Something Healthy

I recently joined a gym and I'm ready to get back on my fitness regimen. I took a moment off because I've been to damn busy, but now that I am at that milestone age it is time to get a move on my look better naked plan.

Don't get mad at the butter that you'll see in the recipe, because you can always use olive oil. But, I love butter which is why I'm going to the gym lol.


Chicken Cutlets with Herb Butter

Ingredients
* 1/4 cup all-purpose flour
* 8 thin chicken cutlets (1 1/2 pounds total)
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 3/4 cup dry white wine
* 2 tablespoons cold butter, cut into pieces
* 3 tablespoons finely chopped fresh parsley or mint (or a combination)

Directions
1. Place flour in a shallow dish.

2. Season chicken with salt and pepper and dredge in flour.

3. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed.

4. Transfer chicken to a plate and tent with foil.

5. Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat.

6. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper

Courtesy of Martha Stewart

Warm Pasta Salad with Roasted Corn and Poblanos

Ingredients
* 4 poblano chiles (1 lb)
* 1 fresh jalapeño chile
* 8 medium tomatoes (2 lb), coarsely chopped
* 3 tablespoons chopped fresh oregano
* 2 tablespoons chopped fresh cilantro
* 1/3 cup green (hulled) pumpkin seeds
* 4 ears fresh corn, kernels cut off
* 1 large white onion, cut into 1/2-inch-thick rounds
* 3 garlic cloves, minced
* 1 teaspoon ground cumin
* 1/4 cup olive oil
* 12 oz short pasta such as gemelli or rotini
* 1 1/2 cups crumbled queso fresco (Mexican fresh cheese) or ricotta salata cheese

Directions
1. Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high. (Or broil chiles on rack of a broiler pan about 2 inches from heat.)

2. Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes.

3. Transfer chiles to a bowl, then cover and let steam 10 minutes.

4. Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño and chop with seeds (omit seeds if you want a less spicy salad). Transfer chiles to a large serving bowl and stir in tomatoes and herbs.

5. Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet over moderate heat, stirring, until puffed and lightly browned, 2 to 3 minutes (seeds will pop as they puff). Transfer seeds to a small bowl.

6. Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes. Transfer to tomato mixture and cook remaining corn in same manner, adding it to tomato mixture.

7. Add onion to skillet and dry-roast, turning frequently, until browned but still slightly crisp. Transfer to a cutting board and coarsely chop. Stir into corn mixture.

8. Cook garlic and cumin in oil in skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir into corn mixture and season vegetables with salt and pepper.

9. Cook pasta in a large pot of boiling salted water until al dente, then drain. Add pasta to corn mixture and toss. Season with salt and sprinkle with pumpkin seeds and cheese. Serve warm or at room temperature.