Chicken Pomodoro

I like to keep my recipes in file folders, that way I can quickly access them by category.  I tried using one of those recipe binders that come with those fancy recipe cards and have tabs and such.  But I never understood why I had to re-write the recipes on those tiny index cards that inevitably run out before I get passed by hors d’ouerve section.

In my files I have one folder entitled “Favorites“.  These are my go-to tried and true recipes that are the cornerstone of my cooking.  This recipe is in that file.  I love how simple it is to prepare yet how flavorful it is.  It has that “wow” factor for whomever you’re serving it to.  Tonight, it just so happened to be my parents, whom I cooked a Valentine’s dinner for … complete with chocolate covered strawberries for dessert.  (I should definitely score some good daughter points for that)

Check out this recipe and give it a whirl.  My hunch is it will wind up in your favorites folder too.

Chicken Pomodoro


  • 4 Chicken cutlets
  • 2 Tbs Oil
  • 1/4 Cup of vodka
  • 1/2 Cup chicken broth
  • 2 Tbs Fresh lemon juice
  • 1/2 Cup chopped tomatoes
  • 2 Tbs Heavy cream (I use non-fat half and half)
  • 1/3 Cup scallions, sliced


  • Season the cutlet with salt & pepper.  Dust with flour.  Add oil to saute pan and cook on both sides for approximately 5 minutes (Your cutlets should be thin.  If they are thick you will need to cook longer)
  • Transfer cutlets to a platter and pour off the fat
  • Deglaze with vodka (away from the flame!) and cook until nearly evaporated
  • Add broth and lemon juice.  Return cutlets to the pan and cook 1 minute more on each side.  Transfer to your serving platter
  • Add tomatoes and cream to your sauce.  Salt and pepper to taste
  • Pour sauce over cutlets and garnish with scallions

Caution: Lava is a flowin’

I must warn you of two things before you read any further.

First, I have not tested this recipe … but I plan to … and than devour every last morsel to ensure it tastes as good as it looks.  (After all, I must do my research for my readers)

Secondly, I think I’ve gained a few pounds simply by staring at this cake for the last five minutes.

Molten Lava Cake.  Say it with me … Molten Lava Cake.  By far, one of the sexiest desserts out there and perfect for the pending Valentine Day holiday rapidly approaching.  When you slice this cake open, out pours warm, gooey delicious chocolate.

What I like about this recipe, found on Bon Appétit, is that they use a chocolate ganache for the cake’s flowing center verses just under-cooking the cake, which most recipes suggest.  The result?  A slice of sweet heaven on your fork.  Pair that warm chocolate with the coldness of the ice cream, found in the center, and oh my gosh … ecstasy.

So without any further ado – the recipe.


Servings: 4

  • ¼ cup heavy cream
  • 7 ounces bittersweet chocolate, chopped into small pieces, divided
  • 6 tablespoons unsalted butter, plus more for ramekins
  • Demerara or raw sugar (for sprinkling)
  • 3 large eggs
  • cup light brown sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt

Special Equipment

  • Four 6-ounce ramekins


  • Heat cream in a small saucepan over medium until just beginning to simmer. Place 2 oz. chocolate in a small bowl; pour hot cream over. Stir until smooth. Chill ganache until firm, at least 1 hour.
  • Preheat oven to 425°. Coat ramekins with butter and sprinkle with demerara sugar.
  • Combine 6 Tbsp. butter and remaining 5 oz. chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted (you can also do this step in the microwave).
  • Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until light and tripled in volume, about 4 minutes. Beat in vanilla.
  • Gently fold melted chocolate into egg mixture until incorporated. Fold in flour and salt until smooth.
  • Divide half of batter among prepared ramekins (about ⅓ cup each). Place 1 mounded Tbsp. ganache in the center of each partially filled ramekin. Divide remaining batter among ramekins.
  • Bake until tops are firm but cakes wobble slightly when jiggled, 13–15 minutes. Let cool 30 seconds before inverting onto small plates. Serve immediately.
  • Do Ahead: Ganache can be made 1 week ahead. Tightly wrap and keep chilled.

Muffin’s Healthier Side

I’m a single mom of a 5 year old (soon to be 6 year old – gulp!) and proud to boast that she is a fantastic eater.  She enjoys a wide range of foods including a variety of vegetables.  In fact she has been known to ask me to make her Brussel sprouts or her favorite kale dish.  Yes, I’m going to take a moment to beam with pride.  (pause)

I’ve never been the type of mom to disguise vegetables in order to trick my daughter into eating them.  Nor do I call them by anything else than their name.  Kale is kale and spinach is spinach and a beet is a beet … period.  But I do look for creative ways to give everyday food and treats an added punch of vegetables and fruits when I can.

After my daughter was born and she began eating solid foods, I had a grand vision to write a cookbook.  The idea was to create 15 recipes on how to incorporate more fruits and vegetables into foods that kids (and adults) would love.  After all, us adults probably don’t eat as many vegetables as we should.

But the cookbook idea stalled and I never picked it up again.  Sadly, this happens to me a lot.  As a person that literally has idea after idea after idea popping into my head on a daily basis, a lot often fall to the waste side never to come to fruition.  (sigh)

But I do have a delicious muffin recipe that I would love to share.  The inspiration behind this recipe was to take your typical muffin recipe, remove the “negative” ingredients and replace them with a healthy alternative.  It’s been tested by many children and each time, it was a hit. In fact, I’ve had kids pick these muffins over a cupcake.  Now that says a lot.

So if you’re in the mood to bake and try something different, check out this recipe.  If you do make them, tell me what you think!


Whole Wheat Carrot Apple Muffins

Ingredients  (Yield: 12 muffins)

1 1/2 cups Whole wheat flour (or Gluten-free flour)
1/2 cup All-purpose flour
2 teaspoons Baking soda
1/4 teaspoon Salt
2 teaspoons Cinnamon
1/4 teaspoon Ground cloves
1/4 teaspoon Allspice
1/4 teaspoon Pumpkin spice
1 cup Brown sugar
1/4 pound Carrots, peeled
1/2 cup Raisins
3 Large eggs
1 cup Unsweetened apple sauce
2 teaspoons Vanilla
1 Granny smith apple
  • Preheat oven to 350 degrees. Grease or line muffin pan with baking cups.
  • Into a large bowl, sift together flours, baking soda, salt, cinnamon, cloves, allspice, and pumpkin seasoning. Whisk in the sugars just until blended.
  • Coarsely shred carrots to measure 2 cups. Add to flour mixture along with raisins. Toss to incorporate.
  • In a bowl whisk together eggs, applesauce and vanilla. Peel and core apple and coarsely shred. Add apple to egg mixture to incorporate.
  • Add egg mixture to flour mixture stirring until batter is just combined. Do not over mix.
  • Divide batter among muffin cups, filling 3/4 full and bake for 15 to 20 minutes, and a tester comes out clean.

Cool muffins in cups on a wire rack for 5 minutes before turning out onto rack to cool completely.

Store It: Store muffins in an airtight container at room temperature for up to 5 days.