divalicious's Cooking Page | BigOven
  • Joined August, 2009
  • Intermediate Professional
  • 0 medals this month
  • 2 medals lifetime

Whew! I've been away from this site for far too long! I miss all of my Big Oven friends. I hope that everyone had a great holiday season. As for me, mine was insane. At the beginning of Fall 2009, the proposal schedule at my office became unreal! It seems there was no end to the deadlines we had to meet. In the midst of it all, I was a two week vacation scheduled in Greece and Turkey.

I thought it was going to be a relaxing time away but that was a whirlwind schedule of city after city. I saw some awesome sites and cities, but most importantly I tasted some great food. The best was on a waterfront in Dikili the day before my birthday. In the company of many friends, we enjoyed the freshest, tastiest seafood feast you can imagine right there on the pier. There were more dishes than I can name, but everything was delicious. To top it all off, a group of our Turkish tour guides sang "Happy Birthday" to me in their native tongue. I will never forget that moment. Life was really good in that moment.

When I returned to the States, the pace did not slow down one bit at the office. Nevertheless, I had to find a way to calm my nerves during the holidays. So I cooked--succulent roasts, hearty soups, and sinful desserts that could rival some great restaurants, if I do say so myself. I have allowed myself to find freedom and consolation in my kitchen.

The exercise of reinventing the tons of holiday leftovers into new and even more exciting dishes, vacuum sealing, zip locking, packing, and freezer stocking has been cathartic. I've become a woman obsessed, delivering my little care packages to neighbors and family. It's what I'm driven to do until I can figure out a way to break free of a job that no longer fulfills me. Despite the passing of the 2009 holiday season, the urgency of office deadlines has yet to really ease. Until I find my way of escape, I'll cook.

Whew... it felt good to get that off my mind.

There's not too much in the way of food that I am not interested in discovering. I enjoy all types of cuisines as long as they're not too extreme. I'm sure I couldn't hang for long with Anthony Bourdain or Andrew Zimmerman. Otherwise, I'm a fairly adventurous foodie.

I really don't like to see food go to waste. So I always have taken it as a challenge to reinvent leftovers, within reason of course.

Although I personally prefer savory foods to sweets, I am well known in my circles of family, friends, and catering customers for my desserts, especially the decorated cakes.

My Most Recent Ratings

Avocado Tomato Salad

Avocado Tomato Salad

I just made this salad and loved it. My version also included diced poblano pepper, green onions, fresh queso, cilantro, lime zest, and a sprinkling of chili powder and cumin. I'm posting a picture of my first of many avocado tomato salads. Thanks for the recipe. — susanjm 2/23/2011
Greens and Beans With Sausage

Greens and Beans With Sausage

This will definitely be in regular circulation at my house. I love the balance of savory and sweet. It was easy to prepare and will be a great springboard for a myriad of combinations. I pretty much stuck to your original ingredient list, but no measuring. I used a spicy chipotle kielbasa that was very tasty. I used Marsala and sherry. I did cook my collards a bit longer because I prefer them just a bit more tender which means they lost their brilliant green color. I am looking forward to trying this recipe with a more delicate green, like spinach or kale that are tender by nature. YUM! — promfh 10/14/2009
Louisiana Roast Beef

Louisiana Roast Beef

This recipe makes great gravy. The leftovers make awesome sandwiches and Po Boys (dressed of course). — cleverkt 10/13/2009
Steve's Chicken Peach Salad

Steve's Chicken Peach Salad

I managed to select some excellent peaches for this salad. I made a creamy poppy seed dressing that I plan to keep in rotation. For the chicken, I made a poaching liquid of water, sherry, garlic cloves, and herbs de provence. YUM! This chicken salad recipe is a keeper. It should make really good sandwiches too. — stevemur 9/16/2009
Almond Joy in Your Glass (Low Carb)

Almond Joy in Your Glass (Low Carb)

[I posted this recipe.] — divalicious 9/15/2009
CocoLoCarb Smoothie (Low Carb)

CocoLoCarb Smoothie (Low Carb)

[I posted this recipe.] — divalicious 9/14/2009
Strawberry-Orange Smoothie (Low Carb)

Strawberry-Orange Smoothie (Low Carb)

[I posted this recipe.] — divalicious 9/14/2009
Peanut Butter Cup Smoothie (Low Carb)

Peanut Butter Cup Smoothie (Low Carb)

[I posted this recipe.] — divalicious 9/12/2009
Low Carber's Dream Bread Pudding

Low Carber's Dream Bread Pudding

[I posted this recipe.] — divalicious 9/11/2009
Peach Melba Smoothie (Low Carb)

Peach Melba Smoothie (Low Carb)

[I posted this recipe.] — divalicious 9/11/2009
Ginger Melon Ball Smoothie (Low Carb)

Ginger Melon Ball Smoothie (Low Carb)

Just in case you attempt this recipe before the update is posted, the ingredient list should read "1/2 cup honeydew melon, diced and frozen"; not one half of a melon. That would be way more than I can fit into my single serve blender! — divalicious 9/10/2009
Ginger Melon Ball Smoothie (Low Carb)

Ginger Melon Ball Smoothie (Low Carb)

Guar can be substituted for the xanthan. Either will make the smoothie thick and frothy. [I posted this recipe.] — divalicious 9/10/2009
Choco-Flan Cake

Choco-Flan Cake

Thanks for getting back to me TJCooker. I'd definitely like to give dessert a try. — TJCOOKER 9/7/2009
Mucous Membrane Milkshake

Mucous Membrane Milkshake

This really needs another name! 9/1/2009
My BLT & E

My BLT & E

Holy moly! I'd make french toast just to make this sandwich! — CCheryl 9/1/2009
Fauxtatoes - Roasted Garlic Mashed Cauliflower

Fauxtatoes - Roasted Garlic Mashed Cauliflower

Mashed cauliflower is in my regular rotation. I've never used the potato flakes though. My recipe calls for a small amount of cream cheese to make the puree thick and fluffy. I also, use the garlic and a little parsley. — promfh 8/27/2009
Mary Lou's Hearty Cabbage Soup

Mary Lou's Hearty Cabbage Soup

Photo and comments don't match the recipe. — ciara 8/27/2009
Grandma's Creamy Potato Salad

Grandma's Creamy Potato Salad

With this recipe, now I am convinced that your family must be from Virginia. The sweet pickles, salad dressing, light mustard, and paprika are a dead give away. Just reading it I know what this recipe tastes like and I can tell you it is GOOD. — sgrishka 8/25/2009
Country Corn Pudding

Country Corn Pudding

Hi there. I grew up with a sweet version of this regional dish, right on the Potomac River. Is your family from around southern Virginia? — sgrishka 8/25/2009
Grilled Sugar-Dipped Pineapple

Grilled Sugar-Dipped Pineapple

I made this last night as a side with my pork chops. YUM! Since I was just doing it from memory rather than looking up the recipe, I used freshly ground allspice instead of the cinnamon and cloves. I'm sure the flavor profiles were very similar. I also did it on the stove top which created a very nice caramel to drizzle over the pineapple slices when served. 8/25/2009

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Thanks for the welcome the dinner would be even better if youwere a real guest but enjoy as a cyber guest. Gina

5 years ago    jeanitel

Sorry for delayed response to your choco-flan question, Divalicious. I posted a comment but it didn't show up (or I'm not sure I did it right). I'll try again. Yes, all ingredients will fit in the pan. If you double the flan, it will still fit, but you will see the cake rise slightly above the pan.

5 years ago    TJCOOKER

I'm all out of medals but I owe you one next month, just for that description of peaches you just wrote on my wall. Best piece of writing I've read in the past several months.

"The peach teaches restraint." Totally. (Haven't learned that yet, unfortunately.)

5 years ago    stevemur

My favorite fruit is also the peach. And, ironically, it's my least favorite fruit. The best peach is the best possible fruit, but a bad peach is really, really bad.

5 years ago    stevemur

Welcome to big oven!

5 years ago    weckle

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