Salad with Dry Rubbed Chicken


Guest blogger: Larry =)

It’s good to be here. The other night Dev was at barre and asked me to whip up some dinner. It would have been easy to do take out, but I’m a fighter, a DIY’er, and a lover of croutons. A few weeks ago I found a dry rub chicken recipe on Pinterest (yea, yea I use Pinterest now and then). That recipe was for a bone in chicken slow cooked on the grill, and it came out amazing. Knowing how hard Dev pumps those long legs at barre, I knew she was going to have the appetite of that stoner kid I knew in high school who would smoke a joint and eat a bucket of KFC like it was his last meal.

Anyways, I decided to dry rub a couple of cutlets and pair it with a salad of baby greens. Let’s be honest, it really wasn’t too hard, but it’s the thought that counts. And sometimes simple is best. So here’s how it went down – I mixed the rub, covered all sides of the breast, and threw it in the convection toaster for 25 minutes. So easy.

Onto the salad… I hate it when my dressing isn’t evenly spread across the leafy greens, so while the breasts were cooking, I tossed a salad and dressing in a big bowl like that fancy salad place in South Norwalk. All pretty straightforward, right?

So, I really wanted to get Dev excited and show her that I can go the extra mile when challenged (I also wanted to get lucky), so I sliced up some strawberries, grabbed a handful blueberries and artfully laid them out on top of the salad. I delicately laid the chicken breast across the top of the salad like Goldilocks sleeping in the third bears bed.


Net, net was that I caught her off guard and succeeded – on all fronts – heyyyoooooo. The result was a perfectly cooked chicken breast with the slightest hint of sweetness and spice over a perfectly dressed salad.

So thats’ all I have to say about that. Thanks for having me and I hope Dev’s biggest fan, Tony is able to impress his baby mama with this meal.

FINAL VERDICT: 5 BOMBSĀ bombbombbombbombbomb______________________________________________________________________________________


  • 1 tsp onion powder
  • 1 tsp dry mustard
  • 2 tbsp brown sugar (dark)
  • 1/4 tsp cayenne pepper
  • 2 tsp chile powder
  • 2 tsp paprika
  • 1 1/2 tsp pepper
  • 1 tsp salt
  • 3 pounds bone in chicken OR just chicken breasts
  • Leafy greens
  • Italian dressing
  • Blueberries
  • Strawberries
  • Tomatoes
  • Gorgonzola Cheese


  1. Combine all spices
  2. Rub the rub on the chicken
  3. Cook for 25 minutes in the oven at 400 degrees
  4. While the chicken is cooking, dress the greens with Italian dressing
  5. Throw some blueberries, sliced strawberries and tomatoes in there
  6. Sprinkle Gorgonzola cheese on top
  7. Blast it with some croutons
  8. Place cooked chicken on top



Greek Chicken Thighs With Artichokes & Feta



I will keep this one quick, just like this took to make. This is legit the one picture of the whole meal because, well I wasn’t going to snap one of the nasty raw chicken in a ziplock, or just raw chicken in general. I have decided I hate raw chicken. My face right now is disgusted even just writing about it. Moving forward, may or may not (probs not) taking pics of raw chicken.

If you cannot succeed at this recipe, I ain’t got words, that’s all I got to say. Good luck to you & may you forever be happy with delivery to your door.

We wanted to eat a “healthy salad” for dinner. What does that mean? That means you throw a bunch of vegetables on a plate, add some protein, mad cheese & voila, “healthy salad”. But like legit what does that mean. What salad is NOT healthy? I mean if you put 2 pounds of cheese on it? If you drown it in ranch? I do all of those things, so I guess “healthy salad” means “not as much cheese” (for Larry) and not 1 cup of ranch.

This wasn’t meant to put over a bed of lettuce (why is it even called a bed?) but hence the healthy salad direction, I went for it. This could also be on some quinoa, rice pilaf or with some roasted potatoes.Or if you are an odd bird and do not like sides, just eat it by it’s damn self. Ā Some people might not like the spinach wilting as broiled chicken gets flopped down on it. I didn’t not care because I SCARFED it down. But just heads up it WILL wilt your lettuce.

Thank you to Skinny TasteĀ for hooking me up with this hell of a dish.

FINAL VERDICT: 4 BOMBSĀ bombbombbombbomb_____________________________________________________________________________________________


  • 4-6 boneless chicken thighs
  • 6 oz jar of marinated artichoke hearts
  • 1 clove garlic, crushed
  • 1 tsp oregano
  • salt & pepper
  • 1/4 cup feta cheese
  • 2 tbsp fresh parsley
  • Lemon juice (optional)


1.Combine artichoke hearts along with liquid and chicken and let marinate for 20 minutes

2. After it is marinated, drain the liquid

3. Add garlic, oregano, salt and pepper to the chicken

4. Broil on low about 6 inches from the flame for about 10 minutes or until golden brown, turn chicken and cook an additional 8-10 minutes until chicken is fully cooked.

5.Top chicken with feta and broil an additional minute

6. Remove from oven and top with fresh parsley. Squeeze with lemon juice if you would like.


Tandoori-Spiced Chicken with Green Lentils, Heirloom Eggplant & Cucumber-Mint Yogurt


Soooooooo about this meal. I liked the yogurt sauce and yup that’s about where the liking ends. I have never had Indian food so when this meal was sent to me via Blue Apron I was a little nervous.

When I was going through the ingredients I was like alright, eggplant, lentils, chicken, basil this is going to be great! I can do this!


My makeup was halfway down my face after cutting the onion, basically looked like a creepy clown.Ā IMG_1554

Started mixing the spices and that is when everything went downhill. The smell… was NOT okay. I started sweating and gagging. Yum right? All I wanted was for the meal to be done and instantly stated trying to think of ways to make the condo NOT smell of this horrid smell.


This yogurt sauce was though. I would 100% just make the chicken breasts again and top it with the yogurt sauce and maybe serve it on plain lentils? Or plain rice?IMG_1556I ate half of the meal, and it wasn’t like I was literally vomming, but I just couldn’t. I think the smell had just gotten to me so much there was no enjoying anything after that. To solve the problem of the smell, I went on to bake a batch of sugar cookies, blueberry muffins, and then made my own perfume with a DIY kit from I also lit about 68 candles.

I will try Indian again, not not this spice. no no no.

FINAL VERDICT:Ā No Bombs, possible VOMvom

Full Recipe on


  • 2Ā Boneless, Skinless Chicken Breasts
  • Ā½Ā Cup Green Lentils
  • Ā½Ā Cup Low-Fat, Plain Greek Yogurt
  • 1Ā Heirloom Eggplant
  • 1 Persian Cucumber
  • 1Ā Yellow Onion
  • 1Ā Large Bunch Mint
  • 2Ā Teaspoons Tandoori Spice Blend (Sweet Paprika, Ground Coriander, Ground Ginger, Garlic Powder & Ground Cayenne Pepper)
  • 1Ā Tablespoon Lentil Spice Blend (Garam Masala, Ground Turmeric & Whole Black Mustard Seeds)


  1. Wash and dry the fresh produce. Cut off and discard the stem end of the eggplant; medium dice.Ā Peel and small dice the onion.Ā Using a box grater, grate the cucumber into a medium bowl. Pick the mint leaves off the stems; discard the stems.
  2. In a large pan, heat 2 teaspoons ofĀ olive oilĀ on medium-high until hot. Add theĀ eggplantĀ andĀ onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add theĀ lentil spice blend.Ā Cook, stirring frequently, 30 seconds to 1 minute, or until the spices are toasted and fragrant.
  3. Add theĀ lentilsĀ andĀ 3 cups of waterĀ to the pan of eggplant and onion; season with salt and pepper. Cook, stirring occasionally, 24 to 26 minutes, or until the lentils are tender. Remove from heat. Season with salt and pepper to taste.
  4. While the lentils cook, using a spoon, press down on theĀ grated cucumberĀ to release any excess liquid; discard the liquid. To the bowl of drained cucumber, add theĀ yogurtĀ andĀ half the mintĀ (finely chopping just before adding); stir to combine and season with salt and pepper to taste.
  5. While the lentils continue to cook, pat theĀ chickenĀ dry with paper towels. Season on both sides with salt, pepper and theĀ tandoori spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Remove from heat. Transfer the cooked chicken to a cutting board.
  6. StirĀ half the cucumber-mint yogurtĀ into the pan of cooked lentils; season with salt and pepper to taste. Thinly slice the cooked chicken. Divide theĀ cooked lentilsĀ between 2 dishes. Top with theĀ sliced chicken. Garnish with theremaining mintĀ (finely chopping just before adding). Serve with theĀ remaining cucumber-mint yogurtĀ on the side. Enjoy!

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Oven-Fried Chicken Thighs

unnamedHot, crunchy, juicy, tender thighs. I’m salivating as I type. Like a dog. but seriously. This chicken was I will admit I was pretty grossed out by the cutting off the skin and fat with those kitchen shears. That is what I get for not planning ahead and buying pre-skinned thighs. I think those exists? Who knows.

Super easy, quick to prep, there really isn’t much more to say, other than you are a fool if you don’t try these. If you like your food a bit spicier, you can up the amount of hot sauce used, along with the cayenne pepper. With the amount I used there wasn’t spice at all, but next time I will try to add more of a kick.


Serve this with some homemade coleslaw and some crispy fresh out of the oven fries. I promise you an insta-smile. =)

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb


  • 2 pound boneless, chicken thighs, excess fat & skin trimmed
  • 1/2 cup all-purpose flour
  • Salt & Pepper to taste
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 tablespoon hot sauce
  • 1 cup Panko
  • 2 teaspoons cayenne pepper
  • 1/2 teaspoon paprika
  • 1/8 cup grape seed oil


  • Preheat oven to 375 degrees. Line a baking sheet with foil. Set to the side.
  • On a plate, combine flour & salt and pepper. In a shallow bowl, whisk together egg, milk, hot sauce, salt and pepper. On another plate combine the Panko, cayenne, paprika, grape seed oil, & salt & pepper. Line the dishes up in that order.
  • Cover the chicken in the flour, dip into the eggs, then cover with the panko crumb mixyure, pressing to coat.
  • Place onto the baking sheet and bake for 45 minutes, or until the crust is golden and the chicken is completely cooked through.
  • EAT & LOVE!

Quinoa & Goat Cheese Encrusted Chicken Breast

IMG_8147Goat Cheese. I just say it and smile. I sometimes think I would be able to put some goat cheese on a celery stick and not want to vom. That might be going too far, but I still sometimes wonder.

I obviously read the recipe too quickly, because I was so damn excited by all this wonderfulness that was going to encrust my chicken that I missed the part where it said “regular soft goat cheese will not work with this recipe”. I came across that notation about 5 minutes after everything was already in the oven. Well recipe, you were WRONG. Soft goat cheese worked magically & tasted phnom.

1. Who even KNEW there was hard goat cheese. Who would even want to eat hard goat cheese after knowing all about the soft? I used soft goat cheese, it’s in the recipe below and it did wonders. Don’t be afraid.


The quinoa, roasted red peppers and goat cheese together was a great medley. The flavors just jived like I was in the kitchen to the beat below. I want to encrust everything in quinoa now.

FINAL VERDICT: 4 BOMBS bombbombbombbomb


  • 1/2 Cup water
  • 1/2 Cup Uncooked quinoa, divided
  • 1/2 Cup Goat Cheese crumbled
  • 1 1/4 tsp Italian seasoning
  • 1/4 tsp Garlic powder
  • Salt & pepper to taste
  • 1 egg white
  • 2 Medium Boneless chicken breasts
  • Sliced roasted red peppers


  1. Bring 1/2 cup of water to a boil and stir in 1/4 cup of the uncooked quinoa. Cover, turn heat to low and cook until all the water is absorbed (about 15 minutes.) Set aside to let the quinoa cool.
  2. Preheat oven to 400 degrees and lightly spray a baking sheet with cooking spray.
  3. Place the remaining 1/4 cup of uncooked quinoa into a food processor (I used the Magic Bullet) grind into a fine flour. Pour the quinoa flour onto a large plate.
  4. Pour the cooled, cooked quinoa into a large bowl and add in 1/4 cup of the goat cheese, the Italian seasoning, garlic powder, salt and pepper. Mix well and pour onto a large plate.
  5. Pour the egg white onto a large plate.
  6. Cover each chicken breast fully and evenly with the quinoa flour. Then, dip each breast into the egg white, again coating evenly. Finally, press the cooked quinoa/cheese mixture, onto each breast. It takes a bit of pressing to make it stick.
  7. Place the breasts onto the baking sheet and lightly spray the tops with cooking spray.
  8. Bake until lightly golden brown and crispy, about 20 minutes.
  9. Turn your oven to high broil, & spoon the remaining 1/4 goat cheese on the chicken and broil until melted, only about 2 minutes.
  10. Garnish with sliced roasted red pepper. ENJOY =)

Kung Pao Chicken Zoodles

IMG_7209Zoodles. Zucchini Noodles. Surprised this word hasn’t made it to Webster yet. Soon enough. I’m a huge fan of these, even though pasta is one of my #1 comfort foods. Hit the gym, eat noodles. Hit snooze, eat zoodles. #Give&Take

IMG_7205I can’t take credit for actually making this whole meal. Mi madre did. Because I wasn’t feeling good. Panic attack on the way home from work. Crazy girl. Anyways… I did stir those peppers and make the zoodles, so there was some minor involvement by me.

IMG_7206Whenever my mom or I make faux anything (noodles/rice) my step dad NEVER knows what it is. “What is this” he asks. Oh just zoodles….


The flavor of this awesome and even though the sauce was thick it still seemed like you were eating a light and airy meal. The one thing I might change next time I make thing is to crush the peanuts, so they they are sprinkled on top instead of the entire peanut being in a bite. I am not a huge nut fan, so it may have just been a consistency thing for me. To each their own.

FINAL VERDICT: 4 BOMBS bombbombbombbomb


  • 2 medium zucchini, ends trimmed
  • 1 tspcanola oil
  • 6 oz skinless chicken breasts, cut into 1/2-inch pieces
  • Salt & Pepper to taste
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • 2 tbsp crushed dry roasted peanuts
  • 2 tbsp thinly sliced scallions

For the sauce:

  • 1 1/2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 2 1/2 tbsp water
  • 1/2 tbsp Red Chili Paste
  • 2 tsp sugar
  • 2 tsp cornstarch


Make your zucchini into noodles by using one of those noodle cutter contraptions. Cut the strands in half so they aren’t too long when you go to eat them.

In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch. Set to the side.

Season chicken with salt and pepper, to taste. Heat oil in a large, nonstick pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.

Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook about 30 seconds. Add the bell pepper. Then stir in soy sauce mixture from earlier and bring to a boil. Reduce heat and simmer until thickened and bubbling which takes only a few minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce.

Mix in chicken & top with peanuts and scallions. ENJOY!

Sirracha Lime Chicken Chopped Salad

IMG_7142I was excited for how quickly this salad was going to take to cook, until I realized I forgot to purchase the limes just 5 minutes ago…. womp womp. What would Sirracha Lime Chicken Salad with a Lime Vinaigrette be without the limes…..Boring. That’s what. So back I trooped to the grocery store for limes, which ended up being the smallest limes on this planet. I should have sent them to Guinness for world record status.

I need a lime juicer because the amount of pain I felt when that juice found its way to a cut that I didn’t know existed on my hand I pretty much wanted to crumble to the ground like a baby deer and cry. Adding lime juicer (if that is a thing) to my shopping this as we speak…

So how did this salad taste you ask? The warm chicken & pineapple on top of the cold, crisp chopped salad worked really well.The chicken had a kick to it, but not as much as I thought it would from the smell it gave off while cooking. The cool salad and dressing made it 100% bearable though. Loved the pineapple with this – not something you often find on your salads. This was super healthy & eating this for dinner made me feel less guilty about not making it to the gym yesterday morning.

FINAL VERDICT: 4 BOMBS bombbombbombbomb


2 chicken breasts

4 Pineapple slices

3 limes, juiced

Salt & pepper

2 cups romaine lettuce

1/2 cup grape tomatoes

1/3 cup chopped red onion

1 avocado cubed

1/3 cup olive oil

1/4 cup apple cider vinegar

2 tsp honey


Season the chicken with salt & pepper on both sides.

Combine the sirracha and juice of 1 lime in a bowl. Add the chicken and let marinate for 20 minutes in the fridge.

Once ready to go, add the chicken to a skillet, and start cooking. Once almost cooked, add the pineapple slices to the skillet and make sure those are cooked as well.

While both are cooking chop the lettuce ,avocado, onion, tomato and toss in a bowl.

Whisk together the olive oil, juice from 2 limes, apple cider vinegar, honey and salt for the dressing.

Once your chicken is done, top the salad with the chicken and pineapple, and enjoy! =)