Spork or Foon?

The Perfect Omelette

One thing I love to do when I am watching what I am eating (more than usual), is make unique, healthy omelets. It keeps my meals interesting and keeps me from being bored of any monotonous routines. Because when a food routine gets monotonous, I start thinking about cheeseburgers. And chocolate. And cookies. And pizza. And a bagel. 

Seriously. It has to stop. 

I personally don't like going out to eat for breakfast, because I find that most breakfasts served at restaurants are crap. If you know how to make an omelet at home, why pay $20 to get someone else to make an omelet for you?   Seriously! When did breakfast get to be $20???? 

I adapted this recipe from Ina Garten, because, seriously, I get a kick out of Ina Garten. She makes me feel calm. Paula Deen makes me want to drink butter, Ina Garten makes me want to take a nap in a farmers market. I love listening to her say things in French (like when she says Endive, she says En-deeve) and talk about Jeffrey. 

I've learned a lot from Ina about the art of cooking eggs. And it is an art. Did you know that the folds in a chefs toque represent the 100 ways a chef should know how to make an egg? I'm not kidding!  100 ways! 

The key to omelet making is to keep your stove over medium-low heat and let the eggs cook slowly. Also, beat the eggs very well before putting them in a pan, allowing them to get nice and fluffy.

Herb Omelette adapted from Ina Garten 

• 1/2 tablespoon medium chopped fresh Italian parsley
• 1/2 tablespoon medium chopped fresh chervil
• 3/4 tablespoon thin sliced fresh chives
• 1 extra-large eggs
• 2 extra-large large egg whites
• 2 tablespoons milk
• Pinch kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 ounces plain goat cheese or cream cheese 

Combine the parsley, chervil and chives in a small bowl and set aside.

Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.

Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.

Flip the omelet, and remove it from the heat. Crumble the goat  or cream cheese over the center of the omelet. Tri-fold the omelet and plate immediately.

 

Steamed Sole with Butternut Squash Sauce and Rock Shrimp

Happy New Year!  To start the New Year off right, let's start off with a healthy recipe, shall we?

After all of the holiday indulgences, it's time to lighten up with this incredible, so-good-I-can't-believe-it-doesn't-have-cream-or-butter dish.  Harold Dieterle, the winner of Top Chef Season 1 actually won the 1st Top Chef Challenge ever.  The challenge of the episode, titled "Who Deserves to Be Here", was to basically cook a fantastic meal to serve to your peers.  Harold won with this dish - a steamed Thai Snapper atop braised Brussel sprout leaves and a butternut squash puree topped with chanterelle mushrooms and rock shrimp.

I made this dish a few years back (please click here and laugh at the photo) and forgot how good it was.  I revisted it a little bit - changing out the snapper for sole (whenever I get snapper, it is filled with bones. I'm not sure why. I'm not a fishmonger (I love that word, I use it whenever I get the chance), actually found Rock Shrimp (and WOW are they flavorful), and omitted the chanterelle mushrooms, which I can never find fresh. 

This dish is a snap (get it? snap? Snapper?... Anyone?) to throw together and it is so incredibly satisfying. When I say that you won't believe that it is healthy, I'm not kidding. The sauce is rich and thick and bursting with the rich, sweet flavor of butternut squash. 

Steamed Sole adapted from Top Chef Season 1: Episode One

Serves 4

4 fillets Lemon Sole

Sauce:
1 butternut squash
1 cup chicken broth
2 piece garlic
2 shallots

 Vegetables:

1 cup brussels sprouts leaves
2  oz. rock Shrimp
2 teaspoon chives 
2 teaspoon parsley

Extra Virgin Olive Oil 

Kosher Salt and Freshly Ground Black Pepper to taste.

Directions:

Skin and dice butternut squash for 15 minutes at 375°. 

Sweat garlic and shallots in 1 tbsp olive oil over medium-low heat while butternut squash is roasting. When squash is done, add squash meat. Cover with chicken stock and simmer 10 minutes. Let cool and then transfer to a blender and blend until smooth.  Season to taste with salt and pepper.

Peel brussel sprout leaves (from fresh brussel sprouts) from bulbs. Sweat leaves in 1 tablespoon olive oil over medium low heat until golden brown, add shrimp. Cook 2 minutes. Add parsley and chives.  Season to taste with salt and pepper.

Season sole with salt and pepper.  Steam sole for 5 minutes. 

Quick and Easy Dinner - Cider Glazed Chicken with Apple Fennel Salad

Here's another quick and easy dinner. Juicy, tender baked chicken topped with an apple cider glaze, accompanied by a side salad of thinly sliced Granny Smith Apples and fennel in a delightful shallot and apple vinaigrette.  A wonderful quick, easy, healthy Fall dinner. 

Wow, is that really all I'm writing today? You must be thanking the stars above!  Don't get used to it! I've got some doozies coming up! :) 

Adapted from Bon Appetit

Ingredients

• 4 skinless, boneless chicken breasts (about 1 3/4 lb. total)
• Kosher salt and freshly ground black pepper
• 1/2 Granny Smith apple
• 1/2 small shallot, finely chopped
• 3 tablespoons apple cider vinegar, divided
• 3/4 teaspoon mustard seeds, crushed into a powder, or Dijon Mustard
• 5 tablespoons grapeseed oil, divided
• 1/2 cup apple cider
• 1 tablespoon unsalted butter
• 4 cups mixed baby lettuces
• 1/2 fennel bulb, thinly sliced lengthwise with a mandoline or sharp knife

Preparation

Preheat oven to 400°. Season chicken breasts with salt and pepper; set aside. Cut 1 small slice from apple; finely chop to make 1 Tbsp. minced apple. Transfer minced apple to a small bowl. Add shallot to bowl. Whisk in 2 Tbsp. cider vinegar and mustard. Let mixture macerate for 10 minutes. Whisk in 3 Tbsp. oil; season vinaigrette to taste with salt and pepper.

 Heat remaining 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes. Flip chicken and transfer skillet to oven. Roast until cooked through, 12–14 minutes. Transfer chicken to a plate, reserving skillet; set aside.

 Return skillet to medium-high heat. Add cider, scraping up any browned bits from bottom of pan; boil until liquid is reduced by half, 2–3 minutes. Add remaining 1 Tbsp. vinegar. Remove pan from heat and swirl in butter. Season cider sauce with salt and set aside.

 Thinly slice remaining apple and transfer to a medium bowl; add lettuces and fennel. Drizzle some vinaigrette over, season to taste with salt and pepper, and toss to coat. Divide salad and chicken among plates; spoon sauce over chicken.

 

 

 

 

 

Kale and Brussels Sprout Salad

This is an incredibly quick and easy salad that is going to result in an incredibly quick and easy post (I swear!)

This salad takes all of 5 minutes to make and is definitely going to make an appearance at my Thanksgiving dinner this year. The crisp kale, shaved brussels sprouts, toasted almonds, and sweet, chewy bing cherries coated with a delicious vinaigrette with hints of mustard and lemon make an incredibly dynamic salad that serves as a side or a meal. 

Did you know that Kale is a cruciferous vegetable?  I have no idea what that means, but I bet it means crunchy. 

Actually, I just looked it up and apparently it means "bearing a cross" or "belonging to the cruciferae, the mustard family of plants".

I like my definition better. 

I know, you're bored by all of this science talk. It's like the Friends Episode "The One that Could Have Been" where Monica's boyfriend talks about nuts.

Monica's Boyfriend: Yeah. Y’know, the hazelnut actually not a nut, it’s a seed.

Joey: (not impressed) Wow!!

Monica's Boyfriend: Can anyone else name a well known seed that’s been masquerading as a nut?

Joey: Oh dear God, let me think. (Starts to sarcastically think about it.)

Monica's Boyfriend: Y’know what honey? I got to get back to the hospital.

Monica: Okay.

Monica's Boyfriend: (kisses her) Okay.

Monica: Bye.

Monica's Boyfriend: Bye-bye. (Gets up to leave.) Oh uh, by the way, the answer is, the Brazil nut. (Exits.)

Chandler: Was his question "What’s more boring than him?"

OK, I need to stop quoting Friends for everything in my life. But it's just always so apt! 

Click Here for the recipe! 

 

Sweet and Spicy Roasted Red Pepper Hummus

There is a popular New York City quick food establishment called Chickpea.  It's a nice, healthy choice (their food is "always baked, never fried" to the usual lunch options in Midtown Manhattan. When one opened up in Penn Station, it was as if some super-human being had invented a new food and graced the underbelly of Manhattan (Penn Station) with the light of his or her culinary genius.

They created what they surely thought were catchy marketing jargon such as:

"Hummus a song about hummus you love our hummus."

Obviously, had I or any of my colleagues been a part of this marketing campaign, that would have never flown. But despite their questionable copywriting skills, It would not be rare to see several coworkers waiting patiently on the line that snaked around the store, each waiting for his or her shwarafel (chicken shawarma and falafel) platter, topped generously with tabbouleh, roasted eggplant, a reddish colored mystery grain (I still to this day have no idea what this grain was, but I do know it was delicious and they were not skimpy with it. No they were not.) or whatever other Mediterranean delight one's heart desired.  I would watch in awe as the short man behind the counter plopped my hummus of choice (roasted red pepper, basil and pine nut, jalapeno scallion or original) quickly into the crater of my to-go bowl and, with several flicks of his wrist, ran a spoon in a circular motion through the hummus to create the most beautifully arranged bowl of hummus my eyes had ever laid... eyes on? 

He then would top the hummus with a drizzle of olive oil, a dash of chopped parsley, and a dusting of paprika.  I was in awe.  

Of course, there is such a thing as "too much of a good thing", as we all tired quickly of the Chickpea phenomenon. Soon, going to Chickpea would be totally passe and co-workers would scrunch up their noses and scoff at the thought of frequenting that establishment any longer.  That was, like SO February 2011.

However, when I attempted my own try at hummus, after finding a recipe from the fantastic blog Pinch My Salt, I couldn't help but remember the short man behind the counter and his method to making hummus look, well, great. And THIS is the type of hummus that needs to LOOK great, because it TASTES AMAZING. Like "I can eat this whole thing in one sitting" amazing.  The complex flavor of roasted red pepper, the nutty bite of tahini, the spicy kick of red pepper flakes, and the surprising sweetness of agave nectar make this a hummus that really does make you want to hum...mus a song about hummus you love this hummus.

DAMMIT!

 

Roasted Red Pepper Hummus adapted from Pinch My Salt

1 16-oz can garbanzo beans, drained and rinsed
1 red bell pepper, roasted, peeled and seeded* (you can use jarred red pepper- 1/2 cup drained)
1 tablespoon chopped red onion
1 clove of garlic, minced or pressed
1 tablespoon tahini
juice of 1 lemon
2 tablespoons olive oil
1 1/2 teaspoon agave
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 – 1 teaspoon kosher salt (to taste)

paprika for sprinkling (optional)

1 tsp chopped parsley (optional)

olive oil for drizzling (optional)

Combine all ingredients in a blender or food processor and process until smooth.  You may have to stop to stir and/or scrape down the ingredients a few times.

Drizzle with 1 tsp olive oil, sprinkle on chopped parsley and a dash of paprika.

Leftover hummus can be stored, covered, in the refrigerator for a few days.  

 

The World's Most Amazing Shrimp Burgers

 

(These burgers are actually titled "Puerto Vallarta Shrimp Burgers", but I don't know why. I don't know anything about Puerto Vallarta, except for the fact that they used to give away a trip to Puerto Vallarta on, like, every episode of Wheel of Fortune in the 80s and 90s. )

I love using sensationalistic titles like this. And using words like "sensationalistic". Is that a real word? Who knows. But I like it. Holla.

I like to workout and eat healthy. I like to change up my workouts. Elliptical. Spin class. Run a few miles. I love cardio.  But what I hate is doing weights.  So I find Jillian Michael's 30 day shred to be perfect for me.  I do a 40 minute cardio workout, and then come home and do Jillian's 20 minute circuit training. 

But a wrench is always thrown in my plan, as I have two obstacles that stop me from maximizing this workout. 

Their names are Jack and Remy.

As soon as I lay down my purple yoga mat and turn my back to prep the DVD player, Remy makes herself comfortable right on my mat and then looks at me like I am the one bothering HER when I ask her to get up. And forget about getting on the ground to do abs.  As soon as my back hits the floor, she takes it as an excuse to lick my face as if it was slathered with peanut butter.

And then there is Jack, who often wants to read the newspaper on the couch while I am working out and gives the play by play of what is going on. Say Jillian says something like, "I want you to feel like you are going to die," Jack then needs to say, "Wow, she's a bit crazy, no?"  Or he willl just spontaneously jump up next to me and mock my movement and say in a bouncy, mocking tone "And one! And two! OK! Work it out! Oh yeah! We're working!" causing me to feign mock anger when all I want to do is burst out laughing. 

So, when I feel like I haven't gotten the best workout, I can still rest assured that I can eat these burgers and not feel guilty. I can't even explain how good these burgers are. Seriously. UGH. I love them.  Shrimp is pureed and then mixed with spicy jalapeno peppers, cilantro, and garlic, and then studded with bits of whole strimp, and finally topped with a creamy avocado aioli with just the right amount of heat. Eat them on a bun, or, they are seriously just as satisfying sandwiched between two crisp pieces of Boston lettuce. Just do it.

You know you want it!

Shrimp Burgers - Adapted from Chef Marcela

Ingredients

• For the shrimp burgers:
• 1 pound medium shrimp, shelled and deveined
• 1 egg
• 2 tablespoons chopped cilantro
• 1 garlic clove, peeled
• 1/2 cup Panko breadcrumbs
• 1 jalapeno pepper, stemmed, seeded and diced
• 2 tablespoons chopped white onion
• Sea salt and freshly ground black pepper, to taste
• 3 tablespoons canola oil
• Whole wheat rolls, split in half
• 2 plum tomatoes, sliced
• 6 boston lettuce leaves (or any lettuce you'd like :)) lettuce leaves
• For the avocado aioli:
• 1 Haas avocado, halved, seeded and peeled
• 1/4 cup mayonnaise
• 1 tablespoons fresh lime juice
• 2 medium garlic cloves, peeled
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons chopped cilantro
• Sea salt and freshly ground black pepper, to taste

Preparation

To make the shrimp burgers:Divide the shrimp in half. Coarsely chop one half and set aside. Put remaining half in a food processor and grind to a coarse puree. Add egg, cilantro and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of food processor to a large bowl. Add coarsely chopped shrimp, jalapeno and onion. Season with salt and freshly ground black pepper to taste. Mix well. Chill for 15 minutes. Form patties or "burgers" and set aside.

Heat oil in a heavy skillet. When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels.

To make the avocado aioli:Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, jalapeno, cilantro, salt and pepper. Process until smooth. Check and adjust seasoning.

To assemble:Serve shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato and lettuce.

Serving Size

Yield: 6 servings; prep time: 20 minutes; cook time: 6 to 8 minutes

 

 

Quick Chicken Paella with Sugar Snap Peas

 
 

This'll be a short post today, as I have lots of things going on. 

I saw this quick Chicken Paella in Bon Appetit Magazine and thought it would be a quick, easy dinner to throw together.  And it was.  In about an hour, the entire dish was finished and I was left with a delicious dish that left me food for days (and days, and days... I think it's time to get rid of the leftovers). 

Tender chicken thighs are rubbed with smoky paprika and cooked on a bed of basmati rice, simmering in a broth of chicken stock, tomatoes, saffron, onions, white wine, and roasted red peppers as the grains soak up the juices and result in a deliciously tender, creamy rice and tossed with spanish chorizo (to keep it healthier, I actually used andouille chicken sausage) and crisp sugar snap peas that lends a wonderful textural contrast and a refreshing change to the dish.  

Now, paella purists may have me blackmailed for this one.  Is this exactly like paella? No.  Is it a nice substitute for those of us who lack paella pans (like... 99% of the population?) and the time to put in to make the beloved dish? Absolutely.

Jack especially loved this, but is now demanding more Top Chef-like meals, so you'll be seeing some very complicated recipes in the coming weeks. I'm going back to my roots. I've been slacking. 

Quick Chicken Paella with Sugar Snap Peas adapted from Bon Appetit

INGREDIENTS

• 1/2 cup dry white wine
• 1/2 teaspoon saffron threads
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons smoked paprika
• 1 teaspoon freshly ground black pepper
• 6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 pounds)
• 4 ounces 1/4-inch-thick slices fully cooked smoked Spanish chorizo (or, for a healthier option, spicy chicken sausage)
• 1 tablespoon olive oil
• 1 1/2 cups chopped onion (about 1 large)
• 4 garlic cloves, minced
• 1 1/2 cups long-grain rice
• 2 cups low-salt chicken broth
• 1 14.5-ounce can diced tomatoes in juice
• 1/4 cup chopped roasted red peppers from jar
• 2 1/2 cups sugar snap peas, trimmed (about 8 ounces)

PREPARATION

• Preheat oven to 400°F. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.

• Pour off all but 1 tablespoon drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.

• Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.

Soba Noodles with Grilled Shrimp

 
 

I've become newly obsessed with spinning. Not in-a-circle-with-my-arms-outstreched-until-I-feel-like-I-want-to-vomit spinning, but actual spin class.  

I was a spinning newbie up until a few weeks ago. Then, I walked into this new state-of-the-art spin studio down in Chelsea.  I walked sheepishly to the counter and asked how to register.  The pretty girl behind the counter handed me a waiver and a pair of shoes with metal clumps on the bottom.

Now, I am always wary when I have to sign something that says, "We are not responsible for your death." Especially when all I am doing is riding a stationary bike. But seriously, I thought, what are these metal things? 

I walk into the spin studio and see women on their bikes, spinning furiously (class hadn't started yet) and chatting away with one another.  I found my way to my bike and began to examine.  The pedals were tiny little magnetic bars. OK.  So these attach to my feet. 

Um?

I got on the bike and tried to attach my feet to the medal bars.  Of course, I slipped right off, knocking off the little meter showing the Torq and Resistance. CLANG! CRASH!

Great.  I'm that girl right now. I thought to myself, as I sheepishly tried to get back on. After I finally was able to keep my balance on the seat, I struggled with attaching my feet to the medal bars.  Finally, I heard the click and suddenly, I was locked in.  No way out now. 

Now, I am a workout nut. I love working out. I love athletic challenges.  So I. Loved. Spinning.  I didn't want to stop.  The studio has a Torq Board where you can see your position against all of the other spinners in the class on a large screen in the front of the room.  Some people call that torture.  I call that... well, I guess it is torture. I didn't sign up for it and was glad that I didn't. 

Class was over and it was time to stretch.  The instructor told us to unlock our feet (such an odd statement).  Of course, I did not know how to do that.  I pressed the red release knob and of course, nothing.  I struggled and pulled but my feet were stuck.

This sucks. I'm totally that girl.

I gave up and just pulled my feet out of my shoes, falling forcefully backwards as I released myself.  Luckily, I was in the back row. I stretched and ran out before the lights went on, just to save face.

I went back the next day.  Some may call me a masochist.  But I loved it. 

In the March 2010 Issue of Food and Wine Magazine, Editor-In-Chief Dana Cowin stated that she wanted to redirect the focus of the recipes in F&W to feature healthier recipes.  

I'm down for some healthy recipes. It energizes me when I get stuck on my spin bike. 

So I tried the cover recipe from the magazine.  Soba noodles, tossed with a tamari-soy sauce sauce,topped with lime marinated shrimp and sprinkled with pan-fried garlic and shallots, cilantro and scallions. 

Easy enough.

It was quick to make and smelled delicious.  But I was a bit disappointed with it.  I found the sauce to be very salty on the already salty soba noodles. Sure, I loved the crisp garlic and shallots, the lime flavored cilantro (and I never like cilantro) and the scallions.  And the lime shrimp were incredible.  But I wasn't crazy about the dish.

But the next day. Oh, the next day was different. The flavors mellowed.  The sauce became a subtle coating to the tender noodles.  The lime flavor of the shrimp was even more pronounced.  Definitely a winner.  A nice, healthy winner.

Click here for the recipe.

Tuscan White Bean and Prosciutto Salad

 
 

I know people don't like salads in the winter.  I am one of those people. But this salad is a hearty salad that will warm you up on even the coldest of days.  

This is a salad I will often order from Le Pan Quotidien.  Yes, Le Pan is a chain, but it is one of the few chains that doesn't actually feel too much like a chain and it's one of the few chains in Manhattan that finds its way out of Midtown and in to other neighborhoods in the city. It is a communal table boulangerie and patisserie with a selection of soups, salads, sandwiches and desserts.  And thanks to Mayor Bloomberg and his hatred of fats, trans fats, and salt, which he is trying to ban from every restaurant in the city, I know that this salad contains 420 calories. 

I decided that I love this salad so much, I wanted to start making it at home.  And for the price of one salad at Le Pan, I could make it 5 times at home.  For 60 less calories (if my iPhone math serves me correctly). Holla! 

When making salads, I often like to season every single component of the salad separately. I will add salt and pepper to the greens (something that is often overlooked in the seasoning process but adds huge flavor when done) and then to the white beans.  Don't tell Bloomberg. 

I toss peppery arugula with some homemade pesto with my hands. Yes, they do smell like pesto afterwards, but the best way to mix a salad is by hand to ensure that it is not overdressed. Garlicky hands be damned! Then, I add thin strips of tender and salty prosciutto, slices of sharp parmesan cheese, creamy white beans, and top it with some homemade croutons (the best type of croutons, in my opinion). This is a salad I could eat winter, spring, summer or fall (all you have to do is call and I'll be there, yes IIIII will . You got a friend... doo doo do dooo).

Oh, and I apologize for the poor photos. I was having major lighting problems. Daylight savings time can't come fast enough.

Tuscan White Bean and Prosciutto Salad (makes 1 salad)

1 loosely packed cup fresh arugula

1/3 cup cooked (or canned) white beans such as Great Northern or Cannelini

2 slices thinly sliced prosciutto

1/2 oz thinly sliced parmesan 

1 tablespoon pesto

1 or 2 slices fresh white country bread, crusts removed (if you don't have bread or don't want to make your own croutons, store bought is ok)

Extra-virgin olive oil

Preheat the oven to 350F.  Tear the bread into large pieces (size or conformity doesn't matter. I can look rustic). Brush with extra-virgin olive oil and place on a baking sheet.  Bake in the oven for 10 minutes or until the bread is golden brown. Set aside and let cool. 

Season greens with salt and pepper.  Add pesto and toss to coat.  

In a separate bowl, season white beans with salt and pepper and add to the salad.  Shred the prosciutto into pieces and add prosciutto and parmesan to the salad. Add croutons and serve. 

 
 

Healthy Hot and Crunchy Chicken Cones with Mango - Jalapeno Slaw

 

Think about one of the best things you have ever eaten.  Go ahead. It can be a dessert, appetizer, side, main course, whatever you'd like.

Got it?

Now, was that dish healthy?

Ha! 

Don't laugh! 

Most of us don't equate "healthy" with "one of my favorite things I have ever eaten."

Until now.  

I saw these crunchy chicken cones in January's edition of Food and Wine Magazine.  I was excited to make them, but knew I wanted to change things up a bit.  The recipe calls for these chicken cones to be fried, but I knew baking them would provide the same crispy, crunchy texture that I was looking for. And the texture is phenomenal.  Crispy cornflakes provide a base for the interesting mix of flavors that come through with every bite.  The combination of the sweet brown sugar, spicy red pepper flakes, and nutty sesame seeds and almonds provide a complex and exciting flavor experience.

But what makes this dish is the slaw.   Ohhhhh, the slaw.  Do yourself a favor and make this slaw.  The sweet mangoes pair perfectly with the spicy bite of jalapenos, the crunch of the coleslaw and the cooling effect of the light mayonnaise brings the perfect balance to this dish.  I could eat that by itself. For days and days.  Omit the coleslaw and you have a perfect spread for an interesting and tropical sandwich.  Oh, the possibilities.

But for now, this wrap will make you do a happy dance times twelve.  You'll happy dance down the street, cone in hand.  But be careful, because the spice in these will sneak up on you!  And you'll love every second if it. 

Hot and Crunchy Chicken Cones - Adapted from Food and Wine Magazine 

Mango Slaw 

2/3 cup diced mango

2 large jalapeños, seeded and chopped

2 tablespoons white wine vinegar

2 tablespoons brown sugar

1 tablespoon water

1 small shallot, minced

1 cup light mayonnaise

1/2 cup chopped cilantro

2 garlic cloves, finely chopped

1 tablespoon fresh lime juice

Salt and freshly ground pepper

7 cups shredded coleslaw mix

 

Chicken Cones

 

3 cups cornflakes

6 tablespoons slivered almonds

6 tablespoons sesame seeds

6 tablespoons brown sugar

1 1/2 tablespoons crushed red pepper

1 1/2 tablespoons kosher salt

4 large eggs, lightly beaten

1/2 cup milk

All-purpose flour, for dredging

Six 5-ounce skinless, boneless chicken breast halves, sliced lengthwise 1 inch thick

Six 10-inch flour tortillas, warmed

 

Make the Mango Slaw:

In a saucepan, combine the mango, jalapeños, vinegar,sugar, water and shallot. Cover and simmer until the mango is softened, 10 minutes.

Transfer the mango mixture to a food processor and puree; scrape into a large bowl.  Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper.  Add the coleslaw mix and toss to coat.  Cover and refrigerate.

Make the Cones:

Preheat the oven to 400 F.  Line a cookie sheet with aluminum foil, spray with cooking spray.

Wipe out the food processor. Add the cornflakes, almonds, sesame seeds, sugar, red pepper and salt and pulse until coarsely chopped.

Transfer the mixture to a large, shallow bowl. In a second shallow bowl, whisk the eggs with the milk. Fill a third shallow bowl with flour. Dredge the chicken strips in the flour, shaking off any excess. Dip them in the eggs, then roll them in the cornflake mixture.

Place chicken on baking sheet and bake in oven for 30 minutes, turning cones halfway through. Set the chicken on the tortillas and top with the mango slaw. Roll up and eat right away.