A REFRESHING NO-COOK SUMMER TREAT!

DIFFICULTY LEVEL: OY!

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Fresh California peaches and delicious prosciutto. 

Just slice and wrap. 

Easy to prepare. Fabulous to eat. 

FIRST IMPRESSIONS (OF BLACK BEAN SOUP)

DIFFICULTY LEVEL: OY VEY!

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Cosmo just put out an article for the “6 Things Guys Notice 6 Seconds After You Meet”… according to some new study. (Why are there always some silly “new” studies? When are they going to go back to an old study and tell us what they found out about 5 years ago?)

Let’s go through their “discoveries”:

Your Smile- Duh Your Hair- Duh Your Cleavage- Duh
Your Makeup- Ehh
Your Skin - Duh
Your Bag – UMMMMM… 

 

My hubby said he has only three things he looks at when he (NEVER! How dare he!) looks at other women: Tits, Smile, Eyes.

In that order. 

Frankly, I am relieved because if I knew that Adam was too busy looking at my eye shadow blending job, or worse, the  stitching and beauty of my YSL bag, I would seriously reconsider his intentions.

**

• Olive oil
• 1 cup red onion, chopped OR green onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon chopped fresh jalapeño
• 1 tablespoon cumin
• 2 cans black beans, undrained
• 2 cups canned low-salt chicken broth OR veggie broth
• Chopped fresh cilantro
• Sour cream and/ or Guacamole
• Blue corn tortilla chips
• Salt and pepper

 

In a pot on the stovetop: chicken broth, garlic,  black beans, olive oil and cumin. Mix and heat thoroughly. 

 

Move ingredients to a blender. Process thoroughly. 

 

Move back to the pot, adding the onions, jalepenos, and cilantro. 

 

Plate in a bowl, topped with sour cream and/ or guacamole, and serve with blue corn chips for dippin!

 

THE FIVE MINUTE BRUSHETTA

DIFFICULTY LEVEL: LESS THAN OY!

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Times are tough. We have to work harder than ever  and be as frugal as possible when it comes to our daily spending habits. 

This means having friends over for wine and an affordable homemade appetizer.

The below recipe is simple, affordable, and most importantly: Fabulous and Easy. 

**

• Jar of Sun dried tomatoes (packed in oil)
• French bread
• Olive oil
• Garlic powder
• Parmesan cheese, grated

Preheat the oven to 500. 

Slice your French bread on a diagonal.  Drizzle olive oil on a plate, and coat each slice with some oil and sprinkle with garlic powder.

Toast the bread in the oven for 2 minutes on each side. 

Remove from the oven and top each toasted slice with sun dried tomatoes. Sprinkle with Parmesan cheese and serve!

Enjoy!

HEY WINTER: IT'S A WRAP (OF PROSCIUTTO)!

DIFFICULTY LEVEL: OY!

*

It's the first week of Spring, and that can only mean one thing: Spring Cleaning. 

The time of the year to clean out the old, bring in the new, and wrap up all of the incomplete tasks you've started in the new year.  

I know, it's a real schlep, but who said life was easy?

Consider this dish as a present to yourself-- something easy. An easy appetizer for entertaining that is fresh, tasty, and fabulous. 

The trifecta of what Cooking in Heels is all about. 

(Did I mention gorgeous?)

**

• Prosciutto slices 
• 2 cups of Arugula
• Handful of Parmesan 
• Olive oil (I used a red pepper flake infused spicy olive oil)

The ingredients are simple enough, don't you think?

In a bowl, toss the arugula with olive oil and Parmesan (salt and pepper to taste).

Lay out your prosciutto, slice in half, and add a bit of the arugula mixture right in. Roll it up!

How to Plate: On a beautiful dish in a modern row. 

Parve: Replace the prosciutto with some Hebrew National meat from the deli counter. Forget the Parmesan, and keep it simple!

LITTLE MISS PIGGY (CANDY)

DIFFICULTY LEVEL: OY!

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I went to this delicious restaurant called MARCHE in Los Angeles, and had an appetizer called "Pig Candy" -- granted, not the most appetizing name for a dish, but we tried it. And it was delicious. 

I have altered the dish, replacing the bacon with turkey bacon-- and the integrity was NOT lost.

This recipe is perfect as a little snack to have with some red wine (always a must!), as an appetizer, or along with a cheese plate.

**

• Turkey Bacon (I used 5 slices) -- obviously, you can use regular bacon... or veggie bacon?
• 2 tablespoons of Brown Sugar
• Dash of Cayenne Pepper

Cut your bacon into bite-size pieces. Spray your pan with some olive oil and add the meat on medium heat, for a nice even cook. 

One the bacon starts getting crispy, sprinkle the brown sugar in the pan, and the dash or two  of cayenne pepper-- be aware: the cayenne pepper is STRONG, so take it easy!

Let the sugar coat the bacon, created an almost jerky-like texture. Remove from the heat, and serve!

ONE CRAZY MEXICAN (PIZZA) SUMMER

DIFFICULTY LEVEL: OY!

*

Many women like to boast and brag about the hottest places they've made love.

Personally, I like to keep my private life private.

Why would I want to share that with everyone?!

(Okay, we did it in Mexico in the Summer -- and yes, it was about 110 degrees. Hot enough?)

This following dish brings me back to that wild night.

Or, it can create a wild night for you and your love,

OR would be perfect to start off a Girls Night with my Grapefruit Margarita!

**

• Whole Wheat or flour tortillas
• 1 jar of Salsa (as spicy as you want)
• 1 bag of shredded Mexican cheese blend: Monterey Jack, Cheddar, Queso, and Asadero cheeses
• Guacamole (optional)

Spray both sides of tortilla with a bit of cooking oil. Put in oven (on tin foil) for about 2 minutes on each side at 350. This makes for a crispy crust.

Take the tortilla out and spread with salsa and top with your cheese. Act like one of those pizza guys, but don’t make a mess on the floor. Put the mini pizza back in the oven and cook until cheese bubbles and the top browns. Take out and BE PATIENT—the pizza must cool for a few minutes before you take a knife to it. Add guacamole!

How to Plate: Cut the mini pizza as you would a large one. The pieces are very cute. This works great as an appetizer!

Note for Goyisha: Top with any meat like grilled chicken to add protein in this yummy dish!

SUPERBOWL (OF CHILI) SUNDAY

You've seen the shoes for your respective team, so here's the food:

RIBS

http://cookinginheelstv.blogspot.com/2010/02/sweet-and-spicy-superbowl-ribs.html

COBB TACOS

http://cookinginheelstv.blogspot.com/2009/07/pick-em-up-cobb-tacos.html

HOLY GUACAMOLE

http://cookinginheelstv.blogspot.com/2009/06/holy-guacamole.html

CHILI

http://cookinginheelstv.blogspot.com/2009/01/turkey-chili.html

BURGERS

http://cookinginheelstv.blogspot.com/2009/01/teriyaki-turkey-burger.html

SWEET AND SPICY (SUPERBOWL) RIBS

DIFFICULTY LEVEL: OY!

*

There is always a balance to being sweet and naughty-- in the workplace, the bedroom, the kitchen.

Superbowl Sunday doesn't have to mean bland ribs and standard burgers.

Kick things up in the kitchen with this next dish.

There are two ways to make this yummy glaze-- with either honey or Chinese duck sauce.

**

• Rack of ribs
• 1lb freezer bag
• 1/2 cup honey or duck sauce
• 3 tablespoons of red pepper flakes
• 1/4 cup of olive oil
• 1 teaspoon of minced garlic
  

Cut your ribs and place in the freezer bag. In a bowl, thoroughly mix your oil, honey or duck sauce, garlic and red pepper flakes.

Add more of less flakes for the degree of spice you like. Pour your glaze into the freezer bag and zip up, releasing as much air from the bag as possible.

Drop it in the fridge for up to 24 hours. In a preheated oven at 375, arrange the ribs in a row in a deep pyrex dish, with all of the glaze.

Cook for 35 minutes, flip, and put in for another 35-45 minutes. If you are doing this on the grill, cook for the initial 35 minutes in the oven to seal in the flavor THEN move to the grill for the remaining time.

How to plate: They won't be on there for long!

Parve: Just ignore this recipe :)

ALSO: This works great as a little Chinese-inspired appetizer!

INDULGING IN (PROSCIUTTO AND POMEGRANATE SEEDS WITH FRITTA)

DIFFICULTY LEVEL: OY VEY!

*

It's okay, we all do it.

A fabulous pair of Diors on sale, a chocolate cookie in the break room around 3pm, that extra glass a wine after you've already had enough. And yes, dancing around at the bar while kicking your Dior shoes off into the air means you don't need another glass of wine.

We indulge... if there is something worth indulging in.

The following recipe is just that. It's a fun appetizer that's filling enough as a main course.

**

• Prosciutto (I prefer from Parma)
• Pomegranate Seeds
• Olive oil
• Fresh Pizza Dough (store bought)
• Parmesan Reggiano (grated)
• 1 cup Grapeseed and/or Vegetable oil

On a large platter, arrange the prosciutto and pomegranate seeds, and sprinkle with olive oil.

In a deep pan, add a cup of oil (grapeseed and/or veg oil). Heat to medium until the oil is hot.

Make little balls OR long little doughy strings and add to the oil. Cook about 1.5 minutes on each side, about 3 minutes total, and remove onto paper towels. Roll in the grated cheese blend and serve hot. The beauty is you can wrap the prosciutto around the fritta. Enjoy and indulge!

How to Plate: On a long master platter OR on individual plates for each guest: A little pile of prosciutto with sprinkles of pomegranates and olive oil, accompanied by a fritta.

Parve: it's far from being anything close to Parve. So, to my Kosher loves, enjoy the fritta alone (maybe dip in some Marinara sauce)

NO-COOK ENDIVE BOATS

DIFFICULTY LEVEL: OY!

*

I know. It gets boring.

The same routine day in and day out. The same "work heels."

The same take out dinner, the same quick breakfast, and the same grab-n-go lunch.

You've gotta switch things up. (In the kitchen AND the bedroom)

This following recipe is so quick-- it requires NO cooking!

So, put on your "out" heels and get no-cooking!

**

• 1/2 lb of roasted deli chicken, thinly sliced (I prefer low sodium Boars Head)
• a few heads of endive, rinsed and separated
• crumbled blue
• an apple, sliced
• pecan pieces

On a large plate, organize your endives.
Fill with bits of chicken, shredded by hand, some crumbled cheese, apple slice, and sprinkle with pecans.

How to Plate: On a nice crisp plate, organize boats in a row.

Parve: Lose the chicken-- this endive boat works GREAT as an appetizer!

NO-FUSS HUMMUS

DIFFICULTY LEVEL: OY! / OY VEY!

*

Besides the fact that the title rhymes, yes-- this recipe IS no fuss.

Hummus is something I usually buy at the grocery store. No thought crosses my mind that I can make it myself.

Not only is this recipe fresh, but you can completely customize it to your tastes.

All you need is a food processor or Vitamix.

**

• 1 1/2 cans of chickpeas AKA Garbanzo beans (rinsed and strained but retain a little liquid)
• approx 1/3 cup of Olive oil -- or more, to taste. This is a time to step it up and buy the fancy kind.
• OK-MAK crackers or Pita Chips
• Minced or roasted Garlic (your call if you want any at all)
• Salt and Pepper to taste

OK. This is easy. Throw your bit of liquid from the beans and all of the 1 and a half cans into the blender. Add garlic if you would like.

Once you get the beans in the processor, add olive oil to thicken and smooth. Salt and pepper to taste.

Plate with some pita or crackers in a stainless steel dish (as pictured)

A CURE FOR THE SECRET STASH (AKA Getting Your Cheese Fix)

DIFFICULTY LEVEL: OY!

*

It's okay. We all have it. Somewhere deep within our pantry, we have a Secret Stash.

No, I'm not talking about your man's porno collection. (Which is also something you need to come to terms with, by the way.)

Whether it's your favorite salty snack, (Mine: white cheddar popcorn)

Something for your sweet tooth, (Mine: fat free brownie mix)

Or a deep-rooted childhood craving (Mine: macaroni and cheese)

And as of right now, my Secret Stash has gone, well… public.

Your craving needs to come out of the pantry.

Because once we know how to make that not-so-healthy secret food a little bit healthier, there is no need to hide it. Below is a healthier dish that magically curbs my craving for Macaroni and Cheese.

As for his porn collection, please, by all means, keep it hidden away behind closed doors.

**

* 1.5 cups Broccoli

* Handful of Shredded Mozzarella

* 3 triangles of Laughing Cow

* 2 oz. Gouda

* Dash of Milk

* Dash of Garlic Powder (optional)

Preheat the oven at 375.

On the stovetop, at medium heat, melt the cheeses and mix thoroughly with the milk to create a cheesy sauce. Add a dash of garlic powder if you'd like.

In a Pyrex dish, do a once over with some non-stick spray, and add the broccoli to the glass tray.

Once the cheese sauce is completed, pour over the broccoli and bake for 20 minutes.

Voila! The softened broccoli and cheese really fills my craving!

GUILT FREE TACO TUESDAY

DIFFICULTY LEVEL: OY VEY!

*

It's Tuesday. That can only mean ONE THING.

Taco night!

The below dish is easy on the eyes, easy in the heels, and easy on the waistline.

**

• 2 grilled chicken breasts OR store bought rotisserie chicken.
• 1 jar of salsa you love (I prefer roasted garlic salsa)
• a handful of chopped lettuce
• a package of pre-made fresh guacamole (or make it yourself if you have the time: 2 avocados, cilantro, a squeeze of lime, a dash of olive oil)
• a sprinkle of Oaxaca cheese (or use Parmesan like I did)
• a can of black beans
• a handful of frozen corn
• blue corn soft flour tortillas

In the oven, warm your tacos on a tray at low heat.

Cook your chicken-- or, if store bought, just fork your chicken, shredding it. In a topped pan on medium low heat, add your chicken and the whole jar of salsa. Let it sit and stew anywhere from 15 minutes to an hour. Mix if you'd like.

Drain your can of black beans into a bowl and add the frozen corn. Heat it in the microwave until hot. I like to add a dash of salt and cayenne pepper to this mix for a little punch!

Remove your tortillas from the oven, and top as such: lettuce, bean and corn mix, stewed chicken, guacamole, sprinkle of cheese.

For Parve: Cook your kosher chicken, and leave out the cheese!

How to Plate: Open-faced on a crisp white square (as above) This can be served in a set of 3 as a dinner, or single servings as an appetizer!

PICK 'EM UP COBB TACOS

DIFFICULTY LEVEL: OY VEY!

*

Are you woman enough to head over to that hot guy across the bar and pick HIM up?

There are only three rules if you are going to give it a try. The biggest rule about "the pick up" at the bar is eye contact. If you don't have that, please, don't go over. Locking eyes is a sure fire way to see if there is any interest at all. And he isn't checking out your legs if he's staring at your shoes too long, so step away… unless you want a great wingman.

The second rule: know when it's time to go. If he isn't interested and flirting back, get out pronto!

The third rule: be yourself. There is no way you will ever find Prince Charming who loves you for you if you never show who "you" is.

While I like the ballsy idea of women picking up men, my favorite thing about FOOD is... the Pick Up. Hand-held, delicious appetizer-style food.

Cobb salads are my favorite. Who can resist the flavor of avocado, blue cheese, grilled chicken and bacon?

The following dish is a hand-held "pick up" appetizer version of this staple salad.

**

• Blue cheese
• Chopped tomatoes
• Grilled Chicken (tenders) OR Deli turkey
• Romaine hearts
• Avocado
• Dressing of your choice
• Turkey bacon

Prep your dish: Grill and season some chicken. You can replace the chicken with some deli sliced turkey, cut length-wise. Chop your tomato and slice your avocado into slivers. In a pan on medium heat, cook your turkey bacon to a nice crisp. When completed, break the bacon into bite-size pieces.

Take a piece of your washed/cut romaine heart and spread some blue cheese directly in the middle. Make believe you are buttering some bread-- without the butter and with no bread.

Top with a bit of everything, then sprinkle some crumbled blue cheese right on top. Drizzle lightly with your dressing choice. Enjoy!

How to Plate: Place each Cobb Taco in a line on a crisp white platter as you would see at a posh Mexican restaurant.

CAPRESE WRAP

DIFFICULTY LEVEL: OY VEY!

*

The following is one of the chicest ways to make a salad into an appetizer.

It's simple, gorgeous, and required no fork!

**

• Balsamic vinegar
• Basil leaves (the bigger, the better)
• 1 tomato
• 1 fresh mozzarella in water

On the stove top, heat the vinegar until it boils and thickens.

Wash your basil leaves, dull side up.

Chop your tomato and mozzarella into small chunks. Mix, toss and sprinkle with salt and pepper.

Spoon the mixture into each basil leaf. Wrap it carefully, and pin with a toothpick. Line them up on a crisp plate.

Drizzle the balsamic reduction on to the platter of Caprese wraps.

SOME THINGS JUST FEEL RIGHT

DIFFICULTY LEVEL: OY!

*

How do you know when something is right? Like a relationship, or a singular moment, or a person in your life...

It just feels right-- that's when you know.

Whether it's the yang to your yin, the Cheech to your Chong, the Jack to your Jill, the following recipe is one of the oldest appetizers in the book of food: Prosciutto and Melon.

This perfect blending of salty and sweet is nothing short of perfection-- it just feels right.

**

• 1 package of Prosciutto
• 1/2 melon

Some restaurants plate this dish with long crescents of melon slices and throw some pieces of Prosciutto on top. This requires the eater to use their fork and knife-- which is not what I consider finger food.

I prefer to cut my melon in long, narrow, uniform chunks to create a modern appetizer plate.

I cut each piece of Prosciutto in half and wrap each smaller piece around the melon, securing it with a toothpick.

CHEESE CHIPS?!

DIFFICULTY LEVEL: OY!

*

Living in Los Angeles requires a LOT of schlepping, which means hours upon hours in your car. Bring this along as a low-carb kick in the touchas!

The below is a delightful snack that is BIG on flavor, and gorgeous on the plate.

It's a cheese chip. Or if you want to sound fancy, a "Parmesan crisp."

You can make these and use them instead of crackers for appetizers, or in place of potato chips with a sandwich.

**

• Parmesan cheese (grated)
• oil spray
• garlic powder (optional)
• paprika (optional)
• cayenne pepper (optional)

Heat up your pan to medium-high. Spray your pan and sprinkle in the grated cheese in a small circular pile. You want to make sure the cheese grates are close enough to touch each other.

Add a bit of spice on top -- pick just one or none at all.

As the edges brown, slowly and carefully flip the cheese for the other side to brown.

After it's done, you can drain on a paper towel before plating.

Enjoy!

HOLY GUACAMOLE!

DIFFICULTY LEVEL: OY!

*

That Josefa heel (below) really got me in the mood for Mexican!

This app is fun to look at, fun to eat, and is a guest favorite. It can quickly become a bite-size appetizer if you use cherry tomatoes.

A perfect pair with some Grapefruit Margatinis!

**

• 1 medium-size tomato

THE ABOVE IS A MUST, THE BELOW IS UP TO YOU:

• 2 avocados, ripe and ready
• 1/2 small onion, chopped
• small handful of cilantro
• salt, pepper, and a dash of olive oil
  

OR, IF YOU HAVE NO TIME:

• a fresh package of guacamole (in refrigerated section at your grocer)

First, use a small sharp knife to cut a circle in the top of your tomato. Create a bowl by scooping out the seeds.

To make the guacamole: chop up the avocado. The best way to do this is halve the avo, use a knife to cut a grid into it, then a spoon to scoop it out! Add your onions with a dash of salt, pepper and olive oil. Mix in a handful of cilantro and a squeeze of a lemon.

Otherwise, use prepackaged fresh guacamole and fill the tomato.

How to Plate: Use a beautiful dish and arrange the tomato in the center. Surround with tortilla chips!

TERIYAKI MINI MEATBALLS

DIFFICULTY LEVEL: OY!

*

Who said meatballs have to be Italian and over pasta? Here is a fabulous recipe for a main course OR appetizer! (I prefer serving as an appetizer pricked with toothpicks)

**

• 1 lb of ground beef or turkey
  
• 1/2 cup of (Soy Vey) Teriyaki sauce
  
• 1 teaspoon of Crushed (jar) Ginger

Easy Peasy.

Preheat the oven to 395.

Mix a 1/2 cup sauce and the teaspoon of ginger into the ground meat. Really work it into a thorough consistency.

On a tin foiled baking tray, roll the meat into cute little meatballs.

After 15-ish minutes, depending on your oven, take out.

How to Plate:

Be Modern- On a crisp platter, arrange in a straight line and puncture with toothpicks.

Be Cozy- In a bowl, fill with mini meatballs. On the side, display a container of toothpicks.

HOW TO CURE "MEN BLOCKERS" (WITH TURKEY LETTUCE CUPS)

DIFFICULTY LEVEL: OY! / OY VEY!

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Men Blockers.

You know, the female version of cock blockers. Women who block the hot guys from chatting with you on a night out on the town.

With friends like that, who needs enemies?

What will prevent these (dare I say) bitches from stepping on your toes when meeting guys?

I'm more concerned with how they could even THINK about stepping on your feet in those gorgeous pumps!

My inclination is to say they are envious of you.

The following recipe will make them even more envious! (It's also a great dish to shove in their mouths to shut them up.)

**

• Head of lettuce
• 1 lb of ground turkey
• 1/2 yellow onion, chopped
• Handful of carrots, chopped
• Either olive/canola/ sesame oil
• Soy sauce
• Teriyaki sauce
• Hoisin sauce
  

In a pre-heated pan on medium, spray your oil of choice. Cook the onions and carrots until soft and the onions are starting to brown. Take them out.

Re-spray your pan and cook your ground turkey. As it browns, break it up into small pieces with your spatula.

When the turkey is almost done, on the stove top, add equal dashes of Soy and Teriyaki sauces. Put a small teaspoon of Hoisin in there. Add the onions and carrots in and mix well. Give it a taste and add a dash of soy sauce if need-be.

Rinse your lettuce, spoon the mixture into the leaf, and enjoy! This is a great appetizer or main dish.