Blood Orange Olive Oil and Brown Sugar Coated Salmon

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School has returned and with it lunches. I don’t really eat sandwiches, probably because I am not used to it (we only ate them for pic nic in France or when we ate ” sur le pouce” ( on the run) comme on dit en Francais. Even today you will seldom see me eat sandwiches because I try to stay away from carbs.

Anyway not eating sandwiches for lunch makes fixing lunches is a tad more complicated. It is a salad, or left-overs.
In order to not worry about my lunches for this week, I thought to fix a  whole salmon filet for dinner on Sunday so that i will have enough  left-overs for a few days… Or so I thought;-)… My son ate most of it leaving only enough for my Monday but I guess that is okay.

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Ingredients for a large salmon filet ( about 6 people):

  • 2 tbsp of blood orange olive oil.
  • 3 tbsp of brown sugar
  • About 2 tbsp of fresh ginger grated
  • 2 tbsp of low-sodium soy sauce
  • Optional 1mango peeled and diced.
  1. Turn the oven to 400.
  2. In a small bowl, mix all the ingredients and set aside.
  3. Place the salmon on deep flexipat that you would have placed on a perforated 1
  4. Season with salt and pepper
  5. Spoon the “rub” over the filet and spread it all over 2
  6. Place the salmon in the oven and cook for 11 minutes.
  7. Spread the mango over the salmon if you want to use 1
  8. Place the salmon over individual plates with some roasted asparagus and roasted cauliflower and eat up!!! Yummy!!!!:-)))photo 4

Bon appetit and Happy cooking!!!

Manhattan Chicken

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Ever since I came back from Convention and tasted the Blood Orange Olive Oil that Demarle is selling, I have enjoyed making recipes with that olive oil. That salmon that I made a few weeks ago was to die for;-)

I really love that orange flavor on seafood or meat! and for some reason, anything citrus these days have become appetizing to me.

As I was reading the latest magazine of Light Cooking, I found a recipe entitled Manhattan Chicken. Though the recipe was enticing, I did not like that they sauteed the chicken in olive oil, and covered the chicken with the Manhattan Sauce before serving. The chicken did not really absorb the flavors of the sauce so I changed the recipe a bit and this is what came up, more flavorful;0

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Ingredients for 1-2 people:

  • 1 chicken breast per 2 people,
  • 1 tbsp of light soy sauce,
  • 1 tbsp of orange marmalade with,
  • 1 tbsp of bourbon or whiskey.

For the Sauce:

  • 1 tbsp of light soy sauce,
  • 1 tbsp of bourbon
  • and 1 tbsp or 1/4 cup of orange marmalade ( depending how strong you want your sauce to taste) If you want your sauce to be more diluted, and not taste so much like bourbon, increase the amount of marmalade;-)
  1. Pound the chicken in between the roulpat to make it flatter and this way  it will cook more evenly.
  2. Place the chicken in a ziploc bag and pour the marinade over it.
  3. Let the chicken marinade 30 minutes to a few hours.
  4. After the chicken has marinated, turn the oven to 400, or turn on your grill if you rather grill your meat.
  5. Place the chicken on a flexipat and cook for 15 minutes, or grill on a grill.
  6. Meanwhile, in a small saucepan cook all the ingredients given above for the sauce for a few minutes.
  7. Before serving, or slicing the chicken, let it rest for a few minutes on the flexipan. Cover the pan with a silpat so that it will not cool down to fast.
  8. Slice the chicken breast in tiny strips, pour this sauce over the chicken.
  9. Serve with vegetables of your choices. I served it with grilled sliced zucchinis and squash. Yummy!!!

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 Bon Appetit and Happy Cooking!!!

Pineapple, Ginger and Soy Marinated Shrimps atop a Peach and Avocado Salad

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If you have read a few of my posts, you must know that I buy my food much on impulses and yesterday was not different. There was a tray of fresh peach from Georgia at the grocery store, and as I passed it I could not help noticing their pleasant fragrant. Not sure yet if those peaches were gonna be good, I decided to only buy two. You just never know… sometimes they smell great, but they lack taste.

There was a shrimp recipe that I had seen in  Cook Fresh Fine Cooking Magazine of Fall 2012 that I wanted to try and thought that those peaches could make a great side to that recipe so I bought them to make a salad with them. The recipe for the Pineapple and Soy marinated shrimps was inspired by a recipe called Tex-Mex Grilled Shrimps that was posted in the Cooking Magazine in 2012.

The shrimps can be eaten warm, or cold. I personally ate them cold with the Peach Salad for my lunch today. Yummy and so fresh!!!

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Ingredients for the Marinated Shrimps for 3 people:

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  • about 24 Shrimps or about 1 1/2 lb of large shrimps ( fresh or frozen)
  • 1 tbsp of olive oil
  • 1/4 cup of light sodium soy sauce
  • 1/2 cup of pineapple juice
  • 1 medium clove pressed
  • 2 inches of fresh ginger grated
  • 1 small lime
  • zest of one lime

Ingredients for the Peach Salsa:

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  • 2 small ripe but firm peaches
  • 1 avocado ripe but firm
  • 1/3 cup of fresh jicama.
  • 3 scallions or about 1 tbsp. of chopped scallions.
  • 1 lime juice
  • zest of 1 lime
  • 1 tbsp of olive oil
  • 1 tbsp of champagne vinegar
  • a dash of pepper
  • a dash of salt
  1. If the shrimps are frozen, thaw them out by placing them into a plastic bag and placing the bag into lukewarm water. The shrimps will thaw out within 30 minutes.
  2. Rinse the shrimps under running water and pat them dry.
  3. Place them into a large bowl and add all the ingredients mentioned above in the shrimps recipe. Marinade them for 30 minutes at 1
  4. Meanwhile prepare the Peach Salad:
  5. Rinse the peaches under running water and pat them dry.
  6. With a sharp knife, cut the peaches into quarters. Then dice those quarters into 1/3 inch cubes. Place those cubes into a medium-sized bowl.
  7. Cut the avocado in half. Place a spoon in between the avocado flesh and the skin and remove the avocado fruit from its shell.  Slice the avocado in half and then cut the avocado in 1/3 inch cubes as well. Place the cubed avocado atop the cubes peaches.
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  9. Peel the skin of the jicama root. Slice the jicama in half. Then slice the jicama in 1/3 inch wide slices.  Cut those slices into cubes as well. Place about 1/3 cup of those cube with the rest of the 2
  10. Add the chopped scallions, salt, pepper, lime zest, lime juice, 1 tbsp. of olive oil, 1 tbsp of champagne vinegar and stir. Set aside.
  11. Remove the shrimps from the marinade and place them into a deep flexipat that you would have placed onto a medium perforated sheet. You may want to  skewer 6-8 the shrimps onto a wooden stick, but it is not necessary.
  12. Cook the shrimps for 5-6 3
  13. To serve, spoon the peach salad on individual plates. And place shrimps atop the salad. Bon Appetit;-)photo 3

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Bon Appetit and Happy Cooking!!!

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Lime, Honey and Soy Marinated Chicken

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Lime again?!?! Well yes… I have so many that I need to use them. Just kidding. I loved the shrimps that i fixed a few days ago that i thought to do the same with chicken. Except that I needed to season the chicken with some salt and just thought of soy sauce instead. Well, this chicken is a winner in my book. ” C’est gouteux et fin “comme on  dirait francais;-) It is tasty, it has a delicate flavor and it is perfect for this season: light and delicious:-)

Ingredients for 2 people:

  • 2 chicken breasts
  • 2 tbsp of lime juice
  • 2 tbsp of honey
  • the zest of 1 lime
  • 2 tbsp of soy sauce.

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  1. clean the chicken breasts of any nerves and fat.
  2. rinse the chicken breast under running water.
  3. Pat dry the chicken breast with a paper towel.
  4. place a chicken breast on the small roulpat and fold the roulpat on top of it.
  5. with a rolling-pin, beat the chicken to flatten the chicken breast and even it out.
  6. Place the chicken in a ziploc bac.
  7. in a small bowl, mix all the ingredients mentioned above and stir.
  8. pour this mixture over the chicken and marinade the chicken for 30 minutes to 2 hours.
  9. Remove the chicken breasts from the bag and place them inside the round mold or on a flexipan and cook them for 13-15 minutes at 400. If using a regular pan, cook your chicken for 20 minutes.
  10. remove the chicken from the oven and let it rest for a few minutes before cutting it. photo 1
  11. serve the chicken with roasted or steamed asparagus. Et voila!!!

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Bon Appetit and Happy Cooking!!!

Salmon in Bourbon and Soy Sauce


Well I guess it was about time that I post a salmon recipe. I have been hearing from many of you that you have used and overused some of my recipes and are ready for new ones. This one is very easy and only uses ingredients that you have in your pantry i am sure;-)

Ingredients for 2:

  • 1/4 tbsp of bourbon
  • 1/4 tbsp of soy sauce
  • 1/4 tbs of dark brown sugar
  • salt
  • pepper
  • salmon for 2

In a small saucepan, mix together the first 3 ingredients, and bring the mixture to boil. Let it simmer for a few minutes until it reduces and becomes thicker.

If you have time, try to marinade the salmon for a few minutes. But if you do not have time, then place the salmon on a silpat or a flexipat and with a pastry brush, brush the salmon with the sauce. Cook the salmon for 5-7 minutes for a small filet or 13-15 for a large one. I like my salmon medium-rare.

You can  use half of the sauce to marinade the salmon for a few hours or only for a few minutes ( 30 minutes), or use it right away as I did this evening. 

When serving, place the salmon on individual plates. Drizzle some of the sauce over the fish.

I served the salmon with steamed brocoli slaw and basil mashed potatoes.

Quick and yummy!!!

Bon Appetit and Happy Cooking!!!

Snap Peas and Carrots with Hoisin Sauce

How do you cook your snap peas? I have always steamed them, and then saute them with a bit of soy sauce and garlic or fresh ginger. Well now that I have those wonderful cookware from Demarleathome. I can have great snap peas with half the work;-)

Ingredients: 1 small pack of snap peas, 1 small pack of baby carrots, 1 tbsp of toasted sesame seed oil, 1 1 tbsp of hoisin sauce, 1 tbsp of light soy sauce, 1 tsp of fresh grated ginger.

Place the carrots and snap peas in the large round mold. Cover with the octogonal silpat. Cook in the microwave for 5 minutes. Meanwhile, place the other ingredients in a small saucepan and bring to boil. Let it simmer until it is becoming thicker and is reducing. Pour over the vegetables and serve. Tout simplement;-)

Bon Appetit and Happy Cooking!!!