Friday, March 7, 2008

Healthy version of buffalo chicken with blue cheese dressing

I am trying a diet called "carb cycling" so I now alternate between low carb and high carb days. Last night I was craving something a little more interesting than tuna and bunless burgers. So I decided to attempt a buffalo chicken salad. I sliced a boneless chicken breast into thin slices and then dipped them in flour, egg and Italian seasoned panko bread crumbs and fried them in a small amount of extra virgin olive oil. The panko crumbs are so flavorful and crispy, they give the illusion of deep fried texture. When they were cooked through, I cut the chicken into small chunks and tossed them in a bowl with hot sauce. In a separate bowl, I whisked together about two tablespoons light mayo with a tablespoon of apple cider vinegar and then mixed in some crumbled blue cheese. Mmmmm. I mixed up a simple salad of iceburg lettuce and croutons with some extra virgin olive oil and balsamic vinegar and seasoned it with garlic powder and salt. I topped the salad with the chicken and the homemade blue cheese dressing. Delish. And a fraction of the fat and calories of a restaurant version.

Tuesday, March 4, 2008

Definitely not yucky!

I finally made gnocchi. If you say it fast it almost sounds like the work "yucky" but it is anything but! I have been too intimidated to make it not only because it looks complicated, but because it is my mother-in-law's specialty. Now that is intimidating. My mother-in-law is the Italian Martha Stewart and the expert of all gourmet Italian cooking.

Well, I did it and it came out pretty darn good! Look for the recipe in my March column on

embracing a sustainable lifestyle as a Locavore ... using locally grown and produced ingredients whenever possible ...

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