Stuffed Chicken Breast

        INGREDIENTS: (for 2 small portions) 1/2 chicken breast with skin on 1/2 portobello mushroom 1/3 cup brown beech mushrooms 1/2 sweet onion 2 garlic cloves parmesan pink salt & pepper extra virgin olive oil thread     Chop the onion and the garlic and sauté it in 2 tbs of olive…

Fruit Salad

    For someone who would happily eat fruits for breakfast, lunch and dinner, I don’t have that many posts about fruits. Truth be told, I usually just munch on fruits all the day long… which is not a very good thing if you listen to all the “rules to eating fruit” (mostly in the…

Baked Apple with Roasted Peppers Salad

        I really liked this dish…lots of flavors and textures that complemented each other very nicely.     INGREDIENTS: 1 golden apple 1 tbs sharp ceddar 1 tbs parmesan 1/3 red onion 2 cups of small peppers 1 tbs balsamic vinegar 1 tbs olive oil pink salt & pepper 2 tbs pepitas…

Parsley Salad

Yes, it’s inspired by the #tabouleh/ tabbouleh/tabbouli salad. So it happens that I love parsley but I’m not very good friends with couscous….yet. You can make this with quinoa instead of couscous or bulgur wheat, but I was looking for a very simple salad to go with my https://pickthecook.wordpress.com/2014/02/06/baked-sunny-side-up-avocado/. INGREDIENTS: 2 cups chopped parsley 1 large…

Lazy, healthy and delicious

  Can I call this cooking? INGREDIENTS: 2 summer squash asparagus 2 portabella mushrooms 2 tbs shredded sharp cheddar 2 tbs shredded mozzarella 1 garlic clove finely chopped pink salt & pepper chilli flakes (optional) good quality olive oil butter (optional) 2 pieces of wild salmon First start the oven at 380F. I just cut the squash…