Last night I put together this marinade and it was so very delicious. It has a definite Chinese flavor which we love. It’s sweet and savory all at the same time. You don’t have to marinade over night. I marinated the chicken for about 2 hours. Of course you can marinade overnight if you’d like but not necessary with this one. Easy to obtain ingredients — you may have to buy Chinese 5 spice powder if you don’t have in the house, this makes the flavor so don’t omit. Very easy prep on this one; most of the ingredients come out of bottles of which I had all in pantry or fridge. I cooked on the outside grill on a medium setting so as not to burn the chicken. Cooks in about 10 -12 minutes. This chicken would be delicious the next day but we didn’t have any leftovers. I cut in 1/2 for the two of us. We also prefer thighs which we like best but this would be just fine on white meat as well but timing may vary. Serve alongside a salad , some rice and a vegetable and you’re good to go. The leftovers would be amazing over fried rice — just saying. If no outdoor grill use a grill pan.

Enjoy! it’s my marinade for the summer.

Ingredients:

2 -2 1/2 pounds boneless, skinless chicken thighs

2 large garlic cloves, minced

1/2 teaspoon Chinese five-spice powder

1/4 cup honey

1/4 cup hoisin sauce

3 Tablespoons soy sauce

2 Tablespoons Ketchup

4 teaspoons toasted sesame oil

Directions:

Pat the chicken thighs with paper towels to remove excess moisture

In a large bowl ( big enough to hold chicken) stir together the minced garlic, five-spice powder, honey, hoisin, soy sauce , ketchup and sesame oil. I whisk all ingredients together.

Remove about a cup of the sauce to a small dish for glazing the chicken.

Add the chicken to the bowl, coating all pieces well. Cover with plastic wrap and since I only did for a few hours I left it on counter . If you’re doing over-night place in fridge but take out and bring to room temp. before cooking. You can marinade for as little as 30 minutes or up to over-night.

I pre-heated grill to medium and I cooked chicken for about 10-12 minutes depending on the size of the thighs. I basted with a brush some of the marinade at the very end ( app. 2-3 minutes)Transfer to a platter and let sit for a few minutes.

That’s it — very simple and very delicious week night meal or BBQ for guests.

An easy side salad for the lazy hazy last days of Summer and really good anytime of the year. White Beans from the can which is always in my pantry works to make this an easy simple delicious side salad. You can add some arugula or just serve alongside any protein and it’s perfection with simple ingredients.

Ingredients:

1 14 oz. can white beans such as cannellini, rinsed

app. 5 oz. small cherry or grape tomatoes , halved

app. 5 oz. small mozzarella balls such as cilliegine which is available in most grocery stores in an 8 oz. container. You can also use any good quality fresh mozzarella torn into bite size pieces.

1/4 cup loosely packed basil leaves , I like them cut up

2 Tablespoons olive oil, plus more if needed —

Kosher Salt and Black Pepper to taste and sometimes a pinch or two of crushed red pepper if you like a little kick

2 Teaspoons good – quality balsamic vinegar, plus more if needed

Directions:

In a medium bowl, combine the beans, tomatoes, cheese and 1/2 the basil. Gently toss together.

Add the olive oil and season the salad with salt and pepper. Gently stir to combine.

Drizzle the salad with the balsamic vinegar and top with the remaining basil and taste and adjust the seasonings to your liking.

Add a drizzle or so more of oil and vinegar if needed.

Enjoy!

This is my go to rice recipe — sweet and salty delicious recipe. Perfect served alongside a savory BBQ or any meal for that matter. Always a hit at our house. I like Chrissy Teigen’s recipe of all the coconut rice recipes. And don’t skimp on the toasted coconut. This is not diet food — but it’s delicious and worth the few extra calories. Absolutely yummy!

Don’t forget to rinse the rice and let it dry — it takes another 1/2 hour or so and is absolutely worth it. I just rinse it through a mesh colander– run cold water over rice and move rice around a little with your hands and let it dry . Rinsing or washing rice removes that excess starch, resulting in grains that are more separate when cooked.

Enjoy and thanks again to Chrissy Teigen for this wonderful recipe.

Ingredients:

1/2 cup unsweetened shredded coconut

1 1/2 cups Jasmine Rice ( rinsed and drained)

1 14 oz. can coconut milk– full fat not light

1 3/4 cups water

1/4 cup sugar

1 1/2 teaspoons kosher salt

Directions:

In a dry pan, toast coconut over medium-low heat, stirring until lightly brown and fragrant. About 4-5 minutes. Watch carefully . Transfer to a plate to cool.

In a medium saucepan, combine all other ingredients including rice, coconut milk, water, sugar and salt.

Bring to a boil over high heat, stirring occasionally. Once it boils reduce heat to a barely simmer until rice is fully cooked and liquid absorbed keep covered. About 20 minutes. I time it for 20 and check on it at 15 minutes. Remove from heat when all liquid is absorbed and fluff with a fork. Then re-cover the saucepan and let it stand for at least 5 minutes before serving. Last night I made an hour ahead and let it sit and it was perfect.

Transfer to a sering bowl and top with toasted coconut.

Enjoy!

I made this for the Fourth of July and it was so very pretty and pretty yummy too. I honestly didn’t care how good it tasted because it looked that good but it really was very yummy. Very easy to make and no baking involved. Perfect for the Fourth or Labor Day or really any old time . Actually this would be lovely made with all blackberries , all strawberries and just serve it any old time if you’re not feeling the Patriotic theme. It’s delicious and an easy solution for dessert for those summer bbq’s.

You’ll need a Trifle Bowl — worth the investment.

Ingredients:

1 store bought angel food cake

For the syrup:

1/4 cup sugar

1/4 cup fresh lemon juice

1/4 cup water

1/4 tsp. Almond Extract

Whipped Cream Cheese:

2/3 cup sugar

1 lb. Cream cheese , at room temperature

2 cups Heavy Cream, at room temperature

Fruit:

2 pints blueberries

2 pints strawberries, hulled and sliced

Directions:

Heat 1/4 cup sugar, lemon juice , and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Cut the pre made angel cake into 1 ” slices

Brush both sides of the sliced cake with syrup — I put on a rimmed baking sheet to do this

Cut the slices into 1″ cubes

Beat 2/3 cup sugar and the cream cheese with a mixer with paddle attachment on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream

Arrange half of the cake cubes in the bottom a 13 cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread

Top with a layer of strawberries

Layer the remaining cake cubes on top of the strawberries. Then sprinkle with more blueberries

Top with remaining whipped cream and finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate for at least a few hours. Overnight is perfect and what I recommend.

Like I said any berries will do , it’s a lovely dessert.

I saw this recipe in the NYT Cooking and knew I had to make it — I mean almost anything with peanut butter has my name on it. I was a little skeptical but the flavor was Thai like and the lemon juice cuts the peanut butter perfectly. Very easy recipe and very quick to prep and cook. It’s sweet and savory and you can make the glaze a day ahead and just bring it to room temperature first. We enjoyed this very much and the beans were perfect! Perfect weeknight meal.

I served over Jasmine Rice.

thanks @nytimes.com/recipes and Kay Chun for this delicious recipe.

recipe should serve 4

Ingredients:

1 pound green beans, trimmed

1 bunch scallions ( about 6) halved lengthwise then cut crosswise into thirds

1 Tablespoon minced garlic

3 Tablespoons neutral oil, I used Canola — 2 for the beans and 1 for the salmon

Kosher Salt and Coarse Black Pepper

1/4 cup smooth peanut butter , I use good old Skippy but you can use natural as well

2 Tablespoons lemon juice, plus lemon wedges for serving

2 Tablespoons low-sodium soy sauce ( which I always use)

1 Tablespoon minced ginger — I used fresh peeled ginger and minced it in mini food processor

1/2 teaspoon toasted sesame oil

4 center cut salmon fillets

*1/4 cup chopped unsalted roasted peanuts — I did it for the crunch but totally optional

Directions:

Pre-heat oven to 450 degrees.

I put beans, scallions, garlic and 2 Tablespoons of Canola Oil in a large bowl , tossed well and added kosher salt and pepper to taste

Then I spread on a large rimmed baking sheet that I sprayed with Pam Cooking Spray. Spread Beans and scallions in an even layer.

Prepare the peanut butter glaze:

In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 Tablespoon water. Whisk until smooth.

Rub salmon with 1 Tablespoon of Canola Oil and season with a little kosher salt.

Arrange Salmon on top of beans and spoon peanut butter glaze on top of the fish. Roast until salmon is cooked to medium and beans are crisp-tender. App. 5- 7 minutes depending on the thickness of your salmon. I probably didn’t use all of the glaze.

Cook rice if you’re using. I used Jasmine Rice.

Divide salmon and beans over the rice. Top with peanuts an serve with lemon wedges.

Light and easy — Cucumbers and Avocado Salad with a light lime dressing. This side salad will disappear very quickly and you’ll be wanting more.

I made it without the green onion so feel free to add it or not it was just as yummy without. Just happen to have avocado and cucumber in the house but next time I will make sure to add a little green onion!

Ingredients:

2 English Cucumbers — I scoop out seeds and cut into 1/2 moon slices– Slice Cuke in 1/2 — scoop out seeds and slice or any cucumbers you like I just like to take out seeds and cut smaller cukes into smaller pieces — it really doesn’t matter how you slice them up– if I use kirby type cucumbers (as pictured) I cut into smaller pieces — totally up to you– it’s all good

1 large avocado pitted, peeled and cut into chunks or slices whichever you prefer

*1/3 cup green onion , chopped

2 Tbsp. Lime Juice from 1 medium lime

2 Tbsp. Olive Oil

1 tsp. Kosher Salt or Sea Salt

1/8 tsp. black pepper

Directions:

In a medium sized salad type bowl, combine sliced cucumbers , avocado and if you’re adding green onions.

Drizzle with lime juice, olive oil and season with salt and pepper to taste. I sliced cucumbers and dressing earlier than right before I served it added the avocado so it wouldn’t brown. The lime juice should prevent it from turning brown though.

That’s it and very delicious side salad .

I first came upon this recipe from Melissa Benishay on Instagram . It is simple , delicious and nutritious. I make it my way which means I pretty much follow her recipe but add chicken, chopped bacon (sometimes), feta, scallions and cucumbers. I also will add chopped up jalapeños for a spicy kick and avocado would be perfect as well. You can make this completely vegan of course but I just like to zuzh it up a bit. Add whatever you like and make it your way. Enjoy!

The ingredients are interesting and you may need to buy a few of these items. For the dressing

Lemons — which give it the fresh taste and the acid it requires

Olive Oil– for the good Fat

Rice Vinegar– a bit of sweet flavor and tang

Shallot– for the sweeter onion flavor

Garlic– because it’s garlic– need I say more

Basil–for that pesto like consistency and flavor

Spinach– for extra nutrients and a lot of green color and don’t tell my hub

Nutritional Yeast– I know I know why???? Because it adds cheesy like consistency and B12 vitamins –it’s kind of like powdered cheese and full of flavor but vegan and has now become a shelf staple in my house for vegan cheese sauces, vegan dips, soups, scrambles, stews and you get the drill.It’s super nutritious and full of protein, B Vitamins, and anti-oxidents.

Walnuts– a nutty base

Salt– to pull it all together and highlight all the layers of flavors and way to bland with no salt

*you’ll need a blender for this one

You can make the dressing ahead like I do in the morning or the day before and it will keep in the fridge for 2-3 maybe 4 days.

Salad Dressing Ingredients:

juice of 2 lemons

1/4 cup olive oil

2 Tbsp. Rice Vinegar

2 largish cloves of garlic

1 smallish shallot

1/3 cup chives

1/4 cup walnuts, cashews, or nut of your choice — I always have chopped walnuts so that’s my nut of choice

1 cup fresh torn Basil Leaves

1/3 cup Nutritional Yeast– I got mine at Trader Joes but you can get this in almost any supermarket

1 Teaspoon Kosher Salt

For the Salad:

I like 1 head ofIceberg Lettuce chopped up and finely diced or you can use a head of green cabbage

3-4 mini cucumbers finely diced–optional see above paragraph on ingredients

1/4 cup chives, finely diced — also optional I used green onions/scallions tonight — use what you have even red onion diced is fine

1 bundle green onions / scallions

Directions:

Place all salad ingredients in a large bowl once they’re chopped up

Add all liquid dressing ingredients to a blender give it a whirl, and then add dry dressing ingredients and blend until smooth.

Yummmmmmmm and Thank You to Melissa Benishay or Baked by Melissa as most of you know

I made this salad the other night and it came together so beautifully and it was very very tasty if I do say so myself. I made it with grilled chicken and bacon but if you want to keep it vegetarian you can . You can also serve chicken and bacon on the side if you’d like. It’s a yummy chopped up salad with lots of tasty items that I love together. The lemon vinaigrette dressing has a bit of kick but you can easily leave out the crushed red pepper. I used fresh butter lettuce but any lettuce will do .

Enjoy!

*this served 4

Salad Ingredients:

8 slices bacon — I used microwave bacon and cooked for 3 minutes and cooled it off and crumbled it. Of course you can use any type of bacon or omit — up to you

app. 1 pint blueberries

1/2 cup crumbled Feta or Goat Cheese — I hate blue cheese but if you love it use that

1 handful small cut up basil leaves

app. 4 cups farmers market lettuce or any lettuce you like — I used a soft butter lettuce this time–I tore it into small pieces

3 corn on the cobs kernels removed — leave it raw — it’s sweet and delicious

1-2 avocados — depending on the size of your avocados — I used 2 small ones

Grilled Chicken:

I used about 4 chicken breasts — small ones and brushed some olive oil and salt and pepper and a little dried oregano and grilled them on the grill for a few minutes on each side till done and set aside with aluminum till ready to serve salad and then cut up chicken into small pieces.

Lemon Vinaigrette Dressing:

I made salad dressing in my mini food processor– Perfect and easy if no mini chopper just mince garlic by hand and whisk all ingredients together adding olive oil in last slowly.

3 garlic cloves, finely minced

2 Tablespoons Dijon Mustard

1/4 cup Champagne Vinegar

3 Tablespoons fresh Lemon Juice

2 Tablespoons Honey

1/2 teaspoon kosher salt — more to taste — didn’t need it

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

Using the mini food processor I started with the garlic and put all other ingredients and added the olive at the end slowly.

Taste for salt and pepper but it was fine by me.

• 1/2 teaspoon or more or less crushed red pepper flakes –we like kick and so did our guests so you may or may not want to use this which is fine

In a large salad bowl add in lettuce, chicken , blueberries, cheese, basil leaves, crumbled bacon, avocado and corn. Drizzle with the vinaigrette or serve salad and let your guests dress their own — up to you. Once salad is dressed serve immediately. I

This recipe has got to be one of my husband’s absolute favorites and with good reason. He likes Chicken Parm a lot and that’s what I mostly make but every once in a while I will get veal cutlets and make this delicious meal and kick it back “old school” style. It’s classic comfort food for sure all gooey and delicious.

Firstly you’ll want to get your veal cutlets from a butcher and make sure they’re ready for frying. In NYC there are a lot of butchers and specialty stores to choose from so while I’m in town I make them. They also are rather pricy so saying all that you can also make this recipe with chicken. Veal is low in fat and high in protein and makes a great veal parmigiana. There are many variations but I am sort of a purist and like it with tomato sauce and cheese. Baked to perfection!

Last night this is what I did and served along side spaghetti.

Enjoy!

Ingredients:

1 lb. Veal Slices ( Cutlets) pounded thin if you go to butcher tell them what you’re using them for

1 cup Italian Seasoned Bread Crumbs– you may need a little more

4 Tablespoons of Grated Parmesan / Romano cheese and more for sprinkling cutlets

Olive Oil for frying

pasta of your choice but I like spaghetti with it

1 egg with a splash of milk

Spaghetti Sauce — whatever kind you have — obviously home made is great but I like Raos a lot and when I don’t have any homemade on hand that’s my go-to. The marinara one is perfect as is the Arabiata if you like it a little more spicy — app. 12 ounces of sauce for veal and spaghetti. If using a jar buy the 24 oz. and then you’ll have enough sauce for both veal and spaghetti. Use as much or as little as you like.

1/2 lb . mozzarella cheese , shredded

Directions:

Pre-heat oven to 350 degrees

Set up a breading station using 2 bowls. One bowl with egg and splash of milk beaten, and then one bowl with bread crumbs mixed with grated parmesan cheese (app. 3 Tablespoons of cheese and use the rest to sprinkle on cutlets)

I pat dry the veal cutlets before dipping into the egg and milk

Dip in the egg and then dip in the bread crumbs. Coat the veal completely. I place on a small cookie sheet and put in the refrigerator till I am ready to fry them . I find this holds bread crumbs in place best but obviously if you’re short on time just go right to the frying. I only put them in for about 1/2 hour but you can leave them in longer if you’d like .

I use a large skillet and add a good coating of oil to bottom of pan — enough to cover bottom of pan and enough for each cutlet to fry up — maybe 1/4″ to 1/2″ of oil. You do not submerge the cutlets in the oil just enough to fry them up. Pre heat the oil so it’s very hot when you add veal. Flame on pan should be medium-high depending on your stove top.

Pan fry both sides — I turn over gently to make sure they’re golden brown and then turn them . Do not over fry because they still need to bake in the oven. (see pics) you want them to be golden brown

Drain the fried cutlets on some paper towels blotting the tops for excess oil.

I spray a baking dish with cooking spray and add enough sauce to cover bottom of the baking dish and don’t be skimpy with it, you’ll probably use about 8 oz. of the sauce. I sprinkle with a little grated parmesan and then add shredded mozzarella to top .

Place in hot oven and I cooked covered (aluminum foil) for first 10 minutes , then 5 minutes uncovered and then put oven to broil for another 3-5 minutes till cheese gets a bit brown and bubbly. All ovens vary but this is what worked best for me to get that beautiful finish. You must keep an eye on it when under broiler . Mine was ready in about 3 minutes.

I cooked up some spaghetti added a little sauce to it and plated the veal and the spaghetti and dinner was served.