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Stir Fry

Stir Fry

Who doesn’t love some Stir Fry? It’s such a great way to eat a lot of vegetables and protein. You can pretty much take it any  direction with what ever flavors you wish. Today I went for asian flavors, next week maybe more mediterranian.

The beauty of this is dish being able to use whatever vegetables you have in the fridge and cooking everything in one pan.  For me it’s all about textures  and interplay between crunchy vegetables and chicken. Be adventurous, buy what ever produce looks fresh and tasty and mix it up.

Stir Fry with Chicken


  • 1 chicken breast (1/4 inch thick strips)
  • 1/3 cup carrot (sliced 1/8 inch thick)
  • 1/4 red onion (thinly sliced)
  • 4 brussel sprouts (quartered and blanched 1 min)
  • 1 bok choy
  • 1/2 red pepper (1/8 inch jullian)
  • 2 cloves garlic (finely sliced)
  • 1/4 grated ginger
  • 1/2 cup chicken stock
  • 1/8 cup mirin
  • 1/8 cup soy
  • 2 scallions (sliced)
  • sesame oil
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Stir Fry Finished

Slice the chicken breast into 1/4 inch thick slices. Add into a mixing bowl with 1/2 tsp of soy, 1 tps of canola oil, 2 drops of sesame oil and season with pepper. Set aside and start breaking down the vegetables.

Slice the carrot, pepper, garlic, scallions and quarter the brussel sprouts. Separate the bok choy. Blanch the brussel sprouts for 1 minute then shock in an ice bath. Mix together in a small bowl the remaining 1/8 cup soy, 1/8 cup mirin and 1/2 cup chicken stock and set aside.Stir Fry Misen en PlacePreheat a heavy bottom pan or cast-iron pan over medium high heat. Add 1 tbs of canola oil when its ripping hot and add the chicken. Sauté for 1 minute then remove the chicken. STchick1Sauté the onion, pepper and garlic to the pan and cook for 1 minute. SFveg2Add the carrot, bok choy, brussel sprouts and ginger to the pan and sauté for 2 minutes. Once they begin to color add the chicken and cook for 1 minute. SFveg3Add the soy, mirin and chicken stock mixture to the pan and reduce for 2 minutes. Season with pepper.SF2SFreduction Serve over rice or eat as is.


“Cobb” Salad

“Cobb” Salad

Cobb Salad

I love Cobb salads, but they are so unhealthy. The whole salad thing stops being a healthy dish when you start jamming it full of bacon and egregious amounts of blue cheese. Don’t get me wrong I love both of those things, but sometimes it’s good to eat cleaner and healthier.

Healthy eating requires dedication, making better choices and altering what you normally love to consume.  I subtract many of the unhealthy items like the bacon and blue cheese in favor of extra chicken and more avocado. Increasing the intake of clean proteins and good fats like olive oil and avocado can not only help burn body fat, but boost energy levels as well.

Lets start making this this salad!

“Cobb” Salad


  • 2 hard boiled eggs
  • 1 chicken breast (diced)
  • 1/2 avocado
  • 1/2 package of spring mix
  • 1 tbs balsamic vinegar
  • 1/8 cup olive oil
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Make the hard boiled eggs by placing them in a sauce pan covered by 2 inches of cold water. Bring to a boil, reduce to a simmer for 1 minute then turn off and leave them in the water for 10 minutes. Place in ice bath. CeggsCicebathAdd 1 tbs of balsamic vinegar to a mixing bowl. Whisk in 1/8 cup of olive oil then season with salt and pepper. Add the greens, 1/2 the chicken and mix thoroughly. Serve topped with the rest of the chicken, eggs and avocado. CdressingCobb Salad

Chicken and Avocado

Chicken and Avocado

Chicken and Avocado

I’m back to eating healthy again and that means a lot of clean protein like chicken breast, greens and good fats in the form of avocado and olive oil. When you eat the same proteins day in and day out it can get really boring. I mean like really boring. It forces you to change up the seasoning daily and be creative. Today is geared more towards the flavors of Mexico.

The balance of spice, textures and acid are enough to want you craving another bite. This dish is unbelievably simple as well which never hurts.

Chicken and Avocado


  • 2 chicken breast (boneless and skinless)
  • 1 avocado
  • 1/2 cup brussel sprouts (finely shredded)
  • 1 lime
  • garlic granules
  • chipotle powder
  • chili powder
  • cumin powder
  • olive oil
  • canola oil
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This entire dish can be prepared within a 10 minute window. Preheat oven 350. Season the chicken with salt and pepper. Sprinkle the chicken heavily with chili powder. Lightly sprinkle on the chipotle, garlic granule and cumin as these are very potent.Chicken Preheat a sauté pan over medium-high heat. Add 2 tablespoons of canola oil then the chicken. Cook for 5 minutes then flip the chicken. Place the pan into the oven to finish the chicken for ~5 minutes.Chicken pan roastedChicken Pan Roasting  CAsaladRemove the outer layer of the Brussel sprout then clean. Shred the brussels and set aside. Split and remove the avocado from its skin. Place into a mortar or mixing bowl. Break down the avocado until smooth and creamy. Season with the juice of 1/2 a lime, a pinch of salt, pepper and then add the shredded brussel sprouts for texture.Avocado SaladAllow the chicken to rest at least 4 minutes before slicing. In the meantime make a simple vinagerette with the other 1/2 of the lime juice, olive oil and season with salt and pepper. As with any vinaigrette use a 2:1 fat or acid ratio. Chicken and Avocado

Chicken Dumplings

Chicken Dumplings

Happy Chinese New Year! I love dumplings in any form. Today I thought I would make them with chicken and slightly healthier then normal.

Dipping Sauce

3/4 cup soy sauce

1/4 cup rice wine vinegar

2 tbs grated ginger

2 tbs grated garlic

1 tbs chili paste

1 tbs sugar

1/2 sliced scallions

Combine all the ingredients mixing thoroughly then set the sauce a side in the refrigerator for at least 30 minutes.CDsauce

Chicken Dumplings

 2 skinless ground chicken breasts

1 tbs grated ginger

1 clove grated garlic

1/2 cup sliced scallions

1.5 tbs soy sauce

1.5 tsp sesame oil

salt and pepper

wonton wrappers

Combine all the ingredients until incorporated in mixing bowl. Season with salt and pepper. Set this mix aside.CDmixPlace a wonton wrapper flat in the palm of your hand. Add 1 tablespoon of the mixture to the center. Then dip a finger in the egg wash, paint all 4 edges with the wash then fold the wonton in half opposite corner to corner. Seal tightly all around. Fold the longer two triangle points together and seal to make the wonton shape.

To cook: preheat a pan medium-high, add 2 tbs of canola oil and then dumplings. Sauté ~ 1 minute then add 1/3 cup of water. Cover and cook for 8 minutes. The bottom should be nice and crispy when done.CDcooking1CDcooking2CDcooking3Dumplings platingCDplating2Dumplings


Game Day: Chicken Pot Pie

Game Day: Chicken Pot Pie

I find myself always gravitating towards comfort foods during the Super Bowl. Chicken Pot Pie for me is the definition of comfort food in all of it’s high caloric magnificence. Do yourself a favor this week and make a roasted chicken, extra gravy and then make pot pie the next day with the leftovers.

1 hearty cup of picked chicken

1/2 cup of gravy (night before)

1/2 cup carrot small dice

1/2 cup peas

1 sheet of puff pastry

1 cup milk

1 tbs butter

1 tbs flour

The Pot Pie

Lets start with the béchamel. We’ll later add the previous nights gravy too to fortify the chicken flavor. In a medium sauce pan add the butter then flour once the butter is melted. Cook the roux for 2-3 minutes then add the milk. Lower the heat to low and cook staring constantly for 20-30 minutes until it reduces by half. Pass through a stainer than add the gravy. Season with salt and pepper.

Preheat the oven to 400 and begin to cut out your puff pastry to size of your ramekins for both the top and bottom. Place them on a silpat or parchment lined sheet tray and brush with egg wash. There will be extra pastry so cut them into triangles and put them on the silpat to use later for extra crunchiness to the final pie.

Blanch the peas then the carrots until they have a little bite to them still. Add the chicken to the béchamel and the vegetables. Simmer on low for a 2 minutes then add the extra pieces of puff pastry. PPfilling1PPfillingPPovenPlace the bottom piece in each ramekin then spoon the mix over the top. Preheat oven to 350 and place the pot pies in for ~10 minutes. Place the top piece of puff on top and finish cooking for 1 additional minute. Serve immediatly.PPfinal

Game Day: Buffalo Wings

Game Day: Buffalo Wings

The Wings

I love traditional wings, but there is something magical about mixing Frank’s Red Hot and Korean Gochujang. The chili pepper based Gochujang  by itself and probably my favorite condiment. The combination of sweet mirin and garlic make these wings indescribably addictive. Wg

1 1/2 pounds meaty chicken wings

1/3 cup Franks Red Hot

1 tbs cup Korean Gochujang

1/4 cup Mirin

1 clove minced garlic

1 tbs melted butter

Take the chicken out at least 30 minutes before cooking them to allow them to get room temperature and for the skin to air dry. Trim the wings and spread them out on a cutting board.WingsPreheat oil to 365. Season the wings with salt and pepper and fry them for 5 minutes. Pull them out and allow the oil to get back to temperature.WfirstfryWings 1st FryIn a small sauce pan add the garlic and mirin over medium heat. Let the mirin reduce by half then add the Gochujang. Once incorporated add to Franks Red Hot in large mixing bowl. Mix well.WgoDrop the wings back into oil and cook until crispy for ~ 3 minutes. Mix the melted butter into the sauce. Season with salt and pepper. Allow the wings to drain before being added to the sauce, toss and serve.WsaucingWings SaucedWclose


Pan Roasted Chicken, Asparagus and Miso Vinaigrette

Pan Roasted Chicken, Asparagus and Miso Vinaigrette

A roasted chicken alone can be somewhat boring, especially when chicken is your main source of protein all the time. I like to add slightly charred asparagus and miso to the plate to enhance more complex unami flavors. The asparagus can easily be a side dish or larger stand alone plate. This quick dish is absolutely perfect for a delicious lunch.

1/4 lb asparagus (trimmed)

1 skinless chicken breast (butterflied)

1 tps white miso

1/8 cup rice wine vinegar

1/8 cup canola oil

This entire dish is about timing and using the 10 minute window to prepare the chicken wisely. Preheat oven 350 and get a sauce pan ready to blanch the asparagus. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Add the chicken and cook for 5 minutes flip and put in the oven to finish for ~5 minutes.  CAMchicken1

Meanwhile trim and slice the asparagus lengthwise into 1/8 inch thick ribbons. Blanch the asparagus in salted water for 90 seconds and shock in an ice bath after. Dry off the cooled asparagus.


Sliced asparagus


Ice bath after blanching


Dried asparagus ready for charring

Place 1 tps of white miso into a small mixing bowl. Add the rice wine vinegar and mix throughly with a whisk. Drizzle in the oil and then season with salt and pepper. CAMvinegaretteThe chicken should be out of the oven and resting at this point. Preheat a sauté pan over high heat. Add 1 tbs of canola oil and then the asparagus shortly after. Toss, season with salt and pepper allowing the asparagus to become slightly charred.


Asparagus added to high heat pan


Asparagus fully cooked ready for plating

Slice the chicken, top with the asparagus and drizzle the vinaigrette over the top.CAMfinal2CAM final Miso

Chicken Parmigiana – Snowed in Hungry Version

Chicken Parmigiana – Snowed in Hungry Version

Snowed in for the weekend, freezing, hungry and what the hell I’m not going to the gym for a couple of days. Chicken Parmigiana time! You can try to upscale this dish as much as you want, but in the end chicken parmigiana is still chicken parmigiana. I prefer to trash this dish up as much as I can by using salty crappy store mozzarella while exploiting the use of a large sheet pan to caramelize the perfectly oozing cheese with tomato sauce. For as long as I can remember this particular dish has always been Italian comfort food. When preparing it I tend to play heavily into that.

Chicken Parmigiana – Snowed in Hungry Version

Serving Size: 1


  • 2 pounds thinly pounded chicken cutlets
  • 2 cups plain bread crumbs
  • 1/2 tsp salt
  • 5 grinds ground pepper
  • 1 tsp garlic granules
  • 3/4 cup grated parmigiana
  • 2 large eggs beaten
  • basic tomato sauce
  • 1 large block Polly-O or Calabro whole milk Mozzarella (Yeah I know) cut thin
  • olive oil
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 Pound out the chicken breasts until they are roughly 1/4 inch thick. Combine breadcrumbs, salt, pepper, garlic granules, 1/2 cup of parmigiana in a mixing bowl. In a separate mixing bowl beat 2 eggs. Working with one cutlet at a time coat with egg, transfer to the breadcrumb mix. Make sure breading is applied to each side pressing it firmly into the chicken. Shake off and transfer to a cutting board. Repeat this process for each.

Over medium-high heat add 1/8 of inch of olive oil into a large skillet. Before the oil is smoking add enough chicken to the pan as it will hold without overlapping. Fry each side until golden brown and transfer to a cooling rack.Chicken Cutlets

Preheat oven to 375. Ladle enough sauce to coat the bottom of a large sheet pan. Place chicken on the sheet but leave enough room on the corners and in between pieces as to maximize cheese surface area. Spoon enough sauce on top of each to cover. Sprinkle with remaining grated parmigiana and then an even layer of mozzarella over the top.

Bake for 25 minutes on the middle rack. Allow this molten inferno of cheese to rest for ~10 minutes before eating.Chicken Parmigiana Finished



Chicken Teriyaki Bento Box

Chicken Teriyaki Bento Box

Chicken Teriyaki was my very first taste of Japanese food as a child and has remained one of my favorite dishes. The flavors and simplistic preparation of this dish instantly had me hooked on Japanese cuisine. I love throwing together a bento box at home when I’m really hungry containing chicken teriyaki, miso soup, salad and either sticky short grain rice or noodle. You can make the sauce well in advance or even use several weeks after its made, which makes throwing together a teriyaki meal easy.

Teriyaki Sauce

1 cup chicken stock

1/3 cup low-sodium soy sauce

1/3 cup sugar

1/3 cup mirin

1/3 cup sake

Combine the chicken stock, soy sauce, sugar, mirin and sake in a medium sauce pan over high heat. Bring to a boil, stir to dissolve the sugar and reduce to simmer until the teriyaki sauce is reduced to 1/2 cup and syrupy ~ 20 minutes.


4 boneless skinless chicken breasts

1 tbs canola oil

Preheat oven 350. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Add the chicken and cook for 5 minutes flip and put to finish ~10 minutes.  Place the chicken on a cutting board to rest for 5 minutes.Teriyaki Chicken

Hibachi Style Noodles

1 pound Chinese style lo mien noodle

2 tbs canola oil

2 cloves garlic minced

1 tbs mirin

4 tbs soy sauce

1 tsp butter

1 tbs sesame seeds

1/3 cup diced scallion

Cook the noodle al dente, rinse with cold water, dry and toss with 1 tbs canola oil. Over medium-high heat nonstick skillet melt the butter and add 1 tbs canola oil. Add the garlic and sauté until fragrant.

Add noodles and toss for a minute. Season with soy, mirin, a few grinds of pepper. I prefer to allow the noodles to get crispy, but you can cook them to preference. Top with scallion and sesame seeds.Noodles


Bok Choy

1/2 pound baby bok choy  cleaned, ends trimmed, and cut on the bias into 1-inch pieces

1 tsp freshly grated ginger

1 tbs soy sauce

1 tbs water

1/4 tsp toasted sesame oil

1 tbs canola oil

In a sauté pan with a tight fitting lid, heat canola oil over medium-high heat. Add the  ginger stirring constantly, until fragrant. Add the bok choy and toss about 1 minute. Add the soy sauce, water, cover and cook about 1 minute.

Uncover, cook until the greens are wilted, stalks fork tender and most of the water evaporated (~ 2 minutes). Remove from heat, toss with sesame oil and season with pepper.

Miso Soup

4 cups Dashi

1/4 cup shiro miso (white)

1/2 pound soft tofu, drained and cut into 1/2 inch cubes

1/4 cup thinly sliced scallion

Warm the dashi in a sauce pan over high heat. Using a chinois, whisk in the miso paste, then gently stir in tofu. Simmer 1 minute and remove from heat. Add scallion greens and serve.

Chicken Teriyaki Bento Box


Roast Chicken

Roast Chicken

There is nothing more satisfying and delicious as a properly made roasted chicken. Roasted chicken is an utterly simple dish and  will be something that you will end up making often. The biggest choice you will make is wether you want to brine the chicken or not. I tend not to bother when cooking at home to brine, but the other variation does give a more uniformly season chicken. I prefer the roaster chickens from Whole Foods or a Bells and Evens brand roaster.

1 large roaster chicken

2 sprigs of thyme

1 spanish onion quartered

1 large carrot quartered

1 stalk celery quartered

3 cloves of garlic

2 cups of chicken stock


Preheat the Oven to 450 degrees. Place the chicken on a cutting board, remove the extra fat and dry the skin with paper towels. Allowing the skin to properly dry will ensure it becomes crispy during the cooking process. Let the chicken air dry on the cutting board and get room temperature.

Cut into quarters the onion, carrot and celery and place onto a roasting pan. Rub the chicken with canola oil then season with salt and pepper. Place the chicken over top of the vegetables and sprinkle with thyme. Place ~ 2 cups of chicken stock in on the bottom of the pan and place into oven.

Cook for ~20 minutes then lower the temperature down to 400 degrees.

Roast for 1 hr minutes in the oven. Once the chicken is done place on a cutting board  covered in foil and allow it to rest. This will redistributed juices back into the chicken.

Place the roasting pan over medium heat. Scrape the bottom of the pan to release any of those tasty bits. Strain the vegetables and liquid into a small sauce pan and reduce. Skim the fat and season with salt and pepper before your ready to serve the chicken.