Good morning on a clear blue-sky day! I’d like to say a huge thank you to everyone who supported Feeling Food Blog in the Dorset Blog Awards! Thanks to you Feeling Food hit the top spot! I love writing and sharing this blog with you! What makes it so special for me is receiving your comments, suggestions and ideas, thank you for those and please keep sending them! I see 2011 as a year of possibilities and joy, I’d love Feeling Food to continue to grow, so if you haven’t already, please also join the Feeling Food Facebook page, here is the Feeling Food Link, . Please also share with any friends who you think may like a slice of the pie too;-)) XXX and a massive warm hug! Blue Monday has passed, phew . . . And . . .
Amber and softly sweet, like sunshine splashing over oceans deep,
When paired with rosemary, Wow, you leap!
There’s a recipe longing, it’s yours for keeps!
|What an orange delight!|
So say goodbye depressing days!! And hello to thank you days! I’m hoping that another day, perhaps some time in Spring, will be offered as the happiest day of the year, it’s all about balance after all!
|Moods matter, blue is beautiful – depending on how we see the world!|
Sure we all have a lot in common, we have changing appetites, favourite weather, many varying moods, special comforts and depending on the time of year and your chosen company – these things like the weather, never stay the same, so it’s anybodies guess which particular day may unite us in misery, and surely that again is down to the individual!
|There’s a Lion-heart in us all!|
Mr. Jack Frost is lingering, his accomplice the effervescent Mrs. Rain follows merrily in toe, and so hearty fuel feels very right this time of year. Hearty dinners leave us feeling warmth from within, offering renewed energy and better still warm feet! This kind of food is tastiest when it’s wet, cold and damp, as it is today, so instead of bemoaning this weather, lets be thankful that it makes warming food taste so much better. However, this particular dish won’t leave you feeling like a tired camel, instead light and bright. Phew!
I love chicken in it’s many guises, chameleon like it lends itself to worldwide gastronomy, Tandori style is a true favourite, Coq au vin cooked with a cube of pure cocoa solids is also deeply satisfying, and now after a creative cooking session last week, I’ve fallen for Dijon Amber Chicken!
It’s so simple to make, I’m sure if you like chicken, you’ll love this too. For my vegetarian friends fear not, this recipe is equally delicious without the chicken – different yes, deeply delightful, absolutely! Simply scatter over some toasted pecan nuts and some other favourite nuts. I love pleasant surprises and this dish is full of them, it sings eat me and will seduce your taste buds toward a mellow resonance where a sprinkling of soft satisfaction is followed by a creamy chive cacophony. Ooh it’s yumtastic.
Turkey would work well in place of the chicken too. The endless choices we have in the kitchen are heavenly, cooking isn’t a chore, it’s an art form and a way of expressing oneself in a true and nourishing way. Recently I was amused to watch my friends cat, Toto sip from a vase instead of his freshly filled bowl. We all have our own preferences; I think it’s important to respect everyones choices.
Special tip – When a friend or loved one mentions a favourite meal or ingredient record it! This is gold dust for future times, people appreciate thought more than anything; take time to relish the wonders of the written word.
Dijon Amber Chicken
Serves 2 as a main, 4 as a starter
Chicken Breasts 2
Olive oil 2 tbsp
Greek yogurt 1 tbspDijon mustard/ wholegrain is delicious too – 1 tbsp
Butternut squash, cubed
Sweet potato, cubed
Dried Rosemary 2 tsp
Cream cheese 1 tbsp
Green beans 100g
Garlic 2 cloves crushed/ or try the Gourmet Blend brand, they’re wonderful!
Seasonal leaves, a few scattered
Balsamic glaze, a drizzle
PRE-HEAT oven to 200’c
MIX Dijon mustard and half of the olive oil in a large bowl, season.
PLACE on a baking tray.
SQUEEZE garlic into the same bowl and blend remaining oil.
SEASON generously and stir in butternut and sweet potato.
SCATTER on the same baking tray.
THROW over rosemary and bake for 25minutes.
REMOVE from oven and cover with foil for five minutes ( this will give you juicy and tender chicken )
SIMMER green beans for 4 minutes in salted water, then drain.
SPOON a delightful dollop of cream cheese in the centre of your plate and arrange your supper artistically, finish with a final swizzle of balsamic, take pride here, why?
BECAUSE YOU’RE WORTH IT;-))