MOUTH-WATERING PARMESAN CRUSTED CHICKEN

DIFFICULTY LEVEL: OY!

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You're at a bar and some horribly cheesy guy starts talking to you. Studded jeans, Tattoo-inspired club shirt. Total Cheese.

Who said CHEESY has to be a bad thing?

This following dish will totally change your whole outlook.

This breaded chicken isn't literally breaded. (I need to lose all the carbohydrates I can find!)

**

• 1lb chicken cutlets (thinly sliced or pounded)
• 1.5 cups of Parmesan cheese (grated)
• dried basil
• salt and pepper
• olive oil

In a shallow dish, mix the Parmesan with a dash of salt, pepper and basil. Press each piece of chicken into the cheese mix, creating a nice crust.

Heat your pan on medium and spray with some olive oil. Make sure the oil gets warm before you begin cooking your chicken.

Place each piece of chicken into your pan and cook, about 2-3 minutes each side, flipping after it creates a nice light brown crust.

Plate and enjoy!

BREAKING UP ON FACEBOOK... BECAUSE YOU ARE A CHICKEN (MARINADE)

DIFFICULTY LEVEL: OY!

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I know, I know… some of you are reading this from my Facebook link, so I get it, I’m a hypocrite. Let’s forget that for just one minute. Maybe two. Or three.

A link to your website is one thing, but breaking up… on Facebook?

Before Facebook, “status” simply meant: Single, Engaged, Married, or Divorced.

Now everyone needs to know what you ate for breakfast, what bar you went to last night,  and see pictures from your distant twice-removed cousin’s latest trip to Honolulu.

But your REAL status?

If I was dumped via Facebook, I would be mortified.  

A part of me thinks it is heartless. Very quick, very public, pretty easy,  and quite heartless.

But I’ve gotta flip the coin on this one.

Maybe in this new world of lacking human contact and an abundance of continuous partial attention (giving everything in your life only a fragment of the attention it deserves, mainly due to mobile technology), it’s really the only way to break up with someone.

Take a look at this:

Maybe Kevin couldn’t get his fiancé Shannon on the phone. Maybe they mostly interacted via text and Facebook emails. Maybe Shannon is deaf and he couldn't even break it off over the phone. Maybe the ONLY WAY he could get through to her was through his Facebook status. (Highly doubtful, but alas, possible)

Heck, even one of my favorite designers, Marc Jacobs, took to Facebook to alter his status:

And now that Facebook is so ingrained in our popular culture,  we’ve gotta “Accept” that our parents have joined in on the fun :

Where do you draw the line regarding exactly WHAT to share with your however-many-hundred Facebook friends? Is there a line? Because judging from this post, I really don’t see one.

I say, let’s get back to that human connection.

If you are going to break off an engagement, break up with someone you couldn’t care less about (which is pretty obvious if you do it on Facebook), or forget to tell your close friends, family, and/or children, then DO NOT READ ON.

Because I have the best recipe for keeping your loved ones close and in-the-know: Feed Them.

Just like this chicken marinade, you’ve gotta let your relationships marinate, steep, and get them ready to face the heat on the stovetop.

**

• Chicken (I prefer tenders)
• 2 cups of Orange Juice – with or without pulp, your pick
• Salt and Pepper
• 1 medium Orange

In a shallow Pyrex dish, marinate your chicken in the orange juice for at least 1 hour, up to 24 hours.

In an olive oil sprayed pan on Medium-high heat, add your chicken (without the remaining juice), sprinkle with salt and pepper, and cook 4-6 minutes per side.

The chicken should be brown on each side, and fully cooked through. If you use boneless chicken breasts, add a few minutes to the cook time.

While the chicken cooks, slice your orange in half, then slices. Take the cooked chicken out of the pan, and add the oranges, sliced side down, to pick up some of the burnt bits of chicken.

How to Plate: Serve orange slices on the side, to be squeezed over the chicken.

CHICKEN AND SUN DRIED TOMATOES

DIFFICULTY LEVEL: OY!

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After a long day of work, who wants to stand in the kitchen and make a fantastic meal for their man themselves?

I want the most fabulous, most decadent meal without the killer calories or effort. 

The following dish uses simple seasonings and minimal ingredients for a kick-ass main course!

**

• Chicken (I prefer tenders)
• Can of Julienne Sliced Sun Dried Tomatoes (in olive oil)
• Salt and Pepper
• Garlic powder
• Red Pepper Flakes (optional)

In a pan on medium heat: spray your pan with olive oil, lightly season your chicken and the garlic powder, and cook for about 3 minutes per side. You want a nice browning on both sides of the chicken.

Add about a third of the can of sun dried tomatoes. Add the optional pepper flakes for a little heat. Mix together, allowing the flavors to merge for a few minutes. 

Plate and enjoy!


How to Plate: This dish goes great with a nice greens salad, or for more substance, some mashed garlic potatoes.

THE HEALTHY COBB

DIFFICULTY LEVEL: OY!

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Who said a Cobb salad HAD to be the most fattening? Not I!

Feel good about having the below salad.

**

• Blue cheese (hand full of crumbes)
  
• Chopped tomato
• 1 lb Deli sliced roasted Chicken (I prefer Everroast from Boars Head)
  
• Chopped Romaine hearts (4 cups)
  
• 1/2 Avocado
• Dressing of your choice
• 4-6 slices of Turkey bacon OR veggie "Baco" bites
• Egg whites (2 eggs)
  

Chop all items and toss in a large salad bowl.

Sprinkle some crumbled blue cheese right on top. Drizzle lightly with your dressing choice. Enjoy!

I CAME, I SLAW, I CONQUERED

DIFFICULTY: OY!

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Sometimes, things don't go your way and you need to make a change.

Let's face it, you only have one option: go into the thick of things, get in there, and make it happen.

Give it all you got... while looking like a million bucks.

And if that doesn't work, retail therapy. Or food. (Sounds like my life.)

This slaw is a wonderful side dish for anything really: chicken, ribs, or my Teriyaki Turkey Burger-- a flavorful collection of julienned veggies that contains no mayo or cream!

**

• Packaged Broccoli slaw (OR you can julienne broccoli, carrots and zucchini yourself -- take off your heels if so)
• 1/2 cup honey or duck sauce
• 3 tablespoons of red pepper flakes
• 1/4 cup of olive oil
• 1/2 teaspoon of minced garlic

In a large bowl, combine all ingredients and mix thoroughly. Simple enough?

How to Plate: As a side, or in a burger, this is a great looking option to add some color to your dish!

Parve: This is a wonderful Kosher addition to any meat!

NO-COOK ENDIVE BOATS

DIFFICULTY LEVEL: OY!

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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!

PUMPKIN SEED CRUSTED CHICKEN

DIFFICULTY LEVEL: OY!

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Already totally over the prospect of eating leftover Turkey all month?

The below dish is a nice way to incorporate Fall and Winter into your dinner!

It's quick and easy, full of flavor, and will be wonderful with all of your seasonal side dishes!

**

• Chicken (I always prefer tenders)
• Salt and Pepper
• Pepitas (roasted and salted)

Preheat the oven to 500.

In a food processor, chop the pumpkin seeds into small crumbs. Lay out the chopped seeds onto a plate. Add salt and pepper to the pepitas and shuffle around with your finger tips.

Take each piece of chicken and press onto the pepita plate, covering the meat completely. No need for egg or anything like that.

Spray a tin foil lined tray with cooking oil. Arrange the chicken in one layer. Bring the heat in the oven down to 400, and toss the chicken in there for about 20 minutes.

How to Plate: Serve over mashed potatoes, spinach, or perhaps on a salad with some cranberry vinaigrette!

GUILT FREE TACO TUESDAY

DIFFICULTY LEVEL: OY VEY!

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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!

"I'M BAAAACK" POM CHICKEN CASHEW SALAD

DIFFICULTY LEVEL: OY / OY VEY!

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My computer died on me, my parents were in town, and I took a little "mini vacay"... and I am truly sorry that I haven't done a post in the past week and a half.

I hate not being able to share my recipes that are "so easy, you can even cook in your heels."

Now that my new computer has been ordered and my lovely fiance has allowed me to use his fancy computer, I am back in business!

You know what ELSE is back? Pomegranate seeds are back in season!

I'm here to celebrate with a light and delicious Summer salad perfect for lunch or dinner.

**

• handful of fresh Pomegranate seeds (in salad section)
• one romaine heart (per person)
• one chicken breast (per person)
• handful of Cashews
• 3 slices of a Mandarin orange or similar sweet orange

• store bought Balsamic vinaigrette
  
• store bought Raspberry vinaigrette
• 2 tablespoons of Cranberry juice
• 2 tablespoons of olive oil
  

Salt your chicken and spray a tin foil lined tray to cook the breast for about 15-20 minutes at 375.

In a salad bowl, add your rinsed and chopped lettuce, cashews, pomegranate seeds, and mandarin orange slices.

In a small bowl, mix equal parts of the two vinaigrettes, olive oil and cranberry juice with a fork.

Once the chicken is ready, chop and place of the bed of salad, and tossing with the "homemade" dressing.

HIGH PROTEIN SCRAMBLE FOR B-L-D

DIFFICULTY LEVEL: OY!

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I'm getting "wedding dress ready."

It's just about 4.5 months until the big day and I need to start stepping up my game. Big time.

Here is a new favorite of ours that is amazingly delicious, affordable and easy to make for breakfast, lunch or dinner.

Who could ask for more?

**

• 1/2 pound of pre-cooked chicken cutlets, chopped
• Packet of instant brown rice (use only 1/3 cup cooked)
  
• 1/3 cup of pre-made, fresh Pico de Gallo
• 1/2 cup of egg whites
• salt and pepper to taste

In a pan, cook your egg whites with a dash of salt and pepper. Make your brown rice as the box instructs. Warm up your cooked chicken.

How to Plate: On a large crisp plate, display all of the elements separately, to be mixed upon consumption.

CONCEPT MEAL - 4TH OF JULY CELEBRATION

THE SHOE

Now THIS is the heel you want to celebrate our independence in, isn't it? These Louboutins will look stunning with a little red dress.

Forget the Statue of Liberty. You'll be the Statue of Gorgeousness.

THE MEAL

This is what you should serve:

Start out with a salad-- make my Hickory BBQ Potato Chip Crusted Chicken and chop it up, toss with some lettuce, tomato, corn, black beans and use BBQ sauce as the dressing!

For the main course, nothing says America like a burger. Make my BBQ Turkey Burgers with some fresh whole wheat burger buns and a side of freezer sweet potato fries you can easily pop in the oven.

Instead of Beer... why not serve some Beer Margaritas?

THE TABLE

Family style is always the way to go for a dinner like this. Set your table with a gorgeous huge salad bowl for the Potato Chip Crusted Chicken Salad and a large platter for your Turkey Burgers.

I always love the idea of a "Burger Bar."

All you need to do is set aside an area (or the center of your table) with all possible toppings in little ramekins. Think: Ketchup, mustard, mayo, tomato, onion, sliced pickles, grilled onions, BBQ sauce. This allows your guests to really customize their burger and truly make it their own.


THE MUSIC

Serve this posh Patriotic meal with the sounds of Bruce Springsteen and John Cougar Mellencamp.


HAVE A WONDERFUL FOURTH OF JULY HOLIDAY WEEKEND!

X

Sara

PESTO CHICKEN AND PASTA (THAT AIN'T ROCKET SCIENCE)

DIFFICULTY LEVEL: OY!

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When I was in 4th grade, I discovered that the back of my Math book had all the answers to every mathematical equation. I thought I was a genius for finding the answer page.

I would start to do the equation, and then just look in the back of the book. My plan was foiled when my teacher caught me. She said, "Sara, the only person you are cheating is YOU." And she was right. From there on out, I did my work and never cheated again in school.

Besides the fact that I didn't end up going to MIT (although it would have made for a better story if I suddenly became a math mastermind), I do believe in cheating...in the kitchen.

I think it's OK to cheat in cooking up something delicious and saying you made the packaged pesto from scratch.

And if you’ve got some chutzpah, make the pesto yourself! In a food processor: add 2 garlic cloves, 1 full cup of washed basil leaves, some pine nuts and a hearty amount of Parmesan —or no cheese! Process finely. Replace this mixture with the store-bought kind.

**

• Chicken cutlets
• Fresh whole grain pasta
• Plastic bin of Pesto

Boil water in a large pot.

Grill Chicken in a pan with olive oil.

When the chicken is almost done, take out and chop. Return meat to pan. Add a small amount of pesto to the mix.

When the water is boiling, add salt and pasta until done. Drain.

Back in the pot, add a dash of olive oil, and empty the pasta and the pesto into pot. Reserve some pesto for the top of the dish. Mix well.

How to Plate: Use the chicken strategically to dress the pasta—arrange chicken on top, drizzling additional pesto over the whole dish.

ORANGE (YOU GLAD I MADE THIS) CHICKEN

DIFFICULTY LEVEL: OY! / OY VEY!

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There is something about rice and chicken that makes you feel good inside.

It's like "cuddling" for your taste buds.

You know how your guy doesn't always want to cuddle? This dish may just make him go wild for some snuggling. And it's so delicious, he might even do the dishes afterward.

See, you don't always need to go to Chinatown for some great Chinese-inspired food!

**

• 1 lb chicken tenders (easier to chop into pieces)
• 1/2 cup of orange juice
• 1/2 cup of low sodium soy sauce
• handful of snap peas
• packet of brown rice (instant)
• teaspoon of minced garlic
• salt and pepper to taste

Please Note: The only reason this is an OY VEY! is because it requires cutting raw chicken.

Chop up that raw chicken into bite-size pieces.

In a Pyrex dish, mix the orange juice and soy sauce evenly. Marinate your chicken for at least a half hour.

Warm up your pan to medium heat. Spray with cooking oil, transfer your marinated meat and cook your chicken. Reserve most of the marinade. Season while it cooks with a dash of salt and pepper.

After about 3-5 minutes, when the chicken is almost fully cooked, add your handful of snap peas and the minced garlic.

Mix all around for about 3 more minutes so that the flavors marry. Add in some of the marinade and let it simmer on Low heat.

In a microwave safe bowl, cook the rice with water according to the box directions.

Drain, plate and serve!

How to Plate: It will be gorgeous on a crisp long white plate (See my above pic!)

DON'T BE A DRUNK CHICKEN

DIFFICULTY LEVEL: OY / OY VEY!

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I understand-- work is stressful. Life is stressful. And every-so-often we need to unwind and relax.

Sometimes a few glasses of red wine will do the trick. But on other occasions, you need to go with the strong stuff.

Here's my Tequila Chicken recipe (that will go great with a Grapefruit Marga-tini!)

While the tequila in this dish is purely for flavor, don't get too sloshed-- it's not very lady-like.

**

• 1/2 cup of tequila
• juice of 1/2 a lime
• 1/4 cup of orange juice
• chili powder (a dash)
• 1 lb of chicken (thin cutlets)

In a medium pyrex dish, mix the tequila, lime juice, and orange juice with a dash of salt, pepper and chili powder. Soak your chicken for atleast an hour (up to 24 hrs) covered in the fridge.

When ready to cook, heat your pan on the stove top and spray with cooking oil. Cook your chicken evenly, about three minutes each side (depending on the thickness of the chicken).

When the chicken is almost done, add a bit of the tequila marinade to the pan.

How to Plate: Looks chic over rice and beans!

THAI ME UP

DIFFICULTY LEVEL: OY!

*

Left-over Thai food is the best. It can't be beat.

But did you know that curry really isn't that hard to make on your own.

Give it a try!

**

• 1-2 lbs of raw thinly sliced chicken (cutlets preferred and are easiest to cut)
• Panang Curry Paste (at your local grocery store)
• 1 can of Coconut milk
• Bell pepper or onion (optional)
• Instant Brown rice (optional)
  
• Salt/Pepper to taste
  

In a medium heat skillet, add curry paste with the coconut milk. Stir until paste is dissolved and the mixture bubbles.

Add the onions and bell pepper. Bring to a boil, then simmer until soft, for 2 minutes.

Add the sliced chicken. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.

If you are making instant rice, make it now in a separate bowl / pot.

In the skillet, stir and cook 3 minutes more or until the chicken is cooked.

See? Not that difficult!

DON'T WAIT AROUND FOR HIM AND BE BLUE (CORN TORTILLA CRUSTED CHICKEN)

DIFFICULTY LEVEL: OY!

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That guy you used to love has moved on to other women, but you know in your heart that he could have been the one for you.

He didn't realize what he had when he had you.

But that's HIS problem. Stop being blue and just tell him "EFF YOU"!

Have 3 friends over and throw yourself a Mexican Fiesta!

**

• 4 Chicken cutlets (pound 'em out flat in a plastic bag with the back of a wine bottle)
• 1 bag of Blue Corn Tortilla Chips
• 1 can of black beans, drained
• 1 container of fresh Pico de Gallo
• 6 pack of Corona (for washing away your sorrows-- not really in the recipe)

If you have a food processor, toss those chips in and crumble them into breadcrumbs. If you don't, throw them into a bag and smash them with the back of a wine bottle.

In the same manner and in a different bag, pounding the chicken flat will get out your anger and aggression towards that asshole who broke your heart.

Take the pounded chicken and shake it in the closed bag with the crushed tortilla chips.

Line a baking sheet with tin foil, spray with a little canola oil (Pam) and bake the crusted chicken for 20 minutes on 395.

How to Plate: Arrange a layer of beans, then the chicken, topped with a few spoonfuls of the pico de gallo.

CHICKEN AND SUN DRIED TOMATO SALAD

DIFFICULTY LEVEL: OY!

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If your mishpucha is coming over for dinner and they want to eat light, it’s OK to be a bit of a Tukhes Lecher and make this dish.

After they take a bite, believe me, they’ll want to leches your tukhes!

This is also a delicious mid-week dinner.

**

· Bag of Lettuce
· Chicken cutlets
· Low Fat Balsamic Vinaigrette ( I prefer Newman's Own)
· Mozzarella (small log or bite-size in water)
· Package of sun dried tomatoes (chop into small pieces)
· Pine nuts

Get the stove top started and spray your pan with oil. Throw in your chicken and begin cooking. Rinse lettuce with water and spin or pat dry. Add to large bowl. Chop up mozzarella and tomatoes and add to salad bowl. Throw in a handful of pine nuts.

Check your chicken! When it is "almost" done, add a dash of the vinaigrette to coat and cook onto the chicken. Put the cooked meat onto a plate and cut into bite-size pieces. Make sure it’s fully cooked. If not, throw the cut pieces back into the pan. Believe me, you do not want to cause any salmonella outbreaks.

Add dressing to salad. Again, remember to not over-do it. Toss the salad. Eat.

How to Plate: Small portion on a crisp white rectangular plate.

Parve: Don’t add the cheese… or replace chicken with fish! Now you’ve got a kosher salad!

CHICKEN PARM (NO CARB OPTIONAL)

DIFFICULTY LEVEL: OY VAY!

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This recipe is so good; you will be praised after dinner. Literally. Your man will be reciting the Haggadah. You will be a trophy wife in no time. Seriously, though, this is one of my staples. Every woman should know how to make an absolutely scrumptious PARMESAN!

**

• Chicken cutlets
• Italian Breadcrumbs (optional)
• 1 can or jar of Marinara sauce (NO chunks)
• 1 bag of shredded Pizza Cheese (aka Mozzarella)
Dip your cutlets into breadcrumbs. No need for egg. With no breading, coat the chicken in garlic powder and dried basil. Put cutlets in a pyrex dish in your oven at 375 for 20 mintues. Bake through (this means no pink chicken!) Take out of oven, while you add your Marinara and top with a hearty helping of cheese. Pop it back in the oven until the cheese browns. Take out of oven. Breathe Deep. Serve.

How to Plate: Chicken Parmesan looks best on top of a small pile of pasta (or salad if you are eating light!)

Parve: To make this dish a kosher delicacy, THINK AGAIN. Just kidding. You can always replace the chicken with eggplant. For Eggplant Parmesan—pre-bake the sliced eggplant in the oven with dashes of salt for about 15 minutes. Follow rest of recipe.