Category Archives: trimmed down recipe

wierd looking but good tasting Pavlova

Pavlova is a meringue dessert named after a Russian ballet dancer. I was always kind of intimidated to try making one, but in actuality is is easy, forgiving and a wonderful combination of crunch, chewy, creamy and fruity. That’s all a person can ask for.

I whipped a bunch of egg whites, added sugar and when stiff added some vanilla extract, and cornstarch.  Baked it for an hour at 3oo, making a depression in the center to hold the fruit.

When cooled, I whipped heavy cream and topped with blueberries. Please feel free to ask for exact recipe. I do believe this can be done with Stevia.


Chicken Marbella- Silver Palate ish

chicken marbella full on

thighs, nothing like them

made the trimmed down version last week for my Diane Magazine followers. For those who want the full on recipe, with my own spin, here goes

lots of juicy, forgiving chicken thighs


olive oil

red wine vinegar

pitted prunes


pimento stuffed olives

bay leaves

peeled garlic cloves

brown sugar

chicken stock

salt and pepper

Place the chicken in a plastic bag, maybe double bag, and add the oil, vinegar, capers, olives, pitted prunes bay leaves and whole cloves of garlic and leave to marinate for 2 days in the fridge.

Place on baking sheet with sides and place all thighs along with all the marinade and prunes.

Sprinkle with brown sugar and pour chicken stock around the chicken. Sprinkle with salt and coarse black pepper.

Bake at 375 for an hour.  The chicken will be a gorgeous mahogany like color.

making migas, my way serves 3-4

Migas is like a Mexican, or Spanish, matzo brei.  It is a wonderful breakfast, or simple dinner.

a bit of oil in non-stick skillet

4 corn or flour tortillas, cut in wedges

1/4 cup of chopped scallions

4 eggs, lightly beaten

small amount of shredded Cheddar

salt and pepper


Heat the oil and add the tortilla wedges. Allow to turn golden brown, turning occasionally. Add the scallions and saute for a minute or two. add the eggs and the Cheddar and stir, cooking the eggs and letting the cheese melt. Sprinkle with salt and pepper, plate and top with salsa.


Chicken Marbella- trimmed down

One of the most popular recipes from The Silver Palate, this recipe is perfect served hot or room temperature.  I write lots of recipes for Diane Magazine, which is part of the exercise chain Curves, a company that has changed many lives. I am making this recipe a perfect Diane meal. Serve with some brown rice or quinoa, high in magnesium.

8 chicken breasts, skin removed

4 tablespoons olive oil

4 tablespoons red wine vinegar

4 garlic cloves, chopped

1 tablespoon oregano

1 tablespoons capers, rinsed

1/2 cup pitted prunes

1/2 cup dried apricots

3 tablespoons chopped scallions


Combine all ingredients and marinate overnight. Remove from marinade, but reserve, and place on a baking dish. Drizzle with the marinade and sprinkle with a tablespoon of brown sugar and pour some chicken stock, low salt, reduced fat, around the chicken. Bake at 350 for about 50 minutes. Baste a few times.


Continue reading