Let's face it. Cooking dinner for friends can be a daunting task. Especially if they have children. And with the current economy, having friends over (with or without kids) will most likely be cheaper than going out to eat. Here is a dish that is sophisticated enough for adults, but kid-friendly too!
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Chicken (I always prefer tenders)
Hickory BBQ Potato Chips
BBQ Sauce
Preheat the oven to 425. In a food processor, chop the potato chips into small crumbs. Lay out the now potato chip crumbs onto a plate.
Take each piece of chicken and press onto the 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.
Warm up the BBQ sauce in a microwave safe bowl. How to Plate: Serve over corn and decorate the plate with some BBQ sauce!
I'm having my future in-laws come over for a Spring buffet brunch at our new place. What should I make? More importantly, what SHOES should I wear?
- K.L., Los Angeles
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My Reply:
Don't make a thing! Buy, buy, buy... and make it look nice. What's more important, make time for YOU to look nice.
Go to an upscale LA grocery store (like Gelsons or Whole Foods) or deli (Barney Greengrass or Nate N Als) and get pre-made tuna salad, egg salad, fresh nova and cream cheese from their counter. Pick up some fresh bagels.
How to arrange like a Pro: Slice up and plate a platter of tomatoes, onion, celery, and lettuce. In a wicker basket, line with napkins and place the bagels in there. Have forks and knives next to the plates. Looks are everything on a buffet table.
And looks are everything on you (especially in front of your in-laws.)
There is a well-known restaurant in Beverly Hills called CRUSTACEAN.
There, the biggest celebrities go to eat their most popular dish, the Garlic Noodles.
These noodles have received countless press, and their recipe has become an urban myth. Supposedly, the hundred year-old recipe is prepared in a small room with no windows. Just try Google-ing for the recipe. I dare you.
I have been to Crustacean countless times, and after much online research and testing in my kitchen, I believe that I have come close.
Let's just put it this way-- my feet are killing me, but I did it for YOU.
My version doesn't take long to make and, more importantly, it's quick enough for your heels to still be worn. I promise.
So, here it is, my whole wheat (of course) version of this much gossiped about dish!
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3/4 of a pound of whole wheat spaghetti (I buy organic)
6 tablespoons butter (lightly salted is fine)
6 tablespoons crushed garlic (from a jar)
4 tablespoons brown sugar
4 tablespoons soy sauce
2 tablespoons of milk (yes, milk-- I used fat free)
1 tablespoon Hoisin sauce
Handful of grated Parmesan cheese
In a large pot, boil water with a dash of salt. Once boiling, add all the pasta. Let it cook until super-soft. No "al dente" for this dish.
In a pan, cook all the garlic with all the butter. Let it brown slightly. Stir constantly. Do not take your eyes off of it!
In a bowl, mix the brown sugar, soy sauce, Hoisin sauce, and milk. Add the butter and garlic to the bowl and mix it thoroughly. Let it sit until the pasta is done.
When the pasta is very soft, let it drain and sit until dry.
It's okay to make the pasta AND sauce a few hours before serving.
Once you are ready to eat:In small batches in your pan, add sauce on medium heat and slowly add pasta as you mix. Sprinkle just a dash of Parmesan cheese as you mix in the pan. This recipe serves about 4-6.
It seems that everyone these days is on a diet. There's the Cabbage Soup Diet, 24 Hour Diet of the Stars, SouthBeach Diet, the Zone—and of course, the popular Atkins diet.
Kvell and plotz over your rice-less sushi all you want, but lowering your carbohydrate intake DOES in fact prove to be the most effective method of losing weight.
Here is a low carb, whole grain alternative to eating a New York slice (but you still have to go to your Pilates class):
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Whole Wheat Tortillas
1 can / jar of Marinara sauce (NO chunks)
1 bag of shredded Pizza Cheese (aka Mozzarella) and/ or fresh shredded Parmesan
Spray both sides of tortilla with a bit of cooking oil (aka PAM). 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 marinara 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.
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!
Sometimes, you need a little variety in your life.
Whether its changing the way you drive to work one random morning, checking out a new restaurant-- or maybe even wearing a wig to bed (if you know what I mean)!
Why not try a Tapas night at your place?
Tapas are essentially appetizers... or, how I like to refer to them, "finger food."
So, switch it up and do a night of drinks and tapas with a loved one.
Here is a beginner's tapas: my low carb chicken quesadilla.
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Rotisserie Chicken from the grocery store
1 package of a shredded cheese blend
Low carb tortillas
Pre-made guacamole (OR 1 avocado, diced with a squirt of lemon juice)
Salsa ( I prefer the fresh Pico de Gallo in the fridge section)
Sour cream (optional)
Jar of diced jalapenos (optional)
Don't bother cooking the chicken yourself. You need to save your energy.
Shred the chicken with two forks, breaking it up into small pieces.
In an oiled pan, place your tortilla flat. Sprinkle with cheese first, then the chicken.
Add jalapenos for heat if you'd like. Wait until the cheese starts to melt, and fold the tortilla in half. Let it sit for a moment, then transfer to plate.
How to Plate: Use a pizza cutter to slice to quesadilla into 4 slices. Customize your toppings with pico de gallo, guacamole, sour cream, or even a sprinkle of more cheese!
Let me just first point out the importance of going out to eat. Besides helping the economy every once in a while, dining out can serve many-a-nights inspiration.
Just this past weekend, I went to the new and very hip hot spot, CECCONI'S on Robertson.
Besides the handful of "celeb sightings," my eyes fell on the gorgeous Arabescato marble floors... and onto the table as they served me the below dish.
This is my simple take on it, of course.
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4 Beets
Container of Mozzarella (in water)
Bag of Arugula ( I used a mix)
Endive
Olive oil and Balsamic Vinegar
Salt and Pepper
I can't stress the importance of buying gourmet olive oil and balsamic vinegar. It can be pricey, but the quality is priceless in a dish like this.
First, wash and cut the beets into small pieces. Spray a baking tray and toss them in the oven for about 15 minutes on 400 preheated. The reason I consider this dish an "OY VEZ MEAR"is because of the beets. Remember to wash your hands thoroughly while dealing with the beets. The only color I like on my hands is on my nails.
While the beets are in the oven, rinse the arugula and chop the endive.
In a small bowl, quickly stir 2 parts olive oil and 1 part balsamic vinegar together. Add salt and pepper to taste. A squeeze of lemon juice is optional!
Remove mozzarella from water and chop. Sprinkle with salt and pepper separately. When the beets are done, add them to the greens and toss with the dressing. Add the mozzarella, saving the best for last.
OK, I know those aren't the lyrics BUT the warm weather is coming (soon, I hope) and it's now time to start getting ready for that Glowing Spring Skin.
All you need is that one same ingredient you need for french fries.
SALT
SALT SCRUB:
Yes, it's one of the simplest and effective methods for exfoliating.
Mix a handful with a dash of olive oil (no garlic infused, please) and massage it over your skin. Avoid your face and delicate areas. Rough patches, like your thighs, elbows, arms and knees could use a bit more attention.
Thoroughly remove all residue (and sloughed off skin) with a warm shower.
Soon, your exfoliation will reveal healthy, glowing Spring skin!
SALT BATH: Epsom salt is best for a relaxing and wonderful bath to ease your muscles, soothe your aches and reduce swelling!
Make a custom scented bath by adding a few drops of lavender oil to the warm water.
2 cups of Epsom salt is the perfect amount for a tub soak!
The only time you ever really know you are "in good" with a Jewish guy's family is when you meet the Bubbe.
Adam's Grandma made us his all-time favorite meal-- her special brisket and split pea soup. It was delicious. The taste of cooking with love that just can't be beat.
Months later, I was discussing how great that split pea soup was with another family member-- who GAVE me the secret recipe (below)… and now I am divulging this secret to you!
However, I do believe those Dove commercials with the brown silk sheets fluttering as the women eat chocolate while moaning wildly is a bit too much.
The following recipe is all about personalizing your dessert. If serving during a dinner party, this looks like you spent the whole day on it. The reality is, that it take about 10 minutes and an hour to set in the freezer.
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3 Chocolate bars (I prefer dark -- over 60 percent)
Nuts and Berries (I've used almonds, pistachios, and dried cranberries. Try cashews.)
Dash of Canola oil.
Break up all the chocolate into squares. You can melt the chocolate two ways. Oy: in a pyrex bowl in the microwave. Oy Vey: in a pyrex bowl over a pot of boiling water (through contact heat).
Once the chocolate is melted, coat a pyrex dish or baking tray with either wax paper or saran wrap. Spray very very very lightly with Canola oil (Pam).
Pour the slightly cooled chocolate onto the tray. Sprinkle your selected nuts and berries or dried fruit onto the chocolate.
Throw into the freezer for about an hour.
How to Plate: Break the chocolate bar into large pieces and stack organically.
You don't want to come across as a kitchen slut. Well, maybe you do after you make this dish!
Believe me, playing hard to get in an active relationship is whole lot more fun than being hard to clean after dinner.
The great thing about this dish is that all you need is a tin foiled baking tray. That's really it.
I guess easy is good.
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Chicken (I always prefer tenders)
Salt and Pepper
Pistachios (I prefer unsalted)
Preheat the oven to 500.
In a food processor, chop the pistachios into small crumbs. Lay out the chopped nuts onto a plate. Add salt and pepper to the pistachios and shuffle around with your finger tips.
Take each piece of chicken and press onto the pistachio 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 raspberry vinaigrette!
How do you know when the chicken is done? Good question.
My friends who don’t know how to cook ask me this all the time.
Here are the rules of thumb for cooking salmonella-free meat:
If you are cooking your chicken in a pan, as a beginner, it is always best to pound your chicken. Put your raw cutlets in a plastic bag and pound them with a hammer or empty bottle of wine (now you have an excuse to drink that bottle of red!) to thin the meat. When you cook meat like this, it takes less time to cook through and there is less room for error.
Another tip: Get your pan up to high heat and brown the chicken on both sides. This seals in the natural juices. Then, pop it in the oven to make sure it cooks through. This way, even if you over-cook it, the chicken is still nice and juicy and not dry.
And if you still aren’t sure, feel free to cut one piece in half as you cook to check it out yourself. Make sure you always wash your hands after touching raw meat!
But I AM saying that after a big, heavy meal and rich creamy dessert, it's likely that:
a. You don't feel as sexy with a full belly. b. You are more lethargic. c. You're probably thinking more about getting a good night's rest than getting busy.
Here is a dessert that is fresh, light, yummy, amazing... and will make you feel the same.
This way, you can get your REAL dessert after dessert.
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· Bag of Frozen mixed Berries · 1 tub of Light Whip Cream
Let the berries defrost. In a large, beautiful clear bowl or martini glass, layer a spoonful of berries, then whip, berry layer, whip, berry layer, whip. Toss a few berries on top or slice a strawberry for the rim of the martini glass! Dish out this multi-layered fresh and healthy dessert.
Parve: Use a whip substitute or have fresh berries plain! Presentation is everything… you can get away with beautiful berries in martini cups!
Robert Palmer said it best-- "You might as well face it, I'm addicted to shoes." That's what he said, right?
If you've been paying any attention to NY Fashion Week, you know that the 1980s are back in a major way. I'm not talking about the Madonna lace leggings 80s -- that's been back for a while now. I'm talking about the over-sized blazers with shoulder pads 80s.
