Arugula Salad With Pear, Goat Cheese & Balsamic Dressing

Arugula with Pear, Goat Cheese, Grilled Chicken and a Balsamic Dressing.

goat cheese, chicken, croutons

Arugula with Goat Cheese, Chicken Cutlet, Pear, and Croutons

I love the combination of flavors that this recipe offers. The peppery arugula is a great combination with the tangy goat cheese and home made croutons to soak up all the delicious flavors.

I have had salads similar to this in restaurants and I remember loving them. I never thought if I tried to make it that it would come out as tasty as it did. This recipe is perfect, and a great salad for lunch or dinner in the Fall. The grilled balsamic chicken is tasty and also a good source of protein and very filling.

For this recipe I made home made herbed croutons as well as balsamic chicken. If you have croutons and grilled chicken already that you like just add it in this recipe and it will be even easier!

This is a must try for yourself, a party, or your family.

Here’s What You Need:

  • a package of baby arugula
  • 1 pound of chicken cutlet marinated in olive oil, balsamic vinegar, salt, pepper
  • 1  Red Bartlett Pear (or pear of your choice) cut into then pieces
  • crumbled goat cheese to taste
  • handful of your favorite croutons – see my herbed croutons for a home made version below*
  • balsamic dressing to taste (I made my own) – 1/4 cup of olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon salt, sprinkle of pepper, 1 teaspoon italian seasoning, 1 teaspoon dijon mustard

What to do:

  1. If you are going to make your own croutons see my herbed crouton recipe below*. If not start by preparing chicken cutlets and marinating in ingredients listed above. While chicken is marinating turn grill on and let preheat.
    When grill is hot put chicken on cooking until no longer pink and move to a plate. Chop into small pieces (If you want to use left over grilled chicken skip this step)
  2. While chicken is cooking make your salad dress in the bottom of a big bowl that you will put your salad in. Combine oil, balsamic vinegar, salt, pepper, italian seasoning, and dijon mustard. Whisk until combined. Taste with a piece of salad to adjust seasoning.
  3. Once dressing is ready put washed baby arugula in bowl on top of dressing. Next put the sliced pears, handful of your favorite crouton, chopped balsamic chicken, and goat cheese in the bowl. Toss until well mixed. Adjust seasoning and enjoy this delicious salad.
    Arugula Salad

To Make Herbed Croutons for this Recipe:

  1. Preheat oven to 350 degrees. Cut day old bread into small even pieces and put into a mixing bowl. Chop 2 tablespoons of rosemary, parsley, basil, and thyme. Combine with cut crouton pieces and sprinkle with olive oil until coated. Don’t forget the sea salt and pepper!
    herbed croutons
  2. Bake for 20-25 minutes until lightly browned, watch in oven mixing half way through.
    herbed croutons
  3. Enjoy in your salad. Store in ziplock bag for another day!

Tomato, Mozzarella, and Basil Salad

tomato basil mozzarella saladTomato, Mozzarella, and Basil Salad – From the Garden!

We have so many tomatoes in the garden right now. Everyday this one tomato plant produces so many delicious orange grape tomatoes. I decided to make a tomato, mozzarella, and basil salad that is super easy to make and tastes so fresh.

I am not a huge fan of tomatoes. But I am trying to change that. Tomatoes are an excellent source of Vitamin C as well as beta-carotene and few other vitamins. Tomatoes are also a sweet yet low in calories snack. Perfect for someone who is watching what they eat.

It’s super easy, here’s what you will need:

  • A pint of tomatoes or from your own garden like I did – as many as you have! Cut them all in half.
  • A small piece of a fresh mozzarella ball cut up into small cubes
  • 6 basil leaves (from my garden) – chopped
  • About 4 tablespoons Olive oil
  • Balsamic Vinegar
  • Salt and Pepper

What to do:

  1. Combine tomatoes, mozzarella, and basil on a bowl.
  2. Pour about 4 tablespoons of olive oil and a few splashes of balsamic vinegar over the top. Season well with salt and pepper.  Mix.
  3. Enjoy! This was so delicious. I ate this as a side with dinner. It would go great as an appetizer, or served with fish, chicken, or slice of french bread.



Grilled Eggplant Parmesan


Grilled Eggplant Parmesan Fresh Mozzarella and Basil 

Eggplant Parmesan with no bread crumbs! This is a simpler and healthier way to eat eggplant parmesan in the summer. The garden produced its first eggplant the other day so I decided to make this as well as eggplant chips which you will see a little later on.


We were so excited to see that our garden had large eggplants this year. Prior years other family members had no luck growing eggplants. If you are lucky enough to have fresh eggplant from your garden the you need to try this recipe! But if not, one from the supermarket or farmers market would do.

I love this quick recipe of grilled eggplant parmesan because it has all the flavors of traditional parmesans but without the extra breadcrumbs or egg.

You can also make this recipe for one person or for your whole family. To make it for yourself just take one or two slices off the eggplant and follow the recipe below. If you want to make it for a larger group use the whole eggplant.

Here’s what you will need:

  • Medium eggplant cut quarter inch slices
  • your favorite tomato sauce
  • fresh basil
  • olive oil
  • salt pepper
  • fresh mozzarella cheese cut into slices

What to do:

  1. Cut your eggplant into quarter inch slices and let sit for up to an hour on paper towel before grilling to get out extra moisture.
  2. Preheat grill to 400 degrees
  3. Once your eggplant is done sitting brush with olive oil, salt and pepper.
  4. Grill eggplant on one side for about 5-6 minutes or until grill marks appear.
  5. Flip eggplant and put 1 tablespoon of sauce on each eggplant. Top with slice of mozzarella cheese and basil.
  6. Close grill and let it cook for about another 6 minutes or until cheese is melted.
  7. Serve immediately and enjoy!

You can serve this eggplant as a stack, individually, an appetizer, lunch, or even dinner. It’s so easy!

Simple Cold Peanut Noodles

Simple Cold Peanut Noodles with Summer Vegetables

cold peanut noodles

One of my favorite things to order at a chinese restaurant is cold peanut noodles. Sometimes I wonder what they put in the noodles to make them taste so good.. and then I tell myself..don’t think about that. These are a treat for me and I decided to try and make Cold Peanut Noodles and lighten them up a bit by adding raw carrots and red bell peppers with a light peanut sauce.

If you are craving the delicious tastes of chinese food but don’t want to order then you should defintely try making these noodles. This was my first time making the cold peanut noodles and I really liked them. This is inspired by a recipe I saw that had raw summer vegetables included in the noodles. I loved that idea. For the peanut sauce I followed this recipe. A new blog I found that I really like.

You can add any raw veggie you have on hand. I used match stick carrots and red bell pepper because it’s what I had on hand. But shredded raw cabbage, cucumber, bean sprouts, and even baby corn would be delicious. Try them out if you love chinese take out!

Here’s what you need:

  • 8 oz of thin spaghetti or chinese noodles
  • 3 tablespoons of peanutbutter
  • 2 tablespoons of soy sauce
  • 3/4 lime juice
  • 1 tablespoon sesamie oil
  • 2 garlic cloves minced
  • dash of red chili flakes
  • pinch of sesame seeds
  • assortment of raw vegetables if you wish

What to do:

  1. Start with cooking the pasta according to your box.
  2. While pasta is cooking prep your vegetables into match sticks or however you desire.
  3. Next make the sauce: combine place peanut butter, soy sauce, lime juice, sesamie oil, garlic, and chili flakes in a bowl. Add 3 tablespoons of water and mix until sauce is smooth. Just keep mixing it will turn into the right consistency. Leave aside.
  4. Once pastas is finished cooking to Adlente drain the water and make sure pasta is cooled down.
  5. Add the sauce when your ready to serve or a little at at time if you want it to stay fresh. Add however many raw veggies you would like on top and sprinkle with sesame seeds.

Serve cold or warm. If you put the noodles in the fridge with the sauce it will absorb into the pasta. To avoid this keep sauce on side or make an extra batch to serve on top when you are ready to eat. Enjoy!




Chicken Cutlet with Tomato Balsamic Salad

Crispy Chicken Cutlets with Tomato Balsamic Salad

tomato balsamic salad

To me it does not get better then this. I grew up eating and loving chicken cutlets whether it was from an Italian restaurant or my grandmas italian kitchen. I always crave chicken parmesan, but in the summer I like something a little lighter and fresher.  If you are growing tomatoes and are looking for a recipe to use them. This is it!

This recipe comes from the time I spent at my Aunts house on Long Island. I remember her crispy chicken cutlets very well. She served it with a tomato and red onion balsamic, it was almost like a sauce. I always thought it was delicious and wondered why more people did not make this fresh take on chicken parmesan – you won’t even miss the cheese.


Crispy chicken cutlets and a tomato balsamic salad is so easy to make. I made this for my mom, her husband, boyfriend, and grandma. It’s safe to say there weren’t any leftovers. It’s that good!

Crispy Chicken Cutlets with Tomato Balsamic Salad

Here’s what you will need:

  • 1.5 pounds chicken cutlet- about 7 pieces
  • 1 1/2 cups of unsalted breadcrumbs
  • 1 teaspoon italian seasoning
  • 2 eggs
  • salt and pepper
  • canola oil for frying
  • 1 container or 1 1/2 cups of baby heirloom tomatoes or cherry halved
  • 6 basil leaves chopped
  • 1/4 cup of olive oil
  • about 4 tablespoons of balsamic vinegar


  1. I like to simple so first I made the tomato balsamic salad by combining the halved tomatoes, olive oil, balsamic vinegar, basil leaves, salt and pepper. Cover and put in fridge while you prepare the chicken.
  2. Spread breadcrumbs and italian seasoning in a big bowl/dish. Beat 2 eggs in another big bowl/dish. Put aside.
  3. Pat chicken dry with paper towel and salt & pepper both sides.
  4. Work 1 cutlet at a time and dip in egg mixture and then coat with breadcrumb mixture. Repeat with the rest of the chicken cutlets until covered. Add more breadcrumbs if necessary.
  5. Put aside and heat oil in a frying pan. Fry chicken cutlets 2 at a time about 4 minutes on each side or until done depending on thickness. Transfer to plate lined with paper towel and continue frying the rest of the chicken.
    chicken cutlet
  6. Once almost finished take tomatoes out of the fridge and transfer chicken to a separate serving plate. Serve chicken with tomato salad on top.
  7. Serve with big green salad.

This recipe was delicious. The chicken was crispy and not too fried and the tomatoes added a fresh and juicy sauce to the chicken.


Simple Blueberry and Greek Yogurt Smoothie

Simple Blueberry and Greek Yogurt Smoothie!


Since my family went blueberry picking and got 3 gallons of blueberries, I have been trying to find ways to put them to use before they go bad. I have made cobbler, muffins, bread, and smoothies! I loved this blueberry and greek yogurt smoothie. I had this on a warm day and it was delicious and healthy!


I really do not like soda and I am thankful for that. I try and find drinks that can still satisfy me. I love to try smoothies, juices, and iced teas. This blueberry and greek yogurt smoothie tasted like summer. And I love it!

According to Womens Fitness, blueberries have the highest antioxidant capacity of all fresh fruit: blueberries, being very rich in anti-oxidants like Anthocyanin, vitamin C, B complex, vitamin E, vitamin A, and copper (a very effective immune builder and anti-bacterial). There are even several studies such as one conducted at the University of Michigan Cardiovascular center that suggests blueberries may help reduce belly fat and risk factors for cardiovascular disease and metabolic syndrome.

Whatever the case may be, here is a fun and exciting way to drink your blueberries!

You will need:

  • 1 cup of greek yogurt (I used a Dannon Greek light and fit vanilla greek yogurt)
  • 1 cup of blueberries
  • a little less then a tablespoon of agave nectar
  • a splash of unsweetened almond milk
  • 3-4 cubes of ice

What to do:

  1. Put yogurt, blueberries, agave nectar, a splash of almond milk, and about 3 ice cubes.
  2. Blend until smooth.
  3. I love to leave it a little chunky so I can still feel and see the blueberries!
  4. Enjoy.
    blueberry smothie

Thank you Pioneer Women! I will definitely be making this again!

Fresh Mango Salsa with Tomato

Mango and Tomato Salsa

mangosalsaYumm! Delicious ripe mangoes are so good! I have been wanting to try and make a mango salsa after seeing it at a restaurant I was eating at. This mango salsa was filled with fresh mango, tomato, lime juice, and parsley.

This salsa is delicious and bursting with lime flavors that could be served with almost any fish. I served it with grilled shrimp. However you could eat this as a substitute to a heavy sauce on salmon, other fishes, and even chicken.

I would have loved to add cucumber and cilantro to this salsa but I used what I had on hand. That’s how it usually goes though.

Sadly, a bird ate my cilantro that was growing in the garden. All of a sudden one day the cilantro was missing from it’s spot- the whole plant. I have yet to replace it, so parsley it is.

Its very simple… here is what you need:

  • 1 ripe mango not too mushy
  • 1 tomato
  • 1/2 green bell pepper
  • 2 tablespoons of parley or cilantro
  • juice of one lime
  • salt and pepper

Recipe takes two seconds!

  1. Cut mango, tomato and green pepper into small chunks and put in mixing bowl with juice of one lime. Add chopped herbs, salt and pepper to taste.
  2. Serve.
  3. Can be made a head of time to sit in juices on same day.

Easy Corn Salad

Corn Salad with Yellow Tomato, Sugar Snap Peas, and Basil:

easycornsaladThis salad was so fresh and reminds me why I love summer. You can use whatever is fresh from the farm stand or from your own personal garden. For this salad I used corn that is from a local farm stand and also grown locally. The yellow tomatoes, sugar snap peas, and basil are from my own personal garden.

sugarsnappeasWe made this corn salad after coming home from the beach and wanting something quick, healthy, and light.

Corn is so popular in the summer because it is very inexpensive and of course easy to make. Everyone loves a good corn on the cob however one of my favorite ways to eat it is off the cob. Cutting the corn off the cob is a great way to add healthy carbohydrates to your salads and summer meals.

If you are trying to loose weight you may think to stay away from corn. However, this is not always the case. A small serving of fresh corn is a great way to satisfy your hunger and feed your body healthy carbohydrates. Especially if you were active that day.

Corn is a low-fat complex carbohydrate and is high in fiber and also surprisingly a good source of several vitamins such as folic acid and vitamin C.  This is why I love to eat fresh locally grown corn in the summer, and why you should too!

Here’s what you will need:

  • 4 corns in the husk (don’t be one of those people who peel at the super market – it actually dries out your corn)
  • handful of tomatoes (whatever color you have) I had a few yellow tomatoes growing so I picked them
  • small handful sugar snap peas or other green pea
  • 5 leaves of basil
  • olive oil
  • 1 lemon
  • salt and pepper


  1. Start by cooking corn in the husk on the grill at 400 degrees until husk is brown and corn is yellow about 20 minutes.
  2. While corn is cooking prepare your vegetables. Cut your tomatoes in half, snap peas in half, and chop your basil.
  3. Mix 1/3 cup of olive oil and juice of a lemon with vegetables add salt and pepper to taste.
  4. When corn is ready remove husk and let cool. Once cool cut corn off the cob and put with the other vegetables repeat with 4 cobs.
  5. Stir all the vegetables together and your done!

Blueberry Lemon Loaf

Blueberry Lemon Loaf:

blueberrylemonloafStop what your doing right now and go make this blueberry lemon loaf! It’s that good. The loaf is filled with fresh blueberries and the lemon zest brightens the bread. The blueberries at my local food store were buy one get one free so I could not resist!

Believe me the last thing I wanted to do earlier this week was turn on the oven when it was like 100 degrees in my apartment. But I just could not resist I wanted to try this loaf. I had the ingredients so I forced myself to turn the oven on, and it was worth it!

Blueberries are so abundant right now so I always try and find something to do with them before they go bad in the refrigerator. I will either freeze them or turn them into muffins, or a loaf. This loaf was really easy to make and only took about 10 minutes to assemble.

I’ll be honest though, I think I used too many blueberries, lol. I put the whole pint in and I think next time I would try half to see how it comes out. Everyone still loves it, but if your not crazy over blueberries try a cup instead of the whole pint.
blueberrylemonloafI originally saw this recipe from Eat-yourself-skinny. I really love the recipes they post so this was inspired from their bread.

You will need:

  • 1 cup or a pint of blueberries
  • zest of 1 lemon
  • 1 1/2 cups of all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 5 tablespoons of melted butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • zest of 1 lemon
  • 1/2 cup of milk

What to do:

  1. Preheat oven to 350 degrees and prepare a loaf dish with non-stick cooking spray.
  2. In a large bowl combine flour, baking powder and salt. Whisk unit well mixed.
  3. In separate bowl put butter and sugar mix well for about 1 minute. Once kind of light and fluffy add 1 egg and mix then add the other and mix again.
  4. Add the vanilla, lemon zest, then mix.
  5. Add half the flour mixture into the wet ingredients then add the milk. Add the second batch of flour and mix until combined. Do not over stir.
  6. Fold in the 1 cup of blueberries.
  7. Pour batter into baking dish and bake for about 50-55 minutes or until the loaf comes out clean with a tooth pick.
  8. Let cool and serve!

Great for breakfast with a cup of coffee or a quick snack!

Chelsea Market, NYC Bites

Chelsea Market, NYC – Los Tacos No.1

tacosCarne Asada

I visited Chelsea Market for the first time in December. It was Christmas and everything was lit up with lights. For someone who loves food it has so many delicious options! The market is filled with fresh fish, cheeses, wine, lunch bites, restaurant supplies, and places to eat – not to mention Food Network has an office upstairs.

If you are visiting NYC and you love to eat you must visit Chelsea Market. Chelsea is an area of NYC that I have really come to love. The market is surrounded by other little cafes that have outdoor seating on the streets as well as indoor. You can also find shopping on the streets around the market. Inside of Chelsea market besides food and beverages you can find a large room filled with pop-up shop vendors from all around NYC, including many from Brooklyn. They had beautiful hand crafted art, jewlery, and clothing.

On my last trip we found a taco place that did not have any seating and was just a counter but the line was so long. We decided we would try a bit of everything and waited on line at Los Tacos No. 1.

lostacono1They were delicious and very authentic. It was worth the wait. So this time when we went back in the Spring the first place we went was the Taco line. Here’s what we ordered: 2 carne asada tacos 2 pork tacos They were delicious. Last time I tried chicken as well but the carne asada has to be my favorite. If you are visiting go check this place out.

pork taco

 Adobada – marinated pork taco

For desert we ventured around deciding between a few bakeries, a popsicle shop, and a donuts. Of course we decided to go with the donuts. But this isn’t your average Dunkin Donut, Donut, these were smaller and made fresh right in front of you.  The donut shop is called Doughnuttery. As you waited to order you could see the lady skillfully making each donut.

doughnuteryYou could also choose from a menu of different topping sugars to go on your donut. Pumpkin, cocoa, anything you can think of… We got 6 because we did not want to carry any extra around. 3 cinnamon sugar and 3 smoked cocoa with sea salt.

donutsThere were so many good places to choose from it was hard to decide. Soemthing for everyone.. vegetable sushi, juices, crepes, chinese food, farm to table, asian, tacos, bakery, fresh brewed coffee, fish, thai food, gelato, and so much more.

Chelsea Market is perfect if you love to try new foods. However, it can be a bit crowded and mainly with tourist familes. Once you can get around everyone standing around taking pictures it is really nice. Your probably better off going on a weekday.

Love it!

xoxo Hunter