Chicken Caesar Salad with a Twist

Now here’s the thing about classic dishes:  You crave the flavours of the dish but they can become boring after a while.  This was my problem with chicken Caesar salad:  Love the taste, tired of the same old salad.

Here’s my recipe for the Chicken Caesar Salad with a twist.  I’ve kept the same essential ingredients (Romaine lettuce, chicken, bacon, Caesar dressing, and croutons) but changed things up a bit.  Instead of the traditional croutons to top the salad, why not coat the chicken breast with breadcrumbs?  I’m not reinventing the wheel here, but this little substitution is a fun twit on the classic.

You can use regular breadcrumbs or mash up some croutons to coat the chicken.  Because I love to lower my carb intake when possible, I replaced the breadcrumbs with almond meal.  It was as delicious but with way less carbohydrate!  Yay!

For the chicken, you can buy already cut scaloppini but regular chicken breasts will work great too.  Simply cut the breasts in half lengthwise and pound the chicken to flattened.

Coffee Dry Rub Ribs

A new restaurant opened in my neighbourhood: AAA.  The menu includes pulled pork sandwiches, smoked brisket and these amazing smoked dry rub ribs served with Bourbon BBQ sauce.  Last time we visited this amazing establishment Mr.C and I ate 3 baskets (yes… 3 baskets - the owners gave us free shots to commemorate this moment of pure gluttony…).  Ever since that delicious dinner I’ve been obsessed with recreating these incredible ribs.

I posted this recipe for slow cooked BBQ ribs a few weeks ago.  They are delicious but I wanted to try a recipe for dry rubbed ribs with a side of BBQ sauce.  Since I don’t have a smoker or a BBQ, I needed an oven recipe. 

Like most of my recipes, you can prepare the ribs in advance.  Simply rub the ribs with the spice mix, warp them in aluminum foil and place them in a resealable freezer bag.  Thaw completely before cooking.

The original recipe slow cooked the ribs at 300°F for 3 hours.  Unfortunately my mind was elsewhere when I was preparing the ribs and set the oven at 400°F instead…  I noticed my mistake after an hour of cooking…  I took a quick reading with my meat thermometer and it showed that the meat was cooked to perfection.  I was afraid that the meat was going to be though and dry but instead it was moist and delicious!  So the choice is up to you; you can either cook the ribs at 300°F for 3 hours or for 1 hour at 400°F.  I’ve only prepared these ribs once but the result was a great success and I will definitely make them again! 

This spice mix recipe yields enough rub for 4 large racks of ribs.  Simply place the leftover rub in an airtight container for the next time you crave these delicious ribs!

For the BBQ Sauce, you can replace a few ingredients.  I like to use the molasses; it really adds richness to the sauce but you could substitute it for honey.  I like to serve the sauce on the side rather than smothering the ribs in it. 

Tomato & Ricotta Tart

This last weekend in Toronto was sunny, warm and you can almost believe that spring had finally arrived.  To celebrate the end of a long, cold and snowy winter, I wanted to prepare a dish for lunch that would be fresh, light and would taste like summer.  I found these beautiful cherry tomatoes at the market and knew that whatever I would prepare, the cherry tomatoes would play an important role.

I had found a great recipe for a quick leek and ricotta pie a few months back.  I tweaked the recipe and created a delicious tomato & ricotta tart!  Serve with a quick and simple salad, it was the perfect lunch for a perfect weekend!

You can prepare your own puff pastry but I use store bought;  it's already rolled out to the perfect size and frankly it probably tastes better than if I made it myself...

Two-Minute Microwave Brownie

Sometimes a girl just needs chocolate. 

A rarely crave something sweet but when it does happen, I need it NOW.  This recipe is the perfect fix when a craving hits me.  With only a few cooking tools and ingredients you will get one moist and chocolaty brownie under 2 minutes.

And because this recipes is only for one brownie, there is no chance you will end up eating an entire large batch…

Le Croque-Monsieur

It will not surprise you to know that some of the best meals I’ve ever had were in Paris.  What may surprise you is that one of the best croque-monsieur I’ve ever had was at the Charles de Gaulle airport! (Amazing food is truly everywhere in France…).  The crisp bread, warm and flavourful melted cheese, and the creamy béchamel sauce really makes this sandwich a masterpiece!

When I came back from Paris I couldn’t stop thinking of this amazing sandwich and tried to prepare some at home.  I was surprise how easy the béchamel was to prepare (my first attempt!) and the amazing taste the sauce brought to the sandwich.

A croque-monsieur can be transformed into a croque-madame by toping the sandwich with a panfried egg.

So go on - spoil yourself with a nice warm croque-monsieur!

How-to: Poach an Egg

For the longest time I was under the impression that poaching an egg was very difficult.  I read many articles and watched many tutorials on youtube on how to poach the perfect egg.  There are a lot of tips and different methods out there:  from creating a whirlpool in the boiling water, to the exact perfect temperature of the water and the freshness of the eggs… 

I have to admit, my first attempt to poaching eggs wasn’t a success…  After a few tries I finally found some easy tips that helped me poach eggs.

Blackened Cod with Mango Salad

I looked at myself in the mirror this morning and it wasn’t pretty…  My hair is dull, I have deep, dark circles under my eyes and my complexion is no longer fair;  it’s officially white with blue undertones.  I need a tan so bad – everybody looks better with a tan (Not to worry; I always wear sunscreen!)

So I’m still in “beach” mode and aside from craving sun, sand and Tequila, I also wanted a dish that would be both fresh and light. 

This blackened cod tastes like sunshine; that’s the best way I can describe it!

Jerk Chicken

What you may not know about me is that I am a HUGE James Bond fan.  I’ve watched each movie many, many times.  My favorite one has to be Goldfinger.  I love everything about that movie:  the suave interpretation of James Bond by Sean Connery, the martinis “shaken, not stirred”, the impossible stunts, the bond girls, and even the now comical sexism of the sixties (Bond actually slaps a woman on the butt and say: "say goodbye, man talk"!)

 

I recently discovered that after WWII Ian Fleming, the genius behind the James Bond novels bought a property in Jamaica.  This is where Fleming imagined and wrote most of the James Bond Novels.

Flash forward to today.  His property is now a resort:  The GoldenEye!  I WANT TO GO SO BAD!

 

Since vacations are out of the questions these days, I decided to bring Jamaica to Toronto by preparing a batch of Jerk Chicken, one of my favourite Jamaican dishes.  Serve this dish with rice and a Red Stripe beer or a tall glass of Ting!

Coconut Shrimp with Honey Mustard Sauce

Coconut shrimps are a delicious and healthy snacks to serve at your next party.  

You can prepare the shrimps in advance and freeze them to bake them later.  Coat the shrimps with the coconut mixture, place them on a parchment lined baking sheet and freeze flat.  Once the shrimps are frozen, place them in an airtight container and freeze for later.  You don't even need to thaw the shrimps before baking them in the oven!

Thai Satay Chicken with Peanut Sauce

Around the corner from my home, there is a delicious restaurant that prepares all the best Thai specialties.  Aside from their delicious shrimp Pad Thai, my favourite dish is the satay chicken with peanut sauce.  The restaurant has never wanted to reveal the secret of their recipes, but after many attempts to recreate the dish, I think I finally captured the delicious flavours of the Thai Satay Chicken with Peanut Sauce.

How-to: Shuck Oysters

Valentine’s day is tomorrow!  One of the most perfect dish to serve your sweetheart (aside from mountains and mountains of chocolates) are oysters.

The legend has it that Casanova, the 18^th Cenury lover who admitted to seducing 122 women in his memoirs, would eat 50 oysters every morning for breakfast.  Now the question is:  are oyster really aphrodisiac? 

A team of American and Italian researchers think so!  They found that oysters are rich in rare amino acids that trigger increased levels of sex hormones.  Now although the science may prove that on a chemical level oysters are aphrodisiac, I believe that the ritual has a lot more to do with it…

Taco Wings

Yesterday was the NFL Super Bowl XLVII.  I can't really say I'm a big football fan but any excuse to prepare finger food is good for me!  That being said, this week I'm going to be posting all the delicious snacks I prepared for the big game.

First up:  Chicken wings!  

Wings are a classic dish to watch any sport event; Buffalo, honey garlic, mild, medium or hot, you name it, I love them all.  This year I wanted to try a new flavour for my wings and decided to combine two of my favourite comfort foods:  Tacos & Wings!

I used the spice mix I usually prepare for beef tacos and transformed it into a dry rub for the wings.  

Pork Souvlaki

I prefer pork over chicken when it comes to souvlaki.  I find the meat to be more tender (if the pork is not overcooked!) and the overall flavours more intense.  This marinade is suitable for both chicken and pork.  This is a very basic marinade:  fresh lemon juice, olive oil and garlic.  Add a bit of oregano and you capture the quintessential flavour of Greece.

Once the meat is marinated, you can freeze the pork cubes for future use.  Simply thaw before assembling the skewers.

Serve the souvlaki on a warm pita bread with thin slices of red onion and tomatoes.  Top it all with a generous amount of delicious tzatziki (I've already professed my love for this sauce here).

Tzatziki Sauce

Of all the different sauces and condiments, tzatziki is by far my favourite:  creamy, thick, garlicky and fresh.  It's also surprisingly versatile: It's a great dip for vegetables and pieces of pita bread, you can spread it on fish as a fresh sauce and of course, it's the perfect sauce for souvlakis.

I've tried many versions of this sauce and each time I was a bit disappointed.  Although the flavours were there, it was never creamy enough and I ended up with a watery version of tzatziki.  I finally found the trick to making the perfect creamy, thick and flavourful sauce.

I found this perfect recipe for tzatziki on a blog:  The Shiksa in the Kitchen.  Tori, the genius behind this blog, is truly gifted.  All of her recipes I've tried are simple to prepare and very flavourful.  I strongly encourage you to visit her blog and add it to your favourites.  

So back to tzatziki.  What I discovered is that the essential step to preparing the perfect tzatziki is to first strain both the yogurt and cucumber.  If you chose to make your tzatziki with Greek yogourt (which I strongly recommend), you only need to strain the yogurt for 2 to 3 hours (regular yogourt will need to be strained for 14 to 15 hours!).  For more details on how to strain yogurt, please visit Shiksa in the Kitchen; you will find a detailed post outlining the steps to follow.  Keep in mind that the longer you strain yogurt, the thicker and creamier it will be.

Lobster Tails

I love lobster but I have to admit that this was the first time I actually cooked lobster tails.   I had no clue how to prepare them so I asked my favorite East Coaster C.  She gave me this quick and easy recipe to cook lobster in the oven.  It’s AMAZING!

C. recommends cooking the tails at 375°F instead of broiling them.  This method may take a few more minutes but your patience will be rewarded with juicy and tender tails.

Cream of Red Pepper Soup

It's been quite cold recently here in Toronto and the best way to stay warm?  A delicious, hot and creamy soup!  This cream of red pepper soup is perfect for these cold days but what really bring out the sweet taste of the peppers is the piece of goat cheese at the bottom of the bowl.  The hot soup slowly melts the cheese and releases its salty, tangy flavours which complements the sweetness of the red peppers.

So go ahead:  Go play outside but make sure you have a hot bowl waiting for you when you come back in to warm up!

Slow Cooked Baby Back Ribs

Already January and our condo's barbecues have been stored for the winter.  At this time of year, I start missing my summer favourite dishes.  Nothing beats a nice rack of ribs cooked on the barbecue with a cold drink on a warm summer day.  

Well almost...  These slow cooked ribs are as good (if not better) and you don't need a BBQ or a smoker to prepare them.  Slow cooking the meat will give you juicy, tender and very flavourful ribs.

Once the ribs are seared, you can place them in a resealable plastic bag, add 1 cup of the sauce and freeze them to cook at a later time. 

I like to use a Diana's rib sauce but you can also experiment with other sauces such as honey garlic or your favourite barbecue sauce.

Plan on buying ¾ to 1 pound of ribs per person.

Cream of Cauliflower Soup with Duck Confit and Chives

This soup is both delicious and incredibly beautiful (can a soup be beautiful?!). Its smooth, creamy, white colour reminds me of a empty canvas. The cauliflower taste is also very subtle which is perfect to season with all sorts of delicious garnishes. You can top this soup with leftover pieces of lobster or crab, roasted mushrooms, various fresh herbs or my favourite: delicious pieces of shredded duck confit sprinkled with chopped fresh chives.