Double Peach Chicken

January 10, 2018

My first recipe of 2018! It’s a good one, inspired by a recipe I found on the back of a bottle, and then forgot about for months!

Last September, I went hiking with friends, to a rocky coastline still littered with debris from a shipwreck that happened 50 years ago. (Read about it here!) We went to lunch afterwards, and I was intrigued by the recipe for Peachy Chicken that I found on the back of the bottle of Heinz malt vinegar on our table. So I snapped a photo of the recipe.

I forgot all about the photo until recently, when I was Read the rest of this entry »


Chicken with Mediterranean Sauce

December 8, 2016

I made a flavorful sauce the other night, and I’m calling it a Mediterranean sauce because it uses pretty much all the Mediterranean flavors. All of them.

My recipe was inspired by a recipe in Read the rest of this entry »

Double-Lemon Baked Chicken

March 4, 2015

Here’s an easy dinner idea for you. I whipped this up in Michigan, when my friend Lauren came over for dinner, and truth be told, I kinda made it up as it went along. But it ended up being a hit with Lauren, my dad, and my cousin, so… you should try it too!

And here’s a fun fact to sweeten the deal: this recipe has no added fat. The only fat on the plate is the fat in the chicken (some I which I trimmed off). So pig out – this is guilt-free!

It starts with two ingredients that make any dish super flavorful… Read the rest of this entry »

What’s In The RediSetGo? Part Sixteen (RERUN!)

July 17, 2011

If you’re wondering why I’m going backwards, and publishing Part Sixteen of What’s In The RediSetGo? after Part Seventeen (which I posted a few days ago), it’s because Part Sixteen is a rerun.  It initially ran as a guest post a week and a half ago on Finishing the Hat, a weight-loss blog that my friend Heidi writes.  You can read this post where it originally ran here.  I’m posting it today on my blog just so I can add it to the archives on the My Favorite Posts page.  So if you missed it on Heidi’s blog the first time around, you’re in luck!

Here’s the post, as it ran on Heidi’s blog.  Enjoy!


Well hello, readers and fans of Finishing the Hat!  I’m David, and I’ve had the pleasure of knowing Heidi for almost 14 years.  I still remember where and when we met (because you don’t forget when you meet someone as dynamic, funny, and memorable as Heidi): it was on the sidewalk outside the Power Center in Ann Arbor, Michigan during orientation before our freshman year in the Theatre Department at the University of Michigan.  Our entire class was walking together into the building, and all the other guys in our class were sizing each other up, acting all tough and being all alpha-male-ish (I wouldn’t have been surprised if they had whipped out their dicks to see who was biggest), and I was tired of it.  So I turned around, walked back to a pair of girls that I hadn’t met yet, and introduced myself.  One of those girls was Heidi.  And here we are, 14 years later, still friends!

Heidi and I fell out of touch for a few years, but we reconnected last fall, when she started following my weight loss blog and leaving the most wonderful, supportive comments.  One of the things she told me back then was that she’s a big fan of the recurring post that I call “What’s In The RediSetGo?”  If you aren’t familiar with the RediSetGo, then you are missing out.  It’s my favorite informercial product ever (learn more about it here), and I created a little game for my readers whenever I use it.

So, in honor of Heidi, and to thank her for inviting me to write a guest post for her blog, I give you… a very special edition of What’s In The RediSetGo?  Don’t worry – you’ll figure out the rules.  They’re easy-peasy.  Ready to play?  Here we go!



The chicken is seasoned with black pepper, and the RediSetGo cooks it up perfectly in about 10 minutes.  While a plain grilled chicken breast isn’t the most original or creative meal, it was only one element of my lunch the other day.  The entire meal was chicken with onion and rosemary sauce, served over sauteed zucchini.  It’s based on a recipe I found in the Comfort Home Diet Cookbook, but just like pretty much every recipe I come across, I modified it to better suit me (in this case, removing some butter and oil).  I’ll walk you through how I made the rest of the meal:

In a medium saucepan over medium heat, I sauteed 1 onion and 3 gloves of minced garlic in a little spritz of Pam.  I happened to have 1/2 a white onion and 1/2 a red onion in my fridge, so I used those:

After they sweated and started to turn translucent, I added 3 teaspoons of flour:

And 1/2 a cup each of low-sodium chicken broth and skim milk:

I stirred, stirred, stirred, and the sauce thickened (thanks to the flour) and became creamy (thanks to the milk), and I added the final ingredient: about a teaspoon (probably a little more) of dried rosemary, which I crushed between my palms before adding to the pot:

Then came some more stirring, and soon, a delightful sauce was finished:

Meanwhile, in my small nonstick skillet, I sauteed 1 zucchini and 1 yellow squash in a little Pam:

Put it all together, and you have one delicious-lookin’ plate!

This perfect bite had all the components on the same fork:

There you have it!  A delicious, healthy, simple meal, and if you don’t have a RediSetGo, you could easily just cook the chicken in the same pan you saute the zucchini in, or use leftover pre-cooked rotisserie chicken from the supermarket.

This actually marks my sixteenth (!) installment of “What’s In The RediSetGo” – and if you’re lookin’ for other simple, healthy meal ideas, you can check out parts 1 through 15 by clicking here and scrolling down a wee bit.

I’d like to end my guest post by saying how incredibly proud I am of Heidi and all that she’s doing to take care of herself and improve her health and well-bring.  She’s one incredible and inspiring woman, isn’t she?  Keep it up, Heidi, and…

Keep it up, David!

What’s In The RediSetGo? Part Seventeen

July 15, 2011

Before I get to the RediSetGo fun, I want to share two messages that I got yesterday that really put a smile on my face.  As you may recall, in yesterday’s post, I talked about soap hunk Eric Martsolf (formerly of my favorite soap, Passions, and currently starring on Days Of Our Lives), and guess who sent me a tweet?  ERIC MARTSOLF!

Very cool to think that Eric read my blog post.  I’m so glad I tweeted him the link!

The other message was from a reader named Robyn, who posted this comment, regarding the pictures in my Photo Gallery:

i have to say, you are quite a handsome.  my friend and I were both watching you on Ellen the other day and we literally could not stop ourselves!! I swear, if Elvis Presley and Adam Lambert had a baby, it’d look like you. I guess what I’m trying to say in a nutshell is: your hot.

Aw shucks, Robyn!  I’m blushing.  I’ll have to do a photo comparison in an upcoming blog, like I did after a few Ellen viewers compared me to Taylor Lautner (look at pics of Taylor and me here and judge for yourself).  I love reading your comments, tweets, emails, and messages – keep ’em coming!  I reply and respond to as many as I can (sometimes it may take a while).

Moving on…

I’ve gained some new readers this week, thanks to the Ellen rerun, so I thought it’d be fun to introduce them to one of my favorite blog posts (and one of yours, too):  What’s In The RediSetGo?  The RediSetGo is my favorite infomercial product (watch the informercial here), and I use it all the time.  You don’t really need to know any rules to play along in this little blog game – surely you’ll figure it out as you go along (and don’t call me Shirley).  If you want to play more, head up to My Favorite Posts – all the other What’s In The RediSetGo? editions are archived there!

So… put on your helmet, safety goggles, and rubber gloves, because it’s time to play What’s In the RediSetGo?


The RediSetGo is very steamy today!


These chicken tenders are so freakin’ simple to make, it’s ridiculous.  I think they were ready in the RediSetGo in about 5 or 6 minutes.  Here’s the marinade I used (which is a recipe I modified from this cookbook).  By the way, that word, according to Martha Stewart, is pronounced ‘marin-odd’, not ‘marin-aid’ – so get it right.  Sheesh.

The marinade starts with the juice of 2 limes:

Add in 4 garlic gloves, which got minced in my garlic press:

A few tablespoons of chopped cilantro:

Then, some spices:

I used 1 teaspoon of cumin, 1 teaspoon of coriander, 1/4 teaspoon cayenne (I like a little heat, but you can use less, or none, of you prefer), and 1/4 teaspoon sugar (which, I know, isn’t a spice, but I wanted a little sweetness to balance out the lime).  I bought coriander for the first time for this recipe – I’ve had it before, in dishes at restaurants, but I’ve never had it in my kitchen before, and I love the smell!  What do you like to use coriander for?  I’ll take your coriander suggestions in the comments section, please!  Oh – and one quick fun fact:  coriander and cilantro come from the same plant: coriander refers to the seeds, and cilantro is the leaves!

Here’s the spices in the bowl:

This mixtures got all mixed up.  Then I took 3 chicken breasts, cut them up into similar-sized pieces (I had leftovers!), and marinated them for about an hour:

After plucking out six pieces, and giving them the RediSetGo treatment, I had a healthy and delicious lunch ready to go!  Wanna see the finished plate?

That’s a kale salad I whipped up behind the chicken.  It was a pre-packaged kale salad mix (which had a little cabbage and shredded carrot), and I added a handful of mushrooms (because I had mushrooms I wanted to use up), and a tablespoon or two of fat-free balsamic vinaigrette.  Usually, with salads, you dress them at the last possible moment, so the greens don’t get wilted or soggy, but since kale is a heartier, thicker green, you can actually dress it early on, and let it sit for a while.  That’s my kale tip of the day!

I know my readers are a savvy, observant lot – so some of you may be scratching your heads wondering what happened to Part Sixteen of What’s In The RediSetGo?, since it never appeared on this blog (Part Fifteen was the most recent edition, you can read it here).  I wrote Part Sixteen last week when my friend Heidi invited me to be a guest blogger on her site, Finishing the Hat, so you can read Part Sixteen here.  I’m also going to publish it this weekend on my blog, just so I can add it to my archives.

Another healthy, easy lunch idea… I’m excited to think about what I’ll use my RediSetGo for next!

Keep it up, David!