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

DIFFICULTY LEVEL: OY!

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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!

DAILY HEEL WATCH

Christian Louboutin's Candy Heels (in Black)

My fiancé was kinda sorta obsessed with these when we went to Barneys last weekend.

(Hint hint: You can buy them for me, honey!)

SKINNY SOUP

DIFFICULTY LEVEL: OY!

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Since I'm getting married in two months from yesterday (!), we have been trying our very best to eat healthy, low carb, and balanced meals.

I've been enjoying cottage cheese and pomegranate seeds for breakfast (delish) and making the below soup for some dinners, especially on cold, rainy nights.

Since we eat this as our main course, and our only source of protein, I add a lot of egg whites. It's really up to you how much you want in there.

**

• Chicken Broth (I prefer Better Than Bouillon)
• 2 large handfuls of Arugula
• Handful or Carrots (chopped)
• 1/2 Teaspoon of Minced Garlic
• Sriracha Hot Chili Sauce (to taste… depends how spicy you want to go)
• Egg whites

In a large pot on medium-high heat, make 6 cups of broth. Add your minced garlic and chili sauce.

Let it heat up. Add the arugula and carrots. Mix until it starts boiling.

As the soup boils, shake your carton of egg whites (or stir if extracted directly from eggs into a bowl) and slowly pour into the soup.

Turn the heat to medium and wait for the egg to fully cook.

The great thing is that the eggs cook in the delicious spicy broth, making the usually bland egg whites rather tasty.

How to Plate: Spoon into big bowls and enjoy!

DAILY HEEL WATCH

Who can resist these snakeskin stunners from Fendi? Not I! (get them here at Barneys)

FALL INTO (LOVE) FALL SALAD

DIFFICULTY LEVEL: OY!

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Falling into Fall is a little like falling in love. It's love at first sight--the change in temperature, the changing of the leaves…

Or is it love at first taste?

The first signs of Fall have finally arrived in Los Angeles, and there is nothing better than a warm salad to get you cozy as the air cools.

Side Note: I buy pre-cubed Butternut squash. If I wasn't wearing heels, I would maybe do it myself, but the question remains: When am I NOT wearing heels?

**

• Arugula
• Goats cheese
• Butternut squash (cubed)
• Salt and Pepper
• Olive oil and Red Wine Vinegar
• Raspberry Vinaigrette

Toss the cubed squash with a dash of olive oil and salt and pepper. Bake in the oven for 20-25 minutes at 390. I like it a little burnt, so keep an eye on it.

In a large salad bowl, add crumbled goat cheese to a bed of arugula. Use a hearty amount. The smooth goat cheese will balance out the slightly bitter / peppery arugula.

In a small bowl, mix one part raspberry vinaigrette with one part red wine vinegar and two parts olive oil. Throw a little salt and pepper into the mix. Shake and pour over the salad.

When the baked butternut squash is done, throw it on top of the arugula and toss.

DAILY HEEL WATCH - SUEDE ACCENT BOOTIE SEASON

On Top: YSL's Easy Bootie $895.00 (find them here at Barneys.com)

and

Below: Baker's Grey and Black Elizabeth Bootie $100.00 (find them here at Bakers)

NO COOK SESAME SNAP PEAS

DIFFICULTY LEVEL: (LESS THAN) OY!

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No smoking.
No walking on the grass.
No carbs after 4pm.

But... No cook? How could this be?

Here, on a sexy little cooking website, how could a dish be "No cook?"

Believe it, those two little gorgeous words sum up this fabulous and tasty side dish.

Whether you are coming home late from work, are in need of a healthy quick snack, or are a just plain lazy Jane, you must give this recipe a try!

Talk about making food so easy, you can even cook in your heels...

**

• Sugar snap peas (2 cups)
• Sesame seeds
• Salt
  
• Sesame oil (you can add a dash of extra extra virgin olive oil)

Wash your snap peas and dry thoroughly. In a large bowl, lightly coat the peas with sesame oil (and/or olive oil-- whatever you have on hand), then toss with salt to taste and a good amount of sesame seeds.

Easiest ever.

How to Plate: A cute little ramekin is appropriate for this side dish / snack!

Hello, Gorgeous!

Drama, Drama, Drama!

Check out these OUT OF THIS WORLD Alexander McQueen stunners from Paris Fashion Week!

FASHION WEEK TO WORK WEEK

Inspired by a rainy day, it was PALE PALE PALE all over the Cynthia Rowley show. Her use of beige and gray drove home the new colors of the next few seasons.

Get the look with Kate Spade's Ivory Bow Pumps (very similar to what was worn on the runway!)

(courtesy of Fashion Week Daily and Zappos)

FASHION WEEK TO WORK WEEK

Get PREEN's Japanese bondage inspired look, which dominated their runway at New York Fashion week,
with these D&G Dolce and Gabbana's off-set Caged Heels.

(photo courtesy of Zappos)

STRAWBERRY SHORTCAKES (A SALAD)

DIFFICULTY LEVEL: OY!

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This following recipe is in honor of one of my dearest friends, Maggie, on her 30th birthday.

I assisted her in making this fresh and delicious salad inspired by Lemonade, and I am happy to share this with you!

**

• a handful of fresh strawberries (sliced in halves)
• a handful of crumbled Gorgonzola
• mixed greens and/or fresh spinach
  
• a handful of walnuts (candied or not, as long as they are unsalted)
• raspberry vinaigrette and balsamic vinaigrette and olive oil
  

In a small bowl, mix equal parts vinaigrette to olive oil. Mix thoroughly with a fork or whisk.

In a large salad bowl, mix all the ingredients.

Coat with the dressing and serve cold.

How EASY was that?! Enjoy!

QUICK TIP: Grilled chicken tastes fabulous on top of this salad.

DAILY HEEL WATCH - LABOR DAY SPECIAL!

VIVIENNE WESTWOOD is taking "Jellies" to a WHOLE NEW LEVEL...

(photo courtesy of Zappos.com)

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!

DAILY HEEL WATCH

Kate is BACK in BLACK (and hot pink!)

CLICK ON LINK FOR THE SHOE

"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.

DAILY HEEL WATCH

Believe it or not, I am HEELED out!

I know, ME of all people!

How on Earth did this happen?

Well... I have been wedding shoe shopping for the past two weeks and have been everywhere from Saks, Neimans, Barneys, YSL, Fendi, Dior and Prada. My feet have been in some GORGEOUS shoes, but none have been "perfect."

However, Jimmy Choo so far has been the closest thing. Their evening shoes are comfortable, simple and elegant, and most importantly, they are high enough without me thinking I am going to break my neck on my wedding day.

What do you think?

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.

DAILY HEEL WATCH

Prada's New Cut-Out Slingbacks

YUMM-O!

(courtesy of Barneys)

FASHION WEEK TO WORK WEEK

Galliano's Christian Dior runway was SUPER sexy black with blasts of neon colors.

Get the look with these Kate Spade pumps paired with a LBD.

FILO-CRUSTED SALMON STUNNER

DIFFICULTY LEVEL: OY VEY!

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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**

I'M BACK!

This past week has been rough, to say the least.

Rougher than most.

You know what you do when life (heartless people) gets you down?

Cook.

Well... Cook, stuff your face, buy some shoes, and cook. All you can do is get back up and face the heat in the kitchen.

That's what I did, so I will have some wonderful NEW recipes and fabulous heels to share this week!

FASHION WEEK TO WORK WEEK

BLACK LACE was all over the Chanel and Valentino runways during Paris Couture Fashion Week…

Bring it into your work day look with these gorgeous pumps!

HIP TIP: KOOL AID

Kool Aid kinda reminds me of summer camp.
Summer camp and boys.

I never understood how the pitcher-man was able to drink himself. It's a little weird.

What ISN"T weird is that those flavor crystals provide long-lasting all day lip color! Yes, lip color!

As an adult, that big ole glass pitcher-man has a whole new meaning.

Just dab a dash of water into a small puddle of the Kool Aid crystal flavor of your choice. Rub on lips. Let it sit for a moment and then wash off!

It's a lip stain that will last the whole day long.

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.

DAILY HEEL WATCH

Hot fuschia booties?!

I'm in HEAVEN with these Delman Jules stunners (courtesy of Zappos.com)

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

BRIE + AVOCADO = HEAVEN

DIFFICULTY LEVEL: OY!

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You don’t need to be macher to make this geshmak sandwich! You may become a little zaftig if you eat too much of this neshoma nosh…

(Click here for my Yiddish Glossary)

**

• 2 Slices of Multigrain Bread (Orrowheat or Milton’s)
• Avocado slices (a few)
• Brie wedge, cut into slices
• Butter or cooking spray
  

Pam or butter your pan. Let it heat up just a bit.

Throw on your bread slices. Cover each piece of bread with brie.

Just when the cheese starts to melt, put the avocado onto one side, and combine the sides to create a sandwich. Flip the sandwich over until perfectly brown.


Welcome to heaven.

How to Plate: Put a small handful of mixed greens onto your plate. Cut the Sandwich in half and arrange sandwich in a tee-pee configuration to lean on lettuce.

For the Treif-minded: Add turkey slices or even some grilled chicken into this sandwich for some protein.

DAILY HEEL WATCH

Miu Miu's Studded X Band Sandal (courtesy of Barneys New York)

DAILY HEEL WATCH

Baker's ERYN Suede Pumps (courtesy of Bakersshoes.com)

These purple stunners are $80!

DAILY HEEL WATCH

PLV by Pour La Victorie Parallel Lines Heel (courtesy of Urban Outfitters.com)

These gorgeous suede heels are under $190!

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.

SOME THINGS JUST FEEL RIGHT

DIFFICULTY LEVEL: OY!

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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.

DAILY HEEL WATCH

Giuseppe Zanotti's Zip Bootie (courtesy of Zappos.com)

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.

CHEESE CHIPS?!

DIFFICULTY LEVEL: OY!

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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!

DAILY HEEL WATCH

Givenchy's Booties (courtesy of Zappos.com)

GIMME SOME GIVENCHY!

CHIMICHURRI (IN A HURRY) SALAD

DIFFICULTY LEVEL: OY! / OY VEY!

*

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!

THE IMPORTANCE OF CEREAL

Yes, it's that time again.

MONDAY morning.

Wash your face, have a cup of Joe, get your day started.

But don't forget to eat!

Having daily breakfast boosts brain function.

It has also been proven that cereal-eaters consume less fat throughout the day.