Adventures with Shirataki (Miracle) Noodles

I’ve just posted a new video using one of my favorite recipes using Shirataki noodles. If you haven’t heard of these noodles, they are low carb, and super low calorie. Each serving is about 20 calories! They need to be rinsed well and patted dry. They have no flavor, but they soak up the flavor of sauces or herbs and spices you might use. If you do use this recipe, post a pic on Instagram! I would love to see it. Use #divinehostess

Eat like you love to love! ❤

(Click on the photo to go directly to the video)


Panang Curry Chicken: Try Something New!

by Jerry Marello, General Manager at Turning Stone Resort & Casino

Trying out new recipes during cold winter months can be fun! The heat from the stove makes the house feel warm and cozy. The delicious smells coming from the kitchen make the family feel loved. Winter is the best time to invite friends and family over to share a meal. Instead of feeling trapped in the house by the snow, view winter as a luxurious time to spend expanding your culinary expertise.

The summer months get so busy. Friends spend weekends traveling. The kids are outside from morning until night. During the summer, the best you can do is usually throwing some burgers on the grill. In the winter, everyone tends to be home more often. They also have more time to be social. It is the perfect time to host a dinner party.

Looking to make a meal that’s healthier, but not boring? Try a flavorful Asian dish. The below Panang Chicken dish is from the Peach blossom Restaurant in Upstate New York, is raved about by guests for its rich flavor.

Chicken Curry

Recipe makes 4 servings.

• 3 1/2 cups canned unsweetened coconut milk, divided
• 2 to 3 tablespoons Panang curry paste (less if you don’t want it as spicy)
• 1 cup thinly sliced onion
• 10-15 Thai basil leaves, finely shredded
• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/4-to 1/3-inch-thick slices
• 1 large red bell pepper, cut into 1/4 inch strips
• 3 teaspoons tamarind paste
• 2 teaspoons fish sauce
• sugar to taste
• 6 cups steamed rice (use brown rice or spaghetti squash as a healthier option)

In a wok or large skillet, heat coconut milk and curry paste using medium-high heat. Warm the mixture but do not let it boil. Stir constantly for two minutes. Add onion. Bring to a boil. Boil for five minutes, and then lower the temperature to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and pinch of sugar. Stir occasionally, and simmer until chicken is cooked through, which should be six to eight minutes. Add basil leaves before serving. Serve over steamed rice.

Ingredient Info:
Unsweetened coconut milk, Thai red curry paste, tamarind paste, and fish sauce can be found in the Asian foods section of most supermarkets or specialty grocery stores.

TIP: Serve this meal with warm green tea and pinot noir. The richness of the curry and coconut milk go well with red wine, but a chilled sauvignon blanc would be a good pairing as well.

Photo credit: Photo Credit: <a href=”“>TMAB2003</a> via <a href=”“>Compfight</a> <a href=”“>cc</a>

Springy Kale & Cucumber Salad

Spring is my favorite season. I love the flowers that come into bloom, the delicious stone fruit that comes into maturation, and the extra sunlight. Spring is a fickle season, though. It has one foot in winter cold, and the other dangling over summer sun. As a result, my taste in food is just as inconsistent. When the day is unexpectedly warm, I usually want cooler foods that are also simple to make. This salad was created out of a need to use the rest of the Persian cucumbers I had while they were still fresh. I hope you enjoy it as much as I did! I tossed marinated sauteed tofu into my salad, so this is an option. Alternately, I’d recommend my salmon recipe to make it a complete meal.

Serves: 2 (main dish) or 4 (side dish)


  • 1 cup chow mein noodles, boiled
  • 2 cups of raw kale, roughly chopped, stalks removed
  • Soy sauce
  • Sesame oil
  • Olive or grape seed oil
  • Crushed red pepper (optional, for added spiciness)
  • Rice vinegar
  • 1 tsp Honey
  • ½ cup seedless cucumbers thinly sliced
  • Sesame seeds
  • 21 seasoning salute or sea salt

  1. In a large skillet, heat 1 TBSP oil of choice on medium high heat. Once heated, add kale, 1 tsp soy sauce, crushed red pepper, 21 seasoning, and a dash of salt. Add 1 to 2 TBSP of water to help steam the kale. Cook for about 10 minutes, stirring occasionally until kale is tender.
  2. Boil chow mein and rinse in cold water. Drain, and add to a large mixing bowl.
  3. Add kale, noodles and thinly sliced cucumbers into mixing bowl.
  4. In a smaller bowl, mix dressing: 1 TBSP sesame oil, 1 TBSP rice vinegar, 1 tsp honey, 1 tsp soy sauce. Mix well and toss with salad.
  5. Add TBSP sesame seeds and chill. Serve cool.


Oven Roasted Broccoli & Glazed Salmon

I’ve been a vegetarian for years, and I love it. But, I also love to entertain and cook for others. I think it’s important that I continue to have some non-vegetarian items in my repertoire. The key to delicious meat and seafood is savoriness and moisture level, in my opinion. Some people cannot stand things like the white meat of poultry, or fleshy fish like salmon, because too many times it has been prepared in a dry and lifeless way. Roasting food is a wonderful way to soak in flavor and make some of the toughest vegetables tender and flavorful. This recipe calls  for few ingredients, has minimal prep time, and very much healthy. My simplistic meal creation is made from Asian-inspired flavors and will be done cooking by the time you’ve set the table and slipped into more comfortable attire!


  • Salmon steak
  • Light soy sauce
  • Sugar
  • Sesame oil
  • Sea Salt
  • Minced garlic (I used garlic and ginger from a jar. They tend to fair well in the oven without burning)
  • Minced ginger
  • 2 cups of fresh broccoli

  1. Preheat oven to 375F.
  2. Thoroughly wash broccoli and cut into smaller florets and place into a large mixing bowl. Toss with 2 TBSP sesame oil, 1 TBSP chopped garlic, and 1 TBSP minced ginger and sea salt to taste.
  3. Evenly spread coated broccoli on a cookie sheet and bake for 15 to 20 minutes.
  4. Mix 1 TBSP soy sauce, 1 TBSP sesame oil, 1 tsp of garlic, 1 tsp of ginger, and a pinch of sugar.
  5. Oil cookie sheet and place salmon down. Lightly sprinkle each steak with sea salt. Generously brush one side of salmon steak with glaze. Bake for 20 to 25 minutes at 375F. Keep an eye on this. The times vary by the oven and size of the salmon steak.