Chef Diane Dimeo on The Better Show


Chef Diane DiMeo is a show stopper! She’s one fierce, gorgeous, strong, and talented woman.

For the past two years I’ve had the pleasure of accompanying Diane on many of her adventures, climbing the ladder of success one recipe at a time.

Diane’s an international chef, staring on shows like Chopped (Food Network), The Taste (ABC) and Mission Menu (TLC).

This past week I joined Diane in her taping on The Better Show where she introduced two simple and exotic recipes.


Diane brings a different kind of energy into the kitchen. She knows how to enhance and boost the confidence of others by giving them simple instructions with a fun attitude. She has a way with words.

She had both hosts hands-on in the kitchen and both were smiling from ear to ear. Greta was surprised as to how good her dishes came out. She jokingly told us about her bad rep in the kitchen.

Check out Diane on The Better Show on Wednesday October 9th on the National Hallmark Channel at noon!!

Click here to watch online.

Scroll down for the recipes from the dishes she cooked.


The Better Show

The Better Show, a nationally syndicated lifestyle TV program, aims to make your life “Better” by focusing on Easy Recipes and Low Cost Meals, Beauty Breakthroughs, Money Matters, Health and Wellness, Sex, Decorating and all hot topics that affect your family and relationships.


Sweet Chili Shrimp, Sauteed Baby Bok Choi, Scallion Salad
For 2 People
  • 1/2 pound, large shrimp, deveined, peeled, with tail left on
  • 2 to 3 baby bok choi or shanghai bok choi, bottoms cut, washed thoroughly, each leaf cut in half, lengthwise
  • 3 scallions, bottoms and tops trimmed, and julienned into strips
  • 4 garlic cloves, minced
  • 3 tbls canola oil + 3 tbls canola oil
  • 1/2 tbls esame seed oil
  • *1/4 cup sweet chili sauce, ma ploy brand or any other brand
  • 1 tbls rice wine vinegar
  • 1/4 cup of hot water
  • salt to taste
  1. Make sure that you have all of your ingredients prepped out, and all seasonings measured and ready to go!
  2. In a small mixing bowl, add the scallions, sesame seed oil and rice wine vinegar. Toss and mix well. Adjust seasoning with salt, set aside in refrigerator
  3. Put a wok or sauté pan over high heat. Once the pan is hot, add 3 tbls of canola oil to it. As soon as the oil shimmers, add the bok choi and half of the garlic. Saute quickly for 2 minutes, and then add the hot water. The key here, is to soften the bok choi just a little bit and infuse the garlic flavor into the bok choi as the water evaporates. Continue to sauté as the water evaporates. When the water is 85-90% evaporated, remove the bok choi from the pan and put it on a large serving platter.
  4. Put a wok or sauté pan over high heat. Once the pan is hot, add 3 tbls canola oil to it. As soon as the oil shimmers, add the shrimp and remaining garlic, and sauté quickly until the shrimp starts to turn pink. Add the sweet chili sauce, and sauté for 1 minute longer, remove from heat. The shrimp should not take longer than 4 to 5 minutes to cook, depending on how large the shrimp are. Over cooked shrimp are rubbery. Remove the shrimp from the pan and place on top of the bok choi.
  5. Put the scallion salad on top of the shrimp!
Vietnamese summer rolls with cold roasted chicken, peanut sauce
for 2 people
  • 1/2 cup roasted chicken breast, shredded – can be your left over from your roasted chicken
  • 1 cup cooked rice sticks
  • 4 red leaf lettuce leaves, washed and dried, ribs removed
  • 6 basil or mint leaves
  • 6 rice paper sheets – 2 are for practice!!
  • 1 large pan 1/2 filled with hot water
Peanut sauce
  • 1/4 cup natural peanut butter
  • 1/2 cup water
  • 3 tbls sugar
  • 1 tbls fish sauce
  • 1 tbls rice wine vinegar
  1. Put all of the peanut sauce ingredients In a small sauce pan, and let simmer over low heat for 5 to 8 minutes. Add more water if needed.
  2. Place the summer roll ingredients in a line, in this order: rice paper sheets, hot water, lettuce leaves, chicken, noodles, basil or mint
  3. get a kitchen towel, and dampen it, and place in front of your ingredient line.
  4. Take one of the rice sheets, and completely submerge it in the hot water. Remove it after counting to 3. Place it on the damp towel. About 1/4 inch from the bottom of the circle / rice sheet, place a lettuce leaf down, leaving space on the sides. Add some chicken on top of that, then some noodles, and some basil or mint leaves. Carefully roll upward, and bring the sides in, and continue to roll, doing the tuck and roll method, until it’s all rolled up. This will take some practice! Continue for all 3 rolls
  5. Put peanut sauce into two small containers, and on two individual plates, put a sauce and 2 rolls.