp Pure Almond Extract

The How To

Bring Cream and Milk to a Simmer over Medium-Low Heat

Separate Yolks from Whites in a Medium Bowl (make sure your bowl is big enough for all ingredients)

Whisk Egg Yolks to a Smooth Mellow Yellow 

Slowly Whisk in Sugar until Smooth

Once Smooth, SLOWLY add Milk Mixture 1/4 at a time - careful not to scramble the Egg mixture

Return to Heat  over Medium-Low and Slowly bring to 170 Degrees (Stir regularly to avoid scalding the bottom)

Let the mixture cool for 30 minutes 

Add Vanilla and Almond and Mix Well

The Next Step is the Hardest - refrigerate mixture for 4 hours to allow to cool & set

Once the Mixture is cooled add it to your ice cream maker and proceed according to your machine's directions (usually about 20 minutes)

And Don't Forget the Carmel Sauce (Jen's Delicious Recipe)

The Deets

1/4 cup Butter

1/2 cup packed Brown Sugar

1/2 cup Heavy Cream

1/2 teaspoon Kosher Salt

1 1/2 teaspoons Vanilla Extract

The How To

Melt butter in a medium heavy-bottomed saucepan over medium heat. 

Add the sugar, cream and salt and whisk until well blended.  

Bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract whisk until combined.

Let cool slightly.

Enjoy your Creamy Deliciousness!

Dinner Salad : Redefined

During the Summer the blistering Heat Zaps my Motivation to Cook Dinner more often than I'd like to admit.  On Nights like this Salad for Dinner is a Life Saver. In order to make a Salad into a meal you need some good lean protein, like Chicken and/or Egg (which came first?), and some healthy fats from Avocado and/or Cheese. This is a Light yet Hearty Summer Meal perfect for a Hot Summer Night.

The Deets (for 2)
4 Cups Spinach
4 Baby Peppers
1 Tomato or 1 Cup Grape Tomatoes
1/2 Cup Shredded Carrots
1/2 Cucumber
1 Avocado
2 Hard Boiled Eggs 
   (I don't like yolk so I make my salad sans yoke)
1/4 Shredded Cheese (Tillamook Sharp Cheddar)
4 Oz Chicken Breast 
   (Usually I cook my own but today I used Precooked)
1 Handful of Raw Almonds Roughly Chopped
Dressing of Choice - this is a good salad for Ranch Dressing

Look at those beautiful Greens!

The How To

Chop It Up

Mix It Up

Serve It Up

Plate, Pray & Enjoy!

Cheever's Cafe

Cheever's Cafe is a great little spot for a fun and fancy lunch or a special dinner. Cheever's is located in midtown Oklahoma City. My dinning companions on this fine day were 3 of my favorite girls here in Oklahoma; even though there were four discerning diners we stuck to two great dishes, one not so great appetizer and a fantastic dessert.

First up: The Appetizer  Roasted Chicken and Pepper Jack Strudel

This dish is billed as "Roasted Chicken Breast, Green Chilies and Pepper Jack Cheese Sandwiched between layers of flaky Filo Dough". It was bad, so bad in fact that I can't think of one nice thing to say about it. It tasted like canned chicken or tuna mixed with mayo. It was flavorless and dense and not at all appealing. The Strudel is a massive Fail and earns a first on the Dining Diva: a zer0. That's right zer0 Diva Stars for this sad excuse of a dish.

Moving on to happier dining memories: The Seared Ahi Tuna Salad

This salad was fantastic! The Tuna was seasoned and seared to perfection. The Greens were Crisp, the Tomatoes ripe and the Mangos, Strawberries and Blueberries were all perfectly sweet. The Salad was topped with feta and a lemon vinaigrette. If you've read this blog at all you know that I am not a fan of dressing, but this dressing was actually good and I used some of it. This was a perfect dish for a hot summer day. Light and Fresh with a depth of flavor. The Ahi Tuna Salad gets an 8/10 Diva Stars

The other dish of choice was the Lobster Mac & Cheese. The Mac & Cheese is a bowtie pasta in a fontina-jack sauce with chunks of grilled lobster. (Sorry for the lack of photo - it was too good to wait)
Again, if you've read this blog at all, you know I've got a thing for mac&cheese, but I've got a special spot for Lobster Mac & Cheese. To date the best Lobster Mac I've ever had was at the Wash Park Grille in Denver, this lobster mac was as good if not better!  It was delicious and included actual chunks of lobster.  The Lobster Mac&Cheese also earns an 8/10 Diva Stars.

On to Dessert! The Wild Huckleberry Creme Brulee

Creme Brulee is one of those desserts that is one of 2 things: pure perfection or a complete and utter failure.  Cheever's Huckleberry Creme Brulee is divine. The custard is perfectly creamy, the sugar is perfectly caramelized and the huckleberries are sweet, tart and perfect. The Creme Brulee earns an 8/10 Diva Stars.

Cheever's is definitely a Diva Do. The Ambience is bright, the Service is good and over all the food is Delish! Be sure to bring some great company and enjoy a good meal.

Super Red Juice

     Since I've now been back on the blogging wagon for just over a year, I figured it was time to start establishing a posting pattern.  I've been trying to Post once a week, which seems to be a good posting schedule with everything else I'm balancing.  Sometimes I have so many ideas that seem too similar I'm not quite sure what to blog about without it seeming mundane versions of the same thing - one week it's all about juicing, another month is all dessert plus I am also trying to get back to my roots of restaurant reviews, so to keep things balanced, here's the new plan:
     Once a month I will post at least one of the following: a dessert, a meal recipe, a juice and a restaurant review.  Now that we're on track lets get started! This Month's Juice is About as Red as it gets. Rich with vitamins, antioxidants and flavor.

The Deets
2 Apples
2 Pears
10 Strawberries
4 Carrots
1 Beet (look at that rich, colorful, vitamin-filled beet!)

The How To
Clean all your Fruits & Veggies
Quarter your Apples & Pears
Peel your Beet
Juice Away

Happy, Healthy Independence Day!

Pork Chops with Cherry Chutney

Looking for Something Unexpected? 
Spice up the Usual Chop with a Burst of Fresh Summer Flavors. 
I was feeling creative in the kitchen and decided to mix some fresh summer fruit into the usual Chop. The flavors were fresh and bold, sweet and savory, pure deliciousness! Be sure to make the chutney at least 30 minutes ahead of time in order to let the flavors meld.


The Chutney Deets 
12 Red Cherries Pitted and Quartered (about 1/2 cup)
3 Sweet Baby Peppers Diced
1/2 Shallot Finely Sliced
2 Basil Leaves thinly ribboned (roll leaves and thinly slice into ribbons)
1 TBS Lime Juice
1 TBS Olive Oil (EVOO)
Salt and Pepper to Taste (1 tsp sea salt and 1 pinch fresh pepper)


The Chutney How To
Chop ingredients and combine in a bowl
Add Lime Juice, Olive Oil and Salt and Pepper
Allow to rest for about 30-45 minutes so flavors can meld
Once flavors have concentrated Toss into sauce pan for 2-3 minutes for a quick saute

Now on with the Chops
I prefer Center Cut Boneless Chops
Season with Salt and a Touch of Pepper
Heat Fry Pan over medium; add a touch of EVOO
Sear Chops on Each Side for 3 Minutes
Remove from Heat and Allow to Rest
Top Chops with the Cherry Goodness

Add a Grain like Wild Rice or Quinoa and a nice Salad and Dinner is Served.


Plate, Pray & Enjoy!

Fresh Lemonade a Toast to Summer!

Happy First Day of Summer! What's one sure fire way to make it feel like summer? Lemonade! Lemonade is simple to prepare and is a crisp refreshing treat even on the hottest summer nights. I prefer my Lemonade a little on the tart side, so if you've got a real sweet tooth, add a bit more sugar. Here's the How To on my favorite summer drink.

The Deets
7 Lemons for juicing (approximately 1 1/4 Cups Lemon Juice)
1 Lemon for looks
2 Cups Warm Water
3/4 Cup Sugar (I like mine tart - if you want it sweeter add more sugar)
2 Cups Ice

The How To
Juice your Lemons - Remember  if you are using a juicer the lemons need to be peeled or the juice will be bitter

Mix the 2 cups of warm water and sugar to create your base
Add Lemon Juice to sugar water base
Mix Well
Add 2 Cups of Ice
Slice remaining Lemon and add it to the lemonade
Let sit until 1/2 of Ice is melted

Enjoy Your Summer!