Recipe: Sweet Chili Garlic Wings

Sweet Chili Garlic Wings Recipe |

I LOVE chicken wings!!! Yes, I admit it, chicken wings are my thing. However, my favorite sort of wings – crispy and dosed in a good amount of great sauce – can be rather high in carbs. While perusing through the interweb looking for a possible alternative to frying and battering I came across a genius idea by the people over at the Serious Eats food lab where they used baking powder on their wings. By some mystical quizzical science that I am not going to pretend I can explain in this post, it turns flabby wings into deliciously crispy wings! No frying! No flour! What is not to love? I mixed the baking powder with my own proprietary seasonings that I will share below (fear not, this is not some list of 16 spices but rather a paltry 4). For those who may worry about any kind of aftertaste left by the baking powder, no worries, I’ve made these two times in the past week and there is no detectable aftertaste. Aluminum free baking powder can definitely be used as well for those with more sensitive palates.

Sweet Chili Garlic Wings Recipe | read more at nyctalon.comSweet Chili Garlic Wings Recipe | read more at
I took this recipe a step further and added a spicy sweet garlic sauce to bring these wings to a whole other level. Trust me these are amazing and delicious, and best of all they’re low in carbs! You can conversely use any kind of sauce including plain ole’ hot sauce as an additional accompaniment to these beauties.

Bon Appetit’!

Sweet Chili Garlic Wings Recipe
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For the Crispy Chicken Wings
  1. 2 lbs of chicken wings separated at the joints
  2. 2 tablespoons baking powder
  3. 1 ½ teaspoons of smoked paprika
  4. 1 ½ teaspoons garlic powder
  5. 1 ½ teaspoons onion powder
  6. ½ teaspoon black pepper
  7. ½ teaspoon salt
For the Spicy Sweet Garlic Sauce
  1. 1 teaspoon sesame oil
  2. 4 cloves of garlic finely minced
  3. 6 tablespoons sugar substitute (I used Splenda)
  4. ¼ cup soy sauce
  5. 2 tablespoons white vinegar
  6. ¼ teaspoon molasses
  7. ¼ teaspoon red pepper flakes
  8. 7 ounces chicken broth (1/2 of a 14.5 oz can)
  9. 2 tablespoons water
  10. 2 tablespoons arrowroot powder
For the wings
  1. Preheat oven to 350. Line cookie sheet with aluminum foil and spray with coconut oil or Pam spray.
  2. Mix dry ingredients in a small bowl. Place wings in a large bowl and sprinkle dry mixture over wings and mix thoroughly with hands. When all wings have been coated in mixture place on prepared cookie sheet. Make sure there is room between wing pieces depending on the size of your cookie sheet you may need to use two.
  3. Place wings in oven at 350 for 15 minutes and then increase heat to 400 and cook for 35 minutes.
For the sauce
  1. Place small saucepot on low heat. Heat sesame oil and sauté minced garlic. When garlic is golden at the edges add soy sauce, white vinegar, chicken broth, molasses and red pepper flakes. When liquid begins to simmer add sugar substitute. In a small cup mix water and arrowroot powder. When the sauce begins to boil add the arrowroot water mixture and stir. Turn off sauce. This makes a lot of sauce so I usually save half, it freezes very well.
  2. Garnish with chopped cilantro and toasted sesame seeds.
  3. Enjoy!
The NYC Talon

M&M’s Oscars Party & Red Carpet Ready Popcorn Mix!

DisclaimerCan you believe it’s already time for the Oscars? This Sunday while celebrities gather for the 87th year of the Oscars, my girlfriends and I will be gathering around the TV to watch them. Everyone knows that the real show happens on the red carpet – where us mere viewers gets to pick apart who we think will feature in the mornings best/worst dressed section of the news. This year, I’ll be having my girlfriends over for a viewing party where I’ll be happy to accept the award for the evenings best treat with these M&M’s Dipped Bananas featuring M&M’s new Crispy M&M’s and Red Carpet Ready M&M’s Popcorn Mix!

M&Ms Red Carpet Ready Popcorn Mix |

I feel like M&M’s are the most versatile candy out there – you can bake them into cookies, cakes, bars, etc. But this year I thought I’d leave the oven off, because I think I can only fully appreciate all the work that goes into the Oscars and all the primping and prepping that actors and actresses go through by being as lazy as possible. Also I think the Crispy M&M’s do half the work for me – they’re already so good and have delicious crunchy texture, and when you have perfection then why mess with it?


For the Red Carpet Ready M&M’s Popcorn Mix, you just pop your favorite butter popcorn and mix in M&M’s (I recommend going for the peanut), nuts, and dried cherries. It’s so, so, good! Mixing in M&M’s into the popcorn with dried fruit is probably the best idea I’ve had in ages! This is actually now my ideal movie watching snack. I can’t get enough of this mix.

M&Ms Collection

For the M&M’s Dipped Bananas, basically, you take the ripest bananas that you can get your hands on, and cut them in half. Then you take about 1/3 cup of peanut butter – if your peanut butter is too hard then you can heat it up in a microwave safe bowl for 30 seconds or until soft – and dip/roll the banana in peanut butter. Then you’ll want to cover the peanut butter banana in whatever toppings you like best – making sure not to forget your M&M’s! My favorite toppings are M&M’s and raisins. Raisins add that little tart bite – it’s amazing, trust me. You can also dip the bananas in chocolate instead (or in addition to the peanut butter if you’re feeling wild). You can stick the bananas on popsicle sticks, skewers, or sturdy straws if you like. I recommend that you refrigerate your dipped and topped bananas for 10 – 15 minutes to allow the peanut butter and your toppings to settle and avoid anything falling off. Enjoy!

M&M's Dipped BanabasM&M's Oscars Dipped Bananas

My friends and I will most likely be “ooo-ing” and “ahh-ing” over a starlets gown from my couch with face masks on and not-yet-dry polish on our nails. We might not be an example of the height of glamour, but at least our M&M’s treats will be up to Academy standards!

This year M&M’s is commemorating the biggest night in Hollywood by debuting a commercial on national TV that shows our favorite M&M’s characters invading the movies! How do you plan on viewing the Oscars? Do you usually watch the awards solo or with friends? Do you have any winning predictions? What is your favorite way to enjoy M&M’s??? Let me know in the comments below!

M&M’s® Red Velvet Blondies Recipe!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RedVelvetLove #CollectiveBias


Who needs a boyfriend this Valentines Day when you can have a brownie?! Or, in this case, a blondie! I’m one of those rarities known as a single lady who loves Valentines Day. My little odd family have a VDay tradition where we all choose a name out of a hat and get that person a super special gift and let them know (verbally or via the written word) why they’re so special to you. It’s like secret santa, but with cupid. And while having a special someone is lovely, thanks to my family tradition I’ve always felt like I can have an epic solo Valentines Day so long as I have friends and family who I love, and who love me back. So to celebrate the day of love, I got my hands on M&M’s® Red Velvet candy as well as DOVE® Promises and made a treat worth writing a sonnet about!

Blondies are the blonde cousin of the brownie. Sort of. Essentially, you don’t add cocoa to the mix, the consistency is thicker, and your flavor primarily comes from the brown sugar and vanilla. In all honesty they’re not a far stretch from the standard chocolate chip cookie (assuming you’re adding chocolate morsels of some kind into your blondie). Now, these would be fine without adding chocolate or any other garnishment, but it’s Valentine’s Day and I for one am not opposed to gilding the lily. So when I went to Walmart to pick up those new M&M’s® Red Velvet candies and DOVE® Promises I knew full well that these blondies were going to reach a new height of decadence.

Here’s everything you’ll need:


After mixing all your ingredients together (butter, eggs, sugar, and vanilla first) the batter/dough should have a thick cookie-batter consistency. Then you want to unwrap about 10 DOVE® Promises and roughly chop them, spread the batter on a buttered square brownie pan (I recommend you use aluminum foil), sprinkle the chocolate on top and then add on a fair amount of M&M’s® Red Velvet M&M’s on top. Bake for 15-20 minutes in a 325 degree oven and you’re done!


These sweet M&M’s® Red Velvet Blondies are the ultimate way to say “I love you” – without having to break a sweat. I shared them with a few friends & classmates, as well as my family. The M&M’s® Red Velvet candy add such festive color to these blondies, as well as that hard shell ‘crunch’. I prefer the sweetness of milk chocolate, but you can also or alternately use dark chocolate DOVE® Promises.


M&M’s® Red Velvet Blondies Recipe
Yields 10
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  1. 1 stick (½ cup) of unsalted butter, melted
  2. 1 cup of light brown sugar
  3. 1 egg
  4. 1 tablespoon vanilla
  5. 1 cup of all-purpose flower
  6. 1 bag of DOVE® Promises
  7. 1 bag of M&M’s® Red Velvet M&M’s
  1. Preheat the oven to 325 degrees. In a large mixing bowl, combine the butter, brown sugar, egg, and vanilla. Mix until smooth.
  2. Add in the flour to your butter & sugar mixture, folding it in until it’s just combined.
  3. In a buttered square brownie pan, spread your blondie mix. The mixture should be thick, like cookie dough, so you’ll want to get every last bit.
  4. Roughly chop 10 DOVE® Promises and sprinkle on top along with as many M&M’s® Red Velvet candies as you like.
  5. Put in the oven and bake for 15-20 minutes or until lightly golden along the outermost edges. Cool & enjoy!
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You can pick up a bag of M&M’s® Red Velvet M&M’s at Walmart – they have a massive Valentine’s Day selection right now!


For more M&M’s® Red Velvet inspiration, be sure to visit the Red Velvet Love Recipes page. Join the #RedVelvetLove Pinterest Party taking place at on Saturday, January 31 at 12:00pm ET for your chance at winning a $1000 Walmart gift card!

Our Big Game Treat? Snickers & Chips Soft & Chewy Chocolate Chip Cookies!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BigGameTreats #CollectiveBias

Football season has since been underway in my house – which means game time, and game time – of course – means snack time! One of my favorite every-day treats has got to be chocolate chip cookies. It’s a classic treat that everyone loves, no one can resist the allure of a good CCC. So in honor of football season, I thought I’d up my game (sorry, I had to) and take my favorite chocolate chip cookie recipe and make it just a little more of a winning treat!


First I stopped to pick up supplies for our game day celebration from Walmart in the form of Mini SNICKERS®, a SNICKERS® 12pk, and Starburst® FaveREDs! I know, it’s just an abundance of good things. The Starburst® were piled up in a little bucket – for easy picking – while I took my Mini SNICKERS® into the kitchen with me to make these SNICKERS & Chips Soft & Chewy Chocolate Chip Cookies! If you need the recipe quickly, you can just skip to the bottom, otherwise here’s how you make these decadent and game-worthy cookies:


You want to mix your dry ingredients and wet ingredients separately. This recipe is so easy though that I’d say you only need two bowls and a spoon. I broke my hand blender the day I made these and was able to make them just using a spoon.


Next, you’ll mix the wet ingredients into the dry ingredients, combine until the batter (or dough) is smooth. Next you’ll fold in your chocolate chips and refrigerate the mixture for about 30 minutes to an hour.


Preheat your oven to 325 degrees and using a ice cream scoop, or spoon, spoon out your batter onto a cookie sheet leaving a generous amount of space between each cookie as they will spread. Next, take your Mini SNICKERS® and add 1-2 pieces to the top of each cookie. Then take a handful of chips and crumble them, adding pieces to the top of each cookie. The chips give the cookie great texture and play up the saltiness of the peanuts in the SNICKERS® which contrast really well with the sweetness of the cookie as a whole. Finally, put in the oven and bake for 10-15minutes or until the bottoms of the cookie appear light golden brown.


Tah-dah! These SNICKERS & Chips Soft & Chewy Chocolate Chip Cookies are crazy amazing. If you love having a little bit of salty with your sweet then you’re going to love these. Plus, the caramel from the SNICKERS really help to bring this cookie to another level.


SNICKERS & Chips Soft & Chewy Chocolate Chip Cookies
Yields 12
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  1. 2 ⅓ cups of All-Purpose Flour
  2. 1 tsp Baking Soda
  3. 2 tsp Cornstarch
  4. ½ tsp Salt
  5. 1 ½ Sticks of Butter, melted
  6. 1 cup Brown Sugar
  7. ½ Cup Sugar
  8. 2 Large Eggs
  9. 2 tsp Vanilla Extract
  10. 1 cup Chocolate Chips
  11. 1 Bag of Mini SNICKERS
  12. 1 Bag of Potato Chips (I recommend original, ridged chips)
  1. In a large bowl mix together the flour, baking soda, cornstarch, and salt. Set aside.
  2. In a medium-sized bowl, mix together the melted butter, brown sugar, sugar, eggs, and vanilla extract.
  3. Add the wet ingredients to the dry, mixing together until no clumps are left. Fold in the chocolate chips, cover the bowl, and place it in the refrigerator for 30 minutes to an hour.
  4. Preheat oven to 325 degrees. Spoon out your cookie dough onto your cookie sheet – I usually cover it parchment to prevent sticking. Insert 1-2 mini SNICKERS into each individual cookie, and breaking apart your chips in your hand, generously sprinkle the chip pieces over each cookie.
  5. Bake for 10-20 minutes or until just light golden brown on the bottom. Cool and enjoy!
The NYC Talon

I’ve shared my my game day recipe with you! I’d love to hear what you plan on making for the Big Game! Leave a comment below.



How To Make Fried Calamari

How to Make Fried Calamari - an easy calamari recipe with amazing, tasty results! |

I don’t remember too much about my grandmother, she died when I was still a kid, but one thing I can recall with distinct clarity is her cooking. She was accomplished in Italian American cooking – making sunday sauce and macaroni that was the stuff of legends. I remember one Christmas day where I was sat down at a long table and was served dish after dish of her food until I was stuffed beyond measure. My favorites that day was a fragrant Italian Wedding Soup and fried calamari garnished with lemon wedges and served with a spicy marinara sauce. I often wished I could have learned the secret recipes that have made her food so intrinsic to my memory of her.

This Christmas, thanks to a request by my favorite master chef – my mom – I made fried calamari for Christmas Eve. As much as I would like to say that I felt some ancient Italian connection with my grandmother, I didn’t. However, as I was slicing squid and tossing the little tender white circles in flour with my little sister I felt another tradition was being born, and more importantly I was sharing a moment and a recipe I hope my baby sister can look back on with joy – and with the desire to recreate it herself.

How to Make Fried Calamari - an easy calamari recipe with amazing, tasty results! |

Fried Calamari
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  1. 1 lb of Calamari
  2. 1 ½ Cup of all-purpose flour
  3. ½ Tablespoon of Garlic Powder
  4. ½ Teaspoon of Salt
  5. ½ Teaspoon of Dried Oregano
  6. Vegetable Oil (for frying)
  7. Lemon Wedges
  1. In a small bowl, mix together the flour, garlic powder, salt, and oregano.
  2. Toss/coat calamari in flour mixture.
  3. In a small pan, heat your vegetable oil – you want the oil to be about 2.5-3 inches high in the pan. You can test the heat of your oil with a grain of rice or a small piece of calamari. The grain of rice/piece of calamari should go straight to the top of the oil and bubbles should collect around it.
  4. Fry your calamari in batches, being careful not to crowd the pan. Each batch should take two minutes each, as you don’t want to overcook your calamari (which leaves them rubbery and hard). The calamari should be light golden (not dark, like the heavier type found in restaurants).
  5. Set to cool on a paper towel. Garnish with lemon wedges and serve while still hot. You can also serve alongside your favorite marinara sauce, cocktail sauce, or garlic aioli.
The NYC Talon
Done correctly, this recipe yields perfect, crispy, light calamari. The calamari itself is tender and has a sweet briny, and subtle buttery flavor. If you’re serving a crowd I recommend picking up extra calamari as this is sure to be a hit. If you’re feeling a little more adventurous, you can slice up some sweet Italian peppers – quickly fry them and serve them with your calamari.


Hormel Pepperoni, Mozzarella, & Basil Sub Recipe!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PepItUp #CollectiveBias

An easy and delicious recipe for Pepperoni, Mozzarella, and Basil subs! |

I often wonder what the contents of my fridge would look like to an outsider. Jars of capers stuffed next to pre-made creme brulee just waiting to be torched. There are some ingredients that have a way quicker turnover rate than others. Among these oft-used items are mozzarella, fresh basil, and Hormel pepperoni – which as it happens are the star ingredients for this tasty Pepperoni Basil Mozzarella Sub recipe.

An easy and delicious recipe for Pepperoni, Mozzarella, and Basil subs! |

The day I was putting this together I had just come back from a big day of finals and I was absolutely ravenous. I was literally so hungry that my stomach sounded like it was starting its own radio talk show. The downside to being this hungry (besides, you know, being hangry) is that I suddenly develop the patience of an infant. Fortunately, this sandwich is super quick and easy to make – a short time was enough time to put these together, take photos, and avoid my stomach growlings from being the source of any further embarrassment – which in my book equals a recipe for success!

Layer in plenty of pepperoni

An easy and delicious recipe for Pepperoni, Mozzarella, and Basil subs! |


1 Baguette/Sub/Hoagie

1 Bunch of freshly clean & dried basil

1 lb of Mozzarella, sliced

1 Pkg of Hormel Original Pepperoni

¼ Cup Balsamic Vinegar

1 tbsp Extra Virgin Olive Oil

Salt & Pepper to taste

1 Bunch of Spring Mix Lettuce or Arugula

You start off with a solid sub (or baguette) and layer in your pepperoni, mozzarella, and basil. Slide this in the oven for about 15 minutes or until your cheese is all melty. Now, you could always douse your sandwich with balsamic vinegar however this tends to make the bread soggy – so I recommend you throw together this simple vinaigrette, toss it in some of your favorite salad greens (I prefer mixed greens or arugula) and slide it in between your sandwich for loads of flavor and none of the mess.

An easy and delicious recipe for Pepperoni, Mozzarella, and Basil subs! |

Hormel Pepperoni is my favorite because it has bold flavor that goes so well with the creaminess of the mozzarella, and sweetness of the balsamic vinegar. I’ve made these for my family and they love them – they’re perfect for cold evenings, and also make great lunches.

If you’re dying to put together your own sub or if you have your own pepperoni recipe ideas then you’re going to want to jump on this – right now thanks to Hormel you can Save $1.00 on the purchase of any two (2) HORMEL® Pepperoni packages! Click here to print them out while they last!

Chipotle Honey BBQ Ribs with La Morena

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #VivaLaMorena

Chipotle Honey BBQ Ribs Recipe with La Morena

#VivaLaMorena #shop, ribs, chipotle

When I was a kid I distinctly remember my parents taking me to an authentic Mexican restaurant downtown. I absolutely loved the atmosphere and the heat and flavor of the food. Years later, the place has long since been gone – such is the nature of restaurants in NYC, very few stand the test of time. Recently I’ve been on a spicy food kick and – inspired by the food we ate all those years ago at that Mexican restaurant – after picking up some La Morena Chipotle Peppers at my local bodega (a.k.a. convenience/grocery store) I came up with this recipe for Chipotle Honey Barbecue Ribs!

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#VivaLaMorena #shopBBQ-Ribs-Dry-Rub-Application

La Morena has pretty much been my secret ingredient for years now – the Chipotle Sauce & Peppers are seriously the easiest way to incorporate real Mexican and Latin flavors into your cooking. I’ve added it to sauces and marinades, even pasta and pulled pork. Speaking of pork, I made this rack of ribs and everyone in my family (picky eaters too) said it was the best ribs they’ve ever eaten – including my dad who is a real rib connoisseur. I’ve included the recipe below, but basically you start with a dry rub and halfway through cooking you dress the ribs in a finger-licking good Chipotle Honey BBQ Sauce.

#VivaLaMorena #shop#VivaLaMorena #shop

To make my Mexican-inspired ribs a meal I also served up some black beans – La Morena also has black beans, which means adding this to your meal is as simple as cracking open a can and heating the contents up. I also served up a quick salad with avocado, and what I like to call “the world’s best rice”. It’s basically yellow rice made from the box (or bag – both of which can usually be found in the Mexican or Latin food section of the store), cooked with 3 tablespoons of chopped capers or green olives, and a handful of chopped cilantro. It is the best thing ever – make it and you will thank me!

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I definitely think if you’re an apprehensive cook you’re going to be amazed with how simple putting together this meal is. The La Morena peppers bring that Mexican flavor and meld beautifully (or should I say flavor-fully?) with the brown sugar and honey dry rub – the best part is that you don’t need to go to a restaurant for that authentic drool-worthy flavor! Enjoy!

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Chipotle Honey BBQ Ribs
Serves 6
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  1. 1 Rack of Ribs
  2. 4 Tbsp of Brown Sugar
  3. 1 Tbsp of Onion Powder
  4. 1 Tbsp of Garlic Powder
  5. 1/4 tsp of Celery Seeds
  6. 1 tsp of Paprika
  7. 1/2 tsp of Cumin
  8. 2 Tbsp of Honey
  9. 12 oz of your favorite BBQ sauce
  10. 1 can of Morena Chipotle Peppers in Adobo Sauce
  11. 1 can of Morena Chipotle Sauce
  1. In a bowl, combine the brown sugar, onion powder, garlic powder, celery seeds, paprika, cumin, and honey.
  2. Place the ribs on a sheet of aluminum foil on a cookie sheet – make sure it’s large enough to fold the ends over. Rub the ribs down with your spice mixture. Cover the ribs with an additional sheet of foil and fold the ends of the bottom and top sheets up – effectively sealing the ribs inside, and place in a 325 degree oven for 50 minutes.
  3. In a food processor combine 12 oz of your favorite BBQ sauce – I recommend sauces that have ‘honey’ flavor, as it works best with the chipotle. Add in 3 tablespoons of La Morena Chipotle Sauce, and 2 Chipotle Peppers (you can add more if you like quite a lot of heat). You can store remaining peppers and sauce in baggies in the fridge or freezer.
  4. After the ribs have been in the oven for 50 minutes, remove the top layer of foil and apply all of the chipotle BBQ sauce over the ribs. Place back in the oven (minus the top sheet of foil) for 40 minutes – or until the meat is tender and has begun to pull back off of the bones.
  5. After the 40 minutes are up, remove from the oven and allow to cool off for at least 20 minutes. Serve alongside rice, beans, and/or salad and enjoy!
The NYC Talon

Recipe: Pasta with Scallops, Cherry Tomatoes, and Basil

Recipe: Pasta with Scallops, Cherry Tomatoes, and Basil

Pasta with Scallops, Tomato, Basil

Pasta has always been my favorite blank canvas food. It allows for so much creativity in the kitchen. One of my favorite ways to eat pasta is with my family’s homemade Sunday Sauce (sometimes called gravy), it’s a heavy sauce that is as full of flavor as it is with love. However, a simple recipe – like this Pasta with Scallops, Cherry Tomatoes, and Basil one – sometimes is just what you need, it doesn’t take long and is filling and flavorful!

I made this sometime on a lazy day this past July, it features my favorite ingredients – basil, tomatoes, scallops, and – of course – garlic! I also recommend you serve with some pecorino romano on the side – I don’t mention it in the recipe, as that sort of something my family does with all pasta’s ;)

Pasta with Scallops, Cherry Tomatoes, and Basil
Serves 6
A tasty comfort meal, that's perfect for any day of the week!
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  1. 25 Grape tomatoes, sliced lengthwise down the middle
  2. 1 Tsp of salt
  3. 1/2 Cup of basil, chiffonade
  4. 1/4 Cup olive oil
  5. 1 Shallot, diced
  6. 4 Cloves of garlic, minced
  7. 2lbs Small scallops
  8. 1 Package of your favorite spaghetti (or angel hair), cooked according to the directions on the package
  1. Brill a large pot of water to a boil, cook your pasta according to your preference or just by following the directions on the box of pasta. While your pasta is boiling prep your ingredients.
  2. In a large saute pan heat the olive oil at medium heat, add the diced shallots and cook until translucent. Add the garlic and cook for about a minute more, then add your sliced grape tomatoes and basil, cooking for about 4 to 5 minutes. Add the scallops and reduce heat to low. Turn off the heat once the scallops have cooked – this should usually (in my experience) take anywhere from 4 to 6 minutes, it’s important to keep an eye on your scallops as you don’t want to overcook them.
  3. Once the pasta has cooked (preferably when it’s al dente), drain and return to it’s pot. Mix in the scallop mixture and add salt, serve and enjoy!
The NYC Talon

Recipe: Strawberry Shortcake Dessert Milkshake

Recipe: Strawberry Shortcake Dessert Milkshake


If you’ve been following along then you probably know this already, but, back in July I attended Blogger Bash – an amazing, small but powerful conference that featured an impressive array of brands and equally impressive social media influencers. It was amazing and just so much fun that I still haven’t even gone through all my pictures. One of the fantastic Blogger Bash sponsors who hosted a hugely popular lunch was Johnny Rockets! I’ve been to Johnny Rockets a handful of times, always with friends, and have always always always ordered one of their milkshakes. If you’ve been to Johnny Rockets then you know, you just don’t go there and not have a shake.


Inspired, my family and I sat down and brainstormed what kind of milkshake we’d most like to have. After countless ideas cooked up and shot down, we finally decided that a Strawberry Shortcake Dessert Milkshake was the way to go – and here it is!

I do hope you enjoy this, it really is so delicious I’ve been dreaming of making another batch since we had these! Everyone loved these, I served them in mini mason jar glasses, so I’d say this recipe serves about 3-4, and can be easily doubled if need be!


Strawberry Shortcake Dessert Milkshake
Serves 4
A refreshingly decadent Strawberry Shortcake milkshake - we serve ours as a dessert or alongside burgers (or veggie burgers) and sweet potato fries!
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  1. 10 Strawberries, rinsed and removed of stems
  2. 1/2 Tsp of Lemon Juice
  3. 1 Pint of Vanilla Bean Ice Cream
  4. 1/3 Cup of Milk
  5. 5 Gram Crackers
  6. 7 Oreo Cookies
  7. 4 Tablespoons of Butter
  1. Puree all of the strawberries and lemon juice in a food processor, set aside.
  2. Place your gram crackers into a sandwich bag, once sealed use the end of a heavy object and crush the crackers until they are very fine crumbs. After removing the filling from your Oreos (or other brand chocolate sandwich cookies), also place them in a sandwich bag, seal, and crush into fine crumbs as well.
  3. In a small pot, melt 4 tablespoons of unsalted butter. Mix two tablespoons with the gram cracker mix, and the other two tablespoons separately with the chocolate cookie mix. The butter is key here as it really gives the milkshake great flavor.
  4. In the cups you plan on serving with, layer in a thin layer of either (or both!) gram cracker or chocolate cookie mixture. Then layer in a thicker layer of your strawberry puree.
  5. Using a blender, blend together 1 pint of vanilla bean ice cream and 1/3 cup of milk. You can get creative and blend in other ingredients like more strawberries or vanilla in here if you like. Once smooth (but still thick – you don’t want to over-mix), layer over your strawberry & gram crackers and that’s it! Garnish with gram cracker crumbs or whipped cream and you’re done – enjoy!
The NYC Talon

Recipe: Scallops in Lemon Vermouth Butter Sauce

Easy Scallops Recipe, Scallops, Recipe

I’ve loved scallops for as long as I can remember – in fact that goes for most seafood. I like to blame my mom for this, she introduced me to the best food early on in life and I never looked back. Because of this early intro to seafood, I’ve had quite a while to explore how to cook and consume them. My most favorite scallop recipe has to be this one, the lemony butter sauce with most definitely have you licking your plate and the scallops turn out tender and delicious.

Scallops, Lemon, Butter, VermouthScallops-in-Lemon-Butter-Vermouth-Sauce
This easy recipe makes for a great birthday or date night meal – I tend to think these size scallops make for “special” meals because they are rather expensive (I picked up four for about $15 at Whole Foods), however you could always try the recipe with the more affordable smaller scallops and just coat them entirely before frying them. You can serve these with yellow rice and salad, or creamy mashed potatoes and steamed veggies, or crusty bread – whatever you like best.

Scallops in Lemon Vermouth Butter Sauce
Serves 2
Probably one of most favorite dishes, serve these scallops alongside mashed potatoes or even pasta! It's amazing!
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  1. 5 Tablespoons of Unsalted Butter
  2. 4-8 Large Scallops
  3. 1 1/2 Cups of Breadcrumbs
  4. 2 Cups of Vermouth
  5. 3 Tablespoons of Chopped Fresh Parsley
  6. Juice of 1 Lemon
  1. Take your scallops and coat both sides with breadcrumbs. I prefer to use Italian style breadcrumbs, but plain works just as well too.
  2. In a small skillet melt two tablespoons of butter, and fry your scallops at medium heat until golden brown on both sides. To ensure your scallops are not overcooked I usually remove the scallops from the heat right when they’re about to be cooked through.
  3. After you’ve removed the scallops from the pan, add the remaining three tablespoons of butter, 2 cups of Vermouth, and juice from the lemon. Stir and allow to simmer for about 4 to 5 minutes. Stir in two tablespoons of chopped fresh parsley, reserving the third tablespoon for garnish.
  4. Serve your scallops, pour the sauce over them, garnish with a sprinkle of fresh parsley, and enjoy!
The NYC Talon