Appetizers, Savory, Sides

Oven-baked Zucchini Sticks


Super easy side dish that is healthy and flavorful.  It is just different enough to make it taste special too.  With only 5-ingredients, this recipe could become your go to zucchini recipe.  It tastes almost like fries so picky eaters may enjoy them.


2 small zucchinis, cut into sticks

1/2 tsp of lemon pepper

1/4 tsp salt

1 tbsp olive oil

2 tbsp of Italian seasoned  breadcrumbs



Preheat oven to 375 F

Mix all the ingredients in a bowl and spread on a lined, rimmed baking sheet in a single layer.


Bake for 15-20 mins and finish off by broiling on high for 2 mins.

Serve hot with ketchup and/or hot sauce !

Classics, Comfort food

Chicken Cutlets–with a twist

This is not your same old boring chicken cutlets.  No longer will you have to bore yourself ( or your family) with thick pieces of  dry chicken breast hidd.en underneath breadcrumbs.  No more frying to make them juicier and no more baking  only to find that the crust is pale and even soggy.  This is what I do and it is always yummy !  try it and let me know what you think !


Chicken thighs ( I highly insist on thighs but if you must, use breasts)

1 or 2 eggs depending on how many cutlets you are going to make

equal parts italian style breadcrumbs, sliced almonds and salted pretzels.


Take your cut of meat and place it on your cutting board and cover it with a plastic wrap.  Now, pound it thin–this will ensure quick cooking and even at a high temperature, it will quick faster before it gets a chance to dry out.

Meanwhile, pulse the pretzels, nuts ( you could use peanuts, cashews or walnuts) and breadcrumbs.  The breadcrumbs bring the familiar flavor of a cutlet, the pretzels add salt and crunch and the nuts adds richness and moisture from their oils.

Dip the pieces of chicken in the beaten egg and transfer to crumb mixture.

Be patient and loving at this step and really press on the crumbs.  If you want a thicker crust, redip in egg and press on the crumbs for a second time.

Arrange chicken on a cooling rack placed on top of a baking sheet and put this into the fridge for a few hours.  At this step you could freeze the cutlets for later or even keep in the fridge overnight.  I normally prepare the cutlets in the morning and bake them right before dinner.

Preheat oven to 350F

Bring the chicken out of the fridge/ freezer and give them a light coating of cooking spray and bake for 15-20 mins.

Serve hot with your choice of sides.  I had left over roasted vegetables to serve with the cutlets.


I hope you enjoy this recipe !


Classics, Italian

Eggplant Cutlets

A baked version of an Italian classic.  I love making this when I am craving something salty and crunchy and greasy–but the best part about these cutlets are they are vegetarian and healthy.  Pairs perfectly with a bowl of tomato soup.  Ofcourse you could turn it into eggplant parm or even stack it up on a sandwich.  I like it as is with a side of spicy marinara dipping sauce !


Eggplant cut into rounds, salted and set aside so that the water can drain out

1 or 2 eggs depending on how many cutlets you want to make

1/4-1/2 cup flour

1 cup of italian style breadcrumbs


This is as easy as it gets !!!

Once the water has drained out from the eggplant, pat it dry.

Create a breading station, starting with flour, egg, and ending with breadcrumbs.

Note:  I like to season the flour with a good amount of salt and pepper and the eggs with red pepper flakes.

Dip eggplant in flour, shake off excess flour and then dip in egg and them in breadcrumbs.

Once all the cutlets are made you could either freeze them for later use (which I frequently do since fresh eggplant will go bad quickly)

If you are making them immediately, preheat oven to 400F and spray both sides of the cutlets with some cooking spray and bake for 20-25 mins till golden brown and crunchy !

Serve hot !