Posts from — April 2010

It’s springtime, and there are delicious bitter greens popping up everywhere at the supermarket. From dandelion greens to arugula, the spring market is full of bitter greens. Below is a quick salad that uses the bitterness of arugula greens, and the sweetness of strawberries for a delicious combination. Use this salad as a side dish or as your main course by adding some grilled chicken to it.

 Baby Arugula

Crushed Almonds

Chopped fresh strawberries

Blue Cheese Crumbles

Lemon

Olive oil

Black pepper

Red wine vinegar 

1. Place the Arugula, crushed almonds, chopped strawberries, and blue cheese crumbles in a large bowl
2. Whisk 2 Tbs of red wine vinegar, 2 Tbs of olive oil, blak pepper,  and the juice of one lemon in a small bowl
3. Drizzle the dressing over the salad and toss. And voila! A delicious, quick fresh salad

One of my absolute favorite things to eat are flour tortillas. I know that they aren’t the healthiest things in the world, but I have a theory that you can put almost anything in a tortilla and it will turn out delicious. Try adding some cheese to a tortilla and microwaving for a few seconds and the rolling it up. Yum!

Below is a new recipe that I created using flour tortillas that is absolutely to die for. It may not be the healthiest, but it’s definitely not the unhealthiest. And it is oh so satisfying. Enjoy!

Panko Chicken Wraps

1 package of chicken breasts pounded thin

Flour

Panko breadcrumbs

2 eggs

Hot sauce

1 Avocado

Flour tortillas

Crispy romaine lettuce

Olive Oil

1. Create an assembly line by getting a large plate for the flour, a large bowl for the eggs, and then a large plate for the Panko. Take each piece of chicken breast and move it through the assembly line in this order:
   1. Rinse off the chicken breasts with water and then coat both sides of the breasts with flour
   2. Scramble the eggs in a bowl and then dip the coated chicken on both sides in the egg
   3. Move the breasts from the eggs to the plate of Panko, making sure that each breast is fully covered with Panko.
2. Heat a skillet with some olive oil, and fully cook the chicken breasts
3. While the chicken is cooking, cut the avocados into small slices,  and wash and chop the romaine lettuce
4. Put the tortillas on a plate and place a paper towel over them and heat in the microwave for 25 seconds
5. Chop the chicken breasts into strips and place on the tortilla. Add some slices of avocado, shreds of lettuce, and top off with a little hot sauce
6. Optional: you can add some ranch dressing or bleu cheese dressing but it’s healthier if you don’t and the avocado should give the wrap enough creaminess