The NEW Cookbook is out! THE CHICKEN CUTLET COOKBOOK

NOW ON AMAZON:

This book offers 50 recipes using chicken cutlets. They are delicious & versatile! There are also healthy options like baking instead of frying, using alternative bread toppings like gluten free or Panko. You can adapt all of these recipes to any one of these techniques without losing flavor. You can also used grilled chicken - I’ll let you decide! Be sure to check out a few bonus recipes throughout the book.

GET YOUR COPY TODAY!!!

https://www.amazon.com/CHICKEN-CUTLET-COOKBOOK-Watering-Recipes/dp/B09HG645CT/ref=sr_1_3?dchild=1&keywords=the+chicken+cutlet+cookbook&qid=1633526384&sr=8-3

Spicy Shrimp Roll with Scallion and Jicama

• 1/2 cup Siracha sauce
• 1/4 cup mayonnaise
• 2 teaspoon sesame seed oil
• Cooked sushi rice
• 3 tablespoons rice vinegar
• 2 teaspoons salt
• 4-5 leveled teaspoons sugar
• 8-10 large cooked shrimp
• 1 avocado slice into sticks
• 1 small jicama slice into sticks
• 2 stalks of scallions cut into long strips

In a small bowl, mix together siracha, mayonnaise, and sesame seed oil. Set aside.

Cook 1 cup of sushi rice and season the cooked rice with vinegar, salt, and sugar. Fold the rice until the vinegar mixture is thoroughly combined. Set aside until cooled. 

Put the cooked shrimp in a food processor and pulse until roughly chopped. Add 1/2 of the siracha mayo (a little at a time so its not too much) and pulse again until well combined. The leftover will be your dipping sauce.

Lay the sheet of nori on the bamboo mat. I lay the sheet shiny side down.

Spread a thin layer of rice on three-quarters of the sheet.

Spread the shrimp spread on top of the rice.

Add avocado, jicama and scallion in the center on top of the shrimp.

Take the bottom edge of the mat and fold and roll it over the filling while tucking it around and in. Release the bottom edge of the mat and keep rolling until a roll is formed. If the top edge is loose, place a few drops of water at the edge and press it shut.

Repeat for the remaining three rolls.

Cut the rolls in eighths. Make the first cut down the middle, then cut those halves down the middle, and cut the remaining quarters in half.

Sprinkle with your favorite crunchy rice seasoning.

Tahini Pasta w/Falafel

 

Creamy tahini pasta is the perfect alternative! Be sure to make your mixture moist (water added) to avoid a dry falafel.

• 3 Cups canned chickpeas drained
• 1/2 Medium red onion
• 1/2 Medium white onion
• 2 Cloves of garlic
• 1 Large handful of cilantro
• Juice of 1 fresh lemon juice
• 1/2 Tsp baking powder
• 1/2 Tbsp ground cumin
• 1/2 Tbsp salt
• 3 Tbsp chickpea flour or more to bind
• Water as needed
• 1 lb Penne Pasta (can use GF)
• Oil for frying or cooking spray for baking

Put ingredients in food processor. Pulse the machine repeatedly until well combined. It should be a little course and hold together when squeezed. Use a cookie or ice cream scoop and form ball patties.

Shallow fry patties in a pan on the stove for 2 to 3 minutes or bake at 350º sprayed with olive oil spray for about 20 minutes until golden. Do not overcook or they will be dry.

Make the Tahini sauce:

• 1/4 Cup Tahini
• 1/4 Cup water
• 1 Garlic clove
• Juice of 1 lemon
• Salt and pepper to taste

Put ingredients in food processor. Pulse the machine repeatedly until well combined. 

Make the Cilantro Pesto:

• 1 handful of cilantro leaves
• 1/4 Cup cashews
• 1/4 Cup pine nuts
• 1/4 Parmesan cheese
• Salt and pepper to taste
• Good Olive oil

Put ingredients in food processor. Pulse the machine repeatedly until well combined.

Cook the pasta as directed and toss in the Tahini sauce. Plate with falafel on top and drizzle with Cilantro Pesto.

Season as needed. 

Gluten Free, Dairy Free No Bake Pistachio Coconut Cream Pie

 

• 1 MI-DEL allergen safe pie crust
• 2 Boxes Jello Instant pistachio pudding (can use sugar free)
• 1 (13.5 oz) Can of coconut milk
• 2.5 oz Almond milk
• 1 Cup non-dairy whipped cream (I used coconut)
• 1/4 Tsp vanilla or coconut extract
• 1/2 cup sweetened toasted coconut

Combine coconut milk, almond milk and pudding mix in a mixing bowl and beat until smooth and thick, about 1-2 minutes.

Put 3/4 of the mixture into the pie crust and distribute evenly. Add the whipped cream to the remainder of the filling and mix. Spread over top of pie.

Sprinkle toasted coconut around edges of pie and refrigerate for 4 hours or overnight. Serve with additional whipped cream if desired.

THE BEST EVER Gluten Free, Dairy Free, Nut Free Banana Brea

• 2 cups 1 to 1 gluten free flour
• 3 very ripe bananas mashed 
• 1/2 cup light brown sugar
• 1/2 cup Earth Balance non-dairy butter, softened
• 2 teaspoons baking soda + 2 tablespoons white vinegar
• 2 tablespoons almond milk
• 1/2 teaspoon vanilla
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk free chocolate chips 
• (I use Wegman's "Food You Feel Good About" Dark Chocolate Morsels

Preheat the oven to 350º.

Combine Flour, baking powder, and salt and set aside. Combine 2 teaspoons baking soda + 2 tablespoons white vinegar and set aside.

Cream together Earth Balance and sugar. Beat in the baking soda/vinegar mixture, almond milk, vanilla, and mashed bananas until well blended on medium. Now stir the banana mixture into the flour mixture until all of the flour is moist and incorporated. Stir in the chocolate chips. Pour batter into prepared loaf pan.

Bake in preheated oven for 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack and cool another 30 minutes. You can serve warm too!

Yellow Split Pea Hummus with Caramelized Onions & Bacon

• 2 cups yellow split peas
• 1 small yellow onion, peeled and chopped
• 1/4 cup olive oil + more for serving
• 1 Tbsp Earth Balance butter
• Salt and ground white pepper to taste
• 3 Pieces of cooked bacon coarsely chopped
• Fresh Cilantro

1. In a skillet, melt the butter and 1 tablespoon of the olive oil over medium heat. Add the sliced onion. Stir every 5 minutes or so, until the onions are caramelized and brown. Add the bacon and incorporate. Remove from heat and set aside.

2. In a heavy sauce pan, add the split peas and 6 cups water. Bring to a boil over high heat, reduce heat to low, and simmer, covered stirring occasionally until split peas are completely soft and falling apart, about one hour or so. Remove from heat and drain the peas. Purée until completely smooth in a food processor. Add 3/4 of the onion bacon mixture and some chopped cilantro to taste. Pulse until well mixed while adding additional olive oil drizzled in as it spins. Season with salt and pepper.

3. Serve split pea hummus in a serving bowl and top with the rest of the caramelized onions mixture. Drizzle with additional olive oil if desired and top with fresh cilantro.

Ooey Gooey Chewy Cashew Cookie (Gluten Free!)

• 8 oz almond paste
• 1/2 cup granulated sugar
• 1 large egg white
• 1/2 tsp orange or lemon zest
• 1/2 cup chopped unsalted cashew nuts
• Confectioners' sugar for dusting

Preheat the oven to 350º. Line a baking sheet with parchment paper or nonstick foil.


Food process the almond paste until crumbly. Add the sugar and pulse a few more times. Add the egg white and zest and process until it forms a sticky dough.


Put the cashew crumbles into a bowl and set aside.
 

Roll 15 to 16 dough balls and press one side into the nuts until the cookie is covered. Place each cookie plain side down onto the cookie sheet and press lightly to slightly flatten. DO NOT press too much, just enough to flatten a lttle bit.  

Bake for 15-17 minutes, or until gently browned. Cool on the baking sheet and dust them with confectioners' sugar.


Crispy Potato Knish (No Dough)

Started by using leftover mashed potatoes. They work the best with this recipe!

• 2 Cups day old mashed potatoes
• 1 Cup flour (can use gluten free) + 4 tablespoons
• 1 Onion, grated
• 4 Eggs (2 for batter and 2 for dredging)
• Salt and pepper to taste
• Vegetable oil

Mix mashed potatoes, 4 tablespoons flour, onion, 2 eggs, black pepper, and salt together in a bowl until well blended. You can add bacon bits, chives, or any other flavor you like! Form into thick round patties and refrigerate for about an hour on a cookie sheet lined with wax paper.

Dredge each patty into whisked eggs and then flour and then egg again and then flour to form a thick crust for skillet frying.

Heat vegetable oil (adequate amount of oil 1-1.5") in a skillet over medium/high heat. Place patties in hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining patties.

Serve with your favorite mustard!

Spaghetti Con Zucchini Fritta & Scallops

•  4 Small Zucchini sliced super thin
• 2 Garlic cloves chopped
• 1 Bunch of parsley
• 1 Large onion chopped
• 4 Cups Canola oil for frying
• 1/2 Stick of salted butter softened 
• 2 cups of homemade Bruschetta (or your favorite store bought)
• 2 lbs. Scallops
• 1 lb. of your favorite Spaghetti
• 2 Tablespoons good olive oil
• Salt and pepper to taste
• Fresh lemon

Using a large pan, fry the slices of zucchini in canola oil. Place the zucchini in medium bowl to soften. In the same oil, carefully hold the stem end of a bunch of Italian parsley and immerse the leaves into the oil until crisp. Remove and layout to drain. Again, in the same oil, fry 1 large chopped onion until soft and edges are a little brown. Set aside to drain. 

If you flash fry on very high heat, your vegetables will not be greasy — trust me! (Transfer the oil into a container and cool down before you discard because you will use the same pan again.)

In the same pan that you wiped out, add 2 tablespoons olive oil and cook the garlic and onions until aromatic. Add the bruschetta and cook down to remove some of the liquid, about 5 minutes. Now its time to add your scallops and simmer until cooked through. You can cover the pan leaving it a little open to let the steam escape.

Meanwhile, cook the spaghetti in plenty of salted water. 

Take a large fork and mash the zucchini, stirring and crumbling as much as possible. Drain the spaghetti and stir in the zucchini butter mixture. 

Plate the spaghetti and pour over the scallop bruschetta. Season with salt & pepper and top with crumbled fried parsley and a squeeze of fresh lemon. Enjoy!

Flavorful Pasta Bake

Easy baked pasta dish with lots of yummy ingredients!

• 16 oz. package of Cavatappi or Penne pasta
• 1/2 lb. Italian sausage mild removed from casings
• 1/2 lb. lean ground beef
• 1/2 white onion diced
• 1/2 sweet red pepper diced
• 1 jar of your favorite pasta sauce or homemade
• About 30 pieces of sliced pepperoni diced
• 1/4 cup parmesan cheese
• 4 oz. of skim ricotta
• 1 8 oz package shredded mozzarella cheese
• 1 tsp. dried basil

Boil water and cook the pasta as directed on package. While the pasta is cooking make the meat sauce:

On medium heat, pan cook the sausage, breaking it up as it cooks and loses its pink color. Add the chopped onion. Add the ground beef, breaking it up as it cooks and incorporate it into the sausage. Add the diced red pepper. Once the meat is cooked through, pour in half a jar of your favorite sauce and add the diced pepperoni reserving a little bit for the top. Continue to simmer. 

Drain the pasta and return to the pot. Pour in the meat mixture, the ricotta and the parmesan cheese. Stir until combined.

Put a thin layer of sauce at the bottom of the baking dish (9 x 13). Transfer the pasta into the baking dish. Add the rest of the sauce on top and scatter the remaining pepperoni. Top with shredded mozzarella and sprinkle with dried basil. 

Bake at 350 degrees for 30 minutes or until heated through and cheese is melted. 

"Almond Joy" Panna Cotta

 

• 3 cups unsweetened almond milk
• 2 1/2 teaspoons gelatin - this is a little more than one envelope
• 1/4 cup turbinado sugar
• 2 tablespoons almond flavored liquor
• 2 tablespoons Kahlua
• 1/2 teaspoon almond extract

Pour almond milk into a medium pot. Whisk it smooth. Sprinkle the gelatin over the milk and set aside for a few minutes until the gelatin starts to dissolve.

Cook over medium low heat and stir until the gelatin dissolves completely, but do not heat the beverage to the point where it starts to smoke or boil because it will deactivate the gelatin. After the gelatin has dissolved, add the sugar and stir until it's completely dissolved. Stir in the almond extract and liquors.

Wipe vegetable oil evenly around 4 ramekins removing any excess and just leaving a fine film. Divide the mixture evenly among the ramekins and refrigerate until set -- At least two hours and up to overnight.

To serve - Drizzle about one tablespoon of chocolate syrup over each panna cotta and  sprinkle with unsweetened coconut. Serve

Asparagus and Artichoke Pesto Tortellini

• 1 bunch of asparagus
• 1 lbs spinach or cheese Tortellini
• 2 clove garlic rough chopped
• Juice of 1 lemon
• Salt and freshly ground pepper
• 1 jar marinated artichoke quarters drained and chopped
• Olive oil

Prepare the pesto: Blend in food processor and set aside

• 1/3 cup fresh cilantro chopped
• 1/2 cup fresh basil leaves
• 1/2 cup grated parmesan cheese 
• 1 teaspoon lemon zest finely grated
• 1/2 teaspoon crushed red pepper (optional)
• 1/3 cup olive oil
• sea salt

Snap the ends of the asparagus off. Cut the asparagus into 1 inch pieces and lay out on a cookie sheet. Season with salt and pepper and drizzle with olive oil. Add 2 cloves fresh rough chopped garlic and sprinkle the chopped drained artichokes all around. Roast in oven on 400 degrees until charred but not burnt (check after 30 min). Remove from oven and toss with lemon juice.

Bring a large pot of salted water to a boil cook the tortellini until al dente. They will float to the top and then cook for 3 to 4 minutes. Add the prepared pesto to a large pasta bowl. Drain the pasta and toss with the pesto and asparagus mixture. Serve the pasta with some additional parmesan cheese sprinkled on top.

Chicken and Cauli - Rice Stuffed Cabbage Rolls

• 1 head of cabbage
• 4 thin cut raw chicken cutlets cut into 3’s
• 1/2 head cauliflower
• 1/2 head broccoli 
• 1 cup cooked white rice
• 1 red onion chopped
• 2 garlic cloves chopped
• 2 tablespoons butter
• 1/2 cup shredded parmesan cheese
• Salt & pepper to taste
• Olive oil
• 1.5 cups of your favorite tomato sauce ( I like Barilla Tomato Basil)
• 1 teaspoon Italian seasoning

Core as much of the cabbage as possible before the actual boiling. Remove the leaves one at a time being careful not to tear. Boil the cabbage leave in water for about 10 minutes or until softened but not mushy. When cabbage has cooled enough to handle, use a paring knife and pare the thick base of the cabbage leaf. Set aside.

Clean cauliflower and broccoli head and chop. Cook in microwave for 4 minutes or until tender. Food process until it resembles rice. Add it to a bowl with the cooked white rice. Season.

Drizzle a large pan with olive oil. Sauté the onion and garlic until softened. Add the rice mixture to the pan and stir. 

Add butter and parmesan cheese and incorporate the ingredients. Add salt and pepper to season. Now it’s time to stuff your cabbage leaves.

Place 1/2 cup sauce at the bottom of a baking dish big enough to hold all the rolls. Stuff each leaf with a large scoop of rice mixture, lay a piece of chicken on top and tightly roll. Place the first roll against the side of the baking dish. You want to pack them in tightly so they don’t open up. Repeat until pan is full. 

Pour 1 cup sauce over the rolls, drizzle with olive oil and then sprinkle with Italian seasoning. Bake in 350 degree oven for 1 hour.

HARVEST - 83 Main Street, Farmingdale, NJ - A HIDDEN GEM

Out and about on our Saturday drive, we stumbled along a little hidden gem of a restaurant called Harvest in Farmingdale, NJ. The farm to table seasonal menu has something for everyone and is nothing short of amazing! 

We ordered take out for lunch and the food came out hot and smelling scrumptious. The Lamb Burger with Feta was perfectly seasoned and the side of roasted squash was tender but not mushy. The Chicken Caesar sandwich was served on ciabatta with chopped romaine lettuce in a house made Caesar dressing with Sweet Potato fries on the side.

It’s a small menu, but did I mention it always changes? I love that! It means they are using the freshest local ingredients accessible for the season.

It is a BYOB, but we have yet to dine in this cozy and unassuming restaurant, and what seems to be pleasant atmosphere. I can’t wait until we are able to eat there and check out the service and staff. Worth adding to my list!

Warm Chickpea and Feta Salad

Easy and delicious!

•  1 29 oz. can chickpeas drained
• 1/2 Red onion chopped
• 4 oz Feta cut into cubes
• 1 Tablespoon oregano OR Italian seasoning
• 1 Tablespoon parsley
• Salt and black pepper to taste

Dressing:

• 2 Tablespoons red wine vinegar
• 4 Tablespoons good EVOO
• 1/2 Teaspoon Dijon mustard
• 1 Large garlic clove chopped
• 1 Teaspoon water
• A pinch of salt and pepper

Mix all of the dressing ingredients together and shake or stir well. Toss into the chickpeas along with the red onion and oregano. Microwave for 1 minute. Add the Feta and gently stir. Sprinkle with some dried or fresh parsley. ENJOY!

Creamy, Cheesy Rice Balls

This recipe was adapted from Patsy's Restaurant in NYC. After trying their original recipe, I made my own "improvements" to suit my taste! You can also use this recipe to make Sicilian rice balls with meat and peas in the center. Makes about 40 small or 20 large rice balls.

• 1 cup uncooked Basmati white rice 
• 2 cups day old cooked rice warmed up and set aside(I use the microwave)
• 1.5 cups diced fresh mozzarella
• 1.5 cups grated Parmesan
• 4 large fresh basil leaves, chopped very fine
• 8 eggs, beaten
• 2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 1/2 teaspoon garlic powder
• Lightly seasoned bread crumbs (I use half seasoned to half plain ratio)
• Olive oil, for frying (about 2 cups)

1. Rinse the Basmati rice and drain it well. Bring 8 cups of water to a boil in a large saucepan. Add the rice and cook for 20 minutes or until done. Drain immediately.

2. In a large bowl, combine the hot cooked rice, the 2 cups of day old rice, the mozzarella, the Parmesan cheese, and the basil.  Combine well. Allow the rice to cool for about 20 minutes. Add half of the beaten eggs and stir rapidly to prevent the eggs from scrambling. Add the salt, pepper and garlic powder.

3. Spread the rice mixture on a cookie sheet. Cool in the refrigerator until thoroughly chilled. This is important because you want some of the liquid to absorb.

4. When the rice has cooled, roll the rice mixture into balls. I use a large spring ice cream scoop to measure the amount. Wet your hands after forming each ball to prevent the rice from sticking. Roll the rice balls in the remaining beaten eggs and then the bread crumbs.

5. Heat oil in a deep skillet or fryer to a temperature of 375˚F. Keep the oil hot at all times and fry the rice balls in small batches about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with your favorite sauce!