Smokehouse Maple Chicken Tacos


As I was perusing through the various spices at Costco, I found a spice that I had never seen before so out of curiosity, I picked it up to try it. And chicken tacos is what I decided to make with it.

Recipe for 4: 2-3 chicken breasts, 1 avocado ripe but a bit firm, 2 ears of corn, 1/2 can of black beans, 1/4 cup of purple onion sliced, 1/2 cup of diced tomatoes, 2 tbsp of white balsamic vinegar, 4 tbsp of olive oil, 1/4 tsp of salt, 1/8 tsp of pepper, 2 tbsp of smokehouse Maple Costco seasoning.

Turn the oven to 400. PLace one chicken breast on the roulpat, fold the roulpat back onto the chicken and with a rolling-pin, pound the chicken flat. Repeat the same with all the chicken breasts. Place the chicken breasts on a  cutting board and with the paring knife, cut the chicken in slices of about 3/4 inch thick. Place the chicken in a bowl, add 1 tbsp of olive oil and 2 tbsp of the smokehouse herb blend and mix well to coat the chicken breast. PLace the chicken onto a silpat and cook for 6-8 minutes ( or cook the chicken on the grill on high for 6-8 minutes as well).

While the chicken is cooking, prepare the salsa. Place the 3 ears of corn  in the large round mold, cover the mold with the octogonal silpat and cook in the microwave for 3 minutes. Remove the corn from the oven, let it cool and strip the corn from the cobb. In a large bowl, place all the other ingredients ( tomatoes, avocado, beans, corn) and the dressing (2 tbsp of white balsamic vinegar, 5 tbsp of olive oil, 1/4 tsp of salt, 1/8 tsp of pepper) and toss.

Warm up the tortilla for a few minutes ( 2-3) in the oven, and when they are ready, fill them up with the salsa and the chicken. YUMMY!!!!

Bon Appetit and happy Cooking!!!

A Healthy Breakfast: White Egg Omelet with Corn Salsa ( also called Texas Caviar)


Last night I made a salsa to serve with tortilla chips. The salsa was made with beans and corn. Since I did not want to waste any of it, and always eat scrambled egg whites on week-ends, I thought I could marry the two this morning for my breakfast;-) So here it is… It was so so yummy….

Salsa ingredients ( this recipe yields a lot of salsa, but it will keep a while in your fridge, and you can serve it in various ways… over fish.. in pasta..)

1 can of black bean , 1 can of black eye peas or pinto beans, 1 can of white corn, 1 can of yellow corn, 1 red bell pepper diced very thinly, 1 purple onion diced very thinly, 2 firm Roma tomatoes diced thinly, 8 tbsp of apple cider vinegar, 4 tbsp of olive oil, 2 Tbsp of sugar, 1/16 tsp of cayenne pepper, 1/8 tsp of salt, 3 tbsp of fresh cilantro chopped thinly, 2 tbsp of fresh basil chopped thinly.

First drain the liquid of all the cans, then pour the content in a large bowl. Add all the other ingredients and mix well. Let it rest for at least 4 hours.

Ingredients for the omelet: 3 egg whites, 1 tsp of grated parmesan, and pepper to taste.

Break the eggs and separate the egg whites from the yolks. Dispose of the egg yolks if you are not going to use them in another recipe ( they do not last). Place the egg whites in a small bowl. Add the parmesan and a pinch of pepper, and mix well. In a small frying pan, melt 1 tsp of butter and when the butter is sizzling, throw in the egg whites mixture.With the spatula, stir lightly by pushing the eggs to the outer side of the frying pan. When the egg whites are becoming white but not too dry, turn the heat off and fold your omelet 1/3 over 1/3 and again 1/3.

To serve, place the omelet on a plate,  spoon the salsa over it and devour;-) YUMMY!!!!! and so healthy!!!

Bon Appetit and Happy Cooking!!!