I've been meaning to put out a new post, but I've been having some mental blockage recently, there's alot going on around me it's hard to focus on articulating a decent blog for my readers.. But hey, I'm here now so I'm going to give it a shot!
So, I've moved from the island for a bit, decided to take a break and go live in the City for a bit. Yay! I love London. So many new places and faces to see!! The city gives off a vibe that I love. There's just something about it. Loud, fast, exciting! It's the kind of place that makes you think anything is possible!
I've also found a new love.
Cooking. :) .. I've always known how to, but didn't necessarily have to back home.. Living with your Mom does have some perks to it.. Some! Ha.
I've been making a "Snap Diary" of all the things I've made so far, and I've been getting good feedback from persons who've been watching- Thanks guys- But as we all know, Snapchat clips only last 24 hrs. So I've decided to store them somewhere a little more permanent where my readers can go and look back if they ever get the itch to make something new!
Here are two recipes which were my first time trying, and thankfully came of GREAT! Enjoy.
CHICKEN CAPRESE
Ingredients
1 tbsp. extra virgin olive oil
1 lb. boneless skinless chicken breasts
4 slices of smoked bacon
salt (your preference)
black pepper (your preference)
1/4 cup balsamic vinegar
3 diced garlic cloves
3 diced white mushrooms
1 diced sweet pepper
1 pint grape tomatoes (halved)
2 tbsp. shredded basil
2 tbsp. shredded parsley
4 slices mozzarella cheese
Directions
1. In a large skillet over medium- high heat, heat oil.
2. Season chicken with salt and pepper and cook until golden and cooked through, 6/7 minutes per side. Transfer to plate.
3. Add balsamic vinegar to skillet to deglaze, then ass garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.
4. Add mushrooms, sweet pepper, basil and parsley. Stir well.
5. Return chicken to skillet and nestle in tomatoes. Top with slice of mozzarella then bacon and then another layer or mozzarella. Cover with lid to melt cheese.
6. Plate and serve.
SALMON WELLINGTON
Ingredients
(2 serves)
2 tbsp. butter
2 diced garlic cloves
1/2 chopped onion
5 ounces spinach
salt (your preference)
black pepper (your preference)
4 ounces cream cheese
1/4 grated cheddar cheese
2 tbsp. shredded basil
2 tbsp. shredded parsley
1 sheet puff pastry
2 salmon fillets
1 beaten egg
Directions
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add garlic and onions, cooking until translucent.
4. Add spinach, salt, and pepper, cooking until spinach is wilted.
5. Add cream cheese, cheddar, basil and parsley, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out over.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice and serve.
So, I've moved from the island for a bit, decided to take a break and go live in the City for a bit. Yay! I love London. So many new places and faces to see!! The city gives off a vibe that I love. There's just something about it. Loud, fast, exciting! It's the kind of place that makes you think anything is possible!
I've also found a new love.
Cooking. :) .. I've always known how to, but didn't necessarily have to back home.. Living with your Mom does have some perks to it.. Some! Ha.
I've been making a "Snap Diary" of all the things I've made so far, and I've been getting good feedback from persons who've been watching- Thanks guys- But as we all know, Snapchat clips only last 24 hrs. So I've decided to store them somewhere a little more permanent where my readers can go and look back if they ever get the itch to make something new!
Here are two recipes which were my first time trying, and thankfully came of GREAT! Enjoy.
CHICKEN CAPRESE
Ingredients
1 tbsp. extra virgin olive oil
1 lb. boneless skinless chicken breasts
4 slices of smoked bacon
salt (your preference)
black pepper (your preference)
1/4 cup balsamic vinegar
3 diced garlic cloves
3 diced white mushrooms
1 diced sweet pepper
1 pint grape tomatoes (halved)
2 tbsp. shredded basil
2 tbsp. shredded parsley
4 slices mozzarella cheese
Directions
1. In a large skillet over medium- high heat, heat oil.
2. Season chicken with salt and pepper and cook until golden and cooked through, 6/7 minutes per side. Transfer to plate.
3. Add balsamic vinegar to skillet to deglaze, then ass garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.
4. Add mushrooms, sweet pepper, basil and parsley. Stir well.
5. Return chicken to skillet and nestle in tomatoes. Top with slice of mozzarella then bacon and then another layer or mozzarella. Cover with lid to melt cheese.
6. Plate and serve.
SALMON WELLINGTON
Ingredients
(2 serves)
2 tbsp. butter
2 diced garlic cloves
1/2 chopped onion
5 ounces spinach
salt (your preference)
black pepper (your preference)
4 ounces cream cheese
1/4 grated cheddar cheese
2 tbsp. shredded basil
2 tbsp. shredded parsley
1 sheet puff pastry
2 salmon fillets
1 beaten egg
Directions
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add garlic and onions, cooking until translucent.
4. Add spinach, salt, and pepper, cooking until spinach is wilted.
5. Add cream cheese, cheddar, basil and parsley, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out over.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice and serve.
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