Asian Salmon atop Fresh Summer Vegetables


When you go to the store, you always see salmon marinated in dark sauces: bourbon, teriyaki.. I guess I could have done the same but I thought why not use all those sauces I have in my fridge so here it is.

Ingredients for 4 : 2 filets of salmon, 4 tbps of light soy sauce, 4 tsp of mirim, 4 tsp of oyster sauce, 4 tsp of hoisin sauce, 4 tsp of fish sauce, 4 tsp of old fashioned mustard with grain.

Mix all the ingredients mentioned above and mix well. Place the salmon filets in a ziploc bag. Empty the mixture atop the salmon. Close the bag. Shake the bag well so that the mixture will coat the salmon and let the salmon marinade for 30 minutes and up to 2 hours.

Remove the salmon filets from the bag and place them on top of a silpat that you would have previously placed on top of a perforated sheet. Cook in a warm oven for 7-9 minutes at 400.

I serve the salmon a top of the summer vegetable mix. I had previously seasoned the corn mixture with 1-2 tbsp of soy sauce. C’est tout!!!

Bon Appetit and Happy Cooking!!!

“Pig”rim Hat or Pigs in the Blanket the Thanksgiving way;-)


Looking for a fun appetizer with a Thanksgiving flare, why not try Pigs in the blanket the Thanksgiving way. You can prepare those in a flash, or even do them with the children. They are so easy to make.

Ingredients for about 10 hats: 1 box of crescent roll, 1 pack of hot-dog, 1 pack of sharp cheddar cheese sliced, barbecue sauce, bologna.

Materials: 1 perforated sheet, 1 silpat, 1 plastic brush, round cookie cutters of 2 inches and 1 3/4 inches.

Roll the dough out, flatten it out, and press the seams together. With a cookie cutter of 2 inches, cut out circles. Spread the barbecue sauce on each of those circles. Then with the 1 3/4 cutter, cut out circles of cheese and place them on every other circles. Cut the hot-dog into 3/4 inches and have them stand out on the middle of the circle. Take one of the circle , spread it out a bit and cover the hot-dog. Pinch the sides of the dough to make sure that the cheese will not run as the pilgrim hats cook. Cook in a warm oven of 375 for 12 minutes. With the cutters, cut out cylinders into the bologna to create the rim of the hat. Then cut a very small square of cheese to make it look like the buckle of the hat. Et voila!

Bon Appetit and Happy Cooking!!!

Sun-Dried Tomato coated Salmon with Couscous


Life as a working mom can be a challenge at times, isn’t it true ladies? because once our first job is over then starts our second job at home. It is anything from driving kids to and fro school, to going grocery shopping, and / or of course cooking and cleaning. If my husband asks at times if he can pick up dinner to help me with my tasks, my answer is always no. No.. because I watch my diet too closely to blow it on pizza or hamburgers, and no because I rather fix something that is healthy even it is quick and easy. This recipe is super easy. It may not be for everyone, but I enjoyed mine a lot.. then again, I loooooove fish;-)

Ingredients for 4: 4 tbsp of sun-dried tomatoes, 2 tbsp of fresh basil chopped, 4 tbsp of nuts ( I used pine nuts), 2 tsbp of dried onion, 2 tsbp of brown sugar, salt and pepper. 1 cup of water, 1 cup of chicken broth, 1 cup of semolina couscous, 1 tsp of paprika, 1 tsp of dried minced onion, 1/2 ts of garlic powder, 1 tsp of dried parsley,  1 tbsp of olive oil. salt and pepper, 4 tbsp of pine nuts.

Utensils: 1 large round mold, octogonal silpat, medium-sized perforated sheet, and medium-sized silpat, saute pan.

In a small chopper, place 4 tbsp of sun-dried tomatoes, 2 tbsp of fresh basil chopped, 4 tbsp of nuts ( I used pine nuts), 2 tsbp of dried onion, 2 tsbp of brown sugar and chop well until all the ingredients are well-blended. Place the salmon filet on the silpat, sprinkle salt and pepper and cover the filet with the sun-dried tomato “paste”. Cook in a warm oven at 375 for 8-10 minutes. While the salmon is cooking, place the couscous, water, broth, and the other ingredients ( 1 tsp of paprika, 1 tsp of dried minced onion, 1/2 tsp of garlic powder, 1 tsp of dried parsley, 1/8 tsp of salt, and  1/16 tsp of pepper) in the large round mold. Cover with the octogonal silpat and cook for 5 minutes. When the couscous is cooked, fluff it up with a fork and add 1 tbsp of olive oil. Place a saute pan on a warm stove ( medium heat), and add the pine nuts. Saute the pine nuts until they become brown and golden. Keep stirring to prevent scorching.  Mix the pine nuts to the couscous. Et voila!

To serve, place the couscous on a plate and place the salmon on top. C’est tout!

Bon Appetit and Happy Cooking!!!

Crisp Chocolate Cookies


As you know I go grocery shopping almost every day. It allows me to find inspiration if I don’t know what I am going to eat that night, or just get the freshest ingredients. Sometimes I go to Publix, sometimes I go to the Fresh Market. I love those two grocery store, they are so clean and their food look so fresh! There is one thing i do not like at the Fresh Market though… it is that table full of treats, cookies and cupcakes. I always drool over them.. and resist the temptation to buy them;-)

I had seen those yummy looking crisp chocolate cookies, so when I saw this recipe in the Chocolate edition of the Fine Cooking 2006, I had to fix them of course just to try;-)

Ingredients: 3 sticks of unsalted butter at room temperature, 1 cup of granulated sugar, 3/4 cup of brown sugar, 2 large eggs at room temperature, 2 tsp. of vanilla extract, 3 cups of flour, 1 tsp of salt, 1 tsp of baking soda, 3/4 lb. of semi-sweet chocolate chips.

Turn the oven to 375. In a bowl mix the flour, salt and baking soda and set aside. In the mixer bowl, place the butter and the sugar and beat for 1 minute until the butter turns white and double in volume. Add the eggs and the vanilla and mix well. Add the flour mixture to the butter mixture and beat on medium. Stir in the chocolate chips. Drop tablespoon of dough every two inches on the large silpat. You will probably need 2 large perforated sheets. Bake for 8-10 minutes, or until the edges of the cookies are turning a deep brown. Remove the sheets from the oven and let the cookies cool off for about 5 minutes. When the cookies are completely cold, place them in an airtight container or in a plastic bag so they will stay crisp. Miam!!! My kids love them!!!

Bon Appetit and Happy Cooking!!!