Chicken Francese (& Parmesan-Asparagus Risotto)


I made this very simple and delicious meal for my mom, and while I wont be divulging my risotto recipe just yet, Chicken Francese is a perfect dish whether for date night or for a tuesday night pick me up. It can be served over pasta, and modifying the quantity is easy.

Flour (season with salt & pepper!)
Eggs, beaten
Chicken Cutlets, Boneless, Skinless and Thin
Lemons: 1 lemon sliced, 2 juiced
Pinot Grigio or other white wine (optional)
Chicken Stock
Parsley, chopped

Salt & (white) Pepper
Oil (canola is fine)

To Make
Heat oil in a sauté pan
Dredge the Chicken Cutlets in seasoned flower, and then dip in eggs
reduce heat to medium, and cook chicken until golden, about 5 minutes on each side
remove chicken, and hold in aluminum foil while you make the sauce
In the remaining oil, place slices on sauté pan, and cook until fragrant, hold on top of chicken cutlets in aluminum foil
deglaze with wine and/or chicken stock (3/4 cup white wine & 1 3/4 cup stock, for 2 1/2 cups of liquid total), bring to a simmer and reduce by 3/4
Remove from heat and stir in 1/2 a stick of butter, and lemon juice
Serve sauce over chicken, and sprinkle chopped parsley on top.

*Recommended wine pairings: Pinot Grigio, Pouilly-Fuisse, Sauvignon Blanc, or Champagne*



Spring Break 2013

I finally had some time to relax! This week, I relaxed and got to try out a couple new things- from waffles trucks to setting the dining room table, and using my new knives. School keeps me super busy so it was nice to relax- here’s a quick photo journal of Spring Break 2013.

I’m always excited to go home and see Sherlock! I miss him so much. He’s gotten so big!
Waffles and Dinges is one of my latest dessert spot- theres a few trucks throughout the city
The line for spekulous spread is huge!
Amazing waffles- mine with Nutella, and their special- a gingerbread flavored sauce
Seasons 52 Spring menu is out- I’m always excited for the new menu!
Duo of Edamame and Roasted Red Pepper Hummus
My newest prized possessions! Wusthof knives. I can’t wait to get home to use them this summer!

and Finally, Happy Founder’s day to my fellow Sig Delts! 96 years never looked so good.


Lastly, CHAG SAMEACH! I love Passover. Here are a couple of photos from our early Sedar!

Sedar Plate and Dining Table
Napkin Detail

Happy Holidays!


Mason Jar Madness

Soup for the Soul- perfect gift for your sick room mates!
Soup for the Soul- perfect gift for your sick room mates!

Mason Jar Madness

From Soup to Big-Little Week left overs, I’ve been using Mason Jars for everything!

Big/Little Week right before spring can be tough, especially if you have a sweet tooth AND you’re going to Panama City Beach in a month.. curb your sweet tooth and make a cute apartment decoration with your “preserved” candy collection, you’ll have a big/little week reminder for much more time, and no tummy ache from it!


Ithaca/Cornell is [gorges] Home .

Happy end of summer! I know it seems sad- but the weather seems to cool down as we all start a new academic year. It’s not as bad as it seems;; we get new books (new pens, pencils! Yay! …yes I’m geeking right now) but also… we get a chance to start new.

For me, this year is particularly difficult. It’s about two months shy of my grandmother’s passing, I’ve started going to Cornell, which means I relocated ALL THE WAY up to Ithaca, and left Sherlock in actual New York.

Growing up in the same place my whole life, I wasn’t comfortable with change or moving until college. This year, I embraced it, and am enjoying every second. I’ve already met so many passionate people, and finally feel like I’m exactly where I should be. I do miss Smith, but that’s all part of the process.

First, here are some images of the past two weeks!

cutting the cake; The day before I left to Cornell, I did this wedding cake for Gina! Congratulations to her and her husband, Luis.
groom’s cake !


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So today, I am sick. It’s still warm (though probably not for long) and I’m already sick. Fever, cold, cough, the whole nine yards. So, in honor, a twist on my matzo ball soup; Recipe for that is (HERE) Add celery, carrots, garlic, onion, parsley, shredded, cooked, chicken, onion, and thyme. This way, you’re not starved all day! Since I’m just one person, I have a lot left over, and wind up freezing it to make a winter reserve, since my immune system does NOT like the cold! With some oil in your pot, add the veggies and chicken at the same time, before adding the chicken stock, and do the matzo balls last. –don’t forget to DATE the soup if you’re freezing it.

The best part about Long Island and New York City seems to be the fact that I don’t have to make my own soup when I’m sick. Up in college, I seem to have no such luck.

Until next time, lovelies!


Sneakers for Success Follow-Up


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Empanadas II

Chicken Empanadas from TheCoutureCook
For the Filling:
5 cups cooked, and chopped chicken breast*
1/2 large onion, chopped
1 sweet red pepper, chopped
1/2 bunch chopped cilantro
2 tablespoons sofrito (garlic, green pepper, onion, cilantro, parsley, and a tomato blended together in a food processor or a blender)
1 small can tomato paste
1 tablespoon adobo
*note: you can make this recipe with ground beef, too!
(to the beef empanadas, I add corn… sometimes mozzarella cheese too, you can be super creative with these!)
2 packages Empanada skins
Oil for frying
To make the empanadas:
Combine ingredients for the filling over medium heat, stirring to make sure everything is combined well. Allow the empanada casings to thaw, and roll out the circles slightly. Add up to two tablespoons of filling, and fold in half. Seal the edges by taking a fork and pressing around the entire edge, creating a bumpy texture along the round side of the empanada. Fry until golden, and allow to cool on paper towels
For the Guava Dipping Sauce: Blend together guava paste, rum, salt, pepper, water and white vinegar