Marmalade Chicken and Roasted Broccoli

My husband loved this one! Using chicken tenders made this quite simple and super quick! The sauce was thick and looked deelish :)I served this with my go to broccoli dish. I normally make a big batch of the broccoli and freeze it in individual servings for future sides.


Marmalade Chicken
2-3 servings

1/2 cup chicken or vegetable broth
1 tablespoon red-wine vinegar
1 heaping tablespoon orange marmalade
1/2 teaspoon Dijon mustard
1/2 teaspoon cornstarch
12 ounces chicken tenders
1/8 teaspoon freshly ground pepper
3 teaspoons extra-virgin olive oil
1 large shallot, minced
1 orange, zested
Whisk together broth, vinegar, marmalade, mustard and cornstarch.  Salt and pepper the chicken. Heat 2 teaspoons of oil in a skillet, add chicken and cooked till no longer pink inside. Remove chicken and add remaining oil and shallots and cook until they begin to brown. Add broth mixture and reduce heat. Simmer until reduced and add chicken to rewarm. Once warm remove from heat and add zest. Serve and Enjoy 🙂


Roasted Broccoli
Makes 6 servings

2 bunches of broccoli, trimmed and cut into bite-size florets
2 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon salt

Preheat oven to 350°F. Toss broccoli, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli softens, 30-45 minutes. Stirring occasionally.

Chicken Stir-Fry with Edamame and Brown Rice

As the weather gets cooler I start breaking out the crock pot more and more. It is so nice to come home to a house with the great smells of home cooking yet all the work is already done! It was the perfect way to make this dinner super quick in the end. I put the dry brown rice, water and salt in the slow cooker in the morning and when I came home the rice was perfect and all I had to prepare was the stirfry. I also made sure to make extra rice for the rest of the week. If you prepare the chicken first and then prep the rest of the ingredients the chicken will be ready to cook and the entire meal will take you under 30 minutes to prep and cook. So fabulous after a long day! ENJOY 🙂


Chicken Stir-Fry with Edamame and Brown Rice
Recipe inspired  from Bon Appétit
Serves 6

1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce

1.5-2 pounds chicken tenders, thinly sliced
1 teaspoon honey

4 teaspoons sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
2 cups short-grain brown rice, cooked and cooled
12 ounce bag shelled cooked edamame beans

2/3 cup chopped green onions

Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.

Toast walnuts in a skillet for 3 minutes, shaking the pan consistently. Add 2 tablespoons tamari and stir until tamari coats walnuts, about 45 seconds. Cool.

Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.


Spiced Moroccan Chicken and Lentils

This dish smelled so good as I was cooking it. There were so many spices that made everything so fragrant. Michael thought this was super good! I had let the lentils cool, and he thought this was a nice contrast to all the spice that was in the chicken. Highly recommended dish 🙂




Spiced Moroccan Chicken and Lentils
4 servings


1 lb dried lentils cooked or 2 15oz. cans of cooked lentils
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon salt


2 tablespoons olive oil
1 large onion, chopped
1 1/2 pounds skinless boneless chicken breast, sliced thin
1 teaspoon salt
1 tablespoons ground cumin
2 teaspoons chili powder
1/4 teaspoon ground cinnamon

1/2 cup parsley, chopped

Place cooked lentils in a large bowl. Whisk olive oil, vinegar, cumin, chili powder, garlic, and salt in bowl. Pour over lentils and toss.

Heat olive oil in large skillet over high heat. Add onion; saute about 5 minutes. Add chicken; cook for 2 minutes more.  Add salt, cumin, chili powder, and cinnamon. Saute until chicken is cooked through, about 3 minutes longer.

Serve with chopped parsley sprinkled on top.

Cornmeal-Crusted Chicken with Toasted Corn Salsa (veggie version too)

This night was extra special fun as my girlfriend came over to help cook. As you know I love to cook and want to spread the love around. Some of my girlfriends want to learn to cook but didn’t know where to begin, so that is where I come in. This was good times and a cooking class all while preparing a meal for my husband and her guy 🙂 Fun!! Both men really enjoyed this dish! The cute part is she cooked with me but then brought the meal over his house. (hence the Tupperware)

My husband being so used to all the fabulous raw corn salads I prepare, suggested that this would also have been amazing with just using raw corn and I am sure he is right. Raw fresh corn is sooooo good! But still the salsa was deelish. And really with corn and mango together, of course it is!

My girlfriend does not eat chicken so this was still a great recipe for her. We took Praeger’s Veggie Burgers and followed all the same steps as we would have with the chicken to prepare for her. We made sure to prepare and cook hers first so that there was no chickenness on her veggie food 🙂


Cormeal-Crusted Veggie Burgers and Corn Salsa

Cormeal-Crusted Veggie Burgers and Corn Salsa (minus the mango)

Huge Cornmeal-Crusted Chicken Breasts to go

Huge Cornmeal-Crusted Chicken Breasts to go

Love that Corn Salsa!

Love that Corn Salsa!

Cooking up the chicken

Cooking up the chicken

Cornmeal-Crusted Chicken with Toasted Corn Salsa
Recipe adapted from Gourmet

yield: Serves 4-6

For salsa:

  • 7 tablespoons olive oil
  • 6 tablespoons fresh lime juice (from about 3 lime)
  • 3 garlic cloves, minced and mashed to a paste with a pinch of salt
  • 6 cups fresh corn (cut from about 10-12 ears)
  • 2 1/2-3 cups diced peeled mango
  • 1/2 cup finely chopped scallions

For chicken:

  • 6 skinless boneless chicken breasts
  • 3/4 cup yellow cornmeal
  • 3/4 teaspoon paprika
  • 3/4 teaspoon cayenne
  • 3 tablespoons olive oil

Make salsa:
In a bowl whisk together 6 tablespoons oil, lime juice, garlic paste, and salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until deep golden, about 5 minutes. Add corn and remaining salsa ingredients to bowl and toss to combine well.

Make chicken:
Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat olive oil over moderately high heat and sauté chicken until golden and cooked through, about 5 minutes on each side.

Serve chicken with salsa. Enjoy!

Grilled Chicken with Peach, Avocado & Corn Salad

Have I mentioned lately that I have been in love with summer fruits and veggies, well I am! The peaches that we picked in the Hampton’s are long gone but we still got to enjoy a few local peaches with this salad. I have been freaking out about the fresh east coast corn as well. It is so sweet, crisp and fresh. (It also just makes the most perfect quick and deelish snack too! just shuck and eat!) And of course the addition of avocado in any dish is welcome in our house 🙂

The Grilled Chicken is a basic go-to quick cooking dish, but of course we still have to give it some flavor. Michael thought it paired nicely with the salad. As for me, I was beyond happy with a huge bowl of that yummy salad! mmmm



Grilled Chicken

  • 1 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 4 small skinless boneless chicken breast halves

Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11×7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.

Prepare bbq, oven or griddler to medium-high heat.Grill chicken until cooked through, about 5 minutes per side. Cut into thin slices.

Peach, Avocado & Corn Salad

  • 4 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 2 scallions, chopped
  • 1 shallot, finely chopped
  • 1 1/2 tablespoons sherry wine vinegar
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 teaspoon honey-dijon mustard (or dijon mixed with agave)
  • 2 peaches, pitted, diced
  • 1-2 avocados, diced
  • 2 cob of corn worth of fresh shucked corn
  • 4-5 cups mixed baby greens

Whisk 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, scallions, shallot, vinegar, thyme, and mustard in large bowl. Mix peaches, avocado, corn and greens into dressing and toss.

this is the salad before I added the greens. check out those colors!!!

This is the salad before I added the greens and the avocado. Check out those colors!!!

Orange Chicken and Mixed Greens Salad

I love bright summer vegetables! It is so lovely walking through the markets seeing all the gorgeous veggies! I always like to take advantage of using them as much as possible.

This is a large dish, so if you have less people just halve the recipe. Enjoy!!

pictures aug 09 005Orange Chicken and Mixed Greens Salad

Recipe adapted from Bon Appétit
serves 7-8

2/3 cup plus 1/4 cup fresh orange juice
1/4 cup honey
4 large garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons grated orange peel
8 boneless skinless chicken breast halves

3 oranges, peel and white pits removed

6 tablespoons olive oil
1/4 cup white wine vinegar
1 large shallot, minced
1 pound mixed greens
1 red bell pepper, chopped

  1. Mix together 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in a dish or plastic bag. (I prefer a foodsaver bag) Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.
  2. Prepare barbecue (medium-high heat) or preheat broiler/griddler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.
  3. Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments.
  4. Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing.
  5. Serve the chicken with the reduced marinade and the salad.

Lemon Pepper Chicken and Sauteed Spinach with Garlic and Oil

Most of the time I like to own my kitchen. But sometimes we cook together and not only do I appreciate it but it really is a ton of fun! Michael and I were making dinner, raw corn tortilla chips (new recipe to come soon) and kale chips and we managed to do this all so quickly because we were working together. (btw Michael’s kale chips were the most deelish I had ever had! He is the kale master!)

This chicken dish is my go-to dish when I am tired or am super busy but still want to put a healthy dinner together for my husband. The chicken is super quick and so was the spinach. I love that this dish is so fast yet looks and tastes (Michael says 🙂 ) like a good home cooked meal.


Lemon Pepper Chicken

  • 2-4 Boneless, Skinless Chicken Breasts
  • Juice from 1-2 lemons
  • Lemon Pepper, enough to coat chicken breasts
  • Salt to taste
  1. Set the oven to 350 degrees
  2. Line a baking sheet with tin foil and spray with non-stick oil
  3. Cover the chicken breasts with lemon juice and coat with lemon pepper and a sprinkling of salt
  4. Bake for 10-15 minutes, until there is no pink when you cut into a breast
  5. Serve

Sauteed Spinach with Garlic and Oil

  • 1 bag of 10 ounce organic spinach
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • Salt to taste
  1. Coat a pan with olive oil
  2. Simmer garlic for 1 -2 minutes
  3. Add Spinach and sautee until wilted
  4. Salt to taste
  5. Enjoy

Herb-Grilled Chicken Breasts, Thai Style with Bok Choi Stir-Fry

chicken - herbs greens

This may not be the prettiest dish but it smelled super great and Michael really enjoyed the flavors! I would suggest slicing the chicken afterwards to make a prettier presentation. The bok choi cooks quick so put it on right after you get the chicken on the grill. You could also substitute the bok choi with other Asian greens to compliment the flavors of the chicken or to eat on their own as a vegetarian dish. I love bok choi, especially in the summer when they are so strong and a beautiful green!

Herb-Grilled Chicken Breasts, Thai Style
Recipe adapted from July 1998 Bon Appétit

  • 1/3 cup finely chopped fresh basil
  • 1/3 cup finely chopped fresh mint
  • 1/3 cup finely chopped cilantro
  • 3 tablespoons finely chopped peeled fresh ginger
  • 4 garlic cloves
  • 1 1/2 tablespoons tamari
  • 1 1/2 tablespoons fish sauce (nam pla)
  • 1 1/2 tablespoons canola oil
  • 1 1/2 tablespoons (packed) dark brown sugar
  • 1 teaspoon Sriracha or 1 hot chili chopped
  • 6 skinless boneless chicken breast halves (about 2 1/2 pounds total)
  1. Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.
  2. Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally.
  3. Set grill to medium-high heat. Grill chicken until cooked through, about 5 minutes per side. Transfer to plates and serve.

Bok Choi Stir-Fry

  • 1 medium bunch of bok choi
  • 3 tablespoons peanut or sesame oil
  • 4 cloves garlic, chopped
  • 1/4 teaspoon salt
  • 1 teaspoon Sriracha or 1 hot chili chopped
    1. Clean and wash the bok choi carefully. (There tends to be dirt caught under the leaves)
    2. Cut into 3 inch pieces
    3. Heat the oil in a wok or large pot and add the garlic, salt and Sriracha and stir for about 1 minute
    4. Add the greens and stir until the greens go limp but the stems are still crunchy about 4 minutes.
    5. Add salt to taste

chicken - herbs

Jamaican Jerk Chicken

Jamaican Jerk Chicken
Recipe from Whole Foods
Serves 8

This recipe was made with some of my favorite flavors. I love Jamaican food so much! You can marinate this for a few hours while preparing the rest of dinner or you can do what I did and marinate overnight. It was so fabulous! When it came time to cook the chicken the marinade was totally infused into the chicken. I put everything into a foodsaver bag and let the marinade work its magic. I love this method because if you needed a quickly prepared dinner all the work is already done. I served this with a simple ginger and coconut rice and a little sprinkle of cilantro. I am so happy I made all 8 pieces for Michael as he really liked it and leftovers are always a good thing in my house. I am sure you could use this marinade on tofu or seitan and it would be scrumptious!

jerk chicken1

6 green onions, white and green parts, chopped
1 onion, chopped
1 jalapeño pepper, seeded and chopped
3/4 cup soy sauce
1/2 cup white vinegar
1/4 cup canola oil
2 tablespoons brown sugar
1 tablespoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
8 boneless, skinless chicken breast halves

  1. For the marinade, combine green onions, onion, jalapeño, soy sauce, vinegar, oil, brown sugar, thyme, cloves, nutmeg and allspice in a food processor or blender. Process until smooth. Place the chicken in a large bowl, coat with the marinade, and marinate in the refrigerator for 4 to 6 hours.
  2. Preheat the grill to high heat. Place the chicken on the grill and grill 4 to 6 minutes per side or until chicken is cooked through. Discard remaining marinade. Serve hot.

Grilled Lemon Chicken and Moroccan Couscous Salad

The couscous came out so gorgeous! So colorful and delightful. This could easily be a vegetarian recipe by substituting the chicken broth with vegetable broth. I also loved that the veggies were not cooked, they only get a light steaming due to the hot couscous when you combine them. The smell was incredible! Lemon chicken in any form is popular in our house, especially when grilled. This is just a classic, simple way to prepare chicken. Great meal!

 cous cous and chicken

Grilled Lemon Chicken and Moroccan Couscous Salad
Recipe adapted from Bon Appétit August 2008


2 cups low-salt chicken broth (use veggie broth to make this vegetarian)
2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves, pressed
2 teaspoons salt, divided
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 10-ounce box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup trimmed sugar snap peas, cut in half
2 teaspoons finely grated lemon peel
1/4 cup fresh lemon juice


2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 large skinless boneless chicken breast halves
1/2 cup chopped toasted almonds (optional)
1 lemon, cut into 6 wedges

  1. Marinate the chicken
  2. Prepare the CousCous
  3. Grill the chicken
  4. Serve

For couscous:
Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper.

For chicken:
Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.

Prepare barbecue (high heat). (or Griddler in our NYC Apartment’s case) Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Sprinkle almonds over, if desired and garnish with lemon wedges.

cous cous

I love these colors!!

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