Chicken Tenders Coated with White Cheddar Cheez-it


What to do when you have little time on your hands and your teenagers are screaming ” I am hungry”?!?! Most people would drive and get “Take out”, but at my house we look for things in the fridge to fix. Luckily I had some chicken, and all kinds of other stuffs in my fridge so I decided to fix some chicken tenders.

Ingredients for 2-3: 2 chicken breasts, 1/2 tsp of salt, 1/4 tsp of pepper, 1 tsp of paprika, 3/4 cup of crumbs of white cheddar Cheez-it, 1 tsp of olive oil, salsa.

First we want to tenderize the meat so place a chicken breast on a roulpat. Fold the roulpat over the chicken and with a rolling pin, beat the chicken to even it out and flatten it. Remove the chicken from the roulpat and place it in a bowl. Repeat the same for the other chicken breast.

Then place the chicken on a cutting board and cut strips of chicken of about 1/2 to 1/3 inches thick. Place the strips in a large bowl, and add the salt, pepper, paprika, and olive oil and stir well to coat the chicken. Add the crumbs and stir to coat the chicken. Place the strips on a silpat that you would have previously placed on a perforated sheet and cook in a warm oven of 375 for 3 minutes. After 3 minutes, flip the chicken strips and cook for another 3 minutes. To eat, accompany the chicken with tomato salsa. Et voila!!!

Bon Appetit and Happy Cooking!!!

Poached Sea Bass in Oregano Infused Olive Oil and Fresh Tomatoes


Spring is here! At least that’s what the calendar says. But here in South Carolina,  it seems that we skipped right into summer. The temperatures are already in the high 80’s. I really worry of what it is going to be like in the heat of the summer. I love spring for the trees in bloom, the rabbits hoping in all directions, birds chirping in the morning. I love the warmth of the sun….but what we have now is no spring at all. In fact, it is already so hot in the afternoon, I wait till 7 pm to do my evening run because I feel it is too hot otherwise.

The good part about those temperature, I will say, are the fact that it makes you want to take some layers off ( of clothes, and other;-)) which also means that I may need to stop having those yummy Sunday treats in order to be bikini ready;-).

Tonite, the temperature were already so overwhelming, that I was not very hungry and wanted some quick and light so when I went to the grocery store, I was hoping to find some white fish.. either Mahi or sea bass. What a nice surprise to see that they had small pieces of sea bass that had just shipped that very morning! Yeah!!!

Ingredients for 1-2: 1 tbsp of oregano infused olive oil, 1 spring of oregano, 1 piece of sea bass, salt, pepper, 1 cup of fresh baby tomatoes sliced in half.

To infuse the oil, you will simply need to place the herbs in the olive oil and keep the mixture in the fridge for a few days (2-3). The oil should be used shortly, and always kept in the fridge.

Place the sea bass in the large round mold. With a pastry brush, brush the olive oil all over the fish. Sprinkle salt and pepper. And place the tomatoes all around the fish. Chop 1 sprig of oregano and sprinkle it over the fish. Cover the round mold with the octogonal silpat and cook in a warm oven of 375 for 8-10 minutes depending on your preferences and on the size of the fish.

For added color and added taste,  cooked an oregano sprig into the infused oil so that it would become crispy and I could use that spring for decoration Et Voila!!!

I accompany the fish with a salad of watercress, and roasted purple onions in a balsamic and oregano infused vinaigrette. Yummy!!!

Bon Appetit and Happy Cooking!!!