Chicken Paillard with Arugula Salad

I have had a request to post more easy ideas for dinner. So here's one - and it might be THE easiest. Essentially, its a twist on a traditional entree salad, with chicken at the base piled high with a fresh, lemony arugula salad.

The term "paillard" refers to meat that has been pounded thin and cooked on the grill. I'm sure there is a proper french methodology to "paillard-ing," but I haven't yet learned - so this is the quick and simple way (ie; pounding chicken with a heavy coffee mug) but it works! 

Chicken paillard is a great weeknight dinner,  but would also make a fun dinner-party dish for a crowd. If you were thinking of serving a salad with grilled chicken on top, try this flip-flopped version instead for a little something unexpected.


Enjoy!

Mustard & Rosemary Roasted Pork Tenderloin

Ladies and Gents - Let's think outside the breast... chicken breast, that is.  Chicken is gold standard in many kitchens these days, and its easy to see why: its easy to find, easy to prepare, super lean, and almost guaranteed to please even the pickiest palates. But today I'm inviting you to bypass the chicken in favor of the other white meat. Much like chicken, pork tenderloin is readily available (and affordable) in grocery stores, low in fat, high in protein, and equally easy to whip up for weeknight dinner.  This is a great go-to recipe using a handful of ingredients that are likely already in your fridge. Personally, I prefer tenderloin grilled to get that nice char and smokey flavor,  but its a whole lot easier and just as tasty when roasted in my teeny oven in the comfort of my teeny NYC kitchen. I served it with a few asparagus spears,  roasted right along side (one-pan-wonder!)
Enjoy! 

Resolution Soup (with Turkey, Kale and Brown Rice)

Happy New Year!

As we roll into Resolution season, I've decided that one of mine (among many. Somehow I always end up with 10 of them...) is to "Be a Better Blogger."
More invested, more creative, more excited about keeping this little blog afloat! So please keep checking back for more recipes and foodie musings from yours truly.

My other resolutions are all about feeling better: Shed that layer of 'fluff' that I seem to have acquired over the Holidays (I blame my mother), get more sleep, start doing yoga, and make an real effort to cut back on (or cut out) processed foods from my diet in favor of the wholesome, natural kind. In the spirit of that last one comes this wonderful Turkey, Kale and Brown Rice soup recipe courtesy of Giada DeLaurentis. Jam-packed with fiber, protein, vitamins and minerals, this soup sounds diet food, but I'm telling you, it is full of flavor and incredibly comforting. Make a big pot of it (freeze what you don't eat) and kick that New Year's Resolution into high gear.

Enjoy!

Carb-loading (and a simple, satisfying Mediterranean Pasta Salad)

My dear friend Kennedy ran the ING New York City Marathon last week (in under 4 hours, might I add. I mean, she RAN it. Go girl) and, as many runners do before a big race, she embarked on a diet high in carbs and low in, well, everything else.
They call it "carb-loading"; I call that "Heaven."

What could be better than a week of pasta and potatoes, bread and bananas?!?! Though not participating in the marathon myself (one day, one day) I decided to help Kennedy's cause by whipping up a healthy, veggie-loaded pasta salad for her to snack on while getting race-ready. This salad is quick and easy, and lightly dressed with lemon juice and olive oil to add flavor without a lot of fat. Enjoy!

Baked Salmon with Herb Butter

Otherwise known as "Salmon for people who say they don't like Salmon." I was one of them, until I tried this dish about a year ago (courtesy of my mother) and totally changed my mind. This salmon is first seared in a pan, then finished in the oven - my favorite technique for fish. This gives it a nice crispy coating on the outside, while keeping the fish moist and delicious on the inside. The flavors are simple, as are ingredients (we are talking butter and herbs, people) and the combination is perfection. Plus, you can pat yourself on the back for getting in your superfood of the day (well done you)

Summer Peach "Caprese" Salad with Balsamic Reduction

I know, I know - its a little early for peaches. But I just couldn't help myself. Maybe its a southern thing. This traditionally Italian salad gets a little sweeter swapping tomatoes for peaches, and it will be even better if you are patient (unlike some of us) and wait a month or so to make it when peaches are in their prime. I made this on a small scale, but it would be gorgeous layered on a large platter for a big summer dinner party. Enjoy!