Chicken Tenders with Roasted Bell Pepper Sauce


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Mondays are so hard for me.. I have morning duty and by the time 3 o’clock comes, I am not quite in the mood to hit the gym or do anything. I just want to go home and take nap. But do I??? no, I dragged my feet to the gym because i know it will invigorate me for what awaits me at home… homework, dinner, life…

Well last night all I wanted to do is get dinner on the table in a flash so that i could get on to the rest of my to-do list.. and so I just took things out of our fridge to fix our dinner.

Ingredients for 4:

  • 2-3 chicken breast cut in thin slices, or 4 tenders per person
  • 1/8 tsp of salt
  • 1/16 tsp of pepper
  • 1/2 tsp of the zesty mediterranean Demarle Herb Blend
  • 1 tbsp of olive oil. 
  • 1 jar of roasted pepper of about 1 lb 5 oz.
  • 1/2 cup of almond milk or 1/2 cup of heavy cream
  • 1 tsp of garlic Herb Blend from Mrs Dash.
  1. Turn the oven to 400.
  2. Place the chicken tenders in a bowl and add the olive oil, pepper, salt and zesty Mediterranean herb mix. and mix well.
  3. Place the tenders on a large silpat that you would have previously laid on a large perforated sheet.
  4. Place the perforated sheet in the oven and cook for 6-8 minutes.
  5. Meanwhile, prepare the sauce:
  6. Drain the roasted pepper from their juice and place them into a chopper.
  7. Add 1 tsp of salt -free Mrs Dash Garlic Herb Seasoning.
  8. Puree the roasted pepper mixture.
  9. Add the almond milk or the cream and continue to puree the mixture.
  10. Add salt and pepper if you wish.
  11. Place the mixture into a small saucepan and bring the mixture to boil.

I serve the chicken over steamed brocoli that I cooked in my large round mold for 5 minutes.

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My husband, not fond of vegetables, got some pasta instead.

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To serve, place pasta or steamed brocoli on individual plates, place the chicken tenders on top of it. Spoon the sauce over the tenders and sprinkle a bit of fresh parmesan. Et voila!!!

Bon Appetit and Happy Cooking!!!

Toasted Sesame Seed Infused Broccoli Florets


Whoahh .. What a name!!! It sounds so fancy and yet it is so so easy to make. I love broccoli and because at times i buy those large bags from Costco, I have to find new ways to cook them or I would get tired of them. Sometimes I just toast them in the oven, sometimes I steam them and add spices afterwards. I wanted to add some vegetables to the coconut chicken that I fixed a few days ago and thought of using the broccoli I had in my fridge.  I did not really know what I was going to do with them, but I wanted to have add an Asian flare to it. I get so tired of the soy sauce that I wanted to do something else. So I just tried to add a few drops of toasted sesame oil to my broccoli before cooking it and it gave it a wonderful sesame flavor.

Ingredients for 3-4: 3 cups of broccoli florets, 1/2-1 tsp of tasted sesame oil, 1/8 tsp of sea salt, sesame seeds.

Place the broccoli florets in the large round mold. Drizzle the 1/2 tsp of toasted sesame oil, and 1/8 tsp of sea salt. Cover the round mold with the octogonal silpat and cook in the microwave for 4 minutes. Remove the broccoli from the mold and eat as, or add more sea salt and sesame oil if you want ( i did not). Sprinkle some sesame seeds over the broccoli. Et voila!!!

Bon Appetit and Happy Cooking!!!

Easy Broccoli Salad


If you have broccoli left-overs and don’t feel like steaming or roasting it, why don’t you fix a brocoli salad;-)

I was first introduced to Broccoli Salad almost 15 years ago now. My family and I were invited to a cook-out and among all the food available, there was a brocoli salad. I had eaten very little brocoli by then, as it was not a vegetable available in France, but curious that I am, I tried it and loved, loved it!!! The recipe that I am proposing is a variation of what I usually fix. I usually add bacon and sharp cheddar cheese to my salad, but today i wanted to prepare a leaner salad.

Ingredients: 4 cups of brocoli, 1/2 red onion diced, 2 tbsp of mayonnaise, 2 tbsp of white vinegar, 1 tbsp of granulated sugar, 1/4 tsp of salt, 1/8 tsp of pepper.

In a large bowl, place all the ingredients and mix well. Then add the diced brocoli and the diced onion. Mix well. Place the salad in the fridge to chill and so as to let the brocoli absorb the dressing. C’est tout!

Bon Appetit and Happy Cooking!!!

Scallops over Fresh Vegetables in a Mirin and Tamari Sauce


Do you feel at loss at times when looking at the array of products in the grocery store???? I was in the grocery store the other day picking up some light soy sauce and as I was searching for it, I could help noticing all the other stuff in that area: Mirin, tamari, oyster sauce, fish sauce. What do you do with all those things???? I need to educate myself, is what came to me. So next time I go to a bookstore, i will have a to buy a cookbook on Asian Cuisine. I guess I could have left those items on the shelf until I knew how to use them, but woman of curiosity that I am, I had to take them home and tried them.

So even though I had no idea how I was going to use those things, I decided to take them home. Once home, I tried them one by one. That’s when I thought that a few of them together would probably taste great. And they did. YUM!!!!

Ingredients for 4-6 people: 2 tbsp of toasted sesame seed oil, 2 scallions cleaned and diced thinly, 1 red bell pepper cleaned and sliced in small short strips, 1 bock choy chopped small as well, 1 cup of tiny carrots, 1 cup of broccoli florets, 1 box of shitake mushrroms cleaned and sliced thinly, 12 scallops (3 scallops per person), salt and pepper, 4 tbsp of tamari, 4 tbsp of mirim, 4 tbsp of water, 1/2 tsp of grated fresh ginger.

Place the carrots in the round mold, cover the mold with the octogonal silpat and cook for 3 minutes. Set them aside for later use. Wash off the scallops and dry them up with a paper towel. Set them aside. In a large saute pan, warm up 1 tbsp of sesame oil. When the oil is sizzling and hot, drop the scallops and saute them for a short minute on each side just enough so that they will become a light golden color. Remove them from the saute pan, and place them onto a warm plate and cover them with aluminium foil to keep them warm. Add the other tablespoon of sesame oil in the pan and heat it up. When it is warm and sizzling again, add all the vegetables including the carrots. Saute the vegetables for a few minutes. Add the mirin, the tamari, the ginger,  and the 4 tbsp of water and bring to boil. When it has come to boil, cook for about 5 minutes or until the vegetables are cooked to your liking. Add the scallops and cook them for a few extra minutes. Et voila!!!

If you wish NOT to saute the vegetables. You may place all the vegetables in the round mold and cook them for 3 minutes. Then you can place the vegetables in the saute pan, add the tamari, the ginger, water and the mirim and bring it to boil.

To serve, spoon the vegetables on each plate and top the vegetables with the scallops.

You may also add some rice to that meal.

You may cook the rice according to directions, or cook in much faster in the round mold.

Ingredients for the rice for 4 people: 1 cup of texmati ( or American Basmati Rice), 2 cups of water, 1/8 tsp of salt.

Place the 1 cup of rice with the water and the salt in the round mold. Cover the round mold with the octogonal silpat and cook for 12-13 minutes. C’est tout!

Bon Appetit and Happy Cooking!!!

Sun Dried Tomato and Garlic Oven Roasted Brocoli


I love vegetables, but it is difficult to not fall into repetition when fixing vegetables. There are many recipes for brocoli, but lots of them call for cream or cheese. Those recipes are often not quick to fix, and definitely not that “healthy”. I propose to you today, oven roasted brocoli. It is quick and tastes great. My children and I seemed to think so anyway.

Ingredients: 2 cups of brocoli florets, 1 tsp of olive oil, 1 tsp of Sun dried tomato and  herb blend from Demarleathome, sea salt and pepper to taste.

Turn your oven to 375. In a large bowl place the broccoli florets ( you may need to cut them a bit more if needed so they will be about 1 inch wide), and the other ingredients. Stir well so that the broccoli is well coated with the herbs and the olive oil. Place the broccoli on a silpat and sprinkle with sea salt and fresh ground pepper. Cook in oven for 10 minutes until the broccoli florets are starting to turn golden brown. Eat as a side.

Bon Appetit and Happy Cooking!!!

Broccoli Slaw


Whoah….  It was 103 yesterday already.  Summer is definitely here!!! What temperature are we going to get in July?!

If you are like me, you probably don’t want to spend time in the kitchen amid warm ovens, and steaming cook stoves. Instead I bet you like to grill things and have salads.

I love all kind of salads, but the one I particularly like is broccoli salad. I don’t get to fix it often because  I am the only one eating it here at the house. But I will fix it when we have company, and when we are grilling. I offered it on Memorial Day as one of the sides. It is a refreshing salad, and a good substitution for the regular cole slaw you generally see at cook-outs. The recipe I use is my own version of a recipe from a book called “Southern Memories” by Nathalie Dupree. That book was offered to me many moons ago by friends who wanted me to know the ” local southern recipes”. I have treasured this book, and use it often when fixing traditional recipes from the South.

Ingredients:

  • 1 bag of broccoli slaw,
  • 1 bag of broccoli florets( diced very thinly),
  • 1 pack of uncooked bacon ( lean bacon, cut in thin strips),
  • 1/2 cup of onion sliced very thinly
  • 1/2 cup of mayonnaise,
  • 1/8 cup of sugar,
  • 1 cup of sharp cheddar cheese,
  • 3 tbsp of cider vinegar,
  • 1/8 tsp of salt and
  • 1/16 tsp of pepper.
  1. First cook the bacon in a large frying pan until the bacon is fried and crumbled.
  2. Remove the bacon from the pan, and place it in a bowl covered with paper towels so as to absorb the bacon drippings. Set aside.
  3. In a large bowl, mix the sugar, mayonnaise, salt and vinegar.
  4. Add the broccoli slaw and broccoli florets. Toss well.
  5. Refrigerate.
  6. Before serving, add the crisp bacon and 1 cup of sharp cheddar.
  7. Toss again.Serve.

This salad can keep for few days. It actually tastes better after a few days.

Bon Appetit! and Happy Cooking!