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Lucious Lemon-Dill Chicken

Crispy Cornmeal and Lemon-Dill Chicken

This chicken is a great summertime dish! The cornmeal adds a nice crisp to the outside of the meat without it being too breaded; while the dill and lemon add robust flavors. What better way to top it off than with parmesan cheese? Bon appétit!

Serves 2-4.


  • 2 large chicken breasts, cut into 1-2 inch pieces
  • 1 cup yellow cornmeal
  • 3 tbsp fresh dill, chopped
  • 3 lemons
  • 2 tbsp grated parmesan cheese
  • 1 tbsp minced garlic
  • olive oil
  • garlic salt
  • black pepper

In a bowl, mix the pieces of chicken with the juice from 2 lemons, the dill and the minced garlic. Toss all the ingredients together so the chicken is coated in the lemon juice. Add in the cornmeal and toss again to combine. Season with a dash of garlic salt and black pepper.

In a large pan on the stove, heat ~3-4 tbsp of olive oil (enough to heavily coat the bottom of the pan) on medium-high heat. Once the oil is hot, add in a few pieces of chicken and cook on each side for about 3 minutes so it lightly browns and crisps. Repeat this process until all the chicken is browned. Put the browned chicken on a paper towel to drain any excess oil.

Place the chicken pieces on a baking sheet and sprinkle with the parmesan cheese and the juice from one lemon. Bake the chicken in a 350 degree oven for about 5-10 minutes (depending on the thickness of the chicken.) After baking, add a pinch of fresh dill and serve.


Special Sauce.

Broccolini, Basil & Sun-Dried Tomato Sauce

Not to toot my own horn here, but this sauce is really, really good. I wanted to experiment by making a sauce using broccolini as the base, and this was the delicious result! It’s a very versatile sauce that can be used on pasta, meat or even veggies. Eating broccoli has never tasted this good!

Makes ~4 cups of sauce.


  • 3 cups chopped broccolini (including stems)
  • 2 cups vegetable broth
  • 1/2 cup sun-dried tomatoes (in oil, oil drained)
  • 1 tbsp crushed garlic
  • 1 cup fresh basil leaves
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup grated parmesan cheese
  • 1 tbsp olive oil
  • garlic salt
  • black pepper

Begin by heating the olive oil on medium heat in a pan and then add in the broccolini, sun-dried tomatoes and crushed garlic. Cook for about 10 minutes to allow the broccolini to soften. Put this mixture  into the food processor and add in the basil leaves. Blend thoroughly until the mixture is a smooth consistency. Add in the parmesan, reduced-fat sour cream and 1 cup of the vegetable broth and blend again to combine all the ingredients. After it’s blended, put the mixture into a sauce pan on the stove on low heat. As the sauce heats, add in the remaining cup of vegetable broth to thin the sauce. Season with a dash of garlic salt and black pepper.

Great Green Beans.

Lemon & Garlic Roasted Green Beans With Almonds

These green beans are insanely good. Made with simple flavors and fresh ingredients, they are bursting with flavor and are super healthy. You can make a big batch of them and keep the leftovers in your fridge to eat all week long. I’ve been eating these for dinner all week… delicious!

Serves 3-6.


  • 4 cups green beans, trimmed (or about 4 large handfuls)
  • 2 lemon, juiced
  • 1 tbsp minced garlic
  • 2 tbsp olive oil
  • 1/8 cup raw, unsalted, sliced almonds
  • dash of 21 Seasoning Salute (Trader Joe’s) or another herb mixture
  • dash of garlic salt
  • dash of fresh cracked black pepper

In a large mixing bowl, combine the green beans with the olive oil, garlic, lemon juice, garlic salt, black pepper and 21 Seasoning Salute. Toss to combine all the ingredients and then put the green beans on a large non-stick baking sheet. Bake in the oven at 375 degrees for about 30-40 minutes total, or until the green beans appear wilted and lightly browned. After 20 minutes in the oven, take the green beans out to move them around to ensure they’re being evenly cooked and then put them back in. To serve, plate the green beans and top with a small pinch of sliced almonds.

Flavor-Filled Pork Chops.

Garlic Pork Chops With Shaved Brussel Sprouts & Capers.

As our wedding approaches, I’ve been cooking more meals that are focused on protein and vegetables. This recipe is great because there is very little added oil and the pork chops are extremely lean. Not only that, this meal only takes 20 minutes to cook, so you can cook this up no matter how busy you are!  Even with the low-carb, low-calorie appeal, this dish is still full of flavor!

Serves 3.


  • 3 boneless, lean pork chops
  • 1 10 -oz bag shaved Brussels sprouts (found at Trader Joe’s, or you can make your own)
  • 1/4 cup capers
  • 2 tbsp olive oil
  • 1-2 tbsp minced garlic
  • garlic salt
  • black pepper
  • 21-Seasoning Salute (found at Trader Joe’s)

Season each pork chop (on both sides) with a small spoonful of minced garlic and rub it into the meat with the back of a spoon. Then season them with a generous dash of 21-Seasoning Salute and garlic salt. Place them on a non-stick cooking sheet and cover them with tin foil. Cook the pork chops on 350 degrees for 20 minutes.

While the pork chops are in the oven, heat 2 tbsp of olive oil in a pan on medium heat and add in the shaved Brussel sprouts. Season them with a dash of garlic salt and freshly ground black pepper. Cook them for about 10 minutes, stirring often, and allowing them to brown slightly. Add in the capers and stir well to combine.

After the pork chops have finished cooking, plate the shaved Brussel sprouts and place pork chop over top.

Simple Roasted Veggies.

The past few weeks, I’ve been obsessed with roasting all sort of vegetables. Although having the oven on isn’t ideal with this heat wave, roasting veggies is super easy and hassle free. All you have to do is chop up your favorite veggies, toss them with olive oil and season them up. Pop them in the oven and… voilà! I cook the vegetables on a large non-stick baking sheet in the oven at 375 degrees for about 40-45 minutes, or until they’ve browned. You can eat them straight out of the oven or top with parmesan or sauce – whatever your heart desires. Below are some of my recent veggie combinations. So delicious and so healthy!

Roasted Eggplant, Green Beans & Shallots (Seasoned with olive oil, garlic salt and black pepper. Topped with grated parmesan.)

Roasted Baby Eggplant & Asparagus (Seasoned with olive oil, garlic salt and hot red pepper flakes.)

Roasted Eggplant, Broccolini & Brussel Sprouts (Seasoned with olive oil and garlic salt. Topped with shredded parmesan and put under the broiler for about 5 minutes, or until melted and lightly browned.)