- 1 bag snack size Reese’s Peanut Butter Cups
- 20 Oreos (16 for pan, other 4 to decorate tops)
- 10 oz marshmallows
- 5 cups Rice Krispies cereal
- 3 tablespoons butter
Line 9×9 pan with nonstick foil.
1. Melt butter and marshmallows in the microwave until melted. Stir in Rice Krispies until well combined.
2. Lay half in the pan and press it down. Top with a layer of oreos and peanut butter cups on top of the oreos. Spread remaining Rice Krispies mixture on top. Lightly wet fingertips to help spread them. Seal the sides with Krispies too and freeze 10 mins. to harden.
3. Cut into squares. Decorate tops with melted chocolate and add chopped oreos and peanut butter cups.
- 2 large chicken breasts
- 1/2 cup (65 grams) all-purpose flour
- 2 eggs
- 1 1/4 cup (125 grams) breadcrumbs
- 1/4 (60 ml) vegetable oil
- salt and pepper
1. To make your own chicken fingers, first rinse the chicken breasts under cold running water and pat dry.
2. Working one at a time, place a chicken cutlet between two layers of plastic wrap (or wax paper).
3. With a meat pounder, pound the chicken pieces to flatten them to an even thickness. Try to make them really thin.
4. Cut the meat into 1-inch wide strips and place the strips on a plate. Don’t worry if your strips are not even in shape. Homemade food is not supposed to be perfect. And that’s what makes it perfect.
5. Sprinkle each strip with some salt.
6. Now set up your dredging stations: a plate with the flour that you’ve peppered and salted with about 1/2 tsp of salt, a plate with the lightly beaten eggs and a plate with the breadcrumbs.
7. Working one at a time, dredge the chicken strip first in the flour,…
8. …then in the egg mixture…
9. …and finally coat it with the crumbs. I usually use two forks to press the crumbs on the chicken to adhere.
10. Pour the vegetable oil into a larger frying pan, place it over a medium heat and let it heat up.
11. Working in batches, lay the coated meat strips in the hot pan.
12. Fry for about 2-3 minutes a side. Then remove from the pan and serve.
Here’s what you’ll need:
1. Greek or pocketless pita, or any kind of flat bread
3. Ripe avocado
4. Organic egg
5. Sea salt, pepper, chili flakes, cumin, cumin seed, extra virgin olive oil
Here’s what you do:
Toast pita until crisp, mash avocado and spread on pita, drizzle with a dash of lemon, olive oil and spices, place egg cooked to your liking on top and serve.
Best as healthy breakfast, afternoon snack or Sunday night dinner!
Add prosciutto or a sprinkling of feta over the top for a richer snack.
2 pounds fresh strawberries, hulled and sliced
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
24 to 28 whole graham crackers
2 ounces dark chocolate, finely chopped
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, and vanilla and whip to combine. Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle over the layered cake. Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.
This strawberry filled no-bake dessert has summer written all over it. And the chocolate drizzle is a perfect compliment to the berries and whipped cream. It’s so easy to put together and looks beautiful too. Just make sure to refrigerate it long enough that the graham crackers soften into delicious cake-like layers. This doesn’t keep well for more than a day or so, but you shouldn’t have a problem eating it all before then!
Ingredients (serves 6)
1 lb. penne rigate
1 small onion, finely sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
8 artichoke hearts, quartered
1 1/4 cups canned diced tomatoes
1 tbsp chopped parsley
1/2 cup grated Parmesan cheese
Salt and pepper
In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.
Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.
Makes 4 large sandwiches
1 cup French green beans
4 large eggs
2 cans tuna in oil, drained, coarsely flaked
1 cup cherry tomatoes, quartered
1/3 cup small black olives, pitted
2 shallots, thinly sliced
1/4 cup torn and loosely packed basil leaves (no need to chop fine, just use your fingers)
3 tablespoons olive oil
1 tablespoon red wine vinegar
kosher salt and fresh ground pepper to taste
2 anchovy fillets, finely crushed with back of fork
1 garlic clove, minced
1 baguette (regular or gluten free)
Bring a large pot of water to a boil, add a pinch of salt and blanch the green beans in it for about 3 minutes. Drain them in a colander and place them in a bowl full of ice until they are completely cold. Drain again well and reserve. The goal is to cook the green beans just enough to remove the raw taste of their uncooked selves but still keep the vibrant color and nice crunch of their barely cooked selves.
Bring another large pot of water to a boil. Add the eggs to the boiling water, cook for 6 minutes (soft yolks). Remove them from the water and run them under cold water until they are cooled enough to peel. Once peeled, coarsely chop them up and add them to the green beans.
Add the tuna, tomatoes, olives, shallot and basil. Toss well to combine.
In a small bowl, whisk the oil, vinegar, anchovy and garlic. Season to taste with salt and pepper and pour this vinaigrette over the green bean and eggs. Toss well until everything is nicely seasoned with the vinaigrette.
Cut the baguette in half horizontally and spread the Salade Nicoise all along its bottom part. Wrap with a layer of parchment paper and then a layer of foil or plastic wrap. Refrigerate 6 hours or overnight. The next day, cut the baguette into 4 pieces and serve.