I am a chef, mom, TV host, cookbook author, blogger, professional voice over artist and terrace gardener. I cook in a way I call "Meat on the Side" which focuses on veggies, making them unique and the star of the plate.
1 15-19oz can of Garbanzo Beans aka Chick Peas, rinsed, drained + dried
1 + 1/2tsp Paprika
1+1/2tsp Garlic Powder
1/2tsp Dried Thyme
1/2-1tsp Cayenne (depending on how spicy you want)
1/4tsp Cinnamon
1+1/2tsp Onion Powder
1tsp Salt
1Tbs Oil
Combine all the ingredients in a bowl and toss till well combined and chickpeas are evenly coated. Spread on a baking sheet and bake at 400degrees for 35-45 depending on how crisp you want them. Enjoy!!
In my 29 years on this odd and wonderful planet I have learned a lot of things about myself.
(And believe me, I am aware there is still a lot to learn!)
Lately, certain patterns have emerged and I have found a simple formula that can describe my overall aesthetic…
I like things really big...or really small.
Take flowers for instance, I like large simple flowers like daisies and lilies - or - small, super intricate little...um...little flowers :)
(To be honest I just buy whatever looks fresh and cheap from the deli guy on the corner and pray that they last for more than a day so my husband doesn’t realize how much money I waste on half dead flowers.)
And when it comes to food I gravitate toward things like massive, foot wide cinnamon rolls or tiny, individual...well...everything. For now, let's focus on the small stuff.
Combine mayo, greek yogurt, salt, garlic, cayenne pepper and thyme together. Cut loaf of bread in half and spread yogurt mixture over the cut side of the bread. Top with the parmesan cheese and cook under your broiler until top is brown and bread is crisp. Serve warm and ENJOY!
(6-8 Individual Cheesecakes or 30 mini Cheeseccakes)
2 8oz Bars of Cream Cheese
1/3 and 1/2 Cup Sugar
1/8 Cup Corn Starch
1/8 Cup and 1/4 Cup Heavy Whipping Cream
1.5Tsp Vanilla Extract
1 Egg
In a food processor or mixer combine 1 Bar of Cream Cheese, 1/3 Cup Sugar and 1/8 Corn Starch until combined. Add 1 more Bar of cream cheese and combine. Add Heavy Whipping Cream, 1/2 cup Sugarand Vanilla Extract and combine. Finally add 1 Egg and combine. Pour mixture into individual graham cracker crusts and bake in a water bath for 25-30min in a 350degree oven. Or pour batter into a mini muffin tin lined with paper cups and some graham cracker crust and bake for 10-15minutes,
Full Recipe
(8-9inch Spring Form Pan)
4 8oz Bars of Cream Cheese
2/3 and 1 Cup Sugar
1/4 Cup Corn Starch
3/4 Cup Heavy Whipping Cream
1 Tbs Vanilla Extract
2 Eggs
In a food processor or mixer place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch and combine. Then beat in the remaining 3 packages of cream cheese. Next add 1 1/3 cups of the sugar, the vanilla extract and heavy cream and combine. Blend in the eggs, one at a time, beating the bating only until completely blended. For an 8inch spring form cake bake about 1hr-1:15hr at 350 in a water bath.
Gluten-Free: Skip the graham cracker crust for a great gluten free dessert. Add some ground nuts to the top of the cheesecake if you still want a little crunch.
2 Chicken Breasts (pounded thin) or 8 Chicken Tenders
1/4 Cup Flour, 1 tsp dried Oregano and Salt
10 Oz Baby Portobello Mushrooms
1 tsp fresh Thyme
1 tsp fresh Rosemary
2 Garlic Cloves
3/4 Cup Marsala Wine
3/4 Cup Chicken stock
1 Tbs Heavy Cream
Salt + Pepper
Combine Flour, oregano, salt and pepper and coat each side of chicken with flour mixture. Heat Oil and 1 Tbs butter, Sear Chicken breast on both sides, chicken doesn't need to be cooked through. Set chicken aside. Add Mushrooms to pan, cook for 4 minutes, add garlic, herbs and salt, cook 4 more minutes till mushrooms are brown. Add Wine and reduce by half, add stock and chicken back to pan and cook till reduced again by half, add cream and more salt if needed. Serves 2.
Apartments are small, apartment kitchens are dicey, but bars and restaurants are plentiful.
So you find yourself headed to your local watering hole to meet up with your fellow winos without even considering the idea of having people over to your home.
My apartments in NYC have slowly...very slowly...gotten bigger and bigger. In 13 years I have lived in 9 different places, all of varying sizes and with varying infestation problems...
My latest apartment has two highly coveted features...space for a dining room table and a window in the kitchen!
It was a simple idea...make a cup...fill it with stuff...
But how?
Well this is how...
With a little help from the store and a mini muffin tin you can suddenly become an assembly line for one of a kind, irresistibly cute little appetizers.
RECIPE:
1 8oz can Crescent Roll Dough
Rolling Pin
Knife/Pizza Wheel
DIRECTIONS:
Unroll crecent roll dough onto a lightly floured surface...
Pinch the seams with your fingers in order to create one seamless rectangle of dough.
Dough should be tacky enough to stick together easily.
Roll out dough till it is about 1/3 bigger than the original size.
Cut the rectangle into 24 even squares. Place squares into a greased mini muffin tin and press the dough to the sides of the cup.
Bake at 350 degrees for 10-15 minutes or until cups are golden brown.
Let cups cool and fill with things like cheese, salads or even mini meatballs. ENJOY!
Place a popover pan or muffin pan in the oven. Heat the oven and pan to 350 degrees. In the mean time gently warm the milk over low heat until warm to the touch and set aside. Whisk the eggs until frothy and slowly whisk in the warmed milk. Set the mixture aside. Sift the flour with the salt. Slowly add the flour and salt mixture to the milk and eggs until there are no lumps. Remove the pan from the oven and grease LIBERALLY — the top as well as inside the cups. While the batter is still slightly warm or room temp (definitely not cool), fill each cup full. Top each popover with approximately 2 Tbsp of the grated Gruyere.
Bake at 350 degrees for 50 minutes, rotating pan half a turn after 20 minutes of baking. Serve warm and ENJOY!
In a small sauce pan melt chocolate and sweetened condensed milk together till almost boiling and completely melted. Pour into a bowl and add marshmallows half at a time. Pour over a pan that is lined with graham crackers. Pat down with hands that are slightly greased. Top with another layer of graham crackers or graham cracker crumbles. Push the top layer down firmly so it sticks. Let chill for at least 2hrs till firm. ENJOY!!
Put all ingredients in a food processor except for the olive oil. Process till finely chopped. Stream in olive oil while the food processor is on and allow everything to mix till well combined.
Friday, March 22, 2013 
Brocolli Tacos
Spinach + Artichoke Bites
Irish Soda Bread
Berry Keylime "Cheesecake"
Chicken Marsala
