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Diva Chavi's Juicy Chicken

A Very Diva Indepen-Dance Day Party

A Very Diva Indepen-Dance Day Party

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There is nothing more a Diva loves to do than to throw a good patio party! And there is no better time during the year to do so than for Fourth of July — every Seattleite knows that this will undoubtedly be the first real sunny day of the year! So for all of you who want to host your own summer kickoff shindig, but don’t know where to start, here is a (constantly improving) Diva-Approved Spotify playlist and a few of our favorite summer recipes. So this year, celebrate freedom by clicking play on this playlist, cookin’ up some of these tasty treats, and getting your indepen-dance on!

 

 

Screen Shot 2014-07-02 at 2.19.42 PMDiva Chavi’s Juicy Chicken

  • 2 Large Containers of Skinless Thighs, Rinsed and Patted Dry. Add the Chicken to the Tupperware Prep and Serve Dish.
  • Half Bottle of Red Wine (Something Good like a Malbec, Zin, or Good Cab)
  • 2 Tablespoons Garlic Powder
  • 3 Cloves of Crushed Garlic
  • 4 Sprigs Fresh Rosemary, Finely Chopped
  • 1 Tablespoon Crushed Red Pepper
  • 3 Tablespoons Ground Pepper
  • 1 Tablespoon Crushed Coriander
  • 1/4 Cup Salt
  • 1/2 Cup Mustard
  • 1/4 Cup Sugar
  • 1/2 Cup Extra Virgin Olive Oil
Instructions:
  1. Mix ingredients until the sugar and salt dissolves and add to the thighs. Place in fridge and let it hang out for 2+ hours. The more the better!
  2. Have a Margarita (Recipe Below), Chill the Rosé ( AKA Cougar Juice as we like to call it), Prep the Salad, and Listen to the Diva Independance Day Spotify List.
  3. Take out the chicken from the fridge. Take it out of the marinade and pat dry. Toss the leftover marinade into a pot on the stove and let it reduce on low. Add honey towards the end so you can use it as a glaze.
  4. Get out the Weber – anything less than a Weber is for amateurs.
  5. The trick to juicy chicken or any meat is allowing it to come up to room temperature before putting it on the grill. Everyone loves to take meats from the fridge to the grill and then cannot understand why it comes out dry. Trust in the tricks my grilling family members have taught me.
  6. Place charcoal in the charcoal chimney. Wait until the charcoal is almost white at the top. Place charcoal evenly over the bottom grill. Toss on the top grill and scrape most (but not all!!!) of the goodness from previous entertaining off the grill. 
  7. Add chicken and place the lid down. Let it sizzle and have another margarita. 
  8. About 5 or so minutes later turn the chicken over. But ONLY if there are grill marks. No grill marks means you need to adjust heat. And for god sake don’t flip back and forth. Just let it sizzle. 
  9. Take out the glaze and glaze the finished side. Turn it and glaze the other side. 
  10. Take it off the grill and serve with some fresh herbs and a drizzle of olive oil. 
  11. Serve and enjoy the party. 

 

Screen Shot 2014-07-02 at 2.18.58 PMDiva Kim’s Boozy 4th O’July Jello Mold

Blue Layer:

  • 1 Box (2 Packages) Blueberry Jello Mix
  • 1 Cup Water
  • 1 Cup Vodka
  • 1/2 Cup Blueberries (Optional)

Red Layer:

  • 1 Box (2 Packages) Raspberry or Strawberry Jello Mix
  • 1 Cup Water
  • 1 Cup  Vodka
  • 1/2 Cup Strawberries or Raspberries (Optional)

White Layer:

  • 2 ¾ Cups Water
  • 6 Envelopes Plain Gelatin
  • 3/4 Cup Sweetened Condensed Milk
  • 1 Cup  Vodka
  • 1/2 Cup Godiva White Chocolate Liqueur

Instructions:

  1. Lightly spray Tupperware gelatin mold with non stick cooking spray. Wipe off the excess spray with a paper towel.  A slight residue should remain, just enough to help un-mold your gelatin, without affecting the taste or appearance.
  2. Prepare the Red layer first. Pour both packets of the Strawberry Jello mix into a large heat resistant bowl. Pour the water in a small saucepan and heat to a boil. Stir hot water into Jello mix until all the gelatin is dissolved. Stir in vodka. Pour mixture into your fabulous Tupperware Jello Mold. Add 1/2 cup of sliced strawberries or whole raspberries if your heart desires. Place mold in the fridge and let sit for 3-4 hours or until firm.
  3. Prepare the White Layer next. This time pour the water into a saucepan and sprinkle with the 6 envelopes of plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Then stir in sweetened condensed milk.  Remove from heat, and stir in vodka and Godiva. Pour this layer on top of the Red layer of the Jello mold, which should already be firm. Put the mold back in the fridge again for 3-4 hours – or till firm.
  4. Prepare the Blue Layer. Just repeat the direction from the Red Layer, but using the BlueBerry Jello. If you want to add blueberries, best to put them on top of the white layer first and then pour the liquid Jello over the berries.
  5. Once again let this sit in the fridge till firm or until ready to serve. This can be made a day ahead in case – like this Diva – you don’t have 8 hours in one day to sit around the house making Jello!
  6. Unmold your lovely 4th of July Boozy Jello Mold onto a large round serving plate and voila – you are ready to serve. But wait – don’t forget: No 4th of July Jello Creation would be complete without America’s Favorite Whip Topping – Cool Whip! Just plop a mound of fluffy yummy Cool Whip in the center of the baby and serve away!
  7. Your guest will love you, really! And if not – oh well – you will all be too boozed up to care! Happy 4th of July!

 

Screen Shot 2014-07-02 at 2.17.51 PMChris’ Party Pants Pasta Salad

  • 2 Pounds Uncooked Spiral or Rotini Pasta, Tricolor Preferred
  • 8 Quarts Boiling Water
  • 1 Tablespoons Kosher Salt
  • 10-Ounce Jar Drained Sundried Tomatoes Packed in Olive Oil, Drained and Blotted.
  • 16-Ounce Can Dark Kidney Beans, Rinsed and Drained.
  • 10-Ounce Jar Onion Stuffed Jumbo Queen Green Olives, Drained.
  • 10-Ounce Jar Nonpareil Capers, Drained.
  • 12-Ounce Jar Whole Peperoncini, Drained.
  • 3 Tricolor (Red, Yellow and Orange) Bell Peppers, Chopped 1/4 in by 1/2 Inch
  • 1 Bunch Green Onions, Chopped Diagonally
  • 1 Red Onion, Chopped Paysanne (Rough Chopped)
  • 10 Ounces of Parmesan or Romano Cheese, Shredded.
  • 16-Ounce Bottle of Your Favorite Caesar Dressing (We suggest going high-end versus something that rhymes with “raft”)
  • 1 Large Tupperware Mega Bowl with sealing lid
Instructions:
  1. Cook pasta according to box in boiling water with salt. I like to cook mine 1 minute less than the cooking instructions.
  2. Drain and run with cold water 2-3 times to get cooled fast.
  3. Put into large Tupperware container. I prefer to not use my finishing bowl for presentation purposes.  
  4. Add the dressing and mix gently with a wooden spoon. It may seem like a lot but the pasta will soak the dressing up and the rest of the ingredients will need this coating as well. Set aside at room temperature for the next 20 minutes while your preparing the next ingredients.
  5. Prepare the canned ingredients, taking note to rinse and drain appropriately.  Take 1/8 cup of each and set aside for later use.
  6. Add ingredients to room temperature pasta and gently stir. 
  7. Prepare the fresh vegetables. Add to pasta bowl and gently toss together to incorporate. 
  8. Transfer all items to Tupperware Mega Bowl and arrange left over ingredients on top.  The prettier you make it the more your guest will notice. 
  9. Chill inside your fridge for at least two hours — but better if chilled at four hours.
  10. Serve, but make sure you take the first bite because more than likely its so pretty no one will want to disturb the top — also it will disappear so fast you might not get any.  If there are leftovers make sure you give some to the Divas.  They love them some Chris Party Pants Pasta Salad.

 

saladGlenn’s Three Bean Salad

  • 1/2 Cup Red Wine Vinegar
  • 1/3 Cup Sugar
  • 1/4 Cup Vegetable Oil
  • 1 Medium Minced or Pressed Garlic Clove (about 1 Teaspoon)
  • Table Salt and Ground Black Pepper
  • 4 Ounces Green Beans, Trimmed and Cut into 1-inch Pieces
  • 4 Ounces Yellow Wax Beans, Trimmed an Cut into 1-inch Pieces
  • 1/2 (15.5-ounce) Can Red Kidney Beans, Drained and Rinsed
  • 1/4 Cup Chopped Red Onion
  • 2 Tablespoons Chopped Fresh Parsley Leaves

Instructions:

  1. Heat vinegar, sugar, oil, garlic, 1/2 teaspoon salt, and pinch of pepper in small saucepan over medium heat until sugar dissolves, about 5 minutes. Transfer to large bowl and cool to room temperature.
  2. Bring 2 quarts water to boil in pot. Meanwhile, fill large bowl with ice water. Add 1.5 teaspoons salt and green and yellow beans to boiling water and cook until crisp-tender, 3 to 4 minutes. Drain beans, transfer to ice water, and let sit until cool, about 2 minutes. Drain well and pat dry with paper towels.
  3. Stir green and yellow beans, kidney beans, onion, and parsley into cooled dressing. Cover and refrigerate at least 8 hours, or up to 2 days. Let sit at room temperature 15 minutes and season with salt and pepper to taste. Serve.

 

Screen Shot 2014-07-02 at 2.18.10 PMRob’s American Flag Cake

Cake Ingredients:

  • Two Vanilla Box Cakes from Trader Joe’s.
  • 2 Pints Raspberries
  • 1 Pints Blueberries

Frosting Ingredients:

  • 1 ½ Pounds Cream Cheese (softened)
  • 1 Pound Butter (softened)
  • 4 Cups Powdered Sugar
  • 1 ½ Teaspoons Vanilla Extract

Instructions:

  1. Place parchment paper in a 9×13 baking pan. Mix and bake the cake batter using the instructions on the box.
  2. Cool for about 30 minutes before removing cake and placing on baking sheet.
  3. Freeze for one hour. While in freezer make the frosting.
  4. Frosting: Mix the butter and cream cheese with an electric mixer on high for 2-3 minutes. Reduce speed to low and mix in powdered sugar and vanilla. Return to medium speed and mix thoroughly until smooth.
  5. Remove cake from freezer and divide into layers.
  6. Place the bottom layer on the fabulous Tupperware Cake Taker.
  7. Frost top with about 1 cup of frosting, Place the second layer, cut side up, on top of the cake. Reserve 1 cup of frosting and frost cake with remaining frosting.
  8. Using a toothpick, etch out the flag template. Starting with raspberries, line 7 rows of raspberries and 6 rows frosting stars. Line and stack blueberries in the upper left corner of the cake. Frost with 13 stars for a colonial flag or 50 stars for the modern flag.
  9. Secure your cake in the Tupperware Cake Taker and refrigerate until time to load into the back of the Buick and head off for you 4th of July Party.

 

Screen Shot 2014-07-02 at 2.21.48 PMMinute Margaritas

  • 1 Can Limeade Concentrate
  • 2 Cans Water
  • 1 Can Hornitos Tequila
  • 1/2 Can Cointreau
  • LOTS and LOTS of Ice

Instructions:

Mix it all up and you have the easiest, fastest, and tastiest summertime patio drink.

Chavi Hohm

Chavi Hohm

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