Food Blog: Creamy Chicken Fajita Pasta

Evening my fellow bloggers,

I have yet another tasty treat for you tonight. Admittedly the recipe I have modified is from Buzzfeed’s Tasty section. They had this fabulous recipe ready for making with a top notch video to go with that shows you from start to finish how to make the dish. However, loads of comments mentioned that the spice/pasta/recipe ratio was just off. So I decided to modify and create my own for this amazing sounding dinner.

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Cheat Eats: Creamy tomato and chilli pasta with fresh basil

Check me out, two blog posts in the space of a few hours. What’s up with that? I will give you one reason: procrastination.

I am heavily procrastinating from my Uni work so what better way than to whip up something scrummy for lunch and blog about it aye!

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Saturday’s Kitchen: Italian Chicken served with Long Grain Rice and Boiled Veggies

Hey guys,

I haven’t done a food blog post in a while. My first two were pretty popular way back when I started this blog (you can find a recipe for Roasted Harrisa Salmon and King Ranch Chicken) but I thought it was time to do another one.

What’s on the plate for dinner tonight you ask?

I’ve got something quick, easy, filling and extremely tasty to try for y’all. It’s so simple and it’s not that expensive either. Tonight in Georgia’s Kitchen, I’m making Italian Chicken served with long grain rice and some boiled veg (mange tout, asparagus and fine trimmed green beans). You can boil, steam or fry the veg – whatever way you like it, but for this recipe I’m boiling my veg with a little bit of salt to taste – no judgement kay?

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What’s Up Wednesday?

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Hello fellow bloggers and dear readers.

It has been a while again, I know. Being a postgraduate student has me extremely busy. If my time isn’t spend in Uni, it’s at home working on Uni things, or at work earning money so that I can feed myself. It is safe to say my life is all about the eat, sleep, work, repeat at the moment.

Moving on from this, taking a little momentary break of University related things, it’ s dawned on me.

Today is the 16th December.

What.

How.

I have no idea how we’re in December. Christmas is in 9 days and I’ve lost my festive feelings. Some of you, if you are a follower, will remember I was feeling festive back at the start of November – which of course, is not like me.

Hey presto, that vanished almost as soon as it appeared.

Ah. Relief. Back to the scrooge I know and love.

Alas, all of these things aside, on Sunday, I am heading home. Back to my beloved little town. The above image is a picture taken outside of my bedroom window back home, and it is one I absolutely adore.

8am on a spring morning in late January; the sun rising and the sky looking beautiful and the best part? I was waking up in my double bed.

Not this small double bed business! A real, big, double bed spread where I can move around freely, sleep in the middle of the bed and have as many pillows as I damn well please.

Home.

Living away from home has made me realise a number of things, but the most important one will always remain: a house isn’t a home without the people who make it that.

In this instance, my current humble abode is shared with my boyfriend Conner. I am still madly in love with him after 5 months of living together, and we haven’t killed each other yet, so fingers crossed this is for the long haul (no doubt on my part, it was the minute we got together, but for the sake of us actually surviving this living together, let’s leave it here.) In January we will be celebrating our four year anniversary, and come September, we will hopefully have moved out of our little flat in Plymouth, and we’ll be moving on up in the world to a smaller, smellier, rut of a flat in London, or something of that effect.

But not to get ahead of ourselves, of course, it will always come back to this. My first, and forever, home back in Gloucestershire, where of course, my dear Mumsey and my beloved little feline fur babies are.

This Sunday, I will be heading back there, and I honestly cannot wait.

I don’t know where this first semester has gone, and it is scary to think I’m a third of the way through my Masters already – eek. Come September next year, I’ll be 24 and I’ll have a MA degree and I’ll hopefully be living and working in or around London. God forbid. That’s too fucking scary to think about right now.

So yeah, home will literally be the escape I need – to re-evaluate my life, contextualise my work load, think about all the things I love and hate about Plymouth, but more importantly, it’ll be time well spent with my Mum and my favourite beings.

It’s strange because although this University semester (and this year if I think about it) has gone incredibly fast, going home has seemed like a long time coming. I think I’m still reeling in these big life changes.

One minute I had just finished my BA degree, handed in my dissertation and had a full time, minimum wage job, and then suddenly the heavens opened and I was thrown into my Masters, I had no job, and had to learn everything from scratch.

Slow down life, please. I need a break.

I need a cat snuggle, and I need a nice long face to face girl chat with my bestest friend in the whole world.

Sunday really can’t come soon enough.

I’m not wishing for Christmas, I’m not wishing for the New Year.

I’m just wishing for Sunday.

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Food Blog: King Ranch Chicken

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This dish, I had never  even heard of before I  had met my boyfriend, or more importantly, his mother. For those of you who don’t know, like myself, King Ranch Chicken is basically a chicken casserole, but a creamy enriched crunchy spiced version. It is absolutely delicious, and is a perfect dish for a cold night, or if you’re in need of a little comfort food.

I think it’s more of an American thing; my boyfriend and his family originate from Texas, so thankfully, I have managed to sample some of the finest American dishes without having to leave the comfort of the rainy UK. Tonight, I was craving a big fat portion of this glorious dish, so I tried my hand at making my own and thought I would share it with you all.

Admittedly, many people use tortilla chips for that extra crunch and added touch, but I’ve excluded them because I just wanted the creamy casserole instead. It’s made a bit like a lasagne – well the way it’s layered so, I went with that.

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Ingredients:

  • a medium sized casserole dish
  • frylight olive oil spray
  • 1 1/2 tbsp margarine
  • 3 1/3 cups of grated cheddar cheese
  • 3-4 large chicken breast portions
  • 200g condensed cream of mushroom soup
  • 200g condensed cream of chicken soup
  • 200g chopped/tinned tomatoes
  • 1 1/2 tsp crushed chilli flakes
  • 1 red pepper depipped and diced
  • 1 green pepper depipped and diced
  • 1 medium sized onion (white or red), diced
  • 1 tsp garlic powder
  • Salt and pepper to taste

if you wish to add tortilla chips, just place them at the bottom of your casserole dish before adding the casserole mixture and cheese.

Method:

  1. Lightly spray the casserole dish with a few spritz of frylight and set aside
  2. Preheat the oven to 180c/gas mark 4/350f
  3. Heat the margarine in a wok or large frying pan on a medium heat
  4. Add peppers and onions and fry for 5 minutes or until soft
  5. Add the chopped tomatoes, chilli flakes, two cans of soup and diced chicken
  6. Mix well and simmer for a further three minutes
  7. Transfer part of the casserole mixture to the casserole dish
  8. Layer with cheese
  9. Repeat until there is no more mixture.
  10. Leave the top layer uncovered, with no cheese
  11. Place in the oven for 20 minutes
  12. After 20 minutes, remove from the oven and top up with a layer of cheese
  13. Place back in the oven for a further 20 minutes
  14. Remove from the oven once mixture is golden brown and bubblng
  15. After a minute or two to stand, dish up, dig in and enjoy!

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Roast Harissa Salmon on a bed of Zesty Lemon Rice: Recipe

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I’m not a fan of fish. I don’t like the taste, I don’t like the texture, and I most certainly don’t like the smell – it’s vile. Fresh fish doesn’t smell AS bad if its good sourced, but there is still the odor you cannot oust for days. Admittedly, I am a fussy eater. There is a lot more food I dislike, than I like. However, I will always endeavor to try new recipes because, I love to cook. And my boyfriend will eat just about anything.

Tonight, I decided to be extra nice; well this is the second fish dish he’s eaten today. Earlier I plated up two cod fish cakes for him for lunch (but I didn’t make them, they were store bought, cheeky.) But tonight, I made him roasted salmon seared with harrisa paste, and then baked in the oven for 30 minutes, before serving on a bed of lemon-flavoured rice.

I thought I would try my hand at food blogging, so if any of you out there enjoy fish, enjoy spice and enjoy rice (ha I rhymed, how cute), then try this flavour-some dish, and let me know what you think. It seemed to go down well with the other half!

Ingredients:

  • 2 smoked (or unsmoked) salmon fillets – boneless
  • 2 tbsp olive oil
  • 3 tbsp garlic granules or powder (1 garlic clove if you’re feeling fancy)
  • 1 lemon zest (or splash of lemon juice)
  • 2 tbsp Harrisa paste
  • 1 sweet pepper
  • fine asparagus
  • 250g basmati rice
  • Lemon juice

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Method:

  1. Heat the oven to 200C/gas mark 6/400F.
  2. Add the oil to a medium sized frying pan, heat on a low to medium heat.
  3. Add the garlic, the peppers and add a bit of salt and pepper (to taste) and fry for 15 minutes – or until soft and golden.
  4. Stir in lemon zest and turn off heat, but leave pan on hob.
  5. Take the salmon fillets, cover with Harrisa paste (this can be done earlier on or even up to a day in advance)
  6. Lightly press the covered salmon into the frying pan (this will, if oil is still hot enough, sear the paste into the salmon for more flavour.)
  7. Cover a baking tray with foil or baking parchment and then place the harrisa covered salmon onto it and then bake in the oven for 30 minutes.
  8. After 20 minutes of the salmon roasting, add 250g basmati rice into a pan of boiling water for 10 mins (or if you’re lazy like me, add a bag of rice to the microwave, 25 minutes after salmon has been in)
  9. After 5 minutes of the rice cooking, add the asparagus to the boiling pan of water.
  10. Once rice is cooked, drain and splash with a generous helping of lemon juice
  11. Plate the rice in a dome shape, place the salmon onto the plate, and then sprinkle the assorted mix from the frying pan around the plate.
  12. Eat, and enjoy.

😋😋😋