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chicken

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Chipotle Chicken Quesadillas is a fast and easy meal to make on a busy week day, a lightly spiced and smoky dish with a touch of cheese served with diced avocado and sour cream. Searching for an easy way to make the kids and yourself happy on a busy weekday night? Or maybe you have some leftovers of last sunday’s roasted chicken feast? Chicken Quesadillas is the way to go! A quick and easy recipe filled with flavor and approved by kids, what else can you ask for?! Served with a done in no time diced avocado with a squeeze of lime and sour cream to smooth things up a bit. Chipotle peppers in adobo Chipotle peppers are mildly spicy and sold in a can that contains a sensational “adobo” or marinade making the perfect seasonning for the chicken. No worries about the heat, this pepper is mild and has…

Creamy Chicken Stuffed Round Courgettes is a light meal with a whole lot of veggies like sweet peas, leek, red bell pepper and carrot for a fun, creamy and colorful bite.  This Stuffed Round Courgettes recipe is basically the filling of a chicken pot pie trapped in a mini round courgette, a fun way to eat chicken leftovers. Every time I see those precious green or yellow round courgettes, I simply cannot resist! They’ve got to come home with me! If you don’t have such courgettes at your market you can do the exact same recipe with long zucchinis. Simply cut on the length, empty them and voila! They might not look as nice but the end result for your tastebuds will be the same. Béchamel Oh mighty! Béchamel looks like tons of fat because it’s thick and unctuous but frankly it’s not as bad as one would think… especially next…

Light Hawaiian Teriyaki Chicken Skewers is a perfect match of 2 cultures; a Japanese touch consisting in a teriyaki marinated chicken with an Hawaiian flair with its grilled pineapple pieces. A dynamic fresh bite guaranteed! Light Hawaiian Teriyaki Chicken Skewers is a variation of what my mom used to make when I was a kid. Back in the days, coming from this small town up north in Canada, the supermarket wasn’t having much choice of “Asian” ingredients except for the soy sauce. My mom would marinate the chicken simply in soy sauce for an hour and the pineapple touch would bring the contrasting sweet touch to the dish. There is something about a grilled pineapple that goes beyond taste, it’s natural taste is enhanced exponentially and also the grilling makes it slightly caramelised and goes to perfection with the contrasting savoury marinated meat. This recipe is my own twist on my mom’s minimalist recipe, but the base stays similar; a…

Lemon and Garlic Chicken Stew is a tangy and delicate dish served on a kamut couscous to soak all that tangy lemon-garlic sauce. Comfort food with a certain zing! I’m a big citrus fruits fan, also a big comfort food one. Mix up those two and you get a nice stew dish! Lemon and garlic are a great pair, the garlic will be turning sweet after a long cooking period and the lemon giving a nice tangy flair to the dish. Garlic is such an undefined ingredient in the sense that its taste and texture change a lot whether you cook it for a short or long time and also quite different raw. For example, in this particular dish you add the garlic right at the beginning of the cooking processed so this way you’ll end up with a smooth, sweet garlic flavor although if you want to add an extra “spicy, sharp” garlic taste…

Chicken supreme in a Mushroom Cream served on black rice is an easy and smooth dish for mushroom lovers. The healthy properties of black rice are extraordinary! Come, check it out! Look at that rice, this precious black rice turned into dark shades of purple when it’s done cooking. Not only is it a super healthy rice, it’s just so pretty in a plate and contrast so great the white sauce. I’ll come back to the rice a bit later… This meal is a shout-out to any mushrooms lover out there. I personally disliked mushroom as a kid, I believe it was mostly its texture that repulsed me. Today, strangely all the stuff I used to dislike as a kid are some of my favorites; like olives, strong cheeses, mushrooms, fish, etc. Strange how our taste develops into something completely different… although my favorites from back in the days are pretty much…

Braised red cabbage and apple is a fantastic side dish for lowering your carbs! This particular one is made with wine, butter, onions, laurel and loads of apple. This Braised red cabbage and apple side dish is a low carb, tasty and easy to make, it’s overall flavor is sweet and sour and let’s face it… it doesn’t hurt the eyes to look at. I’ve used a lean meat on top, chicken breast, with a Spanish salsa verde, but it could easily be a pork tenderloin or else. The main idea here is the reversed braised apple and red cabbage side dish. I tend to always add rice, potato or pasta in my plates but lately, I’ve been trying to cut it out and one of the best way I’ve found was cabbage. Cabbage is somehow more filling than most veggies, I believe, and it just goes perfectly with any type…

Banh Mi Rolls is a similar to spring rolls, but with all the goodies from the famous vietnamese sandwich Banh Mi. As many knows, the Banh Mi  Sandwich (check my recipe) was brought by the French into Vietnam during their occupancy during the Indochina time. I’m myself a big fan of those precious sandwich, but this version is a “back to the roots” one. I’ve taken out all the French elements (baguette and mayo) to make it a Banh Mi Roll (a la spring rolls). The Banh Mi Rolls consist of marinated chicken, pickled carrot/daikon, cucumber sticks and cilantro leaves which are the Banh Mi elements, then the usual spring rolls elements of rice vermicelli and rice paper. To finish it up, the usual fish sauce dip with extra spice to replace the spicy mayo from the sandwich. A great new way to eat your “rolls”, or Banh mi… You can…

Turmeric-Paprika Chicken & Friends Bowl is the name I’ve chosen for this dish, since it would be a full paragraph to explain the whole dish. There isn’t a protagonist in this plate made out of many elements, although if I would have to chose one, it would be the protein; which is the turmeric-paprika chicken breast in this case. Turmeric being the new “hit” spice those days because of all its health benefits, anti-cancer, help digestive and liver function, etc. If you want to hit 300… eat turmeric, in other words. This mix of turmeric and paprika is a simple, light flavor for the chicken breast but it could easily be replace by whatever flavors you’d like. A nice thyme flavored chicken or even a tandoori chicken, etc. Next stop the Friends The friends are the many side dishes, which are spinach, bean salad, cucumber, grilled halloumi and a nice crunchy toast. No… I…

A twist on the classic Club sandwich, the famous deli favorite from north America. The traditional Club Sandwich it made of 3 levels of toasted white bread, chicken slices, bacon, lettuce, tomato and mayonnaise. This version is made by replacing the bacon with a leaner cured ham slightly cook, just enough to make it crispy. The slices of chicken are replaced by a creamy chicken salad mix which is blended with a touch of mayonnaise, sweet mustard and pickle juice (brine) until smooth and an extra layer of the beloved avocado for a touch of color. The bread is an whole grain square bread, toasted and served with the usual crunchy lettuce and juicy tomato, nothing new there… This way the Club Sandwich gets a creamier and tastier chicken and smooth avocado contrasted with a crunchy cured ham and lettuce. This sandwich is a nice ensemble of textures, color and taste, hard not…

Habanero hot peppers are not for everyone, most of the time you need to be brave to eat it, after all, they are pretty high on the scoville scale. The good news here is you can use the pepper in moderation accompany with some sweet factor (in this case pineapple) which help to neutralize the heat from the pepper. I use a homemade dehydrated habanero powder, which over time gets less and less spicy, making it tricky to dose up for a recipe. For this recipe you can use any style of hot pepper, the format your prefer wether it’s powder, sauce or even fresh. The dosage is all up to you, make sure to do it little by little to prevent a killing spicy dish. I particularly love habanero because of it’s got this extra fruity flavor most peppers don’t have. The challenging part with habanero is: it’s a quite powerful one, the kind of pepper that you cut…

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