Dinner, Fish & Seafood

Lemon-Pepper Cod with Prosciutto Wrapped Asparagus

Another speedy weeknight dinner.  Once again, you can have an elegant and tasty dinner on the table in under 1hr ! You can even entertain with this meal, just add some starch (rice/orzo/quinoa/bread/potato) with a glass a wine !

Heat oven to 375F

Pat and dry cod fillets and season with salt, lemon pepper, parsley and paprika

Wrap asparagus either individually or in bundles with prosciutto

 Arrange everything on a tray (separate trays for veggies and fish) and bake for 20 mins

Serve hot !

Classics, Dinner, French, Poultry

French Chicken Breast with Orange Tarragon Sauce


A classic French dish is a perfect romantic meal for two ! Pair it with roasted asparagus and a crisp chardonnay !

8 chicken breasts, skin on and wing bone attached
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon
4 TBS unsalted butter, cut into bits

Preheat the oven to 375 degrees F.

Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.

Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.

Serve the chicken with the sauce spooned over the top.

Lunch, Poultry, Quick Dinner

Chicken and Asparagus roll-ups


My favorite spring vegetable is Asparagus and I can never think of enough ways to cook it–not that you really need to do much to them if they are super delicious.  So I thought about making this recipe.  I had read several variations on this and I adjusted it to fit my busy schedule…..so here goes !

Preheat oven to 400F

Season a bundle of asparagus with salt, lemon pepper and red pepper flakes and a drizzle of olive oil


on the other hand, pat dry 1 lb of thinly sliced chicken breasts ( about 5 pieces in a packet) and season both sides with salt.


wrap about 4-5 asparagus spears in the chicken breast and secure with a toothpick.


Place the rolls, seam side down in a glass baking dish and season the top sides of the chicken breast with Montreal steak seasoning and drizzle olive oil.


Bake for about 20min till the chicken is cooked through.  Cook time might vary based on the thickness of the chicken slices.


Enjoy warm with a bowl of soup or some buttered pasta !


Lunch, Poultry

Lemon-Thyme Roasted Chicken and Asparagus

A one pot lunch is what I call this recipe.  It would have tasted a lot better if this was early on in spring but towards the end of the summer the asparagus don’t look that good–but anyway, I wanted to get a last dose of light spring food before I slowly transition into cold weather meals.  Try with best possible ingredients you can find, that WILL make all the difference because the recipe is too minimalistic to cut corners.


1lb chicken ( thighs or breasts, your choice)

2 medium size lemons zested and then quartered

1 Tbsp of dried thyme ( fresh would be awesome !!!!)

1lb asparagus blanched and chopped into halves

Salt and pepper to taste

1-2 Tbsp of olive oil, depending on how much ingredients you have.


Preheat the oven to 375F

In a large bowl toss all the ingredients together expect the lemon quarters, you will be adding the zest to coat the chicken and the vegetables.

Arrange the mixture in one layer in a large roasting pan or glass bakeware.

Squeeze a little bit of the lemon juice over the tray and arrange the quarters in the pan.

Bake for about 40 mins till the chicken is cooked through.

Serve hot or at room temperature with some quinoa or garlic bread for a complete meal.


Asparagus Egg Salad

I first read this recipe a few years ago in the New York Times.  I thought it was a little different but the ingredients were quite expensive.  I am not exactly in the position to add shaved truffles to my salad !  So this is my everyday adapted version of a what was once a very fancy salad.


1 bunch of Asparagus cut into ~1/2 inch pieces

1 hard-boiled egg

1/2 Tbsp of drained capers

2 tsp of chopped parsley

Lemon juice ( please use as much as you like, I like my salads tart and lemony so I added as much as 1 Tbsp)

2 tsp of extra virgin olive oil

salt and pepper to taste.


Bring water to a boil in a small pot and add one large egg and boil for 15min till hard-boiled.  You could go a little shy of that if you prefer a soft and runny yolk–I don’t.

Meanwhile, cut asparagus and gently heat through in a pan with lemon juice and olive oil.

Chop parsley and capers together, the salt and tartness from the capers blend in with the oils of the leaves and makes for a great ‘gremolata’.

Add, the gremolata to the pan and heat through.  The idea is to heat the ingredients through and mix them–not fry them.

While the asparagus cools, chop the hard boil egg and add to asparagus.

Season with salt and pepper.

Enjoy !