Monthly Archives: May 2011


Simple Grilled Chicken

 ”You can fool some of the people all of the time, and all of the people some of the time, but you can not fool all of the people all of the time.”

Abraham Lincoln

You can’t fool a good cook with a bad recipe and good cook knows most of the time that simple is better. In all my years of cooking, the most important lesson learned has been the less ingredients and steps a recipe requires, it is usually a better recipe.

It’s the same principle when spotting liar. The more information and the more complicated their story, you can usually bet they’re not telling the truth. So the problem with lying is that all the little details usually add up and get you caught. The same goes for a bad recipe – all those little details and steps add up and the result is a bad dish!


4 chicken breast halves, boneless and skinless

1 cup apple cider vinegar

1/4 cup canola oil

2 tbsp brown sugar

1 tbsp honey

1 tbsp orange juice

1/2 tsp salt

1 tsp pepper

1 tsp crushed red pepper flakes

Wash and dry chicken breast, place in a large ziploc bag. Whisk together remaining ingredients until well blended. Pour over chicken and seal bag. Place in fridge and let marinate for 1-3 hours.

Preheat grill to a medium-high heat. Grill chicken 8-10 minutes per side, depending on thickness. Juices will run clear when chicken is done.


If you like a little bit spicier marinade, just add more crushed red pepper flakes.

Make a meal on the grill. I like to grill fresh corn and vegetable kabobs when I make this chicken dish.


Lemon Berry Tart

Life is a funny thing – full of ups and downs, great joy and sorrow, heartache and love. A mother’s greatest gift to her child are roots and wings to navigate this sometimes bumpy life and I find myself using these tools more than ever these days.

I am grateful to be a mother today but I am even more grateful to the woman who taught me how to be a mother. It’s funny that at age 36, I need her just as much today as my 14 month old needs me.

We love you to the moon and back – Happy Mother’s Day!


1/2 cup almonds, dry roasted and unsalted

1 cup graham cracker crumbs

1 tbsp sugar

1/4 tsp cinnamon

3 tbsp butter

1 – 14 oz. can sweetened condensed milk, fat free

2 eggs, separated

1/3 cup lemon juice, fresh

1 tsp lemon zest

1 tbsp sugar

strawberries and whipped cream for garnish

Preheat oven to 325 degrees.

Grind almonds in a food processor until finely ground. Combine almonds with graham cracker crumbs, sugar, cinnamon and melted butter.

Press mixture into a tart pan with a removable bottom. Make sure to firmly pack the crust down with the bottom of a glass. Bake for 5 minutes and then let cool.

In small bowl, whisk together condensed milk, egg yolks, lemon juice and lemon zest and then set aside.

In a separate bowl, beat egg whites and sugar until stiff peaks form.

Fold egg whites into the condensed milk mixture and the pour into the tart pan.

Bake for 20-25 minutes until center is set. Let cool for an hour on a wire rack and then transfer to fridge and let chill for another hour before serving.

Serve with whipped cream and a strawberry.