Former Pro Basketball Player and Chef Marty Embry Slam Dunks a Quick Meal Recipe

By Rachelle Ruffin

Many women that are on the go worry about meals for the family or feel guilty about fast food or lack of time to prepare healthy meals. In 2011, many women are working full time and taking care of their family is a hectic task.

It would be nice if there was healthy fast food choice to eliminate the guilt and frustration many women feel but, there are many that cannot afford to do this five days a week. However, I believe I have the answer!

I would like to tell you to slow down and “Party with Marty!” Our featured chef is Marty Embry, a 6’9 former professional basketball player and body builder that loves to cook. Marty has been cooking for as long as he can remember and after graduating from DePaul, he applied to Washburne Trade School of Culinary Arts in Chicago, but chose basketball. Although Marty was a fourth round draft pick for the Utah Jazz he played for 13 years in Europe, where cuisines became a favorite dish to prepare. Living in Spain, Turkey, Italy and Japan allowed Marty to “slam dunk” the recipes in his cookbooks, From The Court to The Kitchen. Marty wants to help you bring your “A” game to the kitchen with his recipes that you can prepare in less than an hour.

Chicken Scallopini with Capers

1/2 cup all-purpose flour
6 small chicken breasts, pounded to 1/4 inch thick
1/2 cup butter, cut into pieces
2 tablespoons red-wine vinegar
3 tablespoons drained small capers
3 tablespoons chopped flat-leaf parsley
1 teaspoon salt
1 teaspoon pepper

Heat a 12-inch heavy skillet over high heat until hot, then add oil and heat until it shimmers.

Meanwhile, mix together flour, salt, and pepper, then pat chicken dry and dredge in flour, knocking off excess.

Cook chicken in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch.

Transfer to a plate.

Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper.

Return chicken to skillet just to heat through and sprinkle with parsley

Lemon Broccolini

2 bunches of broccolini
2 tablespoons of Olive Oil
2 tablespoons of lemon juice
1 minced Garlic Clove
1/2 teaspoon chili pepper flakes
salt and pepper to taste

In a large skillet, add and heat oil and lemon juice on medium heat. Add minced garlic, chili pepper flakes and broccolini. Toss to make sure all ingredients completely cover the broccolini.

Cook until tender, but still firm and add salt and pepper to taste.

This side will take less than 10 minutes to prepare.

Serve warm.
*Add more olive oil and lemon juice if needed


Here is a pretty simple and quick dessert recipe. that is fairly fast.

Peach Puff Cups

2 tubes large refrigerated croissant dough
1 8 ounce package cream cheese, softened
1 cup sour cream
1/4 cup honey (add more to sweeten if necessary)
1 tablespoon cinnamon
1 teaspoon nutmeg
1 can of peaches, sliced


Using mixer, blend cream cheese and sour cream, add honey.
Stir in cinnamon, nutmeg, 1/4 cup of syrup from the canned peaches and the peaches.

Lightly grease or spray with cooking spray 24 muffin cups. Separate the croissant dough and place each piece in the muffin cup, making sure some goes up the sides. Repeat until cups are all filled.

Evenly place a dollop of cream cheese mixture in the center. Make sure that at least two slices of peaches are placed in each cup.

Bake at 375 for 14 minutes or until golden brown.

Place the Peach Cups in a bowl and drizzle with a caramel sauce and add vanilla bean ice cream on the side and serve.

Check out Marty books and seasonings:

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