Chicken And Greek Yogurt

Here is another dish that can be fancied up for company or your family instead of the same old-same old way of preparing this poor bird.

  • 6 chicken breast halves, bones removed
  • pinch of salt and pepper
  • 4 tbsp. butter
  • 2 tbsp. good olive oil
  • 1/2 pound mushrooms, sliced
  • 1/4 cup chopped shallot
  • 1 grated garlic clove
  • 1 cup plain Greek yogurt
  • juice of 1 lime
  • 1 tbsp. flour
  • 1 tbsp. fresh tarragon
  • 4 tbsp. lightly roasted sliced almonds

Season the chicken with salt and pepper. Saute the chicken in2 tbsp. butter and 1 tbsp. oil until golden in colour, Remove from the heat and keep warm,

Add the remaining butter and oil to the pan, cooking the onion and garlic. Add the mushrooms and continue cooking until the moisture from the mushrooms starts to evaporate. Whisk in the yogurt, lime juice, tarragon and flour and stir until the sauce is smooth. Strain through a sieve and return to the pan.

Add the chicken to the pan and simmer until tender. Top with roasted almonds and add beautiful mashed potatoes, asparagus tips and a chilled green salad.



Mexican Style Chicken

On a hockey night or Football Sunday, this would be a wonderful dinner to put up following the guacamole and tortillas. It follows through for a  theme day and is truly tasty.


  • 1 cup taco sauce , chunky style
  • 1/4 cup Dijon mustard
  • 4 tbsp. fresh lime juice
  • 2 tbsp. butter
  • 6 chicken breasts, boneless and skin removed
  • 6 tbsp. plain greek yogurt
  • 1 large lime, cut into 6 sections
  • 3 tsp. chopped cilantro

In a bowl mix together the taco sauce, mustard and lime juice  really well and add the chicken, turning over to completely coat. Cover with plastic wrap and marinate for 1 hour.

In a large skillet, melt the butter over a medium temperature until it begins to foam. Remove the chicken from the marinade and cook in the skillet for 18-20 minutes, turning over so both sides begin to brown. Now add the remaining marinade and cook for another 8-10 minutes. Remove the chicken to a platter and now raise the heat under themarinade and boil for 1 minute.

When ready to serve, slice the breasts and fan out on individual plates,  pour the sauce over and also place dollops of the yogurt on top. Place the lime segments around and sprinkle with some of the cilantro. Serve along with rice and a chilled salad. Yum!



Fresh Lime Cake With A Salted Chocolate Glaze

Ooohhhh! This is so yummy, you won’t believe it.


  • 1 tbsp. lime zest
  • 1 cup sugar
  • 1/2 cup lime juice
  • 1/2 cup buttermilk
  • 3 large eggs
  • 2/3 cup extra virgin olive oil
  • 1  3/4 cups flour
  • 1  1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt

Preheat oven to 350 degrees. Butter an 8 inch square cake pan and line with parchment paper before setting aside.

In a bowl, using your fingers, rub together the lime zest and sugar.  Add the lime juice, buttermilk, eggs and oil and whisk together until well combined.

In a separate bowl, sift the dry ingredients together. Slowly add the dry ingredients into the buttermilk mixture and beat in your electric mixer for 2 minutes until smooth. Pour into the cake pan and bake for 35-45 minutes until tested in the middle and is done. Cool on a rack for 10-15 minutes. Turn out to cool to room temperature.

Cake Filling

  • 2 cups white chocolate melting discs
  • 1 cup whipping cream
  • 2 tbsp. unsalted butter
  • 2 tbsp. Bailey’s liqueur
  • pinch of salt

In a heat proof bowl, add the chocolate wafers. Set aside. In a small saucepan, add the whipping cream and butter and warm up, stirring constantly until it reaches a simmer. Pour over the chocolate and let sit for about 4 minutes.. Add the liqueur and salt and stir with a rubber spatula until completely combined and smooth as silk. Let this sit until room temperature.

Carefully trim the edges of the cake and cut in half. Spread a generous layer of the filling on the bottom cake and then top with the other half. Reserve any remaining filling for another use (filling cookies?). Refrigerate the cake for about an hour. This should allow the filling to harden up.

Run a sharp knife under hot water and then slice the cake into 36 squares. Make sure you constantly run the knife in hot water and then dry with a paper towel. Return these back to the refrigerator.


  • 1 cup white chocolate melting discs
  • 1 cup whipping cream
  • 2 tbsp. unsalted butter
  • 2 tbsp. Bailey’s liqueur
  • pinch of salt
  • Flaked sea salt for garnish

Repeat the steps for melting the chocolate as noted above and then allow this to cool to room temperature but still pourable. Take the chilled cake squares out of the refrigerator and place on a parchment paper lined cookie sheet. Pour the warm glaze over the top of each cake and let it run down the sides. Sprinkle a few flakes of the salt over the top. Let this set for 30 minutes, place on a pretty plate and serve.



Coconut Rice With Fresh Ginger

Thinking of having seafood or trout for dinner and don’t what to have with it? This coconut shrimp will make you think of sand, sun and the ocean.

  • 1/2 cup shredded coconut (sweetened)
  • 1/2 cup finely chopped shallot
  • 1/2 tsp. finely chopped jalapeno pepper
  • 2 tsp. minced fresh ginger
  • 1 tbsp. olive oil
  • 2 cups basmati rice
  • 1 tbsp. white rum
  • 1 tsp. salt
  • 3  1/2 cups unsweetened coconut milk mixed with 1 cup water, making 4 1/2 cups total.
  • 3 tbsp. fresh lime juice
  • 1 tbsp. grated lime rind

Spread the coconut in a small fry pan and toast over the heat stirring until a golden brown. (about 5 minutes). set aside to cool.

In a heavy saucepan saute the shallot, jalapeno and ginger in the oil over a medium heat, stirring frequently until the shallots are soft.  Add the rice a cook for about 2 minutes longer. Add the rum and boil for 5 minutes to burn off the alcohol.

Stir in the salt and 3 1/2 cups of coconut milk; bring to a boil and reduce heat to lowest possible setting. Simmer for 20 minutes. Add the remaining coconut milk, lime juice and lime zest. Cover and cook for 20 minutes more until rice is tender.

Serve immediately, garnishing with the toasted coconut.



Fresh Pineapple, Jicama and Avocado Salad

I get it – deck time is around the corner and it is always a treat to put out a salad no one has made before and this is  really nice one to make.


  • 3 tbsp. fresh lime juice
  • grated lime peel
  • 1 tsp. white rum
  • 2 tsp. honey
  • pinch of salt
  • pinch of ground pepper
  • 3 tbsp. olive oil
  • 1/2 pineapple, skin and core removed, flesh cut in 1/2 inch cubes
  • 1 lb. jicama, skin and core removed, flesh cut into 1/2 inch cubes
  • 2 ripe avocados (about 8 oz. each)
  • 1/4 cup cilantro, coarsely chopped (optional)
  • 1 butter lettuce, leaves washed, dried and separated.


Whisk together the lime juice, rum, honey, grated lime peel, salt and pepper together adding the oil, whisking to combine. Set aside.


Finishing the Salad

Combine the pineapple and jicama chunks  in a small bowl. Add the dressing and toss well. Set aside.

Carefully slice the avocados lengthwise and twist to open. Remove the pit and skin and slice each half in half again. Arrange 2 of the quarters on a couple of lettuce leaves on the bottom of 4 serving plates.

Add the cilantro (if using) to the pineapple mixture and toss to combine. Spoon over the avocados, serving immediately with warm, fresh rolls.


Coconut Crab Dip With Plantain Chips

This recipe is a great snack to have when watching the Super Bowl Game this weekend. I know you have gone beyond the same old beer and pretzels and look how surprised and happy your friends will be when you bring this out.


Plantain Chips

  • 1 tsp. fine sea salt
  • 1/4 tsp. chili powder
  • Crisco Oil for frying
  • 4 green plantains (about 1 1/2 lbs.)

In a small bowl combine the salt and chili powder and set aside. Heat oil in a deep fryer or large deep pot over medium heat until 375 degrees shows on a deep fry thermometer. Line a baking sheet with paper towels and set aside.

Peel the plantains and with a vegetable peeler, slice lengthwise. Fry the slices about 4 or 5 at a time, turning frequently until they become golden. (about 35-40 seconds). Transfer to the baking sheet and repeat until all are cooked.

If making ahead, store in an airtight container at room temperature for no more than 2 days.


Crab Dip

  • 1/2 cup shredded coconut, divided
  • 3/4 cup hot water
  • 1 green onion, trimmed and chopped fine
  • 1 Thai chili, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup plain cream cheese, room temperature
  • 2 tbsp. lime juice (fresh)
  • 3 tins Ocean’s Crabmeat (Costco has 5 in a pkg.)
  • 1/4 cup finely chopped cilantro leaves
  • 3 tbsp. chopped mango for garnish
  • lime wedges
  • Preheat oven to 350 degrees. Scatter the coconut over a baking sheet and toast, stirring often until lightly browned and fragrant (3-4 minutes). Set aside.

In a blender add remaining 1/2 cup coconut and the hot water. Allow the mixture to sit for 5 minutes. Blend on high for 2 minutes until mixture is a smooth thick puree. Add the onion and chili and blend another minute.

In a medium size bowl stir together the mayonnaise, cream cheese and lime juice until smooth. Add the coconut mixture and stir until well combined. Fold in the crabmeat and cilantro. Taste then season with salt and pepper.

To serve transfer dip to a bowl and garnish with the toasted coconut, mango and lime wedges. Serve with the plantain chips (standing up in a glass for show).

If drinking wine, a Sav. Blanc would be perfect. Ice cold Corona with lime would be excellent as well.


Smoked Paprika Shrimp With Special Lime Dip

If you are planning company for Easter or perhaps planning a Bridal shower, this would be the perfect nibbler to have on hand (and show off)!



  • 2 tbsp. coconut oil
  • 1 shallot, minced
  • 1 tbsp. smoked paprika (Hungarian is best)
  • 2/3 cup Chardonnay wine
  • 1 lb. jumbo raw shrimp, peeled and deveined
  • 2 tbsp. chopped Italian parsley

In a large non-stick skillet, heat the oil over a medium high temperature and saute the shallots for about 2 minutes or until just starting to turn golden,. Add the wine and return to the boil and boil for 2 minutes or until reduced by half. Add the shrimp stirring constantly for approximately 4 minutes until the shrimp is pink and firm.

Lime Dip

  • 1/4 cup sour cream
  • 2 tbsp. mayonnaise (not salad dressing)
  • 1 tsp. lime zest
  • 1 tbsp. fresh lime juice

To make the dip, whisk together the sour cream, mayonnaise, lime zest and juice until completely integrated and smooth.

Put the dip in a very pretty bowl, along side the platter of shrimp. Be sure to have a separate bowl for the shrimp tail so people don’t put them in your plant pots. This will serve 8 so adjust accordingly to the number of people will be eating.

It goes without saying have on hand a container of party picks and napkins. Oh, did I forget to mention a glass of chilled wine as well? Silly me!

Scallop Salad With Lime Dressing

This is another way to serve and enjoy the wonderful scallop. Just remember not to over-cook them. If you do, you could be eating something similar to a rubber ball. Ugh!


  • 8 scallops (muscle removed)
  • 1 tbsp. olive oil
  • dollop of butter
  • 1 tsp. fresh lime zest
  • 2 tbsp. lime juice
  • 2 tsp. minced red onion
  • 1  1/2 tsp. honey
  • 1/2 tsp. minced jalapeno chile
  • 5 tbsp. olive oil
  • sa;t and pepper
  • 1 papaya, peeled, sliced in wedges and halved
  • 3/4 lb. baby spinach, stems removed
  • 1/3 cup candied pecans, chopped

Cook the scallops in the skillet with tbsp. olive oil. (just add that dollop of butter to enchance the flavour). Cook until turning golden brown, turn over and cook just a minute more.

In a bowl whisk together the lime zest and juice,  red onion, honey, and jalapeno until blended, and, continue whisking slowly, add the olive oil. Stir in the papaya and add the spinach. Toss lightly so not to bruise the papaya.

Serve the salad equally on plates or large bowls, Place 2 scallops  in the center of the salad and sprinkle the pecans.

Have fresh, warm rolls and butter on the table….add a glass of a beautiful Pinot Gris. Wow! What a feast.

Papaya Salsa With Black Beans

This is a great ‘southwest’ side dish.  Serve with grilled fish or even just as a snack with tortilla chips (such as watching hockey games or football).


  • 2 ripe papayas, peeled, seeded and diced
  • 1/2 cup  yellow bell pepper, diced
  • 1 Jalapeno pepper, seeded and minced
  • juice of 1 whole lime
  • 1/2 cup chopped cilantro
  • 1 tsp. ground cumin
  • 1/2 – 3/4 tsp. red pepper flakes
  • 1/2 tsp. cayenne pepper
  • 1 shallot, small dice
  • 1 can black beans, drained

Combine the above ingredients in a bowl, cover and store in the refrigerator until ready to serve. Serve with lime wedges on the side.

Bring on the tequila or whatever, turn on the televsion and you are in for a fun time.

Chicken alla Milanese

Okay, this is the last one I am going to give you using the chicken cutlets. It is, as well, quick and easy. I was just thinking you could probably use turkey cutlets and  the same ingredients of the other recipes as well. Only you would have to make sure they aren’t too dry. That would destroy what you are trying to do here.


  • Chicken cutlets (as many as you need)
  • baby mixed greens
  • juice from one lime
  • olive oil (good quality)
  • coarse salt
  • freshly ground pepper
  • Asiago cheese shavings
  • lime wedges

Preheat the cutlets until heated through. Mix together the greens, lime juice, olive oil salt and pepper.

Plate the cutlets, top with the salad and place some of the cheese shavings over the salad.

Serve with a lime wedge. Now, that was super quick and easy. Oh yeah, and the kids will eat it as well.

Okay, say goodbye to the chicken cutlet epic. On to other things tomorrow.


P.S….I lied. Make a chicken cutlet sandwich with a kaiser bun, mayo, slice of provolone cheese, cutlet, 2 slices crisp bacon, lettuce, tomato. Whew!

Red Bell Pepper Soup With Lime And Basil

If you have an intimate dinner around the corner for 4 people, this would be a delicious starter course. It can be served hot or cold and thereby you don’t need to worry about the weather.


  • 3 large red bell peppers, seeded and quartered
  • 1 large orange bell pepper, seeded and quartered
  • 1 pound roma tomatoes, trimmed and quartered
  • 1/2 cup sliced onion
  • 2 garlic cloves, sliced thin
  • 2 tbsp. olive oil
  • 1  3/4 – 2 cups chicken broth, divided
  • 2 tbsp. chopped, fresh basil, divided

Preheat oven (or bbq) to 425 degrees. Spray a large baking sheet with Pam. Arrange the peppers and tomatoes on the sheet, cut side up. Scatter the onion and garlic over the tops and drizzle with olive oil all over the vegetables. Sprinkle with a light touch of salt and pepper.

Roast until the peppers are soft and beginning to brown around the edges. turn these vegetables occasionally. Remove from the oven.
Place the yellow pepper in a paper bag for 10 minutes, then peel the skin off and finely chop, using for garnish.

Transfer half of the mixture, 1 tbsp. broth and 1 tbsp. basil and lime peel to the blender and puree until smooth. Transfer to a large saucepan. Puree remaining mixture in the blender with 3/4 cup of broth and puree until smooth. Add to the saucepan. Thin soup if too thick.

When ready to serve, return to the saucepan and reheat. Ladle into 4 soup bowls. Garnish with the yellow pepper and remaining basil.

Remember, this can be served cold. Oh, I’m sorry, would you like a glass of wine with that?


1 tsp. grated lime peel


Fettucine With Asparagus And Lime

I love pasta….any kind and almost in any way. This is easy to make, delightful to eat and you won’t be sorry you tried it.


  • 4 tbsp. butter
  • 1 1/2 cups whipping cream
  • 2 tbsp. lime juice
  • finely grated zest from 4 limes
  • pinch of sea salt and white pepper
  • 1 lb. fresh fettucine
  • 1/2 lb. asparagus trimmed and cut in 1 inch pieces diagonally
  • 1/2 cup freshly grated Asiago cheese

Combine the butter and whipping cream in a heavy skillet. Bring to a boil and add the lime juice and zest. Continue cooking until reduced by one third. Remove from heat and add the salt and pepper.

Bring a large pot of water to the boil and add salt. By using the fresh pasta, add the asparagus at the same time and cook for 2 – 2 1/2 minutes. Drain both.

Reheat the sauce and add the pasta and asparagus, stirring to coat. Add the grated cheese and stir to incorporate. Serve with a wedge of lime, slice of garlic toast, green salad and, of course, a glass of chilled white wine.