Hello world!!! It almost feels like forever since I have been here, so let me see if I can remember how to do this. First of all, Happy New Year to everyone reading this! I hope it's a great year. I am starting today, more than a week late, with this super easy and family friendly pasta dish. I like easy and I kind of like my family as well..ha! Let's dive right in and see what it's all about.
Okay, so where did we leave off? Sometime back in 2017 I know that for sure. Beyond that, it's all a blur.
I can tell you this, I had not planned on taking such a break from the blog. I seriously had planned on steaming right through the merry festive period with regular postings. I even had more than half a dozen Christmas themed recipes in the wings waiting to be written up. I was prepared, festive, and ready to write! Or not.
Yes, I think it's called writers block. Although I certainly don't consider myself a writer, this is a blog and writing is part of the deal. Well, I couldn't even seem to string a sentence together. I would sit, armed with a cup of tea, maybe a snack and a few pets by my side. All ready to rock and roll as they say. Nothing. I couldn't even manage to put my fingers to the keys. My mind was at a complete blank.
Days would pass amongst the wrapping paper, Yuletide songs, too many chocolates to count, and all the other festive cheer and I would return to this spot to write. Still nothing. So, I threw in the towel and took myself to Instagram!
Yes, Instagram. A place I never imagined I would find myself. I have an account and post photos of the recipes over there from time to time, but that was where it stayed. All neat an tidy. Then I caught onto the Instagram stories.
You may remember me talking about the stories a while back. They are the little bubbles that appear at the top of the Instagram page. You can upload photos or videos of whatever you are up to and they disappear in 24 hours. The people that follow you on Instagram will only see the stories if they choose to click on the bubble. So it's not too annoying.
I have been having a field day and cooking up a storm with no strings attached. Not only no strings, but no writing, no styled shots, no eating cold food, no fancy photography, no none of it. Just plain ol' cooking, snapping a terrible photo and "graming" it in the stories. Is graming a word? Well, I don't know but it sounds about right for this futuristic time of 2018.
Through my absence on the blog, I have still been cooking every single day. Most of it, old recipes. But probably four of five new dishes that I didn't even give a consideration of for the blog. Not that they weren't good, but sometimes it is just good to cook for no other reason that to eat!
That being said, I did make a pistachio honey cake that I will have to remake and put on the blog. It was pretty tasty and not hard on the eyes either. Well, at least I thought so. Then there was New Year's Eve where I had a "clean out the fridge" three course dinner. It was all delicious and I was surprised as to what I found in my fridge.The main course that night was a seared pork tenderloin with wild rice and julienned citrus carrots. It was delicious!
There was so much food. Too much food to remember. Of course there was a Christmas turkey with all the fixings which went down a treat as it does every year. This year, we opted for a small Christmas Eve brunch which was light and festive enough. Then one day rolled into another and all the food became a blur.
Just a little factual information here. Okay, so I don't have an Instagram link here on the blog because I can't seem to get it to work. I will keep working on it. If you are interested in checking out the stories over there. First you need to have your own Instagram account. Then you need to follow me. My Instagram account is julias_cuisine. If you search that, you will find me and you can follow along. I have gotten into doing step-by-step (ish) recipes over there. The photography is all done with my crappy phone and quite often in really bad lighting. I love it! Sometimes, there are very short videos of some food sizzling, bubbling and so on. It's fun and I will continue to do it for now. Quite often the recipes are ones that are already on the blog, but this is showing them in their "real" unglamorous glory. Sometimes, there is new stuff as well. So go check it out! Remember it's julias_cuisine!
So what does this mean for the blog? Honestly, nothing is going to change over here. I still have full 100% intentions of writing regular recipes now that I got my mojo back. So don't worry there will still be full written recipes with pretty pictures continuing on the blog as well. The only difference for me is that the Instagram food is usually eaten hot whereas the stuff you see on the blog, is pretty much always eaten cold after it's photo shoot!!
So what about this dish! Well, I just made it a few days ago and it turned out great. Both kids...well, teenagers loved it. And if you have been reading along with my blog for a while, you know I call that a success.
This was quick, all cooked in under 30 minutes. I call that quick. I still have hardly ever managed a 10 minute dinner. As appealing as it sounds, I have found little success with that time scale. Maybe I just work really slow? In any case, this dish is simple and quick enough for mid week dinners. A great family pleaser.
I am happy to be back folks. Happy Cooking and see you soon!
Creamy Sun Dried Pasta with Paprika Chicken
Serves 4 - 6 / Prep time: 10 minutes / Cook time: 25 minutes
8 oz Penne pasta
6 Chicken tenders
1 Cup/240 ml heavy cream
1 Cup/240 ml reserved pasta water
1 Cup/115 grams grated mozzarella cheese
1 Small jar sun dried tomatoes, drained and roughly chopped
1 1/2 Tablespoon paprika
1 Teaspoon dried basil
Small bunch of fresh chopped parsley
1 Teaspoon salt
1/2 Teaspoon fresh black pepper
2 Tablespoons olive oil
4 Garlic cloves, crushed
On a large plate, combine 1 tablespoon of the paprika with the salt and pepper. Stir to combine. Coat the chicken in this mixture and set aside.
In a large skillet set over medium to high heat, add the olive oil, garlic and sun dried tomatoes. Cook, stirring occasionally for about 3-4 minutes. Remove them from the pan and set aside.
In the reserved skillet set over medium to high heat, add the chicken tenders and cook each side for about 5 five minutes. If needed, add a little more olive oil. Remove from pan and set aside.
Cook pasta according to package. Drain, reserving a cup of the pasta water, and set aside.
To the same skillet, add the cream, reserved pasta water, cheese, remaining paprika, and basil. Stir well and bring to a simmer. Add pasta and stir well. Add chicken tenders, top with parsley and serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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