Monthly Archives: August 2009

Kenneth Jay Lane

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Of course Kenneth has been around forever but I’m only recently discovering him in all his awesomeness.

elephant bracelet

leopard ring

multiple chain necklace

 

This man’s resume is insane!  After working as a shoe designer for both Delman and Christian Dior, he decided to try his hand at jewelry making and to say it was a hit would be an understatement.  His very first collection sold out at Saks Fifth Avenue in a single day!

In the past, he has created one of a kind pieces for uber stars such as Elizabeth Taylor, Audrey Hepburn and Jackie O.  Barbara Bush even wore one of his signature three strand pearl necklaces to her husband’s Inaugural Ball.  Celeb fans of his work today include Mary Kate Olsen, Rachel Bilson, Paris Hilton and Britney Spears.

His design philosopy is simple: elegance, good taste and luxury never go out of style.

There’s something to be said for longevity.  I’d imagine it’d be difficult to be designing all these years and still manage to stay ahead of the game in terms of what’s next, so kudos to Kenneth!

Fiberiffic Chicken Nuggets

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chickennugs

I know, I know, one hears the dreaded word fiber and immediately thinks “old head”  but trust me, Fiber One is where it’s at!  If you’ve never had it, you don’t know what you’re missing!  It’s good for you of course but it’s actually good too!  It has a slightly sweet taste - not sugary, just the perfect hint of sweetness.  Makes for one great bowl of cereal, or, in this case, an awesome breading for chicken!

  • 1 lb chicken breasts, cut into about 2 - 3 inch chunks
  • 2 cups Fiber One cereal
  • 1 cup panko breadcrumbs
  • 1 tbs Good Seasons dry Italian dressing mix
  • 2 eggs
  • salt and pepper

Preheat oven to 375.

Crack eggs into a bowl.

Line a cookie sheet with parchment paper.

Place Fiber One in food processor and pulse until fine.  Mix with breadcrumbs, Italian dressing mix, salt and pepper on a large plate.

Dip chicken in egg, then dry mixture until evenly coated.  Transfer to baking sheet.

Bake nuggets for about 15 minutes or until internal temperature reads 155 – 160.

Serve with honey mustard dipping sauce.  You can use store bought or make your own simply by mixing honey and mustard together –  2 parts honey, 1 part mustard.  I like to use a combination of yellow and whole grain mustards.

We served these up along side frozen spinach that we doctored up by adding the zest and juice of 1 lemon, a bit of crumbled goat cheese, salt and pepper.