Why Did You Eat That: It’s Pie Time You Try This

By |March 14th, 2011|Recipes, Why Did You Eat That?|

On Saturday night, my dad made us delicious chicken and veggies on the grill.  While that was awfully healthy, I was left craving something sweet for dessert.  We headed to Nob Hill to pick up something and decided on some decadent chocolate pie.  While, the pie certainly satisfied my sweet tooth, it was not nearly as delightful as a pie that my mom used to make.  I immediately picked up the phone and demanded the recipe (okay, I just asked politely).


  • 1/4 cup of Kahlua (or Godiva liqueur)
  • 1/4 cup of milk
  • 10-15 Chips Ahoy chocolate chip cookies
  • Large container of Cool Whip (you can use Lite – if you must)


  1. Place Kahlua and milk in a small bowl (wide enough to put a cookie in).
  2. Dip cookies in the the Kahlua/milk mixture quickly (so as not to get too soggy) and place in the bottom of a pie plate (use five to six cookies going around the outside and one cookie in the center).
  3. After all the cookies are placed inside the pan, use your fingers to crush cookies into a crust.
  4. Use half of the Cool Whip to cover the cookie crust.
  5. Repeat step two adding a second layer of cookies. (DO NOT crush the cookies this time!)
  6. Use the remaining Cool Whip to cover up the cookie layer.
  7. Crumble cookies or shave a chocolate bar on top for a little pizazz.
  8. Cover pie and place in freezer until ready to enjoy.  Let sit about 10-15 minutes before devouring.

It’s easy. It’s delicious.  You’re so, very welcome. You may need to do an extra 20 minutes on the elliptical to make up for it, but this pie is totally worth it.



Why Did You Eat That: If You Can’t Stand the Heat…

By |March 7th, 2011|Recipes, Why Did You Eat That?|

For months, my fiance has beeng going on and on and on about the fried chicken from TheKitchen in Silverlake.  So one rainy Friday night a couple of weeks ago, we headed over there so I could experience the joy that is The Kitchen and so he could satiate his fried chicken fiending.  Tucked in on corner in Silverlake, you would almost miss the place if you weren’t looking for the artwork on the building and tables outside.

While the fried chicken is just as delightful as my honey had described, I couldn’t help but think about which area on my body the fat was collecting.  (Bonus: the fried chicken is BONELESS which scores points in my book because I do not like food on the bone – fun fact).  Food that tastes that good can’t possibly be healthy, right? I immediately felt guilty… and the ordered the flourless chocolate cake.

Luckily, as I’ve gotten older, I’ve started watching TV shows that your mom probably watches.  While tuning into one of my new favorites, Dr. Oz, I was ecstatic to see the Deen Brothers discussing how they’d revamped a viewer’s high calorie, high fat, highly delicious fried chicken recipe into a much healthier version.

Below is the Deen Brothers’ recipe for lower fat, just as yummy, fried chicken:


  • 8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 lbs)
  • 1/2 tsp Paula Deen’s House Seasoning (1/4 tsp salt, 1/8 tsp ground black pepper, 1/8 tsp garlic powder)
  • 1/4 cup light mayonnaise
  • Zest and juice of 1 lemon
  • 1 egg white
  • 1/2 tsp hot sauce
  • 1 1/4 cups cornflake crumbs


Preheat the oven to 375°F. Spray a large shallow baking pan with non-stick spray. Sprinkle the chicken with the house seasoning. In a large bowl, combine the mayonnaise, lemon zest, juice, egg white, and hot sauce. Add the chicken; toss to coat.

Place the cornflake crumbs on a sheet of wax paper. Dip the chicken into the crumbs pressing so the crumbs adhere. Place the chicken in the pan and lightly spray with nonstick spray.

Bake until the chicken is golden brown and cooked through, 40 – 45 minutes. Do not turn.

While, I have yet to cook this up myself, I wanted to share it with you guys and perhaps we can share notes. Um, anyone have a low cal option for delicious chocolate cake?



Why Did You Eat That: Mac Daddy

By |February 22nd, 2011|Recipes, Why Did You Eat That?|

I really don’t know anyone who doesn’t like macaroni and cheese.  And if you don’t, then you’re no friend of mine.  It’s an American staple food and it can snap even the most PMS’ing diva out of her funk.

We were elated to find out about a place in downtown Los Angeles that’s sole purpose is to serve macaroni and cheese. Mac and Cheeza has four sizes of mac and cheese: Baby Mac, Momma Mac, Daddy Mac, and Mac Daddy. Once you’ve decided how hungry you are, it’s time to choose between regular noodles and rice and between their special “secret” cheese sauce and soy.  The big decisions are out of the way… let’s add some vegetables and/or meats (black olives, mushrooms, spinach, bacon, ham, chorizo) and top it off with either a cheese blend topper or spicy toasted walnuts.  Now, you can either eat in, take out, have it delivered, OR you can bake it at home!  I really see no downside to this place… except that you may not fit into your skinny jeans after falling in love with their perfect blend of cheesy delight.

If you can’t make it to downtown LA here is my very favorite mac and cheese recipe:


  • 1/2 lb dried cavatappi or elbow macaroni pasta (cooked according to instructions on box)
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/4 cup all-purpose flour
  • 2 cups shredded swiss cheese
  • 1 cup of sharp cheddar
  • 2 tsp white truffle oil
  • salt and freshly ground black pepper
  • 1/4 cup bread crumbs
  • 1/4 cup shredded parmesan


Add butter to a saucepan over medium heat, and cook until the butter begins to foam and bubble. Add the flour and stir for about 1 minute. Slowly pour in the milk, whisking continuously until all the milk has been incorporated and the sauce begins to thicken. Make sure that there are no lumps in the sauce. Pass the sauce through a fine sieve if needed. This process should take 5 to 7 minutes. 

Remove the pan from the heat and add the cheese, mixing until it has completely melted. Add the truffle oil and season to taste, with salt and pepper. Add the cooked and still warm pasta to the cheese sauce. Divide evenly among 4 bowls and sprinkle bread crumbs and parmesan cheese on top, if desired. Serve immediately.

So cheesy.



Why Did You Eat That: Get in the Mood with Food

By |February 14th, 2011|Recipes, Why Did You Eat That?|

We’ve all heard the saying, “The way to a man’s heart is through his stomach” and while it may sound trite, they may be right. Some of you probably already have plans to cook up something delicious for your mate, but before you start clanging around in the kitchen and setting off the fire alarm, why not try these easy, delicious and libido enhancing recipes?

Oysters with Frozen Champagne Mignonette

  • 24 fresh oysters
  • 1/4 cup shallots
  • 3/4 cup pickled ginger
  • 1/2 cup dry champagne
  • 1/2 cup sugar
  • 2 tbsp fresh ground black pepper
  • 3/4 cup rice wine vinegar
  • 1 tbsp chopped chives


  • In a food processor, combine shallots, ginger, champagne, sugar, pepper, and vinegar. Puree on medium-high for one minute. Pour mixture into a pie plate and freeze for several hours.
  • Clean and shuck the oysters, then place them on a serving platter. Just before serving, remove champagne mignonette from freezer and scrape one teaspoonful onto each oyster. Sprinkle each oyster with chopped chives and serve immediately.

Why this will put you in the mood:

Zinc.  Healthy levels of zinc are linked to the production of testosterone in both men and women and that means a higher libido for both of you.  Not to mention oysters are very phallic (use your imagination).

Dark Chocolate Covered Strawberries

  • 6 ounces Dark chocolate
  • 3 tablespoons Half and half cream
  • 1/2 tablespoon Unsalted butter
  • 20 Large strawberries or 30 medium strawberries.


  • In a one-quart glass bowl combine chocolate and cream. Heat in microwave oven on high 1 1/2 to 2 minutes, stirring occasionally, until smooth. Add butter and stir until melted.
  • Dip each strawberry into the chocolate mixture allowing the excess chocolate to drip back into the bowl. If necessary, add additional cream to the chocolate to achieve desired coating consistency. Transfer the coated strawberry to a baking sheet lined with foil or waxed paper and repeat process.
  • Allow the chocolate to cool and then chill the strawberries until chocolate is set, about 20 to 30 minutes.

Why this will put you in the mood:

Strawberries are high in Vitamin C, which is great for flushing toxins from your system (keeping your beautiful) and they are also great for keeping his “swimmers” healthy.  The color red is also scientifically proven to stoke the fire.

Tryptophan and Phenylethylamine are natural feel good chemicals.  Luckily, both are found in dark chocolate.

Spicy Chocolate Martini

  • 1 ounce vanilla vodka
  • 3 ounces Baileys
  • 2 ounce Kailua
  • 2 dried chili peppers, crushed (we used chili de arbol)
  • Ice

Mixing Directions:

  • In a glass, soak dried peppers in the vanilla vodka for 30-60 minutes. The longer you soak, the spicier you get.
  • Place all ingredients into a martini shaker and shake.
  • Strain mixture into chilled martini glass (you don’t want the seeds)
  • Garnish with extra chili peppers!

Why this will put you in the mood:

Well, you already know what chocolate can do for you, but did you know that chili peppers are chock full of a chemical called capsaicin?  Capsaicin aids in the release of endorphins which gives you the feeling of euphoria.

Dig in!



Why Did You Eat That: Can I have a Peace?

By |February 7th, 2011|Why Did You Eat That?|

I have had a love/hate (mostly hate) with Los Angeles for the past seven months. Between the traffic, the inflated egos, and plastic appearances, it’s been a tough adjustment for me. Though, I must say the weather here is insane and certainly does make up for what the city lacks in other areas.  One of my biggest gripes has been finding a great restaurant that isn’t too trendy and sceney (read: tacky), has great ambience, and actually has delicious food.

This past Friday we went to Pace in Laurel Canyon.  I had never heard of it and probably wouldn’t have even noticed it driving by if it hadn’t been pointed out. I was confused at first because I thought we were heading into the local market that is attached to the restaurant (am I a cheap date?), but was relieved when we walked into the outdoor terrace of the restaurant and then inside.

Immediately, I felt as if we had left Los Angeles altogether.  The decor was warm and cozy.  I’ve never been to Spain, but we could have easily been there (in my head at least).  The clientele was attractive, but unassuming and I knew we were in for a treat when I smelled the truffle mac and cheese that was a special for the evening.  We were seated at a table in the corner and I was elated to see a glass on the table with crayons in it.  Yes, things like that score big with me.  Another special we tried was an avocado stuffed with fresh crab that I could have happily spent the rest of my days eating as my only meal.  One of the best parts about the restaurant is that the food is all from local farmers and vendors so it is fresh and that absolutely comes through in your meal.  While this was absolutely not a “cheap date” we left feeling like we had actually gotten what we’d paid for.  The food was worth every penny. Did I mention the warm chocolate cake?

For a dinner at Pace, I would suggest something elegantly dressed down.  This is not the place to pour yourself into a Herve bandage dress.  I don’t suggest looking like you just rolled out of bed, but think “Oh this? I just threw something on.”

Clockwise: Brian Atwood Studded Multicolor Cutout Pump, $790, Equipment Signature Blouse, $188, Sparkle and Fade Leather Shorts, $128, Rebecca Minkoff Morning After Bag, $412.50, Lilly Pulitzer Basket Case Bangle, $58, Lauren by Ralph Lauren 20 Set Delicate Bangles, $68

Peace out.