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How to Build a Resume That Stands Out Visually To Help Your Teen Land Their First Job

Creating a captivating resume that sparkles bright enough to catch an employer's attention is an art on its own terms.

With the ramp up pressure kids experience at school and the need to sign up to too many extracurricular activities, it’s no surprise how the number of teens employed have been declining over the past decades.
There are many benefits (and risks) of adolescent employment. The decision to allow your teen to have an after school job should be a well thought-out family decision based on how well they can manage responsibilities, time management and money.

But if your teen is ready to take the plunge the first thing they need to figure out is how to build a resume that stands out even if they don’t have any work experience.

But where to start? How do can you create a snapshot of your ambitions, show your strengths and interests and captive an employers attention?
This is the part Canvas comes in and rescues the day. If you are unfamiliar Canvas, this is a graphic-design t…

Recipe of the week: Spinach and Ricotta-Stuffed Baked Chicken With Lemony White Wine Sauce

• Salt
• Olive oil
• 1/2 teaspoon chopped fresh tarragon (or 1/4 teaspoon dried)
• 1/4 teaspoon paprika

• 1 cup cooked, finely chopped, and drained fresh spinach
• 1/2 cup ricotta
• 1/2 cup Parmesan Cheese (you can substitute for your favorite cheese such as smoked provolone, gorgonzola, fontina, feta, or goat cheese)
• 1 large clove of garlic minced
• 4 slices cooked bacon, crumbled
• 2 teaspoons finely grated lemon peel
• Kosher salt and freshly ground black pepper
• 1 large egg

• 1/2 cup dry white wine
• 1/2 cup homemade chicken stock
• 1 tablespoon Dijon mustard
• 2 tbsp of lemon juice
• 2 tablespoons of heavy cream
• Optional: Pinch of sugar (to cut the tartness of the lemon)
• Kosher salt and freshly ground black pepper
• Chopped chives

• 1 whole chicken
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil


Make the Stuffing: In a bowl, combine the spinach, ricotta, parmesan cheese, lemon peel, garlic and cooked bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.

Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the  dijon mustard, lemon juice, heavy cream and season with salt and pepper to taste. Add of pinch of sugar if needed. Finely chop fresh chives and add to the sauce. Set aside.

Make the Chicken: Rinse the chicken well inside and out with water and pat dry with paper towels. To spatchcock the chicken: Place the bird, breast side down on a cutting board. Using poultry shears or a sharp knife, score along both sides of the backbone, cutting through the skin and bone. Remove the backbone. Turn the bird over and press firmly on the breast bone to break it, and flatten the breast. Tuck the wing tips under the breast. Set the chicken aside.

Season the inside of the chicken with salt.

Using your fingers, carefully loosen the skin over the breast of the chicken and down to the thigh and drumstick area starting at neck edge. Spread the ricotta mixture evenly under the skin to coat the breast, thigh and drumstick.

Brush chicken lightly with oil; sprinkle with 1/2 teaspoon tarragon, paprika, and a generous amount of salt.

Use the discarded chicken pieces (including heart, liver, and gizzard) to make your own chicken stock to be used later in your sauce and (optional) Israeli Pearl Couscous.

Oven Instructuctions:

Preheat oven to 500°F. Place chicken, skin side up, on a rack in a roasting pan. Place in oven and immediately turn the heat down to 350°F. Roast for an hour to an hour and a half, until the juices run clear from the thigh when pierced with a fork. (Breast meat should have an internal temperature of 165°F, thigh meat should have an internal temperature of 175°F.)

Transfer chicken to a cutting board; let stand 10 minutes. Cut into quarters, cutting lengthwise and crosswise.

Serves 4 to 6.


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