lced vanilla cinnamon nutmeg latte

Iced Vanilla Cinnamon Nutmeg Latte

4 ounces cold expreso coffee
2 ounces evaporated milk
2 ounces cold water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Dash of nutmeg
Sugar to taste ( I use 1 tablespoon)
5 large ice cubes
Combine all ingredients Iced
Vanilla Cinnamon Nutmeg Latte

4 ounces cold expreso coffee
2 ounces evaporated milk
2 ounces cold water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Dash of nutmeg
Sugar to taste ( I use 1 tablespoon)
5 large ice cubes
Combine all ingredients shake well or blend lightly
Pour in tall glass and enjoy shake well or blend lightly
Pour in tall glass and enjoy

Menu Place Holiday Orders Today

Catering Menu

APPETIZERS

Each Batch contains 60 pcs

• Panesitos (4Cheese Blend, Ground Beef, Chicken, Pulled Pork, Spinach & Monterey Jack)$50 per batch
• Chicken or Beef Floutas $50 per batch

• Parmesan Puffs with homemade dry seasoning $40 per batch

•  Hummus with Pita Chips$50 per bowl
• Empanadas (4Cheese Blend, Salmon, Ground Beef, Chicken, pulled pork, Spinach & Monterey Jack) $50 per batch
• Meatless Eggplant Balls $40 per batch
• Croquetas de Platanos (Plantain Balls stuffed with ground beef, chicken or pork) $50 per batch
•  Rellenos de Yucca Deep fried breaded Yucca balls filled with seasoned ground beef, chicken, or pulled pork $50 per batch

DESSERTS

• Specialty Coconut Rum Cake (Serves 20 people) $45
• Chocolate Nutty Homemade Brownies (24 Squares) $50
• Specialty Rum Cupcakes (36 Cupcakes) $70
• Cookie dough Cupcakes homemade butter cream frosting (36 Cupcakes) $70
• Mini Caramel Flans 30 Mini Flans $50
• Pound Cake with fresh Strawberries & Condensed Milk (Serves 20 people)$45
• Mixed Berries with Cool Whip Parfait Bowl (Serves 20 people) $45
• Mini Assorted Cheesecakes 30Mini Cakes $70
• Fresh Fruit Platter Serves 20 People $45

SALADS & SIDES

    Each tray serves 35-40 people

Avocado Salad
Avocado, cucumbers and tomatoes red onions in specialty 

vinaigrette Dressing $70

Ensalada  Casera

House salad tossed greens, creamy house Balsamic Ranch $50

Caribbean Salad
Mixed greens with avocado, diced mango, cucumbers, plantain

banana chips, and cherry tomatoes with choice of vinaigrette $65

Ensalada de  Coditos

Our #1 selling salad Sautéed diced green olives, onions, and red and green bell peppers over pasta tossed in light vinaigrette and mayonnaise $60

Ensalada de Papas Russa

Russian style potato salad potatoes, egg, beets, diced sautéed

red onions, peppers tossed in house vinaigrette and mayonnaise $65

Arugula Spinach Pear Salad
Arugula and Spinach tossed with fresh sliced pears, diced red onions, and honey-lemon dressing topped with crumbled cheese $65

Platanos Maduros Fritos
Lightly fried sweet, soft plantains $50

Tostones
Flattened crispy fried plantains $50

Yucca
White tropical vegetable similar to potato topped with fresh

garlic and drizzled with olive oil $55

Macaroni and Cheese
Macaroni pasta tossed with six gourmet cheese sauce and sprinkled with parmesan cheese $80

Homemade Cornbread
Sweet-tasting bread with honey and butter $45

Garlic Parmesan Mashed Potatoes      
Whipped potatoes with fresh garlic chives, parmesan cheese

butter, cream, salt and pepper $60

Steamed White or Yellow Rice
White rice stir-fried and then steamed with salt and canola oil $40

Arroz con Gandules
Traditional rice platter made with sofrito, and gandules (pigeon peas) $50

Arroz con Gandules y Coco
Traditional rice platter made with sofrito, coconut milk and gandules (pigeon peas) $50

Arroz Moro
Mouthwatering mixture of black beans and white rice cooked together with sofrito $50

Moros and Cristianos
Red beans and white rice cooked together with sofrito, and tomato paste $50

Meaty Lasagna 
Layered lasagna smothered in delicious homemade meat sauce simmered in ricotta, mozzarella, and parmesan cheese $85

Vegetarian Lasagna 
Spinach lasagna layered with vegetables and smothered in homemade marinara sauce and simmered in specialty cheeses $85

MEATS

Each tray serves 35-40 people

Pernil Asado
Marinated pork shoulder in a Caribbean blend of herbs slowly roasted to tenderness $85

Pork Chops
Baked or pan fried lean pork chops marinated in Caribbean blend of herbs garnished
with pickled red onions $85

Roasted Turkey Latino Style
We take a traditional American favorite and season it with savory, signature flavors $85

Balsamic Chicken with Spinach
Pan seared chicken breast with balsamic vinegar and tomatoes sautéed with spinach $85

Carne con Papas
Beef and potatoes marinated in sofrito sauce and slowly roasted to tenderness $85

Carne Ripiada
Tender shredded beef in Spanish red wine sauce mixed with fresh creole homemade seasoning $85

Roasted Citrus Chicken
Quarter chicken slowly roasted in citrus juices, Caribbean spices and mojo de ajo garlic sauce $65

Fricasse de Pollo
Chicken pieces, and green olives simmered in sofrito broth with wine and tomato paste $65

Chile con Carne
Mild or spicy chili beans with lean ground beef or lean ground turkey sautéed with onions, bell peppers and Cajun spices $70

 361-444-DIVA (3482) Darleneladivagourmet@gmail.com

Easy Super Moist Chocolate Syrup Brownie From Scratch

Easy Super Moist Chocolate Syrup Brownie From Scratch

I never thought I could master the moistest brownies on the planet!
You can make these too.....Enjoy

Ingredients:
For the brownie:
1 stick butter or margarine
1 cup sugar
4 eggs
1 box chocolate INSTANT pudding
1 cup all purpose flour
1 and 3/4 cups chocolate syrup
3/4 cups finely chopped nuts

Topping:

For frosting:
1/2 stick of butter or margarine
1 box chocolate INSTANT pudding
1/3 cup evaporated milk or half and half
3/4 cups confectioners sugar
1 Tsp Vanilla Extract
2tbsp condensed milk
1/3cups chocolate syrup

Drizzling:
Condensed milk for drizzling
1/3 cup finely chopped nuts

For the brownie:
Preheat oven to 300 degrees
combine butter and sugar until creamy and smooth
add pudding, eggs, flour, and chocolate syrup and mix well for about 1 or 2 minutes
add finely chopped nuts and stir
Add batter to a square buttered baking dish
Bake for 25 to 30 minutes or until sides separate from dish. My recommendation is that you take them out when you can smell them in another room. If you over bake them then you will not be happy. I usually take them out when the middle bounces back up when I lightly tap it with my hand I hate crunchy edges......

Combine all ingredients for the topping and microwave on high for 30 seconds and stir well refrigerate until brownie is ready to be frosted

Once brownie is cooled enough to frost add creamy chocolate topping it should be twice or three times as thick as the chocolate syrup........

Drizzle condensed milk over the top of chocolate frosting
Add remaining nuts, cut into squares and enjoy alone or with a scoop of ice cream

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Arroz con pollo a la Diva Gourmet Traditional Dominican Locrio De Pollo

Locrio de Pollo ala Diva aka Arroz Con Pollo

Growing up I enjoyed this dish so much. I loved it with salad, fried sweet plantains, beans and an entire banana.....delicious.......I truly hope you enjoy it.

Ingredients:
Salt and lemon to clean meat if no lemon is available use vinegar
1 and 1/2 lbs boneless chicken breast cut into 1 inch pieces
3 and 1/4 tablespoons tomato paste
4 tablespoons Darlene the Gourmet DIvas Sauteed Sofrito
1 and 1/2 tablespoon all purpose seasoning (I use adobo)
1/2 tablespoon sugar
2 and 1/2 tablespoons oil
3 capfuls vinegar
1/4 cup cooking wine
2 tablespoons green salad olives or any pitted
4 cups water
3 cups long grain rice
Cleaning the rice:

Cleaning the chicken:


Instructions According to the Diva:
In a bowl Wash rice three times with cold water Drain thoroughly and set aside
In a separate bowl wash chicken by vigorously rubbing with salt and use half a lemon to scrub each piece of chicken individually.
This allows for a less slimy chicken it has also been said that it kills salmonella poisoning and bacteria that poultry usually has.
Rinse chicken thoroughly rubbing as you do so

Seasoning and cooking the chicken and rice:
Heat oil on medium oil To your citrusy clean chicken add sofrito, all purpose seasoning, vinegar, cooking wine and olives
Stir well to ensure chicken is evenly seasoned Sprinkle sugar in the oil
When sugar becomes a dark brown color add chicken not olives or the remaining juices
Allow chicken to cook on one side for one minute before you turn it to coat the other side with your blackened sauce Raise heat to medium high while cooking uncovered careful not to let chicken burn
After 5 minutes stir once more add half of the original wine vinegar seasoning to chicken
When inside of meat is fully cooked approximately 12 to 15 minutes
Stir chicken add tomato paste, olives and remaining wine vinegar to the chicken
Add water to chicken allow it to come to a rolling boil
Add rice to same pot and stir Cook uncovered stirring occassionally to avoid the rice and chicken sticking to the bottom of pot
When the water has comsumed, stir again, bring rice and chicken to the center of the pot so that it allows for even cooking and better concon cover with aluminum foil and then with the lid Reduce the heat to the lowest level
Cook for 20 to 25 minutes
Uncover and stir from bottom to top. You know if grains of rice are raw by splitting one grain with your nail and checking the center of it which should not look white
If not fully cooked cover five additional minutes
Using a fork separate grains and serve

I hope your family enjoys this simply yummy delight

Que Le aproveche

Pollo Guisado Stewed Chicken

Simply the best easy authentic stewed chicken recipe hope you like it

Ingredients:
Salt and lemon to clean meat if no lemon is available use vinegarr
1 chicken cut into 8 pieces
2 tablespoons tomato paste
2 tablespoons Darlene the Gourmet DIvas Sauteed Sofrito
1 tablespoon all purpose seasoning (I use adobo)
1/2 tablespoon sugar
2 tablespoons oil
3 capfuls vinegar
1/4 cup cooking wine
1&1/2 tablespoons green salad olives or any pitted

Cleaning the chicken:

In a bowl add chicken (removing skin is optional)
Vigorously rub with salt and use half a lemon to scrub each piece of chicken individually. This allows for a less slimy chicken it has also been said that it kills salmonella poisoning and bacteria that poultry usually has.
Rinse chicken thoroughly rubbing as you do so

Seasoning and cooking the chicken:
Heat oil on medium
To your citrusy clean chicken add sofrito, all purpose seasoning, vinegar, cooking wine and olives
Stir well to ensure chicken is evenly seasoned
Sprinkle sugar in the oil
When sugar becomes a dark brown color add chicken not olives or the remaining juices
Allow chicken to cook on one side for one minute before you turn it to coat the other side with your blackened sugar
Raise heat to medium high while cooking uncovered careful not to let chicken burn
After 5 minutes stir once more add half of the original wine vinegar seasoning to chicken
lower heat to medium and cover pot
When inside of meat is fully cooked approximately 20 -25 minutes stir chicken add tomato paste, olives and remaining wine vinegar to the chicken. If you have lots of seasoning stuck to the bowl add 1tablespoon of water stir it and add to chicken
Stir and cook covered for an additional 5-7
Serve over rice and beans and make a simple side salad
Hope you enjoy this delectable juicy chicken
By the way this chicken tastes even better the next day.......
Que Le aproveche

La Divas Dominican Style Coconut Pigeon Peas and Rice Moro de Gandules Con Coco

Super simple yet nothing simple about the flavor que delicioso:

Ingredients:
1 can pigeon peas
1/2 can coconut milk
1 tablespoon oil
2 capfuls of vinegar
3 cups long grain rice
3 and 1/2 tablespoons homemade creole sofrito see recipe
3 and 3/4 cups water
1 tablespoon salt
1/2 tablespoon oregano crushed
2 tablespoons tomato paste (optional)
1 teaspoon sugar

According to la Diva Gourmet:

On medium low heat oil
Wash rice three times with cold water
Drain thoroughly and set aside
To the oil add sofrito, vinegar, salt and tomato paste then stir
When sofrito starts to sizzle add pigeon peas, oregano, sugar and coconut milk
Stir ingredients to avoid sticking
Add water allow mixture to come to a boil
Add rice to boiling mixture and stir.
Cook uncovered, stirring occassionally to avoid the rice to stick to the bottom (the concon which is the crunchy bottom that we traditionally eaten with meat the low heat cooking stage and not before)

When the liquids habe comsumed, stir again, bring rice and pigeon peas to the center of the pot so that it allows for even cooking and better concon cover with aluminum foil and then with the lid. Reduce the heat to the lowest level.

Cook for 20 to 25 minutes.

Uncover and stir from bottom to top. You know if grains of rice are raw by splitting one grain with your nail and checking the center of it which should not look different. If not fully cooked cover five additional minutes.

Dominican Style White Rice

Darlene La Diva Gourmets Dominican Style White Rice:

Ingredients: 3 cups long grain rice 4 1/2 cups water 1 tablespoon salt 1 tablespoon olive corn or canola oil According to la Diva Gourmet: Bring water to a boil on medium heat add salt and oil. Wash rice three times with cold water Drain thoroughly Add rice to boiling water and stir.
Cook uncover, stirring constantly to avoid the rice to stick to the bottom (the concon which is the crunchy bottom that we traditionally eat alone or with creamy bean sauce is suposed to form during the low heat cooking stage and not before) When the water has comsumed, stir again, bring rice to the center of the pot so that it allows for even cooking and better concon cover with aluminum foil and then with the lid. Reduce the heat to the lowest level. Cook for 20 to 25 minutes. Uncover and stir from bottom to top. You know if grains of rice are raw by splitting one grain with your nail and checking the center of it which should not look different. If not fully cooked cover five additional minutes. Using a fork separate grains and serve

The Charming Gourmet - Home

The Charming Gourmet - Home

DARLENE LA DIVA GOURMET

DISTINCTIVE CATERING AND EVENT PLANNING

• EVENT PLANNING
• WEEKLY FROZEN MEALS SERVICE
• PHANTOM CHEF SERVICES
• PRIVATE ONE ON ONE COOKING LESSONS
• COOKING COURSE
•  

CALL DARLENE LA DIVA GOURMET

(361) 444-DIVA  

(361) 444-3482

 

MONDAYS THROUGH FRIDAY 

11:00AM  TO 8:00 PM 

 

PHANTOM CHEF SERVICES: IMPRESS GUEST WITH YOUR "SKILLS" HIRE DARLENE THE GOURMET DIVA TO COME TO YOUR OWN HOME AND PREPARE A MEAL FOR YOUR GUEST 

 

PRIVATE ONE-ON-ONE COOKING LESSONS WITH DARLENE THE GOURMET DIVA: SCHEDULE AN AFFORDABLE TEACHING LESSON FOR, YOURSELF, PARTNER, SPOUSE,  THE CHILDREN OR THE ENTIRE FAMILY......................................

 

SIGN-UP FOR THE NEXT COOKING COURSE BEING TAUGHT BY THE GOURMET DIVA

 

FUSION LATINA WITH THE GOURMET DIVA:LETS COOK TOGETHER WITH THE DIVA. SAUTEED SOFRITO ALL PURPOSE SEASONING PARTY FOR YOUR FRIENDS AND FAMILY WITH MYSELF DARLENE THE GOURMET DIVA:

I WILL COME TO YOUR HOME TO TEACH YOUR FRIENDS ALL ABOUT 

(361) 444-DIVA 3482 

Coconut Rum Cake To Die For

Coconut Rum Cake

Muy Delicioso

Ingredients:

The Cake:

·            1 cup chopped, toasted pecans or walnuts

·            1 18-1/2 ounce yellow cake mix

·            1 1Box instant vanilla pudding mix

·            4 eggs

·            1Tbsp Butter

·            1/2 cup cold milk

·            1Tbsp Condensed Milk

·            1/2 Cup oil

·            1/2 Cup Coconut Rum

·

The Glaze:

·            1/2 cup butter

·            1/4 cup water

·            1 cup sugar

·            1/2 cup Coconut rum

Cake:

Preheat oven to 325 degrees F. 

Grease and flour 12-cup Bundt pan or regular baking dish

Sprinkle nuts on bottom of pan. 

Combine all cake ingredients

Beat for 2 minutes on high with electric mixer

Pour into prepared pan. Bake for 1 hour

Cool in pan

Invert on serving plate

Prick top with fork

Drizzle glaze over top of Rum Cake

Put extra dripping back on cake with a brush or spoon

Glaze:

Melt butter in saucepan

Stir in water and sugar. Boil 5 minutes

Make sure you are stirring constantly

Remove from heat and stir in rum

Warning: The rum will cause steam. Be careful not to burn yourself 

Sweet Succulent Buttery Corn

Sweet Succulent  Buttery Corn ala Diva 

Inspired by Cousin Bonnie and husband Mark's Recipe 

As easy as 1-2-3 

Your Family will love it

Ingredients

• 2 Cans Sweet Whole Kernel Corn or 1 bag of frozen corn
• 3Tbsp Sugar
• 1/4 Tbsp Salt 
• 3Tbsp Butter or Margarine yummy

According to La Diva Gourmet:

Drain corn leaving a tiny bit of water at the bottom of can

In a small pot combine all ingredients 

Stir over medium heat for approximately 4-5 minute

Serve warm 

Goes great with mashed potatoes and your choice of protein

your family wont get enough of it

Homemade Microwave Potato Chips From La Diva

Homemade Microwave Potato Chips From La Diva Gourmet

Several kitchen gadget companies have a gadget/device for making microwave potato chips (that resembles an old-fashioned film slide carousel). If you want to buy one, know that the microwave potato chip maker is round with slots to stand the thinly sliced potatoes for microwaving.  I bought mine in the 99 cents store. The glass turntable method works just fine. However parchment paper is the best method to make them. 

It doesn’t take long to make microwave potato chips. You can also make apple chips, sweet potato chips, carrot chips, even yam chips using the microwave this way. I like the fact that I don’t need anything fancy to make homemade potato chips, and the fat and oil is toned down significantly.

1 Potatoes (your choice)

Parchment Paper if  you do not wish to use the microwave tray directly 

EITHER ONE OF THESE TOPPING IDEAS:

Sea Salt and Pepper or

Onion and Garlic Powder or

Adobo or 

Lawrys Season Salt

Parm 

According to The Diva:

1. Scrub potatoes and let dry. Peel if desired.Slice potatoes paper thin using a slicing slot on a four-sided cheese grater, a food processor fitted with a slicing blade, or a very sharp knife.

2. Next step in making microwave potato chips, clean the microwave’s rotating glass turntable, and spray it with vegetable oil spray (such as Pam, any flavor). Place the very thin slices of potato all over the turntable, spacing them neatly. (If your microwave oven turntable is not glass, use a large microwave-proof ceramic or glass plate or parchment paper instead). Spray the potato slices with another shot of vegetable spray, and then quickly sprinkle salt and any dry spice you prefer on the potato slices.

3. Microwave the potato slices approximately 4 to 5 minutes, watching carefully so the potato chips don’t burn (length of time will depend on your microwave’s wattage). If the potato chips are not golden brown and crisp at 5 minutes, try adding 30 seconds at a time to the cooking period, until you know what works for your microwave. (Hint: thicker cut potatoes will require longer cooking times.) 

.

Homemade Microwave Potato Chips From La Diva Gourmet

Homemade Microwave Potato Chips From La Diva Gourmet

Several kitchen gadget companies have a gadget/device for making microwave potato chips (that resembles an old-fashioned film slide carousel). If you want to buy one, know that the microwave potato chip maker is round with slots to stand the thinly sliced potatoes for microwaving.  I bought mine in the 99 cents store. The glass turntable method works just fine.

It doesn’t take long to make microwave potato chips. You can also make apple chips, sweet potato chips, carrot chips, even yam chips using the microwave this way. I like the fact that I don’t need anything fancy to make homemade potato chips, and the fat and oil is toned down significantly.

1 Potatoes (your choice)

Parchment Paper if  you do not wish to use the microwave tray directly 

ETHER ONE OF THESE TOPPING IDEAS:

Sea Salt and Pepper or

Onion and Garlic Powder or

Adobo or 

Lawrys Season Salt

Parm 

According to The Diva:

1. Scrub potatoes and let dry. Peel if desired.Slice potatoes paper thin using a slicing slot on a four-sided cheese grater, a food processor fitted with a slicing blade, or a very sharp knife.

2. Next step in making microwave potato chips, clean the microwave’s rotating glass turntable, and spray it with vegetable oil spray (such as Pam, any flavor). Place the very thin slices of potato all over the turntable, spacing them neatly. (If your microwave oven turntable is not glass, use a large microwave-proof ceramic or glass plate or parchment paper instead). Spray the potato slices with another shot of vegetable spray, and then quickly sprinkle salt and any dry spice you prefer on the potato slices.

3. Microwave the potato slices approximately 4 to 5 minutes, watching carefully so the potato chips don’t burn (length of time will depend on your microwave’s wattage). If the potato chips are not golden brown and crisp at 5 minutes, try adding 30 seconds at a time to the cooking period, until you know what works for your microwave. (Hint: thicker cut potatoes will require longer cooking times.) 

.

Chocolate Decadent Cupcakes To Die for

DARLENE The GOURMET DIVA'S 

INCREDIBLY MOIST ~ CHOCOLATY ~CHOCOLATE CUPCAKES From Scratch

These cupcakes are so fluffy, chocolaty moist and delicious.  the only problem you will have is that your loved ones will want more and more! Enjoy making these with the familia!!!!

INGREDIENTS

1 & 3/4 Cups All purpose Flour 1 Cup Darlene’s Homemade Buttermilk (RECIPE IN BLOG ARCHIVES) 1 Cup Strongly cold black coffee  2 Cups sugar 2 Eggs (one by one) 1 tsp PURE vanilla extract  ¼  C oil ¼ C Mayonnaise (YES) 1 tsp salt 3/4 C cocoa powder (I use Townhouse) 1/4 cup semi-sweet chocolate Morsels 2 tsp baking soda

DARLENE THE GOURMET DIVA SAYS:

1. Preheat oven to 325 Degrees
2. Prepare Darlene’s Buttermilk recipe (1 cup milk combined with 1 tbsp of vinegar set aside)
3. Combine dry ingredients in bowl
4. Add buttermilk
5. Add remaining ingredients
6. Beat at medium speed in hand or standalone mixer
7. STIR IN CHOCOLATE MORSELS

Pour batter into either  greased and floured cupcake or muffin pans 25-35 minutes depending on oven....you will know cupcakes are ready when a toothpick comes out clear after poking through the center of cupcakes.

Frost with Darlene The Gourmet Diva's Buttercream frosting see recipe in blog archives......never pay for birthday cupcakes again! 

PLEASE NOTE THAT THIS IS SUPPOSED TO BE A LOSE BATTER BECAUSE OF THE COFFEE SO DO NOT WORRY IF IT SEEMS RUNNIER THAN NORMAL..