Crispy Baked Chicken Wings

FullSizeRender-2Photo Credit: Ashley Cuoco

Prep Time: 15 mins — Total Time: 35 mins — Serves: 8

Summer’s officially here! And with it, an increase in outdoor cooking, grilling, and chilling.

My husband and I live in an upstairs apartment, so… no grill for us! But I love our gas oven. Leave it to the oven to make something super crispy. We were in the mood for flavor-packed, tender chicken wings. We devoured these in minutes. For this recipe, I got a little help from the expert: Emeril. I can tell you this is my go-to recipe from now on! Fire up the, er, oven– and invite all your friends over! This pairs perfectly with a tasty arugula salad and baked sweet potato fries.


  • 4 lbs organic chicken wings
  • 1/4 cup fresh lemon juice (juice of 2 lemons)
  • 1 Tbsp ground pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp salt
  • 2 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/4 cup unsalted butter, melted
  1. Preheat oven to 500 degrees. Line a large rimmed baking sheet with foil. In a large bowl, toss chicken wings with lemon juice. Add pepper, garlic and onion powders, and salt. Add thyme, crushing it between your fingers as you go. Add cayenne and melted butter. Stir mixture thoroughly, then arrange wings in one layer on baking sheet.
  2. Cook 20 minutes, then rotate sheet and flip wings. Cook until wings are browned and cooked through, 10 minutes. Glaze or serve with your favorite dipping sauce. I chose BBQ!


Recipe courtesy of Emeril Lagasse.

Toasted Almond Ice Cream

2Photo Credit: Ashley Cuoco

First things first. This weather in New York is starting to scream summer! The sun and heat can only mean one thing: time for ice cream.

The thought of making ice cream has always scared me… I don’t want to use one of those crazy machines. Seems like a lot of hassle even though the reward is ice cream. But, I got all excited when I found an easy, 2-ingredient no-churn recipe! The Kitchn showed me the basics and then I decided to make it my own. Hey, now… who remembers growing up with toasted almond ice cream bars? From the ice cream truck? They were my absolute FAVORITE as a kid! My mind immediately went to that memory when I thought about the perfect flavor. Nutty, crunchy and a little sweet. So, this recipe is officially a 4-ingredient ice cream. All you need is a 8 or 9-inch loaf pan and an ice cream scoop. Get ready, you’re in for a serious treat for adults and kids alike.

 1Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco

Yields: 1 pint of ice cream


  • 1 14 oz can sweetened condensed milk
  • 2 cups heavy cream, chilled
  • 2 tsp almond extract
  • 1/2 cup almond slivers plus more for serving
  1. In a small saucepan, heat almond slivers on medium high heat until slightly golden and toasted, about 8 minutes.
  2. Remove 1/4 cup of the almonds and set aside. Add the heavy cream to the remaining 1/4 cup almonds in the pan and heat on low just until you see a few whisps of steam. Remove from the heat and let cool. When cool, strain the cream from the almonds and chill in the refrigerator until it is cold again.
  3. Pour the sweetened condensed milk into a large bowl. Add 2 tsp of almond extract and stir to combine.
  4. Whip the heavy cream with a hand mixer or stand mixer until peaks form, about 3 minutes on medium high speed.
  5. One spoonful at a time, mix the whipped cream into the sweetened condensed milk. Mix until just combined, do not over-mix. A few lumps are okay. Mix in the remaining 1/4 cup almond slivers. Pour into a 8 or 9-inch aluminum or glass loaf pan. Smooth the top and cover the top with wax paper to prevent ice crystals from forming. Freeze for at least 6 hours and up to 2 weeks. The ice cream will have the best flavor and texture within the 2 weeks.

No-churn 2-ingredient recipe adapted from The Kitchn.

Avocado Truffles


Photo Credit: Ashley Cuoco

Chocolate truffles…decadence at its finest. But everyone knows that after one too many, your stomach pays the price. Guess what: these truffles are made with 5 ingredients and no added sugar. The best natural fat, everyone… avocado! So I didn’t think it was possible, but I found a new way to love avocados with this one. Who KNEW. In just over 30 minutes you can get one (or five) of these in your mouth. And savor them because they’re not bad for you!


Photo Credit: Ashley Cuoco

Prep Time: 5 minutes, Total Time: 40 mins. Yields 12 small truffles


  • 1 nice and ripe avocado, mashed with a fork very finely
  • 3/4 cup semi-sweet chocolate, melted
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • unsweetened cocoa powder
  1. Melt chocolate chips in a bowl in the microwave until smooth.
  2. In a separate bowl, mash the avocado until very fine. Add in melted chocolate and mix well. Add in the vanilla extract and cinnamon. Mix well to combine.
  3. When nice and smooth (as smooth as possible, some small avocado clumps are expected) place bowl in freezer for 30 minutes until firm. Scoop into 12 small balls and roll smooth.
  4. Roll each ball in the cocoa powder and serve. Store in the refrigerator in an air tight container for 3 days.

Recipe adapted from Yummy Healthy Easy.

Warm Grains Arugula Salad with Avocado Vinaigrette

1Photo Credit: Ashley Cuoco

Nothing makes me happier than feeling satisfied and full after a good meal. I don’t mean that bloated, overly full feeling…I mean the good kind! After a meal that is full of wholesome things that keep hunger at bay. This salad is totally one of those meals. I am a huge arugula fan– even just coated in a little olive oil, it’s peppery and so tasty on it’s own. Coated in this avocado vinaigrette it’s on another level! The warm grains wilt the arugula a little, making each bite full of flavor and packed with protein. And, as I always say, throw on a couple of soft boiled eggs and you’ve got yourself a real meal.

Serves 2

Ingredients for Salad:

1 5 oz package of organic baby arugula

1/2 cup rainbow quinoa (yields about 1-1/2 cups cooked quinoa)

1/4 cup red lentils (yields about 2 cups cooked lentils)

2 eggs

1/8 cup freshly grated parmesan cheese

salt and pepper to taste

Ingredients for Avocado Vinaigrette:

1/2 ripe avocado

1/8 cup white wine vinegar

Juice of 1/2 lemon

1/3 cup extra virgin olive oil

salt and pepper to taste


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco

  1. Cook your quinoa to package instructions. Or, as a general guideline, rinse quinoa in a strainer for 2 minutes to get off the natural coating. If you skip rinsing, you risk getting a “soapy” flavor so make sure you rinse! Dry quinoa or toast lightly in a pan to dry. Add quinoa to small pot with 2 cups of water. Bring to a rolling boil. Turn down the heat to low and cover for 15 minutes. Remove the pot from the heat and leave covered for an extra 5-7 minutes. If you still see some water remaining after this time, put the pot back on low and allow it to soak up the remaining water. Season with a little salt and set aside.
  2. Cook your lentils to package instructions. Or, Add lentils to a pot with 1/2 cup water and bring to a boil. Lower to a simmer and cook covered for about 10-15 minutes, depending on how soft you want them. For salads, I like a little firmness. 10 minutes will do it. Season with a little salt and set aside.
  3. Rinse your arugula and let dry or run through a salad spinner. Set aside.
  4. For the avocado vinaigrette, combine the avocado, vinegar, lemon juice, salt and pepper in a food processor until smooth and incorporated. With the processor running, stream in the olive oil until creamy.
  5. To bring 2 eggs to a soft boil, fill a small pot with a few inches of water and bring to a rolling boil. Reduce heat to rapid simmer and gently drop in eggs. Let simmer for 5-7 minutes. 5 minutes for barely set and 7 minutes for a more set yolk. Remove eggs with a slotted spoon and run under cool water for 2 minutes. Set aside.
  6. In a large bowl, add vinaigrette. Add arugula to bowl and stir to coat evenly. While still warm, mix in cooked quinoa and red lentils. Top with graded parmesan cheese. Peel soft boiled eggs and break open over salad. Season with salt and pepper to taste. Enjoy!