BIG NEWS!!

And Crispy Parmesan Chicken Cutlets that rock

"You can't do passion halfway. Living your passion means you're all in. You trust your heart and trust your gut wherever that takes you." -Joe Plumeri

I’m trusting my gut peeps.

Cook with Confidence is becoming a club.

A club? Yes, a Cooking Club!!!

It has been an incredible journey since I launched this newsletter 2 years ago. In fact, it started out as an outlet to share tidbits of my new life in the South and to have a food diary where I could share all of my kitchen explorations, recipes and ideas. If you’ve been on this path with me, I hope I’ve been able to provide you with some inspiration and a few great meals. This little project has a been a true labor of love and something that sparks joy for me and hopefully for you.

I’ve decided to make my Cook With Confidence newsletter a subscriber supported online cooking club.

What does that mean? It means I get to be creative on another level and offer more recipes, videos, live cooking classes, restaurant guides and more. Call it your personal online culinary school, your go-to digital cookbook or a weekly bit of knowledge that levels up your food game!

It has always been a dream of mine to have a cooking club where I can help busy people with healthy meal plans, and share delicious food that people really want to eat. This will be a community driven space that can evolve based on my subscribers cravings and feedback.

It’s a win win…you get to be the hero of your kitchen and basically get access to an online culinary school for the monthly price of a latte, and I get to create what will be the coolest crowdsourced cooking club on the planet.

It’s going to be pretty damn epic. I hope you’ll support my work and join the club for $5/month or $50/annually (less than the price of 1 cooking class).

If you’ve made any of my recipes like Miso Tahini Ramen or One Pan Pumpkin Lasagna, you already know how we get down around these parts!

Don’t fret, I will still be sending out occasional emails with great recipes to free subscribers because good food should be shared, that’s what it’s about. But by joining the CWC club you help me keep the lights on and the inspiration burning bright and enable me to curate more detailed work and experiences for you. Let’s do this.

And a special offer for the OG subscribers of this newsletter - save 50% off an annual subscription for one year, limited to the first 20 subscribers ❤️

This week’s CWC recipe, is loved by literally everyone I’ve made it for, including my kids who on any given day can be extremely picky, IYKYK. In this recipe you will learn two techniques, how to butterfly protein and breading chicken. If this seems challenging, don’t worry, I made you a video. Scroll down to see printable PDF and notes for substitutions including air-fryer and baked versions.

Crispy Parmesan Chicken Cutlets with Arugula, Fennel and Apple Salad

serves 2-4

The Recipe: