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Tandoori chicken-pineapple skewers is an easy, packed with indian flavors dish, especially  great on the BBQ. I do not own one, so I make my skewers in the boring oven and they still taste fantastic. Tandoori, in the western world, is a simple marinade filled with different indian spices, the soft kind, not spicy at all. On the other hand, in India, they cook the chicken Tandoori in those special Tandoor oven, which of course, in the western world we don’t have. Also, in India, the tandoori marinade tends to be spicier. I’m living far away from India so I use the oven and it does the trick, but on the BBQ, I suppose it to get this smoky charcoal taste added to the spicy, sweet skewers…a dreamy mix…A great theme (indian) for your next BBQ party. So to all BBQ owners out there, try this out and send me some news! or even better invite me over.…

Pistachio crusted chicken breast on lime and olive oil quinoa fusilli topped with bits of dried tomatoes is a nice crunchy bite for any pistachio lovers. Making a crust with nuts is always a winning recipe, especially with those salty, precious pistachios. The hardest in this recipe is to crack open all those pistachios, the rest is candy. The crunchy texture in dishes is always a plus, imagine a roasted chicken without the crunchy skin, a soft bacon strip or even a simple smoochy toast, this crispy, crunchy texture is always a good attribute to any dish, but not always possible to reach and often unhealthy (battered fried chicken). This pistachio crust is oven baked and filled with flavors, if you want to kick your next chicken breast recipe up a notch this is the way. Let’s talk pistachios, I know what you are thinking… “pistachios are filled with fat”, and yes it’s true, there’s…

Mediterranean Fajitas is a merge of two cuisines, the format is all Tex-Mex although the flavours are purely Mediterranean with lots of thyme, garlic, olive oil, etc. Let me explain the toppings first, this version of guacamole is made similar to the original one except, i’ve used flat leaf parsley instead of cilantro. Mediterranean means olive oil, garlic, thyme and parsley to me so the salsa fresca is packed with those 4 ingredients. Made with a touch of olive oil, spring onion, garlic and thyme. The filling is a typical chicken fillets, bell pepper and onion. I’ve saute the chicken with a wok in some olive oil (do not use the extra-virgin olive oil, use the virgin, refined or light olive oil for sauté, it is way more resistant to the heat, goes up to 240°C ) with garlic and thyme. This dish is a healthy, flavorful and fairly easy one to make and a sure “hit” for the kids. You could add…

Cured ham and sage chicken rolls with mediterranean veggies like zucchinis, yellow pepper, tomatoes, onion, garlic, rosemary and thyme casserole is a light, packed with flavor, easy meal. I know… it’s a long… long… title for such a simple dish. A beloved “under 30 minutes meal” recipe, and filled with mediterranean flavors, who can resist that? The cured ham enveloping the chicken breast is my version of a Canadian recipe called in french: tournedos de poulet. Which consist of a chicken breast enrolled circularly  (supreme) with bacon and holds with the help of a string, so it stays round during coccion. Since living abroad in Spain, I have to reproduce those recipes the best I can, so… for this particular recipe makeover, I’ve took a leaner than bacon meat; cured ham. Then add a little sage leaves in between the slices of ham and the chicken to give it a extra mediterranean flair.…

Banh Mi with Lemongrass Chicken is another one of those highlights from Vietnam. The sandwich got created back in Indochine, when the French were occupying Vietnam. That’s why it’s a baguette bread, although all the rest is Vietnamese flavors. I remember my first bite into a Banh Mi, it was in my college years back in Montreal, a sweet and sour, fresh crunchy cilantro and little touch of heat, the perfect bite for lunch. I would go for almost every lunch in this Vietnamese family owned restaurant. Then many years later, I’ve got the chance to visit beautiful Vietnam, a country hit by many wars, but the people’s attitude about it is so peaceful and forgiving, there are extremely resilient. Plus, this country is such a culinary paradise, they make an art out of noodles of all kinds, and their flavours are always done to perfection. There is many of those little food carts in…

Chicken pot pie with phyllo is a healthier version of the original pot pie. I’ve took the idea from the Jamie Oliver show, into which he did a nice salmon pie with phyllo, then I’ve figured, why not cut the fatty crust of the normal pot pie into this flaky healthier version with phyllo. The usual flaky dough is “heavy in butter”, most people buy those premade, so they don’t get to see the gigantic amount of butter it contains. Yes it’s good, and yes it’s flaky but I’ve found this alternative way with phyllo which is way healthier and suitable for lactose intolerant people, since phyllo is simply flour and water thin sheets. Sure you won’t do you own phyllo, you buy it predone in the freezer department, it’s practically impossible to make those paper thin dough sheets homemade. Strangely, all my life long, I’ve heard people tell me to never use…

Chicken a la florentine is such a light yet creamy meal. The term florentine is french to say from Florence, Italy. It usually means; a meat (can be chicken, pork,egg, etc) on a bed of spinach and a Mornay sauce on top. The mornay sauce is such rich and smooth sauce, it’s basically a bechamel sauce with an extra egg yolk and some a bit of good sharp cheese in it. I know what you are thinking… It’s a calories bomb this sauce… well it is! But for this dish… we’ll use just enough to cover our chicken breast and if used… with relatively lean meat and in moderation, it’s still counts as healthy! I’ve added a little touch of my favorite nuts to this dish, a little extra flavour; the famous pine nuts. (which are considered a dry fruit in Spain) Those are the caviar of nuts, and the price shows it…

Caesar Salad with Chicken and Caperberries is an healthier version from the traditional one. It doesn’t contain as much sauce, nor too much olive oil. Also, I’ve cut on the bacon bits, back in Canada, some people could crucify me for this…sorry. And finally, I took off the anchovies, which I learned while researching for the recipe, was not in the original Caesar Salad. Actually the creator, Caesar Cardini, an Italian restaurateur living in San Diego and also working in Mexico, apparently didn’t like anchovies at all. So, this time, I’ve exchanged all those “side” ingredients and add caperberries instead.  It contrast perfectly the creamy dressing and give the salad that extra touch of savory it needs, without saying… it’s way healthier than bacon… Another fact about Caesar Salad, which I didn’t know is, that the original recipe contains Worcestershire sauce. Surprising to learn that; an Italian living in the USA, working in Mexico, add a British ingredient…

This isn’t an asian meal, no curry involved here… There is some typical asian elements, like lemongrass and coconut milk but no ginger or strong curry. This way we’ll get to taste fully the coconut flavor which is often taken over by other stronger taste. The dish simple needs 1 stalk of lemongrass and coconut as flavouring, that’s it!  Don’t get me wrong, I LOVE curries off all kinds, it’s just when I feel like tasting the full coconut, well I simply do this recipe instead. I’ve used asian egg noodles for this dish but it could easily be a nice rice noodle or quinoa pasta, etc. The chicken can be changed to shrimps too. It’s all up to how your tastebuds are feeling. I’ve added a bunch of cracked pistachios on top, it gives the meal a great twist, but if you prefer other kind of nuts, like peanuts or almonds they…

Chicken fingers is the kid’s favorite dish, and let’s say… I am an eternal kid… No shame here… Those chicken bits are the perfect comfort food, or home feeling food… Especially with this brown sauce, fries and vinegar coleslaw (recipe), it brings me right back to my childhood, more precisely, the beloved French Canadian “Rotisserie Restaurant” called “St-Hubert”. Every French Canadian would tell you… this place taste like home… it’s nothing fancy just nice and simple roasted chicken a 1000 different ways. My favorite dish was the chicken fingers obviously… as a kid… until today… I mean, it’s an emotional meal this one, and yes everytime I go back to Canada, I have to make a stop at St-Hubert to get myself those chicken fingers. The famous brown sauce is the secret of that restaurant, it is served with every single dishes of theirs. My version which is delicious, although I…

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