Category Archives: Recipes

The holiday season is the one time of year where cookies are a staple on the table for breakfast, lunch, and dinner. Amateur and professional bakers alike, ovens are working over time to make the traditions we all know and love.  If there has been anything that I have learned from my humble culinary experience, its how easy baking really is (despite all of the groans I’ve heard from others).  I don’t want to even begin telling you how many chocolate chip cookies I have eaten (my absolute favorite cookie ever) that had no flavor whatsoever.  Even the chocolate chips were tasteless after working so hard to make the rest of the cookie taste like something.

Packaged cookies don’t count. Face the facts: YOU DIDN’T MAKE THEM. Toll House did.

So, I find it fitting to post my fool-proof, perfect-out-of-the-oven Classic Chocolate Chip Cookie recipe.  This one is really difficult to mess up, taking only a few minutes more than opening the package and slicing up cookie dough, but well worth it.

Happy baking this holiday and don’t forget to send me your questions and comments!! Trust me, baking is easier than it looks. Good luck!!

Olivia’s Chocolate Chip Cookies

2 sticks butter, softened

1 cup brown sugar, packed

1 cup granulated sugar

2 eggs

2 tablespoons vanilla (yes tablespoons!)

2 cups plus 3 tbsp flour

1 tsp baking soda

1 tsp salt

2 cups DARK chocolate chips

Combine flour, baking soda, and salt in a small bowl. Set aside.

Preheat oven to 350˚.

Cream butter and sugars on medium high speed of your mixer until pale and fluffy. Add eggs and vanilla and mix until combined. Add in flour mixture, scraping down sides of the bowl until all of the flour is incorporated. Add chocolate chips and mix until thoroughly incorporated throughout batter.

Using a cookie scoop, space cookies about 2 inches apart on a parchment lined cookie sheet (or well greased if you do not have parchment). Bake for 8-12 minutes (depending on ovens) or until the edges begin to brown.

Allow to cool on the cookie sheet for 15 minutes and transfer to a cooling rack to cool completely.

Caution: If you try one before completely cooled, you may go into deliciousness overload (or burn yourself on a hot cookie, so be careful!)

Soups always remind me of the elementary and junior high school evenings in  Autumn and the early days of Winter.  I could not stand eating Mom’s Classic Vegetable Soup and I knew it was on the stove the moment I gagged on the scent slowly making its way through the house.  Over the years, I still really can’t stand that vegetable soup, and the smell continues to make my stomach churn. (I bet you thought I would say over the years I grew to enjoy it. Nope, still pretty stomach churning.)

Despite the fact that, outside of the soup, I absolutely love all the vegetables in it, I really just can’t enjoy the soup itself.  Needless to say, Mom’s Veggie Soup won’t be the recipe I share with you today, but one other favorite has.  This recipe features my mom’s favorite legume: lentils. You could call it a close counterpart to a split pea soup, with more of an earthy flavor seasoned perfectly by the ingredients within it.

Since the weather has been playing tricks with us on East coast the last couple days, the cold weather is finally beginning to settle in.  What a perfect chance to share this soul warming soup that is hearty enough that you won’t need any sides or main courses to follow.  This one is perfect with a little fresh baguette or sliced high-round loaf.  You can always opt for croutons or a gluten free counterpart, or simply omit altogether depending on how you’re feeling this  evening.

Mom’s French Ham & Lentil Soup

1 small onion, diced

1 tbsp olive oil

3 carrots, peeled & diced

2 large bay leaves

1 sprig rosemary

1.5 cups dried lentils, rinsed

1 Ham steak, cubed (bone reserved)

6 cups stock of choice (beef, chicken, or vegetable or use a combination of the three!)

Heat oil in a dutch oven or soup pot on medium high heat. Add onion and carrot, lightly sauteéing until onions are translucent, about 5 minutes. Add ham, stock, lentils, bay leaves, and rosemary (in that order) and allow stock to boil. Reduce heat to low and simmer for about an hour or until lentils are tender, uncovered. Add pepper to taste, if desired.

The soup should be salted from the ham and stock. If you choose to use a lower sodium stock, add salt to taste. Serve with bread of choice.

Finish meal with a soft brie or triple cream Fromage d’affinois. 

Yield: 4-6 Servings

Heirloom Tomatoes are so beautiful.  I just love using them for a lot of my clients as well as enjoying them on their own.  This recipe is incredibly easy and one I made last night just so you can see how easy it is to make for dinner TONIGHT.  Keep that healthy streak going and accompany this salad with a piece of lean chicken or beef, or throw in some rice or couscous.  Believe me, it isn’t just enough to eat, but the right thing to eat.

Enjoy! and Good luck!

Olivia

I always find myself working on a similar style dish; Mediterranean in nature and always robed with basil, oregano, tarragon, or sage. So when I opt for a challenge, the soy sauce and sesame oil comes out. I have zero Asian food background or training so recipes like these are meant to be simple and slightly healthier than the take-out counterparts.

A nice flank or skirt steak is especially appealing to me with these dishes. Seasoning and added flavors can be light since the steak itself lends delicious flavor of its own.

This dinner was inspired by the abundant veggies in my fresh box order this week. What is a fresh box you say?? Well the most amazing idea ever comes from a local farm stand in Westfield, NJ – Alan’s Orchard. For $25 once a week, I receive 10 different fruits and vegetables from a few local farm stands; literally off the farm. This week, they included bok choy, broccoli, and sugar snap peas that all found their way into the stir fry.

For me, Asian dishes begin and end with the trifecta: soy, sesame oil, and ginger. Add the usual garlic and a little sherry and you have yourself dinner.

Start with parboiling your broccoli and peas. They should be slightly crunchy before adding your flavors but somewhat cooked through. (If you don’t know what parboiling is, just add your cleaned, raw veggies to a pot of boiling water for a few minutes until cooked to your liking.) While your veggies are boiling, sautée the flank steak, lining your pan with a teaspoon of sesame oil and searing for about 3-6 minutes per side. While searing, season with salt and pepper. Once your steak is cooked to your desired temperature, slice on an angle and reserve to add to your wok or frying pan once your veggies are ready.

Add your cleaned baby bok choy to your wok or pan. Add about 2 cloves of minced garlic, 1 cup low sodium soy sauce and a tablespoon of sesame oil. Sautee until your leaves are just wilted. Add your parboiled vegetables and sliced steak and add a half a cup of dry sherry. Heat until everything is heated through and the sherry burns off slightly, about 5-8 minutes (make sure you do not cook your meat any further).

Serve over whole wheat rice for a healthy option, or sticky white rice for a traditional taste. Voila! Dinner!!

Remember, have patience with yourself and your dish. A few of these instructions may be happening at the same time, but that’s ok! If your water is over-boiling and your steak is sizzling too high, just reduce your temperatures or remove from heat until you get your bearings. The end result will be well worth it, just ask your family…

When first receiving this cookbook, I flipped through the pages and stopped on one of my most favorite recipes ever…. Croque Monsieur. I instantly decided this was THE perfect cookbook.

Most, if not all, of these recipes are simple to the point that anyone can cook from this book. The beauty of it is that they don’t appear to be so simple and any guest will be happily entertained. From filet mignon, to boeuf bourguignon, and butternut squash risotto, there is hardly a shortage of comfort food.  I particularly enjoyed preparing (and eating!) the Southwestern Crab Cakes with Chipotle Remoulade and the crispy Chicken Parmesan.

Now, here is where the book is not so perfect. As a baker, I am pretty critical of desserts. The desserts in this book look delicious and fit with the simplicity of the other recipes, but they just aren’t very exiting. Bread pudding, chocolate pudding, lemon pound cake, and chocolate brownie sundae are a few in this book that, from a cookbook, I would expect more. Nevertheless, any sweet tooth will be satiated with these treats and I would recommend this book to any amateur cook.

Enjoy this delightful recipe from the book, Potato Chip Crusted Chicken Tenders (just remember to use low-fat and/or baked potato chips!):

Potato Chip Chicken Tenders

Old-fashioned fried chicken is good, but I think my version raises the bar.

1/2 cup all-purpose flour,  Kosher salt and freshly ground black pepper,  2 large eggs, lightly beaten,  1 bag (11-ounce) potato chips, crushed,  4 boneless, skinless chicken breasts (about 11/2 pounds),  Vegetable oil, for frying

* Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

* Place the flour in a shallow bowl and season generously with salt and pepper. Place the beaten eggs in another shallow bowl. Leave the crushed potato chips in the bag. (This way you don’t dirty another dish!)

* Rinse the chicken and pat dry with paper towels. Slice each chicken breast lengthwise into 4 or 5 strips. Generously season the chicken with salt and pepper. Working in small batches, lightly dredge both sides of the chicken in the seasoned flour, shaking off the excess. Next dip the chicken in the egg wash to coat completely, letting the excess drip off. Then dredge the chicken through the crushed potato chips, evenly coating on all sides. Place the prepared chicken on a baking sheet or cutting board.

* In a large stockpot or Dutch oven, pour enough oil so that approximately 1 inch of oil covers the entire surface. Over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. In batches, so as not to overcrowd the pot, cook the chicken until golden brown, about 3 minutes per side. Transfer the chicken to a baking sheet lined with parchment paper. Transfer to the oven and bake until the chicken is cooked through, about 15 to 20 minutes. Serve warm.

Serves 4 to 6.

Cooking Tip: I like to serve this with my homemade honey mustard sauce. Just whisk together equal amounts prepared yellow mustard, whole-grain Dijon mustard, and mayonnaise. Add honey to taste.

Freezes Well: The prepared but uncooked chicken tenders freeze well. To prevent sticking, freeze the chicken tenders in a single layer on a baking sheet before placing them in a container or freezer bag. When you are ready to cook the chicken tenders, no need to thaw. You can fry them frozen, about 4 minutes per side.

The above recipe was excerpted directly from Simply Suppers by Jennifer Chandler. This content was published with permission from the publisher. Buy your copy from Amazon by clicking here! A must have for any amateur cook!

It pains me to say it, but the “summer” is just about over this Labor Day weekend. I quote summer because, honestly, its not really over… I think September is the best month of the year around here. Especially for going to the beach! (and I’m in NJ!)

Well, if you haven’t mastered the grill just yet and want to try to squeeze in the last few burgers and steaks of the season, here are a few tips from one of my favorite chefs, Bobby Flay. Below, is a recipe for Ribeye & Anaheim Chile Quesadilla you cannot miss from his fabulous steakhouse, Bobby Flay Steak at the Borgata Hotel Casino & Spa in Atlantic City, NJ (I have to get there too…). Happy grilling!!

9 Tricks for Mastering the Grill from Chef Bobby Flay

1. DON’T BE INTIMIDATED BY THE GRILL. A grill is just a source of heat. Just like a stove, it is very user-friendly.

2. CHOOSE THE RIGHT GRILL FOR YOU. Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

3. GIVE YOURSELF ROOM. Don’t underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn’t have enough workspace – and they almost never do – set up a table right next to your grill.

4. ORGANIZE & PRIORITIZE. Organize your tasks: plan a menu, make lists, do the shopping. When it’s time to hit the grill, get everything out in front of you: food, spices and tools. Everything you are going to need should be within easy reach.

5. MAKE SURE IT’S HOT. Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you’ll know without thinking about it how hot the fire is – high, medium-high, etc. Until then, you can use the time-tested method of holding your hand 4 inches above the grate and seeing how long you can keep it there. It may sound a little dangerous, but you’ll pull your hand back at just the right moment.

◦ High: 2 counts

◦ Medium-high: 4 counts

◦ Medium: 6 counts

◦ Medium-low: 8 counts

◦ Low: 10 counts

6. KEEP THE LID CLOSED WHEN COOKING ITEMS THAT TAKE LONGER THAN 10 MINUTES. Items like ribs, whole chicken, bone-in chicken breasts, etc.

7. DON’T PLAY WITH YOUR FOOD. The more you touch the food on the grill, the more it will stick and begin to fall apart. Brush your burgers, fish, vegetables with oil and season with salt and pepper and place on a hot grill. Don’t touch it for at least 2 minutes! It needs to form a crust so that it can naturally pull away from the grill. If you begin to turn it before the crust has formed, it will stick.

8. DON’T FLATTEN BURGERS, STEAKS & CHOPS WITH THE SPATULA. It will only press out flavorful juices and cause flare-ups. Flip the food only once if possible.

9. GRILLING MEAT: WHEN IN DOUBT, IT’S BETTER TO UNDERCOOK THAN OVERCOOK. You can always put food back on the fire if you need to.

RIBEYE & ANAHEIM CHILE QUESADILLA

Serves: 4

Marinated Ribeye

Ingredients:

8 Cloves Garlic, finely chopped

2 Anaheim Chiles, stems removed and coarsely chopped

3 Tablespoons Oregano, finely chopped

½ Cup Canola Oil

1 (1 ¼ inch thick) Boneless Ribeye (about 1 lb)

Salt and coarsely ground Black Pepper

Directions:

1. Stir together the garlic, chiles, oregano and oil in a medium baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.

2. Heat grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill of it. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steak on both sides until golden brown and slightly charred and cooked to medium-rare (130 degrees on an instant-read thermometer) – about 9 minutes. Remove from the grill and let rest, loosely tented with foil, for 10 minutes. Slice into ¼-inch thick slices.

Anaheim Chile Vinaigrette

Ingredients:

3 Large Anaheim Chiles, grilled, peeled, seeded and diced

4 Cloves of Roasted Garlic, peeled

3 Tablespoons Red Wine Vinegar

3 Tablespoons Fresh Lime Juice

1 Tablespoon Honey, or more if needed

Salt and freshly ground Black Pepper

¾ Cup Canola Oil

¼ Cup chopped fresh Cilantro

Directions:

1. Combine the Anaheim chiles, garlic, vinegar, lime juice, a few tablespoons of water, honey, salt and pepper in a blender and blend until smooth.

2. With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer. There should be flecks of the cilantro in the vinaigrette.

Quesadilla

Ingredients:

12 Flour Tortillas, 6-inch in diameter

1 ½ Cups grated Monterey Jack Cheese

Marinated Ribeye slices, from above

6 Ounces Soft Goat Cheese, crumbled

3 Green Onions, thinly sliced

Canola Oil

Salt and freshly ground Black Pepper

1 Teaspoon Ancho Chile Powder

Cilantro Leaves, for garnish

Directions:

1. Preheat the grill to medium heat. Place 8 tortillas on a flat surface and divide the Monterey Jack, some of the beef, goat cheese and green onion among the tortillas (in that order); season with salt and pepper to taste.

2. Stack the tortillas to make four 2-layer tortillas and top each with the remaining tortillas. Brush the tops of the tortillas with canola oil and sprinkle with some of the ancho powder. Carefully place on the grill, ancho-side down and grill until lightly golden brown – about 2 minutes. Flip the quesadillas over, close the lid of the grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill, cut into quarters and top each quarter with some of the Anaheim vinaigrette and garnish with cilantro leaves.

ABOUT BOBBY FLAY STEAK:

Bobby Flay puts his avant-garde touch on the quintessential American entrée with his first ever steakhouse, Bobby Flay Steak at Borgata Hotel Casino & Spa. Showcasing a variety of regional steaks prepared with zesty rubs and seasonal ingredients and a special Lobster Bar that features fresh lobster creations, Bobby Flay Steak was designed by David Rockwell to present a chic, comfortable steakhouse that complements the exciting backdrop of Borgata.

ABOUT BORGATA HOTEL CASINO & SPA:

Located at Renaissance Pointe in Atlantic City, Borgata features 2,000 guest rooms and suites; 161,000 square feet of gaming; 182 gaming tables; 4,100 slot machines; an 85-table poker room; 11 retail boutiques; 6 acclaimed fine dining restaurants by renowned chefs; 6 casual dining options; a 54,000 square foot spa; 70,000 square feet of event space; 4 signature nightlife experiences; and parking for 7,100 cars. The resort also features Atlantic City’s first cosmopolitan hotel experience, The Water Club at Borgata, with 800 guest rooms and suites; a 36,000 square foot spa; 18,000 square feet of meeting space; 6 designer retail boutiques; and 5 heated indoor and outdoor pools.

As promised! Here is the delightful recipe that can do more than be a dip for simple veggies. Use it in place of tomato sauce on a gluten free pizza crust or (even better) as a salad dressing or base of a wrap sandwich with a corn tortilla (instead of flour or regular bread). Enjoy and I hope for more of these fab recipes to come!

PS. Found out on Twitter today that Whole Foods NYC carries Voskos Greek Yogurts! Go check them out, when you can. You WILL notice a difference in flavor and texture than other Greek yogurts…. Voskos is just better.

Roasted Red Pepper Dip

2 cloves garlic

3 7-oz jars roasted red peppers

8 oz Voskos Greek Yogurt (Plain, Non-Fat)

1 1/2 teaspoons cumin

(If you want to include veggies, here’s a recommendation: 1/2 cup chopped tomato 1/4 cup chopped green onions 2 cucumbers, sliced 2 green peppers, sliced 2 pkgs mini cut and peeled carrots)

Combine garlic, peppers and pepper juice in a food processor and blend until smooth. Blend in yogurt and cumin. Transfer to a bowl and add tomato, and onions. Season with salt and pepper. Cover and refrigerate at least 4 hours. Serve with cut vegetables or as you wish!

As I keep myself focused on updating the business plan, I can’t help but keep myself from browsing recipes and looking for possible items for my menu. I received this great recipe from a publicist on behalf of the new book, The Carblover’s Diet: Eat What You Love, Get Slim for Life by Ellen Kunes and Frances Largeman-Roth (Oxmoor House, $24.95). I am a HUGE advocate for eating carbs, especially when considering a balanced diet. Several articles and books have proven that eating carbs is actually healthier than avoiding them, especially if you are active (busy job, exercise regularly, etc).

Health magazine’s Editor-In-Chief Ellen Kunes and Senior Food & Nutrition Editor Frances Largeman-Roth, RD, teamed up to teach the nation the truth about carbs in this book set to release next week. From the book: “Hundreds of new studies show that a breakthrough ingredient called Resistant Starch, found exclusively in carb-filled foods, has the power to turn off your appetite, turn on your metabolism, and improve your health and mood! These magic carbs – such as bananas, potatoes, and brown rice – form the cornerstone of the CarbLovers diet and are the secret to losing weight without hunger or cravings.”

Here’s a recipe from the book, as well as a new item in the running to make the menu! If you’re interested in reading more of The Carblovers Diet, visit their website at www.carblovers.com or pick up a copy from Amazon (or your bookseller of choice).

Breakfast Barley with Banana & Sunflower Seeds

With a whopping 7.6 grams of Resistant Starch plus some metabolism-boosting fiber and MUFAs, to boot, this is an ultrasatisfying morning meal.

Prep: 5 minutes

Cook: 10 minutes

Total Time: 15 minutes

Ingredients: 2⁄3 cup water  _  1⁄3 cup uncooked quick-cooking pearl barley  _  1 banana, sliced  _  1 teaspoon honey  _    1 tablespoon unsalted sunflower seeds

Instructions:  1. Combine water and barley in a small microwave-safe bowl. Microwave at HIGH 6 minutes.  2. Stir and let stand 2 minutes.  3. Top with banana slices, honey, and sunflower seeds.

Makes: 1 serving  Serving size: 1 cup

Calories 410; Fat 6g (sat 0.5g, mono 2g, poly 2.5g); Cholesterol 0mg; Protein 10g; Carbohydrate 86g; Sugars 21g; Fiber 14g; RS 7.6g; Sodium 15mg

If anyone out there has been reading my blog, I know, I’ve been slacking. So with that, what better way to stage a mini-comeback than with a delicious new treat! During my short disappearance, I had the great pleasure of hearing from the folks at Sun Valley Dairy, makers of Voskos Greek Yogurt.

As I may have mentioned before, I’m interested in making some healthier choices for the restaurant menu, even for some of the baked goods. As healthy as I will be, however, I won’t skimp on quality and freshness. Voskos greek yogurt is just that. I hope to serve Voskos regularly on the menu, particularly for breakfast. In the meantime, I like to substitute greek yogurt in pastry recipes that call for sour cream or buttermilk. Its just, well, healthier! Besides, there is enough other stuff

Here is the delicious recipe I put together today. Before you try it, remember to buy the Voskos greek yogurts!

Currant Almond Cupcakes with a Cointreau Glaze
1.25 cups unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs
1 cup sugar
1/2 cup canola oil
2 tsp vanilla extract
1 tsp fresh orange zest1/2 cup Voskos greek yogurt (non-fat plain is the best for this recipe)
1/2 cup dried currants
1/4 cup sliced almonds

Preheat the oven to 350 degrees. Line a baking tin with paper liners; I used the minis here, but you can choose larger cakes, if desired.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside. In a large bowl, beat the eggs and sugar until light and fluffy (about 1 minute or so). Mix in the oil, orange zest, and vanilla until blended. Mix in the yogurt until combined. Blend the flour mixture until completely incorporated and the batter is smooth. Add the currants and almonds.
Add about 2 tablespoons of the batter to each lined mini-cup. The batter should come to about 1/8 of an inch from the top for the cakes to fluff up. Bake for about 13-16 minutes (depending on your oven!)

For the glaze: 1.5 cups Voskos greek yogurt (non-fat plain is best, but you can use vanilla), one shot of Cointreau, one cup confectioners sugar
Combine all ingredients in a bowl and mix with a hand mixer on high until the mixture thickens slightly. The glaze will still be thin, but creamy.
Remove the paper liners before serving and coat the cakes with the glaze. Garnish with any leftover orange zest.