Mixed Green Salad


I get so busy that sometimes putting food on the table can be a challenge. This past Monday was one of those days. I was out running errands when I got a text saying:” what’s for dinner?” I am not one that likes to eat out, or order out so i rushed home to cook dinner, an easy and fast dinner: Quiche Lorraine and Salad. But I get so bored with salad, that i tried to search for things to put in it. And this is what I came up with. Doesn’t it look pretty???;-)

Ingredients for 4:

  • 1/2 box of aragula
  • 1 fresh corn or a small box of corn
  • 1/4 cup of shredded carrots
  • 4 fresh asparagus
  • 1 cup of cherry tomatoes halves
  • 2 tbsp of balsalmic vinegar
  • 3 tbsp of olive oil
  • 1 tbsp of dijon mustard
  • 1/8 tsp of salt
  • 1/16 tsp of pepper
  1. In a large bowl, mix together the olive oil, vinegar, mustard, salt and pepper. Set aside
  2. Trim the asparagus, then cut them in about 1/4″ pieces. Set aside.
  3. Place the corn in the large round mold, place the octogonal silpat on top of the round mold and cook it for 2 minutes. Cook, then trim the corn of the cobb.
  4. Add all the vegetables to the bowl where the dressing was made and toss the salad. Serve on individual plates with a piece of Quiche Lorraine.


Bon Appetit and Happy Cooking!!!

Parmesan and Chili Pepper Coated Corn


Pardon my absence. It is not the lack of cooking but the lack of time that has kept me away from my blog. I hope that you guys are doing well.
Today I will present you with a very quick recipe that I love. It is very easy to fix and it changes from the regular steamed corn.

Corn at this time of the year is so delicious that i would eat it everyday, and now that i am using my round mold to cook it in 5 minutes, we eat much more of it that we used to. Sometimes though it is nice to eat in a different way.

I saw this recipe many months ago on TV and tried it right away because it was so easy and fast. I hope that you will enjoy this as much as I am.

Ingredients for 4: 

  • 4 ears of corn
  • 8 tbsp of Mayonnaise 
  • 1/2 cup of Parmesan
  • 4 tsp of Paprika or chili pepper or even cayenne pepper. 
  1. Place all 4 ears in the round mold and cover the round mold with the octogonal silpat.
  2. Microwave for 3 minutes. The corn will not be thoroughly cooked but it will cook longer in the oven.
  3. With a sharp knife, and being very careful to not hurt yourself, slice the corn ear in half.
  4. Place the corn face up on a plate and with a knife, spread the mayonnaise.
  5. Then sprinkle Parmesan and the spice that you wish.  Or mix the spice of your choice with the Parmesan in a large bowl and dip the corn into the mixture making sure to cover the corn entirely with the mixture.
  6. Lay the corn face up on the silpat that would have been placed on a perforated sheet.
  7. Cook at 450 for 5/7 minutes.
  8. Accompany this wonderful corn with a meat of your choice and enjoy!!!

Bon Appetit and Happy Cooking!!!

Spiced Up Corn

One of my dear friend and customer asked me last week if there was anything wrong with my website because he was no longer getting recipes… I felt so bad!!!

I know and I apologize to my dear readers for my lack of “posting”, but I have been so busy with parenting, giving cooking classes and other projects that I have not had time to post many recipes lately. Not to worry. I still cook and my recipes add up on my computer, and one day they will come again in your inbox;-) It is not so much the cooking or the writing that takes time, it is the proofreading and the editing that takes me a while..
Anyway, the other day I was fixing a corn dip for a friend of mine and the recipe was so yummy that I decided to adapt it to my dinner so i thought i would share with you today.
So here it is:

You will need for 4-6 serving:

  • 1 onion chopped thinly
  • 1 jalapeno pepper chopped ver thinly as well
  • 1 red pepper chopped
  • 1/4 cup or about 8 scallions chopped very thinly as well
  • 2 tbsp of butter or olive oil.
  • Cayenne pepper and salt to taste
  • 2-4 cups of corn ( fresh or frozen) (2-4 because it depends how much you want to cook, and how much left-over you want.)

First sauté the onion in the butter or the olive oil in a large saute pan. When the onion is becoming a light brown color, add the red bell pepper, scallions and jalapeno pepper. Stir and sauté for a few minutes. Then add the corn ( fresh or frozen). Cook this mixture on medium for a few minutes until the corn turns yellow and is cooked. Season with salt and pepper. Add a pinch or a dash of cayenne pepper depending on how hot you like your food and enjoy!!!

Bon Appetit and Happy Cooking!!!

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!!!

Pasta Primavera

This week I feel like I am playing catch up with all the things that need attention. It is cleaning up the yard of all the dead flowers, planting new ones, trimming bushes. It is getting back to customers for cooking classes… Anyway, though I am still on vacation, my days are filled with things to do. This evening as I was still on the phone at 8pm, I needed to find something quick to fix for dinner and since the kids love their pasta carbonara, I decided to fix pasta primavera… a little healthier than carbonara;-)

Ingredients: 2 tbsp of butter, 1 cup of grated parmesan, 2 cup of heavy cream, 1 egg, 1/8 tsp of pepper, various vegetables ( I used 1 red pepper, 1/2 asparagus bundle, 2 corn husks), 1 pack of pasta of your choice ( spaghetti, fettuccini, ..)

Cook the pasta according to the package directions. In a small saucepan, melt the butter. When the butter is melting, add the heavy cream and the parmesan. Stir as the mixture is warming up. When the mixture is hot, add 1 egg and mix well. Keep stirring, but reduce the heat to medium so as not to curdle the sauce. Keep stirring until the mixture is becoming thicker. When the sauce is thick enough to coat the back of a spoon, add the pepper, stir and lower the temperature to low just to keep the mixture warm. While the pasta is cooking, prepare the vegetables. Place the corn into the large round mold. Place the octogonal silpat on top and microwave for 4 minutes. Remove the mold from the microwave and with a knife remove the kernels off the cobb. Set aside. Trim the ends of the asparagus and cut the asparagus in 3 inches segments. Place them into the round mold, add the sliced red pepper, the corn and microwave for 3 minutes. Set aside.

Drain the pasta, and empty them back into the pot. Add the sauce and the vegetables and stir. Divide this mixture among the numbers of guests in your house, and sprinkle some fresh parmesan atop this mixture. Et voila!!!

Bon Appetit and Happy Cooking!!!

Corn Salsa

Corn is so cheap right now that it would be a folly not to buy it. And yes, you guessed it I bought 10 ears of corn so now I need to find creative ways to eat all this yummy corn. Tonite I wanted to use the corn as a side and decided to use what i had on hand to make a corn salsa. You may eat this salsa as a side, or as an appetizer.

Ingredients for 4-6: 3 ears of corn, 1 cup of diced red and orange peppers, 2 tbsp of olive oil, 4 tbsp. of white vinegar,  1/4 tsp of salt,  1/8 tsp of pepper, 1 tbsp of fresh and chopped cilantro,  1/4 cup of white onion chopped very thinly, and optional hot sauce.

Place the corn in the large round mold and cook them for 5 minutes. With a knife, remove the kernels off the cobb. Add the diced onion, the diced red pepper, the cilantro and all the other ingredients. Add a few drop of the hot sauce if you wish to spice it up. Et voila!!!

Bon Appetit and Happy Cooking!!!

Summer Vegetable Mix

MAIS is the French word for corn. As I picked up the beautiful ears of corn this evening at the grocery store, i could not help remembering some of my childhood memories about corn. I am sure that now most grocery stores in France sell corn on the cobb, but when I was young, there were not to be found in the store. My mom and I we would go to the nearest corn field and pick up the corn ears that we wanted to eat. It was fun;-) Of course, eating corn on the cobb was very short-lived and very seasonal since you had to pick up corn when it was still young and a pale yellow;-)at the beginning of the summer.

I love fresh corn, and more particularly corn on the cobb, so I am really happy that it is available here all year long. Corn is so easy to fix,  and it only needs a bit of butter and sea salt to taste great! Because  I had bought a little too many ears, I was left with a few ears to fix and since I had a few other vegetables I decided that mixing asparagus, corn and tomatoes would be a fun and tasty vegetable fix for the summer.

Ingredients for 4: 2 ears of corn, 12 asparagus spears, 1 cup of cherry tomatoes, 1 tbsp of butter, 1/8 tsp of salt, 1/16 tsp of pepper.

Place the corn in the round mold and place the octogonal silpat above the round mold. Cook in the microwave for 5 minutes. Be careful to remove the round mold from the microwave and with a sharp knife remove the corn from the ears. Set aside. Break off the ends of the asparagus and cut the asparagus spears into 1/2 inch segments. Slice the tomatoes in half. Place the corn, asparagus and tomatoes back into the round mold. Cover the mold with the octogonal silpat and cook for 3 minutes. Remove from the microwave again, add the butter and the salt and stir. Et voila!!!

Bon Appetit and Happy Cooking!!!

Trout Poached over a Bed of Succotash

I love the place where I live. It is a very quiet place not too far away from everything. It is only 3 hours from the beach and the same from the mountains. The weather is perfect, with 300+ days of sunshine. I probably could do without the humidity but after 18 years I have accustomed to it. I would be however happier with more restaurants choices. Don’t get me wrong, there are good restaurants here but they have been here as long  or longer than I have and their specials are not novelty to me anymore. This is probably the reason why we dine out so rarely. I already know what is on the menu, and can cook most of them . Sometimes however, we do go out-of-town and take the opportunity to dine out. This Saturday was so beautiful and the temperature was so mild that we decided to go to Greenville,  hang out, and have dinner there. High Cotton became our place of destination for dinner. The food is good, the ambiance pleasant and the surrounding area just beautiful. While my husband ordered ….steaks ( did you guess?!?!), I ordered trout. It was very good and this was so simple that I thought I could duplicate this recipe for you so you could make it at home. This recipe is not at all that of High Cotton, but my adaptation of what I tasted. I hope you will enjoy it;-)

Ingredients for 2: 2 strips of hickory bacon uncooked, 1/4 purple onion sliced and diced thinly, 1 bag of frozen succotash mix (16 oz)( or if you can find it: 1/2 bag of baby lima beans ( 8oz), and 1/2 bag of young corn), 2 cups of chicken broth, 3 small lemon thyme twigs, lemon pepper,  2 trout filets.

In a small saucepan, place the bacon and cook until it is almost crispy and has released most of its fat. Drain the fat from the pan and set aside for later usage. Add 1 tsp of the bacon dripping to the pan and when it is sizzling, add the diced onions and saute until it is golden and crispy. Then add the frozen succotash, the broth, the thyme, a dash of salt and pepper and  mix well. Bring the mixture to boil, and when it has reached boiling temperature, turn the heat down and cook for another 8-10 minutes.

While the succotash is cooking, prepare the fish. Remove the fish from its packaging and rinse it under cold water. With a paper towel, dry the fish and sprinkle some lemon pepper on all sides.

Then in a large frying pan, add 1 tbsp of the bacon drippings and bring it to sizzle. When it is sizzling, saute the fish for 1 minute on each side. Start with the open side of the fish, flip it and saute and the skin part for another minute. Remove the fish from the frying pan so it won’t continue cooking. Scoop the succotash and place it in  large round mold,  and place the fish on top.

Cover the large round mold, with the octogonal silpat and cook in a warm oven at 375 for 5 minutes for 1 filet, 8 for 2 filets. To plate the fish, spoon some succotash on the plate and place the filet on top. Decorate with a few thyme twigs.

Et voila!!!

Bon Appetit and Happy Cooking!!!

Muscovado Glazed Salmon with Red Pepper and Ancho chili Jam over a Bed of Fresh Corn

This afternoon I went to the fresh market to get almonds. I like to snack on almonds, and they are just so good at the fresh market! So since I was already there, guess what I did… browse in search of dinner ideas. I have been dreaming of this fish recipe in a broth of red sweet tea, so I have been searching for ideas to coat my fish, and for vegetables to accompany that fish;-)

So this is how I came about the two items I used for my recipe this evening:

Muscovado brown sugar ( it is a brown sugar from the Mauritian Islands. It is sweet, but not so sweet. Its particularlity is that it tastes like coffee and ginger at the same time.) What a great idea for glazing fish?!?!.

And Red Bell Pepper and Ancho Chili Jam.

Ingredients for 3: 3 salmon filets, 3 tsp of muscovado brown sugar, pepper to taste. 3 tsp of Red Bell Pepper And Ancho Chili Jam.

Turn the oven to 350. Place the salmon on a silpat or on the deep silpat. Dust pepper all over the top of the salmon. Cover muscovado sugar all over the fish and place in the warm oven. Cook for 5-7 minutes.

While the salmon is cooking, place the corn in the large round mold, cover the mold with the octogonal silpat and cook in microwave for 5 minutes. Set aside.

In a medium size frying pan, melt 1 tbsp of butter and saute the onion until it becomes golden and soft. Add the corn and saute for 5 minutes. Season with salt and pepper.

To serve, Place the corn on the plate and place the salmon filet over the corn. Add 1 tsp of the pepper jam atop the salmon. Devour….

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!!!