Drunken Chicken


Beer-can chicken! I have always wanted to stick a beer can up a chickens butt – not really. However, a friend mentioned this to me the other day & I was into it. Chicken, beer & butter (vegan of course). What’s not to love about this dinner!

  • Preheat oven to 350degrees
  • Open a 12oz beer (any kind, I used Modelo) & empty out half in baking tin – then pry open the mouth (beer careful! use can opener or husband)
  • Pour 2T melted EarthBalance original, the juice from 1 lemon & stuff sprigs of rosemary in the can – set in pan
  • Get a 4lb unfrozen chicken -take out guts, rinse chicken under water, pat dry with paper towels & cut off any excess white fat around the edge of the cavity
  • Then mix up the seasoning – Emeril’s Essence – 2.5T of paprika, 2T garlic powder &  1T each of salt, black pepper, onion powder, cayenne pepper, oregano & thyme
  • Rub 1T of seasoning blend inside bird
  • Peel breast skin away from meat – rub 1T of seasoning & juice from 1 lemon
  • Pour 2T Earth Balance original all over bird & cover the entire outside with seasoning blend
  • Grab disposable baking tin (filled with half the beer), spray beer can with baking oil & stuff chicken on the can – stand in middle of pan
  • Bake in oven for ~75minutes or until internal temp is 165degrees (I cooked mine for 90minutes)

Once the bird is done, take out of the oven & let rest – slice up & serve mixed greens with a squeeze of lemon. Mouthwatering good!

* Side note : Since the bird cooks straight up lots of the fat drain off AND the goodness in the beer doesn’t even count for calories..it stays in the can & just makes the meat ever so juicy! Healthier bird = healthier me. Always a plus in my book!

Original recipe here !

Nutritional Info Per Serving (Serves 4): 500 calories – 29 grams of fat – 7 carbs – 50 grams of protein 

hot lunch: Tuna Casserole for 2

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Leftover jumbo shells? Sure did in my house – after making the ever so tasty tofu stuffed shells last night I had half a box of jumbo shells already cooked & in tupperware piled in the fridge. With the mix of leftover shells, a rainy day in the city & the hub home from work early I decided to make lunch – tuna casserole for two!

  • Preheat oven to 350degrees
  • Cook remainder of jumbo shells for ~11minutes, slice up once cooled & set aside (mine were already cooked from night before)
  • On stovetop mix: 1T EarthBalance original butter, 2T whole wheat flour, 1C chicken broth, 1/2C frozen peas & S/P to taste – once blended combine two containers of drained tuna (we always buy tongal tuna no salt added) – stir in cut up noodles
  • Grab baking dish & pour tuna/noodle mixture in
  • Sprinkle whole wheat breadcrumbs, nutritional yeast & S/P on top
  • Cover with aluminum foil & let bake for 20minutes

Most likely you have all these ingredients in your pantry/fridge – if not improvise! I am sure you could make this tasty & quick lunch or dinner in a variety of ways. Try it out!

…and just incase you were wondering about the O.L.C on the dish – I found this plate at the amazing Fishs Eddy in NYC last week. They have a pretty rad selection of vintage dishes as well as any sort of serving dish you can imagine! Anywho. I saw this dish & grabbed for it – I went to Our Lady Christian for grade school (get it? O.L.C.) so I had to have and this dish & this lunch kind of reminded me of old school home cooking from my mom when I was in grade school so I had to pull it out for the photo!

Nutritional Info Per Serving (Serves 2): 500 calories – 9 grams of fat – 67 carbs – 46 grams of protein 

Miso Glazed Chilean Sea Bass



  • Clean 1lb sea bass with paper towel soaked in sake cooking wine
  • In a flat deep dish that would fit your fish mix 1/4C white miso paste, 1/4C mirin & 1T sake
  • Once mixture is blended well lay fish skin side up
  • Wrap in tin foil or cover with lid & refrigerate overnight (or up to 2 days)
  • When ready to bake preheat oven to 400degrees –  remove & wipe off excess miso mixture from fish
  • Let bake for 20-25minutes or until fish has golden char

TASTES LIKE BUTTER, this fish seriously tasted like butter! Have you ever ordered miso glazed sea bass from a restaurant? If you have then you know what I am talking about & if you have never, then get on the band wagon & try it out! Such a quick prep & super easy to put together for a meal. I will be serving this at our next dinner party for sure!

Served with whole wheat udon noodles & a bok choy mushroom mix (garlic, ginger, red pepper flakes & braggs steamed)

Find the original recipe here.

Nutritional Info Per Serving for Fish & Miso Paste* (Serves 2): 300 calories – 2 grams of fat – 21 carbs – 32 grams of protein
              * The above nutritional facts include skin & the usage of all the miso mixture 

Dublin Coddle & Soda Bread


An Irish stew on a cold day & some Irish soda bread to mop up the juices! Shout out to my step mom who gave me the recipe for the Dublin Coddle.

Dublin Coddle

  • Preheat oven to 375degrees, spray cookie sheet with cooking oil & place 6 strips of chicken bacon directly on – bake until crisp/remove 
  • Grab a skillet, spray with cooking oil & add 6 hot italian pork sausages – turn frequently until slightly cooked -place to the side
  • Begin to layer crockpot – a thickly sliced onion, 1.5 thickly sliced potatoes, all the strips of chicken bacon, all sausages, handful of baby carrots, one thick sliced onion & the final layer of 1.5 thick sliced potatoes – whew!
  • Then for the last touch add one beer – any kind. I used a Sam Adams Alpine Spring..it was the only beer in the fridge.
  • Turn on crockpot to low and let cook for 5-6hours

Irish Soda Bread

  • Preheat oven to 400dregrees & spray cookie sheet with baking oil – set aside
  • In small bowl add 2 & 1/4C almond milk & 1T apple cider vinegar. Let stand for 5minutes
  • In a large bowl at 4C whole wheat flour, 1t baking soda, 1/2t baking powder & 1t salt – blend with hands & add more flour if sticky ( I added a few more tbsp’s)
  • Once ball formed place on prepared cookie sheet & slice a large X on the top (soda bread tradition)
  • Bake for 45minutes – set on wire rack & let cool

To serve add fresh parsley to the coddle & slice up the soda bread- use to mop up the goodness!

This will be a must on St. Patty’s Day, Enjoy!

Nutritional Info Per Serving for Coddle (serves 6):
360 calories – 19 grams of fat – 23 carbs – 21 grams of protein 
Nutritional Info for Bread Per Slice (10 slices): 165 calories – 1.5 grams of fat – 36 carbs – 5 grams of protein

Spaghetti Squash with Turkey Meatballs

turkey meatball w squash

Meatballs & Spaghetti, love a classic – but what I love even more is a twist! So I decided to change up the beef balls & white pasta to turkey & squash! I can imagine my brother now saying to never change a classic & shaking his head…sorry bro!

  • Preheat oven to 375degrees
  • Cut spaghetti squash lengthwise & scoop out the guts, season with salt & lay face down on oiled cookie sheet – let cook for ~45minutes
  • In skillet heat 1t EVOO, 1 chopped yellow onion & 2 garlic cloves – stir
  • Once browned stir in 1.5t fresh oregano – remove & divide onions into 2 bowls
  • In the 1st bowl add 2T vegan parm cheese, 4T whole wheat breadcrumbs, 1.3lbs ground turkey (pre-packed container) & S/P
  • Mix with hands & form 15balls
  • Place meatballs on wired rack to be placed on another cookie sheet and place in oven next to squash
  • While squash & balls are cooking – add 1t EVOO to skillet, 3C sliced mushrooms (button, trumpet & shiitake), remaining mixture of onions, 1/4C chicken stock, 2T water & S/P to taste- let simmer for 10 minutes
  • During the last minute add a container of spinach (3cups) to skillet, let wilt & remove from flame

To plate take squash & scrape the flesh out with a fork (will be string consistency), place desired meatballs on squash & spoon mushroom stock.  Sprinkle with vegan parm cheese.

We had some mushroom marinara in the fridge & my hub used it as well- very tasty!  Anywho…enjoy my version of spaghetti & meatballs!

Original recipe link here.

Nutritional Info Per Meatball (15 balls): 70 calories – 4 grams of fat – 2 carbs – 8 grams of protein 
 Nutritional Info for sauce (Serves 4): 70 calories – 4 grams of fat – 7 carbs – 3 grams of protein 

Breakfast on Tuesday Night – Hash with Poached Egg & Salmon

It was a rainy day in the the Big Apple and did’t want to go out in the mess!  So cooked up a mix of what was left in our fridge…yes that kind of night!


  • Preheat oven to 400degrees
  • In food processor blend – 20 baby potatoes, 1 purple onion, garlic, 2 egg whites – then by hand mix in a handful of frozen corn,  EVOO & S/P to taste
  • Take ceramic bakeware pan & spray with cooking oil – place mixture in & spray cooking oil on potato mix – place in oven
  • Line cookie sheet with parchment paper & lay salmon skin side down – place in oven after hash mix has been in for over 25minutes
  • While hash & salmon are cooking boil water with 2T of white vinegar
  • Crack egg in shallow cup/mug –  once water is boiling turn to medium & slip egg slowly into water – push egg white with spoon…Let simmer & remove once poached with slotted spoon (~2minutes)

To serve steam up any green in your fridge – we had leftover rainbow chard from vday…Then scoop out a portion of the hash, poached egg on top & place the greens with salmon on the side.  Honestly it tasted so good you could just mash this all together – so who cares how you plate it!

To my surprise this was a complete success – the hash turned out crisp & the poached egg was the perfect addition. Enjoy this mix or any combination your refrigerator has!

Nutritional Info Per Serving for Hash (6 servings): 80 calories – <1 gram of fat – 15 carbs – 4 grams of protein

Tandoori Chicken Burger

tandoori burger

Whoooeee – this baby was scrumptious!  Ever since the crab cake I cooked I have been craving any kind of burger…don’t really cook red meat in our house – so the tandoori chicken burger seemed right up my alley!

  • Mix 1.5lbs ground chicken, 4 scallions, 3T minced ginger, 2T fresh lemon juice, 1T paprika, 2t cumin, 1/2t ground cardamon, 1/4t cayenne pepper, 1/2C whole wheat bread crumbs (I added this at the last minute) & S/P to taste – form into 4 patties
  • Heat & spray cooking oil on skillet – place patties on medium heat – should cook for at least 6minutes on either side
  • While the burgers are cooking grab another bowl & mix small fage 0%, 1T fresh chopped mint, 2t cumin, 1T fresh lemon juice & S/P to taste – refrigerate till ready
  • Toast bread – we used mini whole wheat pitas – lame I know, but all the naan at our grocery store was way to calorie dense for me…

To serve top the burgers with a few red onions, sliced cucumbers, fresh cilantro &  yogurt sauce! D.E.L.I.C.I.O.U.S.

Find original recipe here.

Nutritional Info Per Patty ( 4 Patties): 280 calories – 18 grams of fat – 6 carbs – 45 grams of protein 
Nutritional Info For Sauce ( serves 4): 35 calories – <1 gram of fat – 4 carbs – 5 grams of protein 

Tilapia with Arugula, Capers & Tomatoes

tilapia w arugula capers & tomato

We needed a light dinner after our four course Valentine’s day menu last night! Fish it was & this is one of my go-to fish recipes!  My hub gave me the heads up that he was walking home from the gym…got out the skillet & added the ingredients- but doubled the fish portion. In less then 10 minutes (and only dirtying one pot) dinner was ready – quick, easy & so tasty!

  • Grab a medium skillet – add 1/2C water, once boiling add a handful of halved baby tomatoes, 1/4t red pepper flakes and top with tilapia – cover & cook for 3minutes
  • Season with S/P, add 3C arugula & cover – cook until tilapia becomes flakey
  • With slotted spoon remove & plate fish/veggies (leave juices in skillet)
  • In skillet add – 1T Earth Balance original, 1T fresh lemon juice & 3T capers – blend till melted

Serve tilapia over arugula & tomatoes…drizzle with sauce..yum yum!

Delicious & simple….good homemade cooking in less then 10minutes!!!

Love me some Martha, find original recipe here.

Nutritional Info Per Serving (serves 2): 290 calories – 9 grams of fat – 10 carbs – 45 grams of protein  

Valentine’s Day 2013 Menu

1HAPPY VALENTINE’S DAY!!  I am not a big vday kinda gal – but I really wanted to surprise my hub this year with a kickass dinner –  so I whipped up a special menu!  Not going to lie…I spent a few hours in the kitchen…but it was worth it!  When he walked into the house he was over the moon with joy 🙂 Hope you enjoy the recipes & pics!


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Coconut Curry Fish

fish after

We live right around some of the best Indian food in NYC, ‘Curry Hill’!  Literally when you walk in the neighborhood you get whiffs of curry or fresh naan baking – the best!  While walking home this evening the smell was ever so fresh and it caught me – thank goodness I always have an extra can of coconut milk & diced tomatoes in the pantry…for moments just like this!!

  • Pour one can unsweetened light coconut milk & one can unsalted diced tomatoes into a deep saute skillet
  • Turn on high heat –  dice up & add 1 yellow onion – then a handful of cherry tomatoes
  • Add 1T cinnamon, 2T turmeric & 2T curry powder
  • Then add 1t minced ginger & 2t minced garlic
  • Stir & let boil for 10 or so minutes
  • Once boiling reduce heat to medium & lay the wild cod face down(skin side facing you) in mixture – put lid on
  • Let boil till fish turns white

…take out white fish & ladle sauce on top!

*Serve with seared shishito peppers (logged under recipe tab) and a whole grain. Enjoy!!

Nutritional Info Per serving for Sauce (serves 4): 145 calories – 8 grams fat – 16 carbs – 3.5 gram protein                      
~I excluded the fish from the nutritional info because you can add in as much/little of any white fish, shrimp or scallop…typically half a pound per person.
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