Another year of blogging has passed with lots more yummy recipes! I still consider myself to be a novice blogger so to have had over 25,000 views in the past year is pretty amazing to me! I have also had more people commenting on posts which is always nice to speak to people visiting my blog instead of just seeing them as a statistic.
As with last year, I have decided to write a post rounding up some of my favourite recipes from the past year.
This isn’t just one of my favourite recipes from the last year, but one of my favourite recipes ever. I absolutely love these little tarts. The rich buttery pastry contains thick, vanilla infused deliciously creamy custard. I would have these for breakfast (or any meal) any day if I could!
A very simple way of describing this recipe is the most delicious fajita filling I have ever had. Now don’t get me wrong, it is not simply a fajita filling, but it is everything I want from a Mexican chicken dish and more. Where the comparison to fajitas comes in is because we rarely serve this recipe as tostadas they aren’t as readily available as normal tortilla wraps (and you can get a lot more Chicken Tinga in a bigger wrap!).
This Rainbow Layer Cake is such a fun cake and not as complicated as it looks. If you buy the Wilton cake tins and use good gel colours then this cake is really quite simple but looks amazing.
These are just some of my favourite recipes, I’d love to hear if you have any faourites, or even if there are any recipes you would like to see on my blog.
Deliciously creamy pasta perfect for people who like lots of flavour but are looking to keep dishes a bit healthier. This recipe is really tasty and works out at under 450 calories per portion.
I came across this recipe when someone shared it on Facebook. I ended up going to the blog and finding lots of tasty and healthy dishes so I really recommend you have a look at Skinny Taste for this recipe and loads more.
As with most recipes, I have made a few tweaks because I’m fussy! I was originally drawn to how easy and simple it sounded and that it was low in calories was a massive plus. I did initially think adding cream cheese was slightly odd but it adds a lovely creamy taste but without all of the calories. The original recipe includes mushrooms, onions and tomatoes but these weren’t for me. Feel free to add these or any other vegetables you would like. They also used Cajun seasoning, but I changed this to Fajita seasoning as it is something I always have in the house and really like the flavour.
I was so impressed by how tasty this recipe was and can see it becoming a regular meal in our house. I made the full amount as listed below which meant I had leftovers for lunch the next day. I’d gone and heated it up and was so excited by the recipe I was showing people I work with what it looked like. I’d been saying how much I was looking forward to it…and then I dropped it on the floor. I just stood there looking at my lovely lunch all over the floor. Gutted doesn’t even start to describe how I felt! What made it worse was that I had already knocked my cereal all over my desk in the morning. I’m not usually this clumsy, but I was having a really bad food day 🙁
230g pasta – linguine or tagliatelle work well
2 chicken breasts
2 tbsp Fajita seasoning (add more or less depending on your taste)
1 tbsp olive oil
2 peppers (any colours you like)
3 cloves of garlic, minced
250ml chicken stock
80ml semi-skimmed milk (use skimmed if you would prefer)
1 tbsp plain flour
3 tbsp light cream cheese
¼ tsp salt
Pepper to taste
- Slice the peppers into thin strips. Whiz together the milk, cream cheese and flour in a small food processor and set aside
- Cut the chicken in to very thin strips and season generously with the fajita mix
- In a large pan of salted water, cook the pasta as per the packet’s instructions
- Heat a large frying pan with the cooking spray and cook the chicken on a medium high heat until the chicken is browned and cooked through (roughly 5 mins). Remove the chicken and set aside
- Reduce the heat to medium and add the olive oil. Add the peppers and garlic and cook for 3-4 minutes stirring occasionally. Season with salt and pepper
- Reduce the heat to medium-low and add the chicken stock and cream cheese mix. Stir through and allow to cook for a couple of minutes
- Return the chicken to the pan and add the drained pasta. Stir thoroughly and cook for a minute or so before serving