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!!!

Lemon Pepper Glazed Chicken with Pineapple and Blueberry Salsa


What do you do when you have pineapple and blueberries left-overs, and no one at your home will eat fruits or desserts with fruits in it?! Well if you are me;-) you make salsa so I can eat them with my meal. Originally I was wanting to eat Grouper with this salsa, but Groupe is nowhere to be found in this town;-(oh well….

Ingredients: 1/2 cup of soy sauce, 1/4 cup of honey, 1/4 of Miel de Maguey, juice and zest of one lime, 4 chicken breasts, 1  cup of pineapple sliced very thinly, 1/2 cup of fresh blueberries, 2 inch of fresh ginger grated coarsely, 1 tbsp of mint chopped very thinly, 1 tbsp of honey.

First you will want to prepare the marinade for the chicken: You will need 1/2 cup of soy sauce, 1/4 cup of Miel de Maguey (Mexican Alcohol of Agave), 1/4 cup of honey, juice and zest of one lime, 2 tbsp of corn starch.) Put all the following ingredients in a small saucepan, and mix well. Bring the mixture to boil, and stir until the sauce has thickened a bit. Turn the heat off and let it cool. Keep half of the marinade for marinading the chicken, and keep the rest of the marinade for drizzling over the chicken once it is cooked. You will want to marinade your chicken at least 2-4 hours before cooking it.

While the chicken is marinading, fix the salsa. You will need for the Pineapple salsa: 1  cup of pineapple sliced very thinly, 1/2 cup of fresh blueberries, 2 inch of fresh ginger grated coarsely, 1 tbsp of mint chopped very thinly, 1 tbsp of honey. Mix all together and set it aside until you are ready to serve it.

Place the chicken on the silpat, and glaze the chicken with the  marinade. Sprinkle some lemon pepper over the chicken and cook for 15 minutes at 375. Brush the chicken every 8 minutes with the marinade. You can also cook the chicken for 1-15 over high heat on your grill.

To serve, slice the chicken and serve the salsa over it.

Bon Appetit and Happy Cooking!!!

NB: This salsa would be great over fish! very light…

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!!!

Lemon Pepper and Honey Glazed Salmon with Peach Salsa


Please pardon me if I bore you with my seafood entries, or yet my salmon recipes. Salmon, you must have noticed is a favorite fish of mine. I probably like it because it is very mild in taste. The meat melts in your mouth if cooked perfectly, and it accompanies any seasonings or garnishes. Well since I had purchased a whole basket of fresh peaches at the beginning of the week and did not want them to go to waste, I thought it would be kind of nice to have a peach salsa to accompany my salmon tonight.

Ingredients: 1/2 of a small purple onion diced very very thinly, 1/2 of a green, 1/2 of a red, and 1/2 of a yellow bell pepper also died very thinly, 2 peaches peeled and diced very thinly too, 2 tbsp of chopped mint, 1/4  tsp of lemon pepper salt, 1 tbsp of honey. 1 salmon filet, honey, lemon pepper, and salt to taste.


Turn your oven to 350. While the oven is warming up, prepare the salsa. In a large bowl, place all the diced vegetables, the diced peaches, mint, 1/4 tsp of lemon pepper and mix well. Add 1 tbsp of honey and stir again. You may add some salt, but I thought it tasted fine as it. If you wanted to spice up the salsa, you could add a few drops of tabasco sauce and add 1 tsp of red pepper flakes, but I don’t care for spicy food so did not..Set aside.

Place your salmon on a silpat. Drizzle 1 tbsp of honey on it, and spray it with a baking brush. Sprinkle lemon pepper and sea salt all over the salmon and bake for 8 minutes or less depending on the size of your fish. ( for an individual piece, you may need to cook it for 5 minutes, and 15 minutes for 8-10 people).

To serve, place salsa over the salmon et voila!!!

Bon Appetit and Happy Cooking!!!