GROW SOME (MEAT) BALLS IN YOUR NEW RELATIONSHIP

DIFFICULTY LEVEL: OY VEY!

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Okay, so, you just started seeing a new guy a few months ago. And you like him. A lot. When is he going to (finally) refer to you by the term "girlfriend?"

How are you going to take it to the next level?

With this dish, of course.

After all, the way to a man's heart IS through his stomach.

**

• 2 pound of ground turkey or beef
• 3 tablespoons of garlic powder
• salt to taste
• Crushed red pepper flakes to taste
• 3 tablespoons of dried basil
• 4 cloves garlic, chopped (or the pre-minced in a jar equivalent works just as well)
• Jar of great tomato marinara sauce

First things first. You should ALWAYS have a jar of your favorite marinara sauce on hand. It's great to add to almost any meal (except dessert).

Heat the oven to 395. Line an oven tray with tin foil and spray with olive oil.

In a large bowl, mix the ground meat, dash of salt, chopped garlic, basil, garlic powder and pepper flakes well with your hands. You don't need breadcrumbs or egg for this dish to shine.

Once thoroughly mixed, create large balls, and place them evenly on your tray. My "go to" rule with balls-- the bigger, the better. Toss them in the oven for 25 minutes.

Warm up that marinara in your trusty microwave or on the stove top. I tend to rev up my marinara sauce with a dash of extra garlic and red pepper.

If you want to add some pasta, be my guest. They are great addition to some angel hair.

How to Plate: On a crisp platter, organize the meatballs in a row, spooning the sauce over them (like I did in the picture above).

Leftovers: These are FANTASTIC in a sub sandwich!

JUST SUE ME! (WITH A NO-COOK SUMI SALAD)

DIFFICULTY LEVEL: OY!

It's an OY VEY! if you are not buying pre-chopped cabbage

*

Sumi salads (aka Asian cabbage salads) are pretty common. Many recipes call for wontons or noodles, or even ramen. 


For my recipe, I've added deli-sliced chicken, and left out the carbs, for this refreshing take on the Sumi salad. 


If you don't like it, well, then, you can sue me!

**

• 1 large head of cabage (or a bag pre-sliced)
• 1/2 cup toasted sesame seeds
• 6-10 scallions/green onions. I used 8.
• Handful of chopped carrots
• 1/2 cup of red cabbage, sliced (or buy pre-sliced)
• 1/2 pound of deli chicken, unsalted, chopped

• 1/4 cup oil
• 2 tablespoon honey
• 1 teaspoon salt
• 2-3 teaspoon pepper
• 6 tablespoon of rice vinegar

In a small bowl, whisk together the oil, honey, salt, pepper and rice vinegar. 

In a large bowl, mix all other ingredients.  


Toss and coat. Serve and enjoy!


Easy enough?

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!

 

ECO CHIC IN THE KITCH (VEGAN COOKIES)

DIFFICULTY LEVEL: OY!

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It's never too difficult to be environmentally friendly, and with the help of Priscilla Woolworth, granddaughter of the famed Woolworth brand, we are taking eco-chic to a whole new level!

Priscilla opened an online general store that sells environmentally friendly products for your kitchen and home.

In the spirit of healthy, organic living, I have made some of my FAVORITE VEGAN COOKIES using Priscilla's 100% Recycled Aluminum Foil. 

**

• 2 cups of whole wheat flour 
• 1/2 cup of rolled oats
• 1 cup of organic brown sugar
• Sprinkle of cinnamon

• 1/4 cup of butter/margarine alternative
• 1/4 cup or water
• teaspoon of baking soda

• 1 handful of vegan carob chips OR an assortment of nuts and raisins

 Mix the top group of dry ingredients in a large bowl. 

In a smaller bowl, microwave or heat the butter substitute until melted and mix in the water and baking soda. Make sure this is fully mixed. 

Add the wet ingredients to the dry, and knead with your hands thoroughly. 

Once the dough is room temperature (not hot as to melt the chips) add in the carob chips and/or nuts.

The cookies may seem a little dry, if so, add a teaspoon of water and knead in. 

On a tray lined with 100% Recycled Aluminum Foil, lightly sprayed with olive oil, place the cookies (flattened) onto the tray and bake for 15-18 minutes on 375.

Enjoy!

How to Plate: On a nice tray with a large cold glass of Soy Milk :)

FIND MORE FABULOUS ECO-PRODUCTS AT http://www.priscillawoolworth.com/

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

INDULGING IN (PROSCIUTTO AND POMEGRANATE SEEDS WITH FRITTA)

DIFFICULTY LEVEL: OY VEY!

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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)

WAKE ME UP BEFORE YOU GO-GO (MAKE A SMOOTHIE)

DIFFICULTY LEVEL: OY! / OY VEY!

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My fiancé wakes up every morning and makes the following recipe.

And he wakes me up every morning to the very loud sound of our Vitamix blending the following recipe.

This is a great manly morning protein shake… BUT I prefer to serve this in a chic 3 oz. shot glass to serve as a palate cleanser with a fabulous brunch.

**

3-4 cubes of ice
3/4 - cup of milk, skim or fat free
1 serving of whey powder, vanilla (I think 1 serving is 2 scoops)
1/2 handful of frozen mixed berries
1 banana (or 2 tablespoons of plain, unsweetened yogurt)
1 teaspoon of peanut butter

Throw all items into the blender in the order above. Mix until smooth. Enjoy!

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)

THE TASTE OF THANKSGIVING (BEFORE THURSDAY)

DIFFICULTY LEVEL: OY!

*

Ahhh. What a wonderful time of the year.

Holiday decor is going up. The smell of peppermint and mocha fills the air. Your seasonal favorites fill the grocery shelves. Black Friday. I can't forget Black Friday!

And turkey. LOTS of turkey.

The following sandwich is so delicious and will put you in the "giving" mood any time of the year!

Also, you can use your leftovers on Friday to make this delicious dish!

**

- 2 slices of wheat toast
- 1/4 pound of low sodium turkey breast (I prefer Boars Head, thinly sliced)
- 1 teaspoon of cream cheese
- 1 teaspoon of cranberry jam
- 5-10 leaves of spinach

Toast your bread.

On one side, shmear the cream cheese. On the other, the cranberry jam.

Fill with turkey and spinach and cut in half.

This is truly something to savor.

RED RED WINE (REDUCTION) YOU MAKE ME FEEL SO FINE

DIFFICULTY LEVEL: OY VEY!

*

Healthy Steak-frites in a red wine reduction.

Extra lean beef, a butter-free reduction, and only 60 calories of frites!

Who knew?

Extra lean cuts of beef include: Eye of round roast, Top round steak, Mock tender steak, Bottom round roast, and Top sirloin steak.

I used a top Sirlion filet in this dish.

Also, as a side note, if you purchase grass-fed beef, it is lower in saturated fat and cholesterol and higher in heart-healthy omega-3 fatty acids.

And also in this dish, BRAND SPANKING NEW Baked Kettle Chips in Salt and Pepper. 120 calories per serving. And guess what? My recipe only calls for HALF a serving!

Seriously, you don't feel like you are missing a thing.

**

• 2-3 Filet Mignons
• Salt and Pepper
• 1/4 cup of Red wine per person for reduction
• Olive oil
• Baked Kettle Chips in Salt and Pepper flavor (these are Kosher, by the way)

Alright, first things first--

You never want to use a wine in cooking that you wouldn't want to drink at your table. So, bite the bullet and get a nice bottle to have with your meal, and reserve for the reduction.

Salt and pepper the filets to create a crust. Olive oil your pan on a medium heat, getting the temperature up before you add your meat. You can tell that the temperature is up when your olive oil gets thin. Once the meat is on the grill, turn to medium heat.

Get a nice brown crust on your steaks ( approx 3 minutes per side) before moving them to the oven (pre-heated at 400). I prefer a medium-well cook (4 minutes), but if you want more rare, you may not need the oven at all.

You will be slicing your meat, so if you cheat and cut into it to check on how much it has cooked, it's really no big deal. You can even slice the meat before you toss it in the oven! If you are using the oven to keep cooking the meat, line an oven tray with tin foil and spray lightly with olive oil. If you do choose to slice pre-oven, keep a watchful eye on your steaks.

Back in the pan, there should be bits of meat, some yummy juices, and remnants of salt and pepper -- these are all fabulous and will make your reduction that much better.

Bring the heat back up in your pan once you add the wine. Bring it to a boil, then simmer about 4 minutes on medium heat.

Now, it's plating time! Enjoy and don't forget to enjoy the wine, both in the reduction and on your table!

How to plate: On a gorgeous crisp white plate, lay your slices of beef on one side of the plate, and the chips on the other. Pour the red wine reduction over the steak. OR Stack your steak over a small mountain of the chips and then pour the reduction over both.

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!

"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.

FILO-CRUSTED SALMON STUNNER

DIFFICULTY LEVEL: OY VEY!

*

While sitting Shivah for my grandma, my father's friend who knew I was “in Hollywood,” approached me for chit chat. The small talk turned into a feature film pitch.

Talk about being inappropriate.

But in the chaos of many of life's ups and downs, there is always something appropriate-- a good hearty meal. And this may be just the ticket (another family specialty).

This dish is perfect for a dinner party!

**

• Salmon filet (boneless)
• Filo dough (in frozen food aisle)
• Fresh dill
• Bottle of Cardini’s Original (it’s Kosher!)
• Sour cream (low fat)

Defrost Filo and unwrap 4 pieces. Rinse and dry the salmon. Break up little pieces of dill and spread around on fish. Wrap with the 4 layers of Filo. If using a long piece of salmon, overlap lengthwise, multiple batches of the 4 layers over the whole piece of fish. Lay salmon on a PAM-sprayed baking tray, spray a little Pam on top of filo, and bake on 350 for about 20-25 minutes, until browning on top.

In a microwaveable bowl, use: 1 part dressing, 1 part sour cream, and a handful of dill. Microwave until hot.

How to Plate: Cut the salmon into pieces and spoon sauce on top. Enjoy!

Treif: You can bake chicken wrapped in filo dough too! Follow the recipe and enjoy.

**This dish is great hot or cold**

PICK 'EM UP COBB TACOS

DIFFICULTY LEVEL: OY VEY!

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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!

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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.

CHIMICHURRI (IN A HURRY) SALAD

DIFFICULTY LEVEL: OY! / OY VEY!

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Here is a wonderful salad that is so quick and packed with flavor, everyone will think you've spent hours on it!

The dressing is easy, the steak is easy, what is there not to love?

**

• 1 bunch of flat leaf Italian parsley, rinsed and cut w/o stems
• 1 teaspoon of dried oregano
• salt, pepper and garlic powder
• 2 tablespoons of crushed garlic
• teaspoon of red pepper flakes
• 2/3 cup of olive oil
• flank steak
• bag of mixed greens

In a food processor, combine the parsley, oregano, olive oil, garlic and pepper flakes. Slowly add the oil until it turns into a nice mixture. Add a dash of salt and pepper to taste.

Season your steak with salt pepper and garlic powder. On medium heat, cook your flank steak evenly. Once done, about 5 minutes on each side, let the steak sit on a cutting board.

Rinse your lettuce. Wait a moment until you cut the flank steak-- you do not want those amazing juices running!

How to Plate: Start with your mixed greens. Add a few pieces of steak, then top with the chimichurri sauce.

Parve: Use with kosher steak or chicken!

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!

*

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!

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.