Chicken with cheese and pesto

I know I am not keeping my promises and I know some of you are really wondering why I am not blogging anymore... but believe me there's no more free time. Life is hectic between work, raising a child, meeting up with friends... but I know deep down inside that you all forgive my absence... Here is a dish I made last saturday at my parents house. We had a big dinner, I couldn't though take pictures when it was out of the oven because it was dark and anyway there was no time, it was devoured in seconds.

I hope you will like it, it's a really easy dish to prepare, for the working moms out there who want it to be more easy, you can use a ready made pesto sauce...

Ingredients (4 persons):
4 chicken filets
3 tbsp olive oil
salt and pepper
pitted and chopped olives
1 tomato sliced
1 pepper sliced
1 cup shredded cheese

Pesto sauce:
1 cup fresh basil leaves
2 garlic cloves
3 tbsp olive oil
pinch of salt
2 tbsp pine nuts

Make small cuts in the chicken filets, season them with salt and pepper. Heat the olive oil in a pan and brown the chicken fillets on both sides. Place in a baking dish.

Prepare the pesto sauce: In a food processor, mix all the ingredients until you have a smooth sauce.

Spread the sauce on top of the chicken fillets.  Place the tomato slices on top, then the pepper slices. Sprinkle the shredded cheese on top.

Place in a preheated oven at 180ºC (350ºF) 10 to 15 mn or until cheese is melted.

Serve with fries, rice or pasta.

Ingrédients (4 personnes):
4 filets de poulet
3 cas d'huile d'olive
sel et poivre
des olives dénoyautées et coupées
1 tomate coupée en lamelles
1 poivron coupé en lamelles
1 tasse de fromage rapé

Sauce pesto:
1 tasse de basilic
2 gousses d'ail
3 cas d'huile d'olive
sel
2 cas de pignons de pin

Faire de petites coupures dans les filets de poulet, assaisonner de sel et de poivre. Chauffer l'huile d'olive dans une poêle et faire dorer les filets de poulet des deux côtés. Placer dans un plat allant au four.

Préparer la sauce pesto: Dans un robot culinaire, mélanger tous les ingrédients jusqu'à ce que vous avez une sauce onctueuse.

Étendre la sauce sur les filets de poulet. Placer les tranches de tomates sur le dessus, puis les tranches de poivron. Saupoudrer le fromage râpé sur le dessus.

Placer dans un four préchauffé à 180ºC 10 à 15 mn ou jusqu'à ce que le fromage soit fondu.

Servir avec des frites, du riz ou des pâtes.

Read More

Chef Salad and an announcement!

You may be wondering where I have been all this time!! It’s been months (!!) since I’ve posted on Chicho's Kitchen! It’s the longest break from food blogging that I’ve ever taken, and I’ve been feeling guilty about it.
It all started back right after we moved back from Paris, and I started working full time. Unfortunately, my blog was the first to suffer.
Since then, I’ve had trouble getting back into it. With each week that passed, my blog began feeling like an old friend with whom you’ve lost contact for so long that you feel awkward about calling again. So much time has passed—where should I start? Should I pretend like nothing happened?

Back in the fall, I received big news too: I’m pregnant! For the first few months, I was feeling really drained. When I was working, it felt like I was on autopilot, going from one task to the next. Slowly, I lost the will to do the things I used to live for: cooking and food blogging.
Besides working, I did everything that I usually do, except blogging. Suddenly, thinking about my next post was the least of my worries, and taking pictures of the dishes didn’t seem so important anymore.

So slowing down has been feeling really good, but now, it feels like the break has been long enough.

Now I am a mom of a 3 months cute little boy called Sari with a full time job. But I promise you that I will make a comeback, and my blog will return with fresh, new recipes. This post is my commitment to getting back into the game!!

Ingredients
4 cups torn iceberg lettuce
4 oz (115g) cooked ham, chicken, turkey (about 1 cup)
4 oz (115 g) Swiss, cheddar, American, or provolone cheese (1 cup)
2 hard-cooked eggs, sliced
15 cherry tomatoes
1 can of corn
Chicken breasts sliced and grilled

Dressing:
1/4 cup balsamic vinegar
1/2 cup olive oil
salt
1 tsp Dijon mustard
1 tsp oregano

In a large bowl, place the iceberg lettuce, add the corn, the cherry tomatoes.
Roll the ham with the cheese inside. Place them on top of the salad.
Add the grilled chicken slices.

Mix the dressing ingredients. Season with salt.

Snapshot from Byblos - Lebanon - Summer 2013

Read More

Garlic Cilantro Shrimp Pasta

Light and refreshing... this is how I describe this pasta dish. So what could be better than an easy tasty meal to prepare on a day off... I whipped this pasta dish in like half an hour, and we devoured it in less than 20 mn :) I guess we were a bit too hungry!

We were off Friday and Monday, a long weekend i was longing for a long time ago. Sometimes you just need this break from work and routine just to recharge your batteries and go back with full energy. It was a perfect timing as the weather was so beautiful and the sun was always there to cheer us up.

Well, enough dreaming... tomorrow back to work... :( snif snif

Ingredients:
500 g (1 lb) pasta linguine
1 1/2 kg medium shrimps, peeled & deveined
6 garlic cloves, minced
2 tbsp of olive oil
1 tbsp of lemon juice
a big handful of chopped cilantro
salt and pepper

In a large skillet over medium heat, heat the olive oil. Add the garlic and cook until fragrant. Add the chopped cilantro and cook. Add the shrimps and cook almost until pink. Add the lemon juice.

In a large pot cook the pasta in a boiling salted water. Drain.

Add the shrimps to the pasta. Season with salt and pepper. Toss and serve.

Pâtes aux crevettes à l'ail et à la coriandre

Ingrédients:

500 g de pâte (type linguine)

1 1/2 kg de crevettes moyennes pelées

6 gousses d'ail émincées

2 cas d'huile d'olive

1 cas de jus de citron of lemon juice

une grande poignée de coriandre ciselée

Sel et poivre

Dans une grande poêle, versez l'huile d'olive, ajoutez l'ail et laissez cuire jusqu'a légère coloration. Ajoutez le coriandre et laissez cuire. Ajoutez les crevettes et puis le jus de citron.

Faites cuire les pates dans de l'eau bouillante salée. Egouttez.

Versez les crevettes sur les pates. Assaisonnez de sel et de poivre. Mélangez. Servez.

Read More

Quinoa Salad

This is a very healthy and delicious salad. Today, people appreciate quinoa for its nutritional value. Quinoa is considered a superfood. Protein content is very high, yet not as high as most beans and legumes. Furthermore, it is a good source of dietary fiber and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest.

This quinoa salad is a toss together of cucumbers, tomatoes, onion, avocado, red bell pepper... Enjoy.

Ingredients:
1 cup uncooked quinoa, well rinsed
1/2 teaspoon salt
2 cups water
1/3 cup sliced red/white onion
2 tbsp lemon juice
2 medium tomatoes, cut into chunks
3 medium cucumbers, cut into chunks
2 avocados cubed
2 red bell peppers cut into chunks
1 beetroot cooked and cut into cubes
1 tsp toasted sesame seeds
1 tbsp toasted pine nuts

Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.

When the quinoa has cooled, transfer it into a large bowl. Add the vegetables. Add the toasted sesame seeds and pine nuts. Season with olive oil, salt, and lemon juice. Serve at room temperature.

Salade de Quinoa

Ingrédients:

1 tasse de quinoa

1/2 cac sel

2 tasses d'eau

1/3 tasse d'oignon rouge ou blanc

2 cas de jus de citron

2 tomates, coupés en dés

3 concombres, coupés en dés

2 avocats, coupés en dés

2 poivrons rouges, coupés en dés
1 betterave coupée en dés

1 cac de sesame grillés toasted sesame seeds

1 cas de pignons de pin grillés

Faites bouillir de l'eau salée et déposez le quinoa.Couvrez et laissez cuire à feu doux jusqu'a absorption complète de l'eau, 10 a 15 mn. Placez le quinoa dans un saladier, et laissez refroidir.

Lorsque le quinoa refroidit, ajoutez les légumes coupés. Ajoutez les graines de sésame et les pignons de pin. Assaisonnez d'huile d'olive, de sel, et de jus de citron. Servez.

Read More

Chocolate chip brownies

I am so lucky to be enjoying a cool front this week. The weather is now wonderful! The temperature has slowly dropped especially at night, and I am so loving it. Fall is right around the corner. I cannot wait till it’s cool enough to wear leggings, sweaters, & boots. I know we all like to bake when the weather starts cooling down too, when you want to warm up your kitchen with scrumptious desserts and cakes. Lebanon's climate is characterized by a hot and virtually rain-free summer, reaching a high temperature of 35°C in August.

This Saturday I woke up around 9 o'clock. I was dreaming about baking something. I wanted something quick so that I can enjoy my morning coffee on the balcony. I didn't want to spend long hours in the kitchen whipping up a cake that will be devoured in 3 hours... :)

So I thought about brownies... but not any brownie... a double chocolate brownie with chocolate chips... Brownies are among my favorite treats, they're dense and fudgy.
These brownies have chocolate chips and melted chocolate in the batter which makes them doubly delicious.



Ingredients:
8 oz (225 g) semi sweet chocolate, chopped
3/4 cup (170 g) unsalted butter, cubed
1 cup (200 g) sugar
2 tsp vanilla extract
4 large eggs
pinch of salt
1 cup (125 g) all-purpose flour
Approximately 1/2 cup chocolate chip

Preheat oven to 350ºF (180ºC). Line a 9×13 inch baking dish with parchment paper.

Melt the chocolate and butter together in a heat proof bowl set over a saucepan of simmering water, stirring often. When chocolate is melted and smooth, remove from heat and let cool for a few minutes. Add the sugar and vanilla extract and combine with a wooden spoon. Add the eggs one at a time, mixing after each. Add the salt and flour and stir until combined.

Pour the batter into the prepared baking dish and use a spatula to spread it evenly. Sprinkle the chocolate chip onto the brownie batter.

Bake for 25 to 30 minutes, or until the edges appear crispy but a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool to room temperature.

Store the brownies in an airtight container at room temperature 3 to 4 days, or in the fridge for 1 week.



Brownies aux pépites de chocolat

Ingrédients:
225 g de chocolat 60% cacao, coupé en dés
170 g de beurre, coupé en dés
200 g de sucre
2 cac d'extrait de vanille
4 oeufs
une pincée de sel
125 g de farine
1/2 tasse de pépites de chocolat 



Préchauffez le four à 180ºC. Chemisez un moule carré.

Faites fondre le chocolat et le beurre au bain marie. Lorsque le chocolat et le beurre ont fondu, retirez du feu et laissez refroidir quelques minutes. Ajoutez le sucre et l'extrait de vanille. Mélangez avec une cuillère en bois. Ajoutez les œufs, un à un, tout en mélangeant bien après chaque ajout. Ajoutez le sel et la farine et mélangez.

Versez la préparation dans le moule en lissant la surface avec une spatule. Saupoudrez les pépites de chocolat dessus. 

Enfournez 25 à 30 minutes, ou jusqu'à ce qu'un cure-dent inséré au centre du brownie en ressorte avec des grumeaux et non pas complètement propre. Laissez refroidir complètement. 

Vous pourrez conserver ces brownies 3 à 4 jours dans une boîte hermétique ou au frigo pour une semaine. 

Sunset in Chnaniir, Lebanon

Read More

Stir-fried chicken & noodles

The term lo mein means “stirred noodles”. Lo mein noodles are usually stirred with a sauce made from soy sauce and other seasonings. Many vegetables can be mixed in and roast pork, beef, chicken and even shrimp are often added.

This dish is ideal for a weeknight dinner, or when you feel like a simple meal. A melange of colorful and crispy vegetables make this dish wholesome and very tasty!

Ingredients: (serves 4)
4 packs instant wheat noodles (100 g each)
1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 big onion, sliced
2 carrot, julienned
2 cups cabbage, shredded
3 boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
2 tsp of fresh ginger, peeled and thinly sliced
1-2 tbsp of soy sauce
salt to taste
sesame oil

In a large nonstick skillet or wok, heat 2 tbsp of sesame oil, toss the chicken and the ginger and stir-fry for 5 minutes or unitl browned. Remove and keep warm. Stir-fry peppers and carrots in remaining oil for another 5 minutes. Add cabbage, onions and garlic; stir-fry 3 minutes longer or until vegetables are crisp-tender.

Meanwhile, bring salted water to boil in a pot. Add the noodles and cook for 2 mn only. Place them in cold water to stop the cooking process. Drain.

Stir the noodles into vegetable mixture. Return chicken to the pan; cook and stir until heated through.
Add the soy sauce, season with salt and mix.



Nouilles sautées au poulet et aux légumes

Ingrédients: (4 personnes)
400 g de noodles (nouilles asiatiques)
1 poivron vert, coupé en lamelles
1 poivron rouge, coupé en lamelles
1 poivron jaune, coupé en lamelles
1 oignon, coupé en lamelles
2 carottes, coupé en julienne
2 tasses de chou, coupé en lamelles
3 filets de poulet, coupé en lamelles
3 gousses d'ail, émincées
2 cac de gingembre frais, émincés
1-2 cas de sauce soja
sel, selon goût
Huile de sésame

Dans une grande poêle anti-adhésive ou dans un wok, faites chauffer 2 cas d'huile de sésame et faites sauter le poulet avec le gingembre pour 5 mn ou jusqu'a ce que le poulet soit cuit. Réservez. Dans la même poêle, faites revenir les poivrons et les carottes environ 5 mn. Ajoutez le chou, l'oignon et l'ail. Faites revenir le tout environ 3 mn jusqu'a ce que les légumes soient cuits.

Pendant ce temps, faites bouiller de l'eau salée et faites cuire les noodles environ 2 mn. Placez les ensuite dans de l'eau froide pour stopper la cuisson et égouttez.

Ajoutez les noodles aux légumes. Ajoutez le poulet, laissez cuire qlq minutes.
Ajoutez la sauce soja et assaisonnez de sel. Mélangez.

Read More

Cajun shrimps & rice

Cajun seasoning is a very versatile spice that is both smoky and spicy. It blends well with a variety of different foods and brings out the natural flavor of meat and poultry. Cajun seasoning is a blend of spices such as paprika, cumin, garlic powder, onion powder, black pepper, dried oregano and dried thyme.
 
This recipe is very simple, fast and can be whipped together in no time. You only have to chop some vegetables, cook the rice and throw in the prawns. I got some cajun spices from Paris, cause I was afraid I won't find it in Lebanon. I haven't checked if it's available here. I know I should!

This dish has become one of my favorite, and I try to include it on our menu as often as I could. If you like cajun seasoning, then you have to try it out.

In case you don't find cajun spices, you can make your own: Here is the recipe: 3 tablespoons paprika, 2 tablespoons ground red pepper, 2 tablespoons dried thyme, 2 tablespoons dried oregano, 2 tablespoons onion powder, 2 tablespoons garlic powder, 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 tablespoon sugar. Store this Cajun spice mix in a sealed jar for up to three months.

Ingredients
1 tbsp unsalted butter
2 tsbp extra-virgin olive oil
3 cloves garlic, minced
2 tsp Cajun seasoning
1 kilo large shrimps, peeled and deveined, tails intact
Salt and freshly ground pepper
3 plum tomatoes, chopped
1 big onion, chopped
1 1/2 cup basmati rice
3 tbsp chopped fresh parsley
Lemon wedges, for serving (optional)

Start by cooking the rice. Keep aside.

Meanwhile, in a large skillet, heat some olive oil and sautee the onion and garlic over medium heat until translucent.

Add the cajun seasoning and the shrimps and cook stirring until the shrimp begin to curl. Season with salt and pepper.

Add the chopped tomatoes and cook until the sauce is reduced by half. Now add the cooked rice and mix until all combined. (You may need to add some water but I didn't as the tomatoes were juicy.)

Stir in the parsley and serve with lemon wedges if desired.



Riz aux crevettes aux épices Cajun

Ingrédients
1 càs de beurre
2 càs d'huile d'olive
3 gousses d'ail, émincées
2 càc d'épices Cajun
1 kg de crevettes
Sel et poivre
3 tomates, coupées en dés
1 oignon, haché
1 1/2 tasse de riz basmati
3 càs de persil haché
Tranches de citron, pour servir (optionnel)
 
Faites cuire le riz. Réservez.

Faites chauffer le beurre et l'huile d'olive dans une grande poêle, environ 1 mn. Ajoutez les épices Cajun et les crevettes. Laissez cuire. Assaisonnez de sel et de poivre.

Ajoutez les tomates et l'oignon. Laissez cuire tout en mélangeant jusqu'à ce que la sauce s'épaississe. Ajoutez le riz cuit.  Laissez cuire à feu doux environ 3 mn. (Ajoutez de l'eau si vous trouvez nécessaire).

Ajoutez le persil et servez avec des tranches de citron.

Pour realiser le melange cajun. Vous melangez 2 cuillères à soupe de paprika, 2 cuillères à soupe de piment rouge moulu, 2 cuillères à soupe de thym séché, 2 cuillères à soupe d'origan séché, 2 cuillères à soupe de poudre d'oignon, 2 cuillères à soupe de poudre d'ail, 1 cuillère à soupe de gros sel, 1 cuillère à soupe de poivre noir, 1 cuillère à soupe de sucre. Conservez ce mélange d'épices Cajun dans un bocal fermé pendant trois mois



Inspired from Food Network Magazine

Read More